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Packaging
Kinds of Packaging Terms modified by Packaging Selected AbstractsATPASE ACTIVITY, SURFACE HYDROPHOBICITY, SULFHYDRYL CONTENT AND PROTEIN DEGRADATION IN REFRIGERATED SEABASS MUSCLE IN MODIFIED ATMOSPHERE PACKAGINGJOURNAL OF FOOD BIOCHEMISTRY, Issue 1 2004PAYAP MASNIYOM The effect of modified atmosphere packaging (80% CO2, 10% O2, 10% N2) on ATPase activity, surface hydrophobicity, sulfhydryl content and degradation of proteins in seabass muscle during storage at 4C was investigated. No changes in Ca2+ -, Mg2+ -, Mg2+ -Ca2+ -ATPase activities of natural actomyosin (NAM) in seabass slices kept under MAP were observed throughout the storage for up to 21 days (P > 0.05). However, a slightly increased Mg2+ -EGTA-ATPase was found. For seabass slices stored under air atmosphere, Ca2+ -ATPase activity decreased, whereas Mg2+ -EGTA-ATPase activity increased (P < 0.05) with a concomitant loss in Ca2+ -sensitivity. Lower decreases in total sulfhydryl content but higher increases in surface hydrophobicity were observed in samples stored under MAP, compared to those kept under air atmosphere. No marked autolytic degradation in samples kept under MAP was observed throughout the storage as monitored by no changes in myosin heavy chain, free ,-amino acid and trichloroacetic acid soluble peptide. Conversely, a considerable degradation was found in samples kept under air atmosphere, especially after 9 days of storage. Therefore, MAP is a promising means to retard the changes in muscle proteins, especially degradation. [source] AN EMPIRICAL APPROACH FOR ASSESSMENT OF SAFE STORAGE PERIOD FOR BUTTON MUSHROOM (AGARICUS BISPORUS) BASED UPON COLOR CHANGES UNDER MODIFIED ATMOSPHERE PACKAGINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010SHASHI PAUL ABSTRACT White button mushroom accounts for 35,45% of the total mushroom produced in the world. Modified atmosphere packaging or MAP is a technology that, along with low temperature storage, helps in extending the shelf life and maintenance of quality of the produce packaged in polymeric films. The present study mathematically modeled the various transport processes associated with the mushroom under MAP at 15C and 75% relative humidity (RH) using the enzyme kinetics approach. Low density polyethylene (LDPE), polypropylene (PP) and oriented polypropylene (OPP) films were used to pack the mushroom. Numerical solutions to the transient state equations were programed in a computer programing language to predict the in-pack gaseous partial pressures at any instant of time. The model was experimentally validated, and a simple qualitative tool based upon optimum whiteness of mushroom was developed using the predictions to determine the safe period of storage. The predicted and experimental in-pack partial pressures of O2 and CO2 were in fair agreement with each other. In the OPP film packages, the O2 and CO2 levels stabilized around 6.87 and 12.93 kPa, respectively. Whereas, O2 levels decreased drastically in LDPE and PP film packages. A combination of predicted in-pack environment in all the film packages, storage time and whiteness of mushroom led to the conclusion that mushrooms can be stored safely for 32, 44 and 108 h in the gaseous environment available in the LDPE, PP and OPP film packages, respectively. PRACTICAL APPLICATIONS The empirical approach followed in this study through assimilation of various transient state in-pack variables with a single qualitative attribute of mushroom can serve as a measure of assessment of the mushroom's safe storage period under modified atmosphere packaging. Further, the mathematical approach suggested in this study can also serve as a benchmark for its application to other fruits and vegetables, taking into consideration their respective limiting qualitative characteristics. Thus, the results detailed in the study can be easily applied for their direct practical application during storage as well as for further academic exercises. [source] THE EFFECT of MODIFIED ATMOSPHERE PACKAGING ON the MICROBIAL ECOLOGY IN REQUEIJÃO, A PORTUGUESE WHEY CHEESEJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2000MANUELA E. PINTADO The effects of modified atmosphere packaging on growth of adventitious microorganisms in Portuguese whey cheese (Requeijão) were studied following a response surface methodology using storage time (2, 6, 10 and 15 days), storage temperature (4, 12 and 18C) and fraction of CO2 in the overhead gaseous mixture also containing nitrogen (0, 50 and 100%) as manipulated variables. the viable numbers of Enterobacteriacea, staphylococci, yeasts and spore-forming bacteria in the experimental whey cheeses did not increase within 15 days when storage was at 4C under 100% CO2; those of enterococci increased significantly after 6 days under similar conditions, and a similar inhibiting effect was observed against Bacillus, pseudomonads, lactobacilli and streptococci. It was observed that 100% N2 at 4C was able to completely inhibit growth of staphylococci, lactobacilli and Bacillus for 2 days. the loci (and the nature) of the optima in terms of manipulated variables were obtained for all microbial groups studied. No true overall minimum was found, but storage conditions preset at 4C and 100% CO2 led to a 15 day extension of the shelf-life of Requeijão. [source] EFFECT OF PACKAGING AND STORAGE TIME ON BEEF QUALITATIVE AND MICROBIAL TRAITSJOURNAL OF FOOD QUALITY, Issue 2010MARIA D'AGATA ABSTRACT The effect of polyvinyl chloride packaging (PP), vacuum packaging (VP) and modified atmosphere packaging (MAP) (60% O2, 30% CO2, 10% N2) on some quality parameters and microbiological profile of beef was studied. Longissimus dorsi samples were examined at 7-day intervals during storage at 4C ± 2C, until 21 days. pH of PP beef increased during storage, whereas in VP and MAP beef remained stable. Superficial color darkened for PP samples, remaining stable until 7 and 21 days for VP and MAP samples, respectively; internal color was not significantly influenced by either storage time and packaging methods. Water-holding capacity was not affected by packaging methods, increasing from 7 to 21 days. VP showed lower lipid oxidation than MAP until 21 days and than PP until 14 days. Total mesophilic counts reached the threshold of 107 ufc/g after 7 days in PP and after 14 and 21 days in MAP and VP, respectively. PRACTICAL APPLICATIONS The results of this study confirmed that meat packaged in polyvinyl chloride packaging (PP) must be stored for few days to not fall into pH, color and microbiological alterations; meat packaged in modified atmosphere packaging (MAP), even though maintained appreciable superficial colorimetric characteristics, showed a high microbiological growth from 14 days of storage; meat vacuum packaged (VP), although the worst colorimetric appearance, showed the best keeping properties in terms of microbiological profile and lipid oxidation lower than MAP until 21 days of storage. Nevertheless, the fact that the internal color of meat is similar among different packaging systems, independently from time of storage, may suggest that VP system may be useful for prolonged storage of big pieces of meat. [source] THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGESJOURNAL OF FOOD QUALITY, Issue 2010NALAN GOKOGLU ABSTRACT The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO2, 30% N2 atmosphere. The shelf life of sausages under this atmosphere was 28 days. PRACTICAL APPLICATIONS Meat and meat products are susceptible to spoilage. Several preservation techniques are used to extend their shelf life. Packaging of fresh meat is a common application to protect its quality. Modified atmosphere packaging (MAP) means to replace the air in a package of food with some different mixture of gases. The success in MAP is to choose the suitable gas combination, packaging system, package application and the package material. Proper gas combination to keep meat quality should be provided. Several studies have been performed to extent shelf life of pork sausages and local-type sausages using modified atmosphere packaging technique. However there is no data on beef sausages. The results of this research will form the basis for further studies and also will be beneficial for industry. [source] Packaging the Evolving MuseumCURATOR THE MUSEUM JOURNAL, Issue 1 2006Hillel Schocken First page of article [source] Novel Crosslinking of High-order and Multiple Copper Twins in Advanced Microelectronics Packaging,ADVANCED ENGINEERING MATERIALS, Issue 4 2004W. Zhang Novel crosslinking of high-order and multiple copper twins has been formed in the metallization/solder interconnect subjected to the thermal aging. This surprising finding may illustrate a universal metallization failure mode. Meanwhile, many copper nanocrystals in situ originated from those twins crosslinking shed a novel light on the synthesis approach to fascinating nanocrystalline metals. [source] An update of EU legislation (Directives and Regulations) on food-related issues (Safety, Hygiene, Packaging, Technology, GMOs, Additives, Radiation, Labelling): presentation and commentsINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 10 2005Ioannis S. Arvanitoyannis Summary This review aims at providing an update of the current European Union (EU) Regulations and Directives on food-related issues. Initially, a brief presentation of EU legislation in terms of structure (horizontal, vertical) was attempted. EU Regulations and Directives were classified into the following categories: food safety (Hazard Analysis Critical Control Points, pesticides, radioactive, hormones, contaminants, freezing , ionisation, food additives, flavourings, packaging), genetically modified organisms, food quality, labelling, food products of plant or animal origin, imports from third countries. Apart from a synoptical presentation of all laws related to the above-mentioned topics, proper tables were compiled where the main points of each law are cited in conjunction with its effect on previous laws (repeal, modification, amendments, replacement). In such a way the reader can rapidly acquire a first approach to the topic of his interest. [source] A review of modified atmosphere packaging of fish and fishery products , significance of microbial growth, activities and safetyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 2 2002Morten Sivertsvik Modified atmosphere packaging (MAP) extends shelf-life of most fishery products by inhibiting bacterial growth and oxidative reactions. The achievable extension of shelf-life depends on species, fat content, initial microbial population, gas mixture, the ratio of gas volume to product volume, and most importantly, storage temperature. The shelf-life of fishery products is usually limited by microbial activity, although for some fatty fishes or at superchilled storage, it can be limited by nonmicrobial activity. Packaging of fishery products under modified atmospheres (MA) increases shelf-life compared with those packaged under air, but confers little or no additional shelf-life increase compared with vacuum packaging. The specific spoilage organism (SSO) of MA packaged cod at 0 °C has been found to be Photobacterium phosphoreum. Whether or not this bacterium is the general SSO for all marine temperate fishes at different storage temperatures and under various CO2/N2/O2 mixtures needs to be resolved. Without proper control of storage temperature, the benefits of MAP may be lost. Higher temperatures inevitably lead to less dissolved CO2 in the product and consequently loss of inhibitory effect, which may result in higher microbial and enzymatic activity, and uncertainties concerning the microbial safety, as food-borne pathogens might be present in the product. [source] THE EFFECT OF MODIFIED ATMOSPHERE PACKAGING ON THE QUALITY AND SHELF LIFE OF FRANKFURTER TYPE-SAUSAGESJOURNAL OF FOOD QUALITY, Issue 2010NALAN GOKOGLU ABSTRACT The effects of modified atmosphere packaging on the quality and shelf life of frankfurter-type sausages, prepared exclusively from beef meat, were investigated. Sausages were packed under varying modified atmosphere conditions (30% CO2/70% N2; 70% CO2/30% N2; 100% CO2; 80% CO2/20% O2) and vacuum, and stored at 4C for 28 days. Lower pH values were observed in the samples packed under modified atmospheres compared to vacuum. Inhibition effect of carbon dioxide concentration on the oxidation was seen. Carbon dioxide caused microbial inhibition. The lowest total viable count was found in the samples packed under 100% CO2. It was concluded that modified atmosphere packaging had significant effect on the quality and shelf life of frankfurter-type sausages compared to vacuum packaging. The most suitable atmosphere among the tested atmospheres was that with 70% CO2, 30% N2 atmosphere. The shelf life of sausages under this atmosphere was 28 days. PRACTICAL APPLICATIONS Meat and meat products are susceptible to spoilage. Several preservation techniques are used to extend their shelf life. Packaging of fresh meat is a common application to protect its quality. Modified atmosphere packaging (MAP) means to replace the air in a package of food with some different mixture of gases. The success in MAP is to choose the suitable gas combination, packaging system, package application and the package material. Proper gas combination to keep meat quality should be provided. Several studies have been performed to extent shelf life of pork sausages and local-type sausages using modified atmosphere packaging technique. However there is no data on beef sausages. The results of this research will form the basis for further studies and also will be beneficial for industry. [source] EFFECT OF HEADSPACE OXYGEN AND FILMS OF DIFFERENT OXYGEN TRANSMISSION RATE ON TOXIN PRODUCTION BY CLOSTRIDIUM BOTULINUM TYPE E IN RAINBOW TROUT FILLETS STORED UNDER MODIFIED ATMOSPHERESJOURNAL OF FOOD SAFETY, Issue 3 2000ISABELLE DUFRESNE ABSTRACT Studies were conducted to determine the effect of various levels of headspace oxygen (0,100%, balance CO2) or film oxygen transmission rate (OTR) on the time to toxicity in modified atmosphere packaged (MAP) fresh trout fillets challenged with C. botulinum type E (102 spore/g) and stored under moderate temperature abuse conditions (12C). In all cases, trout were toxic within 5 days, irrespective of the initial levels of oxygen in the package headspace. However, spoilage preceded toxigenesis. Packaging of trout fillets in low gas barrier films, with OTRs ranging from 4,000 to 10,000 cc/m2/day at 24C and 0% relative humidity, also had no effect on time to toxicity in all MAP trout fillets. All fillets were toxic within 4,5 days and spoilage again preceded toxigenesis. This study has shown that the addition of headspace O2, either directly to a package or indirectly by using a low gas barrier film, had no influence on the time to toxigenesis or spoilage. Additional barriers, other than headspace O2 or film transmission rate, need to be considered to ensure the safety of MAP trout fillets, particularty at moderate temperature abuse conditions. [source] Active Packaging of Fresh Chicken Breast, with Allyl Isothiocyanate (AITC) in Combination with Modified Atmosphere Packaging (MAP) to Control the Growth of PathogensJOURNAL OF FOOD SCIENCE, Issue 2 2010Joongmin Shin ABSTRACT:,Listeria monocytogenes,and,Salmonella typhimurium,are major bacterial pathogens associated with poultry products. Ally isothiocyanate (AITC), a natural antimicrobial compound, is reportedly effective against these pathogenic organisms. A device was designed for the controlled release of AITC with modified atmosphere packaging (MAP), and then evaluated for its ability to control the growth of,L. monocytogenes,and,S. typhimurium,on raw chicken breast during refrigerated storage. In order to obtain controlled release during the test period, a glass vial was filled with AITC and triglyceride. It was then sealed using high-density polyethylene film. The release of AITC was controlled by the concentration (mole fraction) of AITC in the triglyceride and by the AITC vapor permeability through the film. The fresh chicken samples were inoculated with one or the other of the pathogens at 104 CFU/g, and the packages (with and without AITC-controlled release device) were flushed with ambient air or 30% CO2/70% N2 before sealing, and then stored at 4 °C for up to 21 d. The maximum reduction in MAP plus AITC (compared to MAP alone) was 0.77 log CFU/g for,L.,monocytogenes,and 1.3 log CFU/g for,S.,typhimurium. The color of the chicken breast meat was affected by the concentration of AITC. Overall, a release rate of 0.6 ,g/h of AITC was found to not affect the color, whereas at 1.2 ,g/h of AITC the surface of the chicken was discolored. [source] Effect of Oxygen-Absorbing Packaging on the Shelf Life of a Liquid-Based Component of Military Operational RationsJOURNAL OF FOOD SCIENCE, Issue 4 2009Carmen Gomes ABSTRACT:, Oxygen within the sealed package can reduce the quality of liquid-based food products with high oil content such as hot-filled meal-ready-to-eat (MRE) cheese spread, a component of military operational rations. The aim of this study was to test a novel oxygen absorber-containing laminate material and its ability to maintain and/or extend shelf life of a cheese-spread MRE item. An iron-based oxygen absorber (ABSO2RB®) activated by moisture was incorporated into the laminate and used to pack hot-filled cheese spread MREs. The kinetics of oxygen absorption due to humidity and temperature were characterized and peel tests performed to ensure pouch seal integrity. Accelerated shelf-life tests of ABSO2RB and regular MRE pouches without the O2 -absorber were conducted for 3 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F) by measuring oxygen concentration (Mocon O2 -analyzer), microbiological, and physicochemical quality characteristics, including color, texture, moisture, free fatty acid (FFA), pH, water activity, and vitamins and A. Pouches stored at 26.7 °C (80 °F) for 12 mo served as calibrated controls. Consumer tests were conducted in-house and a confirmatory sensory test was conducted at Natick by a trained panel using a 9-point hedonic scale. ABSO2RB-laminates maintain the same seal integrity and strength as those of the control samples. The headspace oxygen concentrations in these pouches reached (P < 0.05) < 0.5% in 11 d of storage at 26.7 °C (80 °F) and remained below this level throughout the storage period (1 y). No microbial growth (aerobic, coliforms, yeast, and molds) was detected (P < 0.05) for both packages. Overall, the ABSO2RB-pouches indicate an improved reduction in oxygen and vitamin C retention compared with MRE controls and maintained product quality (physicochemical and organoleptic). ABSO2RB-laminates met the accelerated shelf-life requirement of 1 mo at 51.7 °C (125 °F), and 6 mo at 37.8 °C (100 °F). This study clearly shows the benefits of using active packaging technology on retaining nutrition and prolonging shelf life of high-fat, liquid content MRE items. [source] Physical Properties of Gelidium corneum,Gelatin Blend Films Containing Grapefruit Seed Extract or Green Tea Extract and Its Application in the Packaging of Pork LoinsJOURNAL OF FOOD SCIENCE, Issue 1 2009Y.-H. Hong ABSTRACT:, Edible Gelidium corneum,gelatin (GCG) blend films containing grapefruit seed extract (GFSE) or green tea extract (GTE) were manufactured, and the quality of pork loins packed with the film during storage was determined. Tensile strength (TS) and water vapor permeability (WVP) of the films containing GFSE or GTE were better than those of the control. The film's antimicrobial activity against Escherichia coli O157:H7 and Listeria monocytogenes increased with increasing antimicrobial concentration, resulting in a decrease in the populations of bacteria by 0.77 to 2.08 and 0.91 to 3.30 log CFU/g, respectively. Pork loin samples were inoculated with E. coli O157:H7 and L. monocytogenes. The samples packed with the GCG film containing GFSE (0.08%) or GTE (2.80%) had a decrease in the populations of E. coli O157:H7 and L. monocytogenes of 0.69 to 1.11 and 1.05 to 1.14 log CFU/g, respectively, compared to the control after 4 d of storage. The results showed that the quality of pork loins during storage could be improved by packaging them with the GCG film containing GFSE or GTE. [source] Effect of Modified Atmosphere Packaging and Soluble Gas Stabilization on the Shelf Life of Skinless Chicken Breast FilletsJOURNAL OF FOOD SCIENCE, Issue 2 2006Bjørn T. Rotabakk ABSTRACT The suitability of soluble gas stabilization (SGS) to dissolve CO2 into skinless chicken breast fillets before modified atmosphere (MA) packaging (MAP) was investigated. Head space gas composition (%), top web deflation (mm), muscle surface color (Minolta L*a*b*), pH, exudates in the packages (%), microbial characteristics, and off-odor were assessed in the packaged fillets. Increased SGS treatment time (2 versus 12 h) before MA packaging increased the CO2 content in the packaged fillets and counteracted package collapse. High package filling degree (51.8%) (low gas to product volume ratio) gave significantly (P < 0.001) lower CO2 content in head space than normal filling degree (29.7%). Color, pH, and package exudates were not affected by SGS treatment. Aerobic plate count (APC), Enterbacteriaceae count (EC), and lactic acid bacteria (LAB) increased significantly (P < 0.001) at each sampling during storage (5, 11, 17, and 24 d). SGS treatment significantly (P < 0.015) decreased APC, EC, and Pseudomonas spp. counts (PC) compared with no SGS treatment. Filling degree did not have a significant effect on the investigated microbiological characteristics. Off-odor scores correlated highest with EC (r2(adj)= 0.82). Fillets SGS treated in 12 h were the only one not rejected at off-odor evaluation on day 24. The samples stored in air spoiled after 5 d. SGS treatment in combination with MAP can be used successfully on chicken breast fillets to improve the microbiological (APC, EC, and PC) and sensorial characteristics, and in addition reduce package collapse and possibly increase the filling degree. [source] Prediction of Microbial and Sensory Quality of Cold Smoked Atlantic Salmon (Salmo salar) by Electronic NoseJOURNAL OF FOOD SCIENCE, Issue 9 2005Gudrun Olafsdottir ABSTRACT: Quality changes of cold smoked salmon from 4 different smokehouses in Europe were monitored by a prototype gas-sensor array system, the FishNose. Samples were stored in different packaging (vacuum and Modified Atmosphere Packaging [MAP]) for up to 4 wk under controlled storage conditions at 5 °C and 10 °C. Quality criteria based on sensory attributes (sweet/sour, off, and rancid odor), and total viable counts and lactic acid bacteria counts were established and used for classification of samples based on the responses of the FishNose. The responses of the gas-sensors correlated well with sensory analysis of spoilage odor and microbial counts suggesting that they can detect volatile microbially produced compounds causing spoilage odors in cold-smoked salmon during storage. The system is therefore ideal for fast quality control related to freshness evaluation of smoked salmon products. Partial least squares (PLS) regression models based on samples from single producer showed better performance than a global model based on products from different producers to classify samples of different quality. [source] Retail Shelf-Life of Pork Dipped in Organic Acid before Modified Atmosphere or Vacuum PackagingJOURNAL OF FOOD SCIENCE, Issue 8 2005Nai-Yun Huang ABSTRACT Modified atmosphere packaging (MAP) is increasingly popular for meat, but raw, chilled pork in vacuum or anoxic environments has a purple color. The retail shelf-life of pork chops dipped in 500 ppm ascorbic acid, 250 ppm citric acid, or no acid dip and stored at 1 °C before simulated retail display in MAP with gas exchange or air-permeable packaging after vacuum pouch storage was determined. The 80% N2:20% CO2 in MAP was exchanged with 80% O2:20% CO2, and chops were removed from vacuum packages and overwrapped with permeable film (VP-PVC) on the 7th day before simulated retail display at 4 °C. Shelf-life traits were determined at 1, 7, 8, 10, 12, and 14 d postpackaging. The pH values changed with time, but returned to post-dipped, prepackaged levels at the end of simulated retail storage. Weight loss of chops increased (P < 0.05) in VP-PVC compared with MAP. The a* values increased (P < 0.05) and L* and b* values decreased during simulated retail display, with higher L*, a*, and b* color values for chops in MAP than VP-PVC. Log numbers of psychrotrophic microorganisms were higher (P < 0.05) on VP-PVC samples than for chops in MAP on days 12 and 14. Psychrotrophic counts on ascorbic acid-treated samples were decreased compared with citric acid or no dipping on pork during simulated retail display. Pork chops in MAP with gas exchange had lighter and redder color, increased weight retention, decreased psychrotrophic counts, and increased lipid oxidation compared with conventional vacuum and overwrap packaging systems. [source] Cholesterol and Lipid Oxidation Products in Cooked Meat as Affected by Raw-Meat Packaging and Irradiation and by Cooked-Meat Packaging and Storage TimeJOURNAL OF FOOD SCIENCE, Issue 9 2001M. Du ABSTRACT: Aerobic packaging significantly increased cholesterol oxidation products (COPs) and thiobarbituric acid reactive substances (TBARS) in cooked turkey, pork, and beef patties after 7-d storage, but vacuum packaging was very effective in preventing cholesterol and lipid oxidation. Packaging of meat after cooking had a much stronger effect on COPs formation than before cooking, and irradiation had only a minor effect. The amount of total COPs correlated well with TBARS in cooked meat. Turkey had the highest rates of COPs and TBARS formation and beef had the lowest rates after 7-d storage, which were closely related to the fatty acid composition of meats. 7a-hydroxycholesterol, 7p-hydroxycholesterol, and 7-ketocholesterol were the major COPs detected in all 3 cooked meat patties. [source] Modified Atmosphere Packaging of PomegranateJOURNAL OF FOOD SCIENCE, Issue 7 2000F. Artés ABSTRACT: Spanish ,Mollar de Elche' sweet pomegranates (Punica granatum L.) were stored at 2 or 5 °C for 12 wk in unperforated polypropylene (UPP) film of 25 ,m thickness in modified atmosphere packaging (MAP). Perforated polypropylene (PPP) film of 20 ,m thickness and conventional cold storage were applied as control treatments. Quality was evaluated after storage and after shelf life of 6 d at 15 °C and 75% RH. PPP at 5 °C was the best treatment for maintaining red skin-color of the arils at the end of storage. All treatments suffered a decrease in total anthocyanins content at the end of shelf life. After shelf life, UPP fruits had higher values of absorbance at 510 and 446 nm. MAP strongly reduced water loss and chilling injuries without incidence of decay. [source] Serious injuries from dishwasher powder ingestions in small childrenJOURNAL OF PAEDIATRICS AND CHILD HEALTH, Issue 3 2006Amy Bertinelli Aims: To describe patterns and severity of caustic injuries sustained from dishwasher powder ingestion and highlight need for national safety standards. Methods: Retrospective chart review of admissions for caustic ingestion to Starship Children's Hospital from January 2003 to January 2005 and review of New Zealand National Poisons Centre data. Results: Between January 2003 and January 2005, the National Poisons Centre recorded 610 dishwashing powder ingestions, with 88% of children less than 2 years old. Twenty-three children were admitted to Starship Children's Hospital following caustic ingestion, of whom 11 were identified as having ingested dishwasher powder (9 boys and 2 girls) and were aged 11 to 30 months (mean 17.5). Five children (45%) were admitted to the Paediatric Intensive Care Unit over 4 months (October 2004 to January 2005), requiring intubation for airway control. Two children needed tracheostomy. Three of the 11 children (27%) required repeated oesophageal dilatation, and two underwent gastrostomy formation. One brand of dishwasher detergent and container type was implicated in over half of the cases. Conclusions: Dishwasher detergents are highly corrosive substances that cause potentially life-threatening injuries and ongoing morbidity. The recent surge of incidents may be related to change in product constituents or non-compliance with New Zealand safety standards. Efforts to limit product alkalinity, legislative requirement of Child-Resistant Packaging and public education may reduce injuries from these common household substances. [source] Acetic Acid, Ethanol and Steam Effects on the Growth of Botrytis cinerea in vitro and Combination of Steam and Modified Atmosphere Packaging to Control Decay in KiwifruitJOURNAL OF PHYTOPATHOLOGY, Issue 2 2009Anastasia L. Lagopodi Abstract The effects of acetic acid fumigation, ethanol fumigation, and steam heat treatment on growth of Botrytis cinerea in vitro were investigated. The effect of steam heat treatments in combination with modified atmosphere packaging (MAP) on Botrytis decay development on ,Hayward' kiwifruit was also studied. The fungus was grown in Petri dishes on potato dextrose agar. Ethanol fumigation with 100 ,l/l for 3 or 6 min, or 200 ,l/l for 6 min enhanced the growth of B. cinerea. The effect of acetic acid on growth of B. cinerea was time and dosage-dependent. Fumigation with 1 ,l/l for 6 min, 2 ,l/l for 3 min, and 4 ,l/l for 3 min promoted radial growth of the fungus when compared to the growth of the untreated control. Fumigation with 2 ,l/l for 6 min delayed the growth of the fungus for the first 6 days, while fumigation with 6 ,l/l for 3 min delayed the growth of the fungus after the sixth day. Fumigation with 4 or 6 ,l/l acetic acid for 6 min, and 8 ,l/l acetic acid for 3 or 6 min resulted in complete inhibition of fungal growth. Steam heat treatment at 45°C for 6 min, and at 48, 51, and 54°C for 3 or 6 min completely inhibited fungal growth in vitro. Furthermore, steam treatments at 47, 50, and 53°C for 3 or 6 min completely inhibited decay at the stem end of kiwifruit kept at 10°C in MAP for 12 days. However, none of the steam treatments inhibited decay in wounds on the surface of the fruit kept in MAP. [source] Packaging is important: accelerated thrombolysis with encapsulated plasminogen activatorsJOURNAL OF THROMBOSIS AND HAEMOSTASIS, Issue 9 2004J. W. Weisel No abstract is available for this article. [source] Performance comparison of thermal insulated packaging boxes, bags and refrigerants for single-parcel shipmentsPACKAGING TECHNOLOGY AND SCIENCE, Issue 1 2008S. P. Singh Abstract A range of packaging solutions exists for products that must be kept within a specific temperature range throughout the supply-and-distribution chain. This report summarizes the results of studies conducted over a span of 2 years by the Consortium for Distribution Packaging at Michigan State University. Thermal insulation packaging materials such as expanded polystyrene, polyurethane, corrugated fibreboard, ThermalCor® and other composite packaging such as thermal insulating bags were studied. Phase change materials such as gel packs were also evaluated. Properties such as R-value, melting point and heat absorption were examined and are reported. Copyright © 2007 John Wiley & Sons, Ltd. [source] Combined effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on quality of tomatoesPACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2003Suparlan Abstract Effects of hot water treatment (HWT) and modified atmosphere packaging (MAP) on quality of tomatoes were studied. Prior to packaging with low-density polyethylene (LDPE) film (0.02,mm in thickness), tomatoes were immersed in hot water (42.5°C) for 30,min. Control tomatoes were not treated and were stored for 2 weeks at 10°C and then for 3 days at 20°C without packaging. Steady states of O2 and CO2 concentrations inside the package were about 5 and 8%, respectively, and were reached after 6 and 4 days of storage, respectively. MAP reduced weight loss of tomatoes to about 41% of that of unpackaged fruit during a 2-week storage period. The use of a combination of HWT and MAP reduced weight loss and decay, inhibited color development and maintained firmness of tomatoes but had no effect on soluble solids content or titratable acidity. HWT slightly reduced mold growth of tomatoes stored in MAP. Packaging of control fruit in MAP resulted in stimulation of mold growth around the stem end of the fruit after about 1 week of storage and also resulted in cracking and decay. HWT could be used as disinfectant for tomatoes prior to storage in MAP in order to reduce microbial growth, cracking and decay that may be caused by excessive water vapor inside the package. Copyright © 2003 John Wiley & Sons, Ltd. [source] Packaging reminiscences: some thoughts on controversial mattersPACKAGING TECHNOLOGY AND SCIENCE, Issue 4 2002Frank PaineArticle first published online: 24 JAN 200 Abstract Packaging is necessary in a world dominated by marketing-based economies, which rely on it for the safe delivery of profitable products. It is different from many other functions because packaging has two faces and each face demands a special marketing approach. Also necessary to appreciate is that in the very marketing of all products packaging plays a vital part, yet it is still often treated as a necessary evil and is often used on an expediency basis by product manufacturers. Even the packaging manufacturers themselves still fall into the trap of providing what is asked for instead of designing what is really needed. To describe packaging as in a world of its own is no pretension, for wherever natural or manufactured products are produced, packaging is needed to contain, preserve and protect them in the journey to the market place. Food, drink, clothing, light engineering goods, china and glass, medicines and household chemicals,in all those industries it is packaging made of paper and board, glass, plastic and metal that serves them. The importance of properly designed packaging lies in the fact that it must meet the need for protection of the product from the hazards of damage and deterioration. At the same time it must also provide identification and attractive presentation and meet the appropriate environmental criteria, Copyright © 2002 John Wiley & Sons, Ltd. [source] Packaging handling evaluation methods in the grocery retail industryPACKAGING TECHNOLOGY AND SCIENCE, Issue 1 2001Mazen Saghir Abstract The grocery retail industry, with its large product volumes, low margins and fierce competition, is constantly seeking efficiency improvements in its supply chain. The grocery retail industry uses an immense amount of packaging and is directly affected by packaging logistics activities. There is, therefore, a potential for efficiency improvements in the grocery retail supply chain through the integration and development of new systems of packaging and logistics. Packaging handling is identified as one of the main activities that has a strong impact on the overall logistical cost of a grocery chain. This research article investigates packaging handling evaluation methods and discusses how these are employed to benefit the industry. Case studies, involving six major companies from the Swedish grocery retail industry, have been used to evaluate packaging and logistics activities. This work, together with a literature review, was used to identify the need for evaluative methods and the present availability of such methods. The results indicated a lack of sufficient and usable packaging handling evaluation methods in today's grocery and packaging industry especially from a logistical point of view. The paper also highlights the lack of systematization among the few methods used and discusses how these can be used to build a systematic and multifunctional evaluation model in order to utilize the information from different studies to build a knowledge base for the future. Copyright © 2001 John Wiley & Sons, Ltd. [source] Packaging of prions into exosomes is associated with a novel pathway of PrP processing,THE JOURNAL OF PATHOLOGY, Issue 5 2007LJ Vella Abstract Prion diseases are fatal, transmissible neurodegenerative disorders associated with conversion of the host-encoded prion protein (PrPC) into an abnormal pathogenic isoform (PrPSc). Following exposure to the infectious agent (PrPSc) in acquired disease, infection is propagated in lymphoid tissues prior to neuroinvasion and spread within the central nervous system. The mechanism of prion dissemination is perplexing due to the lack of plausible PrPSc -containing mobile cells that could account for prion spread between infected and uninfected tissues. Evidence exists to demonstrate that the culture media of prion-infected neuronal cells contain PrPSc and infectivity but the nature of the infectivity remains unknown. In this study we have identified PrPC and PrPSc in association with endogenously expressing PrP neuronal cell-derived exosomes. The exosomes from our prion-infected neuronal cell line were efficient initiators of prion propagation in uninfected recipient cells and to non-neuronal cells. Moreover, our neuronal cell line was susceptible to infection by non-neuronal cell-derived exosome PrPSc. Importantly, these exosomes produced prion disease when inoculated into mice. Exosome-associated PrP is packaged via a novel processing pathway that involves the N-terminal modification of PrP and selection of distinct PrP glycoforms for incorporation into these vesicles. These data extend our understanding of the relationship between PrP and exosomes by showing that exosomes can establish infection in both neighbouring and distant cell types and highlight the potential contribution of differentially processed forms of PrP in disease distribution. These data suggest that exosomes represent a potent pool of prion infectivity and provide a mechanism for studying prion spread and PrP processing in cells endogenously expressing PrP. Copyright © 2007 Pathological Society of Great Britain and Ireland. Published by John Wiley & Sons, Ltd. [source] Rate, causes and reporting of medication errors in Jordan: nurses' perspectivesJOURNAL OF NURSING MANAGEMENT, Issue 6 2007MAJD T. MRAYYAN PhD Aim, The aim of the study was to describe Jordanian nurses' perceptions about various issues related to medication errors. Background, This is the first nursing study about medication errors in Jordan. Methods, This was a descriptive study. A convenient sample of 799 nurses from 24 hospitals was obtained. Descriptive and inferential statistics were used for data analysis. Results, Over the course of their nursing career, the average number of recalled committed medication errors per nurse was 2.2. Using incident reports, the rate of medication errors reported to nurse managers was 42.1%. Medication errors occurred mainly when medication labels/packaging were of poor quality or damaged. Nurses failed to report medication errors because they were afraid that they might be subjected to disciplinary actions or even lose their jobs. In the stepwise regression model, gender was the only predictor of medication errors in Jordan. Conclusions, Strategies to reduce or eliminate medication errors are required. [source] FS01.3 Disperse (yes), orange (yes), 3 (no): what do we test in textile dye dermatitis?CONTACT DERMATITIS, Issue 3 2004Christophe J Le Coz Introduction:, Patients sensitized to para-phenylenediamine (PPD) have a high degree of patch test reactivity to Disperse Orange 3 (DO3), and a lesser one to Disperse Red 1 and Red 17. Two successive patients positive to PPD, Disperse Red 1 and 17, negative to DO3 were real eye-openers for our considerations about purity of our current allergen DO3. Materials and methods:, We realized comparative thin-layer chromatography (TLC), with DO3 from Chemotechnique®(DO3-Chem) and Trolab®(both extracted from petrolatum), and "pure" DO3 from two chemical providers. TLC clearly indicated that DO3-Chem was not DO3. HPLC analysis with pure DO3 from Chemotechnique® and comparison of structures by NMR with samples of DO3, revealed that DO3-Chem was Disperse Orange 31 (DO31). In addition, signals through the GERDA network allowed the collection of test materials and observations. Among other members, only 2 used DO3-Chem (from 2 different batches) that was DO31 too, according to TLC Results: According to their data, they observed no or a lower reactivity to DO3 than expected (4 patients DO3-Chem + among 23 PPD+ e.g.). Finally, the error was proved to be due to the provider of the dye to Chemotechnique®, who likely deleted the 1 of Disperse Orange 31 on his packaging. Discussion:, Chemical structure of DO31 indicates a possible in vivo hydrolysis into nitroaniline and a second compound, a substituted PPD derivative that clearly does not frequently react in PPD positive patients. Like drugs, patch tests are submitted to post-commercialization controls. In addition to allergens providers who should enhance their quality controls, dermato-allergologists have to be vigilant, and must active networks when they observe a rare bird. [source] Managing Design for Market Advantage: Protecting Both Form and Function of Innovative DesignsDESIGN MANAGEMENT REVIEW, Issue 1 2004Joshua Cohen To reap the rewards of creative designs, it is critical to maintain ownership and control of those designs. Joshua Cohen summarizes the spectrum of legal options for protecting products, packaging, and related intellectual property. He highlights potential conflicts among these options, suggests how they can be used to complement one another, and proposes strategies to make design protection an integral aspect of designing and marketing. [source] | |||||||||||||||||||||||||||||||