Volume Vol. XXII, Number Issue III , May / June 1998
Al B. Wagner
Extension Food Technologist
New Refrigerated Foods Meet Consumer Demands
Impact of FQPA on Vegetables
Two-Inch and Four-Inch Food Cooling in a Commercial Walk-In Refrigerator
Emerging Pathogens and Safety of Fresh Produce
Items of Interest
No 'Ode to Joy' From Food Scientists Over New Edition
Cancer Rates Decline
Microbes and Bagged Salads
8th Annual Tortilla Industry Technical Seminar Report
Report on New Trends in Snack Foods and Corn Tortillas
Report on Sorghum
Rules and Regulations
FDA Approves New Sweetener
Coming Events
Announcements
NUTRACON '98
The 5th Annual Conference and Exhibition on Nutraceuticals and Dietary Supplements, Functional and Medical Foods, will be held July 20-22, 1998 in San Antonio, Texas. For more information, call 1-800-868-7188.
SHORT COURSE ON MAIZE EVALUATION FOR ALKALINE COOKING AND DRY MILLING
Texas A&M University Cereal Lab is offering a Short Course: Maize Evaluation for Alkaline Cooking and Dry Milling, July 26-29, 1998. The purpose of this hands-on course is to demonstrate techniques useful in evaluating maize quality, and how quality affects dry milling and alkaline cooking performance. Please request registration form and direct inquiries to: Pamela A Littlejohn, phone 409-845-2925; fax 409-845-0456; e-mail: plittlej@tamu.edu; http://soilcrop.tamu.edu/cereal/
IFT MEETING IN ATLANTA
ãUnlocking a World of Opportunity: The Key is 'IFT'ä is the theme of the Institute of Food Technologistsâ (IFTâs) 1998 Annual Meeting & Food Expo, June 20-24, in Atlanta, GA.
Emerging food-borne pathogens and food safety technologies, ensuring the safety of fresh produce, nutraceuticals (food or food-related substances with potential medicinal or health benefits), product development, agricultural biotechnology, and active packaging are major topics of the four-day technical program at the Georgia World Congress Center. Other areas of emphasis include alcohol and health, dairy foods, home meal replacement, and global food laws and regulations.
General Colin L Powell, USA (Ret.), 12th chairman of the Joint Chiefs of Staff, U.S. Department of Defense, will be the keynote speaker for the meetingâs Opening Event on Saturday, June 20, at 8PM, in the World Congress Center ballroom. In his speech, ãThe Management of Crisis & Change,ä he will discuss leadership and volunteerism in America, chronicling his life from childhood in the South Bronx, N.Y. and his distinguished military career, to his retirement and philanthropic endeavors.
The technical program, open June 21-23 from 9AM to 5:30PM and June 24 from 9AM to noon, will feature more than 1,200 presentations of scientific papers as well as informal discussions on key food issues. The latter include the Special Forums ãIron Fortification of Foodsä, "Designing the Optimum U.S. Food Safety System: A Single Food Agency?,ä and ãPresidentâs Food Safety Initiative,ä as well as the Hot Topic Session ãFood Safety Paparazzi." The technical program will also feature two New Product and Technology Sessions, nine Special Forums on timely topics, four Video Theaters, and the IFT Student Association Product Development Competition.
IFTâs FOOD EXPO will be open noon-5:30 PM June 21 through 23, and 9AM-12:30 PM on June 24. It will include more than 2,400 exhibit booths displaying the latest in food products, ingredients, equipment, processes, and services. IFT Executive Director Daniel E. Weber projects that around 20,000 visitors from all over the globe will attend this year.
On June 19 and 20, prior to the Annual Meeting & FOOD EXPO, IFT will conduct a Basic Symposium on the latest developments in flavor chemistry, as well as seven continuing-education short courses. Programs will address innovative products development (June 20 only); beverage production and technology trends; sanitation and compliance with good manufacturing practices; product traceability, recoveries, and recalls; regulatory approval for food ingredients, nutraceuticals, and dietary supplements; intellectual property laws; and healthful food ingredients.
ãWith a wide variety of programs to address emerging food-science and technology issues, IFTâs 1998 Annual Meeting will be the key to a world of opportunity for food professionals, and may even be their key to success,ä said IFT President Mary K. Wagner.
For more information on technical programs, visit IFTâs web site at <www.ift.org>. For a list of exhibitors, contact Joan Finn at (313)782-8424 or <jmfinn@ift.org>.
Founded in 1939, IFT is a nonprofit scientific society with 28,000 members working in food science, technology, and related professions in industry, academia, and government. As the society for food science and technology, IFT brings sound science to the public discussion of food issues.
NATIONAL PEPPER CONFERENCE
Just wanted to let everyone know that the National Pepper Conference will be held October 13-15, 1998 in San Antonio, Texas. The meetings will be at the Marriott Rivercenter. For registration information, please contact Dr. Ben Villalon (956) 968-5585; fax (956) 968-0641; or
e-mail: b-villalon@tamu.edu
This is always an outstanding meeting, so please plan to attend.
News
NEW REFRIGERATED FOODS MEET CONSUMER DEMAND BUT POST NEW CHALLENGES
Minimally processed. Convenient. Nutritious. And tasty! These words capture consumer demand for foods today. This demand is a challenge for the food industry because it must also consider the microbiological safety, shelf life, and packaging of such foods, notes Elmer H. Marth, principal author of the IFTâs Scientific Status Summary, ãExtended Shelf Life Refrigerated Foods: Microbiological Quality and Safety,ä which was published in the February issue of Food Technology.
ãIncreasingly, all types of consumers are demanding minimally-processed foods that are high in quality, nutritionally superior, and easy to prepare,ä he said. ãFood processors have met this demand by developing refrigerated foods with extended shelf life, [such as] complete heat-and-eat meals, fresh pasta, and [pre-washed or deli-style] salads.ä
However, contrary to past conventional wisdom, scientists now know that several pathogens, such as Escherichia coli O157:H7, Listeria species, and certain strains of Clostridium botulinum, can grow at refrigeration temperatures, which means that manufacturers must stringently apply control measures to refrigerated foods with extended shelf life.
According to Marth, good manufacturing practices (GMPs), sanitation, and hygiene are key to microbiological control. These include using high-quality raw materials with low levels of microorganisms, selecting food processing equipment that is easy to clean and does not harbor contaminants, sanitizing equipment regularly to prevent build-up of bacteria; checking equipment for cleaning adequacy with microbiological tests, filtering the air with food processing areas to reduce airborne contaminants, and training personnel to use hygienic food handling practices. Establishing a Hazard Analysis Critical Control Point system is also important to fully identify and control food safety hazards. Beyond food production, acceptable product storage temperature and time must be established and carefully monitored.
Other control measures that may enhance food safety and are commercially applied include irradiation (approved for meat and poultry, but not seafood), the bacteriocin nisin (an anti-microbial protein produced by certain bacteria). high hydrostatic pressure.
Modified atmosphere and aseptic packaging are useful in extending the freshness of refrigerated products by reducing oxygen and/or increasing gases like carbon dioxide in the food environment, which inhibits bacterial growth. As with all food processing steps, however, such packaging must be used with control measures to be effective, Marth notes. (Reprinted from IFTâs Science Communication Newsletter)
IMPACT OF FQPA ON VEGETABLES
By Rodney Holloway, Associate Professor & Extension Pesticide Assessment Specialist
The food Quality Protection Act (FQPA) of 1996 became official on August 3, 1996. The changes to the Federal Food Drug and Cosmetic Act (FFDCA), and the Federal Insecticide and Rodenticide Act (FIFRA), significantly changed the way pesticides are registered in the United States. Problems with previous pesticide laws were corrected, particularly where conflicts occurred. The law established a new uniform standard for setting pesticide tolerances in foods, and specifically pesticide risk to infants and children.
Under the FQPA, all pesticide tolerances must be reviewed within 10 years. The United States Environmental Agency has established a time-limited tolerance process for FIFRA Section-18 registrations, and began implementing other FQPA mandates. One of these is a prioritization of chemicals to be reregistered. The first compounds to be reviewed are the organophosphate and carbamate insecticides, plus those on EPAâs carcinogen list.
Organophosphate and carbamate products are active ingredients in 30 of the 59 insecticides used in the United States. Fifty-two percent of the materials recommended in the TAEX Vegetable Insect Guide are impacted by FQPA. Pesticide-use estimates for Texas vegetable crops indicate possibly more than 50 percent of the insecticides currently used in horticultural crops are targets of this recent legislation.
Materials used for disease control in vegetables in Texas will also be impacted by FQPA because of EPAâs B-2 carcinogen interpretation. There are 18 vegetables or vegetable groups with commonly-occurring disease pests. These diseases and resulting symptoms are managed by numerous chemical materials. Noting the number of diseases for each crop and the respective control materials for each, one can determine those controlled by B-2 chemicals. The crops with a relatively large number of B-2 material include spinach (43%), corn (40%), and cucurbits (32%). Use-estimates for pesticides find 70% of cabbage, 39% of carrot, and 56% of onion acreage treated with chlorothalonil (Bravo) and B-2 Material. Onion acreage treated with B-2 material include iprodione (Rovral) 57%, mancozeb 46%, and maneb 33%.
Summing up FQPA we need to remember the following points:
Food Quality Protection Act (FQPA) Public Law 104-170 became law on August 3, 1996.
FQPA established a new uniform standard for setting pesticide tolerance in foods.
FQPA specifically addressed pesticide residues and potential impact on infants & children.
EPA will group pesticides, based on a common mechanism of toxicity.
EPA will aggregate exposure when setting tolerances, i.e., nonagricultural uses will be lumped together with agricultural uses to determine a (risk cup).
All tolerances will be reviewed within 10 years.
Organophosphates, carbamate insecticides and B2 & B1 carcinogen materials will be the first to be reviewed by EPA.
Organophosphates and carbamates make up 30 of 59 insecticide materials used in the United States.
Texas vegetable crops impacted by FQPA as a result of fungicide B1 & B2 designations include carrots, onions, spinach, cabbage, and corn.
TWO-INCH AND FOUR-INCH FOOD COOLING IN A COMMERCIAL WALK-IN REFRIGERATOR
By O. Peter Snyder, Jr., Hospitality Institute & Technology & Management, St. Paul Minnesota
In 1976, the FDA food code called for food to be cooled from hot to 45 degrees Fahrenheit in 4 h. The FDA 1997 food code recommends cooling from 140 to 70 degrees Fahrenheit in 4 h.
Actually, if these times are to be achieved, energy-intensive, expensive blast coolers must be used. However, the industry has not been required to purchase them, except under rare circumstances.
One reason that blast coolers are not required is that there is no adequate government procedure to measure the cooling of food in containers. Hence, during inspections, regulatory inspectors have been forced to estimate actual cooling rates in refrigerated food containers in retail food operations.
This study shows that food 2 inches deep, in a covered pan, in a commercial walk-in cooler in a typical restaurant, takes over 10 h to cool from 130 or 45 degrees Fahrenheit.
If the food is 4 inches deep, the cooling time is over 30 h. Juneja, et al., showed that 15 h cooling from 130 to 45 degrees Fahrenheit is safe. The correct technique is presented for measuring food-cooling in a food operation.
If 4 h or 6 h cooling is to be enforced, then every inspector must have correct cooling knowledge, have the correct temperature-measuring equipment, follow the testing procedure described in this study, and then enforce the food codes. Otherwise, the ever-present cooling risk will not be controlled.
EMERGING PATHOGENS AND SAFETY OF FRESH PRODUCE (News Release from Institue of Food Technologistâs Science Communication Newsletter, May 7, 1998)
CHICAGO ÷ Pathogens of emerging concern, the prevalence of microbial contamination in fresh produce, and ways to ensure the safety of fresh fruits and vegetables will be explored at the Institute of Food Technologistsâ (IFTâs) 1998 Annual Meeting & FOOD EXPO in Atlanta in June.
Viral gastroenteritis (inflammation of the stomach and intestines) is the second leading cause of illness in the United States. Food-borne parasites can cause devastating health problems. ãA Look Into the Future: Food-borne Viruses and Parasitesä will explore ways to detect, identify, prevent, and control viruses and parasites in food and water. Included will be an overview of the most common food-borne viruses, such as Norwalk virus and Hepatitis A, and parasites, including Cyclospora cayetanensis (associated with the 1996 raspberry outbreak) and Cryptosporidium parvum (associated with outbreaks in municipal water and fresh apple cider). The mysterious Pfisteria piscicida, a waterborne protist (one-celled organism with plant and animal characteristics) that affects fish and possibly human health, will also be discussed. Viruses and parasites may be transmitted to food via contaminated water where seafood is harvested, in drinking water, in water used for irrigation, or in water in the soil where produce is grown. As common transmission vehicles, shellfish and finfish are of particular concern. The challenges in identifying and monitoring waterborne parasites will be presented, along with promising new technologies for identifying viruses. A presentation of ways to inactivate parasites and prevent viruses from entering the food supply will conclude the symposium.
ãResistance of Food-borne Pathogens to Antibiotics and Antimicrobialsä will address rising antimicrobial resistance in pathogens, such as Campylobacter and Salmonella, which may make diseases caused by these pathogens difficult to overcome and potentially life-threatening. Salmonella typhimurium DT 104, resistant to most commonly prescribed antibiotics, will specifically be examined as an emerging strain in the United States. The prevalence of antimicrobial-resistant pathogens will be discussed, along with ways to limit their public-health impact (including disease prevention and the prudent use of antibiotics in humans and animals). Also to be explored will be the potential for pathogens to become resistant to sanitizing agents and antimicrobials added directly to foods or packaging, as well as the biological strategies microorganisms use to mutate and develop resistance.
Finally, acid-resistant pathogens will be examined, including those that are inherently resistant, such as C. cayetanensis and C. Parvum, and those that acquire acid resistance. Through the natural selection process, the latter increase their virulence. Strains often associated with food-borne outbreaks, such as Escherichia coli O157:H7, are among the most acid-resistant. This resistance also enables pathogens to resist other stresses, such as heat, radiation, and antimicrobials.
ãMicrobial Contamination in Fresh Produceä will identify the pathogens associated with particular types of produce, sources of contamination, methods to control pathogens during production and post-harvest handling of fresh produce, and strategies for enhancing the safety of fresh produce in retail food operations. The symposium will also include an account of produce-related food-borne outbreaks in the past two decades, and the status of FDAâs development of good agricultural and manufacturing practices for fresh-produce growers.
Ways to ensure the safety of fresh produce will be discussed in ãWashing and Sanitizing Treatments for Fresh Fruits and Vegetables.ä The effectiveness of antimicrobial agents (e.g., chlorine and peroxyacetic), surfactants (neutral, acid, alkaline, and foaming cleaners), and commercial washing systems will be evaluated, The surfactant used depends on the type of fruit or vegetable, the harvesting season, and geographical location of the commodity. A patent-pending hot water method of disinfecting and cleaning fresh produce will be presented as an alternative to chemical treatments. This wash simultaneously cleans and disinfects produce with moving brushes and hot water (50-75 degrees Celsius) in seconds. Also to be included in the symposium will be an overview of food-borne illness outbreaks associated with fresh produce, reasons for the apparent increase in these outbreaks, and biological strategies microorganisms use to adhere to plant tissue and food processing equipment.
Items of Interest
NO 'ODE TO JOY' FROM FOOD SCIENTISTS OVER NEW EDITION ...
The new edition of Joy of Cooking did not put smiles on the faces of food scientists. Dr. Christine Bruhn, Director, Center for Consumer Research at the University of California-Davis said, ãFood science was betrayed by a longtime friend when the new edition of Joy of Cooking was published by Plume in December, 1997.ä Some of the scientific inaccuracies found in the new Joy of Cooking include:
Joy - Common food allergens include chicken and citrus fruits
Fact: These foods rarely generate allergic reactions, unlike peanuts and eggs, which were omitted from Joy of Cookingâs list of common food allergens.
Joy - Organic produce does not need to be washed.
Fact: All produce is susceptible to dirt, insects, and harmful microorganisms; thus, all fruits and vegetables, regardless of growing method, should be washed well before eating.
Joy - A cooking temperature of 155 F is high enough to kill Escherichia coli O157:H7 in ground beef.
Fact: A cooking temperature of 155 F may kill E. coli O157:H7, depending on the duration this temperature is held, and on the bacteria levels in the beef. However, for a greater margin of safety, the USDA and FDA recommend a cooking temperature of 160 F.
Joy - Buying top-grade beef, grinding it to order, or home grinding it can reduce the risk of E. Coli O157:67 contamination.
Fact: No studies support these recommendations, and the opportunity for cross-contamination increases markedly with home grinding.
For more information, see Dr. Christine Bruhnâs column in the April issue of Food Technology.
CANCER RATES DECLINE ( I'll bet you didnât see this in your local newspaper)...
Incidence rates for all cancers during 1990-95 have decreased by an average on 0.7 percent annually, compared to an increase of 1.2 percent per year during 1973-90, according to a study in the March 15 issue of Cancer, prepared by the American Cancer Society, The National Cancer Institute, and the Centers for Disease Control and Prevention. Cancer death rates also markedly decreased, by an average of 0.5 percent per year during 1990-95, compared to an average increase of 0.4 percent annually during 1973-90. The studyâs authors advised that the findings ãshould be interpreted with caution in a context that includes information on risk factors, screening behaviors, treatment protocols, access to health services, and the biology of specific cancer sites.ä
The Cancer news release is available at <journals.wiley.com/can-bin/wilma-news/news.889723679.html>. Contact Science Communications, for a 6-page copy. [Cancer 1998; 82(6): 197-1,208] #98.060
MICROBES AND BAGGED SALAD ...
Food processors might shorten the recommended shelf life of bagged salads to improve their microbial quality, researchers concluded after finding microbial populations in five national and regional brands of ready-to-eat salads that were higher than those found in earlier surveys. The 'best-if-used-by' dates of 14 to 16 days after packaging ãmight be somewhat optimistic,ä researchers said in the March Journal of Food Protection. At the time of purchase, product temperature was 4-7 degrees C, and mean mesophilic microbial population was 1.0 x 10^7 CFU/g. On the expiration date, 14 to 16 days after packaging, the population stood at 6 x 10^7 CFU/g, and head-space gas (oxygen and carbon dioxide) had not changed markedly. [J. Food Protection 1998; 61(3): 357-59]
The 8th ANNUAL TORTILLA INDUSTRY TECHNICAL SEMINAR was held in Dallas on May 10-13, 1998. Professors Lloyd W. Rooney and Ralph D. Waniska, Cereal Quality Lab, TAMU, presented lectures on 'Advantages and Disadvantages of Dry Masa Flour', 'Staling of Corn Tortillas', 'Wheat Flour Quality Attributes for Flour Tortillas', and 'The Effect of Baking Powder on Flour Tortillas'. Nearly 200 participated in the seminar, which included a field trip to Leoâs Foods in Ft. Worth.
PAPERS PRESENTED ...
During April 30-May 2, Lloyd W. Rooney, Professor, Cereal Quality Lab, TAMU, presented two papers at a US Feed-Grain-Council-sponsored workshop on Central American Corn Milling in Guatemala City, Guatemala. They were 'New Trends and Technologies in Snack Foods', and 'New Trends and Technologies in Corn Tortillas'.
L. W. Rooney, Professor, Cereal Quality Lab, TAMU, participated May 21-23 in a US Feed Grains Council Value-Added Grain Conference in Guadalajara, Mexico. Dr. Rooney summarized information on new improved food sorghum hybrids, and on utilization of sorghum in food and industrial products.
Rules and Regulations
FDA APPROVES NEW SWEETENER ...
The Food and Drug Administration gave its approval to a new sweetener, Sucralose, for use in a wide variety of food products. Sucralose is a non-nutritive, high-intensity sweetener made from a process that begins with sucrose. It is a free-flowing, water-soluble, white crystalline powder that, on average, is about 600 times sweeter than sugar. It is manufactured by McNeil Specialty Products, a subsidiary of Johnson & Johnson, New Brunswick, NJ.
FDA approved the sweetener for use in baked goods, baking mixes, nonalcoholic beverages, chewing gum, coffee and tea products, confections and frostings, fats and oils, frozen dairy desserts and mixes, fruit and water ices, gelatins, puddings and fillings, jams and jellies, milk products, processed fruits and fruit juices, sugar substitutes, sweet sauces, toppings, and syrups. It can also be used as a 'tabletop sweetener' to be added directly to foods by consumers.
Sucralose was discovered in London in 1976 through a collaborative research project between scientists at Tate & Lyle PLC, a world leader in sweeteners and starches, and researchers in carbohydrate chemistry at Queen Elizabeth College, University of London. McNeil Specialty Products Company has a license agreement with Tate & Lyle to manufacture and market Sucralose in the United States and selected countries.
The complete announcement was published in the April 3 Federal Register, 63 FR 16417-33.