Chlorine is used in relatively large concentrations (2000ppm v/w) in flour bleaching processes. No successful by-product identification work has been performed on chlorinated flour despite demonstrated hazards of chlorination on animals in feeding studies. The focus of this work is therefore to examine the chlorination process and identify the by-products formed from the chlorination of cake fl...

There is general agreement that listeriosis has a significant impact on Man as well as on animals. Listeria monocytogenes has been isolated from the faeces of healthy human and animal carriers and from various environmental sources. L. monocytogenes is the pathogenic species most responsible for abortion, septicaemia and meningitis in animals and Man. Listeria ivanovii is a primary cause of abo...

The modern food processing industry began in 1810 when Nicolas Appert invented the canning process. This was followed by the invention of a mechanical ammonia refrigeration system in 1875. In the 1860s Louis Pasteur had discovered the connection between the micro-organism and food spoilage, this put the development of food processing and preservation techniques on a firm scientific foundation. ...

Yersinia enterocolitica and Yersinia pseudotuberculosis are current sources of pathogenic strains in humans and animals. Yersiniae infections occur throughout the world, but are most prevalent in regions with moderate and subtropical climates. In Australia, Central Europe and North America, cases of human infections with Yersinia enterocolitica now rank in third place. The food-processing indus...

The capability of bacteria to colonize food processing surfaces and to form biofilm has become an emerging concern for food industry. The presence and persistence of biofilm on food processing surfaces may pose a risk of food spoilage or food poisoning. A better understanding of bacterial adhesion and resistance of biofilms is needed to ensure quality and safety of food products. This review fo...

Po l lu t i on P reven t i on i s an i dea whose t i m e has come . Although the Clean Water Act, Clean Air Act, a n d e v e n S u p e r f u n d , p o i n t e d u s i n t h e r i g h t d i r e c t i o n b y i d e n t i f y i n g a r e a s o f p o l l u t i o n p r o b l e m s , t h e y p r o v e d t h a t throwing money at pol lut ion wil l not make i t go away. T r e a t m e n t i s n o t t h ...

Six novel N-halamine compounds of potential importance as disinfectants to the food-processing industry were tested against Salmonella enteritidis, Salmonella gallinarum, Salmonella typhimurium, and Pseudomonas fluorescens in aqueous solution. Inactivation times for 10-fold reductions were determined as a function of water quality at pH 6.5 and 25 degrees C. Phenol coefficients for the efficaci...

Ohmic heating technology is generally used for processing liquids and solid-liquid mixtures (or pumpable foods) in the food industry. In ohmic processing, the product is heated volumetrically by dissipation of electrical current through it. The main advantages of ohmic heating are the rapid processing and relatively uniform heating achieved. In this review, the application and potential of ohmi...

The food industry, like many others, has a risk communication problem. That problem is manifested in the public's desire to know the truth about outbreaks of foodborne diseases; ongoing concern about the safety of foods, additives, and food-processing procedures; and continued apathy regarding aspects of routine food hygiene. If these concerns are addressed in a coherent and trustworthy way, th...

Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shel...