Cadmium intake of moose hunters in Finland from consumption of moose meat, liver and kidney

Although the average cadmium intake in Finland is about 10 μg day^-1, some risk groups can be identified. This study assessed cadmium intake from the consumption of moose meat, liver and kidneys by moose hunters. Consumption data from a postal questionnaire were combined with a representative database on moose cadmium concentrations. Cadmium intakes were calculated as point estimates for all respondents (n = 711), for those consuming moose meat, liver and/or kidneys, and for the highest decile of those. Probabilistic modelling using the Monte Carlo technique was used to simulate the distribution of dietary cadmium exposure. Of the respondents, 69% consumed moose liver and only 23% moose kidneys. The consumption of moose liver or kidneys significantly increased cadmium intake, whereas moose meat (median consumption 17 kg year^-1 person^-1) contributed only slightly (0.16 μg day^-1 person^-1) to the daily total cadmium intake. In the simulation, 10% of the moose hunters had an intake of > 8.76 μg day^-1 (14.6% of PTWI for a 60-kg person) from moose. Point estimates provided only a partial understanding of the potential exposure. Simulated distributions of intake were more useful in characterizing exposure. The study revealed that heavy users of moose organs have a relatively narrow safety margin from the levels of cadmium probably causing adverse health effects.     

The efficacy of linalool, a major component of freshly-milled Ocimum canum Sims (Lamiaceae), for protection against postharvest damage by certain stored product Coleoptera

Linalool was present at 8.6 ± 0.9 mg/g in the dried leaves of Ocimum canum Sims, an annual mint used in Rwanda to protect against postharvest insect damage. Direct exposure of adults of Zabrotes subfasciatus (Bohem.) to milled, dried O. canum leaves resulted in 100% mortality of males and 50% mortality of females after 48 hr. Dose-response curves for linalool were completed with adult Z. subfasciatus, Acanthoscelides obtectus (Say), Rhyzopertha dominica (F.), and Sitophilus oryzae (L.) using a filter paper bioassay. The LC₅₀ values were: 428 μg/cm² for Z. subfasciatus; 405 μg/cm² for A. obtectus; 428 μg/cm² for R. dominica; 427 μg/cm² for S. oryzae. Knockdown was occasionally followed by recovery at doses less than the LC₅₀ for all species. There are significant differences in the LC₅₀ and LT₅₀ values for male and female Z. subfasciatus. At the lower dosages hyperactivity rarely preceded moribundity and mortality where these occurred, while at higher dosages hyperactivity occurred soon after initial exposure and preceded imminent death. A concentration increase from 250 to 750 μg/cm², representing a tripling of dosage, spanned th 10–100% response mortality for all species at 24 hr. Air-exposure of linalool-treated papers (500 μg/cm²) for up to 24 hr significantly decreased toxicity to both sexes of Z. subfasciatus. Quantitative analysis showed the only significant decrease in the amount of linalool to occur after 0.25 hr, and this did not fully correlate with the resulting decrease in efficacy against both sexes of Z. subfasciatus. The results are discussed in terms of the efficacy of using O. canum for the protection against loss due to insects in the traditional food storage systems of Rwanda.     

Control of Ephestia cautella (Walker) (Lepidoptera: Phycitidae) by synthetic sex pheromones in the laboratory and store

The reduction in mating of Ephestia cautella caused by permeation of the atmosphere with synthetic sex pheromone components was investigated in the laboratory and store. In the laboratory the three main components of the pheromone complex were tested either singly or in combination, and (Z, E)-9,12-tetradecadienyl acetate (ZETA) was found to be the most effective. Field trials were carried out in simulated cocoa stores with four different initial application rates of ZETA and two moth population densities. The concentration of airborne pheromone was measured, and the emergence of the F₁ generation was used to assess the degree of reproductive control. Decreased numbers of copulating pairs were observed in the stores treated with pheromone, and F₁ emergences were reduced by 91 to over 99% when population densities of moths of 0.1–0.3 moths/m² surface area were exposed to pheromone concentrations of 4–10 μg/m³. The results provide a basis for investigation of the effects of factors such as method of pheromone application and store conditions on the effectiveness of this control technique.     

Calpains from thaw rigor muscle

Pre-rigor beef M. Longissimus lumborum and diaphragma were frozen at −70 °C and thawed at different temperatures and the activities of extracted calpains and the toughness of heated meat compared with those in chilled muscle.

Fresh muscle contained about 14 μg of μ-calpain/g and was unaffected by freezing, but was reduced after thawing. Rapid thawing at 30 °C for 20 min reduced the μ-calpain to 14%. When cooked from the frozen state, extensive shortening occurred and tender meat was obtained.

By storing at −3 °C for 1 day, thaw-shortening was prevented, but tougher meat obtained. The μ-calpain decreased to 70% whilst the m-calpain was unaffected. Toughness decreased after further storage at −3 °C, as did the μ-calpain. The latter changes were similar to those during development of rigor mortis and ageing of non-shortened meat stored at 4 °C. Variation in calpain activity, rather than in sarcomere length, are likely to be the cause of toughness variation in thaw rigor muscle.     

Deoxynivalenol and other Fusarium toxins in wheat and rye flours on the Danish market

Information on the contamination of Danish cereals and cereal products with Fusarium toxins is limited and the last survey is from 1984/1985. In the present study, the occurrence of deoxynivalenol (DON), nivalenol (NIV), HT-2 toxin, T-2 toxin and zearalenone (ZON) was investigated in flour of common wheat, durum wheat and rye. The samples were collected from 1998 to 2001 from both mills and the retail market in Denmark. A total of 190 flour samples were analysed for DON and NIV and about 60 samples for HT-2, T-2 toxin and ZON. DON was most frequently detected with an incidence rate of 78% over all samples for all years. The contamination level varied considerably from year to year, and for wheat and rye the highest incidence and DON concentrations were found in samples from the 1998 harvest. There were regular and heavy rainfalls in Denmark during the flowering period of the crops that year, and DON was found in all samples, with mean concentrations in wheat and rye flour of 191 μg kg^-1 (n =14) and 99 μg kg^-1 (n =16), respectively. Comparison of data from each harvest year showed higher contents of DON in samples of wheat (range 20-527 μg kg^-1) than in rye (20-257 μg kg^-1). Contents of NIV, HT-2 toxin and ZON in samples of wheat and rye were generally low, and even in positive samples the contents were close to the detection limit of the methods. The T-2 toxin was detected in only a few of the wheat samples and in low amounts. However, the toxin was found in about 50% of the rye samples collected during 1998-2000, with a mean content of 49 μg kg^-1 (n =25). Durum wheat flour showed the highest DON contamination level, and all samples (n =33) collected during 2000 and 2001 contained DON with means and medians above 1100 μg kg^-1. Over 70% of the samples contained more than 500 μg kg^-1 DON, and the highest observed concentration was 2591 μg kg^-1. The concentration of T-2 toxin in durum wheat flour was also high with five of the 10 analysed samples containing more than 100 g kg^-1.     

Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

The potential of Raman spectroscopy for the determination of meat quality attributes has been investigated using data from a set of 52 cooked beef samples, which were rated by trained taste panels. The Raman spectra, shear force and cooking loss were measured and PLS used to correlate the attributes with the Raman data. Good correlations and standard errors of prediction were found when the Raman data were used to predict the panels' rating of acceptability of texture (R²=0.71, Residual Mean Standard Error of Prediction (RMSEP)% of the mean (μ)=15%), degree of tenderness (R²=0.65, RMSEP% of μ=18%), degree of juiciness (R²=0.62, RMSEP% of μ=16%), and overall acceptability (R²=0.67, RMSEP% of μ=11%). In contrast, the mechanically determined shear force was poorly correlated with tenderness (R²=0.15). Tentative interpretation of the plots of the regression coefficients suggests that the -helix to β-sheet ratio of the proteins and the hydrophobicity of the myofibrillar environment are important factors contributing to the shear force, tenderness, texture and overall acceptability of the beef. In summary, this work demonstrates that Raman spectroscopy can be used to predict consumer-perceived beef quality. In part, this overall success is due to the fact that the Raman method predicts texture and tenderness, which are the predominant factors in determining overall acceptability in the Western world. Nonetheless, it is clear that Raman spectroscopy has considerable potential as a method for non-destructive and rapid determination of beef quality parameters.     

Performance of phosphine in fumigation of bagged paddy rice in indoor and outdoor stores

Phosphine fumigation trials were carried out on bag-stacks of paddy rice to study the differences in gas loss rates and concentration–time (Ct) products achieved during the treatment of indoor and outdoor stacks. Stacks (89–132 t) were fumigated singly under 250 μm thick polyethylene sheeting, which was sealed with a double layer of sand-snakes to the concrete floor. Phosphine was applied as an aluminium phosphide formulation and the fumigations continued for 7 days. In the first experiment, stacks of paddy rice with moisture contents ranging from 12.2 to 13.7% were held in either indoor or in outdoor storage and subjected to fumigation at the rate of 2, 3 or 4 g of phosphine/tonne. The outdoor stacks held relatively low levels of phosphine with Ct products for the indoor stacks of 135, 171 and 294 g h/m³, respectively, whilst the corresponding values for the outdoor stacks were 70, 85 and 166 g h/m³ only. The average gas loss rate was 14.5% per day for the indoor stacks and 29.5% for the outdoor stacks. In the second experiment, old stacks of paddy rice inside a godown, one each with grains at 8.8 and 9.8% moisture content, were fumigated at 3 g phosphine/tonne. Release of phosphine was delayed and fumigant sorption was less and therefore higher Ct products of 204 and 216 g h/m³ were achieved. In the stacks built outdoors, the resident infestations of Rhyzopertha dominica, Cryptolestes sp. and Oryzaephilus surinamensis were completely controlled despite lower Ct products. On the other hand, in the stacks of old paddy, R. dominica survived the treatment. Subsequent testing showed that the population had a degree of resistance to phosphine.     

Clostridium perfringens and its toxins in minced meat from Kars, Turkey

The aim of this study was to determine the prevalence of Clostridium perfringens and its toxins in minced meat. A total of 96 minced meat samples were collected from local markets (16) and small butcher's shops (80) in Kars (Turkey). Samples were analysed for the presence of C. perfringens and its toxins using a commercially available ELISA kit. A total of 31 (32%) Clostridium spp. strains were isolated and 17 (55%) of these isolates were identified as C. perfringens. Four (25%) of the samples from local markets and 27 (34%) from small butcher's shops were contaminated with Clostridium spp. Furthermore, C. perfringens was isolated from two (12%) and 15 (19%) samples from local markets and small butcher's shops, respectively. Mean counts of Clostridium spp. were 2.2 ± 0.83 × 10² CFU g^-1 for local markets and 4.35 ± 8.53 × 10² CFU g^-1 for small butcher's shops; mean counts for C. porringers were 2.75 ± 0.21 × 10² and 6.82 ± 10.96 × 10² CFU g^-1 from markets and butcher's shops, respectively. The number of samples contaminated with both Clostridium spp. and C. perfringens was higher in small butcher's shops than in local markets. Moreover, higher numbers of Clostridium spp. and C. perfringens were isolated in samples from small butcher's shops than from local markets. A total of 13 (13%) samples were also positive for toxins produced by the organism, as detected by ELISA. Eleven samples from small butcher's shops and two samples from local markets were positive for the C. perfringens toxins tested. Moreover, two (12%), one (1%), four (4%) and two (2%) samples were contaminated with C. perfringens types A, B, C and D, respectively. In conclusion, some meat samples collected from local markets and small butcher's shops contained C. perfringens and its toxins and, therefore, present a potential risk of food poisoning.     

Determination of 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products by GPC clean-up and HPLC with LC/MS confirmation

A simple and rapid method is reported for the routine determination 1-phenylazo-2-naphthol (Sudan I) in chilli powder and in chilli-containing food products. The method involved Soxtec extraction from the products followed by high-pressure gel permeation chromatographic clean-up collecting the appropriate fraction. Analysis of this fraction was by HPLC with UV/VIS detection. The limit of detection was 7 μg kg^-1 and the limit of quantification was 13 μg kg^-1. The identity of Sudan I in food products was established by electrospray LC/MS with MS/MS confirmation. From a small survey of 30 retail samples, 11 samples of crushed chilli, Italian pasta, chilli-snack and vegetable sauce contained levels of Sudan I ranging from 24 to 5591 μg kg^-1.     

Influence of the oxidative quality of dietary oil on broiler meat storage stability

Broilers were fed a high fat diet containing 11% oil (9% rapeseed oil, 2% soya bean oil) and the oil was given either as fresh (peroxide value of 1 meqv. O₂kg⁻¹ oil) or as highly oxidised (peroxide value of 156 meqv. O₂kg⁻¹ oil). Diets were supplemented with 46 mg all-rac--tocopheryl acetate kg⁻¹ diet, resulting in a tocopherol content of 80.8 mg -tocopherol and 58.6 mg γ-tocopherol per kg diet in the fresh oil diet and of 44.0 mg -tocopherol and 18.3 mg γ-tocopherol per kg diet in the oxidised oil diet, respectively, reflecting the degradation of the natural occurring tocopherols in the oxidised diet. Only minor differences were seen with respect to fatty acid composition in muscles from birds fed the two diets. The oxidation of the dietary oil lowered lipid stability significantly (p < 0.01) in both raw and precooked meats during chill storage, whereas only minor effects on the stability of frozen meat were seen. Tocopherol levels were significantly lower (p < 0.01) in muscles from birds fed the oxidised oil diet, explaining the decreased lipid stability of meat from these birds. Thigh meat was more susceptible to lipid oxidation during storage than breast meat, regardless of dietary treatment, although thigh meat had markedly higher tocopherol levels than breast meat. The molar ratio of PUFA > 18:2 (polyunsaturated fatty acids with three or more double bonds) to -tocopherol was significantly (p < 0.01) higher in thigh meat compared with breast meat, explaining the lower stability of the former during storage.     

Diverse lamb genotypes-2. Meat pH, colour and tenderness

The effect of genotype on meat ultimate pH, colour and tenderness was studied in 3 experiments involving 436 lambs. The lambs were sired by a selection of Texel (T), Poll Dorset (PD), Border Leicester (BL) and Merino (M) rams, crossed with Border Leicester × Merino (BLM) and Merino (M) ewes giving 6 genotypes (T × BLM, PD × BLM, T × M, PD × M, BLM and M × M). In experiment 1, pH data were obtained for 4 muscles (M. Semimembranosus (SM), M. Biceps femoris M. Semitendinosus and M. Longissimius thoracis et lumborum (LL)) from 198 carcasses representing two sexes (104 cryptorchid males, 94 ewes). There were significant differences for pH between genotypes in both sex groups. BL × M and M × M lambs tended to have higher pH values than the other genotypes.

In experiment 2, meat pH, colour using a chromameter, and tenderness data were obtained for 186 lambs representing two sexes (101 cryptorchid males, 85 ewes). There were few significant differences between genotypes for the various meat quality traits amongst the ewes. The PD × BLM ewes had a significantly lower (p < 0.05) pH than the BL × M ewes for the LL and SM muscles.

The BL × M crypt orchids had a higher LL muscle pH (p < 0.05) than the PD × BLM cryptorchids with other genotypes being intermediate. There were no significant differences between the genotypes for muscle shear force values. Within experiment 2, LL samples were taken from an additional 52 cryptorchid carcasses these being from 3 specific Poll Dorset sires (experiment 3). One of these sires (sire 3) was suspected of carrying a gene for increased muscling. Sire had a significant effect (p < 0.05) on shear force values, cooking loss and L^* colour values, but not a^* or b^* colour values or pH. Sire 3 progeny had significantly (p < 0.001) tougher LL muscles than those from the other 2 sires. Sire 3 also had the lowest L^* values, but was intermediate for cooking loss. There was no significant sire effect on LL area at the same carcass weight, but boneless loins from the progeny of Sire 3 were significantly (p < 0.05) heavier.

In a fourth experiment, meat colour was measured at three sites (LL, diaphragm and M. Obliquus externus abdominis) on 86 cryptorchid carcasses 24 hr post-mortem. There was little association between L^*, a^* and b^* values measured at the different sites.     

Comparison of various assays used for detection of beta-lactam antibiotics in poultry meat

In this study, microbiological tests for the detection of beta-lactam antibiotics in meat and meat products were evaluated. The traditional FPT (four plate test, containing Bacillus subtilis and Kocuria rhizophila), BsDA (Bacillus stearothermophilus disc assay) and a newly developed microbiological test, Premi®Test (containing Bacillus stearothermophilus) were included in the study. The limit of detection (LOD) of the Premi®Test was compared with the LOD of the traditional methods. The detection limits of the tests were determined by using beta-lactam antibiotic standards dissolved in meat juice, as well as meat tissue obtained from laying hens after experimental administration of amoxicillin. Positive samples, based on inhibition of growth of the organism in the test, were confirmed by high performance liquid chromatography (HPLC). Growth inhibition in the traditional tests is visible as a clear zone on the plate, whereas for Premi®Test, this is based on the absence of a colour change of the test. The LODs of antibiotics tested were as follows: Penicillin G (PENG) 5 µg kg^-1, amoxicillin (AMOX) 10 µg kg^-1, ampicillin (AMP) 25 µg kg^-1, oxacillin (OXA) 30 µg kg^-1, and cloxacillin (CLOX) 30 µg kg^-1 on the plate with Bacillus stearothermophilus. Beta-lactam antibiotics can be detected also on one plate seeded with Kocuria rhizophila, although the LODs are higher: PENG 10 µg kg^-1, AMOX 25 µg kg^-1, AMP 30 µg kg^-1, OXA 50 µg kg^-1, and CLOX 50 µg kg^-1. Premi®Test was performed according to the Standard Operating Procedure intended for detection of beta-lactam antibiotics in poultry tissues with following LODs: PENG 4 µg kg^-1, AMOX 5 µg kg^-1, AMP 5 µg kg^-1, OXA 40 µg kg^-1, CLOX 50 µg kg^-1. All tests are able to detect beta-lactam antibiotics such as penicillin G, ampicillin, amoxicillin, oxacillin and cloxacillin below the maximum residue level (MRL). However, the detection limits of the Premi®Test for PENG, AMOX and AMP were below the limits of BsDA and the plate containing Kocuria rhizophila.     

Content of mercury and cadmium in fish (Thunnus alalunga) and cephalopods (Eledone moschata) from the south-eastern Mediterranean Sea

Mercury and cadmium concentrations were measured in the flesh and liver (or hepatopancreas) of albacore (Thunnus alalunga) and horned octopus (Eledone moschata) to establish whether the concentrations exceeded the maximum levels fixed by the European Commission. In both species, mercury and cadmium mean concentrations were higher in liver (albacore: mercury = 2.41 μg g^-1 wet wt, cadmium = 9.22 μg g^-1 wet wt; horned octopus: mercury = 0.76 μg g^-1 wet wt, cadmium = 6.72 μg g^-1 wet wt) than in flesh (albacore: mercury = 1.56 μg g^-1 wet wt, cadmium = 0.05 μg g^-1 wet wt; horned octopus: mercury = 0.36 μg g^-1 wet wt, cadmium = 0.33 μg g^-1). Mercury concentrations exceeding the prescribed legal limit of 1 μg g^-1 wet wt were found in almost all albacore samples (flesh: 71.4%; liver: 85.7%). For horned octopus, concentrations above 0.5 μg g^-1 wet wt were observed solely in hepatopancreas, while in flesh, the concentrations were below this limit in all the samples examined. Of the flesh samples of albacore, 42.8% exceeded the proposed tolerance for cadmium for human consumption, whilst for horned octopus, the established limit was not exceeded in any sample.     

Purification and characterization of a second aminopeptidase (pepC-like) from Lactobacillus delbrueckii subsp. bulgaricus B14

A second aminopeptidase was purified from cell-free extracts of Lactobacillus delbrueckii subsp. bulgaricus B14 by ammonium sulphate precipitation and two steps of anion-exchange chromatography. After SDS polyacrylamide-gel electrophoresis in the presence of β-mercaptoethanol, one protein band was detected at 54 kDa. The same molecular mass was estimated by gel filtration. SDS polyacrylamide-gel electrophoresis in the absence of β-mercaptoethanol resulted in a single band at 220 kDa, indicating that the enzyme forms complexes of four molecules under non-reducing conditions. Activity was markedly increased by reducing and metal-chelating agents. Thiol-group inhibitors, such as iodoacetic acid, inhibited the enzyme strongly. In contrast to Mg²⁺ and Ca²⁺, which had slightly activating effects, other divalent cations reduced enzyme activity at a concentration of 1 mM. The aminopeptidase showed highest activity at 50°C and pH 6·5–7 and hydrolyzed a wide range of di- and tripeptides. The most suitable substrates were Leu-Gly, Leu-Gly-Gly, Ala-Ala-Ala, and Met-Gly-Gly. For Leu-Gly and Leu-Gly-Gly, K_m-values of 1·81 mM and 2·17 mM and turnover numbers of 870 s⁻¹ were calculated, with a maximal rate of hydrolysis (V_max) of 4600 and 2780 μmol/min per mg of protein, respectively. The aminopeptidase did not cleave Lys-pNA, a substrate hydrolyzed by all type-‘N’ aminopeptidases from lactic acid bacteria with high velocities. It compared well, however, with pepC found in Lactococcus.     

Natural co-occurrence of deoxynivalenol and fumonisins B1 and B2 in Italian marketed foodstuffs

A survey was performed to obtain the frequency and levels of contamination by deoxynivalenol (DON) and fumonisins B₁ and B₂ (FB1, FB2) mycotoxins in Italian marketed foods. Of 202 samples investigated, including raw materials and processed cereal foods (bread, pasta, breakfast cereals, biscuits, baby and infant foods), 84% were contaminated with DON at levels from 0.007 to 0.930 μg g^-1 (median 0.065 μg g^-1); 26% contained FB1 ranging from 0.010 to 2.870 μg g^-1 (0.070 μg g^-1); 35% contained FB2 at 0.010-0.790 μg g^-1 (0.080 μg g^-1). The highest levels of DON and FB1 were detected in raw cereals and wholemeal flours. The highest levels of FB2 were detected in durum wheat pasta. A widespread DON contamination was found in baby and infant foods at levels varying from 0.007 to 0.166 μg g^-1.     

Inactivation of Enterobacter sakazakii by pulsed electric field in buffered peptone water and infant formula milk

The effect of high-intensity pulsed electric field (PEF) treatment on the survival of Enterobacter sakazakii suspended in buffered peptone water (BPW) and powdered infant formula milk (IFM) was evaluated. Reference medium and IFM samples were treated with PEF. Electric field intensity and treatment time were varied from 10 to 40 kV cm⁻¹ and from 60 to 3895 μs, respectively. Samples of buffered peptone water (3 g L⁻¹) and IFM were inoculated with E. sakazakii (CECT 858) (10⁹ cfu mL⁻¹) and then treated with PEF. The inactivation data were adjusted to the Weibull frequency distribution function and Bigelow model, and constants were calculated for both substrates. A maximum 2.7 log (cfu mL⁻¹) reduction was achieved in BPW after exposure of E. sakazakii to PEF for 360 μs (2.5 μs pulse width) at 40 kV cm⁻¹. In IFM, exposure of E. sakazakii to PEF, with the same conditions, led to a 1.2 log (cfu mL⁻¹) reduction. The greater the field strength and treatment time, the greater the inactivation achieved in both substrates. Even though further research will be necessary, according to the results, there are good prospects for the use of PEF in hospitals to achieve safe reconstituted infant formula before storage at refrigerated temperatures.     

Effect of pretreatment and temperature on air-drying of Dioscorea alata and Dioscorea rotundata slices

Effects of pretreatment and drying conditions on yam varieties, namely Dioscorea alata and Dioscorea rotundata, in a fabricated laboratory scale hot air drier at temperature range of 50–80 °C and constant air velocity of 1.5 m²/s were investigated. Mass transfer during air-drying of yam slices was described using Fick’s diffusion model. Drying took place entirely in the falling rate period. Temperature dependency of moisture on diffusivity was illustrated by the Arrhenius relationship. Over the range of temperature, moisture diffusivities varied from 9.92 × 10⁻⁸ to 1.02 × 10⁻⁷ and 0.829 × 10⁻⁶ to 1.298 × 10⁻⁵ m²/s for D. alata and D. rotundata, respectively. Activation energy for drying of D. alata and D. rotundata varied from 25.25 to 46.46 and 41.75 to 72.47 kJ/mol, respectively.     

Fracture energy during slicing of frozen meat by a vibrating knife

The force, and hence fracture energy, required to cut horse quadriceps muscle, using a knife which was vibrated in the direction of material feed, were measured over a range of temperatures (−1.5 to −32.5 °C), vibration frequencies (no vibration and 1 to 1000 Hz), accelerations (0.073 to 75 m s⁻²), thicknesses (0 to 40 μm off-cut), and direction to the muscle grain. High vibration accelerations (75 m s⁻²) resulted in reduction of the cutting force; the reduction was independent of the off-cut thicknesses and resulted from lowering the coefficient of friction between the vibrating blade and the frozen meat. Rows of ice formed by the blade showed that pressure melting of the ice around the cutting region occurred during cutting and suggested that a hydrodynamic lubricating layer of water reduced the friction of the vibrating blade.     

Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia

The concentrations of benzo[a]pyrene and 11 other polycyclic aromatic hydrocarbons (PAHs) were analysed from 322 commercial, cured meat products and 14 home-grilled meat samples as part of the Estonian food safety monitoring programme during 2001-2005. The maximum acceptable concentration of 5 µg kg^-1 for benzo[a]pyrene was exceeded in 3.4% of samples. The highest PAH concentrations were detected in home-grilled pork samples. Using of disposable grilling unit resulted in 1.6 times higher PAH concentrations compared to the traditional wood-burning grill. The average intake of benzo[a]pyrene and sum of 12 PAHs from meat products was estimated for children (age 1-16 years) on the basis of an individual food consumption questionnaire and, for the general population, based on national food consumption data. The highest total PAH concentrations detected were 16 µg kg^-1 in smoked meat and ham, 19 µg kg^-1 in smoked sausage and 6.5 µg kg^-1 in smoked chicken samples. Since smoking and grilling are prevalent meat-cooking methods in Estonia, the impact of meat products is assessed to be significant in overall PAH intake.     

Determination of brilliant blue FCF in the presence and absence of erythrosine and quinoline yellow food colours by cathodic stripping voltammetry

A study of the voltammetric behaviour of the food colours brilliant blue FCF (C.I. 42090), erythrosine (C.I. 45430) and quinoline yellow (C.I. 47005) in the pH range 2-10 have been carried out by cathodic stripping voltammetry. At pH 4.5 (acetate buffer) with an accumulation potential of 0V and accumulation time of 30s, the voltammograms presented well-defined reduction peaks at potential - 0.76V for brilliant blue FCF, - 0.85V for quinoline yellow and - 0.54V for erythrosine. Linear calibration graphs were obtained from 8 to 80 μg l^-1 brilliant blue, from 4 to 43 μg l^-1 quinoline yellow and from 10 to 70 μg l^-1 erythrosine. The method has been successfully applied to identify and quantify binary mixtures of these dyes and applied for determining brilliant blue FCF in commercial food products.