Food processing/storage

In developing countries, however, where the low quality of life, poor sanitary conditions, poor standards of food processing, storage and handling, and poor-quality drinking water obtained from contaminated sources, increase morbidity in diseases acquired via the gastrointestinal tracts. 

Food products are prone to accidental or deliberate abuse anywhere in the food processing/storage/distribution/consumption cycle, starting from raw materials to finished products. Faced with this problem a food analyst needs rapid, sensitive, reliable and cost effective techniques. Immunoassays are ideally suited for this type of tasks and their role in food diagnostics is expanding due to the numerous analytes like adulterants/additives, allergens and contaminants/toxins that it can detect. For more detailed information on applications of immunoassays one can refer to some of the recent review articles and books (11-13, 38, 44). 

The covalent incorporation of amino acids by peptide bond is very effective because the covalently bound amino acids are stable during food processing, storage, and cooking and have better nutritional efficiency in passing through the gut. 

Subdivision O guidelines for residue chemistry data were originally pubHshed by the EPA in 1982. These have been supplemented to improve the rate of acceptance by EPA reviewers of the many reports submitted by registrants in support of tolerances for pesticides in foods. The residue chemistry studies most frequently rejected include metaboHsm in plants, food processing (qv) studies, and studies on storage stabHity of residues in field samples (57). AH tolerances (maximum residue levels) estabHshed under FIFRA are Hsted in 40 CFR under Sections 180 for individual pesticides in/on raw agricultural commodities, 180 for exemptions from tolerances, 185 for processed foods, and 186 for animal feeds. 

Acid cleaners based on sulfamic acid are used in a large variety of appHcations, eg, air-conditioning systems marine equipment, including salt water stills wells (water, oil, and gas) household equipment, eg, copper-ware, steam irons, humidifiers, dishwashers, toilet bowls, and brick and other masonry tartar removal of false teeth (50) dairy equipment, eg, pasteurizers, evaporators, preheaters, and storage tanks industrial boilers, condensers, heat exchangers, and preheaters food-processing equipment brewery equipment (see Beer) sugar evaporators and paper-mill equipment (see also Evaporation Metal surface treati nts Pulp). 

Sources of filth and contamination are diverse and numerous, each contributing its individual weight to the final summation and measurement. Rats, mice, and flies are themselves filthy in habit and also indicative of filthy conditions. Any evidence of their presence in or about a food product constitutes a heavy measure of filth. Insects which infest foodstuffs, or which live in or close to a food processing plant, create and leave evidence of their presence and reflect field, factory, and storage conditions. 

In food processing, it is a process condition that renders a processed food product essentially free of microorganisms capable of growing in the food in un-refrigerated distribution and storage conditions. The aseptic food packaging include film pouches and presterilized molded containers that are filled with aseptic foods, then hermetically sealed in a commercially sterile atmosphere. 

NICOLI M c, ANESEM, PARPINEL M T, FRANCESCHI s and LERICI cr(1997) Lossaud/or formation of antioxidants during food processing and storage , Cancer Letters, 114 (14) 1-4. 

As pheophytin a and pheophytin b are the major degradation derivatives formed during extraction, food processing, and storage, some authors reconunend converting chlorophylls into the more stable pheophytins by treatment with HCl, ion exchange resin, or oxalic acid to estimate the chlorophyll contents. ... 

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