Disease relevance of Food Handling

• The effects of seven commercially available alkaline cleaners used in the food processing industry, 0.025 M NaOH, and 0.025 M KOH on viability of wild-type (EDL 933) and rpoS-deficient (FRIK 816-3) strains of Escherichia coli O157:H7 in logarithmic and stationary phases of growth were determined [1].
• Detection and characterization of tet(M) in tetracycline-resistant Listeria strains from human and food-processing origins in Belgium and France [2].
• The practice of detecting and enumerating all oxidase-negative, glucose-fermenting-Gram-negative rods (i.e., the family Enterobacteriaceae) is used to indicate unsanitary or inadequate food processing conditions [3].

High impact information on Food Handling

• Food processing: probiotic microorganisms for beneficial foods [4].
• CONCLUSIONS: The food matrix or the food processing, or both, could have adverse effects on the hypocholesterolemic properties of oat beta-glucan [5].
• Enzymic antioxidants are mostly inactivated in food processing but the non-enzymic ones can be active also in heat-treated food and might also be active after consumption of the food, as is claimed with beta-carotene, and vitamins A and E. Vitamin C is a generally reducing substance which acts synergistically with other antioxidants [6].
• The aim of the study was to elucidate how extracted starches submitted to food processing (or not) can influence plasma insulin and glucose responses in healthy subjects [7].
• In both normal and NIDDM subjects the glucose and insulin response to a particular starch is not a stable feature dependent on the unique characteristics of the starch molecule but is affected by food processing and the form in which it is presented to the gastrointestinal tract [8].

Chemical compound and disease context of Food Handling

• Listeria monocytogenes blood agar (LMBA) was compared to Listeria selective agar based on lithium chloride and ceftazidime (LA) and to the Oxford and Palcam media recommended by ISO and IDF for the detection and enumeration of L. monocytogenes from foodstuffs and food-processing environments [9].

Biological context of Food Handling

• Cellulose, an important cell wall polysaccharide, which is replenished constantly in nature by photosynthesis, goes waste in a lion's share in the form of pre-harvest and post-harvest agricultural losses and wastes of food processing industry [10].
• A significant formation of SEM was observed in samples treated with hypochlorite commonly used in food processing for disinfection or bleaching [11].
• The hepatotoxic and cancerogenic N-methyl-N-formyl hydrazine (MFH), which is formed from the mushroom poison, gyromitrin, by hydrolytic cleavage in vivo and in vitro during food processing, loses its hepatotoxicity and its influence on the renal function of rats after acetylation at the free NH2-moiety [12].
• The acidity of tomato paste (pH 4.3) caused cypermethrin levels to decrease by 30% within 12 days at 5 degrees C. The studies indicate that cypermethrin residues are likely to degrade by hydrolysis during food processing, thus reducing the exposure of consumers to cypermethrin [13].
• From these results, we inferred that hydroxylation of PN in the presence of food components, especially AsA, caused loss of vitamin B6 in plant foods during food processing, storage and cooking [14].

Associations of Food Handling with chemical compounds

• The proposed method is useful to separate the major components of the thiolysate in effluents from food processing (e.g., skins and seeds from grape and apple) considered as potential procyanidin sources [15].
• Chitosan exhibits a variety of physicochemical and biological properties resulting in numerous applications in fields such as waste and water treatment, agriculture, fabric and textiles, cosmetics, nutritional enhancement, and food processing [16].
• The formation of mutagen precursors, including beta-carboline derivatives and tyramine which become mutagens with nitrite treatment, was found during food processing [17].
• Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing [18].
• Classification of carbohydrates as "simple" or "complex" is of little use in predicting GI, because GI is influenced by starch structure (amylose versus amylopectin), fiber content, food processing, physical structure of the food, and other macronutrients in the meal [19].

Gene context of Food Handling

• The uspA, grpE and rpoS promoters were up-regulated to varying degrees by stresses commonly encountered during food processing [20].
• GF bread, pasta, biscuits are usually manufactured using different combinations of thickenings and particular food processing procedures that could affect starch digestibility [21].
• Strain RJ16 produced enzymes of interest in food processing (esterase, esterase lipase and phytase activities), and did not decarboxylate amino acids precursors for biogenic amines [22].
• The potential inhibitory effect of ethoxyquin, an antioxidant commonly used as a preservative in the food processing industry (e.g., for stabilizing dissolved air flotation residuals), was evaluated at concentrations up to 300 mg/L using a mixed, mesophilic (35 degrees C) methanogenic culture and dextrin, peptone and methanol as the carbon source [23].
• Thus, tyrosinase provides a simple and safe way to convert food-processing byproducts into environmentally friendly products that offer useful functional properties [24].

Analytical, diagnostic and therapeutic context of Food Handling

• The reaction of folic acid with reducing sugars (nonenzymatic glycation) under conditions that can occur during food processing and preparation was studied by high-performance liquid chromatography with diode array detection [25].
• The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo [26].

References