A SURVEY ON INSTITUTIONAL USERS OF SHELL EGGS AND EGG PRODUCTS IN FLANDERS

A survey assessed the handling of shell eggs and processed eggs from purchase until serving to potentially vulnerable people in care homes, acute hospitals, handicapped institutions, and crèches (i.e. nurseries). In 94% of the institutions shell eggs are consumed at a weekly average of 1.1 ± 0.3 eggs for each person. In 52% of the institutions egg products are used. The shell eggs are held on average at 6.4C for 1–2 weeks. The questionnaire listed a series of egg dishes, which were classified afterwards in three risk categories. Of the high-risk dishes, shell eggs are particularly used for addition to mashed potatoes, for preparing soft-boiled eggs and eggs sunny-side-up and for inclusion in hot sauces. Of the medium-risk dishes, shell eggs are used for preparing scrambled eggs and omelets. When egg products are bought next to shell eggs, relatively less high-risk dishes and more low-risk dishes on the total dishes were made from shell eggs. Thus, egg products are purchased on a rational base. The distribution of storage temperature, storage time and preparation frequency of high-risk meals were combined using a Monte Carlo resampling technique, which indicated that the majority of the samples (98.5%) fell into a low-hazard category.     

A SURVEY OF MICROBIOLOGICAL ASPECTS OF CIDER MAKING

Among the lactic microflora of ciders it was found that the species Leuconostoc oenos was predominant at the end of the alcoholic fermentation as well as at the end of the malo-lactic conversion. Among yeasts, the genera Saccharomyces was predominant at the end of fermentation. However, in the case of one juice characterised by a low initial level of bacteria, a high amount of phenolic compounds and a small quantity of total nitrogen, the whole lactic flora was no longer detected after a fortnight.     

PERFORMANCE AND MICROBIOLOGICAL GROWTH IN GROUND MEAT ASSOCIATED WITH THE USE OF THAWING TRAYS

The study goal was to determine whether trays marketed to hasten thawing of food would perform safely. Three brands of trays (Miracle Thaw, Super Defrost, and Defrost Master 2000) and aluminum skillets were purchased for experiments. Four frozen burgers with thermocouples inserted were placed onto a thawing device to thaw to 2.78C internal temperature. Experiments were replicated. Time and temperature (ambient, surface, internal) were recorded. Prethawing and thawed samples were analyzed for aerobic plate counts. Regression models were developed to identify sources of variation in time to thaw burgers, total bacterial count, and change in count pre/post thawing. All trays and aluminum skillets thawed burgers equally well (P>.05). Meat thawed within two hours (mean 83.6 min, maximum 119 min). Aerobic plate counts did not indicate spoilage of meat (mean 2372 cfu/g, maximum 17600 cfu/g). Emphasis on teaching home food preparers to refrigerate thawed foods within a two‐hour period is an educational priority.     

IRISH AND EUROPEAN CONSUMER VIEWS ON FOOD SAFETY

Results from two consumer surveys are presented. In the first, a EU FAIR (European Union Food, Agriculture and Industrial Research Programme), supported project, three-thousand consumers (500 in each of six countries, Germany, Italy, Britain, Spain, Sweden and Ireland) were surveyed in March 1997 on their attitudes to the quality and safety of three meats, beef, pork and chicken. This paper deals with the safety aspects of the survey. Many consumers in all six countries said they were eating less beef and more chicken. Overall, the Spanish and Irish appeared to be the most concerned about the safety of meat, the British were somewhat less concerned. While many were confident that the food in shops is safe, there was a sizeable minority who believed the contrary. When looking for information on the safety of meat, butchers, whether independent or in supermarkets, are the group most trusted by consumers. In terms of consumer concerns, about 60 percent of beef consumers were very concerned about hormones, BSE (Bovine Spongiform encephalopathy), antibiotics and bacteria. Pork consumers had similar levels of concern as beef consumers about bacteria, antibiotics and hormones. For chicken there was a higher level of concern about bacteria (Salmonella) (68% were very concerned) and similar levels of concern to pork and beef for the other issues. Generally, fat was the issue of least concern for all three meats. Freshness was considered to be relatively the most helpful of 7 factors used for assessing safety of meat. The country of origin and what the animal was fed were also considered to be relatively helpful. Factors considered to be relatively less helpful were price and the name of the producer. In the second study, over 1200 pre-leaving certificate Irish school children participated in autumn 1996 in a national survey assessing young people's attitudes to meat. Half of the respondents agreed with the view that eating beef means increasing the risk of getting CJD (Creutzfeldt-Jakob Disease). Those who agreed were more likely to be less frequent eaters of beef and to have reduced their meat consumption in the post-BSE period. It was found also that females were more likely to eat less meat than males and to have reduced beef consumption. The implications of some of the findings of these two surveys are discussed.     

CONSUMER ATTITUDES AND PERCEPTIONS TOWARDS MICROBIAL FOOD SAFETY IN THE DOMESTIC KITCHEN

The domestic kitchen is an important point of origin for foodborne disease and food safety communication strategies are required to improve food-handling behaviors in the home. A key to the design of effective strategies is an understanding of factors that influence food safety behaviors. Attitudes may influence food safety behaviors and therefore, attitude determination towards food safety in the domestic kitchen is important for development of targeted food safety communication strategies.
A questionnaire was administered to consumers (n = 100) representing a cross-section of the population of Cardiff, South Wales. Results showed that attitudes towards implementation of key food safety behaviors including cross contamination, cooking and storage were positive, however, attitudes towards other practices, for example cooling, were negative. Significant correlations (P < 0.05) between specific attitudinal responses and respondent demographics were identified, indicating that targeted strategies may be required for different groups of consumers. Results of this study will be discussed within the context of previous consumer food safety research, optimistic-bias and development of communication strategies designed to raise awareness of food safety issues and bring about behavioral improvement.     

AN ASSESSMENT OF CHEMICAL SANITIZERS ON THE MICROBIOLOGICAL PROFILE OF AIR IN A MILK PROCESSING PLANT

The efficiency of chemical sanitizing agents to control the microbiota of milk processing areas at a dairy plant was evaluated. Diluted solutions of chlorhexidine digluconate at 1,000 and 2,000 mg.L^?1, pH = 5.2 and 5.3, respectively; peracetic acid, at 45 and 75 mg.L^?1, pH = 4.2 and 3.8; and a quaternary ammonium compound, pH = 9.2 and 9.3, respectively, were pulverized, at ambient temperature (20–25C) in the milk processing areas using spray equipment which produced a consistent fogging. For each 30 m² of processing area, 0.5 L of sanitizer solutions were applied at 9 Kgf.cm^?2 in 10 min. The sanitizer's efficiency was evaluated against mesophilic aerobic bacteria and yeast and molds. The microbial counts (APC) in the processing areas were detected by impaction technique, as proposed by APHA. Analysis were done before sanitizer application (T₀) and after 0.5, 12 and 24 h (T₁, T₂ and T₃), respectively. Activity of 2000 mg.L^?1 of chlorhexidine and 700 mg.L^?1 of quaternary ammonium against yeast and molds was observed. The T₀ number of microorganisms (1.5 and 1.3 log cfu.m^?3) decreased in 0.45 and 0.5 log cycle, respectively. Solutions containing 45 mg.L^?1 of peracetic acid were effective to control mesophilic aerobic microorganisms. The T₀ number of microorganisms (2.1 log cfu.m^?3) decreased in 0.55 log cycle. Residual effects against yeasts and molds were observed for 1000 mg.L^?1 of chlorhexidine digluconate and 75 mg.L^?1 of peracetic acid. Chemical sanitizer applications to control the microbiological quality of the air in milk processing areas is a barrier technology that helps in the production of foods with good microbiological, sensory and organoleptic characteristics.     

EFFECT OF THE USE OF DIFFERENT LACTIC STARTERS ON THE MICROBIOLOGICAL AND PHYSICOCHEMICAL CHARACTERISTICS OF NATURALLY BLACK TABLE OLIVES OF GEMLIK CULTIVAR

The effect of different lactic acid bacteria cultures on the physicochemical and microbiological characteristics of brined black olives of Gemlik cultivar at low fermentation temperature was studied. Fermentation was carried out according to the traditional Gemlik method with modifications like low salt concentration and lactic starter addition. The brines with 7% salt concentration were inoculated with lactic acid bacteria ( Lactobacillus brevis, Leuconostoc cremoris and L. paramesenteroides ), which were previously isolated from olive fruits at low temperatures and a commercial strain of Lb. plantarum. Fermentation procedures were carried out at controlled temperatures (between 10–12C). Lactic acid bacteria survival was accompanied by yeast development, no Pseudomonas and Enterobacter species were detected in all treatments during fermentation. The highest total titratable acidity, lowest pH and least yeast growth were determined at the brines and fermentation products, which were inoculated with L. cremoris.

PRACTICAL APPLICATIONS

The use of suitable starter cultures is necessary to improve the microbiological control of the naturally black table olive process, help to standardize the fermentation, increase the lactic acid yield and accordingly provide the production of olives with high quality. The requirements mentioned for starter cultures include a rapid and predominant growth, homofermentative metabolism, tolerance to salt, acid and polyphenols, and few growth factor requirements. Especially at the regions where olives were picked later when environmental temperatures are lower, the use of a starter culture that has the ability to grow at low temperatures may be necessary. Use of such starter cultures may help to increase acidification, to control some types of spoilage and to shorten the fermentation process.     

CONSUMER ASSESSMENT OF THE SAFETY OF RESTAURANTS: THE ROLE OF INSPECTION NOTICES AND OTHER INFORMATION CUES

This paper explores the ways in which consumers assess the safety of food in restaurants and other eating‐out establishments, and the resulting impact on restaurant choice. The analysis builds on the existing literature on restaurant choice more generally and a growing body of studies on the impact of official inspection information on the perceived safety of restaurants. Based on a two‐stage consumer study in the City of Hamilton in Ontario, Canada, involving focus groups and a postal survey, the research highlights how consumers base their assessment of food safety in restaurants using a range of visible indicators of the experience and/or credence characteristics associated with foodborne illness. These include their observed judgments of restaurant hygiene, the overall quality of the restaurant, external information, including official inspection certificates, and the level of patronage. The use of these broad groups of indicators varies across consumer subgroups according to gender, age, level of education and recollections of past incidences when a restaurant was closed and/or convicted for food safety reasons.     

CONSUMER FOOD SAFETY CONCERNS AND INTEREST IN PESTICIDE-RELATED INFORMATION

Consumer food safety concerns and interest in pesticide related information was measured by personal interviews with 479 consumers in 14 counties in California. Although concern about pesticide safety was noted by almost half of the respondents, nutritional considerations had the greatest impact on food selection criteria. Of those who volunteered pesticide safety concerns, 15% indicated they sought organic produce and 13% said they avoided or reduced produce purchases. In addition to information about the human health effects of pesticide use, consumers expressed high interest in the environmental effects of pesticide use. Consumers currently use television and newspapers as information sources and prefer these to other sources.     

苹果贮藏中腐败变质的微生物学分析

本文从腐烂变质的苹果中,分离出引起苹果病变的微生物,并加以分类、研究,以探讨苹果贮藏过程中腐败变质的微生物学原因,为研究防腐保鲜技术提供一定的理论基础。     

SPC在食品微生物监测方面的应用

介绍统计过程控制(SPC)在食品微生物监测方面的应用.阐述基线数据的采集与分析,并试列举了控制图在食品微生物监测结果方面的应用示例.结果表明在食品微生物监测中推广、实施SPC具有一定的经济效益和社会效益.     

A COMPARISON OF MICROBIOLOGICAL AND RADIOIMMUNOASSAY METHODS FOR THE DETERMINATION OF PANTOTHENIC ACID IN FOODS

Seventy-five foods were analyzed for the vitamin pantothenic acid using a microbiological assay and a new radioimmunoassay (RIA). The food sample extract used in both assays was the result of dialysis after enzyme hydrolysis. In the method used previously, the food-enzyme mixture had been filtered.
A very high correlation (r²=.94) between the results from the RIA and the microbiological assay was found. There was a statistically significant difference between the two assay results for all foods and for the subgroups meats, breads and cereals, and fruits and vegetables at p=.05. At p = .01 breads and cereals and fruits and vegetables did not have significantly different results between the two assay methods. For all foods and all subgroups, the microbiological assay produced a higher mean result than the RIA.
The RIA is an acceptable method for assaying pantothenic acid in breads and cereals and fruits and vegetables. Futher study is needed to determine how components of meat interact with one or both assay systems.     

OBSERVATIONS ON SOME TECHNIQUES FOR THE MICROBIOLOGICAL TESTING OF BUTTER

Details of the techniques used in a survey of butter quality are described and the storage of butter samples in deep freeze is examined. Comparisons of results from several laboratories are discussed and the different methods used in the isolation and identification of various organisms assessed. Techniques used for microbiological testing of butter are listed. ( Editor's summary )     

THE USE OF FORMALDEHYDE IN RESTEEPING

Small-scale malting trials showed that resteeping in a solution of formaldehyde was more uniformly effective than resteeping in water in reducing rootlet yield and the overall malting loss. The hot water extract, the fermentability of the wort, and the formol nitrogen were the same in worts from malts prepared by resteeping in water or formaldehyde solutions. However, cold water extract was reduced, as was the total soluble nitrogen, by the presence of formaldehyde. The anthocyanogen level in the wort was reduced by about 73% when formaldehyde was used in the resteep liquor. The residue of formaldehyde in the unboiled wort was about I p.p.m. It is considered that, in view of the improved resteeping performance and the expected increase in beer stability resulting from the reduction in anthocyanogens and wort nitrogen, the use of formaldehyde in resteeping is worth evaluating on a larger scale. In addition the use of formaldehyde in the resteep liquor prevented fouling by micro-organisms and resulted in a cleaner malt.     

免疫传感器在食品安全检测中的应用

免疫传感器具有较好的灵敏度和特异性，操作简便、响应速度快，在食品安全检测中应用前景广阔，本文简单介绍了免疫传感器的组成及其基本原理，综述了免疫传感器在食品安全检测中的应用进展，并对其在食品检测领域中的应用前景进行展望。     

甜菊及甜菊糖研究进展

甜菊糖甜度是蔗糖的200-350倍，是一种可替代蔗糖非常理想的甜味剂。本文扼要介绍了甜菊糖的生理功能和在食品工业上的应用，并简要介绍了甜菊糖加工成果糖和低聚果糖的基本工艺。菊糖作为一种绿色、安全的天然食品配料，其应用前景不可估量。     

构造脂质的开发概况

概述了构造脂质－甘油三酸酯（包括巧克力用油脂、易消化性油脂、低热量油脂以及高氧化稳定性油脂等）的消化吸收特性以及生理作用,还介绍了几种构造脂南的开发概况。