Chemical Hazard Analysis for Sodium Nitrite in Meat Curing L
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Genetic Basis for Nitrate Resistance in Desulfovibrio Strains
ORIGINAL RESEARCH ARTICLE published: 21 April 2014 doi: 10.3389/fmicb.2014.00153 Genetic basis for nitrate resistance in Desulfovibrio strains Hannah L. Korte 1,2,SamuelR.Fels2,3, Geoff A. Christensen 1,2,MorganN.Price2,4, Jennifer V. Kuehl 2,4, Grant M. Zane 1,2, Adam M. Deutschbauer 2,4,AdamP.Arkin2,4 and Judy D. Wall 1,2,3* 1 Department of Biochemistry, University of Missouri, Columbia, MO, USA 2 Ecosystems and Networks Integrated with Genes and Molecular Assemblies, Berkeley, CA, USA 3 Department of Molecular Microbiology and Immunology, University of Missouri, Columbia, MO, USA 4 Physical Biosciences Division, Lawrence Berkeley National Laboratory, Berkeley, CA, USA Edited by: Nitrate is an inhibitor of sulfate-reducing bacteria (SRB). In petroleum production sites, Hans Karl Carlson, University of amendments of nitrate and nitrite are used to prevent SRB production of sulfide that California, Berkeley, USA causes souring of oil wells. A better understanding of nitrate stress responses in Reviewed by: the model SRB, Desulfovibrio vulgaris Hildenborough and Desulfovibrio alaskensis G20, Dimitry Y. Sorokin, Delft University of Technology, Netherlands will strengthen predictions of environmental outcomes of nitrate application. Nitrate Wolfgang Buckel, inhibition of SRB has historically been considered to result from the generation of small Philipps-Universität Marburg, amounts of nitrite, to which SRB are quite sensitive. Here we explored the possibility Germany that nitrate might inhibit SRB by a mechanism other than through nitrite inhibition. *Correspondence: We found that nitrate-stressed D. vulgaris cultures grown in lactate-sulfate conditions Judy D. Wall, Department of Biochemistry, University of eventually grew in the presence of high concentrations of nitrate, and their resistance Missouri, 117 Schweitzer Hall, continued through several subcultures. -
F Is for Flavor.Pdf
!! ™ This is an introductory version of Chef Jacob’s Culinary Bootcamp Workbook and F-STEP™ curriculum. You can download the complete curriculum here. 2 !! Third Edition Copyright © 2015 Jacob Burton All rights reserved. 3 4 !! WHAT IS F-STEP?!.....................................................................................11 F IS FOR FLAVOR!.....................................................................................13 UNDERSTANDING FLAVOR STRUCTURE! 14 What is flavor?! 14 Salty! 15 Sweet! 20 Sour! 21 Bitter! 22 Umami! 22 Umami Ingredient Chart! 26 Piquancy! 28 Flavor And Aroma! 28 The Importance Of Fat And Flavor! 29 Texture! 30 Tannins! 30 Flavor’s X Factor! 31 Preventing Palate Fatigue! 32 Delivering A “Flavor Punch”! 33 Using “Flavor Interruptions”! 33 CHOOSING PRIMARY AND SECONDARY FLAVORS! 34 SELECTING NON SEASONAL INGREDIENTS! 35 Buying Spices! 35 Herbs! 36 Poultry! 37 5 Seafood! 37 Beef! 39 Pork! 41 GUIDE TO SEASONAL PRODUCE! 42 Winter! 42 December! 42 January! 44 February! 45 Spring! 46 March! 46 April! 47 May! 49 Summer! 49 June! 50 July! 50 August! 52 Fall! 54 September! 54 October! 55 November! 58 S IS FOR SAUCE!.......................................................................................60 CULINARY STOCKS! 62 Basic Recipe for Protein-Based Stocks! 63 SAUCE THICKENERS! 63 Roux! 64 6 !! Liaison! 65 Other Sauce Thickeners At A Glance! 66 The Three Modern Mother Sauces! 67 REDUCTION SAUCES! 67 Reduction Sauce Process! 69 Tips For Reinforcing Flavors! 70 Reduction Stage! 70 Tips For Reduction! 71 Pan Sauces! -
Sodium Nitrate 2005
CONTENTS 1 Added to the Natural List b) Prof. 0.Van Clamput, UnksWtGent c) 07. T.K. Harts, Univ. of Wbrnia - Davis aer, Nrrt. AgrScuituml 0 W.Vooqt,Werg~ l3emamh cmw Reply to the 2004 IFOAM Evaluation of Natuml Sodium Nitrate 'IFOAM 2004" NORTH AMERICA February 25,2005 Mr. Robert Pooler Agricultural Marketing Specialist USDAIAMS/TM/NOP Room 25 10-So., Ag Stop 0268 P.O. Box 94656 Washington, D.C. 20090-6456 Dear Mr. Pooler: On behalf of SQM North America, I am presenting this petition for the continued usage of non- synthetic Natural Sodium Nitrate in USDA Certified Organic crop production in The United States of America. Our product is necessary for our growers to maintain their economic viability; furthermore, this product is agronomically and environmentally sound and adheres to the principles of organic crop production. Natural Sodium Nitrate is permitted as a source of nitrogen for USDA Certified organic crops grown and used in The United States of America and this petition seeks to continue its usage. We look forward to the continued usage of Natural Sodium Nitrate and appreciate your attention to this petition. If you have any questions, please contact me. Sincerely, Bill McBride Director Sales US. and Canada SQM NORTH AMERICA CORP. 3101 Towercreek Parkway. Suite 450 Atlanta. GA 30330 Td: (1 - 770) 016 9400 Fa: (1 - 770) 016 9454 www.sam.cotq \A United States Agricultural STOP 0268 - Room 40084 Department of Marketing 1400 Independence Avenue, SW. i I Agriculture Service Washington, D.C. 20250-0200 February 9,2005 Bill McBride SQM North America, Corp. -
Open Mckinney Thesis 4 1.Pdf
The Pennsylvania State University The Graduate School College of Agricultural Sciences INVESTIGATION OF FOOD SAFETY PARAMETERS FOR FERMENTED SEMI-DRY AND DRY SAUSAGE PRODUCTS A Thesis in Animal Science by Samantha R. McKinney 2017 Samantha R. McKinney Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Science May 2017 The thesis of Samantha R. McKinney was reviewed and approved* by the following: Jonathan A. Campbell Assistant Professor of Animal Science Extension Meat Specialist Thesis Advisor Catherine N. Cutter Professor of Food Science Food Safety Extension Specialist – Muscle Foods Nancy M. Ostiguy Associate Professor of Entomology Terry D. Etherton Distinguished Professor of Animal Nutrition Head of the Department of Animal Science *Signatures are on file in the Graduate School ii ABSTRACT Fermentation and drying are two methods utilized by humans for thousands of years to preserve food. Fermented semi-dry and dry sausages are safe, ready-to-eat (RTE) meat items produced using strict government regulations. One of these regulations requires meat processing establishments to create and have a scientifically-validated Hazard Analysis Critical Control Point (HACCP) plan. HACCP plans are validated utilizing a combination of data collected in the plant and scientific literature to ensure that process controls exist for identified food safety hazards. When little or incomplete data exists for very specific products or processes, challenge studies may be conducted to investigate the safety of the processes used to produce the food item. Three experiments were conducted to determine the effects of varying fermented semi-dry and dry sausage production parameters on the reduction of three pathogenic bacteria: E. -
Curing As a Single Special Process Regulatory Agency Jurisdiction NAME (Fill in Form)
DRAFT Single Hazard Special Process HACCP Template for Curing as a Single Special Process Regulatory Agency Jurisdiction NAME (fill in form) Date Submitted __________ Date Approved ________ Valid until ___________ A. General Information This is a placeholder for the general information needed: e.g. operator name, location, Person-in- Charge (PIC) Name, contact information, etc. fill in form B. Categorization – Recipe(s) Categorization: Template for Curing as a Single Special Process 2013 FDA Food Code Section 3-502.11: “A FOOD ESTABLISHMENT shall obtain a VARIANCE from the REGULATORY AUTHORITY (RA) as specified in §8-103.10 and under §8- 103.11 before: (B) Curing food.” This template is to be utilized for raw food that will follow US FDA model Food Code parameters for cooking, cooling and cold storage. This template is not intended for products where additional critical control points (CCPs)/variances would be needed (for example, products with a fermentation or drying step or products where slow cooling is used). Recipe: Attach recipes of all current and future meat and poultry products containing sodium nitrite to this document (see C2 Control below) [label as attachment 1]. Product must contain a minimum of 120ppm ingoing nitrite. The use of nitrate is not permitted (under this Special Processes HACCP template). Only curing salt mixtures, which contain sodium chloride (NaCl) with 6.25% sodium nitrite, are permitted. The curing salt mixture must be dyed pink so that it cannot be confused with common salt. The curing salt mixture must be stored in a safe and secure place. Appropriate labeling must remain on the packaging. -
A Review of the Patents and Literature on the Manufacture of Potassium Nitrate with Notes on Its Occurrence and Uses
UNITED STATES DEPARTMENT OF AGRICULTURE Miscellaneous Publication No. 192 Washington, D.C. July 1934 A REVIEW OF THE PATENTS AND LITERATURE ON THE MANUFACTURE OF POTASSIUM NITRATE WITH NOTES ON ITS OCCURRENCE AND USES By COLIN W. WHITTAKER. Associate Chemist and FRANK O. LUNDSTROM, Assistant Chemist Division of Fertilizer Technology, Fertilizer Investigationa Bureau of Chemistry and Soils For sale by the Superintendent of Documents, Washington, D.C. .....-..- Price 5 cents UNITED STATES DEPARTMENT OF AGRICULTURE Miscellaneous Publication No. 192 Washington, D.C. July 1934 A REVIEW OF THE PATENTS AND LITERATURE ON THE MANUFACTURE OF POTASSIUM NITRATE WITH NOTES ON ITS OCCURRENCE AND USES By COLIN W. WHITTAKER, associate chemist, and FRANK O. LUNDSTROM, assistant chemist, Division of Fertilizer Technology, Fertilizer Investigations, Bureau oj Chemistry and Soils CONTENTS Page Production of potassium nitrate —Contd. Page Processes involving dilute oxides of Introduction } nitrogen 22 Historical sketch 3 Absorption in carbonates, bicarbon- Statistics of the saltpeter industry 4 ates, or hydroxides 22 Potassium nitrate as a plant food 8 Conversion of nitrites to nitrates 23 Occurrence of potassium nitrate 9 Processes involving direct action of nitric Production of potassium nitrate 11 acid or oxides of nitrogen on potassium Saltpeter from the soil 11 compounds 23 In East India 11 Potassium bicarbonate and nitric In other countries 12 acid or ammonium nitrate 23 Chilean high-potash nitrate 13 Potassium hydroxide or carbonate Composting and -
Toxicological Profile for Nitrate and Nitrite
NITRATE AND NITRITE 29 3. HEALTH EFFECTS 3.1 INTRODUCTION The primary purpose of this chapter is to provide public health officials, physicians, toxicologists, and other interested individuals and groups with an overall perspective on the toxicology of nitrate and nitrite. It contains descriptions and evaluations of toxicological studies and epidemiological investigations and provides conclusions, where possible, on the relevance of toxicity and toxicokinetic data to public health. A glossary and list of acronyms, abbreviations, and symbols can be found at the end of this profile. 3.2 DISCUSSION OF HEALTH EFFECTS BY ROUTE OF EXPOSURE To help public health professionals and others address the needs of persons living or working near hazardous waste sites, the information in this section is organized first by route of exposure (inhalation, oral, and dermal) and then by health effect (e.g., death, systemic, immunological, neurological, reproductive, developmental, and carcinogenic effects). These data are discussed in terms of three exposure periods: acute (14 days or less), intermediate (15–364 days), and chronic (365 days or more). Levels of significant exposure for each route and duration are presented in tables and illustrated in figures. The points in the figures showing no-observed-adverse-effect levels (NOAELs) or lowest- observed-adverse-effect levels (LOAELs) reflect the actual doses (levels of exposure) used in the studies. LOAELs have been classified into "less serious" or "serious" effects. "Serious" effects are those that evoke failure in a biological system and can lead to morbidity or mortality (e.g., acute respiratory distress or death). "Less serious" effects are those that are not expected to cause significant dysfunction or death, or those whose significance to the organism is not entirely clear. -
Study of Psychrophilic, Mesophilic, and Halophilic Bacteria in Salt and Meat Curing Solutions
A STUDY OF PSYCHROPHILIC, ilESOPHILIC, AND HALOPHTLIC BACTERIA IN SALT AND MEAT CURING SOLUTIONS by HAROLD EUGENE TICKNER a B, S,, Kansas State College of Agriculture and Applied Science, 1949 A THESIS - submitted in partial fulfillment of the 1 ' r requirements for the degree MASTER OF SCIENCE 1 Department of Bacteriology KANSAS STATE COLLEGE OF AGRICULTURE AND APPLIED SCIENCE 1950 X Docu- M TABLE OF CONTENTS \^50 T5 INTRODUCTIi. ^» « • 1 REVIEW OF LITERATURE 2 EXPERIMENT I - PREPARATION OF MEDIA FOR PLATE COUNTS . 17 EXPERIMENT II - PLATE COUNTS FOR ENUMERATION OF RALOPHILIC ORGANISMS IN COMMERCIAL SALT SAMPLES 19 EXPERIMENT III - ISOLATION OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA 21 EXPERIMENT IV - PLATE COUNTS OF CURING SOLUTIONS ... 26 EXPERIMENT V - DETERMINATION OF NUMBERS OF PSYCHROPHILIC ORGANISMS IN THE CURING SOLUTIONS ...... 2fi EXPERIMENT VI - TESTING PURE CULTURES OF PSYCHROPHILIC ORGANISMS IN STERILE CURING SOLUTIONS 33 EXPERIMENT VII - PREPARATION OF CURING SOLUTION TO CHECK GROWTH OF PSYCHROPHILIC- AND MESOPHILIC-HALOPHILIC BACTERIA IN A NEW CURING SOLUTION AO EXPERIMENT VIII - DETERMINATION OF NUMBERS OF MESOPHILIC AND MESOPHILIC-HALOPHILIC BACTERIA IN MEAT CURING SOLUTIONS A2 EXPERIMENT IX - DETERMINATION OF CHLORIDE CONTENT IN OLD USED CURING SOLUTIONS U EXPERIMENT X - DETERMINATION OF AMOUNT OF PROTEINS IN OLD USED CURING SOLUTIONS 46 EXPERIMENT XI - PREPARATION OF A "SYNTHETIC AGED CURING SOLUTION" EMPLOYED AS A MEDIUM FOR CHECKING GROWTH OF PURE CULTURES OF ORGANISMS ISOLATED FROM SALT AND MEAT CURING SOLUTIONS A3 EXPERIMENT XII - A COMPARISON OF BACTERIA FOUND IN SALT AND MEAT CURING SOLUTIONS 55 EXPERIMENT XIII - ORGANISMS REQUIRING SODIUM CHLORIDE FOR GROWTH 57 DISCUSSION 59 ii CONCLUSIONS 64. -
The Complete Genome Sequence of Natrinema Sp. J7-2, a Haloarchaeon Capable of Growth on Synthetic Media Without Amino Acid Supplements
The Complete Genome Sequence of Natrinema sp. J7-2, a Haloarchaeon Capable of Growth on Synthetic Media without Amino Acid Supplements Jie Feng1., Bin Liu2., Ziqian Zhang1, Yan Ren2, Yang Li2, Fei Gan1, Yuping Huang1, Xiangdong Chen1, Ping Shen1, Lei Wang2,3, Bing Tang1*, Xiao-Feng Tang1* 1 College of Life Sciences, Wuhan University, Wuhan, Hubei, People’s Republic of China, 2 TEDA School of Biological Sciences and Biotechnology, Nankai University, Tianjin, People’s Republic of China, 3 The Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, Tianjin, People’s Republic of China Abstract Natrinema sp. J7-2 is an extreme haloarchaeon capable of growing on synthetic media without amino acid supplements. Here we report the complete genome sequence of Natrinema sp. J7-2 which is composed of a 3,697,626-bp chromosome and a 95,989-bp plasmid pJ7-I. This is the first complete genome sequence of a member of the genus Natrinema.We demonstrate that Natrinema sp. J7-2 can use gluconate, glycerol, or acetate as the sole carbon source and that its genome encodes complete metabolic pathways for assimilating these substrates. The biosynthetic pathways for all 20 amino acids have been reconstructed, and we discuss a possible evolutionary relationship between the haloarchaeal arginine synthetic pathway and the bacterial lysine synthetic pathway. The genome harbors the genes for assimilation of ammonium and nitrite, but not nitrate, and has a denitrification pathway to reduce nitrite to N2O. Comparative genomic analysis suggests that most sequenced haloarchaea employ the TrkAH system, rather than the Kdp system, to actively uptake potassium. -
Pesticides and 738-F-91-103 Environmental Protection Toxic Substances September 1991 Agency (7508W) R.E.D
United States Pesticides And 738-F-91-103 Environmental Protection Toxic Substances September 1991 Agency (7508W) R.E.D. FACTS Inorganic Nitrate/Nitrite (Sodium and Potassium Nitrates) Pesticide All pesticides sold or used in the United States must be registered by Reregistration EPA, based on scientific studies showing that they can be used without posing unreasonable risks to people or the environment. Because of advances in scientific knowledge, the law requires that pesticides which were first registered years ago be reregistered to ensure that they meet today's more stringent standards. In evaluating pesticides for reregistration, EPA obtains and reviews a complete set of studies from pesticide producers, showing the human health and environmental effects of each pesticide. The Agency imposes any regulatory controls that are needed to effectively manage each pesticide's risks. EPA then reregisters pesticides that can be used without posing undue hazards to human health or the environment. When a pesticide is eligible for reregistration, EPA announces this and explains why in a Reregistration Eligibility Document, or RED. This fact sheet summarizes the information in the RED for inorganic nitrate/nitrite, or sodium and potassium nitrates. Use Profile Sodium and potassium nitrates are pyrotechnic fumigants used as rodenticides, predacides and insecticides. Each compound is combined with other pesticide active ingredients (sulfur and carbon) and loaded into fumigant gas cartridges, which are designed to be ignited and placed in pest burrows. The ignited cartridge bombs produce toxic gases which are lethal to target rodents, skunks, coyotes and ground-nesting wasps. Both sodium and potassium nitrates are naturally occurring, common chemical compounds. -
The Effect of Nitrate, Live Yeast Culture Or Their Interaction on Methane Mitigation and Nitrate Reduction in Vitro THESIS Prese
The Effect of Nitrate, Live Yeast Culture or their interaction on Methane Mitigation and Nitrate Reduction in vitro THESIS Presented in Partial Fulfillment of the Requirements for the Degree Master of Science in the Graduate School of The Ohio State University By Caitlyn M. Massie, BS Graduate Program in Animal Sciences The Ohio State University 2015 Master's Examination Committee: Dr. Jeffrey L. Firkins, Advisor Dr. Kelly C. Wrighton Dr. Zhongtang Yu Copyrighted by Caitlyn M. Massie 2015 Abstract Nitrates have been fed to dairy cows for years to decrease methane emissions. In the nitrate assimilatory pathway, bacteria reduce nitrate to nitrite to ammonia. The second step is rate-limiting leading to nitrite accumulation causing methemoglobinemia, which can hinder the adoption of nitrate feeding to compete with methanogens for hydrogen while assimilating the nitrogen from nitrate into microbial protein. The yeast Saccharomyces cerevisiae has the potential to anaerobically respire nitrite through its cytochrome c oxidase; it also can stimulate populations of bacteria that express nitrate and nitrite reductases. In the first trial, a 3 x 4 factorial within in vitro tubes included no yeast, an active live yeast culture (S. cerevisiae strain 1026), or autoclaved yeast dosed with nitrate, nitrite, ammonium, or a control to determine if yeast altered the nitrate reduction pathway. Differences were seen at h 0 (P < 0.01) for nitrogen treatments, that correlated with dosed metabolites. For the second project, 4 continuous cultures were used in 5 periods of 10 days. Treatments were arranged in a 2 x 2 factorial with sodium nitrate (NO3 at 1.5% of diet DM) or urea as an isonitrogenous control and without or with live yeast culture fed at a recommended 0.010 g/d (scaled from cattle to fermenter intakes). -
Curing and Smoking Poultry Meat
OREGON STATE UNIVERSITY Extension Service SP 50-693 Revised March 2013 Curing and Smoking Poultry Meat Cured and smoked poultry meats, especially smoked turkey, have become popular, particularly for the Thanksgiving holiday. Curing and smoking imparts a unique, delicate flavor and pink color to poultry meat and increases the refrigerator storage life. Mild cures (relatively low salt) are usually used in preparation for the smoking process to maintain the poultry flavor. Smoked poultry, like ham, can be served hot or cold for sandwiches, salads or party snacks. The bones may be used to replace ham bones for adding flavor to soups or bean dishes. PREPARATIONS The first step in the curing and smoking process is to obtain the following materials and ingredients: Poultry meat Non-iodized salt Sugar and/or brown sugar Cure (containing 6.25% sodium nitrite)* Other seasonings according to your recipe Food grade plastic or stainless steel tub or a large crock or jar Smoker** Wood chips or liquid smoke if you choose not to use natural smoke Cheese cloth or stockinette for hanging in the smokehouse Air tight packaging for storage * The cure mentioned above and in the recipe is a commercial cure containing 6.25% sodium nitrite, which gives poultry meat an attractive light pink color after heating. Smoked poultry which does not contain cure will be brownish- white, not pink, after processing. Commercial cures such as “Modern Cure” or “Prague Powder” can sometimes be purchased from small commercial sausage makers. Complete cures such as “Morton’s Tender Quick Curing Salt” can often be purchased in grocery stores or locker plants.