Foods processed

It is known that lead may reach food from many sources, for example, water, pieces of the industrial equipment used for processing and, at home, through cooking and/or tableware, in particular in traditionally glazed pottery. 

Parada et al. (1975) determined the lead content in Mexican canned food. They indicated that 27% of the samples of canned fruit juices (13 different brands) and 100% of the samples of canned hot peppers in vinegar exceeded the limit of 0.3 mg/kg established by the Codex Alimentarius Commission (1973). 

Olgum et al. (1982) carried out a study on the lead content of several types of processed milk (Table 19). They found that lead concentrations were below the limit of 0.5 mg/L recommended by FAO/WHO (1973). These authors also estimated the daily ingestion of lead by infants less than 6 mon old. They found that 

Evaporated milk (in cardboard container) Powdered milk Evaporated milk (canned) 

Tamayo et al. (1984) studied several samples of canned fruit in syrup and canned fruit juices and found that most exceeded the international limits. They mention the need for a control system for the quality of canning materials used in Mexico. They also remarked that the labels did not orient the consumer properly. Their results are presented in Table 20. 

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The three principal domestic uses for rice in 1988 were direct food (61%), processed food (18%), and beer (20%). The direct food use figure includes the conventional white milled rice plus specialty rice products (parboiled, precooked, aromatic, brown, and prepackaged mixes) shipped directly from the rice mills. The specialty products account for approximately one-fifth of the direct food use. Approximately two-thirds of the direct food use rice is ultimately distributed to consumers through retail outlets and one-third through food service outlets. 

Compounded Flavors. Liquid or dry blends of natural or synthetic flavor compounds are called compounded flavors. Most commercial preparations are available as water- and oil-soluble Hquids, spray-dried and plated powders, emulsions, and carbohydrate-, protein-, and fat-based pastes. Compounded flavors are used throughout the food industry in confections, baked goods, snack foods, carbonated beverages, and processed foods (53). 

The enrichment program followed in the United States is (/) the enrichment of flour, bread, and degerminated and white rice using thiamin [59-43-8] C 2H y N O S, riboflavin [83-88-5] C2yH2QN4Na02P, niacin [59-67-6] CgH N02, and iron [7439-89-6]-, (2) the retention or restoration of thiamin, riboflavin, niacin, and iron in processed food cereals (J) the addition of vitamin D [67-97-0] to milk, fluid skimmed milk, and nonfat dry milk (4) the addition of vitamin A [68-26-8], C2qH2qO, to margarine, fluid skimmed milk, and nonfat dry milk (5) the addition of iodine [7553-56-2] to table salt and (6) the addition of fluoride [16984-48-8] to areas in which the water supply has a low fluoride content (74). 

Partially Processed Food Products. Partially processed food products have received more than minimal processing but stiU requite refrigeration. 

Fully Processed Foods. Fully processed foods are processed and packaged so that the ambient temperature shelf life can exceed three to six... 

USP-grade anhydrous magnesium carbonate is used as a flavor impression intensification vehicle in the processed food industry (see Flavors and spices). Basic magnesium carbonates are used as free flowing agents in the manufacture of table salt, as a hulking agent in powder and tablet pharmaceutical formulations, as an antacid, and in a variety of personal care products (see Pharmaceuticals). 

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. 

Uses. The principal use of monosodium phosphate is as a water-soluble soHd acid and pH buffer, primarily in acid-type cleaners. The double salt, NaH2P04 H PO, referred to as hemisodium orthophosphate or sodium hemiphosphate, is often generated in situ from monosodium phosphate and phosphoric acid in these types of formulations. Mixtures of mono- and disodium phosphates are used in textile processing, food manufacture, and other industries to control pH at 4—9. Monosodium phosphate is also used in boiler-water treatment, as a precipitant for polyvalent metal ions, and as an animal-feed supplement. 

The existence of protein receptors in the tongues of mice and cows have been shown. Monosodium L-glutamate MSG [142-47-2] is utilized as a food flavor enhancer in various seasonings and processed foods. D-Glutamate is tasteless. L-Aspartic acid salt has a weaker taste of umami. Glycine and L-alanine are slightly sweet. The relationship between taste and amino acid stmcture has been discussed (222). 

CannedFood, Principles of Thermal Processing, Food Processing Institute, Washington, D.C. 

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