The Experts below are selected from a list of 210 Experts worldwide ranked by ideXlab platform
R. Pozo - One of the best experts on this subject based on the ideXlab platform.
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Organochlorine pesticides in Spanish Sterilized Milk and associated health risks
Journal of food protection, 1994Co-Authors: M. D. Garrido, Manuela Jodral, R. PozoAbstract:Organochlorine pesticides (α-HCH, β-HCH, lindane, γ-HCH, aldrin, dieldrin, heptachlor, heptachlor epoxide, clordane, pp'-DDE, op'-DDD, pp'-DDD, op'-DDT, pp'-DDT endrin and methoxychlor) were investigated in Spanish Sterilized Milks. Ninety percent of the Milk samples were found to be contaminated. Thirty-two percent of the samples were contaminated by clordane and showed levels which exceeded the maximum residue limit permitted in the Directive 86/386/EC for organochlorines in Milk as calculated on a lipid basis. Aldrin was only found in one sample, while 89.9% of the samples were contaminated by one or more HCH isomers. Mean heptachlor epoxide contamination (0.026 ppm) was approximately 10 times higher than contamination by heptachlor, There is no health risk involved in the consumption of using Sterilized Milk in Spain.
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HCB Levels in Spanish Sterilized Milk
Bulletin of environmental contamination and toxicology, 1994Co-Authors: M. D. Garrido, Manuela Jodral, A. Bentabol, R. PozoAbstract:HCB contamination arises from its use to protect wheat from the blight (T. foetidae and T. caries), against which diseases it is very effective. However, although its use has been banned since the seventies, it is still found in food products due to its persistence in the enviroment (it has a half life of approximately eight years in soil) and because it is found as a contaminant in other fungicides: quintozene (pentachloronitrobenzene) and the herbicide dacthal (1,4-benzenedicarboxylic acid, 2, 3, 4, 5, 6-tetrachlorodimethyl ester). Due to its high degree of toxicity, HCB is responsible for cutaneous porphyria in man (Vetorazzi, 1975). Although the FAO/WHO (1974, 1978) has been recommending a careful study of this compound in foodstuffs for several years, it is still found in studies of dairy products and human Milk. (Krauthacker et al. 1986 and Krauthacker, 1991). Because of its importance, we have studied the levels of HCB in Spanish Sterilized Milk and the influence which the sterilizing process has on these levels.
Emilia Carnovale - One of the best experts on this subject based on the ideXlab platform.
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Disulfide reactivity and in vitro protein digestibility of different thermal-treated Milk samples and whey proteins
Journal of Agricultural and Food Chemistry, 1997Co-Authors: Marina Carbonaro, Marsilio Cappelloni, Stefania Sabbadini, Emilia CarnovaleAbstract:The susceptibility of disulfides to reduction and the in vitro protein digestibility were analyzed in raw, pasteurized, ultrahigh-temperature (UHT)-treated, and Sterilized Milk samples and whey proteins. Both parameters increased from raw or pasteurized to UHT-treated or Sterilized Milk samples. Whey proteins had impaired digestibility compared with that of the corresponding whole Milk samples, especially when extracted from UHT-treated and Sterilized Milk samples. The amino acid composition of proteins in whey indicated that the ratio of whey proteins to casein gradually decreased in the extracts from raw or pasteurized to Sterilized Milk samples. Disulfide reactivity of whey proteins was inversely related to the intensity of thermal treatment of Milk. The results were consistent with the progressive heat-induced increase in the amount of highly stable proteins in whey from raw to Sterilized Milk samples. Stability of whey proteins was likely either intrinsic in the native conformation or conferred durin...
M. D. Garrido - One of the best experts on this subject based on the ideXlab platform.
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Organochlorine pesticides in Spanish Sterilized Milk and associated health risks
Journal of food protection, 1994Co-Authors: M. D. Garrido, Manuela Jodral, R. PozoAbstract:Organochlorine pesticides (α-HCH, β-HCH, lindane, γ-HCH, aldrin, dieldrin, heptachlor, heptachlor epoxide, clordane, pp'-DDE, op'-DDD, pp'-DDD, op'-DDT, pp'-DDT endrin and methoxychlor) were investigated in Spanish Sterilized Milks. Ninety percent of the Milk samples were found to be contaminated. Thirty-two percent of the samples were contaminated by clordane and showed levels which exceeded the maximum residue limit permitted in the Directive 86/386/EC for organochlorines in Milk as calculated on a lipid basis. Aldrin was only found in one sample, while 89.9% of the samples were contaminated by one or more HCH isomers. Mean heptachlor epoxide contamination (0.026 ppm) was approximately 10 times higher than contamination by heptachlor, There is no health risk involved in the consumption of using Sterilized Milk in Spain.
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HCB Levels in Spanish Sterilized Milk
Bulletin of environmental contamination and toxicology, 1994Co-Authors: M. D. Garrido, Manuela Jodral, A. Bentabol, R. PozoAbstract:HCB contamination arises from its use to protect wheat from the blight (T. foetidae and T. caries), against which diseases it is very effective. However, although its use has been banned since the seventies, it is still found in food products due to its persistence in the enviroment (it has a half life of approximately eight years in soil) and because it is found as a contaminant in other fungicides: quintozene (pentachloronitrobenzene) and the herbicide dacthal (1,4-benzenedicarboxylic acid, 2, 3, 4, 5, 6-tetrachlorodimethyl ester). Due to its high degree of toxicity, HCB is responsible for cutaneous porphyria in man (Vetorazzi, 1975). Although the FAO/WHO (1974, 1978) has been recommending a careful study of this compound in foodstuffs for several years, it is still found in studies of dairy products and human Milk. (Krauthacker et al. 1986 and Krauthacker, 1991). Because of its importance, we have studied the levels of HCB in Spanish Sterilized Milk and the influence which the sterilizing process has on these levels.
Yang Gong-ming - One of the best experts on this subject based on the ideXlab platform.
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Research on microcosmic characteristic of Milk by ultra-high pressure treatment
Food Science and Technology International, 2008Co-Authors: Yang Gong-mingAbstract:The diameter of fat ball and casein micelles in Ultra high pressure Sterilized Milk is measured by both Numeral microscope(DMBR-400) and Scan electron microscopy(JSM-6360LV) respectively,and is contrast with original Milk,pasteurism Milk as well as ultra high temperature Sterilized Milk.The results indicate: Casein micelles which was treated by Ultra high pressure are ripped and the diameter was diminished,through fat ball dimeter is augmented appreciably,while fat ball membrane is not destroyed,thus the cream forming time was suspend;The diameter of casein micelles and fat ball in pasteurism Milk is augmented appreciably,but fat ball membrane is destroyed and the cream is formed accelerately;The casein micelles structure of ultra high temperature Sterilized Milk is loosen and casein micelles diameter is augmented distinctly,as well as homogenization can dimished the fat ball diameter and high temperature treatment can denaturalized the protein,thus can suspend the cream forming time.
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Effection of free amino acid of Milk by ultra-high pressure treatment
Food Science and Technology International, 2007Co-Authors: Yang Gong-mingAbstract:Free amino acid in ultra-high pressure sterilization Milk is measured by auto amino acid analyse apparatus adopting post-column derivation means and is contrast with original Milk, pasteurism Milk as well as ultra high temperature Sterilized Milk. The results indicate: appropriate heat treatment can increase the content of free amino acid, but a part of free amino acid will be destroyed or lossed with the heat temperature gradually increased. But after ultra-high pressure treatment, the all free amino acid can be measured except alanine and cystine and the content of asparagines is lower. The content of free amino acid is the highest in ultra-high pressure sterilize Milk, the pasteurism Milk is second, the ultra high temperature Sterilized Milk is lowest.
Djamila Belarbi - One of the best experts on this subject based on the ideXlab platform.
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Microbiological Control of UHT Sterilized Milk and Milk Products and Effects on Consumers' Health in Western Algeria
Microbes and Health, 2014Co-Authors: Elhassan Benyagoub, Mohammed Ayat, Djamila BelarbiAbstract:The present study focused on the analysis of microbiological quality of various Milk samples such as ultra-high temperature Sterilized Milk (UHT), melted cheese and yoghurt, obtained from dairy product factories in western Algeria. Hazards identification and development of a quality management standard for these subsidiaries evidenced that the sanitary quality was satisfactory. The result revealed detection of faecal origin contamination ‘total and fecal coliforms’ in both the yoghurt product and sample of melted cheese where the average content was(1.29±6.72-0.14±0.56 x 10 3 cfu/g) and (0.14±0.6-0.022±0.275 x 10 3 cfu/g) respectively. It is indicative that all samples were free from Staphylococcus aureus and Salmonella sp. The study demonstrated that prerequisite programs (PRP) will prevent the occurrence of microbiological hazards origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to find out their causes, adoption of preventive measures for certain sensitive stages where hazards can be eliminated or reduced at acceptable levels, the determination of critical control points (CCP)and operational prerequisite programs ‘PRPo’, implementing critical limits, and monitoring plans. DOI: http://dx.doi.org/10.3329/mh.v3i1.19777 Microbes and Health, June 2014. 3(1): 21-24
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Physico-chemical quality assessment of ultra high temperature Sterilized Milk and Milk products in Western Algeria
South Asian Journal of Experimental Biology, 2014Co-Authors: Elhassan Benyagoub, Mohammed Ayat, Djamila BelarbiAbstract:The present study focused on the physico-chemical and bacteriological quality assessment of samples including ultra-high-temperature (UHT) Sterilized Milk, melted cheese and yoghurt, collected from dairy product factories in western Algeria. Hazards identification and development of a quality man-agement standard for these subsidiaries were established. The physico-chemical and bacteriological quality of products analyzed was satisfactory, with the exception of 20% of the samples of fruity yoghurts where the titrat-able acidity was relatively high 1.337 ± 0.143%. Prerequisite programs (PRP) established will prevent the occurrence of hazards microbiological origin, which confirms the fact that hygiene measures are the best safety assurance. The hazard analysis of the production process of yoghurt and cheese allowed us to determine their causes, preventive measures for certain sensitive stages where hazards can be eliminated or reduced to acceptable levels, the de-termination of critical points for mastery (CCP) and operational prerequisite programs (PRPo), establishing critical limits, and monitoring plans. Awareness actions and information on potential risks are essential for consumers.
