Precooked Foods Research Articles

Commodities and Competition: The Economic Marginalization of Female Food Vendors in Northern Mozambique

Street vending and petty trading activities form the essential core of informal economic sectors in developing nations. These activities allow individuals to generate income with minimal investments of financial capital and without requiring large quantities of human capital, such as education. Because of the relatively low status of this work and its perception as an extension of gendered caregiving roles, it is often considered women's work. However, as I note, Disasters create new sets of opportunities and challenges by altering social dynamics in the markets through increases in competition and shortages of certain goods and services (Companion 2010,204). In areas of Mozambique, poverty has deepened as a result of displacement from the civil war, a stagnant internal labor market, the loss of staple crops resulting from the proliferation of cassava brown streak disease and drought, and a reduction in wage labor opportunities across the border in South Africa. This is channeling men into petty trading activities in larger numbers. Agadjanian argues that this is forcing a de-gendering and re-gendering of the workplace (2002b, 329). As a result, some coping mechanisms and income-generating strategies of street vendors have been constrained while other opportunities have increased. In peri-urban and urban areas in northern Mozambique, this pattern has been particularly prevalent. Employing a common coping mechanism, large numbers of people have emigrated from rural to urban centers to escape the widespread food insecurity. However, the limited number of wage labor positions has left men and women vying for niches in the informal economic sector. Income-generating strategies are essential because, as Levin et al (1999) point out, urban livelihood struggles are characterized by a greater dependence on cash incomes. The most significant expenditure in all the areas studied is for food or resources related to food processing, such as cooking fuel Thus, rapid population growth coupled with poverty creates opportunities for urban street vending to increase in visibility and prevalence (Companion 2007; Fonchigong 2005). People engaged in wage labor increasingly need to purchase precooked foods because of time constraints on their own food preparation activities (Fonchigong 2005, 244). Levin et al. (1999, 1978) find that women involved in wage labor sectors devote greater amounts of their food budgets to purchasing processed and convenience foods and snacks and meals available from street food vendors. This expands some opportunities for vendors. However, over the course of this complex crisis, a split has emerged in the labor patterns of men and women in this informal sector. Men have become increasingly involved in petty trading activities; women have been pushed even further into the economic and social margins of Mozambican commerce. Not only have men taken over a traditionally female occupation, but also, their participation patterns have resulted in the increasing marginalization of women. Interviews in northern Mozambique indicate that women have been relegated to the lowest status forms of commerce - selling precooked foods, such as pounded cassava or nshima^ and sauces made with cassava leaves, beans, fish, or vegetables. Echoing Agadjanians findings of asymmetrical opportunities for men moving into traditionally female-dominated occupations, the men in this study have taken over the informal trade in higher-status and higher-profit items such as sorghum, maize, sugarcane, pepper, sesame, and cashews (2002a, 330). This study presents certain challenges that street vendors face in the changing labor landscape of northern Mozambique. Forty-two food vendors were interviewed in urban and peri-urban areas in northern Mozambique in 2004. To balance their perspectives, twentythree male food vendors and fifteen bottle shop owners were also interviewed. The data indicate the importance of gossip and innuendo as forms of social capital for street food vendors, who employ them as a tool to reduce competition in contested vending areas. …

Dietary Phosphorus Restriction in Dialysis Patients: Potential Impact of Processed Meat, Poultry, and Fish Products as Protein Sources

Dietary intake of phosphorus is derived largely from protein sources and is a critical determinant of phosphorus balance in patients with chronic kidney disease. Information about the phosphorus content of prepared foods generally is unavailable, but it is believed to contribute significantly to the phosphorus burden of patients with chronic kidney disease. Analysis of dietary components. We measured the phosphorus content of 44 food products, including 30 refrigerated or frozen precooked meat, poultry, and fish items, generally national brands. Measured and reported phosphorus content of foods. Phosphorus by using Association of Analytical Communities official method 984.27; protein by using Association of Analytical Communities official method 990.03. We found that the ratio of phosphorus to protein content in these items ranged from 6.1 to 21.5 mg of phosphorus per 1 g of protein. The mean ratio in the 19 food products with a label listing phosphorus as an additive was 14.6 mg/g compared with 9.0 mg/g in the 11 items without listed phosphorus. The phosphorus content of only 1 precooked food product was available in a widely used dietary database. Results cannot be extrapolated to other products. Manufacturers also may alter the phosphorus content of foods at any time. Protein content was not directly measured for all foods. Better reporting of phosphorus content of foods by manufacturers could result in improved dietary phosphorus control without risk of protein malnutrition.

A polymerase chain reaction‐restriction fragment length polymorphism method based on the analysis of a 16S rRNA/tRNAVal mitochondrial region for species identification of commercial penaeid shrimps (Crustacea: Decapoda: Penaeoidea) of food interest

A simple PCR-RFLP method has been developed for the identification of 19 penaeid shrimp species of food interest belonging to the superfamily Penaeoidea. Preliminary amplification, sequencing and alignment of a 960 bp fragment of the 16S rRNA/tRNA(Val)/12S rRNA mitochondrial region allowed the design of 16Scru4/16Scru4 primers, constructed on well-conserved mitochondrial sequences of the penaeid shrimp species considered. Such primers afforded the amplification of an internal 515-535 bp region of the 16S rRNA/tRNA(Val) genes that, when subjected to cleavage with AluI, TaqI and HinfI, provided species-specific restriction patterns. Moreover, the proposed method also allowed the definition of different intraspecific restriction types between different populations of Litopenaeus vannamei, Farfantepenaeus notialis, Fenneropenaeus merguiensis, Metapenaeus sp., Melicertus latisulcatus and Pleoticus muelleri of different origins. The method described here was also successfully applied for the identification of penaeid shrimps in complex processed precooked foods, where this type of shellfish is used as an added-value food ingredient. Sequencing analysis provided new information about the genetic relationships among shrimps not only at the levels of species and genus, but also among different populations at intraspecific level. The 16S rRNA/tRNA(Val) fragment considered in this study seems to be accurate for shrimp species identification in raw and processed foodstuffs and for phylogenetic analysis among penaeid shrimp species.

Technological Characteristics of Grains from Fourteen Maize Cultivars

The effects of cooking and milling of grains from 14 maize cultivars on the characteristics of fine flours were studied in a factorial experimental design. Wet milling significantly increased (P<0.05) fine flour (<400 microns) yields, water absorption capacity at 90°C, solubility index at 25°C, swelling capacity at 95°C and least gel forming concentration. Fine flour composition and functionality were variety dependant. Maize cultivars producing similar fine flours in terms of functionality were classified into three groups: ATP SR-Y, ADV NCRE, CMS 9015, and 88094M131Exp124 for group 1; CMS 8704, CMS 8501, CMS 8806, PDY and ASPY for group 2; and the last group comprising K9351, 87036Exp124, CMS 2019. The specific functional properties maize cultivars should be taken into account in the formulation of pre-cooked weaning food from fine flours.

One-step immunochromatographic assay for the detection of Staphylococcus aureus

An analytical system of immunochromatographic assay based on gold nanoparticles was developed to detect Staphylococcus aureus. The assay was in the sandwich format, using anti-protein A IgG with two distinct specificities. One anti-protein A IgG was immobilized in a defined detection zone on a porous nitrocellulose membrane, while the other anti-protein A IgG was conjugated with gold nanoparticles. The mixture was then passed along the porous membrane by capillary action past the anti-protein A IgG in the detection zone, binding the particles to which surface protein A was already bound to their surface, yielding a red color. The sensitivity and specificity in the immunochromatographic test were 100 and 93.0–100% for 28 S. aureus strains and 23 non- S. aureus strains, respectively. S. aureus was detected by immunochromatographic testing of two samples of precooked foods naturally contaminated with the bacterium. Eleven processed foods artificially inoculated with S. aureus at <25 CFU/g, all yielded positive results in the immunochromatographic test.

Anaerobic Digestion of Food Industry Wastes: Effect of Codigestion on Methane Yield

Anaerobic treatability of two different wastes that represent the main refuse streams generated by a frozen food factory (fresh vegetable waste and precooked food waste) was assessed. Moreover, the sludge coming from agro-industrial wastewater treatment was codigested with the previously mentioned wastes. Batch tests were performed at different solids content both on the single wastes and on appropriate mixtures of them (also in order to simulate the seasonality of factory production). Both fresh vegetable and precooked food wastes strongly inhibited methanogenesis from unacclimated inoculum at 10% solids content (undiluted waste) and 5% solids content (eight- to nine-fold diluted waste), respectively. This was due to their high contents of potassium and lipids, respectively. The aerobic sludge from the wastewater treatment plant did not exert inhibitory effect up to 10% solids content (undiluted waste). Codigestion of the fresh vegetable waste and sludge (60 and 40% on wet basis) was more effective both in terms of rate and yield of methane production with respect to the single wastes (due to dilution and synergic effects). On the other hand, methanogenesis remained strongly inhibited from mixtures containing pre-cooked food waste (at 25 and 45%, on wet basis). Methanogenesis inhibition could be overcome by a long acclimation period. The results showed that fill-and-draw digestion in a 0.5 L lab-scale reactor of the fresh vegetable waste and sludge mixture after start up with acclimated inoculum allowed higher methane yields (37% at high organic load and 57% at low organic load). Better results were obtained in a 1.7 L micropilot fill-and-draw reactor (yield of 67%) fed at higher frequency.

Influence of maternal education on food consumption and energy and nutrient intake in a group of pre-school children from Madrid.

A study was conducted on the influence of maternal education level on food consumption, energy and nutrient intake, and dietary adequacy in 110 pre-school children from Madrid, Spain. With increasing maternal education, children consumed more sugar(p < 0.05), fruit (p < 0.05), and fish (p < 0.05). Snacking was more frequent with decreasing maternal education (p < 0.05). Though statistical significance was not reached, the consumption of pre-cooked foods was greater among children of mothers educated to a higher level, a phenomenon probably related to the work situation of these women. With respect to dietary composition, no significant differences were found between groups for macronutrient, fiber and energy intakes, except for energy supplied by polyunsaturated fatty acids (PUFA), which was greater in the children of less educated women (p < 0.01). This is probably due to their greater consumption of sunflower seed oil. The diets of children belonging to well-educated mothers came closer to meeting the recommended intakes for folate, vitamin C, and iodine. It would seem that maternal educational level influences the food habits of children. Mothers with less education may require special advice in this area.

Detection of low amount of irradiated ingredients in non-irradiated precooked meals

The application of the European Standards for the detection of irradiated food by thermoluminescence of silicates, electron–spin resonance spectroscopy of bones or gas chromatography–mass spectrometry of 2-alkylcyclobutanones does not allow the detection of irradiated ingredients included in small quantity in the matrix of a food which has not been irradiated, but which could be subjected to various processing technologies such as cooking, freezing or storage. The use of an enzymatic food hydrolysis carried out at moderated temperature, for the extraction of the food-contaminating silicate minerals and bone fragments, followed by a purification of the extracts by a high-density aqueous solution of sodium polytungstate, allows a simultaneous detection of weak inclusions (0.1% m:m) of irradiated spices and mechanically deboned turkey meat (MRM) included in various precooked foods. Moreover, the use of a supercritical fluid extraction procedure for the 2-alkylcyclobutanones or an additional purification step of the lipid extracts made it possible to lower the detection limit of the 2-alkylcyclobutanones radiation-induced from triglycerides. Using gas chromatography–mass spectrometry, down to 0.5% (m:m) of irradiated MRM included in non-irradiated chicken quenelles could be detected.

An Enzyme-Linked Immunosorbent Assay for the Rapid Detection of Staphylococcus aureus in Processed Foods

A sandwich enzyme-linked immunosorbent assay (ELISA) was developed for the rapid detection of Staphylococcus aureus in foods. The assay was based on the detection of protein A which is a specific protein secreted by S. aureus. Following a 24-h incubation in a staphylococcal selective broth containing mannitol as the carbon source, the culture supematant was added to the microtiter plate coated with anti-protein A immunoglobulin G (IgG). After incubation, peroxidase-labeled anti-protein A IgG was used to produce the signal of antigen-antibody reaction. The sensitivity of the assay for protein A was 0.1 ng/ml. For 37 strains of S. aureus studied, all produced protein A, and the amount (13-1,100 ng/ml) of protein A secreted by different strains varied to a large degree. For another 57 strains (including 19 Staphylococcus spp.) of bacteria tested, two strains (5. capilis subsp. capitis CCRC 12161 and S. lentus CCRC 12926) produced very low amounts of protein A (0.6-1 ng/ml) after 24-h incubation. Staphylococcus aureus was detected by the ELISA in all of six samples of precooked foods naturally contaminated with the bacterium. Twenty-two processed foods artificially inoculated with S. aureus at levels of < 2 CFU/g and 10 to 20 CFU/g, respectively, were all positive by the ELISA. As compared to the conventional culture methods which take 5 to 6 days to complete, the ELISA can detect low numbers of S. aureus in processed foods with a total analytical time of only 28 h.

Metal recovery using chitosan.

Chitosan is a natural polycationic polymer which possesses valuable properties as a metal recovering and water purifying agent. Applications are waste water treatment for heavy metal and radio isotope removal and valuable metal recovery, potable water purification for reduction of unwanted metals, agriculture--controlled release of trace metals essential to plant growth, food--complex binding of iron in precooked food to reduce 'warmed-over flavour'. The interactions of metals with chitosan are complex, probably simultaneously dominated by adsorption, ion-exchange and chelation. To study this it is of utmost importance to work with well characterized chitosans. This has been a problem as available characterizing methodology is limited. Degree of polymerization and deacetylation and the distribution of acetyl groups along the polymer chain is of crucial importance for chitosan metal interacting characteristics. Making chemical derivatives is a way to alter the metal interacting characteristics of chitosan. Chitosan possesses general coagulant/flocculant characteristics towards bio-molecules and surfaces.

• More planning urged on pre-cooked foods

• More planning urged on pre-cooked foods

• More planning urged on pre-cooked foods.

The Department of Health's new guidelines on pre-cooked catering reflect changes in the industry rather than a rethink on use of the system, Roger Freeman, Parliamentary Secretary for Health, said last week.

Production of nutritious precooked foods in developing countries by low‐cost extrusion technology

(1985). Production of nutritious precooked foods in developing countries by low‐cost extrusion technology. Food Reviews International: Vol. 1, No. 1, pp. 27-97.

Microbiological evaluation of South Australian rock lobster meat

Samples of frozen precooked rock lobster meat from five South Australian fish-processing plants situated in the West Coast and south-east regions were tested over a period of six months during the 1974/5 lobster fishing season. The most probable number (MPN) of E. coli and coliforms, Staphylococcus aureus and Salmonella, as well as total plate count (TPC) were determined in 480 samples. Monthly geometric mean TPC ranged from 1600/g to 25,000/g. The highest geometric mean of the MPN of coliforms and E. coli were 4.9/g and 1.8/g respectively. The highest geometric mean number of staphylococci was 18.6/g. Salmonella was not detected in the 480 units tested. Only 0.4% of the samples had TPC exceeding 100,000/g. Coliforms and E. coli were not present in 76.1% and 92.7% respectively of the samples tested. Staphylococcus aureus was not detected in 67.7% of the samples. The numbers of organisms in 82% of the samples fall within the microbiological standards proposed by the National Health and Medical Research Council of Australia for frozen precooked foods. The results of this study demonstrate the microbial quality of precooked lobster meat attainable when good manufacturing practices are used.

SURVIVAL OF Clostridium perfringens IN REFRIGERATED AND FROZEN MEAT AND POULTRY ITEMS

ABSTRACTRefrigerated and frozen meats and poultry products from a retail source were examined for incidence of Clostridium perfringens vegetative cells and spores. Foods included raw ground beef, beef and pork liver, and precooked frozen beef and poultry items. Inoculated samples were also frozen and stored for various periods up to 42 days at ‐29°C. Survival of C. perfringens spores in frozen food samples and in a bacteriological medium was high, but vegetative cells were virtually eliminated. Thawing at low temperature for 2 days caused further reduction of vegetative cells, but not of spores. Approximately 50% of 32 retail frozen precooked food samples were positive for vegetative cells, and about 15% demonstrated spores of C. perfringens.

Hospital Food Quality as Affected by Freezing Rate

As frozen preprepared meals are increasingly incorporated into hospital and institution food service systems, the need arises to assess food quality as it is affected by freezing rate. Frozen precooked food quality must be assessed within the limitation of freezing equipment available to the institution.Different rates of freezing were achieved using –40°C blast-, –30° C plate- and –26°C still-air freezing. Two groups of representative precooked foods were frozen by these methods and assessed for quality after 10 and 13 weeks frozen storage by means of taste panel evaluation.Freezing rates differed significantly for the different products and freezing methods.Panel results, however, indicate no difference in food quality attributable to freezing rate, except for souffle texture which was rated significantly higher for the blast and plate frozen samples than for the still-air frozen.

A Commercial Microwave Oven Using a Near Field Applicator*

ABSTRACTA new commercial microwave oven using a near field applicator instead of the common multi-mode resonant cavity principle is described. It offers advantages such as reduced edge heating effect, high microwave efficiency for small food loads and simplified microwave leakage control. The oven is adapted for reheating of pre-cooked food on a plate or in a paper-plastic container. The one-sided microwave penetration is considered a negligible drawback, as most load types for which the oven is used are thin and the use of plastic-paper containers eliminates the problems associated with metal foil containers.

Pre-cooked frozen food in hospital catering.

Pre-cooked frozen food in hospital catering.

Book Reviews : Production of Pre-Cooked Frozen Foods for Mass Catering, by John L. Rogers. 271 pp. FOOD TRADE PRESS, LTD. London, 1969. £3 0s. 0d

Book Reviews : Production of Pre-Cooked Frozen Foods for Mass Catering, by John L. Rogers. 271 pp. FOOD TRADE PRESS, LTD. London, 1969. £3 0s. 0d

The Development of Recipes for a Pre-cooked Frozen Food Catering System for Use in Hospitals — II. Special Diets

The Development of Recipes for a Pre-cooked Frozen Food Catering System for Use in Hospitals — II. Special Diets