Food For Longer Periods Research Articles

A study of executive function in grey parrots (Psittacus erithacus): Experience can affect delay of gratification.

Executive function (EF) involves several abilities often correlated with success in various aspects of human life. Similar skills could also be advantageous to nonhumans, but few studies have effectively examined the extent of their EF abilities. Studies have also examined what experiences might strengthen/weaken human EF; might specific experiences also affect nonhuman EF? One type of EF often tested in both humans and nonhumans involves a delay of gratification-the ability to forgo an immediate reward to gain one either better in quality or quantity. We compared how Grey parrots (Psittacus erithacus) with somewhat different experimental histories performed when required to wait for more food-a difficult task for avian species. One laboratory-raised parrot, Griffin, had previously succeeded when asked to wait for a better reward and on other tasks purportedly involving some level of EF skills but failed to wait for a larger reward. After succeeding on a task designed to improve impulse control, he consistently waited for a larger reward, more nuts, for up to 15 min-far longer than most avian species tested. Two other parrots, Pepper and Franco, companion animals, had had no experience with delayed gratification tasks, but were as successful as Griffin on other EF-related studies in which they participated. These birds, with different histories than Griffin, also waited for more food for longer periods than most other birds, though not as consistently as Griffin. We suggest that specific types of experiences may strengthen EF in Grey parrots. (PsycInfo Database Record (c) 2024 APA, all rights reserved).

Creencias y saberes alimentarios, como resistencia al cambio cultural de las mujeres madres de familia inmigrantes en Culiacán, Sinaloa

Social work as a scientific discipline is concerned with identifying and understanding those social and cultural determinants with respect to health-food, which are part of the identity of immigrant groups in the horticultural region of Culiacán, in order to analyze those social aspects and cultural ones that must be influenced to improve the health of immigrant families who come in search of health-nutritional promotion and education services. Therefore, this article presents the results regarding food beliefs and knowledge in immigrant women mothers, this being part of a broader study on the food culture of women-mothers of families from marginal spaces in Culiacan, Sinaloa, in where food identity is rescued as an essential part of these peoples and considered as cultural elements that must be taken into account in food and nutrition education programs. A study was carried out with a qualitative approach, with the use of microethnography and phenomenology for data collection, with the use of direct participant observation, open, semi-structured interviews and a sociodemographic identity card survey, for characterization of the participating sample. The most relevant findings of this research are mainly; the existence of beliefs, knowledge possessed by women mothers of immigrant families that they put into practice in their daily life for the health care of themselves and their children. As well as the existence of methodologies for the preparation and preservation of food as effective technologies to maintain food for long periods of time, and finally the use of traditional foods as part of the identity of their places of origin and as part of the resistance to change culture.

A Review on Recent Techniques for Food Preservation

Food preservation is most significant in the food industry to prevent food from the growth of bacteria and yeasts which causes spoilage of food. And also for the safety and reliability of food product, the freezing plays important role in the food industries. Modern industries has introduced many innovative food preservation freezing technologies which are explained in this review paper such freezing technologies are cryogenic freezing, air blast freezing, super-chilling, high pressure freezing and also alternate freezing processes such as ultrasound assisted freezing and electrically and magnetically assisted freezing. This freezing techniques are most commonly used to preserve the food for long period in safe manner. In this food freezing process the food is cooled from ambient temperature to chilling temperature and then stored between temperature of -18 oCand -35 oC to slow down the microbiological, physicaland chemical factorswhich are responsible for spoilage and deterioration in foods. This paper aims to accelerate the developmentand implementation of these freezing technologies by the food sector to achieve better quality and shelf life of food products.

Beta vulgaris as a Natural Nitrate Source for Meat Products: A Review.

Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace synthetic nitrate/nitrite salts (indicated as E-numbers in food labels) with natural ingredients in the formulation of processed foods. Although no ideal synthetic nitrate/nitrite replacements have yet been found, it is known that certain vegetables contain relevant amounts of nitrate. Beta vulgaris varieties (Swiss chard/chard, beetroot, and spinach beet, for instance) are widely produced for human consumption and have relevant amounts of nitrate that could be explored as a natural ingredient in cured meat product processing. Thus, this paper provides an overview of the main nitrate sources among Beta vulgaris varieties and the strategic use of their liquid and powder extracts in the production of cured meat products.

Autumn freeze-thaw events carry over to depress late-winter reproductive performance in Canada jays.

Evidence suggests that range-edge populations are highly vulnerable to the impacts of climate change, but few studies have examined the specific mechanisms that are driving observed declines. Species that store perishable food for extended periods of time may be particularly susceptible to environmental change because shifts in climatic conditions could accelerate the natural degradation of their cached food. Here, we use 40 years of breeding data from a marked population of Canada jays (Perisoreus canadensis) located at the southern edge of their range in Algonquin Provincial Park, Ontario, to examine whether climatic conditions prior to breeding carry over to influence reproductive performance. We found that multiple measures of Canada jay reproductive performance (brood size, nest success and nestling condition) in the late winter were negatively correlated with the number of freeze–thaw events the previous autumn. Our results suggest that freeze–thaw events have a significant detrimental impact on the quality and/or quantity of cached food available to Canada jays. Future increases in such events, caused by climate change, could pose a serious threat to Canada jays and other food caching species that store perishable foods for long periods of time.

Effects of contaminated feed with Aspergillus flavus on some hematological and biochemical parameters on Cyprinus carpio L. 1758

In this investigation the common carp, Cyprinus carpio L. 1758 was exposed to contaminated feed with Aspergillus flavus under laboratory aquarium conditions (glass ponds) for 90 days. Results revealed that the contaminated feed with (A. flavus) has significantly affect in body weight change, blood and biochemical parameters of groups fed on contaminated feed with A. flavus. Body weight changes were decreased in group feeding on contaminated feed with A. flavus in comparison with control group. The results showed decreases in RBCs, PCV% and Hb concentration but WBCs was increased in treatment fish in comparison with the control group. In addition, serum Glutamic pyruvic trans-aminase, Glutamic oxaloacetic trans-aminase and total cholesterol as compared to control showed an increase (P<0.05) in these parameters in contaminated fish but total protein was decreased in same groups. In conclusion, A. flavus is produced toxic compounds that represent a serious source of contamination in foods; this confirms the infection of aquacultures’ fishes with A. flavus. So, one should not store foods for long periods or under poor conditions, fish health problems may arise.

Effects of contaminated feed with Aspergillus flavus on some hematological and biochemical parameters on Cyprinus carpio L. 1758

In this investigation the common carp, Cyprinus carpio L. 1758 was exposed to contaminated feed with Aspergillus flavus under laboratory aquarium conditions (glass ponds) for 90 days. Results revealed that the contaminated feed with (A. flavus) has significantly affect in body weight change, blood and biochemical parameters of groups fed on contaminated feed with A. flavus. Body weight changes were decreased in group feeding on contaminated feed with A. flavus in comparison with control group. The results showed decreases in RBCs, PCV% and Hb concentration but WBCs was increased in treatment fish in comparison with the control group. In addition, serum Glutamic pyruvic trans-aminase, Glutamic oxaloacetic trans-aminase and total cholesterol as compared to control showed an increase (P<0.05) in these parameters in contaminated fish but total protein was decreased in same groups. In conclusion, A. flavus is produced toxic compounds that represent a serious source of contamination in foods; this confirms the infection of aquacultures’ fishes with A. flavus. So, one should not store foods for long periods or under poor conditions, fish health problems may arise.

Fermented Vegetables, a Rich Repository of Beneficial Probiotics-A Review

Fermentation is an old age biotechnological technique for preservation of vegetables, which has paved pathway towards nutritional and functional value of the foods. It not only preserves food for long period of time but also increases functional, nutritional and sensory features of food commodities. Fermentation is the outcome of the the microbes which grow in the food commodity with the passage of time. Leuconostoc mesenteroides and related LAB, including Weissella and other Leuconostoc spp. are important in the initiation of the fermentation of many vegetables. Fermented foods are supposed to be rich in the health beneficial probiotics. Fermented vegetables are low-calories foods as they contain considerably lower quantities of sugars compared to their raw counter parts. They are source of dietary fibre, which impedes the assimilation of fats and regulates peristalsis in the intestines and valuable source of vitamin C, B group vitamins, phenolics and many other nutrients.

Relative Survival of Four Serotypes of Salmonella enterica in Low-Water Activity Whey Protein Powder Held at 36 and 70°C at Various Water Activity Levels

Salmonella enterica is not able to grow at water activity (aw) levels below 0.94, but it can survive in low-aw foods for long periods of time. Temperature, aw, substrate, and serotype affect its persistence. The aim of this study was to evaluate the influence of temperature and aw on the relative persistence among four serotypes of Salmonella enterica in low-aw whey protein powder. Whey protein powder was equilibrated to aws 0.18 ± 0.02 and 0.54 ± 0.03, inoculated with a cocktail of Salmonella serovars (Agona, Tennessee, Montevideo, and Typhimurium), vacuum sealed, and stored at 36°C for 6 months and at 70°C for 48 h. Presumptive Salmonella colonies (30 to 32) were randomly picked from each plate at the end of each survival study. PCR multiplex serotyping was used to identify the isolates. A multinomial mixed logistic model with Salmonella Tennessee as a reference was used to test for significant differences in frequency distribution of the surviving serotypes. Salmonella Tennessee and Salmonella Agona were the most prevalent surviving serotypes, followed in decreasing order by Salmonella Montevideo and Salmonella Typhimurium. Statistical analysis indicated that temperature (P = 0.003) and aw (P = 0.012) influenced the relative prevalence of the Salmonella serotypes. If other environmental conditions are equal, Salmonella Tennessee is better able to survive than Salmonella Montevideo and Salmonella Typhimurium at higher temperatures and higher aw levels in low-aw whey protein powder held at 36 and 70°C. The relative prevalence of Salmonella Agona to Salmonella Tennessee did not change with increasing temperature (P = 0.211) or aw (P = 0.453). These results should be considered in risk assessment and when developing predictive models for survival of Salmonella in low-aw foods.

Temperature Resistance of Salmonella in Low-Water Activity Whey Protein Powder as Influenced by Salt Content

Salmonella can survive in low-water activity (a(w)) foods for long periods of time. Water activity and the presence of solutes may affect its survival during heating. Low-a(w) products that contain sodium levels above 0.1 % (wt/wt) and that have been involved in major Salmonella outbreaks include peanut products and salty snacks. Reduced a(w) protects against thermal inactivation. There is conflicting information regarding the role of salt. The aim of this study was to determine whether NaCl influences the survival of Salmonella in low-a(w) whey protein powder independent of a(w) at 70 and 80 °C. Whey protein powders of differing NaCl concentrations (0, 8, and 17 % [wt/wt]) were equilibrated to target a(w) levels 0.23, 0.33, and 0.58. Powders were inoculated with Salmonella, vacuum sealed, and stored at 70 and 80 °C for 48 h. Cells were recovered on nonselective differential media. Survival data were fit with the Weibull model, and first decimal reduction times (δ) (measured in minutes) and shape factor values (β) were estimated. The influence of temperature, a(w), and salinity on Weibull model parameters (δ and β) was analyzed using multiple linear regression. Results showed that a(w) significantly influenced the survival of Salmonella at both temperatures, increasing resistance at decreasing a(w). Sodium chloride did not provide additional protection or inactivation of Salmonella at any temperature beyond that attributed to a(w). The Weibull model described the survival kinetics of Salmonella well, with R2 adj and root mean square error values ranging from 0.59 to 0.97 and 0.27 to 1.07, respectively. Temperature and a(w) influenced δ values (P < 0.05), whereas no significant differences were found between 70 and 80 °C among the different salt concentrations (P > 0.05). β values were not significantly influenced by temperature, a(w), or % NaCl (P > 0.05). This study indicates that information on salt content in food may not help improve predictions on the inactivation kinetics of Salmonella in low-a(w) protein systems within the a(w) levels and temperatures studied.

Modeling the influence of temperature, water activity and water mobility on the persistence of Salmonella in low-moisture foods

Salmonella can survive in low-moisture foods for long periods of time. Reduced microbial inactivation during heating is believed to be due to the interaction of cells and water, and is thought to be related to water activity (aw). Little is known about the role of water mobility in influencing the survival of Salmonella in low-moisture foods. The aim of this study was to determine how the physical state of water in low-moisture foods influences the survival of Salmonella and to use this information to develop mathematical models that predict the behavior of Salmonella in these foods. Whey protein powder of differing water mobilities was produced by pH adjustment and heat denaturation, and then equilibrated to aw levels between 0.19±0.03 and 0.54±0.02. Water mobility was determined by wide-line proton-NMR. Powders were inoculated with a four-strain cocktail of Salmonella, vacuum-sealed and stored at 21, 36, 50, 60, 70 and 80°C. Survival data was fitted to the log-linear, the Geeraerd-tail, the Weibull, the biphasic-linear and the Baranyi models. The model with the best ability to describe the data over all temperatures, water activities and water mobilities (ftest<Ftable) was selected for secondary modeling. The Weibull model provided the best description of survival kinetics for Salmonella. The influence of temperature, aw and water mobility on the survival of Salmonella was evaluated using multiple linear regression. Secondary models were developed and then validated in dry non-fat dairy and grain, and low-fat peanut and cocoa products within the range of the modeled data. Water activity significantly influenced the survival of Salmonella at all temperatures, survival increasing with decreasing aw. Water mobility did not significantly influence survival independent of aw. Secondary models were useful in predicting the survival of Salmonella in various low-moisture foods providing a correlation of R=0.94 and an acceptable prediction performance of 81%. The % bias and % discrepancy results showed that the models were more accurate in predicting survival in non-fat food systems as compared to foods containing low-fat levels (12% fat). The models developed in this study represent the first predictive models for survival of Salmonella in low-moisture foods. These models provide baseline information to be used for research on risk mitigation strategies for low-moisture foods.

Survival of Escherichia coli in foods.

Studies describing the survival of Escherichia coli in foods, more often than not use the O157:H7 serovar as the target organism. Whilst E. coli O157:H7 is undoubtedly the predominant agent of concern for foodborne disease caused by enterohaemorrhagic E. coli (EHEC), a consequence of this concern is the commonly held view that this one serovar is 'atypical' in its response to stress conditions and therefore better able to survive adverse environments. Many of the studies published do not make comparisons with other E. coli (either commensal organisms or other pathogenic types) or other members of the Enterobacteriaceae, that would justify this view. Nevertheless, there has been a great deal of valuable data and information generated describing the fate of E. coli O157:H7 in a range of foods stored under various conditions. In many respects, the results of these studies are not surprising considering the survivability of other closely related pathogens, such as Shigella spp. This ability to survive in foods for long periods of time confirms the need for reliable control measures where contamination is possible or likely, e.g. proper handling and thorough cooking of beefburgers. The factors that may influence survival in different foods are described, with the intention of providing an insight in this area of food safety. Key considerations for carrying out survival studies are identified, with particular reference to methodologies used.

CHANGES IN THE ULTRASTRUCTURE OF SYMBIOTIC ZOOXANTHELLAE (SYMBIODINIUM SP., DINOPHYCEAE) IN FED AND STARVED SEA ANEMONES MAINTAINED UNDER HIGH AND LOW LIGHT1

ABSTRACTThe ultrastructure of symbiotic dinoflagellates (Symbiodinium sp., zooxanthellae) in the sea anemone Aiptasia pallida Verrill was examined in well‐fed or starved (up to 120 days) anemones maintained under two light levels (5 and 50 μmol · m−2· s−1). Cell size of zooxanthellae was not affected by feeding history; however, both light and feeding history affected the relative cell volume of chloroplasts, lipids, and vacuoles. Stereological analysis of transmission electron micrographs showed that algae in low‐light starved anemones had 10 times as much lipid (17.4% of cell volume) as those in well‐fed anemones under the same light conditions (1.8%). The lipid content of algae from anemones in high light increased from 15.4% in well‐fed anemones to 30.1% in starved anemones. The starch content of zooxanthellae in low‐light anemones was law (4.1%) and not affected by feeding history, while the starch content of zooxanthellae in high‐light anemones was greater (10.7%), with some differences among groups. Algal photoacclimation to low light included an increase in chloroplast relative volume from 17% (in well‐fed high‐light anemones) to 33% in well‐fed low‐light anemones. Starvation of the host resulted in a significant decrease in chloroplast volume in zooxanthellae in anemones at both light levels. Morphometry provides quantitative confirmation of biochemical and physiological data on zooxanthellae, because the changes in zooxanthellae with starvation of the host are consistent with other indicators of nutrient limitation of zooxanthellae of A. pallida held without food for long periods of time.

SHOSHIN BERIBERI WITH SEVERE METABOLIC ACIDOSIS

Shoshin beriberi is a state of cardiovascular collapse due to metabolic acidosis caused by vitamin B1 (thiamine) deficiency. A 36-year-old female was admitted to the hospital because of disturbance of consciousness and edema in the lower extremities and face. She had taken only precooked foods for long periods. Hemodynamic abnormalities with a high cardiac output (5.871/min/m2) and high CVP (18 cmH2O) were observed in a state of severe metabolic acidosis (pH 6.87, BE-21.4mEq/l). Chest X-ray film demonstrated slightly enlarged cardiac size. CT and ultrasound studies revealed the dilated inferior vena cava and enlarged spleen and liver. In cardiac ultrasound test, pericardial effusion was noticed. The circulatory failure and metabolic acidosis were resistant to the intensive therapy with catecholamines, sodium bicarbonate and various fluid transfusions. After administration of thiamine (200 mg IV every day for 4 days), the abnormalities of hemodynamics and acid base balance returned to normal range. Consciousness state also recovered to normal condition in 5 hours after thiamine therapy. In conclusion shoshin beriberi should be considered in patients with malnutrition or alcoholic who develop cardiac failure or metabolic acidosis of unexplained etiology.

Bacterial contamination of stored water and stored food: a potential source of diarrhoeal disease in West Africa.

The food and water hygiene in two Liberian communities was studied in a house-to-house diarrhoea survey. The level of contamination with enterobacteria of drinking water stored in the households was significantly higher than at the water sources. Food hygiene standards were low, particularly in the urban slum where storage of cooked food for long periods led to bacterial multiplication at high levels. Infant foods were particularly heavily contaminated. It is concluded that when water supply programmes are planned, the presence of other risk factors for water-related diseases should be investigated. To ensure maximum health benefits, water projects should as a rule be accompanied by other interventions.

Cannibalistic phenomena in salamandra salamandra larvae in certain water bodies and under experimental conditions

Salamandra salamandra larvae originating from a single batch (layed by one female) were raised at different temperatures and on ion-rich or distilled water. Temperature, but not the presence or absence of ions affected growth. Larvae originating from one batch or from several batches born on the same day, were kept without food for long periods of several months in order to observe cannibalistic predation under such conditions. This phenomenon is known in natural populations of salamanders inhabitating either rain pools in rocks or permanent springs poor in aquatic life. It was found that cannibalism increased under experimental conditions proportionally to the increase in size between the larvae.

ASEPTIC CANNING

One of the most satisfactory methods of preserving foods for long periods is the process of canning, in which the food is sealed into a container and then sterilised by heat. Modern canning lines are capable of handling up to 2000 cans per minute, but the geometry of the can and the low thermal conductivity of food place constraints on the maximum heating temperature and type of food that can be canned. ‘Aseptic’ canning processes overcome these constraints by sterilising food in specially designed heat exchangers before it is filled into sterile cans. Such processes allow high sterilising temperatures to be used, resulting in improved product quality.

Toxicological safety of irradiated foods.

The treatment of foods with ionizing radiation has been intensely in­ vestigated for the past two decades. Although the concept of prolonging the useful storage life by exposure to X irradiation was patented as early as 1930 (1), feasibility studies on this novel method of processing were not un­ dertaken until shortly after World War II. Early studies in the United States and Great Britain demonstrated a number of possible industrial ap­ plications on a theoretical and laboratory basis (2) . Because of the potential logistic advantages of preserving food for long periods of time without the benefit of refrigeration, the U. S. Army Quartermaster Corps embarked on an extensive radiation sterilization of foods program in 1953. Concurrently, interests in certain advantages of food irradiation became well established in a number of countries. Terms of reference.-The major potential applications of food irradiation which have become apparent are summarized as follows : 1 . Pasteurization-the prolongation of storage life of foods in their fresh state by inactivation of the vegetative forms of spoilage bacteria, fungi, etc. 2. Sterilization-the stabilization of foods for long-term storage without refrigeration by inactivation of all vegetative forms of bacteria, fungi, etc., and by complete inactivation of all resting spores of public health signi­ ficance. 3. Disinfection-the inactivation of certain pathogenic microorganisms (e.g., Salmonella) in foods. 4. Disinfestation-the sexual sterilization of various insects or parasites in bulk or packaged forms of food. 5 . Sprout inhibition-the suppression of sprouting in bulk stored pota­ toes and root crops. More detailed potential applications of food irradiation are listed in Table I (3). Several new and more exacting terms for food irradiation applica­ tions have recently been proposed by an international expert committee (4): Radappertization (radiation treatment to achieve commercial sterility) j Radicidation (radiation treatment for destruction of pathogenic organisms) j and Radurization (radiation treatment for prolonging storage life) .