Determination of pyrethroids in chicken egg samples: development and validation of a confirmatory analytical method by gas chromatography/mass spectrometry

The aim of this study was to develop and validate an efficient analytical method based on gas chromatography/tandem mass spectrometry (GC/MS/MS) for detection and quantification of six pyrethroids residues (Phenothrin, Permethrin, Cyfluthrin, Cypermethrin, Deltamethrin and Fenvalerate) in chicken eggs. The method was based on a preliminary liquid–liquid extraction of albumen‐free yolk samples, followed by a clean‐up by solid‐phase extraction. GC/MS/MS analyses were carried out in the selected reaction monitoring mode. Validation parameters such as specificity, detection capability, decision limit, precision, recovery, stability and ruggedness were determined, resulting in compliance with Decision 2002/657/EC. No complicated apparatus are required; moreover, low volumes of organic solvents and a nonintensive manual labour are required. These low costs and simple procedure, based on rapid and safe operations, may represent a useful tool in the routine analysis of pyrethroids pesticides, in the place of the currently used conventional techniques.     

A review on egg pasteurization and disinfection: Traditional and novel processing technologies

Salmonella Enteritidis is a pathogen related to many foodborne outbreaks involving eggs and egg products. Regulations about whether eggs should be pasteurized are very different and inconsistent worldwide. In the United States, eggs are not required to be pasteurized. Hence, less than 3% of the eggs in the country are pasteurized. The standard pasteurization method (57°C, 57.5 min) uses a long thermal process that increases the cost of the product and affects its quality. Foodborne outbreaks can be reduced if eggs are properly pasteurized to inactivate Salmonella spp. However, the technology to pasteurize eggs needs to offer a faster and more reliable method that can be scaled up to industry settings at a low cost and without affecting product quality. Several novel technologies have been tested for eggshell disinfection and egg pasteurization. Some thermal technologies have been evaluated for the pasteurization of eggs. Microwave has limited penetration depth and is a technical challenge for egg pasteurization. However, radio frequency can penetrate eggshells effectively to inactivate Salmonella, considerably reduce processing time, and maintain the quality of the product. Nonthermal technologies such as ultraviolet, pulsed light, cold plasma, ozone, pressure carbon dioxide, electrolyzed water, and natural antimicrobials have been explored for surface cleaning of the intact egg as alternatives without affecting the internal quality. This review presents some of these novel technologies and the current challenges. It discusses the possible combination of factors to achieve the egg's internal pasteurization and the eggshell's disinfection without affecting the quality at a low cost for the consumer.     

In Vitro Starch Digestibility of Commercial Gluten‐Free Pasta: The Role of Ingredients and Origin

Gluten replacement in gluten‐free (GF) products presents major challenges for the food industry in terms of sensorial, technological and nutritional characteristics. The absence of gluten reportedly affects starch digestibility, thus increasing the postprandial glycaemic response. However, the role of ingredients and processing conditions has been addressed only seldom. We investigated the in vitro starch digestibility of 9 commercial GF products (5 Italian pasta and 4 Oriental noodles) differing in formulation and processing conditions. Content of rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) were assessed and combined with information on starch pasting properties and on the overall protein organization. Oriental noodles presented higher relative levels of RS and RDS than Western‐style pasta, that often had SDS levels compatible with low rates of starch digestion. As regard formulation, presence of multiple ingredients seems to likely increase the RDS level, as did the different protein organization in the various samples.     

Preliminary Characterization of Novel Extra-cellular Lipase from Penicillium crustosum Under Solid-State Fermentation and its Potential Application for Triglycerides Hydrolysis

Current studies about lipase production involve the use of agro-industrial residues and newly isolated microorganisms aimed at increasing economic attractiveness of the process. Based on these aspects, the main objective of this work is to perform the partial characterization of enzymatic extracts produced by a newly isolated Penicillium crustosum in solid-state fermentation. Lipase extract presented optimal temperature and pH of 37?°C and 9?C10, respectively. The concentrated enzymatic extract showed more stability at 25?°C and pH?7. The enzymes kept 100% of their enzymatic activity until 60?days of storage at 4 and ?10?°C. The stability under calcium salts indicated that the hydrolytic activity presented decay with the increase of calcium concentration. The specificity under several substrates indicated good enzyme activities in triglycerides from C4 to C18.     

Telephone booster sessions for optimizing smoking cessation for patients in rehabilitation centers.

Smokers with smoking-related diseases who are hospitalized in rehabilitation centers should be offered smoking cessation. This is the first study evaluating whether telephone booster sessions after intensive inpatient treatment are an effective strategy. The present study was conducted in 13 rehabilitation centers for somatic disorders as a prospective multicenter study with a randomized treatment-control group design. We compared abstinence rates after hospital discharge from treatment that included a group smoking cessation program with (treatment group) and without telephone booster sessions (control group). Data from 290 smokers were analyzed. After 6 and 12 months the treatment group achieved abstinence rates twice as high as those of the control group. Men profited more from telephone booster sessions than did women. Results indicated that telephone booster sessions were highly effective (even) after an inherently intensive group program during a hospital stay. Further research should focus on the special needs of women receiving telephone counseling.     

Contact lens profile: A tale of two countries

Introduction

This study investigated the modality, type and duration of contact lens wear as well as compliance and hygiene related issues (hand and case hygiene, use of tap water, dozing and overnight wear) in the UK and Germany. Questionnaires were collected anonymously from 417 UK and 767 German patients attending optometric practices for contact lens appointments. It is the seventh of a series of contact lens wearer profiles conducted since 2000.

Results

The proportion of rigid gas permeable lenses worn was significantly higher at 55.4% in Germany, compared to 16.1% in the UK. Overall, a significantly larger proportion of German participants used tap water to rinse their lenses and cases (P < 0.001). Also, German respondents changed their lens cases less frequently (p < 0.001). Fewer UK than German respondents stated they washed their hands before lens insertion (p = 0.009), removal (p = 0.01), before eating (p < 0.001). German participants were less likely to wash their hands before preparing food (p = 0.042) and after using the toilet (p = 0.002). The two sample groups differed significantly regarding the care regimens they used for their CLs (p < 0.001).

Conclusion

The differences between Germany and the UK highlighted in this study were caused by differences in legal regulations, plumbing and practitioners’ guidance. Although many of the questions relating to hygiene differed statistically between the two participating sample groups, the absolute differences in figures were not considered to be large.     

Untersuchungen zum Abbau von Maillard-Reaktionsprodukten durch amylolytische Enzyme

The enzymatic degradation of thermal treated α-glucans with amylolytic enzymes depends on the reaction environment (T, pH, moisture), the degree of polymerisation (DP) and the branch of the substrates as well as on the presence of amino compounds. The chemical changes of the α-glucans due to thermolysis at 180 °C are characterized by means of the amount of reducing substances and the amount of maltooligosaccharides (HPLC). In general the enzymatic degradability of the thermal treated α-glucans is decreased with increasing time of thermolysis, temperature and moisture content. The enzyme activity with the thermal treated α-glucans is diminished in the same way. The addition of amino compounds reduces the enzymatic degradability only at the beginning of the reaction. With increasing time of thermolysis the thermolysates without glycine addition are hardly degradated. As reason for these differences in the enzymatic degradation transglycosylation and non-enzymatic browning reactions (caramalisation/ Maillard-reaction) are assumed.     

Analyzing B-vitamins in Human Milk: Methodological Approaches

According to the World Health Organization (WHO), infants should be exclusively breastfed for the first six months of life. However, there is insufficient information about the concentration of nutrients in human milk. For some nutrients, including B-vitamins, maternal intake affects their concentration in human milk but the extent to which inadequate maternal diets affect milk B-vitamin content is poorly documented. Little is known about infant requirements for B-vitamins; recommendations are generally set as Adequate Intakes (AI) calculated on the basis of the mean volume of milk (0.78 L/day) consumed by infants exclusively fed with human milk from well-nourished mothers during the first six months, and the concentration of each vitamin in milk based on reported values. Methods used for analyzing B-vitamins, commonly microbiological, radioisotope dilution or more recently chromatographic, coupled with UV, fluorometric and MS detection, have rarely been validated for the complex human milk matrix. Thus the validity, accuracy, and sensitivity of analytical methods is important for understanding infant requirements for these nutrients, the maternal intakes needed to support adequate concentrations in breast milk. This review summarizes current knowledge on methods used for analyzing the B-vitamins thiamin, riboflavin, niacin, vitamin B-6 and pantothenic acid, vitamin B-12, folate, biotin, and choline in human milk, their chemical and physical properties, the different forms and changes in concentration during lactation, and the effects of deficiency on the infant.     

Robustness of Lactobacillus plantarum starters during daily propagation of wheat flour sourdough type I

This study aimed at investigating the robustness of selected sourdough strains of Lactobacillus plantarum. Seven strains were singly used as sourdough type I starters under daily back-slopping propagation (ten days) using wheat flour. Cell numbers of presumptive lactic acid bacteria varied slightly (median values of 9.13–9.46 log cfu g⁻¹) between and within started sourdoughs, as well as the acidifying activity (median values of 1.24–1.33). After three days also the control sourdough (unstarted) had the same values. As shown by RAPD-PCR analysis, five (DB200, 3DM, G10C3, 12H1 and LP20) out of seven strains maintained elevated cell numbers (ca. 9 log cfu g⁻¹) throughout ten days. The other two strains progressively decreased to less than 5 log cfu g⁻¹. As identified by partial sequencing of 16S rRNA and recA genes, L. plantarum (11 isolates), pediococci (7), Lactobacillus casei (3) and Lactobacillus rossiae (2) dominated the flour microbiota. Monitoring of lactic acid bacteria during sourdough propagation was carried out by culture dependent approach and using PCR-DGGE (Denaturing Gradient Gel Electrophoresis). Except for the sourdough started with L. plantarum LP20, in all other sourdoughs at least one autochthonous strain of L. plantarum emerged. All emerging strains of L. plantarum showed different RAPD-PCR profiles. L. rossiae and Pediococcus pentosaceus were only found in the control and sourdough started with strain 12H1. The characterization of the catabolic profiles of sourdoughs (Biolog System) showed that sourdoughs containing persistent starters behaved similarly and their profiles were clearly differentiated from the others. One persistent strain (DB200) of L. plantarum and Lactobacillus sanfranciscensis LS44, previously shown to be persistent ( Siragusa et al., 2009), were used as the mixed starter to produce a wheat flour sourdough. Both strains cohabited and dominated during ten days of propagation.