DOCSLIB.ORG

Scientific Evaluation of Pasteurisation for Pathogen Reduction in Milk and Milk Products

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Scientific Evaluation of Pasteurisation for Pathogen Reduction in Milk and Milk Products Scientific Evaluation of Pasteurisation for Pathogen Reduction in Milk and Milk Products Dr Harley Juffs and Associate Professor Hilton Deeth May 2007 Scientific Evaluation of Milk Pasteurisation ii © Food Standards Australia New Zealand 2007 ISBN 978-0-642-34555-4 First published May 2007 This work is copyright. Apart from any use as permitted under the Copyright Act 1968, no part may be reproduced by any process without prior written permission from Food Standards Australia New Zealand (FSANZ). Requests and inquiries concerning reproduction and rights should be addressed to the Information Officer, FSANZ, PO Box 7186, Canberra BC, ACT 2610. An electronic version of this work is available on the Food Standards Australia New Zealand (FSANZ) website at http://www.foodstandards.gov.au. This electronic version may be downloaded, displayed, printed and reproduced in unaltered form only for your personal, non- commercial use or use within your organisation. Food Standards Australia New Zealand FSANZ Australia FSANZ New Zealand PO Box 7186 PO Box 10599, The Terrace Canberra BC ACT 2610 Wellington Australia New Zealand Tel +61 2 6271 2241 Tel + 64 4 473 9942 Fax +61 2 6271 2278 Fax +64 4 473 9855 Email [email protected] Mail [email protected] Scientific Evaluation of Milk Pasteurisation iii Disclaimer This report, ‘Scientific Evaluation of Pasteurisation for Pathogen Reduction in Milk and Milk Products’, was prepared for Food Standards Australia New Zealand, Canberra, at their request. The report is based on refereed scientific papers and reviews from the published literature, industry reports and information provided to the consultant by a representative sample of the commercial milk processors and dairy product manufacturers throughout Australia. The authors have assumed that: • the scientific papers we have used as sources of information accurately represent the findings of the research carried out under the conditions described in the papers; • the scientific reviews and industry reports we have used as sources of information accurately reflect the state of knowledge at the date of their publication; and • data provided by milk processors and dairy product manufacturers on pasteurisation conditions and related matters accurately reflect their commercial practices and technical knowledge. The report has been prepared with due care and attention to accuracy. The authors accept no liability if, for any reason, the information contained in the report is inaccurate, incomplete or out of date. Any errors in the reporting or analysis of facts are unintended. The authors will not be responsible for the consequences of any actions taken or decisions made on the basis of any of the information, conclusions or recommendations contained in this document. Scientific Evaluation of Milk Pasteurisation iv Acknowledgements The assistance and cooperation of the following people, organisations and companies with conduct of the evaluation is gratefully acknowledged: • Janet Werkmeister, Manager, Information Research Centre, Dairy Australia, Melbourne, for her assistance with the review of the scientific literature on milk pasteurisation and heat resistance of pathogenic microorganisms; • Mel Kippen, Library Technician and Helen Macpherson, Information Consultant, InfoResearch, Corporate Capability, Queensland Department of Primary Industries and Fisheries, Brisbane, for their assistance with the review of the scientific literature on milk pasteurisation and heat resistance of pathogenic microorganisms; • Safe Food Queensland, New South Wales Food Authority, Dairy Safe Food Victoria, Tasmanian Dairy Industry Authority, Dairy Authority of South Australia and Western Australia Department of Health, for their assistance with the distribution of a questionnaire to all commercial milk processors and dairy product manufacturers who pasteurise raw milk within their areas of jurisdiction; • New South Wales Food Authority, Tasmanian Dairy Industry Authority, Dairy Authority of South Australia and Western Australia Department of Health, for their additional assistance with the collection of the questionnaire and with follow-up of slow responders; and • Milk processors and dairy product manufacturers, for the provision of information on their milk pasteurisation conditions and related matters. Permission of Dairy Food Safety Victoria to use data from their report ‘Current practices and standards employed by the Victorian dairy industry for the operation of heat treatment equipment used for pasteurisation’ is gratefully acknowledged. The assistance of Mr Chris Hempenstall, Dairy Food Safety Victoria, with the provision of additional information about, and unpublished data from, the study outlined in this report is also gratefully acknowledged. The assistance of Mr Russell Stafford, State Foodborne Disease Epidemiologist, Queensland Health Scientific Services, with the provision of data on the epidemiological data on disease outbreaks linked to consumption of pasteurised milk in Australia and elsewhere from the OzFoodNet data base and other sources is also gratefully acknowledged. Prepared for Food Standards Australia New Zealand by: Dr Harley Juffs and Associate Professor Hilton Deeth Scientific Evaluation of Milk Pasteurisation v Table of Contents Executive Summary .................................................................................................................. 1 1. Introduction ................................................................................................................... 9 2. Pasteurisation of Milk by Traditional Thermal Processes...................................... 11 2.1 Review of the history of milk pasteurisation and thermisation .................. 11 2.2 Review of the issues impacting on the determination and interpretation of heat resistance data for pathogenic micro-organisms in milk at temperatures commonly employed in pasteurisation .................................. 19 2.3 Review of the scientific literature and available data on the effect of pasteurisation and thermisation on levels of pathogenic microorganisms in milk ................................................................................................................... 28 2.3.1 Bacillus spp. ..................................................................................................... 30 2.3.2 Brucella spp. including Brucella abortus and Brucella melitensis............... 36 2.3.3 Campylobacter jejuni and Campylobacter coli ............................................... 40 2.3.4 Coxiella burnetii............................................................................................... 43 2.3.5 Enterobacter sakazakii..................................................................................... 47 2.3.6 Pathogenic Escherichia coli, primarily E. coli O157:H7.............................. 49 2.3.7 Listeria monocytogenes.................................................................................... 53 2.3.8 Mycobacterium spp.: Mycobacterium tuberculosis, Mycobacterium bovis and Mycobacterium avium subsp. paratuberculosis ................................... 57 2.3.9 Salmonella spp. ................................................................................................ 69 2.3.10 Staphylococcus aureus..................................................................................... 73 2.3.11 Pathogenic Streptococcus spp. ........................................................................ 76 2.3.12 Yersinia enterocolitica...................................................................................... 79 2.4. Summary and discussion of published data on thermal death times of relevance to milk pasteurisation and thermisation and of identified gaps in knowledge......................................................................................................... 83 2.5. Epidemiological data on disease outbreaks linked to consumption of pasteurised milk............................................................................................... 92 3. Current industry practices in Australia in terms of the time and temperature combinations used for the pasteurisation and thermisation of milk ...................... 93 4. General discussion and conclusions – pasteurisation and thermisation .............. 119 References …………………………………………………………………………………..127 ATTACHMENT 1: Extract from standard 1.6.2, processing requirements (Australia only) of the Australia New Zealand Food Standards Code................................... 136 ATTACHMENT 2: Outbreaks of enteric infection associated with the consumption of pasteurised and unpasteurised milk in Australia and overseas............................ 137 ATTACHMENT 3: Copy of proforma industry questionnaire and covering letters.... 141 Scientific Evaluation of Milk Pasteurisation 1 Executive Summary Introduction A study titled ‘Scientific Evaluation of Pasteurisation for Pathogen Reduction in Milk and Milk Products’ was commissioned by Food Standards Australia New Zealand in February 2005. The objectives of the study were: • Define the effect of pasteurisation on levels of pathogenic microorganisms in milk; and • Determine how current industry pasteurisation practices compare with regulatory requirements. The results of this study are documented in this report. Methodology for the evaluation Three separate but complementary activities were undertaken during the study: (a) A desk-top review of the available scientific literature and epidemiological
Load more

Recommended publications
  • Pressure Canner and Cooker
    Pressure Canner and Cooker Estas instrucciones también están disponibles en español. Para obtener una copia impresa: • Descargue en formato PDF en www.GoPresto.com/espanol. • Envíe un correo electrónico a [email protected]. • Llame al 1-800-877-0441, oprima 2 y deje un mensaje. For more canning information and recipes, visit www.GoPresto.com/recipes/canning Instructions and Recipes ©2019 National Presto Industries, Inc. Form 72-719J TABLE OF CONTENTS Important Safeguards.............................Below How to Can Foods Using Boiling Water Method .......... 21 Getting Acquainted .................................. 2 How to Pressure Cook Foods in Your Pressure Canner ....... 24 Before Using the Canner for the First Time................ 3 Important Safety Information ......................... 24 Canning Basics...................................... 4 Helpful Hints for Pressure Cooking..................... 25 How to Pressure Can Foods............................ 5 Pressure Cooking Meat .............................. 26 Troubleshooting ..................................... 7 Pressure Cooking Poultry ............................ 29 Care and Maintenance ................................ 7 Pressure Cooking Dry Beans and Peas .................. 30 Canning Fruits ...................................... 9 Pressure Cooking Soups and Stocks .................... 31 Canning Tomatoes and Tomato Products................. 12 Pressure Cooking Desserts............................ 32 Pressure Canning Vegetables .......................... 15 Recipe Index .....................................
    [Show full text]
  • REDUCTION of PURINE CONTENT in COMMONLY CONSUMED MEAT PRODUCTS THROUGH RINSING and COOKING by Anna Ellington (Under the Directio
    REDUCTION OF PURINE CONTENT IN COMMONLY CONSUMED MEAT PRODUCTS THROUGH RINSING AND COOKING by Anna Ellington (Under the direction of Yen-Con Hung) Abstract The commonly consumed meat products ground beef, ground turkey, and bacon were analyzed for purine content before and after a rinsing treatment. The rinsing treatment involved rinsing the meat samples using a wrist shaker in 5:1 ratio water: sample for 2 or 5 minutes then draining or centrifuging to remove water. The total purine content of 25% fat ground beef significantly decreased (p<0.05) from 8.58 mg/g protein to a range of 5.17-7.26 mg/g protein after rinsing treatments. After rinsing and cooking an even greater decrease was seen ranging from 4.59-6.32 mg/g protein. The total purine content of 7% fat ground beef significantly decreased from 7.80 mg/g protein to a range of 5.07-5.59 mg/g protein after rinsing treatments. A greater reduction was seen after rinsing and cooking in the range of 4.38-5.52 mg/g protein. Ground turkey samples showed no significant changes after rinsing, but significant decreases were seen after rinsing and cooking. Bacon samples showed significant decreases from 6.06 mg/g protein to 4.72 and 4.49 after 2 and 5 minute rinsing and to 4.53 and 4.68 mg/g protein after 2 and 5 minute rinsing and cooking. Overall, this study showed that rinsing foods in water effectively reduces total purine content and subsequent cooking after rinsing results in an even greater reduction of total purine content.
    [Show full text]
  • For Several Commercial Pasteurization and Sterilization Processes: Overview, Uses, and Restrictions
    R&D AND PRODUCTION RETORTS SPECIALISTS (33 to 175 L) www.terrafoodtech.com Heat Process Values F (2nd Ed.) for several Commercial Pasteurization and Sterilization Processes: Overview, Uses, and Restrictions Janwillem Rouweler - [email protected]; June 12, 2015 Which heat process value F should a particular food receive to make it safe and shelf stable? 10 * Section 1 lists reported sterilization values F0 = F 121.1 (= F zero) for commercial food preservation processes of all types of food products, for several package sizes and types. * Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4-7 °C), are indicated. * Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food - water activity aW, and on the presence of preservatives such as nitrite NO2 (E250) miXed with salt NaCl, or nisin. * In Section 4, two worked eXamples are presented on how to use an F value when calculating the actual sterilization time Pt: - C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.eXe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort; - O.T. Pham’s (1987; 1990) formula method, incorporated in EXcel program “Heat Process calculations according to Pham.xls”, has been used to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.
    [Show full text]
  • Braised Beef Short Ribs with Pomegranate Reduction from Serves (4) with (2) Short Ribs Per Person
    Braised Beef Short Ribs with Pomegranate Reduction from www.farministasfeast.com serves (4) with (2) short ribs per person Ingredients: 2 tbsp olive oil 3 pounds beef short ribs (bone in ok) 1/2 cup all purpose flour* fresh ground sea salt & pepper 1 1/2 cups pomegranate juice 1/4 cup pomegranate vinegar 4 tbsp dark brown sugar mashed potatoes or cauliflower mash *you may skip the flour (or substitute rice flower) and brown the short ribs seasoned with salt and pepper for a gluten-free preparation. Directions: Preheat the oven to 300F. Combine the flour, salt and pepper in a large gallon-size ziplock bag. Add the short ribs, seal, and shake the bag to coat the meat with flour mixture. Heat the olive oil a large heavy skillet (preferably cast iron) on the stove over medium heat. Shake off any excess flour from each short rib, and place each rib in the hot oil. Sear on all sides until light golden brown (about a minute or two per side). Remove browned ribs from the pan and set aside. In a small sauce pan, combine the pomegranate juice, pomegranate vinegar and brown sugar over medium heat. Simmer and stir juice until the brown sugar is melted. Remove pan from the heat and aside. Place the browned short ribs in a dutch oven or ceramic casserole (with a lid). Pour the pomegranate juice mixture over the top of the ribs. Cover the dish with a lid and place on the center oven rack for 2 1/2 to 3 hours to braise.
    [Show full text]
  • Technique of the Quarter: Examining Sauces
    TECHNIQUE OF THE QUARTER: EXAMINING SAUCES Sauces are often considered one of the greatest tests of a chef’s skill. The successful pairing of a sauce with a food demonstrates technical expertise, an understanding of the food, and the ability to judge and evaluate a dish’s flavors, textures, and colors. THE PURPOSE OF SAUCES Most sauces have more than one function in a dish. A sauce that adds a counterpoint flavor, for example, may also introduce textural and visual appeal. Sauces generally serve one or more of the following purposes. Introduce Complementary or Contrasting Flavors Sauces add flavor to a dish. That flavor can be similar to the flavor of the food you are serving it with. For instance, you might choose a velouté made with chicken stock to serve with a chicken breast dish and one made with shellfish stock to serve with a shrimp dish. Choosing a sauce with a similar base flavor tends to complement and intensify the flavor of the main item. On the other hand, you can choose a sauce that adds a contrasting flavor. A good example would be a red wine sauce that introduces some bright and acidic flavors to a dish that features beef. The contrast between rich, savory beef flavors and the sharp taste of the wine makes the beef stand out. Add Moisture A sauce can add moisture to naturally lean foods such as poultry, fish. A sauce can also compensate for the drying effect of certain cooking techniques, especially broiling, grilling, sautéing, and roasting. Grilled foods may be served with a warm butter emulsion sauce like béarnaise or with compound butter.
    [Show full text]
  • Cooking Methods
    Cooking Methods Method Definition Details Sautéing works best for flat and To cook food in a thin film of relatively thin foods such as steaks Sauté hot oil in a skillet on a hot and chops. Also small items such as burner vegetables, shrimp and scallops Roasting works with large cuts of To cook foods in a pan in a hot meat and whole birds, even sliced Roast oven potatoes Food can be partially immersed in oil, To cook in a larger amount of shallow frying or pan frying. Foods Fry hot oil in a skillet or pot set on that are completely submerged in hot a hot burner oil is called deep frying. At sea level water boils at 212 To cook foods in boiling liquid degrees. The boiling point drops 2 Boil with a pot set on a hot burner degrees for every 1,000 foot increase in elevation. Temperature of the liquid is 180 – 205 To cook foods in liquid that is degrees. When a liquid simmers, just below the boiling point in small bubbles gently break the Simmer a pot set on a hot burner surface of the liquid slowly, whereas boiling is a fast bubbling action. Poaching is related to simmering, but To cook foods in a liquid that is the temperature of the liquid is lower well below the boiling point in than 180 and there are no bubbles Poach a covered pot set on a stove breaking the surface. The pot is top generally covered to create a gentle cooking environment. To cook food that are Steaming is an especially gentle suspended in a basket over cooking method.
    [Show full text]
  • Simple Suppers: Findings from a Family Meals Childhood Obesity Prevention Intervention
    Simple Suppers: Findings from a Family Meals Childhood Obesity Prevention Intervention Dissertation Presented in Partial Fulfillment of the Requirements for the Degree Doctor of Philosophy in the Graduate School of The Ohio State University By Catherine Ann Rogers, MS, RDN, LD Ohio State University Nutrition Graduate Program The Ohio State University 2017 Dissertation Committee: Carolyn W. Gunther, PhD (Advisor) Sarah Anderson, PhD Carla Miller, PhD, RD Keeley Pratt, PhD, IMFT Copyright by Catherine Ann Rogers 2017 Abstract Background: Given the ongoing childhood obesity public health crisis and potential protective effect of family meals, there is need for additional family meals research specifically experimental studies with expanded health outcomes that focus on the at-risk populations in highest need of intervention. Future research, specifically intervention work, would also benefit from an expansion of the target age rage to include younger children who are laying the foundation of their eating patterns and are capable of participating in family meal preparations. The purpose of this dissertation research was to address this research gap by developing and assessing the effectiveness of a 10-week multi-component family meals intervention targeting underserved families with children 4-10 years old, aimed at eliciting positive changes in child diet and weight status. Methods: A 10-week family meals program (Simple Suppers) designed for underserved families with 4-10 year old children from racially diverse backgrounds was implemented as a pre-test-post-test, multi-cohort, quasi-experimental trial with waitlist control. The 10, 90-minute program lessons were delivered weekly over the dinner hour at a faith- based community center.
    [Show full text]
  • COLORING MATTER of RAW and COOKED SALTED MEATS the Red
    COLORING MATTER OF RAW AND COOKED SALTED MEATS By RALPH HOAGLAND, Laboratory Inspector, Biochemie Division, Bureau of Animal Industry INTRODUCTION The red color of fresh lean meat, such as beef, pork, and mutton, is due to the presence of oxyhemoglobin, a part of which is one of the con- stituents of the blood remaining in the tissues, while the remainder is a normal constituent of the muscles. When fresh meat is cooked or is cured by sodium chlorid, the red color changes to brown, owing to the breaking down of the oxyhemoglobin into the two constituents, hematin, the coloring group, and the proteid, globin. On the other hand, when fresh meat is cured by means of a mixture of sodium chlorid and a small proportion of potassium nitrate, or salt- peter, either as a dry mixture or in the form of a pickle, the red color of the fresh meat is not destroyed during the curing process, the finished product having practically the same color as the fresh meat. Neither is the red color destroyed on cooking, but rather is intensified. The practical value of saltpeter in the curing of meats is so well known that its use for this purpose may be said to have become practically uni- versal ; such use is not confined to the commercial meat-packing industry, but it is used in the home curing of meats as well. It is only within comparatively recent years, however, that anything very definite has been known concerning the nature of the color of salted meats or the process of the color formation.
    [Show full text]
  • Meals for Weight Reduction
    Meals for Weight Reduction GA Foods’ SunMeadow® meals are designed to provide optimal nutrition for good health. These meals are all <650 calories, >20 g protein, <35% calories from fat, minimized refined sugar, and >7 g fiber. TMS001361 Chargrilled Beef Patty in Pizzaiola Sauce, Pancakes and Egg Patty, served with turkey served with green beans, pineapple Mandarin sausage links, strawberry compote, and whole oranges, and whole wheat bread. grain bread. Chicken Garden Casserole, served with Meatloaf with Apple Brown Gravy, served with summer blend vegetables, pineapple cup, skin-on potatoes, stewed tomatoes, pineapple and whole wheat bread. cup, and whole wheat bread. Macaroni and Beef Casserole, served with Oven Baked Chicken, served with Southern spinach, California blend vegetables, pear cup, rice & black-eyed peas, spinach, Mandarin and whole wheat bread. oranges, and whole wheat bread. Sliced Turkey and Gravy, served with cornbread dressing, flat beans, butternut squash, citrus fruit cup, and whole wheat bread. TMS001362 Sweet and Sour Chicken, steamed white rice, gingeredserved peas, with Chicken Marsala, served with green beans, Mandarin oranges, and whole wheat bread. butternut squash, mixed fruit cup, and whole wheat bread. Hamburger Patty Au Jus, served with mashed potatoes, carrots, applesauce, and whole Grilled Veal Chop with Mustard Sage Sauce, grain bun. served with diced potatoes, maple butternut squash, pear cup, and whole wheat bread. Lasagna (with ground turkey), served with broccoli, cauliflower & bean medley, peach Western-Style Omelet, cup, and whole wheat bread. O’Brien, strawberry applesauce,served with whole potatoes wheat bread, and graham crackers. Sliced Roast Beef with Gravy, spring peas, buttered crinkle cut served carrots, with raisins, and whole wheat bread.
    [Show full text]
  • Bourbon-KISSED Sweet Potato Casserole Pecan-Encrusted Scallops with Carolina Peach Chutney
    Bourbon-KISSED Sweet Potato Casserole Submitted by: Carolina Food Pros, www.carolinafoodpros.com When I make this dish for the holiday crowds, I usually double the recipe. I use the sweet potatoes of the season, same-year-crop pecans, and freshly ground spices. I buy cinnamon sticks and grind them and whole nutmegs and grate them. When the casserole begins to bake, my whole house is filled with the fragrance of my grandmother’s kitchen. We had a tradition in my family that whoever ate the last bit of a dish had to “kiss the cook”. With this recipe, everyone competed for the honor! THE SWEET POTATOES: 2 cups of cooked, fresh sweet potatoes ¾ cup sugar ¼ teaspoon salt 4 tablespoons (½ stick) butter 2 eggs, well beaten ½ teaspoon freshly ground cinnamon ½ teaspoon freshly grated nutmeg ¼ cup milk 2 tablespoons good bourbon – the kind you wouldn’t mind drinking ½ cup drained crushed pineapple 8 x 8-inch Pyrex baking dish, greased with butter. (If doubling the recipe, use a 4-quart round casserole dish) Preheat oven to 350 degrees. Beat the sugar, salt, butter, eggs, spices, milk, and pineapple into the cooked sweet potatoes. Pour into the baking dish. THE TOPPING: ¾ packed cup light brown sugar 1/3 cup flour 4 tablespoons (½ stick) butter, melted ¾ cup chopped pecans Mix brown sugar and flour together. Add melted butter and mix. Add pecans and mix again. Spread out on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes, or until slightly browned on top. Serves 6. Pecan-Encrusted Scallops with Carolina Peach Chutney Submitted by: The Sea Island Grill, www.WildDunes.com Serves 4 12 fresh large scallops 2 oz.
    [Show full text]
  • ELECTRIC PRESSURE COOKERS Solar Appliance Technology Brief
    ELECTRIC PRESSURE COOKERS Solar Appliance Technology Brief JULY 2021 EFFICIENCY FOR ACCESS COALITION SOLAR APPLIANCE TECHNOLOGY BRIEF: ELECTRIC PRESSURE COOKERS | JULY 2021 1 CONTEXT This electric pressure cooker technology brief is part of a series of insight briefs developed to synthesise the latest market intelligence and chart the pathway to commercialisation for some of the off- and weak-grid appropriate technologies most relevant to catalysing energy access and achieving the Sustainable Development Goals. The first LEIA Technology Summaries were published in 2017 to help the newly established Efficiency for Access Coalition navigate a nascent market. There was limited data and reliable research available on market trends and performance of appliances suitable for resource-constrained settings. This technology summary updates and expands on the information presented previously, bringing together the latest insights on market and technology trends, consumer impacts and pathways to scale for electric pressure cookers. You can access briefs on all technologies that are a part of this series here. This brief was developed by CLASP and Energy Saving Trust as part of the Low Energy Inclusive Appliances programme, a flagship programme of the Efficiency for Access Coalition. Efficiency for Access is a global coalition working to promote high performing appliances that enable access to clean energy for the world’s poorest people. It is a catalyst for change, accelerating the growth of off-grid appliance markets to boost incomes, reduce carbon emissions, improve quality of life and support sustainable development. This brief was authored by Wendy Hado of CLASP. We thank Jeff Stottlemyer, Sam Grant, Elisa Lai and Michael Spiak (CLASP), Nick Rousseau (Modern Energy Cooking Services Programme), Shrikrant Avi (Clean Cooking Alliance), Besnik Hyseni (World Bank), Paul Dimaio (Spindle PYT Ltd) and others for their review and input.
    [Show full text]
  • Impact of Home Preparation and Cooking Methods on Levels Of
    OCTOBER 2010 Impact of Home Preparation Selecting low fat foods (lean cuts of meat, low fat dairy products) and and Cooking Methods on releasing DLCs by cooking or removing the fat portion of the foods during food Levels of Dioxin and Dioxin- preparation and cooking can significantly reduce contaminant levels. Like Compounds in Foods Research on the efficacy of household food preparation to reduce DLC levels in meat and vegetables is limited. Feifei Wang, Karen Rideout Both risks and benefits need to be evaluated in order to effectively Summary communicate risks from food contaminants. Human exposure to dioxins and dioxin- like compounds (DLCs) is primarily from ingestion of fish, meat, and dairy Introduction products. This document has been prepared for public Based on studies where populations health professionals who respond to the were exposed to much higher levels of public about contaminants in food and ways DLCs than the general population to reduce exposure to those contaminants. would encounter, some DLCs have This document reviews the literature on the been classified as carcinogens/ levels of dioxin and dioxin-like compounds probable carcinogens. However, (DLCs) in foods and ways to reduce levels uncertainty remains about the possible using various preparations and cooking adverse health effects from low-level methods. chronic exposure to DLCs. Although the average Canadian dietary intake of dioxin is within the tolerable level set by the World Health Organization (WHO) and Food and Agriculture Organization of the United Nations, reducing the DLCs level in foods can help reduce risk. Household food preparation and cooking methods (skinning, trimming and/or cooking, in addition to the disposal of pan drippings and poaching/boiling liquids) are relatively economical and practical approaches to reduce exposure to DLCs from fish, by an average of 35% at the consumer level.
    [Show full text]