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Journal articles on the topic 'Food service. Frozen foods'

Author: Grafiati

Published: 4 June 2021

Last updated: 14 February 2022

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1

Martindale, Wayne. "Using consumer surveys to determine food sustainability." British Food Journal 116, no. 7 (2014): 1194–204. http://dx.doi.org/10.1108/bfj-09-2013-0242.

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Purpose – The purpose of this paper is to define the sustainability attributes of frozen and fresh food consumption in a typical household. The reason for writing this paper is that food preservation is often overlooked when developing sustainability strategies. Design/methodology/approach – This study uses established carbon footprint data for specific food types and consumer survey data to determine how consumers use fresh and frozen products in the home. Consumption and waste data for 83 households was obtained using a combination of narrative and graphical association questions. Findings –

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Siregar, Onan M., and Selwendri. "Development of frozen food Royal Food UMKM." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 4, no. 2 (2019): 683–86. http://dx.doi.org/10.32734/abdimastalenta.v4i2.4209.

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Community service activities aim at increasing the competitiveness of fostered partners in dealing with market developments. The potential of developing frozen food UMKM products is still very open because it is very popular among many people in the City of Medan. Royal Food also experiences the same thing as most UKMKs in Medan, which generally have limited human resource quality of education. The workforce in UKMK is dominated by workers with low education and do not have good financial management and the low utilization of technology. This community service activity was carried out over a p

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Pascoato de Oliveira, Thaise, Giseli Cristina Pante, Natara Fávaro Tosoni, Maria Josiane Sereia, and Bogdan Demczuk Júnior. "Characterization and application of blueberry pulp (Vaccinium sp.) fresh and powder in frozen yogurt." Revista Brasileira de Pesquisa em Alimentos 6, no. 3 (2015): 23. http://dx.doi.org/10.14685/rebrapa.v6i3.3461.

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The choice for a healthy diet that enhances quality of life has increased in recent years causing food manufacturers seek to meet consumer demand, differentiating products and services. Regular consumption of fermented foods like yogurt and frozen foods rich in antioxidants such as blueberries is recognized as beneficial to maintaining good health. This effect is attributed, in part, the lactic acid bacteria used in the preparation of frozen yogurt that has therapeutic properties and the presence of phenolic compounds present in blueberries, which counteract the effect of free radicals. Thus t

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Singleton, Chelsea R., Yu Li, Angela Odoms-Young, Shannon N. Zenk, and Lisa M. Powell. "Change in Food and Beverage Availability and Marketing Following the Introduction of a Healthy Food Financing Initiative–Supported Supermarket." American Journal of Health Promotion 33, no. 4 (2018): 525–33. http://dx.doi.org/10.1177/0890117118801744.

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Purpose: The Healthy Food Financing Initiative (HFFI) aims to expand access to healthy foods in low-resourced communities across the United States. This study examined changes in food and beverage availability and marketing in nearby small food stores after the opening of an HFFI-supported supermarket in a predominately low-income and African American community. Design: Natural experiment. Setting: Rockford, Illinois. Participants: A full audit was conducted of the small grocery and limited service stores located in a 1-mile radius around the new supermarket (N = 22) and a 1-square mile area w

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Elobeid, Tahra, Ioannis Savvaidis, and Vijay Ganji. "Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants." British Food Journal 121, no. 4 (2019): 937–49. http://dx.doi.org/10.1108/bfj-01-2019-0066.

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Purpose In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. The purpose of this paper is to investigate the food safety knowledge, attitudes and practices (KAP) of fast food handlers in Qatar. Design/methodology/approach Data were collected from 102 fast-food handlers through a structured survey. The questionnaire comprised questions on food safety KAP. The association between scores for KAP among the food handlers was measured wi

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Oyarzabal, Omar A., Nicole M. Behnke, Mark A. Mozola, Wallace H. Andrews, Elliot T. Ryser, and Catherine W. Donnelly. "Validation of a Microwell DNA Probe Assay for Detection of Listeria spp. in Foods." Journal of AOAC INTERNATIONAL 89, no. 3 (2006): 651–68. http://dx.doi.org/10.1093/jaoac/89.3.651.

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Abstract A new DNA hybridization assay in microwell format for detection of Listeria spp. in foods and environmental samples was developed. This assay uses Listeria-specific oligonucleotide probes labeled with horseradish peroxidase and a photometrically determined end point. Validation studies with 15 different food commodities and a variety of environmental sample types were conducted to compare the performance of this alternative test versus reference methods. Meats, seafood, dairy products, and vegetables comprised the categories of food tested. Food samples were inoculated at 2 levels and

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Juck, Gregory, Verapaz Gonzalez, Ann-Christine Olsson Allen, Meredith Sutzko, Kody Seward, and Mark T. Muldoon. "Romer Labs RapidChek®Listeria monocytogenes Test System for the Detection of L. monocytogenes on Selected Foods and Environmental Surfaces." Journal of AOAC INTERNATIONAL 101, no. 5 (2018): 1490–507. http://dx.doi.org/10.5740/jaoacint.18-0035.

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Abstract The Romer Labs RapidChek®Listeria monocytogenes test system (Performance Tested Method 011805) was validated against the U.S. Department of Agriculture-Food Safety and Inspection Service Microbiology Laboratory Guidebook (USDA-FSIS/MLG), U.S. Food and Drug Association Bacteriological Analytical Manual (FDA/BAM), and AOAC Official Methods of Analysis (AOAC/OMA) cultural reference methods for the detection of L. monocytogenes on selected foods including hot dogs, frozen cooked breaded chicken, frozen cooked shrimp, cured ham, and ice cream, and environmental surfaces including stainless

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8

Hobson, Allison, John M. Gonzalez, Travis O’Quinn, et al. "Smoked Sugar Improves Flavor Stability of Frozen Sliced Food Service Bacon." Meat and Muscle Biology 3, no. 1 (2019): 356. http://dx.doi.org/10.22175/mmb2019.06.0020.

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9

Koontz, John L., Katherine M. Phillips, Kelli M. Wunderlich, et al. "Comparison of Total Folate Concentrations in Foods Determined by Microbiological Assay at Several Experienced U.S. Commercial Laboratories." Journal of AOAC INTERNATIONAL 88, no. 3 (2005): 805–13. http://dx.doi.org/10.1093/jaoac/88.3.805.

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Abstract Analysis of total folate concentration measured by microbiological assay in a variety of foods submitted in a routine manner to experienced laboratories that regularly perform folate analysis on fee-for-service basis was evaluated. Homogenates of fresh strawberries, frozen spinach, orange juice, frozen meat and vegetable pizza, dry macaroni, and dried pinto beans were prepared and stored under conditions previously determined to maintain stability of folate content. An aliquot of each composite and of 3 certified reference materials were sent on each of 4 occasions to 4 laboratories.

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Bres, Vanessa, Hua Yang, Ernie Hsu, et al. "Atlas® Listeria monocytogenes LmG2 Detection Assay Using Transcription Mediated Amplification to Detect Listeria monocytogenes in Selected Foods and Stainless Steel Surface." Journal of AOAC INTERNATIONAL 97, no. 5 (2014): 1343–58. http://dx.doi.org/10.5740/jaoacint.13-386.

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Abstract The Atlas Listeria monocytogenes LmG2 Detection Assay, developed by Roka Bioscience Inc., was compared to a reference culture method for seven food types (hot dogs, cured ham, deli turkey, chicken salad, vanilla ice cream, frozen chocolate cream pie, and frozen cheese pizza) and one surface (stainless steel, grade 316). A 125 g portion of deli turkey was tested using a 1:4 food:media dilution ratio, and a 25 g portion for all other foods was tested using 1:9 food:media dilution ratio. The enrichment time and media for Roka's method was 24 to 28 h for 25 g food samples and environmenta

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Han, Kwang Hee. "A Study on Safety Enhancement of Frozen Food Delivery Service in Korea." Korean-Japanese Jounal of Economics and Management Studies 82 (February 28, 2019): 31–54. http://dx.doi.org/10.46396/kjem.82.2.

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12

Gao, Yanqing, and Joseph F. Guenthner. "The Global Demand For United States Frozen Potatoes in the Year 2000." HortTechnology 3, no. 2 (1993): 239–44. http://dx.doi.org/10.21273/horttech.3.2.239.

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An econometric model was developed to forecast the global demand for U.S. frozen potato products in the year 2000. Quantity-dependent demand equations were established for the U.S. retail market, the U.S. food service market, the Japanese market, and the rest of the world. It was estimated that total sales of U.S. frozen potato products will be 81.5 million cwt in 2000, a 33% increase from 1989. The domestic retail market is forecast to increase by 4%, and the food service market by 33%. Exports are expected to double 1989 volume, with a 30% increase in exports to Japan and a 264% growth in ex

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Tikhova, T. S., Valery A. Kaptsov, L. P. Korotich, A. G. Leksin, and A. V. Morgunov. "HYGIENIC ASSESSMENT OF THE THERMOS CAR FOR TRANSPORTING FOOD PRODUCTS." Hygiene and sanitation 98, no. 8 (2019): 870–72. http://dx.doi.org/10.18821/0016-9900-2019-98-8-870-872.

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Recently, due to the increasing volume of traffic and the lack of specialized transport, new engineering solutions are being sought, one of which is the modernization of the existing fleet of thermos cars to extend their service life. The aim of this study was the hygienic assessment of the modernized thermos car model 16-6894 for its compliance with the current Rules for the carriage of perishable goods by rail. Perishable goods include food products requiring compliance with certain temperature and humidity conditions during storage and transportation. To confirm the compliance of the temper

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Yoder, Laura E., John G. Rehm, Hunter R. Smith, et al. "Evaluation of Simulated Shelf-Life Conditions for Food Service Applications on Chicken Tenderloins." Animals 11, no. 7 (2021): 2028. http://dx.doi.org/10.3390/ani11072028.

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The objective of this study was to validate the shelf-life of marinated and frozen chicken tenderloins. Treatments were randomly assigned to the age of the tenderloins post-harvest, days aged (DA): DA4, DA5, DA6, DA7, and DA8. Microbial analyses were used to analyze the growth of aerobic, psychotropic, and lactobacilli bacteria to assess the shelf-life of bulk-packaged chicken tenderloins. Tenderloins were sampled fresh, then vacuum tumbled in a marinade. After marination, the tenderloins were sampled with the remaining tenderloins packaged and frozen (−25 °C). After freezing the chicken tende

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HEDEEN, NICOLE. "Restaurant Policies and Practices for Serving Raw Fish in Minnesota." Journal of Food Protection 79, no. 10 (2016): 1813–19. http://dx.doi.org/10.4315/0362-028x.jfp-16-164.

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ABSTRACT The number of restaurants serving sushi within Minnesota is continuously increasing. The practices and protocols of serving raw fish are complex and require detailed planning to ensure that food served to patrons will not cause illness. Although the popularity of sushi is increasing, there is a lack of research on food safety issues pertaining to preparation of raw fish and sushi rice. To address this gap, the Minnesota Department of Health Environmental Health Specialists Network Food program collected descriptive data on restaurant practices and policies concerning the service of ra

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Smith-Kayode, O. "731 PB 501 INTERGRATING MICROWAVE FOOD PROCESSING INTO PLANTAIN UTILIZATION." HortScience 29, no. 5 (1994): 537f—537. http://dx.doi.org/10.21273/hortsci.29.5.537f.

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Plantain (Musa parasidiaca), a staple among estimated 70 million Africans and popular item in the tropics is emerging as specialty ethnic food product in developed countries. It is suitable as menu item for food service particularly in the ripe form when deep oil fried. The perishability of the fruit is a major constraint to wide spread use and distribution. To expand the utilization base in the food service industry, microwave heating process was applied to tempering and cooking of frozen pre-fried slices. The purpose of this is to determine the effect of the process on warmed over properties

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MELDRUM, R. J., D. TUCKER, R. M. M. SMITH, and C. EDWARDS. "Survey of Salmonella and Campylobacter Contamination of Whole, Raw Poultry on Retail Sale in Wales in 2003." Journal of Food Protection 68, no. 7 (2005): 1447–49. http://dx.doi.org/10.4315/0362-028x-68.7.1447.

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A survey of the Salmonella and Campylobacter contamination of raw, whole chickens available to consumers in Wales was performed between March and December 2003. In total, 736 samples were taken, and overall contamination rates of 73.1% for Campylobacter and 5.7% for Salmonella were found. This survey follows a survey performed during 2001 to 2002 by Welsh local authorities and the National Public Health Service for Wales that established updated baseline rates for both pathogens in raw, whole chicken available to consumers in Wales. This survey indicated no difference in Campylobacter rates be

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Johnson, Ronald, John Mills, Jean-Louis Pittet, and Denise Hughes. "Comparative Evaluation of the VIDAS®Listeria monocytogenes Xpress (LMX) for the Detection of Listeria monocytogenes in a Variety of Foods." Journal of AOAC INTERNATIONAL 96, no. 2 (2013): 229–41. http://dx.doi.org/10.5740/jaoacint.govval03.

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Abstract The VIDAS® Listeria monocytogenes Xpress (LMX) test is an enzyme-linked fluorescent immunoassay designed for use with the automated VIDAS or mini-VIDAS instruments for the specific detection of L. monocytogenes using a 26 h proprietary enrichment broth. The VIDAS LMX method was validated according to harmonized AOAC Research Institute (RI) and Official Methods of Analysis guidelines in both the AOAC Performance Tested MethodSM (PTM) and GovVal programs. In the PTM comparison studies, the VIDAS LMX method was compared to the U. S. Department of Agriculture-Food Safety and Inspection Se

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Kabinlapat, Panravee, and Siriluck Sutthachai. "An application of activity-based costing in the chicken processing industry: a case of joint products." International Food and Agribusiness Management Review 20, no. 1 (2017): 85–97. http://dx.doi.org/10.22434/ifamr2016.0017.

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A great deal of research has been presented on the application of activity-based costing (ABC) in the manufacturing and service industries. In the field of agribusiness, which focuses uniquely on joint products, few studies exist that illustrate applications of ABC. This research has therefore applied ABC to a food company, concentrating on fresh and frozen chicken processing production. The basic process of ABC, based upon five steps, was applied and demonstrated the difficulties in applying cost data collection, identifying activity and cost drivers, as well as collecting driver data. The re

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MELDRUM, R. J., D. TUCKER, and C. EDWARDS. "Baseline Rates of Campylobacter and Salmonella in Raw Chicken in Wales, United Kingdom, in 2002." Journal of Food Protection 67, no. 6 (2004): 1226–28. http://dx.doi.org/10.4315/0362-028x-67.6.1226.

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The Public Health Laboratory Service in Wales, in cooperation with local authorities and the Food Standards Agency Wales, carried out a survey to establish baseline figures for the contamination of raw retail chicken with Salmonella and Campylobacter available within Wales, a devolved part of the United Kingdom with a population of ~3 million. Seven hundred thirty-nine samples were obtained between November 2001 and December 2002. Overall, 71% of samples were contaminated with Campylobacter, and 8% were contaminated with Salmonella. There were no significant differences between fresh and froze

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Phipps, Etienne J., Samantha L. Wallace, Shana D. Stites, et al. "Using rewards-based incentives to increase purchase of fruit and vegetables in lower-income households: design and start-up of a randomized trial." Public Health Nutrition 16, no. 5 (2012): 936–41. http://dx.doi.org/10.1017/s1368980012004934.

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AbstractObjectiveTo report the design and baseline results of a rewards-based incentive to promote purchase of fruit and vegetables by lower-income households.DesignA four-phase randomized trial with wait-listed controls. In a pilot study, despite inadequate study coupon use, purchases of fresh fruit (but not vegetables) increased, but with little maintenance. In the present study, credits on the study store gift card replace paper coupons and a tapering phase is added. The primary outcome is the number of servings of fresh and frozen fruit and vegetables purchased per week.SettingA large full

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Watson, Wendy L., Kathy Chapman, Lesley King, et al. "How well do Australian shoppers understand energy terms on food labels?" Public Health Nutrition 16, no. 3 (2012): 409–17. http://dx.doi.org/10.1017/s1368980012000900.

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AbstractObjectiveTo investigate nutrition literacy among adult grocery buyers regarding energy-related labelling terms on food packaging.DesignQualitative interviews and quantitative surveys to determine shoppers’ understanding of energy terms (‘energy’, ‘calories’ and ‘kilojoules’) and how energy terms affect perceptions of healthiness and intentions to purchase breakfast cereals, muesli bars and frozen meals.SettingIndividual in-depth interviews and surveys in two metropolitan supermarkets, Sydney, Australia.SubjectsAustralian adults (interview n 40, survey n 405) aged 18–79 years.ResultsThe

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Kable, Mary, Elizabeth Chin, Liping Huang, Charles Stephensen, and Danielle Lemay. "Association of Estimated Daily Lactose Consumption, Lactase Persistence Genotype (rs4988235), and Gut Microbiota in Healthy U.S. Adults." Current Developments in Nutrition 4, Supplement_2 (2020): 1566. http://dx.doi.org/10.1093/cdn/nzaa062_023.

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Abstract Objectives Lactase persistence (LP) is a heritable trait in which lactose can be digested into adulthood. Lactase non-persisters (LNP) who consume lactose may experience microbial adaptations in response to the undigested lactose. The objective of this study was to determine the interaction between lactose consumption, LP genotype and gut microbiota in an observational cross-sectional study of healthy U.S. adults. Methods ASA24 dietary data and stool samples were collected from healthy U.S. adults genotyped for the lactase persistence SNP ID: rs4988235 (n = 280). Lactose was estimated

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ENTIS, PHYLLIS. "Validation of the ISO-GRID® 2-Day Rapid Screening Method for Detection of Salmonella spp. in Egg Products." Journal of Food Protection 59, no. 5 (1996): 555–58. http://dx.doi.org/10.4315/0362-028x-59.5.555.

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A comparative study was carried out in three laboratories to evaluate the performance in egg products of the ISO-GRID® rapid Salmonella method (Official Method #991.12 of AOAC International against the U.S. Department of Agriculture, Agriculture Marketing Service (USDA/AMS Salmonella method. Both methods performed identically in both frozen, liquid, and dried egg products. As a result of this study, the ISO-GRID® Salmonella method was accepted by USDA/AMS as a valid method for the detection of Salmonella spp. in egg products.

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PORTO-FETT, ANNA C. S., MICHELLE OLIVER, MARCIAUNA DANIEL, et al. "Effect of Deep-Frying or Conventional Oven Cooking on Thermal Inactivation of Shiga Toxin–Producing Cells of Escherichia coli in Meatballs." Journal of Food Protection 79, no. 5 (2016): 723–31. http://dx.doi.org/10.4315/0362-028x.jfp-15-427.

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ABSTRACT We investigated the effects of deep-frying or oven cooking on inactivation of Shiga toxin–producing cells of Escherichia coli (STEC) in meatballs. Finely ground veal and/or a finely ground beef-pork-veal mixture were inoculated (ca. 6.5 log CFU/g) with an eight-strain, genetically marked cocktail of rifampin-resistant STEC strains (STEC-8; O111:H, O45:H2, O103:H2, O104:H4, O121:H19, O145:NM, O26:H11, and O157:H7). Inoculated meat was mixed with liquid whole eggs and seasoned bread crumbs, shaped by hand into 40-g balls, and stored at −20°C (i.e., frozen) or at 4°C (i.e., fresh) for up

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Miller, Steven R., and William A. Knudson. "Nutrition and Cost Comparisons of Select Canned, Frozen, and Fresh Fruits and Vegetables." American Journal of Lifestyle Medicine 8, no. 6 (2014): 430–37. http://dx.doi.org/10.1177/1559827614522942.

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A common call to action for addressing public health concerns of both obesity and hunger is improving access to and consumption of fruits and vegetables. Previous research has examined the nutritional merits of fresh, frozen, and canned fruits and vegetables. However, there are limited data on the cost-effectiveness of fresh compared with processed—that is, canned and frozen—food. This study examined the nutrition delivered in 8 common vegetables and 10 common fruits across multiple packaging options (fresh, frozen, and canned) relative to average costs. A method of scoring based on nutrient i

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Kurnia, Ari, Nurul Asiah, Laras Cempaka, and Tri Pujadi Susilo. "Pemanfaatan Jejaring Sosial dalam Mencari Referensi Resep Makanan Pendamping ASI bagi Working Mom." Indonesian Journal for Social Responsibility 2, no. 2 (2020): 43–50. http://dx.doi.org/10.36782/ijsr.v2i2.21.

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The babies are six months and over enter the fulfillment phase of complementary food. Working Mom often has difficulty in preparing the child's food, due to limited time and knowledge of food recipes, so using frozen food is an easy way to provide food. Apart from being considered more economical, cleanliness is also more guaranteed, and the most important thing is that nutrition is fulfilled and fresh when consumed even though you have to struggle with time. The purpose of this Community Service is to educate working mom in utilizing social media as a means of finding information, as well as

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Nguyen, Quynhanh, Ying Li, Jaspreet Ahuja, and Pamela Pehrsson. "Challenges and Application of IngID, a Framework for Parsing and Systematic Reporting of Ingredients Used in Commercially Packaged Foods." Current Developments in Nutrition 5, Supplement_2 (2021): 600. http://dx.doi.org/10.1093/cdn/nzab044_031.

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Abstract Objectives The purpose is to describe the IngID's challenges and application of the development process. Methods Ingredient lists were mainly obtained from BFPD for top sellers of each food category. Manufacturer's and third-party websites were used if the ingredients from BFPD were not available. Ingredient lists were then compiled and parsed using a custom program in R, a software application. The program identified unmatched parentheses where numbers of open and closed parentheses were not matched. Another step involved in parsing ingredients from ingredient lists on the labels was

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Lucas, Patricia J., Tricia Jessiman, and Ailsa Cameron. "Healthy Start: The Use of Welfare Food Vouchers by Low-Income Parents in England." Social Policy and Society 14, no. 3 (2015): 457–69. http://dx.doi.org/10.1017/s1474746415000020.

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The Healthy Start scheme provides food welfare to pregnant women and children under four years old in the UK. The Government provides vouchers to families living on a low income that can be exchanged for infant formula, plain cow's milk and fresh or frozen fruit and vegetables. This article reports on a qualitative study of parents using Healthy Start in England. Interviews were conducted with 107 parents from thirteen areas in England. Most found the scheme easy to use, but some vulnerable groups were unable to access the scheme. The vouchers provided a vital source of food at times of crisis

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JACKSON, TIMOTHY C., MARGARET D. HARDIN, and GARY R. ACUFF. "Heat Resistance of Escherichia coli O157:H7 in a Nutrient Medium and in Ground Beef Patties as Influenced by Storage and Holding Temperatures." Journal of Food Protection 59, no. 3 (1996): 230–37. http://dx.doi.org/10.4315/0362-028x-59.3.230.

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Stationary-phase cultures of Escherichia coli O157:H7 were inoculated into tryptic soy broth, sealed in vials, and stored at −18°C for 1, 8, and 15 days, or 3 or 15°C for 3, 6, and 9 h. Thermal resistance was determined at 55°C. Each storage treatment was repeated with additional holding at 23 or 30°C for 1, 2, 3, or 4 h prior to heating to simulate potential temperature abuse during handling. Cultures under treatments enabling the growth of E. coli O157:H7 were generally more heat sensitive than those held at temperatures which restricted growth or enabled growth to stationary phase. Cultures

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HUANG, YUNLE, VINAYAK GHATE, LESLIE PHUA, and HYUN-GYUN YUK. "Prevalence of Salmonella and Vibrio spp. in Seafood Products Sold in Singapore." Journal of Food Protection 75, no. 7 (2012): 1320–23. http://dx.doi.org/10.4315/0362-028x.jfp-12-007.

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Foodborne hazards in seafood have only recently received increased attention in Singapore since the illness outbreak in 2009 that was associated with consumption of Indian rojak (a traditional salad of fruits, vegetables, and seafood). The microbiological quality of seafood must be evaluated for assurance of food safety. The aim of this study was to evaluate the microbiological quality and to determine the prevalence of Salmonella and Vibrio spp. in seafood sold in Singapore. A total of 116 samples (41 prawn, 44 shellfish, and 31 fishball samples) were collected from major supermarkets and wet

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VADHANASIN, SUMONTHA, AROON BANGTRAKULNONTH, and THANED CHIDKRAU. "Critical Control Points for Monitoring Salmonellae Reduction in Thai Commercial Frozen Broiler Processing." Journal of Food Protection 67, no. 7 (2004): 1480–83. http://dx.doi.org/10.4315/0362-028x-67.7.1480.

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Since 1998, pathogen reduction regulations for poultry have been enforced through the Food Safety and Inspection Service of the U.S. Department of Agriculture and through hazard analysis critical control point evaluation. This enforcement has focused attention on pathogen control and sanitation in the United States and in other countries, including Thailand. The objective of this study was to evaluate reduction in salmonellae achieved by Thai commercial exporters of frozen broiler chickens. A total of 188 broiler samples and 56 water overflows from two chillers were collected from nine process

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Hoffman, Mark S. "NCR 7824 Scanner/Scale: An Ergonomic Solution for the Retail Checkout Environment." Proceedings of the Human Factors Society Annual Meeting 32, no. 11 (1988): 714–18. http://dx.doi.org/10.1518/107118188786762397.

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Barcode scanning has been instrumental in increasing user productivity and has expanded the capture of product information, and inventory control. The Human Factors Group in NCR has been a major contributor to the design of scanners. The 7824 Scanner/Scale was introduced in 1986. It was designed to provide an ergonomic solution to excessive lifting to weigh produce and meats during the transaction process. This product filled a growing market in customer service; that is to weigh produce and frozen meats within the transaction process rather than require customers to purchase prepackaged fresh

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PRUETT, W. PAYTON, TIMOTHY BIELA, CHARLES P. LATTUADA, et al. "Incidence of Escherichia coli O157:H7 in Frozen Beef Patties Produced over an 8-Hour Shift†." Journal of Food Protection 65, no. 9 (2002): 1363–70. http://dx.doi.org/10.4315/0362-028x-65.9.1363.

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A ground beef patty processor detected Escherichia coli O157:H7 in five production lots during routine testing with polymerase chain reaction (PCR) technology. This finding stimulated research to determine the incidence and potential entry points of the pathogen during processing. One of these lots (53,960 kg) was divided into 71 pallets (760 kg each) of food service ground beef patties. Ten cartons (19 kg each) were removed from each pallet, for a total of 710 cartons. Four patties were taken from each carton and subdivided to provide comparable samples for E. coli O157:H7 analyses by three d

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JOHNSTON, JOHN, RANDOLPH DUVERNA, MICHAEL WILLIAMS, RITA KISHORE, CATALINA YEE, and JOHN JAROSH. "Investigating the Suitability of Semicarbazide as an Indicator of Preharvest Nitrofurazone Use in Raw Chicken." Journal of Food Protection 83, no. 8 (2020): 1368–73. http://dx.doi.org/10.4315/jfp-20-090.

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ABSTRACT Semicarbazide (SEM) is the U.S. Food and Drug Administration's official marker for nitrofurazone use in food animals. The U.S. Department of Agriculture Food Safety and Inspection Service conducted a study to evaluate the source of SEM that was identified by a U.S. trading partner in a subset of chicken samples presented for inspection, even though nitrofurazone has been banned from use in U.S. food-producing animals since 2002. The study design included analyses to detect and quantify total and bound SEM in chicken collected from the eight U.S. establishments that were associated wit

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INGHAM, STEVEN C., RISHI K. WADHERA, MELODY A. FANSLAU, and DENNIS R. BUEGE. "Growth of Salmonella Serovars, Escherichia coli O157:H7, and Staphylococcus aureus during Thawing of Whole Chicken and Retail Ground Beef Portions at 22 and 30°C." Journal of Food Protection 68, no. 7 (2005): 1457–61. http://dx.doi.org/10.4315/0362-028x-68.7.1457.

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Food regulatory agencies advise against thawing frozen meat and poultry at room temperature. In this study, whole chickens (1,670 g) and ground beef (453 and 1,359 g) were inoculated with Salmonella serovars, Escherichia coli O157:H7, and Staphylococcus aureus on the surface (all products) and in the center (ground beef). After freezing at −20°C for 24 h, products were thawed at 22 or 30°C for 9 h. Pathogen growth was predicted using product time and temperature data and growth values from the U.S. Department of Agriculture Agricultural Research Service Pathogen Modeling Program 7.0 predictive

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Bird, Charles B., Rebecca J. Hoerner, Lawrence Restaino, et al. "Reveal 8-Hour Test System for Detection of Escherichia coli O157:H7 in Raw Ground Beef, Raw Beef Cubes, and Iceberg Lettuce Rinse: Collaborative Study." Journal of AOAC INTERNATIONAL 84, no. 3 (2001): 719–36. http://dx.doi.org/10.1093/jaoac/84.3.719.

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Abstract Five different food types were analyzed by the Reveal for E. coli O157:H7 8-Hour Test System (Reveal 8) and either the U.S. Food and Drug Administration's Bacteriological Analytical Manual (BAM) culture method or the U.S. Department of Agriculture Food Safety Inspection Service (FSIS) culture method for the presence of E. coli O157:H7. A total of 27 laboratories representing academia and private industry in the United States and Canada participated. Food types were inoculated with E. coli O157:H7 at 2 different levels: a high level where predominantly positive results were expected, a

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DONADO-GODOY, PILAR, VIVIANA CLAVIJO, MARIBEL LEÓN, et al. "Counts, Serovars, and Antimicrobial Resistance Phenotypes of Salmonella on Raw Chicken Meat at Retail in Colombia." Journal of Food Protection 77, no. 2 (2014): 227–35. http://dx.doi.org/10.4315/0362-028x.jfp-13-276.

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The objective of this study was to determine Salmonella counts, serovars, and antimicrobial-resistant phenotypes on retail raw chicken carcasses in Colombia. A total of 301 chicken carcasses were collected from six departments (one city per department) in Colombia. Samples were analyzed for Salmonella counts using the most-probable-number method as recommended by the U.S. Department of Agriculture, Food Safety Inspection Service protocol. A total of 378 isolates (268 from our previous study) were serotyped and tested for antimicrobial susceptibility. The overall Salmonella count (mean log most

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Dahlia, Mutiara, and Cucu Cahyana. "Developing Cassava Based Frozen Products to Increase Housewife’s Income in Benda Baru Village, South Tangerang." Jurnal Pemberdayaan Masyarakat Madani (JPMM) 5, no. 1 (2021): 47–60. http://dx.doi.org/10.21009/10.21009/jpmm.005.1.04.

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Frozen snacks innovation is a food that is currently in trend and has a great opportunity to be developed. Referring to the Jakarta State University community service program 2020-2024 it is directed at 4 (four) focus activities, namely: Education; Public welfare; Art and culture; and Environment. Broadly speaking, the implementation of the PKM program is community empowerment in preparing PKM plans for the community in the form of product innovation originating from cassava tubers, thereby increasing culinary productivity through optimizing cassava tubers and can increase household income gen

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Hartman, Ashley, Madison L. Butler, Esther D. McCabe, et al. "26 Factors effecting collection characteristics in beef bulls at an artificial insemination facility." Journal of Animal Science 98, Supplement_3 (2020): 111–12. http://dx.doi.org/10.1093/jas/skaa054.189.

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Abstract Increased genomic information available for young bulls has decreased age at time of semen collection. Factors effecting collection characteristics include collection method (electro ejaculate (EE), or artificial vagina (AV), and the number of ejaculates collected. The objective of this study was to determine the effect of managerial factors on collection characteristics. From 2008 to 2018, 11,642 individual ejaculates were analyzed by a single technician at the Kansas Artificial Breeding Service Unit. Bulls that were not receptive to the AV after 3 or 4 attempts, were subject to EE.

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Fery, R. L., P. D. Dukes, and F. P. Maguire. "BETTERGREEN: A NEW, CREAM-TYPE SOUTHERNPEA WITH GREEN COTYLEDONS." HortScience 27, no. 11 (1992): 1177a—1177. http://dx.doi.org/10.21273/hortsci.27.11.1177a.

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The Agricultural Research Service of the United States Department of Agriculture announced the release of `Bettergreen' southernpea on 30 April 1991. `Bettergreen' is a cream-type cultivar that is homozygous for a newly discovered gene(s) conditioning a unique green cotyledon trait. `Bettergreen' can be harvested at the near-dry seed stage of maturity without loss of the seed's fresh green color. The color of the peas harvested upon reaching “dry-stage” maturity is light olive, and the color is present in both the seed coat and the cotyledons. The fresh peas are small (22 g per 100 peas), ovat

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WYATT, GARY M., HEATHER A. LEE, SARAH DIONYSIOU, et al. "Comparison of a Microtitration Plate ELISA with a Standard Cultural Procedure for the Detection of Salmonella spp. in Chicken." Journal of Food Protection 59, no. 3 (1996): 238–43. http://dx.doi.org/10.4315/0362-028x-59.3.238.

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A rapid antibody-capture enzyme-linked immunosorbent assay (ELISA) detecting a wide range of Salmonella serotypes and employing only one culture stage was used to analyze the giblets and body cavity rinsings from frozen chickens. The results from the ELISA were compared with those obtained using a standard cultural procedure in current use in two laboratories, Norwich (N) and Ipswich (I), of the Public Health Laboratory Service (PHLS) in the UK. ELISAs were carried out on the same samples at each of two PHLS laboratories and at the Institute of Food Research with good agreement (94% and 90%).

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Kriswanto, Kriswanto. "Evaluasi Sistem Informasi Akuntansi Pendapatan dan Persediaan Pada PT. DEF." Binus Business Review 3, no. 2 (2012): 633. http://dx.doi.org/10.21512/bbr.v3i2.1348.

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PT. DEF is a company engaged in the trading and distribution of food and frozen vegetables to customers in several restaurants and hotels in the big cities in Java. The problems faced by the company based on the results of observations made relating to revenue and inventory due to lack of internal controls in the company are because of the duplication of functions between the accounting and finance, many expired items should be disposed of and affect the company's earnings, collection of accounts receivable which resulted to financial turnaround interrupted, the data inventory is not accurate

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Sunarti, Sunarti, Susan Rachmawati, and Frisma Handayanna. "PENINGKATAN PENDAPATAN UKM PADA HACORD GALLERY DENGAN APLIKASI WEB MARKETPLACE E-COMMERCE." Jurnal Terapan Abdimas 4, no. 2 (2019): 166. http://dx.doi.org/10.25273/jta.v4i2.4840.

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<p><strong><em>Abstract.</em></strong> <em>Hacord Gallery is a central shop for souvenirs in Depok. The product that is marketed is the production of the Small and Medium Enterprises (UKM) of Depok city, already has permits, proper packaging, and the best quality products. More than 50 SMEs market their products such as types of fashion, crafts, souvenirs, craft, frozen food, food, beverages, and herbal medicines. The problem is marketing activities using conventional systems. By recording, both sales and purchase transactions in a book, promotion using broc

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Barros, Rúben Silva, and Ana Maria Dias Simões da Costa Ferreira. "Time-driven activity-based costing." Qualitative Research in Accounting & Management 14, no. 1 (2017): 2–20. http://dx.doi.org/10.1108/qram-10-2015-0095.

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Purpose By designing a pilot time-driven activity-based costing (TDABC) model, this study aims to examine in depth the suitability and the complexity of TDABC in a manufacturing company. Design/methodology/approach To obtain a deeper understanding on the matters to analyse, this research adopts an interventionist approach. The host organisation is GP, a Portuguese company in the frozen food sector. Findings The authors’ experience allows them to assert that TDABC is suitable for a manufacturing company and it is able to deal with the variability of the industrial processes. Nonetheless, throug

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Ezizwita, Ezizwita, and Tri Sukma. "Dampak Pandemi Covid-19 Terhadap Bisnis Kuliner Dan Strategi Beradaptasi di Era New Normal." Jurnal Ekonomi dan Bisnis Dharma Andalas 23, no. 1 (2021): 51–63. http://dx.doi.org/10.47233/jebd.v23i1.169.

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The Covid-19 pandemic has also weakened the national and international economies. Various industrial sectors, including the culinary business, experienced disruptions such as supply of raw materials, demand for products, shortages of labor, and business obscurity. This study aims to analyze the impact of the pandemic on the culinary business in Padang city and the strategies needed to adapt to this new normal era. The research used a descriptive qualitative method, using a SWOT analysis. The results show that culinary business should implement product and service diversification strategy The c

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Gee, Erica K., Chris W. Rogers, and Charlotte F. Bolwell. "Commercial equine production in New Zealand. 1. Reproduction and breeding." Animal Production Science 60, no. 18 (2020): 2145. http://dx.doi.org/10.1071/an16728.

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The Thoroughbred and Standardbred studbooks are the largest in New Zealand, where the production of horses is pasture based. Each racing studbook is closed, and both have well structured systems in place for recording breeding data. There are significant pressures on the Thoroughbred and Standardbred breeding industries with declining broodmare numbers, and increasingly large book sizes for popular stallions. The breeding season for Thoroughbreds is very short, with disparity between the official breeding season and the physiologic breeding season for mares. These issues are confounded by vari

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Toporenko, Y., and G. Berrebi. "Reversible temperature indicators for frozen foods." Trends in Food Science & Technology 8, no. 8 (1997): 280. http://dx.doi.org/10.1016/s0924-2244(97)87545-0.

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Martindale, Wayne, and Walter Schiebel. "The impact of food preservation on food waste." British Food Journal 119, no. 12 (2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.

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Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when fro

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Mampilly, Deepak Joy, and R. Sreedhara. "Factors Affecting Channel Conflicts in the Value Chain of FMCG Sector." Shanlax International Journal of Management 8, S1-Feb (2021): 179–84. http://dx.doi.org/10.34293/management.v8is1-feb.3773.

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Marketing channels are a set of interdependent organizations involved in the process of making a product or service available to customers/consumers, for use or consumption. The channel members in a marketing channel include companies, distributors, wholesalers, retailers and customers. Channel conflict is when a member of the distribution channel perceives another member to be engaged in behaviour that negatively impacts the attainment of its goals. Marketing channel conflicts are of different types and there are vast variations in their intensity and scale. This study, therefore, aims to asc

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