DOCSLIB.ORG

High Oxygen As an Additional Factor in Food Preservation Promotor: Prof

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
High Oxygen As an Additional Factor in Food Preservation Promotor: Prof High Oxygen as an additional factor in Food Preservation Promotor: Prof. Dr. ir. F.M. Rombouts Hoogleraar in de Levensmiddelenhygiëne en microbiologie, Wageningen Universiteit Copromotors: Dr. L.G.M. Gorris SEAC, Unilever, Colworth House, Verenigd Koninkrijk Dr. E.J. Smid Groupleader Natural Ingredients, NIZO Food Research, Ede Samenstelling promotiecommissie: Prof. Dr. ir. J. Debevere (Universiteit Gent, België) Prof. Dr. G.J.E. Nychas (Agricultural University of Athens, Griekenland) Prof. Dr. J.T.M. Wouters (Wageningen Universiteit) Dr. J. Hugenholtz (NIZO Food Research, Ede) Athina Amanatidou High Oxygen as an additional factor in Food Preservation Proefschrift ter verkrijging van de graad van doctor op gezag van de rector magnificus, van Wageningen Universiteit, Prof. dr. ir. L. Speelman, in het openbaar te verdedigen op dinsdag 23 oktober des namiddags te half twee in de Aula Amanatidou A.-High Oxygen as an additional factor in Food Preservation-2001 Thesis Wageningen University-With summary in Dutch- pp. 114 ISBN: 90-5808-474-4 To my parents, my brother and to Erik Abstract In this thesis, the efficacy of high oxygen as an additional hurdle for food preservation is studied. At high oxygen conditions and at low temperature, significant impairment of growth and viability of bacterial cells is found to occur as the result of free radical attack. The imposed oxidative stress leads - to an increase of intracellularly generated reactive oxygen species (mainly O2 , H2O2 and HO·), which disturbs the cellular homeostasis due to catabolic imbalance and results in growth inhibition. The so- called “free radical burst” probably is responsible for the induction of a host defence mechanism against the destructive impact of high oxygen. Different Lactobacillus sake strains possess endogenous levels of antioxidative properties (metal chelating capacity, hydroxyl radical scavenging and reducing properties) which play an important role in protection against oxidative stress. Superoxide dismutase is demonstrated to be, among others, a main antioxidative enzyme in oxygen insensitive strains and mutants of Lactobacillus sake. Although most aerobic organisms possess biochemical mechanisms that contribute to their resistance to oxygen stress conditions, high oxygen is an efficient preservation strategy if used in combination with other antimicrobial factors (hurdles). The impact of the combined application of high oxygen with refrigeration, carbon dioxide and/or high pressure on microbial stability and physicochemical properties of minimally processed fresh produce (carrots and salmon) is investigated. Contents Outline of this thesis ................................................................................................v Chapter 1 Introduction...............................................................................................................1 1.1 Background ...............................................................................................................................1 1.2 Hurdle technology for preservation of minimally processed foods......................................1 Definition and history................................................................................................................................1 Basic aspects of hurdle technology............................................................................................................2 Risks related to hurdle technology and minimal processing .....................................................................3 1.3 Oxidative stress as an additional hurdle.................................................................................4 Oxidative stress and food preservation .....................................................................................................4 Oxidative stress and food quality ..............................................................................................................5 1.4 High oxygen modified atmospheres and food preservation..................................................6 Modified atmosphere packaging ...............................................................................................................6 Applications of high O2 MA for food preservation ....................................................................................6 1.5 Antimicrobial activity of high oxygen.....................................................................................7 O2 chemistry - Free radical generation and O2 toxicity ............................................................................7 Biochemical effects of high O2 on micro-organisms..................................................................................8 Cellular defences against damage in bacteria ........................................................................................11 1.6 Combination of high oxygen MA with other hurdles..........................................................13 Combined applications of O2 MA with CO2 ............................................................................................14 Combined applications of O2 MA with high pressure..............................................................................14 Chapter 2 Effect of elevated oxygen and carbon dioxide on the surface growth of vegetable-associated micro-organisms................................................................17 2.1 Introduction ............................................................................................................................17 2.2 Material and methods ............................................................................................................18 Micro-organisms .....................................................................................................................................18 Growth conditions ...................................................................................................................................18 Storage and preparation..........................................................................................................................18 Experimental set-up.................................................................................................................................19 Enumeration of viable counts..................................................................................................................19 Quantification of microbial growth parameters......................................................................................19 2.3 Results......................................................................................................................................19 Effect of high O2 and CO2 on the growth characteristics of selected micro-organisms ..........................19 Listeria monocytogenes, Salmonella enteritidis, Salmonella typhimurium and Escherichia coli ...........19 Lactobacillus plantarum, Leuconostoc mesenteroides and Lactococcus lactis.......................................20 Pseudomonas fluorescens, Enterobacter agglomerans and Aureobacterium strain 27 ..........................23 Candida sake and Candida guilliermondii..............................................................................................23 2.4 Discussion ................................................................................................................................24 Chapter 3 Antioxidative properties of Lactobacillus sake upon exposure to elevated levels of oxygen.................................................................................................................27 3.1 Introduction ............................................................................................................................27 3.2 Material and methods ............................................................................................................28 i High Oxygen as an additional factor in Food Preservation Strains and growth conditions.................................................................................................................28 Preparation of cell-free extracts..............................................................................................................28 Determination of anti-oxidative properties of cells and cell-free extracts ..............................................29 Extracellular H2O2 toxicity......................................................................................................................29 Extracellular generation of H2O2 ............................................................................................................29 Intracellular generation of H2O2 .............................................................................................................30 Effect of extracellular H2O2 on L. sake NCFB 2813 and L. sake DSM 6333...........................................30 Other methods .........................................................................................................................................30 3.3 Results......................................................................................................................................30 Growth of L. sake strains under different gas conditions........................................................................30 Anti-oxidative properties of cells and cell-free extracts ..........................................................................31 Toxicity
Load more

Recommended publications
  • Control of Listeria Monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance
    Contains Nonbinding Recommendations Control of Listeria monocytogenes in Ready-To-Eat Foods: Guidance for Industry Draft Guidance This guidance is being distributed for comment purposes only. Although you can comment on any guidance at any time (see 21 CFR 10.115(g)(5)), to ensure that FDA considers your comment on this draft guidance before we begin work on the final version of the guidance, submit either electronic or written comments on the draft guidance within 180 days of publication in the Federal Register of the notice announcing the availability of the draft guidance. Submit electronic comments to http://www.regulations.gov. Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, rm. 1061, Rockville, MD 20852. All comments should be identified with the docket number FDA–2007–D–0494 listed in the notice of availability that publishes in the Federal Register. For questions regarding this draft document contact the Center for Food Safety and Applied Nutrition (CFSAN) at 240-402-1700. U.S. Department of Health and Human Services Food and Drug Administration Center for Food Safety and Applied Nutrition January 2017 Contains Nonbinding Recommendations Table of Contents I. Introduction II. Background A. Regulatory Framework B. Characteristics of L. monocytogenes C. L. monocytogenes in the Food Processing Environment III. How to Apply This Guidance to Your Operations Based on the Regulatory Framework That Applies to Your Food Establishment IV. Controls on Personnel A. Hands, Gloves and Footwear B. Foamers, Footbaths, and Dry Powdered Sanitizers C. Clothing D. Controls on Personnel Associated with Specific Areas in the Plant E.
    [Show full text]
  • HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION by PULSED ELECTRIC FIELDS DURING MILK PROCESSING a Thesis Presented to the Faculty O
    HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION BY PULSED ELECTRIC FIELDS DURING MILK PROCESSING A Thesis Presented to The Faculty of Graduate Studies of The University of Guelph by OSCAR RODRIGUEZ GONZALEZ In partial fulfillment of requirements for the degree of Doctor of Philosophy December, 2010 ©Oscar Rodriguez Gonzalez, 2010 ABSTRACT HURDLE TECHNOLOGIES: MICROBIAL INACTIVATION BY PULSED ELECTRIC FIELDS DURING MILK PROCESSING Oscar Rodriguez Gonzalez Advisor: University of Guelph, 2010 Dr. Mansel W. Griffiths The application of non-thermal processes pulsed electric fields (PEF) and cross-flow micro-filtration (CFMF) continuous to be studied with the purpose of controlling microorganisms in milk. Trends suggesting increased adoption include the study of Food Safety Objectives as a safety criterion, the promotion of sustainable processing, and the implementation of hurdle strategies. While the advance of gentle processing is counteracted by the risk of enhanced resistance due to microbial stress response, several techniques can be applied to quantitatively assess its impact. The objective of this project was to evaluate the effectiveness of microbial inactivation by PEF and CFMF at various steps of milk processing including shelf-life, its comparison with high temperature short time (HTST) pasteurization, and the quantitative assessment of the cross protection resistance to PEF of Escherichia coli O157:H7. Some differences in mesophilics inactivation were observed in milks (fat contents between 1.1% and 3.1%). Increasing the PEF inlet temperature decreased the treatment time by three or two-fold. The combination of CFMF/PEF yielded similar microbial reductions as CFMF/HTST. Higher inactivation of the coliforms was achieved in homogenized cream (12% fat) compared to non-homogenized.
    [Show full text]
  • The Harmful Effects of Food Preservatives on Human Health Shazia Khanum Mirza1, U.K
    Journal of Medicinal Chemistry and Drug Discovery ISSN: 2347-9027 International peer reviewed Journal Special Issue Analytical Chemistry Teacher and Researchers Association National Convention/Seminar Issue 02, Vol. 02, pp. 610-616, 8 January 2017 Available online at www.jmcdd.org To Study The Harmful Effects Of Food Preservatives On Human Health Shazia Khanum Mirza1, U.K. Asema2 And Sayyad Sultan Kasim3. 1 -Research student , Dept of chemistry, Maulana Azad PG & Research centre, Aurangabad. 2-3 -Assist prof. Dept of chemistry,Maulana Azad college Arts sci & com.Aurangabad. ABSTRACT Food chemistry is the study of chemical processes and interactions of all biological and non- biological components. Food additives are chemicals added to foods to keep them fresh or to enhance their color, flavor or texture. They may include food colorings, flavor enhancers or a range of preservatives .The chemical added to a particular food for a particular reason during processing or storage which could affect the characteristics of the food, or become part of the food Preservatives are additives that inhibit the growth of bacteria, yeasts, and molds in foods. Additives and preservatives are used to maintain product consistency and quality, improve or maintain nutritional value, maintain palatability and wholesomeness, provide leavening(yeast), control pH, enhance flavour, or provide colour Some additives have been used for centuries; for example, preserving food by pickling (with vinegar), salting, as with bacon, preserving sweets or using sulfur dioxide as in some wines. Some preservatives are known to be harmful to the human body. Some are classified as carcinogens or cancer causing agents. Keywords : Food , Food additives, colour, flavour , texture, preservatives.
    [Show full text]
  • Effects of Salts on Preservation and Metabolic Activities of Fish and Meat Microflora
    See discussions, stats, and author profiles for this publication at: https://www.researchgate.net/publication/322520649 EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA Article · January 2018 CITATIONS READS 0 63 3 authors: Oranusi Solomon Abah Kingsley Covenant University Ota Ogun State, Nigeria Covenant University Ota Ogun State, Nigeria 99 PUBLICATIONS 755 CITATIONS 4 PUBLICATIONS 1 CITATION SEE PROFILE SEE PROFILE Selina Anosike Covenant University Ota Ogun State, Nigeria 9 PUBLICATIONS 4 CITATIONS SEE PROFILE Some of the authors of this publication are also working on these related projects: Biogas and biofertilizer production from local biomasses View project Food safety; Public and environmental health View project All content following this page was uploaded by Oranusi Solomon on 16 January 2018. The user has requested enhancement of the downloaded file. EFFECTS OF SALTS ON PRESERVATION AND METABOLIC ACTIVITIES OF FISH AND MEAT MICROFLORA ORANUSI, 5.*, ABAH, K. A. AND ANOSIKE S.O. Department of Biological Sciences, Covenant University, Ota, Nigeria *Corresponding Author; Email: [email protected]; +2348065299155 Abstract Foods usually carry a mixed population ofmicroorganisms derived from both the natural microfloro of the food plant or animo/ and those introduced during handling, processing, and storage. Salt is a widely used additive and preservative, which, influences microorganisms in different concentrations. This study aims to determine the effect of salts on food preservation and metabolic activities of food microfloro. Two food samples (row fish and raw lean meat) were investigated. Sodium chloride (NaCI), Potassium chloride {KCI} and Calcium chloride {CoCI,) were grouped into varying concentrations of2, 2.5 and 4.5% respectively.
    [Show full text]
  • Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin
    ACTA SCIENTIFIC MICROBIOLOGY (ISSN: 2581-3226) Volume 3 Issue 11 November 2020 Review Article Concept of Hurdle Technology for Food Safety of Food Products of Animal Origin Anita Chappalwar1, Vikas Pathak2, Meena Goswami3*, Raghvendra Received: July 10, 2020 Mishra1 and Prashant Singh1 Published: October 30, 2020 1PhD Scholar Department of Livestock Products Technology, College of Veterinary © All rights are reserved by Meena Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India Goswami., et al. 2Professor and Head, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India 3Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India *Corresponding Author: Meena Goswami, Assistant Professor, Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, DUVASU, Mathura, Uttar Pradesh, India. Abstract Foods obtained by animals like milk and meat products are highly perishable and very prone to different physic-chemical and microbial spoilage. These are nutritionally dense food with higher amount of moisture and other nutrients, hence provide conducive environment for growth of microorganisms. Hurdle technology deliberately combines existing and new preservation techniques to establish a series of preservative factors that can achieve multi-target, mild but reliable preservation effects against microbial spoilage of food.
    [Show full text]
  • Food Spoilage: Microorganisms and Their Prevention
    Available online a t www.pelagiaresearchlibrary.com Pelagia Research Library Asian Journal of Plant Science and Research, 2015, 5(4):47-56 ISSN : 2249-7412 CODEN (USA): AJPSKY Food Spoilage: Microorganisms and their prevention Seema Rawat Department of Botany and Microbiology, H. N. B. Garhwal (Central) University, Srinagar, Uttarakhand, India _____________________________________________________________________________________________ ABSTRACT Food spoilage can be defined as “any sensory change (tactile, visual, olfactory or flavour)” which the consumer considers to be unacceptable. Spoilage may occur at any stage along food chain. Spoilage may arise from insect damage, physical damage, indigenous enzyme activity in the animal or plant tissue or by microbial infections. Most natural foods have a limited life. Perishable foods such as fish, meat and bread have a short life span. Other food can be kept for a considerably longer time but decomposes eventually. Enzymes can bring about destruction of polymers in some foods while chemical reactions such as oxidation and rancidity decompose others but the main single cause of food spoilage is invasion by microorganisms such as moulds, yeast and bacteria. In case of mould spoilage a furry growth covers the food and it becomes soft and often smells bad. Bacterial contamination is more dangerous because very often food does not look bad even though severely infected, it may appear quite normal. The presence of highly dangerous toxins and bacterial spores is often not detected until after an outbreak of food poisoning, laboratory examination uncovers the infecting agent. Key words: Food spoilage, Enzymes, Bacterial contamination, Food poisoning, Perishable foods. _____________________________________________________________________________________________ INTRODUCTION Food spoilage is a metabolic process that causes foods to be undesirable or unacceptable for human consumption due to changes in sensory characteristics.
    [Show full text]
  • Oligomeric Characterization of a Putative Biomarker of Oxidative Stress in the Blood Storage Scenario
    Università degli Studi della Tuscia di Viterbo Dipartimento di Scienze Ecologiche e Biologiche Dottorato di ricerca in Genetica e Biologia Cellulare – XXIV° CICLO Peroxiredoxin-2: Oligomeric characterization of a putative biomarker of oxidative stress in the blood storage scenario BIO 11 Coordinator Prof. Giorgio Prantera PhD student Barbara Blasi Tutor Prof. Lello Zolla -"Ora ajutami ad uscirne, - disse alla fine Zi' Dima. Ma quanto larga di pancia, tanto quella giara era stretta di collo. Zi' Dima, nella rabbia, non ci aveva fatto caso. Ora, prova e riprova, non trovava più il modo di uscirne. E il contadino, invece di dargli ajuto, eccolo là, si torceva dalle risa. Imprigionato, imprigionato lì, nella giara da lui stesso sanata e che ora - non c'era via di mezzo - per farlo uscire, doveva essere rotta daccapo e per sempre. "La giara". Luigi Pirandello, 1916. Index Chapter 1. Introduction 1.1 Blood 2 1.2 Erythrocytes 3 1.2.1 Erythrocytes membrane 3 1.2.2 Haemoglobin 6 1.2.3 Erythrocytes metabolism 7 1.3 Erythrocytes storage 9 1.3.1 Historic evolution 9 1.3.2 Blood fractionation 10 1.4 Erythrocytes storage lesions 11 1.4.1 Metabolic storage lesions 11 1.4.2 Enzymatic storage lesions 13 1.4.3 Physical storage lesions 13 1.4.4 Oxidative storage lesions 14 1.5 Antioxydative enzymatic defence 17 1.6 Peroxiredoxins 19 1.6.1 Mechanisms of regulation of Peroxiredoxins 19 1.6.2 Oligomerization of Peroxiredoxins 22 1.7 Aim of the thesis 24 Chapter 2. Materials and methods 2.1 Sampling 27 2.2 Deoxygenating treatment 27 2.3 RBC membrane preparation and trapping of PrxII in its native state 27 2.4 Gel electrophoresis 28 2.4.1 1D-SDS PAGE 28 2.4.2 Clear Native PAGE of cytosolic proteins 29 2.4.3 Blue Native PAGE of membrane proteins 29 2.4.4 2D CN/BN –SDS PAGE 29 2.5 Immunoblotting 30 2.6 RBC membrane lipoperoxidation 30 2.7 In gel PrxII activity assay 30 2.8 In gel digestion 31 2.9 Protein identification by tandem mass spectrometry 31 2.10 Statistical analysis 32 Chapter 3.
    [Show full text]
  • Introduction to Food and Food Processing
    2010 INTRODUCTION TO ANDFOOD FOOD PROCESSING – I TRAINING MANUAL FOR FOOD SAFETY REGULATORS Vol THE TRAINING MANUAL FOR FOOD SAFETY REGULATORS WHO ARE INVOLVED IN IMPLEMENTING FOOD SAFETY AND STANDARDS ACT 2006 ACROSS THE COUNTRY FOODS SAFETY & STANDARDS AUTHORITY OF INDIA (MINISTRY OF HEALTH & FAMILY WELFARE) FDA BHAVAN, KOTLA ROAD, NEW DELHI – 110 002 Website: www.fssai.gov.in INDEX TRAINING MANUAL FOR FOOD SAFETY OFFICERS Sr Subject Topics Page No No 1 INTRODUCTION TO INTRODUCTION TO FOOD FOOD – ITS Carbohydrates, Protein, fat, Fibre, Vitamins, Minerals, ME etc. NUTRITIONAL, Effect of food processing on food nutrition. Basics of Food safety TECHNOLOGICAL Food Contaminants (Microbial, Chemical, Physical) AND SAFETY ASPECTS Food Adulteration (Common adulterants, simple tests for detection of adulteration) Food Additives (Classification, functional role, safety issues) Food Packaging & labelling (Packaging types, understanding labelling rules & 2 to 100 Regulations, Nutritional labelling, labelling requirements for pre-packaged food as per CODEX) INTRODUCTION OF FOOD PROCESSING AND TECHNOLOGY F&VP, Milk, Meat, Oil, grain milling, tea-Coffee, Spices & condiments processing. Food processing techniques (Minimal processing Technologies, Photochemical processes, Pulsed electric field, Hurdle Technology) Food Preservation Techniques (Pickling, drying, smoking, curing, caning, bottling, Jellying, modified atmosphere, pasteurization etc.) 2 FOOD SAFETY – A Codex Alimentarius Commission (CODEX) GLOBAL Introduction Standards, codes
    [Show full text]
  • Food Preservation Methods Department of Food Science Foods Are Freshest and at Optimum Quality at the Time of Their Harvest Or Slaughter
    PURDUE EXTENSION FS-15-W Food Entrepreneurship Series Food Preservation Methods Department of Food Science Foods are freshest and at optimum quality at the time of their harvest or slaughter. To maintain this ous ways to extend the period of time during which quality in foods that will be consumed later, the the food can be shipped, displayed in the store, foods can be preserved by cold, heat, chemical purchased by the consumer, and finally consumed. Katherine Clayton preservatives, or combinations of these methods. The physical and chemical composition of the food science Extension Cold usually means refrigeration or freezing. food helps determine the type of process required outreach specialist Heating involves many processing methods, for preservation. Other factors that influence a such as pasteurization, commercial sterilization, choice of preservation method are the desired end Deidre Bush product, type of packaging, cost, and distribution former Extension assistant and drying. Adding preservative ingredients and processing by means of fermentation are also methods. Kevin Keener ways to preserve foods. food process engineer, The Role of Water Activity and Extension specialist, and A food entrepreneur needs a basic understand- Acidity in Preservation professor of food science ing of the various preservation techniques before starting a business. The two most important chemical composition factors that affect how a food is preserved are Food processing converts harvested or raw water content and acidity. Water content includes foods into forms that are more easily stored and moisture level, but an even more important Department of Food Science consumed, and sometimes into a form that may measurement is water activity.
    [Show full text]
  • Food Preservation
    Healthy Living 4-H Food Preservation North Dakota 4-H Project Sheet 4-H food preservation projects are Exhibit Ideas designed to help you do fun experiments, learn the fundamentals Make a portfolio or display on of preserving foods, prepare flavor- how to preserve foods safely or filled recipes and reflect on what the importance of head space, finger-tight seals and you’ve learned. You’ll have fun preventing oxidation. learning about safely preserving Make a portfolio or display food. about food labels for preserved foods or kitchen equipment needed to preserve foods. Understand why food is preserved. Make a portfolio or display Understand the science of safe food about your favorite food preservation. preservation recipes. Learn how to prepare, preserve and store foods safely. Canned food exhibits—jams, Develop math and science problem-solving skills by preparing recipes and jelly, pickles, fruits, tomato calculating the cost per jar. product Here’s what you can do all year! NDSU is an equal opportunity institution Pressure Water canning Making jam Pickling Freezing Drying canning Beginning activity: Beginning activity: Beginning activity: Beginning activity: Beginning activity: Beginning activity: Can crushed Make strawberry Make refrigerator Freeze berries. Dry fruit. Can green beans. tomatoes. freezer jam. pickles. Advanced activity: Advanced activity: Advanced activity: Advanced activity: Advanced activity: Advanced activity: Freeze corn-on-the Dry fruit leather. Can tomato veggie Can salsa. Make strawberry Can dill pickles. cob . Additional activities: soup. Additional activities: jam with regular Additional activities: Additional activities: Dry fruits. Additional activities: pectin. Can tomatoes. Make pickles. Freeze fruits and Learn about water Can vegetables.
    [Show full text]
  • Ep 2434019 A1
    (19) & (11) EP 2 434 019 A1 (12) EUROPEAN PATENT APPLICATION (43) Date of publication: (51) Int Cl.: 28.03.2012 Bulletin 2012/13 C12N 15/82 (2006.01) C07K 14/395 (2006.01) C12N 5/10 (2006.01) G01N 33/50 (2006.01) (2006.01) (2006.01) (21) Application number: 11160902.0 C07K 16/14 A01H 5/00 C07K 14/39 (2006.01) (22) Date of filing: 21.07.2004 (84) Designated Contracting States: • Kamlage, Beate AT BE BG CH CY CZ DE DK EE ES FI FR GB GR 12161, Berlin (DE) HU IE IT LI LU MC NL PL PT RO SE SI SK TR • Taman-Chardonnens, Agnes A. 1611, DS Bovenkarspel (NL) (30) Priority: 01.08.2003 EP 03016672 • Shirley, Amber 15.04.2004 PCT/US2004/011887 Durham, NC 27703 (US) • Wang, Xi-Qing (62) Document number(s) of the earlier application(s) in Chapel Hill, NC 27516 (US) accordance with Art. 76 EPC: • Sarria-Millan, Rodrigo 04741185.5 / 1 654 368 West Lafayette, IN 47906 (US) • McKersie, Bryan D (27) Previously filed application: Cary, NC 27519 (US) 21.07.2004 PCT/EP2004/008136 • Chen, Ruoying Duluth, GA 30096 (US) (71) Applicant: BASF Plant Science GmbH 67056 Ludwigshafen (DE) (74) Representative: Heistracher, Elisabeth BASF SE (72) Inventors: Global Intellectual Property • Plesch, Gunnar GVX - C 6 14482, Potsdam (DE) Carl-Bosch-Strasse 38 • Puzio, Piotr 67056 Ludwigshafen (DE) 9030, Mariakerke (Gent) (BE) • Blau, Astrid Remarks: 14532, Stahnsdorf (DE) This application was filed on 01-04-2011 as a • Looser, Ralf divisional application to the application mentioned 13158, Berlin (DE) under INID code 62.
    [Show full text]
  • Research and Education in Food Preservation by Elizabeth L
    Networking News www.dietetics.com/nepdpg Winter 2015 Research and Education in Food Preservation By Elizabeth L. Andress, PhD Home-based activities related to food processing and preservation have been the subject of high interest for several years now. Today’s consumer food world is full of interest in cooking, gardening and “community” around food, whether that community is virtual or in person. Issues of food security and safety, as well as household economy, have been driving a return to home food production. Artisan and entrepreneurship interests canning 100 to 200 quarts of food; many enough in recent years to establish a are also pushing activity to new heights. canned 200 to 500 quarts (4). In 1976, home canning section on their website (7). The community gardening movement one out of three households and return to small, local farm markets participating in a national survey The federal government has provided are other drivers to food preservation surveyed canned fruits and/or leadership since the early 1900s in advising activity. USDA offers community garden vegetables (5). The majority of U.S. consumers about preserving food at (1) planning and development guidance households canned 100 quarts of food continued on page 3 as well as Department-side efforts to or less; 10 percent canned 200 quarts or promote gardening and local foods, more. In 2000-2001 and again in 2005, such as The People’s Garden Initiative to the National Center for Home Food IN THIS ISSUE promote employee activity in establishing Processing and Preservation (NCHFP) 1 Research and Education in gardens (2) and a USDA-wide Know Your conducted national telephone surveys.
    [Show full text]