Foodborne Botulism in Ukraine from 1955 to 2018.

We aim to identify possible biological, social, and economic factors that could influence the prevalence of foodborne botulism (FB). The objective of this article is to assess epidemiological peculiarities of FB in Ukraine from 1955 to 2018 using national epidemiological surveillance data. This article presents an epidemiological descriptive population-based study of the epidemiology of FB using correlation analysis. From 1955 to 2018, 8614 cases of botulism were recorded in Ukraine causing 659 deaths. The distribution of types of botulism toxins is represented by type A (7.97%), B (59.64%), suspected as C (0.56%), E (25.47%), others (5.33%), and unidentified (1.04%). From 1990 to 2015, the rate correlation between Human Development Index (HDI) and incidence of botulism was -0.75 ± 0.20. Homemade canned meat and fish continue to be the leading causes of botulism in Ukraine. Cases related to commercial food were rare or absent, but in recent years (2017-2018), their percentage has increased to 32.56%. The HDI and botulism have an inverse mathematical correlation and predictable logical relationship: with an HDI increase, the incidence of FB decreased. In general, food botulism in Ukraine is related to traditional socioeconomic factors related to cultural food habits. In the face of declining living standards and uncertainty that food products will be physically or economically available, homemade preservation increases. Home food preservation is a major cause of botulism in Ukraine. The elimination of FB is possible in Ukraine only with the complete cessation of home canning and state control over the manufacture and sale of commercial canned products.

Spoilage evaluation of raw Atlantic salmon (Salmo salar) stored under modified atmospheres by multivariate statistics and augmented ordinal regression.

The development of quality monitoring systems for perishable food products like seafood requires extensive data collection under specified packaging and storage conditions, followed by advanced data analysis and interpretation. Even though the benefits of using volatile organic compounds as food quality indices have been recognized, few studies have focused on real-time quantification of the seafood volatilome and subsequent systematic identification of the most important spoilage indicators. In this study, spoilage of Atlantic salmon (Salmo salar) stored under modified atmospheres (% CO2/O2/N2) and air was characterized by performing multivariate statistical analysis and augmented ordinal regression modelling for data collected by microbiological, chemical and sensory analyses. Out of 25 compounds quantified by selected-ion flow-tube mass spectrometry, ethanol, dimethyl sulfide and hydrogen sulfide were found characteristic under anaerobic conditions (0/0/100 and 60/0/40), whereas spoilage under air was primarily associated with the production of alcohols and ketones. Under high-O2 MAP (60/40/0), only 3-methylbutanal fulfilled the identification criteria. Overall, this manuscript presents a systematic and widely applicable methodology for the identification of most potential seafood spoilage indicators within the context of intelligent packaging technology development. In particular, parallel application of statistics and modelling was found highly beneficial for the performance of the quality characterization process and for the practical applicability of the obtained results in food quality monitoring.

Cinética da secagem de amostras de pera com geometrias distintas em secador solar (Pyrus L. ) / Drying kinetics of pear samples with different geometries in solar dryer

O objetivo do estudo foi realizar a desidratação de amostras de pera através da secagem solar e obter as respectivas curvas de secagem. As amostras foram submetidas à desidratação em dois tipos de geometrias, circulares com 1cm de espessura e em cubos com 1cm de comprimento. Os dados experimentais das curvas de secagem para as duas condições foram ajustados ao modelo matemático de secagem baseado na Segunda Lei de Fick. Os resultados mostram que a umidade do fruto é de aproximadamente 85%. As amostras apresentaram peso constante a partir de 18 horas de experimento para a geometria plana e a partir de 30 horas para a geometria cilíndrica. O coeficiente difusivo, obtido através da aplicação da Segunda Lei de Fick, para geometria plana foi de 6,4 x 10(-4)m2/s e para a geometria cilíndrica de 3,35 x 10(-4) m2/s.

Estudo do comportamento da cinética de secagem de morangos utilizando modelos da transferência de massa em secador solar / Study of the behavior of drying kinetics of strawberries using models of mass transfer

O morango (Fragaria L.) é um fruto que possui várias maneiras de preparo e consumo, devido à boa aceitação das suas características organolépticas, se torna um produto muito utilizado na indústria alimentícia. O presente trabalho teve por objetivo estudar o processo de transferência de massa em morangos por meio da desidratação da fruta em secador solar. A secagem foi realizada em um protótipo de secador solar de exposição direta com coletor solar acoplado por 16 horas e foram analisados cortes para geometria cilíndrica e geometria plana. Verificou-se que a geometria plana apresentou uma maior velocidade de secagem em relação à geometria cilíndrica. Os coeficientes de difusividade encontrados tiveram uma relação diretamente proporcional à temperatura de secagem e geometria.

Mechanistic model coupling gas exchange dynamics and Listeria monocytogenes growth in modified atmosphere packaging of non respiring food.

A mechanistic model coupling O2 and CO2 mass transfer (namely diffusion and solubilisation in the food itself and permeation through the packaging material) to microbial growth models was developed aiming at predicting the shelf life of modified atmosphere packaging (MAP) systems. It was experimentally validated on a non-respiring food by investigating concomitantly the O2/CO2 partial pressure in packaging headspace and the growth of Listeria monocytogenes (average microbial count) within the food sample. A sensitivity analysis has revealed that the reliability of the prediction by this "super-parametrized" model (no less than 47 parameters were required for running one simulation) was strongly dependent on the accuracy of the microbial input parameters. Once validated, this model was used to decipher the role of O2/CO2 mass transfer on microbial growth and as a MAP design tool: an example of MAP dimensioning was provided in this paper as a proof of concept.

The effect of adopting new storage methods for extending product validity periods on manufacturers expected inventory costs.

The validness of the expiration dates (validity period) that manufacturers provide on food product labels is a crucial food safety problem. Governments must study how to use their authority by implementing fair awards and punishments to prompt manufacturers into adopting rigorous considerations, such as the effect of adopting new storage methods for extending product validity periods on expected costs. Assuming that a manufacturer sells fresh food or drugs, this manufacturer must respond to current stochastic demands at each unit of time to determine the purchase amount of products for sale. If this decision maker is capable and an opportunity arises, new packaging methods (e.g., aluminum foil packaging, vacuum packaging, high-temperature sterilization after glass packaging, or packaging with various degrees of dryness) or storage methods (i.e., adding desiccants or various antioxidants) can be chosen to extend the validity periods of products. To minimize expected costs, this decision maker must be aware of the processing costs of new storage methods, inventory standards, inventory cycle lengths, and changes in relationships between factors such as stochastic demand functions in a cycle. Based on these changes in relationships, this study established a mathematical model as a basis for discussing the aforementioned topics.

Modelling drying kinetics of thyme (Thymus vulgaris L.): theoretical and empirical models, and neural networks.

The drying kinetics of thyme was analyzed by considering different conditions: air temperature of between 40°C and 70°C , and air velocity of 1 m/s. A theoretical diffusion model and eight different empirical models were fitted to the experimental data. From the theoretical model application, the effective diffusivity per unit area of the thyme was estimated (between 3.68 × 10(-5) and 2.12 × 10 (-4) s(-1)). The temperature dependence of the effective diffusivity was described by the Arrhenius relationship with activation energy of 49.42 kJ/mol. Eight different empirical models were fitted to the experimental data. Additionally, the dependence of the parameters of each model on the drying temperature was determined, obtaining equations that allow estimating the evolution of the moisture content at any temperature in the established range. Furthermore, artificial neural networks were developed and compared with the theoretical and empirical models using the percentage of the relative errors and the explained variance. The artificial neural networks were found to be more accurate predictors of moisture evolution with VAR ≥ 99.3% and ER ≤ 8.7%.

Assessing the freshness of meat by using quantum-behaved particle swarm optimization and support vector machine.

To improve the performance of meat freshness identification systems, we present a new identification method based on quantum-behaved particle swarm optimization (QPSO) and the support vector machine (SVM). Fresh pork, beef, mutton, and shrimp samples were stored in a hypobaric chamber for several days, and the conventional indices of meat freshness, including total volatile basic nitrogen content, aerobic plate count, pH value, and sensory scores, were determined to achieve the identification of sample freshness. However, the experiments showed that it was difficult to obtain an ideal freshness assessment by any single physicochemical or sensory property. Therefore, SVM was introduced to use these data to build a freshness model. Furthermore, QPSO was proposed to seek the optimal parameter combination of SVM. The experimental results indicated that the hybrid SVM model with QPSO could be used to predict meat freshness with 100 % classification accuracy.

Preserved foods associated with increased risk of ovarian cancer.

OBJECTIVE: To investigate the association between consumption of preserved foods and risk of epithelial ovarian cancer in southern Chinese women. METHODS: A hospital-based case-control study was undertaken in Guangzhou, Guangdong Province, from 2006 to 2008. Participants were 500 incident epithelial ovarian cancer patients and 500 controls, with a mean age 59 years. Information on habitual food consumption was obtained by face-to-face interview using a validated and reliable food frequency questionnaire. Logistic regression analyses were performed to assess the association between preserved foods intake and the ovarian cancer risk. RESULTS: The ovarian cancer patients consumed more preserved foods (median 15.5, interquartile range (IQR) 18.2g/day) than controls (median 13.8, IQR 20.5 g/day), p<0.001. The adjusted odds ratios of ovarian cancer was 1.78 (95% confidence interval 1.35 to 2.34) for women consuming more than 13.5 g of preserved vegetables and preserved meats per day relative to those below. Similar two-fold increases in risk at high level of intake were also evident for serous and mucinous subtypes of epithelial ovarian tumours. CONCLUSION: Intake of preserved foods was positively associated with the incidence of epithelial ovarian cancer in southern Chinese women.

Teor e composição de óleo essencial de rizomas de gengibre (Zingiber officinale Roscoe) após diferentes períodos de secagem / Essential oil yield and composition of ginger (Zingiber officinale Roscoe) rhizomes after different drying periods

A produção de gengibre no Paraná concentra-se no município de Morretes, ocupando uma área de plantio de aproximadamente 300 ha. O objetivo deste trabalho foi avaliar o teor e a composição do óleo essencial de rizomas de gengibre produzidos em Morretes e submetidos a diferentes períodos de secagem em temperatura ambiente. O delineamento experimental foi inteiramente casualizado, em esquema fatorial 5 x 5, com quatro repetições (quatro plantas por repetição), avaliando cinco procedências e cinco períodos de secagem a temperatura ambiente (0, 15, 30, 45 e 60 dias). As extrações de óleo essencial foram realizadas por hidrodestilação em aparelho graduado Clevenger durante três horas e a análise dos constituintes foi realizada por meio de cromatografia em fase gasosa acoplada à espectrometria de massas. A secagem de rizomas de gengibre em temperatura ambiente por até 60 dias resultou na diminuição de teores de óleo essencial na maioria das procedências. Os constituintes geranial e o neral apresentaram maior concentração em todas as procedências e tiveram teores superiores com o aumento nos períodos de secagem. Os teores de geraniol e acetato de geranila foram inferiores após a secagem em todas as procedências, assim como eucaliptol, canfeno, zingibereno e β-bisaboleno na maioria das procedências.

Ginger production in Paraná State, Brazil, has predominated in Morretes Municipality, with around 300 ha cultivated area. The aim of this work was to evaluate the essential oil yield and composition of ginger rhizomes produced in Morretes and subjected to different drying periods at room temperature. Experimental design was completely randomized, in a 5x5 factorial arrangement, with four replicates (four plants each), five origins and five drying periods at room temperature (0, 15, 30, 45 and 60 days). The essential oil was extracted by hydrodistillation in a Clevenger-type device for 3h and the constituents were analyzed by gas chromatography-mass spectrometry (GC/MS). The drying of ginger rhizomes at room temperature for up to 60 days decreased the essential oil yield in most origins. Geranial and neral levels were higher in all origins and as drying periods were longer. Geraniol and geranyl acetate levels decreased after drying in all origins, as well as eucalyptol, camphene, zingiberene and β-bisabolene in most origins.

The town of Cabar, Croatia, a high risk area for multiple sclerosis--analytic epidemiology of dietary factors.

Multiple sclerosis (MS) is demyelization disease of central nervous system of unidentified causes. Analytic epidemiological research of 19 patients, clinically approved cases of MS and 25 controls, autochthonic inhabitants of town of Cabar, Croatia, the high-risk zone for the disease, was made. The research plan included case-control investigation--the "door to door" questionnaire--about nutrition habits. An odds ratio (OR) was calculated for all the factors which were more frequently found in the patients than in the controls, and vice versa. The variables that were connected with significant risk for MS in the town of Cabar included: alcohol consumption (p = 0.05), animal fats/dried meat products consumption (p = 0.007), nitrate salting (p = 0.03), strong spices (p = 0.007), mixed bread (p = 0.002), oat and oat products consumption (p = 0.0075). No connection was found with regular consumption of vegetables and fruit (p = 0.009), blue fresh fish (p = 0.028), other fresh fish (p = 0.03), freshwater fish (p = 0.002), canned fish (p = 0.004), dormouse meat (p = 0.007), air-dried meat products (p = 0.004) and using the water from water supply (p = 0.011). In the town of Cabar nutritional customs, primarily food rich in animal fats, alcohol-abuse, and oat consumption could have an influence on MS pathogenesis in genetically inclined individuals.

Influence of micronutrients on rheological characteristics and bread-making quality of flour.

Studies were carried out to see the influence of different iron and calcium salts along with some vitamins on the rheological characteristics and bread-making quality of wheat flour. Fortification with iron (30-90 ppm) from different sources showed a marginal increase in water absorption (2%). Calcium ranging between 800 and 1,600 ppm did not show any influence on the mixing properties of the dough. Except for ethylenediamine tetraacetic acid and calcium lactate, all other salts did not have any influence on the alveograph characteristics. The gelatinization temperature slightly increased by about 2-3 degrees C and the cold paste viscosity increased from 468 to 524 BU. Addition of micronutrient premix containing ferrous sulphate, calcium carbonate and vitamins such as thiamine (thiamine hydrochloride), riboflavin, niacin (nicotinic acid) and folic acid at different levels showed a marginal effect on the rheological parameters. There was no significant influence of micronutrient premix on the objective and subjective evaluation of the breads, except for the crumb colour. Fortification with the vitamin-mineral premix did not affect the theological parameters and bread-making quality of flour, even after storage.

Análisis proximal y determinación de histamina en atún enlatado en aceite y al natural / Proximate analysis and histamine determination in oil an natural canned tuna

El atún enlatado es uno de los alimentos de mayor consumo en el país por su fácil adquisición, preparación y excelentes propiedades nutricionales. El objetivo de la presente investigación fue determinar la composición proximal y presencia de histamina en tres marcas comerciales de atún enlatado al natural y en aceite, comercializado en la ciudad de Maracaibo, Estado Zulia, Venezuela. Para cada marca se recolectaron en total 30 envases, 15 de presentación aceite y 15 al natural. La recolección se efectuó en 5 muestreos, a intervalos de 15 días para cada uno. La adquisición de las muestras se realizó a nivel de supermercado. En la determinación del contenido de humedad, proteína y cenizas se emplearon los métoso oficiales de la Asociación Oficial de Químicos Analíticos (AOAC) para la determinación de la grasa se utilizó la metodología de Bligh y Dyer. La presencia de Histamina se evaluó por cromatografía líquida de alta resolución (HPLC). Se encontraron diferencias en la composición proximal del atún de acuerdo a la marca comercial y el medio de presentación. Para el atún enlatado al natural los valores de humedad se encontraron entre 71,98-75,59 por ciento, proteínas entre 21,26-25,22 por ciento, grasa 1,62-2,66 por ciento y cenizas 1,48-1,57 por ciento. Los valores para el atún enlatado en aceite fueron de 66,43-67,12 por ciento para humedad, 23,44-25,84 por ciento proteínas, 6,45-8,68 por ciento grasa y 1,11-1,46 por ciento de cenizas. Todas las muestras de atún enlatado analizadas presentaron histamina, en algunos casos el nivel encontrado fue cercano al límite de tolerancia establecido por la Administración de Drogas y Alimentos de Norteamérica (FDA) de 50 ppm, por lo que se sugiere monitoreos constantes en el atún elaborado en el país

Canned Tuna is one of the most consumed products in the country because of its easy acquisition, preparation and excellent nutritional properties. The objective of this research was to determine proximate composition and histamine presence in three commercial brands of canned tuna preserved in water and oil, expended in Maracaibo City, Zulia State, Venezuela. 30 cans of each brand were collected, 15 in oil and 15 in water. Sampling was performed five times, in 15 days intervals. Sample acquisition was made at supermarkets. In moisture, protein and ashes determination were used official methods of analysis reported by Association of Official Analytical Chemist (AOAC), and for fat analysis Bligh and Dyer methodology was used. Histamine presence was measured by means of high performance liquid chromatography (HPLC).Differences in proximate composition depending on commercial brand and presentation. Moisture values for tuna canned in water were found between 71.98-75.59%, protein between 21.26-25.22%, fat 1.62-2.66% and ashes 1.48-1.57%. Values for tuna canned in oil were 66.43-67.12% for humidity, 23.44-25.84% for protein, 6.45-8.68% for fat and 1.11-1.46% for ash content. All analyzed canned tuna samples presented histamine, in some cases histamine concentrations were close to limit established by Food and Drug Administration (FDA) of 50 ppm, because of this constant monitoring in canned tuna produced in Venezuela is suggested

The seafood-nutrition-health paradigm of South Pacific islanders.

Research was undertaken between December 2001 and July 2002 in six Tongan rural communities to clarify whether the reduced intake of fresh fish and an increased consumption of tinned fish are directly related to lifestyle disease risk. It was further investigated if the ratio of tinned to fresh fish consumption can be used as an easy-to-measure indicator of lifestyle change, and hence risk of lifestyle diseases. The relationship between fresh fish (and seafood) and tinned fish consumption is selected as a possible proxy indicator for lifestyle and dietary changes. Obesity is used as an indicator of lifestyle disease risk and/or occurrence. Significant differences are found between the six data sets regarding quantities of fresh fish and tinned fish consumption. However; no significant variation is found between villages in the levels of obesity. The results of this survey clearly highlight that neither fresh fish (seafood) nor tinned fish consumption significantly relates to obesity. It is therefore concluded that assessing fresh and tinned fish intake only is not sufficient to identify changes in lifestyle, which are associated with increased risks of lifestyle diseases.

[Dietary risk factors of nasopharyngeal carcinoma in the Setif area in Algeria]. / Facteurs de risque alimentaires du carcinome du nasopharynx dans la région de Sétif (Algérie).

BACKGROUND: The aim of our work was to identify risk factors specific to populations in our region for primary prevention of risk behaviors, particularly eating habits. METHODS: We conducted a case-control study on dietary factors of nasopharyngeal carcinoma in the Setif area in Algeria. The study included 72 cases and 72 controls matched for age, sex and area of residence. The variables analyzed were identified by an anthropological study. RESULTS: Increased risk of disease was associated with consumption of traditionally preserved foods such as "harissa", pickled fruit and vegetables and dried and salted meat. These factors were commonly found in other endemic areas. Certain products appeared to be specific to the Setif area including dried and salted fat, especially after prolonged exposure. Rancid butter was related to a 4 to 7-fold increase in risk and use of pickling increased the risk of nasopharyngeal carcinoma 4 to 12-fold depending on the type of food. CONCLUSIONS: These data point to the need for biochemical analysis of food specimens to search for the carcinogenic agents and to the importance of an immediate information and education program on food habits for the populations living in this area.

The dental health of 12-year-old children whose diets include canned fruit from local factories: an added risk for caries?

OBJECTIVE: To determine the dental health of 12-year-old children from households that are supplied with sweetened canned fruit from local factories. METHODS: The DMFS and DMFT indices were determined for 12-year-old pupils from 6 schools, 3 of which are situated in communities with fruit canning factories. Subjects were questioned about the workplace of household members and supplies of sweetened canned fruit from factories. To compare indices we used a two-way analysis of variance, for multiple comparisons the Bonferroni Test and for proportions the Chi-Squared Test. Fluoride content of the drinking water was measured for each school. RESULTS: The fluoride content for all schools was less than 0.1 ppm. In only 2 schools were the majority of pupils from households that were supplied regularly with canned fruit from factories. An analysis of the DMFT data of the children in all the schools showed that there were significantly fewer children with a DMFT = 0 and significantly more with a DMFT = 4+ in the 2 schools. The mean DMFS and DMFT of children in households supplied with canned fruit were significantly higher than those children without the supply. CONCLUSION: The supply of sweetened canned fruit to households may be an added risk to dental health for the children in that household.

A pilot study for the statistical treatment of nutritional parameters in the quality control of canned fishing goods.

This pilot study was derived as a consequence of European Directives 496/90 and 493/91 in which a regulation on the labeling of canned fishing goods was established. The study was intended primarily to assess whether different Spanish canned fishing goods might be differentiated by their basic nutritional composition (i.e., ash, chlorine as NaCl, fat, humidity, total proteins, and dry residue) and, second, to study each particular type of good. Accordingly, a univariate nonparametric statistical test and 2 multivariate chemometric techniques (factor and cluster analyses) were used. The pilot study revealed that (1) the basic nutritional variables did not allow a clear distinction among canned goods when different commodities were considered, but they seemed useful for obtaining information for only one type of good; and (2) the variables that gave the most useful information to visualize the appearance of groups in the data sets were humidity, dry residue, fat, and proteins, although their particular usefulness was found to be different when different species were considered.

Microbial evaluation of some heat treated turkey products at different processing stages.

Random samples at the three processing stages of turkey keshta, turkey rosto, turkey luncheon and turkey frankfurter (20 samples for each stage were collected). For luncheon and frankfurter, 20 samples of each of thighs and breast represents the 1 st stage of processing were also taken. These samples were obtained from some meat processing plants at Alexandria province to make a total of 280 samples. The samples were examined microbiologically and the results revealed that, the total aerobic bacterial count in the examined Keshta and rosto shows their highest count in the 1st stage and gradually decreased in the 2nd and 3rd stages. On the other hand, the total aerobic bacterial count in luncheon and frankfurter samples slightly increased in the 2nd stage and then decreased in the 3rd stage. The Coliform count also shows its highest count in the 1st stage and decreased in the 2nd stage and could not be detected from the 3rd stage of keshta and rosto samples, while it increased slightly in 2nd stage and could not be detected in the 3rd stage for luncheon and frankfurter samples. E. coli and Staphylococcus aureus were higher in the 1st stage than in the 2nd stage of processing of the examined keshta and rosto samples while they were higher in the 2nd stage than in the 1st one in luncheon and frankfurter samples but could not be detected from the 3rd stage in all products. Both Clostridium perfningens and Salmonella could not be detected in the examined turkey products at the different processing stages. The total mould and yeast counts in the examined products showed highest count in the 1st stage and decreased in the 2nd stage and could not be detected in keshta and rosto in 3rd stage while in frankfurter samples the counts in the 1st and 2nd stages were nearly the same and decreased in the 3rd stage but in luncheon samples the count was slightly increased in the 2nd stage and not detected in the 3rd stage. The public health significance of microorganisms as well as the suggested hygienic measures in order to improve the quality of the examined turkey products were discussed.