Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta (L.) Schott) Slices during Accelerated Storage.

The quality of dehydrated taro slices in accelerated storage (45°C and 75% RH) was determined as a function of initial water activity (aw) and package type. Color, rehydration capacity, thiamin content, and α-tocopherol content were monitored during 34 weeks of storage in polyethylene and foil laminate packaging at initial storage aw of 0.35 to 0.71. Initial aw at or below 0.54 resulted in less browning and higher rehydration capacity, but not in significantly higher α-tocopherol retention. Foil laminate pouches resulted in a higher rehydration capacity and increased thiamin retention compared to polyethylene bags. Type of packaging had no effect on the color of the samples. Product stability was highest when stored in foil laminate pouches at 0.4aw. Sensory panels were held to determine the acceptability of rehydrated taro slices using samples representative of the taro used in the analytical tests. A hedonic test on rehydrated taro's acceptability was conducted in Fiji, with panelists rating the product an average of 7.2 ± 1.5 on a discrete 9-point scale. Using a modified Weibull analysis (with 50% probability of product failure), it was determined that the shelf life of dehydrated taro stored at 45°C was 38.3 weeks.

Conditions associated with Clostridium sporogenes growth as a surrogate for Clostridium botulinum in nonthermally processed canned butter.

The objective of this study was to better understand the effect of butter composition and emulsion structure on growth and survival of Clostridium sporogenes, used as a surrogate for C. botulinum in canned butter. The lack of a thermal process step in commercially available canned butter raises questions of potential safety, because it is hermetically sealed and generally exhibits anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or hurdles, within butter include: reduced water activity, acidity in cultured products, elevated salt content, and the micro-droplet nature of the aqueous phase in the butter emulsion. It was hypothesized that a normal, intact butter emulsion would have sufficient hurdles to prevent C. botulinum growth, whereas a broken butter emulsion would result in a coalesced aqueous phase that would allow for C. botulinum growth. Batch-churned butter was inoculated with C. sporogenes; butter samples with varying salt contents (0, 0.8, 1.6, and 2.4% wt/wt NaCl) were prepared and stored in coated steel cans for varying times (1 or 2 wk) and temperatures (22 or 41°C) to determine temperature and emulsion structure effects on C. sporogenes growth. Samples stored at 41°C showed a significant increase in C. sporogenes growth compared with those stored at 22°C. Furthermore, NaCl addition was found to have a significant effect on C. sporogenes growth, with 0.8% NaCl promoting more growth than 0%, but with decreases in growth observed at 1.6 and 2.4%. Uninoculated control plates were also found to have bacterial growth; this growth was attributed to other anaerobic bacteria present within the cream. It was concluded that removal of the hurdle created by the micro-droplet size of the emulsion aqueous phase could result in C. botulinum growth even at elevated salt levels and, therefore, home preparation of canned butter is not advisable. It is also possible that commercially canned butter, if heat abused, could potentially allow for C. botulinum growth and, therefore, consumption is not recommended.

Change in mutagenicity in white rice after accelerated and long-term storage.

Certain reactions that occur in food during storage, such as nonenzymatic browning and lipid oxidation, form compounds that have been shown to be mutagenic. It is possible that over long storage periods, significant amounts of these products could be formed. Although some research has been published concerning the mutagenicity of foods due to processing or cooking, little research has been done regarding mutagenicity of foods stored for an extended time. The objective of this research was to determine the potential mutagenicity of white rice held in accelerated and long-term storage using the Ames Salmonella/microsome assay. Fresh long-grain white rice was packaged in foil laminate pouches and held at 60 degrees C for 18 wk. Rice stored for > 25 y in an oxygen-free environment at or below room temperature in size number 10 cans was obtained from residential storage. The standard plate-incorporation method was used to evaluate the mutagenic potential of all treatments using Salmonella typhimurium tester strains TA97a, TA98, TA100, and TA102. Samples were plated at 5 dilutions with and without rat liver S9 enzyme. A solvent control was also plated for each strain. Treatments yielding counts at least double the solvent control level were considered mutagenic. Plate counts for all treatments fell well below the required doubling of the solvent control value. White rice held in accelerated and long-term storage appears not to increase in mutagenic compounds as measured by the Ames assay, supporting its use for long-term storage purposes such as emergency preparedness and humanitarian food aid.

Cooling rate effect on outgrowth of Clostridium perfringens in cooked, ready-to-eat turkey breast roasts.

The potential for Clostridium perfringens spores to germinate and grow in cooked, ready-to-eat turkey products was evaluated to determine a safe cooling rate within the critical temperatures of 48.9 C (120 F) through 12.8 C (55 F). Raw turkey deli breast roasts were inoculated with a cocktail of C. perfringens spores (NCTC 8238, NCTC 8239, and NCTC 10388) and cooked in a steam oven to an internal temperature of 72 C. The sample roasts were then cooled through the critical cooling range at rates yielding cooling times of 6, 8, and 10 h. Turkey roasts were analyzed for spore growth and multiplication using tryptose-sulfite-cycloserine agar and anaerobic incubation at 37 C for 48 h. Cooling times of 6 and 8 h showed no proliferation of C. perfringens that would violate the USDA/Food Safety Inspection Service safe cooling standard criteria, which would allow no more than a 1 log10 multiplication between 48.9 and 12.8 C. A 9.6-h cooling period between the designated temperatures at a 95% confidence interval was determined to be adequate for nonproliferation of C. perfringens. On the other hand, a 95% tolerance interval would be more stringent in that it suggests no more than an 8.9-h cooling period. Tolerance intervals required that 95% of all our observations did not exceed the limit of 1 log10 increase in C. perfringens. This study indicated that in cooked, ready-to-eat turkey deli breasts, a cooling period between 48.9 C (120 F) and 12.8 C (55 F) of no greater than 8.9 h should be utilized to prevent possible C. perfringens foodborne outbreaks.

Lyme arthritis: an epidemic of oligoarticular arthritis in children and adults in three connecticut communities.

An epidemic form of arthritis has been occurring in eastern Connecticut at least since 1972, with the peak incidence of new cases in the summer and early fall. Its identification has been possible because of tight geographic clustering in some areas, and because of a characteristic preceding skin lesion in some patients. The authors studied 51 residents of three contiguous Connecticut communities -- 39 children and 12 adults -- who developed an illness characterized by recurrent attacks of asymmetric swelling and pain in a few large joints, especially the knee. Attacks were usually short (median: 1 week) with much longer intervening periods of complete remission (median: 2.5 months), but some attacks lasted for months. To date the typical patient has had three recurrences, but 16 patients have had none. A median of 4 weeks (range: 1-24) before the onset of arthritis, 13 patients (25%) noted an erythematous papule that developed into an expanding, red, annular lesion, as much as 50 cm in diameter. Only 2 of 159 family members of patients had such a lesion and did not develop arthritis (P less than 0.000001). The overalll prevalence of the arthritis was 4.3 cases per 1,000 residents, but the prevalence among children living on four roads was 1 in 10. Six families had more than 1 affected member. Nine of 20 symptomatic patients had low serum C3 levels, compared to none of 31 asymptomatic patients (P less than 0.005); no patient had iridocyclitis or a positive test for antinuclear antibodies. Neither cultures of synovium and synovial fluid nor serologic tests were positive for agents known to cause arthritis. "Lynne arthritis" is thought to be a previously unrecognized clinical entity, the epidemiology of which suggests transmission by an arthropod vector.

Measles immunization status in 1972 among first- and second-grade school children in Danbury, Connecticut.

An increased incidence of rubeola among first-grade Danbury school children in 1973 led to a study of seroimmunity to rubeola in a random sample of 60% of the first- and second-grade school children (299) from whom blood samples had been obtained in October 1972 during a voluntary meningococcal vaccination program. Immunization histories derived from physicians' statements on school entry were obtained from school health department records and included date of immunization. Seventy-five percent of the study group had received measles vaccine. Of those immunized prior to 11 months of age only half had an hemagglutinating inhibiting titer (HAI) of greater than or equal to 5 five to seven years later. This antibody level correlates with immunity. Eighty-five to ninety percent of those immunized during or after the 11th month had an antibody titer of greater than or equal to 5. Seventy-one percent of those never immunized also had an HAI titer of greater than or equal to 5 indicating natural infection had occurred. As a result of this investigation, a community-wide program was initiated to vaccinate those who were more than 1 year old as well as reimmunize those who had been vaccinated before the 11th month in accord with current U.S. Public Health Service recommendations for measles immunization.

Inactivation and heat stabilization of poliovirus by 2-thiouracil.

Treatment of poliovirus Type I with 10(-3)m 2-thiouracil (2-TU) resulted in the inactivation of greater than 90% of the virus infectivity and stabilization of approximately 50% of the residual virus to heat inactivation. These effects were due to a reaction with the protein moiety of the virus and could be blocked by pre-treatment of the virus with l-cystine or of the drug with cysteine. Both inactivation and stabilization occurred synchronously and reached equilibrium at the same time. Neither process was reversed by reducing agents. It is suggested that an oxidized form of 2-TU reacts with capsid sulfhydryl groups to form a product which is stable in either the inactive or heat-resistant form.