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Food discards : nature, reasons for discard, and relationship to household variablesVanDeRiet, Shirley J. 11 April 1985 (has links)
A sample of 243 Willamette Valley households participated in
personal interviews and kept 7-day records of all foods brought into
the household but not consumed by human household members. Their
reason for discarding the foods, the amounts of discard, and their
assessment of the safety of the foods were compared to household
characteristics. Age of the major food preparer and the presence of
children had a marked effect upon the discard patterns of the household.
Households with children younger than 10 years discarded an
average of $3.60 (1185 g) in a 7 consecutive day period, households
with children 10-18 years of age discarded an average of $4.36
(2743 g), and childless households discarded an average of $2.11
(1195 g).
In a sample of 50 households, as the household refrigerator
temperature (as determined during the personal interview) increased
from 35°F (2°C) to 68°F (20°C), the amount of discards also increased
(r [subscript cost] = .82, r [subscript g] = .80).
Food which was being discarded due to poor quality or because it
was judged unsafe to eat by the householder was collected daily over
a 3-day period for a subsample of 50 of the households. These
collected discards were evaluated by a trained panel for degree of
off-color, off-odor, and off-texture compared to the normal product
standards, and also were microbiologically analyzed.
When the householder's estimate of amount of food discarded was
converted from their household measures to grams using food composition
tables, the householder's estimate was 97% of the actual grams
of food as weighed in the laboratory.
Both studies found consumer confusion between solely quality
changes in a food and environmental conditions that allow the possibility
of pathogen growth in foods. In 62% of the microbiologically
analyzed foods, the householder did not make correct safety assessments.
In 9% of the microbiologically analyzed foods, an assessment
of safe was made by the householder for foods which were determined
to be at risk. Uncoded dates on packaged foods were the basis for
the householder's discard decision for 17% of the total foods
appearing on the 7-day records. Householders often stated they felt
it would be unsafe to consume this food. Educational programs which
give the householder criteria for the evaluation of food safety are
recommended. / Graduation date: 1985
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Spoilage potential of a novel group of bacteriaJooste, PJ, Tsoeu, LI, Charimba, G, Hugo, CJ 01 February 2016 (has links)
Abstract
Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in
the refrigerated dairy food chain. These organisms, especially the pseudomonads, may produce heatresistant
enzymes that are responsible for the breakdown of proteins and lipids in milk and dairy products.
Such reactions result in a variety of defects in the raw or unprocessed milk that may affect the suitability of
such milk for further processing. The enzymes produced may cause defects in long-life dairy products such
as cheese, butter and long-life milk. In the present study, a range of 18 yellow pigmented psychrotrophic
bacteria, collectively known as flavobacteria, were isolated from local dairy products. One aim of this study
was to identify these bacteria to species level using molecular techniques. A second aim was to determine
the spoilage potential of these organisms based on profiles generated by the BIOLOG system (that may relate
to hydrolytic enzymes produced). Of the 18 isolates, 14 belonged to the genus Chryseobacterium while 4
were identified as Empedobacter isolates. The most active spoilage organisms in this group were shown
to be C. bovis, C. shigense and E. brevis. These findings illustrate that enzymatically catalysed defects
in dairy products should not be attributed solely to acknowledged psychrotrophic bacteria such as the
pseudomonads, but that flavobacterial species may also be actively involved.
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Effect of water activity and potassium sorbate on growth of deteriogenic fungi from tobaccoMutasa, E. S. January 1988 (has links)
No description available.
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Growth of a number of pathogenic bacteria on modified atmosphere packaged lambDoherty, Alice Majella January 1995 (has links)
No description available.
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Identification and differentiation of Bacillus from bakery originsThompson, Jacquelyn Michelle January 1996 (has links)
No description available.
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Post mortem autolytic changes in temperate and tropical fish muscleBrown, Richard January 1992 (has links)
No description available.
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Microbial spoilage of hydraulic and bearing oilsAl-Haidary, N. K. January 1977 (has links)
No description available.
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The antimicrobial activity of chitosan and its application as a food preservativeRhoades, Jonathan January 2003 (has links)
No description available.
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The autoxidation of 2, 4-decadienalMatthews, Roy Frank 29 July 1970 (has links)
Graduation date: 1971
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Strategies for the prevention of potato spoilage during storage and the discovery of the antimicrobial activity of potatoes /Rioux, Amanda, January 2007 (has links)
Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2007. / Includes vita. Includes bibliographical references (leaves 69-73).
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