Does irradiation affect quality?
It is well recognised that irradiation can destroy bacteria and other micro-organisms in food – depending upon the dose. This processing / preservation method is controversial with many in the public being strongly against it. It is however the preferred method for preservation in some specific food types due to the nature of those foods. Herbs and spices are one of the food types that are often irradiated to reduce the mould load. Soft fruits, like strawberries, are also excellent candidates for irradiation.
We know about the effects on micro-organisms, but to determine if this is a method for use on a large scale commercially, we also need to know if there is any impact on quality characteristics of the foods being treated.
A recent study on ScienceDirect.com has shown that at higher doses, irradiation may have detrimental effects on flavours.
Cooked, ready to eat chicken breast was vacuum packed and then irradiated at either 5 kGy or 40kGy. Microbial tests were then done to determine the bacterial levels at the start of the study and no irradiation (the control) had a count of 4.75 colony forming units per gram (CFU/g) and the 5kGy samples were at 2.26CFU/g. There were no viable cells found in the 40kGy samples.
At 10 days into the study, the levels of bacteria in the control and 5kGy samples had increased and there were still none present in the 40kGy samples. This confirms that higher level of irradiation does give good preservation for long term storage.
The pH level of the food was found to be higher at the start of the study in the 40kGy samples but at that point there did not appear to be any change in the sensory scores for any of the samples.
On the tenth day, there was a sensory score difference with the 40kGy samples showing a higher score for off-flavours. When tested, these samples were found to contain hexane, heptane, pentanal, dimethly disulfide, heptanal, and nonanal – not found in either the 5kGy sample or control. There were also specific compounds found in the 5kGy samples that were not present in the control.
This study indicates that even though higher dose irradiation will have the desired reduction in bacterial levels, it may also cause a development of off flavours. Obviously more work needs to be done on other foods and doses, to find the irradiation dosage where optimum bacterial effect is achieved whilst minimising quality impact.
The study can be found at http://www.sciencedirect.com/science/article/pii/S0969806X11003732
Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast
Hyejeong Yuna, Kyung Haeng Leeb, Hyun Jung Leea, Ju Woon Leec, Dong Uk Ahnd, Cheorun Joa.
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2011 Shame and Fame Awards
The Parent’s Jury is a parent’s activitist group. It aims to promote healthy food and lifestyles for Australian children, and more information about the group can be found at http://www.parentsjury.org.au/
Their 2011 Shame and Fame Awards have just been announced and the group has not had good words to say about the marketing and labelling of two of Australia’s most well known brands.
Shane Warne was the face of an advertising campaign for a new chicken based product from a quick serve chain and the Parent’s Jury have said that this was unacceptable as it was “using sport to promote unhealthy food which influences children”.
A leading cereal manufacturer was also highlighted for two of it’s products having either labelling that “make an unhealthy product appear healthier than it is” or for “encouraging children to nag for unhealthy foods”.
“With one in four Australian children considered to be overweight or obese, it’s no longer enough to simply tell parents to say no. We as a society have to take a stand and tell the industry its codes are not good enough. Parents need a positive environment to reinforce healthy eating habits, instead of constantly battling unhealthy food promotion.” said Corrina Langelaan, Parents’ Jury Manager
A campaign by a major Frozen food producer received a big thumbs up for encouraging schools to develop and build vegetable gardens.
The Chief Executive of the Australian Food and Grocery Council (AFGC,) Kate Carnell has responded to the announcement of the awards on behalf of the food industry by asking parents to remember the work the industry “is taking to make healthier choices easier and to significantly reduce advertising of foods that that are high in fat, salt and sugar (HFSS) to children in all forms of media. Under the AFGC’s Responsible Children’s Marketing Initiative, leading food and beverage manufacturers have committed not to advertise HFSS foods to children under 12, unless they promoted healthy dietary choices and a healthy lifestyle.”
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So can Eucalyptus oil be used in food?
There would likely be few Australian homes that do not have a small bottle of Eucalytus oil in their bathrooms. It has long been know that this, and other essential oils, has antibacterial properties and is great for applying to cuts and other simple skin abrasions.
A recent study, Chemical composition and antimicrobial effects of essential Oils of Eucalyptus globulus, Myrtus communis and Satureja hortensis against Escherichia coli O157:H7 and Staphylococcus aureus in minced beef, has shown that essential oils also seem to have great antimicrobial properties in food as well.
The oils were extracted from leaf parts to ensure they were pure and analysed by gas chromatography/mass spectrometry to determine the main components. They were added into fresh minced beef at a level between 0.1 and 0.44% using the agar diffusion technique.
The meat was then inoculated with both Staphylococcus aureus CECT 4459 and Escherichia coli O157:H7 CECT 4267 at a level of 5 × 105 colony forming units (cfu)/g and stored at 5 ± 2 °C.
The results show that the Eucalyptus and Satureja oils had excellent antimicrobial properties against both the E.coli and S.aureus with up to a 70.74% reduction after seven days.
A taste panel was also done to test whether there were any organoleptic issues with the essential oils at those levels. It was found that the aroma levels were acceptable.
At this stage these essential oils are not permitted to be added to foods in Australia, but this study and others in the future may open up this as an alternative method of preserving food, and particularly meats.
The study was by D. Djenane ,T. Amrouche, S. Boubrit, N. Boussad (Faculté des Sciences Biologiques et des Sciences Agronomiques. Dept. Biochimie et Microbiologie) and J. Yangüela , P. Roncalés (Departamento Producción Animal y Ciencia de los Alimentos. Facultad de Veterinaria. Universidad de Zaragoza).
It was first published online at Food Science and Technology International on 02/11/11.
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Foodbank 2011 Awards
Foodbank is a significant part of most relief agencies in this country, without the food from this invaluable source there would be many in a community doing it even tougher than they already are.
Foodbank can only function if it is also then supported by the food industry. Many food businesses use Foodbank as a way of sending food that cannot be sold to a good use, and therefore significantly reducing their waste. Some product is also made for Foodbank at reduced prices, or even no cost, by manufacturers.
At the recent Australian Food and Grocery Council’s (AFGC) Annual Industry Leaders’ Gala Dinner, Foodbank presented four awards to recognise the contribution that food business have made to it’s operations throughout 2011.
The Foodbank Leadership Award went to the Australian Dairy Industry for the initiative to provide one million litres of milk to Foodbank for the year. This is the first time that an award has gone to a whole segment of the food industry.
The Collaboration Award was presented to SPC Ardmona for it’s contribution of fruit and vegetables and being a “pivotal partner’. It is recognition of the product provided being part of the staple food being used to provide balanced meals.
The Innovation Award was given to Patties Foods for producing 138 000 pies for Foodbank.
The Partnership Award was given to Lotterywest for the incredible donation of $4 275 000 for the new central warehouse facility in Western Australian, as well as the $700 000 support for the warehouse in the Kalgoorlie – Boulder area.
“It’s always a difficult decision to single out winners but this year it was even tougher when all of our industry partners have risen to the challenge of escalating demand from welfare agencies in the face of economic woes and a series of natural disasters.” Said Enzo Allara, the National Chairman of Foodbank Australia.
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Malaysian pineapples may be on their way
The Australian Government body responsible for developing biosecurity policy for the country, Biosecurity Australia, has issued a draft report proposing that, subject to specific quarantine conditions, decrowned pineapples be permitted to be imported in Australia.
The report is now open for consultation for 60 days, with comments and submissions to be made at http://www.daff.gov.au/
There are four pests that have been identified in the Report, that must be managed and prevented, including mealybugs.
A combination of measures are required by the report, including; pre-shipment or on-arrival methyl bromide fumigation or an alternative post harvest treatment as approved by the Department of Agriculture, Fisheries and Forestry (DAFF).
The phytosanitary status of the fruit must also be controlled and the report suggests an operational system for it’s maintenance and verification.
Comments and submissions must be to DAFF by 19 December 2011.
After the recent permission to import apples from New Zealand, this report is likely to receive a lot of submissions.
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Kids heavily influenced by TV advertising
A study done by Dr Christopher Ferguson and colleagues at Texas A&M International University, in the US, has shown that food advertisements on television can have a bigger impact on the choices that children make about food than advice from their parents or care givers.
The new study has been published in The Journal of Pediatrics and involved 75 children aged between three and five years.
All the children were given two cartoons to watch with advertisements in between. Half of them were shown a commercial for French Fries, and the remainder one for slices of apple with a healthy dipping sauce.
They were then allowed to choose either a coupon for French Fries or the apple slices in the presence of their parents or caregivers. Half of the parents / caregivers were asked to encourage their children to pick the apple coupon and the remainder were not to make any comment. The study found that if the parents / care givers remained neutral about 71 percent of those children watching the French fries advertisement chose them in preference to the apple slices. That number dropped by only 16 percent when the parents / caregivers pushed the apple slice choice.
“Although advertising impact on children’s food choices is moderate in size, it appears resilient to parental efforts to intervene. Rather than focusing on banning advertisements to children, politicians, advocates, and food producers should concentrate on ways to promote the advertisement of healthy food options. Advertisement effects can work both for and against healthy eating.” said Dr Ferguson.
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Egg white clarification may be allergen issue
Egg white has traditionally been one of the ingredients used to clarify, or clear, wine prior to final bottling. It has been thought for some time that the amount of this processing aid left in the wine after the clarification is so small that it is not a significant, or even minor, allergen issue.
Now the European Food Safety Authority (EFSA) has concluded, after much review, that there is a potential for wine that has been clarified using egg white or related products can be a potential cause of allergic reactions.
The ingredient, ovalbumin and related products, is used mainly on high tannin wines, especially the reds. In tests done by, and for, the EFSA, few red wines sampled showed significant amounts of ovalbumin.
However, there were enough found, in sufficient quantities to give the EFSA the basis for it’s recent decision.
For more information, go to http://www.foodnavigator.com/Product-Categories/Food-safety-and-labelling/Egg-white-clarified-wine-still-poses-allergy-risk-EFSA-concludes
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New product recall – November 2011
The following Recall Notice is provided with permission from Food Standards Australia New Zealand and more information can be found at their website www.foodstandards.gov.au
Date Notified To FSANZ: 11 October 2011
Food Type: Confectionery
Product Name:
- Crazy Koala Macadamia Nuts Cairns (130g)
- Crazy Koala Macadamia Nuts Sydney (130g)
- Crazy Koala Macadamia Nuts Gold Coast (130g)
- Melbourne – World’s finest macadamia nut (130g)
- Australia – World’s finest macadamia nut (130g)
Package Description & Size: 130 g Cardboard Box
Country of Origin: Australia
Date Marking: Produced on: PD 2011/09/15 and PD 2011/09/22
Best Before: BB 2012/10/15 and BB 2012/10/22
Australian Distribution: The recalled product has been sold in tourist souvenir gift shops in QLD, VIC and NSW.
Overseas Distribution: Paton’s has exported the following products to Thailand and Guam:
- Pacific Islands Club (110g)
- Paton’s Guam (110g)
- Paton’s Saipan (110g)
- Taste of Paradise – Shell & Sand (130g)
- Crazy Koala Macadamia Nuts (Australian Flag) (130g)
- Crazy Koala Macadamia Nuts (Koala) – (130g)
Reason for Recall: Presence of microbial contamination (Salmonella)
Problem: The recall of the above products is due to the presence of Salmonella bacteria.
Food Safety Hazard: Although no illnesses or adverse effects have been reported, food products contaminated with Salmonella may cause illness if consumed.
What to do: Consumers should not eat these products. Any consumers concerned about their health should seek medical advice.
Customers should return these products to the place of purchase for a full cash refund.
Contact details: For further information contact Paton’s Macadamia Plantations Pty Ltd on our toll free customer service number 1800 337 495
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