Antibiotic use in food animals: controlling the human health impact

Resistance to antimicrobial drugs has compromised control of many bacterial pathogens. For foodborne pathogens, the most likely source of resistance is use of antimicrobials in food-producing animals. To control the human health impact from use of antimicrobials in animals, the U.S. Food and Drug Administration (FDA) recently announced plans to assess the microbial safety of all antimicrobials intended for use in food-producing animals. This paper describes the history of antimicrobial use and regulation in animals, the public health concern, the current animal drug approval process in the United States, the international perspective, and FDA's proposed procedures to evaluate the human health impact of the antimicrobial effects associated with animal drugs intended for use in food-producing animals. The primary public health goal of the improved regulatory paradigm is to ensure that significant human antimicrobial therapies are not lost due to use of antimicrobials in food animals.     

Identification of irradiated foods by monitoring radiolytically produced hydrocarbons

Many countries allow the treatment of foods with low doses of ionizing radiation to reduce microbial and insect infestations, inhibit maturation, and extend shelf life. Therefore, a reliable method is needed to identify irradiated foods and to determine their compliance with respect to allowable absorbed radiation dose. Several approaches for the identification of irradiated foods have been developed such as measurement of radiolytic products, chemiluminescence, and thermoluminescence, and the use of electron spin resonance spectroscopy to measure free radicals trapped in bone. A method for the determination of radiolytically produced hydrocarbons was developed in our laboratory to evaluate the utility of monitoring these compounds as indicators of food irradiation. The method involves the extraction of the radiolytic hydrocarbons from foods and their quantitation by gas chromatography. Concentrations of the radiolytically produced hydrocarbons increased linearly with radiation doses ranging from 0 to 6 kGy. The limit of detection appears to be approximately 1 kGy. The method was found to be useful for the identification of gamma-irradiated foods such as shrimp, frog legs, pork, beef, and poultry. Results of the method evaluation studies of these food matrices as well as factors affecting hydrocarbon production and determination will be presented.     

Evaluation of low-dose irradiation on microbiological quality of white carrots and string beans

The minimally processed food provided the consumer with a product quality, safety and practicality. However, minimal processing of food does not reduce pathogenic population of microorganisms to safe levels. Ionizing radiation used in low doses is effective to maintain the quality of food, reducing the microbiological load but rather compromising the nutritional values and sensory property. The association of minimal processing with irradiation could improve the quality and safety of product. The purpose of this study was to evaluate the effectiveness of low-doses of ionizing radiation on the reduction of microorganisms in minimally processed foods. The results show that the ionizing radiation of minimally processed vegetables could decontaminate them without several changes in its properties.     

Food irradiation: regulatory aspects in the Asia and Pacific region

Irradiation treatment of food is becoming an increasingly accepted processing option for countries in the Asia Pacific region wishing to meet growing sanitary and phytosanitary requirements in international trade. There remain however, large differences between the regulatory requirements in the countries in this region.

This paper gives an outline on existing food irradiation regulations in the separate countries of the Asia Pacific region. New developments such as the recent decision by the Australia New Zealand Food Authority to start assessing applications for food irradiation treatment are discussed. Australia's intention to regulate the export of food treated by irradiation will also be outlined.

Details of the decision to harmonise food irradiation regulations by 13 countries in the Asia Pacific region based on conformance with Codex requirements is outlined. The likelihood of other Asia Pacific countries enacting similar harmonisation of their regulations will be examined. Future development such as certification of irradiation as a sanitary treatment for food are discussed. The expected result of these initiatives is a likely increase in irradiated foods traded within the Asia Pacific region.     

Historical perspective as a guide for identifying and developing applicable methods for dietary fiber

A review is presented describing the nature and evolving definition of dietary fiber. The historical development of the current definition is discussed as are the efforts to develop analytical methods to support food labeling regulations. Also considered are the characterization and quantitation of resistance starch, a dietary starch that does not digest in the small intestine, behaves like dietary fiber and therefore may have potential as a health-related ingredient in foods. The current status of AOAC methodology is discussed along with the possibility of updating the definition of dietary fiber. The potential impacts of changing the dietary fiber definition on analytical issues and on food composition databases are also considered.     

Application of gamma irradiation for inhibition of food allergy

This study was carried out to evaluate the application of food irradiation technology as a method for reducing food allergy. Milk β-lactoglobulin, chicken egg albumin, and shrimp tropomyosin were used as model food allergens for experiments on allergenic and molecular properties by gamma irradiation. The amount of intact allergens in an irradiated solution was reduced by gamma irradiation depending upon the dose. These results showed that epitopes on the allergens were structurally altered by radiation treatment and that the irradiation technology can be applied to reduce allergenicity of allergic foods.     

Effects of chemical, physical, and technological processes on the nature of food allergens

A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is given with regard to their impact on the protein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.     

Live biotherapeutic products: the importance of a defined regulatory framework

Probiotics have been defined as “Live microorganisms that when administered in adequate amounts confer a health benefit on the host”. This definition covers a wide range of applications, target populations and (combinations of) microorganisms. Improved knowledge on the importance of the microbiota in terms of health and disease has further diversified the potential scope of a probiotic intervention, whether intended to reach the market as a food, a food supplement or a drug, depending on the intended use. However, the increased interest in the clinical application of probiotics may require specific attention given their administration in a diseased population. In addition to safety, the impact of the type of product, in terms of quality, production method and, e.g., the acceptance of side effects, is now part of the current regulatory constraints for developers. In the European Union, foods are regulated by the European Food Safety Authority and drugs by the European Medicines Agency; in the United States, the Food and Drug Administration (FDA) deals with both categories. More recently, the FDA has defined a new “live biotherapeutic products” (LBP) category, clarifying pharmaceutical expectations. Since 2019, the quality requirements for this category of drug products have also been clarified by the European Pharmacopoeia (Ph. Eur.). Similar to all products intended to prevent or treat diseases, LBPs will have to be registered as medicinal products to reach the market in the US and in Europe. In this area, regulatory authorities and the pharmaceutical industry will routinely use guidelines of the “International Council for Harmonization of Technical Requirements for Pharmaceuticals for Human Use” (ICH). Although ICH guidelines are not legally binding, they provide very important recommendations, recognized by almost all drug authorities in the world. In this review, we discuss some aspects of this regulatory framework, especially focusing on products with an intended use in a diseased or vulnerable target population.Subject terms: Biological therapy, Biologics     

DNA comet assay: A simple screening technique for identification of some irradiated foods

DNA Comet Assay method was carried out to detect irradiation treatment of some foods like meat, spices, beans and lentils. The fresh meat of cow and duck were irradiated up to radiation doses of 3 kGy, the spices (cardamoms and cumin black) were irradiated to radiation doses of 5, 10, 15 and 20 kGy while the beans (black beans and white beans) and lentils (red and green lentils) were irradiated to 0.5 and 1 kGy. All the foods were then analyzed for radiation treatment using simple microgel electrophoresis of single cells or nuclei (DNA Comet Assay). Sedimentation, lysis and staining times were adjusted to get optimized conditions for correct and easy analysis of each food. Using these optimized conditions, it was found out that radiation damaged DNA showed comets in case of irradiated food samples, whereas in non-treated food samples, round or conical spots of stained DNA were visible. Shape, length and intensity of these comets were also radiation dose dependent. Screening of unirradiated and irradiated samples by Comet Assay was successful in the case of all the foods under consideration under the optimized conditions of assay. Therefore, for different kinds of irradiated foods studied in the present study, the DNA Comet Assay can be used as a rapid, simple and inexpensive screening test.     

Mediate gamma radiation effects on some packaged food items

For most of prepackaged foods a 10 kGy radiation dose is considered the maximum dose needed; however, the commercially available and practically accepted packaging materials must be suitable for such application. This work describes the application of ionizing radiation on several packaged food items, using 5 dehydrated food items, 5 ready-to-eat meals and 5 ready-to-eat food items irradiated in a ⁶⁰Co gamma source with a 3 kGy dose. The quality evaluation of the irradiated samples was performed 2 and 8 months after irradiation. Microbiological analysis (bacteria, fungus and yeast load) was performed. The sensory characteristics were established for appearance, aroma, texture and flavor attributes were also established. From these data, the acceptability of all irradiated items was obtained. All ready-to-eat food items assayed like manioc flour, some pâtés and blocks of raw brown sugar and most of ready-to-eat meals like sausages and chicken with legumes were considered acceptable for microbial and sensory characteristics. On the other hand, the dehydrated food items chosen for this study, such as dehydrated bacon potatoes or pea soups were not accepted by the sensory analysis. A careful dose choice and special irradiation conditions must be used in order to achieve sensory acceptability needed for the commercialization of specific irradiated food items.     

Effects of combined photodynamic therapy and ionizing radiation on human glioma spheroids

The effects of combined photodynamic therapy (PDT) and ionizing radiation are studied in a human glioma spheroid model. The degree of interaction between the two modalities depends in a complex manner on factors such as PDT irradiation fluence, fluence rate and dose of ionizing radiation. It is shown that gamma radiation and PDT interact in a synergistic manner only if both light fluence and gamma radiation dose exceed approximately 25 J cm(-2) and 8 Gy, respectively. Synergistic interactions are observed only for the lower fluence rate (25 mW cm(-2)) investigated. The degree of interaction appears to be independent of both sequence and the PDT or ionizing radiation time intervals investigated (1 and 24 h). Terminal deoxynucleotidyl transferase-mediated deoxyuridine triphosphate nick-end labeling assays show that low-fluence rate PDT is very efficient at inducing apoptotic cell death, whereas neither high-fluence rate PDT nor ionizing radiation produces significant apoptosis. Although the mechanisms remain to be elucidated, the data imply that the observed synergism is likely not due to gamma-induced cell cycle arrest or to PDT-induced inhibition of DNA repair.     

Application of off-specular scattering of X-rays and neutrons to the study of soft matter

Recent applications of the use of off-specular reflection of neutrons and X-rays in the study of soft matter are reviewed after a brief introduction to the status of the current theoretical treatment of such data. The review is intended to highlight the range of systems that may now be studied with off-specular reflection and recent progress in understanding the results that are observed. A few specific experimental cases are discussed as well as recent technical developments that may enable further more sophisticated treatments of off-specular scattering to be investigated.     

Radiation treatment for sterilization of packaging materials

Treatment with gamma and electron radiation is becoming a common process for the sterilization of packages, mostly made of natural or synthetic plastics, used in the aseptic processing of foods and pharmaceuticals. The effect of irradiation on these materials is crucial for packaging engineering to understand the effects of these new treatments. Packaging material may be irradiated either prior to or after filling. The irradiation prior to filling is usually chosen for dairy products, processed food, beverages, pharmaceutical, and medical device industries in the United States, Europe, and Canada. Radiation effects on packaging material properties still need further investigation. This paper summarizes the work done by different groups and discusses recent developments in regulations and testing procedures in the field of packaging technology.     

EPR detection of foods preserved with ionizing radiation

The applicability of the epr technique for the detection of dried vegetables, mushrooms, some spices, flavour additives and some condiments preserved with ionizing radiation is discussed. The epr signals recorded after exposure to gamma rays and to beams of 10 MeV electrons from linac are stable, intense and specific enough as compared with those observed with nonirradiated samples and could be used for the detection of irradiation. However, stability of radiation induced epr signals produced in these foods depends on storage condition.

No differences in shapes (spectral parameters) and intensities of the epr spectra recorded with samples exposed to the same doses of gamma rays (⁶⁰Co) and 10 MeV electrons were observed     

Application of Pomegranate by-Products in Muscle Foods: Oxidative Indices,Colour Stability,Shelf Life and Health Benefits

In recent years, considerable importance is given to the use of agrifood wastes as they contain several groups of substances that are useful for development of functional foods. As muscle foods are prone to lipid and protein oxidation and perishable in nature, the industry is in constant search of synthetic free additives that help in retarding the oxidation process, leading to the development of healthier and shelf stable products. The by-products or residues of pomegranate fruit (seeds, pomace, and peel) are reported to contain bioactive compounds, including phenolic and polyphenolic compounds, dietary fibre, complex polysaccharides, minerals, vitamins, etc. Such compounds extracted from the by-products of pomegranate can be used as functional ingredients or food additives to harness the antioxidant, antimicrobial potential, or as substitutes for fat, and protein in various muscle food products. Besides, these natural additives are reported to improve the quality, safety, and extend the shelf life of different types of food products, including meat and fish. Although studies on application of pomegranate by-products on various foods are available, their effect on the physicochemical, oxidative changes, microbial, colour stabilizing, sensory acceptability, and shelf life of muscle foods are not comprehensively discussed previously. In this review, we vividly discuss these issues, and highlight the benefits of pomegranate by-products and their phenolic composition on human health.     

Analytical methods for detection of gluten in food--method developments in support of food labeling legislation

The current essential therapy of celiac disease is a strict adherence to a gluten-free diet. Besides food products that are naturally gluten-free, "very low gluten" and "gluten-free" bakery products have become available. The availability of immunochemical and other analytical methods to determine gluten markers in foods is of utmost importance to ensure the well being of gluten-sensitive individuals. The aim of this review was to evaluate if currently available methodologies are suitable to meet the requirements of food labeling standards for individual gluten source declaration, in order to achieve policy objectives. Codex Alimentarius and European Union (EU) legislation and gluten detection methodologies applicable at present have been summarized and compared. In 2009, the European Commission issued Regulation No. 41/2009 concerning the composition and labeling of foodstuffs suitable for people intolerant to gluten. This review constitutes a basis to investigate the possibility to develop a proteomic-based method for the specific detection of gluten-containing cereals in food products, especially at or around the limits specified in EU legislation.     

Sterilization of ready-to-cook Bibimbap by combined treatment with gamma irradiation for space food

Bibimbap, Korean traditional cooked rice mixed with various kinds of vegetables, together with mushrooms and a ground meat, and seasoned with red pepper paste, was developed as a ready-to-cook food by combined treatment with irradiation for the use in space. By gamma irradiation of 25 kGy, the total aerobic bacteria of Bibimbap that was initial by 6.3 log CFU/g decreased to below detection limit, but its sensory qualities were drastically decreased. To enhance the sensory quality, the effects of antioxidant in Bibimbap were evaluated. A treatment with 0.1% of vitamin C, vacuum packaging and gamma-irradiated at 25 kGy and ?70 °C showed higher sensory scores than only the irradiation process. This result indicates that the radiation technology may be useful to produce a variety of space foods with high quality of taste and flavor, when combined with other methods.     

Recent advances in the application of capillary electromigration methods for food analysis

This review covers the application of capillary electromigration methods to analyze foods and food components, including amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions, chiral compounds, and other compounds in foods, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips as well as other foreseen trends in food analysis by CE are discussed. Papers that were published during the period June 2005-March 2007 are included following the previous review by Cifuentes (Electrophoresis 2006, 27, 283-303).     

Aminoboronic acids and esters: from synthetic challenges to the discovery of unique classes of enzyme inhibitors

Although boronic acids have attracted considerable interest as versatile intermediates in organic synthesis, their contributions in chemical biology and drug discovery programs have long been underestimated. This situation is changing since the beginning of the 2000s, mainly due to significant advances in modern organoborane chemistry and the recent FDA approval of Velcade?, a boropeptide used for multiple myeloma treatment. There is now a significant renewed interest in the design and synthesis of new boron-containing compounds. Due to their close analogy to their carbon counterparts, aminoboronic acids, alone or incorporated at the C-terminal position of a peptide, represent one of the major classes of organoboranes evaluated as potential drug candidates. This critical review aims to provide an overview of the current state of the art in their synthesis and their most relevant biological properties (156 references).     

Low-temperature radiation-induced cracking of liquid hydrocarbons

Conditions of chain cracking reactions in liquid hydrocarbons at lowered temperatures are discussed subject to contribution of the long-living radiation-excited molecular states. It is predicted that chain reactions of hydrocarbon degradation can proceed without thermal activation at the high dose rates of ionizing irradiation. In this process, both initiation and propagation of the chain are caused only by the action of radiation. Experimental verification has allowed observation of low-temperature chain cracking reactions in high-viscous oil.