Processed foods, producers

Food processing firms producing heat-preserved, frozen, dehydrated, or chemically preserved foods may be classified by their finished products. Companies may be further grouped based on whether they process raw materials into ingredients, such as in poultry and meat processing plants, or whether they take these ingredients and convert them to ready-to-eat consumer products. 

K. marxianus var. fragilis which utilizes lactose, produces a food-giade yeast product from cheese whey or cheese whey permeates collected from ultrafiltration processes at cheese plants. Again, the process is similar to that used with C. utilis (2,63). The Provesteen process can produce fragiUs yeast from cheese whey or cheese whey permeate at cell concentrations ia the range of 110—120 g/L, dry wt basis (70,73). 

About two-thirds of the N2 produced industrially is supplied as a gas, mainly in pipes but also in cylinders under pressure. The remaining one-third is supplied as liquid N2 since this is also a very convenient source of the dry gas. The main use is as an inert atmosphere in the iron and steel industry and in many other metallurgical and chemical processes where the presence of air would involve fire or explosion hazards or unacceptable oxidation of products. Thus, it is extensively used as a purge in petrochemical reactors and other chemical equipment, as an inert diluent for chemicals, and in the float glass process to prevent oxidation of the molten tin (p. 370). It is also used as a blanketing gas in the electronics industry, in the packaging of processed foods and pharmaceuticals, and to pressurize electric cables, telephone wires, and inflatable rubber tyres, etc. 

We have seen that only certain micro-organisms that conform to nutritional and safety requirements are suitable for food or feed, and that food has more strict requirements than feed. In addition, for use as food, SCP should have a reduced nudeic add content and should be palatable. Most often this means that its use is limited to processed foods, in which food technologists can produce acceptable tastes, smells and textures. 

Plastic films represent the largest worldwide market for plastics with practically all extruded (6). They are used to meet different performance requirements particularly for its major packaging market. Worldwide just for biaxial oriented (Chapter 8) polypropylene consumption is about 5 /2 billion lb. Their use includes tape, food, tobacco, and confectionery. Thermoforming film (and extruded sheets) is a major processing technique producing all kinds of products. 

The previous chapters examined the process for the development and authorisation of a drug product containing a ne v active ingredient for human use. This represents the most arduous path to market for any medicinal product. This chapter proceeds to examine the process of bringing a veterinary medicinal product to market. While the process shares most of the principles that apply to human drugs, there are some additional features that are unique to veterinary products. These include methods of use and the requirement to evaluate vithdra val periods and maximum residue limits in food-producing species. 

The authorisation of veterinary medicines containing a new chemical entity for use in food-producing animals involves a two-stage application process (i) an application to establish MRLs and (ii) an application for a marketing authorisation. 

The outcome of the process will result in the inclusion of the substance in one of four Annexes to the regulation. If the conclusion is that safe M RLs can be established, then final MRLs for the substance are added to Annex I. A substance will be inserted in Annex II if it is concluded that residues cannot cause a risk to human health. If some uncertainty remains over the proposed MRLs, then these can be included in Annex III as provisional MRLs for a maximum period of 5 years. Finally, if it is concluded that no safe residue limits can be set, the substance is placed in Annex IV, which means that it cannot be used in medicines for treatment of food-producing animals (Table 7.3). 

Cosmetic Standards. Over the last two decades, the U.S. Food and Drug Administration (FDA) has been lowering the tolerance levels for Insects and insect parts allowed in and on fresh and processed foods (14). Concurrently consumers have sought "more perfect," pest-free produce. To achieve this, farmers have Increased the quantities of pesticide they applied to crops. Although the presence of small amounts of insect parts in such products as catsup and apple sauce, or blemishes on oranges pose no health risk, these stringent standards have stood for many years. 

Since the MHLW designated shrimp/prawn and crab for mandatory labeling in June 2008 due to the almost unlimited use of crustacean in the processed foods in Japan and the status as a frequent cause of adverse food reactions in allergic patients, two ELISA methods for the determination of crustacean protein in processed foods have been developed (Seiki et al, 2007 Shibahara et al., 2007) EA test EIA-Crustacean [Nissui] produced by Nissui Pharmaceutical Co., Ltd. and Crustacean Kit [Maruha ] produced by Maruha Nichiro Eoods, Inc. Both kits have been validated according to the Japanese validation protocol (Sakai et al., 2008) and are commercially available. All the commercial ELISA kits are shown in Table 4.9. 

The Food and Drug Administration has not as yet held hearings concerning the establishment of formal tolerances for DDT or parathion on fresh produce or in processed foods. For apples and pears, an informal tolerance for DDT of 7 p.p.m. has been announced (3). [These hearings were in progress at the time of publication. ]... 

What properties of polystyrene make it amenable to thermoforming processes to produce food packaging items such as clam shell containers ... 

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