The Experts below are selected from a list of 261 Experts worldwide ranked by ideXlab platform
Suman Gunasekaran - One of the best experts on this subject based on the ideXlab platform.
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Computer vision technology for food quality assurance
Trends in Food Science & Technology, 1996Co-Authors: Sundaram Gunasekaran, Suman GunasekaranAbstract:Computer vision systems are being used increasingly in the food industry for quality assurance purposes. Essentially, such systems replace human inspectors for the evaluation of a variety of quality attributes of raw and Prepared Foods. Over the past few years, the explosive growth in both computer hardware and software has led to many significant advances in computer vision technology. Computer vision applications range from routine inspection to complex vision-guided robotic controls. Computer vision technology provides a high level of flexibility and repeatability at relatively low cost. It also permits fairly high plant throughput without compromising accuracy. Currently, computer vision systems are being developed as an integral part of food processing plants for on-line, real-time quality evaluation and quality control.
Ying Chen - One of the best experts on this subject based on the ideXlab platform.
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Bacterial communities in Prepared Foods available at supermarkets in Beijing, China.
Food research international (Ottawa Ont.), 2018Co-Authors: Wang Ping, Xiaopan Fan, Zhao Xiaomei, Ying ChenAbstract:Prepared Foods have received increasing attention owing to their convenience, rapidness, and ease of processing in a fast-paced life. The bacterial diversity and composition vary among different Prepared Foods and are closely related to food safety and human health. However, the knowledge on the bacterial community in Prepared Foods is still limited. In this study, the bacterial diversity in three kinds of Prepared Foods (meat, aquatic, and dish) available at supermarkets in Beijing was examined by using the high throughput sequencing technology to identify bacterial 16S rRNA genes. Alpha diversity analysis indicated that Proteobacteria and Firmicutes were the predominant bacterial phyla in Prepared meat products, which accounted for 35-49% and 42-58% of the total sequences, respectively. Similar results were observed in Prepared aquatic products, except salmon, which had a relatively unique bacterial community with Proteobacteria accounting for 90.72%. In Prepared dishes, the proportions of Proteobacteria and Firmicutes were about 39-74% and 8-37%, respectively. The predominant bacterial genera detected in all samples within each kind of Prepared Foods were used to examine the differences in the bacterial community among three kinds of Prepared Foods. Results showed that the bacterial community in Prepared meat products was much more diverse (14 genera) than those in Prepared aquatic products (6 genera) and Prepared dishes (2 genera). Acinetobacter was detected in all 288 Prepared products. The bacterial community structures of Prepared meat and aquatic products were more similar compared to those of Prepared dishes. On the other hand, in Prepared meat products, the bacterial communities of the samples with the same materials or brands were more similar, and further, among the sample with the same brands, the bacterial communities of the samples from the development zone were clearly different from those of the samples from the main urban area. In Prepared aquatic products, the bacterial communities of the samples from the same region were also more similar. In Prepared dish products, the bacterial communities of the samples with the same Foodstuff or cooking style were more similar. In conclusion, this study revealed that the origin and type of Prepared food ingredients, along with the sales location and processing methods, influenced microbial diversity and composition.
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PFGE profiles and antimicrobial susceptibilities of Staphylococcus aureus in quick-frozen Prepared Foods
Wei sheng yan jiu = Journal of hygiene research, 2017Co-Authors: Xuan Wang, Wang Ping, Ying ChenAbstract:Objective To analyze the contamination situation, resistance characteristics and PFGE profiles of Staphylococcus aureus from quick-frozen Prepared Foods in Beijing. Methods Staphylococcus aureus were separated according to GB4789. 10-2010, the identification and drug susceptibility was tested by the phoenixTM-100 automated microbiology system, and PFGE method was used for molecular classification. Results A total of 92 samples were examined and 31 of which( 33. 70%)were positive for Staphylococcus aureus. All strains were divided into 23 kinds of PFGE type, PFGE patterns were obviously spread. 31 strains were antibiotic resistant, the positive β-lactams and MRSA were 70. 97%( 22/31) and 12. 90%( 4/31), respectively, and all 4 MRSA isolates carried the mec A gene. Moreover, one strain was erythromy cininduced by clindamycin resistant bacteria strain( STAMLS). Those isolates showed different antibiotic resistance resistant phenotype and multidrug resistantce. Antibiotics resistant phenotype has no apparent consistence with PFGE patterns. Conclusion The contamination and serious antimicrobial resistance phenomenon of the Staphylococcus aureus isolates in quick-frozen Prepared Foods in Beijing was severe.
Alanna J. Moshfegh - One of the best experts on this subject based on the ideXlab platform.
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Top Food Category Contributors to Sodium and Potassium Intake — United States, 2015–2016
MMWR. Morbidity and mortality weekly report, 2020Co-Authors: Rebecca C. Woodruff, Lixia Zhao, Jaspreet K.c. Ahuja, Cathleen Gillespie, Joseph Goldman, Diane M. Harris, Sandra L. Jackson, Alanna J. Moshfegh, Donna G Rhodes, Rhonda S. SebastianAbstract:Most U.S. adults consume too much sodium and not enough potassium (1,2). For apparently healthy U.S. adults aged ≥19 years, guidelines recommend reducing sodium intake that exceeds 2,300 mg/day and consuming at least 3,400 mg/day of potassium for males and at least 2,600 mg/day for females* (1). Reducing population-level sodium intake can reduce blood pressure and prevent cardiovascular diseases, the leading causes of death in the United States (1,3). Adequate potassium intake might offset the hypertensive effects of excessive sodium intake (1). Data from the 2015-2016 What We Eat in America (WWEIA) dietary interview component of the National Health and Nutrition Examination Survey (NHANES)† were analyzed to identify top food categories contributing to sodium and potassium intake for U.S. residents aged ≥1 year. During 2015-2016, 40% of sodium consumed came from the top 10 food categories, which included Prepared Foods with sodium added (e.g., deli meat sandwiches and pizza). Approximately 43% of potassium consumed was from 10 food categories, which included Foods naturally low in sodium (e.g., unflavored milk, fruit, vegetables) and Prepared Foods. These results can inform efforts to encourage consumption of Foods naturally low in sodium, which might have the dual benefit of reducing sodium intake and increasing potassium intake, contributing to cardiovascular disease prevention.
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Modeled changes in US sodium intake from reducing sodium concentrations of commercially processed and Prepared Foods to meet voluntary standards established in North America: NHANES.
The American journal of clinical nutrition, 2017Co-Authors: Mary E. Cogswell, Cathleen Gillespie, Sheena M. Patel, Keming Yuan, Wenyen Juan, Christine J. Curtis, Michel Vigneault, Jenifer Clapp, Paula Roach, Alanna J. MoshfeghAbstract:Background: Approximately 2 in 3 US adults have prehypertension or hypertension that increases their risk of cardiovascular disease. Reducing sodium intake can decrease blood pressure and prevent hypertension. Approximately 9 in 10 Americans consume excess sodium (≥2300 mg/d). Voluntary sodium standards for commercially processed and Prepared Foods were established in North America, but their impact on sodium intake is unclear.Objective: We modelled the potential impact on US sodium intake of applying voluntary sodium standards for Foods.Design: We used NHANES 2007-2010 data for 17,933 participants aged ≥1 y to model predicted US daily mean sodium intake and the prevalence of excess sodium intake with the use of the standards of the New York City's National Salt Reduction Initiative (NSRI) and Health Canada for commercially processed and Prepared Foods. The Food and Nutrient Database for Dietary Studies food codes corresponding to Foods reported by NHANES participants were matched to NSRI and Health Canada food categories, and the published sales-weighted mean percent reductions were applied.Results: The US population aged ≥1 y could have reduced their usual daily mean sodium intake of 3417 mg by 698 mg (95% CI: 683, 714 mg) by applying NSRI 2014 targets and by 615 mg (95% CI: 597, 634 mg) by applying Health Canada's 2016 benchmarks. Significant reductions could have occurred, regardless of age, sex, race/ethnicity, income, education, or hypertension status, up to a mean reduction in sodium intake of 850 mg/d in men aged ≥19 y by applying NSRI targets. The proportion of adults aged ≥19 y who consume ≥2300 mg/d would decline from 88% (95% CI: 86%, 91%) to 71% (95% CI: 68%, 73%) by applying NSRI targets and to 74% (95% CI: 71%, 76%) by applying Health Canada benchmarks.Conclusion: If established sodium standards are applied to commercially processed and Prepared Foods, a significant reduction of US sodium intake could occur.
Tania Beninga Morais - One of the best experts on this subject based on the ideXlab platform.
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Nutritional composition, assessed by chemical analyses, of Prepared Foods available for primary-school children: a comparison of public and private schools
Public health nutrition, 2010Co-Authors: Márcia L Weber, Tania Beninga MoraisAbstract:Objective To assess the nutritional quality of Prepared Foods available to primary-school children. Design Prepared Foods available in a public and private school were sampled daily for 4 weeks (a total of forty-five samples) and chemically analysed for protein, fat, carbohydrate, iron, salt and sodium. The results were compared to the nutritional standards for children aged 7-10 years. Setting Alfenas, south-eastern Brazil. Results The concentration of protein, lipid, iron and sodium and the energy values of the Foods at the private school were significantly higher than those at the public school. No differences were seen in the carbohydrate and salt values. The range of macronutrients was more balanced at the public school in relation to fat and protein. Foods at the private school were, in general, energy-dense. At both the public and private school, they provided the minimum energy and iron. Salt content was over twice the maximum amount, and that for sodium was over three times the amount, in both the public and private school. Conclusions Overall, Foods Prepared at the public school were better nutritional quality than those at the private school and those offered in public schools in some developed countries. This finding can probably be explained by the fact that a nutritionist, as required by law, was responsible for planning the menus at the public school. However, corrective action is needed to adjust for the wide variability in energy and nutrient content during weekdays and in the sodium content of Prepared Foods available in both the public and private school.
W.a. Van Staveren - One of the best experts on this subject based on the ideXlab platform.
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non home Prepared Foods contribution to energy and nutrient intake of consumers living in two low income areas in nairobi
Public Health Nutrition, 2002Co-Authors: Hilda Van't Riet, Adel Den P Hartog, W.a. Van StaverenAbstract:Objective: To determine the nutritional importance of non-home Prepared Foods for men, women and schoolchildren living in two low-income residential areas of Nairobi, and the sources of these non-home Prepared Foods. Design, setting and subjects: A survey was conducted in Korogocho, a slum area, and Dandora, a low-middle-income residential area. Some 241 men, 254 women and 146 children aged 9 to 14 years were included in the study. Food intake was measured using three 24-hour recalls per individual, with special attention on the sources of all Foods consumed. Results: The median proportion of daily energy intake of consumers provided by non-home Prepared Foods ranged from 13% for schoolchildren in Korogocho to 36% for men in Dandora. The median contribution to fat intake was higher than to energy, but the contributions to iron and vitamin A intakes were lower than to energy intake. Men consumed more non-home Prepared Foods on weekdays than at the weekend. Intakes of energy and most nutrients were below Kenyan Recommended Daily Intakes in all groups, but similar for consumers and non-consumers. In Korogocho, street Foods were the main source of non-home Prepared Foods. In Dandora, both kiosks and street Foods were major sources. Conclusions: Non-home Prepared Foods are an important source of energy and nutients for men, women and schoolchildren in Nairobi. In Korogocho, street Foods, and in Dandora, both kiosks and street Foods are the main sources of non-home Prepared Foods. The adequacy of energy and nutrient intakes does not differ between consumers and non-consumers of non-home Prepared Foods.
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The role of street Foods in the dietary pattern of two low-income groups in Nairobi
European journal of clinical nutrition, 2001Co-Authors: H. Van 't Riet, A.p. Den Hartog, Alice M. Mwangi, Robert K. N. Mwadime, Dick Foeken, W.a. Van StaverenAbstract:Objectives: To examine the frequency of street food consumption of people living in low-income settlements in Nairobi and the role of street Foods in their daily diet and to reveal why people consume street Foods rather than home-Prepared Foods. Setting, subjects and methods: A cross-sectional descriptive study was done with 1011 households and in-depth interviews with a subsample of 73 households in two selected areas in Nairobi: Korogocho, a low-income slum area and Dandora, a low–middle-income area. Results: The frequency of street food consumption was higher in Korogocho than in Dandora (3.6 vs 2.0 days per week; P
