Introduction (Steinkraus 1995, 1996a, 1997) Fermented foods are food substrates that are invaded or overgrown by edible microorganisms whose enzymes, particularly amylases, proteases, lipases hydrolyze the polysaccharides, proteins and lipids to nontoxic products with flavors, aromas and textures pleasant and attractive to the human consumer. If the products of enzyme activities have unpleasant...

Eff orts to exclude disease organisms from farms growing irrigated lettuce and leafy vegetables on California’s central coast are confl icting with traditionally accepted strategies to protect surface water quality. To begin resolving this dilemma, over 100 offi cials, researchers, and industry representatives gathered in April 2007 to set research priorities that could lead to eff ective co-ma...

I am responding to your May 10, 2004 Federal Register notice (69FR 25911-25913) on “Furan in Food, Thermal Treatment; Request for Data and Information.” I understand that your Food Advisory Committee (FAC) and its Contaminants and Natural Toxicants Subcommittee will address this issue at its meeting on the afternoon of June 8, 2004 in Bethesda, MD. I am not sure if I will be able to attend that...

Abstract This study aimed to assess the level of technological sophistication in a food ingredient company based on safety aspects using technometric and AHP integration. The production process pregelatinized starch as premium specialty product its supporting processes were evaluated. approach was used each technology component, employed determine contribution component. results showed that had...

Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfi...

The owners of 135 pet birds were surveyed by questionnaire to determine their birds' weekly food consumption. The birds were divided into six food groups on the basis of the amounts of seeds, formulated products and human food they consumed. The formulated products and seeds were analysed for their nutrient content by two independent laboratories, the nutrient content of the human foods was obt...