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Contents digest
ContentsDigest
iiiii i ii i ill
tisteria
Escherichia co//O157:H7 Recent outbreaks, for example in New Zealand and in the Pacific Northwest of the USA. of severe illhess associated with the consumption of undercooked ground beef infected with Escherichia coil O157:H7 have raised awareness of the role of this bacterial strain as an important foodborne pathogen. First identified as a pathogen in 1982, E. carl O157:H7 causes severe bloody diarrhoea and may cause renal failure, resulrng in death. On page 179, Jianghong Meng et aL of the University of Georgia,
USA give an overview of recent advances in the development of methods for the detection and control of E. coli O157:147 in foods. Several sensitive detection methods employing biochemical, immunoassay or molecular biology techniques are now commercially available, but there is a continuing need for the development of more rapid tests that are able to give "real-time' results, in order to facilitate the incorporation of routine testing into quality assuronce programmes.
Controlling FoodborneParasites According to the World Health Organization (Press Release WHO~92, 26 October 1993), foodbome parasitic diseases are becoming a serious public health problem from which almost no region of the world is spared. Human populations in Southeast Asia, China and Korea, where it is common to consume raw fish and meat, are particularly ruinerable, while in the USA the economic losses due to human illness resulting
Listeria can cause serious illness,
and levels in foods need to be monitored and minimized. The host's immune state, the virulence factors of the particular bacterial species and strain involved, and the contamination level all affect the onset of disease symptoms. Improved assessment of the real rises of Listeria found in foods will require methods to identify these virulence factors, as discussed on page 185 by H. Hof et aL of the University of Heidelberg, German3,.
Microbiology and
from toxoplasmosis alone :~re of
HygieneSymposium
the order of US$6 × 109 per your. On
page 190, Palsan Loaharanu of the Food and Agriculture Organization / International Atomic Energy Agency, Vienna, Austria and Darwin MurreU of the Beltsville Agricultural Research Center, MD, USA discuss the major foodbeme parasites of economie and public health concern, focusing on irradialion as a cost-effective means of ensuring a safer food supply.
Assessingthe Market for Food Additives High molecular weight polymeric food additives are seen as being food additives (proteins and poly- more 'natural' (see article by Eric saccharides) are used to disperse Dickinson, TIFS October 1993), the ingredients, stabilize formulations market for them will continue to and manipulate the texture of a grow as consumers will choose variety of processed foods. How- them preferentially in order to reever, given the growing tendency of rain the convenience of processed consumers to avoid food additives, foods. They also indicate how a less what are the future prospects of confrontational atmosphere may the market for these substances? be developed between manufacOn page 196, P.J. Lillford and turers and the public over the someI.T. Norton of Unitever Research, times emotive issue of food addiUK suggest that. as high molecular tires. ! 78
Pathogenicity
The detection and control of foodborne infections were the subject of critical discussions between food microbiologists, hygienists, medical doctors and veterinarians from more than 45 countries at last year's International Symposium of the International Committee of Food Microbiology and Hygiene. Highlights of the meeting are discussed on page 199 by Johannes Kramer of the University of Bonn and Wilhelm Holzapfel of the Federal Research Centre for Nutrition, Germany.
Authenticity Symposium On page 200, M. Lees of the Centre Europren d'Analyse Isotopique Sp~cifique, France reports on findings presented at the 2nd European Symposium on Food Authenticity Isotope Analysis and Other Advanced Analytical Techniques, which focused on the recent inroads made in the area of food ailthenticity testing by isotopic analysis techniques.
Trends in Food Science & Technology June 1994 [VoL 5[
iiiii i ii i ill
tisteria
Escherichia co//O157:H7 Recent outbreaks, for example in New Zealand and in the Pacific Northwest of the USA. of severe illhess associated with the consumption of undercooked ground beef infected with Escherichia coil O157:H7 have raised awareness of the role of this bacterial strain as an important foodborne pathogen. First identified as a pathogen in 1982, E. carl O157:H7 causes severe bloody diarrhoea and may cause renal failure, resulrng in death. On page 179, Jianghong Meng et aL of the University of Georgia,
USA give an overview of recent advances in the development of methods for the detection and control of E. coli O157:147 in foods. Several sensitive detection methods employing biochemical, immunoassay or molecular biology techniques are now commercially available, but there is a continuing need for the development of more rapid tests that are able to give "real-time' results, in order to facilitate the incorporation of routine testing into quality assuronce programmes.
Controlling FoodborneParasites According to the World Health Organization (Press Release WHO~92, 26 October 1993), foodbome parasitic diseases are becoming a serious public health problem from which almost no region of the world is spared. Human populations in Southeast Asia, China and Korea, where it is common to consume raw fish and meat, are particularly ruinerable, while in the USA the economic losses due to human illness resulting
Listeria can cause serious illness,
and levels in foods need to be monitored and minimized. The host's immune state, the virulence factors of the particular bacterial species and strain involved, and the contamination level all affect the onset of disease symptoms. Improved assessment of the real rises of Listeria found in foods will require methods to identify these virulence factors, as discussed on page 185 by H. Hof et aL of the University of Heidelberg, German3,.
Microbiology and
from toxoplasmosis alone :~re of
HygieneSymposium
the order of US$6 × 109 per your. On
page 190, Palsan Loaharanu of the Food and Agriculture Organization / International Atomic Energy Agency, Vienna, Austria and Darwin MurreU of the Beltsville Agricultural Research Center, MD, USA discuss the major foodbeme parasites of economie and public health concern, focusing on irradialion as a cost-effective means of ensuring a safer food supply.
Assessingthe Market for Food Additives High molecular weight polymeric food additives are seen as being food additives (proteins and poly- more 'natural' (see article by Eric saccharides) are used to disperse Dickinson, TIFS October 1993), the ingredients, stabilize formulations market for them will continue to and manipulate the texture of a grow as consumers will choose variety of processed foods. How- them preferentially in order to reever, given the growing tendency of rain the convenience of processed consumers to avoid food additives, foods. They also indicate how a less what are the future prospects of confrontational atmosphere may the market for these substances? be developed between manufacOn page 196, P.J. Lillford and turers and the public over the someI.T. Norton of Unitever Research, times emotive issue of food addiUK suggest that. as high molecular tires. ! 78
Pathogenicity
The detection and control of foodborne infections were the subject of critical discussions between food microbiologists, hygienists, medical doctors and veterinarians from more than 45 countries at last year's International Symposium of the International Committee of Food Microbiology and Hygiene. Highlights of the meeting are discussed on page 199 by Johannes Kramer of the University of Bonn and Wilhelm Holzapfel of the Federal Research Centre for Nutrition, Germany.
Authenticity Symposium On page 200, M. Lees of the Centre Europren d'Analyse Isotopique Sp~cifique, France reports on findings presented at the 2nd European Symposium on Food Authenticity Isotope Analysis and Other Advanced Analytical Techniques, which focused on the recent inroads made in the area of food ailthenticity testing by isotopic analysis techniques.
Trends in Food Science & Technology June 1994 [VoL 5[