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Journal articles on the topic 'Cooked Foods'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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1

Arisseto, Adriana P., Eduardo Vicente, and Maria Cecília F. Toledo. "Investigation on Furan Levels in Pressure-Cooked Foods." International Journal of Food Science 2013 (2013): 1–4. http://dx.doi.org/10.1155/2013/904349.

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Furan is a food processing contaminant classified as possibly carcinogenic to humans. As the occurrence of furan has been reported in a variety of foods processed in sealed containers, the objective of this work was to investigate if the contaminant can be found in home-cooked foods prepared in a pressure cooker. For that, several foods including beans, soy beans, whole rice, beef, pork, potato, and cassava were pressure-cooked and analyzed for the furan content by gas chromatography coupled to mass spectrometry preceded by a headspace solid phase microextraction (HS-SPME-GC/MS). Furan was not

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2

GREGER, J. L., WILLIAM GOETZ, and DARRYL SULLIVAN. "Aluminum Levels in Foods Cooked and Stored in Aluminum Pans, Trays and Foil." Journal of Food Protection 48, no. 9 (1985): 772–77. http://dx.doi.org/10.4315/0362-028x-48.9.772.

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The aluminum content of 26 different foods was determined before and after the foods were cooked in uncoated new, conditioned and old aluminum pans, in stainless steel pans or in disposable aluminum trays and foil. All the foods tested contained small amounts of aluminum naturally. Some foods (i.e., potatoes boiled in new aluminum pans; cabbage and beef roasts cooked in aluminum pressure cookers; applesauce and eggs cooked in conditioned aluminum pans; tomatoes cooked in old aluminum pans; and mashed potatoes frozen and heated in TV dinner trays) accumulated significant (P&lt;0.05) amounts

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3

Ammar, Hany R., Sayed M. Saleh, Subbarayan Sivasankaran, Abuzar E. A. E. Albadri, and Fahad A. Al-Mufadi. "Investigation of Element Migration from Aluminum Cooking Pots Using ICP-MS." Applied Sciences 13, no. 24 (2023): 13119. http://dx.doi.org/10.3390/app132413119.

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The present study examined the migration of elements from aluminum cooking pots to foods after the cooking process. This study investigated the impact of pot quality (manufacturer), pot type (traditional or pressure cooker), water supply (tap water/mineral water), food acidity, salt, spices, temperature, and cooking time on the migration of elements into cooked food. The cooking experiments were conducted to simulate the actual cooking conditions. Standard food simulant B, with 3% (w/v) acetic acid, was used in subsequent cooking trials to confirm the results. Three methods were employed to an

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4

BRYAN, FRANK L., and CHARLES A. BARTLESON. "Mexican-style Foodservice Operations: Hazard Analyses, Critical Control Points and Monitoring." Journal of Food Protection 48, no. 6 (1985): 509–24. http://dx.doi.org/10.4315/0362-028x-48.6.509.

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Hazard analyses critical control point evaluations were made in four restaurants specializing in Mexican-style foods. Time-temperature evaluations were made of beans, meat products, and rice during cooking, cooling, reheating, and hot-holding, and other food preparation procedures were observed during 3 d of operation. A few samples were collected and tested for Clostridium perfringens and aerobic plate counts (APC). Raw beans harbored C. perfringens, but this organism was not isolated from a few samples of garlic powder, cooked beans, cooked chicken meat, cooked chili pork, cooked ground beef

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5

MITAKAKIS, TERESA Z., MARTHA I. SINCLAIR, CHRISTOPHER K. FAIRLEY, PAMELA K. LIGHTBODY, KARIN LEDER, and MARGARET E. HELLARD. "Food Safety in Family Homes in Melbourne, Australia." Journal of Food Protection 67, no. 4 (2004): 818–22. http://dx.doi.org/10.4315/0362-028x-67.4.818.

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Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 families, respectively. Each family consisted of at least two adults and two children. Respondents were surveyed regarding washing of hands, cutting boards, and fresh produce; use of kitchen cloths; egg storage; where cooked foods were cooled; the duration before refriger

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6

Sanni, Silifat Ajoke, Clara Raquel Bernstein Oguntona, and Lateef Oladimeji Sanni. "Chemical and nutritional composition of some common foods in Abeokuta, Nigeria." Brazilian Archives of Biology and Technology 42, no. 3 (1999): 331–38. http://dx.doi.org/10.1590/s1516-89131999000300010.

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Chemical composition of seven common foods viz. cooked rice, cooked beans, cooked yams, cooked fufu, fried fish, stew, and vegetable soup, sold by the selected (147) vendors in Abeokut, were investigated. Descriptive statistics was used to analyse the collected data. The results of the proximate analysis of food samples showed that the mean moisture content of the street foods ranged from 44.87% in fried fish to 72.43% in cooked fufu. Protein content varied from 0.03% in cooked fufu to 14.47% in fried fish while the fat content ranged from 0.03% in cooked fufu to 34.43% in fried fish. Ash and

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7

Muendo, Cornellius M., Gideon Kikuvi, and Susan Mambo. "Heavy metal contamination of cooked foods hawked at Chuka town in Tharaka Nithi County, Kenya." International Journal Of Community Medicine And Public Health 11, no. 7 (2024): 2571–76. http://dx.doi.org/10.18203/2394-6040.ijcmph20241808.

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Background: Contamination of cooked foods with heavy metals is an emerging global concern, particularly due to the associated health outcomes and economic considerations. These chemicals are introduced into cooked foods mainly through poor food handling practices and sometimes from their natural milieu such as soil, water, or air. Methods: This was a descriptive cross-sectional study. The study analysed 151 food samples collected from 151 hawkers of cooked foods in Chuka town. The samples were analysed for lead, cadmium, and copper using an atomic absorption spectrophotometer (AAS) assisted by

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8

Lee, Kwang-Geun. "Acrylamide in Cooked Foods." Food Engineering Progress 7, no. 2 (2003): 65–72. http://dx.doi.org/10.13050/foodengprog.2003.7.2.65.

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9

Pathak, Dorothy Rybaczyk, Aryeh D. Stein, Jian-Ping He, et al. "Cabbage and Sauerkraut Consumption in Adolescence and Adulthood and Breast Cancer Risk among US-Resident Polish Migrant Women." International Journal of Environmental Research and Public Health 18, no. 20 (2021): 10795. http://dx.doi.org/10.3390/ijerph182010795.

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Background: Breast cancer (BC) incidence and mortality are lower in Poland than in the United States (US). However, Polish-born migrant women to US approach the higher BC mortality rates of US women. We evaluated the association between consumption of cabbage/sauerkraut foods and BC risk in Polish-born migrants to US. Methods: We conducted a case–control study of BC among Polish-born migrants in Cook County and the Detroit Metropolitan Area. Cases (n = 131) were 20–79 years old with histological/cytological confirmation of invasive BC. Population-based controls (n = 284) were frequency matched

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10

BRYAN, FRANK L., PAUL TEUFEL, SHAHID RIAZ, SABIHA ROOHI, FAHMIDA QADAR, and ZAKA-UR-REHMAN MALIK. "Hazards and Critical Control Points of Street-Vended Chat, a Regionally Popular Food in Pakistan." Journal of Food Protection 55, no. 9 (1992): 708–13. http://dx.doi.org/10.4315/0362-028x-55.9.708.

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A hazard analysis (which included watching operations, measuring temperatures of foods throughout preparation and display, and sampling and testing for microorganisms of concern) was conducted of a street vendor's operation. Chat is a popular dish in certain areas of Pakistan. It consists of sliced cooked potatoes, fried graham and pulse dough, and chick peas or red beans garnished with lasi (a fermented milk) and a fruit syrup. Staphylococci reached the cooked potatoes during peeling, cutting, and other handling. These bacteria increased up to 105 while the contaminated foods were held for se

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11

HILEMAN, BETTE. "ACRYLAMIDE FOUND IN COOKED FOODS." Chemical & Engineering News Archive 80, no. 19 (2002): 33. http://dx.doi.org/10.1021/cen-v080n019.p033.

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12

Rodrigues, Luiz Gustavo Gonçalves, Darlene Cavalheiro, Franciny Campos Schmidt, and João Borges Laurindo. "Integration of cooking and vacuum cooling of carrots in a same vessel." Food Science and Technology 32, no. 1 (2012): 187–95. http://dx.doi.org/10.1590/s0101-20612012005000028.

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Cooked vegetables are commonly used in the preparation of ready-to-eat foods. The integration of cooking and cooling of carrots and vacuum cooling in a single vessel is described in this paper. The combination of different methods of cooking and vacuum cooling was investigated. Integrated processes of cooking and vacuum cooling in a same vessel enabled obtaining cooked and cooled carrots at the final temperature of 10 ºC, which is adequate for preparing ready-to-eat foods safely. When cooking and cooling steps were performed with the samples immersed in boiling water, the effective weight loss

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BRYAN, FRANK L., PAUL TEUFEL, SABIHA ROOHI, FAHMIDA QADAR, SHAHID RIAZ, and ZAKA-UR-REHMAN MALIK. "Hazards and Critical Control Points of Food Preparation and Storage in Homes in a Village and a Town in Pakistan." Journal of Food Protection 55, no. 9 (1992): 714–21. http://dx.doi.org/10.4315/0362-028x-55.9.714.

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Hazard analyses were conducted in 13 homes in each of a village and a town in Pakistan. Pulses, lentils, chick peas, potatoes, rice, and combinations of them, curd, and weaning preparations were commonly prepared in both locations, and meat dishes were prepared in the town. Cooked foods were left, usually at room ambient temperature, overnight in over 50% of the homes. Samples of foods cooked in the morning and eaten at noon usually had mesophilic aerobic colony counts less than 104 CFU/g, but those left overnight usually ranged between 106–9 CFU/g. Coliform bacteria were isolated from 77% of

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14

KANEKO, KEN-ICHI, HIDEKI HAYASHIDANI, YOSHIMITSU OHTOMO, et al. "Bacterial Contamination of Ready-to-Eat Foods and Fresh Products in Retail Shops and Food Factories." Journal of Food Protection 62, no. 6 (1999): 644–49. http://dx.doi.org/10.4315/0362-028x-62.6.644.

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Raw vegetables cut for salad, cooked salad, cooked rice, boiled noodles, bean curd, and cooked Japanese foods were purchased in 27 retail shops in Tokyo. Intact vegetables before being processed and ready-to-eat fresh salad products were obtained from two food factories located in the suburbs of Tokyo. Two hundred thirty-eight retail samples, 137 samples of intact vegetables, and 159 samples of fresh products were examined for aerobic plate count (APC), coliforms, Escherichia coli, Listeria spp., Staphylococcus aureus, and Bacillus cereus. The APC of retail foods were 2.1 to 5.7 log CFU/g, and

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15

BRYAN, FRANK L., MARCO JERMINI, RUDOLF SCHMITT, et al. "Hazards Associated with Holding and Reheating Foods at Vending Sites in a Small Town in Zambia." Journal of Food Protection 60, no. 4 (1997): 391–98. http://dx.doi.org/10.4315/0362-028x-60.4.391.

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Hazard analyses were done at 11 cooked-food-vending sites and related food-vending operations in a small-town market along a highway in Zambia. The analyses consisted of observations and time-temperature measurements at the vending sites and interpretations of results of laboratory tests of samples of foods (including leftovers) collected after holding and reheating. Salmonellae were isolated from dried ants, a cooked meatball on display, and pumped river water used by the vendors. Ants for sale at the market contained 107 Bacillus cereus cells per g. Nshima (boiled maize meal) was held at hig

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16

Williams, Kristina M., Carmen D. Westphal, and Lisa C. Shriver-Lake. "Determination of Egg Proteins in Snack Food and Noodles." Journal of AOAC INTERNATIONAL 87, no. 6 (2004): 1485–91. http://dx.doi.org/10.1093/jaoac/87.6.1485.

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Abstract Egg is one of the 5 major allergenic foods that are responsible for more than 3/4 of food allergies in children. Food-allergic responses can be controlled by avoidance of the offending foods. The applicability of a commercial enzyme-linked immunosorbent assay (ELISA) kit for the detection of egg in food products such as cookies, crackers, pretzels, salad dressings, and raw and cooked noodles was evaluated. A preliminary evaluation of an antibody-based biosensor was also performed. A National Institute of Standards and Technology (NIST) whole dried egg powder reference material, SRM 84

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17

Chandorkar, Suneeta S., and Kafila Jaipuri. "Enhanced In Vitro Iron Availability from Traditional Foods of Western India: Effect of Soaking, Germination and Fermentation." South Asian Journal of Experimental Biology 2, no. 4 (2012): 177–83. http://dx.doi.org/10.38150/sajeb.2(4).p177-183.

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Soaking, germination and fermentation are simple techniques which are widely practiced at household level in India. These are also reported to improve the nutritive value of foods. However, regional data on composition and bioavailability of nutrients from cooked food are scanty. Therefore, selected foods commonly consumed in the western region of India were analysed for phytates, tannates, oxalates, calcium, phosphorus, ascorbic acid, total, soluble and ionisable iron. Subsequently, the percent bioavailable iron was calculated from the foods under study. The foods selected were, soaked and co

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18

Patience, Nwokoma, Emurigho Tega A, Onyeocha Veronica O, Onuguh I. C, Emmanuel C. Nleonu, and Onukwufor Gifty A. "Evaluating the Leaching of Heavy Metals from Polyethylene Bags into Food during Cooking." Scholars International Journal of Chemistry and Material Sciences 8, no. 03 (2025): 132–37. https://doi.org/10.36348/sijcms.2025.v08i03.006.

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The pervasive use of polyethylene (PE) bags for cooking and storing staple Nigerian foods poses significant health risks due to heavy metal leaching. This study evaluates the migration of arsenic (As), cadmium (Cd), lead (Pb), and antimony (Sb) from transparent (TPB) and black (BPB) polyethylene bags into Garri, Semovita, Moi Moi, and Okpa under cooking conditions. Food samples, prepared using ingredients from Umuahia markets, were cooked in TPB and BPB, digested with nitric acid and aqua regia, and analysed via Atomic Absorption Spectrophotometry (AAS). Results revealed alarming contamination

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19

TESSI, M. A., E. E. ARÍNGOLI, M. E. PIROVANI, et al. "Microbiological Quality and Safety of Ready-To-Eat Cooked Foods from a Centralized School Kitchen in Argentina." Journal of Food Protection 65, no. 4 (2002): 636–42. http://dx.doi.org/10.4315/0362-028x-65.4.636.

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The purpose of this study was to evaluate the microbiological and sensory quality as well as the safety of ready-to-eat (RTE) cooked foods prepared in and distributed from a centralized kitchen to schools in Argentina. A total of 101 cooked food samples delivered as hot RTE cooked foods (group A) and as RTE cooked foods at room temperature (group B) and 140 surface swab environment samples were collected from February to November 1999. Petrifilm plates were used for aerobic (PAC), coliform (PCC), and Escherichia coli (PEC) counts. Standard methods were used to determine Enterobacteriaceae (Ent

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FORBES, LORRY B., LENA MEASURES, and ALVIN GAJADHAR. "Infectivity of Toxoplasma gondii in Northern Traditional (Country) Foods Prepared with Meat from Experimentally Infected Seals†." Journal of Food Protection 72, no. 8 (2009): 1756–60. http://dx.doi.org/10.4315/0362-028x-72.8.1756.

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Serological and clinical evidence of human toxoplasmosis in the Canadian Arctic indicates a food safety risk associated with the consumption of wild game meat. Such meat often is eaten raw or partially cooked in locally prepared traditional (country) foods, but no data have been collected to describe survival of Toxoplasma gondii forms in these foods. The muscle of grey seals (Halichoerus grypus) experimentally infected with T. gondii oocysts was used to prepare three country foods: igunaq, a fermented product; nikku, a dried product; and sausage, a salted and spiced product. Igunaq and nikku

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21

Warneken, Felix, and Alexandra G. Rosati. "Cognitive capacities for cooking in chimpanzees." Proceedings of the Royal Society B: Biological Sciences 282, no. 1809 (2015): 20150229. http://dx.doi.org/10.1098/rspb.2015.0229.

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The transition to a cooked diet represents an important shift in human ecology and evolution. Cooking requires a set of sophisticated cognitive abilities, including causal reasoning, self-control and anticipatory planning. Do humans uniquely possess the cognitive capacities needed to cook food? We address whether one of humans' closest relatives, chimpanzees ( Pan troglodytes ), possess the domain-general cognitive skills needed to cook. Across nine studies, we show that chimpanzees: (i) prefer cooked foods; (ii) comprehend the transformation of raw food that occurs when cooking, and generaliz

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22

Navajas-Porras, Beatriz, Sergio Pérez-Burillo, Daniel Hinojosa-Nogueira, Silvia Pastoriza, and José Ángel Rufián-Henares. "Relationship of Thermal Treatment and Antioxidant Capacity in Cooked Foods." Antioxidants 11, no. 12 (2022): 2324. http://dx.doi.org/10.3390/antiox11122324.

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Most of the foods we eat undergo a cooking process before they are eaten. During such a process, the non-enzymatic browning occurs, which generates compounds such as furosine, 5-hydroxymethylfurfural (HMF) and furfural. These are considered markers of cookedness and can therefore be used as quality indicators. In this work, we study the production of these compounds in different foods (both of plant and animal origin) that are cooked with different techniques. Additionally, we investigate correlations between the production of these markers of cookedness and the antioxidant capacity produced a

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23

Perera, D. Ruwani G., Dilantha Gunawardana, Renuka Jayatissa, and A. Buddhika G. Silva. "Iron Content of Some Popular Cooked Foods Consumed by the Rural School Children in Sri Lanka." Journal of Food Quality 2019 (November 3, 2019): 1–10. http://dx.doi.org/10.1155/2019/6972745.

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Iron is an important micronutrient that can be found in different food sources in varying quantities. Iron deficiency is common in populations consuming cereal-based diets with little or no animal-derived food products. Rice is the staple for Sri Lankans, which may not provide sufficient bioavailable iron. Sri Lankan food composition table does not contain data on iron in home-cooked foods. Aim of the present study was to determine the iron content in commonly consumed home-cooked foods (rice, vegetables, green leaves, pulses, fish, etc.) by children aged 15-16 years. The study was carried out

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24

Adam, Sheriff, Bukar Zanna Aisha, Modu Kagu Bintu, Mala Musa Hadiza, Gudusu Modu, and Mohammed Fulata Ali. "Comparative Proximate Analysis of Walnut Kernel (Tetracarpidium conophorum)." Pharmaceutical and Chemical Journal 9, no. 5 (2022): 34–37. https://doi.org/10.5281/zenodo.13973690.

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This research investigates the proximate compositions of raw and cooked walnut kernel sample to achieve standard methods were adopted. The proximate compositions of both of the samples were carbohydrates, moisture, ash, crude fat, crude proteins and crude fibre for the raw sample were 77.06%, 4.12%, 2.27%, 5.53%, 4.88% and 6.14% while, for the cooked sample 76.91%, 6.41%, 2.20%, 3.67% 3.56% and 7.25% respectively.  Protein contents were found to be (4.88%) and (3.56%) for the raw and cooked samples therefore, walnut could be considered as a good source of proteins, high protein foods are

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25

Fromberg, A., M. S. Mariotti, F. Pedreschi, S. Fagt, and K. Granby. "Furan and alkylated furans in heat processed food, including home cooked products ." Czech Journal of Food Sciences 32, No. 5 (2014): 443–48. http://dx.doi.org/10.17221/341/2013-cjfs.

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The occurrence of furan in home cooked food was studied. Cooking was found to reduce the level of furan in ready-to-eat foods, however on average around 50% of furan remain in the foods. The analysis of furan occurrence revealed that it is most commonly formed in foods with high levels of carbohydrates. Interestingly, breakfast cereals, dry bread products, and dried fruit products including raisins, plums and bananas contained furan at levels up to 387 &micro;g/kg. Furan was also found in the dry ingredients of cookies and bread, and in snacks such as crisps and popcorn. The 2-alkylfurans,

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26

Mando, Joseph. "ROLE OF COOKED FOOD VENDING IN URBAN AREAS." Journal of Food Sciences 2, no. 1 (2021): 24–36. http://dx.doi.org/10.47941/jfs.623.

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Purpose: The patronage of street food is familiar in many countries where unemployment level is high, salaries are low, work opportunities and social programmes are limited and where urbanization is taking place. The general objective of the study was to establish role of cooked food vending in urban areas. Methodology: The paper used a desk study review methodology where relevant empirical literature was reviewed to identify main themes and to extract knowledge gaps. Findings: The study concludes that income levels influenced the frequency of consumption of cooked food. An income

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27

Blaha, John J., and Patricia J. Jackson. "Multiresidue Method for Quantitative Determination of Organophosphorus Pesticides in Foods." Journal of AOAC INTERNATIONAL 68, no. 6 (1985): 1095–99. http://dx.doi.org/10.1093/jaoac/68.6.1095.

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Abstract A multiresidue method for the quantitative determination of organophosphorus pesticides in foods from the Food and Drug Administration's Total Diet Study is described. The organophosphorus pesticides are separated on the basis of polarity and determined in both fatty and nonfatty foods with a minimum of interferences. The foods analyzed included raw and cooked individual foods as well as combination dishes, water, and whiskey. Recoveries of 17 organophosphorus pesticides in 41 foods ranged from about 80 to 118%.

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Carreira, Marina Cassab, Franco Maria Lajolo, and Elizabete Wenzel de Menezes. "Glycemic index: effect of food storage under low temperature." Brazilian Archives of Biology and Technology 47, no. 4 (2004): 569–74. http://dx.doi.org/10.1590/s1516-89132004000400010.

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This study was carried out to evaluate the influence of food storage under low temperature (-20ºC) and the resistant starch formation, both on the glycemic index (GI). The GI of only cooked and cooked and stored foods under -20ºC for 30 days was evaluated in short-term tests with humans. Significant increase on the RS content was evidenced for all the stored foods. The food storage resulted in a significant decrease on the GI of beans and chick-peas; the GI of pasta remained the same and the GI of corn meal increased. Thus, the RS formation showed reduced influence on the glycemic index. The s

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Ekesa, Beatrice, Deborah Nabuuma, and Gina Kennedy. "Content of Iron and Vitamin A in Common Foods Given to Children 12–59 Months Old from North Western Tanzania and Central Uganda." Nutrients 11, no. 3 (2019): 484. http://dx.doi.org/10.3390/nu11030484.

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Improving infant and young child feeding is an effective intervention to improve child growth. A cross-sectional study followed by observation of selected households was used to establish the most popular foods given to children 12–59 months old in Bukoba and Kiboga districts of Tanzania and Uganda, respectively. Six meals were identified: maize-based porridge, steamed-mashed banana served with beans, banana cooked with beans, banana cooked with groundnut sauce, stiff porridge (Ugali) served with beans and sardines, and cassava cooked with beans. Raw ingredients were transported to Universität

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FARBER, J. M., J. Y. D'AOUST, M. DIOTTE, A. SEWELL, and E. DALEY. "Survival of Listeria spp. on Raw Whole Chickens Cooked in Microwave Ovens." Journal of Food Protection 61, no. 11 (1998): 1465–69. http://dx.doi.org/10.4315/0362-028x-61.11.1465.

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The prevalence of microwave ovens in North American homes has increased dramatically within the last decade. Although microwave ovens are primarily used for reheating of foods, they are now more commonly being applied to the cooking of raw foods. Although cooking of raw foods, according to manufacturers' instructions targets an organoleptically acceptable end product, the process does not address the microbiological safety of the cooked food. Seventeen microwave ovens from various commercial suppliers were used to cook naturally contaminated whole raw broilers (≤1.8 kg) and roasters (&gt;1

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31

OLDS, D. A., A. F. MENDONCA, J. SNEED, and B. BISHA. "Influence of Four Retail Food Service Cooling Methods on the Behavior of Clostridium perfringens ATCC 10388 in Turkey Roasts following Heating to an Internal Temperature of 74°C." Journal of Food Protection 69, no. 1 (2006): 112–17. http://dx.doi.org/10.4315/0362-028x-69.1.112.

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The influence of four food service cooling methods (CM) on growth of Clostridium perfringens ATCC 10388 in cooked turkey roasts was evaluated. Raw whole turkey roasts were inoculated with C. perfringens spores (∼4.23 log CFU per roast), vacuum packaged, and heated to an internal temperature of 74°C. The cooked roasts were cooled as follows: whole roast cut into four quarters and held at 4°C (CM1); whole roast held in a blast chiller (CM2); whole roast loosely wrapped and held at 4°C (CM3); and whole roasts (three per bag) held at 4°C (CM4). The roasts were analyzed for C. perfringens using Sha

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Cantoral, Alejandra, Larissa Betanzos-Robledo, Sonia Collado-López, et al. "Lead Levels in the Most Consumed Mexican Foods: First Monitoring Effort." Toxics 12, no. 5 (2024): 318. http://dx.doi.org/10.3390/toxics12050318.

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Globally, there is growing concern over the presence of lead (Pb) in foods because it is a heavy metal with several toxic effects on human health. However, monitoring studies have not been conducted in Mexico. In this study, we estimated the concentrations of Pb in the most consumed foods and identified those that exceeded the maximum limits (MLs) for Pb in foods established by the International Standards. Based on the Mexican National Health and Nutrition Survey, 103 foods and beverages were selected and purchased in Mexico City retail stores and markets. Samples were analyzed twice using ato

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Andrews, Connie D., Ronald G. Berger, Richard P. Mageau, Bernard Schwab, and Ralph W. Johnston. "Detection of Beef, Sheep, Deer, and Horse Meat in Cooked Meat Products by Enzyme-Linked Immunosorbent Assay." Journal of AOAC INTERNATIONAL 75, no. 3 (1992): 572–76. http://dx.doi.org/10.1093/jaoac/75.3.572.

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Abstract Enzyme-linked Immunosorbent assays (ELISAs) are described for the detection of mutton, beef, horse meat, and venison In cooked meat products. They represent an expansion of the species detection capabilities of previously described ELISAs for the detection of pork and poultry In cooked foods. These double antibody sandwich ELISAs recognize heat-resistant antigens in simple aqueous extracts of cooked meat products. Tests on laboratory-prepared and commercially cooked meat products accurately differentiated all tested meat components. However, some canned baby food meats and one canned

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RABIE, MOHAMED A., SOHER ELSAIDY, AHMED-ADEL el-BADAWY, HASSAN SILIHA, and F. XAVIER MALCATA. "Biogenic Amine Contents in Selected Egyptian Fermented Foods as Determined by Ion-Exchange Chromatography." Journal of Food Protection 74, no. 4 (2011): 681–85. http://dx.doi.org/10.4315/0362-028x.jfp-10-257.

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Biogenic amines in foods may pose a public health problem. Therefore, histamine, tyramine, putrescine, cadaverine, spermine, and spermidine concentrations were measured in selected food items commonly consumed in Egypt. Foods examined were dairy products (blue cheese and Mesh cheese), meats (fermented and smoked cooked sausage), and fish (smoked and salted fermented fish [Feseekh], salted sardines, and anchovies). Egyptian fermented sausage had the highest concentration of total biogenic amines (2,482 mg/kg), followed by Mesh cheese (2,118 mg/kg) and blue cheese (2,084 mg/kg). The lowest conce

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Tikkanen, L. M. "Sources of mutagenicity in cooked Finnish foods." Food and Chemical Toxicology 29, no. 2 (1991): 87–92. http://dx.doi.org/10.1016/0278-6915(91)90161-y.

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Takahashi, M., N. Kinae, I. Tomita, et al. "Quantification of heterocyclic amines in cooked foods." Mutation Research/Environmental Mutagenesis and Related Subjects 164, no. 4 (1986): 281–82. http://dx.doi.org/10.1016/0165-1161(86)90111-1.

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Love, John L., and Gwyneth V. Carey-Smith. "Immunoassay Kit Used to Detect the Presence of Bovine Material in Processed Foods." Journal of AOAC INTERNATIONAL 87, no. 5 (2004): 1143–47. http://dx.doi.org/10.1093/jaoac/87.5.1143.

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Abstract The Tepnel™ Bio Kit for the detection of beef in cooked foods was assessed to determine its validity in demonstrating if food being imported into New Zealand contains beef material. The test suffered no interference from the presence of other common nonbovine species meats accepted as food within New Zealand and it detected beef in cooked samples of mixed meats when the proportion of beef in the mixture was &gt;2 or &gt;1%, depending on other meat species present. The documentation supplied with the kit indicates that the specific proteins it measures in cooked beef are stable

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Knight, Michael T., Melissa C. Newman, M. Joseph Benzinger, et al. "TECRA Listeria Visual Immunoassay (TLVIA) for Detection of Listeria in Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 79, no. 5 (1996): 1083–94. http://dx.doi.org/10.1093/jaoac/79.5.1083.

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Abstract A collaborative study involving 26 laboratories and 5 food types was performed to compare the TECRA Listeria Visual Immunoassay (TLVIA) with standard culture methods. Three foods (lettuce, ice cream, and fish fillets), under the jurisdiction of the U.S. Food and Drug Administration, and 2 foods (cooked chicken and cooked ground turkey), under the jurisdiction of the U.S. Department of Agriculture, were used to determine the effectiveness of the TLVIA. Of the 900 samples tested, 300 were inoculated with low levels (1-5 cells/25 g) of Listeria spp. and 300 were inoculated with high leve

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JERMINI, MARCO, FRANK L. BRYAN, RUDOLF SCHMITT, et al. "Hazards and Critical Control Points of Food Vending Operations in a City in Zambia." Journal of Food Protection 60, no. 3 (1997): 288–99. http://dx.doi.org/10.4315/0362-028x-60.3.288.

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Hazard analyses were conducted at several cooked food vending operations in a large city in Zambia, near a downtown bus park and at a large market. Samples of raw, processed, and cooked foods sold on streets or by small food shops were collected and tested for common foodborne pathogens and indicator organisms. Results showed that some raw foods (ground meat, chicken, chicken intestine) or processed foods (dried minnows; kapenta) were contaminated by salmonellae or contained high populations of Staphylococcus aureus (pasteurized milk) or Bacillus cereus (caterpillars). Cooking usually gave tim

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Greenwood, M. H., E. F. C. Coetzee, B. M. Ford, et al. "The microbiology of cooked prawns and shrimps on retail sale." Journal of Hygiene 94, no. 3 (1985): 319–26. http://dx.doi.org/10.1017/s0022172400061544.

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SUMMARYIn an inter-laboratory survey, 148 samples of cooked prawns and shrimps were obtained at the point of sale to the consumer. Salmonellae andVibrio parahaemolyticuswere not detected.Yersinia enterocoliticawas isolated from three samples. Results for total viable count and presence ofEscherichia coliandStaphylococcus aureuscomplied well with available guidelines for imported cooked prawns, suggesting that the risk of food poisoning from retail samples of these foods in the South of England is minimal.

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SADDIK, M. FAHMI, M. R. EL-SHERBEENY, BRINCE M. MOUSA, AHMED EL-AKKAD, and FRANK L. BRYAN. "Microbiological Profiles and Storage Temperatures of Egyptian Fish and Other Sea Foods." Journal of Food Protection 48, no. 5 (1985): 403–6. http://dx.doi.org/10.4315/0362-028x-48.5.403.

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Raw and cooked fish and other sea foods (108 samples) were collected from hotels of different classes, restaurants, markets, street vendors, and small cook-shops and analyzed for common foodborne pathogens. Salmonellae were isolated from two samples of raw shrimp, but not from raw fish and other seafoods. Shigella was isolated from one sample of raw fish and from two samples of raw shrimp. Vibrio parahaemolyticus was isolated from three raw fish samples and one raw shrimp sample. Forty-eight percent of samples of raw fish, 30% of samples of raw shrimp, and a sample of raw mussels and a sample

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Silbernagel, Karen M., Kathryn G. Lindberg, M. Ary, et al. "Petrifilm™ Rapid S. aureus Count Plate Method for Rapid Enumeration of Staphylococcus aureus in Selected Foods: Collaborative Study." Journal of AOAC INTERNATIONAL 84, no. 5 (2001): 1431–44. http://dx.doi.org/10.1093/jaoac/84.5.1431.

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Abstract A rehydratable dry-film plating method for Staphylococcus aureusin foods, the 3M™ Petrifilm™ Rapid S. aureus Count Plate method, was compared with AOAC® Official MethodSM 975.55 (Staphylococcus aureus in Foods). Nine foods—instant nonfat dried milk, dry seasoned vegetable coating, frozen hash browns, frozen cooked chicken patty, frozen ground raw pork, shredded cheddar cheese, fresh green beans, pasta filled with beef and cheese, and egg custard—were analyzed for S. aureus by 13 collaborating laboratories. For each food tested, the collaborators received 8 blind test samples consistin

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Jean Christophe Fopoussi Tuebue and Valoise Brenda Nguepmeni Eloundou. "Determination of the physical characteristics of the left-over water from cooked maize and their comparison with those from cooked beans and human urine." International Journal of Science and Research Archive 7, no. 1 (2022): 021–41. http://dx.doi.org/10.30574/ijsra.2022.7.1.0178.

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The present paper aims to highlight the physical characteristics of the left over water from cooked maize and to compare them with those from fluids from cooked beans, human urine, and water used for the cooking process. This is motivated by the desire to verify if the set of information’s collected during the studies made on fluids from cooked beans can be applied with all the foods undergoing a stage of boiling during their transformation at home. For that purpose, solutions from cooked maize were produced by cooking 2kg of sorted and quickly washed maize seed with 8kg of water with known ph

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Xiong, Qing, Dongling Qiao, Meng Niu, et al. "Microwave Cooking Enriches the Nanoscale and Short/Long-Range Orders of the Resulting indica Rice Starch Undergoing Storage." Foods 11, no. 4 (2022): 501. http://dx.doi.org/10.3390/foods11040501.

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The chain reorganization of cooked starch during storage plays an important role in the performance of starchy products such as rice foods. Here, different analytical techniques (such as small-angle X-ray scattering) were used to reveal how microwave cooking influences the chain assembly of cooked indica rice starch undergoing storage for 0, 24, or 48 h. While stored, more short-range double helices, long-range crystallites, and nanoscale orders emerged for the microwave-cooked starch than for its conventionally cooked counterpart. For instance, after storage for 24 h, the microwave-cooked sta

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Mercy F., Adaramaja. "Proximate Analysis of Locally Prepared Vended Dishes in Owerri Municipality of Imo State." Journal of Biotechnology Research, no. 512 (December 2, 2019): 140–44. http://dx.doi.org/10.32861/jbr.512.140.144.

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This study is aimed at evaluating the food vendor’s practices, proximate analysis of locally prepared vended dishes in Owerri Municipality of Imo state. Five zones (A, B, C.D and E) were considered and the food assessed were cooked spaghetti, beans, rice and stew. The proximate analysis of the food samples revealed that the mean moisture content ranged from 59.91% in cooked spaghetti to 89.0% in stew. Protein content varied from 2.23% in stew to 13.45% in cooked beans, while Fat varied from 0.13% in cooked rice to 8.02% in stew; Ash ranged from 0.22% in cooked beans to 0.81% in stew; Carbohydr

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XIE, BAOYUE, SHUYING LI, MINGFAN CHEN, FEIER WANG, and DONG CHEN. "Microbial Quality of Ready-to-Eat Foods Sold in School Cafeterias in Chongqing, China." Journal of Food Protection 83, no. 5 (2020): 890–95. http://dx.doi.org/10.4315/jfp-19-540.

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ABSTRACT The microbiological quality of ready-to-eat (RTE) foods from school cafeterias in Chongqing, People's Republic of China, was evaluated and compared with a guideline published by a provincial health commission. These RTE foods were divided into five types based on their preparation processes and potential risks: 1, general cooked and hot-held foods; 2, cooked meats; 3, heated aquatic products; 4, fresh fruits or vegetables; and 5, cooked foods with postcooking handling (e.g., cutting, cooling, or addition of ingredients or condiments). Food types 1 through 3 (subjected to thermal proce

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Kraleva, Dilyana, Sharon Evans, Alex Pinto, et al. "Protein Labelling Accuracy for UK Patients with PKU Following a Low Protein Diet." Nutrients 12, no. 11 (2020): 3440. http://dx.doi.org/10.3390/nu12113440.

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A phenylalanine (protein)-restricted diet is the primary treatment for phenylketonuria (PKU). Patients are dependent on food protein labelling to successfully manage their condition. We evaluated the accuracy of protein labelling on packaged manufactured foods from supermarket websites for foods that may be eaten as part of a phenylalanine-restricted diet. Protein labelling information was evaluated for 462 food items (“free from”, n = 159, regular, n = 303), divided into 16 food groups using supermarket website data. Data collection included protein content per portion/100 g when food was “as

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Singh, Shivneta, Ashika Naicker, and Sinenhlanhla Ntokozo Memela. "Categorizing Foods by Relative Healthfulness: A Scoping Review of Front of Pack Labelling." International Journal of Environmental Research and Public Health 18, no. 22 (2021): 11980. http://dx.doi.org/10.3390/ijerph182211980.

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Worksites are a suitable platform for employees to engage in behavioral change towards a healthy lifestyle by the modification of the food environment. Grading canteen foods at worksites into categories of relative healthfulness is an important indicator in the planning of food environmental interventions. However, in the absence of mandatory front of pack (FOP) labelling in South Africa, categorizing packaged and cooked food at worksite canteens is challenging. A scoping review was conducted on FOP labelling schemes to inform the selection of a FOP labelling scheme best suited for canteen foo

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Devi, Suman. "Nutritional Properties and Utilization of Cowpea Seeds, Leaves and Their Health Benefits." Journal of Advanced Research in Food Science and Nutrition 03, no. 02 (2020): 1–4. http://dx.doi.org/10.24321/2582.3892.202008.

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In India, 69% death of below the age of 5 years children is caused by malnutrition. This age group of children same effect every second child through the malnutrition according to UNICEF, 2019. Malnutrition is a condition where the body is deprived of minimum daily nourishment. India is ranked second in having malnourished children. Cookies are one of the most popular snacks and most popular worldwide. It can be fortified with various nutrients. Grain legumes play an important role in human nutrition; these can be used as a very easy vehicle for providing the proteins needed by the population.

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Li, Dan, Dong Liang, Zhonghua Li, et al. "Efficacy of Gas-Containing Conditioning Technology on Sterilization and Preservation of Cooked Foods." Agriculture 12, no. 12 (2022): 2010. http://dx.doi.org/10.3390/agriculture12122010.

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Gas-containing conditioning technology (GCT) employs mild sterilization methods to preserve the original qualities and nutrients of foods and is particularly suitable for processing various cooked foods or food ingredients. In this study, five kinds of dishes from daily life were processed with GCT. Thermal penetration detection technology was utilized to monitor the internal temperature of food and ambient temperature in real-time, and the optimal scheduled processes of each food were summarized. Additionally, foods were processed after GCT, and the total number of bacteria (<102 cfu/g) an

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