Investigating measurements of fine particle (PM2.5) emissions from the cooking of meals and mitigating exposure using a cooker hood

There is growing awareness that indoor exposure to particulate matter with diameter ≤ 2.5 μm (PM_2.5) is associated with an increased risk of adverse health effects. Cooking is a key indoor source of PM_2.5 and an activity conducted daily in most homes. Population scale models can predict occupant exposures to PM_2.5, but these predictions are sensitive to the emission rates used. Reported emission rates are highly variable and are typically for the cooking of single ingredients and not full meals. Accordingly, there is a need to assess PM_2.5 emissions from the cooking of complete meals. Mean PM_2.5 emission rates and source strengths were measured for four complete meals. Temporal PM_2.5 concentrations and particle size distributions were recorded using an optical particle counter (OPC), and gravimetric sampling was used to determine calibration factors. Mean emission rates and source strengths varied between 0.54—3.7 mg/min and 15—68 mg, respectively, with 95% confidence. Using a cooker hood (apparent capture efficiency > 90%) and frying in non‐stick pans were found to significantly reduce emissions. OPC calibration factors varied between 1.5 and 5.0 showing that a single value cannot be used for all meals and that gravimetric sampling is necessary when measuring PM_2.5 concentrations in kitchens.     

Ensuring the future of functional foods

Consumption of functional foods suggests a strategy to reduce the incidence of chronic health disorders. This message has resonated with consumers and driven market growth. Functional food research has significantly increased over the last decade but few studies have addressed the bioavailability of active ingredients for clinical efficacy. Baked goods such as bread, biscuits and cake are popular categories for innovation due to their widespread consumption. These new developments have often impacted on organoleptic properties of the finished products and thus consumer acceptance. Blending of bioactive ingredients may overcome this deficit. However, an understanding of the role of the microbiome in health has indicated that the efficacy of functional foods is unlikely to be uniform within the population. Further growth in the functional foods market, is likely to require greater evidence of the bioavailability of active ingredients, clinical effect and support for health claims by regulators especially in the EU.     

News: Environmental legislation deadlocked as congressional, presidential election nears

Government.     

Anthelmintic treatment improves the hemoglobin and serum ferritin concentrations of Tanzanian schoolchildren

To investigate the relationships between helminth infections and iron status among school-aged children, 1,115 Tanzanian children in grades 2 through 5 were randomly assigned to treatment or control groups. The children in the treatment group were screened for infection with Schistosoma haematobium and hookworm at baseline, 3 months, and 15 months; infected children were given albendazole against hookworm and praziquantel against schistosomiasis. The control group received a placebo and did not undergo parasitological screening until 15 months after the baseline. Hematological variables were compared between the treatment and control groups. The main results were, first, that the hemoglobin concentration significantly improved after treatment for hookworm (p < .001) by 9.3 g/L in children treated for hookworm only and by 8.8 g/L in children treated for hookworm and schistosomiasis. The ferritin concentration also improved in children treated for schistosomiasis (p = .001) or hookworm (p = .019). Second, a longitudinal analysis of the data from the children in the control group showed that hookworm and schistosomiasis loads were negatively associated with hemoglobin and ferritin concentrations. Moreover, ferritin concentrations increased as C-reactive protein levels increased. Overall, the results showed that anthelmintic treatment is a useful tool for reducing anemia in areas with high hookworm and schistosomiasis endemicity. The empirical relationship between ferritin and C-reactive protein indicated that simple procedures for adjusting cutoff points for the use of ferritin as an indicator of low iron stores were unlikely to be useful in this population.     

Effective use of nisin to control Bacillus and Clostridium spoilage of a pasteurized mashed potato product

Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat-treated foods to prevent the growth of such bacteria. A cocktail of Clostridium sporogenes and Clostridium tyrobutyricum spores was inoculated into cooked mashed potatoes, which were vacuum packed, pasteurized, and incubated at 8 and 25 degrees C. The shelf life of the mashed potatoes at 25 degrees C was extended by at least 58 days with the addition 6.25 microg of nisin per g. At 8 degrees C, in control samples not containing nisin, the natural contaminant Bacillus grew, but the inoculated Clostridium strains did not until the temperature was raised to 20 degrees C after 39 days. No bacterial growth occurred in nisin-containing samples. The shelf life of the mashed potatoes was extended by at least 30 days with 6.25 microg of nisin per g. In trials involving a cocktail of Bacillus cereus and Bacillus subtilis strains, 6.25 microg of nisin per g extended the shelf life of mashed potato samples that were not vacuum packed by at least 27 days at 8 degrees C. At 25 degrees C, 25 microg of nisin per g extended shelf life by a similar period. Shelf life extension was also observed at lower nisin levels. Microbiological analysis of the mashed potato ingredients showed that a high spore level was associated with the onion powder. It is emphasized that the preservative and the ingredients must be well mixed to ensure good nisin efficacy. Nisin remained at effective levels after pasteurization, and good retention was observed throughout the shelf life of the mashed potatoes.     

Inhibition of polyphenoloxidase from apple by Maillard reaction products prepared from glucose or fructose with l-cysteine under various conditions of pH and temperature

The effects of Maillard reaction products (MRPs), synthesized from equimolar glucose or fructose with l-cysteine (1 mol l⁻¹) aqueous model mixtures, by modulating pH and temperature of heating, according to a two-factor and five-level experimental design, were investigated on polyphenoloxidase (PPO) activity from apple. Final pH and absorbance measurements at 350 nm were also selected as indicators of the Maillard reaction development and checked. In general, inhibitory potency (IP) of the mixtures increased with the increase in temperature (80-120°C) and the decrease in pH (pH 2.0-12.0) of the reaction medium. A linear relationship between the IP and heating time (0-48 h) or Abs.350 nm (0-70 AU) was demonstrated for glucose/cysteine system heated from 80°C to 120°C. Polarographic and spectrophotometric data were used to calculate kinetic constants and activation energy (Ea) values of inhibitory MRPs formation versus PPO activity and of those compounds absorbing at 350 nm. Ea values for these reactions were close, being 191 and 124 kJ mol⁻¹, respectively. The experimental design allowed to conclude that linear effects of both factors as well as a quadratic effect of pH were significant, leading to optimum conditions for the production of glucose-derived MRPs inhibitors. In most cases, glucose produced MRPs with higher IP compared to counterpart fructose-cysteine MRPs.     

Comparison of calcium lactate with chlorine as a washing treatment for fresh‐cut lettuce and carrots: quality and nutritional parameters

The efficacies of calcium lactate and chlorine washing treatments of fresh‐cut lettuce and carrots were compared during storage at 4 °C over 10 days. The gas composition of packages, colour, enzyme activity, texture, sensory attributes, microflora and levels of ascorbic acid and carotenoids were evaluated at 1, 3, 7 and 10 days. Calcium lactate treatment was not significantly different to chlorine treatment (p < 0.05) in terms of maintaining colour, texture and acceptability of fresh‐cut lettuce and carrots during the entire storage period. The washing treatments did not affect levels of ascorbic acid of fresh‐cut lettuce or carrots. Carotenoid levels were higher in calcium lactate‐treated carrots than chlorine‐treated samples at the end of storage. Mesophilic, psychrotrophic and lactic acid bacteria counts were not significantly different between treatments for both vegetables. Copyright © 2005 Society of Chemical Industry     

Characterisation of lactic acid bacteria isolated from fermented milk "laban"

The technological properties of 96 lactic acid bacteria isolated from Lebanese traditional fermented milk "laban" were characterised. They were classified by phenotypic and biochemical analyses as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, thus indicating that laban is a fermented milk similar to yogurt. Most strains of L. bulgaricus (87.5%) exhibited a high acidification activity, whereas strains of streptococci showed low acidification ability. 33.3% of streptococci strains and 25% of lactobacilli strains displayed similar acidification performances as European strains. Results obtained for syneresis, texture and rheological parameters led us to consider that isolated strains were not low polymer-producing strains. Some of them displayed interesting characteristics such as low syneresis and high values for rheological parameters. The major flavour compounds found in pure cultures were acetaldehyde, acetone, 2-butanone, dimethyl disulfide, acetoin, 2,3-butanedione, 2,3-pentanedione, and acetic, hexanoic and butanoic acids. Acetaldehyde (7.4%) and organic acids (48.3%) were mainly produced by L. bulgaricus strains, whereas streptococci cultures contained high relative levels of 2,3-butanedione and acetoin, which represented around 82% of the total flavour compounds. Finally, strains isolated from laban samples exhibited different technological properties than those used in yogurt production, thus conferring specific characteristics to this product.     

Effects of deBDE and PCB-126 on hepatic concentrations of PBDEs and methoxy-PBDEs in Atlantic tomcod

The biotransformation of high bromosubstituted polybrominated diphenyl ethers (PBDEs) congeners contained in a commercial deca mixture (DeBDE) is of environmental concern because it might lead to the increase of toxic low brominated PBDEs in biota. A few studies have reported that freshwater fish dietary exposed to DeBDE or its main constituent, decabrominated PBDE congener (BDE-209), had their tissues enriched with PBDEs not initially present in fish or feed. In the present study, Atlantic tomcod (Microgadus tomcod) were intraperitoneally (IP) injected with DeBDE to assess hepatic concentration changes of PBDEs and methoxy polybrominated diphenyl ethers (MeO-PBDEs) in a marine fish species. Tomcod were also IP injected with polychlorinated biphenyl (PCB)-126 to evaluate the impact of cytochrome P4501A (CYP1A) induction on the biotransformation of injected PBDEs contained in DeBDE and PBDEs initially present in fish. Besides BDE-209, concentrations of BDE-203 and three other unidentified octabrominated PBDEs and the nonabrominated PBDEs (BDE-206, -207, and -208) were enriched in the liver of fish injected with DeBDE. All these PBDE congeners, essentially absent in control fish, were identified as impurities in DeBDE, and, thus, their presence could not be attributed exclusivelyto biotransformation. Despite a 4.3times increase of EROD activity in the liver of tomcod injected with both PCB-126 and DeBDE, compared to DeBDE alone, no further increases of PBDE hepatic concentrations were observed. However, depleted concentrations of BDE-17 (x 1.5) and 6-MeO-BDE-47 (x 1.4) were found in fish IP injected with DeBDE compared to control fish, likely due to activated hepatic metabolic enzymes other than CYP1A. Fish injected with PCB-126 showed an even more significant depletion of BDE-17 hepatic concentrations (x 3.5) than the one associated with the DeBDE treatment and a significantly lower proportion of fish with quantifiable concentrations of BDE-203. Thus, CYP1A inducers can promote the biotransformation of PBDEs in fish liver. This study shows that exposure of fish to DeBDE is expected to result in the enrichment of high brominated PBDEs in fish liver and that metabolic activities in fish can affect their PBDE bioaccumulation pattern and possibly the toxicity of PBDEs to fish.