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PubMed1978

[Bacteriological features in evisceration of broilers (author's transl)].

The total aerobic bacterial count and the number of Enterobacteriaceae in the pericloacal skin of broilers did not show any fundamental changes resulting from the processes of evisceration studied, averaging 5.3 logN/gram and 4.0 logN/gram respectively. The interior organs such as the liver and heart were severely contaminated, particularly by the evisceration proper and manual removal of the intestines. There are fairly marked differences in levels of contamination between the portions of skin sampled, which differences are levelled out to some extent during the process of evisceration. Possible causes of the differences in levels of contamination are stated.

Animals↗
PubMed1978

Fruits and fruit products. Non-parametric methods for detection of adulteration of concentrated orange juice for manufacturing.

The composition of organic constituents (total sugars, reactive phenols, total amino acids, arginine, and gamma-aminobutyric acid) has been measured in a large (360 samples) selection of concentrated orange juice for manufacturing and orange pulp wash in the U.S. trade. The detection of adulteration with sugar, reducing sugars, and citric acid addition has been investigated by using non-parametric nearest neighbor classification techniques in the 4-space of log ratios of the compositions. The results show that such detection is possible with a type 1=type 2 error rate of 10% for 20% adulteration if at least 7 samples are taken. The assumptions of such samplings are discussed.

Amino Acids↗
PubMed1976

[The consumer in the face of change].

The study on consumer behaviour done by the nutrition department of INSERM shows that there are opposing attitudes towards Change. Among the factors unfavorable to change are: reluctance to changing old habits, nostalgia for the past, suspicion towards industrially prepared foods, fear of food pollution, love for the art of good cooking. Among the factors favoring change are: the higher standard of living, the desire to save time, the change in the way of thinking about foods, the evolution of cooking practices, as well as a need for variety and quality. Man looks for change more for his own pleasure than by necessity. They can be positive pleasure such as: -- Sensory values (taste, zest, variety). -- Coenesthesic values (feeling of well-being, euphory). -- Emotional values (means of communication a gift). -- Symbolic values (prestige, personnalization, creativity, distraction). However there are also negative pleasures. That is all factors which decrease the effort or the work load such as: -- Health values (harmlessness, safety, maintaining attention). Practical values related to convenience (time saving, ease of storage). The favorizing these positive or negative pleasures will lead to change. The consumer will accept things which give a maximum of pleasure for the least effort. He will also accept something which by its taste, prestige, convenience and safety contributes to a better life.

Adult↗
PubMed1978

Determination of streptomycin residues in eggs and stability of residues after cooking.

An assay procedure for streptomycin was developed, using a surfactant-pH 8 buffer extraction, heating at 85 degrees C to eliminate inhibition from lysozyme activity, and centrifuging to remove physical barriers to diffusion. Recoveries of streptomycin from supplemented eggs averaged 42% over the range of 0.33--2.05 microgram streptomycin/g egg. Eggs were supplemented at 3.0, 30.0, and 300 microgram streptomycin/g and subjected to various cooking procedures: frying, poaching, scrambling, and hard boiling. There was little or no loss of activity as a result of the various cooking procedures with the exception of one of the hard boiled varieties where there was a 40% loss only at the 3.0 microgram/g supplementation. Streptomycin residues were quite stable to normal egg preparation procedures.

Cooking↗
PubMed1978

Effect of storage and processing on tetracycline residues in meat and bones.

A semiquantitative microbiological screening test for antibiotics, a sensitive and quantitative microbiological assay, and a fluorometric method specific for tetracyclines are described. Using these procedures, tetracycline residues in animals derived from feed can be detected in tissues like organs, muscles, and bones. Meat contaminated with chlortetracycline (CTC) and oxytetracycline (OTC) and stored at +8 degrees C and -22 degrees C showed very little decrease in antibiotic concentration; however, heating above 65 degrees C reduced the tetracycline content in meat. Temperatures above 130 degrees C were necessary to destroy CTC in bones, CTC in bones was insoluble above pH 4. Manufacturing products with contaminated meat reduced the tetracycline content only if heating was involved.

Animal Feed↗
PubMed1978

Survey of cured meat products for volatile N-nitrosamines: comparison of two analytical methods.

A survey has been completed of 106 cured meat samples for 14 volatile N-nitrosamines. N-Nitrosopyrrolidine has been confirmed in fried bacon at levels ranging from 5 to 75 ppb. Unconfirmed trace levels of N-nitrosodimethylamine have been observed in a variety of cured meat products. The comparison of the multidetection gas-liquid chromatographic (GLC)-mass spectrometric method with the mineral oil distillation-thermal energy analyzer (TEA) method for the determination of volatile N-nitrosamines in foods shows good agreement between the analytical methods, especially at the 10 ppb level, and excellent agreement between the GLC and TEA analyses of an identical sample extracts.

Animals↗