Food industry practices affecting pest management

2015 ◽  
Vol 11 (1) ◽  
pp. 1-7 ◽  
Keyword(s):  
Pest Management ◽  
Food Industry

Support in New England for certification and labelling of produce grown using integrated pest management

1993 ◽  
Vol 8 (2) ◽  
pp. 78-84 ◽  
Author(s):  
Craig S. Hollingsworth ◽  
M. J. Paschall ◽  
Nancy L. Cohen ◽  
William M. Coli
Keyword(s):  
New England ◽  
Integrated Pest Management ◽  
Pest Management ◽  
Food Supply ◽  
Food Industry ◽  
Cooperative Extension ◽  
Pesticide Use ◽  
The Public ◽  
Potential Barriers

AbstractWe surveyed a total of 549 Cooperative Extension clientele (consumers), farmstand owners, and food industry representatives in New England to assess the potential for certification and labelling of produce grown using integrated pest management (IPM). The survey elicited self-reported knowledge of IPM, perceptions of current pesticide use and IPM, and attitudes toward certification and labelling of produce as “IPMGrown.” The respondents expressed widespread support for certification and labelling of produce grown using IPM. Potential barriers to the marketing of IPM-labelled produce were also revealed. The survey showed the need for education to inform the public about pest management in agriculture and to build confidence in the safety of our food supply.

Electron investigations of rhabdovirus-like particles in mexican bean beetles and crickets

1978 ◽  
Vol 36 (2) ◽  
pp. 378-379
Author(s):  
J. R. Adams ◽  
G. J Tompkins ◽  
A. M. Heimpel ◽  
E. Dougherty
Keyword(s):  
Biological Control ◽  
Integrated Pest Management ◽  
Pest Management ◽  
Developmental Stages ◽  
Management Program ◽  
Acheta Domesticus ◽  
Epilachna Varivestis ◽  
House Cricket ◽  
Similar Morphology ◽  
Bean Beetle

As part of a continual search for potential pathogens of insects for use in biological control or on an integrated pest management program, two bacilliform virus-like particles (VLP) of similar morphology have been found in the Mexican bean beetle Epilachna varivestis Mulsant and the house cricket, Acheta domesticus (L. ).Tissues of diseased larvae and adults of E. varivestis and all developmental stages of A. domesticus were fixed according to procedures previously described. While the bean beetles displayed no external symptoms, the diseased crickets displayed a twitching and shaking of the metathoracic legs and a lowered rate of activity.Examinations of larvae and adult Mexican bean beetles collected in the field in 1976 and 1977 in Maryland and field collected specimens brought into the lab in the fall and reared through several generations revealed that specimens from each collection contained vesicles in the cytoplasm of the midgut filled with hundreds of these VLP's which were enveloped and measured approximately 16-25 nm x 55-110 nm, the shorter VLP's generally having the greater width (Fig. 1).

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

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