Homing process

Burchat CS, Ripley BD, Leishman PD, et al. 1998. The distribution of nine pesticides between the juice and pulp of carrots and tomatoes after home processing. Food Addit Contam 15(1) 61-71. 

Im HW, Suh BS, Lee SU, Kozukue N, Ohnisi-Kameyama M, Levin CE and Friedman M. 2008. Analysis of phenolic compounds by high-performance liquid chromatography and liquid chromatography/mass spectrometry in potato plant flowers, leaves, stems, and tubers and in home-processed potatoes. J Agric Food Chem 56(9) 3341-3349. 

Figure 6.5 shows the structures of tra 5-cinnamic acid and four cinnamic acid derivatives (phenolic compounds) reported to be present in potatoes. Because potatoes are one of our major food plants, we validated with the aid of HPLC and LC/MS the content and distribution of antioxidative phenolic compounds in parts of the potato plant, in potato tubers, in the peel and flesh of tubers, in potatoes sold commercially in Korea and the United States, and in home-processed potatoes. The following discussion, based on our own studies, is followed by a brief overview of analytical methods for potato phenolic compounds by other investigators. 

Han, J. S., Kozukue, N., Young, K. S., Lee, K. R., Friedman, M. (2004). Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods. J. Agric. Food Chem., 52, 6516-6521. 

PMK Friar, SL Reynolds. The effect of home processing on postharvest fungicide residue in citrus fruit residues of imazalil, 2-phenylphenol and thiabendazole in home-made marmalade, prepared from late Valencia oranges. Food Addit Contam 11 57-70, 1994. 

The form with which most of the public is familiar is foodborne botulism. There are approximately 30 cases of foodborne botulism reported in the United States each year, most of which are related to home processing of foods. The botulinum toxin produced by C. botulinum is actually a group of distinct toxins with similar paralytic effects on the neurologic system. Botulinum toxin is the most poisonous substance known to mankind less than one microgram is a fatal dose for an adult (Arnon et al., 2001). 

Foodborne botulism accounts for approximately 1,000 cases per year worldwide, of which approximately 30 occur in the United States. Home processed foods account for 94% of U.S. cases. Infantile botulism, a form of the disease in which C. botulinum spores are ingested by infants due to food contamination, occurs in approximately 60 children per year in the United States, more than half of which are in California. Wound botulism, typically involving intravenous drug users who either inject drugs intravenously or in the subcutaneous tissue (a practice known as skin-popping ), is reported one to three times per year in the United States. It can also occur in other types of contaminated wounds such as a severe crush injury or other areas of contaminated avascular tissue. Botulism due to intestinal colonization by C. botulinum is extremely rare only seven cases have been reported in the literature (CDC, 1998). 

Friar, P. M. K. and Reynolds, S. L., 1994. The effect of home processing on postharvest fungicide residues in citrus fruit residues of imazalil, 2-phenylphenol and thiabendazole in home-made marmalade, prepared from Late Valencia oranges. Food Add Cont 11, 57-70. Gonzalez, M., Gallego, M. and Valcarcel, M., 1999. Gas chromatographic flow method for the preconcentration and simultaneous determination of antioxidant and preservative additives in fatty foods. J Chrom A 848, 529-536. 

Yadav, SK and Sehgal, S (1997) Effect of home processing and storage on ascorbic acid and P-carotene content of bathua (Chenopodium album) and fenugreek Trigonella foenum graecum) leaves. Plant Foods Hum. Nutr., 50, 239-247. 

Smoked meats products were obtained in a small village from an area of Extremadura (Spain) in which home processing of this type of products is common. These prodncts were smoked tenderloin, smoked jowl, smoked dry cured sausage and smoked potato sansage. All of them had been directly exposed to the smoke for 30 days. 

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