The consumption of spiced food is steadily increasing, subsequently leading to increased incidence of spice-related food illnesses. Many outbreaks can be traced to human pathogens that can survive in low moisture content of spices, prompting development of additional inactivation treatments that reduce bacterial pathogens while maintaining spice quality. Spices are currently treated by fumigation with ethylene oxide, pasteurization with ionizing radiation, or steam treatment. However, these treatments exhibit flaws pertaining to consumer preference, regulatory issues, and quality degradation. In this study, two novel treatments were evaluated for reduction of Salmonella enterica Tennessee: far infrared radiation (FIR), a short time â " high temperature treatment, and pasteurization with ethanol vapor (EV). Both treatments were effective in reducing levels of Salmonella Tennessee between 3-5 logs. FIR treatment showed increased efficacy at longer treatment times with a maximum reduction of 5 log CFU/g in paprika at 24s. EV reduced Salmonella Tennessee by 3 log CFU/g within 120s when applied to inoculated paprika and black pepper without detrimentally affecting spice quality. However, the samples receiving FIR treatments suffered reductions in volatile content and color changes to the spices. High levels (up to 1% w/w) of residual ethanol were also detected on samples treated for 300s. Concluding, both treatment show similar results when comparing efficacy; however, based on the magnitude of change in volatile content associated with FIR being significantly greater than those samples receiving EV, FIR treatment requires additional research before recommending for use with dried, ground paprika, black pepper, or sage. / Master of Science

Master of Science / Food Science Institute / J. Scott Smith / Heterocyclic amines (HCAs) are cancer causing compounds formed during the cooking of meat. Previous studies show that incorporating antioxidant spices into meat as well as marinating meat with antioxidant spices reduces formation of HCAs. The purpose of this study was to determine if commercially available spices applied to the surface of meat could effectively reduce HCA formation. Two commercially available spice blends and one blend of spices with known quantities of antioxidant spices were sprinkled onto the surface of beef just prior to pan-frying. The quantities of spices used were based on the amounts customarily consumed in typical Western cooking. The results of direct application were then compared to marinating with the same types and amounts of spices. The antioxidant potential of the spices was analyzed using DPPH and total phenolics methods. Results indicated that the spices would be effective antioxidants. Low recovery rates and problems during the extraction process made results inconclusive, but suggest that further research may find that applying spices directly to the surface of meat in consumer acceptable quantities may be as effective as marinating at reducing the formation of HCAs.

Made available in DSpace on 2014-06-11T19:32:54Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-12-13Bitstream added on 2014-06-13T21:05:10Z : No. of bitstreams: 1 okura_mh_dr_jabo.pdf: 1727865 bytes, checksum: 274387943c4d806f73766dff5da4c4f2 (MD5) / No presente trabalho foram analisadas 111 amostras de queijos Minas Frescal. As análises compreenderam a determinação do Número Mais Provável de coliformes a 35ºC e a 45ºC e pesquisa de E. coli. Os resultados mostraram a presença de coliformes a 45ºC acima dos valores permitidos pela legislação em 30% dos queijos com SIF, 70% dos queijos sem SIF e 61,4% dos queijos temperados. Das Enterobacteriaceae isolados nos queijos Minas Frescal verificou-se presença de E. coli, Proteus, Providencia, Serratia, Klebsiella e Enterobacter. Foram isoladas e identificadas 1.243 E. coli e dessas amostras foram separadas aleatoriamente 330 estirpes, para pesquisar a presença do gene stx1, stx2 e eae, a detecção dos genes codificadores de adesinas (pap, afa e sfa) pela reação em cadeia da polimerase e o teste de sensibilidade aos antimicrobianos. Nenhuma estirpe testada identificou presença de stx e eae não havendo E. coli produtoras de toxina e uma estirpe apresentou o gene afa. Para o teste de sensibilidade as E. coli de todos os queijos testados apresentaram índices de resistência à tetraciclina. Neste trabalho, avaliou-se o efeito inibitório do Origanum vulgare e da Petroselinum sativum testando-os sobre coliformes a 35ºC e a 45ºC do queijo produzido com leite cru e dos queijos produzidos com leite cru acrescidos de E. coli (ATCC 25922). Os resultados dessas plantas no leite cru não promoveram efeito inibitório sobre os coliformes a 35ºC, no entanto, promoveram um efeito inibitório significativo nos coliformes a 45ºC. No leite inoculado com E. coli, os resultados apresentaram efeito inibitório para os coliformes a 35ºC e a 45ºC / In the present study, 111 samples of cheese of Fresh “Minas” type were analyzed. The analysis include the determination of the most likely number of coliforms at 35ºC and at 45ºC and research of E. coli. The results showed the presence of coliforms at 45ºC above the values allowed by the legislation in 30% of the cheese with SIF, 70% of the cheese without SIF and 61.4% of the seasoned cheese. Out of the Enterobacteriaceae isolated in the cheese of Fresh “Minas” type and the E. coli, Proteus, Providencia, Serratia, Klebsiella e Enterobacter presence was determinated. 1,234 E. coli were isolated and identified and 330 stocks were randomly separated out of these samples to research the presence of the stx1, stx2 and eae gene, the detection of the adhesine codifier genes (pap, afa and sfa), through the chain reaction of polymerase and the sensibility test to antimicrobials. No tested stock identified the presence of stx and eae, no E. coli toxin productors and a stock showed the afa gene. For the sensibility test, the E. coli of all the tested cheese showed endurance index to tetracycline. In this study, it was evaluated the inhibitory effect of the Origanum vulgare and the Petroselinum sativum by testing them on the coliforms at 35ºC and at 45ºC of the cheesed produced with raw milk and the ones produced with raw milk and E. coli (ATCC 25922). The results of these plants in the raw milk did not provoke inhibitory effect on the coliforms at 35ºC, however, they provoked a significant inhibitory effect in the coliforms at 45ºC. In the milk inoculated with E. coli, the results showed inhibitory effect for the coliforms at 35ºC and at 45ºC

Made available in DSpace on 2014-10-09T12:41:02Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:09:42Z (GMT). No. of bitstreams: 1 04028.pdf: 4334494 bytes, checksum: 3b9778498dc6bdac0e8a5c8f8ad038da (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Made available in DSpace on 2014-10-09T12:41:02Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:09:42Z (GMT). No. of bitstreams: 1 04028.pdf: 4334494 bytes, checksum: 3b9778498dc6bdac0e8a5c8f8ad038da (MD5) / Tese (Doutoramento) / IPEN/T / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

京都大学 / 0048 / 新制・課程博士 / 博士(薬学) / 甲第18207号 / 薬博第797号 / 新制||薬||237(附属図書館) / 31065 / 京都大学大学院薬学研究科創薬科学専攻 / (主査)教授 中山 和久, 教授 掛谷 秀昭, 准教授 伊藤 美千穂 / 学位規則第4条第1項該当 / Doctor of Pharmaceutical Sciences / Kyoto University / DFAM

Salmonella enterica has been associated with several outbreaks due to consumption of low water activity foods including spices. Consequently, to improve microbiological quality, spices are commonly treated before ultimately reaching consumers. These processes may result in sub-lethal injury to cells, which can lead to an underestimation of microbial populations when plating on selective media. Sub-lethally injured cells are difficult to enumerate due to reduced ability to grow on selective microbiological media. Poor recovery of sub-lethally-injured cells may obscure process validation results and lead to overestimation of process effect. Therefore, this work was performed to determine the influence of agar overlay and media supplementation methods on the recovery of Salmonella from steam and ethylene oxide treated peppercorns and cumin seeds. Traditional agar overlay allowed recovery of significantly more Salmonella (p < 0.05) from inoculated peppercorns treated with steam (65.5C, 15 sec.) than selective media (XLT4) or solid agar overlay. Additional supplementation of the TSA base to contain 3,3'-thiodipropionic acid further improved Salmonella recovery from steam treated peppercorns (p < 0.05). For peppercorns and cumin seeds subjected to ethylene oxide, neither sodium pyruvate + yeast extract, 3,3'-thiodipropionic acid, glycerophosphate, ATP, nor magnesium enhanced recovery compared to overlay alone but both methods recovered significantly higher numbers than XLT-4 alone (p < 0.05) for both cumin seeds and peppercorns. / Master of Science in Life Sciences

The essential oils of clove, thyme, black pepper, pimenta, origanum, garlic, onion, and cinnamon were evaluated for their effect on germination, outgrowth, growth, and toxin production of C. botulinum strains in microbiological media. The oils of clove, thyme, origanum, and cinnamon were studied for their mechanism of inhibition of C. botulinum 67B. The most effective oil, in combination with sodium nitrite at different levels was further tested against the growth and toxin production of C. botulinum (mixed types) in a meat model system. Among all the spice oils, origanum and pimenta were the most effective in inhibiting six strains of types A, B, and E of C. botulinum in prereduced PY medium. These oils at a concentration of 200 ppm completely inhibited C. botulinum growth. Garlic, onion and black pepper exhibited the lowest inhibitory activity towards the growth of C. botulinum strains. Strains of type A were more sensitive to the inhibitory action of the oils than those of types B and E. The inhibition of germination of C. botulinum by the eight spice oils indicated that garlic oil was the most potent inhibitor. Oils of pimenta, and clove were the least effective in inhibiting germination. The inhibitory effect of the oils was shown to be reversible. The oils appeared to have no significant effect on the outgrowth of the germinated spores. Nevertheless, the oils were highly active in inhibiting vegetative growth (cell division). Black pepper, clove, cinnamon, and origanum were the strongest inhibitors of vegetative growth. Yet, the oils had no direct effect on toxin production. The delay in toxin production caused by the oils was attributed to the effect of the oils on growth rather than on toxin production. Origanum oil acted synergistically with sodium nitrite in inhibiting the growth. of C. botulinum in a microbiological medium. In vacuum-packaged comminuted pork, origanum oil at 400 ppm, in combination with 50-100 ppm of sodium nitrite, significantly delayed the growth and toxin production of C.botulinum (mixed types). The probability of growth and toxin production of C. botulinum (p) in the vacuum packaged comminuted pork was calculated with Hauschild 's formula. The results showed that sodium nitrite significantly lowered p values, whereas origanum oil had very low effect on p values. / Ph. D.

Master of Science / Food Science Institute / J. Scott Smith / Carboxymethyllysine (CML) and other advanced glycation end products (AGEs) have been shown to affect diseases such as diabetes, cancer, and Alzheimer’s by inducing oxidative stress, inflammation, and tissue damage. CML is formed in foods through Maillard browning reactions and through various mechanisms that are affected by time, temperature, pH, water activity, trace metals, and antioxidants. Natural antioxidants can be found in plant and fruit extracts, as well as in spices. The research contained herein is in two parts. The first part includes preliminary work, which examines the percent recovery of CML from various solid phase extraction columns, the analysis of CML in maple syrup, barbeque sauce, honey, and infant formula. The data show that solid phase extraction with a C-18 cartridge produced the highest percent recovery when using a CML standard at 100 ppb, with a recovery of 69%. Furthermore, the analysis of the syrups and sauces is inconclusive, due to the very low levels of CML detected in the infant formula, and the complications due to the high levels of reducing sugars. The second part of the research examines the effect that cinnamon, onion, garlic, black pepper, and rosemary have on CML levels in biscuits. The data show that all of the spices inhibit the formation of CML, at each of the 0.5%, 1%, and 2% levels used in the experiment, by a minimum of 3% in 2% onion samples and a maximum of 79% in 0.5% cinnamon samples when looking at the cumulative data. When looking subsets of the data, the CML inhibition was a minimum of 59% in 2% onion samples and a maximum of 74% in 0.5% cinnamon samples. Other trends can be observed in the chroma values in the CML color data, which suggest that chroma values decrease as the spice level increases, but these are not statistically significant. They may be due to color from the spices themselves, or to the chemical changes in the Maillard reaction.

No description available.