Published Article / The initial section of this manuscript focus on the ultra-structure of a unique class of heat stable cell-bound lipopolysaccharides (endotoxin) produced by Gram-negative bacteria. Subsequently, this paper summarises literature on the human body's response when challenged with endotoxins present in food and further explores the influence of food manufacturing and storage practices on endotoxin production and release by bacteria commonly isolated from food. Finally, this paper presents a brief description on the methods applied by the food industry to quantify endotoxins.

This study was undertaken to determine the sensory differences in high pressure vs. heat processed food systems after storage at ambient and refrigerated temperatures as determined by a trained sensory panel. Spanish rice and spaghetti with meat sauce were prepared and treated with heat and with high pressure processing (HHP). A citrus fruit mix consisting of pieces of orange, grapefruit, and pineapple was processed by mild heat and HHP, and heat alone. One day after processing, treated products were tested along with untreated controls. Products were stored at either 22°C or 3°C, and tested at 10, 30, 60, 90, and 120 days. Sensory testing was done by a panel trained in a QDA-type method, and data was analyzed by univariate and multivariate methods. For spaghetti with meat sauce, significant differences (p>0.05) were found between processing methods stored at the same temperature in appearance and texture attributes, with the high pressure processed samples closer to unstored product than those treated by heat. Differences in treatments first appeared in 'dry appearance' at 10 days, and by 120 days there were differences in 'tomato integrity', 'pasta integrity', 'brightness of color', and 'firmness of pasta' as well. Most of these differences were due to the stickiness caused by the extra amylose leaking out of the heat treated pasta over time. For Spanish rice, there were no statistically significant differences between samples processed by the two methods and stored at the same temperature. The Spanish rice was formulated with parboiled rice, which allows very little amylose leakage, so it did not show amylose-related effects as the spaghetti with meat sauce did. The fruit mix processed with HPP and mild heat had significantly higher ratings in appearance attributes 'brightness of color' and piece integrity', and lower ratings in 'cooked' descriptors than product treated with heat alone stored at the same temperature. / Graduation date: 2000

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The industrial restructuring and technological change in the agriculture industry has limited employment opportunities and income in some rural areas. Food processing is one of the ways proposed to add value to agricultural products and provide employment opportunities and economic growth in rural areas. Worldwide, the food processing has seen growth stagnate, and the Canadian food processing industry is no exception. For long term growth, food processing firms must adopt innovation.<p>The development and implementation of innovation by food processing firms is influenced by six main factors. Access to product markets, labour availability and the network of a firm are some of the factors that influence innovation activity. The attributes of a firm, the competitive conditions a firm faces and the characteristics of the region where the firm locates also influence the innovation decisions of food processing firms. The innovation survey developed by the Canadian Agricultural Innovation Research Network, and distributed to 1,200 food processors in Western Canada links these factors and innovation activity.<p>Access to a large population and household amenities, such as skilled labour and business services, increases the probability that food processors in Western Canada will participate in innovation activities. Newer, larger firms and firms that could access knowledge spillover from other firms and industries also had a greater probability of introducing innovation. Therefore food processing firms within 400 km of an urban center are more likely to participate in innovative activities then food processing firms in remote rural areas.

The industrial restructuring and technological change in the agriculture industry has limited employment opportunities and income in some rural areas. Food processing is one of the ways proposed to add value to agricultural products and provide employment opportunities and economic growth in rural areas. Worldwide, the food processing has seen growth stagnate, and the Canadian food processing industry is no exception. For long term growth, food processing firms must adopt innovation.<p>The development and implementation of innovation by food processing firms is influenced by six main factors. Access to product markets, labour availability and the network of a firm are some of the factors that influence innovation activity. The attributes of a firm, the competitive conditions a firm faces and the characteristics of the region where the firm locates also influence the innovation decisions of food processing firms. The innovation survey developed by the Canadian Agricultural Innovation Research Network, and distributed to 1,200 food processors in Western Canada links these factors and innovation activity.<p>Access to a large population and household amenities, such as skilled labour and business services, increases the probability that food processors in Western Canada will participate in innovation activities. Newer, larger firms and firms that could access knowledge spillover from other firms and industries also had a greater probability of introducing innovation. Therefore food processing firms within 400 km of an urban center are more likely to participate in innovative activities then food processing firms in remote rural areas.

ABSTRACT For this study 48 non-infected muscle, lymphatic and visceral bovine tissue samples were collected from an approved red meat abattoir and spiked with 8 ×107cfu/m of M. bovis. The different spiked samples were subjected to cooking and drying (drying through the process of biltong-making) processes in a controlled laboratory environment. Mycobacterial isolates confirmed as M. bovis by means of polymerase chain reaction (PCR) were observed in 17 of a total of 576 samples that were exposed to the secondary processing method of cooking. The study showed that not only can M. bovis survive the cooking process but the survival of the bacterium will be determined by its unique adaptive changes to the surrounding composition of the environment. The results for the samples exposed to the drying process (n = 96) did not show any growth, suggesting that the process of biltong production as used in this study is likely to render infected meat safe for human consumption.

Salt soluble extracts from mechanically deboned mutton were significantly higher (P < .01) in pH than the extracts from the hand boned mutton. An associated trend toward greater extractability, however, was not significant. Variation in emulsifying capacity between extracts from carcass parts were highly significant yet significant variation did not occur in the emulsifying capacity of hand versus mechanically deboned mutton. A new term, extractable- emulsifying capacity is presented which incorporates the extractability and emulsifying capacity of meat extracts into one value which should more accurately estimate the contribution of a meat ingredient in forming a stable sausage emulsion. Salami, utilizing mutton, was formulated from experimental results which indicated that up to 10 percent mutton fat and 68 percent mutton lean was acceptable to panelists. Pork was preferred to beef for use in combination with mutton as determined by panel scores, however disagreement was noted between panelists. Panelists were unable to detect flavor, moisture or texture differences between the final mutton salami and a commercial beef and pork formulation. They did however prefer the appearance of the mutton salami (P < .05).

Four lots of Cottage cheese were made from the same pasteurized skimmilk; three lots by a direct acid procedure, and a fourth control lot by a conventional culture method. Direct acid curd was formed by cooling the skimmilk to 4C, acidifying to pH 4.6 with concentrated HCl, and warming by electrical resistance to 32C without agitation. Prior to acidification, the three direct-acid lots were treated as follows: 1- No culture, 2- 5% lactic culture added and the pH allowed to reach 6.0, 3- Same as 2 except the pH was allowed to reach S.S. The control lot was set at 32C with 5% lactic culture, and cut at the A-C end point. All lots were cut with 6.35 mm knives, cooked to 62C in 120 min, washed, drained and creamed. Growth of lactic streptococci in skimmilk prior to making direct-acid Cottage cheese increased the non-protein nitrogen in the milk, increased the firmness and moisture content of the uncreamed curd, and significantly improved the meatiness and body and texture scores of the creamed Cottage cheese. Addition of calcium chloride, disodium phosphate, and sodium citrate to Cottage cheese milk did not improve the body and texture of direct acid Cottage cheese.