PRECISION OF ASSESSMENT OF PALATABILITY OF FOODSTUFFS BY LABORATORY PANELS: II. SALTINESS OF BACON

1947 ◽  
Vol 25f (1) ◽  
pp. 29-33 ◽  
Author(s):  
J. W. Hopkins
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrate ◽  
Qualitative Agreement ◽  
Chloride Content ◽  
Significant Element ◽  
Salty Taste ◽  
Made In ◽  
Random Variation

Numerical ratings of the salty taste of freshly cooked portions of 80 pieces of Wiltshire-cured Canadian bacon by each member of a panel of 23 judges are analysed statistically, with results in general qualitative agreement with those previously reported for other palatability tests made in the same laboratory. Single assessments were subject to considerable random variation superimposed upon wide differences between individuals in respect of both tolerance and sensitivity. Nevertheless, a significant element of correlation made possible reproducible results, although it is calculated that to discriminate differences of the order of 5% on the organoleptic scale would have required 35 and 62 judges for intra- and inter-panel comparisons, respectively. The preferred degree of saltiness corresponded to a sodium chloride content of the cooked bacon of about [Formula: see text] in the absence, and of roughly 4% in the presence of [Formula: see text] parts per thousand of sodium nitrate.

scholarly journals Microbial-Driven Stabilisation of Archaeological Iron Artefacts

2021 ◽  
Vol 2 (2) ◽  
pp. 274-292
Author(s):  
Sarah James ◽  
Edith Joseph
Keyword(s):  
Health And Safety ◽  
Chloride Content ◽  
Key Factors ◽  
Passivation Layers ◽  
Archaeological Iron ◽  
Initial Results ◽  
Sulphur Species ◽  
Partial Success ◽  
Made In

The instability of iron artefacts is rooted in salt contamination during burial and damages associated with exposure to alternative oxygen levels and high relative humidity once excavated. While a combination of chemical and mechanical treatments is utilised to remove the harmful ions (chlorides, sulphur species) and excess bulky corrosion products, these methods can be hazardous for conservation staff’s health, have limited success, or require extensive treatment times. Bio-based treatments provide a potentially greener alternative for removing damaging corrosion and creating biogenic mineral passivation layers, thus remediating concerns over costs, duration, and health and safety. Pseudomonas putida mt-2 (KT2440) is capable of utilising iron under certain conditions and for phosphating mild steel; however, applications have not been made in the cultural heritage sector. To address the potential of using bacteria for conservation purposes, Pseudomonas was assessed for both the bioremediation of salt contaminates and the production of a passivation layer suitable for iron artefacts, with specific conservation concerns in mind. Key factors for optimisation include the role of agitation, chloride content, and oxygen content on bacterial growth and biomineralisation. The initial results indicate a growth preference, not reliance, for NaCl and agitation with partial success of bioconversion of a mineral source.

TURBIDITY OF SUSPENSIONS AND MORPHOLOGY OF RED HALOPHILIC BACTERIA AS INFLUENCED BY SODIUM CHLORIDE CONCENTRATION

1960 ◽  
Vol 6 (5) ◽  
pp. 535-543 ◽  
Author(s):  
Dinah Abram ◽  
N. E. Gibbons
Keyword(s):  
Sodium Chloride ◽  
Salt Concentration ◽  
Morphological Changes ◽  
Halophilic Bacteria ◽  
Chloride Concentration ◽  
Chloride Content ◽  
Wall Structure ◽  
Abrupt Decrease ◽  
High Sodium ◽  
Rigid Cell Wall

The optical densities of suspensions of cells of Halobacterium cutirubrum, H. halobium, or H. salinarium, grown in media containing 4.5 M sodium chloride, increase as the salt concentration of the suspending medium decreases, until a maximum is reached at about 2 M; below this concentration there is an abrupt decrease in optical density. The cells are rod shaped in 4.5 M salt and change, as the salt concentration decreases, through irregular transition forms to spheres; equal numbers of transition forms and spheres are present at the point of maximum turbidity, while spheres predominate at lower salt concentrations. Cells suspended in 3.0 M salt, although slightly swollen, are viable, but viability decreases rapidly with the more drastic changes in morphology at lower salt concentrations. Cells grown in the presence of iron are more resistant to morphological changes but follow the same sequence. Cells "fixed" with formaldehyde, at any point in the sequence, act as osmometers and do not rupture in distilled water although their volume increases 10–14 times. The results indicate that the red halophilic rods require a high sodium chloride content in their growth or suspending medium to maintain a rigid cell wall structure.

New reaction for recognition of pregnancy and gender of the intrauterine fetus

1926 ◽  
Vol 22 (1) ◽  
pp. 106
Author(s):  
V. Gruzdev
Keyword(s):  
Sodium Chloride ◽  
Blood Serum ◽  
Test Tube ◽  
And Gender ◽  
Made In

Sellheim (Zentr. F. Gyn., 1925, no. 32) the trace describes this reaction, which he calls the Lttge-Mertz-Berger reaction: 1 cubic meter is poured into a test tube. sant. the blood serum of a woman in whom pregnancy is suspected, or the sex of the fetus of which they want to find out, then add here a certain amount (the amount of this S. does not indicate) extracts from the placenta or testicles, mixed with a solution of sodium chloride (in what proportion - S. also does not indicates, but only says that this extract can be obtained ready-made, in ampoules, from the Wolff company in Bielefeld).

scholarly journals An overview of Listeria monocytogenes contamination in ready to eat meat, dairy and fishery foods

2017 ◽  
Vol 47 (2) ◽  
Author(s):  
Carla Susana Rodrigues ◽  
Cláudia Valéria Gonçalves Cordeiro de Sá ◽  
Cristiano Barros de Melo
Keyword(s):  
Public Health ◽  
Listeria Monocytogenes ◽  
Sodium Chloride ◽  
Food Safety ◽  
Pregnant Women ◽  
Foodborne Pathogen ◽  
Chloride Content ◽  
The Elderly ◽  
Fishery Products ◽  
Serious Disease

ABSTRACT: Listeria monocytogenes is a relevant foodborne pathogen in public health, responsible for outbreaks of listeriosis often associated to the consumption of ready to eat meat, dairy and fishery products. Listeriosis is a serious disease that can lead to death and mainly affect children, the elderly and immunocompromised individuals. In pregnant women causes abortion or neonatal listeriosis. In Brazil, ready to eat food are appreciated and increasingly consumed by the population. Furthermore, products such as sausages, bologna, hams and cheeses have characteristics such as pH, Aw and sodium chloride content that favor the development of L. monocytogenes during their shelf life. The purpose of this paper was to present an overview of L. monocytogenes contamination in different meat, dairy and fishery products that are ready for consumption and thereby support the adoption of strategies to mitigate this risk, contributing to achieve the appropriate level protection for the consumers and thus strengthen Brazil's food safety system.

scholarly journals Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

2020 ◽  
Vol 12 (4) ◽  
pp. 350-354 ◽  
Author(s):  
Alexander Wolff ◽  
Taras Günther ◽  
Thiemo Albert ◽  
Reimar Johne
Keyword(s):  
Sodium Chloride ◽  
Sodium Nitrite ◽  
Foodborne Pathogens ◽  
Sodium Nitrate ◽  
Hepatitis E Virus ◽  
Meat Products ◽  
Hepatitis E ◽  
High Salt ◽  
Genotype 3 ◽  
Raw Meat

Abstract Hepatitis E virus (HEV) infection can cause acute and chronic hepatitis in humans. The zoonotic HEV genotype 3, which is highly prevalent in Europe, is mainly transmitted by consumption of raw meat and raw meat products produced from infected pigs or wild boars. High salt concentrations represent an important measure to preserve meat products and to inactivate foodborne pathogens. Here, an HEV preparation in phosphate-buffered saline (PBS) was subjected to different salt concentrations and the remaining infectivity was measured in a cell culture assay. Treatments with up to 20% sodium chloride for 24 h at 23 °C, with and without addition of 0.015% sodium nitrite or 0.03% sodium nitrate, did not lead to virus inactivation as compared to PBS only. Conditions usually applied for short-term and long-term fermented raw sausages were simulated by incubation at 22 °C for up to 6 days and at 16 °C for up to 8 weeks, respectively. Only 2% sodium chloride with 0.015% sodium nitrite showed a weak (< 1 log10), but significant, infectivity reduction after 2 and 4 days as compared to PBS only. Addition of 2% sodium chloride and 0.03% sodium nitrate showed a slight, but not significant, decrease in infectivity after 2 and 8 weeks as compared to PBS only. In conclusion, HEV is highly stable at high salt concentrations and at salt conditions usually applied to preserve raw meat products.

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