The sensitivity of an enrichment culture procedure for detecting Clostridium botulinum type E in whitefish chubs (Leucichthys sp.) was assayed. Data demonstrated that fish inoculated with 10 or more viable C. botulinum spores regularly develop specifically neutralizable enrichment cultures. Mild heat treatment (60 C, 15 min) substantially reduced the sensitivity of enrichment culturing. This ef...

Abstract To provide a comprehensive overview of the amounts unesterified and bound 2- 3-monochloropropanediol (MCPD) glycidyl esters (G–E) in processed fishery products sold Germany, an analysis various frequently consumed was conducted. In total, 258 commercial samples breaded pre-fried (e.g., frozen fish fingers), fried marinade), canned fish, smoked some spice preparations were examined. add...

The natural microflora of cold-smoked fish at the end of shelf-life are lactic acid bacteria (LAB). Some of these display a capacity to inhibit spoilage as well as several strains of pathogenic micro-organisms, e.g. Listeria monocytogenes which is isolated frequently from cold-smoked salmon (CSS). Eight batches of sliced vacuum-packed CSS from Norway, Scotland and Spain were collected at retail...

Introduction Listeriosis is a food-borne disease which primarily affects people in particular risk-groups (immuno-suppressed, elderly, neonates) in which lethality is as high as 25%. The disease does occur in out-breaks but most cases appear as sporadic cases. The disease is primarily associated with ready-to-eat (RTE) food products with extended (refrigerated) shelf life. Outbreaks have mostly...

Comments on the article by E. Brandstätter, G. Gigerenzer, and R. Hertwig. The authors discuss the priority heuristic, a recent model for decisions under risk. They reanalyze the experimental validity of this approach and discuss how these results compare with cumulative prospect theory, the currently most established model in behavioral economics. They also discuss how general models for decis...

Fish consumption can reduce malnutrition in many fish-producing low-income countries. Despite concerted efforts to develop capture fisheries and aquaculture countries, fish demand remains poorly understood due weak fragmented domestic markets, particularly sub-Saharan Africa. An important area that affects their development is limited understanding of the complementarities trade-offs choice for...

Recently, consumers have become more concerned with foods contain natural ingredients in terms of health and economic. Hence, in this study the effect of concentrate of smoked and sun dried raisin at 3 levels (1, 3 and 5%) as a natural humectant to improve the quality and shelf life of flat bread were investigated. Results showed that addition of smoked and sun dried raisin improved quality and...

Abstract Barracuda is one species of white fleshed fish that has a soft texture and savoury taste, therefore it can be processed into cakes. Fish cake perishable food caused by bacterial activity prevented using preservative namely liquid smoke. The addition smoke provide an extended shelf life unique taste sensation in cakes because functions as antibacterial. purpose the study was to determin...

In this work, the volatile profiles of smoked and non-smoked Iranian rice were identified, and their relative abundance was calculated and compared. Headspace solid-phase microextraction together with gas chromatography-mass spectrometry (SPME-GC-MS) were used to extract and identify the volatile compounds. The main groups of volatiles in Iranian rice were aldehydes, ketones, phenol derivatives...