» • . .. " *
Proceedings of the EIGHTH ANNUAL CONVENTION
, SCIENCE AND SANITY IN FOOD SAFETY
NOVEMBER 27 AND 28, 1973
PAULINO J. GARCIA HALL CORNER PEDRO GIL-TAFT AVENUE MANILA -1 -
PREFACE
Food safety my erroneously bt- based on popular fear rather than on objectively evaluated risks. And many tinies the food technologists havo asked for expertise on the subject. In response to this need, the Philippine Association of Food Technologists has sponsored a program or: "Science and Sanity in Food Safety" for its 3th Annual Convention. T*K. theme was so tinely that the convention participants would not vrait for the proceedings to be printed in tint* for the following annual convention as is the accepted practice. Hence, immediately after the convention, the proceedings couaittee got* down to the business of soliciting, editing and stencil-cutting the speeches and scientific papers in order to Make this proceedings available within two Months. This has been nade possi- ble by the speakers who submitted their papers in a forr.i practically ready for printing save for soi:.e editing to cake their, conform to a general format; and to Miss Tita Gabelo who typed the snanuscr.ipts wh.\.lc. most of us were celebrating the Chris Li:ias holidays. We would also Like- to thank Mr. Victor Sy of California manufacturing Corporation for iho use of the recording tapes. ,/
PATRICIA T. iBRCKO Chairman Proceedings Committee -11-
PHILIPPINE ASSOCIATION OF FOOD TECHNOLOGISTS Ofiicers - 1973
President Mr. Cho Teng Yu Assistant Vice President Commonwealth Foods Corporation Vice-president Dr. Alicia 0. Lustre Senior Scientist Food Technology Division Industrial Research Center National Institute of Science & Tech. Secretary Jiiss Ana Corina Castro Senior Analyst Institute of Export Development Board of Investments Assistant Secretary . Jiiss Remedies Silverio Food Technologist California Manufacturing Corporation Treasurer . Dr. Patricia T. Arroyo Senior Scientist Food Technology Division Industrial Research Center National Institute of Science r Toch. Assistant Treasurer Dr. iSstrella Alabastro Chairman, Dept. of Food Science <\ W-:.t. University of the Philippines PRO Mr. Elias Canapi Foods Quality Control Manager Philippine Refining Company Directors Miss Nelly Buensuceso ' . Mr. Gilbert Evaristo Senior Research Chendst General Manager Food & Drug Administration Pepsi Cola Company, Davao Dr. Michael Lao Mr. Jesus Melgar Vice-President Production Manager Food Masters Corporation Pure Foods Corporation -. iii -
TANGGAPAN HG PANGULO KG PILIPIMS (Office of the President of the Philippines)
Message
It is heartening to note that the Philippine Association of Food Technologists is holding its 5th Annual Convention on the theme of "Science and Sanity in Food Safety." Mass production on a scale ained at meeting the food requirements of a fast growing population demands food processing techniques and quality control of a higher order. Lack of consumer appreciation, therefore, of the issues and problems involved in these areas consti- tutes a inajor concern and 1 am gratified to learn that the PAFT is taking positive steps to clear up the issues and generating greater ap"pr.&ciaLion of the work of the P..FT and also of Philippine foods. I wish the delegates to the Convention all success.
| (Sgd.) FERDINAND £. ilARCOS President of the Philippines - ±T-
OFFICE OF THE PRESIDENT of the Philippines
Message
It is a great pleasure to greet, the participants in the iiighth Annual Convention of the Philippine association of Food Technologists. "Sconce and Sanity in Food Safety" is indeod a very fitting theine for this conten- tion, especially as the dangers ''.rising from foods increase in direct pro- portion to the growing sophistication of consumers as well as the iricry;:.;-- ing complexity in the technology and science of food processing.
v«'e nust now recognize that some 01 the alleged hazards in our food supply are not yet fully supported by scientific facts, and that all too often, so nuch inaccurate information about such haaards have brought about near—hysterical responses from the consuming public. It is there- fore ciy fervent hope that the PAFT convention will arrive at the specific means by which a thorough rationalization of has-ards in food supply C-MI bo made accessible to non-scientific groups, to the end that can evolve poli- cies and national regulatory measures concerning food, environment and public he'lth.
I wish the P..FT a most successful convention.
With ray warmest personal regards.
(Sgd.) RONALDO 3. ZAMORA Assistant Executive Secret"ry
The Philippine Association of Food Technologists (PAFT); , a relatively young, non-stock, non-profit professional organization has been in ox:^.^nc-'- for ; tore than 12 years. Though faced with numerous obstacles, including the. lack of financing and government recognition, it is continuously \ror):- ing as a cohesive professional organization with the primary purpose ci' promoting Food Science and Technology. If it wore able to survive so nany hardships, it is because of the expert advice and guidance of those who manifest keen interest in and have the aims of the PAFT at heart, and r.hc; unselfish support of the food industry. Ifc is also because of the sincere, desire of the officers,past and present, the neiabers and the volunteer work- ers to see that their organization achieve the goals that they havu 3-A, up. . At the present stage when the food crisis is worldwide, food product- ion and food preservation are more than ever important to feed and nourish a hunger-exploding population. How is the time for us food technologists to prove that ours is a challenging job that is geared towards the attain- ment of an adequate and proper food supply for the ever increasing world population. Under the able and guiding hands and encouragement of our leaders in the New Society, we, the members of the PAFT, sincerely and firmly beli.?vc that we should be able to participate to a greater extent in our ahare of the responsibility in helping uplift the socio-economic status of our people and improve the health and well-being of our contryineri as well as those of the less fortunate nations. PROGiUM of ..CTIVITIES Eighth Annual Convention Philippine Association of Food Technologists (PAFT) THESE: SCISKCE .JSU SANITY IN FOOD SAFETY foovenber 27 -ind 28, 1973 Paulino J. Garcia Memorial,Hall Taft Avenue, Corner P. Gil St., Manila First day, Tuesday, November 2", 1973 3:00 A.M. REGISTRATION 8:30 A.M. OPSMIftG PROGRAM National Anthem Welcome Address and Presentation of Delegates CKO TENG XU #,«. p, 1 President, PAFT Introduction of the Keynote Speaker REMEDIOS SILVERIO Convention Ghaiman Keynote Speech Hon. IJGWA1D0 B. ZAhGRA Asst. Executive Sfecrstary Republic of the Philippines ViRGILIO GARCIA. Dopt. of Food Science University of the Philippines, Los Banos Iiaster of Ceremonies 10:00 A.M. RECESS Refreshments Opening of Exhibits 10:'30 A.ll.Syjnposium I: ADDITIVES AM) EfJVIROMENTAL CONTAMINANTS IN FOODS 1. Food Additives: Understanding Food Additives - Nitrates and Nitrites, Monosodium Glufcamate, Artificial Sweeteners and Colors ••••••••»•••«•• p« U Dr. Alicia 0. Lustrs Senior Scientist Food Technology Division Industrial Research Center National Institute of Science and Tech. 2. Pesticide Residues: Pesticide Residues in Food - A Problem? •••••••••••••••«•••••••••»•«•••••• p» 16 Dr. Carlito R. Barril Bead, Pesticide Laboratory- University of the Philippines, Los Bwios iiO.USRATGR - ^ Dr. Michael ]p.o Vice-, resident- u'-nuiacturing Food Masters' inc. tjOON 12:00 Lunch - Sponsored by the ShrLnp Exporters Association of the- Philippines and Jvindanao Ke^t Products 1:30 P.M. Symposium II. BIOLOGICAL HAZARDS 1. I4ycotoxins: The tfycotoxin mystique •••••••••••«•••• P« 2& Dr. Lina Hag Department of Plant Pathology University of the Philippines, Los Banos 2. f-iicrobial Contaminants •••••••«••••••••»••••••••••• p» 35 Dr. Ruben Aspiras Departjuent of Soils University of the Philippines, Los B^nos 3. Parasites in Foods •••••••••••••••••••*••••••••»••« p« Ifi Dr. Car::ien VeJ.asques Departi-ient of Zoology University of the Philippines, Diliiaan MOUERATOR -Libia L. Charoz Food Technologist A,j.uinaldo Developr^nt Corporao.on 3:00 P.M. RECESS 3:30 P.M. Symposium III. AJJ APPEAL FOR SCIENCE AND S;j^I"TY 1. Physiological Effects of Additives and Containinmts*. p, 56 Dr. Quintin Sintanar Acting Science Research Chief Medical Research Center National Institute of Science and Tech. 2. The Process of Evaluating Food Safety ••••>«•••••••• p« 64 Mrs. Luzonica 14, fesigan Administrator Food and Drug Administration - -sii - 3. Advice on the Weeds of the Tinos : Food «•••••••••••• p» 70 Technology for the :;~w Society Gen. Flarencio A. Medina .... Chaiman National Science Development Board .'•iCD/iRATOR Dr. Patricia T. Arroyo Senior Scientist Food Technology Divis:' on Industrial Research Ccnttr National Institute- of Science and Technology Second day, Wednesday, November 28, 1973 8:00 A.to. - 9:00 A.i'l. FOOD SAFETY Toxicity Testing of Pesticides on Philippine Food Fish •••••••«• p« 73 Dr. Rtynaldo M. Lesaca . Coinr..issioner ^3at,iona.l Air and Water Pollution Control Coiiiiission A Survey of the Sanitary Handling of Frosh ilarine Products in the Philippines Using Total Plato Count and Coliforms as Indicators of Sanitation ••••••••*••»«•••••••••••«••?•••••• P» '" Dr. Ignacio S_ Fablo Islander Foods Corporation L Report on the Effect of Gama Irradiation on the. ^ijuosine Content of Ipil-lpil Leaf Heal •••••••«•••««••••••••• p» 87 A.L. Alejandrino, C. Gnze and B. Balboa Fhilippme Atomic Energy Comr.dssion Diliinan, "uezon City 9:00 A.ii.' --10:00 A.M. FOOD TECHNOLOGY Physicochemical Properties of Glutinous Rice in delation to Suiaan i.'uality ••••••••••••••••••«•«•••««••*•••• p« 9^ Alicia A. Antonio & Bienvenido 0. Juliano International Rice Research Institute Los Banos and Angelita M. del liundo University of the Philippines, Los Banos Sensory Evaluation of Coconut Honey Formulations •«••«••••••••••• p. 97 Linda D. Balbontin FAO International Food Technology Training Center,.. CFTRI Mysore, India The Effect of Maturity on the Quality of Canned ; tango •••••••••*« p« 102 Asuncion V. Bariahan Bureau of Flant Industries Dept. of Agriculture & Natural Resources, Manila 10:00 A.M. - 10:30 i\J'l. RECESS 10:30 A.M. - 12:00 MOON FISH TSCKKOLOGY Fish Ft.mentation With the Use of Papain •••••••••«•••••«•»••••» p. 1QJ Gloria Guevara, Violeta C. j.atiae & FUrifca 0. de la Pena Bureau of Fisheries Dept. of Agriculture f- Natural Resources Intrarauros, Manila An Evaluation of Fish Protein Concentrates Prepared by Isopropanol and Ethanol Extraction ••••«*••••••••«•••••••« p# TT] Florian Hagno-Crejana, R.C. Juliano, CM. Bigueras, and M. N. Bautista Dept. of Fisheries Technology, College of Fisheries University of the FlrLlippines, Diliinan and the Hatioiial Eesoarch -Council of the Phil. Storage Life Study on Canned Bangus ••••••••••«•.•••«•••••«•••.. p# 215 (chance chanos, F.) SaLuon and Sardine Style C. G. Marfori, E. F. Fabian & P.T. Arroyo Food Technology Division Industrial Research Center National Institute of Science & Technology NSDB - ix - Prediction of "Greening" on Steam Cooked Tuna Fish Based on the TriisethylaKiine, pB and -JoLible Proteins Content of Raw Tuna Fish •••••••••••••••,.•»•,••,«,.«• p. 116 Belen Hillo Dept. of Food Science & Nutrition College of Home Economics University of the Philippines Diliraan, Quezon City MODERATOR . . < Dr. Eliseo Ruiz Philippine Institute of Nutrition, Food Science and Technology Philippine Women's University NOOK 12;30 Lunch - Sponsored by Pure Foods Corporation and San Miguel Corporation 2:00 P.M. - Business Meeting and Evaluation Profcssionaliaation . . . Dr. Patricia T. Arroyo•••••,p» 125 iilectior: Results Mr. Jesus Relgar->Me, p« 125 Convention Evaluation Dr. Alicia Lustre.»,»,» p. 126 president's Report ••••••••••••••»••••«•«•««.,.««•.••* P* 123 Induction of New Members Treasurer's Beporb •«•«*•«••••«••••••««•«**««,•••«,«..» p* 127 WELCOKE ADDRESS Cho Teng Yu President Philippine Association of Food Technologists Honorable Secretary Zaroora, distinguished guests, renowned guest speakers, delegates from the government agencies, academic institutions and private sectors, ay colleagues and fellow food technologists, friends and professionals in the allied field of food technology, ladies and gentlemen. We are indeed honored to have on*; of the-aost efficient and energetic secretaries of the President of the land, in the person of Secretary Ronaldo Zamora, to address us in this convention. With a string of achievements and services in his tenure of public office, I am sure we all acknowledge his capability and sincerity in serving our country sucli that introducing him is mo longer necessary. However, we take pride and pleasure in introducing such a distinguished personality and I am reserving this privilege tc Miss Remdios Silverio, our asso- ciation1 s incumbent assistant secretary and concurrently the chairman of the organizing committee of this convention. In behalf of the convention's organizing committee, I would like to express our deep appreciation for the participation of the guest speakers and those who are presenting their research papers tommorow for sharing with us their valuable knowledge in their own field of specialization. The Board of Directors likewise takes cognizance of your attendance in this convention and the keen interest you have manifested in food science and food technology developments. Credits should also go to the several convention sub-committee chairmen and their members and to those who voluntarily spared their valuable time and exerted enthusiastic efforts, a s well as those who assisted us through financial contributions, by sponsoring the luncheons, serving us with refreshments and snacks, putting up displays and helping us in many other ways and gestures to make this meeting possible and worth- while convening. I am taking the opportunity of this opening remarks to convey our long overdue gratefulness to the past and present administrators of NSDB, NIST for letting us avail ourselves of this convention hall as well as many other facilities whenever we request them. The personnel of both NIST and FNRC have been very accomodating. We feel very much at home at NIST. As a matter of fact, PAFT still does not have its own office and our office address has been the Food Research Laboratory of NIST. Likewise, this year, Food Masters, the Board of Investments and the Commonwealth Foods Inc.,have so kindly allowed us to use their con- ference rooms for our aonthy board meetings. • 2- I would like to make particular mention and acknowledgment to his Excellency, President Marcos, his secretaries and his action staff for encouraging awareness of the role of food science and technology in health improvement and socioeconomic growth by declaring this week and the same week hereafter in the years to come as "Food Science and Technology Week". The theme of our 8th annual convention is "Science and Sanity in Pood Safety"m In recent years, there has been universal concern for the safety of the food we eat. Oftentimes, the suspects .and I repeat, the suspects of harmful effects of food additives, pesticide ' residues, heavy metal and microbiological and environmental contaminants on food are unduly dramatized and tests and evaluations prematurely publicized such that more damages are done to our food industry. These results innimany un- necessary innovations and high cost of food for the consumers than actual benefits or protection are given to the general public. As food consumers and particularly as food technologists, we should not keep silent or shy away from discussions of this vital issue. Rather, we should get ourselves involved to keep the damage from spreading and at the same time prod the food industry to take proper measures to insure food safety with the consumer's health above all things. In other words, we-should all tttake the bull by the horn". For that matter, we have gathered together in this convention a battery of our best and knowledgeable scientists to enlighten us on the topic of food safety with scientific approach and with soundness of mind. Today's convention and its thene is therefore in consonance with with the pur- poses and functions of PAFT, to stimulate investigations into techno** logical problems, to disseminate information about food technology by sponsoring scientific meetings as well as to promote the growth of the food industry with food nutrition, cost and food safety for the consum- ing public as primary concern^ I hereby urge the audience to take seriously the scientific pre- sentations of the speakers and participate actively in the discussions. Food shortage is E. worldwide problem caused primarily by populat- ion growth outstripping food production and aggravated by natural cala- mities and wars. Food crisis is further compounded by malnutrition problem particularly in developing countries. In the Philippines, under the able leadership of our President and through the Green Revolution program of ear First Lady, we are making every effort for self-sufficiency in food, both qjuantity-*ise and quality-wise. In the midst of our intensive food production campaign, food proces- sing plays the role of vulnerable partner of food production in preserv- ing the usual enormous quantity of food crops harvested during peak; pro- duction for consumption in non-producing areas as well as for off season needs. Analogous to the popular saying that "a penny saved is a penny earned", -3- food preservation can be expressed as "a kilogram of food preserved is a kilogram of food produced". So, this is the challenging job for us, food technologists, especially during the crucial hour of persis- tent food crisis. In order that we can tackle this challenging job more effectively, aside from being knowledgeable in our profession, we have to have more dignified personality as food technologists and the role we can play in the food industry has to be better recognised. As a matter of fact, one of the functions and purposes of PAFT as stated under Article III, Section 1-d of our Constitution is and I quote "to promote the recog- nition of the food technologists1 role in the industry1*. Unquote. In the past and at the present time, PAFT has been seeking for this recognition and we vow to work relentlessly until this goal is achieved. The PAFT believes that with your guidance and pledge of solid support, our meritorious quest will be met with favorable action from the responsive policy of the New Society. With the light of hope and feeling of encouragement and trust that under the reformed environment of the New Society, we, food technolo- gists, should be able to perform better in pursuing the aims and objec- tives of PAFT, I hereby declare the convention open. UNDERSTAIWING FOOD ADDITIVES - MTR-.TES ATD f-TTRlTEG. iiO^SODIUJ. GLUTA-ATE, ARTIFTCl.'.: c^TiJ&RS AND COLORS . Dr. Alicia.0. Lustre Senior Scientist Food Technology Division Industrial Research Center NI5T, NSDB Introduction I run happy that a wuch maligned and misunderstood rispect of food processing, that of the use of food additives, has been put before us for discussion. A few years back, we marvelled at the- high quality of our canned meats, at breakfast cereals, instant fruit drinks and low calorie Jams and jellies. Today, not a few are shouting against these very same foods and the so-called chemical poisons that have made ther.i possible. In the United States, tht- accusations have cone in the form of books entitled - "The Cher.ical Feast", "Poisons in Your Food", "The Hidden Assassins" and "The Great, American Food Hoax", (Sanders, 1966). The book titles alone have been scary enough, leading one writer to comment that "if one were to believe all the horror stories written about foods, sitting down to dinner means taking your life with your own hands" (Beers, 1972). All those appears oo be a reflection of that unfortunate paradox that exists in many parts of the world today. We are happy that fccter.ee and technology have become supremely capable of solving many of man1s important problems. Yet it is quite evident that there is a growing public distrust at the fruits of its achievement and that more and more of its chosen goa3.s are being questioned. Locally, perhaps because we do not tend to take our achievements in science and technology quite so rach for granted, the neurosis has not seeped into our shores. The flow of information regarding th<_ hazards posed by additives however has created more than a ripple of fear and apprehension and it is hoped that before public confidence in foods becomes seriously undermined, we can havo a better understanding of some of these additives. Food additives comprise a long list of chemical compounds, both synthetic and natural, which are used in foods in very small amounts, to perform a wide variety of functions. These group of substances include — enulsifiers, thickeners and stabilizers, flavors and flavor enhancers, arificial sweeteners, preservatives, colors, leavening agents and a miscellaneous group of other compounds such as clouding agents, -anticaking agents and others. It will be impossible for me t.i discuss all the different additives used in foods. This discussion thuj will be lir.dted to the handful of food additives that have recently aroused public interest is potent L-:.1 hazards to hui:an health - the nitrates, nitrites, (..-one-sodium glutajviL-.j, artificial sweeteners and colors. Nitrates and Nitrites Functions ioitrntes and nitrites in uhc fora cf their sodium or potassium salts (potassium nitrate is better known locally as salitre), have tra- ditionally been added to foods as a color fixing agent. The origin of thtdr use is lost in history though it i~ generally believed that they might have occurred is an impurity in salt (Held and Joslyn, 1967). The better known and most obvious effect af nitrate addition to meats is the development of T. pink color. The rele of nitrates in color development can be seen in the following diagram (, Figure 1). Hyoglobin no omyoglbln __^__j,i]irosohui (red) ' (pink) Reducing conditions present in the meat, reduce nitrates to nitrite and finally to nitric oxide. The latter reacts with an important con- jugated protein in meat muscle known as myo£lobin to produce n5.treso- Liyoglobin which is red. On heating, such as what occurs when meat is cooked or smoked, the protein portion of the molecule is denatured, iron remains in the +2 oxidation state, and the pigment, now known -is denatured nitrosomyoglobin or nitrosohemochromogen changes to a pink color. Tho actual sequence of these reactions is still not entirely known. It is for example postulated that nitric oxide initially reacts with metr.iyoglobin (the iron in the hone group is in the +3 valence state) to form nitrosometj-.iyoglobin which is eventually reduced to nitrosomyoglobin (Wolfe, 1972). It is well accepted however, that nitrates function simply to provide the nitric oxide necessary for '.hi, formation of pink nitroschomochromogen. /Jiother important function of nitrites in cured me&ts, is to prevent the growth of clostidium botulinum, a hazardous toxin produc- ing microorganism . The inechanisi.1 of nitrite action in this regard is still unknown but the latter has been shown to be the principal ingredient responsible for the surprising stability of lightly pro- cessed canned cured meat products (Silliken, at al., 195S). The control of clostridium botuliiaum, more than the production of the pink color, is the major factor proposed to justify the u&e of nitrates as a food additive (Nitrates, Nitrites & Mitrasamines in Food, 1972). -6- Toxicity Thi toxicit.y ;>f nil-rates y.or se to aniraals has been knovm since 1395. In infants, a toxic condition known as inothen:oglob.vne:Tiiii >v.rj been reported as .1 resuJt of the; ingestion of nitrate containing LT.••.- nach. In htL.-ian adults, no Ion.- of nitrite poisoning has ever occursJ. However, because of its demnstratod toxiciiy t:: infants and animals, nitrates have never been allowed in baby foods anil its presence in cured products has been controlled since 1924, at n level of $00 ppn. That for nitrites is 200 ppu (Nitrates, Nitrites :md Kitros'.u:dnos in Food, 1972). Recent concern regarding the use >f nitrates and nitrites in food;.., is due to reports that they tight lead to the formation in food, or in nan's gastrointestinal tract, of a class of potent carcinogens kno\m as nitrosa;.dnes. Nitrosaauines in foods Witrosanines arc compounds classically produced by the reaction of nitrites or nitrous acid with secondary -vanes under acidic condi- tions (See Figure Z). R1 NH The reaction can occur oven with tertiary aj:dries ''.nd certain qua- ternary ajanoniuin coj:;_:v-iunds, which together with second.'»ry amines occu^- naturally in foods (Sebranek and Cassens, 1972). Tho potential hazard of nitrosauines has been known for over 20 years. There is little doubt th?.t they ire extrcnely dangerous can- poands. Although carcino^enesis has not been directly demonstrated .in i,ian , it has been shovm to occur in a wide variety of animal specier (Sebranek and Cassens, 1972). Iiitrosauines have become a problem to the food industry because it is t'roujjht that sodium nitrite added to foods during caring can react with amines naturally present ir. the food, to form dangerous levels of these carcinogenic compounds. Survey studies recently conducted in the Unites States by the Food and Drug Administration and the Departnent of Agriculture shewed that very low levels of nitrosamines r;ceur in a few eamrcercially cured raoat prcaucts. Levels of 5-106 ppm of nitrosai.dne were found t: occur erratically in the suiiiples analyzed i.e., in two out of forty five saiiLples of cured meats and in three out of forty seven samples of cooked sausages (filtrates, Nitrites and Nitrosamnes in Pood, 1972). Laboratory experiments show that nitrosainines are forsned in processed frankfurters only whan the; amount of nitrite added is higher than the 200 ppm limit rec on;, .ended (Report Ur?es Cut in /j'itrate, Nitrite Use, 1972). The qaesti'Jij of int. rest now is whether the concentration and con- ditions in which nitr03ari.nos nave been found in coinr.iercially cured lueat products indica.tt! the presence of a significant potential hazard to hui.an health. This question is presently still unanswered and is tho subject of much discussion and study. Data is slow in coMn^ because the wethou of analysis f >r nitrosar.ines in food which can only be done by a com- bined gas chroi.iatography-i.iass spectronetric tuchnique , is tedious. In addition ri^se—response relationships and pharmacological data at such low concentrations of ihc coiupound arc reportedly not well docu- mented (Wolfe ana Wasstrwan, 1972). The N'.tj.onal Research Council of the Division of Agriculture ".ncl the Intional Acadeiry of Sgiences of the United States have reported that there is no evidence ,,hat foods consumed in the United Status contain nitrosa^unes at levels that could produce carcinogenic, tera- togtsiic and mutagenic effects (Nitrates, Nitrites and Witrosaninos in Food, 1972 and Report Urges Cut in Nitrate, Nitrite Use, 1972). The Exptrt Comi.dtte of Food Additives of the Institute of Food Technologists of the United States, r ecanmerids that due to the lii.ii- ted scientific findings, a decision on the hanning of nitrates in foods should not be too hastily made. Their outright elimination might simply substitute a potential hazard with a :aore serious onu, which is that wliich could arise fron the grovrt.li of clostridium botulinuni (Nitrates, Nitrites and Nitrosainines in Food, 1972;. At the present tine, nitrates and nitrites in foods has been banned in Norway (Nitrates, Nitrites and Nitrosamines in Food, 1972). The uS Food and Drug Adiainistration has maintained its previously described iinits of 500 ppr.» nitrates and 200 ppin nitrites in the finished product.. However, it recently prohibited the use of prerdxed curing mixtures, if such i:iixtures are unbuffered as the nitrites present in the latter react during storage with the amines of the spices to produce nitrosr.- Diines (Federal Register-b, 1973). The Local .Situation Potassium nitrate or salitre is used extensively in local recipes as longanisa, tapa and tocino. In addition to this we also produce locally, the standard western hams, bacons, and sausages. Since our food add.it5.ves regulations ars closely patterned after developjaents in the United States, the saiae residual lir.d&s for nitrates and nit- rites and the same liMtations on the use of premixed curing powders, apply. There appears to be a tendency however, to Fjconmend the use of too much salitre in local recipes and to utilize the additive in the home, without too much thought of control. The use of salitre in foods, -8 ~ unlike that of. salt is not self-Uniting, and whether or not nitros.a- .'•dne formation occurs, nitrates per so are not entirely innocuous L.u'-fa- tances -and i-ust therefore b*; used only vith care and caution. In i;iost western rec'-poo f.^r frankfurters and sausages, the- 500 pi;.'/, nitrates :ind 200 pp;i nitrites lii-dt set by the FDA appears to bi.- npplied to the amount .o£ these idditives being added rather than to the residual amounts found present in the food, which is actually what the regulation requires. If we were to adapt the sane, precaution, tli<_ use of salitm for curing should not exceed 0,5 grains per kilo of meat or approximately l/8th of a teaspoon of the compound for every kilo, of the meat mixture. Monosodium Glutamte Monosodiui:i glutamatc or MSG is the most conurionly used flavor poter:- tiator in foods. The latter are substances which by themselves or in the low concentration in which they are used in foods add no flavor of their own but modify or htd^hten the effect of specific food flavors. uSG is often used at concentrations of 0.1 - 0.3 percent to inten- sify the natural meaty flavor of soups, ch:>wdor?., canned ueats, and other protein foods (3chultz,et al. 1967). Locally, it is sold ac vo-.sir The structure- of J-ISG is shown in Figure 3: 0 > 0 + ' 0 - CK - GH? - CH2 - C - 0~ Wa HO y ' Both the monopotassium and Monoar.u-ionium salts of glutamic acid are effective (Schultz, ot _al. 1967). The r.uastior. of how .'SG acts to enhance the flavor of foods has bc.ffled r:any scientists for years. It is postulated that the compouni either increases the sensitivitj' of the taste buds or it acts by sti- mulating salivary secretion (Ganders, 1966). To this day the question is unanswered. Toxicity Monoscdiur-i glutamate is classified as a GRAS substance. This means that it is generally recognized as safe and there are no maxi- mum levels specified for its use in foods. Normally however, a con- cer.tration of anywhere between 0.1 - 0.5 percent is sufficient to produce the- desired flavor enhancing effect. Although used f-->r r.-any years ir. foods, the checiical first re- ceived public attention in 1968 when it was shown to be responsible for a certain type of temporary affliction, reported in the United -9- States, as the Chinese Restaurant Syndrome (Schaumberg and Byck, 196'). The reaction which is not fatal is characterised by a burning sensation, facial pressure, and chest pains ind occurs only in certain sensitive individuals after eating in v. Chinese Restaurant, wore foods are kncvai t> bo seasoned with MSG (Schaimberg, et al. 1969). Serious concern ovtr the safety of ;:ionosodiun glutamte however, cane in 1969 when a group of scientists lod by Dr. Janes Olney of thd Washington University School of Medicine, reported that injection of the cuDpound in newborn mice produce brain lesions (Olney, 1969). 'Hie report created c.uite a stir. It was not duplicated in a se- parate study by another group of scientists from the University of New Mexico School of Medicine (Adamo and Ratner, 1970). A careful review of the studies by the US Food and Drug Administration, indicated th?.t the dosage used by Dr. Olncy wore too excessive. If converted for hus;,an adults, it weald have ainounttd to the ingestion of 453.6 grains of MSG, which should produce haraiful effects in any human being, let alone new- born mce. The method of adninifetration of the chemical, xirtuch was done by injection rather than orally, was not also legxtinate. MSG is one of ths ;:iost ubiquitous of food additives. It is repor- ted that ordinary human beings consune 15-20 grains of glutar.ate per day in the form of proteins in foodstuffs. It is Lhus felt that the addi- tion of a mere 2 grams more of MSG to the food in form of seasoning should net produce any adverse effects (Food and Drug Administration Reports, Manila). This and the faultiness of t>he experimental findings reported regarding the formation of brain lesions, has so far kept the jiSG on the GRAS list. Artificial Sweeteners Artificial sweeteners arc che.niical compounds many tines sv;eeter than sucrose. They are used in foods to artificially sweetened pro- ducts that are intended to have a lov; caloric value. A six ounce serv- ing of coca cola,for example,has about 70 calories whereas its low calorie counterpart which uses an artificial sweetener has, as put by it ad men, only one "nasty" calorie (Sanders, i960). Only three artificial sweeteners have ever been introduced for food use: Saccharine, dulcin and the cyclamates. Saccharine (0 - benzosulfimide) Sodium cyclamte (sodium cyclohexylsulfamate) Dulcin (4-orthoxyphenylurea) -10- Dulcin and saccharine were discovered in the early part of the 19th century, while the third, the cyelamates wert; synthesized i:, 1942 (Sandors, 1966). Ths. bsnnxnu of dulcin in IV50 (Senders, 1966) and of the cyclar.aU? in 1970 (Ufa Additives Opinion,1971) placod these group of additives in thu public limelight as notorious compounds. Du.l.cin was banned because it produced c^.ncsr xr. r.ifc livers. Gy- iianates on the other hand, received adverse publicity vrhcn it was reported to induce tumours -.n rats after ii .plant it ion of cyclamate con- taining cholesterol pellets in the urinary bladder (Evaluation of Fo-xl Additives, 14th report, 1971). The report on cyclamate was considered un-!efinitive by in Expert Committee on F~>od Additives as the test compound was not admi- nistered orally (Evaluation of Food Additives, 14th report, 1971). Nevertheless, it was banned by the US Food and Drug Administration in Septejnbcr, 1970. The reason being, that at the levels in which it was effective as an artificial sweetener, it did not significantly reduce, the caloric content of foods (US Additives Opinion, 1971). Saccharine, discovered in 1897 by a German chcrvist, and the first artificial sweetener used in foods, regains the only chemical psmiti^J for such use, today. It was removed froiu the GilAS List only recently but its. continued use is peri.itted within safe liiiits under new regulations some of which are as follows: i) It can be used in fruit juice drinks, bases or ioixes or in beverages in amounts not to exceed 12 milligrams of the additive per fluid ounce. 2) As a sugar substitute for cookinp or f-jr table use, it should not be added in amounts exceeding 12 milligrams for each teas^onnful of sugar sweetening equivalency. And 3) in pro- cessed food , it should not be added in ar.ounts exceeding 30 railligrans psr serving of designated size {Federal Register-C, 1973). Scientists wei'e continuously looking for new sweeteners. Curt er.:.'.;/ it is re;jortt,d tliat noro than a d.^zen such c-iipounfis v;hose sweetness ranges from 10 — 1,000 tu/ies that of sugar are the subject of active research. Many observers, however, point out that the introduction of a new artificial sweetener in the narkat within the next few years, is remote. Fart cf the reason being, that any new compound will have to undergo an extraordinary amount of testing before it can be approved by the US Food and Drug Administration for use in foods (Sanders, 1966). Color Additives Any substance added to a food to in^art color is considered a color additive. Ev&n an ingredient in animal fetd whose intended function is to iiapart through the biological processes of the animal, a color to its neat, milk or eggs, is considered a color additive. Food ingredients like orange juice and chocolate which contribute their own natural color when mixed with-otter foods are not considered -21- color additives but when beet juice is deliberately added to pink lemon- ade, the latter is acting as a coloring agent and is therefore consider-.:-•; an additive (Federal Register-?., 1973). For a material not to be considered a color additive, it must bo clear that the color imparted is uninportant in so far as the appear- ance, value and marketability of the product is concerned (Federal Ksgister-a, 1973). Natural and Synthetic Color Color additives are classified as either natural or synthetic, jiiiiong tht; natural colors, the yellow carotenoids are the most widely used. Well known locally as anatto which is a yellow coloring material obtained from anatto seeds, or achuete. Other natural coloring materials aro cochineal, or carmine, a red dye obtained from the cochineal insect. Caramel, a dark brown .material obtained from the carefully controlled heat treatment of food grade carbohydrates such as dextrose and Turmeric a yellow dye obtained from the rhizome of an East Indian herb. Other natural color sources are grapeskin extract, vegetable juices, paprika, saffron and beets (Listing of Color Additives for Pood Use, 1971). Natural color additives are classified as GRAS and locally, their use in foods is limited only by what is termed "good manufacturing practices", which rae?.ns that they should be used only in the smallest amounts needed to accomplish the desired results. Synthetic colors arc produced mainly from coal tars. In the United States, they are more extensively used than the natural colors because they are nore uniform, stable and usually, cheaper (Food and Drug Administration, 1966). Unlike the natural colors, thev also have a better defined chemical composition. The eight synthetic colors presently allowed for use in foods together with their FDC classification are shown in Table I. (FDC stands for Food Drug and1 Cosmetic colors approved for use by the US Food and Drug Administration.) Table 1. Synthetic Colors Approved for Food Use (Listing of Color Additives for Food Use, 1971). Color FDC Classification Color Chemical class 1. Fast Green FCF - FDG Green # 3 green — triarylmethane 2. Tartrazine - FDC Yellow # 5 yellow - monoazo 3. Sunset Yellow FCF-FDC Yellow # 6 orange - monoazo 4. Amaranth - FDC Red # 2 red - monoazo 5. Srythrosine - FDC Eed # 3 red - xanthene 6. Allura Red AC - FDC Ked # 2|O red - monoazo 7. Brilliant Slue FCF - FDC Blue ir 1 blue - triarylmethane S. Indigo Carmine - FDC Blue # 2 blue - indigoid ~ 12- No maximum level of use is specified f^r the above synthetic colors with tho exception of amaranth. Amaranth cannot be used at levels higher than 30 ppin. In 1950 there were nineteen synthetic colors available .for food use. Over the years as a result of toxicological testing of -ill tho approved colors, the list was trimmed down to the present eight. In April of this year, Violet no, 1, which has been used in foods for 22 years, was banned by the US Pood and Drug Administration, vrhen Japanese studios indicated that they could be cancer causing. The addi- tive has been kept off the market, pending review of these studies (Pood and Drug Administration, Manila). Locally, it is a little discomforting to note, that some prohibi- ted food colors find Lheir way into some of our foods, particularly th..>se manufactured in the; cottags level. Our local Food and Drug Administration has tried to monitor .and control the use of these colors. In most cases, we are told, that their us© is brought about by ignorance that tho color is not pemitted or that it is no longer permitted. In other cases, the processor is unable to find a suitable substitute. Technical help, government control and sducatiorj appear to be necessary in this fluid. Conclusions and Recommendations In spite of the growing apprehension over the safety of food addi- tives, I believe that they will continue to play an important role in ranking better and higher quality food available.* Local food products are rapidly moving out of kitchen scale production. The problem of developing stability and quality in many of these food products will depend in so snail way on our ability to take advantage of known ad- vances in the use of additives 00 produce desirable dualities in foods. The concentration and toxicity of these additives will continue to preoccupy regulator agencies and research laboratories everywhere. It will not b& unexpected that as nsv; knowledge becomes available, changes in the list of permitted additives will constantly be made. Our ability to measure the levels and forms in which aany of these compounds occur in food products has been greatly increased by new developments in analytical methodology. In evaluating toxicological hazards, we are reportedly on less secure grounds due to the fact that inevitably we have to extrapolate results from experimental animals to human beings. The main local problem with additives as I see it, is not that of establishing their unforseen toxicities to man and animals but that of insuring that, their indiscrirainate and improper use in local foods is prevented. To accomplish this, we need to do three things. First, there is no question, but that we must strengthen our local Food and Drug Administration. A parallel increase in the -23-. FDA resources and ability must accompany the present rapid increase in the number and kind of large and small food processing establishments in this country. The rapid increase in small and cottage level food processors while extremely laudable, has created manifold problems of control which strain the already limited resources of our local FDA. Secondly, the public, and especially the food processor must he properly educated .- Acknowledgement Grateful acknowledgments are due to Mrs. Iazonica Pesigan Adminis- trator of the Food and Drug Administration, Department of Health and Mrs. Lydia Jacinto of the same office, for generously providing tech- nical materials, interviews and clarifications. Lj.ter-a.ture Cited- Ad.-r...o, h.J. .r,r< A. Katncr. i?"0. Science I69 ^3%6): 673- Betrs, Villiaia 0. 1973. J. Mill' ?~nd Food Technology 36(2): 71. Cho, I.C. ^r-d L.J. Britzler. 1970. J. Food Science 35(5): 66«. Comments of Dr. Ley, Director of the* UisFDA "o .1 testimony be Cor;- tb.- US Senate on July 25, 1969. Obtained froj:-. papers on local PIV. Department jf Health, Manila. Evaluation ...f Food Additives. Report of Uit: Jo.lnt FAO/ir'JKO Expert Cui:~ i-ilttee on Food Additives, F«0, Hoi':./. 1; 13th report, 1970; b) 1A report 1971; c) 15th report 1971; -•) 16th report 1972. Fazio, Thomas, J.i)ai:dco, J. :. Howard, R.i.. vJliite, J.C. Watts. 19"1. J. Ag. & Fd. Chcia. 19(2): 250. Federal Regieter a, b, c pub11 cation Federal Register, Departnent J' Health, Education and Welfare, Fo-od anc' Dru^r AdriLristration, 'Washington, D.C. 197I. Fiddler, M., E.G. Piotrowski, J.Vv. Ponsabont, R.C. Doerr -ana A.E. Wasserrcan. 1972. J. F^ ScL, 37: 66S. Food and Drug Administration Reports, Departmcr.t of Health, Mr-nil?.. Hall, Richard L. 1959•. Fojd Tech. 13(7): 14- Hall, Richard L, and Bernard L. Oser. 1965. Food Tech. 19(2): 151. Held, J.L. and ilaynard A. Joslyn. 1967- 'fundamentals of Food Pr;>C' v,-- sing Operations, AVi Publlsh.inr; Co., Inc. 'e'eatport Conn., p.!;'7C Lee, C'.Y. Diccnbcr 18, 1971. Smiroiu-u-ntal Contaminants i:. Foods. Proceedings of the 6th Annual Sjnriposiun Sponsored by the Vicstin. Nev/ York Soate Institute of Food T&clinolr.gists. Department :•'£ Food Scxence and Itclmology, Hew York State Agricultural Lx.;&i. •• laent Station. Cornell University, Lijinsky, W. and Epstein, S.3. 1970. Nature 225(5227): 21. Listing of Color Additives for Food Use. Color Additives reguiatirji-r. under the Federal Food Drug and Cosmetic Act, US Dept. of HoalUi, Education and Ualfare. June, 1971. Nitrates, Nitrites and Nitrasanines in Food. 1972. J.Fd. Sc. 97?- Olncy, Joto ¥- 1969. Scionce 164(8880): 719. Report Urgos Cut? in Nitrate, Nitrite Use. August 23, 1972. Chen, and Eng. News. 12. Sanders, Howard J. i960. Cheiu. -md Snp, News. 100 and 109. Schaur.berp, Herbert ar^l Robert Byck. 1962. N. England J. of Ke.Iici.-K 279(2)- 105. g, Herbert, P.. Byck, R. Gerstl md J.A. Mashi-an. 1969. Science 163(3^69): 826. Schultz, D.W., S.A. Day and ji.il. Libbcy. 1967. Chei.istry ani^ Jhj^'.jl af Flrv >rs. AVj Publishing Co., Inc. »;oct,port, Conn., p. 536, Sebronek. J.G. and R.G. Cassuns. 1973. J. Milk and Food Technclopy, 36(2): 76. Spocificitions 'jr Identity, Purity ?-nd Toxicclo.^ical Evaluation of Food Colours. FAO, Rciuo. 1?66. Specifications and Criteria for Identity and Purity of Some Flavoring Substanc&s and Mon-wutritive Sweetening A^ont, FtiO,, *M0. ls'6-\ Sillikun, John H., R..1. Greon berf and V.'.F. Shack. 195fv. Food Tech. 12(10): 551. Somers, E. 1959. Food Tech 13(7^: 14. Tanneiribaura, S.R. and T.I. Fan. 1972. J. Fd. Sci. 37(2); 74. U.S. Additives Opinion. May, 1971. Food Tec-i in Australia, 241. d Wolfe, J.A. nn A.ji'. Wassen-.-n. 1972. Science. 177(4043): 15. -16 PESTICIDE aaSIPUEP •rM'; V • /. .ROBLSii? Cs-.ri5.to R. APsistt-iit Pmfesuor College of Sciences and Humanities University o*' tlv Ph.i .lippitie s,, 'Lou Banos In the light of: today'.; sg^irAiitural practices of the use of pesti- cides not only tfc'ough the \..riout rtages rtf production but also during storage and transpw. t of the pr-oduat, the possibility that food may contain pesticide vosiduos ha.3 beiiome of increasing concern in many parts of the voi'ld notably in. ';nc CnVfcfcd states, Sngland., USSR, Germany and Japan (Dugan; _3t al., \SiJy. Et:rh»n, 196?^ KaeeaQrer apd and Buntenkotter, 1973; Matsurara^ I97C •nnrt :'t..'u^l;o- aj.-.d Shsvohsnko, 1971),. This cancern is based on the .fact «,aat h.:jnuoe of the txdLc nature of these chemicals, any amount that is prs^-vi, in tne xod cenr-titutes risks to the consui^ers. Three raa^or factors oontributo co th s 5omerii: (a) the ability of so:re pesticides to persist /or losig ye? iocs of tame and. become concentrate.; i». the bodie3 of 13.7h:g organisnsj (b) the finniix^ that sous pesticides vrei'e found far from, the place of iaSVxal applicaticnj and (c) the general ig- norance of the petsnti'1..! t-isk to both moa and his environment especially their loiig term ii:»Aut or? bi'Aoginal rysteas. There are several aspects to the problem of pesticide residues in food. The three most, important 'jjioc ^hich *d31 be briefly considerea are: (l) the chcrjixal nctiu-e and e;Cfect.U'i-;-.y of the pesticides, [2) their safety in use and io ih« consumer' of the treated produce including the legal asi3ectj aud (3) th? methods of residue analysis including the prevention of ovo?-t.o3.l-»raacc residues:.. Haturs and affect ivri.ty of Fe&ticidejB Pesticide ie £- general tej-m us&d tc signify any cheaical used fco control, destroy oi sri-ig'itc pjrts- It includes insecticides, raiticide*. neiaatocides, ?uIlgicid3^ lieroicito.?. iaol]v.s-iieides. repellents, algae- cides, and iodentir-idos i 6) The various chandca? pestroidGr usad cor crop protection, animal husbandry and food storage, say be solvent^ntly classified into general groups, the three most popular of which are the chlorinated hydrocarbons, the organophosphatec, ;-ad the car-bamates. Vfhile all of them are biolo- gically active and are bios'xLj toxic tc a great vax-iety of organisms, the chlorina.ted hydrocarbons, in contrast to the tvro types are known to be chenacailg- very stable, persifcect and lo:ig lasting. Popular examples are DDT, BHCj^axixin, an.1 ethers. Most of these could remain undecojii- posed i'or loag periods of time in the soil, or ever when carried off by wind or water and transferred from one organism tc another (See Table 1). -17 Thus in tems of importance as residues in food, the organochlorine :esti- cides on account of their persistence, are the ones of main interest fol- lowed closely by the oiv;ano}~hosphates in view of their widespread use as well as their high raamaalian toxicity. The carbamates in general do not seem to be of jnuch importance in this regard. Tables 2, 3» and 4 : .-resent the comparative toxicity, the occurrence and significance of the various pesticides in food. Hovr effective are pesticides? Despite the inherent high toxicity of organic synthetic pesticides, farmers have not attained a completely satisfactory degree of insect con- trol. Several factors account for this: (1) the development of resistance in insects which render a ^articular pesticide ineffective after sore time; (2) the destruction of beneficial insects and other organisms vrhich upset the balance of nature and often leads to the rapid multiplication of harmful insects; (3; environmental contairdnation. Yet in spite of these disadvantages, the demand for pesticides con- tinues to be at a sustained level. The present agricultural system accounts for this. Wheu a fanner sees that his crops are being at acked by pests, Ius 1. ediate action is to retaliate with pesticide chesdcals. However, tlus exclusive dependence of the farmer on pesticides is in direct con- trast to the techniques of professional entomologists who consider pes- ticides as a last-resort measure.,, to be called into play only when the :.ore constructive pest control methods, such as the use of resistant varieties, biological control, crop rotation, etc., have been found in- effective in the solution of the problem. Recent developments have, fortunately, come to recognize this fact and efforts are being geared toward the development of an integrated approach to pest control, mean- while - the use of chemical pesticides shall continue, at least in the forseeable future, and therefore the concern about their safety both in use and to the food consumers is legitimate and timely. Safety and lexicological Evaluation Although many questions about pesticides lnay be answered by drawing upon the vast amount of information already accumulated, there are still some important perplexing questions left unanswered. For instance, "what are the unsuspected ill effects on the individual, and what body changes are associated Kith exposure to certain of the pesticides?" Or, "what are the adverse effects of pesticide contamination of the environ- ment?" Concerning the former, there has been considerable progress in recent years ir. elucidating the effects on the individual, particularly with respect to the insecticides that cause cholinesterase depression. Parathion, an organophosphate, has been found to produce a slow rise in blood sugar while Sevin, a carbacate, a rapid one. Exposure to anti- cholinesterase co; .pounds is known to affect blood coagulation, respira- tion, heart function, and intestinal movements. The same compounds affect discrete avoidance behavior and cental alertness (American public Health Association, iy67). -18 - i ; . ...ewever, -hi! i.: i;.i^.r.' toxicoio; ic-:.i ^.rc-\1 n r-ssoc . •;•.;:•': .::v^ r -...,.'. viss a .in Is «.;, o^ure c-i«\..iciri; ilirssL-, -''U.. ..•:•.... r •.'.•.• £ Vnl ' •.:••••:, ...'">-a ••-'•• health c* conau ; i-ion O."3J:I1I -I. •.•i.z,^. -:•: c- . C" 1: •*.•••::? ^.arioct ox' ...-ears {.i'A-xLe i. d UTIJX'.'V, 1'b/Vj. ''u:- ..-.r " ?., •'••'••'..•>•• i.:: •'••. - &'.i« effect of ^.eSoj.c .des sx o.?ur" c- >.;• •• - i'he tolerance values serve i'oi- ch^ -prjt»jction of cha consui-.'-er. j.'hey ars not irrevocable an or ";er i&iibl?- ^-.-siclue, rc^ ec.ively (. , i;73 and revenue -ird. P.T.'.::.'•. rks ;,b,,uc,.-SAS ^Jtx^i. .-.is • ...ore- ur« sever:.!. i's-c-.-.T. uh c. 'J:'>iJ.tl be &.•-.. has.-.zed and c nca?iiin; t. o :-c-j?l(i.ie :.nc i.i.-- 'rial.-sis, yur.damental -uestions are: • ' "..ittii dotffs t'tii residua consist; o.t"." -nether is "Jhat is the total quan- tity -,i veil r-s WIJB li.'etims cJ A« re id-ies*." The first 'uesoion cor.- GQi-ttf. -.;•• irio-icb ef-'eetivi cv.bE .anc-* TS v?ell as the raet,abol:'.tes o:' de^ra- • esiduu o.n •Ijsis c nnivus of *^ur steps, naively, (l) the extraction .:' x, -.a residue Troin >--.e sample; (2)'removal of interferring cc—extractives; ',3yan;-i- tic:;... aec^cc.Lor of the pesticides; and t4^ confirm afcorytsst to es-o?>:lish tiie i entiir- of che residue. "in general, rav.- cr-r^s are soi..ev»i:at easier, to analyze-than processed f->c ..s re. arai >;-e r.sidue le-. eus and c-^nfor. ance i«ith the tolerance ^•aj.aes, it; biicu.-•'. bt noted •Ca.&.y. the yrccessirij of a raw agricultaral cou .yJity int./a fed i:.aist be conducted ^o as to reduce the residue to the Icweso vossi,.0.e level, 'anc one concentration of _th« r&sidue iii the i'>a;. I'Tsisii read,- to.eat shall not be ;:reater than that permitted in the rav.r cunaaviicj-. ^O&e iistitod u-sed to. .rev^nz t'-.e occurrence of over- tue-tolcrance levels i.- the i-r-.-cessed fooa or even 5^ the raw.a^ricui"- tdral crops finSsrin the jrocessins ;/lant is to have a program which will minimize ifna rssidues on crops at harvest tfce. ' Such r.rograni usuaiij- inclad4 f n' thic ;ssticide several days before _hs harvest date. If ..IK r«si'i-.e ievel :1s above tolerance, i:; jr./ be ;.ossi'.O..e to delsy hardest or wash tne commodity to remove the vesvicide, ' :.w.rer ".;•"resell .•.s the ; re;-.T?.- earance tion of the :/ate of dj.sar..- carves f- r e-.ch Cj?f-" sv/: i.'.-eTes'lcues. i'es icides applied to ^rowinv cr-'^s ex. ossu !••• von- , sunli/ht, rain, a.nd other environmental factors will decrease ir. a.j.-int as ii:.e elayses through, hydrolysis, volatilization, J ee'.-;mcai loi-6, e^c. .iar,e ox^ c:.i-e- avoearance cuxves ai-e prejiared b- rlottin;. T,rc! amount of -.escicide•_ ..~e- sent a,...ainst tlie. i£ ohs yro..er envircr-..antal factors t-..r-j c>Tisr.de-.-ed, tlie data CEU: be useful in esci...ai:u: 'ihs reeidues &• be fcwrnJ. na-r . harvest t:Ltie. / here f.i~e so, .e vjoiriuers oo. the .?o . i • &-c!:er or r>;cei;.cy' as given by Thornburf.. ^( 1963. 1. Crops w..th lar^e leaf suvfaces, ^ivir^. a ioir rat,io of weirht to surface, usually present .vrehter res.'.due .rv;.i.o:s u'.vaii ....-.: srwoth-surfaced friiits and v«jgetables. 2. only i-esticides with label ret is'..-a .Aon ~o.c r,he cr-.. chonid be allied; 3. If aailti. le aj-. •lica&ion of c. .••estio.'.dv is n^ceas&ry, eonoiu.erp.- tion should be given to the effect •:>.• the residue level a; harvest time. 4.If r.iore tl.aji one ;.eai.:i.cide is ap. l;.ecl t-- ..'a* cro", consideration saoald bs £iven to -ht effect or the r sidie tole:.*:ince. 5. If a new forr:i2.'.ai-ioxi of a uesviei.de .Is bsini, used, the cueaticn of its effect on t.he : ersiSuence >T(1 tine rcoi^ue levels of the pesiicde i::ust be considered. $. Finally, if a cro^ may have been ean^xiinated vrlt.h a hi?;.-: level of pesticide - fro... drift, ace'.dental a^ lica .ion at or nea^ harvest, or for any other reason - the cr :-ns „ lie -uialyaed for residue befc-i-e harvest to prevent the ciarketin^ or processing o£ a food with an over - the-»tplerance residue level. . Soae iteanlts of uesidae Ah - * All the dat and.infdrriatip- co Car presented were all Ji"*. fo^ sources., Locally j*e have- sc e results i>o;::.t,hi.- analysis of oesvicide residues ij^ soiae "fishes .and ve-e^abies. 1'able 7 thews the r»sJ.due levels of some freshwater fishes fro: i ia&una de Bay sa;a: led in 1972 ^nd 1973. 'i'here is the general presence of chlorinated «s,.-.eid#s KjL.ch seen to have increased during the period undei' consideration, ihis'is an evi- dence of the pesticide conoaj.inatibn of the envir-onr-ient;* / f^nm A3hay and _nt. rrovince. Sojne saraples show considerable levels of tiie coiaaion organophosphate insecticides, fhe data indicate the pesticide contai^dn- ation of a food during its production, i'liia :is ^i^jnificant -snd aast be further studied. 8 show the residue analysis of cabbage -21- xn conclusion, in the Li ;ho o- vrh-v.; K-.& bs.-en ;.resented .r.cl in -'/lev,' •JI' she vides^geafi use anii ; roi'.JTe-i^.o.lDft ;f 03v..cJeo ii; jar cunsrv., r the ..TO ;'l--s..-. < -ie'jt. e.ifi's 'lvs.^iet'n-ji; •;/,! ' i1: ±'..>;u bat in tho ;3ii?T- il .envirjri.tent a ears so real and warrants '«i« c^ncsrn or untl i:L.«d.Late action fro. the Goverr.: ent. - 22~ Literature Cited American Public Health Association. 1967. Safe use of pesticides. . APHA, Inc. New York, N.Y. Bevenue, A. and Yoshihiko Kawano. 1970. Pesticides, pesticide residues, tolerancesaand the law (USA) Residue reviews. 3J>: 103-150. Duggan, R.T., H.C. Barry, and L.Y. Johnson. 1966. Pesticide residues in total-diet samples. Science 151: 101. Durham, tf.F. 1963. Pesticide residues in food in relation to human health. Eesidue Reviews. £: 32 Egan, H. 1966. Agricultural Chemical Residues in Food. Analytical Problems and Progress. Proceed. 2nd Int. Congress of Food Science and Technology. Aug. 22-27, 1966. p. 253-264. Egan, H. 1967. Pesticide Residues. J.A.O.A.C. ,£0:1067. FAO/HHO. 1963, 1965, .v67. iivaluation of the toxicity of pesticide residues in food. Report of the joint FAO/toO expert committees on pesticide and pesticide residues. Fpear, D.E.H. 1969. Pesticide handbook - Entouia. 21st ed. State College, Pa. College Science Publishers. Kaensuerer, K. and S. Buntenkotter. 1973. The problem of residues in meat of edible domestic animals a ter application or intake of organophosphate esters. Residue Review. 46: 1 la, Frank C. 1973. Toxicological evaluation of food additive and pesti- cide residues and their "acceptable daily intakes" for man: The role of WHO in conjunction with FAO. Residue Reviews, 4J>: : 1-94. Hatsuaara, F. 1972. Current pesticide situation in the Unites States. In Environmental Toxicology pf. Pesticides,«is. , Katsumura, Boush, and Hisato. Academic Press: N.Y. Kelnikov, N.N. and Ji.G. Shevchenko. 1971. Hygienic normalization of pesticide residues and their tolerance levels in foodstuff in the USSR. Residue Reviews. 3J>: 1-10. Rodale, J.I. and Staff. 1964. Our poisoned earth and sky. Rodale Books, Inc., Emmaus, Pa. Thornburg, W.W. 1963. Residue analysis in the food industry. In Pesticides, Plant Growth Regulators and Food Additives. Zweig, G. ed. Vol. 1., p. 531. ~ 23 •• Table 1. Geneual Persistence of Some Pesticides in Soils (ua^su:au'-,1.72) 95 percent disappear- 75-100 r^er- Pesticide- ance years (Ave.) Pesticide cent dis- appearance Or^anochlorines Organophosphates Aldpin 1 - 6 (3) Diazinon 12 weeks Chlos^ane 3 - 5 (£) Malathion and DDT' 4-30 (10) Parathion 1 woek "i- rildrin 5-25 (*) HeiAachlor 3-5 (3.5) Herbicides Lindane 3-10 (6.5) Telodrin • 2-4 (,.) Propasine and piclorai" 18 KIOS. Siniazine 12 ;nos. At'•'Hiss and Monuron 10 mos. 2,4,5-T 5 -os. KCPA 3 JUOS. 2,4-D 1 , .0. Dalapon and CIPC 3 vtos. IPC, £i'TG k wi:s. 2. Classes of Checdcal Pesticides, Their Haimaalian Toxicity and Occurrenc^in Food (Egan'and Rodale and Scaff, 1964). CheEdcal Type General Toxicity Occurrence of Kes.idue in Food Carbamates moderately toxic Doubtful (250-500 KgA^) Chiorinated Hydrocarbon Generally toxic possible «L00->5O0nigAg) Organophosphates Hir;hly toxic Unlikely but can (JAg ) occur Chlorphenoxy acids Generally IeSs toxic (^50 0 g/g/ } OTganojaetallic Generally toxic Less likeHy bu'c can (<100->500 / occur -24- I'rv.^e 3. levels of Chi-.Jidnated KC -.nsecticio.ea .?t rea in ."lu..an i-st (:.:;J•.;•., values) (jiatsu. .ara, 1972y. / C.-uxtry Y, «• sarve.-e'd •J-'IL <• re'la'teS D'j ' Aldrin-c' voldrin Gar^ a-:J-.r- 1961-62 4.9 •J. ...15 1964 7.6 7.0 0.14 O.V: . l-/o4 10.0 45. .' • •:.£? ti, 'JC> v.ndia : 1964 2-. 11.6 C.03 1.7 Iv64 12 6.4 i.06 0.9 Britain 1.65 3.1 2.0 U.21 0.34 Ans-ralis. 1967 1.7 0.93 >-.O5 — iiecherlands 1V6:; 2.0 1.7 0.17 0.1 i;r:jice 1963 j.2 3.2 — •— • Vable 4. /esticide tesi.dues Kost Cojavionly occurrin... in Total ^iet ^tudy(Duf;. un,uAv:l. rootFciass " ™ .'"IOSO l^rjuent Besidae Ko. ;f !Ar.les with liajDJiin 'ereIs ,;.;..i.i-y DM, DDa, Til-, 15 __e;t, fish DDT, Lii),.., iX1^ IS o.o Cereals DDT, lindane 17 . ota^-.es K.i, JJU-^, endrin- L.'. i.. 02 . sifj- ve;;etables JJi1, l»D ^ TD2 .12 i.-..-ot vs^eiables JDT, Dii.a, dieldrin 9 -7 bruits JUT, D.-^, aldrin 16 02? ...Is and fat Ii.-., DDT, i-li-^, -I'-i's 7 0. 05 ^'. 16 .'%ver_;-.es JD« ' r . 1 * <-.»ut of lfe co::i,oBite sariples. -25 - *>, iicce^-table ^ailjr 2nf,!jce (e-A.. /.fdo) anci Tolerance Values for ocaae Pesticides. Aoce.table 'daily"d'se^ "Us "Tolerance^"*"GeSian "Tolerance"*5 .'.ldr.ln nono assigned, J.';66 .02 - 0.1 N.A. fl@t alloued ifiiC n ,ne assigned, 1,66 5, N.A. not allowed Oarb&r/l 0.02 0-10 fa'.A. 2.0 I3u£ 0.01 ' 1-7 — 0.5 iteusrr.cn G.o025 u.3 - 1.25 0.1 0.35 -.etlijrl deaeton v.0025 KS 0.1 0.7 DiazLlnon ^.0002 0.75 G.175 Jieldrin none assigned, 1966 K.A. S.A. __ Disnethoate c.iO4 El 0.2 1,5 DisuiTaton 0.OJ25 O.75 0.1 — Jnctosulfan none assigned, 1^66 0.2 - 2 N.A. ~ lindane 0.0125 ~ «— 0-2.0 ..'alathion 0.02 0-4 1 C.O Par-'.thion 0.005 1 0,2 not allowed iiBthyi parathionO.Ol 1 0.5 not aliened 'irichlorfon 0.16 KH 0.5 — 4 1965, b - j"*-iia Frear (1969) c - xi-,.,-: Ks,e^.:erer..an4 Suntcnlottor,,(1973J d - ?ro3.i . lelnikov and Shevchenlco (1971) MR - n> residue peri;d.ited 1-sA - not available , :\ono assigned Cleans available data n:t enough to evaluate t^xicity. -26- i'able 6. -st?o.lshed Tolerances Tor ~o- e Pesticides ";.a:: n.ry c* : ; 3vinphvs) (,0.-) - i.?-5 rpr* - beans carrots, co~n cucumber ta :.*•• 1 .;'iu - c-;boa,e, cauliflower, celery, cona.fr? "Idrin - Gx) - u.;-5 ;•. - vice (seed and r*iin) u,02 \.j:-. - barLS'', oat, rye, n;heat U..10 i' .u - ',s,;ecc.ol9s - cab.a:;e, br-'cccii and fruit -- .....r.o-r chor.'.es, vjoc. BaC _ ^ .itaa - fruits anc; i,-. e ve. etab^es Oari?aryl - zer--: t--ier-;.ce f'.-r e ; s end 5 ;•.;_• - cm, areas, nuts 10 ;:.'j.: - ve etab^Su arid fruits Cfc.'-i;rc«"ii« - 0.2 _...• - f i- * ion iv^a e;,ei,ab Z, I, -J - 0.; ;.;.-.: - pri-ins ,• > .,••.. - fnuts J)JT - 1 [:-J.L - .os; vsty^c es; 1.5 ;.".:. - soybeansj 3.5 ppi-'i - most fruits and iaa ^ Diasinon - v. «-'.')' - ^--l 1-i- - potatoes and sweet potatoes 0.2 ; ; - bananas .75 - 1 ••.•:.'. - i'ruits and ve^e-abj.es _nd.suifan ^Thiodrai) __ ^_? p;.?. for carrots, coi-n, potatoes ', j>0 i . - su^ arcane 2 ;;• - nany ve.;e ables - tero tolerance iie^.tachicr - 0.1 ;u.; - oraru:;lant wa^er for cabbage .alai,hi?n - zer^ to.'.erance f-r e^rgs, ::il!{. and •.•eanut, hay - 2 ./n - corn 4 A-; i - i.-.eai-s and meat b,-iroaucts •arath.-. ;n - 1 i. • - .;.'Si ve. enables - 27- i'ablc- 7. iiesidue Levels (, j.i) of Sc:ae freshwater F^ghes from ,. a.una de 3,v. "JDT" A "" Total chioririatecl *pes>i.io.'.iie, Sauple •.-$•!•• ppn 3072 .1973 1973 Carp 0.02 3.1 3.46 - 4.0 Catfish (hit;) 0.01 0.07 - 3 O.f,2 - 6.5 Ckurar.i 0.01 — r/gnila catfish Usnduli) 0.02 2.6 3.0 Hilkfish .005-,.19 — — ;iudfjsh (ils-lag) trace 0.14-4 .73 - S Therapon (ajamjin) 0.02 0.0: .35 Tliapia — 0.13 - 3 0.15 - 5 Goby (dal-j-ng) trace .ihit© aOby (bia) ^.ul 0.12 - 2 0.44 - 6 Duck sit. 0.U& 0.23 0.32 of , , Tab.i.e 8. :esidue Analysis of Cabbage '-ai.nles (in pjx a methyl £;ii.: le t. ..'"* Fhosdrin Pai-^thion rarathion Malathion Bayrust 1 0.44 o.l4 0.60 2 2.40 1.61 3 3.43 1.60 25.00 4 14.32 lw.26 5 2.45 1.16 21.1 6 9.63 9.63 8.47 7 1.29 b 15.12 8.77 27.6 9 11.32 11.33 21.3 i/ 10.47 7.07 10.70 ia^.les 1 to 7 wei-s fr«i: ":.t. rcvince wMle sar.-les 2 to 10 v/ere fron e L - ' Ttui i YCOTOiE; : YCTI UE Jri..Lina.L. Ilag • Assistant professor ' Department of Plant . athology • College'" of Agriculture * University of the ,-td.li. pinss at ios Banos ie, i&gaxia. .. ..- .- If your ho&tess offered sone pear.ut-butier sandwiches and fre3h cow's nilk with the words, "ixycotoxiriS, anyone?"1, she nay be merel;/ trying to be facetious to invite so;:ie sidles. Nevertheless, her jest iaay be closer z . the truch than is generally realized. '..ycotoxins are poisonous Metabolites that sue elabo; •:• ,ed by f'ing i. or i:ioj.ds during growth, ./urgi are ukiouituos; they are corxinucesly present in the ai> and sail and ca:. £."ow in .practically any o/ganic substrate. t''oods a..d .eeds are z'\eir favor ad fare; The c'iseasfc or ti^e toxicicy s.vadroKe caused by the ingest.ion of i%-cotoxin-con^a]:iina&ed substances is c-.iled mycoooxicosi-s, Kycosit; on the other hand is the tem used to define a general invasion of the living tissues by an actively growing fungus ^5). Kycotoxicosis may occur in the absence o..1.' a living run^us as long as I,he t,oxin is pre- ser-t, whorons inj^cosis requires an --\ctive virulent, fungus. ..he effects o. mycotoxins are -aried depending on tho dosage, languh ol' oxposui'e} and -he particular ^£!St system. Soiuo are carci- nogenic, othois arc :.mtagbnic> and st.ll others cause abnor7.ialioies in tlit. unborn animal, iaralysis, • espiratory 'ailur'e, csr.largjd repro- ductive organs, ('ir.rrhi.-c.,'bloat, d^nnaL.vtis', on^tis. and hcuorrhag^ art.- aiiiong jhc o£i...c:s of injrcotoxiii incos^ion. • Ctrtair niycotoxins s.rz. c;ctr'-i:.oly fatal. Several ur/cotoxins caus^ •• cbnorcial changes in tht l.i./>.r. Sorat; of cheso h^oatotoxins ar<- t'io aflatoxins., ochratoxins, isianaotojcins sporodtsnans, luiooskyrin si^rigna^oc'/scin, ragulosin anc griscofui -ir:. Thoro aro K-.OIV than 200 myeo-oxajiS. . .a. can caus^ mycotoxidosuG in animals. liovruvcr, oi..ly a fevr nycotoxiris have boon ruportcd-to by toxic to humans: isiandotoxin, lca-.ooslcjr; in, ciuroorij idin, ni-axonol, tho ergot toxins, the psoral^na fro;:, dis^as^d c^lt-ry, the tox.ln cau^i'ig Ji toxa.c aioukia and i'.v. stachybotrytis toxin (?). It nay bo that laoso of -ohc toxin-forjidng fungi belong to thu gonora Aspir- SJdiLS Piil^ and Fa'aarima. 'Jndor those three ggonora arc- the nost abunc.ant and coriaon fungi... Jhey grow rapidly on almost any sube- .. siirato. Curoals, zlu= staple food of most puoplv around thu globe/' ar-i aniong ta-dr fa.or^d subsCraccs 'for toxin fonaation. Valuable; protein sources anuig which is peanut., are' she nost highly corifffl!^3i- atod fdous. . ' • '• . - 29 - Fen.icnt.-.c'i /ooc.s which f.rm paro o' th-: ; ^.ular ::.iet of noal f'ilr-ir.cs ar^. liKei./ to be contairLi.t.a^ed ir< '..i-viei: .at -.or. ir i.on.; >•'•.•.. hoi11 s.ric. quality c-jntr^l ft.acur c. 11 v?as o.iuic' r-c-..».,.!;•• that a-'lat jxin nay pursxsx. in soy sauce (6). .-.oreover, prac-icaij,/. any L'ood coi:iinodjt;' thac. is stored '.or -in -.x^c-.d.d period of iiia:. j.o subj--.ee to mold invasion and possibly to tox.in cor:.tai:i:;ji;ition. A nui-.ib-..r oC" ; hiJip- pinc agriculr,ural cr/n'.nviitics .'md th-:ir by-,.relucts v/.iv found to cor.cain. highly uoxic L.-veleoT ;ulatoxu. (9). • In esc-;.iiCe, we can ill af or<.i lo ...l.-..fatv. -iio mycocoxir. probl-.»:i in the background. -i'h>! n^-d to uak.. a :?tark look- at, this era;'lex. . orobiori and f or. v.l.ai^ d. fir.it. at,,p.-; ...ovard i.:'- r>. solution ard- eo-vtrol has leng b-.en overdue. -. A.Brief His-.,orv o:' i jrcotcxj.coais • .-- i erhaps, i-he tarliesc kttawj't d.'c;^ase au-.. to a, .mjrc'ofcoxin is ertotif.•• or "St. Anthor.y'p fir.-" (1, 11)'whic'-• vray fir^v- .obc.rv~d i;-, Europe ir. X7-62. The toxin-it; t.ade up.of ..rgoc alkaloids.-produced in iyv by th- fungus, Clavicep.-: :air;.-uiva. Io afi'ecos uan, cattle-, swine, sh-ep anu poultry, hr ,ot poisoning is often fatal and has resulted 5.n th-; dec.ch o-j? thousands, of people in England, 'iussia --nd F: ; toxic aloukia it ano^Lr classic -xain.pl.. of my«-toxi- cosis. It first ap-xarod in Ru-jeia in 1913 (1} an'i dueii'ig'ior?.d V'ar II, it occurred in an opidonuc ccaiv.. T1I»J c.r.f.^ac-^ is nssjoc .av-'.d . with corcals that 'have ovorwint-rcd iii tnv i'i^id sine-. th_ fungi p-o- dacing th^ toxin C?JI groiv at t^i.Owramrvu below freezing. It af.C-.ccs man, cattle,.horsoi?. and si-/in..; oynptoi-io rut;^i.'wic. those of Over the'years, a nuiib-.r of -toxinB.hav_- bo-n isolated and iden- tified. Aiuoiitj thus'- nr- -ho toxinc •-laborao^d in barley b/'_Pusariuri spp., first.' observed ir; Japan i:, 1923. in oho. 1940's and 195O"'"J "thJ toxii'is associatvd wioh y-^13.ov;cd ric-^ vrere irvu£;-ig3ftc--d by.Japan_Sv. workcj-s. ' But' cvan up to ohis time the ctudy of njy'co'toxins h;'.d autr'.c- tod the attention of onl~ a rcl"tiv.-.ly i'-.xt nui^ibv.r of scientists. In I960, a sorious outbreak of an unknaar: disc-as^, c aj.l^d "Turk..-7 X dieoaso" at that time, kill-.d 100,000 -roung turkeys in England. Th.. loss amounted to r.bout a quarter of -;i iailiion dollars. The cuisu of the.malr,dy. was later tr.ac. d to a mycotoxln presont iii t'hu f«»d. .This may bo regarded a blessing in disguiso, to uee-. a h-neknoyod phraa>^,-- ainco it r.iarkod the ons^t of a series of concerted investigations not only on this particular disease bui, also on myeotrsxicosis on gen-. r"l, Although ii^rcetoxicosic has been th:- subject of nunu-rcus investi- gations in the United States, J.apnn, India, and firoat; Britain.,- our country is.lagging far behind .in this respect. There- is a dire need for more- Filipino scientists to hu directly involved in raycotoxin work. • -•• ' " . ' -30- Aflr.toxin The •-li'Litox.i..-. s-to*;r began in ijvland i; I960 when thousands of tu;ke,v poults vere killed. The cv-se pro-eel UD be n mystery 'or quite a while since chey could no- defect be presence o.:" any'known pathogen in t e r»fflicker anij.alo. A oeriec o.-in estig-.Sions finally ISL. t,o «he iuen-.Uy of he cuiixa^., ". toxin produced by •?. fungus in Jie pe-.mu coiuponenl. of ho Tee... The m •otoxin was n-.s.-ed r.fiatoxin, ri new word dorr.'cci Iron ^.ho r.rist syllr-bles oi" he generic and specific n'l.et c-* he i'ungus /_{A.) sper,?i Jus (flr)'/u37 v.'hidh frp.s sWown to produce o.:e toxin. Ai'idohea fungus which elo.borti es • cfl-"t.o:dJi it; A. pya.s.-.tiicas w'i'ici: closely res-enbles A. I*lavas in ,.iorphoiagy. There ::re r,3W afe leT.so twelve cojipounds i*i the group of .iflr.- . toxins (3). Tne aflu^oxir bhi:< is> i;:OG_ oi\en '.".nd nbundantly Toi-ned t»3?- A. iljvus r.nd.A. p~.. "lajtJ.cus is .;'.fl;.';oxin.B,v -Incidentally, B-j • is ~lao' the most toxic Afl^cud.n, . .. • -. " -, Afln.o;c:iji ia minly T.. hopr.iotoxin,;• -It may in.*.ko us vxary. fiuv^raj. circu!.iE;i.-..ntial oyiduiic^s-link c-.-i'^ain livvr ilit:-ov Afla-^oxih i;. '- cor.t'1.. minti^d cor.ii.o-"iiCy canno- bu ',k ...'C-ed by • i:nry vit'j.-rj., olfacory or:-oi*?.l .cent; .'4). The- prosonc.j of A. and A. o::r:'.aiticus is asc-.;r ainod b - plating ropyofuer.tativBS ' sa.pl..a or a c6i;£iodity ir^ a t:ui:.-.ibii ;jddiua such it. malt-salt arar. t-.'heii..xunga.L growth i^ -••sri'.^nc or. oh^ pla^ JS, j^icroacopic i.-xn• inav.ionc •are .nude to identify olvj fut^i. _!h..- abeeriCv of thv fur.gi fraa a coin-.; noaicy doo£ iiot, hov/ev^r, tuaranc* •.. the abu-ncjj of aflatoxin .bocause' ' a iiui^or of faccorti may kill Ai^ i'unri but 1^-av^. thu toxin unchangb - Also jhc pret-nct of iv. fungi ;.OI_L; i;ot r.lwayj, ra^,ar. th-.i.- i'.h-j comi'io- eon.-?j.uj'.-:ioioii ij i> t:rr.ar.ud b.;r ch pioc-.-Jur^G foliawo-3 by-thin layer' chrocj'icograpbjr analysis (7).' A coiifirijfiupry t^ct wich aflrtceiin I'ivativos.provides gj'-iator assur- mcc ?!]•.. ch^iidcal -U^SP.J iw ^uppl^xit'^to;! with a bioassay uaing onL— iiCy-oli. v.Iucklii*£&. liepi-Lt-Oi. a^ivo sraiplots ur^ fod to th-j -'iucklings an-! if charac-c-idi-oic hiiLopa.hological offsets ar^ obsorvocl-, tho saLiplu is considered positive- for. aflaooxin. ' • . ' • .- The; iflatoxin thso is present in a coraaoc'.itjr ia d:_fficulfc to I-OJ..OVL: er uastroy. Aflauoiiin B^ is not dostroyotl by boiling. It rouaino stable up to its editing point at about 250 C (2). Somu • .xpcrinonts h:ur-.; shown th"t tho toxin i.r./.r b-^ vciy.-v. 'I or ••'cstroycu by ..xtro.ctioii with polar solvnitb, urc:it:'i'.,nt with, oxi '.izing ".^onta, by mcroorjaiisnc, n' through irradiation. M..vui-th..L.-ss, thj practical U£.\ fn.lno.'jj of -Ik..-;.,- ,\^o1iioc1j have yet to bj •iiuafcv.cl. 1 In vi.JbT of th.. ilifi'iculty v£ •Vto-cifyin^ cono".i:i.inavj. pryductsr the i.i-.>t»t. l^;ic:vl ,-^c-ns of lickii,.;;, o.flritoj:'.0'.)Ji.-;, ^.r.:: oth>.r nyCotoxi- cosos, f:.>r tlr.o ra^.ttorj i^ bj; pr-'^ntiur. tli.: grovrth of thi- tcxiri- • ?omirc£ fun^i'ii'i ".^ricultui-T.1 coj.m'j.'.it.i'-t; uo^d as rzw ur-tcri^lt: for V* • r- •' pi " . * .* .'-*'• • - ' • • Control oi' Th- ip-ciiic control, iacasurva f or o-ach'jiiyc'otoxin nay vary in c^roain r_Lpi_G-./iJ buc tl: p-.-'V-tc^. toth^ ji=.! usi-r un-.lv.r i^.cal con • iti .!•.:.- which pro»>r-t c-.-.-ld1-• gr-..vreh. It xn worth rwiv-jr:ib.-.rin^ that a'.-l'ls thrivo best vhon tho re— lati'A: hUi."i.'.ity ±c jv^-r 80 percent at •.u:.ip--r«turc ranging xr-jis 25- • t, 35 C. u-ai.Ki,_;.-.l or iroitiiati.d d.ra:.j.liti<-i; arc n-a-lily poi:cr,ra>od •nij a.'*up-aior. •>.•: QO i far:>-:nana^o:iiji:t praciiicos is oeixnivial in • c.-i-it,r-.-llin£ iv.-l--1 yrov/th- ir= ch^ field. Just enough fertilizer ai-.l \ixilr fur vh< ^px.±,:ay^ grewth of p.. ant a shoul-l^bo. appliod. ' Too r.uich fvrtilizor ai-..i UXCOJQ wr.tv.-r naj pr-.:...»tt.- .rank growth and' rottinj of . r--ots (10). Alth-ii£h fi^ld ir^'oCuior. with i:^-cpto:cln-fo2T.-iin2 iun^i ic r.olativoly r-r0, it is b^st nre to ^i.jjalv Kith thu clioacu of -:^t- tin[--; a t-.-xin-C'nta;:dnato.l harvest bocaoot» -f tlW highly t xic nature •' of ovon jaii^.iiti. aiT.-uni:^ -i' certain r.iyc -t/xins -sjich as aflatoxin. B^ai.ajs, ihor^ ar<" otL>.-r obvi-.tis; "K.n. fits thal; rjay bo lorivod H-ar7v.s-Jin,i; sh.ul'. bo -1 n^ ivo th~ ri.lit .s'oar/o of c-r^p mturity; • . T'r.oro ar-- corfcain ...cjn'..irdc -a'.v?.;vi.i.;-;cs fru.i ^arly h-arvesiin". H-::'Wcv--r. •-.- •th-.. crc-p at this, tiitu has; a r--lat. •-•--ljr hiL>i noiaturo c ^nt-ant thoroby c^bj,ct t u.,.11 invasion. 1'ho pr- p.-:- Iryini: cCjUipiu-ht sh-iil'.l bo irmc- .'.ictwly'available an 1 pr.-rLvi. ,ns fv>r prj-sapt c. .lisiinpti jr. by oithcr.nan jr ani_;?.lc b- accnrc-1 f ..11 a-rin;- an ^arly harv^gt. Harvostinf; af -^t a..; r: pr-'vi^us rain ur vrh^i* thv, wjath^r is ria.-.p sh.-ulU bo avc-id^rl. i/oisturo 1?. .on harvooto '• cr .ps at ract n ;ld .--r-.wth ac h-.jnoy attracts ants. Bruiss an," -.tii^r iiijuriof; nus : b-^ k--pL t: a irdiiirinis since- they provi-io portalu ry ± r th^- ladle. . . '" -32- Infection by toxin-forning molds usually begin right after harvest. So, it i3 imperative to dry the crop immediately after harvest to a isoi3ture content that inhibits mold growth. The aafe noisture-content level varies with each particular crop* In drying, care should be taken not to reach a temperature that will result in loss of seed via- bility or reduce the processing quality of the crop* Commodities for foods can usually withstand higher drying temperatures than those for planting* It is recommended that dugged peanut plants at harvest be turned root>«side-up so that the pods do not touch the ground. Pods that are exposed to the sun and not in contact with the ground are less suscep- tible to fungal invasiono This method also permits faster and more uniform drying than wind row dryingo Peanut kernels should be dried to 7-9 percent moisture content in 3-5 days at temperatures not exceed- ing 35°C» ffare rapid drying adversely affects its processing quality* Prevent mold growth in corn by drying the harvested crop In a mecha- nical dryer to 12 percent moisture content within 24 hours after har- vest* The common practice of husking the com right in the field after harvest and subsequently piling them on the ground should be discouraged* The soil is a natural reservoir for molds} soil particles that cling to the surface of the kernels harbor fungal spores that serve as inoculum* Essentially the same requirements apply to other grains and oil- seeds, vizoy prompt drying after harvest, freedom from crop injury or diseases, and freedom from soil and defcris© Once the commodity has been dried it should be stored in a clean area where aeration is adequate to maintain the temperature and mois- ture content at safe levels* Without proper aeration, certain portion of the stored lot will become warmer than otherso When the warmer air rises air moisture concentrates in the cooler partso This mositure build up^ favors the growth of molds* Such molds grow rapidly and 3n the process give off moisture and generate heat which stimulate further growth and faster spread of the fungio Moisture reabsorption is one of the things one must guard against during storage* In short, the farmer is responsible for producing a crop that is free of pests and diseases and should be of the highest quality possible* Warehousemen are responsible for maintaining this quality while the crop as in storage* Processors are obliged to inspect and analyse raw products and discard those falling below standard^ Other means of eliminating or reducing mycotcodn contamination are the following! 1* Low-temperature storages —Ttis is the method suited for cer- tain crops such as most fresh fruits and vegetables* It is also the ~33 - b..ct :-.lt.;r:r^iv if th. ci' p cu-in t b-. ''.rid .1: •-• s^'.iv.t ..ly .ift.-.r hr.rvi.st ; 1 .i.. t ir.cl-iu-ni. v;.rLoli-r i t • .th r circa:.rt".nc..c. 2. I>..v\.l .p...nt £ c :•: ...rci-l-.'-r-. •, c ,.L...-'roi f f.ir.t ".r--.. r-.-aiavan t u.l.'. iir.-.-'.l'ji ;:r t t xlr f ..r^r.ti jn. - T.'.- pj-iuut variety O.S. 26 wns r-.tu-i.1. t b. i'lv";:. f afl-it xir. ".™r rvw.-it.v...'. in:culr.;,i..inc with A. fl-.vuc (S). 3. UE^ f v.ri .-us prc'C^.'.'aroL, thai, vrill .'•-•str y -;r MJ -v.; ih>.i i. xiu fr ...• c-•K-6ra.;in-~tI.:. p>r :"uci:c, - Si:ch huth • "s Eh-uL'. hr.v-j WIL1 •r.jTplicr.tl 5-, *bv" CG n :dc'll;- - V-r":xa-; ,tro, -..rf^ctivo, rji": ahual'. n L. •: "v^rscl/ "ff.oco ohv. nutritiv--. ^r^'. r ^r.hctic qu.ility ->f tlsc cj-i;ir:i>'.ity. 4. Application f- fun.'-icl'.oc. - Ev^n if a particular fu sh-ulJ. pr ••/•-• id n r.iicr.lly f^nciblc, tlu'r-, -.-.ny bo. s .& conscquor.tir.l h':r-.iful ch^:.dcr.l iv£i'.uos fc-> c n'o^n'. with. Thu r^c-i^cn'od fun^ci.'.o met bii pr pi-rly uo^ 1 u • thr.t ro.:idu".l t -xicity it;, rc'.ueo '.. t.. z^r.. A Call f r -Mi Ir-Lo rr.j^.; liulfci'.jjciplinary Approach y "ich iii th. oivi'.y '.•£ nyc t.ocLnt ie r.;t. i'..->".l; it i.: in fr.ct, A v^;.v.rinr.ri.T.n jjrikos hiu 'li:.. nosis. A ::iicrobi .lo>jist stu-.li^s the i .i: cynciv.ti-u -f t'a^ ..;••• ;ai.iij;.i thnt f r;.is tho t'jxin. A chouist i'.'on- • tifiv-i: pth^ t .:cLc c .*. ;p- un ".. i'» t :iic .I'-jist iot.^ri dnoc its effects ^n viri us •.Jijj.i-.'.l cp.^ci^s. h'iot p:.ch -.l.^iots, nutritionists, ?.z?vno:-Azia} plant pr»uholjj_-:i_tu, •• n^in-cri, an... trtill thi_r -ocicntists -.f variout; -u h.ivo thoir ovrh v±i:2 rol^c to i Oncj th^ potcntir.l hnzar . _f r..pr-.rticulnr c:.-i:pounl is ostablishod, thi. c^nlc-s of n.rosp.naibl. prose, r-. '.i;>, •inc- other ucrlia vf cor.anuni- cnti .'H n.r^ noodc'l. The cc'jp^.r"-tion -f f •-•.• - .^rowers, procussor.s, distri- butors rsi-' •rj.lic-1. services ar- ^xtroncly Literature Cited Enoiioto, M. ::.nd M. Saito. 1972. C-ircinogons produced by funjji. ;inn. Rev. Microbiol. 26: 279-312. . FCJUII, A.J. • 1966. Aflitoxin in groundnuts, £;, roblens of.detoxifi- cation. Trop. Sci. 8: 61-70. - • - Goldblatt, L.A. 1972. Jrjplic voions- of r.iycotoxins. Clinic.l Toxicology 5; k53-'M-. Hag, Lina L. 1973. -/^flatoxin tnd otlier injrcotoxinB. ,P3?A Press, Manila. 12, pp. •. Lillehoj, E.V., A. Ciegler, and it.W. Detroy. 1970. Fungal toxins. In Essays in Toxicology 2: 1-136. . - • t ' / Maing, LI. Young, J.C. ^jrrts 'ind P.K. Koeblor. 1973. Persistence of'aflsitoxin during the fomentation of soy sauco. Appl* idcrobiol. 25: '1015-1017. .•.-.' r Fons, ii .A. t Jr. and L.A. Goldblatt. '.1965. The determination of aflatpxin in eottonseed products'. J. Anw Oil Cherdst' Soc. 42: 417-475. • • . ' Tiao, k.S. and ir.G.. Tulpule; 1967. Varietal differences of ground- nuts in che production of aflatoxin. Nature 214: 733-739. aiaaria^ '"?.*>.., A.C. rizarro. and C.K. Jackson. ' 1972. ' .'Jflafoxin contamination on raw agricultural crops and th«ir by-products in the Philippines. Philippine Phytopathology 3: 12-20. USDA. 1968. Prevent raycotox3.ns in farsu conmoditics. USDA Iloporf, AP.S 20-16. ' \ " \iogrm, C-.N. and it.I. Mateles. 1968. i.ycotoxins Progress in indus- trial iiicrobiol. 7; 149-175. - 35 - •JCPtCBIAL CONTAIilN/JITS IN FOOD ;jib&n E. Aspiras Assistant Professor. Deyirtment of Soil Science Universit/ ai" tiie i hili^.pines ao. Los Banos - • - College, Lacuna ••_,.. . * • Foods should, be clean and free fro,, any, noxious and harmful• subs- tances. These harr-iful substances may be disease-causing- raicroor.'anisris introduced.accidentally by workers, foodstuffs or through the utensils during food'';"reparation. Sometimes these organisms may be already pre- sent in the food because the foodstuffs were, contaminated. Once inges- ted these noxious substances in food could give rise to illness called food poisoning. For my part this afternoon, I will .cover, bacterial food poisoning with emphasis on botulism. ' , • '" • " Glostridioin .botullnup tj ..orghology. In 1696 van Eruengem in Belgium discovered .the or- ganism, Clostridium botulinuci, responsible for a very serious form of food poisoning known as botulism. C. botulinum produces a hi§;hl3rpoir sonous t oxin affecting the nervous system and often causing death. It is graia-positive, rod-shaped, sporewforraing-, and anaerobic. The'rod has long peritrichous flagelia and is actively motile. The size of the rod is 0.3 to. 1.0 u, with rounded ends. Spores are oval.and subter*- mana], . . • , Characteristics of the toxin. 'The- toxin elaborated by C. botu- has known serological types. The disease results frabTthe in- gestion. of the preformed toxin. Once a lethal dese has been ingested, very little can be-done for the affected animal or man. The anti- toxin, unless administered very early after, .intoxication, is not •very effective^ There are no other substances or. drugs known to counter- act the 3«thal action of the toxin. Even if the animal survives, convalescence is prolonged and difficult. The only sure proteofcioir against the disease is prophylactic immunisation,' Vaccines are still being developed, . , ' Tht; botulinum toxin is of uniquo lethality. About 10 ug is sufficient to kill a 20-gram mouse. . • - ••.••"-• ••- Certain observations suggested tiat tryptophan might be a criti- cal eltsjient in tho active sites of this protein (jBorof f »e1j, al;-i966-)i; Incidence of botulism. 3otu33Sa outbreaks.occurred only in countries located in the northern latitudes of the Hortherh phero.- Of the 96 outbreaks recorded from-1932 to 1964, -36- Japan, 29 in North America-, and 17 in Europe (Dolraan, 1964). These outbreaks involved 44y cases with 135 casualties or 30.1 percent fa- tality rate It should be noted that the people in these areas tra- ditionally eat uncooked, preserved fish or sea manuals. Tho fish is seldom cooked because cooking destroys the flavor of the products;*' The seafoods arc allowed to stand to remove blood and to allow for- * mentation. • • • » . " ••• This does not mean that we Filipinos arp iramuned' to botulism, iiie do not. havo information in this country because of oithor of two- reasons,- namely, (1) the cases wore riot reported to tho proper-autho.-. ratios, or (2) the reported cases were not clinically proven. Foodstuffs involved. Almost all the outbreaks were due to fish, fish eggs or sea maiaaals. Exceptions were the outbreaks in the United States (1941) attributed to canned mushroom sauco and two outbreaks in the-USSR (1961) attributed,to picklod Ham and pickled beets. All the foodstuffs implicated we're uncooked or lightly cooked products. Exceptions ware canned mushroom sauce and tuna fish in thi, US,- caraietl mackerel in Japan (1956) and canned herring in Poland (1962). •"-•>.'• • Distribution of spores* Distribution of type 15 spores is wide- spread - soil, lakeshoro mud, coastal sand, sea-bottom sludge, 'fish, etc. Of the 2,300 samples of soil, naid, and coastal sand in Hokkaid®, Japan, 82 cultures (3.6 percent), demonstrated type £ toxin (Wakamura, ot al. 1956). Of 756 soil samples collected in Yamguehi Prefecture, Japan, wharo no outbreal-: has been reported, Yainagata '1963) isolated 3 type E strains. Dead fish in Hachiro Lagoon in Alcita, Japaia yialded type E cultures in high frequency; $3 pbrcdnt in-one survey and> 92 .'. percent in another compared to only 0.4 percent from frosh fish'(Koda- ma, et al, 1964). Likewise, type.E spores have been isolated-from" samples of tirater, mud, and fish taken from Lake Michigan and Lake Su- perior ?Bott,£t al. I964) and in wd sajapltis taken from cscuarine • waters of tho"*Gulf of ..exico (Ward o.nd Carroll, 1965). The findings indicating -rfide distribution of l^ype S spores show that type E spores arc terrestrial in origin and-are carried'to-tiib sea or lakes by streams (Kanzawa I960, Johansen 1963). Hoat resistance of oporcs. Type E spores heve unus'jr.lly loi/ heat • resistance and therefore, botulism can rarely be due to heat-procossed. foodstuffs. Pedersen (1955) claimed that mtfst of the type E spores occurring in nature can bo killed by heating for 5 minutes at SOJC. • For jiiaxiaum secui'ity,<_foodstuffs must b^ exposed to heating at SO°C ' for 30 minutes, at 90~>C for 10 sainutes, or at 100°C for 5 minutes' (Dolman, 1957). Keating of foodstuff before consumption msy destroy . ail toxin, if any were formed. Other preventive measures. Since type E spores are widely dis- tributed in the -environment, she contamination of foodstuffs with type E spores may.be inevitable. Cleaning of surfaces of fish and" removf-l 37- of intestines of fish will.reduce the contaminating spores. Addition of vinegar to fish to lower the pH t° allow quick la fermentation by Stroptococcus lactis >rill bo a useful treatment. If fish is to bo refrigerated for a long tirac, the- psychrbphilic pi'opertios of typo £ scores must bo taken into account. Refrigeration of fish at 3°C.or at much lower temperatures' should be suitable. ' Salmoaella ' ' " ' '"'.. In thw years 1909 to 1923 many of the bacteria now known to be responsible for food poisoning wore- grouped, together under th« generic, name- Salmonella in honor of Dr. Salmon. ., - '. • The saliaonellao cause food poiscnaiig by infection,':that is, by ''invasion of tho body. Usually^ the-contamination, of the food comes directly- from-.human excreta. Probably illness occurs only whan tho organisms.are.ingested in large numbers so that contamination of food . by small nuniber of bacilli may not Toe hanriful. when- th-sy arc- allowed .to multiply in'the food, that is by allijwing contaminated foods to stand a few hours in a Wria room, thiin suffgLcierit 'nuiobors will 'dovii- Ipp to produce symptoms of -food poi'soning. • . ' • Staphylococcus •-••... • Staphyl'ccoccal food pelscning'follows the ccnsuijqjtion of food hoavily laden with staphylccocci which produce toxic "substance in ths food. Sines the toxin is fcraitd by the .organism growing in £*".•& before it is eaten and not after it lias entered the body, tho incu- bati-jn period jaay be as short as 2 hours but in general is from 4 to 6 hour-s. Recovery'is. fast. -••••' . "• Staphyiocccci are fairly raadily destroyed by heating e.g., pastourization and npmal cook procedures. However, the toxin is resistant to hoat,it is destroyed by 30-cilnute boiling. G. ^ejfrijB^ens like C. "b.-.tullnuiii -is-an anaerobe and v. spcre- '' farmer. IlMsie occurs after oating food, particularly rasat, heavily contomiBated with ^'fTrTifriitfi''"5 ^^^ bas multiplied during\lsng_ slow cmoling apd stvrage of cookefi meats, stews and pios in the kitchen... This bactci ium 0~MS favorably under ccnditi-ons including te of up to 50*1 j Mttle g-Pttwth is observed below 15'C. .. -38- oms Thu Cifiuront typae >i" f •_.d p.is •ning '".iscuasufl in this pipor present soracwhat uifforcnt clinical pictures which uir.y giv»: soao indicati.ns as t tlv, cfme-j :.f th^ oenditi-in vis tabulntou Incubation puri ds 'ind main syniptons of bacterial p JCCUS C.purfringuns SLavoli (2-4 T12-16 hours) 120-48,-houis) V-.r.iiti-ng Lxtr^i . • -common - • Diarrhea conm'-n cc>rara.>n vvry .common ryroxia absent ' . very ccninon rrostration coonon absent ' : rarely in l/ Incubation "p^ri'-it1., -39- L&erature Cited Borc-ff, U.A., B.H. lias Gupta, U. Flock. 1966. Biuchu-jiatry .•£ li-mm Fdbao -iicr-obial T.xins. iicl. U.I. i-iatcloss and G.N. W-.igan. Bott, T.L-., Doffnor, J.S., Foster, i!.N. anc;..,iIcC'.y, Li. I964. In "Botulism 1964" PP. 221-234; U.fc. .;,;pfc. of Health, iiducation and ¥o3^aro, public Hcr-lth Scrvicu. . ..• Hobbc, B.C. 1968. Fvod P>is.ning anil F ou I^giono.. ;jdwart!•'Arno Ltd., l.ondon. . ' . • '".• Kamzawa, K i960. Hokkairic Inot. '• ublic Hoalth Dopt, _11: 161... i-ii.daoa, E, t Fujisnwa, ii., and Sakam:.t<.., T. 1964. Akitn Inst. i'ublic Health D^pt. 8:>15., • • :- , , • C., D.^...:voiilroy, an:'. H.'J. Sluaclv 1946« ii Nakouura, Y., lic'a, Hi, Sneki, II., Kanzawa, ,K., and Karashiiaada,' T. ' 1956.. Japan "J, Mod. Sci. Biol. 2: 45 • ' • i-'od&rson, K.O. 1955. J. Appl. Bacte!ri^;l. 2£t 619. Putnam, P.M., C. Laiaanna, and D.G. Sharp. 1946. J. Bici* Ghcra. • 365.: 735. . • • ' ... . Sakaguchi, G. 1969. Food-bowio Infections and Intoxications. . .. . Ed. H. Kitinann. Chapter V1TI Botulism Typo B. pp. 329-358. •••• • ¥ard, B. •":.'and Carroll, B.J.. 1965. Ap?l.'J3icrobiol. 13: 502. Yamagata, H. 1963. Yamajguchi Prcfcctural Eos, Inst. Health Hej.t; XUX -40- F00DS AND PARASITISM Dr. Carmen C. Velasquez Professor Department of Zoology College of Arts and Sciences University of the Philippines !\".T' sac, Quezon City I welcome this opportunity to talk to you on this subject. I con- sider it my duty to indicate to you the possibilities of the develop- ment of applied helminthology, at this time, as we enter a new era of industrialization and campaign for more food production. Our natural resources is rich; if properly exploited, we may yet live to enjoy this wealth. What we need is the development of these natural resources. But, how can we, without health? In this world of ours, organisms live by eating each other* In a broad sense, all animals are parasites, Plants alone are able to build up their food out of sunlight and chemicals. Herbivores, carni- vores and omnivores constitute what ecologists caU food chain. Many such chains can be traced in any animal community* Parasitism is a very general biological phenomenon. It may be said that no species of vertebrate are without parasites. 3!he field of ani- mal parasitology is so vast that practically every species of living animal is subject to attack of parasites. The complexities of the life cycle of certain species of parasites are great stumbling blocks for the parasitologists as he attempts to find vulnerable points in their life. Knowledge of the life cycle is important, it being fundamental towards measures in the control, if not eradication of any species of parasite whether it be in man, do- mestic or wild animals. The distribution of parasites is dependent on 1) the presence of suitable hosts,and 2) habits and environmental con- ditions that make possible the transfer from host to host. Waesa present in small numbers, parasites do little damage to their especially in the case of intestinal worms. However, when multiple infection involving several or single species in great numbers in a given host, definite harm may resultc Although parasites have been known from the very earliest times and had been long regarded as cause of human disease, and although the more obvious helminths had been equally long recognized in animals, the association between parasites of lower animals and diseases in man had only quite recently been regarded important. Some parasites of lower forms of animals are frequently transmitted to man, so frequently at -41 times, that they constitute important health problems. On the other hand, there are many parasitic forms occurring in lower animals which are occasionally, and others rarely, found in man, so that their occur- rence in the latter, nay bs somewhat a zoological curiosity. lean's relation to his beef cattle is essentially that of a tiger to its prey; his relation to his milk cattle and chicken is essentially that of tapeworms and hookworms to their hosts. There is every gradation between parasites and carnivores - hook- woms, leeches, Mosquitoes and tigersj also gradations between parasites and saphrophytes v» those that depend upon wastes and left-overs. Also some are a) incapable of living outside hosts, b) others feed on tissues, c) still others feed in part on or at least on digested food, d) on digested food and bacteria, and e) on waste materials. A parasite, like other meiiibers of the animal society is concerned with the right kind of food as well as adequate shelter. But, unlike the free-living members of the society, parasites got free board and lodging «s well as free ria'e at the expense of other organisms we call their hosts. A parasite may have one or more hosts. The larval stages may develop in intermediate hosts, the first is termed the primary, the second, secondary, and even tertiary, if there is a third which is seldom. The adults are found in definitive hosts. i- Man:s dependence en his domesticated animals as pigs, cattle, and such animals as snails, crabs, fish, frogs, birds not to mention fruits and vegetables as sources of food, offer opportunities for the transmission of parasites that may occur in gome.of them. On account of his variable food hebits, man is subject to a wide range of such • accidental parasites, including species properly belonging to both carnivores and herbivores, domesticated or wild. The closer man's habits are to the lower forms of animals, the greater are his chances of ac- quiring the parasites of the latter. The portals of entry may be through 1) contaminated food and water, and 2) eating raw or imperfectly cooked infected flesh of domesticated or wild animals. Included in this pager are examples of several representative pa- rasitic species in three major groups of animals, namely, the 1) Proto- zja or unicellular aniisals, 2) PlatyheHminthes - (trematodes and cestodes) flakes and tapeworms,and 3) Neoathelminthes (roundworms). We find among, the examples, some which are less host-specific, hence are capable of adapting^ themselves in both man and lower animals. Some of these species are impor-\ tant agents of disease in man, Vlhile there are exceptions, from the fre- quency of. &he transmission, the trematodes Belonging to the family Hete- rophyidae occur in a wide variety of hosts then are cestodes, the latter less so, than the nematodes. Some of the protozoa are equally adapted in both man and lower animals, although some from the lower forms can maintain themselves in man with difficulty. For the purposes of this discussion the following is adapted: 1) Animal parasites transmitted through food contamination. 2) .»niinal parasites transmissible to man through aquatic intermediate hosts* 3) #eat-carried helminth parasites. Under each category, certain examples are given with more detailed discussion of those forms which cause disease or which impair the health of the individual. A list is appended (Tables 1, 2, 3 and 4} of those parasites of lower animals which have been reported as occurring in nan with emphasis on those found \n the Philippines. While the list may not be complete, it includes a majority. Except those of the aquatic intermediate hosts, where the Tagalog or common local nai.-ie iaay be variable depending upon the locality, the scientific names of the lower animals are not included. Parasites Transmitted Through Food Contamination In Table 1, Entainoeba histolytica. the c ausative agent of amoebic dysentery, is ranked as one of the most important human parasite because of its pathogenicity, frequency in the human colon and its world-wide distribution. It is more frequent in the tropics because in some of the regions, proper sanitation is less observed so that food and water are contaminated with infected cysts. Once ingested with contaminated food and water, the tissue-invading forms feed on the intestinal lining and blood corpuscles, resulting in severe dysentery and bloody stools which nay prove fatal, if untreated. Abscesses in the liver, lungs or even the brain may occur, if the amebas escape accidentally into the blood- stream. Non-dysenteric cases or the so-called carriers do not exhibit observable symptoms. If employed as food handlers as cooks, dairy workers, icemen, waitresses, etc., they are potential transmitters. likewise, Giardia lamblia, ^s transmitted in the sane manner. It inhabits the upper part of the small intestine especially the duodenum, occasionally invading the bile ducts. There is evidence that this fla- gellate interferes mechanically with the absorption of food materials (fats) from the intestir.e of the host (Veghelyi, 1931 and Chandler and Read, 1961). Although without evidence, some claim that, it may cause irritation in the bile ducts thus, predisposing the structure to chronic infection. Giardiasis nay cause jaundice. At autopsy, McGath, et al. ,1940 (Belding, I965) found G. lamblia associated with extensive denudation and ulceration of the u\->per small intestine in a patient who had diarrhea, hypochlorhydria and hyperchronic anemia. Pigs are usually regarded as the important sources of human infection -43- of Balanti^imrt coli, a ciliats. It inhabits the large intestines of not only pig and monkeys but also man. It is pathogenic, causing balantidial dysentery in )uan although appearing harmless in :>igs. Gastrodiscoides hominis has been reported in s~an in the Philippines. It is a common parasite of pigs in India. Buckley (1939), Chandler and Read slv6l) found that three villages i.i assail, 40 percent of 221 persons examined were infected with this fluke. Although the life cycle is un- known, it is believed that it is essentially siailar to that of the members of the fajiily Fasciolidae. Fasciola hepatica, Fasciola gigantica and Fadeiolopsis buski are representative of this fSHOyl F. hepatica like that of F. fpLgantica are normally found in the bile ducts of ruminants. Man acquires the infection through consumption of uncooked freshwater vegetation grown in infected places. Watercress which is used i'or salads and garnishes is one of the commonest source of infection. A fatal case of F.gigantica was reported in Hawaii (Chandler snd Read, 1961). Fasciolopsis buski is a common intestinal parasite of pigs. In China, huian infection is acquired by eating the infected nuts of the water plant known as red ling (Trapa natans) and also the so sailed water chestnut, ISlioeharis tuberosa. The larvae or cysts are deposited in the outer cover- ing of these plants, which are ingested if peeled off with the teeth. A single case of hm :an infection of Plagiorchid phili;. oinensis has been reported in the Philippines (Africa, 1940). If the life cycle follows the pattern of the other Plagiorchids so far known (Velasquez, 1964), it is likely that man oust have acquired the infection through the acciden- tal ingestion of mosquito wrigglers or infected freshwater crustaceans Uamaguti, 1971). formally parasitic in apes and monkeys, Hertiella studeri has been reported in man several times, mostly children. Although Stunk*rd (1940) Chanlder and Head (1961) succeeded in infecting oribatid mites with the larvae, there is need for iiiore studies on its mode of transmission to man. It may be that children pick up the infection through food contamination with infected mites. On the other hand, Dipylidiua canisam. the cosmopo- litan doubled-pored tapeworm of dogs, cats and certain wild carnivores has been reported from nan over 250 occasions (Wright, 1947). The larval stages develop in the dog flea (Ctenocephalides canisj, the cat flea (Ctenocephalides felis), the human flea (i-ulex"irritans) sn(j the dog louse (Trichodectes canis). Most infections have been found in children who perhaps, have accidentally ingested infected fleas or lice as a result of fondling pet dogs and c ats* z-In the sa&e Manner, the rats and mouse tape- worms, Hyiaanolepsis diminuta require an intermediate host for the develop- ment of the larva (cystieercoid) like the grain-infesting insects includ- ing the larvae and adults of seal moths (pyralis farinales), nymphs and adults of earwigs (Anisolobis annolipes), adults of various beetles such as Tenebrio and Tripolinnt. dung beetles, larvae of fleas and myriapods but, Hymenolecis nana does not require an intermediate host. Man gets infected by eating such contaminated foods as dried fruits and precooked breakfast cereals or with infected grain insects froia mouse or rat drop- pings. Echinoccocus grgnulosus lives as adult tapeworm in the intestines of dogs, cats and certain v/ild carnivores. Infection is acquired by the secondary hosts, such as nan, frequently ruminants and swine and less frequently horses by swallowing the eggs of the worn in infected food or drinking water. The hydafcid disease is one ot' the raost serious parasitic disease in man and often ends fatally. T,ir,ors or cysts may be due to hydatids. Ascaris ludbricoideSj the cor-unon intestinal roundwonn of man and swine are morphologically similar but the pig Ascaris does not develop to maturity in i:ian except under conditions of avitamincsis. However, it oay complete its migration through the liver lungs. Infection is acquired by swallowing eubryonated eggs through contaminated hands, food, and water. In some places, it is distinctly a household parasite, eggs developing in the soil, on the floors and dooryards of houses polluted by indiscriminate waste disposaj. of young infected children (Velasquez, 1954). Raw fruits, vegetables raised in infected areas and insects that have alighted from infected material ciay be sources of infection. The heaviest Ascaris burd^ • are in areas suffering froin malnutrition parti- cularly protein deficiency (Chandler and Head, 1961), Unfavorable con- ditions in the digestive tract of man may result in migrations causing obstruction of the bile duct, perforation o'.' the eyes, stomach wall shus injuring these organs0 A fatal case of peritonitis has been reported through penetration of the intestinal wall (Chandler and Head, 1961). The ascarids of dogs and cats, Toxocara eanis and Tpxascaris leonina do not develap to maturity in man but in their Migrations may cause inflammation of the lungs especially in children. They cause "visceral larva migrans" an extra-intestinal tissues other than the skin in unna- tural hosts or in natural hosts producing granulomatous lesions. Evidence indicate that the eggs of T,. canis are resistant to detergents and develop into infective embryongted eggs in loamy sandy soils as long as the temperature is not above 70 C (Garcia, thesis, 1969s unpublished). The whipworm (Trichuris tmcMura) is world wide in distribution and coEriiion in moist parts or warjc countries., It usually inhibits the cecum in lower animals and the verjaiforaa append!'-': of man,, There is evidence of high incidence of infection of our college students (Velas- quez, unpublished). Weil distributed heavy rainful may contribute to its survival and greater opportunities for infection, through contamina- ted food and water resulting from unsanitary habits. Syphacia obvelata, pinrcorms of mice and rats, was found once in a child in the Philippines (Tuhangui, 1V47)« The life cycle of this worm suggests that the infection was acquired by food contamination. Anical Parasites Transcdssible to Man Through Aquatic Intermediate Hasts. A relatively large number of helminths (trenatodes and neiaatodes) encysted in various species of fish frequently infect man and certain fish-eating lower forms of animals like cats, dogs and birds (Tables 2 and 3). •» 45 « Mjcrophallus brevicaeca, Haplorchis pai!^3i», Haplorchi•plor s yokogawai. laplorchis taichui, Haplorchis vanissixmst Stellantchasmulant s aaplicaecaiis, ieteropnyopsis expectans ana froeergvun caiosroni are tony intestinal flukes of the family Het'ei-ophyidae except the first w&ntioned species. They have attracted considerable interest because of the very low degree of host-specifiuity exhibited by some of its inerabers- They have the ability of developing bo functional maturity in many i'ish-eating birds and maraaals including laboratory animals such as nice, rats and guinea pigs (Velasquez, 1973 »» bs a). Until recently, these worms have been regarded as comparatively harmless for in aild infections, the symptoms are usually negligible, but in heavy infections, ndld digestive distur- bances and diarriiea may occur. Very few life histories of these trema- todes have been worked out and in those that, are known, two intermediate hosts are essential - a snail and a fish. The infective stage (metacer- caria) of several species have been found encysted in many of our fresh- water, marine and brackish water fishes (Table 3). The aduls are coramon- ly found in our dogs, cats and sows species of our wild birds. In human infections, the ova of these flukes .'..equently find their way into other organs where they may cause injury (Africa, et al., 19W>) „ The same authors (1940) also found that 14*6 percent of the heart ailments in charity patients they examined at the Philippine General Hospital were attributed to heterophyid infections, These findings have created con- siderable interest in many part3 of the world. Eating raw and imperfect- ly cooked infected fish results in human infection, laboratory findings show that condiments such as vinegar, soy sauce, salt at low concentrations do not kill ths encysted larvae in the inuscles of fish for periods less than I, hours at room temperatuge and even longer if kept in the refri- gerator at a temperature of 10 C, Amphimerus noyerca is found in the bile ducts of cats but may in- fect man as in Clmjorchis jsjjaensis (human liver fluke) „ The latter also infects dogs,, cats, swine and other carnivores and even gainea pigs. Human infections are limited to localities where the fish host is general- ly eaten raw or half cooked. Where waste disposal is not adequate, suit- able snails become infected, the ceraariae encysting in suitable fish hosts, Clonorchia singnsis have been recorded in the Philippines in Chinese residents,, Cases of pharyngo-laryagitis or "halaoun15 in man in the near Jfiast has been attributed lay Wifcenberg of Israel to the ingestion of imperfect- ly cooked Glinostoroug infected fish (Chandler and Read, 1961). In this country, several species of clino3tom".ds have been found in the eyes, opercular cavity, naisc2.es, pericardial cavity of some of our freshwater fishes such as the dalag., hito, martindJto, carpa and one species in the muscles of our pjalakang galaj {£TogJ$ these worms mature in the mouth of fish-eating birds (Velasquez, 1959)* Gnathostomiases is a disease caused by Gnathostoaia spinigerum. They are robust icundworras of about 25 to 50 nm* long, called stomach worms since they are fcund in the stomach of infected animals. -46- Jha larvae are usually sne;£xed iii -h~- use.los of infec-isd fish (Taole 3) end develop tot the stomach of infsctco. c;;ca and infrer-iently dogs, causing tutors by boring through ;.iieir -i'i^ch wall, huwnn infections have long been reported in lliailand. Gros-in/ eruption or • x-iuinr. .iue to gnathostoi-ia infections are viiite ca^on in J^ Two fatal hu!.ian'cases of -i-nisakia ini'tjeciens has been reported in Holland; an hunclrad or ^«ore case;: in-Jcoaa*' '.aryae of the representa- tives tills- ^enus are cou.ion in i:'.arJJi« Wishes ;>.nd 'devoloi:. .into adults in the stciach csf ;:i?.r:Lne iiiaimals and birds, i'able-3 siicsvrs soiie of our iiarine fisiies ihat harbor the encysted •l.-.rv-:*e ±ii their :;oiscle&. It is likely that if -infected fish is efien rr.v? :,r i;.«Grfectl- cooked, infect- ion nay ensue. ' . westenaanni, the lurif; .tluke rS ••'.an, is found in a large nuj.iber of lov;er aniiials, includindi g the u»£, cat, ;d=.; and niu.:erous willd carnivores in the «•«!• .iast. The flu>e lives ;JI ti>3 lutn-,1 where, shortly sifter the« have arrives, tha hoste i"ori:i cjat-ll-is sockets around them, whj.ch'ruptures ojad liberates the e^-s into the bronchial tubes raid are then excreted uith the s^utu;.. or fece's. vhe sj.:-..tDi-'.s are si'viLir to those of tuberculosis characterized tooLby bloody spata]:-, ' In. sone cases, the. wor;:is a^jarently get'' in vhs ia'on£i places- lika ih<. spleert, liver, . brain, urinary systen, intestinal wall, t>yv c-v .-.iiseles. • 2n the Philip- pines, the esrlr larval stages develop in a i'risiurater snail called . "taba^uan^" in-'ilicol. The carcaria (la:-va) encysts in a-freshwater crab, i'arsthelphasa (gar^thelT^lmsaj nis'ciot closely related to the "talangka". The infected larvae are pj-iKci^-rdl;- found in ihe'.gills, and iauscles of the bc-d- and le^'s.. G^^sts a.ci .-.uftercily in,-;est3d with ' ' ravr or partially cooked falQUMba) infected-crabs, ^he? **© relished by the natives with either basi or vine^sr. Jt is ids-.;- possible'that cysts fra. the ^ills of dead crabs ••as; in so-aj cases ba freed and be ace; clents.ll/ tnlren in with drinkin.- v/ator cait&inins; ther., for such cysts n-ay live fo:- several weelcs ic- a .ilveanusa, a suall inMsstiEal flulce of .'K-n t^ras first found in as ^locarso patient fro-. "Ja: balss, hv:nce the specific na>;ie ilocanui:t« xater studies have SIICVJII that ii '.:• r.ot only confined ai=.iong the people. t>f iacibales and J.iocos reions bat -.iis-. avion:; tiie inhabitants of liortiwesiiern .azon incloidinv. ^anil-r., : ^.n^oro, ^.t^-te ?Jntl -47- g found it also in Jarr. (194-). It.is primarily a parasite of field rats, but Chen (1934J, GU"ii«;L.er and ,e*d (1961) found it cannon in dogs in Canton, China. In the /'fclli^Anes, the early larval stages develop in a very tin? planorbid freshwa&er snail, G-yraulas prashadi. The infacoive sta^e encapsulates i:. - lar^c o;oerculated snail, I-'ila lugoniea called "kohol" in 'f &£*&:>,,> Jn£actit.-n is acquired by eating raw or. 2j.-vterfacily cooked infecsec* sna^l hosos. ' ' . cantonensis *s.n<.a.< knew: •<>.> cao.se ecsihophilic :.isnin&eenc:e,pal}litis:iri £ian* Tho ;.r.rrsitt e hsh s beeb n AOUJ'.C1 in-vats in Australia, Chfjia, Foriiosa, Gus^1., llasaiJ.j :-s« Calcuoni.",'.obcVje, fahifci, Truk islands i^lcaia, 1>62; Bs3/Cn;;, 1.6i>). . ."•".- The infected larvae have been i'ounu i. v. &be. siU£ yerj.;nicella. Achatina fulica and gila lugonica in T>..O y-ice. 4 sdilos of ihe fli' caucus, University of-the Ki;.liy.vines (Velascues, Iy7?-). . In i'sl-dti infective' larvae hv.vt- beesi 'i'ound in freshwater jrawns, apparently, hui;;an infection rasttu.t'c fr:.:: fccidcntal inrestion. of infecu- ive lrrvae fEn coniaainated watersj V'j;ei;able& or other foods. *«.- Oapillaria r>hili".'..:Lnensis- has-boas 'ro;..crfed in Tajiudin, Ilocos i-ur in over 900 cases, and is a si;.nij.*ic-^nt -public hsalth problem. The first lethal case, was reported in 1;63 \Chitwof.-dj Vel-risouez *jid .islssar). oevaral lethal cases are* now lch;.:-.'n. i'o date, ihs e-«-iusncs on >..:ode of trans.iission are net clear. ; ore siudiss ar? needed, L'Parasitic Helsonuhs •i'rayisid.ssible to. ...ani . Ifotably, tuo la'rne tapei:c;-i;ts vt?enir-.s) and a n&r-asoae,. rriehinella spjralis are conveyed to nan in .':i.eat (T?.:J1S 4). C.:'stleercus ceUuiosae, the larva.; scc.je of Taenia soliim is found aost frequently ±B svdns "baf has been re; v-rted fron shee> and do^;, ijri- sates ancV also aan, jlgin • acquires ths. larva!-infection (cj-sticercus) by accidental ingestion of the ova, tnrou;.ii auto3jifeefcion 6,\ food con- tasdnation. .If lodged in thei B3nbr?-1 nervous sjstew it may be fatal. The adult is -acquired by eating -Lr^rfectly'cocked or barbecued iafscted :i pork. Since all neat are nmt ine;.t>cted esyec:'.ally pi^s for "lechon adequate cooking should be observed. Cysticereus foovis, the larval &ta..:;D;of feeni-a- sa^jjata occurs in the juUscies of cattle. Kuaan infection resa.lts by es.ting- rare or half done beef, ' - The'only iuportant source of nuti'jn infection of. Trichinella spira- lis is the pig.. • However, it cs£ live pract5»eall7 in any nasra^sl and is a parasite of flesh-eating isa-.^als. It Is earn.yon in isurope £»d- i&erlca but has not been reported in the.?h:'::3dviiines, "Imported pork products . like sausages' intended for uncooked consumption ?,ltiiou Literature Cited Africa, CM. and E«Y. Garcia* 1935» The occurrence of Bertiella in r-an, monkey and dog in the Philippines, Phil. J. Sci. J>6: 1-11. Africa, CM.' *rf. de Leon and E.Y? Garcia,, 1940. Visceral complications in intestinal heterophyidiasis of man. Acta Hed. Philippina, Monog. Series 1: 1-132^ pl«, 1-23. * Belding, D. 1965* Textbook of Parasitologyv 3rd edition. Appleton- Century Crofts, Mew York. 1374 PP., illus. pis. Cameron, T.W,ii«, 1938. Diseases comnon to animals and man. Can. J. Compo Hod, : 1-8. Chanco, P.P., Jr., P.G. Iiefuerzo and A.C. Chanco. 1956. Hunan gnatho- miasis. Report of the first case inita native Filipino. U.S.T. J. tfed. n{2): 156-140, Chandler, A.C and Read, Ciark, I960. Introduction to Parasitology, with special reference to the parasites of man. 10th ed. New fork, London. 822 pp., illus., pis. Garcia, Estela LI. 1969. Studies on the viability and resistance of the early developmental stages of Toxocara canis {Werner) under certain environmental conditions,, Thesis, unpublished. Sandground, J.H. ^a. C« Bonne. 1940. Echinostoma lindoensis n. sp., a new parasite of man in the Celebes with an account of its life his- tory and epidemiology. Amer, J. Trop. Hed. S2(^):, 511-535. Stunkard, H.tf., Teodor Kcwastik and George Healey. 3.964. Infection of a child in Minnesota by Bertiella studeri (Cestoda: Anople- cephalidae). Amer. J, Tropa Hgd. and Hyg. 13(3): 403-409. Thiel, van, Peter Hendrik, F.C. Knipers and R.T. Roskam. I960. A nema- tode parasitic to herring, causing acute abdominal syndromes in man. Trop. and Geogr. Med, 12(2): 97-H3 illus. Tubangui, H.A. 1947. A summary of the parasitic worms reported from the Philippines. Phil. J. Sci. jj^C;,): 225-322. B.D. Cabrera and H.G. Ypgore. 1950. Studies in the life cycle of the human fluke (Paragoninus) in the Philippines, a pre- liminary report. A{.ta Hed. Philippina 6_j 371-372. Velasquez, Carmen. 1954. Studies on resistance and dissemination of Ascaris ova for the control of Ascaris infection in rural districts. Nat. and Appl. Sci. Bull. 14: 159-244. . 1959. Studies on parasites of Philippine edible fishes. -50- I. Family Clinostoiaidae in Ophicephalus striatus Blochj Clinosto- EJUH phiUppinensis sp. nov. with notes on the definitive hosts. Phil. J. Sei. 83(3): 263-273. , 1959a. Some fish-carried parasites in the Philippines* Phi Sigma Bull. &: i5 •Speech delivered before the 10th Anniversary Banquet of the Phi Sigma Society. . 1963. First proven case of Capillariasis in Man.* *Eead before the Helminthological Society of Washington held November 15, 1963., Co-author: May Belle Chitwood, Beltsville Parasitological Laboratory, U.S.A. _. 1964* The physiological changes in a species of Capil- laria causing a fatal case of huaan intestinal capillariasis.* *Read before the Zirst Congress of World Parasitologists, Sept- ember 21-26, 1964. Co-authors: May Belle Chitwood, Beltsville Parasitological Laboratory, U.S.D.A. and Nelia Salazar, Insti- tute of Hygiene, U.P. . 1964a. Observations on the life history of Plagiorchis diliiiianensis sp. nov. (Treisatoda: Digenea), J. Parasit. 50(4): 557-563. . 1972. Anisakinae (Heterocheilidae: Nematoda) in Phi- lippine marine fishes. Printed in U.P. Natural Science Research Center : 1-4. . 1972a. Mollusks of parasitological significance in the Philippines. Printed in U.P. Press : 1-16,. 1973. Observations on some Heterophyidae (Trematodas Digenea) encysted in Philippine fishes. Amer. J. Parasit, 59(1): 77-84. . 1973a. Intramolluscan stages of Haplorchis taichui (Nishigori) in Heiania juncea Lea in the Philippines, Amer. J. Parasit. ,22(2): 3 1973b.. Life cycly e of Procerovum calderoni ((Africa and Garcia, 1935) Price, 1940 (Trematoda( : Djpenea: Heterophyidae)). Accepted for publication, A^er. H, Parasit., 2-lay, 1973. Wright, ¥.H. 1947. Animal parasites transmissible to man. Ann. N.I. Acad. Sci. 48(6): 553-574. Yogore, H.G.* Jr., and S.J. Juliano. 1951. Report of a case of human gnathomiasis. Acta. Med. FbHippina 7: 239. . 1957. Studies on Paragonimiasis. I. The aolluscan and crustacean hosts of Parasonimus in the Philippines. Phil. J. Sci. S6(1)J 37-45 pis. - 51 - TalaLe !» P_?JSITES TR&fSMITTSD THROUGH FOOD CCWTAMINATIQN PARASITES Natural Hosts in Occuirsnos in Man 1 RJU1JJLSLA ! J 1 l 1 Monkeys,rttba,dog?cat^swine 'Cosmopolitan C 'Cosmopolitan * C ' Cosmopolitan* 0 I i I aULJL2LLLiULBJ& (Flukes) X I I hranarrffl tSvine, deer iIndia,Vietna*, 0 i and others 0 Faseiola gie;antica ^Ruminants and others 0 F_3eiolopsis tjuald. tSwine, dog G t ^ s 5 E S T 0 p E & t studeri 'lower Primates i B D3.nvlidium caninum *Dog, cat,wild comi-roras 'Widespread 0 formosana Rodents ? 'Formosa* 'Philippines R RHTHirMrm __, t R I 1 ;Rat, mouse, gertdl 0 ibraenolerds diminuta jRat, mouse & other rodents \Cosmopolitan! 0 Ruiainants* swines, equities,, lT^""i"-M •*"" many others * Cosmopolitan1 (larval stage) t t 3 ]•! A TOp D E S t t iGorillG, Swine y C lCosmopolitan! R jDogs and cats *'• t Cosciopolitant tDogs and cats •*• R tCoanopolitant C *Cogmopolitant fl"l.qTiffn.tfiia jSwine R ratt IPhilippines R ^ -** JPhilif" 0 ft Legend* * Records do not include experimental infection x C~comraon$ O-occasionalj 3-single case xz Biological race in swine, does not develop to maturity in nan 1 Does not develop: to maturity in iaanj nay cause "verminous pneumonia a Maybe lethal - 52- Table 2_ AN1ML PARASITES TRANSMISSIB1E TO MAN THROUGH A'-UATIC ISTERMEDIA® KOoTS PARASITES Natural Hosts in 1 Occurrence in ;;an * Lower Animals 1 Locality 'F^ecu incj TRSMATO D'ii" S (Flukes) 1 iichinostoffia ilocanum Carnivores, rat ** ' Java, Phil, ' 0 lilcrophallus brevicaeca ' Birds xxx ' Philippines ' 0 Haplcrchis pumilio "" i Dog, cat*** ' Japan, Phil.1 0 HaPlorchis yokogawai • Dog, cat, cattle, egrett^^1 Formosa, Philippines » 0 Haplorchis taichui « Dog, cat, cattle, egrett « Formosa, Philippines ' 0 Hnplorchis vanissimus ? « Philippines ' S 1 fi£llth faleatus Dog, cat Phil.,Hawaii, Japan * R Procerovum calderoni Dog, cat ^K* » Philippines » H &nphimerus noverca Cat « India, Phil.' S Clonorchis sinensis Dog, cat, wild cat, swine, ' Far ^ast ' C marten badger, tank, and guinea pigxx x Clinostomum coiaplaga'aua t Birds x5oc ' Near East, R Japan ' Paragonisaus westermani ' Cat, wild cat, tiger, panther ' 0 fox, wolf, dog, rat, pig ' Far East, and others Afriea, South America ' M K ti A T 0 D E S Gnathostoma spinigercuu Cat, dog, weaoftl and other :cxx wild carnivores ' Thailand, ;:alay R States, India, Japan, China, Philippines • Anisakis sp. " ' Stonach parasites of ' Holland ' R Syn. Filocapsularis marine mamals and birds QapiUaris philippinensis • 1 Philippines *. ilngiostrongylus cantonensis' Rat d' ' Philippines ' Legend * Records do not include experimental infection x C-commonj O-occasional; fi-rarej S-single case xx Larval stage (metacercariae) in Pila luzonica "kohol" (Tagalog) xxx Larval stage (inetacercariae) in fish a Metacercaria in fresh crab (Parathelphusa mistio) "Tabaguang" Bicol b Larva in fish c Unknown natural host and interraedirte host d possible carriers - shrimps, crabs, contacdnated vegetables and fruits -53 - Table 3, US? 0? PHILIPPINE! FISHES HASBCKING LARVAE OF PilciSITIO HEIMHITHS TKWBMJS3IBLE TO MME I t t "kanduli12 T freshwater bq.trachua "hito" ifreshwater "bia" or tfreshwater tProcerovum "bjyang puti*t t I I or freshwater .Procero "bitngo" ifrsshwator tHrnlorohla (0uv. & Veil,) (ikirmao) "bitngo" (liiranaa) | "ayungin11 Theraoon argenteua C "S iencieties .freshwater 31eo3cer 1 to Hjrackish »^wv.Q "guno" "talakitok" (ForskaL) chanos(Forskal) "bangus" "galonggong" jnarine Sleeker t Table 3. -eontinued- * rccerc-'/a::>. c« Iclar Wtraductyla-'-; sionally to brackish -•uthynnUB yaito- :;ru £•..'.• ig Ger-i'es ka^as Slacker "maiafcapas 'uarins to 'Kavlcrehis J^ii brackish to KeLsroy-hropsis Gerros filajiisntosas' ",-jalakaj>asn 'marine to 'Stiet^dqra i .aotvU Cuvier brackish to Hetarovhyor-sis "** freshwater aarectans ProcerovuK ct'-lAsroni- iiatlorchis \mt "kansusuwit" 'aarine to 'stictodora /? Olivier & Valenciennes- or "buguins" 'brac>d.sh oc-r'rocerovui:i caldea cas .onally Ha-'lorehis g^ fresht/ater i-utianus vifcta -luc:'* "r.iaya-rjaya" 'marine ' • .'.ji'.sskis s^-, & Gaimard Idene uaculata. Bloch' "^atabangin" • marine •* • ..'»n:l8-ild.s s- ,-• ci: Scimeider "hiwas" IIu.Ajil duii«iddu).iieri ' Mtalllongn or ' salt water '.l.icsodora ."ueryeroi » Cuv« Si Val. "banak" to brackish Stictodora hianilensis to freshwater Plaplorchis yol:c»;avfaiA •••tel.!,antchasr.ais aaplioaecalis I-ieterophyopsis. ex.-; 3 jidii tiarivillai •ygidiopsis enata 1-elates cuadrilineatus "babansi" 'marine to '^tictodora rtanillonsis (Bloch) bracid.sh oc-jfocerovm:t calderoni^ easionally , to fresh Heterorhyo"»sis ex;.sc^:-ns 1 latex orbicularia' "dahong ^;abi!l 'marine ' " • .inisslris sp. •• (Forskal) * •• : Scato.rA'iaAttS ar.ais L, "kitang" 'marine to ' :' Legend x - lincysted in tissues; worms recovered from tlte intestines of inan in the Philippines * - storms recovered from fatal cases in Holland Table A» MSAT-GABRI3D PiflUSITES TRANSMISSIBLE TO MAN PARASITES Natural Hosts In Lower Antoals Paourrgnoe in man* Locality (tapeworms) 8pig (cysticercus)xiliiarval stage Cosmopolitan c ?r\ev\*n(li *cattle (cysticercua) Larv&L stage' Cosmopolitan 0 t t xpiga,(cats, dogs infrequent), 'Europe, 'rodents, rats, "Wild cami-rores 1 Arctic regions* tMfed CJ* t tpolltaQi. except* i Hropics. * t t I t t .»- . m m»M M ~ X of Natiire Ftmeroua lower aniiaals Oosmopoldtao R r«Bnerous lower Cosraopolitaa 0 Legendj * - Records do not include experimental infection x — G.» comraoBj 0 - occasional} H •• rarej S - single case xx - Also occur in man - 56 ~ PHYSIOLOGICAL EFFECTS OF FOOD AD.JITIVIS AKD CONTAMINANTS •uintin L. iiintanar, M.D., Ph.D. Noting Science Research Chief Tiedical Research Center National Institute of Science and Technology MSJB In c. roduction -•• • • In;= the development of a scientific and sane attitude or policy . regarding additives and contaminants, the benefits nccraing from their use, if any, imsi be viewed against the perspective of the risks of •any underuirable •_£ :ect to which-people- taking the feed are exposed. In this paper, I will present a functional classification of food.addi- nivcE. arid "contardnahbs, ar.fcj sonc cocir^ents on thoir uses; if any, and briefly discuss; thu physiologic and or possible toxic or other unde- sirable effects of sou- of th-.sj fidditivos "-tid contaj-.iin?.ntE. Functional Claseificr.vion of /ooc: ..dditivas •-:?'• Cont/?: .inant^i, •• A functional classification of food additives ?.nd contaminants is prosoiiCwcl below indicating in brief choir lisus, if. .my. 1. Intention,-1 .:dcitives - • *.. Ad 2. B conplex -vitanins r^fiorl to flour,-corn, and rico to increase •Vli-aain B coiuplox con^Ont. • " • • . 3. Vitamin L av.-.U.d to nar^aririv.- to increase Vicociin II consent. 4. .Iodine ndrl^d to i.alt to incrcast. Iodine Content to prevent Iolino deficiency it B. i^Iditivos to iiiiprove thu quality or appearance of the food (food'improvers) 1. jjjulsifiurs•(surfactants) each as lbcithin, mono- and. di- glycorirles raii propyl-^ne glycol, add.:d to - '. a) bakery products to iiaprovo volume, unifonaity and . fineness oi* grain. ' ' •. ' ' ^erw-^^^^ ~ 57 - b^ dairy products for snoothneas c) confectionery for- homogeneity and ir•••roveuent in'keeping c-uality. 2. stabilizers ruvl thickeners, such ar., pectins, vegetable game, gelatin., agar-agar, sodiu;:. alginate ad?le-l to - a; confectioner,?, ice crcr.r.i m^'. other frozen ^'.ssL-erv s to • improve auoothneos. b) chocolate nilk to innrove visjeocitj ?ric\ .Cor urii?onaifc7r jf color -vn.i f3.::vor. .-. .- ' . • ' c). artificially sweei'enou bc'vcr'.gts-to- provile J1bodjr". !- 3. Flavoring ''.ficnta to.iproyjcld or;improve flavor in aoZl tlrinlcs, bakery goods, cdnfcctiont-:rj-, etc. • ' • l - vol'vcilo ooi-ohtiij. oils of_v?.rioua fruit, u^od ••aid. leaf'usually containing t^rpenos or their honologs, e.g. cinn:uaon\in 5. Acids, alkali4 buffors ,an ; ncsufcralising "gents eiich as -•; a) rxicls, >;.g. tar-aric o.ci": atldotV to the leavening r.gc'nt Ln baked foods to r^loaco gas anrl caus^ rising. . . b) buffurts auch as exxxmiw. carbonate, c alcian cr.rbonatc and So'Iium /.^jptinuia' Phosphate %o control aaLiity of '. . churning butter for better flavor and keeping qualitj*. •••' 6. i-ascollancous group such as torbitol, salicylic aci.1,- • fiisbydo-, fprnic acid, boric aeic., flouridoo -and sugar -substitutes such as saccharin an! eyclnaatos, . ' . _*••• G. iV-ditives to iEgjrove.tho keeping quniity (proscirvatives) • - 53- 1. /jntioxidants added to fat r,o delay rancidity such bubylated anisolu, butylatcd hydros toluene* norhydroguaiarotic acid propyl gallato and tacophurols, r 2. oi,ouostrants to jprovent physical or chemical changa which afx'oct color, flavor, t^xturo or uppoatonce such sodium;"- . "calcium and potassiun of citric, tartaric, nutaphosphoric anci pyrophoiiphoric acids, 3. Inhibitors of discoloration-such'as accorbic acid to-r^re^C:'"• . y^-nt broT-/nin£ of fniit-during freezing, and s&lfur di-os&te'' • • *to.pre\rent diseolorization of dried apricots nnd apples.- 4.- ...ntiuycotic agents such as .calciuia-'and eodiuia prdpionate " . and Diaceta^e for bread, and, sorbic acid and sodium' and"-"-- . ' • potaseiun sorbates for cheeses, and Hydrochloric acid -and ascorbic acid .'or other foods. .5. 4jitibacterial agents • - .- ..''•••>• ' . ' ' •' -. ' . • •*j -»ntibiotics such ac tenracyclinee * •: 2) Oi.her chejaical^ such as beniroic acid and sodiuii benaoate,ei,c. 6. iliicellaneoue group such as E-ugar^ salt, vinegar,• epebcides • of propj>-lene andtethylbns, nitrates and nitrilec and glu- • conic acid and calcium gluconate., " '• : '•' II. lI&SDiMi:.! •IJJDITIVJS R^a.IMIMG.M FOOD-OR CGKT^Hi-^'fiD FOiB' AT- SOHL bL^ti Of ITS PdODUCTKJK, 1 .JiUPAO^yRii OH K^^^iCK^-^•-»•••>- A. Fertilisers . . ' B. Herbicides e.g. VCi1 • - . " -• .••• = .-•'• •' C. Pesticides '•-'•"''. ' -'•'.•'•':• • •>- 1* Insecticides. . " - "• ••••••••.•'•-••••• ,s. DDT and ".residual insecticide such as polyehlorinat&ct "'•• biplicnyl, betaisoirier 3HC, an-:I "drink" insecticides. '•'*. organic phoc;ihat.eo tuch as paraihion - c. d. rhenyl and aHQrl nercurials as .insecticides and soi3.-s~ * •.' • .disinfectants in rice production. ' '.. 2, fungicides . - ' ,• . ; . . v. ;, ^/ : -59- 3. Rot D. Conta.jin?.tod additives such r.s .-y-sonic-c^nt-Jiin'..tsd Phosphr..te used r.s st-bilizor by ri:rint.Q-. ; illt Co. i. Industrial wastes such '.s ...tothyl ^crcuri' • n'. CrAilau P. Ani:sl food adjuvants such :.s •ntibiotics, hc-ruones (Diothylstilbostrcl), otc. •G. lindicdsctopcs such as .trontiu;..-V0 .-.jaJ. Ooszitua-137 fr:.. fallout H. Contauinciits incidontrl to ;;rvi ':rr-.tion such r.s BonzuiTin.- in soaked focsd's. I. Biological 1. iaicrobirj. such as sr-li-xn^lln, st^'hylcc ;ccus rjad clostridir. 2. ijycctic • •' i. aflr.toxin fro;: ^s,-.:re;illus flr.vic b. ergot froi.: Clr.vico;;s ^urjjurjr'. c. luteokyrin rjnd cyclochlcrotino in yullov;cd rict 3. Hulninths III,' Accidental Contaminants such as /ntifuonj, Cadi-iitua, l-ercuiy, L/etergents, isrosene, ye, "ashing Sodo, silver Polish, ..Jtc. rhysiologic and/or Toxic and other Undesirable Uf ects of .one Food Additive's rnd Cont-rdhants. As can bo s&tn iron thu foro^oint; feeble, the focd rxlditiv^s nnd ccntaaainants constitute r. i/idc variety of chwdcnls. i-jy dis- cussion .un thuir offocts.vdll bvi liiitcd tc sous o±* thcSw- listed under I. Intentional edditiv^s ^nfi II. IncitUntr.1 additives (thr- ones wliich ar»s und>=rlinc.-d). Th« others hc,vo so far not be^n asso- ciated *n.th any toxic or und.ssirr.bifa effects in th« asacl a< ses found in food. The selection of thy f--.rl additives cud • to be discussed is larJLnly dictated by rnrailsblc dct" on thi-ir possi ble effects nostly toxic w undesir'.blo in n".turo, in cnia^Tls cr in humans. Synthetic flavoring ?.nd colcrinr r.^cnts A rather disturbing report on tiki possible! ^ss-;ci?.ti->n of of synthetic flavoring snd coloring a^w-nts in children, \v?.s ar.do rocontly to th« i^u -rtr „ 60 - Association Electing in Sow York by B. Ftdnguld _-f d-n Francisco. His observation-was that r.fflicted children iispr.>vc-i vjhan put ^n z v'iat fruo of synthotic coloring and flavoring .-.gunte, ;,>nly to rovcrt tc thw. hyper- kinetic state when put back ;n diets c>ntr.ining those- synthetic food additives. To be sure, thu report is bas«d on pr^lii.Mn?ry ob6wrv?ti -ns. Uncontrolled vrjpiableB othor th'in th*'filet racy oioc-urse be orer^.fcin;- h*r<3 so that judgcicwt :.met be gu'rdt-d. HJsfcvcr, this £rcblw.'. nust b« studied further socially: bocausc; tha • oba^-rv-.tions w^re i::'xio on husxjas ;md C.'HR- n-jt thbrtfor'** bo .disoissed ss *ic; of those ^j?.i;-t>l vi.-.'.t-r. nvt libl to our own . itgi Glutarjitt; ("Vatsin") .' ; ' . ' !Ehis very C'jjjia'--a ir^r.t fl"v;rin©'n£ont hr.s be^n kntvn to croisfe whrx is knewh -s the "Chincso r^str.ar-.nt ayndr'rV in susceptible incn.ivicti".ls. This syn^rcne consists of blushing, headceho, "lid chest disccaaf•..rt fal- lowing tht< intrJc^ -..f anosodiuu ^lutcriate-firivrjred food or the injocti..n of a-aicsodiuiA ^lutau-tc in l&rgt; doses' of. about 3^4 gns. intiT.venously. Fortunately, the Asinns including thu i«'ilipin-.js Sv-Ti to bit to this undesirable effect of innoscdiun c^Lt Ihem io also scnus data in- r.'donts thr.t trof.ti.iteht with l-".ri;c CIEJS of i;:..nosoSlan £lutrJirte ur.y be toxic' to 'thv- caatrrl narvms systou of ycung i:dcc. e sugar substitutus woro orijdnally intr^cuetd for T*h.. raist liijit thoir carbohydrate int^'.& t: koei thuir diser.se under a-ntrcl. '..'hon used for tho orijinr.1 iiur^osc, it wr.s cler.rly iaore b« ficial thcji harmful. Ir.taly, h^visvor thesu su^-rr substitutes hf-ve vdcloly and indiscrirdnr.tely us^d in srft drinks ^n-i eauriies for jseni-i^J. consuu^jtiun to Einiiaiao caloric int?ke. Obvi-..iusly, the objectiva «f uinicdzing calories is not always »l«sirrblc- f r the goner";! ..piblic s:; Antibiotics Tetracyclines which ni-e br.ctc-i-iostn.tic antibiotics IWVG bii-n uswl to inhibit bacterial growth in dressed poultry, thereby ^-rcl^n^in^ ^hoir shelf life. However, it is well established thr-t the exposure of bac- teria to antibiotics results in the s el^cti. n -..£ -ntibiotic-r-sist-nt strains which can Infect nan rjid c-usod difficult-tc-control infaetioi. Another undesirable effect is the ;• ossiblo sonsitizaciMI of humans opt- ing the antibiotic-treated n«r.t, thus increasing the'chr.nci»s of r.llc-r~ie reactions, • Nitrates jand i'jitrites Sodima nitrate and nitrite cro j/:-t . The resistance of DDf, and other chlorinated. Kycrocarbon insecti- cides to degradation in the bc-dy rjacl in nature has led to their "•CCUTJI- lation iii. nature through the food eh^in, thus a^-eetting ths delicr-te ecological'balance, wany fishes and bir-is ho.ya been killed and their species threRteiit5.d by extinction because of th-s-i re'si PoisOT^ Gontardnants of ^occj. In Japan, an incidental intreaction "of on« of these insecticides namely polychlc-rinated bithenyls (f-GB) into rice oil has caused an epidenic of serious poisoning characterized by ^i^nentntion, acnef-ru i loss of hair, general fatigue and voaixing. In another instance of incidental addifci n of toxic cheaaical tc food, several thousand babies were affected uncl ^-re than a hundred died froiu Arsenic contaainatinji the industrial wastes sucli as nithyl nercury concentrated in fish has caused the horrible i inanatas1 Disease characterized by brain dana^e and body deforrdties while Cr.w.;iuii has caused Itai-Itai disease characterized by bone >iin ~nd fractures. These incidents involving serL.us contaainstion of food by ;:oiscns should r.iake us uore vigilant to ths very re".l danger of c;ntaj:iinp.ticn of food products by toxic che; deals because of the ^otentisl f->r jrreat tragic results should such contamination -ccur* Let-we. Mention too tho ef^et of thu t-.uth'.d of preparation of the food on possible fo'd eontaj;tinr.tion. ianokin;;; is often used as a Liathoci of preserving fish and moat such as sauss^c-s. ^ ilussian study reports that do^s fed suoked sausr^e shovjod. 3, 4-banz^yrsne in the lyr:ph and to a lesser extent in the blood and internal organs. Benz-pyrane, of course, is a well known carcino^on. . Rats k«;.t in snoky ca^&s for 350 days showed -re-cancerous chants in this lun^s, intestinal tract, liver and stojaach. ?ersc.'ns e?.tin,:j sr-oked s:1us?.^;es CT uorkinji under polluted air showed benzpyrene in their bodies su.-^ustintr that this carcinogen is a.ssiiuilated by nan fron food or tho environ: : An interesting report suggested ?. che.r., ret.id ;:iethod of potential chehdcal carcinogen in-vitro. It w?.s ob&ervet by B. (labin (1972) that every carcinogiai tested has \trv..iutsd the detjrftnulation of rough endojlasioic reiiculu)-; j^erabran^B. whereas non-carcinogenic p show no such j-rfc ' 5tr<.oitiuu-;;0 and Cvssziua-137 have be-^n accumulating in x"o:d -.-.rti- calarljr nilk products since tho adve-nt of nuelew vreapon exrvlosions. i'hese radionuclides find thei:- way into the hunan body ftnd rtfiy c-r.use sarcomas and leul:euias. The use of the synthet .c estro;en Jiethylstilbestrol in cattle may have far-reaching re ercussi^ns in j-.ec;..le eating meat from these estro^en-trer.t^c1. cattle. It is well kn:A/n that estrcgsnic hor- liones supvort certain ty.es •_£ cancer of thu fsarnie, such as cancer of | the breast, une recent report states that dau<;ht<;rs of mothers <;iven /' '' diethylstilbestr--;l during i.re.nancy have a higher incidence of cancer '.'/ of the vagina than controls. : I will skip the discussion of the biological c-ntajainants such as . ' bacteria, fungi and helminth which has been covered in othsr symposia. Conclusion } . In conclusion, I wish to ra^ind the audience, lest they get the wrong iiajression, that most of ths food additives.particularly those intentionally added to iH^rove the nutritive value and quality of fo^-ds • have withstood the test of tajW. Their beneficial effects without any -63- significant toxic affect continue to be a boon to society who increasing- ly must depend on processed foods to sustain a constant flow of food in the face of fluctuating production of raw materials. For sor.it: hoover, a re-evaluation is 1$ order because of reports of possible toxic or un- desirable effects. In our re-evaluation, we naxst be guided by scienti- fic evidence rather than impressions. V;e laust be airafce of the danger of translating in-vitro .effect to in-vivo. and effects in animals to huuans without qualification. \:'e must always renciaber too, that the effect of any drug increases with dose following the usual sljnoid cui-vo. Below a certain level called the threshold iv>se, nc effects can be seen, and therefore a poison can be safe at sub^throsh-lci or sub-vharj:iacoloc.ic doses. This reminder is particularly a -ric',_o s to food additive's- some of which can easily be shown to j.roduc& toxic effects if t;iven ftt suffi- ciently high doses. De;.ending iii.cn what the ;.^.ruicular additive or con- taminant is, and its particular use, therefore, sons acc<3;.table daily intake.-jsist be arrived at based en scientific evidence. This aec<*;.-t able Ii«vel7should be a' fraction of the dose causing toxic effects in the uoat sensitive species.of anir.ials, for exaajie, 1/100 to allow fur soj;e safety nargin. Ms acceptable level for the various, individual additives and contaninantB must be r e-evaluated frou tine to tine, as frequently as necessary, and readjusted accordingly based on currently available scien- tific data, always having in uind the consumer of the food j^roduct, 7:r exanple, the .v.K.O. expert coiai:iittees on food additives htis recoirr.Lended that baby's foods should be prepared Tfithout food additives, if -ossibld, and if not possiblei ^reat caution should Jje exercised in the choics of additives and in the level of use. This specie! consideration for 5.n- fants is exi-lained on the basis of the undeve3.o;.ed detoxifying nechanisus of the infant. . • I would like to end my tall: by saying that in the natter of fcod additives and contaminants,we should have an o^en i.iind and reinain flexible, always keeping alert to new scientific findings and adjusting our decisions accordingly. %f raay be zero level for ver^' toxic contalnants, and v/henever data in huaan toxicity is.nor. available, this acceptable level ^AuJATING Pi... J Luzonicu i-i. PesAgan Adidnietrator Food and Drug Adi ;..nist ration The increase ir. the nu.ber of ciie icals used or proposed f ,r use in or on foods has imposed u<:>oji >ubl;.c health authori-oies the responsibility for deciding whether or not such substances should be er^lcr-ed. The socio-econor.dc position of a country is an ir.i.,or*ant factor in arilv-ji«; at such decisions. Additives can contribute jreatly to ;.he preservation of food. In economically underdeveloped countries, lack of modern storage facilities and the inadequacy of transport and co;.j:uinicaticns ; ay increase the necessity of using certain food additives for i)Ur.oses jf food ••rer.er- vation. Again, in tropical regions \*here high oemperatui-e or huidity favor olcrobial attack and increase the rate of development of oxidate rajicidity, a wider use of anti-j icrobial agents and anti-oxidants nay be justified than in iiore te.»verate cLL-ates. Jn these re ions possible r.*eks associated with the increased use o:' the food additives uusi be weighed against the benefits in the fora if preventing was&a^e an;.. i:.a.l-:'Ln£ jiore food available ir areas in itiiich it is needed. In these circu. stances however, food additives should be used t.; sa-^ilemenc the efx'cc . Iveness of traditional i.ethods of food preservation rather to replace these rx-ch.-dt. In countries which are technically and eccnojr.ically hi:.i)ly developed, Jrhe availability of adequate facilities for refrigerated transport and storage reduces, even if it does not eli inate the need <"cr ant5.-. .Lcr-.- bial agents. In these countries, however, there :U ia ..ncreasing de..-.?jid for aore attractive foods, for anif or; It" of reality and ':. c a wide choice at all seasons cf the year. i.oreover, lar^e quantities of Any of the foods consu/ued have to be transported i'ro,j d'stant \ 'reducing ai-e?.s, a fact ifhich aoay create special transport and storage problenis, Por such purposes the variety of useful food additives is ^reat E-nd t:.eir e.'^J.-.'-y- nont promotes the better utilization <-t the available foods. The extent to which food additives are likely be needed and their nature will therefore vary considerably froir; region to region and even fror.. country to country. In ^gcisions concerning the use of an additive attention should be given to its technological usefulness, protection of the consumer against deception, the use of inferior techniques in pro- cessing and above all, to the evidence bearing 3ti the safsty for use cf the substance. I believe all food technologists know fully well the technical purposes for which food additives are used. However, I should like to refresh your memory oji the situations in v.'hich food additives should not be used. Apart froj:; questions of acute and chronic toxicity there are a of situations in which the use of certain food additives is not in the best interest of the consumer and therefore should not be permitted such as the following cases: -65 - 1. ahf.n hhe additive a.-.? gai.se a- the asv of faulty processing an! handling techniquet;. In s::o,..e classes cf foods the use of food addi- t.i.ve£ :,.xy lead to abuses which are difficult t'..- detect and thas or.c-j.ii"- at-;e fa<;lty or car?l';e£ processing rust hods. For ex.i. -pis, pre3erv:ui •/..•: oh..mid not bu usod to replace iv •••.ieni.c prccaut Lons. 2. When it deceivec the c~>nou,ier. .'"he use •:.£ an additive should not read the coiiourier t ; briieve that he iz purchasing food of s lusher >raL.ty than .it really ;..s. Typical exo-.ple& includes use of strong flav.. 3. iJhon the result is a substantial redtct.ion of the nutritive value of the food. The uss of certain additives nay result in the destruction of nutrients. Thus, an additive which possesses oxidizing properties nay cause a reduction in the content of a labile vitamin. Afiin, a nutrient thickening agent such as sugar or gelatine, n^mally uced ir. substantial quantities, y.%y be replaced by a norifnutritive agent. Khile in aor-e instances there ."iiy be no objection to this practice, in othora the rtsilting decrease .in nutrient content nay be si-.^nif.leant. 3t is desirable to rostrict as far as possible the use of non- nutritive substances to replace angredients which have nutritive iralue. This is of special importance with general purpose foods. However, the use of certain non-nutritive additives is justified :.n foods designed lor <:iedj.cal or other special purpose. 4. When the desired effect can be obtained by good mnufacturing practices l.'Ji.icti are econoj.ically feasible. New and improved proces- sing j.rocedures can often eliidnate the need of an additive . For example, ir. sci&c situa ,lonc color iitay be retained in a processed food iapr'.;venent in processing conditions or the need for a preservative my be elii.J.nated by refrigeration or other means during storage or transport. Where feasible, these L:ipro.yei-.:ents are tD be prepared over the use of ar. additive. Attention should be drawn "to the possi- bility of certain anti-mcrobiai agents losing their effectiveness by the production of resistant strains of food spoilage organisms after a period of use. The safety for use of Food Additives is an all-important consi- deration. While it is impossible to establish absolute proof of the non-taxicity of a specified use of ar- additive for all huaan beings under all conditions, critically designed aninal teste of the physiological, pharmacological and biocheuical behavior of a proposed additive can provide a reasonable basis for evaluating the safety of use of a food additive at a specified of intake. A decision to use an intentional additive in foods should be based on the assurance that it w 11 benefit the consumer. - 66 - In order to judge the safety of the use yf ar. additive, inf•-..!•..ac-iori be obtained on: CheKiicfll and physical properties 1) The additive shoula ba identifiable in chemical and physical '. .;v 2; if th? aridi.ti.ve is a mixture of chemicals, the components t-h'.wic! be- dejiiribsd as a reducible couponlion assured by reference to ;ijysical and chcj.dcal contents. 3; A statement of the amount of the food additives propo.sed for use and the purpose for which it is proposed together with all direct- ions, recoj:iiienda.o.\ons and suggestions for ace. U) An accept ;ble method of analysis suitable for regulatory pur- poses that will determine the a.x-ur.t of the food additive and of any substance resulting fro::>. the ua« yf the food additive in the finished product. 5) Data establishing tha^ the food additive Wj.ll. have the in1, end c physical ;>r other technical effect. 6) -Iriowled^e of the etab'.lity of the additive and its reactivity with the components of the foods it. which it will be used id desirable. Additives are usually substances that cause some changes in the proper- ties of food materials and while these changes are intentionally imluoorl in a way that should be to the advantage of the eoneuner, it is also necessary to ensure that other concomitant changes are not disadvanta- geous. Such changes are of two types. The first is concerned with Modification of the nutritional value, and i,he second is the fomation of new and possibly toxic substance? by the nodification of food ingre- dients. Changes in the test substances consequent upon cooking siori't or application of other procedures, including changes which r>sy result fro i its addition tc. the diets of the experimental anii.ialc, rust also be borne in irand. Biological and Toxicological Aspects It is generally recognized that a profile of the safety under of a food additive can be predicted through toxicological and reproduction studies in annuals, in vivo and in vitro uioche;:iical studies as well as studi.es nn hur.ians. In studies of toxicity, special attention should be given to. 1) uniformity of response v/ithin and among species; 2} rate, extent and. mode of detoxification and eliiainationr 3) tendency toward accumulation in the body; 4) occurrence of unusual or alarming reactions such as carcinogenics teurat^ogenic or i.Jitagenic effects; i>) occurrence of sensitivity, tolerance, or idiosyncraey in response to the compound. ~ 67 - Anticipated Lsvel and Patterns of Consumption In order to estimate t'.ic ;roba.tle intake level of the additiv;. infon.iat.ion on its proposed use should .include the proportion of thf usual cUet composed of foodc \n v.'fuch this additive nay appear ?ma the extremes of probable intakes of these foods. From this information, the naxiti.un potential consumption by individuals or specJ.rl groups at- well as the avex-age potential conspiiiption for the general population can be estimated. Ferr.itted .vjditives should be subjected to continu- ing observation for possible deleterious effects under changing condi- tions of use. Ctlier factors to be taker into account in Food A^^tives Control' Bearing of the Usefulness on the decision to Pemit a Food Additive IVhen a new food additive is. proposed "or use, clear ev-dence mo ft be available to show that benefits to the consular will ensue. In ccrjpar-LSon with additives already in use4 it should either be equal or nore effective in producing an acceptable product or should com'or on that product acceptable qualities not produced by other additives or should be cheaper and thus tend to reduce the price of the food to the consumer. Classes of Food in Which the Use of Food Additives should be Lmir.od. In principle, the use of inter.iti.onal additives should be lii>it'-..d in those classes of foods vjuch constitute s. considerable proportion of the diet and particular care should bo exerc.sed in granting utr- i...'.ssion for such use. Since the greater portion 01 ';he diet of \ni'-y ••.;: arid young children may be derived frou a fev/ foods, the lir.vi.ta: LOP. :V?. additives in. these foods ie £-£;)&ctally to be desired. tJeed of Spscificatioris of Identity of Fi'Od Additives. The presence at' handful iijpurities in food additives can be excluded .uost effectively by the establiohi .ent of specifications of purity. Food legislation should make provision for li-.dts in focas of inorganic impurities S'tcn as arsenic and heavy uetals. These requ'ireuients not only provide protection froi.: the harr:»ful effects of such contairinants but also have a beneficial effect. Need for Le^al Authorisation Experience has indicated that it is essential to maintain lerf-l control over the use of food additives. They should be- used only a'7t.er authorization by the appropriate governmental body. It is prefersbit that the legal control be based on the pr.inciple of a perr.dtted 1:1 st. This system prevents effectively the addition of any new substances to food until an adequate basis for judgment of their, freedom fro!.i health hazard has been established. The safeguarding of :.he public health is iraposs ble if tnanufact.urers are allowed to use new subs- tances before appropriate study has established their suitability -68 - for sucii use. The altsrnati'/e method of a prohxbiti-ci list r.iay entail. a considerable r.'.sk to the ooiauunit;-' since it can allow a han.iful additive to be used fur several fears before the accumulation of siv".~ ficitnt evidence to warrant placing it on tiie prohibited list. It is generally recognised tha., all ci-.enicals are toxic to arj...!3.1i:- and nan if large amount? are a^dnistered. Even those so-called innocuous substances, when given in excessive doses, way induce untowcr:'. effects as a result of various non-specific actions, e.g. physical obs- truction of the gsstry-intesoinal tract, alteration of osmotic prcsniuv and nutritional .unbalance. A iir.iit on zbe daily intake of a substance is therefore essential for the protection of the health of the cop.sui.ier A great deal of work has been carried out by the Joint FAC/WHO Expert Cocn-dttee on food Additives since 1961. The sessions of this Coj.unii.tee have produced specij.icaiioiis for the identity and purity of food additives arid their toxicological evaluation in terms of accept.abje daily intake (ADI). Ah unconditional ADI was allocated only those substances for wh ch the BToTogicai data available included either the results of adequate short-tern and lun^-tonn toxicological investigations or inforraation on the b;.oche!iiistry and metabolic fate of the compound or both. A conditional ADI was allocated for s; ecific purposes arising from special dietary requirements. A temporary Ai)I was alloca .ed when tho available data v;ere not fully adequate to establish the safety of the substance ar.d it was c;;~ sidered necessary that- the additional evidence be provided Mitten a stated period of Liue. ,':f the further daua does not becone avd.lab;.o within the stated period, it is possible tha. the temporary ADI vr.ll be withdrawn by future coa'.'iittee. For tho^e additives for whiCi; the available infonnation vras ^r':fit- ly inadequate to establish safety, no ADI vrac ".allocated. On the- other hand for certain, food additives whose level of u:.-e is lu.iited by good ;:ianufacturiri£ practice and vrhicli possess a very low toxieity, no limit v.ras established. The need to review periodically past decisions on safety of food additives is premised on the following developments: a) a new jnanufaccurins process for the food additives b) a new specification c) new data on the biological properties of the cojiipound d) new data concerning the nature or the bzological properties or both of the iupurities present in a food additive - 69 - e) advances in scientific knowledge concerning the nature of ends; of action of food additives f) important developments in methodology g) improved standard of safety evaluation. This is made possible by new scientific knowledge, more information on metabolism and the quantity and '•uality of safety data considered neces- sary in tht: case of new additives. t has long been recognized that no amount of human or animal test- ing can ever demonstrate the absolute absence of harm, All that, one car show with certainty is the existence of harm. The marketing of any pro- duct therefore carries with it an inescapable but undeterminable risk. Presently, there j s no way to predict nans'- types of future ham for products about to be marketed, and our ability to monitor the safety of already inarketed products is limited. £,ven centuries of use of natural substances in the diet, without noticeable adverse effects, cannot be regarded as a proof of safety, Since it ic based only upon uncontrolled observations. Thus, proof of complete safety appears at this moment to be an illusory goal. iSven when substantial safety data are available on a particular subsoanee, there is seldom scientific agreement on the meaning or sig- nificance of that information. As a matter of practical necessity, we often regulate more out of fear cf the unknown than out of respect and appreciation of the knevm.. With reference to present additive'testing methods, I would like; to quote Dr. Richard L. Hall, former president of Il "We need to recognize that a rather alarming effect ir. an aninal or nu effect at all means little or nothing unless it is translated by ex- perienced, judgment into its relevance to nan. We need to recognize that a relentless search Tor adverse effects is bound to succeed viith any substance in our environment .and that it is of no significance unless it is reasonably related to human experience, We iieed to recognize that there are- no safe or unsafe, food addi- tiwes, merely safe and unsafe ways of using them. And finally, we near! to reduce the background noise so that one does not have to Ls shrill to bo heard". ^ -70- ADVICE ON THE NEEDS OF THE TIMES: FOOD TECHNOLOGY FOR THE NEW SOCIETY Gen. Florencio A. Medina Chairiuan National Science Development Board I thank you for your kind invitation to this 8th Annual Convention of the Philippine Association of Food Technologists. I would like to begin by congratulating ths officers and members of the PAFT for a very successful convention. I have no doubt that the PAFT can be as equally successful in the iraplsHentation of the decisions arrived at in this 8Lh Annual Convention, especially those decisions and plans that have rele- vance and can contribute to the development of the New Society. You invited ise to speak on "Advice on the Needs of the Times". I thought I should speak on "Food Technology for the New Society". Before doing so, however, I should like to lay down some preniises about the NOT Society and Food Technology. like most developing nations in Asia, the Philippines has beer, aspiring, auong othings, to attain a sustained econondc growth contin- ually increasing at a rate that outpaces the rapid rate of population growth. The New Society is determined to reach and keep itself on that stage of economic development. It is aware, at the same tine, of the inherent difficulties encountered in having agricultural and industrial productivity to successfully fill the needs of an uncontrolled popula- tion explosion. It has therefore instituted control devices to slow- down the growth of population. I re er to <;he Population Center and Farjily Plaaning. It is not my intention, however, to discuss here ch.; prograns and activities of the New Society associated with population growth. I merely would like to point out that the attainment of a "Zero population growth11 can help very jmich in reaching at, the sa^li^st possible time the Hew Society's goals of economic, social, cultural and political development which insures the greatest good for the greatest number. "Man", according to President Ferdinand E. Marcos,• '-'is both the rieans and the end of development efforts-; the means because it is aian's ability to control his physical; and social environment which promotes progressj the end because no effort is worthwhile undertaking unless directed towards promoting the"-well-being,- security and integrity of man." In the New Society the Pilipino aspires for improved social, political and cultural conditions for all-Measured in terms of more and better education, health care and health facilities, better transport- ation and cojiBHunication, and increased political participation. . I iaist nerition here even only in passing that the New Society has been directing its efforts towards advances in these fields. The cur- rent reforms in education are designed to reduce the dysfunctional effects of schooling on our youth. More and iaore, our schools today are giving greater emphasis on work-oriented curriculum, on the technical -71- and vocational education, on devalopD^nt-orianted decree programs w"th a bias toward the sciences, engineering and technology. The redirect- ion of thii educational system reflects the needs and aspira.ions of L.h-: filipmo people to produce- the Hew Society's concept of the "Bagor; Pilipino" with a strong ccr.se of prj.de in hii:.self as a hunan bfjing •": IU as a jjieabe-r of a truly "Coup'issionato Society" as our First lady so cogently described the society that '-.'© all aspire to become. Theru has b-jen a very noti.cca.b3c improvement in health care and health facilities with the establishment of the- Medicare, health care delivery ir- the rurai are'i.:-, the recognition and training of the "bare- foot doctors" and "hilots", and the vigor-cus iirii>lei:i<-.:ntation of our national applied nutrition program. Bettor facilities in transport:...o- and communication are auply demonstrated oy a very nuch inproved . hil- ippint: National Railways, new bridges, superhighways and feeder road?;, nev? airports, and new ports and harbors. Increased political partici- pation is very louch appreciated by the Bagong Filipino as he takes pr: ; interest and active participation in the Barrio Councils, Tanod-Bc.yar, fu].ong-pulong sa Kaunlaran, etc. Jiconojdc development, indicated by increased use of Machines and implements, chemicals and fertilizers, factory organizations, bus.?x.;s.v corporations, readjustments in land tenure, technical specialization:: and respi.net. for scientific :pothods, sij;ipl:»- means increased agricultur"! and industrial productivity. Increased xgriculLural production is a necessary precondition to increase industrial productivity, because the incusLrialieAtion nust of necessity dop&nd on agricultural -incl natural resources for power production and .for the very raw materials necessary in che production oV coiviCioditit'S and articles of trade -?.nd commerce. During the IAEA PancU Meeting of i-xperts on tho Radiation Pro to i-- vation of Fish m:d Fishery Froducts at the ?.J. Garcia ;-iei--.urial H&ll, I raadfr tne rcnark that before we can undertake radiation presc-rv.it ion of fish, or any other food item for that matter, i.re uust first prod.ic.: fish in excess of our present needs. I believes that this remark -ip liec. sii.rLlarly although only partiully to food tocJmolo.gy. We .'lust, in >•<:/ opinion, first have the food materials in excess of our present ccmsuiAp- tion needs before food preservation technology iaay ba resorted to. 'Sat food technology is not si':;ply food preservation. Being based prinarily on tho fundamentals of chejidstry, physics, biology and microbiology v/hj.ch are involved in some kind of engineering operation, food technology ±c- «he application of science and engineer- ing to the refining, nanufaciure and handling of foods. Most food technologists, hov/ever, are by training and experience, food scientisti. rather than engineers. They are expected to develop new products, prcccssess and equipment, select proper raw materials, understand and control iiMinufaeturing operations, solve technical problems of food i:;anufacturc including the nutritional value, public health safety of foods, the fundamental changes of composition and physical condition of food stuffs before, during and subsequent to their industrial pro- cessing, as well as the enviroru.isrital problems connected with such food manufacture. -72- In the life line of our Now Society food ;,ec Sinology is a vital li.n:-. en the i'irtu or the food stores. Without food technology, involving as it does food engineering, food raanuficturing, food microbiology, fad preservation, food science, etc, food would ba available mainly in fv.rv.iK and only in forms produced by naturo and in particular seasons only. Ste arc aware oi' the potentials or food technology and the capabili- ties o.C oar food technologists. V»ts can therefore explore -ho specific role.- that food technology can play so that it can contribute to thy a^taini^nt of the aii.s of our Now Society. A friend of nine once told r.ie that ho visited a barrio in laguna near Los Banos. His wonderful host apologized because he had only nilagang j-ianok and pork-chickon adobo. "Pasunsiya na po kayo, vnla po kaning sardinas o sa.L:»on dito sa buio.d". Tht Pilipino was oducaced to love foreign thoughts and habits, oven die habit of eating salaon and sardines. Since those aat.lng habits are now deep seated and not easy to change, it won't be wise for our food technologists to address thc-Ei- sfclves x,o one problti.- of utilizing our t-iv-ral local species of fish .:.n place of sardines and ssLuons, fishes we don't have here in -hilip- pine waters? Again, v/hy only .food piHipar.itj.ons that, would taste like aalnon and sard.-jrios? .-.i.- have nany Piiipinrj dj.shes that should be given their rightful places in our groceries. Pork chicken adobo, mechado, banr The vanip.lg is a ver. nutritious brsakfas food. It cojipares very well, j.'iay bt, better than, corn flakes, puffed rice or wheat. But p±n?~ pig is iri~5.de exactly the saue way today as it v/as when I was teri years eld. Can't our food technologists inprovo the process and the equity ant and also the packaging in order to eJ.t-vate it frau c-he lowly roadside t.ienda. to the grocery? The coconut is another local raw material that needs your expertise. The bukayo, Tor example, is one food preparation indigenous to the r'hii.vppin«s, that, needs iaprovsinent. Other preparations frou the coco/iut, coconut proteins, coconut water, and the tuba are equal- ly important. What new products can be- ;:iade with coconut proteins to ba produced in iiliw, Laguba and in the University of San Carlos in Cebu City? Can we bottle the sweet tuba (without tangalj we call tinainis na tuba? You vill agree with r.ie that it can make a delicious as-.d '.ery refreshing drank* We have seasonal fruits that can be made available the year round ifith bhe nagic touch of ih& food technologists. Marang as such or as iau, fruit butter, or what not; durian, uiangosteen, mango, santol, atis, and a lot of other local prdducts; 'ohey need your expert touch. . .agtulungan tayo sa iksuinlad ng Bagong Lipunan. itorarai pong salajiat sa inyong lahat. -73- TGXICITY-TESTING OF PESTICIDES ON PHILIPPINE FOOL) FTSH Keynaldo '«. Lesaca Commissioner National Pollution 'Control "Conuifisian National Scioncc Development Board ABSTRACT Pesticides because of their mobility and persistence have create 1 such problems as biological magnification in the natural food chain. Bio-assay scudi^E conducted by the National Pollution Control Conniis- sion have shown those pesticides to cause '.cute and chronic effects an Philippine freshwater- food fishe-s. The oest species consisting of carps, bangus, tilapia and hito showed different tolerance levels to various chlorinated and organophosphate pesticides. INTRODUCTION Pesticides have been known to exert adverse effects on the envir- onment when present above certain levels. The agricultural sector if perhaps the largest pesticide market. The Philippines being agriculum. oriented, is thus faced with possible toxic-ecological problems arising from pesticide use in V:I Pesticideo have been classified into insecticides, fungicides anri algicides. Organic phosphates, chlorinated hydrocarbons and carbonates constitute the major types of insecticides. Chlorinated hydrocarbons are more toxic and persistent than organo-phosphates and may concen- trate in animal tissues. Organo-phosphate insecticides are generally less toxic to fish, have a lesser residual effect and arc net known to concentrate in tissues although .same are extremely toxic to mamals. Toxicity bests using some form of indicator organisms have been used to evaluate the toxicity of these substances. These results do not directly -74.- Lndicato permissible levels in foodstuffs but they &o give indicationr on i/he poi-i lissib.b"! toxicant lovc-ls in the aquatic environ icnt. SlAMDAIiD IWICITY Standard toxicity tests make use of aquatic aniiviLs v.'hj.ch arc ,.JC- pose.i to different conoeati'ati^ns of toxicant. Tho results are def D,;.; in terms of nedian tolerance li-at; for example, Tluv^ would be the concentration of toxicant which would cause 50 percent Mortality to t:st '.rgani£!:is in a 2/+-hour exposure period, Similarly, TLn/tq and TLn96 are defined. The choice of teot specie in confinee. to those likely to be exposed to the toxicant in question. Tfst specie i:tust be adaptable to labora- tory conditions and rust be available in hi^h quantities as a great nuisiber is often required. Prior to any tcxicitjr test, test species ire ace lima ti^~-d to ancient rooi:i tei.peratures :aid diluent water, Extremo care must be practiced 5-n handling and feeding test organisms to avoid unduly hanrdnr; thei.. Standard toxicity tests c-nsist niainly of tiro types: static and continuous flov; bioassays.. In the former^ Lhe test solution ccncistir:.^ of the toxicant and diluent water is not changed during the entire te?i. period. In continu:'Us-flow bioassnys, there is a continuous outfi-w of test solution consisting of toxicant :\ud diluent water and corres- ponding outflov; which keeps the volvine o.C solution constant, ttati.c bioassays are suitabl-j for testing substances whicli are non-volatiit ami relatively soluble. Or. ^he other hand, continuous-flow bioc-.ssv .•> are suited f..r tests involving volatile, unstable and soluble subsi.anc s. A co-.plwio toxicity ti.st consintc of preliminary or exploratory tests and fuli scaJ.e tests. The p^elirainPry test is conducted i'or dotonrdnirig the range o£ possible t.:.r.±c.±hj. Various toxicant concen- tratiwii are prepared based on volunistric co.uipu tat ions on ?. log scale as follows: 100 percent, 10 percent., 0.3. percent, ,stc. Thus, a 100 percent test colutior: would be a pure solution '.of toxicant v/hereas a 10 percent solution v.rould contain 10 percent toxicant and the ro.i:r:.in- ing 90 percent vrould be diluent water, fest containers would bo l^r^.'- enough to hold ab -ut (5) iiturs with a minimum liquid depth of six '6) inches, rxplcratory bustr- utilj.se at least twii test fish. The test is carried through ". 2.'j~hoi.ir period, concentr:».tion at which mortalitii-, 'ind survivals are u.xd to doterraine the ensuing full-scale tests. Thus, if fish mortalities occurred at toxicant c^-'neentration of 100 percent, 10 percent, 1 percent and 0.1 percent and survival of 0,01 percent and lower dilutions, the following full-scale bioassay will use toxicant dilutions between 0..' rjercunt and 0.01 percent. Standard full-scale bioasssy tests also use a logarithraic mean scale for toxicant c-ncentnations. Thus, th^ full-scale toxicant concent ration following the abo" e j.iortalitj.es will be 0.1 percent, O.O56percent, 0,032 percent, 0.016 percent and 0,01 percent. A control at 0 percent toxienrit oonf>^n+ration is always 5.nclud-;id. -75 - Full.—scale testc ire c ^ducted on larger a.quaria with a minimum vvxaiuo o£ fifteen (15) liters, and a Liquid dapth of at least 15 centi- 1'ietera, At least six (6) fishes are Tin each aquaria. In cases where tay vntor is usc-d as diluent, this ::asi alvruy^ be ai-rat.xl to rurov; residual chlorine. The teat is conducted through t,ho required oxp::,su:\-. period, usually ninety-six (96) hours, notinr fish mort/aiitior, Duv.'i:>; the; Juratiori of the tost, the test solution is regularly analyse.'.; for dissolved oxygen, pH, -"Ikalinity, acidity and other parameters conoi- dered relevant to the study. Aeration of test solution fur the tjirati-n of the test pi.-ri.o6. is asu?.ll,7 done to provide sufficient dissolved :::y- gen although aora^ion my also cause volatile toxicants t-; be released. M'JAPCC PROCEDURES *ND RESULTS At the NWAPCC Research Laboratory, bioaesays are being conducted to determine tolerance liudts of pesticides, trace elements, industrial wa.jtes, organic dye stuffs ana oil en Philippine freshwater food fishes, shri ps and oyatcrs. Pesticide studies wei'c started in 1970 anu at pre- sent tests are still continuing. The pesticides tested so far are aldrin, DDT, uieldrin, c-ndrin, nialathion, methyl parathion and dithane K-45. The test species used are tii-apia (tilapia noscunbica), carps (cyprinus cr.rplo)t hitj (ehlarias batrachug) arid bangus (ehanos chanos). The initial tvio years vrere spent 3n the detennining the tolerance values on varies species of ps:sticid«s using static bio- ass-ays. Median tolerance values obtained therein were subsequently tested under continuous-flow of their applicability under continuous- flov; conditions, 5afo concentrations were subsequently computed anci tested. Chlorinated hydrocarbon pesticides were the first group of agri- cultural chenicals used. DDT exhibited 43-hour and 96-hour median to- lerance valuta of 0.0C4 ppii and 0.040 ppin, respectively on bangus. Another chlorinated hydrocarbon used was dieldrin a non-systemic but persistent insecticide vrtiich attacks the insects through the stoaach. Kito was relatively resistant to dieidrin showing a median tolerance LL.at of 0.01 ppn at 24-hour exposure. Endrin, on the other hand, showed a Tlm24 value of only 0.001S on hito. The sane specie shower! a 100 percent survival at mnlathicn concentrations of 0,01 ppm to 0.032 ppn for 96-h>ur exposure. Hito upon exposure to malathion showed high tolerance when exposed for 96 hours to 0.01 ppn to 0.032 ppi:i malathion. Dithane Ii-4p and i:iethyl parathion when tested ; on hito showed tolerances similar to that of Eialathion. To deteraine differences in the relative resistance of different species to a toxicant, tilapia, hito and bangus were tested using onurin. Tiiapxa and hito survived the 96-hour exjxisure at an aldrin concentration of 0.01 ppci. However, at the sane toxicant concentra- tion, bangus survived only 24 hours showing lovfer resistance to aldrin. Hito was also shown to be very resistant to dieldrin at a concentration of 0.01 ppm but bangus at the sajne concentration died in less than 24 hours. -76- Th.. foil-Ming table suinnarizts the nwlian tolerance values oil different f.u.h species. ;fcd.;.:in Tolerance Values of Pcscicidef on Philippine Food Fish Tost 3D ip (frpm) 2/+ (hrs.) : L8 (hrs.TT*96 ^ (Chanos-chancs) 0.00082 0.00038 :Hito (Clarias batrachus,) 0.0018 0.0018 0.001« :Tilapj.a (Tilapia tfosarfoica) 0.0042 0.0042 0.0042 Jioldrin g (Ghanos-chanos) 0.0071 0.00365 0.00265 :Hito(Clarias batrachus) 0.056 0.046 0.038 g (Chanos-chan.-s) 0.0086 0.0070 0.0046 :Hito (Cl:irias butrachus) 0.076 0.068 : 1'ilapj.a (Tilapia l 0.10 0.056 DDT :Bangus (Chanos-chanus) 0.064 0.040 0.213 0.218 0.210 :Hito f.Ciarias batrachus) 0.100 0.064 0.046 Jialathijn -Hito (Claries batrachus) 3.2 0.S0 0.34 iiethyl Parathion :Hitu (Clarias b'.'.trachus) 3.35 2.20 1.49 uithane M-45 :Hito (Clarias batrachus) In all investigations, test species survival was the main criterion in evaluaoi the tiffoots of toxicantc on test orfanis;r.s, whj.ch juajr nut be sufficient in „•/?•- luating the total effects of toxicants on any aquatic environment. Exposure tests longer thnn the- standard 96-hour period are necessary. Simultaneously, the node of toxicant ingsstion and of foots on metabolic processes i.mst also tc doterrdned. - 77- Literature Cited 3rungs, W.A. and ^ount, U.I., (1967) "A De-vice for Continuous Treat)::-), .4. of Fish in Holding Chambers", Trans. Ainer. Fisheries Soc., Vol.96, no. 1, pp. 55-56. Coudoroff, P. and Katz, K., (1954) ''Critical Review of Literature on the Toxicity of Industrial Wastes and Their Components to fish, The Metals as Salts", Sow, and Ind. Wastes J. Vol. 25, no. 7 PP. 802-839. Mount, D.L., (1962) i:Chrcnic Effects of Endrin on Bluntnose Kinnows and Guppies", Ros. Report 58, U.S. Fi£;h and Wildlife Service, Bureau of Sport and Fisheries and Wildlife, Washington, D.C. pp. 1-17. Portmann, J..'i. ( (i970) "Toxio.ity-Testing with Particular Reference to Oil-Jiei;ioving J'aterial and Heavy ;-ietal", FAO Technical Con- ference on .forme Pollution and Its Effects on Living Resources and Fishing, pp. 2-9. Suber, £ and Thatcher, T.O., (1963) "Laboratory Studies of the Effects of Alkyl Benzene Sulfonate on Aquatic Invertebrates", Transactions of American Fisheries Society, •JQI. 92, no. 2, PP. 52-59. - 78 - A SURVEY ON THE SANITARY HANDLING OF FRS3H AND FROZEN MARINE FRODUCTS IN THE PHILIPPINES: STANDARD PUTE COUNT AND COL1FORHS AS INDICATORS OF SANITATION Dr. Ignacio 3. Pablo, Sc.D. Director, Philippine Institute of Nutrition, Food Science and Technology (Philippine Women's University Affiliate) INTRODUCTION Normally in our country, fish and other r.arino products such as shrimp, prawns, oysters, crabs, etc. are gauged for their freshness or staleness on their appearance or smell. This procedure is very sub- jective anu if the person does not have the experience, he will find '•.'. difficult to tell whether or not the product is still fresh. Even if one can detect a fresh product fror. one which is stale, it will still be difficult to determine the possible extent of contamination due oo unsanitary handling. This information is important in the processing of those products because the extent of contamination proves a very important factor. A tiethod of determining this extent objectively through a process that, can be quantitated is necessary and will be ideal information for the food industry, ilicrobiological assay through the use of the stand- ard plate count, or ccliforsn counts, or identification of ricro-orv/ar-js! that can cause food poisoning has becoiae an accepted procedure in the food industry in determining the extent of contajdnation. Such tests are believed indicative of initial quality cf tho raw luaterial and/or sanitary handling practices. The 3A Standards ConEdttee which defined the physical, che.iical and bacteriological standards for dairy products; in the United States has recomended the "ise of standard plate counts •' and conform counts as incLloes of contamination (US Gov't. Printing Office, 1967). Anderson c& al.( 19-69 J have evaluated the microbial con- tairdnation of an automated dairy processing system, using conform 'in-J standard plate counts, and found the&a j;:othod:: satisfactory indices '•;:. post-pasteurization contamination. In the past decade, frozen foods increase troj.;endously in sales for uiost of the developed countries. Prices have been steadily increas- ing with an accompanying dei&and for butter quality. To meet the chal- lenge of the frozen food age, hygienic conditions in handling frozen foods becomes imperative. A survey on handling of marine products in one country, to deter- iaJJie unsanitary practices will be invaluable to the consuming public in general and in particular to food industries processjjig these pro- ducts primarily forforeign markets. Results of this survey will serve as basis for recooiaending to some government agencies formulation of policies that will maximize the ouality of frozen products in order to .•aeet foreign market requirements. -7*- EXr'ERIMENTAL 1'iETHOD Representative sitoc which are known as r.i&jor sources of marine products in the Philippines were selected for this research, The VQg'.or.a of Central Luzon, 'bouthorn Luzon, Groater Manila, Bicol, Eastern I'i.'.-u:/'^', Vsestern Visayas and r.indanao arc represented. Tables 1-A and 1-B show the difisrcnt provinces from where samples were drawn and the differed. i:aruie products winch have bean analyzed for r.dcrobial contamination. All saciplas were collected by a tea;., consisting of fishery technologist:, ar.d food tfcchnologi3te. All sauples? woro shipped by air-cargo fully . covered with ice in styroporo boxes. The standard plate count using the dilution nethod and the standard coliforn test wh.-.ch constitutes the presui:?ptive-confiri :ed-and-coii'pleted tests were used as indices of sanitary handling of the difCerent marine products. For each test, 50 grams of the sample of each product were used and incubation was donu ac 37°C for 24 hours. The procedure used for the enuiiuratior of Sal;:;onella in food spies- i:iens is the one reco]:a.ionded by the US -Oepartrjent of Hoalth, Education and Welfare (.Examination of Foods for Enberopathogenic and Indicator Bacteria, 1964). RESUIT3 3D DISCUSSION As shown in Table 1-A, ?• total of sev«n regions were surveyed for tills study. These regions wore selected on the basis of availability of relatively large ariounts of cupply. There were six shellfish pro- ducts of significant commercial valuee that were examined, najaely, shris:.p (Panaeus incrgiiinensin), lobster (Panulirus), prai«i (Penaeus j.onoden), crabs (both the blue crab (Netusnus pelagicus) and the imid crab (Scylla serrata), oystor (Crassostrea) and scallops (Pinna sp.). A total of 112 samples were analyzed. The second type oi' marine pro- ducts exar.inod was sone species of fish which were considered high in export wooential, such as i.iaya-naya (Lut.janus bahar), asojos (Sill.ago riaculata), lapu-lapu (Epinuphelus corallicola), and talakitok (Caranjc stellatus) (Tabj.o 1-B). Table 1-A: Sources and Sizes of Shellfish Products Analyzed ?4icrobially : Region Representative Product : Huiiiber of Sauple - Province : Analyzed Greater Manila : Pdaal (Malabon) Oystor . 5 Central Luzon : Zajnbales 3hri'-ip 5 Southern Luzon . Bataan Shriiiip 10 -do— Cavite Prawns 4 3.;.col . Cainarines Sur (Naga) Shrijnp 21 Bast em Visayas 3ar.iar : Shrisip 4 -do- -do- Lobsters : 5 ifestern Visayas lloilo : Shrimp : 20 -do- : -do- : Crabs : 10 -do- Neg7 os Ccc.{Bacolod) Shrirap : 10 « eo- 1-A .(Continued) Kegion He pre sen z a t ive Product Number of Sara]:.].; Province Analyzed './astern Visayas Hegros 0cc.(B3colod) : Scallops 10 -do- Palawan : Shrinp 10 Mindanao Zaniboanga dol Sur : Shrimp 4 -do- -do- : Frawns 4 Table 1-B: Sources of Five Species of Fish Analyzed Microbiaily Region : Ropresentatiye " Product : Number of S.?ipl ' Province ! Analyzed Western Visayas Iloilo Maya-Maya -do- -do- Asojos 5 Kindanao ; Zajaboanga del Sur i-apu-lapu 2 Talakitok 2 Salmon 1 Maya-j;aya 3 The bacterial contamination of different marine products as dei:-i-~ ironed by the standard plate count from representative provinces of the Philippines is shown in Tables 2-A and 2-B. Colifonu counts of the same samples were also made and listed in the sai:ie tables. The total aerobic plate count of the six shellfish products ranged from 51,000 to 1,430,000 organisras/g of sample (Table 2-A). Frooh shrii::p from Sai.ar was found to contain Sl,000 organisius per grai.i wr.• io the samples f roiu Bataan had the highest total plate count which WP.S 1,430,000 organis::i per gram. The total plate count of raw-headless shell-on shrimp fro;;; the survey conducted by Silvenaan et al (i96l) varied froi:. a low of 6,000 organisms per gran to a high of 1,100,000 organisms per gram. In this survey, the lowest total plate count ws.-s obtained from the Sasnar sai.ples which was approximately thirteen (13) times snore than the lowest plate count obtained bj>- Silveraian et al(l96l), while tho highest total plate count which was obtained from the Bataan samples was approximately the same as the highest total plate count obtained from the survey of Silverman et al (196l). The oysters fro,. Pangasinan, Malabon and Cavite had an Jffi&X^&ra- total plate count of 1,3^,000 organisans por gran. This is quite/o%cause a bacterial population of over 1,000,000 is considered rejected by the US Public Health Service (H.R. Alliott, 1961). For crab neat, a total plate count of 100,000 is suggested as the liiait for microbial stand- ards (Elliott, l?6l). The crabs obtained from Naga and Iloilo had a total plate count of 1,400,000 which is fourteen fold greater than the iaicrobial limit suggested by Elliott and Kichener (196l). Table 2-A: Total Plate Counts and Coliforra Counts of Some Commercial Shellfish Products Representative : Total Plate : Colifo^TO Corits: Region Product E. coli Province Counts Greater Manila Rizal (Kalabon) : Oysters : 138 x 104 : ?3 : Southern Luaon Bataan : Shrimp 143 x 10^ : 7 ::) -do- Cavite : Prawns : 141 x 103 : 116 : •I - Centrai Luzon Zambales Shrimp ±XJ A J.UT 4 (-) Bicol Caaarines Sur(Kaga) Shrinip 50 x 10* 9 (-) Eastern Vi&ayas ; Megros Ooc. Shrimp 126 x 10* 2 : (Bacolod) Scallops 51 x 10-* (:1 : Palawan Shrimp 106 x 104 5 : (-) 3 : Sainar : Shrimp . 81 x 10 • i' : (+) 3 t -do- : Lobsters : 66 x 10 430 : (-) western Visayas : lloilo i Crab • . 140 x 10* : 10 ». (-) Mindanao : Zamboanga del Sur : Prawns s 84 x 10| i 10 : (•) 3 ; Shrimp : 133 x 10 ; S : '+) Table 2-B: Total Plate Counts and Colifor.i Counts of Some Coimaercial Speciss of T'.sh Representative • : Total Plate .Colifor 1 Counts : ' Region Product 7 eeli Counts Province iii'N/^ « Western Visayas lloilo Maya-maya 213 x 103 Asojos 131 x 10i 23 Mindanao - : Zamboanga del Sur Lapu-lapu : 95 x 103 Talakitok : 75 x 3# : Salmon : 66 x lot . Maya-tiaya i 256 x 102 -32- Table 2-B shows the total piatt counts of five species of fish froui Iloilo and Zamboanga del Sur. The SaLuon froiu Zajuboanga del Sur had the lowest total plate counts (6,600 organisms per gram), while the Maya-maya from Iloilo had the highest total plate counts (213,000 organisms per gray). In general, the fish had lower total plate counts compared to the crustaceans and mollusks analyzed in this study. Several authors have shown that various intestinal organisms, such as the coliform group, Escherichia coli, or enterococci, have long been used to indicate fecal contarsination, and thus ths potential presence of pathogens (Elliott et al, 1961). Although enterococci and coliform have been shown to be ubiquitous, this is not the case with Escherichia coli. Out of the shriinp samples obtained from seven provinces, seventy percent were found to contain Escherichia coli. E. coli was found to be present in shrinp from Bataan, Naga, Bacolod, "Samar, and Zar.;boanga del Surj oysters from Pangasinan Malabcn and Cavite and crab froia Saiuar and Naga. However, both scallops and lobsters were found to be negative. This indicates that shriinp, crab and oysters from the above provinces were either n&shandled at the source and/or ^hat the habitat was contaminated. Another crustacean of high corjnercial value both in local and export markets is the prawn (sugpo) from Cavite. Our survey showed that E. coli was found to be present in seventy five percent of all prawn samples from Cavite. This iiaplies that the brackish waters from where the products were grown and harvested are possibly contaminated with fecal matter. Because of the proxiiaity of Cavite to Manila, it is a general practice that prawns are brought to Manila without ice packing. This method of handling prawns iaay contribute to a quality deterioration of prawn freshness. If total plate count is considered as a possible indication of quality deterioration, this practice of not icing prawns when shipped to Manila caused four thousand fold increase in bacterial population (Table 3). Table 3: Hicrobial Analysis of Prawn Samples from Cavite : . : : Total Plate : Colif om : . - Product : Source : Treataanb : Gount ; Count : E. coil Prawns : Fresh water : Iced : 6.5 x l(r : all tubes: (+) + -do- : Fresh water : Not iced : 266 x 106 : -do< >- : (+) -83- the Since .•.ni'Maliriicrobial flora of prawns is quite- high, a practice of not packing in ice during transit can aggravate the nicrobial procl^:.. especially of org;"nisns of public health significance. In all the j-iarint; products that v/ero analyzed Mcr obi ally, it VIE noted that no correlation existed between total plate counts and coli- fori.. counts. This ueans that high total plate counts nay not neousjEar1. ~ ly ;:,.ean that the product is also contaminated with ft.cal matter Tabl^-c 2-A, 2-B and 3). 'i'hi? ic. -.r. agr.3ci.iont with tho studies of Silvuman ol al (1961) which showed that coliform ount of frozen raw and cooked shrimp had little- direct relationship with total counts. Ono can only fully appreciate the significance of the microbial analysis of fresh r.iarine products in this study if soi-.e possible causes of contamination are clarified. As far as thi.:- study is concerned, there are three possible coi.iri.on causes of contamination. One cause could be due to personal hygiene; another to possible water pollution, especially, improper disposal of human and annual wastes; anu thirdly, to possible hum;, waste contaj.lination of water that is used for wash- ing and/or for tho manufacture of ice. It was observed in the survey that fishermen in general had very poor personal hygienic practices. After a general Interview with the fishermen, it was concluded that a gross ignorance or lack of knowledge on the significance of personal hygiene during fishing operation, r.;th'er than malice, was tht laajcr factor influencing the extent of contamina- tion of fresh marine products. It was also noted that brackish water:; where sugpo and oysters are grown and harvested were contaminated wLtl; huLian and animal .intestinal discharges. To establish the possibility of contai.tjaiatea water used for wash- ing or for the Manufacture of ice as a cause of the presence of E.c.O.i in so:;i3 of the fresh narine products, rnicrobial analyses of water iVau selected sources at different locations were ;>iadtf and the results pre- sented in Table 4. Table k' liicrobial Analyses of Water front Selected Sources in Dif iorz-nx. Location in the Philippines Region Source Total Plate: Colifonn Counts E. coli Counts : MPN/g Legaspi Possible water for ice making 210 x 1100 Deep Well 99 x 103 460 N&JASA 270 390 Maga Possible water for ice making 44 x 104 49 KAWASA 0 0 Saraar Deep Well 119 x 104 1609 KAWASA 224 x 104 0 Zan.del Deep Well 57 x iO.4 2200 Sir NAWASA 33 x 104 0 Sorae of the water samples which are possibly used for the making of ic.. were found pos itive for 3. coli, indicating that the ice used during transport was contaminated. This v;as true of the waters in the Bic^l region as well as in the Western Visayas. Incidentally, ths marine products from these places were found to have significantly high pl?.t^ counts and a large percentage was found positive for B. coll. This should warrant c3 c se watch as the presence of E. £ol±7 although non- pathogen, ];iimy indicate the presence of othar pathogenic organisms which eventually Will bo a health hazard. itaj and Liston (i 61 & 1963) have studied intensively the survi- val of bscteria of public health significance in frozen soafoocls. They have shown tha<: salmonella and staphylococcus, when suspended in stori- lized fish hoLiogenats and frozen at -30°F, were reduced twofold after 393 days storage; at 0°F, while Escherichia coli, streptococcus and Cl. porfringens were r.ot significantly affected. Secondly, they also showed that salmonella, E. coli and streptococcus survived multiple cyclic defrosting in nui.ibers sufficient to constitute as public health hazard. With the above findings, v;e conducted a nicrobial analysis of three frozen luarine products that were commercially available. Frozen shrimp and 'fanguigui fillst (Cyfaium coin' icreon) sold at a com- mercial center in the Greater ilanxla area were cxai;ijjisd for the pre- sence of Ej_ coli, and Salmonella and two samples were found positive for these organisms (Table i>). fable 5: Kicrobial Analysis of Commercial Frozen Marine Products : Total Plate: Coiifora Product : Count . Counts E. coli: Saliitonella : MPH/g Crab Meat : 70 x 104 4 (-) '. (") Fillet of Tanguigui 14 x lO^ 0 (-) (+) Shrimp (Peeled u and devenined) 1?9 x 10** 460 (•) ' (*) These findings substantiate the protective effect of seafood materials, as shovm in the pure culture studies of Raj and Listen (1963). This imposes a serious threat to public health and at the sane time endangers the growth of exported frozen marine products. We are fully aware that the United States, which imports a large, .amount of our frozen usarine products, has imposed through the Food and Drug Administration, strict rules against the presence of E. coli and Salmonella in imported frosen marine products. The presence~"of these two organisms is sufficient ground for rejection of shipment which can be a big economic loss to the exporter. RECOMMENDATIONS From the above findings, it would seem logical that some govern- ment agencies be involved in solving the problem of unsanitary hand- ling practices of the fishermen. The importance of this involvement -85- lies on the fnc • that contaminated frozen marine products can definite- ly poso a seric.ic threat to the growth of tho freezing industry in the Philippines, It it: hi.£i:Ly rcco;.ii:iend.jd that the 301 with the cooperation of tho 3r.reau of Fisntrics, initiate :'.nd launch an intensive educational c?...•- paign for fisln. r?ion to practice strict sanitation during fishing operations. Secondly, oho Department of Health should inpos.-; strict regula- tions in the proper disposal of huwan waste which can possibly poliuta brackish waters. Thirdly, the FDA should promulgate aicrob.ial .standards for water that is being used in the manufacture of ice. Lastly, th-- SOI should initiate the establishment of central food rj.crobiology laboratory where exporters raay seek certification with regard to the quality of frozen product:; prior to shipping the product,.;. Results of i. he survey shewed that on the average our marine pro- ducts possess relatively high initial raicrobial flora as evidenced by the high plate counts, or contain fecal matter as noted by the presence of E. coli. However, there seened no correlation between these para- meters. Marine products raised in brackish water vrere generally posi- tive for conforms whereas products grown in open sea water were found negative for these Tganisns. It was probable, as indicated by the results. that the water used for washing and cleaning the products or the ice used for preservation nay be a source of contaj.dnation* It was also found, based on preli- jainary survey and analysis, that some of the frosen aarine products sold coi:i!.,ercxally iri ^ho Greater Manila Area contained eoliforms and Salmonella. LITERATURE CITED Anderson, «;.£., riARSH.XI, R.T. and Webb, T.F. 196?. Automated Cleaning ,>f a fluid j«.ilk Proceasinp System. .Japer presented at the A; .JS Annual lieu ting. VI. Lafayette, Indiana. Elliott, R.P. md Mlchener, H.D. I960. Microbiological Process Report. Jostern Regional laboratory. Examination of Foods for Sntcropathogonic and Indicator Bacteria. 1964. U.3. Department of Health, Education and Welfare, Public Health 5t-r'.rice. Grade "A" -astearized ydlk Ord"nance. 19^5 R^co.-Ji.andations of the U.S. Department of Health, Education and Vfelfvre. U3 Gov A.L. Al j:uH'.ri.io, G. Goat arxd B. Brlbo-* Ph:'li; pine Atouic jii&rgy Compassion Uilixian, CMOZOX City ABSTi.'JlCT This stuty was initiated to determine th^ feasibility of using guana irradiation to effect a reduction to a s'ift level of .rdmosine lit ipil-ipii (Loueacna leucoccphla La... de Uit) leaf weal. Ipil-ipil has a hif,h protein content bur, the presence of Kiiuosine, a toxic oii.'.uib acid, has rssvr.icted to a great extent, its liberal incorporation iiuo aniiiial rations. Leaf :.\eil samples jf ipil-ipil weighing1 less thor: 1 gram ir. anall plastic bags, vr ere subjected to h.u£;b levels of cob.ilb- 60 gaiinia irradiation, ranging from 1,5 to 6 !'iernr^ds A nodific.'ition of the procedure of Hegarty, Court md fhorne was used in the deter- mination of mii.iosine in the irradiated ind unirr-'.di:ited laaf r.ieal s.c - pies. The process eonsistsof r;cid extraction, column and thin liver separation, followed by spectroph-.^oraetry. Minosine v;as found tia unier- go some degradation at high levels of gauu..a irradiation, i.e., at the iuogarad range. A comparison of 'ohe results obtained with radiolysis of mii->osine in aqueous systems shovred the following order of radio- sensitivity: i.iimosinc solution (1 ing/jnl in v/ater)^ miciosine in 0.1 K KC1 (1 i«ig/:-.il)^ r.iihtOoine in driod leaf neal. The observed magnitude of this effect on ininosine in the loaf meal sanple is about 16 perc^r/; decrease at 4 Mrads. The protein content v;as only slightly af i'ectad. INTHODUCTJ.OW There exist :i strong de»i-\nd i'or ptotein in the world market. An importation of 4 ^etric tons poultry and 1,227 nietric tons pork were r.;ade ir. 1970 to supplement the poultry and pork produced in 1971(The Statistical Reporter, 1972). For this year, the Bureau of Animal Industry recoaaonded the importation of 700,000 breeders to meet local demand (Science Review, 1972). This shows the great need to increase our poultry and livestock population. However,the worldwide shortage and significantly increased cost of animal feed ingredients such as fish neal, meat bone !;:e.al and soya meal which we still import have been a matter of groat concern among feed fillers as well as livestock and poultry producers. The price of copra :neal, a locally available feed ingredient, has also increased since this iteju is being exported in bulk. Cost of feeds is about 75 percent of the total cost of pro- duction in poultry farms (Better Poultry and Livestock, 1972). As a result of the chicken feed shortage, some poultry farms have sus- pended operations. Only 60 percent flocks were produced during the first half of this year compared to last year's wirch means a decrease of eggs produced i'or the second half of this yoar '.Better Poultry an;', Livestock, lV7i). i lant sources like- legunes to supply Jr su, le; ent ?.nir.nl pr^teuu ar« worthvr}ji.ie investigating. The Phil'ii-pine Atomic Research Center h;is been conducting \ research on the feasibility • £ naxihiizinr '..ht. uuc of a c.jrtr.in s:...inificant leguue. of h-.ch protein cc; tent and whi.ch is easily produce* •. and widely distributed. This pari-.'cular plant is Leucaena louche-tphala L&r., clo '.Jit, foriioriy nar:od j.eacaena glauca K^y-h -tfid co!.i)'only'c-.iled "iril-ipil11 in cur country. The leaf meal cmt/...n_. wore than 20 percent protein. .'.11 the essential acJ.no acids are reac- ted to be present in the leaf laoal (Labadan, 1969). Crude protein -'is Id. is fro::i 1 to 3 t, ins/acre/year depending on ihe r.i.isture supply (Brev;br!:cr, u£ al. 1970). Digestibility trials indicate this legumes to be erulv-- lent or su;.er.i.-r to alfalfa. {Work, 1946). Ipil-ipil is uo-a;.3riy lised in animal feeds. Of about 400,090 riot- r.i.c tons c-->i:i.tircial feed produced annually, a leve] of 3 to 5 percent ip.Ll-j.idl is be.uig incorporntod. Loucaena leaves i'roduced the heaviest chicks econoi: The presenee of a toxio principle, in ipil-ipil, hov/ever, has li>.u^--d. the use of thic logunie to the fullest extent. Ill-ef "ects in non-ruidr- ants, such as cirdnished growth ratt and delayed sexual maturity in ,.oui.- try were observed v/hen ipil-ipil was gj.ven at leveis of 10 percent or nore (C^^z, 1951i liolina, 1953; Abilay, et al.j M: teo, st al. ,1970). Rtuainants, however, were cither less or not affected by ninosine or excessive ai-iounts of ipil-ipil (Oakes, 1968). As h'ji:ian food, temp K-ar/ hair loss was reported in Kexico and Thailand when too much ipil-ip:'.! was eaten. The high nutritive value of ipil-ipil cannot be ignored, however, and ways of reducing the adx.:os±ne content trere investigated by various researchers. Physical treatment by way of repeated water extraction is reported by Castillo et al 1964. Carangal and Catindig,(1955) us^d \>rater and heat and Matsunicto e€ al. {1951) used steam extraction. Chemical treatment by adding soluble ferrous compound in aninal rations is reported by Toshida, 1"44; by Mati-.moto, et al., 1951; by Hoss and Springfield, 19635 and by Mullenax, 19c3. A new approach under inves- tigation at the Philippine Atomic Research Center is the use of irra- diation tc effect the desired reduction in the mmosine content of .ipil- ipil. The advantage of this method if successful, is that it affords a simple and more convenient process than other methods previously nentioned above. SXPLRlfciEMTAL • Materials and ,'ethcds (Jai.ua Sou.-ces: g.) ° Cobalt facility located at tho low power *•".< .1 of the PARC reactor (activity: 12,000 Ci at" :u August 1973) b) 60 Cobalt Gai^acell 220 (c-jtivity; 5,400 Ci ' r. of Ma;- 1973; Reference fcrarmdard:L~L^I^^:- -,i} A grade, chrui'tatographically hoiuo- £oncus, obtained i'rc!:i CALBJ'oCHEM, Switzerland Ipil-ipil Loaf M'jal; obtained from UP College of Agriculture, Department of Animal Husbandry, Division /inimal Nutrition, courtesy of Dr. Leopold Castillo Irradiation of ipil-ipilileaf meal; Samples weighing less than 1 gi-t in "small plastic bags './ere exposed To different gaimaa closes ringing from 1.5 to 6 Mracis ao various dose rates of from Z3 to 92 Krads/hr. using tho "^Co facility located at the lov; povrcr pool of the reactor. The samples wore positioned in the dry gai j-a rooji. Dosinetry used was th-3 Pricks method. Similarly packed irradiated leaf meal samples serve 1 as control, k S3t censisting of quadruplicates was irradiated at a dose rate of 543 Xrads/hr., to ^ive a total dose of 4 Mrads, using the 5,400 Gi Gaasr'.cell 220. The corresponding set of control was prepared. 1'hfj results woro c-.Jinpared to these irradiated at a lower dose rate of 63 Kraas/hr. to give the same total dose of 4 Mrads, using the 12,000 Ci source. Combined heat-irradiation treatment was also tocplored. Leaf i^eai samples, in duplicates v?ere heated at 85°C for 3 hours prior to irra- diation at a total doss of 4 Mrads. Another pair of similarly heat&d leaf meal samples were subsequently irradiated at 4.5 Mrads. Unheattd, unirradiated leaf meal samples served as control. Analysis of Kiriusine in Ipil-ipil Leaf Meal: The experimental and control leaf aeal samples were processed for Minosine content using cho technique developed in our Laboratory (Aiejandrin, et al., 1973) which is a modification of Hegarty, Court and Thome's Method (1964). In bi>ief, it consists of cold acid extraction, column and thin layer sepa- ration followed by spectrophotcraetric measurement at 535 niu. Miisosino solution (Irag/iiil) in o.l H KC1 prepared from L-isia ;3ine obtained from CALBIOCHEH was used as reference standard in the localization of the jniinosir..; isolate in the TLC chromatogram and in tho preparation of the calibration curve for the quantitative determination of inimosine. -90- ivJESULTS AND DISCUSSION The extent of r.dnosine degradation in the leaf Meal by gar.im-v i ra- diation is shown in Table 1, At 4 /irads, a minosine- loss of 16.2 per- cent v;as observed in the loaf meal compared to n loss of 67 percent, ..b- scrved earlf.er in an aqeaous solution of inir.iosint- (1 rifi/inl) irradir.tt."! in the presence of air (Alej^ndrino, ot al. junpublithad). At a t-)bi\~. dose of 4.5 hrads, r.iiuosine loss in tiv, le?~f sneal was about 19 percent. At this d;ise, protein content was found to be only slightly affected (0.6 percent loss). The decreased radiosensitivity of raiinosine in i;-il- ipil loaf j.itr.l as con, ared to mimosine in aqueous relations may be '-.t'r.ri- buted to the presence of naturally existing antioxidants and protective coni.-ounds in the leaf meal. The follov/in^ order of radi©sensitivity was observed: i.d::osine solution (1 mg/inl) in water > raiuiosine (1 i:i Table 1. Effect- of Gamma Irradiation ua the i-'uuosine Content of Ipil-ipil Leaf Meal. Total Gamma Dose" Rate Percent Ilimosine Dose, Mrads . Krads/Hr Reaaining 1.5 23 99.38 + 0.66 (4) 2.0 31 96.57 + 2.45 (7) 3.0 48 95.33 * 4.72 (8) 3.5 56 91.65 * 7.95 (8) 4.0 62 S3.83 ~ 4.6 (8) 4.5 70 80.99 + 5.44 (8) 5.0 76 35.03 + 4.41 (8) 5.5 88 33.7 ~ 5.5 (8) 6.0 92 80.22 7 5.70 (6) It was observed that greater loss of minosine in ipil-ipil leaf aeal resulted tfhen irradiation was given at c. higher dose rate of 543 Krads/hr than when given at a lower dose rate of 63 Krads/hr to give a total gamma dose of 4 Mrads. The results are given in Table 2, Table 2. iiffect of Gamma Dose Rate in Extent of Mimosine Degradation in Ipil-ipil Leaf Meal Total Ganaaa Dose flate Percent Mimosine Ganma Source Dose, Mrads Krads/i!r Hemaining *" Co 4.0 63 83.95 + 5.42 (4) 12,000 Ci Source 4.0 543 75.45 12.39(4) 5,4OO Ci y-Cell Ivote: Deviations are mean deviations* Figures in parenthesis represent number of samples analyzed. -91- A trial on combined heat-irradiation treatment was made to see if greater rdjuosiiie degradation could be produced. Heating the leaf laeal at 85°C for 3 hours before irradiation at total doses of 4 and 4.5 Hrarls did not result in greater ininosine loss that that obtained by ar -acii.v- tion alone. This nay be due to the greatly depleted water content in the dried leaf weal wherein indirect effects due t radiation are reduced. if the fresh leaves of ip.l-ipii v/ere irradiated, greater mimosins loss would be expected since the fresh leaves contain about 70 percent, water, permitting indirect effects due to reactive radicals from the radiolysis of water as observed in aqueous systems, though to a lesser extent. Initial trial showed this to be so. Half of the mimosine con- tent was found to be degraded at 4.5 Mrads. Moreover, if this irradia- tion treatment were followed by heating inasmuch as miiuosine is also degraded to soue extent at elevated temperature, the extent of degrada- tion might be increased. Initial trial also showed this is possible although the increment was not much. These latest findings encourage us to pursue irradiation work on the fresh leaves of ipil-ipil rather than the leaf vieal which showed ;nore radiores.i.stance -han the former. Treatanent of the fresh leaves, either by irradiation alone or with combined irradiation-heat treatsiien; W.LII be pursued in the immediate future. In this case, heat will be applied after irradiation and not before irradiation. T^e optimum gaaraa dose-te.iiperature-tirae combination treatment on fresh leaves which vrj.il produce a 50 percent miriosine loss will be sought. The advantage of irradiating at a sterilizing dose is that harr.iful microorganisms present in the leaves are adversely affected thereby preventing or riirii- i-iiaing the production of any toxic substances due to microbial contatd- nants. S^gequent heating of the irradiated leaves would pcr.rdt storrjo in a dry state, miniiiizing problems which arise during post irradiation storage. The quality and nutritive valus of the irradiated ipil-ipil leaves will need to be assessed. At dose levels of up tc 10 Mrads, little effect on digestibility or biological value of food proteins were re- ported (Report pf the Meeting of the Wholesomeness of Irradiated Foods' 1961)t Moran et al., found increased net protein utilization in chickens fed diet in which iiheat bran gama irradiated with C.4 or 5 Mrads was the sole protein source (1968) At 5 Mrads, only 0.01 percent of the cfaei.iical bonds are reported to"be disturbed so that naeronutrients are little altered. Some jrdcronutrients as vitamins E and K are however, significantly reduced. In our present study, we aim to utilize to the fullest extent, ipil-ipil leaves as a protein source in animal feed rations. According to Labadan (1973), a cojnbination of corn and soybean and some other cereal by-products, .molasses, copra meal and ipil—ipii will answer1 95 percent of our poultry/problems. The remaining 5 per cent comprising aicronutrients as vitamins and antibiotics can be imported. In a number of experiments done abroad on radiation treatment of feeds, neither adverse effects on nutritive value nor toxicity have been observed (Lay,1972). An experiment by German researchers covering a -92- period of three years from 1968 to 1971 on four generations of aninale fed 4.5 Mrads-irradiated milk powder as 35 percent of the diet showed that this di'et did not appear to cause biological effects (News Sec; .or,, 1972), Cost of irradiation may not be competitive but there is hope that in the future, the process will be economically feasible since there are opportunities for cost reduction and for flexible operation to serve mere than one purpose. With advancing technology, we are opti- i.dstic that irradiation as a process of treating foods or animal .feed ingredients j.tay prove its true worth. -93- ACKNOVJIEDGEMBNT The authors wish to thank Dr. lilur.dnado Valencia of PAEC for help- ful discussions, the i-'AIl'C Agricultural Science Department for the uce of laboratory facilities and the PAEC Nuclear Engineering Deparcmer.t for valuable assisfcancein the irradiation of ipil-ipil leaf meal s'l.rp.los Literature Cited Abilay, T.A., A.£>. Alsjar and .V.S. Pungtilan. The effects of feeding high levels of ipil-ipil (L. leucocephala) leaf meal on comb and testes growth of single comb White leghorn cockerels. Alejandrino. A.L., C. Gose and B. Balboa. A report on the effect of gar.ii.ia irradiation on v.w.ioslne irs liquid systems. Unpublished, Alejandrino, A.L., C. Goae ami B. Balboa. 1973. Isolation and deter- mination of irdiiiosine in ipi].-ipil leaf neal by column and thin layer ehrouatography. Unpublished. Better Poultry and Livestock XIV:10. 1972. Better Poultry ••md Livestock XIV: 46. 1V73. Brewbaker;, J.L., D. Plucknett and V. Gonzales. 1970. Forage yield trials of Leucaena leucocephala ("koa haole") in Hawaii. U. Hav:aii Tech. Prog. Rept. Caranpal, A.R. Jr. and Catindig, A.D. 1955. The jjiinosine content of locally grown ipil-ipil (Leucasna glauca. Linn). Phil Agric. 39: 24V-254. C3.stillo,L.S. , F.B. Aglibut, A.L. Gerpacio, L.S. Gloria, A.R. Ga'.apia, and R.S. iiesurreccion. 1964. Leucaena glaaca Benth for Poultry and Livestock I. Leaf neals with high and low irjjnosirie eiDntent in chick rations. The Phil. Agric. k7' 393-411. Dinjayan, A.B. and P.M. Fronda, . 1950. A comparative study of the influence of the leaves and young shoots of Centroseina, ipil-ipii and sweet potato as grsen feed on the growth of chicks. Phil, Agric. 34: 110-115. Gapuz, H.B. .1951. More facts about ipil-ipil. Poultry Messenger 2% 15. Gantt, P.A. 1958. Utilization of Leucaena glauea as a.feed in the Philippines. Proc. EIGHT Pac. Sci. Cong. 1VB 601-603. Hegarty, M.P., R.D. Court, and P.M. Thorne. 1964. The;'determination of mitiosine and 3>4— dih3tiroxypiridine in biological material. Austi-. J. Agric. Research 15: 168-179. - 94 - Iwanaga, I. , K. Otagaki and 0. .Wayntan. - 1957. Dehydrated koa haole (Leucaena glauca) In rations for growing and fattening svine. Aiuer. Soc. Aniin. Prod, ".vest Sec. .roc. 8: 1-4. Labadan, i-i.M. Ph.D. Thesis Cornell University. 1969. Available - .'Poultry Division, UPCA, College, Laguna. Labadan, M.M. 1973. Our poultry Industry. Better Poultry and Live- stock XIV: 19-22. - # Lay,.F.G. 1972. The use of irradiation for the treatment of various • aninal feed products. Food Irradiation Information No. 1 Ed. J.R. Hickman, B.M. Adkins, V.T. Potter pp. 8-22. iiateo, J.P. , H.M. Labadan, T,A. Abilay and E. Alandy. 1970. Study of paired feeding of pullets using high levels of ipil-ipil (leu- caena leocoeephala Lam. de Wit) leaf meal. Phil. Agric. 54: 312-313. Matsuiaoto, H.j E. Sndth and''G. Sherman. 1951. The effect of elevated temperature on the nimosine content and toxicisy of koa hoale (I., glauca). Arch. 'Biochciit. Biophys. 33-* 201-211. ™ 1-Iolina, D.G. 1953. The. influence of 5 and 10 percent ipil-ipil (L. glauca) leaf jneal in the college all-mash ration for chicks. ~ Phil. Agric. 37: 142-147. Moran, E.T., Suiimiers, J.D. and Bayley,, H.S. 1963- Cereal Cheis 45:469. Mullenax, C.H. 19o3. Observations on .leucaena glauca. Austr. Vet. J. 39: SS-91. Kevjs Sections 3-9?2. Long tena feeding studies using an irradiated diet with high content of free radicals.' Food Irradiation Infor- nation No. 1. Ed.-J.H. liicfeiari, 3.H. Adkins, ¥.T. Potter ?.6S. ' Cakes, A.J. 1968. Leucaena leucocephalat description - culture - utilisation Chapt. Toxicity Syiaptoms in [tui:iina.nts 74: 75. Advan- cing Frontiers of Plant Sciences 20: 1-114. Radiation Cheirdstry of Organic Compounds by A.J. Siralldw. i960. . Pergamon Press, Oxford. • , Report of the .-ieeting on the 1-Jholesoiv j E. and J. ipringhall. Evaluation of ferrous siilfate as a detoxi- fying agent for mitosine in_L. glauca rations for chickens. Austr. : ; Met. J. 39: 394-397. 1963. -95- Science Review XIII: 39-40. 1972. Statistical Reporter, The ;CVI: 34 1972. Office of Statistical Coor- dination and Standards, NEC. Work, S.H. 1V46. Digestible nutrient content of sor.ic Hawaiian feeu;r;g stuffs. Hawaii Agr. iacpt. Sba.- Tech. Bui. 4, 22 pp. illus. Yoshida, K.»<. 194it. l* chemcal and physioloijical study of the nature and properties of the toxic principle in Lcucaena glauca (Koa Kaolej i'h. D. Thesis University of i'inaesota; Proc. Hawaii Acad. Science P. 5. M;Y,:I:C:OCJIIJ;ICAL FKOP^TISS ,? GLUTINOUS RICE IN FJiLAVIOK TO 60MAK Alicia A. Antonio anc. Bienveiudo 0. Juiiano International R:.ce Research Institute, Los Banos and Angelita •. del ^ University- of the Philippines Oollego of Agriculture, Los Banos ABSTRACT k previous study indicated that glutinous (waxy) rice suitable :f -r fijnaking g, such as Iialagkig t Sungsonggg,, has a higgh alkali dj.gestig b •.- lity value (lo;;(l ; gelatinizacion temperature) and a low gel consj.si.ency (about 70 1.11.1}.' A similar study was conducted to determine the physicu- cher.iical properties of glutinous rice tl.ai, affeci. the texture of ara, Thirteen glutinous rice lines were obtained from 1973 dry season crop at Los Banos, Raw milled rice was analysed '.or alkali spreading and clearing values in 1.7 percent KOH for gel consistency of neutralized 10 percent rice paste, and x'or water soluble starch at 100°C. Surcan sa antala vras prepared from niilled rice by cooking with coconut isdlk vrrapping ±n banana leaves, and steaming che \«*apped samples. Fresh smuan was subjected to a preference test{39 judges, four samples per judge) and its stickiness were determined v/ith a beau balance. Its softness after storag-3 at l\°C and inarming to room temperature \ras de- termined with an iiMprovised penetrojueter. Sur.i);arizing uy report, sui^an f-roa glutinuUE rice having high allcaLi digostibility and low gel consistency (>45 rau) rej^ainsd soft longer on storage at 4°G than sucan fror. rice v.dth low alka].i digesti- bility value and high gel consistency (<45 rani). These two properties, however, were not Eii-:ply related to' stickiness and preference scores of freshly prepared suiaan. Honce jallcali digestibility and gel consist- ency tests ;«ay be used in the breeding prograu to screen for sumaji qaaLity araong glutinous rice lines. -97 - Y EVALUATION OF COCCKLT HOKST FORMULATION Linda D. Balbontin Food and Agriculture Organization international Food Technology Training Center CFTRI, Mysore., India This paper 1 am going to present now is an investigation problem conducted at the Discipline of Sebsory Evaluation, Central Food Tech- nological Research Institute, Mysore,Mndia in partial fulfillment of the requirement for award of tns Master of Science in Food Technology of the University of Mysore. This study was conducted with special emphasis on the sensory .->ual- ities of coconut honey using different formulations, addition of stabi- lizers, protein enrichment and effects of storage on flavor. In the preliminary experiments, the cooking time and the final total solids that will give a quality product was determined. Keeping the 2:1 ratio:» of coconut milk and jaggery constant with 0.2 percent to 0.6 percent acidity as citric acid, the mixture was concentrated to different Brix reading at different length of cooking time. The pro- ducts were given for sensory evaluation to assess colour, consistency or spreadability, flavour and ovsr-all acceptability. About J teaspoon of each -sample was placed in the coded container and were given to the j^anel members. Uniform thin slices of toasted plain bread were given as carrier. The panelists were instructed to spread the individual samples on the bread to evaluate the consistency or the spreadability. 20 panel- ists assigned Difference/} reference Ranking. The panelists were encourage;4, to give under comrients any of their suggestion for the improvement of the samples. The Preference Banks x*ere analyzed by Kramer's Rank Sum fiethod. Results were shown in Table 1. Sample D which was cooked to 73°B for 30 minutes was evaluated significantly poor for color while the other samples are comparable. In consistency forraulation A which was cooked to 73°B for 20 minutes was ranked as highly significantly better while formulation E with 0.1 percent carboxy methyl cellulose, cooked to 73°B for 30 minutes as significantly poor, and the others comparable. In flavour, formulations L, B, and C vxere rated significantly better, these samples having 0,2 percent to 0.3 percent acidity while formulations D and £ with 0.6 percent citric acid were rated significantly poor. Over-all acceptability of formulations A, B and C were ranked significantly better than formulations D and E. Formulation A having shown a highly significantly better quality were adapted as standardized formulation in all the later preparation. The above mentioned samples were stored at room temperature for observation of their stability. It was observed that stability of the Inversely proportional to the final brix. The lower the « 93 - final brix, the faster the separation and eventually mold growth sets in. .Another set of experiments was conducted bo determine the effects of addit.ion of stabilizers on the individual qualities o,/ the product • Samples were ovaluatad by Diffur&ncb/Preference Ranking for individual quality attributes ind. over-all acceptability using the method described earlier. Results are shown in Table 2. Manucol Ester and Carbox'/ Ce.iJ.u- lose added at 0.2 percent level improved significantly the colour- of t.h-.- formulation and the control was rated as significantly poor. The £ox\ -il- lation with Manucol lister was rated significantly better in consis", oncy. In flavour and over-all acceptability the samples were co-parabl-3. Furthermore, the addition of stabilizers slowed down the separation of the sar.ii.iles on storage. Another set cf 5 formulations were prepared with varying jaggery content, proportionally balanced citric acid but keeping the amount of coconut milk constant. Sensory evaluation to study the reality differ- ence in individual attributes and over-all acceptability was carried over. These 5 formulations were evaluated thrice at a time by 40 panel members in a randomized balanced incomplete block design such that each formulat- ion was ranked 24 ti):ies in the experiment. Difference/Preference ranKii:,; for color, consistency, flavour and over-all acceptability were ass.lf-nca for the three coded samples served to the panelists as per procedure described earlier. The rank ruins for the individual quality -attributes and the over-all acceptability were analyzed by Durban's Coefficient, of Concordance and tho Chi-Square for four degrees of freedom was tes.c ; for significance. Results of the evaluation are shown in Table 3. Formulation J with 1 part milk and 0.5 jXJL-cry snowec* very poor quality. The same proportion with the addition of 5 percent protein isolate slightly improved the quality of the product (Sample N). Sample K having a ratio of 1 part coconut jnilk and 1 part jaggery was too thin and had shown very poor consistency. Sa^le L wir.h 1 part jiilk, 0.4 part jaggery and 0.1 part liquid glucose had shown significant preference in all the .-.uality factors. Sample M with 1 part milk raid 0.75 part jaggery was evaluated equal to saraple L. Color of the sample L containing liquid glucose vras rated lower than saraplo M. To suiauarize results of thio experiments, products having 1 part coconut inilk and 0.75 part of jaggery proved to be an ideal combination when one considers the over-all acceptability. Addition of liquid glucose at 0.1 part in place of jaggery improved the over-all accepta- bility of the product still better, ^corporation of soya protein isolate at 5 percent level in no way deteriorated the product. /mother set of forr.oilations were prepared to study the effect of the incorporation of ground nut flour. Ground nut flour was incorpo- rated at 10 percent and 20 percent level and added at the start and at the end of cooking. The observed sensory -'ualities of the fresh products are shown in Table 4. -99 - Saiaple 0, v;hioh is the control was brown with good consistency ird characteristic coconut aroma. Sajiplo P, having 10 percent ground nut flour added it the start WT.S dull whits;, thick and h-is characteristic coconut aroma. Sample Q having 10 percent ground nut flour added at the end was yellowish white, thick and has more of jaggery smell. So,: pic R which has 20 percent ground nut flour added at the start was dull whiie, very thick and had a slight flour flavour. Sample S having 20 percent ground nut flour added at the an-J was yellowish white, very thick and lumpy and had distinct flour flavour. In this last fon-ula- tion Sample 5 0.1 percent sorbic acid was added. The above singles wore not given for sensory evaluation because after 3 d3.ysftSrr8oui toi :pt>>rature samples showed profuse d mold growth, except sample with sorbic acid which feruented instead of supporting inold growth. Finally, preliuinary studies were conducted to screen the stored samples for evaluation to ascertain the storage stability of the pro- duct using formulation L as the reference sample1 with the following storage period:.. (1) one day, (2) two weeks, (3) four weeks, and (4) six weeks. The parameter used for screening were aroma and taste. Samples except that which has stored for six weeis did not show ranci- dity or off-suell thus the rest of the samples were given for sensory evaluation. The stored sarqlea were paired with the one day old sai.iplt ana given as Paired/preference Test. The samples were uniformly spread on thin slices of toasted plain bread. The panel members were asked to judge each pair whether there is any difference or not in flavour only if judged differently, the panel members were asked to pick the sample which had the desirable flavour. They were encouraged to conment on the quality of the samjile pairs. Results cf the evaluation are shown in Table 5. Results show that there is no significant difference/preference in flavour between the one day and the two week old sample. Between the one day old and the one month old sample the identification for difference in flavour was highly significant, but the preference to the one day sample did not attain statistical significance indicating the aecerstability of the sai:i].le stored for one month. Under eoinnent-s the panelists described the flavour of one month old sanples to give a very slight rancidity. Therefore the following conclusions were drawn: Optimum preparation condition was found to be 20 minutes cooking time at a temperature of 1Q3°G to obtain a product with 73°B. Addition of stabilisers such as carboxy methyl cellulose and ilanucol Ester at 0.2 percent level improved significantly the consist- ency without affecting the flavor. This also slowed down the sepa- ration. A composition of 1 part coconut jailk, 0.4 part of jaggery and 0,1 part of liquid glucose gave a quality product. -100- AdJition of protein isolate at 5 percent level not only increased the protein content but also found to prevent the separation even after a storage of one month. Moreover, the quality of the product was found to be good. Incorporation of ground nut flour in this product adversely affVr.ctec1 the shell life. The product showed proftised mold grovrth within 3 d?.ys. The addition of 0.1 percent sorbic acid prevented j-.old growth but did not prevent fermentation of the sample. The flavour of the product stored for one month was found to bu stable having shown no significant preference compared to the fresh Table 1. Preference Rank Sum Analysis of panelists - 20 D Colour 54.0 65.5 51.0 70.5 60.! poor Consistency 52.0 72.0" better poor.. Flavour. 43.5™ 45.5" 81.5•»*•• 82.5' bette poor r bette5r better r poor Over-all acceptability 44.0 4870 49.0499* 79.5'5 * 79.5** better better poor better poor Table 2. reference Rank Sun Analysis Mumber of Panelists - 25 Colour 59*0^ 32.0* 29.0'* j5oor better better Consistency 45.0 29.5'/or 43.5 better Flavour 42.0 41.0 38.0 Over-all Acceptability 44.5 38.5 37.0 * 0.01 £ PO.05 «* 0.001 i P<0.01 - 101 - Table 3. Chi-Square Values and Preference Rank Sum for Quality Number* of Panelists - 40 : J _ _ K M M '. Chi-Squure [k DP). Colour 57.CO 40.00 48.50 38.00 56.50 15.88** gonsistency 55.00 5?.5O 40.00 41.00 48.50 10.92* Flavour 56.00 50.50 33.00 41.50 54.50 12.43* Over-all acceptability 55.00 54.50 37.50 39.50 53.5 15.2 Note? The lower the rank sum, the better the quality. DF - dugrees of freedom * - 0.01 * P<0.05 «* - 0.001*- BtO.Ol Table 4. Sensory Quality Observations of the Fresh Samples Colour Consistency Flavour 0 Brown Good consistency Characteristic coconut aroma p Dull white Thick Good coconut aroma Q Yellowish white Thick More of jaggery smell R Dull white Very thick Slight flour flavoi S Yellowish white Very thick Slight distinct and lumpy flour taste Table 5. Paired Difference/Preference Test Difference Identification Preference to Fresh Percent Samples Percent T, U 53.00 MS 50.00 NS T, V 74.00** 61.00 NS T fresh sample U - 2 week old sample v' - one month old sample MS - not significant ** - O.'JOl 5pi 0.01 -102- THE HFF3CT OF i&TUItlTY ON i'HE "JALITY OF CAWWfiD M&-GO Asuncion V. Barlahan iiuroau of Plant Industry Manila The purpose of this study is to find the right maturity of the Erngo i'ruit for canning and this maturity is to be expressed in a . ratio of per cent by weight of soluble solids as determined by re- fract ai-ifcter to total acidity expressed as citric acid, (3S/Aj. These degrees of maturity as indicated by Ate color of the skin of the nan^o fruit were canned separately. maturity 1-75 percent yellow, 25 percent green and very f.im Maturity 2 - 100 percent yeliov; awl very fina maturity 3 - 100 percent yellow and less firm than iiaturity 2, 7ho canned mangoes were stored for si:c ninths before submitting thc!i:i to organoleptic evaluation for color, textur«2 and flavor. The results showed tha,. the mangoes canned at Maturity 2 with 30 (bS/A) and vrith around u.6 percent acidity were the most preferre:' by the panel of tasters. - 103 - FISH FERMJ3NTATI0N VJITH THE USE OF PAPAIN Gloria Guevnra Supervising Fishery Technologist, Bureau of Fisheries Violet a C. jMatias Research Chemist, Bureau of Fisheries Purita 0. dela Pena Junior Fishery Technologist, Eureiu of Fisheries ABSTRACT Tills stud^r is designed to show the effect of papain froiii the dri^d latex of Carica Papaya. Linne, as a prot^olytic agent in the fermentation •jfbagoong" (fish paste) and patis (fish sauce). It has been found that as a proteolytic agent, 0.3 percent to 0.5 percent of purified papain is the most effective concentration in accelerating the fermentation process. Tho usual ferraenting period which takes around six (6) months or morn has been reduced to 4 to 7 days without destroying the characteristic flavor inherent to the final product. Liket-n.se, the use of crude pa,;-- ya latex t>avc similar results. INTRODUCTION "Bagoong" is a fish paste obtained by fermentation of properly pre- pared whole or ground fish. It has a flavor similar to anchovy p?.ste prepared in Europe. A very corxion fish preparation, "bapoong" is use.^. as a condiiiicnt or flavoring .\gent for vegetables and treat. Along with the "bagojng" a liquid fish sauce know): as "patis" is often j:;ade by separating tho solid from the liquid portion of the a'.itolysate. The liquid fish sauce is straw yellow to amber resulting fron the digesLior. •.f salted fish or shrinp and has a characteristic cheese'flavor nnd fishy odor. In Burma, fish sauce is called ngapi, in Indo-ChLna a groi;p of countries, it is called nuoe-nan: while in Thailand, it is called nai/ipla l/. The proper agin& of "bagoong" and "patis" i:i2y require six to tvnJ.vc- j.ionths. For this reason, a producer and j.anufacturer of this product is forced to tie up -i considerable investment in isaterials, containers, and warehouse space. The purpose of this study is to reduce the cost of production bjr accelerating the aging period v/ith the use of the proteolytic agent papain. It jnay pave the way to a more extensive developnent of bagoong and patis as a flourishing local industry and expand the conestic and world market from bagoong and patis which is a direct advancement of growth of the fishery industry. l/ — mdo-Pacific Fisheries Council, Fisheries Products Manual. pp.97-13j Uyencs, et al,(1942) in their studies, found out that "bagoong" processing is actually digestion of protein by enz.7r.1es present mainly in th& viscera of the raw material* The bacteria appear to play a minor role in the process due to ths presence of high concentration of salt. In recent years, attention has turned to the use of hastening agents to accelerate fermentation period t&thcut destroying the char- • acteristic flavor inherent to the- final product. Studies have been made in other countries like Japan using arti- ficial enzjne like pronase and biophrase. The technique was found to be useful but not applicable in the Philippines because the artificial proteolytic enzyme are not available locally. F-ipain is the purified dried latex of the fruit of Carica papaya, Linne (Fain, Caricaceae). It possesses a digestive activity not less than that of the reference papain. 2/ According to Hwang«y the digestive action of the juice fron papaya, a fruit of the melon tree, Carica papaya, Linne has been known for centuries. The results of the experimental investigation of its action appeared in 1874. In 1373, Wittinack in German;'- also reported the diges- tive properties of the milky juice of the papaya. This study indicates that the use of locally produced papain could accelerate the aging period of bagoong and patis. ,LATSR1ALS AMD METHODS Materials: For this experiment anchovy (dilis) 5tolepherous sp. was used. Both the crude papaya latex and purified papain was used as the pro- teoiytic agent. It was gathered froa. papaya trees grown in Muntinglupa, fiizal and Sta. Maria, Bulacan, The latex was obtained from the green papaya fruit by making several longitudinal scratches or cuts in its skin with a sharp stainless knife. The free flowing latex was caught in a baker. The curdled latex along the incisions were scraped ufroin the fruit and combined with the rest of the latex. . • • • The latex was purified by mixing .it with three (3) volumes of 95 percent of ethyl alcohol. The precipitate is again washed with two,(2) volumes of 95 percent ethyl alcohol, the procedure is repeated using two (2) volumes of diethyl ether.; Thej!finaliesidue is then: dried and ground finely in a mortar and pestle. ' 2/ - La^r^ R.iii -V M^w-.-ot2jod-f-or ttiti Assay of Papai-n. •. -*innals of the. New York Academy or science., Vol. 54, piijjo ; 3/- iir.o_> Hwang anrL^.C. ivy.: k- lioyiclw-;df: I- it--Future on- the Potential •'. Therapeutic Significance of.Faifeaini Annals of the New York Acac-g- ; my of Science, Vo, 54,^pp. -105- Ordmary solar salt from Paranaque, Rizal was used for salting. Method; The fish was washed with 3 percent brine. All foreign matter like small stones and weeds and other grit were removed. After drain- ing the. fish is mixed with salt. The ratio-of salt used is 1:3. Seve- ral proportions of papain and salted fish were tried to determine the iidnir.iuin amount of papain to be added to the raxture to get, a isaxjj^uw result. The following proportion were tried! 1. For every kilo of fish, 1 gram of papain 2. For every kilo of fish, 2 grains of papain 3. For every kilo of fish, 3 grans of papain 4. For every kilo of fish, 5 grans of panain 5. For every kilo of fish, i teaspoon of fresh papaya latex was added 6. One batch served as control. All of the samples were stored in covered glass container. During the experimental period, the pH and cheinical analyses was determined for crude protein on the autolysate. iJeriodic bacterial count were determined on the samples during the process of fermentation together with organoleptic examination. SSSULTS m> DISCUSSION The resales of the studies are summarized in Table 1, It shows the result of protein analyses nade on the liquid portion of the ancho- vy bagoong with and without papain. Table 1. Grade Protein Content of Liquid Portion of Anchovy Bagoong With and Without Papain. Day ; Control 0.2 Per: 0.3 Per•: 0.5 Per: Fresh Latex 'cent ; cent : cent : cent ; 1 teaspoon 1 -4.20 4.37 6.42 10.96 11.55 9.47 7 7.83 11.11 11.23 12.80 14.45 11.73 14 8.21 12.49 13.79 12.73 - 13.08 21 10.13 14.79 14.56 13.40 13.76 13.28 28 12.60 12.84 - 13.84 13.70 13.63 35 12.25 12.7S 14.17 - - j in ' -106- Table 2. Total Encterxal Content of Anchovy Bagoong With and without rapain D^y Control Anchovy with Papain •, 9,730 21,105 7 2,000 none 14 none none 21 277 none 28 306 none 35 none n8ne A significant difference is noted in the rate of digestion between samples with, different amount of papain and samples which serves AS tiit) control. This is shown graphically in figure 1. Tho difference is t-.> ba expected because the presence of pripair., due to its digest A va and pnteolytic property disintegrated faster the fish flesh, losi.::,; its shapu, thus consi.ioro.ble fish protein dissolves in th& liquid. Tho protein content of this liquid is a fair noasure of the progress of digestion. It can be., seen froni tha figure that in increase in the amount OL" papa.tn present in the sarnie results in r.ore rapid digestion as •Jsi.;r- i,aned by protein analysis. The sam-fie treated with 0.5 percent papain gave the fastest rite of digestion within 3. we-.k, foli.oi'/ed by sar.plcs- with 3 percent par.iin. The least ii?as the sample trcai-od with 0.1 per- cent papain. Durin.-; bhe c.xperii:u-nt it \ns noted that the pH range o£ the hyr.ro- lysatc was from 5 to 6, which is slightly -acidic. The results of the bacter-.al analysis for anchovy fish paste are shown in Table 2. In cor.],arar.ivc analysis, anchovy fish paste with papain contain r.ore than twice the amount of bacteria present in the control sample. As the rate of digestion proceeds, th& total bacterial content c£ saiLples with papain decreased and reached the sterility point and re:-a..n constant. Th.-.s result is illustrated in Figure 2. As to the physical characteristic, samples treated with papain changed their original appearance- more rabidly than the untreated. The rapid change depeods on the amount of papain in the samples. This observation was very much evident on the ssiupies treated with 0.5 percent papain. The fish lose its shape. Fish flesh were com- pletely disintegrated and the samples were liquid and pasty in I I ap\earanco within seven days of storage. Samples trca.ted with 0.3 per- I c«-n., ;'i;.iain showed coinplote fish flesh disintegration on its 10th days | " wh..le those samples treated 'ith 0,2 porcont papain coi.., letoly loss its ) original .appearance •J: its 1/+U. cloy of storage. The sample with one 1) I teaspoon of fresh lat^x on the 7th day showed sign r.f lasihg its ori- filial thc'.pc ancL avpe.'.r'incc-. Thu less in shape v.fi..re c^i'iplitely evident on its 16th d-iy of As to the odor aiv.i flavor, 'i characteristic oc-jr could b« sricliCu on oncho-ry bagoong treaiid v;ith papain on its fevr days of storage, AS the f«r..:C.itation gees on, tho si ^11 cif papaya disappeared. Ttie flavor of bagoong with papain vms accepted liJre that of the untreated sanplej for taste test (Kedonic Scale) nobody could detect which of the sample were treated with papain. CONCLUSION This study showed that papain hastens the fomentation of bagoonr (fish paste) and patis (fish sauce), thus could be used to shorten the aging period. Papair, aJ. ed to the suited fish sign.-f.^cintly increased the ra;... of digest ion of fish px-ctein. The '.lost effective concontration of purified papuin in •'.cce ing the- fermentation process was found out to be between 0.3 percent and 0.5 percent. -108 - literature CiU,d «lford, Q.I,., L. Arnold, 1. Tainter *& al. May 16, 1951. Papain. Vol. L1V. Annalu of '.-he New York AcaJeru of Science, pp.143-296. .ii-cc^i-Luz Biens. Th<-- Hanuf acturts of Sauc--. KJ:,T Technical Bulletin 'No. 9. July, lv69, v.nila. pp. i-5. A very, Arthur C. 1950. Fish rr'.'cossing Handbook for the Philippines. United States Government Printing Office. 149 Pp. Balls, A.K. Dec. 19^1. Protein Digest in 3 Enemies ^f P2pay-. xnti Pine- apple. United States Department ^f Agriculture. Circ-lnr No.t^J- pp. 1-7. 3ersar:dn, 5.V. M=iy-June 1964. TecluiDlo-ricil Advanc-s ir the ilaniif-.c- turc of Pemoiitcd Fich Products - Bagoong and Patis. Vol 11, '.'•••:••.3* PJiilippine Fishing Journal, p;-. 11-24. Hajruu, VJilliaius 6, and John A. Claque. 1950. Temperature and Salt Purity Ef foots on the '. ..inufacturo of Pich Paste and Sauce. Fisj. and Wildlife- Service, iles-.'Arch Report 24. U£ Department of th~ interior, US Government Print in,'- Offic-. py. 1-2.0. Lemassan, L. 1949. Several ' ,viev; of the Fisii and Fis'.i Culture in the Continental Waters of Indo-China. I??C Proc. 1st 'Jesting. Singapore, p, 103. Martin, Claro, Jost I. iulit. Studies on ths Frep'traiiop of Salted Fish p.-.iste (Bagoong) fr-.ia.Dried Dilis (Stolephorous Indicus). Bureau of Fisheries, Manila, pp. 1-8. Murayaina, Shi^co, Doirlnidor L. C-ilvez, rrapart Kitay:ichin. Dcc.^6, "r)6:. Study yn tho Product/ on of Fish Sauce l-2ffcct of Com serciv.l :Jr> toclytic Ensyiae on the Production of Fish Sauce. Tokai Re.'r • 0/ ••?. Fisheries Research Laboratory. Pr-tis (Fish Sauce). Ivr,vo;±>i.r 15, 1963. Philippine Standards Associv:. .;.. iiao, Subba G,!1.'. January, 1961. Chea-dcril Conpos:;tzon of Fish Past.:. IPFC Fisheries Prcducts Manual. FAO Regional OffiCt for Asia -.ncl tha Far East. Bangkoic, Thailand, p. 93. Uyence, V# _gt al. 1952. Mechanic.^ of Bagoong (Fish Paste) and Patic (Fisn Saucuj Processing. Bureau of Fisheries, Manila. - 109 - 15 i _• 5- 5 10 15 20 25 30 35 40 -i Per-od (Days) Figure 1 - Percentage Crud^ Protein of Hydro lys-itc with Papain anc Control ~no- i 1 ' 1 1 I i ' 20 V.) 15 __U~L_4— -vj -X 3 — 4 H-r-- -I a ,> N 10 0 f -• •• fa • ' r, • i ; |> I , • L*J 1 4 ; ! 10 15 20 25 30 35 40 Fer=:iontat.ion Period (in d"js) Figure 2. Grqphical Illustration of the Total Bacterial Count of Anchovy Bagoong -Vith and Without Papain - 221 - Mi EVL'AJATlOSi OF FISH iTiO'^IIv CGKCKTiUTES PREPARED BY 130PRCPAN0L AKD ETHAMOL EXTRACTION Flori'in hagno-Grejans, R.O. Juliano, C.'w B.igueras :ind M.N. Baatista Departaunt. of Fisheries Technology College of Pisheries University of the Philippines arid National Research Council of the Philippines ABSTRACT '/>je full utilization of £1siJ and other aquatic products is severely hampered due to the perishability of these materials especially at. the prevailing relatively high temperatures of our uroplcal climate. 7he rapid onset of spoilage limits the distribution of fish and aauatic products to wider areas. Improved methods of preserving the nutritive quality of fish have to be applied to assure the lnaxiinur: utilization of underexploited fishery resources. A large proportion of the worLi catch is processed into fishneal for an.-L.ial feeding. Developing countries (e.g. Peru, Chile and Morocco) export most of their fishr.eal output, although the protein level of tht.u national diets is accepted to be low. This fact has spurred consider- able; interest over the past 20 years, in producing an up-graded fish- ueal suitable for human consumption. pi.sh Protein Concentrate; (F?C) has been defined as including any stable preparation froi.-i fish, intended for human consumption, in which the jTotein is nore concentrated than in the original fish. To avoic confusion v;ith cereal flour;-, FA0(l:?6l) in consultation with a panel of experts have decided to use the tern FPC - to describe dried an:: powdered fish products for hunan consumption - since it contains up to 96 percent protein ind little or none of the carbohydrates :ind starches of wheat flour. Cheap species of fish which are not suitable to traditional or conventional methods of processing such as drying, smoking and canning rjaybe converted into Fi'C, a powdered product with' low fat and moisture content, and which is a rich and stable source of good quality protein and other nutrients particularly for children. There ars 2 basic approaches to the production of edible FPC: (1) the upgrading of aniraal feed fish meal (2) the use of special processes to prejmre FPC directly from raw fish by modern methods of extraction. - 00O00 - - 112 - The first phase of the work dealt mainly with the standardisation of the method of preparation of Fish Protein Concentrate. Several species of fish were converted to FPC using isopropanol as solvent. The effect of the number of extractions on the yield of FFC from dif- ferent species of fish was studied. A definite relationship between the isoprcpanol-fish flesh ratio and. the lipid-noisture content of ; The percentage yieic.s of FPC fron; the ravi fish treated with varying number of extractions were obtained. The FPC samples Cor ethanol ;ind isopropanol extraction K&re prepared by refluxing the i.-dnced flesh rlt',: solvent follovred by mechanical pressing, drying and grinding. The sol- vents used were recovered by distillation. The samples were then eva- luated by sensory and jrdcrobiological nethods. The protein content was determined by the Kjeldahl nethod, and the lipids were extracted with ether in a Soxhlet apparatus. Using the toluene distillation saethoiff, the .moisture content was analysed. The pH of the suspensions prepared frou the samples was determined using an electroraetric pH neter. To deterndno the biological value of the FPC samples, animal feeding experiments were conducted. Experimental white Swiss mice were fed with FPC prepared from ethanol and isopropanol, respective- ly using casein as the standard. The change in weight and the -333 - general behaviour of the r-i.ce were noted periodically for six weeks. An autopsy of eich animal was raodc and the liver lipids were extracted with ether. The percentage yield of FPC varied with the species of fish although the yield froii the E'i;ie species, using the two solvents did not v.iry considerably. Comparison of sensory qualities of the FPC saiuules, pr.rci- cularly the odor, color r.ncl texture of the finished products, show thr-.t eth'inol extraction gave FPC which has nore dosjrable organoleptic qurxli- ties than that of the IPA extract. The powders froir the various species generally showed a finer texture, were lighter in color and were practi- cally odorless. * .microbiological assessment of the FPC samples show that for sanplos stored frora 6 j.\onths to one year, blood agar cultures yielded some gram- positive cocci and yeast-iike organisms after one week of incubation. The sderoflora of the cultures fro/n the ethanolic and isopropanolic FPC extracts were essentially identical in nature. More detailed studies in the microbiological assessment will be uade. Cheniical assessment showed no considerable differences in the pro- tein, lipid and jnoisture content of FPC samples prepared from ethanol and i3opro;:anol. The protein content ranged from 60 to 37 percent , ;.:oisture was generally lower than 10 percent and lipid content ranged fror.i 2 to 6 percent. The species studied however, is one of the f:\ctor.: to bo considered in Iho che; deal analyses. Growth studies showed a general increase in weight in the experi- mental mice, after six weeks of controlled feeding. The rats fed wiil; casein as control, showed sirdlar results as those fed with ethanolic or isopropanol extracts. Autopsy of the mice revealed no visible ieions in the internal organs of all the specimens. The lipid contert of liver fro;', rats fed with casein were higher, however, than that yielded by tho&e fed vrith othrjjolic or isopropanolic FPC extracts. Ai.iong the new findings which are considered significant, the suit-ability of tho underutilized species of Seoliodon, S. palisorr'ih for FPC conversion using ethanol is noteworthy. This fish, kno'.-m corauonly as the sh?rp-nosod shark is generally unacceptable in its unprocessed form due to its disagreeable odor and taste, and is un- suitable to other more conventional methods of preservation, like drying and canning. Solvent extraction of the press cake from the shark removes the undesirable characteristics without impairing the protein quality of the product. The use of chemical solvents, like isopropanol and ethanol makes it possible i.o convert perishable and -underutilizod species of fish into a stable source of protein Like FPC. FPC conversion of cheaper species will help solve protein malnutrition and promote maximum utilization of aquatic resources. « 314- After a comparison with isapropnnol sxtr-'icts using sensory, micro- biological -md biological evaluation, the quality of FPC prepared \n th ethanol, has been found to be equally acceptable. Hence, the use of ethanol which is cheaper ~xid iriore readily .available than isopropanol jay be recou:itfndecl for use in the FPC conversion of local aquatic products.. - ooOoo - (Obher underutilized species of fish, crustaceans and bivalves are being currently studied and product formulations for FPC art; being made. The waste products of FPC have been converted to fish- ncal, fish silage, hydrolysates, condensed fish solubles and other by-products for aniircl nutrition to fissure naxiraum utilization of the materials.) « 125 - STORAGE LIFE STUDY ON CAM-iSD BANGUS (CH/.MOS-CHAHOS, F.), SAU-iON STYLE AwU SARDINE STILE C.G. Marfori, E.F. Fabian and P.T. Arroyo FOOD TECHNOLOGY DIVISION Industrial Research Center, KIST, NSDB Several recipes of canned ban^us have long been developed but storage life studies have not been conducted in any of these products. Storage life study of a canned product which includes evaluation of its quality and the performance of its container over a certain period, of time is iiiportant. It supplies the food manufactures with information regarding product behavior while going through nonnal as well as abnor- ml distribution channels such as warehouses, transporting vessels and market shelves and also while under home storage conditions. In this papery two canned bangus formulations (Salmon and Sardine Style) were stored for one year and periodically observed orfeanoleptically, cheird- cally and Eiicrobiologically within this period. Container performance was also observed for any feathering or corrosion. Approximately one hundred tin cans (8 oz.cap. size 307 x. 301.25 with C-enameled ends) of each product were prepared. Heat treatment involved exhausting for five minutes at 180 F nnd processing at 15 psig for 85-90 minutes. Bangus heads and tails were excluded. Storage was at room temperature unless otherwise specifiied. Based on invariable pH data, adequate vacuum, high acceptability- scores of trained taste panelists (none waa rated<7.25 on a 9-pt. Hedonic Scale), absence of external can defects, and minimal inicrobial , counts collected periodically throughout the storage period, it can be concluded that "coramercial sterility" was attained in both products. This reiterates the importance of these aforementioned data in the evaluation of the soundness of 2. canned product. Some mesophilie anaer- obes and bacilli were detectsd occasionaly during ths sterility testing of these products. This was attributed to chance contamination which Evancho. et al, 1973* reported to be unavoidable in all currently accep- table microbiological techniques. Thus the detection of these micro- organisms in the evaluation of a canned product is not meaningful unless supplemented with other data such as mentioned. In addition, the two products had a fairly unifom gross and net headspace and gross, net and drained weight and no severe internal can feathering over the twelve iiomh period. Incubation tests at 37° -md 55°C were also conducted to serve as checks on soundness of the two products. In conclusion, the two canned products have a satisfactory shelf life of at least one year and are, in all probability, satisfactory for longer storage periods. * Evancho, G.!•!.,, P.H. Lshton and E.J. Briskey. 1973. Conditions necessary for sterility testing of heat-processed canned foods. - J. Food Science 38 (2): 185-188. -116- PKEDICTIOW OF "GREEIviNG" ON ST3AK COCKED TUNA FISH BASED ufi THE TRIMETKYLAillffi, pH AND SOLUBLE PROTEINS CONTENT OF RAW TUNA FISH1 Helen 0. Rillo Faculty Lember of Food Science and Nutrition College of Hone Econord.es of the Philippines Dilii.ian, 'ueson City ABSTRACT The correlation coefficients 'in.: coefficients of determination between pH, trixiethylainine and soluble proteins content of the raw yellowfin tona and color and texture of.the steam cooked fish were deteimned. '"Greening" in steau-cooked tuna fish, as measured by >/lun- sell values 'tnd color scores, v.'ns significantly correlated with pH and triuethylairdne of the raw fish .samples, but poorly correlated with soluble proteins content. Texture scores also gave a poor correlation with pH, soluble proteins and trixiethylauine content. lira! tuna neat with pH 5.*' "-nd tritaethylatiiinc values up co U>99 iv> percent have a cooked ;neat with nomal pinkish to slight brovm color while those with pH 6.1 and trimethylaiuine values of 9 ing. percent \r.i above resulted in a "green" tuna. INTRODUCTION A preliminary stop in the .canning of tuna fish is the steam cook- ing stage. An undesirable brown to brownish green color in the tuna flesh called "greening" soi^tines appear after this stage. Such "^ree tuna, are rejected for canning and this phenomenon has cuased great fin ancial losses to fish processing industries (?o)i;linson, 1966; Yrma^'-ca e_t al., 1971). There is a need therefore, to be able to predict the occurrence of "greening" in the steam cooked tuna fish such that re- jections, if any, could be done on the raw stage. Several investiagtors (Nagaoba and Suguki* 1964; Koisumi, et $1, 1965) have indicated the possibility of predicting the occurrence of "greening" in cooked tuna neat based on the amount of trimethylamine in the raw fish. Also, it was observed that "greening" is alnost always accompanied by a soft and watery texture of the cooked meat. This study was undertaken to determine if a correlation exists het- ween trii.iethylaiaine, soluble proteins and pH values of the raw fish and (a) the degree of "greening" in the steaia cooked tuna neat as 1 MSFS Thesis - 317- trioasured by hunsell v.luoe converted to CIE values and (b) the nccepL bility of stsop' cooked tuna fish as deter;:dned by panel evaluation of color ancl texture of the samples, Al PROCEDURE S-ry-iples representing 10 percent of the total nui.iber of pieces of fish delivered for canning were taken. About 40 to 70 pieces of fish, with a total weight of 1,500 to 2000 bgs. were brought per delivery. Muscles were taken from the interior portion of the dorsal muscles of each fish for analysis. The sane i'ish samples were tagged and stea;a cooked at 220°F until the internal temperature reached 1600F. The cooked saioles were placed in the chiller (34°-36°P) overnight and evaluated the following morning. YSES Raw Ha'it, pH. pH ^as taken using the Beckraan seronatic pH neter. Soluble Proteins. Solnblo proteins were extract'.! using 5 percent Nad solution. Aliquots of tbe extract were taken for the dcterriin.i- tion of soluble proteins content using Folinciocaltcm method (Gorsuch and Norton, 1969). TrimothylamiiK: content. Fish r.iuscle juice was extracted using 10 percent Trichloroacetic acid. One nil. of the fish juice was taken for Ti-iA detorr/iination using Cow-ray's microdiffusion technique (Conwiy, 19o-. Cooked j-isat. }£uisell Value. The color of a rindoui slice of each fish sai:;jic: was referred to the ilunsell book of color ^1960) inci recorded. Th" values v/ere converted to CIE values following the procc-dure outlined by Paul B, Esau (1958) which nalcos uso of Hickereocs Ivanual on Cclej" 1-ieasurer.icsnt (1946). fanel evaluation of color anil texture. An untrained panel of 36 raeabsrs directly involved in tuna fish canning was asked to evaluate the samples for color and texture. The sarnies ware presented to the panel immediately after slicing. SVALUATIOK OF BESUITS. The mean values of color and texture scores were obtained and correlated with the obtained Tij'A, pH and soluble pifoteins values by computing the respective correlation coefficients and coefficients of deterinination r . The least squares method was used as outlined by Huntsberger (196i).. The significance of r values were c<«jputed using the t—test. Ilunsell values obtained from the color evaluation were converted - us - to CIE values to fa.cilita.te mathematical calculations. The CIS values were correlated with TMA -$ "-no soluble proteins values using limit Vie correlation method (Kra;;,er and Twigp, 1966). The obtained coefficients cf correlation were also testae! for significance. RESULTS Afv'D DISCUSSION Sn-ien sai.plings were done giving a tuts?, of 33 fish samples for analyses. Table 1 presents the results of analyse." done on sa. iplei cooked on rhe same &"-y of delivery. To get i wider range of values for correlation studies fish samples froi.i 3 deliveries were stcred for varying number of days in the chiller. The results are presented in Table Z.. Correlation between pH and color scores. pH was found to be significant- ly correlated to the color scores with r of -0.8260. (fable 3) indicat- ing that as pH^is increased to 6.1, color scores approach 1 (exti-enely green). The r" v«.2uea was .6623 implying that 6a percent of the var- iation in color scores is due to changes ir. pH values while 32 percent is due to other factors. Since the.- r* value is quite high between pH and color scores, the latter could bo predicted, given a pH value using the regression equation computed fron the-; relationship between pll and color scores presented in Figure 1. At pH above 5.3, greening becor-.ce apparent with a color score of 3 and above. Figure 1 also indicates that vury slight changes in pH recults in abrupt changes in color scores. Correlation between TiiA and color scores. The r value between TMA and color scores waa -0.8859 which was highly significant at 0.1 percent level (Table 3). As Tl-i/i values increased, low color scores were obtained This finding agrees w.-.th those :,f Magaob/i and Suzuki (1964) and Yainagitn, et al, (1970). At TMA values up to 4.99 mg. percent, the cooked tuna meat had a norcial pinkish to sl\ghtly brown color (score above 3) while a definitely green tuna, with color scores below 3, had TMA values of jug. percent and above.(Tables 1 •aid 2). The r .value between E1A and color score was 0.7848 indicating that 7-3 percent of the variation ig color scores is due to Ti-iA. Color scores could be predicted by given TilA values frar.i the regression equation computed from the relationship between the two parameters presented in Figure 2. Correlation between soluble proteins and color scores. A poor correla- tion (r = .2731) between color scores and soluble proteins content of the fish samples was obtained (Table 3). For a good correlation, an r value of at least 0,7 should be obtained. The amount of soluble proteins has very little effect, if any, on the color scores given to the fish samples. It was, however, always observed that "green" tuna fish had a soft, watery texture. Correlation between teeture scores and pH, T'jA and soluble proteins . contents. Table 4 presents the r values obtained. Texture scores were poorly correlated with pH, TMA and soluble proteins with r values of -.3465, a -.3579 and 0.092-3, respectively, indicating that changes in texture scores can not be attributed to the three parameters mentioned. -119- Corrolation between pH and CIE ^values Tho multiple eorreJation value (R) for pH and. CIE values was 0.7049 (Table !>) suggesting that as pH values increase, degreu of ";;ref-;ning" correspondingly increases. Tho coefficient of determination (R"^') indi- cates that 49.69 percent of tho variation in the degree of "greening" .u-; due to. changes in ;H (Table '?). 'ihis agrees witn c-rreLation studies done on pl-j and color scores. *'roi;i Table 1 and 2, it could be seen thn/>, at pH values of 5.5 "greening11 is •?.,.parent with a hunsoll value of . 2.?GY8/4. As. As pM values increased to 6.1, "^rteing" color beoces intense with Munsoll values up to 5GY5/4. Correlation between Ti-iA and CIE values Ti'iA ana CIK values ~re highly correlated with an R vilue of 0.7588. Of the total variation in "one oof-coloring of tuna fish, 59.1 percent is duetto TMA as indicated by the R value Ln Table 5. With such a high ?f value, TiiA of the raw fish could be used to predict the degree of "greening". At TMA values up to 4.99 :\\.. percent (Tables i and 2) in the ravi fish, the cookud luoat acquires ,1 normal pinkish to slight brovm color (7.5R 8/4 to 7.5YR 5/4). At 5.I6 rag. percent TM/,, the green color becomes apparent with Hunsell value of 2.5 GY 8/4 while th'_ color of the cooked meat was definitely "green" at THIA values of 9 nig. percent and above vrith Munsell values up to 5tJY 8/4. Intense "greening" (5GY 5/4; occurs it TiiA values of 16.66 ing, percent. C.Qi*?ek?-£.ign betvreen scluble T;rotein and CIE values. An Ii value of 0,3310 {Table 5) between soluble protein and CIE values shows that the amount of soluble proteins had very little effect on the formation of "greening". As such, the observation that "green" tuna is almost always accompanied by a soft and \>jaLery texture cannot be cxplaj.nar1 in terns of soluble proteins content. CONCLUSIONS With the obtained R and R^ values between TMA and "greening" in cooked tuna neat could be predicted by,,the TMA content of the raw tuna fish. On the other hand, hi^h R and R^ values would be obtained between pH and "greening" but the pH values were of a close range such that this parameter would be difficult to adapt for prediction purposes. The anount of soluble proteins has very little effect, if any, on the formation of "green" jueat tuna. -120- Literacure Cited Uonway, E. 1962. .iicrocliffusion Analysis and Volumetric Error. London: Crosby Lockwood .-ind Ion, LTD. £sau, Paul. 1958. Procedures for conversion of color data from or.o system t.. •inotiu.r. Food Technology. 12 (3).' 167. orgerj D. 1961. Llcnents of Statistical Inference. Boston: Allyn & 3'iCon, Inc. Eoizuni, C. and Y. Hoshiiuoto. 1965. Studies or "green" tuna. 111. Relationship between "greening" and TKAO conCenti-ation ir. albacore meat. Bull. Jar,. S^c. Sci. Fish. 33 (2): 131. Xraner, A. and B.A. Tifigg. 1966. Fundamijntals of -'"uality Control in the Food Industry. Connecticut: The AVI Publishing Co. Munsell Book of Color. I960. Focket edition. Baltimore MD.: Munscdl Color Co. Kagacha, C# end N. Suzuki. 1964. Detection :>f "green" neat tuna before cooking. Food Tcchr.olo/*y. 18 (5): 183. Nickurson, D. 1946. Color Koasurenent and its implication to the grading of agricultural products Misc. Publication 5%0-, USD/.. Tor.dinson, N. 1966. Greening in Tuna and Related Species. Fisheries Research Board of Canada. Vanconne>r L-boratory, Vancover. Yamagata, 'A., K. Honiaioto and C. Magaoha. 1971. Accuracy of predicting occurrence of greening in tuna band on content of T\,A0# Journal of Food Science. 36: 55. -121- 1) O ! IS 2 ! T-3 — [• -"1 v O i—(j Lj * -+ Ovi IV C\! H 5.1 !-P- p jxj" jo to ei w JD M jo <\i CM OJ CV CM CM & g n i C/J ;-. 1 1 1 ! »A CA CM .—1 J-3 Io o in •H & G f * o ^->NO C> to O CM -*H -i> m o 1 .M CO sO NO -0 ro CTv CO O > O :i> O O C— ft) 'vD l>- 1 CO •:-l a O 2 5 ink i ,£> 3< • 3?H CM C^ -* ITVsO !>- tt> Ori .-* H ri •-! H H P) « W 3 toj •"ibH t< o^i i—i —i G cl to m a 1 1 1 i ; 'f\ -d" CM r rQ O Is5 H 03 -122 - i *s O y 0 P. -* I*- 'CO IV O rH rH O iO C— G> -p c^ 4 tM O C3 o 'J C~ r-i O DO i.-J j to o <0 a. 03 'ifl OH-i £5 rlHHH O I—( o o s u 10 O +3 U o r-i CO 3 1 CN! C3> O r-< f\2 f\ -* to H ° • Table 3. Correlation Coefficient (r) incl coefficient of deterioration (r*) floi-ioi'tci froi.. . f Color Scores, pH, soluble proteins and TJA values ! t test Mean color scores vs pH - -0.8260 0.6823 3.7>6'~ * color scores vs soluble proteins 0.2731 0.0746 1.7*3** iiean color scores vs trimethylfunine -O.8S59 0.7348 10. At 0.1 percent level of significance, t - 3.583 (Kuntsbtrger, l/6l). >, At 10 percent level of significance, t « 1.689 (Huntsberger, 196? i. ;i Table 4. Correlation coefficient^ and coeff5.cient of determination r coinjjizteu fror. texture scores, pH, soluble proteins and WA. values. Moan texture scores vs. pK -0.3456 0.1201 2.2165 Mean texture scores vs TMA -0.3579 0.1281 1.3003 uean texture scores vz soluble proteins O.O92S 0.00^6 J.5592 2 Table 5. Kultiple Correlation Coefficient, R hnd Coefficient of determination !.." computed from CUC values} pH, soluble proteins and I'M values. a R2 i-tt St CIE values va pH 0.7049 0.4969 5.9644*** CIE values vs soluble proteins 0.3310 0.1096 2.1051 CIE values vs Tlxt/k 0.7638 0.5910 7.S151** At 0,1 percent levol of significance, t " 5.533 (Huntsberger, l?6l). •*#' -125 - BUSINESS MEETING AMD EEAHJAIION •••• by Patricia T* Arroyo {Chair&an) t This Committee oonsists of representatives from all schools offering i B«SS or M*S. Food Technology and also from the government and industry ' sectors! Mrs. Teresita Acebedo (EPHE), Dr. Patricia Arroyo (N3ST and GST), Mr, SLiaa Canapi (Phil. Refining Co.), Dr. Bieardo del Hosario (UPIS), Ifrs. GELympia N. Gonzalez (N3ST and PWU), Mr. Jess Mslgar (Pure Foods), Dr. ELiseo Buiz (PWU), and Prof* Flaviano Yenko (Araneta Ui Foundation)* As a result of several meetings during the year, a draft of the Proclamation of the Establishment of the Board of Food Technologists has been prepared* It is hoped that this draft will eventually b« submitted as a PAFT Bo-rd resolution to the Office of the President 6f the Philip- pines for consideration.' The Procimation soy bo signed as a doeroo> rego> - , lcting the practice of Food Technology in the country. _ | The draft vas presented to the PAFT members for comments and I . suggestions during the meeting. Those present at the meeting requested t that more time be given to them for thorough scrutiny of the draft as | the copies were distributed only the morning of the business meeting* In 1 addition, the draft is a voluminous piece of reading material. It -was, | therefore, decided that the newly-elected Board take over the project for '- 1974 and further studies be made. k 5 ''-• ' ... ! Bianf^nw Rflflijfi+tfl ...* by Jes& Kblgar, Chairman, Committee on Elections I & Nominations 1 The following were elected in the PAFT Board for 19741 ; Patricia Arroyo (N3ST, IBT, (SB) Ana Corina Castro (BOl) ' Ha* Hemedios Silverio (California Macufacturiog) 1 " Hike Lao (Foods Masters) 'i Estrella Alabastro (UPHE) I; >5ay Gatchaliaa (DPSE) *P Jesus Malgar (Pure Foods} M Araceli Bolencb {GMTFM) ; ELias Canapi (Phil. Befining Co.) f! Thelma Haurido (San MLguel Corp*) •| Gerry Atjuino (Ckjnoonwealth Foods) I The officers will be elected by and from the newly-elected board* f The past President is automatically included in title new board* K « JfrSe M&flora Gatohalian, in behalf of the Constitution Coiamittee Chairman.) Dro Sonia Io de Leon, reported that the Committee reconmended to defer the revision of the PAT?T Constitution pending the approval of the draft of the proposed "Establishment of the Board of Food Technologists" by the PAFT Boardo Convention Evalflafciqn oooo by Dr, £Licia 0o Lustre, Chairman, Convention Evaluation Committee The committee was composed of Dro ELiseo Ruis (PWtf), Drt Leoncio Rayaundo (I3PLB), Kiss Virginia Bautista {BPHB)9 Engineer Siton (Lorenzana Food 3hcU)),, i-Jrac^Libi.-sacis , da Limar-Chaveiaaveaa (Adeeor)-(Adeo),, Mrss** Puraa fedlag (BAI(BAI)) , and ll**e CChho TTen g JJv.» A summary of tthh e committee'itt's emluation of the different facets of the convention follows* frpgrfffl The choice of convention theme was good and timely, and this was probably reflected in the large number of people who gttendedo There was adequate delineation of topics except for the talk on Food additives and Pesticide Residues in Foods which both overlapped in some areas with the talk on the Physiological effect of additives* The opening prograo was too dry* The unexpected heat would have con- tributed to this* A little more ceremony or even a musical number might help pep up the opening program. The program slec railed to stick to the prescribed time schedule* A bell systen was suggested for the session Evolving the reading of tech- nical paperao ^?BB^M^L^4_Jhf^^lBrJteT The provisions made for registration was very good* It was suggested, however, that ushers be provided to insure thai ail seats are properly, filled., Haae cards for the seats of official delegates could also help*. The refreshments wears adequate but the sandwich bags were better than the plate lunch« - &>?e companies should be invited to participate* The registration fee of P20,00 is too small for delegates coming from industry0 The latter can give as much as *30#00, However, the latter fee is too high for government employees, said it was recom- mended that the PJFT should try to look into the possibility of making delegates representing government offices be entitled to per diems and representation expenses** -127- The fee of P200.00 charged for the exhibitors was considered reason- able* Otftqrs. It was suggested that the Proceedings be made to come out early and that EAFT hire a full-time secretary to complete it within a month's time. There were suggestions to hold the next convention in Davao or Los Baaos, to have a change from the usual convention site. Rqport, „,. by Patricia T, Arroyo While awaiting for the collection of the membership fees> delegate fees, etc,, as well as the numerous disinbursements of the expenses for the convention still coming In, an exact figure is not feasible during the convention. The following report is printed herein which was prepared at a later date (as of January 15, 1974) • 1* Total collections* •<>••••••••.•••••*•••• 11,181,38 2, Total expenses* ••••••••„••••••••„••». 4,956,07 3, Cash on hand - (L-2) •„ «•«•••••••• 6,225,31 4, Deposit at HP Republic Bank •••••••••••« 2,296,00 5, Totatll FinanceF s (3 -f/ 4)) ••••••••••• 8,521,31 *6ee below for details, I, Total collections »•.„,..„« 31,181.38 Cash received from 1972 PABT treasurer •••••••••••• 13,375,88 Membership!, Convention registration & delegate's fees ,„•••••••••••••••••*•••«•••«• 3,101.00 Donations •*•••••««••«••••«••••••••••••••,•«*•«•••« m ' 5>U00 Dividend II, Total esEpenses ,••••••••«•••«,«••••,„«• 4*956,07 Convention ,,•„„,•...,,, ^3,644.97 Proceedings (so far) ••••• 368.75 Newsletter .•.•„,•„,,•«. 98.60 Refreshments •••••«,,,...e 272^5 Comaunications ,o,,,,,,,,, 319.25 Others •«,*c••»»•»•*•*•••• 9- 4,956.07 -128- Report .«, Co-»spnn.qni»ffMp-' of* Pond Prnftfiffflnnp Trfl^n-irnJ Piy>PTnm.<^r The PAFT has co-sponsored with the University of the Philippines, Department of nutri- tion and Food Science, two workshops on training in Food Processing last April and 2fey# There has been quite a sizable number of participants in both the Food Processing WbrlSBhop and the Sensory Evaluation Session. PflT*fififrFVfr*°ni of P-^FT *.ri the Asian and Pacific Cou^gil fJSPACfl. Tital Lustre represented PAFT as an observer in the meeting of ASPAC experts on Food Processing held at the Hotel Intercontinental, Kakati, Rizal last January 16 to 18, 1973. The main agenda in- the meeting was the proposal for the establishment of an iQPAG Food Processing Center, The • Philippines has offered the Food Technology Pilot Plant Building at the JBDB, Bicutan Compound as the site for the proposed JSPAC Food Processing Center. Pa3*bigtpRt,-tnn. in t.hcs HFAC fofl-f fgyinus Fnori 'Workshop. Through I3FAC Special Order Ho* 329, an Ad Hoc Committee was created to plan and •'.' organize a seminar-workshop with the objective of gathering all available knowledge on the production and processing of indigenous foods and -129 - arriving at viable recommendations for ths production of foods which will extend and/or replace those presently produced or imported* PAFT is included in the /id Hoc Committee, and I have been representing PJJFT in tho Ad Hoc Committee meetings* Tho workshop' of HFAC is scheduled for next T7eok on December 3 snd U at this place, tho P« Jo Garcia Hall* j 3em3.nar. lest Septembep r 55,, 197393,, the PiiFT took advantagge of the visit of ProfessoP r EonalEldd JowitJitt t (Nationa(Ntil l CollegCll e of FooFdd TechnologyThl , The University of Reading, Wrybridge, Surrey, England) by sponsoring a Special Seminar here at the P» J^ Garcia Hall* Professor Jowitt spoke on "Recent Advances in Food Processing and Engineering", He is a chemical engineer doing a lot of research work on food processing* Professor Jowitt was the professor of one of our active members, Miss- Mercedes Sorianoo It was through her personal contact that we were able to invite him to stop by the Philippines to give us the seminar* 3h spite of the announcement of the seminar in 30 short a time, the attendance was very good* We cannot expect better than a full house in this P* J, Garcia Hall, It has been the policy of the present Board to sponsor such seminar iihenever qualified and knowledgeable persons, particularly, those visiting from abroad, to inform us of the latest developments in the field of food science and food processingo Inasmuch as PiiFT would like to schedule more often good seminars such as this, we do not have the capability, financial- ly, to dnvite foreign qualified speakers to come over the country. The PAPT, therefore, resorts to such kind of invitation or arrangement, i*e«, ly arranging through personal contact which £0 not involve any expenses from PiFT, PJIFT members are encouraged to invite such persons to speak to us. The attention of any member of the incumbent Board may bo celled upon, who in turn will bring up the topic during Board meetings for discussion of the arrangements of the invitation and the seminar*) ^ of Food Scxeiyy s rmd Technnl nenr This yeary * dent Ferdinand; Marcos has proclaimed the last week of Novembeb r off each year hereon as Food Science and Technology Week, through Proclamation No, 1206, We can, therefore, mark our calendars for the annual convention as the last week of November and make sure we are attending the convention every year.