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microwaved food and health

Thilini Piushani Keerthirathne, Kirstin Ross, Howard Fallowfield, Harriet Whiley
Eggs have a high nutritional value and are an important ingredient in many food products. Worldwide foodborne illnesses, such as salmonellosis linked to the consumption of eggs and raw egg products, are a major public health concern. This review focuses on previous studies that have investigated the procedures for the production of microbiologically safe eggs. Studies exploring pasteurization and decontamination methods were investigated. Gamma irradiation, freeze drying, hot air, hot water, infra-red, atmospheric steam, microwave heating and radiofrequency heating are all different decontamination methods currently considered for the production of microbiologically safe eggs...
March 22, 2017: International Journal of Environmental Research and Public Health
M Soubhi Altaki, F Javier Santos, Lluis Puignou, Maria Teresa Galceran
The occurrence of furan in commercial baby food samples from the Spanish market was evaluated using an automated headspace solid-phase microextraction method coupled to gas chromatography-mass spectrometry (HS-SPME-GC-MS). A total of 76 baby food samples including infant formula, baby cereals, fruit in cans and/or jars, vegetables, meat, and fish, were surveyed for furan content. The lowest concentration of this compound was found in infant formula (<0.02-0.33 ng ml(-1)), and cereal-based food (0.15-2.1 ng g(-1)) while baby food containing fish showed the highest concentrations (19-84 ng g(-1))...
January 31, 2017: Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment
Eddie T T Tan, Ken W L Yong, Siew-Hoon Wong, Bruce R D'Arcy, Rafat Al Jassim, James J De Voss, Mary T Fletcher
Ingestion of indospicine-contaminated camel and horse meat has caused fatal liver injury to dogs in Australia, and it is currently not known if such contaminated meat may pose a human health risk upon dietary exposure. To date, indospicine-related research has tended to focus on analytical aspects, with little information on post-harvest management of indospicine-contaminated meat. In this study, indospicine degradation was investigated in both aqueous solution and also contaminated meat, under a range of conditions...
November 9, 2016: Journal of Agricultural and Food Chemistry
Jing Sun, Ji Zhang, Yanli Zhao, Yuanzhong Wang, Wanyi Li
Concentrations of 11 elements (As, Ba, Cd, Cu, Fe, Mn, Ni, Pb, Se, Sr, and Zn) from the medicinal and edible mushroom Wolfiporia extensa were determined using atomic fluorescence spectrometry (for As and Se) and inductively coupled plasma atomic emission spectrometry (for Ba, Cd, Cu, Fe, Mn, Ni, Pb, Sr, and Zn). All the samples were collected from 6 regions of Yuxi in Yunnan Province in the southwest of China and were digested with concentrated nitric acid and hydrogen peroxide in a microwave system. The recovery rates of standard addition ranged from 98...
2016: International Journal of Medicinal Mushrooms
Mi-Kyeong Choi, Mi-Hyun Kim
Accumulated data suggests a positive effect of silicon on bone health; however, limited research exists on the silicon content of foods. To further the understanding of the relationship between dietary silicon intake and bone health, a food composition database of commonly consumed foods in Korea is required. For quantitative data on the intake levels of silicon, we analyzed the silicon content of 365 food items commonly consumed in Korea using inductively coupled plasma-atomic emission spectrometry following microwave-assisted digestion...
March 2017: Biological Trace Element Research
Kit-Leong Cheong, Lan-Ying Wang, Ding-Tao Wu, De-Jun Hu, Jing Zhao, Shao-Ping Li
Cordyceps sinensis is a well-known tonic food with broad medicinal properties. The aim of the present study was to investigate the optimization of microwave-assisted extraction (MAE) and characterize chemical structures and chain conformation of polysaccharides from a novel C. sinensis fungus UM01. Ion-exchange and gel filtration chromatography were used to purify the polysaccharides. The chemical structure of purified polysaccharide was determined through gas chromatography-mass spectrometry. Moreover, high performance size exclusion chromatography combined with refractive index detector and multiangle laser light scattering were conducted to analyze the molecular weight (Mw ) and chain conformation of purified polysaccharide...
September 2016: Journal of Food Science
Kathleen Kreiss
For half of the 30-odd years that diacetyl-exposed workers have developed disabling lung disease, obliterative bronchiolitis was unrecognized as an occupational risk. Delays in its recognition as an occupational lung disease are attributable to the absence of a work-related temporal pattern of symptoms; failure to recognize clusters of cases; complexity of exposure environments; and absence of epidemiologic characterization of workforces giving rise to case clusters. Few physicians are familiar with this rare disease, and motivation to investigate the unknown requires familiarity with what is known and what is anomalous...
June 17, 2016: Toxicology
Nádia Costa, Rebeca Cruz, Pedro Graça, João Breda, Susana Casal
Consistent evidence exist on the harmful health effects of industrial trans fatty acids (TFA). In order to have accurate data on TFA intake and implement adequate measures to reduce their intake, each country should have updated estimates of TFA content in the diet. The objective of the present study was to provide data on the TFA content in food commercialized in the Portuguese market. The results on the TFA content of 268 samples acquired between October and December 2013 are reported. Samples were categorized as margarines and shortenings (n = 16), spreadable chocolate fats (n = 6), fried potatoes and chips (n = 25), industrial bakery (n = 4), breakfast cereals (n = 3), pastry products (n = 120), seasonings (n = 5), instant soups (n = 5), instant desserts (n = 6), chocolate snacks (n = 4), microwave popcorn (n = 4), cookies, biscuits and wafers (n = 53), and fast-food (n = 13), with butter (n = 4) included for comparison purposes...
June 2016: Food Control
Susana de Sousa Araújo, Stefania Paparella, Daniele Dondi, Antonio Bentivoglio, Daniela Carbonera, Alma Balestrazzi
In the context of seed technology, the use of physical methods for increasing plant production offers advantages over conventional treatments based on chemical substances. The effects of physical invigoration treatments in seeds can be now addressed at multiple levels, ranging from morpho-structural aspects to changes in gene expression and protein or metabolite accumulation. Among the physical methods available, "magneto-priming" and irradiation with microwaves (MWs) or ionizing radiations (IRs) are the most promising pre-sowing seed treatments...
2016: Frontiers in Plant Science
Aiko Yutani, Eri Kishi, Asako Ozaki, Masanao Shinya, Tomoko Ooshima, Tetsuo Yamano
We have developed and validated an inductively coupled plasma-mass spectrometry (ICP-MS) method for the simultaneous analysis of minerals and toxic elements in foods. Food samples were digested by microwave irradiation to prepare solutions for measurement by ICP-MS. Optimal gas mode and internal standard for each element were selected as appropriate. The method was validated for eighteen elements in total using three certified standard reference materials, namely, Typical Japanese Diet, Rice Flour-Unpolished and Infant/Adult Nutritional Formula, according to the guidelines of the Ministry of Health, Labour and Welfare of Japan...
2016: Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
Gavirangappa Hithamani, Krishnapura Srinivasan
BACKGROUND: Polyphenols in food are valued for their health-beneficial influences. Food acidulants lime juice and amchur used in Indian cookery were evaluated for their influence on polyphenol bioaccessibility from food grains. RESULTS: Lime juice increased bioaccessible flavonoids by 25% in roasted finger millet, while there was no change in total bioaccessible polyphenols in pressure-cooked, open-pan-boiled and roasted finger millet in the presence of food acidulants...
January 2017: Journal of the Science of Food and Agriculture
Nicole Hedeen, David Reimann, Karen Everstine
Uneven cooking due to consumer use of microwave ovens to cook food products that have been prepared but are not ready to eat has been a documented risk factor in several foodborne disease outbreaks. However, the use of microwave ovens in restaurants and other food service establishments has not been well documented. The aim of this study was to describe the types of food service establishments that use microwave ovens, how these ovens are used, types of foods heated or cooked in these ovens, types of microwave ovens used in food service establishments, and the level of compliance with U...
March 2016: Journal of Food Protection
Zou Xiaobo, Huang Xiaowei, Malcolm Povey
Consumers and governments are increasingly interested in the safety, authenticity and quality of food commodities. This has driven attention towards non-invasive sensing techniques used for rapid analyzing these commodities. This paper provides an overview of the state of the art in, and available alternatives for, food assurance based on non-invasive sensing techniques. The main food quality traits of interest using non-invasive sensing techniques are sensory characteristics, chemical composition, physicochemical properties, health-protecting properties, nutritional characteristics and safety...
March 7, 2016: Analyst
Carlos A Ledesma-Escobar, Feliciano Priego-Capote, María D Luque de Castro
BACKGROUND: Flavonoids have shown to exert multiple beneficial effects on human health, being also appreciated by both food and pharmaceutical industries. Citrus fruits are a key source of flavonoids, thus promoting studies to obtain them. Characteristics of these studies are the discrepancies among sample pretreatments and among extraction methods, and also the scant number of comparative studies developed so far. OBJECTIVE: Evaluate the effect of both the sample pretreatment and the extraction method on the profile of flavonoids isolated from lemon...
2016: PloS One
G Chengaiyan Jeevitha, H Bogegowda Sowbhagya, H Umesh Hebbar
BACKGROUND: Black pepper (Piper nigrum L.) is exposed to microbial contamination which could potentially create public health risk and also rejection of consignments in the export market due to non-adherance to microbial safety standards. The present study investigates the use of microwave (MW) radiation for microbial load reduction in black pepper and analyses the effect on quality. RESULTS: Black pepper was exposed to MWs at two different power levels (663 and 800 W) at an intensity of 40 W g(-1) for different time intervals (1-15 min) and moisture content (110 and 260 g kg(-1) on a wet basis)...
September 2016: Journal of the Science of Food and Agriculture
A M Riquet, C Breysse, L Dahbi, C Loriot, I Severin, M C Chagnon
The safety of microwave and electron-beam treatments has been demonstrated, in regards to the formation of reaction products that could endanger human health. An integrated approach was used combining the potential toxicity of all the substances likely to migrate to their chemical characterizations. This approach was applied to polypropylene (PP) films prepared with a selection of additives. Components were identified by liquid and gas chromatography using a mass selective detector system. Their potential toxicity was assessed using three in vitro short-term bioassays and their migrations were carried out using a standards-based approach...
May 15, 2016: Food Chemistry
Kejing An, Dandan Zhao, Zhengfu Wang, Jijun Wu, Yujuan Xu, Gengsheng Xiao
Nowadays, food industry is facing challenges in preserving better quality of fruit and vegetable products after processing. Recently, many attentions have been drawn to ginger rhizome processing due to its numerous health promoting properties. In our study, ginger rhizome slices were subjected to air-drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MD) and intermittent microwave & convective drying (IM&CD). Quality attributes of the dried samples were compared in terms of volatile compounds, 6, 8, 10-gingerols, 6-shogaol, antioxidant activities and microstructure...
April 15, 2016: Food Chemistry
Abraham Mendez-Albores, Denisse Anelem Cardenas-Rodriguez, Alma Vazquez-Duran
BACKGROUND: Fumonisins (a family of foodborne carcinogenic mycotoxins) cause health hazards to humans and animals in developing countries, and has also economic implications. Therefore, the efficacy of a novel environmental friendly nixtamalization procedure to make tortillas (the main staple food for the Mexican population) was investigated. METHODS: Maize contaminated with 2136.67 ng/g total fumonisins was processed into tortillas, starting with maize grits mixed with water and calcium hydroxide that was cooked in a microwave field at 2...
February 2014: Iranian Journal of Public Health
Hasan Mohammadi Aghamirlou, Monireh Khadem, Abdolrasoul Rahmani, Marzieh Sadeghian, Amir Hossein Mahvi, Arash Akbarzadeh, Shahrokh Nazmara
BACKGROUND: Honey contains a complex mixture of carbohydrates and other minor substances. Elements are minor constituents of honey that may threaten the human health in excess concentrations. So, determining the metals in honey helps its quality control as a food product. The aim of this study was to determine the concentrations of some metals in Iranian honey. METHODS: This study was performed in four regions of Ardabil, a province of Iran. Honey samples (n = 25) were digested in microwave oven by nitric acid and hydrogen peroxide, then analyzed using inductively coupled plasma- optic emission spectrophotometry (ICP-OES)...
2015: Journal of Environmental Health Science & Engineering
Yee-Shin Tan, Asweni Baskaran, Neeranjini Nallathamby, Kek-Heng Chua, Umah Rani Kuppusamy, Vikineswary Sabaratnam
Nutritional value of cooked food has been considered to be lower compared to the fresh produce. However, many reports showed that processed fruits and vegetables including mushrooms may retain antioxidant activity. Pleurotus spp. as one of the edible mushroom are in great demand globally and become one of the most popular mushrooms grown worldwide with 25-fold increase in production from 1960-2009. The effects of three different cooking methods (boiling, microwave and pressure cooking) on the antioxidant activities of six different types of oyster mushrooms (Pleurotus eryngii, P citrinopileatus, P...
May 2015: Journal of Food Science and Technology
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