Food products containing carrots were analyzed for benzene contamination using headspace gas chromatography with mass spectrometric detection. Of 82 commercial samples, 88% contained benzene above the detection limit of 0.04 μg/kg. Canned and jarred carrots contained 0.2 μg/kg of benzene on average. Higher levels were found in jarred baby foods containing carrots (0.9 μg/kg on average). The hig...

Thermal processing of conduction-heated canned foods is modelled using three approaches: (A) homogeneous isotropic, (B) homogeneous anisotropic and (C) nonhomogeneous anisotropic systems. Based on these models, numerical simulations are performed, using finite differences and finite elements methods. The simulation results are validated with experimental data obtained from the sterilization of ...

Se bioavailability in commercial pet foods has been shown to be highly variable. The aim of the present study was to identify dietary factors associated with in vitro accessibility of Se (Se Aiv) in pet foods. Se Aiv is defined as the percentage of Se from the diet that is potentially available for absorption after in vitro digestion. Sixty-two diets (dog, n 52; cat, n 10) were in vitro enzymat...

Numerous studies have described environmental exposure of humans to heavy metals in African populations. Little is known about the exposure to heavy metal toxins from processed or unprocessed foods consumed in Africa, and no data exists on the food concentrations of arsenic and chromium, which are potential carcinogens and systemic toxicants. This study determined the concentrations of arsenic ...

Multiple pesticide residues have been observed in some samples of canned foods, frozen vegetables, and fruit jam, which put the health of the consumers at risk of adverse effects. It is quite apparent that such a state of affairs calls for the need of more accurate, cost-effective, and rapid analytical techniques capable of detecting the minimum concentrations of the multiple pesticide residues...

Several investigations have revealed that Clostridium botlelinum is sensitive to the polypeptide antibiotic subtilini (Andersen, 1952; Williams and Fleming, 1952; Andersen et al., 1953; Le Blanc et al., 1953; Lewis et al., 1954; Michener, 1955; O'Brien et al., 1956). For this and other reasons, subtilin has been extensively studied for its potential use ill the preservation of canned foods (Cam...

Levels of bacterial mutagenicity 3-17 times above spontaneous are generated during commercial thermal processing (canning) of foods, particularly foods high in protein. The potential for other processing operations, including pasteurization, dehydration, and concentration, to produce substances active in the Ames Salmonella assay was also examined. Two heated fish model systems, canned salmon a...