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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↗
PubMed1976

[The quality of meat and lard of pigs fed waste fat derived from perchlorethylene extraction].

Throughout the fattening period, six pigs of the Landrace breed were fed waste fat from perchlorethylene extraction added to the feed ration at a 5-per-cent rate. The waste fat from the rendering plant contained 0.45% residual perchlorethylene. Two groups, each containing six animals of the same breed, one group being fed a ration without any fat supplement and the other being fed a ration containing 5% of its volume as rendering-plant fat obtained by pressing, were examined at the same time during the trial. The basic composition of meat was not affected by the feeding of waste fat from rendering plants. The lard of pigs fed a supplement of rendering-plant fat with perchlorethylene oxidated somewhat more quickly during storage than the lard of control pigs. The sensory quality of meat stock, boiled and roast meat, lard, and scraps was not affected by the feeding of rendering-plant fat; the taste and flavour of the products were normal. No residues of perchlorethylene were detected either organoleptically or instrumentally in the meat and lard of pigs.

Animal Feed↗
PubMed1977

Semiautomated fluorometric analysis of riboflavin in nutrient premixes containing reduced iron.

A simple, rapid, and reproducible semiautomated method is described for routine analysis of riboflavin in premixes containing high levels of reduced iron. Reduced iron is separated from premixes by a magnet before digestion with sulfuric acid solution. The presence of ferrous sulfate, ferric pyrophosphate, and sodium ferric pyrophosphate in premixes did not affect the analytical results for riboflavin. Pretreating sample extracts with potassium permanganate and hydrogen peroxide gave variable results for riboflavin. Possible causes and mechanisms of iron interferences in fluorometric riboflavin analysis are briefly discussed. The procedure developed is capable of analyzing 40 samples/hr.

Autoanalysis↗
PubMed1977

[The veterinarian acting in behalf of poultry production and public health (author's transl)].

It is anticipated that the consumption of meat will eventually show a marked decrease for reasons of scarcity, economic and ethics. This will be made possible by developments in protein technology, For the time being, poultry production can still be expected to expand, particularly in developing countries. Veterinary supervision of the production and processing of poultry is of importance for two reasons: (1) control of quality for the consumers; (2) control of diseases of poultry for the producers. A number of zoonoses in poultry are briefly reviewed. As a rule, they do not constitute a serious hazard to man but they also cannot be posibility ruled out by inspection. Veterinary inspection of poultry has a more general hygienic significance. A number of European regulations are discussed. More effective antemortem inspection, truly equal application of regulations in all EEC countries and adequate education of consumers regarding hygienic handling of poultry products in the household are advocated.

Animals↗
PubMed1977

Gas chromatographic determination of residual methylene chloride and trichloroethylene in decaffeinated instant and ground coffee with electrolytic conductivity and electron capture detection.

A method is described for the quantitative determination of residual methylene chloride (MC) and trichloroethylene (TCE) in decaffeinated instant and ground roasted coffees. The residual solvents were isolated by a closed system vacuum distillation technique with toluene as a carrier solvent, chromatographed on Chromosorb 102, detected by both electron capture and electrolytic conductivity detectors, and quantitated by comparison with an internal standard. Average recoveries of MC from instant and ground coffees spiked at 1, 10, and 25 ppm were 100.0 (88-113), 93.2 (92-95), and 97.7% (94-102%); and for TCE, 97.2 (92-101), 96.2 (95-99), and 96.5% (92-100%), respectively. The results from both detectors are compared. At lower attenuations, levels less than 1 ppm can be readily measured. The procedure developed was applied to domestic and imported coffee samples.

Chromatography, Gas↗