Caseins exhibit a wide range of physicochemical and functional properties that make them an excellent source of protein for the creation of formulated foods, either as novel or imitative products. Their ability to gel suggests their potential use in highly valued imitative products, such as Kamaboko, a surimi product. However, gelation and the resultant textural properties can be enhanced by va...

This report describes one of the largest egg-associated outbreaks of foodborne illness in Australia for many years. Between June and December 2005, five outbreaks of Salmonella Typhimurium phage type 135 were identified in Tasmania, leading to 125 laboratory-confirmed cases. Public health investigations included case and food handler interviews, cohort studies, environmental health investigatio...

Egg breaking wastes were treated with 1W200 mg./l. chitosan, a by-product /derived from shrimp and crab shells, and 2-20 mg./l. Betz 1130. Suspended solids in the .I wastewater were reduced by 70-90% and the COD by 55-75%. The yield of dry coagulated solids from wastes collected during cleanup was approximately 12 lb./IOKl gal., and from the concentrated wastes in the egg washers, the yield was...

There is emerging evidence that children with egg and cow's milk allergy who can tolerate these allergens cooked in baked goods are more likely to develop tolerance. As a result a hypothesis has arisen that exposure to egg and milk in baked goods may hasten tolerance development; however, it is unclear whether children who develop tolerance do so because they have ingested low levels of egg or ...