The Detection of Microbial Spoilage in Canned Foods Using Thin-layer Chromatography

Thin-layer chromatography was investigated as an inexpensive alternative to traditional microbiological techniques for the detection of microbial growth in canned vegetables. It was compared with culture methods, pH determination and direct microscopy in batches of canned vegetables with a known incidence of spoilage.     

The Mechanism of Microbiological Leaker Spoilage of Canned Foods: A Review

S ummary : This review summarizes the work on the subject carried out mainly in the authors'laboratories but also in the associated laboratories of Metal Box Co. Ltd., London, and Plat Manufaktor, Malmö, Sweden. Special attention is paid to the mechanism of bacterial reinfection and how it is influenced by deviations in can construction or can handling procedures. Methods of preventing bacterial reinfection at the most critical points in the canning operation are considered and certain guiding principles are derived.     

Spoilage Bacteria in Canned Foods: I. Flat Sour Spoilage Bacteria in Canned Asparagus and the Thermal Death Time

Bacillus stearothermophilus was found to be a cause of spoilage of asparagus canned in Taiwan. The F(250) and Z values of the isolates were 14.2 min and 17.8 F (-7.9 C), respectively.     

Spoilage Bacteria in Canned Foods: II. Sulfide Spoilage Bacteria in Canned Mushrooms and a Versatile Medium for the Enumeration of Clostridium nigrificans

Clostridium nigrificans was found to be a spoilage organism of canned mushrooms in Taiwan. A modified beef extract tryptone iron medium, both in broth and agar form, was designed for the detection and recovery of the organisms. A procedure of simple plate counting method of C. nigrificans was established.     

Processing Studies on Canned Corned Beef and Canned Luncheon Meat

Heat penetration data on canned corned beef and luncheon meat are presented. The effects of can size, retort temperature and composition on process requirements and quality are demonstrated and discussed.     

Radionuclides in Foods

Levels of strontium-90 and cesium-137 in Canadian milk during the period 1960-64 were consistently higher than those in the United States or the United Kingdom, but levels in humans, while also higher, did not reflect the differences observed in milk. Annual dose rates of 27 millirads to bone and 4 millirads to the whole body correspond to the highest average concentrations of strontium-90 and cesium-137 so far observed. Levels of cesium-137 in the urine of residents of the Canadian North were found to increase with the increasing consumption of caribou or reindeer. Whole body counting of a few northern residents showed cesium-137 levels as high as 1000 nanocuries. It is concluded that protective actions are not needed but that studies in the North should be emphasized to provide a better basis for evaluating that particular situation.     

Radiation Chemistry of Foods

Reaction rates of the extracts from foods and biological tissues with hydrated electrons were measured by using competition with N₂O. Water and 3% Na₂S0₄ aqueous extracts of pork and water extract of onion gave results which conformed to the simple relationship of competition. An addition test of the onion with acetone and nitrate suggested that their reactivities were simply additive, but the additive effect of cysteine was complicated.     

Radiation Chemistry of Foods

When 10^?3m cysteine solution was irradiated in the presence of glucose at the concentration of ten-fold of cysteine, the G-values of products produced from cysteine were similar to those from 10^?3m cysteine solution. On the other hand, the yield of carbonyl compound from glucose was suppressed completely by interaction between cysteine and radicals which are secondarily produced from glucose.

Methionine could not suppress the yield of carbonyl compound from glucose, and, G-values of products from methionine varied in comparison with those from solution containing methionine only.

From the results using scavenger, it was concluded that oxidation to methionine sulfoxide and cleavage to α-aminobutyric acid was caused by OH and attack, respectively.     

Foods and liver health

Chronic liver damage is a worldwide common pathology, characterised by an inflammatory and fibrotic process that leads to a progressive evolution from chronic hepatitis to cirrhosis and hepatocellular carcinoma (HCC). A major role for fats and oxidative stress has been recently demonstrated in the pathogenesis of liver diseases. In the clinical practice, dietary recommendations in the management of chronic diseases often rely on denying patients certain foods, which results in a severe reduction of quality of life. In this paper a new perspective based on the development of Food intended for Specific Medical Purposes (FSMP) containing highly bioavailable antioxidant compounds or polyunsaturated-fatty acids, has been highlighted as a tool for preventive and curative medicine, to be associated to pharmacological treatments.     

Radiation Chemistry of Foods

An intermediate radical, ?H₂OH, was produced in aqueous methanol solution containing nitrous oxide by γ-irradiation. Yields of ethylene glycol and formaldehyde, the major and the minor product from ?H₂OH, respectively, changed on the addition of some solutes. Cysteine lowered the both product yields to zero even at a low concentration of 5 × 10^?5m. Oxygen of low concentrations (2.5~7.5 × 10^?5 m) changed effectively the major product from ethylene glycol to formaldehyde. k _(CySH+?H2OH)/k_(O2+?H2OH) was calculated as 0.5.

Ascorbic acid (5 × 10^?5 m) lowered ethylene glycol yield to 48%, cystine (10^?3m) to 15%, methionine (10^?3m) to 31%, histidine (10^?3m) to 42%, tryptophan (10^?3m) 46%, tyrosine (10^?3m) to 77%, phenylalanine (10^?3m) to 73%, hypoxanthine (10^?3m) to 37%, adenine (10^?3m) to 52%, uracil (10^?3m) to 20%, thymine (10^?3m) to 10%, cytosine (10^?3 m) to 49%, rutin (10^?3m) to 23%, pyrogallol (10^?3m) to 41%, and gallic acid (10^?3m) to 78% of the control. These results suggest that the reactions of the secondary radicals such as ?H₂OH perform an important role in material change of foods irradiated with γ rays.