Hot Dogs Research Articles

Grapes are common cause of food-related choking.

After hot dogs and sweets, grapes are the third most common cause of food-related choking, a report concludes.

Grapes pose danger of choking for under fives.

Grapes eaten whole are the third-biggest cause of food-related choking in under fives, according to research. More than half of fatal choking cases in this age group are caused by food, most commonly hot dogs, sweets and grapes.

NuSTAR OBSERVATIONS OF WISE J1036+0449, A GALAXY AT z ∼ 1 OBSCURED BY HOT DUST

ABSTRACT Hot dust-obscured galaxies (hot DOGs), selected from Wide-Field Infrared Survey Explorer’s all-sky infrared survey, host some of the most powerful active galactic nuclei known and may represent an important stage in the evolution of galaxies. Most known hot DOGs are located at , due in part to a strong bias against identifying them at lower redshift related to the selection criteria. We present a new selection method that identifies 153 hot DOG candidates at , where they are significantly brighter and easier to study. We validate this approach by measuring a redshift z = 1.009 and finding a spectral energy distribution similar to that of higher-redshift hot DOGs for one of these objects, WISE J1036+0449 ( ). We find evidence of a broadened component in Mg ii, which would imply a black hole mass of and an Eddington ratio of . WISE J1036+0449 is the first hot DOG detected by the Nuclear Spectroscopic Telescope Array, and observations show that the source is heavily obscured, with a column density of . The source has an intrinsic 2–10 keV luminosity of , a value significantly lower than that expected from the mid-infrared/X-ray correlation. We also find that other hot DOGs observed by X-ray facilities show a similar deficiency of X-ray flux. We discuss the origin of the X-ray weakness and the absorption properties of hot DOGs. Hot DOGs at could be excellent laboratories to probe the characteristics of the accretion flow and of the X-ray emitting plasma at extreme values of the Eddington ratio.

Listeria monocytogenes Contamination of Ice Cream: a Rare Event That Occurred Twice in the Last Two Years

The Centers for Disease Control and Prevention (CDC) estimates that approximately 1,600 illnesses and 260 deaths due to Listeria monocytogenes occur annually in the United States. Most of these infections are caused by ingestion of contaminated food. The most common foods are soft cheeses, deli meats, hot dogs, raw milk, packaged salads, and cantaloupes. Thus, it was unusual for infections to occur from ice cream manufactured by Blue Bell Creameries of Brenham, Texas, in 2015, and it was even more unusual that a second ice cream manufacturer, Jeni's Splendid Ice Creams based in Columbus, Ohio, isolated L. monocytogenes from their ice cream at almost exactly the same time.

Stretching Food and Being Creative: Caregiver Responses to Child Food Insecurity

ObjectiveTo examine the strategies and behaviors caregivers use to manage the household food supply when their children experience food insecurity as measured by the US Department of Agriculture's Household Food Security Survey Module. DesignCross-sectional survey with open-ended questions collected in person. SettingUrban and nonurban areas, South Carolina, US. ParticipantsCaregivers who reported food insecurity among their children (n = 746). Phenomenon of InterestStrategies and behaviors used to manage the household food supply. AnalysisEmergent and thematic qualitative coding of open-ended responses. ResultsThe top 3 strategies and behaviors to change meals were (1) changes in foods purchased or obtained for the household, (2) monetary and shopping strategies, and (3) adaptations in home preparation. The most frequently mentioned foods that were decreased were protein foods (eg, meat, eggs, beans), fruits, and vegetables. The most frequently mentioned foods that were increased were grains and starches (eg, noodles), protein foods (eg, beans, hot dogs), and mixed foods (eg, sandwiches). Conclusions and ImplicationsCaregivers use a wide variety of strategies and behaviors to manage the household food supply when their children are food insecure. Future work should examine how these strategies might affect dietary quality and well-being of food-insecure children.

Use of Dehydrated Pork Stock as a Group 2 Protein in Hot Dogs

ObjectivesProtein ingredients are primarily used in meat products to decrease formulation costs, improve product texture, increase cook yield or enhance product flavor. In 2010, dehydrated pork stock was approved by the USDA in comminuted and whole muscle meat products such as, sausages, meatballs, meatloaf, meat patties and hams. Dehydrated pork stock is an allergen-free, functional ingredient which can replace some or all of the traditional binders and allergens in meat products. Dehydrated pork stock can be used to replace lean meat to provide cost savings. The collagen enriched dehydrated pork stock contains over 90% protein which can be used to contribute 1% Group 2 protein in cooked sausages to maximize the added water. The objective of this study was to evaluate quality characteristics of hot dogs by utilizing dehydrated pork stock to maximize Group 2 protein to maximize the added water.Materials and MethodsThree treatments of pork and beef hot dogs were formulated: Control (fat plus added water = 35), Trt. 2: 1.07% Dehydrated pork stock + 3.5% additional water (fat + added water = 35), Trt. 3: 1.07% Dehydrated pork stock + 8.03% additional water (fat = added water = 40). Pork 72 trim, salt, sodium phosphate, sodium erythorbate and sodium nitrite and half the water/ice was chopped in a bowl chopper to a temperature of 11C. The Pork 42 trim and Beef 50 trim, rest of the dry ingredients and the remaining water was added to the bowl chopper and chopped until the temperature reached 18C. The emulsion was stuffed into a 22 mm diameter cellulose casing and cooked in a smokehouse to an internal temperature of 71.6C. The hot dogs were chilled following USDA Appendix B guidelines, peeled, vacuum packaged and stored in a cooler at 4C.Hot dogs were evaluated for cook yield by difference in weight before cooking/chilling. Texture profile analysis (TPA) was done using a Texture Analyzer equipped with a 1-cm stainless steel cylindrical probe set to 30% compression of 2.54-cm height of the product. The TPA was measured on hot dogs that were heated for 15 min on a Model 12 Star Roller Grill set on medium heat. Interior color was measured using a handheld Hunterlab color reflectance meter set to a D65 light source. Freeze-thaw purge was measured by difference in weight of the hot dogs after one freeze–thaw cycle. The study was replicated three times and statistical analysis was performed using ANOVA (P < 0.05) with StatView for Windows on 3 replications.ResultsCook yields were significantly (P < 0.05) higher for Trt. 2 compared to the control. The hardness, gumminess and chewiness values were significantly (P < 0.05) higher for Trt. 2, but not significantly (P > 0.05) different for Trt. 3 compared to the control. Hunterlab interior color (L, a and b values) were not significantly (P > 0.05) different for any of the treatments. Freeze-thaw purge was significantly (P < 0.05) lower for both test treatments compared to the control.ConclusionDehydrated pork stock is a cost-effective, functional, allergen-free Group 2 protein which can be used in hot dogs to increase cook yields, reduce purge and improve texture while providing significant cost savings. This ingredient is not considered a “binder” by USDA hence meat processors are able to make “no binder no filler” claims.

Use of Beef Collagen in Beef Hot Dogs

ObjectivesThe use of protein ingredients in meat products is becoming increasingly popular to increase protein levels, as a meat substitute due to its lower cost compared to meat, improve product texture, increase cook yields or to enhance final product flavor. Beef collagen comes from the corium layer of beef hides is an allergen-free, functional protein ingredient which can replace some or all of the traditional binders and other Group 2 protein ingredients like mustard (a declared allergen in Europe and Canada) in meat products. Beef collagen can also be used to replace meat to provide cost savings. Beef collagen is USDA/FSIS approved and listed on Directive 7120.1 for various comminuted meat products where binders are permitted not to exceed 3.5% of product formulation. The objective of this study was to evaluate quality characteristics of beef hot dogs by utilizing beef collagen with or without mustard flour as a Group 2 protein to maximize the added water.Materials and MethodsThree treatments of beef hot dogs were formulated: Control with 0.6% mustard flour (added water = 8.78), TRT 2: 0.6% mustard flour + 0.4% Beef collagen + 1.37% additional water (added water = 8.78), TRT 3: 1.01% Beef collagen + 2.83% additional water (added water = 10). Lean beef with 10% fat, salt, sodium phosphate, sodium nitrite, sodium erythorbate and half the water/ice were chopped in a bowl chopper to a temperature of 12°C. Beef with 50% fat, rest of the dry ingredients and the remaining water were added to the bowl chopper and chopped until the temperature reached 21°C. The emulsion was stuffed into a 22 mm diameter cellulose casings and cooked in a smokehouse to an internal temperature of 71.6°C. Hot dogs were stabilized using USDA Appendix B guidelines, peeled, vacuum packaged and stored in a cooler at 4°C for 120 d.Hot dogs were evaluated for cook yield by difference in weight before and after cooking, texture profile analysis (TPA) using a Texture Analyzer equipped with a 1-cm diameter stainless steel probe, with compression setting to 30% of hot dog of 2.54-cm height. TPA was measured on hot dogs that were warmed on a Model 12 Star Roller Grill set on medium heat for 15 min. Interior color (L, a, and b values) was measured using a handheld Hunterlab color reflectance meter equipped with a D65 Optical Sensor. Purge was measured by difference in weight of product and weight of liquid expelled in the package over 12 wk of refrigerated storage of vacuum packaged hot dogs. The study was replicated three times and statistical analysis was performed using ANOVA (P < 0.05) with StatView for Windows.ResultsCook yields were significantly (P < 0.05) higher for TRT 2 and TRT 3, compared to control. The hardness, gumminess and chewiness values were significantly (P < 0.05) higher for TRT 2, but not significantly (P > 0.05) different for TRT 3 compared to control. Hunterlab interior L values were significantly (P < 0.05) higher for the test treatments compared to the control. Hunterlab a and b values were not significantly (P > 0.05) different for any of the treatments. Purge was significantly (P < 0.05) lower for all test treatments compared to control over 12 wk of refrigerated storage of vacuum packaged hot dogs.ConclusionBeef collagen is an allergen-free functional Group 2 protein ingredient that can be used to replace other protein ingredients or meat to increase cook yields, reduced purge and improve texture in comminuted meat products.

Pal's Sudden Service: The Right Recipe

Pal's Sudden Service, a fast-food chain based in the southeastern United States, was nearly 10 times as profitable as its competitors—bigger, even, than the major national and international chains, which commanded superior economies of scale. Pal's was also the only food-service business ever to win the Malcolm Baldrige National Quality Award from the National Institute of Standards and Technology (NIST) for process excellence. This case explores Pal's operations and recipe for success, the elements of which are categorized according to Pal's approach to the Four Cs of a Lean transformation: customer service, process capability, controlling its processes, and coordinating the results over time as part of a long-term strategy. Excerpt UVA-OM-1506 Dec. 9, 2013 PAL'S SUDDEN SERVICE: THE RIGHT RECIPE Pal Barger's father and mother had been in the restaurant business. So when he was discharged from the air force in December 1953, it was natural for him to lease the Virginia House in Marion, Virginia. In 1956, Barger sold his interest in the Virginia House for $ 10,000. Using that capital and a $ 10,000 loan, he leased lan (which he later purchased) and built the first Pal's Sudden Service (Pal's) location in downtown Kingsport, Tennesee (Figure 1). Pal's was a fast-food chain focused on hamburgers, hot dogs, and french fries. It was inspired by a restaurant called 2-J's that Barger had seen in Austin, Texas. Additional inspiration came from a chance meeting with Ray Kroc, the founder of McDonald's, at the National Restaurant Show in Chicago, Illinois. Barger brought the work ethic and dedication to positive cultural change and high performance that he had learned in the air force to that first Pal's store. Figure 1. The first Pal's location. Source: Goldberg Productions, Inc. . . .

Heinz Ketchup: Pricing the Product Line

An iconic American brand must determine how to maximize net profit by increasing the sales of its highest-margin items in the face of constant retailer pushback including reduced shelf space and promotional support of those same products. This case is suitable for required MBA marketing courses as well as pricing and brand management electives at both the undergraduate and MBA levels. The analytics of the case assume that students can calculate both dollar and percentage margins. Excerpt UVA-M-0777 Rev. May 10, 2019 Heinz Ketchup: Pricing the Product Line An Iconic Brand Heinz Ketchup had long been a nostalgic piece of Americana. Millions of consumers in 140 countries from all walks of life had purchased and used what has become a symbol of American innovation and prosperity. In the United States, ketchup was ubiquitous, always served with American favorites such as hot dogs, hamburgers, and french fries. Its presence graced the tables of outdoor barbecues, church festivals, truck stops, and countless restaurants across the United States and around the world. It was distributed by all major grocery retailers in the United States and many outside the United States. At any given point in time, 95% of US households had some ketchup in their pantries or refrigerators, and over half those households chose Heinz. In 1964, Andy Warhol immortalized the humble Heinz Ketchup case with his sculpture “Heinz Tomato Ketchup Box” (Figure 1). Figure 1. Andy Warhol's “Heinz Tomato Ketchup Box [Prototype].” . . .

This Clean Bare Plane

This Clean Bare Plane Annie Woodford (bio) The hot dogs were revolvingin time to “Free Fallin”’and the line at the 7-Elevenkept growing until it ranall the way backto the pickles in plastic sacs,the triangular sandwichesin the cooler lined uplike Giotto’s angels.With no clerksat the counter,Tom Petty sang,It’s a long dayliving in Reseda.Then the stockroom door exploded.A girl came first,eyes not meeting our eyes,saying, Fuck, fuck, fuck,and took her placeat the register,baby fat in her faceout of placeabove the motherly linesof her red polyester smock.She was followed by a little man,who was older,round all over,but not fat. [End Page 164] He never looked upas he slid bags of chipspast the electric eye,fed sheaves of lottery ticketsto the machine,and, librarian of desire,located brands of cigarettesin the stacks behind him.He never faltered,as if he saw the yearsbefore him and behind himand had decidedto let the fluorescent light,the music he had to listen tobut didn’t choose,flow right through him,his glasses reflecting the glare. [End Page 165] Annie Woodford Annie Woodford teaches English at Virginia Western Community College in Roanoke, VA. Her poetry has appeared or is forthcoming in Appalachian Heritage, the Normal School, the Chattahoochee Review, Bluestem, Tar River Poetry, Tinderbox Poetry Journal, and Town Creek Poetry, among others. Her first collection of poetry was a finalist in the Unicorn Press First Book Contest. Copyright © 2017 University of Nebraska Press

Control of Listeria Monocytogenes and Shelf Life Extension in Uncured, Grass Fed Beef Hot Dogs Treated with Buffered Vinegar

Control of Listeria Monocytogenes and Shelf Life Extension in Uncured, Grass Fed Beef Hot Dogs Treated with Buffered Vinegar

Abstract 11531: The Three-Legged Stool, Balancing Diuretics, Sodium and Fluid Intake in Heart Failure

Stable sodium and fluid intake balanced with consistent oral diuretic use is thought to minimize fluid retention and avoid heart failure (HF) hospitalization. However, these 3 factors are rarely examined together so we know little about how patients manage this self-care. Purpose: To describe patterns of diuretic use with sodium and fluid intake in relation to readmission. Methods: We enrolled 24 hospitalized HF patients in a longitudinal, observational pilot study. All (16 men, 11 Blacks, mean age 60, mean HF duration 4.8 years) were discharged on a loop diuretic after hospitalization for a HF exacerbation. Over 3-months, diuretic use was measured daily using the medication event monitoring system (MEMS®). Percentage of prescribed doses taken (% PDT) was calculated and standardized (0 no adherence to 1.0 perfect adherence, &gt;1.0 extra doses) for each 2-week period. Every 2 weeks patients were called to assess diet and fluid intake. Dietary sodium was measured using a list of 24 high sodium foods (e.g., pizza, hot dogs). Validity of the measure was confirmed with formal 3-day dietary recall assessments (randomly chosen days, 2 weekdays and 1 weekend day, each month) performed on 5 participants by a registered dietitian. After in-person training on cup size, fluid intake was estimated in cups for each 2-week period. Clinical events (ED visits, hospital readmissions, death) were obtained from the electronic medical record and confirmed by self-report. Results: Six (25%) were readmitted within 3 months; 2 of the 6 died before any diuretic data could be obtained. The remaining 4 readmissions were explainable with poor diuretic use usually coupled with high sodium and/or fluid intake. In the 18 patients not readmitted, few (n=4) managed all 3 factors simultaneously, but 14 were savvy in adjusting one or two factors, showing insight that was not evident in those readmitted. Some increased their diuretic use only when sodium and fluid intake were high and decreased diuretics again later. Conclusion: Rigid guidelines regarding diuretic use, sodium and fluid intake fail to acknowledge patients’ abilities to balance these 3 factors. Promoting skill in balancing diuretic use, sodium and fluid intake may encourage expertise in self-care.

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Of dogs and hot dogs: distractions in early cinema

In Electric Animal, Akira Mizuta Lippit argues that when animals, understood in traditional Western thought as lacking language, become images on film, they are turned into languages or semiotic facilities. Inspired by Lippit’s claim, this study poses four interrelated questions. First, is Lippit referring to the animal in general or to specific kinds of animals? Second, how does cinema enact the process of signification? Third, are animals as filmic elements necessarily turned into signs? Finally, what does it mean for animals to be transformed into signs? I address these questions by tracing the appearances and functions of dogs in early cinema in relation to Tom Gunning’s paradigmatic account of early cinema as a medium of attractions. Certain dogs in film, I argue, function as distractions that disrupt viewers’ absorption into either attractions or narratives and push them into reconsidering the status of the image in relation to their own viewing positions.

Sodium in Store and Restaurant Food Environments - Guam, 2015.

Compared with the United States overall, Guam has higher mortality rates from cardiovascular disease and stroke (1). Excess sodium intake can increase blood pressure and risk for cardiovascular disease (2,3). To determine the availability and promotion of lower-sodium options in the nutrition environment, the Guam Department of Public Health and Social Services (DPHSS) conducted an assessment in September 2015 using previously validated tools adapted to include sodium measures. Stores (N = 114) and restaurants (N = 63) were randomly sampled by region (north, central, and south). Data from 100 stores and 62 restaurants were analyzed and weighted to account for the sampling design. Across the nine product types assessed, lower-sodium products were offered less frequently than regular-sodium products (p<0.001) with <50% of stores offering lower-sodium canned vegetables, tuna, salad dressing, soy sauce, and hot dogs. Lower-sodium products were also less frequently offered in small stores than large (two or more cash registers) stores. Reduced-sodium soy sauce cost more than regular soy sauce (p<0.001) in stores offering both options in the same size bottle. Few restaurants engaged in promotion practices such as posting sodium information (3%) or identifying lower-sodium entrées (1%). Improving the availability and promotion of lower-sodium foods in stores and restaurants could help support healthier eating in Guam.

INFRARED SPECTRAL ENERGY DISTRIBUTION DECOMPOSITION OF WISE-SELECTED, HYPERLUMINOUS HOT DUST-OBSCURED GALAXIES

ABSTRACT We utilize a Bayesian approach to fit the observed mid-IR-to-submillimeter/millimeter spectral energy distributions (SEDs) of 22 WISE-selected and submillimeter-detected, hyperluminous hot dust-obscured galaxies (Hot DOGs), with spectroscopic redshift ranging from 1.7 to 4.6. We compare the Bayesian evidence of a torus plusgraybody (Torus+GB) model with that of a torus-only (Torus) model and find that the Torus+GB model has higher Bayesian evidence for all 22 Hot DOGs than the torus-only model, which presents strong evidence in favor of the Torus+GB model. By adopting the Torus+GB model, we decompose the observed IR SEDs of Hot DOGs into torus and cold dust components. The main results are as follows. (1) Hot DOGs in our submillimeter-detected sample are hyperluminous ( ), with torus emission dominating the IR energy output. However, cold dust emission is non-negligible, contributing on average of total IR luminosity. (2) Compared to QSO and starburst SED templates, the median SED of Hot DOGs shows the highest luminosity ratio between mid-IR and submillimeter at rest frame, while it is very similar to that of QSOs at , suggesting that the heating sources of Hot DOGs should be buried AGNs. (3) Hot DOGs have high dust temperatures ( K) and high IR luminosity of cold dust. The relation of Hot DOGs suggests that the increase in IR luminosity for Hot DOGs is mostly due to the increase of the dust temperature, rather than dust mass. Hot DOGs have lower dust masses than submillimeter galaxies (SMGs) and QSOs within a similar redshift range. Both high IR luminosity of cold dust and relatively low dust mass in Hot DOGs can be expected by their relatively high dust temperatures. (4) Hot DOGs have high dust-covering factors (CFs), which deviate from the previously proposed trend of the dust CF decreasing with increasing bolometric luminosity. Finally, we can reproduce the observed properties in Hot DOGs by employing a physical model of galaxy evolution. This result suggests that Hot DOGs may lie at or close to peaks of both star formation and black hole growth histories, and represent a transit phase during the evolutions of massive galaxies, transforming them from the dusty starburst-dominated phase to the optically bright QSO phase.

THE MOST LUMINOUS HEAVILY OBSCURED QUASARS HAVE A HIGH MERGER FRACTION: MORPHOLOGICAL STUDY OF WISE-SELECTED HOT DUST-OBSCURED GALAXIES

ABSTRACT Previous studies have shown that Wide-field Infrared Survey Explorer-selected hyperluminous, hot dust-obscured galaxies (Hot DOGs) are powered by highly dust-obscured, possibly Compton-thick active galactic nuclei (AGNs). High obscuration provides us a good chance to study the host morphology of the most luminous AGNs directly. We analyze the host morphology of 18 Hot DOGs at z ∼ 3 using Hubble Space Telescope/WFC3 imaging. We find that Hot DOGs have a high merger fraction (62 ± 14%). By fitting the surface brightness profiles, we find that the distribution of Sérsic indices in our Hot DOG sample peaks around 2, which suggests that most Hot DOGs have transforming morphologies. We also derive the AGN bolometric luminosity (∼1014 L ⊙) of our Hot DOG sample by using IR spectral energy distributions decomposition. The derived merger fraction and AGN bolometric luminosity relation is well consistent with the variability-based model prediction. Both the high merger fraction in an IR-luminous AGN sample and relatively low merger fraction in a UV/optical-selected, unobscured AGN sample can be expected in the merger-driven evolutionary model. Finally, we conclude that Hot DOGs are merger-driven and may represent a transit phase during the evolution of massive galaxies, transforming from the dusty starburst-dominated phase to the unobscured QSO phase.

Capacity of Listeria monocytogenes Strains from the 2011 Cantaloupe Outbreak To Adhere, Survive, and Grow on Cantaloupe

The 2011 listeriosis outbreak attributed to whole cantaloupe involved several genetically distinct strains of serotypes 1/2a and 1/2b that had not been previously reported in invasive listeriosis outbreaks. Here we investigated the potential of strains from the 2011 cantaloupe outbreak to adhere, survive, and grow on cantaloupe rind and flesh and in juice extracted from cantaloupe at different temperatures (4, 8, and 25°C). All strains were able to adhere and grow, with ∼10-fold increases after 7 days at 4 or 8°C and after 24 h at 25°C, with a propensity for more growth on rind than on flesh or in extract. No significant differences in growth potential were noted among the different strains or between them and unrelated strains from other listeriosis outbreaks involving celery, deli meats, or hot dogs. Similarly to the cantaloupe outbreak strains, these other strains exhibited greater propensity for growth on rind than on flesh or in extract. Rinsing of cantaloupe fragments in sterile water resulted in temporary reductions of the populations by 50- to 100-fold, suggesting the potential of such washing to reduce risk if the produce is promptly consumed. The absence of marked differences in adherence or growth between the cantaloupe outbreak strains and strains from other outbreaks highlights the need to further characterize the 2011 cantaloupe outbreak strains and elucidate potential biological attributes that contributed to their implication in the outbreak.

Inhibition of Listeria monocytogenes in Hot Dogs by Surface Application of Freeze-Dried Bacteriocin-Containing Powders from Lactic Acid Bacteria.

Six lactic acid bacteria (LAB) strains, Lactococcus lactis BFE 920, L. lactis subsp. lactis ATCC 11454, L. lactis subsp. cremoris ATCC 14365, Lactobacillus curvatus L442, Lact. curvatus LTH 1174, and Lact. bavaricus MN, were grown in cheddar cheese whey supplemented with complex nutrient sources. Cell-free culture supernatants were freeze-dried, and the resulting bacteriocin-containing powders were applied on the surface of hot dogs that were inoculated (~4logcfu/hot dog) with a five-strain Listeria monocytogenes cocktail. Hot dogs were vacuum-sealed and stored at 4°C for 4weeks. L. monocytogenes was enumerated, using both tryptic soy agar (TSA) and oxford listeria agar (OXA), on day 0 and at 1, 2, 3, and 4weeks of the refrigerated storage. In hot dogs containing only the L. monocytogenes inoculum, L. monocytogenes counts increased from 4 up to 7logcfu/hot dog. All samples containing freeze-dried bacteriocin-containing powders exhibited significantly lowered (P<0.05) L. monocytogenes populations on the surface of hot dogs throughout the 4-week study except for bavaricin MN powder. Bacterial counts on hot dogs packed without any powder were statistically equal on day 0 when enumerated on OXA. Freeze-dried bacteriocin-containing powders from Lact. curvatus L442 and L. lactis subsp. cremoris ATCC 14365 decreased L. monocytogenes populations on the surface of hot dogs by greater than 2logcfu/hot dog throughout the 4-week study. For the powdered bacteriocin preparations from L. lactis BFE 920, L. lactis subsp. lactis ATCC 11454, and Lact. curvatus LTH 1174, L. monocytogenes populations were determined to be approximately 3-logcfu/hot dog after 4weeks of storage.

Intakes of Processed Meat and Red Meat in Koreans Are Far Below the Level Referred to Increase the Risk of Colorectal Cancer by IARC

Recently, the International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) has released the result of the evaluation on the carcinogenicity of the consumption of red meat (RM) and processed meat (PM). Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer. And, the experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%. This prompted us to look into the RM and PM intake of the Korean population using the dietary intake data collected by 24‐hr recall method from Korea National Health and Nutrition Examination Survey (KNHANES). Data from 2010 through 2013 KNHANES were merged to increase the statistical power while giving equal weighs to each year data and analyzed. Beef, veal, pork, lamb, mutton, goat, boar, rabbit and whale meat was included in RM, and hot dogs, ham, sausages, bacon, beef jerky, beef patty as well as canned meat was considered PM. Although the intake per capita per day was 57.13±0.93 g (mean±SE) for RM and 6.82±0.22 g for PM, adolescent boys and young men showed a mean RM intake close to 100 g/person/day, the level cited for a possible increase of cancer risk by 17%. However, mean PM intake was much lower than the referred level even in the aforementioned subpopulations. In general, intake among females were about half of that among males for each age group examined. Even though it is not clear if there is any threshold in RM or PM intake for a definite increase in cancer risk, it seems quite plausible to say that current intake of PM and RM among Koreans are low enough to be away from serious health concern yet. However, cautions need to be exercised not to increase RM intake any further among adolescent boys and young men especially. Government's effort to conduct risk assessments in order to balance the risks and benefits of eating RM and PM and to provide the best possible dietary recommendations is warranted.