PubMed Health⌕ Search

SEARCH · PubMed Health

Results for “FOOD-PROCESSING INDUSTRY”

Explore indexed PubMed citations for clinical trials, systematic reviews and public health research. Read source abstracts and follow each citation to its original PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 253 records · Page 14Linked to original sources
PubMed1978

Effects of brine treatment on pesticide residues during recycling of pickling brine.

The effects of 2 pickle brine recycling treatments on residues of selected insecticides, herbicides, and fungicides are presented. Residues were determined in raw and brined cucumbers, in untreated brine, and in brine following pasteurization or chemical (NaOH) treatment. The samples were extracted with acetone, partitioned into methylene chloride, cleaned up by gel permeation chromatography, and quantitatted by gas-liquid chromatography using nitrogen/phosphorus, electron capture, and flame photometric detectors.

Food-Processing Industry↗
PubMed1978

Veterinary public health activities aimed at prevention of intoxications by chemical residues in foods of animal origin. Suggestions for inspection programmes.

Practically all today's raw agricultural products have been treated or exposed to one or more agricultural chemicals or veterinary products, in order to increase food production. A tremendous amount of work has been done by veterinarians in coping with diseases and health risks due to microorganisms, parasites and other agents of biological origin. There is no doubt that veterinary services, research and educational institutions have a long and successful tradition also in dealing with problems of chemicals associated with animal and food production, processing, transportation, storage and distribution. Due to the increasing quantity and large numbers of chemicals now used in animal production and related fields, it has however become indispensable to broaden and intensify the education and training of veterinarians, as well as to ensure their participation in all sectors of this field. Veterinarians should be fully involved in the surveillance, prevention and control of intoxications by chemical residues. They are well qualified to do this. They are working continuously in the areas where exposure to animals and food may occur, possess adequate knowledge of the routes of entry of such chemicals into food chains, the fate of their residues, the health hazards involved, as well as of the toxicology, pathology, pathophysiology, and food hygiene and technology. Residues present an enormous challenge for surveillance, prevention and control in agriculture, food processing and related activities.

Animals↗
PubMed1976

Food safety--then and now. A Bicentennial study.

Although this is our Bicentennial year, effective measures to insure food safety date back less than a century. The first efforts toward reform were begun by Accum in England early in the nineteenth century, but they did not bear fruit there--in even a beginning form--until 1875, when Parliament passed the Sales of Food and Drug Act. Legislation came even later in the U.S.--not until the first Pure Food and Drugs Act became law in 1906, largely due to the unswerving efforts for almost twenty years of Harvey W. Wiley. Today, the scientific approach is applied in developing criteria for judging the safety of food and for regulations to insure that healthful, safe food reaches the consumer. Amendments to this law in 1938 and 1958 have further strengthened the protection the public is provided in its food supply. Today, the substances on the "GRAS" list are being examined individually to determine their safety when used in foods. However, the legalistic invoking of absolutes, as in the Delaney Clause of the 1958 amendments, goes beyond the limits of common sense. The challenge is to insure the benefits of science and technology without the loss of basic individual freedom.

Community Participation↗
PubMed1976

[Problems of maintaining of hygienic and microbiological quality standards of foodstuffs, particularly of vegetable origin (author's transl)].

As more and more components of our food are nowadays subjected to industrial processing, microbiological controls of raw materials and plant hygiene are important factors in protecting the consumer. In many cases preventive measures and specifications of microbiological characteristics of certain foodstuffs governed by legal regulations do not suffice to guarantee protection of the consumer as desired. For this reason conscientious food manufacturers maintain controls in line with self-imposed and very strict hygienic and microbiological rules. Insufficiencies of the relevant dietetic regulations are exposed and measures to ensure quality recommended. It is shown that, to determine the hygienic and microbiological condition of dehydrated vegetable raw materials, the conditions applying to fresh vegetables must be taken into consideration. Peculiarities pertaining to the microbiological examination of seasonings and methodical problems of determining and judging the spore contents in foods are described.

Bacteriological Techniques↗
PubMed1975

[Study of enterococci in milk].

Studied were a total of 270 samples of raw and pasteurized milk taken during the various technologic states of pasteurized mild produced for consumption at the State Economic Enterprise "Serdica", establishing the enterococcus and coli titers. It was found that the enterococcus titer of the raw milk varies from 10(-3) up to 10(-6), and the titer of the pasteurized milk at the enterprise and upon delivery through its commercial channels is from 1 up to 10(-3). The enterococcus titer of milk that was pasteurized and was kept for 24 hours at 4-5 degrees C was found to range from 1 to 10(-3), and of milk kept at 18-22 degrees C --from (0(-1) to 10(-6). Full coincidence of the enterococcus titer with the values of the coli titer was found only for pasteurized milk kept under refrigerator conditions. Along with the coli titer the enterococcus one may be used as a subsidiary means in a more strict bacteriologic control, however, it may not be referred to as the only criterion replacing the coli values in the hygiene evaluation of milk. All species of enterococci in varying counts are established in both raw and pasteurized milk. Prevailing are the strains of the Str. faecium group -- 43.2 per cent, and those of the Str. faecalis group -- 24.6 per cent.

Animals↗
PubMedDate not supplied

[On the prevalence of toxigenic aspergillus flavus strains in Soviet-made food products].

An analysis of 813 specimens of agricultural crops and 155 specimens of good quality products from retail trading establishments demonstrated that more than 50 per cent of them were contaminated with molds of the A. flavus species. From among 489 strains isolated the toxigenic ones comprised 5.1 per cent and according to their morphological characteristics they were referred to molds of the A. flavus and A. fumigatus and Penicillium species. Toxigenic strains were isolated only in specimens of agricultural crops, none of them having been found in the products coming from the retail trade establishments. In the grain itself and in the food products none of the fluorescent components characteristics of aflatoxins were isolated.

Aflatoxins↗
PubMed1976

Protein needs and possible modifications of the American diet.

The matter of protein needs is almost irrelevant in the discussion of appropriate modification of the American diet. Our total food supply system from the producer through the processor to the retail distributor is wasteful of energy and produces a food supply of less than optimal quality. The energy crisis may have a favorable effect on the food supply. We should and no doubt will contribute to the world food supply for a long time to come, but eventually the countries in need of food must solve their problems internally. In the long run, we can probably do more by attempting to conserve resources than by trying to feed the world.

Adult↗
PubMed1975

[Decolorization of spirulines].

Spirulinae algae are available as a high protein content food (60 p. 100 at least) but as a very colored one. Colored matters of Spirulinae may be subdivided in three classes: Chlorophyll-a complexes carotenoïds and xanthophylls-phycocyanin and phycoerythrin. Obtaining a "decolored Spirulinae meal" has been studied first at laboratory level, then at microindustrial level (20 kg). Dry Spirulinae decoloration with ethanol and acetone lead to a pale-yellow Spirulinae meal with 80 p. 100 efficiency; it is fine practically odorless and including 84.2 p. 100 proteins. Essential amino-acids pattern and lysin-availability are near to first values. Residual solvent contents are 40 ppm for acetone, and 60 ppm for ethanol. The assays of incorporation into european taste food or mexican taste food has conducted to a usual good acceptance. The new productean allow the protein enrichment of a great variety of human food, without color nor hygeinic and nutritional inconvenience.

Amino Acids, Essential↗