A BACTERIOLOGICAL INVESTIGATION OF FROZEN FOODS IN THE OKLAHOMA CITY AREA

The rapidly increasing amounts of frozen foods of the so-called “heat and eat” variety and other available to the housewife have created possible potential public health hazards. Proper evaluation of such possibilities by health authorities involves the availability of accurate, complete bacteriological laboratory data. Presented in this survey, are the bacteriological results of 192 assorted frozen food samples purchased at the retail level in the Oklahoma City area, and tested during a 17 month period. The question is raised concerning the wisdom of using the coliform group bacteria as indicators of sanitation or contamination. The results tend to point up the need for health authorities to determine a course of action which would best enable them to apply bacteriological standards in order that the consumer may be assured wholesome, high quality products at all times.

Download Full-text

Community reactions to sonic booms in the Oklahoma City area: II. Data on community reactions and interpretations.

PsycEXTRA Dataset ◽

10.1037/e433182004-001 ◽

1965 ◽

Author(s):

Paul N. Borsky

Keyword(s):

Oklahoma City ◽

Sonic Booms ◽

City Area

Download Full-text

Using consumer surveys to determine food sustainability

British Food Journal ◽

10.1108/bfj-09-2013-0242 ◽

2014 ◽

Vol 116 (7) ◽

pp. 1194-1204 ◽

Cited By ~ 25

Author(s):

Wayne Martindale

Keyword(s):

Food Service ◽

Food Preservation ◽

Frozen Foods ◽

Content Type ◽

Frozen Food ◽

Product Categories ◽

Fresh Food ◽

Consumer Surveys ◽

Meal Planning ◽

Assess Quality

Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings – The results show greenhouse gas emissions associated with a diets containing frozen food are reduced because 47 per cent less frozen foods is wasted as compared to fresh foods with a typical household wasting 10.4 per cent of fresh food and 5.9 per cent frozen food. Research limitations/implications – This research has highlighted the importance of understanding the waste impacts of catering and food service consumption outside the home. Practical implications – This research will guide future product development for frozen foods with regard to dietary planning and portion control. Social implications – The cost and sustainability benefits of meal planning are identified and these will inform policy making and education to improve dietary choices. Originality/value – This work extends the scope of current consumer surveys that assess quality, value and taste attributes to sustainability criteria and it will enable collaboration between fresh and frozen product categories to deliver sustainable dietary options.

Download Full-text

Generalized enthalpy model of a high-pressure shift freezing process

Proceedings of The Royal Society A Mathematical Physical and Engineering Sciences ◽

10.1098/rspa.2011.0622 ◽

2012 ◽

Vol 468 (2145) ◽

pp. 2744-2766 ◽

Cited By ~ 4

Author(s):

Nadia A. S. Smith ◽

Stephen S. L. Peppin ◽

Ángel M. Ramos

Keyword(s):

High Pressure ◽

Stokes Equations ◽

Freezing Point ◽

Food Samples ◽

Navier Stokes ◽

Freezing Process ◽

Frozen Foods ◽

Navier Stokes Equations ◽

Pressure Shift ◽

Pressure Shift Freezing

High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work, we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition, the significant heat-transfer effects of convection in the pressurizing medium are accounted for by solving the two-dimensional Navier–Stokes equations. We run the model for several numerical tests where the food sample is agar gel, and find good agreement with experimental data from the literature.

Download Full-text

Molecular Characterization, Structural Modeling, and Evaluation of Antimicrobial Activity of Basrai Thaumatin-Like Protein against Fungal Infection

BioMed Research International ◽

10.1155/2017/5046451 ◽

2017 ◽

Vol 2017 ◽

pp. 1-9 ◽

Cited By ~ 1

Author(s):

Nusrat Yasmin ◽

Mahjabeen Saleem ◽

Mamoona Naz ◽

Roquyya Gul ◽

Hafiz Muzzammel Rehman

Keyword(s):

Real Life ◽

Cost Effective ◽

Docking Studies ◽

Antifungal Protein ◽

Crystal Formation ◽

Ice Crystal ◽

Frozen Foods ◽

Frozen Food ◽

E Coli ◽

Frozen Yogurt

A thaumatin-like protein gene from Basrai banana was cloned and expressed in Escherichia coli. Amplified gene product was cloned into pTZ57R/T vector and subcloned into expression vector pET22b(+) and resulting pET22b-basrai TLP construct was introduced into E. coli BL21. Maximum protein expression was obtained at 0.7 mM IPTG concentration after 6 hours at 37°C. Western blot analysis showed the presence of approximately 20 kDa protein in induced cells. Basrai antifungal TLP was tried as pharmacological agent against fungal disease. Independently Basrai antifungal protein and amphotericin B exhibited their antifungal activity against A. fumigatus; however combined effect of both agents maximized activity against the pathogen. Docking studies were performed to evaluate the antimicrobial potential of TLP against A. fumigatus by probing binding pattern of antifungal protein with plasma membrane ergosterol of targeted fungal strain. Ice crystallization primarily damages frozen food items; however addition of antifreeze proteins limits the growth of ice crystal in frozen foods. The potential of Basrai TLP protein, as an antifreezing agent, in controlling the ice crystal formation in frozen yogurt was also studied. The scope of this study ranges from cost effective production of pharmaceutics to antifreezing and food preserving agent as well as other real life applications.

Download Full-text

Antibiotic resistance pattern in bacterial isolates obtained from frozen food samples of animal origin in Sanandaj and Ahvaz

Journal of Bacteriology Research ◽

10.5897/jbr12.012 ◽

2012 ◽

Vol 4 (3) ◽

pp. 38-41 ◽

Cited By ~ 4

Author(s):

Kalantar Enayat

Keyword(s):

Antibiotic Resistance ◽

Food Samples ◽

Animal Origin ◽

Resistance Pattern ◽

Bacterial Isolates ◽

Frozen Food ◽

Antibiotic Resistance Pattern

Download Full-text

Fluorogenic Assay for Rapid Detection of Escherichia coli in Chilled and Frozen Foods: Collaborative Study

Journal of AOAC INTERNATIONAL ◽

10.1093/jaoac/71.3.589 ◽

1988 ◽

Vol 71 (3) ◽

pp. 589-602

Author(s):

Lloyd J Moberg ◽

Mary K Wagner ◽

Lisa A Kellen

Keyword(s):

Escherichia Coli ◽

Uv Light ◽

Collaborative Study ◽

Food Samples ◽

Official Method ◽

Frozen Foods ◽

Pork Sausage ◽

E Coli ◽

Aoac Method ◽

Better Than

Abstract A collaborative study was conducted to compare a proposed LSTMUG method with the AOAC official method for Escherichia coli detection. E. coli produces an enzyme, β-glucuronidase, which cleaves the substrate, 4-methyl-umbelliferyl-β-D-glucuronide (MUG), to yield a fluorescent end product. Incorporation of the MUG substrate into lauryl tryptose broth (LST) enables a rapid quantitative method for screening E. coli, which is detected by fluorescence of the medium under longwave UV light. In this collaborative study, 5 food samples, 2 frozen (entree sauce/gravy and dairy topping) and 3 chilled (hamburger, pork sausage, and cheese), were tested for E. coli detection by 17 collaborating laboratories. Results indicate that the LST-MUG method is equal to or better than the current AOAC method for detecting E. coli. The LST-MUG method has been adopted official first action

Download Full-text

Detection of Vibrio spp., Salmonella spp., and Shigella spp. among the frozen food samples employing enrichment culture technique

Stamford Journal of Microbiology ◽

10.3329/sjm.v5i1.26917 ◽

2016 ◽

Vol 5 (1) ◽

pp. 26-29 ◽

Cited By ~ 2

Author(s):

Tahmina Shammi

Keyword(s):

Enrichment Culture ◽

Bacterial Load ◽

False Negative ◽

Food Samples ◽

Food Preservation ◽

Salmonella Spp ◽

Potential Health ◽

Frozen Food ◽

Shigella Spp ◽

Vibrio Spp

Freezing has long been an established method for food preservation. Freezing temperature may act as a stress factor for microbial cells, transforming the cells into injured or dormant state. Upon inoculation, these debilitated cells cannot grow on solid media and hence produce false negative results. Foods contaminated with injured cells of pathogenic bacterial strains are of potential health risk. Employing enrichment cultivation technique, present study attempted to detect such injured, dormant or viable but non culturable (VBNC) cells in different frozen food samples, collected from local markets and super-shops of Dhaka metropolis. Compared to the conventional cultivation means, the enrichment procedure revealed a significant increase in bacterial burden as well as increase in the pathogenic load. A maximum of 3 log increase in case of total bacterial load while 4 log, 5 log and 2 log increase in case of Vibrio spp., Salmonella spp. and Shigella spp., consecutively were observed. These findings clearly demonstrated the presence of injured cells in frozen foods which could be lethal under normal condition thereby posing public health risk.Stamford Journal of Microbiology, Vol.5(1) 2015: 26-29

Download Full-text

The Use of Agricultural Aircraft in the Frozen Food and Canning Industry

Journal of the Royal Aeronautical Society ◽

10.1017/s0368393100080172 ◽

1964 ◽

Vol 68 (644) ◽

pp. 543-544

Author(s):

R. F. Norman

Keyword(s):

Food Industry ◽

High Standard ◽

Standard Of Living ◽

Frozen Foods ◽

High Quality ◽

Optimum Time ◽

Frozen Food ◽

Freeze Dried ◽

Canning Industry ◽

Very High

The continuing increase in the standard of living has brought with it a marked trend towards the use of processed vegetables, especially those which are prepared and require little or no attention before serving. This has been particularly marked in frozen foods and more recently dried foods, including accelerated freeze dried products.The customer demands products which are of a consistently high quality and the food industry is therefore concerned with the purchase of crops of a very high standard in order to produce consistent products for sale. This creates a demand for produce which is free from blemish, pest and disease effects. It also necessitates crops being harvested at the optimum time and any one crop should be as uniformly mature as is possible.

Download Full-text