Home Kitchen Research Articles

Viability discrimination of bacterial microbiomes in home kitchen dish sponges using propidium monoazide treatment.

Dish sponges are known to support the proliferation of human bacterial pathogens, yet they are commonly used by consumers. Exposure to foodborne pathogens via sponge use may lead to illness, a serious concern among susceptible populations. The extent of exposure risks from sponge use has been limited by constraints associated with culture-independent or dependent methods for bacterial community characterization. Therefore, five used dish sponges were characterized to evaluate the presence of viable bacterial foodborne pathogens using the novel application of propidium monoazide (PMA) treatment and targeted 16S rRNA gene amplicon sequencing. Select pathogen viability was confirmed using targeted selective enrichment. The taxonomic abundance profiles of total and viable sponge microbiomes did not vary significantly. The numbers of unique bacterial species (p = 0.0465) and foodborne pathogens (p = 0.0102) identified were significantly lower in viable sponge microbiomes. Twenty unique bacterial foodborne pathogens were detected across total and viable sponge microbiomes, and three to six viable foodborne pathogens were identified in each sponge. Escherichia coli and Staphylococcus aureus were identified in each viable sponge microbiome, and viable E. coli were recovered from two sponges via targeted selective enrichment. These findings suggest that sponge-associated bacterial communities are primarily viable and contain multiple viable bacterial foodborne pathogens.

Exploring the genetic variability, virulence factors, and antibiotic resistance of Listeria monocytogenes from fresh produce, ready-to-eat hummus, and food-processing environments.

Listeria monocytogenes is ubiquitous in nature and persistent in food-processing facilities, farms, retail stores, and home and restaurant kitchens. Current research suggests ready-to-eat (RTE) products (including RTE hummus and fresh produce) to be of increasing interest and concern. These foods are typically stored at refrigeration temperatures suited to the survival of L. monocytogenes and are consumed without further processing. Since L. monocytogenes is ubiquitous in agricultural environments, the cultivation of fresh produce predisposes it to contamination. The contamination of RTE foods originates either from raw ingredients or, more commonly, from cross-contamination within food-processing facilities. Research on the food-processing environment has been recommended to reduce the incidence of L. monocytogenes in foods. The consumption of contaminated foods by immunocompromised individuals causes invasive listeriosis, with a 20% to 30% fatality rate despite treatment. The emergence of antibiotic-resistant strains has reduced the effectiveness of modern medicine and may increase morbidity and mortality. Without epidemiological surveillance and identifying trends in disease determinants, no action can be taken to improve food safety and mitigate the risk of such outbreaks.

Combating foodborne disease through household food handling behavior improvement: A comparison between education and price interventions.

Foodborne disease cases are increasingly occurring in home kitchens because of improper food handling behavior. Human factors are considered major determinants of such behavior, although economic factors, which have attracted little attention, may also be important influencers. Taking the service time of kitchen towels as an example, we construct a theoretical model to analyze food handling behavior under an economic framework and empirically explore its economic determinants. Empirically, we use a randomized controlled trial (RCT) coupled with pre- and postsurveys in rural China. The RCT intervention includes information with tips for proper kitchen towel use and in-kind subsidies of one, two, or three packs of kitchen towels, which is regarded as a price intervention. We find that information alone and information plus one pack of towels are not enough to stimulate behavior improvement, whereas information plus two or three packs is sufficient. This implies that the quantity of kitchen towels used increases only as the towel price drops below a certain threshold. As an early attempt, we indicate that food handling behavior is economically driven, suggesting that a well-designed policy should combine educational campaigns and appropriate economic incentives to improve such behavior to reduce the risk of foodborne disease.

IoT-based system to detect and control natural gas leaks in residential kitchens

Natural gas is widely used in many homes for cooking, but a lack of gas leak detection has led to large fires and accidents. This article presents the design and implementation of a natural gas detection and extraction system for domestic kitchens in Lima, Peru. The ESP32 microcontroller allowed remote circuit control, resulting in a more convenient setup than the Arduino UNO microcontroller. After calibration of the sensors and their corresponding programming, three actions were established in response to different gas levels: alarm activation, space ventilation and gas extraction, and thermal shutdown. Strategic sensor placement and improved physical presentation of the system were performed to ensure accurate readings and effective deployment. The results demonstrate the proper functioning of the circuit and its ability to prevent accidents related to gas leaks. The designed system offers the advantage of remote monitoring, providing access to the user from any location. In conclusion, this project offers a comprehensive solution to prevent accidents caused by gas leaks in home kitchens. With satisfactory results in terms of operation and rapid response, the project demonstrates its effectiveness in accident prevention. This design offers a practical and accessible solution, improving security and bringing peace of mind to homes.

The application of dairy products and their derivatives as edible inks in 3D printing technology: A review

SummaryThree‐dimensional (3D) printing technology digitally designs and manufactures objects through computer‐controlled processes. It requires raw materials with specific rheological properties for extrusion and shape retention. Dairy products hold promise for 3D printing due to their ability to form structures and their nutritional value. However, the quality of 3D printing with dairy products relies on the properties of the printing ink and printer parameters, presenting challenges for practical applications. This work provided a summary of the suitability of dairy‐based 3D printed products, discussing physicochemical modifications and additives to enhance their suitability and nutritional properties. The internal structure and composition of printing inks derived from dairy products are closely linked to their printing performance. Physicochemical modifications and additives effectively improve printability and the nutritional aspects of dairy inks. The 3D printing suitability of dairy inks can be enhanced through physical, chemical or enzymatic treatments. The gel properties of dairy products can be improved by mixing them with hydrophilic gels, introducing calcium, and incorporating lipids to enhance the 3D printing performance of dairy products. 3D printing technology enables the customisation of dairy products with personalised control of nutritional content, meeting the increasing consumer and market demand for healthier foods. In the future, 3D printed dairy products are expected to constitute convenient and quick nutritious food and enter home kitchens.

Use of dishwashers fails to inactivate foodborne pathogens in home-canned model foods

Risky home canning techniques are still performed for food preservation due to limited science-based recommendations. This study aimed to evaluate the inactivation of Shiga toxin-producing Escherichia coli O157:H7, Salmonella enterica (ser. Typhimurium, Enteritidis, and Infantis) and Listeria monocytogenes during home canning with a household dishwasher. The 450 mL of blended tomato (acidic liquid food) and potato puree (non-acidic solid food) were prepared with 1.5 % salt and 25 mL vinegar as model foods in glass jars (660 mL). The two model foods were sterilized, then inoculated with separate cocktails of each pathogen at 106–107 CFU/g. The prepared jars were placed in the bottom rack of a dishwasher and subjected to the following cycles: economic (50 °C, 122 min), express (60 °C, 54 min), and intensive (70 °C, 96 min). Temperature changes in jars were monitored by using thermocouples during heat treatment. Within the center of the jars, temperatures were measured as 45 to 53 °C in blended tomato and 44 to 52 °C in potato puree during all tested dishwasher cycles, respectively. The economic cycle treatment reduced S. enterica, E. coli O157:H7, and L. monocytogenes populations by 3.1, 4.6, and 4.2 log CFU/g in blended tomato (P ≤ 0.05), where a <1.0 log reduction was observed in potato puree (P > 0.05). All pathogens showed similar heat resistance during the express cycle treatment with a log reduction ranging from 4.2 to 5.0 log CFU/g in blended tomato and 0.6 to 0.7 log CFU/g in potato puree. Reduction in L. monocytogenes population was limited (0.6 log CFU/g) compared to E. coli O157:H7 (2.0 log CFU/g) and S. enterica (2.7 log CFU/g) in blended tomato during the intensive cycle treatment (P ≤ 0.05). Dishwasher cycles at manufacturer defined settings failed to adequately inactivate foodborne pathogens in model foods. This study indicates that home-canned vegetables may cause foodborne illnesses when dishwashers in home kitchens are used for heat processing.

Microplastic and PTFE contamination of food from cookware

Microplastics are a prolific environmental contaminant that have been evidenced in human tissues. Human uptake of microplastic occurs via inhalation of airborne fibres and ingestion of microplastic-contaminated foods and beverages. Plastic and PTFE-coated cookware and food contact materials may release micro- and nanoplastics into food during food preparation. In this study, the extent to which non-plastic, new plastic and old plastic cookware releases microplastics into prepared food is investigated. Jelly is used as a food simulant, undergoing a series of processing steps including heating, cooling, mixing, slicing and storage to replicate food preparation steps undertaken in home kitchens. Using non-plastic cookware did not introduce microplastics to the food simulant. Conversely, using new and old plastic cookware resulted in significant increases in microplastic contamination. Microplastics comprised PTFE, polyethylene and polypropylene particulates and fibrous particles, ranging 13–318 μm. Assuming a meal was prepared daily per the prescribed methodology, new and old plastic cookware may be contributing 2409–4964 microplastics per annum into homecooked food. The health implications of ingesting microplastics remains unclear.

Controllable baffle-type exhaust-hood in home kitchen

In order to reduce the pressure of the central smoke shaft in high-rise apartments, a controllable baffle-hood was proposed to improve the smoke removal efficiency without increase the exhaust airflow rate in the kitchen. A series of baffle-type hoods with various locations and shape of panel were explored to evaluate the pollutant removal efficiency. The results showed that the baffle design reduces pollutant concentration by 8%–71% and lowers temperature by 0.8 °C–2.0 °C compared to conventional range hoods. A power function relationship was found between pollutant concentration and air velocity at cross-sectional of inlet. The panel is still a simple and useful technology in the home kitchen, if it can solve the convenience of cooking operations.

A domestic-like carrot cooking methodology for multiple research applications

Domestic-oriented research focusing on food requires methodologies that closely mimic practices occurring in home kitchens while meeting scientific standards. Currently however, there is a lack of methodologies that can be implemented in both laboratory and home environments. This paper proposes a method that fulfills the scientific requirements of repeatability and reproducibility, while utilizing commonly available materials and processes found in the average household. The method is applied to the preparation, boiling, and seasoning of roots of Daucus carota L. (“carrots”), which can be employed in various scientific fields with only minor adjustments. Three scientific experiments utilizing this methodology are presented, namely sensory evaluation, ionic chromatography measurements, and NMR experiments. In the existing literature, numerous protocols have been used for carrot sample preparation, hindering direct comparisons between studies. In this paper we would like to highlight the ability of the methodology to enhance comparability, as well as its potential utilization in other research applications. The main principles underlying the proposed methodology can also be extrapolated to prepare samples of several other vegetables or cereals.•Comprehensive guidelines for standardizing the shapes, lengths, and widths of carrots are outlined, ensuring minimal variability while preserving the integrity of the raw material.•The cooking method for carrots is tailored to utilize commonly available household materials, while meeting scientific standards required for research purposes.•Seasoning practices involving readily available domestic materials, like commercial salt, are suggested.

Unveiling The Potential of Jimbu (Allium przewalskianum): Bioactive Compounds, Antioxidant, and Antimicrobial Properties of a Native Himalayan Spice Herb

Jimbu (Allium przewalskianum), is an indigenous Himalayan spice herb in Nepal and has a long history of culinary use, yet its potential beyond home kitchens remains largely unexplored due to limited studies and exposure. It does not require extensive input of cash, machinery, land, or labor to profit from, making it an excellent and valuable source of pharmaceutical ingredients owing to its bioactive compounds. We investigated its antioxidant and antimicrobial properties. Quantitative analysis of Jimbu extracts revealed the presence of bioactive compounds, including Oleoresin (extracted using acetone and methanol), polyphenols, flavonoids, and tannins. The methanol extract of. A. przewalskianum exhibited the highest polyphenol content (8.11±0.24 mg GAE/g), flavonoid content (5.28±0.29 mg GAE/g) and tannin content (0.923±0.02 mg GAE/g). The antioxidant potential of Jimbu was seen to be increased with an increase in concentration, reaching 58.79% at 400µg/ml, with an IC50 value of 303.58µg/ml for DPPH radical scavenging activity. Likewise, the yield of oleoresin was obtained as (10.86±0.27) from acetone and (7.8±0.20) from methanol. Similarly, sensory evaluation through One-way ANOVA highlighted concentrations of 0.07% and 0.1% of Oleoresin to be most favored. Furthermore, sensory evaluation of the Jimbu extracts in minced chicken meat exhibited remarkable antimicrobial activity against Salmonella along with a significant reduction in the colony forming units (CFU). This study shows that the extracts of A. przewalskianum could be utilized as a potential medicinal plant for the development of effective drugs against pathogenic bacteria. Meanwhile, it provides opportunities for economic benefits and a new potential revenue source for rural communities in the Himalayan region of Nepal. Int. J. Appl. Sci. Biotechnol. Vol 11(4): 171-180.

Evaluation of antibiotic-resistant bacteria in home kitchens and bathrooms: Is there a link between home disinfectant use and antibiotic resistance?

To determine the relationship between home disinfectant use and the prevalence of antibiotic resistance among environmental isolates of human pathogens. Bacteria were cultured from 5 kitchen and 5 bathroom sites using quantitative methods. Antibiotic susceptibility was determined by standard methods. Home disinfectant use was assessed via a questionnaire. The overall total mean log10 counts (total CFU) for the kitchen and bathroom were 4.31 and 4.88, respectively. Gram-positive bacteria were more common in the bathroom (4.05) than in the kitchen (3.60), while Gram-negative bacilli were more common in the kitchen (4.23) than in the bathroom (3.86). The sink and bath drains were the most contaminated sites with 6.16-log10 of total CFU and 6.6-log10 in the kitchen and bathroom, respectively. Households reported cleaning frequency with a variety of commercial products. Most respondents used antibacterial products (eg, soaps, surface disinfectants) in the home. Antibiotic-resistant pathogens were infrequently isolated in the homes evaluated. Compared to pathogens causing community-acquired clinical infections in the ICARE study, pathogens isolated from households are less likely to demonstrate antibiotic resistance. In addition, no relationship between antibacterial use or frequency of cleaning or disinfection and antibiotic resistance was revealed.

DYEING AT HOME FROM KITCHEN WASTE - TEA AND COFFEE RESIDUE

Food and Textile industries are considered to be the most vital industries for human survival. The food industry generates an enormous amount of waste which is used as animal feed or undergoes composting or just go as landfills. Some of these organic wastes contains colouring pigments which can be effectively used to colour textiles. Hence there is a possibility to bridge the gap utilizing the waste from food industry to colour textile materials. Chemical dyes are easier to use and produce bright shades but on the other hand it causes pollution to the environment. Natural dyes from plant sources are required in large amounts which may cause depletion of natural resources. Considering these factors, the waste material from food industry, which is available at little, or no cost can be effectively used to colour textiles, this would make natural dyeing affordable and bring about sustainability in textile dyeing process. This kind of sustainable approach protects the environment by utilizing the waste produced by one industry and creating a value-added item for another industry. This study was carried out considering the sustainability aspect which is mutually beneficial to food and textile industries.Natural dyes can be found in the kitchen or in one’s garden can produce beautiful hues. A simple dyeing process can be used to colour the fabric at home utilising available resources in the home kitchen. Decoction waste after extracting two widely used beverages - tea dust and filter coffee dust which are part of everyday kitchen waste were used for the study. Instead of these wastes going directly as landfills, dye was extracted prior to its disposal. Cotton fabric, mordanted with Alum, was dyed with the extracted dye. These dyed fabrics showed good to excellent colour fastness to perspiration, rubbing, washing, and pressing. Since these dyes are natural in origin, they are safe and eco-friendly. This study proves that throw-away kitchen waste can be utilized to extract dyes that can be used to create value-added products.

U.S. Consumer Practices of Homemade Nut-based Dairy Analogs and Soaked Nuts

Tree nuts, a low-moisture food, are typically perceived as being a low risk for foodborne illness. In the past five decades, the consumption of tree nuts (dry, soaked, or as nut-based dairy analogs [NBDA]) has increased along with corresponding foodborne illness outbreaks and recalls associated with these products. We developed an online survey to assess tree nut handling practices of U.S. consumers, and to select study participants who have soaked tree nuts and/or made NBDA at home. We distributed our initial survey questions in October 2021 to a convenience sample (n = 12) to test for clarity and comprehension. In January 2022, participants (n = 981) who met the criteria completed the survey. The most popular soaked tree nuts were almonds (54%), followed by cashews (36%), walnuts (32%), and pistachios (22%). Participants soaked tree nuts for direct consumption (67%) and during the preparation of NBDA (80%). Participants soaked tree nuts under refrigerated conditions for 1–24 h (22%), on the countertop at room temperature (est. 65–75°F [18–24°C]) for 1–5 h (21%), or at room temperature for 12 h or more (6%); 16% used a hot or boiling water, short time treatment. Some participants added acid (28%) or salt (25%) to the soaking water. Among those participants who dried their tree nuts after soaking (63%), 89% reported drying at a temperature lower than 46°C (115°F). Some participants (34%) used their tree nuts to make fermented dairy analogs (e.g., “cheese” or “yogurt”) by adding “probiotics” (56–86%) or a yogurt starter culture (37–99%), respectively, and then, most frequently, holding at or below 20°C (68°F) for 12 h or less (29%). The safety of many of these practices has not been adequately investigated, but the findings of this study will inform future risk assessment and risk modeling studies on tree nut food safety in home kitchen settings.

Impact of the Innovative Green Wall Modular Systems on the Urban Air

During the construction of buildings and interior decoration, even in the manufacture of home furniture and kitchen appliances, dangerous chemicals such as benzene, formaldehyde, and others are used, which accumulate indoors during the operation of the building. Scientists have found that when high concentrations are reached, these substances can harm human health. In this article, we analyzed the possible impact of green walls on improving the condition of indoor air. During the research, five different systems and plant species were considered. Then the relationship between the leaf area, the structure of the system, and the degree of absorption of harmful substances was described. The results showed that a green wall system can improve the quality of urban air and bring a lot of benefits for the citizens.

Changes in quality characteristics of coconut oil during deep frying

Reuse of coconut oil, especially for deep frying of various foods is a common practice in domestic and commercial food preparations in Sri Lanka. A study was carried out to find out whether there are any changes of quality characteristics of repeatedly deep-fried coconut oil. Reused coconut oil (18 samples) used for deep frying were collected from home kitchens, street food outlets and commercial food outlets. Simultaneously fresh coconut oil samples as reference samples were also collected. Moisture content, free fatty acids content (FFA), peroxide value and iodine values of fresh and deep-fried coconut oil samples were determined using AOAC methods. Results showed that all the fresh coconut oil samples (FCO) had moisture contents higher than 0.4 %, while 22 % FCO has a FFA contents higher than 0.8 %, and were not within the SLS standards (0.8%). Iodine values of 88 % FCO confirmed to the SLS standards indicating most of the commercially available coconut oils are not adulterated and 83% of FCO had Peroxide values below 2meq/kg. Coconut oil samples used for deep frying (DFCO) showed significantly lower moisture contents than respective FCO, and 80% of DFCO had FFA contents confirming to SLS Standards. However, peroxide and iodine value of DFCO showed significantly increased values compared to corresponding FCO. This may be due to the contribution of the unsaturated fatty acids from food material used for frying.

Ensuring safety requirement to home food and home restaurant: focus on a regional experience based on sector legislation, and future perspectives.

The sharing economy provides many new business opportunities, particularly in local areas where culinary traditions guarantee major appreciable sensorial features. In this context, home food and home restaurant find their place. The first one refers to businesses that, in a home kitchen or in premises used mainly as a private home, produce food for retail, while the second one is defined as food businesses producing and administering food and beverages in a private dwelling house. This manuscript analyses the sector legislation applicable to these new business forms, the adherence to the requirements prescribed by the recent guidelines, the executive compliance applicable to the inspection phases, as well as the perspectives and future challenges that healthcare workers designated for food safety official controls will face.

Volatile Organic Compound Emissions from Disinfectant Usage in the Home and Office.

Volatile Organic Compound Emissions from Disinfectant Usage in the Home and Office.

Sistem Pendukung Keputusan Pemilihan Bahan Baku Kayu Terbaik Untuk Kitchen Set Dapur Minimalis Menerapkan Metode MABAC

Minimalist Kitchen Set Kitchen has a very significant function in a home kitchen room as a place to store goods. Kitchen Set Minimalist kitchen made of wood prioritizes the best raw materials so that they can be used for a long time. The problem that occurs is that choosing the best wood raw material for a Minimalist Kitchen Set is not easy so that many mistakes occur in the selection to be immediately produced and marketed. In this study, to overcome the problem of choosing the best wood raw material for a Minimalist Kitchen Set, the researcher built a visual basic net-based decision support system applying the Multi-Attributive Border Approximation area Comparison (MABAC) method which can be used properly by the production manager of the Minimalist Kitchen Set before determine the raw materials to be used. The results of this study are that the procedure for selecting the best wood raw materials for a Minimalist Kitchen Set at Hazira Furniture Medan is carried out by a process that involves 5 criteria with different subjective weight values. The application of MABAC in selecting the best wood raw materials for a minimalist kitchen set made of wood provides an accuracy of 32.46%

Influences of home kitchen designs on indoor air quality

Kitchen indoor air quality (IAQ) has not been well-addressed amongst other IAQ problems at home, despite the fact that cooking is one of the major home activities that can generate high levels of respirable particles and gaseous air pollutants. This study aims at investigating the effects of home kitchen designs on the performance of various ventilation strategies in reducing exposure to IAQ pollutants. The degree of natural ventilation was found to be dependent largely on the relative position of window and door opening, and using mixed ventilation with natural cross-ventilation and mechanical ventilation did not necessarily provide better ventilation. Natural ventilation with the added fume extraction by the exhaust fan could not protect the occupants from high levels of cooking pollutants. Range hood on the other hand could quickly and locally remove particles and gaseous cooking pollutants from the source. The study recommends using a range hood alone during cooking or with single-side natural ventilation to maintain an acceptable IAQ in the home kitchen.

Development and performance evaluation of low-cost IoT based smart irrigation system for home kitchen garden

Development and performance evaluation of low-cost IoT based smart irrigation system for home kitchen garden