From zemser@uxa.cso.uiuc.edu Fri May 26 22:57:20 EDT 1995
Article: 4 of sci.bio.food-science
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From: zemser@uxa.cso.uiuc.edu (Rachel Zemser   )
Newsgroups: sci.bio.food-science
Subject: The very first post
Date: 25 May 1995 03:08:43 GMT
Organization: University of Illinois at Urbana
Lines: 8
Message-ID: <3q0sbr$5i@vixen.cso.uiuc.edu>
NNTP-Posting-Host: uxa.cso.uiuc.edu


This is the first official post to the new sci.bio.food-science.
In a few days I will start working on the FAQAFS (Frequently asked questions
about food science) if anyone would like to help out, please let me know.

Rachel Zemser
zemser@uxa.cso.uiuc.edu



From cakg8650@uxa.cso.uiuc.edu Fri May 26 22:58:37 EDT 1995
Article: 10 of sci.bio.food-science
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From: cakg8650@uxa.cso.uiuc.edu (Carlos A. Kantt)
Newsgroups: sci.bio.food-science
Subject: Re: Where can I read about food ingredients?
Date: 25 May 1995 14:05:54 GMT
Organization: University of Illinois at Urbana
Lines: 29
Message-ID: <3q22s2$sk0@vixen.cso.uiuc.edu>
References: <EPHRAIM.95May25092858@cmns-moon.think.com>
NNTP-Posting-Host: uxa.cso.uiuc.edu

ephraim@cmns-moon.think.com (Ephraim Vishniac) writes:


>Greetings, Food Scientists!

>I'd like to know if there's a standard reference on the derivation of food
>ingredients. What I'm interested in is a book that tells me not just what
>food ingredients are, but what they're made from.  For example, an ordinary
>dictionary tells me that sorbitol occurs naturally in some fruits and
>berries, but fails to tell me that it's commonly made from dextrose, which
>is in turn commonly made from corn.

>Another example (one that I'm still stumped by) is cellulose gum. By
>wandering around a chemical dictionary, I see that cellulose gum is
>food-grade carboxymethyl cellulose, but I couldn't find any clear statement
>on what the popular sources of cellulose for food processing are.


 I don't know if this is a standard reference, but you could try 'Encyclopedia of Food Science and Technology, Y.H. Hui Ed. in Chief, Jhon Wiley & Sons, Inc.
 
 It Sure has a lot of information
 
 Hope This helps
 >--
-- 
--------------------------------------------------------------------------------
Carlos A Kantt                                 E-mail: cakg8650@uxa.cso.uiuc.edu
University of Illinois                         TE: (217) 333-9420
Department of Food Science


From len.steele@ualberta.ca Fri May 26 23:00:15 EDT 1995
Article: 13 of sci.bio.food-science
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From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Greetings
Date: 25 May 1995 14:19:23 GMT
Organization: Agr, Food & Nutr Sci
Lines: 54
Message-ID: <len.steele-2505950823160001@sunshine.afns.ualberta.ca>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

     Hello!  Good to see a food science group.  I'm a technologist in
Food Chemistry in the Department of Agricultural, Food and
Nutritional Science at the University of Alberta.  Not too many
here are accessing the news server, but I'll try to get more on
it.  Due to big $ cutbacks at my university, the former Food
Science & Nutrition merged last September with Animal Science
and Plant Science to form this new department (previously
Food Science had merged with Foods & Nutrition).  
    Rachel, perhaps as part of the FAQ, or maybe as a "regular repost",
there could be a list of  WWW sites (departments, other sites
with useful info and/or links), such as the following possibilities
I currently have bookmarked in Netscape:

http://library2.dfp.csiro.au/fdnet.htm
    Internet Resources for Food Science & Technology
http://www.crop.cri.nz/crop/infoods/infoods.html
    International Food Data Systems Project
http://www.pls.com:8001/his/cfr.html
    Code of Federal Regulations (USA)
http://vm.cfsan.fda.gov/list.html
    Center for Food Safety and Applied Nutrition
http://hpb1.hwc.ca/links/english.html
     Health & Welfare Canada (hopefully they'll add more food info)
http://www.speakeasy.org/~dbrick/Hot/schools.html
    Links to lots of universities, colleges... (not specifically Food Sci)
http://www.afns.ualberta.ca
    My dept; not just food science; (pages "under construction"!)
http://www.umanitoba.ca/Agriculture/Agriculture.html
    Fac. Agriculture & Food Science, U of Manitoba (pages "under construction"!)
http://fscn1.fsci.umn.edu/
    Food Sci & Nutr, U. Minn.
http://www.uwrf.edu/food-science/welcome.html
    Food Sci & Technol, U. Wisc. River Falls
http://www.nysaes.cornell.edu:80/fst/index.html
    Food Sci & Technol, Cornell
http://www.foodsci.purdue.edu/
    Purdue Food Sci home page
http://gnv.ifas.ufl.edu/
    U. Florida, Food & Agr Sci
http://ace.acadiau.ca/science/nutr/home.html
    Acadia U, Nutr & Food Sci
gopher://bluehen.ags.udel.edu:71/hh/.recruit/AgriculturalSci.html
    U Delaware, Coll. Agr. Sci.
http://ag.arizona.edu:80/NSC/
    Nutritional Sci. at Arizona
http://gallus.tamu.edu/nutr/nutr.html
    Texas A&M, Fac. Nutr.

Good grief, enough of the list already, eh? (Note the Canadian "eh?"!)
I'll wait for the FAQ to see about guidelines (e.g. how broad will this
group be, e.g. include "nutrition" or is that better in a different group?).

Len Steele
(len.steele@ualberta.ca)


From oahu67@msn.fullfeed.com Sat May 27 11:13:53 EDT 1995
Article: 16 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!howland.reston.ans.net!spool.mu.edu!uwm.edu!uwvax!fullfeed!kanaka.msn.fullfeed.com!user
From: oahu67@msn.fullfeed.com (Ken Smith)
Newsgroups: sci.bio.food-science
Subject: Biotechnology and food
Date: Thu, 25 May 1995 18:44:59 -0500
Organization: Image Nation
Lines: 12
Message-ID: <oahu67-2505951844590001@kanaka.msn.fullfeed.com>
NNTP-Posting-Host: kanaka.msn.fullfeed.com

   Dr. Tom Zinnen of the University of Wisconsin is employed by that
university and its extensionwing to do public education on biotechnology
and food.  He helps teachers and extension people learn how and what to
teach the public.  His home page on the Web is
http://www.wisc.edu:80/biotech_ed/
   Dr. Zinnen also has available a two-sided full-color large poster on
biotechnology in food, at minimal cost.  You can download an Adobe Arcobat
file of the poster from http://wisdom.uwex.edu:80/~cepubs/ncr570.pdf.html
   Dr. Zinnen's home page also contains a link where you can download an
Acrobat reader for whatever operating system you have.
-- 
My home page is http://www.msn.fullfeed.com:80/oahu67/homepage.html


From jcooper@usa.net Sat May 27 15:46:59 EDT 1995
Article: 18 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!usc!math.ohio-state.edu!magnus.acs.ohio-state.edu!csn!earth.usa.net!port2.den1-annex.usa.net!jcooper
From: jcooper@usa.net (Joel Cooper)
Newsgroups: sci.bio.food-science
Subject: new health magazine on the web
Date: Sat, 27 May 1995 11:02:35
Organization: The Medical Reporter
Lines: 28
Message-ID: <jcooper.58.000B0B59@usa.net>
NNTP-Posting-Host: port2.den1-annex.usa.net
X-Newsreader: Trumpet for Windows [Version 1.0 Rev A]

The Medical Reporter, a new health magazine on the world wide web,
is available at:

http://www.dash.com/netro/nwx/tmr/tmr0595/tmr0595.html
(May 1995 issue)

http://www.dash.com/netro/nwx/tmr/tmr0495/tmr0495.html
(April 1995 issue)

The magazine covers general medical/healthcare topics for men, women,
and children, as well as mental health subjects.

Access is free to all.

Hope to have you visit.

With very best regards,
Joel R. Cooper
Editor-in-Chief
The Medical Reporter
jcooper@medreport.com

Joel R. Cooper
The Medical Reporter/Joel R. Cooper Creative Services
Medical & Healthcare writing, editing and reporting
P.O. Box 370314
Denver, CO 80237
Telephone: (303) 337-6299; FAX: (303) 337-9201


From szsvinct@reading.ac.uk Sat May 27 15:48:08 EDT 1995
Article: 19 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunsite.doc.ic.ac.uk!sunews!news
From: Julian FV Vincent <szsvinct@reading.ac.uk>
Newsgroups: sci.bio.food-science
Subject: Texture
Date: 26 May 1995 14:52:53 GMT
Organization: University of Reading, U.K.
Lines: 11
Message-ID: <3q4q05$lac@susscsc1.rdg.ac.uk>
NNTP-Posting-Host: sapc42.reading.ac.uk

Good to see this group.  My interests border on materials science, so
one of the areas I've been working in over the last 10 years or so is
food texture.  We have done lots on texture of vegetables, quite a lot
on apples, have just finished 3 years on wheat and are currently 
researching the origin of crispness.  All the time we are using the
concepts of materials science (in particular, fracture mechanics) and
have, I'm afraid, no time for texturometers, penetrometers and the
like.  So vegetables are understood from the level of cell wall
mechanics and up; with crispness we are looking at aspects of brittle
fracture mechanics and Griffith critical flaws, etc.  Anyone want to
take a real _rational_ look at this subject?


From jralphb@easynet.co.uk Sun May 28 23:42:56 EDT 1995
Article: 20 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (jralphb)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: Sun, 28 May 1995 05:36:52 GMT
Organization: Institute of Food Science & Technology
Lines: 31
Message-ID: <3q860e$7ap@news.easynet.co.uk>
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
Reply-To: jralphb@easynet.co.uk
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Congratulations to Rachel on successfully setting up sci.bio
food-science newsgroup, a great achievement and valuable new resource.

Many FAQAFS already exist on the Internet.  Another new food science
and technology resource since 2 May,  the WWW home page of the
Institute of Food Science & Technology (IFST) is at the heart of a
web of many linked pages. They include pages dealing with numerous
aspects of food science and technology as a subject and as a
profession, including standards of competence, standards of ethical
integrity, careers, hot topics, information about IFST, and 51 FAQ
about food science and technology, grouped under the headings of Food
and Nutrition, Food Safety, Additives and Packaging, and Science and
Food.

Visit the IFST home pages at  http://www.easynet.co.uk/ifst/

J Ralph Blanchfield
Webmaster, IFST
jralphb@easynet.co.uk




From jralphb@easynet.co.uk Sun May 28 23:45:18 EDT 1995
Article: 21 of sci.bio.food-science
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From: jralphb@easynet.co.uk (jralphb)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: Sun, 28 May 1995 05:37:12 GMT
Organization: Institute of Food Science & Technology
Lines: 31
Message-ID: <3q8613$7ap@news.easynet.co.uk>
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
Reply-To: jralphb@easynet.co.uk
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Congratulations to Rachel on successfully setting up sci.bio
food-science newsgroup, a great achievement and valuable new resource.

Many FAQAFS already exist on the Internet.  Another new food science
and technology resource since 2 May,  the WWW home page of the
Institute of Food Science & Technology (IFST) is at the heart of a
web of many linked pages. They include pages dealing with numerous
aspects of food science and technology as a subject and as a
profession, including standards of competence, standards of ethical
integrity, careers, hot topics, information about IFST, and 51 FAQ
about food science and technology, grouped under the headings of Food
and Nutrition, Food Safety, Additives and Packaging, and Science and
Food.

Visit the IFST home pages at  http://www.easynet.co.uk/ifst/

J Ralph Blanchfield
Webmaster, IFST
jralphb@easynet.co.uk




From matchett@holly.colostate.edu Sun May 28 23:45:19 EDT 1995
Article: 22 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!purdue!yuma!slip121x.slip.colostate.edu!user
From: matchett@holly.colostate.edu (J. R. Matchett)
Newsgroups: sci.bio.food-science,rec.food.cooking
Subject: paxx?
Date: Sat, 27 May 1995 16:49:38 -0600
Organization: Colorado State University
Lines: 6
Message-ID: <matchett-2705951649380001@slip121x.slip.colostate.edu>
NNTP-Posting-Host: slip121x.slip.colostate.edu
Xref: bigblue.oit.unc.edu sci.bio.food-science:22 rec.food.cooking:142200

What is paxx?  It seems to be in everything from bread to groud beef
lately.  Please e-mail me a response as I don't normally read this group.

Thanks in advance :-)

-J.R.


From c524485@showme.missouri.edu Sun May 28 23:45:20 EDT 1995
Article: 23 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!zombie.ncsc.mil!news.missouri.edu!mizzou-ts7-14
From: c524485@showme.missouri.edu (Daniel C. Armstrong)
Newsgroups: sci.bio.food-science
Subject: Sucrose Polyesters
Date: Fri, 26 May 95 17:09:53 GMT
Organization: University of Missouri
Lines: 10
Distribution: world
Message-ID: <3q55i3$s49@news.missouri.edu>
NNTP-Posting-Host: mizzou-ts7-14.missouri.edu
X-Newsreader: News Xpress Version 1.0 Beta #2

Does anyone have any information on WHERE there is any research going on regarding
sucrose (or other carbohydrate) polyesters, with regard to complete fat replacement? I am
a MS student interested in a school for my PhD that has any research involving sucrose
polyesters.

Thanks!

Dann
Food Science and Human Nutrition
University of Missouri-Columbia


From bgray@connix.com Sun May 28 23:45:21 EDT 1995
Article: 24 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!news.ultranet.com!news.sprintlink.net!connix.com!bgray
From: bgray@connix.com (Brian Gray)
Newsgroups: sci.bio.food-science
Subject: Canned food
Date: 28 May 1995 04:09:12 GMT
Organization: Connix - The Connecticut Internet Exchange
Lines: 11
Message-ID: <3q8t18$neq@comet.connix.com>
NNTP-Posting-Host: comet.connix.com
X-Newsreader: TIN [version 1.2 PL2]


   How long can canned food be kept good for?  I've gotten answeres from 
2 years to forever.  What other long-term storage of food is the best?
 
   Hope this is the right newsgroup for this..
 
            Thankx

                 -Bri
                  bgray@connix.com



From rvdenker@allserv.rug.ac.be Sun May 28 23:45:22 EDT 1995
Article: 25 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker
From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove)
Newsgroups: sci.bio.food-science
Subject: E-BED
Date: 28 May 1995 12:33:33 GMT
Organization: University of Ghent, Belgium
Lines: 8
Message-ID: <3q9qit$ijg@infoserv.rug.ac.be>
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X-Newsreader: TIN [version 1.2 PL2]



--
Rik Vandenkerckhove
Rik.Vandenkerckhove@rug.ac.be
Universiteit Gent
Vakgroep Analytische Scheikunde
Elektrochemie


From rvdenker@allserv.rug.ac.be Sun May 28 23:45:23 EDT 1995
Article: 26 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!das-news2.harvard.edu!news2.near.net!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!spool.mu.edu!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!news.sprintlink.net!EU.net!Belgium.EU.net!chaos.kulnet.kuleuven.ac.be!idefix.CS.kuleuven.ac.be!infoserv.rug.ac.be!allserv!rvdenker
From: rvdenker@allserv.rug.ac.be (Rik Vandenkerckhove)
Newsgroups: sci.bio.food-science
Subject: E-BED : (E)1,4-diamino,2-butene
Date: 28 May 1995 12:40:38 GMT
Organization: University of Ghent, Belgium
Lines: 18
Message-ID: <3q9r06$ijg@infoserv.rug.ac.be>
NNTP-Posting-Host: allserv.rug.ac.be
Keywords: E-BED, University of Glasgow, (E)1,4-diamino-2-butene.
X-Newsreader: TIN [version 1.2 PL2]

Greetings,

I'm looking for all possible information on the use and production of 
E-BED or (E)1,4-diamino-2-butene.  

I know it's been used as a fungicide in fodder.
It is developed at the University of Glasgow and distributed by the 
British Technology Group ltd.

  
Thanks.

--
Rik Vandenkerckhove
Rik.Vandenkerckhove@rug.ac.be
Universiteit Gent
Vakgroep Analytische Scheikunde
Elektrochemie


From jralphb@easynet.co.uk Sun May 28 23:45:24 EDT 1995
Article: 27 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!purdue!haven.umd.edu!news.umbc.edu!eff!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!demon!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re New Health Magazine on the Web
Date: Mon, 29 May 1995 00:43:44 GMT
Organization: Easynet Ltd
Lines: 13
Message-ID: <3qa97h$ar6@news.easynet.co.uk>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Free Agent v0.55

Have visited April and May issues of Medical Reporter, and
particularly noted the Letter from the Editor in the former.  That
letter and the contents strongly suggest that newsgroup sci.bio.food
science is an inappropriate newsgroup on which to promote that Web
site and magazine. 

sci.med would be the proper place.

Regards

Ralph
Food Science, Food Technology & Food Law Consultant



From ml451@lu.erisoft.se Mon May 29 21:45:51 EDT 1995
Article: 28 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!demon!doc.news.pipex.net!pipex!sunic!sunic.sunet.se!erinews.ericsson.se!antares.lu.erisoft.se!lu!ml451
From: ml451@lu.erisoft.se (Mikael Larsson)
Newsgroups: sci.bio.food-science
Subject: Q:Literature on taste
Date: 29 May 1995 11:28:30 GMT
Organization: Erisoft AB, Sweden
Lines: 18
Message-ID: <3qcb4u$95m@antares.lu.erisoft.se>
NNTP-Posting-Host: deneb.lu.erisoft.se
X-Newsreader: TIN [version 1.2 PL2]

Dear fellow s.b.f'ers,

I am looking for good literature on the physiology of taste.
I am aware of that taste is a very individual thing. I am
pretty sure, however, that there are some common principles
for the sensation of taste for all people.

In particular, I am interested in the interaction of various
substances to form a net taste sensation. Non-linear effects
would also be of interest.

The influence of temperature, appetite etc. on the sensitivity
of the taste sensors would also be interesting topics.

Please reply by email to: Mikael.Larsson@lu.erisoft.se.

Thanks in advance,
Mikael Larsson


From pking@idirect.com Mon May 29 21:45:52 EDT 1995
Article: 29 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!uunet!fonorola!news.compulink.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Fish Oils/Computer Programming
Message-ID: <Edda1995May28.221043.92@news.compulink.com>
Date: 29 May 95 02:10:44 GMT
X-Newsreader: Forte Free Agent v0.46
X-Nntp-Posting-Host: fate.idirect.com
Lines: 9

I am pleased to see this group. I have a B. Sc. in general food
science, and am interested in fish oils, particularly n-3 fatty acids.
I am also interested developing ideas for the application of computer
programming in the area of Food Science. If there are people out there
who wish to discuss these areas, as well as possible research areas in
these fields, I would be pleased to discuss these things.

Paul King



From pking@idirect.com Mon May 29 21:45:53 EDT 1995
Article: 30 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!fonorola!news.compulink.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: The very first post
Message-ID: <Edda1995May28.235227.576@news.compulink.com>
Date: 29 May 95 03:52:27 GMT
References: <3q0sbr$5i@vixen.cso.uiuc.edu>
X-Newsreader: Forte Free Agent v0.46
X-Nntp-Posting-Host: chaos.idirect.com
Lines: 19

zemser@uxa.cso.uiuc.edu (Rachel Zemser   ) wrote:


>This is the first official post to the new sci.bio.food-science.
>In a few days I will start working on the FAQAFS (Frequently asked questions
>about food science) if anyone would like to help out, please let me know.

I would be glad to help out. ... Do you have some questions of your
own you would like to work on? If not, I could think of some questions
myself. Like how to represent nomenclature on the net. Acceptable,
and/or commonly-used abbreviations, and so on. Looks like we would
have to aggree on much of this by correspondence.

>Rachel Zemser
>zemser@uxa.cso.uiuc.edu

Paul 
pking@idirect.com



From rherff@netaxs.com Mon May 29 21:45:54 EDT 1995
Article: 31 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!math.ohio-state.edu!uwm.edu!msunews!netnews.upenn.edu!netaxs.com!rherff
From: rherff@netaxs.com (Ron Herff)
Newsgroups: sci.bio.food-science
Subject: Negative Calories
Date: 28 May 1995 19:58:42 GMT
Organization: Philadelphia's Complete Internet Provider
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I heard that some food require more calories to digest than the food 
provides. This means that, in effect, these type of food have "negative" 
calories. Does anyone have any information on this subject. Thank in advance.




From len.steele@ualberta.ca Mon May 29 21:45:55 EDT 1995
Article: 32 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!emf.emf.net!overload.lbl.gov!agate!library.ucla.edu!unixg.ubc.ca!news.bc.net!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user
From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Re: The very first post -FAQAFS
Date: 29 May 1995 14:20:30 GMT
Organization: Agr, Food & Nutr Sci
Lines: 18
Message-ID: <len.steele-2905950824240001@sunshine.afns.ualberta.ca>
References: <3q0sbr$5i@vixen.cso.uiuc.edu> <3q860e$7ap@news.easynet.co.uk>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

In article <3q860e$7ap@news.easynet.co.uk>, jralphb@easynet.co.uk wrote:
   ... Many FAQAFS already exist on the Internet.  Another new food science
   and technology resource since 2 May,  the WWW home page of the
   Institute of Food Science & Technology (IFST) is at the heart of a
   web of many linked pages... Visit the IFST home pages at  
   http://www.easynet.co.uk/ifst/

Thanks to J Ralph Blanchfield (Webmaster, IFST; jralphb@easynet.co.uk)
for this information.  I see that http://library2.dfp.csiro.au/fdnet.htm
(the first listed resource in my "Greetings" list) has entered your web
site and marked it as "new" (***).  David K. MacKinnon (PEI Food Technol.
Center)
may be setting up a web page, with links--if he does, no doubt we will
see a posting in this newsgroup (meanwhile the csiro and ifst pages likely
link to many/most of the "interesting sites").

Len Steele
(len.steele@ualberta.ca)


From dubinse@dunx1.ocs.drexel.edu Mon May 29 21:45:57 EDT 1995
Article: 33 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!agate!dog.ee.lbl.gov!overload.lbl.gov!emf.emf.net!news.uoregon.edu!vixen.cso.uiuc.edu!uwm.edu!msunews!netnews.upenn.edu!news.drexel.edu!dunx1.ocs.drexel.edu!not-for-mail
From: dubinse@dunx1.ocs.drexel.edu (Dr. Stephen Dubin)
Newsgroups: sci.bio.food-science
Subject: Re: Negative Calories
Date: 28 May 1995 18:56:01 -0400
Organization: Drexel University
Lines: 18
Message-ID: <3qav21$80o@dunx1.ocs.drexel.edu>
References: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: dunx1.ocs.drexel.edu

I recall that when I took physics II, I learned about the heat of fusion.
According to that concept, water (in the form of ice) requires 80 calories
per gm to make the transition from frozen to liquid state.  I knew that
a pound of ugly fat is worth about 3500 calories ; so, by simple division,
I determined that I would need to melt 43.8 gm of ice to lose a pound of
excess body fat.  This seemed much easier than diet or exercise so I 
weighed three ice cubes (50 gm) and prepared to tuck them into convenient
body orifices for melting.  To my chagrin, I learned that food energy is
measured in *LARGE* calories (1 large calorie = 1000 small calories),
while the physics II calories are small calories.  Faced with the task
of melting 48 kg of ice with my body warmth, I abondoned the idea.


-- 
|            Stephen Dubin VMD, PhD            |                      |
|  Biomedical Engineering & Science Institute  | Phone: 215-895-2219  |
|  Drexel University,  Philadelphia  PA 19104  | Fax:   215-895-4983  |
|     email: dubinse@duvm.ocs.drexel.edu       |                      |


From rob-l@mars.superlink.net Mon May 29 21:45:58 EDT 1995
Article: 34 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.sprintlink.net!earth.superlink.net!mars!rob-l
From: rob-l@mars.superlink.net (Rob-L)
Newsgroups: sci.bio.food-science
Subject: Synthetic foods
Date: 27 May 1995 13:23:30 GMT
Organization: SuperNet, Inc., NJ, USA (908-828-8988)
Lines: 6
Message-ID: <3q794i$5p2@earth.superlink.net>
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Foods can be compounded from refined food components, but what efforts 
have been made to produce food from materials that are not edible by humans?

Do we know enough about nutrition to design complete diets from scratch?
(that is, by specifying and knowing each and every chemical component)



From rob-l@mars.superlink.net Mon May 29 21:45:59 EDT 1995
Article: 35 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.bluesky.net!news.sprintlink.net!earth.superlink.net!mars!rob-l
From: rob-l@mars.superlink.net (Rob-L)
Newsgroups: sci.bio.food-science
Subject: Re: Canned food
Date: 28 May 1995 19:47:55 GMT
Organization: SuperNet, Inc., NJ, USA (908-828-8988)
Lines: 9
Message-ID: <3qak1b$fdt@earth.superlink.net>
References: <3q8t18$neq@comet.connix.com>
NNTP-Posting-Host: mars.superlink.net
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Brian Gray (bgray@connix.com) wrote:

:    How long can canned food be kept good for?  I've gotten answeres from 
: 2 years to forever.  What other long-term storage of food is the best?
:  
 
The dog food I just bought has a "Best Before" date about 16 months from 
now stamped on top, FWIW.



From ABDU35A@prodigy.com Mon May 29 21:46:00 EDT 1995
Article: 36 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!news.mathworks.com!solaris.cc.vt.edu!swiss.ans.net!prodigy.com!usenet
From: ABDU35A@prodigy.com (Kevin Finnie)
Newsgroups: sci.bio.food-science
Subject: Food Patents
Date: 29 May 1995 18:47:43 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 9
Distribution: world
Message-ID: <3qd4sf$110c@usenetw1.news.prodigy.com>
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X-Newsreader: Version 1.2

I have an interest in searching for European patents and applications 
with the broad subject of <food>.  I have a service that will do this but 
they don't know the classes to search.  For US patents it is easy.  All 
come under class 426.
Does anyone out there know the classes for European patents?

Kevin Finnie
abdu35a@prodigy.com



From vpnsgva@flood.xnet.com Mon May 29 21:46:02 EDT 1995
Article: 37 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!news-e1a.megaweb.com!newstf01.news.aol.com!uunet!xnet!vpnsgva
From: vpnsgva@flood.xnet.com (Vijay Sharma)
Newsgroups: sci.bio.food-science
Subject: job wanted in Chicago
Date: 29 May 1995 04:34:09 GMT
Organization: XNet - A Full Service Internet Provider - (708) 983-6064
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From stewart@bud.peinet.pe.ca Mon May 29 21:46:03 EDT 1995
Article: 38 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!torn!news.unb.ca!cycor.ca!cycor.ca!not-for-mail
From: stewart@bud.peinet.pe.ca (Paul Stewart)
Newsgroups: sci.bio.food-science
Subject: ginseng processing?
Date: 29 May 1995 09:25:34 -0400
Organization: PEINet, Charlottetown, Prince Edward Island, Canada
Lines: 21
Sender: stewart@cycor.ca
Distribution: world
Message-ID: <3qcefu$93k@bud.peinet.pe.ca>
NNTP-Posting-Host: bud.peinet.pe.ca

	I have been researching ginseng for some years now, and am 
gathering info on the following topics:

	-post-harvest processing		-stratification of seed
	-embryo and root tissue culture 	-value-added products
	-extraction technology			-wild cultivation
	-MAP of fresh root			-plant waste uses (leaves)

	I am currently interested in utilizing the American species 
(Panax quinquefolia) to process as "red ginseng" and am attempting to 
discover the types of herbs and fungi used in its fermentation, as well 
as develop methods of simple extraction. Our province is fast becoming a 
significant producer of the cultivated type. I would like to correspond, 
informally or scientifically, with anyone interested  in these or related 
topics.

ABIOGEN c/o Paul Stewart
RR #2 Vernon Bridge
Prince Edward Island
CANADA   C0A 2E0
stewart@cycor.ca


From MikeW@Mindlink.bc.ca Tue May 30 23:05:09 EDT 1995
Article: 39 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!howland.reston.ans.net!agate!news.mindlink.net!line05.pm1.nwm.mindlink.net!user
From: MikeW@Mindlink.bc.ca (Michael.Wong)
Newsgroups: sci.bio.food-science
Subject: Noodle Manufacturing
Date: 30 May 1995 11:40:42 GMT
Organization: MIND LINK! Communications Corp.
Lines: 8
Message-ID: <MikeW-3005950441590001@line05.pm1.nwm.mindlink.net>
NNTP-Posting-Host: line05.pm1.nwm.mindlink.net

Does anyone in this group know of where one could get information on the finer
points of manufacturing oriental noodles? I have looked everywhere and have
come up with very little information. At this point I am not ready to purchase
a factory to get some detailed information yet.

Thanks for any leads.

Regards MikeW


From erix.schokker@zuivel.lmt.wau.nl Tue May 30 23:05:11 EDT 1995
Article: 40 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!EU.net!sun4nl!news.nic.surfnet.nl!news.wau.nl!usenet
From: erix schokker <erix.schokker@zuivel.lmt.wau.nl>
Newsgroups: sci.bio.food-science,bionet.molbio.proteins,sci.bio,sci.bio.technology,sci.eng.chem,sci.bio.microbiology,sci.agriculture,fj.sci.bio,fj.sci.chem
Subject: ?temp.dependance of Michaelis const./enzyme inhibition?
Date: 30 May 1995 16:07:07 GMT
Organization: Wageningen Agricultural University
Lines: 143
Distribution: inet
Message-ID: <3qffrb$oj0@Trex.IenD.wau.nl>
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Xref: bigblue.oit.unc.edu sci.bio.food-science:40 bionet.molbio.proteins:4425 sci.bio:23946 sci.bio.technology:3564 sci.bio.microbiology:982 sci.agriculture:4999

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From rgs@interaccess.com Tue May 30 23:05:12 EDT 1995
Article: 41 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsjunkie.ans.net!interaccess!nwchi-d114.net.interaccess.com!user
From: rgs@interaccess.com (Rich3rd)
Newsgroups: sci.bio.food-science
Subject: Re: Negative Calories
Date: Tue, 30 May 1995 02:23:35 -0600
Organization: Critical Mass Productions
Lines: 18
Message-ID: <rgs-3005950223350001@nwchi-d114.net.interaccess.com>
References: <3qakli$ba@netaxs.com>
NNTP-Posting-Host: nwchi-d114.net.interaccess.com

In article <3qakli$ba@netaxs.com>, rherff@netaxs.com (Ron Herff) wrote:

> I heard that some food require more calories to digest than the food 
> provides. This means that, in effect, these type of food have "negative" 
> calories. Does anyone have any information on this subject. Thank in advance.

There are some foods, such as pickles or celery, which have a very low
Kcal count.  Your average stalk of celery has 3-5 Kcal, which you could
conceivably burn off by the mere act of chewing that celery.  On the other
hand, you burn one or two Kcal per minute just sitting on your butt doing
nothing.  Metabolism of eating (the whole process, from chewing to
elimination of waste) makes up about 10% of your total caloric
expenditure.  You would probably have to eat a truckload of celery a day
to even make a dent in this figure.  But if we could just figure out how
to make a good-tasting chocolate cake out of nothing but celery and
pickles, we'd have it made...

- Rich3rd


From moflarkin@harpo.acc.iit.edu Tue May 30 23:05:14 EDT 1995
Article: 42 of sci.bio.food-science
Path: bigblue.oit.unc.edu!concert!gatech!willis.cis.uab.edu!news.ecn.bgu.edu!chicagokent.kentlaw.edu!news.acc.iit.edu!usenet
From: moflarkin@harpo.acc.iit.edu (John W. Larkin)
Newsgroups: sci.bio.food-science
Subject: Re: Canned food
Date: Tue, 30 May 1995 22:59:56 GMT
Organization: Illinois Institute of Technology
Lines: 39
Message-ID: <3qg8ap$t2h@harris.acc.iit.edu>
References: <3q8t18$neq@comet.connix.com> <3qak1b$fdt@earth.superlink.net>
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rob-l@mars.superlink.net (Rob-L) wrote:

>Brian Gray (bgray@connix.com) wrote:

>:    How long can canned food be kept good for?  I've gotten answeres from 
>: 2 years to forever.  What other long-term storage of food is the best?
>:  
> 
>The dog food I just bought has a "Best Before" date about 16 months from 
>now stamped on top, FWIW.
With the understanding the the canned food product was produced in
such a way as to render it commercially sterial - as long as the food
product is stored at typical storage conditions for that product and
the hermitic seal has not been broken, the food product will never
become a possible public health hazard.  Now this doesn't mean that
the food product is any good, there will be a number of quality issues
that will need to be taken into consideration.  The two keys here are
that the product is stored under normal conditions and the can is not
damaged.  The normal storage conditions is necessary becasue a canned
food product is not processed in such a way as to destroy all
bacteria.  Many thermo-duric bacteria will survive the process and may
grow when the product is stored at elevated temp.  When the bacteria
grow it will ruin the food product, but there will not be a possible
public health hazard.  The can seal is critical, because if it is
broken the commercially sterial enviornment will no longer be there
and the food product can become contaminated and the possibility of
pathogenic bacteria growing exists.  

The is no real defined number of years that a food product can be
stored and still consummed because of the numerous different
conditions the can can be stored in, but two to three years would be
about the extent of what I would want to let a can sit before being
eated.


John W. Larkin           (MOFLARKIN@HARPO.ACC.IIT.EDU)
366 Meadow Green Dr.     (Home Ph. 708-305-9012)
Naperville, IL  60565    (Work Ph. 708-728-4131)



From a.wu@worldnet.att.net Wed Apr  3 22:05:20 EST 1996
Article: 2121 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: Nutrients in pureed food?
Date: Tue, 19 Mar 1996 17:02:01 -0500
Organization: AT&T WorldNet Services
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To: Rich Mateles <NDSN71A@prodigy.com>

Rich Mateles wrote:
> 
> Some vitamins can be lost through oxidation accelerated by the
> incorporation  of air during blending.  Others can be lost through
> eznymatic means if the food is not blanched or cooked.  Otherwise,
> availability of nutrients will be slightly increased by pureeing.  But
> the effect is small, and why bother?  (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, 
and soups,..,etc. It sounded rather nice from their "report". They are 
promoting puree fresh foods and getting more available nutrients out of 
the food. I believe what you said makes a lot of sense. I wonder if 
there is any comparison been made for this? ( Increased availablity vs 
loss of vitamin during processing.)

Thanks again.
Mei-Tien


From a.wu@worldnet.att.net Wed Apr  3 22:05:24 EST 1996
Article: 2122 of sci.bio.food-science
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From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: Nutrients in pureed food?
Date: Tue, 19 Mar 1996 17:03:03 -0500
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Rich Mateles wrote:
> 
> Some vitamins can be lost through oxidation accelerated by the
> incorporation  of air during blending.  Others can be lost through
> eznymatic means if the food is not blanched or cooked.  Otherwise,
> availability of nutrients will be slightly increased by pureeing.  But
> the effect is small, and why bother?  (Unless you can't chew).I am considering getting Vita-Mix for processing "whole" food , juices, 
and soups,..,etc. It sounded rather nice from their "report". They are 
promoting puree fresh foods and getting more available nutrients out of 
the food. I believe what you said makes a lot of sense. I wonder if 
there is any comparison been made for this? ( Increased availablity vs 
loss of vitamin during processing.)

Thanks again.
Mei-Tien


From jhansen@sisnet.ssku.k12.ca.us Wed Apr  3 22:05:25 EST 1996
Article: 2123 of sci.bio.food-science
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From: jhansen@sisnet.ssku.k12.ca.us (John Hansen)
Newsgroups: sci.bio.food-science
Subject: Question on tars and nicotines in tobacco
Date: 19 Mar 1996 19:59:26 GMT
Organization: Siskiyou County Office of Education
Lines: 19
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Hello

   I am a student in a physical science class at Mt. Shasta High School
and am currently working on a science project that deals with determining
the % tars and nicotines found in cigar, pipe and chew tobacco.  Our
school library has limited reference material that I could access.  I also
called the tobacco companies and did not even get a response.  
   Perhaps you know something about tars and nicotines found in tobacco
plants that you could share with me?.  Ideally it would be nice to be able
to put my hands on the actual % data that describes the amount of tars and
nicotines in each type.  
   My plan to test the results is to draw smoke from the burning tobacco
source through pre-weighed cotton balls and then by measuring the
difference in the cotton ball weight compared to the actual tobacco that
burned, I should be able to calculate the % numbers my teacher demands. 
He is mean!  Does this procedure sound OK to you?  If there are holes in
this procedure perhaps you can suggest modifications. 

I appreciate any help that you can provide.  Thank you.  Hillary


From herman@nampak.co.za Wed Apr  3 22:05:25 EST 1996
Article: 2124 of sci.bio.food-science
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From: herman@nampak.co.za
Newsgroups: sci.bio.food-science
Subject: Re: bottling garlic
Date: 18 Mar 1996 11:35:21 GMT
Organization: No organisation supplied
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To: jwf@osi.co.za

Be careful with the bottling of garlic.  I can not help you with the 
colour change problem, but would like to point out that there has been a 
case descibed somewhere of botulism asociated with bottled garlic.  If the 
pH of the product exceeds 4.6, ensure that you heat process your jars to a 
minimum of Fo = 3 in the centre of the jar, and that your containers are 
hermetically sealed.  Do not only take the pH of the oil, mince/liquify 
the garlic and measure the pH.

Regards

Herman

herman@nampak.co.za



From gullfoods@mail.global.co.za Wed Apr  3 22:05:26 EST 1996
Article: 2125 of sci.bio.food-science
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From: gullfoods@mail.global.co.za (user)
Newsgroups: sci.bio.food-science
Subject: Processing method of mozzarella
Date: Mon, 18 Mar 1996 22:07:45 GMT
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Can anyone give info on processing method of Mozzarella cheese,
specifically Mozzarella di Bufala



From R.Shepherd@irl.cri.nz Wed Apr  3 22:05:27 EST 1996
Article: 2126 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: Re: brown sugar vs fake brown sugar
Message-ID: <R.Shepherd.136.18315D18@irl.cri.nz>
Date: Wed, 20 Mar 1996 13:03:13 LOCAL
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com> <4iiet2$3t8@tuba.cit.cornell.edu>
Organization: Industrial Research Limited
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In article <4iiet2$3t8@tuba.cit.cornell.edu> adrian@cam.cornell.edu (Adrian Mariano) writes:
>From: adrian@cam.cornell.edu (Adrian Mariano)
>Subject: Re: brown sugar vs syrup
>Date: 18 Mar 1996 01:39:45 GMT

>SHANAGLEN_TECHNOLOGY@msn.com (Frank van Doore) writes:

>>As far as I understand, Brown sugar can either be the residue of the 
>>refining process or the first crysrtal form (also called RAW sugar). 

>>The refining of sugar starts with the cane juice being extracted from 
>>the cane. It is given a crude refining (mainly to remove large rocks 
>>and dead birds etc) and it is then crystallized. The resultant RAW 
>>sugar is brown in colour and this is sometimes called BROWN sugar. 
>>This sugar has all the wonderful contaminants of amino acids, dirt 
>>and extras goodness that comes from being a raw products.

>> ...

>>In the final analysis you are left with WHITE sugar, molasses and the 
>>sugar that could not be refined any further. This is true BROWN 
>>sugar. It contains, by nature of the refining process, molasses and 
>>any other contaminants that the mill couldn't sell elsewhere.

>>So Brown sugar isn't white sugar that was dipped in syrup. But rather 
>>an impure form of the GOOD stuff..

>(From On Food and Cooking by Harold McGee) 

>[Brown sugar] is made by adding special syrups that have undergone the
>ideal amount of browning to refined, redissolved sucrose.  This
>mixture is then again crystallized, and the fine molasses film,
>instead of being washed off, is left on the crystals.  The result is
>pure sucrose crystals with a thin coating that gives them a
>characteristic flavor, color and moistness.  Truly "raw," unrefined
>sugar contains soil, microbes and other contaminants and the FDA
>classifies it as unfit for direct use in food.  "Turbinado" sugar
>which is edible is partly refined by being washing the initially
>crystallized sucrose with steam in the centrifugre, but it is not
>redissolved or treated further.  Turbinado has much the same
>composition as brown sugar.  Brown sugar is soft and clingy because
>its molasses film--whose glucose and fructose are more hygroscopic
>than sucrose--contains about 35 times as much water as ordinary white
>sugar. 


>In short, brown sugar is just white sugar that was dipped in syrup.  

Real brown sugar is a partially refined sugar.  It has a wonderful and 
unique flavour.  In flavour terms brown sugar is the 10 year old malt 
whiskey and white sugar is the industrial alcohol.  The coated white sugar 
that is sold in the USA and elsewhere is a fake brown sugar designed to fill a 
market niche. (equivalent to adding brown colouring to industrial alcohol and 
calling it Bells??).



From rcpj@panix.com Wed Apr  3 22:05:28 EST 1996
Article: 2127 of sci.bio.food-science
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From: rcpj@panix.com (Pierre Jelenc)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 19 Mar 1996 17:39:26 -0500
Organization: panix
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References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu>
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Dwight Ritums <DRitums@uh.edu> writes:

> Is there some place in the world where 'paraffin' is a synonym for
> 'kerosene'? 

It is the normal British word.

>  And if so, what word do they use for 'paraffin'?

"Paraffin wax", which is chemically very sensible.

Pierre
-- 
Pierre Jelenc              Know what's weird? Day by day nothing seems to
rcpj@panix.com             change, but pretty soon everything is different.
pierre@nycbeer.org                                         Calvin & Hobbes 
                   http://www.columbia.edu/~pcj1/


From ips@olympus.net Wed Apr  3 22:05:28 EST 1996
Article: 2128 of sci.bio.food-science
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From: ips@olympus.net (Steve O'Keefe)
Newsgroups: sci.life-extension,sci.bio.food-science,sci.med.nutrition,bit.listserv.medlib-l
Subject: Low Fat Cooking with Dr. Dean Ornish
Date: Tue, 19 Mar 1996 14:37:27 -0700
Organization: News & Reviews
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Xref: newz.oit.unc.edu sci.life-extension:11956 sci.bio.food-science:2128 sci.med.nutrition:42697 bit.listserv.medlib-l:27875

Dr. Dean Ornish is the director of the Preventive Medicine Research
Institute in Sausalito and the bestselling author of "Eat More, Weigh
Less." His work has been featured on Bill Moyer's "Healing and the Mind"
and on "Nova." His new book -- "Everyday Cooking" -- is the subject of a
feature article in "Cook's Nook," a delicious web magazine located at:

http://www.cook.books.com/

"Everyday Cooking" (HarperCollins, ISBN 0-06-017314-9) is built around 150
easy, low-fat recipes. The recipes are grouped into meals and presented by
season (to take advantage of fresh foods).

For those without web access, I'll send the two recipes featured in the
Cook's Nook article if you send me e-mail with the subject line: "Send
Ornish."


From mordea@netcom.com Wed Apr  3 22:05:29 EST 1996
Article: 2129 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
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From: mordea@netcom.com (Mordea)
Subject: Re: brown sugar vs syrup
Message-ID: <mordeaDoJ4qM.Mu6@netcom.com>
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Polar (s.meric@ix.netcom.com) wrote:

: "Cola gourmand" ??!!  Talk about oxymorons!

: Do you realize you can get the rust off metal by soaking it in (ugh)
: Coke?

     And you can lighten your hair by putting lemon juice in it.   
Wonderful things, food acids.

Mordea
-- 
   Note: _ALL_ flames will be ignored.                      ------- 
                                                            |  X  |
   You have new mail.                                       -------


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:30 EST 1996
Article: 2130 of sci.bio.food-science
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From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Preliminary conference announcement
Date: 20 Mar 1996 05:38:36 GMT
Organization: Melbourne University, Victoria, Australia
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Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching.

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Tracy

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510



From jralphb@easynet.co.uk Wed Apr  3 22:05:30 EST 1996
Article: 2131 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Tue, 19 Mar 1996 19:32:04 GMT
Organization: Consultant
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On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
wrote:

>
>You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
>two classes, Salmonella and Clostridia.  The former are killed by boiling but 
>the toxin they produce is not inactivated, so once the bacteria have grown the 
>food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
>survive boiling but the toxin (VERY dangerous) does not.

Sorry, Laurie, but this paragraph is confused.  Salmonellae do _not_
produce toxin (whether heat resistant or otherwise). They cause food
poisoning by being themselves infective. Moreover, food  contaminated
with salmonellae  _can_  be made fit to eat. For example virtually all
chickens are thus contaminated, and can be made fit to eat by cooking
thoroughly.  Neither clostridium botulinum micro-organisms nor their
exo-toxins are easily destroyed by ordinary boiling. 

One danger is that repeated heating and cooling may well cause
clostridial spores to germinate and the bacteria can start producing
exo-toxin, which may then not be destroyed by mere reheating.
>
>Fortunately both groups of bacteria don't much like acid conditions, so if 
>your sauce had as much tomato as it should (!) the odds are in your favour.  
>If the sauce has been either very hot (60C+), frozen, or thawed but still 
>cold, and never warm for any period of time I'd happily use it again.  Danger 
>signs when reheating the sauce: any odd smell, particularly sweetish-sickly, 
>and any 'fizzing' or gas production.

Some tomatoes are on the borderline of safe pH regarding clostridia,
and instances of clostridial food poisoning have occurred in tomato
products.  Dependent on the other ingredients of the spaghetti sauce,
the pH may be above the safety margin for clostridia and some
salmonellae.
>
>All of that said I'd have to agree with the above quoted comment; balance the 
>potential loss against the very small risk of lots of unhappy people.  Not 
>knowing the food's precise history or your food-handling facilities, care etc, 
>I'd have to say use it yourself, but not for paying customers.  If it's not 
>infected it should keep for many weeks.
>
>Laurie Kennedy

That's a very big "if"

Dump it.

Regards to all

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From jralphb@easynet.co.uk Wed Apr  3 22:05:31 EST 1996
Article: 2132 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Request for data
Date: Wed, 20 Mar 1996 07:02:32 GMT
Organization: Consultant
Lines: 35
Message-ID: <314fad36.2386326@news.easynet.co.uk>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il>
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On Tue, 19 Mar 96 23:19:39 PDT, Avi Gordon <avigor@netvision.net.il>
wrote:

>
>In Article<3146FAF6.3AA1@agip.it>, <alberto.dimartino@agip.it> write:

>> Does anyone have in electronic format the table of the nutritional 
>> values for food?
>> 
>> Thank you
>> 
>> adm
>There several databases for nutritional values of foods. If you want 
>addresses i can give you, but they are not free. 
>


Hello All,

Try the USDA searchable database of Nutrient Values at

<http://www.fatfree.com/usda/usda.cgi>



Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From tweek@netcom.com Wed Apr  3 22:05:32 EST 1996
Article: 2133 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
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From: tweek@netcom.com (Reverend Tweek)
Subject: Re: brown sugar vs syrup
Message-ID: <DoKpss.K63@moraga.ness.com>
Sender: tweek@netcom19.netcom.com
Organization: Our Lady of Perpetual Freedom
References: <4icoh0$qn8@riscsm.scripps.edu> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com>
Date: Wed, 20 Mar 1996 16:00:26 GMT
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Joe Myers  <boomwrt@primenet.com> wrote:
>
>The Brits do that a lot.  In my MG owners manual, there's reference to 
>the "hood" (which is the convertable top) the "bonnet" (which is the 
>hood) the "boot" (which is the trunk) &tc.  I think they do it because 
>they know it annoys us.

You should have been around for opening night of "Boyz in the Bonnet."





From cigolott@nbnet.nb.ca Wed Apr  3 22:05:32 EST 1996
Article: 2134 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:52 GMT
Organization: NBNet
Lines: 66
Message-ID: <4ip1lk$1cbh@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com>
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In message <4ihcdm$kfd@panix2.panix.com> - rcpj@panix.com (Pierre
Jelenc)17 Mar 1996 10:51:18 -0500 writes:
+
+Mark Israel <misrael@scripps.edu> writes:
+>    In a current TV ad for a frosted wheat cereal, the advertisers say
+> that one of their competitors' frosted wheat cereals contains corn
syrup,
+> show a child saying "Syrup is for pancakes!", and go on to explain
that
+> *their* frosted wheat cereal has brown sugar inside.
+> 
+>    Since commercial "brown sugar" is (unbeknownst to many consumers
and 
+> some dictionaries) just white sugar that's been dipped in molasses,
and
+> molasses is a syrup, isn't this false advertising? 
+
+Chemically, molasses is _a_ syrup, i.e. a viscous aqueous solution of 
+carbohydrates; culinarily it is not "syrup". 
+
+Molasses is what's left over when you've removed all the extractable
+sucrose (or other simple sugar) from a natural source (mostly cane, but
it
+can be anything).  Corn syrup is obtained by hydrolysis of corn starch,
+and contains mostly fructose and glucose. (Maple syrup, of course, is
just
+the concentrated maple sap. It does not figure in the same picture.)
+
+Brown sugar is indeed white sugar with molasses added, as opposed to
raw 
+sugar (turbinado, demerara, etc), which is crystallized before complete
+purification and was not (still is not?) manufactured in the US.
+
+Candy sugar, much beloved of Belgian brewers, is white sugar
crystallized
+in large crystals after various degrees of caramelization. It is then
+redissolved into a syrup for the brewery trade and sold as "liquid
candy
+sugar". 
+
+As for "false advertising", isn't that a tautology?
+
+Pierre
+-- 
+Pierre Jelenc              Know what's weird? Day by day nothing seems
to
+rcpj@panix.com             change, but pretty soon everything is
different.
+pierre@nycbeer.org                                         Calvin &
Hobbes 
+                   http://www.columbia.edu/~pcj1/

>From  way back...."raw" sugar was banned, at least in Canada in the
70's.Why?
Don't know about US regs.


According to the news report, there are over 180 *active* ingredients in
it, while at the same time not being able to identify them and being
able to sell molases (the residual from sugar). Must have bin another
marketing scam. Or nobody wants to have all those sugar eaters to be
healthy (:-)

regards
tom c.



From cigolott@nbnet.nb.ca Wed Apr  3 22:05:33 EST 1996
Article: 2135 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: sci.bio.food-science
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:57 GMT
Organization: NBNet
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References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com>
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In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com
(Frank van Doore)17 Mar 96 12:02:31 -0800 writes:
+
+As far as I understand, Brown sugar can either be the residue of the 
+refining process or the first crysrtal form (also called RAW sugar). 
+
+The refining of sugar starts with the cane juice being extracted from 
+the cane. It is given a crude refining (mainly to remove large rocks 
+and dead birds etc) and it is then crystallized. The resultant RAW 
+sugar is brown in colour and this is sometimes called BROWN sugar. 
+This sugar has all the wonderful contaminants of amino acids, dirt 
+and extras goodness that comes from being a raw products.

>From  a crystalization process ??


+The next stage of the refining process redisolves the raw sugar and 
+concentrates it down. Each step removes some colour and those 
+wonderful contaminants.
+

You mean, it isn't treated with lime and bleaches to make it more white
and more disolvable. Isn't this why white sugar is so popular...cause it
disolves faster.

BTW- at a museum, I once saw a sugar cone 1800's...the old folks
scrapped the cone to add to their teas etc.




+In the final analysis you are left with WHITE sugar, molasses and the 
+sugar that could not be refined any further. This is true BROWN 
+sugar. It contains, by nature of the refining process, molasses and 
+any other contaminants that the mill couldn't sell elsewhere.
+
+So Brown sugar isn't white sugar that was dipped in syrup. But rather 
+an impure form of the GOOD stuff..

Howsa bout white sugar sprayed with all the left overs...with dirt and
everthing ie) molases


+Regards,
+
+Frank van Doore.  






From cigolott@nbnet.nb.ca Wed Apr  3 22:05:34 EST 1996
Article: 2136 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: sci.bio.food-science
Subject: Re: brown sugar vs syrup
Date: 20 Mar 1996 13:36:59 GMT
Organization: NBNet
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Message-ID: <4ip1lr$1obt@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz><4icoh0$qn8@riscsm.scripps.edu> <4ieg1g$b2p@airdmhor.gen.nz> <00009601+0000051d@msn.com>
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In message <00009601+0000051d@msn.com> - SHANAGLEN_TECHNOLOGY@msn.com
(Frank van Doore)17 Mar 96 12:02:31 -0800 writes:
+
+As far as I understand, Brown sugar can either be the residue of the 
+refining process or the first crysrtal form (also called RAW sugar). 
+
+The refining of sugar starts with the cane juice being extracted from 
+the cane. It is given a crude refining (mainly to remove large rocks 
+and dead birds etc) and it is then crystallized. The resultant RAW 
+sugar is brown in colour and this is sometimes called BROWN sugar. 
+This sugar has all the wonderful contaminants of amino acids, dirt 
+and extras goodness that comes from being a raw products.

>From  a crystalization process ??


+The next stage of the refining process redisolves the raw sugar and 
+concentrates it down. Each step removes some colour and those 
+wonderful contaminants.
+

You mean, it isn't treated with lime and bleaches to make it more white
and more disolvable. Isn't this why white sugar is so popular...cause it
disolves faster.

BTW- at a museum, I once saw a sugar cone 1800's...the old folks
scrapped the cone to add to their teas etc.




+In the final analysis you are left with WHITE sugar, molasses and the 
+sugar that could not be refined any further. This is true BROWN 
+sugar. It contains, by nature of the refining process, molasses and 
+any other contaminants that the mill couldn't sell elsewhere.
+
+So Brown sugar isn't white sugar that was dipped in syrup. But rather 
+an impure form of the GOOD stuff..

Howsa bout white sugar sprayed with all the left overs...with dirt and
everthing ie) molases


+Regards,
+
+Frank van Doore.  






From jralphb@easynet.co.uk Wed Apr  3 22:05:35 EST 1996
Article: 2137 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Please help with my research
Date: Wed, 20 Mar 1996 09:59:46 GMT
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On 20 Mar 1996 06:42:09 GMT, milobay@interramp.com (Michael DeCastro)
wrote:

>Can you help with my research?
>
>My name is Baylee DeCastro. I’m a 7th grade student in San Francisco, 
>California. I’m appealing to you for help that only you may be able to 
>provide. Your participation is an extremely valuable part of my search for 
>knowledge. My English class has been assigned an I-Search Research Project. 
>My research topic is: What precautions must you take in becoming a 
>vegetarian? What consequences do you suffer if you do not take these 
>precautions? -- snip --

Hello Michael,

An I-Search means looking for internet sites where the information can
be found or links to such sites are indicated.

See this newsgroup's FAQ 3/3.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From LesCov@savtech.demon.co.uk Wed Apr  3 22:05:35 EST 1996
Article: 2138 of sci.bio.food-science
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From: Leslie Coveney <LesCov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Measurement of Size of Rice Grain2
Date: Thu, 21 Mar 1996 09:11:14 GMT
Organization: None
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Message-ID: <192257470wnr@savtech.demon.co.uk>
Reply-To: LesCov@savtech.demon.co.uk
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Does anyone have any knowledge on published or standard methods for the 
measurement of the size of rice grains. Also of any expert 
establishments in the UK.

I imagine the options are microscopy or image analysis.

Thanks in anticipation.

Les Coveney, Savant.
lescov@savtech.demon.co.uk



From jralphb@easynet.co.uk Wed Apr  3 22:05:36 EST 1996
Article: 2139 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: BSE and CJD
Date: Thu, 21 Mar 1996 11:21:10 GMT
Organization: Consultant
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Hello All, 

There is still no direct scientific evidence linking BSE and CJD, or
that BSE can be transmitted to humans..

However,  ten cases of CJD have emerged over the past two years, and
have been found by the CJD Surveillance Unit to exhibit unusual
features, as follows

1. No shared risk factors suggesting a common risk factor.

2. The individuals were much younger than normal CJD cases, with an
average age of 27.5 (cf usually over 63).

3. Duration of illness average 13 months (normally 6 months).

4. EEG electrical activity in the brain is not typical.

5. Although brain pathology is recognisable as CJD, the pattern was
different from normal CJD, with large aggregates of prion protein
plaques (the brain pathology pattern was, however, totally different
>from  that in the brains of BSE-affected cows).

The Spongiform Encephalopathy Advisory Committee (SEAC) concludes "On
current data and in the absence of any credible alternative the most
likely explanation at present is that these cases are linked to
exposure to BSE before the introduction of the SBO ban in 1989".
Professor John Pattison, Chairman of  SEAC has said "It is still just
possible that we have found this because we looked for it more
intensively than anyone else". 

(Personal comments 
Note that SBO is Specified Bovine Offals.
If the SEAC "likely explanation" is correct, I would have expected the
numbers emerging by now the very greatly in excess of 10).

The SEAC is meeting again this weekend, and I expect the Institute of
Food Science & Technology's (IFST) Position Statement on BSE to be
updated next week to take account of newest developments.

I append:

the actual statement on 20 March by Stephen Dorrell, Secretary of
State for Health;
the statement on 20 March by the Chief Medical Officer;
the statement on 20 March of SEAC.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
20 March 1996

DEPARTMENT OF HEALTH

CJD AND PUBLIC HEALTH -- STEPHEN DORRELL STATEMENT

Stephen Dorrell, Secretary of State for Health today made the
following statement to the House of Commons;

"With permission, Madam Speaker, I would like to make a Statement
about the latest advice which the <Government has received from the
Spongiform Encephalopathy Advisory Committed The House will be awake
that this Committee which is chaired by Professor John Pattison was
established in 1990 to bring together leading experts in neurology,
epidemiology and microbiology to provide scientifically based advice
on the implications for anima] and human health of different forms of
spongiform encephaJopathy.

"The Committee provides independent advice to government   Its members
are not Government scientists; they are leading practitioners in their
field and the purpose of the ( Committee is to provide advice not
simply to Government, but to the whole community on the scientific
questions which arise in its field. The Government has always made it
clear that is our policy to base our decisions on the scientific
advice provided by the advisory committee The Committee has today
agreed new advice about the implications for animal and human health
of the latest scientific evidence. Copies of the Committee's advice,
together with a statement front the Chief Medical Officer which is
based on that advice, have been placed in the Vote Office,

"The Committee has considered the work being done by the Government
Surveillance Unit in Edinburgh which specialises in Creutzfeldt-Jakob
disease. This work, which relates to the 10 cases of C}D which have
been identified in people aged under 42, has led the Committee to
conclude that the unit has identified a previously unrecognised and
consistent disease pattern. A review of patients' medical histories,
genetic analysis, ant consideration of other possible causes have
failed to explain these cases adequately. There remains no scientific
proof that BSE can be transmitted to man by beef, but the Committee
have concluded that the most likely explanation at present is that
these cases are linked to exposure to BSE before the introduction of
the specified bovine offal ban in 1989. Against the background of this
new finding the Committee has today agreed the series of
recommendations which the Government is making public this afternoon.

"The Committee's recommendations fall into two parts.

"Firstly, they recommend a series of measures to further reduce the
risk to human and animal health associated with BSE. My Rt Hon Friend
the Minister of Agriculture, Fisheries and Food will be making a
statement about those measures which fall within his Department's
responsibilities immediately after questions on this Statement have
been concluded.

"In addition the Committee recommended that there should be urgent
consideration of what further research is needed in this area and that
the Health and Safety Executive and the Advisory Committee on
Dangerous Pathogens should urgently review their advice. The
Government intends to accept all the recommendations of the Advisory
Committee in full; they will be put into effect as soon as possible,

"The second group of recommendations from the Committee offers advice
about food safety on the assumption that the further measures
recommended by the Committee are implemented.. On that basis the
Committee has concluded that the risk from eating beef . now likely to
be extremely small and there is no need for it to revise its advice on
the safety of milk.

"The Chief Medical Officer will be writing today to all doctors to
ensure that the latest scientific evidence is drawn to their
attention. In the statement by the Chief Medical Officer which we have
placed in the Vote Office, Sir Kenneth Calman poses to himself the
question whether he will continue to eat beef. I quote his answer. "I
will do so as part of a varied and balanced diet. The new measures and
effective enforcement of existing measures will continue to ensure
that the likely risk of developing CID is extremely small."

"A particular question has arisen about the possibility that children
are more at risk of contracting CJD. There is at present no evidence
for age sensitivity and the scientific evidence for the risks of
developing CJD in those eating meat in childhood has not changed as a
result of these new findings. However, parents will be concerned about
implications for their children and I have asked the Advisory
Committee to provide specific advice on this issue following its next
meeting.

"Any further measures that the Committee recommend will be give the
most urgent considerations As the Government has repeatedly made
clear, new scientific evidence will be communicated to the public as
soon as it becomes available."

Notes  to Editors

1. The Spongiform Encephalopathy Advisory Committee (SEAC) reviews the
evidence, including the science and details of individual CJD cases

2. The National CJD Surveillance Unit was established at Western
General Hospital in Edinburgh in May 1990 under the direction of Dr R
Will. It is funded jointly by the Department of Health and Scottish
Office.


>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
DEPARTMENT OF HEALTH

20 March 1996

CJD AND PUBLIC HEALTH -- STATEMENT BY THE CHIEF MEDICAL OFFICER


Sir Kenneth Calman, Chief Medical Officer said today

"The statement by Spongiform Encephalopathy Advisory Committee (SEAC)
of the description of a new variant of CJD which has a distinct
clinical and pathological appearance, is a cause for serious concern.
While there is no direct evidence of a link between BSE and this new
variant, pending further research I agree with SEAC that the most
likely explanation is that these cases may be linked to exposure to
BSE before the SBO ban in 1989.

"I have always sought and followed the advice from the experts in this
field, notably SEAC, and  Ministers have always followed this advice.

"While the theoretical risk has always been acknowledged, and the
measures which have been introduced to control the spread in cattle,
have had as their basis the reduction of any possible risk, these new
findings are important.
 "They have a number of implications:

-- these new findings suggest that there may have been an association
between eating bovine products, which may have been contaminated by
infected brain and spinal cord, and a risk of developing CJD before
the introduction of measures in 1989.

-- there remains, however, no scientific: evidence that BSE can be
transmitted to man by beef. However, risk analysis suggests that even
the likelihood of the extremely small risk of transmission increases
when non-muscle parts from older cattle are eaten. It is essential
therefore that the source and quality of beef is clear and that the
public can he assured of these measures .

-- current measures must be rigorously enforced. This is at the heart
of the issue. SEAC will recommend that effective training measures
should be introduced and consider this further. 

-- further research is urgently required and this will be funded.

"For this reason it is considered that an additional measure, the
de-boning of beef in specified plants with full supervision by the
Meal Hygiene Service in cattle over 30 months of age should be
introduced. This will significantly reduce the likelihood of extremely
small risk of transmission from non-muscle parts of the carcass. These
will be prevented from entering the food chain. This will be discussed
further by SEAC

"Meat or meat products on the shelf or in carcass form do not now to
be removed or destroyed .

"There is nothing to lead the Committee to change its advice on the
safety of milk. It is considered to be safe.

"The implications for the public who may be worried about contracting
the disease have also been considered. At present the overall numbers
are very small, but there is as yet no indication as to the likely
numbers of patients who may contract the disease in the future. There
is currently no clinical test for the disease and today all doctors
will be contacted and  given further background on the new
information.

"The question that will be asked is whether or not I will continue to
eat beef. I will do as part of a varied arid balanced diet. The new
measures and effective enforcement of existing measures will continue
to ensure that the likely risk of developing CJD is extremely small..

"There is at present no evidence for age sensitivity and the
scientific evidence for the risks of developing CJD in those eating
meat in childhood has not changed as a result of these new findings.
However, parents will be concerned about implications for their
chiIdren.  SEAC has been asked to provide specific advice on this
issue.

"Further discussion will take place over the next few days and
additional measures may be considered in the future. As has been said
before, should any new scientific evidence become available it will be
communicated to the public as soon as possible."
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
20 March 1996

STATEMENT BY SPONGIFORM ENCEPHALOPATHY ADVISORY COMMITTEE


The Spongiform Encephalopathy Advisory Committee have considered to
cases of CJD which have occurred in people aged under 42 as recently
identified by the CJD Surveillance Unit, Edinburgh. The Committee have
concluded that the Unit has identified a previously unrecognised and
consistent disease pattern, A review of patients' medical   histories,
genetic analysis to date and consideration of other possible causes,
such as increased ascertainment, have failed to explain these cases
adequately. This is cause for great concern. On current data and in
the absence of any credible alternative the most likely explanation at
present is that these cases are linked to exposure to BSE before the
introduction of the SBO ban in 1989.


CJD remains a rare disease and it is too early to predict how many
further cases, if any, there will be of this new form. Continued
surveillance is of the utmost importance and the Committee are
actively seeking further data from both the UK and abroad to help
assess the full significance of the Unit's findings.


The Committee emphasised it is imperative that current measures to
protect the public health are properly enforced and recommend constant
supervision to ensure the complete removal of spinal cord.


The Committee also recommend:


a.    that carcasses from cattle aged over 30 months must be deboned
in licensed plants supervised by the Meat Hygiene Service and the
trimmings must be classified as SBOs.,

b.    a prohibition on the use of mammalian meat and bonemeal in feed
for all farm animals,

c.    that HSE and ACPP, in consultation with SEAC should urgently
review their advice
in the light of these findings,

d.    that the Committee urgently consider what further research is
necessary.


   The Committee does not consider that these findings lead it to
revise its advice on the safety of milk.

[f the recommendations set out above are carried out the Committee
concluded that the risk from eating beef is now likely to be extremely
small.




******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Neotron@pn.itnet.it Wed Apr  3 22:05:37 EST 1996
Article: 2140 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dish.news.pipex.net!pipex!news.IT.net!news
From: "Dr. Alessandro Fregni" <Neotron@pn.itnet.it>
Newsgroups: sci.bio.food-science
Subject: Pirimiphos methyl
Date: Thu, 21 Mar 1996 13:46:08 -0800
Organization: Neotron s.r.l.
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Hi, I work for a Chemical laboratory in Italy wich carries out pesticides 
analyses on foods.
Someone told me that the Pyrimiphos methyl has been prohibited in the USA
Is that true or not?
Please answer me at this newsgroup or e-mail to: Neotron@pn.itnet.it
Thanks


From malcolm@mdhills.demon.co.uk Wed Apr  3 22:05:38 EST 1996
Article: 2141 of sci.bio.food-science
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From: malcolm@mdhills.demon.co.uk (Malcolm Hills)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Thu, 21 Mar 1996 18:55:16 GMT
Organization: HB Environmental Health Consultants
Lines: 24
Message-ID: <827434519.27546@mdhills.demon.co.uk>
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george erdosh <absoup@ns.net> wrote:

>As long as the sauce hasn't been standing at room temperature for too 
>long, it should be perfectly safe to refreeze, thaw again, and refreeze 
>even several times. It is the growth of microorganism that is a concern 
>but in a tomato sauce with acid conditions chances are not great that 
>bacteria can survive in any significatn number. Besides, you will be 
>reheating the sauce anyway making it sterile.

I have watched this small thread with interest.

My opinions coincide with those of Mike Leblanc, whom I know is an
Environmental Health Professional, like myself, What I am interested
is however is what is the background of the other posters

ie George, Laurie and KCB

By the why Mike can you repost your home page address, thanks
===========================
Malcolm Hills MCIEH
malcolm@mdhills.demon.co.uk
===========================



From cpereira@centroin.com.br Wed Apr  3 22:05:38 EST 1996
Article: 2142 of sci.bio.food-science
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From: username@embratel.net.br (Username)
Newsgroups: sci.bio.food-science
Subject: fructose
Date: 19 Mar 1996 02:15:24 GMT
Organization: CentroIn Internet Provider
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Hello!

	Do anyone know a synthetic process (not fermentation) to do
d-fructose from sucrose or glucose?
thanks!


From smurf@postoffice.ptd.net Wed Apr  3 22:05:39 EST 1996
Article: 2143 of sci.bio.food-science
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From: John Schreffler <smurf@postoffice.ptd.net>
Newsgroups: sci.bio.food-science
Subject: Microbiology B.S., P.S.U., Just Graduated
Date: 21 Mar 1996 05:28:35 GMT
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Box 173 Shepp Street
Sheppton, PA 18248  
March 19, 1996         


Dear Sir or Madam: 


If  anyone has any openings for a microbiologist who just graduated from 
Penn State University with excellent lab skills please contact me.  I am 
willing to relocate to any place in the United States.

I can be phoned at (717)  384 - 3329 or
E - mailed at smurf@postoffice.ptd.net.


Sincerely,                             



John S. Schreffler                

ENCLOSURE : RESUME 
John Schreffler
173 Shepp St
Sheppton, PA  18248
(717) - 384 - 3329 
E mail - smurf@postoffice.ptd.net

OBJECTIVE
An Entry Level Lab Position that Utilizes My Background
in Biology, Chemistry, Genetics, and Microbiology.

EDUCATION
Baccalaureate of Science in Microbiology   
Pennsylvania State University
GPA : 2.76 / 4.00

ACADEMIC PROFILE
Genetics, Advanced Genetics, Microbial Genetics, Medical Microbiology,
Applied Microbiology, Cell Growth and Differentiation,Virology, 
Microbial Physiology, Biology of Molecular Cells,
Chemistry (18 cr.), Biochemistry (7 cr.)

LAB EXPERIENCE
Medical Microbiology Lab (2 cr.), Applied Microbiology Lab (2 cr.),
Organic Chemistry Labs (2 cr.), General Chemistry Labs (2 cr.), 
Biochemistry Lab (1 cr.)

LAB TECHNIQUES
Utilized and Applied the Following Techniques :

Proper Aseptic Technique, Southern Blot, Northern Blot, 
Restriction Enzyme Digestion,IR, Polarimetry, Uv Vis,
Spectrophotometer, NMR, TLC, Gas Chromatograph, Mass Spec,
Enzyme Purifications, Maintained HeLa Cell Line, Immunofluorescence 

LAB ASSISTANT FOR DR. CARL SILLMAN
Supervised a Class in an Applied Microbiology Lab
Monitored and Corrected Student's Lab Techniques
Prepared Cultures and Cells for Student's Use
Taught Class and Lectured on Various Microbiological Topics
 
WORK HISTORY
SEARS
Oversaw Incoming and Outgoing Deliveries
Maintained Accurate Record of Sales and Deliveries

HAZLEWOOD FARMS INC. 
Monitored Quality of Product for Shipping
Kept Ongoing Summary of Product Type and Quality





From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:05:40 EST 1996
Article: 2144 of sci.bio.food-science
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From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Thu, 21 Mar 1996 11:37:34 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
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Mark Israel wrote:
> 
>    In a current TV ad for a frosted wheat cereal, the advertisers say
> that one of their competitors' frosted wheat cereals contains corn syrup,
> show a child saying "Syrup is for pancakes!", and go on to explain that
> *their* frosted wheat cereal has brown sugar inside.
> 
>    Since commercial "brown sugar" is (unbeknownst to many consumers and
> some dictionaries) just white sugar that's been dipped in molasses, and
> molasses is a syrup, isn't this false advertising?

That depends on the brown sugar. Generally, if is says "brown sugar" on the
pack, or in the ad, you're right. Nowadays - in the UK, I don't know
about the US - you can get light and dark muscovado sugar which looks about
the same but is crystalised unrefined cane sugar and has (quietly now, so
that it doesn't run away) .... taste. The problem is that your advertiser
probably has to say "brown sugar" because surveys may have told him that
John Q. Public wouldn't understand "muscovado sugar". He could, on the
other hand, just really mean "brown sugar"!

I'm sure someone can let us in on the relative merits of refined corn sugar,
and refined beet sugar.

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From bookmall3@aol.com Wed Apr  3 22:05:40 EST 1996
Article: 2145 of sci.bio.food-science
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From: bookmall3@aol.com (BookMall3)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 21 Mar 1996 07:04:40 -0500
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Nutritionally speaking, both types of brown sugar are the same.  At
Amalgamated Sugar (Nyssa, Oregon), we make brown sugar by coating white
beet sugar with cane molasses.

Intermountain Institute of Food Technologists
Short COurse, Sun Valley, ID  March 20


From paladine@sisnet.ssku.k12.ca.us Wed Apr  3 22:05:41 EST 1996
Article: 2146 of sci.bio.food-science
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From: paladine@sisnet.ssku.k12.ca.us (Boyd Mello)
Newsgroups: sci.bio.food-science
Subject: sauerkraut
Date: Thu, 21 Mar 1996 14:26:06 -0800
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I am a science studnet at Mt. Shasta High School and I am doing an scince
experiment on sauerkraut.  I was wondering what effect dose changing the
salt have on the outcome of the sauerkraut.  I would also like it if you
could E-Mail me any locations where I could find some information on
sauerkraut or cabbage on the internet.

                              Thank you for your time.

P.S. 
Please E-Mail your resonse to:
Paladine@telis.org


From NDSN71A@prodigy.com Wed Apr  3 22:05:42 EST 1996
Article: 2147 of sci.bio.food-science
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From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: whey utilisation
Date: 18 Mar 1996 23:05:21 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 19
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 Further I´d like to know if there 
>are possibilities to separate lactic acid from acid whey by means of 
>nanofiltration.

Not really.  As a practical matter, acid whey doesn't contain a high 
enough concentration of lactic acid to justify recovery of lactic acid.  
Commercially, lactic acid is produced by lactic fermentation of 
concentrated carbohydrates, and the lactic is recovered by distillation 
as the methyl ester if a pure grade is wanted.  Nanofiltration is simply 
not going to selectively concentrate lactic or other small molecules.  
Remember you have to separate the higher molecular weight materials on 
the one hand, and concentrate lactic acid relative to water on the other.


> What´s the molecular weight from lactic acid in solution?

If it's reasonably dilute, there is no polymer formed, and I assume you 
can calculate a molecular weight!



From kennedyl@agresearch.cri.nz Wed Apr  3 22:05:42 EST 1996
Article: 2148 of sci.bio.food-science
Newsgroups: sci.bio.food-science
From: kennedyl@agresearch.cri.nz (Laurie Kennedy)
Subject: Re: RE-freezing spaghetti sauce
Organization: AgResearch Grasslands
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In article <4ij6j3$50l@hermes.is.co.za>, jwf@osi.co.za (KCB) wrote:
>kvacek@aol.com (KVacek) wrote:
>
>>What is the reason for the warnings about not re-freezing once-frozen
>>food?
>>Is this a food safety issue, or one of quality? 
>It is a food safety issue. Bacteria grow as the food is kept luke
>warm. These bacteria can come from heat-resiliant spores, or from
>recontamination (the air or general handling or pots that are not
>properly clean) During cooking you may kill most of these bacteria.
>The danger is still present though as some of these bacteria produce
>toxins which are more heat stable than the bacteria and these toxins
>survive the cooking.
>
>>Specifically, I ran a spaghetti dinner for the Lodge on 1/20/96 and had
>>about 6 gallons of sauce left over, which I froze.  Yesterday I thawed it,
>>added a bit of this and that, and served it to about 50 more people. 
>>Afterward, without thinking, I bagged and froze the remaining 1-1/2
>>gallons.
>
>>Now I wonder what to do? 
>I would not use it again catering for such a lorge group of people, as
>if there is a problem, you will have lots of unhappy people. It may be
>safe enough for your own eating, but just cook it up very well first,
>just in case, and use it up ASAP.
>>-Immediately thaw it & give away for use ASAP?
>>-Save it to be used in a week or two?
>>-Dump it?

You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
two classes, Salmonella and Clostridia.  The former are killed by boiling but 
the toxin they produce is not inactivated, so once the bacteria have grown the 
food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
survive boiling but the toxin (VERY dangerous) does not.

Fortunately both groups of bacteria don't much like acid conditions, so if 
your sauce had as much tomato as it should (!) the odds are in your favour.  
If the sauce has been either very hot (60C+), frozen, or thawed but still 
cold, and never warm for any period of time I'd happily use it again.  Danger 
signs when reheating the sauce: any odd smell, particularly sweetish-sickly, 
and any 'fizzing' or gas production.

All of that said I'd have to agree with the above quoted comment; balance the 
potential loss against the very small risk of lots of unhappy people.  Not 
knowing the food's precise history or your food-handling facilities, care etc, 
I'd have to say use it yourself, but not for paying customers.  If it's not 
infected it should keep for many weeks.

Laurie Kennedy


From gumboot@airdmhor.gen.nz Wed Apr  3 22:05:43 EST 1996
Article: 2149 of sci.bio.food-science
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From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Date: 22 Mar 1996 03:17:21 +1200
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Dwight Ritums:
> Is there some place in the world where 'paraffin' is a synonym for 'kerosene'? 
>  And if so, what word do they use for 'paraffin'?

  What's the difference between paraffin and kerosene?  I thought they were
the same, so people that used the word 'paraffin' for kerosene also used the
word 'paraffin' for paraffin without any confusion.




From yalcin4@ibm.net Wed Apr  3 22:05:44 EST 1996
Article: 2150 of sci.bio.food-science
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From: yalcin4@ibm.net
Newsgroups: sci.bio.food-science
Subject: high pressure application in food industry
Date: 18 Mar 1996 20:40:10 GMT
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	I'm researching this subject for graduate project.	
Your advices and references on the subject will be appreciated.
thank in advance.


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:45 EST 1996
Article: 2151 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!info.ucla.edu!library.ucla.edu!galaxy.ucr.edu!biosci!biosci!not-for-mail
From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Preliminary conference announcement
Date: 21 Mar 1996 19:25:35 -0800
Organization: Melbourne University, Victoria, Australia
Lines: 55
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Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching.

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Cheers,

Tracy

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510


From tracy@austin.unimelb.edu.au Wed Apr  3 22:05:45 EST 1996
Article: 2152 of sci.bio.food-science
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From: tracy@austin.unimelb.edu.au (Tracy Nero)
Newsgroups: bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research,aus.mbio,sci.chem
Subject: Conference Announcement, Melbourne, Australia, Dec. 1996
Date: 21 Mar 1996 19:45:37 -0800
Organization: Melbourne University, Victoria, Australia
Lines: 53
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Please excuse any cross posts.

	ROYAL AUSTRALIAN CHEMICAL INSTITUTE 

MEDICINAL & AGRICULTURAL DIVISION 13TH NATIONAL CONFERENCE

        "UP AND COMING RESEARCH IN AUSTRALIA"

8-11 DECEMBER, 1996, Monash University, Clayton 3168, Victoria,
Australia

The conference will cover all aspects of medicinal and agricultural
chemistry.  Papers are invited for both lecture and poster sessions.
The meeting will be held in conjunction with the ASCEPT pharmacology
conference and some joint sessions will be organized.  The conference
will focus on students and new researchers, emerging research areas in
medicinal and agricultural chemistry, and the interaction of
medicinal chemists and pharmacologists.  There will also be a
symposium on research funding and the research/industry interface.

Preliminary session topics include:
        o  agrochemistry
        o  toxins
        o  anti-infectives
        o  enzyme inhibitors
        o  automated methods of synthesis and screening
        o  glycobiology and glycochemistry
        o  DNA and drugs
        o  QSAR methods 
        o  medicinal chemistry teaching

Registration forms and details will be published later to this list and on
our Web page.

Enquiries to:   Dr. Margaret Wong, Department of Applied Chemistry,
                Swinburne University of Technology, Hawthorn 3122
                Victoria
                Ph: (03)9214-8542       Fax: (03)9819-0834
                email: marg@chem1.chem.swin.edu.au
or me.

Tracy Nero, PhD
Clinical Pharmacology and Therapeutics Unit,
Dept. of Medicine, The University of Melbourne,
Austin Campus, Austin and Repatriation Medical Centre,
Heidelberg, 3084, Victoria, Australia

tracy@austin.unimelb.edu.au
Ph. 61 3 94965052
Fax 61 3 94593510



From R.Shepherd@irl.cri.nz Wed Apr  3 22:05:46 EST 1996
Article: 2153 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!comp.vuw.ac.nz!HERMES!shepherdr.grace.cri.nz!R.Shepherd
From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: BSE: Slaughter of 11 million cows
Message-ID: <R.Shepherd.140.002A232F@irl.cri.nz>
Date: Fri, 22 Mar 1996 19:34:04 LOCAL
Organization: Industrial Research Limited
X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #4]
Lines: 1

What is this I hear about a proposal to slaughter all the cows in the UK?



From brubat@anemone.ifc.pi.cnr.it Wed Apr  3 22:05:47 EST 1996
Article: 2154 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.akorn.net!news.his.com!news2.cais.net!news.cais.net!usenet.seri.re.kr!news.dacom.co.kr!nntp.coast.net!swidir.switch.ch!serra.unipi.it!news
From: brubat@anemone.ifc.pi.cnr.it (Bruno Battocletti)
Newsgroups: sci.bio.food-science
Subject: Informations about HERBALIFE
Date: Wed, 20 Mar 1996 17:39:06 GMT
Organization: Universita' di Pisa
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Can you help me to find the mail or e-mail address of the American
company who products the natural food line called Herbalife ? Does it
exist in USA ?

Thank in advance !

 --- Bruno.



From couperus@cdc.com Wed Apr  3 22:05:48 EST 1996
Article: 2155 of sci.bio.food-science
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From: couperus@cdc.com (Jitze Couperus)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Paraffin/Kerosene (was Re: brown sugar vs syrup)
Date: Thu, 21 Mar 1996 15:45:29 -0800
Organization: Control Data Systems Inc
Lines: 23
Message-ID: <couperus-2103961545290001@jc.svl.cdc.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4irru1$p0b@airdmhor.gen.nz>
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In article <4irru1$p0b@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon
Hosie) wrote:

> Dwight Ritums:
> > Is there some place in the world where 'paraffin' is a synonym for
'kerosene'? 
> >  And if so, what word do they use for 'paraffin'?
> 
>   What's the difference between paraffin and kerosene?  I thought they were
> the same, so people that used the word 'paraffin' for kerosene also used the
> word 'paraffin' for paraffin without any confusion.

In some environments at least, "paraffin" implies a lower grade suitable
for lamp-oil, whereas "kerosene" is the expensive purified stuff they
use in jet engines. The to confuse the issue, "paraffin" means
"paraffin wax" to some folks, and is used to seal the top of the jar
when making jam.

-- 
Jitze Couperus                         | couperus@cdc.com
Control Data Systems Inc               | Tel: (408)541-4334
1306 Orleans Drive, Sunnyvale CA 94089 | Fax: (408)541-4106
            Any opinions expressed are mine alone.


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:05:48 EST 1996
Article: 2156 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!jussieu.fr!news-rocq.inria.fr!news2.EUnet.fr!eurocontrol.fr!ramses.eurocontrol.fr!usenet
From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Fri, 22 Mar 1996 10:39:47 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 18
Message-ID: <31527563.1A79@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4ijvmi$gjq@brachio.zrz.TU-Berlin.DE> <truly.2504.000150B9@lunemere.com>
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Truly Donovan wrote:
> 
> 
> Truly Donovan, who guesses that enough time has not passed to allow her to
> retell her ice-cubes-in-London anecdote

Oh Truly. Do you have an ice-cubes-in-London anecdote? I'm sure we'd all
love to read it. Oh please, Truly, tell us. :-)

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From cigolott@nbnet.nb.ca Wed Apr  3 22:05:49 EST 1996
Article: 2157 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 11:25:41 GMT
Organization: NBNet
Lines: 36
Message-ID: <4iu2nl$mim@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com><4icoh0$qn8@riscsm.scripps.edu> <4ihcdm$kfd@panix2.panix.com> <4ilvb7$f96$1@melbourne.DIALix.oz.au>
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In message <4ilvb7$f96$1@melbourne.DIALix.oz.au> -
bmorey@melbourne.DIALix.oz.au (Bernard Morey) writes:
+
+rcpj@panix.com (Pierre Jelenc) writes:
+
+>Brown sugar is indeed white sugar with molasses added, as opposed to
raw 
+>sugar (turbinado, demerara, etc), which is crystallized before
complete 
+>purification and was not (still is not?) manufactured in the US.
+
+What is sold as 'raw sugar' in the supermarket is not truly raw. Raw
sugar
+in the mill is unfit for human consumption and contains soil and
microbes. 
+'Raw' sugar is made by treating initially-crystallised sucrose with
steam
+in the centrifuge without it being redissolved.  It has much the same
+composition as brown sugar. 
+
+-- 
+___________________
+Bernie Morey
+Melbourne
+bmorey@melbourne.dialix.oz.au

Whooaaaa !

You mean what we get now as brown sugar is only camalized white
sugar....now this is overprocessing and mismarketing...although the stuf
sure looks brown. (:-)

regards
tom c.




From cigolott@nbnet.nb.ca Wed Apr  3 22:05:50 EST 1996
Article: 2158 of sci.bio.food-science
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From: cigolott@nbnet.nb.ca (Tom C.)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 11:25:43 GMT
Organization: NBNet
Lines: 31
Message-ID: <4iu2nn$mim@darwin.nbnet.nb.ca>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com><4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz>
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In message <4imsit$lj3@airdmhor.gen.nz> - gumboot@airdmhor.gen.nz (Simon
Hosie) writes:
+
+In article <4iguod$r09@zeus.tcp.co.uk> laker@tcp.co.uk (Markus Laker)
writes:
+> I don't usually drink Coke, BTW: I think it's overpriced, over-hyped,
full
+> of caffeine and sugar (or, worse, sugar substitutes), and not
terribly good
+> for you. 
+
+Truly Donovan:
+> I don't drink Coke, either.  I'm a Pepsi junkie.  Umm, sugar!  Umm,
caffeine!
+
+  Doesn't Coke have more caffeine in it.  Either way, I wouldn't touch
+Pepsi or Diet-* and I dropped Coke when a Coke drinker I know lost a
filling
+and reminded me that I'm risking spoiling a perfect (filling-less)
record.
+
+  I think Coke's cheaper than milk in New Zealand (1.5 litres at about
$1.20
+versus milk at about $2.50 for 2 litres) - that's hardly overpriced.


HAR !

why gas isn't even a $\gal in some places.....no don't drink the gas
even though it is cheaper.



From a.wu@worldnet.att.net Wed Apr  3 22:05:50 EST 1996
Article: 2159 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!newsstand.cit.cornell.edu!cornellcs!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!in1.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Vita-Max experiences? benefits?
Date: Wed, 20 Mar 1996 12:44:52 -0500
Organization: AT&T WorldNet Services
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Anyone familiar with Vita-Max nutrition center( food processing 
machine)?

Thanks
Mei-Tien


From a.wu@worldnet.att.net Wed Apr  3 22:05:51 EST 1996
Article: 2160 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!in2.uu.net!netnews.worldnet.att.net!newsadm
From: Alex Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Can we eat grounded raw seeds?
Date: Fri, 22 Mar 1996 09:00:50 -0500
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Is there any dnager eating grounded raw seeds from fruits...etc? Is 
there a list of seeds bad for health?

Mei-Tien


From king1@students.uiuc.edu Wed Apr  3 22:05:52 EST 1996
Article: 2161 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user
From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: Correction:IFT Book:How to get a job in Food Science
Followup-To: sci.bio.food-science
Date: 22 Mar 1996 15:00:25 GMT
Organization: Food Science
Lines: 85
Distribution: world
Message-ID: <king1-220396090120@128.174.101.139>
NNTP-Posting-Host: labuser.foods.uiuc.edu

Correction:  Earlier I posted the article below and some were given the
wrong IFT Dept when ordering the book.  So when you call please ask for the
Employment Services Dept.

Thanks, Michael R. King

Food Science Students,

Recently I was introduced to a handbook that is put out by the Employment
Committee of the Institute of Food Technologists (IFT).  The handbook
entitled "How To Find Your First Job In the Food Sciences", (a student
guide for starting your career), is an abundant amount of information that
is very pertinent to finding a job in today's competitive market (Table of
Contents Listed Below).  This 36 pg (8 X 11) booklet plus an additional 18
pg. career profiles section, was put together by executive recruiters,
human resource managers, career counselors, and industrial researchers. 
This was put together in response to the number of students who were having
difficulties during the job search and interview processes.  The price of
the book is $3.00 which covers the cost of printing the book.  A copy of
the table of contents is listed below.

To order a copy of this book send a personal check of $3 (a request for the
"How to find your first job in the Food Sciences" book, Name, Address,
City, State, Zip) to:

Institute of Food Technologists
221 N. LaSalle Street
Chicago, IL 60601

Phone: 312-782-8424
FAX: 312-782-8348

This book will also be sold at the Annual Meeting at the Student Booth



I am this years Employment Committee Student Representative.  If you would
like to contact me with a question (about information found in the book or
student employment concerns within IFT), my e-mail address is
king1@students.uiuc.edu.  For financial questions about the book, contact
the IFT numbers above.  Remember to use the IFT Employment Referral Service
when you begin your job search.  This year over 600 jobs in the food
industry were posted with Employment Service.  Also keep in mind the large
number of companies interviewing and posting job opportunities with the
Employment Service at the Annual Meeting this year in New Orleans!

Thanks,

Michael R. King
IFT Employment Committee Student Representative

----------------------------

Table of Contents

Introduction

I.  Planning
	Accomplishments and responsibilities
	How to express work accomplishments
	How to pull out skills from accomplishments
	Skills areas
	Identify your best skills

II.  Getting the job
	A guide to resume writing
	Writing the resume
	References
	Networking
	Using IFT's employment referral service
	Networking
	Types of interviews
	The interview itself
	Review of interviewing technique
	After the job offer, What?
	Successful job hunting testimonials

III.  Managing your career
	How others see us
	Relationship with your new boss
	Final points to remember
	Career decisions-By design or default
	Supplemental reading

IV.  Career Profiles-Reprinted from Food Technology Magazine


From mm@wheel.dcn.davis.ca.us Wed Apr  3 22:05:53 EST 1996
Article: 2162 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!nntp.netrex.net!wlbr!europa.chnt.gtegsc.com!news.kreonet.re.kr!news.dacom.co.kr!newsfeed.internetmci.com!in1.uu.net!world!coopnews.coop.net!csnews!boulder!agate!news.ucdavis.edu!usenet
From: Morten Strunge Meyer <mm@wheel.dcn.davis.ca.us>
Newsgroups: sci.bio.food-science
Subject: Re: Question on tars and nicotines in tobacco
Date: Wed, 20 Mar 1996 11:26:10 -0800
Organization: Davis Comunity Network
Lines: 12
Message-ID: <31505BD2.1166@wheel.dcn.davis.ca.us>
References: <jhansen-1903961230050001@mtshasta23.sisnet.ssku.k12.ca.us>
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X-Mailer: Mozilla 2.0 (Win16; I)
To: John Hansen <jhansen@sisnet.ssku.k12.ca.us>

Hillary asked about % tars and nicotines found in cigar, pipe and chew 
tobacco in the sci.bio.food-science news group.

This is not a relevant news group to ask this kind of questions.  Please post 
your questions regarding tobacco in alt.smoking or look at the following 
URL on the WEB:

http://www.tobacco.org/

Best regards 

morten meyer


From Stephen@ibm.net Wed Apr  3 22:05:53 EST 1996
Article: 2163 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!newsfeed.pitt.edu!nntp.club.cc.cmu.edu!cantaloupe.srv.cs.cmu.edu!rochester!udel!news.mathworks.com!newsfeed.internetmci.com!news.exodus.net!news.aimnet.com!news
From: Stephen@ibm.net
Newsgroups: sci.bio.food-science
Subject: Re: Request for data
Date: Wed, 20 Mar 1996 19:37:47 GMT
Organization: NA
Lines: 7
Message-ID: <4ipmnl$4nv@news.aimnet.com>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk>
NNTP-Posting-Host: dial-bel2-21.iway.aimnet.com
X-Newsreader: Forte Free Agent 1.0.82


>>> Does anyone have in electronic format the table of the nutritional 
>>> values for food?
>>> 

ftp://ftp.coast.net/SimTel/win3/food/ has a db in Access format.



From king1@students.uiuc.edu Wed Apr  3 22:05:54 EST 1996
Article: 2164 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.jsums.edu!news2.cais.net!news.cais.net!chi-news.cic.net!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user
From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: IFT Book:How to get a job in Food Science
Followup-To: sci.bio.food-science
Date: 21 Mar 1996 02:14:53 GMT
Organization: Food Science
Lines: 79
Distribution: world
Message-ID: <king1-200396201614@128.174.101.139>
NNTP-Posting-Host: labuser.foods.uiuc.edu

Food Science Students,

Recently I was introduced to a handbook that is put out by the Employment
Committee of the Institute of Food Technologists (IFT).  The handbook
entitled "How To Find Your First Job In the Food Sciences", (a student
guide for starting your career), is an abundant amount of information that
is very pertinent to finding a job in today's competitive market (Table of
Contents Listed Below).  This 36 pg (8 X 11) booklet plus an additional 18
pg. career profiles section, was put together by executive recruiters,
human resource managers, career counselors, and industrial researchers. 
This was put together in response to the number of students who were having
difficulties during the job search and interview processes.  The price of
the book is $3.00 which covers the cost of printing the book.  A copy of
the table of contents is listed below.

To order a copy of this book send a personal check of $3 (a request for the
"How to find your first job in the Food Sciences" book, Name, Address,
City, State, Zip) to:

Institute of Food Technologists
221 N. LaSalle Street
Chicago, IL 60601

Phone: 312-782-8424
FAX: 312-782-8348

This book will also be sold at the Annual Meeting at the Student Booth



I am this years Employment Committee Student Representative.  If you would
like to contact me with a question (about information found in the book or
student employment concerns within IFT), my e-mail address is
king1@students.uiuc.edu.  For financial questions about the book, contact
the IFT numbers above.  Remember to use the IFT Employment Referral Service
when you begin your job search.  This year over 600 jobs in the food
industry were posted with Employment Service.  Also keep in mind the large
number of companies interviewing and posting job opportunities with the
Employment Service at the Annual Meeting this year in New Orleans!

Thanks,

Michael R. King
IFT Employment Committee Student Representative

----------------------------

Table of Contents

Introduction

I.  Planning
	Accomplishments and responsibilities
	How to express work accomplishments
	How to pull out skills from accomplishments
	Skills areas
	Identify your best skills

II.  Getting the job
	A guide to resume writing
	Writing the resume
	References
	Networking
	Using IFT's employment referral service
	Networking
	Types of interviews
	The interview itself
	Review of interviewing technique
	After the job offer, What?
	Successful job hunting testimonials

III.  Managing your career
	How others see us
	Relationship with your new boss
	Final points to remember
	Career decisions-By design or default
	Supplemental reading

IV.  Career Profiles-Reprinted from Food Technology Magazine


From homes@atl.mindspring.com Wed Apr  3 22:05:55 EST 1996
Article: 2165 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mindspring.com!usenet
From: homes@atl.mindspring.com (Dan Howington)
Newsgroups: sci.bio.food-science
Subject: Super Blue Green Algae - Super Food or Marketing Ploy
Date: Fri, 22 Mar 1996 18:14:05 GMT
Organization: MindSpring Enterprises, Inc.
Lines: 20
Message-ID: <4iuqoo$nt0@B1FF.mindspring.com>
Reply-To: homes@atl.mindspring.com
NNTP-Posting-Host: homes.mindspring.com
X-Newsreader: Forte Free Agent 1.0.82

Hello!  I'm a nutritionist with a personal training institute in
Atlanta, GA and everyone's always bringing me the next great  miracle
food, cure, anti-everything, on the market.  

Please let me know about this "Super Blue Green Algae from a company
called Cell Tech."  

The literature says it comes form the "World's Richest Natural
Environment", Upper Klamath Lake in Southern Oregon. It also "contains
a host of pigments" like "carotenoids, phycobilins and phycocyanins."
It is the "Richest known source of Chlorophyll - a cell regenerator
and blood purifier."  (states that this is a big deal because
chlorophyll has "a molecular structure almost identical to the red
hemoglobin in our blood."  It's enzyme active for "maximum absorption
by the body" at no cost to the body's own enzyme reserve. 

Is it wonderful?  Is it Super?  Is it really blue green?  Or is it
another MLM ploy to take people's money?  Lend me your learned
opinions, please!



From bmorey@melbourne.DIALix.oz.au Wed Apr  3 22:05:56 EST 1996
Article: 2166 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!DIALix!melbourne.DIALix.oz.au!not-for-mail
From: bmorey@melbourne.DIALix.oz.au (Bernard Morey)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 22:08:15 +1100
Organization: DIALix Services, Melbourne, Australia.
Lines: 23
Sender: bmorey@melbourne.DIALix.oz.au
Message-ID: <4iu1mv$9gs$1@melbourne.DIALix.oz.au>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4ind2u$7g7@panix2.panix.com>
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rcpj@panix.com (Pierre Jelenc) writes:

>Dwight Ritums <DRitums@uh.edu> writes:

>> Is there some place in the world where 'paraffin' is a synonym for
>> 'kerosene'? 

>It is the normal British word.

>>  And if so, what word do they use for 'paraffin'?

>"Paraffin wax", which is chemically very sensible.

I have a bottle of Faulding 'Liquid Paraffin BP' in the medicine cabinet. 
Its usual use is for those difficult times when All-Bran just isn't good
enough... 

Bernie Morey -- Melbourne
-- 
___________________
Bernie Morey
Melbourne
bmorey@melbourne.dialix.oz.au


From hhsin001@postbox.acs.ohio-state.edu Wed Apr  3 22:05:57 EST 1996
Article: 2167 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!psuvax1!news.cc.swarthmore.edu!netnews.upenn.edu!dsinc!ub!csn!news-1.csn.net!magnus.acs.ohio-state.edu!mail-news-gateway
From: hhsin001@postbox.acs.ohio-state.edu (Ho Ling Hsing)
Newsgroups: sci.bio.food-science
Subject: Need Food Companies Listing
Date: 20 Mar 1996 22:48:55 -0500
Organization: The Ohio State University
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Hello, 

I am a recent Food Science graduate and am looking for jobs in the field.  
Can anyone tell me where to look for a listing of food-related companies 
and any other job search resources available?

Thank you very much!

Ho Ling Hsing



From king1@students.uiuc.edu Wed Apr  3 22:05:57 EST 1996
Article: 2168 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!NewsWatcher!user
From: king1@students.uiuc.edu (Michael R. King)
Newsgroups: sci.bio.food-science
Subject: 1995 IFT Employment and Salary Survey Report, For sale at Annual Meeting
Followup-To: sci.bio.food-science
Date: 21 Mar 1996 02:20:12 GMT
Organization: Food Science
Lines: 9
Distribution: world
Message-ID: <king1-200396201921@128.174.101.139>
NNTP-Posting-Host: labuser.foods.uiuc.edu

Food Science Students,

I just wanted to let you know that the 1995 IFT Employment and Salary
Survey report will be on sale at the Student Booth at the Annual Meeting.
(They still haven't determined a price yet).  This information will be very
helpful if you are planning on interviewing at the meeting, to give you an
idea of average salaries in your career field.  See you there!

Michael R. King


From ae858@freenet.toronto.on.ca Wed Apr  3 22:05:58 EST 1996
Article: 2169 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!howland.reston.ans.net!plug.news.pipex.net!pipex!tank.news.pipex.net!pipex!news.mathworks.com!newsfeed.internetmci.com!ncar!csn!news-1.csn.net!torn!news.unb.ca!nbt.nbnet.nb.ca!news
From: Mike LeBlanc <ae858@freenet.toronto.on.ca>
Newsgroups: sci.bio.food-science
Subject: Health Inspector's Homepage!!
Date: 23 Mar 1996 03:18:29 GMT
Organization: Toronto Free-Net
Lines: 17
Message-ID: <4ivqi5$nki@darwin.nbnet.nb.ca>
NNTP-Posting-Host: yeovil36.nbnet.nb.ca
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X-Mailer: Mozilla 1.22 (Windows; I; 16bit)


As a result of a request by Sir Malcolm Hills, MCIEH, I am once
again publicizing the Health Inspector's Homepage!!

I haven't had much time to update it recently. I was planning to do
some revisions and additions to the list of resources this weekend, 
but a minor hard drive glitch caused me to lose the HTM bookmark file
that I was using to gather new links. So, if anyone has any additions
that they think might fit in, mail them to me!!

Mike LeBlanc, BSc, CPHI(C)
Public Health Inspector
Moncton, NB
CANADA
Keeper of the Health Inspector's Homepage
http://www.tripod.com/~ae858/index.html




From kopplin@toxic.pharm.arizona.edu Wed Apr  3 22:05:59 EST 1996
Article: 2170 of sci.bio.food-science
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From: kopplin@toxic.pharm.arizona.edu (Michael Kopplin)
Newsgroups: sci.bio.food-science
Subject: Conference Announcement
Date: 21 Mar 1996 16:15:08 GMT
Organization: The University of Arizona
Lines: 77
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                            Call for Abstracts

                              MODULATION of
                            CHEMICAL TOXICITY
                           and RISK ASSESSMENT

                            June 9 - 12, 1996
                         Westin La Paloma Resort
                           Tucson, Arizona, USA

The conference will focus on the modulation of chemical toxicity and risk
assessment from a variety of factors including nutrition and the presence
of toxicants in food. A major objective will be to assess the role that
improved nutrition may have on minimizing the impact of toxic chemicals 
and the role that nutritional deficiencies may have on altering toxicity.
Manipulation of nutritional factors may prove to be an inexpensive means
to reduce human risk from hazardous substances in the environment. Another
objective will be to discuss the impact that dietary factors may have on
established risk assessment procedures.

The conference theme Modulation of Chemical Toxicity and Risk Assessment
will be explored in five sessions:
     Natural Toxicants in Food
     Xenobiotic Toxicants in Food
     Nutritional Status and Toxicity
     Dietary Modification and Toxicity
     Dietary Factors and Risk Assessment Policy

The conference will feature oral and poster presentations of scientific
studies concerned with: hazardous wastes, pesticides, foods, beverages,
feeds, fertilizers, soil, water, human and animal drugs and residues, and
other related areas. Contributed abstracts will be presented in poster 
session format.


You can request a registration packet, submit poster abstracts, 
or request further information at our Internet site.
http://jeeves.pharm.arizona.edu/bionutrition.html 

Alternatively you can send the following information by e-mail to 
kopplin@toxic.pharm.arizona.edu
   Mailing address, Phone, FAX, and E-mail address

and if submitting a poster abstract, include the following:
   Title: not longer than 60 characters.
   Authors: Name and institutional affiliation of authors, with the 
      intended presenter in parentheses.
   Topic: Select one of the 5 topics listed above
   Abstract: Not more than 250 words, written in English.

Abstracts are due Wednesday, May 1.

For further information visit our Internet web site
http://jeeves.pharm.arizona.edu/bionutrition.html

For questions, contact Susan Hurt, The University 
of Arizona, College of Pharmacy, Center for Toxicology
E-mail: hurt@toxic.pharm.arizona.edu
FAX: 520-626-4063



SPONSORS FROM THE UNITED STATES AND MEXICO
National Institute of Environmental Health Sciences, 
     Research Triangle Park, North Carolina
Center for Toxicology, College of Pharmacy, The University
     of Arizona,Tucson, Arizona
National Institute of Nutrition, Mexico City, Mexico
Center for Research in Food Processing and Development, Hermosillo, Sonora
Autonomous University of Queretaro, Queretaro, Queretaro

PROGRAM COMMITTEE
Dean E. Carter, Chair, H. Vasken Aposhian, Hector Bourges,
Elvira de Mejia, A. Jay Gandolfi, Daniel Liebler, Carlos Pena,
I. Glenn Sipes, William A. Suk, Mauro Valencia, Jane Wyatt




From truly@lunemere.com Wed Apr  3 22:06:00 EST 1996
Article: 2171 of sci.bio.food-science
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From: truly@lunemere.com (Truly Donovan)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Fri, 22 Mar 1996 03:28:10
Organization: La Lunemere
Lines: 34
Message-ID: <truly.2514.00037840@lunemere.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <314b9e7f.7566358@nntp.ix.netcom.com> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4ijvmi$gjq@brachio.zrz.TU-Berlin.DE> <truly.2504.000150B9@lunemere.com> <31527563.1A79@eurocontrol.fr>
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In article <31527563.1A79@eurocontrol.fr> Peter Hullah <Peter.Hullah@eurocontrol.fr> writes:
>Truly Donovan wrote:
>> 
>> 
>> Truly Donovan, who guesses that enough time has not passed to allow her to
>> retell her ice-cubes-in-London anecdote

>Oh Truly. Do you have an ice-cubes-in-London anecdote? I'm sure we'd all
>love to read it. Oh please, Truly, tell us. :-)

Okay, but *you* have to respond to any netcops who complain about 
repetitiousness.

-------------------------------------------------------------------------------

In the summer of 1984, I arrived in London on the hottest day in then-recorded 
history, 97 degrees fahrenheit.  At dinnertime, I went into the restaurant in 
the Godawful hotel I found myself staying in (shoot the travel agent) and 
ordered a vodka and tonic *with lots of* ice.

Drink arrives with one ice cube, already almost shot.  I send it back for more 
ice, and it returns with one more cube, already dwindling rapidly.  (They just 
don't grasp the concept.)  

Time passes, I order a second drink with lots of ice.  Drink arrives, no ice. 
Following conversation ensues:

"I asked for lots of ice."

"I'm terribly sorry, ma'am, but you've already used up all our ice."

Truly Donovan




From scf1@Ra.MsState.Edu Wed Apr  3 22:06:01 EST 1996
Article: 2172 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.jsums.edu!news2.cais.net!news.cais.net!chi-news.cic.net!newsfeed.internetmci.com!uwm.edu!newsspool.doit.wisc.edu!night.primate.wisc.edu!nntp.msstate.edu!Ra.MsState.Edu!scf1
From: Sergio C Feijoo <scf1@Ra.MsState.Edu>
Newsgroups: sci.bio.food-science
Subject: Food MicroModel (FMM) software
Date: Thu, 21 Mar 1996 17:09:01 -0600
Organization: Mississippi State University
Lines: 11
Message-ID: <Pine.SUN.3.91.960321170154.1650A-100000@Ra.MsState.Edu>
NNTP-Posting-Host: ra.msstate.edu
Mime-Version: 1.0
Content-Type: TEXT/PLAIN; charset=US-ASCII



Does anyone know where I can find this FMM soft.
here in the US ?  It was originally developed in
the UK by Food MicroModel Ltd. (Leatherhead, UK).
Any comments on the quality of the program is also
very welcomed.

Regards,
Sergio Feijoo
scf1@ra.msstate.edu


From caitlin@jax.jaxnet.com Wed Apr  3 22:06:02 EST 1996
Article: 2173 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!hookup!news.mathworks.com!uunet!in2.uu.net!alterdial.uu.net!not-for-mail
From: caitlin@jax.jaxnet.com (caitlin)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: 23 Mar 1996 01:12:48 GMT
Lines: 21
Message-ID: <4ivj6g$6up@alterdial.UU.NET>
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com> <4ccs3c$hed@ixnews6.ix.netcom.com>
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In article <4ccs3c$hed@ixnews6.ix.netcom.com>, sbharris@ix.netcom.com says...
>
>In <kdrossel.17.002B2203@netzone.com> kdrossel@netzone.com (Kevin

>>out of the ordinary.  The few vegans I know do seem a bit more pale
>but I 
>>really doubt it can be attributed to their diet.

>Comment: why not?  They may well be anemic.  Not to mention having fat
>that is orange-- something guaranteed to make you look a bit waxy if
>you have no tan. 
>
>                                 Steve Harris, M.D.
Hmmm, that's it. What an MD, scare people into thinking lack of meat = anemia. Amazing, My children 
and I get physicals every year, never been anemic. Best cholesterol level in town though. Anemia isn't 
just about iron, its about absorption and proper amount. Fact is heme iron is no magic anti-anemic cure 
and most people who eat meat don't absorb any more usable iron then vegans. Your theory has been 
debunked many many times. Fact is, vegetarism and veganism can be an extremely healthy diet (junk 
food vegetarians not included!) and the typical american diet can be extremely unhealthy. Physician, 
educate thyself.



From alberto.dimartino@agip.it Wed Apr  3 22:06:02 EST 1996
Article: 2174 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!in2.uu.net!EU.net!Norway.EU.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!oslonett.no!sn.no!newsfeed.tip.net!peroni.ita.tip.net!venere.inet.it!usenet
From: Alberto Di Martino <alberto.dimartino@agip.it>
Newsgroups: sci.bio.food-science
Subject: Unable to locate server
Date: Thu, 21 Mar 1996 16:53:17 +0100
Organization: Agip Spa
Lines: 8
Message-ID: <31517B6D.7ABC@agip.it>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk> <4ipmnl$4nv@news.aimnet.com>
NNTP-Posting-Host: 151.96.0.2
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win95; I)
To: Stephen@ibm.net

I tried the site you suggested, but I had this message:

"unable to locate the server"

Any hint?

thanks
adm


From alberto.dimartino@agip.it Wed Apr  3 22:06:05 EST 1996
Article: 2175 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!EU.net!Norway.EU.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!oslonett.no!sn.no!newsfeed.tip.net!peroni.ita.tip.net!venere.inet.it!usenet
From: Alberto Di Martino <alberto.dimartino@agip.it>
Newsgroups: sci.bio.food-science
Subject: Access forbidden
Date: Thu, 21 Mar 1996 16:55:26 +0100
Organization: Agip Spa
Lines: 12
Message-ID: <31517BEE.59D5@agip.it>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk>
NNTP-Posting-Host: 151.96.0.2
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Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win95; I)
To: J Ralph Blanchfield <jralphb@easynet.co.uk>

I tried <http://www.fatfree.com/usda/usda.cgi>
I had this message.

"403 Forbidden

Access forbidden due to file permissions on server"

Am I unlucky or what ?


Thanks
adm


From alberto.dimartino@agip.it Wed Apr  3 22:06:05 EST 1996
Article: 2176 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!EU.net!Norway.EU.net!nntp.uio.no!hermod.uio.no!nntp-oslo.UNINETT.no!nntp-trd.UNINETT.no!oslonett.no!sn.no!newsfeed.tip.net!peroni.ita.tip.net!venere.inet.it!usenet
From: Alberto Di Martino <alberto.dimartino@agip.it>
Newsgroups: sci.bio.food-science
Subject: False alarm
Date: Thu, 21 Mar 1996 17:08:30 +0100
Organization: Agip Spa
Lines: 3
Message-ID: <31517EFE.586A@agip.it>
References: <3146FAF6.3AA1@agip.it> <NEWTNews.827306546.17935.avigor@dialup.netvision.net.il> <314fad36.2386326@news.easynet.co.uk> <4ipmnl$4nv@news.aimnet.com>
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Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win95; I)
To: Stephen@ibm.net

I wa able to access the server.
Thanks 
adm


From tony@summer.ipph.purdue.edu Wed Apr  3 22:06:06 EST 1996
Article: 2177 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!newsserver2.jvnc.net!howland.reston.ans.net!swrinde!elroy.jpl.nasa.gov!decwrl!purdue!mozo.cc.purdue.edu!news
From: tony <tony@summer.ipph.purdue.edu>
Newsgroups: sci.chem,sci.polymers,sci.engr.biomed,sci.med.pharmacy,sci.bio.food-science,sci.bio.technology
Subject: The 23nd Intl' Symposium on Controlled Release of Bioactive Materials
Date: Fri, 22 Mar 1996 15:06:53 -0500
Organization: IPPH
Lines: 34
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Xref: newz.oit.unc.edu sci.chem:61840 sci.polymers:6785 sci.engr.biomed:6305 sci.med.pharmacy:25328 sci.bio.food-science:2177 sci.bio.technology:5585

Hi,

   CRS 23rd International Symposium on Controlled Release of Bioactive
Materials will be held on Kyoto International Conference Hall, Kyoto,
Japan, July 7-12, 1996. The symposium is organized in collaboration with
Japan Society of Drug Delivery System.

   The plenary lectures have:

	Biopharmaceutics of Drug Delivery, Leslie Z. Benet, School
        of Pharmacy, University of California at San Francisco

        Biomimetic Polymers, Joseph Andrade, College of
        Engineering, University of Utah

        Cytokine Therapy, Fumimaro Takaku, President,
        International Medical Center of Japan 

and the Postsymposium Workshops have:

        Particulate Drug Delivery Systems

        Development of Hydrogel Dosage Forms

        Ocular Short Course 

   For more information, please check out CRS web page at:

	http://summer.ipph.purdue.edu/~tony/crs/

   Thanks.


--Tony @ IPPH, Pharmacy School, Purdue University


From jralphb@easynet.co.uk Wed Apr  3 22:06:07 EST 1996
Article: 2178 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Fri, 22 Mar 1996 10:36:30 GMT
Organization: Consultant
Lines: 65
Message-ID: <31528253.15409867@news.easynet.co.uk>
References: <4g2ia2$57@newsbf02.news.aol.com> <4ij6j3$50l@hermes.is.co.za> <314de38d.0@news.palm.cri.nz> <314f0afa.49269262@news.easynet.co.uk>
NNTP-Posting-Host: jralphb.easynet.co.uk
X-Newsreader: Forte Agent .99d/16.182

On Tue, 19 Mar 1996 19:32:04 GMT, jralphb@easynet.co.uk (J Ralph
Blanchfield) wrote:

>On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
>wrote:
>
>>
>>You will be fairly (but not absolutely) safe.  The problem bacteria fall into 
>>two classes, Salmonella and Clostridia.  The former are killed by boiling but 
>>the toxin they produce is not inactivated, so once the bacteria have grown the 
>>food can't be made fit to eat.  Clostridia spores (their 'hibernating' form) 
>>survive boiling but the toxin (VERY dangerous) does not.
>
>Sorry, Laurie, but this paragraph is confused.  Salmonellae do _not_
>produce toxin (whether heat resistant or otherwise). They cause food
>poisoning by being themselves infective. Moreover, food  contaminated
>with salmonellae  _can_  be made fit to eat. For example virtually all
>chickens are thus contaminated, and can be made fit to eat by cooking
>thoroughly.  Neither clostridium botulinum micro-organisms nor their
>exo-toxins are easily destroyed by ordinary boiling. 
>
>One danger is that repeated heating and cooling may well cause
>clostridial spores to germinate and the bacteria can start producing
>exo-toxin, which may then not be destroyed by mere reheating.
>>
-- snip --

I am grateful to Laurie Kennedy for his e-mail message in which he has
rightly questioned my statement that the exo-toxins are not easily
destroyed by ordinary boiling.

I should not have used the word "boiling"in relation to the toxins.
Plus inevitably we always have to (over?)simplify in postings.

Botulinum toxins are inactivated by heating at 80 deg C for 10 minutes
[Pierson and Reddy (1988) Food Technology, 42(4), 196-198]. Even
ignoring the protective effect of other components in a real food
system as compared with pure toxins, the "free" toxins would be
inactivated by "boiling" for a few minutes.

However, while most of the toxins are produced by the vegetative
cells, small amounts may be present in the spores, which will have the
same heat resistance as the spores [Fernandez et al (1969), J Gen
Microbiol, 56, 15].

What concerned me was the prospect of repeated heat -- freeze - thaw
-reheat cycles of relatively large volumes of material,  involving
reheating to Laurie's suggested "60C+". Hence my statement that they
would not be destroyed by "mere reheating".

No doubt my concern depended on assuming a combination of "worst
cases". But with Cl. botulinum, one has to base hazard analysis and
action on assuming, and legislating against, the worst case scenario.

Regards

Ralph

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From javr@pi.net Wed Apr  3 22:06:08 EST 1996
Article: 2179 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!europa.chnt.gtegsc.com!news.kreonet.re.kr!news.nuri.net!imci2!imci3!imci4!newsfeed.internetmci.com!swrinde!howland.reston.ans.net!surfnet.nl!news.pi.net!news
From: javr@pi.net (Jan Verhoeven)
Newsgroups: sci.bio.food-science
Subject: Re: RE-freezing spaghetti sauce
Date: Sat, 23 Mar 1996 07:02:47 GMT
Organization: Planet Internet
Lines: 31
Message-ID: <4iv83h$mr9@neptunus.pi.net>
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NNTP-Posting-Host: bos69.pi.net
X-Newsreader: Forte Free Agent 1.0.82

jralphb@easynet.co.uk (J Ralph Blanchfield) wrote:

>On Tue, 19 Mar 1996 19:32:04 GMT, jralphb@easynet.co.uk (J Ralph
>Blanchfield) wrote:

>>On 18 Mar 96 22:28:29 GMT, kennedyl@agresearch.cri.nz (Laurie Kennedy)
>>wrote:
>>
snip
>-- snip --

>Botulinum toxins are inactivated by heating at 80 deg C for 10 minutes
snip
>No doubt my concern depended on assuming a combination of "worst
>cases". But with Cl. botulinum, one has to base hazard analysis and
>action on assuming, and legislating against, the worst case scenario.

>Regards

>Ralph

>******************************************************************
>J Ralph Blanchfield
snip
--------------------------
Avoid re-contamination (workers-hands) as S. aureus produces
entero-toxin which is heat-stable for a long time at  100 degC.

Regards
Jan Verhoeven



From cwalton@isn.net Wed Apr  3 22:06:08 EST 1996
Article: 2180 of sci.bio.food-science
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From: Colleen Walton <cwalton@isn.net>
Newsgroups: sci.bio.food-science
Subject: Re: Thawing bulk seafood
Date: 22 Mar 1996 12:54:07 GMT
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Dielectric heating is used to partially thaw blocks of fish fillets prior 
to slicing into shapes. 



From Moore@upanet.uleth.ca Wed Apr  3 22:06:09 EST 1996
Article: 2181 of sci.bio.food-science
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From: Moore@upanet.uleth.ca (Moore)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 23 Mar 1996 15:42:14 GMT
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In article <4iu2nl$mim@darwin.nbnet.nb.ca>, cigolott@nbnet.nb.ca says...
>Whooaaaa !
>
>You mean what we get now as brown sugar is only camalized white
>sugar....now this is overprocessing and mismarketing...although the stuf
>sure looks brown. (:-)
>
>regards
>tom c.

No, you've misunderstood.  Please let me explain.  I've been in the sugar 
refining industry for over nine years, so I hope that you can believe that I 
have some credibility.

The process of creating sugar crystals goes like this.  

Beet Sugar:  sugar beets are cut into cossettes (like shoe string french 
fries) and immersed in water to diffuse out the sugar.  Unfortunately, other 
compounds (proteins, other carbohydrates, etc.) diffuse out as well, so when 
diffusion is complete, the juice is subjected to 'purification' by liming to 
remove the non-sugars as much as possible.  Liming is a process of adding of 
adding calcium hydroxide (the high pH coagulates proteins, and causes other 
chemical reactions which help to remove the non-sugars) then precipitating 
out the calcium hydroxide by bubbling carbon dioxide through the juice 
(makes calcium carbonate, which is essentially limestone).  The precipitate 
which retains many of the non-sugars (due to the coagulation and other 
processes caused by liming), are filtered out.  Now the juice is 
concentrated by evaporation and crystallization is begun.

Essentially crystallization is a separation process.  Sugar crystals are 
grown around very small 'seed' crystals.  To do this, very small sugar 
crystals are introduced to the process to begin crystallization.  The 
crystals are grown to the desired size, while the syrup surrounding them 
becomes more concentrated in non-sugars (because the sugar is 'leaving' the 
syrup to become part of the crystals).  At this point it is necessary to 
separate the crystals from the syrup, which is accomplished by 
centrifugation (very similar to the spin cycle in your washing machine, 
except the holes in the basket are MUCH smaller!).  It is impossible to 
remove all the syrup simply by spinning, so to produce white granulated 
sugar, the crystals are washed with short burst sprays of very hot water 
while centrifuging.

No brown sugar is produced from sugar beets for retail sale, because the 
flavor of beet molasses (the syrup which surrounds the crystals) is not 
palatable to humans (cattle like it though!).

Sugar Cane:  the sugar containing juice is pressed from the cane, and 
subjected to purification steps (not exactly the same as for beet sugar, but 
similar).  In sugar production from sugar cane, the first crystals prepared 
are truly RAW sugar.  As others have mentioned, it is not fit for human 
consumption, due to the presence of impurities, and must be further refined. 
 To do so, the crystals are re-dissolved, the syrup filtered and 
concentrated, and the crystalization processes described above are carried 
out.

To produce brown sugar, the crystals are left much smaller than for white 
sugar, and the syrup or molasses is not washed off completely.  The flavor 
of cane sugar molasses is pleasing to humans.  Many producers have in fact 
instituted processes where brown sugars are produced by 'blending'.  This is 
a process where sugar is refined to the white sugar crystal, then mixed with 
molasses to prepare brown sugar.  The reason for doing this is mainly for 
inventory control and convenience, rather than to 'trick' the customer.  The 
sugar is not technically any different, whichever way it is prepared.

So, no, brown sugar is NOT caramelized sugar.  Caramelization occurs when a 
sugar molecule is heated to a high enough temperature to begin to break 
down.  The characteristic flavors of 'caramel' are created by the breakdown 
products.  In fact, the sugar industry is extremely careful NOT to subject 
sugars to temperatures high enough to cause caramelization, because it would 
introduce these flavors and cause product loss (any sugar that is 
caramelized is no longer sugar, so it can't be crystallized).  The brown 
color in commercial brown sugars is created in the concentration of the 
syrup, where Maillard browning is responsible for most of the color.

(My experience is in beet sugar, so my apologies if I misrepresented or 
missed any aspect of cane sugar manufacture).



From gumboot@airdmhor.gen.nz Wed Apr  3 22:06:10 EST 1996
Article: 2182 of sci.bio.food-science
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From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
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In message <4imsit$lj3@airdmhor.gen.nz> - gumboot@airdmhor.gen.nz (Simon
Hosie) writes:
> I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Tom C.:
> HAR !
> why gas isn't even a $\gal in some places.....no don't drink the gas
> even though it is cheaper.

  Well, since we're dealing in different currencies.. If I had a car I'd
probably pay between $0.80 and $1.00 for a litre of petrol; that's between
$3.63 and $4.55 per gallon.


From pking@idirect.com Wed Apr  3 22:06:11 EST 1996
Article: 2183 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
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Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
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Summary: Answers to legal, science, health, and industry questions 
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         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
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Posting-Frequency: weekly
Last-modified: 1995/10/13

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         Despite speculation, there is no scientifically valid evidence
    to suggest that it is unsafe to eat British beef or that BSE can be
    transmitted from cows to humans. Nevertheless successful measures
    have been taken, both to reduce the incidence of BSE in cows (by
    prohibiting past animal feed practices which are now thought to have
    contributed to the epidemic) and to prohibit certain parts of the
    animal, the offals such as brain, spinal cord, tonsil, thymus, spleen
    and intestines going into the human food chain. Having said that,
    scientists always have to keep open minds. They have to act on
    existing knowledge while recognising that further research may lead
    to new information that could in turn lead to new conclusions.


ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************




From robinson@avana.net Wed Apr  3 22:06:11 EST 1996
Article: 2186 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!bloom-beacon.mit.edu!newsserver.pixel.kodak.com!news.sprintlink.net!tiger.avana.net!root
From: Lorri Robinson <robinson@avana.net>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Fri, 22 Mar 96 15:51:46 PDT
Organization: Avana Communications Corp.
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Rachel Shepherd asked:
> 
> What is this I hear about a proposal to slaughter all the cows in the UK?
> 

I saw on the news last night (3/21) that Mad Cow Disease has returned to the 
UK, largely due to not enough controls and slaughters being performed during 
the last outbreak in the 80's. Now the countries bordering the Channel are 
refusing to purchase BK beef, and British consumers are passing on it as well, 
as the disease is transmissible to humans and can be fatal. Now the UK 
authorities are considering slaughtering all the beef herds in order to stop 
the spread (real or perceived--I wasn't too clear on this from the newscast) 
of the disease.

Lorri 



From caitlin@jax.jaxnet.com Wed Apr  3 22:06:12 EST 1996
Article: 2187 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in1.uu.net!alterdial.uu.net!not-for-mail
From: caitlin@jax.jaxnet.com (caitlin)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: 23 Mar 1996 01:06:23 GMT
Lines: 19
Message-ID: <4iviqf$6up@alterdial.UU.NET>
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com>
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In article <kdrossel.17.002B2203@netzone.com>, kdrossel@netzone.com says...

>I've been a vegetarian (not vegan) for 15 years and my skin color is nothing 
>out of the ordinary.  The few vegans I know do seem a bit more pale but I 
>really doubt it can be attributed to their diet.
>
>
>Kevin
>(kdrossel@netzone.com)

Well, all the vegans I know are pretty darn health conscious and don't take chances with skin cancer. 
They (and my kids and I) all wear sunscreen outdoors... My one friend that doesn't looks just like 
everyone else.

There is a condition that will temporarily turn your skin orangish if you consume massive quantities of 
beta carotene, that's just if you started living on carrots... :)

cate



From ames@postoffice.ptd.net Wed Apr  3 22:06:13 EST 1996
Article: 2188 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!uunet!in2.uu.net!lexis-nexis!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Food allergy site
Date: 22 Mar 1996 06:56:35 GMT
Organization: Ames Co.
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An interesting site for those in product development.

Joe Ames



From djclarke@globalnet.co.uk Wed Apr  3 22:06:13 EST 1996
Article: 2189 of sci.bio.food-science
From: djclarke@globalnet.co.uk (Dave Clarke)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: Sat, 23 Mar 1996 21:37:43 GMT
References: <4buka3$2eq@ixnews5.ix.netcom.com> <199601011954.OAA29693@copland.udel.edu> <Pine.SOL.3.91.960101135131.26505A-100000@gemini.willamette.edu> <kdrossel.17.002B2203@netzone.com> <4ccs3c$hed@ixnews6.ix.netcom.com> <4ivj6g$6up@alterdial.UU.NET> <4ivrib$3iq@ixnews2.ix.netcom.com>
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Xref: newz.oit.unc.edu sci.med.nutrition:42969 sci.bio.food-science:2189 misc.health.alternative:66870 rec.food.veg:71533

bultpruf@ix.netcom.com(Kelly) wrote:

>Caitlin:

>I became an ovo-lacto vegetarian about six years ago.....would like to
>take the next step, but....MAN!  the thought of no cheese....i dunno. 
>it hasn't been the slightest challenge for me to give up eating
>"anything with a face," in spite of my meat-and-potatoes upbringing,
>but i'm having a REAL challenge with the next phase.  i know all that
>fat isn't a positive addition to my diet.

>And....admittedly, i slip into the "junk food" category at times.

>any thoughts or suggestions to make the next step easier?

>by the by....i was anemic before i became a vegetarian and no
>self-respecting blood bank will accept my donation.  ha ha.  just
>started taking colloidal minerals....do you think this will help with
>my "iron-poor blood"?

>Kelly


Think of the calves taken from the mother at a very early age to keep
her lactating. (Every year!)

The calves have to be slaughtered - there are too many of them to put
back into milk production. And all the males are surplus too.

Go on just grit your teeth and do it. It really is worthwhile!

Best wishes and good luck.

Dave Clarke (a vegan for 22 years) 



From bultpruf@ix.netcom.com Wed Apr  3 22:06:14 EST 1996
Article: 2190 of sci.bio.food-science
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From: bultpruf@ix.netcom.com(Kelly)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: 23 Mar 1996 03:35:39 GMT
Organization: Netcom
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Caitlin:

I became an ovo-lacto vegetarian about six years ago.....would like to
take the next step, but....MAN!  the thought of no cheese....i dunno. 
it hasn't been the slightest challenge for me to give up eating
"anything with a face," in spite of my meat-and-potatoes upbringing,
but i'm having a REAL challenge with the next phase.  i know all that
fat isn't a positive addition to my diet.

And....admittedly, i slip into the "junk food" category at times.

any thoughts or suggestions to make the next step easier?

by the by....i was anemic before i became a vegetarian and no
self-respecting blood bank will accept my donation.  ha ha.  just
started taking colloidal minerals....do you think this will help with
my "iron-poor blood"?

Kelly


From NDSN71A@prodigy.com Wed Apr  3 22:06:15 EST 1996
Article: 2191 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!usenet.cis.ufl.edu!caen!uwm.edu!vixen.cso.uiuc.edu!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet
From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: fructose
Date: 22 Mar 1996 22:57:14 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
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The commercial process  to convert glucose into fructose is based on the 
use of glucose isomerase to produce a mixture of fructose and glucose and 
then chromtaographic separation of the sugars to yield a high fructose 
concentrate.  Is this what you're talking about?



From rcpj@panix.com Wed Apr  3 22:06:15 EST 1996
Article: 2192 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!usenet.eel.ufl.edu!newsfeed.internetmci.com!panix!not-for-mail
From: rcpj@panix.com (Pierre Jelenc)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 22 Mar 1996 20:53:39 -0500
Organization: panix
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References: <4icoh0$qn8@riscsm.scripps.edu> <DRitums.82.000F1A4F@uh.edu> <4ind2u$7g7@panix2.panix.com> <4iu1mv$9gs$1@melbourne.DIALix.oz.au>
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Bernard Morey <bmorey@melbourne.DIALix.oz.au> writes:
> 
> I have a bottle of Faulding 'Liquid Paraffin BP' in the medicine cabinet. 
> Its usual use is for those difficult times when All-Bran just isn't good
> enough... 

Known as "mineral oil" in the US when used for this purpose.

(Never has "BP" been a fitter initialism!)

Pierre
-- 
Pierre Jelenc              Know what's weird? Day by day nothing seems to
rcpj@panix.com             change, but pretty soon everything is different.
pierre@nycbeer.org                                         Calvin & Hobbes 
                   http://www.columbia.edu/~pcj1/


From ames@postoffice.ptd.net Wed Apr  3 22:06:16 EST 1996
Article: 2195 of sci.bio.food-science
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From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: 22 Mar 1996 14:49:39 GMT
Organization: Ames Co.
Lines: 10
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In article <R.Shepherd.140.002A232F@irl.cri.nz>, R.Shepherd@irl.cri.nz 
says...
>
>What is this I hear about a proposal to slaughter all the cows in the 
UK?
>
MAD COW DISEASE appears to be crossing to humans.

Joe



From success@ix.netcom.com Wed Apr  3 22:06:17 EST 1996
Article: 2196 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!sgigate.sgi.com!enews.sgi.com!decwrl!amd!netcomsv!uu4news.netcom.com!netcomsv!uu3news.netcom.com!ix.netcom.com!news
From: success@ix.netcom.com(CMN)
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: This product eradicates the coumadin level in the bloodstream!
Date: 24 Mar 1996 01:01:21 GMT
Organization: Netcom
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                           Revenol

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cardiovascular system, arthritis, sports injuries, varicose 
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seed extracts.
 
In addition, this powerful and unique formual also includes 
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Biloba and a patented phytosome delivery system having 
absorption characteristics that may be 400% greater than other 
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requires only two tablets twice per day to start then one tablet 
twice daily to maintain.

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email: success@ix.netcom.com
Internet: http://www.clever.net/qms/cmn/neways



From jralphb@easynet.co.uk Wed Apr  3 22:06:17 EST 1996
Article: 2197 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Sun, 24 Mar 1996 10:14:02 GMT
Organization: Consultant
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On Fri, 22 Mar 1996 19:34:04 LOCAL, R.Shepherd@irl.cri.nz (Rachel
Shepherd) wrote:

>What is this I hear about a proposal to slaughter all the cows in the UK?
>

Hello Rachel,

What you hear is a combination of a Government wanting to be seen to
"do something", preferably something dramatic, and saying in effect
"We'll do whatever the scientists tell us, even that", and the
activities of some journalists suffering from Mad Headline Writers'
Disease. 

Scientifically  and public health-wise, there is no justification for
mass-slaughter (or even of herds affected by BSE or of about one
million cattle born before 1990, as variously mooted). There is no
scientific evidence linking BSE and CJD or that BSE can be transmitted
to humans. Moreover,  research has shown that, of all tissues and
secretions from confirmed BSE-affected cows, infectivity can be found
only in brain, spinal cord and retina. 

In the next few days we may see whether slaughtering, of whichever
variant, is adopted for non-scientific but expedient reasons.  

The present situation has arisen because of the emergence of a not
previously recognised pattern of ten anomalous CJD cases (I posted the
features of the anomalous pattern here on 21 March, but for
convenience I append them below).  No matter how wise the
deliberations of the Spongiform Encephalopathy Advisory Committee of
independent experts (SEAC) that advises the UK Government on
BSE-related matters, there is not yet enough (any?) definitive
scientific knowledge about  this newly-recognised pattern for
scientists suddenly to produce the instant magical answers/solutions
that are expected of it. As one member of SEAC was quoted as saying
yesterday (Saturday) "We are not politicians, we are not world
leaders. We are just trying to make the best of inadequate data".  So
SEAC was reduced to conjecture in relation to those cases, saying in
effect  "we cannot at present think of a cause, and in the absence of
that it seems that the most likely explanation is exposure to BSE
infected brain or spinal cord before 1989". That becomes wrongly
interpreted by the media and the UK public and in other countries as
"It is officially proved that ....." and, moreover, interpreted as
extending to all beef including muscle meat.  

Understandable concern among farmers for anything that might restore
public confidence is reflected in this morning's report that a Sunday
Times poll of Farmers' Union county chairmen that two-thirds of
farmers would back slaughter "if necessary".

The above are at present my personal comments. Watch out for the new
update of the IFST Position Statement on BSE, due to be issued and
posted here on Thursday, 28 March.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Ten cases of CJD have emerged over the past two years, and
have been found by the CJD Surveillance Unit to exhibit unusual
features, as follows

1. No shared risk factors suggesting a common risk factor.

2. The individuals were much younger than normal CJD cases, with an
average age of 27.5 (cf usually over 63).

3. Duration of illness average 13 months (normally 6 months).

4. EEG electrical activity in the brain is not typical.

5. Although brain pathology is recognisable as CJD, the pattern was
different from normal CJD, with large aggregates of prion protein
plaques (the brain pathology pattern was, however, totally different
>from  that in the brains of BSE-affected cows).

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

. 

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From djzdep@freenet.calgary.ab.ca Wed Apr  3 22:06:18 EST 1996
Article: 2198 of sci.bio.food-science
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From: The Sleepy Giant <djzdep@freenet.calgary.ab.ca>
Newsgroups: bionet.general,bionet.immunology,bionet.jobs.wanted,bionet.virology,sci.bio.food-science,sci.bio.microbiology,sci.chem,sci.med,sci.med.immunology,sci.med.nursing
Subject: Re: A new Poduct The Glove Canister
Date: Sun, 24 Mar 1996 03:43:53 -0700
Organization: Calgary Free-Net
Lines: 28
Message-ID: <Pine.A32.3.91.960324033353.46406B-100000-100000@srv1.freenet.calgary.ab.ca>
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Xref: newz.oit.unc.edu bionet.general:19518 bionet.immunology:8057 bionet.jobs.wanted:5001 bionet.virology:6613 sci.bio.food-science:2198 sci.bio.microbiology:3085 sci.chem:61887 sci.med:148619 sci.med.immunology:5748 sci.med.nursing:16405

Hi 
   You should know there are already products on the market that do this 
function. I have one attached to my First Aid pack so the gloves are 
readily available. However, I would be interested in YOUR product if it 
held 1 or 2 gloves in a very small unobtrusive package that I could wear 
with casual clothes. Often First Aid situations come up when I do not 
have my full pack with me and I would feel better having gloves to use.
   I carry some in my briefcase but even that is not always with me but I 
do wear my pants and belt just about always :-). (For all those sensitive 
surgeons out there - THIS was a joke only a joke!!)
   Good luck! If you would like a First Aid person to beta test your 
product... :-)

                          David J. Zdep
                          Canadian Ski Patrol System


On Sat, 23 Mar 1996, Norm Ritland wrote:

> Hi,
> 
> A friend and I recently came up with a new product idea. (Actually much more 
> his idea than mine **) It's called the glove canister. It's a handy belt clip 
> container for easy storage access for latex or vinyl gloves and it's easily 
> reloaded. 
> 
> 
> http://www.execpc.com/~nritland/


From nritland@execpc.com Wed Apr  3 22:06:19 EST 1996
Article: 2199 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!rockyd!cmcl2!psinntp!psinntp!psinntp!howland.reston.ans.net!vixen.cso.uiuc.edu!uwm.edu!news.sol.net!daily-planet.execpc.com!usenet
From: nritland@execpc.com (Norm Ritland)
Newsgroups: bionet.general,bionet.immunology,bionet.jobs.wanted,bionet.virology,sci.bio.food-science,sci.bio.microbiology,sci.chem,sci.med,sci.med.immunology,sci.med.nursing
Subject: Re: A new Poduct The Glove Canister
Date: Sat, 23 Mar 96 23:59:43 GMT
Organization: Exec-PC BBS - Milwaukee, WI
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Hi,

A friend and I recently came up with a new product idea. (Actually much more 
his idea than mine **) It's called the glove canister. It's a handy belt clip 
container for easy storage access for latex or vinyl gloves and it's easily 
reloaded. 

 I don't really know to much about marketing and promotion so we're open for 
ideas and help.  I did figure out how to make a WEB page however. 

 Check it out

http://www.execpc.com/~nritland/


Thanks for checking it out.


Norm


(** more of my money however !!)



From RandyW@IntelliNet.com Wed Apr  3 22:06:20 EST 1996
Article: 2200 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.jsums.edu!news2.cais.net!news.cais.net!news.ac.net!imci4!newsfeed.internetmci.com!news.sprintlink.net!new-news.sprintlink.net!news.intellinet.com!usenet
From: RandyW@IntelliNet.com (Randall F Wilkinson)
Newsgroups: sci.bio.food-science
Subject: Re: oil on apples
Date: Sun, 24 Mar 1996 19:01:55 GMT
Organization: IntelliNet-ISP, LLC. 1-800-290-7677
Lines: 15
Message-ID: <31559bc0.2014792@news.intellinet.com>
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X-Newsreader: Forte Agent .99d/32.182

A.S.Chamove@massey.ac.nz (Arnold Chamove) wrote:

>What kind of oil are 'they' putting on apples these days to make them so 
>shiny?
>How much oil is on an apple?  and what is the calorie content of that oil per 
>apple?

Apples have a natural wax which, if polished, delivers a shiny apple
all by itself.  In addition, many apple packing facilities spray on an
additional wax coating and polish the apple to "enhance" mother
nature.  But, I am not aware of any oil applied to the apple.
--
     *====> Randy Wilkinson; Bella Vista, AR <====*
            http://www.intellinet.com/~randyw
   (...with all thy getting, get understanding)


From avigor@netvision.net.il Wed Apr  3 22:06:20 EST 1996
Article: 2201 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: Avi Gordon <avigor@netvision.net.il>
Newsgroups: sci.bio.food-science
Subject: Re: Food MicroModel (FMM) software
Date: Sun, 24 Mar 1996 23:23:07 -0800
Organization: Global Information Ltd.
Lines: 23
Message-ID: <315649DB.3510@netvision.net.il>
References: <Pine.SUN.3.91.960321170154.1650A-100000@Ra.MsState.Edu>
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Mime-Version: 1.0
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Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
To: Sergio C Feijoo <scf1@Ra.MsState.Edu>

Sergio C Feijoo wrote:
> 
> Does anyone know where I can find this FMM soft.
> here in the US ?  It was originally developed in
> the UK by Food MicroModel Ltd. (Leatherhead, UK).
> Any comments on the quality of the program is also
> very welcomed.
> 
> Regards,
> Sergio Feijoo
> scf1@ra.msstate.edu

Dear Sergio,

We sell the Food Micromodel in Israel and you are welcomed to visit our 
home page at http://www.netvision.net.il/~avigor/
If you will send me your address I'll ask Leatherhead Food RA to send 
all the relevant information about the software and where you can buy it 
in the USA.

Thanks,
Avi Gordon
avigor@netvision.net.il


From easterly@zetnet.co.uk Wed Apr  3 22:06:21 EST 1996
Article: 2202 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!btnet!zetnet.co.uk!usenet
From: easterly@zetnet.co.uk (Malcolm Goodall)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Sat, 23 Mar 1996 23:45:36 GMT
Lines: 33
Message-ID: <4j4n2o$skg@irk.zetnet.co.uk>
NNTP-Posting-Host: victoria.zetnet.co.uk

In message <31551d17.13719496@news.easynet.co.uk>
        jralphb@easynet.co.uk (J Ralph Blanchfield) writes: 

> On Fri, 22 Mar 1996 19:34:04 LOCAL, R.Shepherd@irl.cri.nz (Rachel
> Shepherd) wrote:

> >What is this I hear about a proposal to slaughter all the cows in the UK?
> >
> Scientifically  and public health-wise, there is no justification for
> mass-slaughter (or even of herds affected by BSE or of about one
> million cattle born before 1990, as variously mooted). There is no
> scientific evidence linking BSE and CJD or that BSE can be transmitted
> to humans. Moreover,  research has shown that, of all tissues and
> secretions from confirmed BSE-affected cows, infectivity can be found
> only in brain, spinal cord and retina. 

Ralph,
       Your stement above may well be true - as far as it goes!
I assume that someone in your position has read the papers on the 
following web site 
              http://inet.uni-c.dk/~iaotb/bse.htm
I feel that these put the subject in a better prospective.

Just as a matter of interest who funds the Institute of Food Science 
& Technology?

Message for Steve Custance and Rachel Shepherd:

I would suggest that you also visit the above web site and get the
background on BSE, Scrapie, Prions etc.
Regards,
Malcolm



From john.laidler@dfst.csiro.au Wed Apr  3 22:06:22 EST 1996
Article: 2203 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!swrinde!ihnp4.ucsd.edu!munnari.OZ.AU!metro!metro!news.nsw.CSIRO.AU!news
From: John Laidler <john.laidler@dfst.csiro.au>
Subject: Re: bottling garlic
X-Nntp-Posting-Host: library3.dfst.csiro.au
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herman@nampak.co.za wrote:
> 
> Be careful with the bottling of garlic.  I can not help you with the
> colour change problem, but would like to point out that there has been a
> case descibed somewhere of botulism asociated with bottled garlic.  

More information on safety and discolouration can be found at http://www.dfst.csiro.au/oilvine.htm

------------------------------------------------------------------
 John Laidler                       P.O. Box 52, North Ryde
 Library, CSIRO Division of         email: john.laidler@dfst.csiro.au
 Food Science and Technology       <URL:http://www.dfst.csiro.au/>
 North Ryde, N.S.W., Australia      phone: 02-887 8322


From JDRK06A@prodigy.com Wed Apr  3 22:06:23 EST 1996
Article: 2204 of sci.bio.food-science
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From: JDRK06A@prodigy.com (Gerry Dyar)
Newsgroups: sci.bio.food-science
Subject: Re: Super Blue Green Algae - Super Food or Marketing Ploy
Date: 25 Mar 1996 00:46:29 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 8
Distribution: world
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X-Newsreader: Version 1.2

Suggest you read the article on page 18 of the August, 1995 issue of 
Vegitarian Times magazine

This gives the other side of the story from that in the sales literature 
that Cel Tech sends out.  Needless to say it's not quite as rosy.





From biomad@crl.com Wed Apr  3 22:06:24 EST 1996
Article: 2205 of sci.bio.food-science
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From: biomad@crl.com (Thomas Kakuda)
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: Re: This product eradicates the coumadin level in the bloodstream!
Followup-To: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Date: 24 Mar 1996 18:35:09 -0800
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CMN (success@ix.netcom.com) wrote:
:                            Revenol

: One of the World's Most Powerful Antioxidants Revenol 60 + OPC's 
: is one of the most powerful antioxidants in the world and a 
: biological powerhouse for destroying free radicals - up to 150 
: times more powerful than Vitamin E and 60 times more powerful 
: than Vitamin C. Studies on ingredients suggest use for 
: cardiovascular system, arthritis, sports injuries, varicose 
: veins, skin wrinkles, aging, allergies, histamine inflammation, 
: phlebitis,edema, swollen legs, cell vitality, visual acuity, 
: prostrate inflammation, joint stiffness, diabetic retinopathy, 
: etc.
SUGGEST but not proven

: This new formulation now contains 60 mg of Oligimeric 
: Proanthrocyanadins(OPC's) from Maritime Pine Bark, Grape Seed 
: Pips and Curcuminoid extracts. Curcuminoids is a sensational new 
: discovery, a natural antioxidant, that is almost three times 
: more powerful than pycnogenols from Maritime pine bark or grape 
: seed extracts.
OH AH...YAWN!

: In addition, this powerful and unique formual also includes 
: esterfied Vitamin C, natural Vitamin E, Beta Carotene, Gingko 
: Biloba and a patented phytosome delivery system having 
: absorption characteristics that may be 400% greater than other 
: formulas. 
If its such a powerful anti-oxidant, why even add the vitamin C and E?
So what is a phytosome delivery system anyways?  Are you saying that
previous formulations are worthless because they had less bioavailability?

: Use: New higher potency 60mg formulation with Curcuminoids 
: requires only two tablets twice per day to start then one tablet 
: twice daily to maintain.
Wow - it makes it sound as if you need a loading dose for this to work,
clever marketing approach.  It MUST work if it requires a loading dose
BTW - how was it determined that BID is right doseage?  If its so
potent, wouldn't QD be more appropriate?



From ames@postoffice.ptd.net Wed Apr  3 22:06:24 EST 1996
Article: 2206 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Re: Food allergy site
Date: 24 Mar 1996 11:19:25 GMT
Organization: Ames Co.
Lines: 15
Message-ID: <4j3b3t$b1t@ns2.ptd.net>
References: <4itiv3$ojl@ns2.ptd.net>
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In article <4itiv3$ojl@ns2.ptd.net>, ames@postoffice.ptd.net says...
>
>An interesting site for those in product development.
>
>Joe Ames

Here`s the site, I don`t know what happened? Lost in space?

http://www.foodallergy.org/

My apologies to all.

Joe Ames
>



From dauerba@gwdgv1.dnet.gwdg.de Wed Apr  3 22:06:25 EST 1996
Article: 2207 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!fu-berlin.de!news.dfn.de!news.gwdg.de!gwdgv1!DAUERBA
From: dauerba@gwdgv1
Newsgroups: sci.bio.food-science
Subject: Re: bottling garlic
Date: 25 Mar 1996 06:00:42 GMT
Organization: GWDG Goettingen, F.R.Germany
Lines: 11
Message-ID: <4j5cqa$u4@gwdu19.gwdg.de>
References: <4ij6j5$50l@hermes.is.co.za>,<4ijhpp$9bj@hermes.is.co.za>
Reply-To: dauerba@gwdgv1.dnet.gwdg.de
NNTP-Posting-Host: gwdgv1-fddi.gwdg.de

In article <4ijhpp$9bj@hermes.is.co.za>, herman@nampak.co.za writes:
>Be careful with the bottling of garlic.  I can not help you with the 
>colour change problem, but would like to point out that there has been a 
>case descibed somewhere of botulism asociated with bottled garlic.  If the 
>pH of the product exceeds 4.6, ensure that you heat process your jars to a 
>minimum of Fo = 3 in the centre of the jar, and that your containers are 
>hermetically sealed.  Do not only take the pH of the oil, mince/liquify 
>the garlic and measure the pH.

A question from an amatuer: What does Fo=3 mean?
David Auerbach


From tony@summer.ipph.purdue.edu Wed Apr  3 22:06:26 EST 1996
Article: 2208 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!utcsri!newsflash.concordia.ca!news.nstn.ca!news.cs.indiana.edu!purdue!mozo.cc.purdue.edu!news
From: tony <tony@summer.ipph.purdue.edu>
Newsgroups: sci.chem,sci.polymers,sci.engr.biomed,sci.med.pharmacy,sci.bio.food-science,sci.bio.technology
Subject: Re: The 23nd Intl' Symposium on Controlled Release of Bioactive Materials
Date: Sun, 24 Mar 1996 16:27:53 -0500
Organization: IPPH
Lines: 24
Message-ID: <3155BE59.52BF@summer.ipph.purdue.edu>
References: <3153085D.C6D@summer.ipph.purdue.edu>
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tony wrote:
> 
> Hi,
> 
>    CRS 23rd International Symposium on Controlled Release of Bioactive
> Materials will be held on Kyoto International Conference Hall, Kyoto,
> Japan, July 7-12, 1996. The symposium is organized in collaboration with
> Japan Society of Drug Delivery System.
> 
>    For more information, please check out CRS web page at:
> 
>         http://summer.ipph.purdue.edu/~tony/crs/


THE OFFICIAL WEB PAGE FOR CRS IS

	http://www.crsadmhdq.org/






--Tony @ IPPH, Pharmacy School, Purdue University


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:06:27 EST 1996
Article: 2209 of sci.bio.food-science
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From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Mon, 25 Mar 1996 15:24:49 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
Lines: 36
Message-ID: <3156ACB1.77FE@eurocontrol.fr>
References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com>
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Joe Myers wrote:
> 
> DRitums@uh.edu (Dwight Ritums) wrote:
> >
> >Is there some place in the world where 'paraffin' is a synonym for 'kerosene'?
> > And if so, what word do they use for 'paraffin'?
> >
> I think it's the Brits who use paraffin for kerosene.

AFAIK paraffin and kerosene are two completely different distillates
of petroleum. The Brits call AvGas "kerosene". It goes in aeroplanes.
Paraffin goes in heaters. We call gasolene "petrol", and GasOil 
"diesel" (sometime DERV - for Diesel-Engined Road-Vehicle) as well.

> The Brits do that a lot.  In my MG owners manual, there's reference to
> the "hood" (which is the convertable top) the "bonnet" (which is the
> hood) the "boot" (which is the trunk) &tc.  I think they do it because
> they know it annoys us.

Whereas the Yanks piss us off by using "subway" for "underground", 
"underpass" for "subway", and "tunnel" for "underpass".

Etc., Etc ad nauseam. (yawn)

PLEASE DON'T CONTINUE THIS WITH THREE MONTHS' CATALOGUING ALL THE
DIFFERENCES. And yes I know the Yanks say "airplane"!

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From szpyl000@mail.genmills.com Wed Apr  3 22:06:28 EST 1996
Article: 2210 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!mr.net!news.mr.net!usenet
From: John Szpylka <szpyl000@mail.genmills.com>
Newsgroups: sci.bio.food-science
Subject: Re: Food allergy site
Date: 25 Mar 1996 15:50:12 GMT
Organization: General Mills, Inc
Lines: 4
Message-ID: <4j6fbk$mk@news.mr.net>
References: <4itiv3$ojl@ns2.ptd.net>
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To: ames@postoffice.ptd.net

Could you post the address for the Food Allergy SIte?

John



From brady@nando.net Wed Apr  3 22:06:30 EST 1996
Article: 2211 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!newsfeed.internetmci.com!castle.nando.net!news
From: brady@nando.net (Don Brady)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: Mon, 25 Mar 1996 16:23:00 GMT
Organization: None
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>bultpruf@ix.netcom.com(Kelly) wrote:
>
>>Caitlin:
>
>>any thoughts or suggestions to make the next step easier?

You may be worrying about missing the calcium or protein in dairy products.
If so, both concerns can be allayed.  Leafy green vegs such as kale are an
excellent source of calcium.  And protein will be ok if you grains and
beans.


>>by the by....i was anemic before i became a vegetarian and no
>>self-respecting blood bank will accept my donation.  ha ha.  just
>>started taking colloidal minerals....do you think this will help with
>>my "iron-poor blood"?


You need to figure out why you are anemic.  You could have a B12-absorption
problem for example (lack of intrinsic factor).  Even non-vegetarians can
have this and if so it is very serious eventually.  Easily fixed too by
taking 1000 mcg B12 orally daily.   But it could be something else.

Men should not take iron as it is almost impossible for them to have a
deficit of that unless they are bleeding internally.  




From m-feder@uchicago.edu Wed Apr  3 22:06:31 EST 1996
Article: 2212 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!uchinews!news
From: "Martin E. Feder" <m-feder@uchicago.edu>
Subject: FD&C Blue #1
X-Nntp-Posting-Host: meflab.uchicago.edu
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I am attempting to use a food coloring agent, FD&C Blue #1, to measure 
feeding rates in Drosophila larvae.  This dye does not pass the gut 
wall and can therefore be used as an indicator of food consumption.  
The protocol I am using requires FD&C Blue #1 in its pure (i.e., 
powdered) form.  Most sources at the wholesale and retail level sell a 
blue food color solution, which is FD&C Blue #1 dissolved in a mixture 
of liquids.  Obviously these sources buy the powder from a supplier, 
and then dissolve it for wholesale or retail sale.  My question is: Do 
you have names/addresses/phone #s for any of the original 
manufacturers of FD&C Blue #1?

I would appreciate any information you can provide.  Thanks in 
advance.

Dr. Martin E. Feder
Professor
Department of Organismal Biology & Anatomy
The University of Chicago
1027 East 57th Street
Chicago, IL 60637 USA
E-Mail: m-feder@uchicago.edu
Telephone: 312 702-8096
Fax: 312 702-0037
http://www.bsd.uchicago.edu/BSDinfo/FacInfo.cgi/Feder/Martin


From timd@Starbase.NeoSoft.COM Wed Apr  3 22:06:31 EST 1996
Article: 2213 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!news.sesqui.net!uuneo.neosoft.com!Starbase.NeoSoft.COM!not-for-mail
From: timd@Starbase.NeoSoft.COM (Tim Dugan)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: The price of Coke! / Re: brown sugar vs syrup
Date: 25 Mar 1996 11:18:36 -0600
Organization: NeoSoft, Inc. +1 713 968 5800
Lines: 24
Message-ID: <4j6khc$71o@Starbase.NeoSoft.COM>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz>
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In article <4imsit$lj3@airdmhor.gen.nz>,
Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
>[...]
>  I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
>versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
healthier alternatives...including water?   The fruit-juice-in-a-can
products cost almost twice as much and...guess what?  They are 
almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

Sigh!
-t
-- 
             \  \ /\  V  /\ /  /|   my web page:
              \ /\  \/ \/  /\ / |
             -->-->-->+<--<--<--+   http://starbase.neosoft.com/~timd
              / \/  / | \  \/ \ |
             /  / \/  ^  \/ \  \|
             \ /  / \/|\/ \  \/
               -----    +----
                        |
                        |
                       }${


From neilg@hpqt0319.sqf.hp.com Wed Apr  3 22:06:32 EST 1996
Article: 2214 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!nntp.coast.net!col.hp.com!news.dtc.hp.com!lf.hp.com!apollo.hp.com!hpwin055.uksr!hpqmoea!neilg
From: neilg@hpqt0319.sqf.hp.com (Neil Gall)
Subject: Re: BSE: Slaughter of 11 million cows
Sender: news@hpqmoea.sqf.hp.com (SQF News Admin)
Message-ID: <Dotsrv.EnA@hpqmoea.sqf.hp.com>
Date: Mon, 25 Mar 1996 13:43:07 GMT
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Lorri Robinson wrote:

> I saw on the news last night (3/21) that Mad Cow Disease has returned to the 
> UK,

It never went away; the government just ignored it and assured everyone
that nothing was wrong.  The number of BSE cases has been reducing since
the offal ban in 1989.

> Now the countries bordering the Channel are 
> refusing to purchase BK beef, and British consumers are passing on it as well, 

I think by today, all EU countries will have banned it.  MacDonald's UK have
stopped using it - they will import Dutch beef instead.  This is ironic,
especially for the French, who bought most of our offal stocks after is
was banned.  It is likely that BSE is equally (or more) common in France.

> as the disease is transmissible to humans and can be fatal.

The disease, AFAIK, is incurable and fatal.  There is no concrete evidence
that humans can catch the disease from infected beef, but the "most likely
cause" of the 10 new cases of CJD confirmed last week are from consumption
of infected beef.  As far as I can see, this conclusion was reached by
elminating other possible causes rather than by direct evidence.

> Now the UK 
> authorities are considering slaughtering all the beef herds in order to stop 
> the spread (real or perceived--I wasn't too clear on this from the newscast) 
> of the disease.

Obviously, given the attribution of the above cases, public confidence in
British beef products has been virtually wiped out.  I don't believe that
the slaughter of 11 million cattle is necessary, but that kind of knee-jerk
reaction may unfortunately be what is required to restore public confidence.

It should be possible to selectively slaughter cattle (or herds) by testing
for BSE.  A Newcastle microbiologist apparently developed a urine test for
cattle which detects BSE, but the government first reduced his budget then
sacked him and still use the old forensic test which can only be done once
the animal is dead.

--
| Neil Gall, Hewlett-Packard Ltd, Queensferry Telecoms | That's what it |
|   Operation, South Queensferry, Scotland  EH30 9TG   | will be like   |
|     +44 (0)131 331 7112  neilg@hpsqf.sqf.hp.com      | in the future  |


From orion.kandh@easynet.co.uk Wed Apr  3 22:06:33 EST 1996
Article: 2215 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!news.easynet.co.uk!orion
From: orion.kandh@easynet.co.uk (oblivion)
Newsgroups: sci.bio.food-science
Subject: Re: Food MicroModel (FMM) software
Date: Tue, 26 Mar 96 01:04:32 GMT
Organization: <org/company-name>
Lines: 25
Distribution: world
Message-ID: <4j6u4l$82m@lemon.easynet.co.uk>
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X-Newsreader: News Xpress Version 1.0 Beta #2

Sergio C Feijoo <scf1@Ra.MsState.Edu> wrote:
>
>
>Does anyone know where I can find this FMM soft.
>here in the US ?  It was originally developed in
>the UK by Food MicroModel Ltd. (Leatherhead, UK).
>Any comments on the quality of the program is also
>very welcomed.
>
>Regards,
>Sergio Feijoo
>scf1@ra.msstate.edu


Dear Sergio,

FMM is available from Food MicroModelbase Ltd at Leatherhead Food RA, Leatherhead, England Tel: ++44 (0) 1372 376761, Fax: ++44 (0)1372 386228.

The software is fun, but very failsafe and the Model does not replicate actual growth rates etc in real foods since factors such as microbial competition, heat processing and food structure effects are not taken into account.

It is therefore not a quick fix to replace shelf life testing or to make food miocrbiologists redundant.  It is not intelligent.

You will find that several major international food companies will have the software and use it only for indicative purposes.  Some retailers have mistakenly taken the data produced by FMM as read, which is not wise.

A fun toy for about £500!


From robinson@avana.net Wed Apr  3 22:06:34 EST 1996
Article: 2216 of sci.bio.food-science
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From: Lorri Robinson <robinson@avana.net>
Newsgroups: sci.bio.microbiology,sci.bio.food-science,misc.jobs.resumes,misc.jobs.misc,bionet.microbiology,bionet.jobs.wanted,ba.jobs.resumes,atl.resumes,alt.medical.sales.jobs.resumes
Subject: RESUME: Great Microbiologist STILL Available
Date: Mon, 25 Mar 96 17:35:06 PDT
Organization: Avana Communications Corp.
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LORRAINE H. ROBINSON
3022 Granite Drive
Conyers, GA  30207
(770) 483-4528
E-mail: robinson@avana.net

EDUCATION

   Bachelor of Science, Georgia State University, Atlanta, Georgia.
                                                                               
   
EXPERIENCE

   MICROBIOLOGIST / MICROBIOLOGY LAB MANAGER, Shuster South Division,
      H. V. Shuster, Inc. (A Hauser Company), Atlanta, Georgia  (1992 - 1996)

      Administrative:  maintain QC records; prepare purchase orders and order 
        supplies; train, supervise, and evaluate technical personnel; conduct 
        hiring interviews; write SOP's and test methods; maintain lab 
        notebooks according to GLP standards; write reports; discuss results 
        with clients; schedule and assign work; design, evaluate,
        validate and implement new methods.

      Technical:  conduct all microbiological analyses: unknown organism and 
       pathogen isolation and identification, plate counts, vitamin, food, 
       cosmetic, drug and disinfectant assays, complaint samples, and QC work; 
       maintain stock cultures; maintain USDA/FSIS laboratory recognition. 
       Order all supplies and maintain inventory; prepare and QC all media and 
       reagents.

      Sample Analyses:     Salmonella (USDA, FDA-BAM)
                           Listeria  (USDA, FDA-BAM)
                           Campylobacter (FDA-BAM gassing jar)
                           Aerobic, Anaerobic Plate Counts
                           CP Staph, confirm by latex agglutination
                           Yeast & Mold
                           USP Microbiological Screen
                           Use-Dilution Testing (AOAC 16th ed.)
         		   Tuberculocidal Testing (AOAC 16th ed.)	       
                           Staph Enterotoxin (ELISA)
                           USP Microbiological Vitamin Assays

   MICROBIOLOGIST / CHEMIST, Microbac, Atlanta, Georgia (1990-92)
      Conduct all microbiological analyses; maintain stock cultures; prepare, 
      QC, and dispense media; perform environmental chemistry, principally on 
      petroleum products.

   CHEMIST, Law & Company, Tucker, Georgia (1988-1990)
      Conduct nutritional analyses on food and feeds.
  
REFERENCES

   References are available upon request.                     

SALARY AND GEOGRAPHICAL REQUIREMENTS

   Minimum mid $20's--Greater Atlanta area only.   



From mgp@ihug.co.nz Wed Apr  3 22:06:34 EST 1996
Article: 2217 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!in2.uu.net!brighton.openmarket.com!decwrl!waikato!midland.co.nz!newsource.ihug.co.nz!usenet
From: mgp@ihug.co.nz (Mike Parker)
Newsgroups: sci.bio.food-science
Subject: Does anybody know anything about Salsaline
Date: 25 Mar 1996 10:37:37 GMT
Organization: Your Organization
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I am trying to find out about a food preserving product called 
"Salsaline". It was around about 80 years ago as it appeared as 
advertising on the back of old stamps. Does anybody know. Please Email 
me if you do.

Thanks

Mike



From foodwerks@aol.com Wed Apr  3 22:06:35 EST 1996
Article: 2218 of sci.bio.food-science
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From: foodwerks@aol.com (Foodwerks)
Newsgroups: sci.bio.food-science
Subject: Re: Informations about HERBALIFE
Date: 25 Mar 1996 19:40:12 -0500
Organization: America Online, Inc. (1-800-827-6364)
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I don't have the address, but the phone number is 310 216-9661.  

____________________________________________________
Mary C. Mulry
FoodWise, Inc.
P.O. Box 89
Hygiene, CO 80533

Consulting to the natural and organic foods and dietary supplements
industry on technical issues


From rsalehi@tracy.umd.edu Wed Apr  3 22:06:36 EST 1996
Article: 2219 of sci.bio.food-science
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From: rsalehi@tracy.umd.edu (Roya)
Newsgroups: sci.bio.food-science
Subject: How to measure the amount of Fructose in Banana?
Date: 25 Mar 1996 19:06:19 -0500
Organization: University of Maryland, College Park
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I want to find out how to measure the amount of fructose in bananas.  
Will Benedict solution work?  I need this info ASAP.  Thanks

Roya Salehi
rsalehi@umd5.umd.edu
please email the answer to me.


From chenyang@mashie.ece.jhu.edu Wed Apr  3 22:06:36 EST 1996
Article: 2220 of sci.bio.food-science
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From: Chenyang Xu <chenyang@mashie.ece.jhu.edu>
Newsgroups: sci.bio.ecology,sci.bio.misc,sci.bio.food-science
Subject: Seeking for Sponsors
Date: Sun, 24 Mar 1996 19:07:53 -0500
Organization: ECE Department, The Johns Hopkins University
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Seeking for Sponsors

Professor Chen Laitong at the Beijing University and Professor 
Xu Dechang at the Ningxia Agriculture Institute coauthored a 
new book "Methods in Biotechnics" which is intended to be used 
as a textbook for senior students attending Chinese colleges 
and universities learning the theory and experimental method 
of biotechniques. The book covers a variety of topics such as 
the isolation and preparation of proteins and amino acids, 
extraction of nucleic acids from different organisms and the 
production of fatty acids and oligosacharrides. It also includes 
the manufacture techniques of fruit drinks and the storage common 
bio-products. The biggest strength of this book is that it has 
integrated the most up-to-date theory, techniques with the many 
years experience of the authors. It also could serve as a reference 
for people who are experienced in this field. This book will be 
published by Beijing University Press and distributed nationwide 
once the fund for printing is raised.

Professor Chen and Professor Xu are looking for companies or
individuals to sponsor the publishing of this book. If any company
or individual is interested in funding the book, please reply to
the authors via chenyang@jhu.edu to get further information.

The authors will acknowledge the sponsors in the book and include
additional information provided by the sponsors. Moreover,
the authors will mail the sponsor free copies of the book
once it is published. The amount of sponsored fund may range
>from  $100 to $2000.


-- 
Chenyang

                              \\|//
                              (o o)
 --------------------------ooO-(_)-Ooo----------------------------------
   (o) 410-516-6819             |   Fax:410-516-5566
   chenyang@jhu.edu             |   http://iacl.ece.jhu.edu/~chenyang      
         _________________________________________________________
        /          Image Analysis and Communication Lab          /
       /   Department of the  Electric and Computer Engineering /
      /         The Johns Hopkins University                   /  
     /             Baltimore, MD 21218                        /
 =======================================================================


From dblake@phy.ucsf.edu Wed Apr  3 22:06:37 EST 1996
Article: 2221 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsxfer2.itd.umich.edu!agate!cgl!itssrv1.ucsf.edu!usenet
From: Dave Blake <dblake@phy.ucsf.edu>
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: Re: This product eradicates the coumadin level in the bloodstream!
Date: Mon, 25 Mar 1996 18:33:35 -0800
Organization: Keck Center for Intergrative Neuroscience
Lines: 48
Message-ID: <3157577F.167E@phy.ucsf.edu>
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CMN wrote:
> 
>                            Revenol
> 
> One of the World's Most Powerful Antioxidants Revenol 60 + OPC's
> is one of the most powerful antioxidants in the world and a
> biological powerhouse for destroying free radicals - up to 150
[snip]
> Use: New higher potency 60mg formulation with Curcuminoids
> requires only two tablets twice per day to start then one tablet
> twice daily to maintain.
[snip]

The above posting was a blatant advertisement. Please do not
post your ads here and think that you are within the charter.
A brief message with the pointer to your web page would
more than suffice. I read sci.med.nutrition.

I also noticed some netiquette in your cross-posting.

1) misc.* groups are specifically created for topics not
within the other hierarchies. Thus if an article is
appropriate for a misc.* group, it is BY DEFINITION NOT
APPROPRIATE for a group in any other hierarchy.

2) You cross-posted an article merely to get more people to read
it. Newsgroups are for discussion. It is rude and inappropriate to
post to a group that you do not read. It is also poor netiquette
to cross-post an article without setting the Followups-to line
to one group. That way discussion can take place within one
group, the way that Usenet was designed.

3) For more info on netiquette, read the postings in 
news.announce.newusers. It has all the guidelines for
proper netiquette. It should be read by EVERYONE before
they decide to use the Internet for their personal gain.

Please cease posting your ads in sci.med.nutrition. If you really
want to, post a pointer to your web page every 6 months or so.
Continuing poor netiquette will lead to trouble. This is not a
threat. In all likelihood trouble would occur with or
without me.


-- 
Dave Blake  
dblake@phy.ucsf.edu
http://www.keck.ucsf.edu/~dblake


From boomwrt@primenet.com Wed Apr  3 22:06:38 EST 1996
Article: 2222 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sgigate.sgi.com!nntp.coast.net!zombie.ncsc.mil!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!nntp.news.primenet.com!news.primenet.com!news.primenet.com!not-for-mail
From: Joe Myers <boomwrt@primenet.com>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 25 Mar 1996 21:16:01 -0700
Organization: Primenet
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References: <4icoh0$qn8@riscsm.scripps.edu> <4if2j1$4s2@its.hooked.net> <314b9e7f.7566358@nntp.ix.netcom.com> <4ikgp8$cel@its.hooked.net> <DRitums.82.000F1A4F@uh.edu> <4in0ip$1t3@nnrp1.news.primenet.com> <3156ACB1.77FE@eurocontrol.fr>
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Peter Hullah <Peter.Hullah@eurocontrol.fr> wrote:

>PLEASE DON'T CONTINUE THIS WITH THREE MONTHS' CATALOGUING ALL THE
>DIFFERENCES. 

So why aren't half the elevators ("lifts," for you Brits) in the world 
called "lowerers?"

Joe "Going Down?" Myers



From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:06:40 EST 1996
Article: 2223 of sci.bio.food-science
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From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: Tue, 26 Mar 1996 10:44:38 +0100
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Tom C. wrote:
> 
> why gas isn't even a $\gal in some places.....no don't drink the gas
> even though it is cheaper.

And don't shout about it either - I pay $1.25 equivalent per litre!!

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From janczek@aol.com Wed Apr  3 22:06:41 EST 1996
Article: 2224 of sci.bio.food-science
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From: janczek@aol.com (JanCzek)
Newsgroups: sci.bio.food-science
Subject: Re: Additions and Changes to the FAQ, and New User Info
Date: 26 Mar 1996 09:48:12 -0500
Organization: America Online, Inc. (1-800-827-6364)
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Reply-To: janczek@aol.com (JanCzek)
NNTP-Posting-Host: newsbf02.mail.aol.com

FOOD RESPIROMETR
We at Columbus Instruments developed very sensitive O2/CO2/CH4/H2S
Respirometer which can measure oxidation and bacterial respiration. It has
sensitivity 0.2microliterO2/hour and can test food samples, liquid or
solid,  of diffrent sizes. 1 to 80 samples can be monitored on 24h basis.
Respirometer provides periodic printouts and graphs of oxygen consumtion,
CO2 production etc.  for each sample in real time. It also can be used for
biodegradation studies, respiration of soil, photodegradation of polymers,
respiration of plants and algae.
It was used to study molds, coffee oxidation ( at Nestle), powdered milk (
photooxidation), respiration of cucumbers and seeds.The principle of
operation is in sampling headspace gas by single set of gas sensors which
are multiplexed to each chamber by valves.
If you need more information or have questions concerning applications
please contact:
Jan Czekajewski Ph.D.
Columbus Instruments , Columbus,Ohio USA
Internet: 75144.2413@compuserve.com
Fax: (614)276-0529 USA


From steve@custanc.demon.co.uk Wed Apr  3 22:06:41 EST 1996
Article: 2225 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!custanc.demon.co.uk!steve
From: Steve Custance <steve@custanc.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Sun, 24 Mar 1996 13:26:36 +0000
Organization: Lanky seadog
Lines: 35
Distribution: world
Message-ID: <AyewDBAM2UVxEwXP@custanc.demon.co.uk>
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In article <R.Shepherd.140.002A232F@irl.cri.nz>, Rachel Shepherd
<R.Shepherd@irl.cri.nz> writes
>What is this I hear about a proposal to slaughter all the cows in the UK?
>
A statement has been issued proposing the slaughter of all cows born
before 1989 when feeding cattle other ruminant waste was banned. It now
seems that most of the world has banned British beef. The consequences
are grave for the industry. The origins of the epidemic lie in the
changes in the process used to manufacture cattle feed, made in response
to the oil crisis of the early 70s. Apparently in order to reduce the
use of solvents in the rendering process, which required a lot of energy
to drive them off and because tallow prices declined, the process of
high temperature extraction was replaced with a low temperature system.
The result was bonemeal and meat with a much higher fat content than
before produced at lower temperatures. These factors allowed scrapie
>from  sheep carcasses to pass through.

One question which doesn't seem to have been answered by the media here
is if Britain is alone in this practice or are we merely highlighting a
worldwide problem at the risk of shooting ourselves in the foot? Any
views out there?

Believe me if our good old government issues a statement like this the
there is a REAL problem. They are very clever at masking the truth.

Interesting statement from Macdonalds is that it is withdrawing
hamburgers from sale in all there UK outlets until alternative foreign
sourcing of beef can be found. Very clever marketing ploy and I doubt if
they will lose all that much financially as people flock to their
restaurants regardless of whats on.

We as a family are now very reluctant to eat beef. 
-- 
Steve Custance


From portnoya@schuller.com Wed Apr  3 22:06:44 EST 1996
Article: 2226 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: measurement of size of rice... - reply
Date: 26 Mar 1996 19:22:06 GMT
Organization: Schuller International
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To: LesCov@savtech.demon.co.uk

Dear Mr. Coveney,

We would be able to measure the size of rice grains using our fully automated image 
aquisition/image analysis system. Please contact me at USA - 303-695-6577.

Sincerely,
Anatoly Portnoy



From ames@postoffice.ptd.net Wed Apr  3 22:06:45 EST 1996
Article: 2227 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!news.ptd.net!news
From: ames@postoffice.ptd.net (Joseph A. Ames Sr.)
Newsgroups: sci.bio.food-science
Subject: Missing food allergy sites.
Date: 25 Mar 1996 22:16:03 GMT
Organization: Ames Co.
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Here are a few sites that have to do with allergies, My apologies for 
the missing info`, and any inconvenience..

http://www.foodallergy.org/

http://www.hooked.net/users/sadams/

And getting on this mailing list should help too. -
LISTSERV@SJUVM.STJOHNS.EDU
To join, send a message to the listserv with the following in the body: 
SUB CELIAC your name.
The FAQ can be obtained by putting GET CELIAC FAQ in the body of a 
message to the list server.


Joe Ames



From tpicardo@cix.compulink.co.uk Wed Apr  3 22:06:46 EST 1996
Article: 2228 of sci.bio.food-science
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From: tpicardo@cix.compulink.co.uk ("Tommasso Picardo")
Subject: something to chew on
Message-ID: <DowKsp.L6C@cix.compulink.co.uk>
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Date: Wed, 27 Mar 1996 01:43:36 GMT
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something to chew on, consider this as a "THOUGHT EXPERIMENT";  The BSE 
infection would have started as soon as the rendering plants changed 
their practices of treating animal feed with solvents being either sheep 
or cattle. Note Figure 7. page 18. (Bonvine Spongiform Encephalopathy in 
Great Britain, A Progress Report November 1995),obtained from MAFF, shows 
that the first cases confirmed was between 1986 and 1987.  However 
Scientist and MAFF have said that the incubation period is 5 years and 
longer, so!  Well the first cow infected minus 5 from 1986.  Sorry, maths 
is not my strong point however I will have a go, I think the infection 
started back in 1980's onward.  Therefore for approximately ten years the 
population has been eating infected beef.  Remember the government harks 
on about the banning of feeding ruminant feed to the cattle at about 1989 
but, when did the actually ban take affect?  Hark I hear the cries but 
there is not evidence that the BSE agent can jump species.  Consider that 
it is OK to accept the infection of scrapie to cattle by oral route, 
remember this is the line the British government has taken but, humans 
cannot get it by eating infected meat by the oral route.  (Professor 
Lacey's book DEAD-END HOST  1995), 'Scrapie does not occur in Australia 
or New Zealand but CJD does and yet UK Ministry of Agriculture says 
scrapie causes BSE but BSE does not cause CJD.'  There is no evidence 
that a Spongiform Encephalopathy of infection can be passed throughout 
different species but up to date the list of species that have got the 
infection are Cattle, sheep, mink, goats, mice, cats, antelope, ostrich 
and lastly humans been infected with one form or another.  Note up to now 
dogs have not appeared in this category.  Where did scrapie come from, 
good question, we now it has been about for at least 200 years.  Up to 
date no one has been infected by scrapie so why should BSE be infectious, 
microbiologist will quickly point out that what is harmless to one 
species is dangerous to another.  So what, since 1990 the ban has been in 
place and therefore no more problems, that's what you think?  When cows 
have been diagnosed as have BSE the calve has still been born etc.  
Question does the prion agent pass through the umbilical cord?  Well to 
get into the brain through the oral route it must move in the blood and 
that is how it presumably gets into the calf.  
Of at a slight tangent here, Kuru:  (The Lancet, November 24, 1990, 
Volume 336, page 1301).   'Kuru is an Encephalopathy that affected a 
tribe in the highlands of New Guinea where it is said that cannibalism 
was practised until 1957.'  'That women were predominantly affected was 
attributed to the reported custom that they ate the brains and other 
offal while the men ate the muscle.'  '(Taylor, refer to Lancet page 
1303), has interpreted these reports more cautiously and calls attention 
to the possibility that kuru may not have been transmitted by the oral 
route.'  'There is also a possibility that kuru and CJD are the same 
disease and that kuru was introduced into the tribe when a CJD-infected 
person was the subject of the mourning ritual.'  The juicy bits, the 
women of the tribe would wait till someone died and then make a brain 
based stew, yum yum.  Note, in the reference the word "cautiously", you 
bet, the problem was that some children of this tribe died at early ages 
with symptoms similar to CJD/kuru.  Consequently I am of the opinion that 
Encephalopathy can be passed from mother to child.  Further evidence is,  
(Professor Lacey's DEAD-END HOST  1995)  'Work in Japan has shown direct 
evidence of infectivity associated with pregnancy.'  'This was published 
by Tamai and colleagues in the prestigious American journal, the New 
England Journal of Medicine.'  'In this study, a 39 year old first showed 
symptoms of CJD when pregnant.'  'When she was 30 weeks pregnant (at this 
age the baby should survive premature birth), an apparently healthy baby 
was delivered by Caesarean section.'  'The authors found, using mice, 
that infectivity was present in the placenta, in colostrum (the clearish 
breast fluid before the milk flow) and in cells within the umbilical 
cord.'  
Back to cows, why does not more cattle show symptoms, well the most 
frequent age of death of cows from BSE is between 4-5 year but beef 
"male" animals are slaughter at about three years of age so the infection 
would not show, but the animal will still be a source of the prions 
infection!  The female cow is slaughter at about 6-7 when she has shirred 
a number of calves and the milk product is falling off.  Consequently the 
female might show the infection and she has certainly passed it onto her 
calves.  I have heard of a good idea, lets slaughter the entire beef 
cattle herds in Britain!  Well not a good idea it does not solve the 
problem.  (Professor Lacey's DEAD-END HOST  1995),  another tangent, 'in 
Iceland the sheep population had scrapie so they slaughtered the lot in 
the 1950's.'  'Sheep not infected with scrapie was imported to the 
island.'  'Within a few years the sheep were infected with scrapie again, 
the agent must have been in the grazing land.'  Therefore if the beef 
herds were killed and fresh herds imported how long before the herds were 
infected again.  (Professor Lacey's DEAD-END HOST  1995)  'June 17 1991 
The Ministry of Agriculture, Fisheries and Food is to ban the use of 
protein material derived from specified offal as a fertiliser.'  So from 
the 80's infected blood and guts had been used as fertilisers and could 
there be fields that are infected.  There is not that much grazing land 
in the UK and surly if fresh herds were imported then once they start 
grazing the BSE cycle starts again.
Who checks the beef we eat anyway?  The Meat Hygiene Services are the 
people who have responsibility in checking the beef carcasses for removal 
of SBOs.  A quote from a letter sent to the inspectors, signed "Johnston 
McNeill, Chief Executive, dated 8 November 1995, 'Officers of the State 
Veterinary Service carry out audit inspections of beef plants to monitor 
compliance with the SBO Order.'  'Failure to comply with the requirements 
of the Order have been identified in a number of plants on a number of 
occasions.'  Now if I am not very much mistaken the Meat Hygiene Services 
employ lots of sub-contractors part-time.  Hence there is no direct 
control with their workforce and threats with dismissal for not following 
the letter of the law are pointless, they might not be working for the 
agency from one week to the next.  Further problems are the actual 
workforce in the slaughter house who scream if a carcass is sent back 
around just because a little bit of spine is left on the carcass.  Then 
there is the managers of the plants to contend with, complaining that you 
are holding up production and writing to your manager.  Need I go on any 
more, consequently the amount of SBO that is getting through "I am 
saying, is a lot".  How can it be expected any other way when the meat 
plants have orders, schedules and profits to be made or had profits to be 
made!
What is the answer, my opinion only; import scrapie free sheep as a 
start.  There are varieties that do not get the infection.  Next, 
government inspection of slaughter houses, no subcontractors, only people 
who have to answer to judge, jury and Queen.  Only meat from young cattle 
to be used i.e. no British beef offal and bones used in food production.  
Research into why dogs and scrapie free sheep do not get the infection.  
Possibly genetically engineered cattle that can not get the infection. 
And us, I mean humans, well pregnant women and children steered away from 
eating British beef.  Remember it is considered the more you eat the more 
chance of getting the infection.  Why the higher the dosage is not for me 
to theorise.  Personally, I think we have dug ourselves a very deep hole 
and it does not matter how much s**** we throw in it will not fill up.  
Back to reality my British beef sirloin steak rare is ready but the 
children are having fishfingers.  (Dead-End Host, I assume means that the 
infection cannot move from that point onwards.)  Quote of the week; 
(Financial Times Thursday March 21 1996, Editors view), 'Furthermore, the 
proportion of the population affected by the new form of CJD is just 
0.00002 per cent, fewer than perish on the roads each day.'  If we add 
all those little percentages that are quoted by Minster's etc. I bet we 
would get a big number of people who die every day.  Food for though how 
many years did it take to prove that smoking kills? 
PLEASE NOTE:  THE STORY PRESENTED IS AN UNQUALIFIED INPUT TO THE BSE 
PROBLEM AND GRAMMAR/SPELLING NOT INCLUDED PLEASE FEEL FREE TO POINT OUT 
ERRORS TO MY THOUGHT EXPERIMENT!







   _______   _______
  (__   __) (__   __)
     | |OM     | |OM
     |_|       |_|

tpicardo@cix.compulink.co.uk



From rabuzzi@patch.tandem.com Wed Apr  3 22:06:47 EST 1996
Article: 2229 of sci.bio.food-science
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From: rabuzzi@patch.tandem.com (Matthew Rabuzzi)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: brown sugar vs syrup
Date: 26 Mar 1996 23:54:55 GMT
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Bernard Morey <bmorey@melbourne.DIALix.oz.au> writes:
: Dwight Ritums <DRitums@uh.edu> writes:
: > Is there some place ... where 'paraffin' is a synonym for 'kerosene'?
:
: I have a bottle of Faulding 'Liquid Paraffin BP' in the medicine cabinet.
: Its usual use is for those difficult times when All-Bran just isn't good
: enough...

But is it cheaper than milk? than Coke?  We want to know 
just how costive-active it is!

.........................................................
Me, Micelle, I: ebullient personality, into lather
Matthew Rabuzzi


From arothman@mail.calypso.com Wed Apr  3 22:06:47 EST 1996
Article: 2230 of sci.bio.food-science
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From: Alan Rothman <arothman@mail.calypso.com>
Newsgroups: sci.bio.food-science
Subject: Feedback From Group
Date: 25 Mar 1996 18:54:36 GMT
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This is my first time to this group and I would appreciate receiving more 
information about the nature of the postings. Additionally, I would like 
to know if this group had any information on a company called Cell Tech 
that has a product known as Super Blue Green Algae.

Best regards,

Alan 



From merete.askim@inf.hist.no Wed Apr  3 22:06:48 EST 1996
Article: 2231 of sci.bio.food-science
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From: Merete Askim <merete.askim@inf.hist.no>
Newsgroups: sci.bio.food-science
Subject: Impurity in citric acid ?
Date: 27 Mar 1996 12:44:36 GMT
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I have documentation indicating the reason for allergic reactions to 
citric acid / ascorbic acid: impurities.

Can it be confirmed or is it all wrong ?

Merete Askim, Nutritionist and food chemist



From rrg@aber.ac.uk Wed Apr  3 22:06:49 EST 1996
Article: 2232 of sci.bio.food-science
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From: rrg@aber.ac.uk (Roy Goodacre)
Newsgroups: sci.bio.food-science
Subject: Slaughter of 11 million cows
Date: Wed, 27 Mar 1996 08:28:42 UNDEFINED
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In article <4j9fo3$1ka@research-01.ski.mskcc.org> sjeffrey@ski.mskcc.org (Sue Jeffrey) writes:

||Finally, there is no direct scientific evidence of a connection
||between BSE and CJD or that BSE can be transmitted to humans. 
||The present situation has arisen because  of the ten anomalous CJD
||cases. SEAC cannot think of any other explanation, and, in the absence
||of scientific evidence,  has conjectured that it is likely to have
||been connected with consumption before 1989 of brain or
||spinal cord of BSE-infected cows. 

|>There are now 12 cases in under 42 year olds and I belive that 
|>statistics show this to be very much higher than the random noise.

|Well, I think that if meat - muscle, bone or blood were infective, the
|incidence coming to light would be vastly greater that 12 or so cases.
|Ultimately time will tell, but we aren't talking about a vast epidemic
|just yet. It is perhaps more likely that these cases are due to
|another, as of yet unexplained cause. 

You are correct in your assumption that 'time will tell'.  However the 
incubation is long 10-30 years (and as yet not truely specified), the fact 
that under 42 year olds have contract CJD is very significant; especially 
since it has been seen in teenagers for the *first time* in the UK.  Moreover, 
the neurologists have also said that this is a new type of CJD, ie different 
>from  the one that has been seen in the 50+.

I hope I'm wrong - but we could be seeing the tip of the iceberg.  Given the 
rather lenghty incubation period and if we speculate that it has arisen from 
Infected beef it is likely that these unfortunates contracted the disease in 
the early 1980s before the disease was acknowledged by MAFF in 1985.  Since 
the disease is much more prevelant in cattle and now at 161,663 (figures at 
end of this for clarity, this is of course the recorded figures which doesn't 
include pre-clinical cattle which have entered the food chain).

It wasn't until 1988 when the most infective parts were banned by MAFF from 
our food chain (although I doubt this was 100% effective given the unscupulous 
nature of the market).  Therefore a great many more infective cattle have been 
consumed between early 1980s and now - thats approx 15 years and the number of 
infected cows has increasing exponentially; it may be that this is now going 
to be shifted to the human population unless a cure can be found.

Incidently, you will see at the end that Northern Ireland has an incidence 
of 1,680.  This is quite significant because they also acknowledged BSE in 
1985.  However, there numbers have not gone exponential as have Great 
Britians because unlike MAFF when the Irish find one infected cow in a herd 
the whole herd is destroyed.  It must surely be time for culling to start.  

I did hear that the UK government were thinking of doing a U turn (how 
unusual!) and introduce selective culling.  However, rather than this being 
because of the scientists say-so it is because the farmers have asked for it 
so that some confidence in the UK beef market can be restored.

Roy

Dr Roy Goodacre
E-mail: rrg@aber.ac.uk      http://gepasi.dbs.aber.ac.uk/roy/rgcv.htm           
Voice : +44 (0)1970 621947                    Fax: +44 (0)1970 622354                   
Snail : Inst Biol Sci, Univ Wales, Aberystwyth, Dyfed SY23 3DA, WALES


Yesterdays Telegraph states
   Since BSE was identified the United Kingdom has logged 422 times more
   cases than the rest of the world put together:
   

United Kingdom             161,663
of which:
        Great Britain      158,882
        Northern Ireland     1,680
        Guernsey               575
        Isle of Man            405
        Jersey                 119
        Alderney                 2

Rest of world                  384
of which:

        Switzerland            205
        Irish Republic         124
        Portugal                31
        France                  13
        Germany                  4
        Italy                    2
        Oman                     2
        Canada                   1
        Denmark                  1
        Falklands                1





From nakedoat@plaza.snu.ac.kr Wed Apr  3 22:06:49 EST 1996
Article: 2233 of sci.bio.food-science
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From: nakedoat@plaza.snu.ac.kr (bgp)
Newsgroups: sci.bio.food-science
Subject: natural product
Date: Wed, 27 Mar 1996 09:28:57 GMT
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natural product is interesting part of food materal 


From c-hewes@ux1.cso.uiuc.edu Wed Apr  3 22:06:50 EST 1996
Article: 2234 of sci.bio.food-science
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From: c-hewes@ux1.cso.uiuc.edu (chris hewes)
Newsgroups: sci.med.nutrition,sci.bio.food-science
Subject: nutrition analysis web site
Date: Wed, 27 Mar 1996 12:49:56 -0600
Organization: uiuc
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Xref: newz.oit.unc.edu sci.med.nutrition:43212 sci.bio.food-science:2234

NEW nutrition analysis program - fully functional, web based, FREE.

We in the College of Agriculture, Consumer, and Enviromental Sciences at
the University of Illinois have just completed a new nutrition analysis
program available via the web.  It is capable of analyzing just about any
food or combination of foods (utilizing the USDA Handbook #8) and reporting
about the amount of 21 important nutrients. And it is totally FREE!

Nutrition Analysis Tool
http://www.ag.uiuc.edu/~food-lab/nat/

tell your friends 

chris hewes
c-hewes@uiuc.edu


From neilg@hpqt0319.sqf.hp.com Wed Apr  3 22:06:51 EST 1996
Article: 2235 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: neilg@hpqt0319.sqf.hp.com (Neil Gall)
Subject: Re: BSE: Slaughter of 11 million cows
Sender: news@hpqmoea.sqf.hp.com (SQF News Admin)
Message-ID: <DovuJ8.HHM@hpqmoea.sqf.hp.com>
Date: Tue, 26 Mar 1996 16:16:20 GMT
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Yesterday I wrote:
>  A Newcastle microbiologist apparently developed a urine test for
> cattle which detects BSE

This was in reference to Harash Narang.  He did develop the test,
which MAFF confirmed worked, but it was not a urine test.  I don't
know what the details of the test were, although it apparently
gives "same-day" results.

Sorry for the mistake - don't know why I thought that; perhaps I've
got something wrong with my brain.... ;-)

--
| Neil Gall, Hewlett-Packard Ltd, Queensferry Telecoms | That's what it |
|   Operation, South Queensferry, Scotland  EH30 9TG   | will be like   |
|     +44 (0)131 331 7112  neilg@hpsqf.sqf.hp.com      | in the future  |


From jbh5@postoffice.mail.cornell.edu Wed Apr  3 22:06:52 EST 1996
Article: 2236 of sci.bio.food-science
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From: "Jean B. Hunter" <jbh5@postoffice.mail.cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: Additions and Changes to the FAQ, and New User Info
Date: 26 Mar 1996 21:37:44 GMT
Organization: Cornell University
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sorry folks, testing




From edkst1+@pitt.edu Wed Apr  3 22:06:53 EST 1996
Article: 2237 of sci.bio.food-science
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From: edkst1+@pitt.edu (Eddy Karmana)
Newsgroups: sci.bio.food-science
Subject: Info on Thermo data of glucose
Date: 27 Mar 1996 20:25:11 GMT
Organization: University of Pittsburgh
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Hi, I'm a student in U of Pittsburgh, and we're doing a project which will
require the thermodynamic data of glucose and (if indeed available) the glucose
polymer (up to 7). The data required includes properties like heat capacities,
heat of formation, heat of combustion, and other things in that area. Since I'm
not familiar in this area, I'm having trouble finding any source that provides
those data (Handbook of Biochemistry doesn't have them). We will appreciate it
if anyone can help giving us information on where the data is available. Please
e-mail me at edkst1@pitt.edu. Thanks in advance!


Eddy Karmana
Dept. of Chemical Engineering
University of Pittsburgh



From eric-rumsey@uiowa.edu Wed Apr  3 22:06:54 EST 1996
Article: 2238 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!news.physics.uiowa.edu!news.uiowa.edu!hardin9.lib.uiowa.edu!user
From: eric-rumsey@uiowa.edu (Eric Rumsey)
Newsgroups: sci.bio.food-science
Subject: WWW: Hardin Meta Directory of Internet Health Sources
Date: 27 Mar 1996 21:39:16 GMT
Organization: University of Iowa, Hardin Library for the Health Sciences
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Message-ID: <eric-rumsey-2703961544520001@hardin9.lib.uiowa.edu>
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We would like to announce the Hardin Meta Directory of Internet Health
Sources (aka Hardin MD). It's URL is:

http://www.arcade.uiowa.edu/hardin-www/md.html
http://www.arcade.uiowa.edu/hardin-www/md-nutr.html (Nutrition)

As the name "meta directory" implies, Hardin MD is a "list of lists" - Its
purpose is to provide easy access to comprehensive resource lists in
health-related subjects. It includes subject listings in large
"one-stop-shopping" sites, such as MedWeb and Yahoo, and also independent
discipline-specific lists. Hardin MD subject pages indicate the length of
lists in each subject, making it easy to see at a glance which lists are
most comprehensive - These are often not the lists from
the"one-stop-shopping" sites, but those developed by people within the
field, which are well-known and frequently cited within the field, but not
well-known outside it.

Key features of Hardin MD -

-In choosing the independent, subject-specific lists in Hardin MD, we have
looked at many sites in each field, and have chosen the lists that are
most frequently cited by people in the field, thus providing a rudimentary
form of peer evaluation.

-Because the size of lists is indicated, it is easy to see which of the
multi-subject lists is most complete. In particular, it shows clearly that
Yahoo falls short of specific medicine/health sciences lists (particularly
MedWeb). Multi-subject lists used in Hardin MD include MedWeb,
Yahoo:Health, Karolinska Institute MIC-KIBIC MeSH Index,  Medical Matrix,
Martindale's Health Science Guide, Tward's Multimedia Medical Reference
Library, and EiNet Galaxy

-Pointers are to the *specific section* of pages that cover the subject.
This is especially useful in sites with large pages that have much
extraneous material (i.e. Martindale's Health Science Guide).

-All links on Hardin MD are checked regularly to assure that they are
connecting satisfactorily. Because the number of links on Hardin MD is
limited, in comparison to primary lists that include dozens and hundreds
of sites, it is practical to check this frequently. Sites are checked not
only to see that they connect, but that they connect in a timely manner.

-Mirror sites are included when available. This is especially valuable for
transatlantic connections, which often have poor connections.

Please pay a visit to Hardin MD, and let us know how we can make it more useful.

*  *  *  *  *  *  *  *  *  *  *  *  *  

Eric Rumsey, Hardin Library for the Health Sciences
University of Iowa, Iowa City IA 52242
<eric-rumsey@uiowa.edu>
319-335-9875 (voice), 319-335-9897 (fax)

"I never meta-index I didn't like" -- Andy Spooner


From portnoya@schuller.com Wed Apr  3 22:06:54 EST 1996
Article: 2239 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:40:26 GMT
Organization: Schuller International
Lines: 7
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To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:56 EST 1996
Article: 2240 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:40:13 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjkt$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
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Content-Transfer-Encoding: 7bit
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To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:57 EST 1996
Article: 2241 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:39:54 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjka$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
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Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:58 EST 1996
Article: 2242 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:39:46 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jcjk2$f4@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
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Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:06:58 EST 1996
Article: 2243 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!sdd.hp.com!spool.mu.edu!munnari.OZ.AU!news.mel.connect.com.au!harbinger.cc.monash.edu.au!news.mira.net.au!news.vbc.net!samba.rahul.net!rahul.net!a2i!bug.rahul.net!rahul.net!a2i!ddsw1!news.mcs.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 27 Mar 1996 23:39:13 GMT
Organization: Schuller International
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To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From avigor@netvision.net.il Wed Apr  3 22:06:59 EST 1996
Article: 2244 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsxfer2.itd.umich.edu!agate!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: Avi Gordon <avigor@netvision.net.il>
Newsgroups: sci.bio.food-science
Subject: Re: Food allergy site
Date: Thu, 28 Mar 1996 01:04:35 -0800
Organization: Global Information Ltd.
Lines: 11
Message-ID: <315A5623.2209@netvision.net.il>
References: <4itiv3$ojl@ns2.ptd.net>
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To: "Joseph A. Ames Sr." <ames@postoffice.ptd.net>

Joseph A. Ames Sr. wrote:
> 
> An interesting site for those in product development.
> 
> Joe Ames

Please let us have the site address

Thanks,
Avi Gordon
http://www.netvision.net.il/~avigor/


From avigor@netvision.net.il Wed Apr  3 22:07:00 EST 1996
Article: 2245 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!psinntp!psinntp!psinntp!psinntp!news.NetVision.net.il!news
From: Avi Gordon <avigor@netvision.net.il>
Newsgroups: sci.bio.food-science
Subject: Food MicroModel
Date: Thu, 28 Mar 1996 01:29:52 -0800
Organization: Global Information Ltd.
Lines: 30
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There were several questions about the Food Micromodel, therefore I 
would like to give you some information about it.

Food Micromodel is an innovative windows computer software package which 
aids in the prediction of the microbiological safety of food products.

With Food Micromodel, you can:

simulate new food formulations or reformulations to screen for potential 
microbiological problems, hence reducing the need for unfocused 
challenge testing

Assess the effects of storage and packaging conditions on product safety

Help determine a microbiologically safe shelf life.

Help identify the microbiological hazards and assess risks in products 
and processes.

Help design heat process treatments for a range of food formulations.

In all situations, you can make significant time and cost saving.

Food MicroModel offers acess to a range of predictive models for major 
foodborn pathogens.

http://www.netvision.net.il/~avigor/

Thanks,
Avi Gordon


From fialab@flowinjection.com Wed Apr  3 22:07:01 EST 1996
Article: 2246 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!news.mathworks.com!newsfeed.internetmci.com!news.ac.net!news.serv.net!usenet
From: Alitea USA <fialab@flowinjection.com>
Newsgroups: sci.bio.food-science
Subject: Alitea USA, Manufacturer of Flow Injection Instruments
Date: 28 Mar 1996 02:48:24 GMT
Organization: Alitea USA
Lines: 14
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Advanced solution handling is needed in many fields such as chemistry, biotechnology, biology, 
process control, environmental analysis and sensor technology. Flow injection fulfills these 
needs through automation and micromanipulation based on precise fluidic design.

Alitea USA is a leading manufacturer of flow injection and related precision instruments. 

Please visit our homepage at http://www.flowinjection.com/flowinjection/

or e-mail us at fialab@flowinjection.com.


Thank you




From wld@interaccess.com Wed Apr  3 22:07:01 EST 1996
Article: 2247 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!interaccess!d150.loop.interaccess.com!user
From: wld@interaccess.com (Benjamin White)
Newsgroups: sci.bio.food-science
Subject: Chalk & Toothpaste
Date: Wed, 27 Mar 1996 22:21:12 -0600
Organization: WHITE LIGHT DESIGN
Lines: 11
Message-ID: <wld-2703962221120001@d150.loop.interaccess.com>
NNTP-Posting-Host: d150.loop.interaccess.com

Can anyone advise me of the helth risks of using toothpaste that contains chalk?
I have heard that chalk is so fine that it gets into the bloodstream and is dangerous.
Thanks in advance for any information you can shed on this topic.

Concerned,
Ben
If you can, e-mail me at   wld@interaccess.com

-- 
Benjamin White - WHITE LIGHT DESIGN, Oak Park, IL
E-Mail:  WLD@interaccess.com


From MarkLansing@ibm.net Wed Apr  3 22:07:02 EST 1996
Article: 2248 of sci.bio.food-science
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From: MarkLansing@ibm.net
Newsgroups: sci.med.nutrition,sci.bio.food-science
Subject: Re: nutrition analysis web site
Date: Wed, 27 Mar 1996 23:20:53 GMT
Organization: NA
Lines: 21
Message-ID: <4jcifp$r00@news.aimnet.com>
References: <c-hewes-2703961249560001@painter.hrfs.uiuc.edu>
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Xref: newz.oit.unc.edu sci.med.nutrition:43256 sci.bio.food-science:2248

c-hewes@ux1.cso.uiuc.edu (chris hewes) wrote:

>NEW nutrition analysis program - fully functional, web based, FREE.

>We in the College of Agriculture, Consumer, and Enviromental Sciences at
>the University of Illinois have just completed a new nutrition analysis
>program available via the web.  It is capable of analyzing just about any
>food or combination of foods (utilizing the USDA Handbook #8) and reporting
>about the amount of 21 important nutrients. And it is totally FREE!

>Nutrition Analysis Tool
>http://www.ag.uiuc.edu/~food-lab/nat/

>tell your friends 

>chris hewes
>c-hewes@uiuc.edu

Good effort, Chris. Just visited the site. It's a damn pain to use the
tool though.



From portnoya@schuller.com Wed Apr  3 22:07:03 EST 1996
Article: 2249 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in2.uu.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 28 Mar 1996 15:35:27 GMT
Organization: Schuller International
Lines: 7
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NNTP-Posting-Host: 166.92.5.52
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To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From mokiem@aol.com Wed Apr  3 22:07:03 EST 1996
Article: 2250 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!news-e2a.gnn.com!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: mokiem@aol.com (Mokie M)
Newsgroups: sci.bio.microbiology,sci.bio.food-science,misc.jobs.resumes,misc.jobs.misc,bionet.microbiology,bionet.jobs.wanted,ba.jobs.resumes,atl.resumes,alt.medical.sales.jobs.resumes
Subject: Re: RESUME: Great Microbiologist STILL Available
Date: 28 Mar 1996 15:24:49 -0500
Organization: America Online, Inc. (1-800-827-6364)
Lines: 87
Sender: root@newsbf02.news.aol.com
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Xref: newz.oit.unc.edu sci.bio.microbiology:3144 sci.bio.food-science:2250 misc.jobs.resumes:95826 misc.jobs.misc:64548 bionet.microbiology:5325 bionet.jobs.wanted:5059

Attached is a copy of my resume.  I have found a company who is able to
help place people in jobs.  I was able to obtain several interviews by
utilizing their services.  Please E-mail me at Mokie M@aol.com for more
information

M.B. BRATHWAITE
2326 Goodwood Dr.
Marietta, Georgia 30064
(404) 919-2782
CAREER 
SUMMARY:        Demonstrated accomplishments  in  planning and
coordinating projects in a professional and effective  manner.  Excellent
communication and time management abilities.  Proficient  in demonstrating
 technical direction and analytical skills.        
                        
EDUCATION:      
                POLYTECHNIC UNIVERSITY,  Brooklyn, New York. Bachelor of 
Science Degree in Civil Engineering.  Date of Graduation: 12/90.

PROFESSIONAL EXPERIENCE:
9/95 - Present  MOREHOUSE COLLEGE, Atlanta, Georgia.
Physics Department.  Instruct Physical Science laboratory sessions for
students on the collegiate level ranging from                freshman to
senior year. Create mid term and final exam projects.  Responsible for
grading and  producing optimum                performance from students. 

9/94 - Present  METROPOLITAN ATLANTA RAPID TRANSIT AUTHORITY. Atlanta,
Georgia.
Department of Transit System Development.  Supervises the field activities
of the Authority's General Engineering Consultant's management of assigned
construction contracts.  Coordinates the administration of those contracts
within the Authority.  Provides liaison between the GEC's resident
engineers and the Authority's staff.  Maintains surveillance over costs of
assigned contracts to seek savings and limit  cost escalation. 
Participates in the negotiation of contract change and claim settlements.

11/92 - 9/94    METROPOLITAN ATLANTA RAPID TRANSIT AUTHORITY. Atlanta,
Georgia.
Division of Rail Systems Maintenance.  Served as the principal assistant 
to the Director of Rail Systems Maintenance on all Division matters. 
Coordinated the development of the annual maintenance program and work
plan allocation.  Determined the operating and capital budget requirements
for the Division. Developed and administered an operating budget of 18
million dollars and a capital budget of 7 million dollars.   Established
and maintained efficient procedures and schedules to optimize use of
resources.  Implemented and facilitated  a Total Quality Management
Program in the day to day operation of the Division.    

10/91 - 11/92   METROPOLITAN ATLANTA RAPID TRANSIT AUTHORITY. Atlanta,
Georgia.
Department of Rail Services.  Served as the principal assistant  to the
Assistant General Manager for Rail Services on Departmental matters. 
Coordinated the implementation of the annual maintenance program and work
plan allocation.  Maintained and tracked the operating and capital budget
requirements for the Department.  Established and maintained efficient
procedures and schedules to optimize use of resources. 
 
1/92  - 5/92     MOREHOUSE COLLEGE, Atlanta, Georgia.
Physics Department.  Instructed  Engineering Graphics and Physical Science
for students on the collegiate level.  Implemented the use of AutoCAD in
the curriculum for Engineering students.  Created mid term and final exam
projects.  Responsible for grading and producing optimum performance from
students.  

4/91  - 10/91    CHAMBERS DEVELOPMENT COMPANY, INC.  Smyrna, Georgia.  
Environmental Management Division.  Provided direction and integration of
technical resources to complete permitting, design, and construction
operations on time and within budget.  Addressed ongoing compliance issues
during facility operation.  Provided technical support to development
activities.

COMPUTER SKILLS:
Proficient in the following software packages:  Microsoft Windows, 
Microsoft Word, Microsoft Excel, Microsoft Publisher, Microsoft Works,
Aldus PageMaker 5.0, Lotus 1-2-3, Paradox 3.1, Time Line 4.0, Alpha Four
3.0, WordPerfect for Windows, Ami Pro for Windows, Harvard Graphics.

ACTIVITIES:     
Conference of Minority Transportation Officials, Co-Chair Meetings/Program
Committee
National Society of Black Engineers, Vice President '89 90, Member of
Atlanta Alumni Chapter.
Volunteer Coordinator of District 17 Pathway Education Program.

 




From ran109@psuvm.psu.edu Wed Apr  3 22:07:04 EST 1996
Article: 2251 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!news.cac.psu.edu!usenet
From: Rebecca Norwat <ran109@psuvm.psu.edu>
Newsgroups: sci.bio.food-science
Subject: Fish texture
Date: 28 Mar 1996 21:13:32 GMT
Organization: Penn State University
Lines: 7
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To: sci.bio.food-science

Does anyone have any tips on shearing fish in order to gather consistent 
 texture data?  I am using a razor blade apparatus on a TA-XT2 apparatus 
 but need to take the thickness of each sample into account.  Should I 
get the reading in Newtons and then divide it by the thickness of the    
 sample?  I'm having the same problem with compression.  
                                                       Thanks.



From NDSN71A@prodigy.com Wed Apr  3 22:07:05 EST 1996
Article: 2252 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in1.uu.net!prodigy.com!usenet
From: NDSN71A@prodigy.com (Rich Mateles)
Newsgroups: sci.bio.food-science
Subject: Re: Info on Thermo data of glucose
Date: 28 Mar 1996 21:50:19 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 3
Distribution: world
Message-ID: <4jf1ir$hgm@usenetp1.news.prodigy.com>
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X-Newsreader: Version 1.2

Take a look in Perry's Handbook of Chemical Engineering.  I believe the 
info will be there.



From JDRK06A@prodigy.com Wed Apr  3 22:07:06 EST 1996
Article: 2253 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in1.uu.net!prodigy.com!usenet
From: JDRK06A@prodigy.com (Gerry Dyar)
Newsgroups: sci.bio.food-science
Subject: New Book
Date: 28 Mar 1996 21:51:57 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 52
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X-Newsreader: Version 1.2

A few weeks ago I posted the fact that a new book had been
published about Kitchens.  I have now finished the book so
I'm posting a brief review.

"Kitchens"  The Culture of Restaurant Work by Gary Alan
Fine. Published by University of California Press, Berkeley,
Los Angelas and London.

The Library of Congress catalog places it in:
     1. Kitchen-Social aspects.
     2. Cooks-Social life and customs.

CONTENTS:
     *    Preface
     *    Introduction
Chap. 1   Living the Kitchen Life
Chap. 2   Cooks' Time:
          Temporal Demand and the Experience of Work
Chap. 3   The Kitchen as Place and Space
Chap. 4   The Commonwealth of Cuisine
Chap. 5   The Economical Cook:
          Organization as Business
Chap. 6   Aesthetic Constraints
Chap. 7   The Aesthetics of Kitchen Discourse
Chap. 8   The Organiation and Aesthetics of 
          Culinary Life
     *    Appendix. Ethnography in the Kitchen
               Issues and Cases
     *    Notes
     *    References
     *    Index

Note that the author is Professor of Sociology at the
University of Georgia and the author of ten previous books. 
Therefore don't be put off by an occasional "technical"
paragraph or sentance germain to his specialty, particularly
in the Introduction.  Just scan through these carefully so a
not to miss the gems of observation and/or comment that
follow. You'll discover why he was so qualified to do the
necessary research and write this particular book when you
read the Preface.

In my opinion this book could become a classic and is
definately going alongside Larousse and McGee in my own
library.

I would particularly recomend it to anyone considering any
kind of a career in the food service industry.






From stolting@math.fu-berlin.de Wed Apr  3 22:07:06 EST 1996
Article: 2254 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in1.uu.net!fu-berlin.de!kowalewsky.math.fu-berlin.DE!not-for-mail
From: stolting@math.fu-berlin.de (Gregor Stoelting)
Newsgroups: sci.lang.translation,sci.bio.food-science,sci.bio.herb
Subject: What is "Yerba de luna" (moon herb)?
Date: 28 Mar 96 14:55:28 GMT
Organization: Freie Universitaet Berlin
Lines: 30
Message-ID: <stolting.828024928@leibniz.math.fu-berlin.de>
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Keywords: JLG, Juan Luis Guerra
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Xref: newz.oit.unc.edu sci.lang.translation:5818 sci.bio.food-science:2254

In the song "Rompiendo Fuente", Juan Luis Guerra 
sings about "yerba de luna"(="moon herb" or "herb from the moon").
As it is a love song to a pregnant wife, 
Richard (http://www-unix.oit.umass.edu/~urena/)
and I (http://www.math.fu-berlin.de/~stolting/english.html)
suspect its some form of folk medicine used by campesinos
during pragnancy.
I also read an article where "yerba de luna" was called
"a tea". 
I would like to know exactly what it is. 
Maybe its just a poetical invention of JLG, that has
no real meaning...


En la cancion "Rompiendo Fuente", Juan Luis Guerra 
canta de "yerba de luna". Como es una cancion de amor
a una esposa embarazada, 

Richard (http://www-unix.oit.umass.edu/~urena/)
y yo (http://www.math.fu-berlin.de/~stolting/english.html)
creemos que
es un remedio casero para el embarazo. 
Li tambien un articulo donde se habla de un te'  "yerba de luna".
Me gustaria saber que es, exactamente.
Quizaz es solo un invento poetico. A saber...
--
From: GREGOR ARNOLD STOELTING                
e-mail: stoelting@math.fu-berlin.de          
www-page:  http://www.math.fu-berlin.de/~stolting/english.html 
Oh baby, it's a wild world (Yusuf Islam)


From portnoya@schuller.com Wed Apr  3 22:07:09 EST 1996
Article: 2255 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Measurement of Size of Rice Grain
Date: 28 Mar 1996 15:25:58 GMT
Organization: Schuller International
Lines: 7
Message-ID: <4jeb26$75i@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
Mime-Version: 1.0
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Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.22 (Windows; U; 16bit)
To: LesCov@savtech.demon.co.uk

Hi Leslie,
We have fully automated image aquisition/analysis system that could be successfully used for 
measurement of size of rice grain. Please contact me through e-mail or call me at 303-978-5335 
(USA) if interested in our help.
Thanks,
Anatoly Portnoy    



From portnoya@schuller.com Wed Apr  3 22:07:09 EST 1996
Article: 2256 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!in2.uu.net!van-bc!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: My apology for numerous replys
Date: 28 Mar 1996 15:59:27 GMT
Organization: Schuller International
Lines: 6
Message-ID: <4jed0v$87h@natasha.rmii.com>
NNTP-Posting-Host: 166.92.5.52
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To: LesCov@savtech.demon.co.uk

Hello everybody,
I apologize for numerous replys on Measurement of Size of Rice. Something was wrong with my 
e-mail, so it has sent many reply messages without myself being aware of what's going on.
Thanks,
Anatoly 



From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:10 EST 1996
Article: 2257 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: IFST Position Statement Update, 27 March 1996
Date: Fri, 29 Mar 1996 08:50:04 +0000
Organization: Oz
Lines: 141
Distribution: world
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In article <3159f091.23743473@news.easynet.co.uk>, J Ralph Blanchfield
<jralphb@easynet.co.uk> writes

>As to the first, there is no direct scientific evidence that BSE can
>be transmitted from cows to humans, and some research evidence
>suggesting that it cannot. Nevertheless, the emergence during the past
>two years of ten anomalous cases of Creutzfeldt-Jakob Disease (CJD) in
>a previously unrecognised pattern, led, in the absence of other
>explanation at present,  to the conjecture  that they were likely to
>have been caused by exposure to infected cattle brain or spinal cord
>before 1989 (at which time they were banned from the food chain) and

It was stated in the London Times that one of the cases had lived in
Australia for the last twelve years. Assuming he died at the end of 1995
he would have left UK in about 1983. Now it is clear from the initial
levels of the disease that any BSE in the UK herd was at very low levels
indeed (at worst) at that time. I, for one, find it hard to be very
convinced that this is a person that could have been infected by eating
UK beef whilst he was in the UK. If it was I would have expected very
large numbers to have been affected by now, which has NOT happened. If
you have more information, I would be grateful if you could post it.


>As to the second, muscle meat and milk have been shown to be incapable
>of carrying the infective agent, and measures have been taken, and
>strengthened, to exclude from the food chain certain parts of the
>animal, including all those parts shown to be capable of carrying the
>infective agent.  These measures require the most stringent
>enforcement and heavy penalties for evasion.

A point not well appreciated is that NO ruminants have eaten any meat &
bone meal since 1989 (1990 if you want to be certain).


>Scrapie is a fatal brain disease of sheep and goats endemic in many
>countries and recorded in the UK for well over 200 years.  It is
>apparently naturally transmitted between sheep and has an incubation
>period of 2½ and 4½ years. There is no good evidence that scrapie can
>be transmitted to man either occupationally or by eating sheep meat.

Indeed this is good evidence that it cannot be. If it were then we would
expect to see higher levels of CJD in those areas of UK where scrapie
infected sheep were (and are) eaten. This is not the case. The evidence
(200 years worth of it) here must surely be considered rather strong.
This is particularly true of sheep since the spinal cord is broken in
chops, and some people even eat it. (Me for example).

>Placental transmission has been identified as
>a likely route in sheep. 

I have always found this puzzling. Scrapie in sheep (it does occur at
low levels elsewhere in the world) at a marked level only seems to occur
in UK. Why is this? Some years ago I was discussing this and it was
pointed out that the UK is rather unusual in the way it farms sheep. In
most of europe the animals are individually penned before lambing, often
because weather conditions are poor outside, and the animals valuable.
In extensive areas like Australia and NZ the animals lamb unattended
outside, but individually and very extensively with high mortality. In
the UK (and particularly in scrapie infected areas) sheep are brought
down from the hill to lamb in groups in 'in-bye' fields at high density.
There are a lot of good reasons for this. However with lots of sheep
just lambed, or just about to lamb the sheep get a little confused. They
have the tendency to 'steal' newly born lambs and in particular to eat
each other's afterbirths. Eating the afterbirth is normal but usually an
isolated sheep only eats her own. In this situation it is easy to see
how scrapie can become a problem when other sheeps afterbirths are
consumed. It also offers an explanation of why the UK is one of the few
countries to have scrapie as a problem. Infection routes to the lamb are
thus not required. [All you didn't want to know about sheep.]

>There is at present no evidence of maternal transmission in cattle,
>and epidemiological evidence [Hoinville et al, Veterinary Record
>(1995) 136, 312] strongly suggestive of non-occurrence. 
                  ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
This should be stressed.

>The control measures in the UK for control of the epidemic in cattle
>were:
>
>     to destroy animals clinically diagnosed on the farm;

This has been very effective.

>      to prohibit the feeding of material containing animal protein
>derived from ruminants to cattle and other ruminants;

Note that this occurred in July 1988. Even allowing a year for odd local
stocks to be used we should be pretty certain that animals born after
1st Jan 1990 never ate any infective material.

>The banning of ruminant material from animal feedstuffs from July 1988
>has led, after a time lag (due in part to farmers using up their
>stocks of cattle feed after July 1988, but due mainly to the
>incubation period)  to a dramatic decline in new cases (30 percent
>drop from 1993 to 1994, over 40 percent drop from 1994 to 1995, and,
>up to 20 March 1996, a further 27.5 percent drop compared with the
>same period in 1995). 

Note that this is remarkable evidence that the original Southwood report
was CORRECT. At the time many so called experts asserted that this would
have no effect (Prof Lacey for example). They have been proven wrong.
Whilst it is 'fashionable' to deride experts, even when they have to
work with limited information, it's often not a very smart thing to do.
It is also worth noting that within a few years the problem, as far as
cow health is concerned, will be largely over.

---------

There seems to be considerable confusion over what things are at risk,
and what is not. I would offer the following comments.

1) Prime beef (ie joints, steaks etc) comes from animals of 15 to 20
months old. They were thus born in 1994, six years after the feed ban.
The chance of them having consumed any infective feed is thus very
remote indeed.

2) It has been stated that no bovine under 30 months has shown clinical
signs of the disease. So beef animals of under 20 months would seem to
be very low risk anyway.

3) Transfer of infection from cow to calf seems to be very rare indeed
at worst.

4) The infectivity of infected feed to cattle also seems to be rather
low. It is rather implied that any cow that consumes infected feed is
bound to get it eventually. The evidence is to the contrary. Herds that
had infected feed seem to have an infection rate of around 5% overall.
However the % of animals showing clinical disease has dropped off from
2% or so per year at peak through 1% and many have had no cases for two
years or so. The implication is that many of the animals were never
infected anyway.

5) I expect in another ten years this whole episode will be seen as a
nasty disease of cattle that caused very expensive hysteria amongst the
press, and as a result the whole population.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:11 EST 1996
Article: 2258 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Fri, 29 Mar 1996 10:03:47 +0000
Organization: Oz
Lines: 55
Distribution: world
Message-ID: <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
 <31551d17.13719496@news.easynet.co.uk> <rrg.130.22D3D180@aber.ac.uk>
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In article <rrg.130.22D3D180@aber.ac.uk>, Roy Goodacre <rrg@aber.ac.uk>
writes
>
>You are correct in your assumption that 'time will tell'.  However the 
>incubation is long 10-30 years (and as yet not truely specified), the fact 
>that under 42 year olds have contract CJD is very significant; especially 
>since it has been seen in teenagers for the *first time* in the UK.  

Strange, I thought it had happened with growth hormone (human), the
preparation given to haemophioliacs (ex human), transplants, dentists
.....

>Moreover, 
>the neurologists have also said that this is a new type of CJD, ie different 
>from the one that has been seen in the 50+.

True.

>Incidently, you will see at the end that Northern Ireland has an incidence 
>of 1,680.  This is quite significant because they also acknowledged BSE in 
>1985.  However, there numbers have not gone exponential as have Great 
>Britians because unlike MAFF when the Irish find one infected cow in a herd 
>the whole herd is destroyed.  

No. It's because they use a rather extensive system and used very little
(if any) meat & bone meal. What you have said is a non-sequitur.

*****IMPORTANT*******
BSE is not infectious between cattle. So if one animal in a herd has had
it, it does not mean that they all will have caught it. This is not
uncommon with diseases, many have a definite infection route and cannot
be caught any other way. This is rather common even amongst human
diseases.

>It must surely be time for culling to start.

Bearing in mind that only a tiny, miniscule minority of cattle are
infected, do you really propose killing several million innocent
uninfected cattle for no reason? Do you have a blood lust? There *might*
have been a risk in the mid 80's, but the risk now is not one you should
worry about IMHO. This has all the feel of a Witch hunt. Can you prove
you are a witch; no: so burn.

>I did hear that the UK government were thinking of doing a U turn (how 
>unusual!) and introduce selective culling.  However, rather than this being 
>because of the scientists say-so it is because the farmers have asked for it 
>so that some confidence in the UK beef market can be restored.

How do you remove an irrational fear of the unknown?


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:12 EST 1996
Article: 2260 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: Slaughter of 11 million cows
Date: Fri, 29 Mar 1996 10:57:49 +0000
Organization: Oz
Lines: 19
Distribution: world
Message-ID: <WCUYMIAtI8WxEwOn@upthorpe.demon.co.uk>
References: <Dotsrv.EnA@hpqmoea.sqf.hp.com> <DovuJ8.HHM@hpqmoea.sqf.hp.com>
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In article <DovuJ8.HHM@hpqmoea.sqf.hp.com>, Neil Gall
<neilg@hpqt0319.sqf.hp.com> writes
>Yesterday I wrote:
>>  A Newcastle microbiologist apparently developed a urine test for
>> cattle which detects BSE
>
>This was in reference to Harash Narang.  He did develop the test,
>which MAFF confirmed worked, but it was not a urine test.  I don't
>know what the details of the test were, although it apparently
>gives "same-day" results.
>

I *believe* it had a large number of false positives, and some false
negatives.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Peter.Hullah@eurocontrol.fr Wed Apr  3 22:07:13 EST 1996
Article: 2261 of sci.bio.food-science
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From: Peter Hullah <Peter.Hullah@eurocontrol.fr>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Fri, 29 Mar 1996 11:23:39 +0100
Organization: EUROCONTROL European Organisation for the Safety of Air Navigation
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Tim Dugan wrote:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the
> healthier alternatives...including water? 

There is, of course, one exception to this rule, (here in France, at least)
good old beer. Cheaper than Coke, Perrier, Orange Juice. Then they wonder why
people drink so much alcohol! I'd love to know the justification given the
tax on alcohol which there isn't on Coke, water, juice etc.

Pete

-- 

Peter H.C. Hullah                     Technical Services
e-mail: Peter.Hullah@eurocontrol.fr   EUROCONTROL Experimental Centre
Phone:  +33 1 69 88 75 49             BP 15, Rue des Bordes,
Fax:    +33 1 60 85 15 04             91222 BRETIGNY SUR ORGE CEDEX
                                      France


From lhom@nature.berkeley.edu Wed Apr  3 22:07:14 EST 1996
Article: 2262 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!agate!nature.berkeley.edu!lhom
From: lhom@nature.berkeley.edu (Louis Hom)
Newsgroups: sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: 29 Mar 1996 17:19:16 GMT
Organization: University of California, Berkeley
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I think it was posted here that the BSE prion is stable to 120 degrees C. 
-- 
_______________________________________________________________________________
Lou Hom >K '93		       	 	  
lhom@nature.berkeley.edu  	
http://www.ocf.berkeley.edu/~lhom 


From guest@herts.ac.uk Wed Apr  3 22:07:14 EST 1996
Article: 2263 of sci.bio.food-science
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From: guest@herts.ac.uk
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Re: Preliminary conference announcement
Date: 29 Mar 1996 17:38:36 GMT
Organization: University of Hertfordshire
Lines: 3
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Xref: newz.oit.unc.edu bionet.general:19654 bionet.molbio.proteins:7185 bionet.molec-model:688 bionet.neuroscience:12816 bionet.virology:6672 sci.agriculture:10040 sci.bio.food-science:2263 sci.bio.misc:2723 sci.edu:11816 sci.med.pharmacy:25675 sci.research:10523

Hi tracy . com'esta sono italiano a Londra. reply in italian today if 
possible.Ciao Bella d'andrea.  



From sciva13@sirene.IN-Berlin.DE Wed Apr  3 22:07:15 EST 1996
Article: 2264 of sci.bio.food-science
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Date: 29 Mar 1996 18:24:00 +0100
Organization: Frauen-Computer-Netzwerk WOMAN (W.omen O.nly M.ail A.nd N.ews)
From: sciva13@sirene.IN-Berlin.DE
Newsgroups: sci.bio.food-science
Message-ID: <65ldyKFmEfB@athene.sirene>
Subject: Micropartikle TiO2 as UV-absorber
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Hello all,
I'm not quite sure if the subject belongs in this group. But in Germany  
the food-chemists are also responsible for cosmetic products.

Does any of you know about recent informations about TiO2 as a sun  
protecting agent in sun-blockers and such ? Titanium dioxide (as the  
kosmetics law requires it to be called) has been admitted for use last  
december. The particles have to be coated and about 1-30 um in diameter.

Any information or source about dosage, effect, SSF or formulations would  
be appreciated.




From cotegl@ncaur1.ncaur.gov Wed Apr  3 22:07:18 EST 1996
Article: 2265 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!vixen.cso.uiuc.edu!rhf.bradley.edu!sunca.ncaur.gov!usenet
From: <cotegl@ncaur1.ncaur.gov> (G. Cote)
Newsgroups: sci.bio.food-science
Subject: Re: Chalk & Toothpaste
Date: 29 Mar 1996 20:16:41 GMT
Organization: USDA:NCAUR:Computer Applications
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In article <wld-2703962221120001@d150.loop.interaccess.com>, 
wld@interaccess.com says...
>
>Can anyone advise me of the helth risks of using toothpaste that 
contains chalk?
>I have heard that chalk is so fine that it gets into the bloodstream and 
is dangerous.
>Thanks in advance for any information you can shed on this topic.
>
>Concerned,
>Ben
>If you can, e-mail me at   wld@interaccess.com
>
>-- 
>Benjamin White - WHITE LIGHT DESIGN, Oak Park, IL
>E-Mail:  WLD@interaccess.com

Don't worry, because:

1. No matter how fine, unless you directly inject it, particulate matter 
cannot get into the bloodstream directly.  It has to dissolve first.

2. Chalk is calcium carbonate, a major ingredient of many anti-acids. 

3. You have other things to worry about.



From herman@nampak.co.za Wed Apr  3 22:07:20 EST 1996
Article: 2266 of sci.bio.food-science
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From: herman@nampak.co.za
Newsgroups: sci.bio.food-science
Subject: BSE - prion heat resistance
Date: 29 Mar 1996 12:06:07 GMT
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29 March 1996

Does anyone have any information regarding the heat resistance of the BSE 
agent, which is believed to be a Prion?  I have read on the WWW sites that 
these Prions are extremely heat resistant, but have not seen any 
references to literature where experiments have been done to confirm its 
resistance.

Any information, also regarding resistance to chemical agents, will be 
appreciated.

Regards

Herman
herman@nampak.co.za



From wolffund@netvision.net.il Wed Apr  3 22:07:21 EST 1996
Article: 2267 of sci.bio.food-science
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From: wolffund@netvision.net.il
Newsgroups: sci.bio.food-science
Subject: Wolf Foundation Prizes awarded
Date: Fri, 29 Mar 96 12:44:07 PDT
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this announcement is being cross-posted to the following newsgroups :
sci.agriculture;  sci.bio.misc; sci.bio.food-science
sci.med; sci.med.diseases.cancer; sci.med.diseases.viral;
sci.med.pharmacy
sci.math; sci.math.num-analysis; sci.math.research; sci.stat.math. sci.research; sci.misc
sci.chem;  sci.chem.analytical;


Feel free to post in other places where it might be of  interest.
 
March 29, 1996
THE WOLF FOUNDATION PRIZES PRESENTED

The 1995/6 Wolf Prizes were presented on Sunday, March 24, 1996 by the President of Israel, Ezer Weizman, at the Knesset building in Jerusalem. Awards of $ 100,000 in each category  were made for outstanding achievements, this year in Mathematics, Medicine, Agriculture and the Arts (Music), as wel
l as Chemistry. 

   THE WOLF FOUNDATION  PRIZES 1995/6

AGRICULTURE
   MORRIS SCHNITZER, Centre for Land and Biological Resources Research, Agriculture Canada,       Ottawa, Canada, and   FRANK J. STEVENSON, University of Illinois, Urbana-Champaign, Illinois, U.S.A., for their pioneering  contributions to our  understanding of the chemistry of soil organic matter 
and its application to agriculture.
   
CHEMISTRY
   GILBERT STORK, Columbia University, New York, N.Y., U.S.A., and
    SAMUEL J. DANISHEFSKY, Memorial Sloan-Kettering Cancer Center, and Columbia University, N.Y. ,U.S.A., for designing and developing novel chemical reactions which have opened new avenues to the synthesis of complex molecules, particularly polysaccharides and many other biologically and medicina
lly important compounds.

MATHEMATICS
   ROBERT LANGLANDS, Institute for Advanced Study, Princeton, N.J., U.S.A., for his path-blazing work and extraordinary insight in the fields of number theory, automorphic forms and group representation, and
   ANDREW J. WILES, Princeton University, Princeton, N.J., U.S.A., for spectacular contributions to number theory and related fields, major advances on fundamental conjectures, and for settling Fermat’s last theorem.

MEDICINE
   STANLEY B. PRUSINER, University of California, School of Medicine, San Francisco, California, U.S.A., for discovering prions, a new class of pathogens that cause important neurodegenerative disease by inducing changes in protein structure.

ARTS - ( Music)
   ZUBIN  MEHTA, The Israel Philharmonic Orchestra, Tel Aviv, Israel, who is considered one of the world’s foremost conductors of our time. His humanitarian contributions to bring people together through the universal language of music and his constant encouragement of young artists, are unforgett
able, and
  GYORGY LIGETI, Hochschule fuer Musik, Hamburg, Germany, one of the most 
outstanding  composers of the second half of the 20th century. While based on 
musical tradition, he has brought new ways, original and innovative, and 
created models to inspire younger generations of composers.

THE WOLF FOUNDATION PRIZES - Awarded since 1978, its recipients are selected 
by international prize committees. Each Prize consists of a diploma and US$ 
100,000 equally divided in the event of co-recipients.



For more information: Yaron Gruder, Wolf Foundation, 
e.mail: wolffund@netvision.net.il
URL: http: //www.aquanet.co.il/wolf.html
phone 972 9 557120   fax  972 9 541253
                                                                               
                                                                               
                                                                         





From gumboot@airdmhor.gen.nz Wed Apr  3 22:07:22 EST 1996
Article: 2268 of sci.bio.food-science
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From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Date: 30 Mar 1996 09:07:03 +1200
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Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
> [...]
>   I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Tim Dugan:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
> healthier alternatives...including water?   The fruit-juice-in-a-can
> products cost almost twice as much and...guess what?  They are 
> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

  'Only in America..'

  I'm not afraid to say it; I'm damned glad I don't live there.


From guest@herts.ac.uk Wed Apr  3 22:07:23 EST 1996
Article: 2269 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!gatech!news.mathworks.com!tank.news.pipex.net!pipex!warwick!news.herts.ac.uk!usenet
From: guest@herts.ac.uk
Newsgroups: aus.mbio,bionet.general,bionet.molbio.proteins,bionet.molec-model,bionet.neuroscience,bionet.toxicology,bionet.virology,nz.molbio,sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Re: Preliminary conference announcement
Date: 29 Mar 1996 17:30:12 GMT
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X-Mailer: Mozilla 1.1N (Windows; I; 16bit)
To: tracy,phD
Xref: newz.oit.unc.edu bionet.general:19666 bionet.molbio.proteins:7187 bionet.molec-model:689 bionet.neuroscience:12820 bionet.virology:6677 sci.agriculture:10048 sci.bio.food-science:2269 sci.bio.misc:2734 sci.edu:11818 sci.med.pharmacy:25691 sci.research:10531

hi tracy can i get to know you. i'am at hatfield uni.can you reply to 
beaves and buthead and andy.K eep4 student.



From afn03099@freenet.ufl.edu Wed Apr  3 22:07:24 EST 1996
Article: 2270 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!usenet.eel.ufl.edu!usenet.cis.ufl.edu!usenet.ufl.edu!dialup60
From: afn03099@freenet.ufl.edu (John V. O'Connor)
Newsgroups: sci.bio.food-science
Subject: Need help with shelf life
Date: Fri, 29 Mar 96 21:11:14 GMT
Organization: University of Florida
Lines: 9
Message-ID: <4jhjo2$of4@no-names.nerdc.ufl.edu>
NNTP-Posting-Host: dialup60.afn.org
Summary: Wanting a definitive answer on how long a product will last
X-Newsreader: News Xpress Version 1.0 Beta #4

In my food service operation we pour pudding, jello, and canned fruits into 2 
qt. plastic containers. These containers are delivered to 35 or so homes in 
our facility to be used over a period of time we have decided should be three 
days from delivery. Where the three days came from no one knows.

What we would like to say to our users is that this product, under these 
conditions, will last for this long. 

Is there something I can refer to for this information? Thanks for any help.


From kathyf@tiac.net Wed Apr  3 22:07:25 EST 1996
Article: 2271 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!gatech!newsfeed.internetmci.com!news.tiac.net!usenet
From: kathyf <kathyf@tiac.net>
Newsgroups: sci.bio.food-science
Subject: Free HPLC Seminars
Date: Fri, 29 Mar 1996 16:24:12 -0500
Organization: The Internet Access Company
Lines: 12
Message-ID: <315C54FC.2C38@tiac.net>
NNTP-Posting-Host: kathyf.tiac.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
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X-Mailer: Mozilla 2.0GoldB1 (Win95; I)

Waters Corporation is offering free half day seminars throughout the
U.S. in May and June providing a hands on opportunity to learn more
about their new line of HPLC systems, Alliance.  Seminar topics include:

- Fundamentals of solvent and sample management in HPLC
- Design innovations for improved uptime and reduced maintenance costs
- microbore and narrow bore applications
- Gradient and isocratic separations challenges
- Reproducible, high throughput separations

For more information about the seminars, visit Waters site at
http://www.waters.com or e-mail your questions to info@waters.com


From guy@winternet.com Wed Apr  3 22:07:26 EST 1996
Article: 2272 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!guitar.sound.net!winternet.com!ppp-67-25.dialup.winternet.com!user
From: guy@winternet.com (The Hermit)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Sat, 30 Mar 1996 06:50:20 -0600
Organization: StarNet Communications, Inc
Lines: 20
Message-ID: <guy-3003960650200001@ppp-67-25.dialup.winternet.com>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM> <4jhjdn$3ou@airdmhor.gen.nz>
NNTP-Posting-Host: ppp-67-25.dialup.winternet.com
Xref: newz.oit.unc.edu misc.consumers:121261 sci.bio.food-science:2272 alt.usage.english:89424 alt.tv.commercials:8750 alt.food.sugar-cereals:1505

In article <4jhjdn$3ou@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon
Hosie) wrote:

|Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
|> [...]
|>   I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
|> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.
|
|Tim Dugan:
|> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
|> healthier alternatives...including water?   The fruit-juice-in-a-can
|> products cost almost twice as much and...guess what?  They are 
|> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!
|
|  'Only in America..'
|
|  I'm not afraid to say it; I'm damned glad I don't live there.

It ain't all it's cracked up to be...  :)  But I don't feel an incredible
urge to emmigrate.  At least not yet anyways...


From so@cse.psu.edu Wed Apr  3 22:07:26 EST 1996
Article: 2273 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!uwm.edu!psuvax1!usenet
From: Nicol C So <so@cse.psu.edu>
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Sat, 30 Mar 1996 22:34:42 -0500
Organization: Penn State University Department of Computer Science and Engineering
Lines: 12
Message-ID: <315DFD52.167EB0E7@cse.psu.edu>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM> <4jhjdn$3ou@airdmhor.gen.nz>
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Xref: newz.oit.unc.edu misc.consumers:121295 sci.bio.food-science:2273 alt.usage.english:89520 alt.tv.commercials:8752 alt.food.sugar-cereals:1506

Tim Dugan:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the
> healthier alternatives...including water?   The fruit-juice-in-a-can
> products cost almost twice as much and...guess what?  They are
> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

The interesting thing is: In the US, while Coke is cheaper than many healthier
alternatives, it is more than 70% more expensive than gasoline.  You may wonder
why I would ever notice that fact.  Well, one day while I was grocery shopping,
I noticed that Coke was on sale--and it was dirt cheap.  I thought `it would be 
nice if somebody would design a car to run on Coke,' but I quickly changed my mind 
when I worked out the numbers.


From oksi@cerfnet.com Wed Apr  3 22:07:27 EST 1996
Article: 2274 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!usc!news.cerf.net!news
From: "N. Gat" <oksi@cerfnet.com>
Newsgroups: sci.bio.botany,sci.bio.ecology,sci.bio.misc,sci.bio.food-science,sci.bio.fisheries,sci.bio.technology
Subject: Scientific American TOC online at TechExpo
Date: Sat, 30 Mar 1996 23:21:13 -0800
Organization: Opto-Knowledge Systems, Inc.
Lines: 10
Distribution: inet
Message-ID: <315E3269.66AC@cerfnet.com>
NNTP-Posting-Host: oksi.cerfnet.com
Mime-Version: 1.0
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To those interested:

The Table of Contents of Scientific American is posted online at TechExpo 
at URL:

http://www.techexpo.com

Select tech_Magazines and scroll to SciAm.

N. Gat


From oksi@cerfnet.com Wed Apr  3 22:07:28 EST 1996
Article: 2275 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!usc!news.cerf.net!news
From: "N. Gat" <oksi@cerfnet.com>
Newsgroups: sci.agriculture,sci.bio.food-science,sci.bio.misc,sci.edu,sci.med.pharmacy,sci.research
Subject: Re: Preliminary conference announcement
Date: Sat, 30 Mar 1996 23:27:24 -0800
Organization: Opto-Knowledge Systems, Inc.
Lines: 25
Message-ID: <315E33DC.4909@cerfnet.com>
References: <4io5ks$1g6q@news.unimelb.EDU.AU>
NNTP-Posting-Host: oksi.cerfnet.com
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.0 (Win16; I)
To: Tracy Nero <tracy@austin.unimelb.edu.au>
Xref: newz.oit.unc.edu sci.agriculture:10079 sci.bio.food-science:2275 sci.bio.misc:2753 sci.edu:11824 sci.med.pharmacy:25750 sci.research:10550

Hi,

Just in case you are unfamiliar with the TechExpo Calendar of science and
technology conferences (covering the engineering and medical/life
sciences)...  You may want to post your conference
announcement at URL:  http://www.techexpo.com/

This site is visited by over a thousand engineers, scientists, medical
researchers, and technical managers each day.   It is fully indexed and
searchable by event name, location, date, sponsoring org., key words,
etc.  Simply fill out the form with the conference information and
submit.

Please read posting policy.

Complete conference agenda, and electronic registration form can also be
posted for a nominal fee  For example see: 
http://www.techexpo.com/events/isas96/isas96.html).

Regards,

Nahum Gat, Ph.D.
Please ignore my message if you have already been there.

P.S.  The TechExpo Technical Bookfair is now online!


From A.S.Chamove@massey.ac.nz Wed Apr  3 22:07:29 EST 1996
Article: 2276 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!satisfied.apocalypse.org!wizard.pn.com!brighton.openmarket.com!decwrl!waikato!news.massey.ac.nz!sysadmin	
From: A.S.Chamove@massey.ac.nz (Arnold Chamove)
Newsgroups: sci.bio.food-science
Subject: unattended lambing
Date: 31 Mar 1996 07:05:52 GMT
Organization: Massey University
Lines: 29
Distribution: world
Message-ID: <4jlasg$njr@cc-server9.massey.ac.nz>
References: <3159f091.23743473@news.easynet.co.uk> <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk>
NNTP-Posting-Host: ps-pc86.massey.ac.nz
Mime-Version: 1.0
Content-Type: Text/Plain; charset=US-ASCII
X-Newsreader: WinVN 0.99.7

In article <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk>, Oz@upthorpe.demon.co.uk 
says...


> Some years ago it was
>pointed out that the UK is rather unusual in the way it farms sheep. In
>most of europe the animals are individually penned before lambing, often
>because weather conditions are poor outside, and the animals valuable.
>In extensive areas like Australia and NZ the animals lamb unattended
>outside, but individually and very extensively with high mortality. 

Not quite accurate.  A few leave their sheep to lamb unattended but as it is 
the lamb that produces the money, most farmers will walk a lambing beat twice 
a day during lambing. Since the weather is normally clearing (by planned 
mating) and the ram is only out for a short time, this is not an onerous task. 
Lambing precentages are normally well over 100% which argues for low 
mortality. I would say that most dead lambs are born dead.

The sheep does go off on her own to lamb and that is why lambing occurs in 
sheltered, large, familiar paddocks.

 
-- 
_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ __ _ _ _ _ _ _ _ _ _ _ 
Arnold Chamove ; Massey University Psychology Dept; Palmerston North; N.Z.
E-mail: A.S.Chamove@Massey.ac.NZ;  FAX: +(64)350 5673;   Phone: +(64)25 460092
http://WWW.massey.ac.nz/~PsyWeb/staff/Chamove.htm
- - - - - - - -- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - 



From laker@tcp.co.uk Wed Apr  3 22:07:30 EST 1996
Article: 2277 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!lade.news.pipex.net!pipex!tcp.co.uk!usenet
From: laker@tcp.co.uk (Markus Laker)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: Sun, 31 Mar 1996 09:44:35 GMT
Organization: Total Connectivity Providers - Internet access for the UK
Lines: 16
Message-ID: <4jlgnk$bhb@zeus.tcp.co.uk>
References: <4icoh0$qn8@riscsm.scripps.edu> <4iguod$r09@zeus.tcp.co.uk> <truly.2498.000A72C2@lunemere.com> <4imsit$lj3@airdmhor.gen.nz> <4j6khc$71o@Starbase.NeoSoft.COM> <315BBA2B.4C5@eurocontrol.fr>
NNTP-Posting-Host: du2-34.tcp.co.uk
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Xref: newz.oit.unc.edu misc.consumers:121309 sci.bio.food-science:2277 alt.usage.english:89546 alt.tv.commercials:8755 alt.food.sugar-cereals:1507

Peter Hullah <Peter.Hullah@eurocontrol.fr> wrote:

> There is, of course, one exception to this rule, (here in France, at least)
> good old beer. Cheaper than Coke, Perrier, Orange Juice. Then they wonder why
> people drink so much alcohol! I'd love to know the justification given the
> tax on alcohol which there isn't on Coke, water, juice etc.

The same applies in a typical British pub.  The reason I've heard is that
competition is fiercer on beer than on soft drinks.  Mind, having been
drinking cider the other night at UKP1.90 per pint, I find this hard to
believe.


-- 
Markus Laker.



From pking@idirect.com Wed Apr  3 22:07:31 EST 1996
Article: 2278 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_827610793@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 31 Mar 1996 15:45:18 GMT
Organization: none
Lines: 890
Approved: news-answers-request@mit.edu
Expires: 21 Apr 1996 15:42:09 GMT
Message-ID: <sci/food-science-faq/part1_828286929@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2278 sci.answers:4101 news.answers:66435

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: weekly
Last-modified: 1996/01/03

IMPORTANT: The "Additions and Changes" section has been moved to a separate
file. At the moment, it is being posted to sci.bio.food-science separately from
the FAQ, and thus will not be found at the FTP archives as of yet. Please look
in the newsgroups for a post with the subject line: 

            Changes and Additions to the FAQ (Mar 2 1996). 

This had to be done because this part of the FAQ was getting to be too long.
This week, it is especailly long, due to the fact that there are so many new web
sites being reported. This posting is also important to new subscribers to the
group, since, aside from reporting additions and changes, it lists where the FAQ
can be FTP'ed from, where you can view a live HTML copy of our FAQ on the web,
and other important bits of info. Hopefully, this will become FAQ 1/4 pretty
soon.

 -- Paul King

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to 
sci.bio.food-science.

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King

FAQ  1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY


INTRODUCTION

The following documents have been brought to you by:

Rachel  Zemser,  creator of the newsgroup sci.bio.food-science
    <mailto://zemser@students.uiuc.edu>

J  Ralph Blanchfield, 
    Food Science, Food Technology & Food  Law Consultant, Chair, IFST 
    Member Relations & Services Committee and Web Editor, IFST Web on 
    the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common
    Abbreviations <mailto://pking@idirect.com>

    This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This  document
contains five Parts, formatted in three Files.

FILE 1/3
         I.   Guidelines for posting in sci.bio.food-science
         II.  A list of Food Science related Web Sites
         III. A list of common abbreviations

FILE 2/3
         IV.  Food  Science  Definitions and Interpretations that have 
              been prepared  by  a  joint  working  group of the Institute 
              of Food Science and Technology (IFST) and the UK Association
              of Public Analysts (APA)

FILE 3/3
         V.  Frequently  Asked  Questions About Food Science and Technology
             that  have  been prepared by the Institute of Food Science &
             Technology (IFST), the professional qualifying body for food 
             scientists and technologists; a UK-based body with 
             international interests. 
             <WWW address http://www.easynet.co.uk/ifst/>
             

I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE

     The goals of this newsgroup are:

     1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.

     2. To share experimental methods and improved teaching
techniques.

     3.  To announce job vacancies for food science and technology
professionals in all relevant fields.

     4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.

     5. To make available, and answer questions about, abstracts
of papers for publication or presentations.

     6. To announce professional meetings, conferences, courses,
events, etc.,  world wide

     7. To discuss general areas of interest inside food science
and technology.
 
     8.  Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on  these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information

     Please make sure that your post is related to the above goals
of  the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:

    sci.med.nutrition,      rec.food.preserving,      rec.food.cooking,
    rec.food.recipes,       alt.food.wine,            alt.food.fat-free, 
    rec.food-veg,           rec.food.veg.cooking,     alt.support.diet

II. A LIST OF FOOD SCIENCE RELATED WEB SITES

         The following is a list of food science related web sites. Some
    of these may be of interest to food scientists reading this group.

         This list has been created in an effort to bring food scientists
    closer together on the internet. If you find a site that is not
    mentioned in this list please email zemser@students.uiuc.edu

1.ACADEMIC SITES -

         There are many food science/edu web pages. This list does not
    include every one. However, from these sites, one can link to many
    more food science/academic related sites. This list will be updated
    on a regular basis. Though the list is alphebetized, the words 
    'University' or 'University of' are ignored.

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. Persons looking for 
    a site located in England, Wales, Scotland, or Northern Ireland 
    should look under "United Kingdom" in this FAQ. Also , "Holland" is 
    listed in alphabetical order (under N) as "The Netherlands". If your 
    mailer, news reader or text viewer can do a case-sensitive string 
    search, you will find that the spellings of the countries are capitalised.

                                AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>

                                  CANADA
Acadia University:             <http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta:         <http://www.afns.ualberta.ca/>
University of Guelph:          <http://www.foodsci.uoguelph.ca>
University of Manitoba:      <http://umanitoba.ca/agruculture/agriculture/html>
Technical University of Nova Scotia:           <http://www.tuns.ca:80/foodsci/>

                                 DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                 FINLAND
University of Helsinki:     <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                 GERMANY
University of Hohenheim:  <http://www.uni-hohenheim.de/~ltserv/engl-index.html>

                                  ITALY
Bologna University (Italian; English pages under construction):
                               <http://metal.foodsci.unibo.it/>

                                 JAMAICA
West Indies University (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                        THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                              UNITED KINGDOM
University of Huddersfield:    <http://www.hud.ac.uk>
University of Leeds:           <http://www.leeds.ac.uk/food.htm>
Manchester Metropolitan University:   <http://www.doc.mmu.ac.uk>
University of Nottingham:      <http://www.nott.ac.uk>
Oxford Brookes University:     <http://www.brookes.ac.uk>
University of Strathclyde: 
                      <http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey:          <http://www.surrey.ac.uk>
York University:      <http://www.york.ac.uk/depts/biol/web/applied/bfhome.htm>

                              UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering course:
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University:            <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida:      <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston:         <http://5230.hilton.uh.edu>
University of Illinois:        <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association:       <http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
University of Minnesota:       <http://fscn1.umn.edu/pages.htm>
Mississippi State University FS:     <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
Purdue University:             <http://www.foodsci.purdue.edu>
University of Reading:         <http://www.reading.ac.uk/AcaDepts/af/home.html>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin:       <http://uwrf.edu/food-science/welcome.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY-

         ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
    WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
    a web search form at DejaNews <http://dejanews.com/>, you may access
    all past postings in this (or any) newsgroup. The listings of the
    postings will be in reverse chronological order. Where you see the su
    bject line of this FAQ, follow that link, and the result is a copy of
    our FAQ, but with a differnce: All of the web links mentioned in FAQ
    1/1 become LIVE web links. Thus, if you access this FAQ posting via
    DejaNews, all of the links mentioned below becom e live links which
    can be followed to academic, commercial, or government sites
    worldwide. The same is true on any other posting where a user may
    make a passing mention of a web site.

         Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
    finding a html'ed copy of our FAQ through
    http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
    at

    <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 

    It is better than DejaNews in that the FAQ is in the three parts that
    we had intended; you need not press any icons for the next screenful
    of text; and any mentioned links are still live, meaning you can use
    their copy of our FAQ on Netscape to jump to an y site on the
    internet that we have listed. This service is provided to us via the
    University of Oxford. DejaNews can still be useful to look at past
    postings.

         This list will also be updated from time to time.

Agriculture and Agri-Food:     <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
Beer:                          <http://www.mindspring.com/~jlock/wwwbeer.html>
Beer:                          <http://www.mindspring.com/~jlock/rfdbeer.html>
Center For Disease Control:    <http://www.cdc.gov/>
Code of Federal Regulations:   <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
                 <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center:   <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites:
                               <http://www.upei.ca/~dkmackin/food.html>
Deja News Website:             <http://dejanews.com>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
FDA:                           <http://vm.cfsan.fda.gov/>
FDA Center for Food Safety & Applied Nutrition:
                               <http://vm.cfsan.fda.gov/index.html>
Food and Nutrition Information Center(FNIC):  <http://www.nalusda.gov/fnic.html>
Food Law Page:                 <http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
Foodnet (Canada):              <http://foodnet.fic.ca/>
Functional Foods For Health:   <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page:  <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
           <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
   (see also)                  <http://www.tripod.com/~ae858/index.html>
IFIC Foundation:               <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
                               <http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
                            <http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST): 
                               <http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT):  <http://www.ift.org>
International Food Information Council: <http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
                               <http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: 
                               <http://www.lrfa.co.uk/lfra>
Maize genome project:          <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: <http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: <http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page:               <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
           <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Soybeans:                      <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
                            <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page:                <http://www.usda.gov/>
USDA Food and Nutrition Information Center:

                              <gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA food composition tables:
       <http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData>
Veggies Unite!:             <http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine:                          <http://www.ee.pdx.edu/~timt/html/wine.html>

3.FOOD COMPANIES

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day                   <http://www.dole5aday.com/>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Hershey:                       <http://www.hersheys.com/~hershey/welcome.html>
Kellogs:                       <http://www.kelloggs.com/>
Mars' M&Ms Homepage            <http://www.baking.m-ms.com>
Monsanto:                      <http://www.monsanto.com>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association:    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>


 * If anyone knows of any other web sites, email:
                                            <mailto://zemser@students.uiuc.edu>

4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-

         BEEF-L: A mailing list and discussion group for beef specialists
    in university, government and commercial activities.
                                           <mailto://listproc@listproc.wsu.edu>

         CANWINE: is an unmoderated mail discussion group formed to look
    at the whole spectrum of Canadian wines and the Canadian wine
    industry. To subscribe to CANWINE, send the message (no subject
    line): subscribe canwine to:            <mailto://majordomo@acs.ryerson.ca>

         DNH-PILOT The Diet, Nutrition and Health project mailing list
    covers sociology, food science and technology, agricultural economics
    and psychology. Researchers in academic institutions across the
    European Union, hopefully together with industrial partners and with
    some external funding, are involved. To subscribe send email to:
                                    <mailto://dnh-pilot-request@mailbase.ac.uk>

         FDMKTNEWS-MG Once a month you get a short summary of prices and
    availability of foods in the US. Sometimes, comments on new
    regulations, etc. Send email to: almanac@oes.orst.edu, with the
    message: subscribe fdmktmews-mg Food-for-thought ] This list is
    primarily intended as a forum for discussions on all aspects of food
    and eating across different disciplines. The list also provides a
    bulletin board for notices of meetings, employment opportunities, new
    publications etc.                        <mailto://mailbase@mailbase.ac.uk>

         FOOD-COMP: This is a list dealing with food composition and data:
    Subscription (handled manually) <mailto://food-comp-request@infoods.unu.edu>
    Articles:                               <mailto://food-comp@infoods.unu.edu>

         FOODENG A list for discussion and announcements on food engineering  
    topics and events. 
    Subscription (automatic):                    <mailto://listproc@ucdavis.edu>
    with the body of message reading only: "SUBSCRIBE FOODENG yourname". 
    Articles:                                     <mailto://foodeng@ucdavis.edu>

         FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
    food, and a bulletin board for relevant announcements. Send articles to:
                                      <mailto://food-for-thought@mailbase.ac.uk>
    Subscription (automatic):                 <mailto://mailbase@mailbase.ac.uk>
    with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname"

         FOOD-LAW : to discuss latest developments in food law and
    regulatory issues and to share course outlines and curricula. The subscribe 
    instructions are: "send the comand: "subscribe food-law <your name>" as the

    only text of an e-mail message to 
                                   <mailto://listserv@listserv@vm1.spcs.umn.edu>
    Articles:                               <mailto://food-law@vm1.spcs.umn.edu>

         FOODLINK This is a mailing list and discussion group for food
    safety specialists in city, county and other settings. Food safety
    alerts are posted to this list when appropriate. The subscribe instructions 
    are: send the comand: "subscribe foodlink yourname" as the only text of an 
    e-mail message" to                      <mailto://listproc@listproc.wsu.edu>
    Articles:                               <mailto://foodlink@listproc.wsu.edu>

         FOODWINE Designed to facilitate discussion among those seriously
    interested in the academic study of food and its accompaniments in
    the 1990's. Send a subscription request to:
                                        <mailto://listserv@cmuvm.csv.cmich.edu>

         J-FOOD-L Discussion of Japanese food, exchange of recipes.
                         <mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>

         OZWINE Wines of Australia and New Zealand. To subscribe to
    OZWINE, please send the following command in the body of your email
    letter to                           <mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
    With "subscribe ozwine <your name>" being the only text of your email.

         IFT : This is intended for IFT Food Science Communicators and
    other food scientists and technologists approved by the group. Its
    purpose is to permit very rapid dialogue on fast-breaking public and
    media issues affecting the food science and technology profession.
                                        <mailto://ift@lists.acs.ohio-state.edu>

         FOODSCI. This is a closed list, restricted to academic food
    science administrators (department chairs, heads, deans or
    directors). Only they may subscribe (and hence receive e-mails), but
    anyone can post to it. It is intended to enable a single notice to be
    sent to them all simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>

         FOOD & NUTRITION SPECIALISTS:      <mailto://fnspec_mg@ecn.purdue.edu>

         NUTRITIONAL EPIDEMIOLOGY:            <mailto://nutepi@db0tuill.bitnet>

5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts and
reference books which would be useful to both food scientists and non food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis. 

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in "food
additives" or "food chemistry", the word "food" is dropped.

        ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical
        Analysis of Foods. 1st edition. Boston: Jones and Barlett.  ISBN
        0-86720-826-0.  This is an excellent introduction to the field, and a  
        good "refresher" even for more experienced food chemists.

        ANTIMICROBIALS:  Davidson, P.M. and Branen, A.L.(1993).  Antimicrobials 
        in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.

        ADDITIVES:  Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
        Food Additives. New York: Marcel Dekker.  ISBN 0-8247-8046-9.

        BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.

        Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem 
        textbook.

        BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed.  Freeman (?).

        ISBN? Less mechanistic, but it's pretty much the standard in many   
        medical schools.

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the

        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

        MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food    
        Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp.

        Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation.

        Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by

        Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and 
        inspection.

        NUTRITION:  Newstrom, Harvey(1993).  The Nutrients Catalog.
        Jefferson, North Carolina: McFarland & Company, Inc.  ISBN:   
        0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5  
        appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185

        different chemicals), 43 minerals, 24 aminos, and 6 macronutrients. 
        covering nutrient names, classifications, different chemical forms, 
        deficiency symptoms, side-effects, toxicity symptoms, inhibiting 
        factors, helping factors, food sources with measured content levels, +/-

        variance in content measurements, possible application uses, nutritional

        dosages, therapeutic dosages, experimental dosages, toxic dosages, 11 
        different versions of the USRDA and related regulations, and special 
        warnings.

        ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic 
        Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3.

        GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An 
        encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway,
        NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on 
        just about every organic compound for which there is either a use for, 
        or a topic of scientific interest.

III. A LIST OF COMMON ABBREVIATIONS

         It is not expected that you know and use all of the
    abbreviations listed below. This list should be used as a reference
    in the event you come across abbreviations that confuse you, or can't
    remember. 

         They include names of organisations, scientific abbreviations,
    and common chemical symbols, derived largely from the Merck Index.

         References given in braces {}. Where {Stryer} appears, refer to 
    Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no reference  
    appears the shorthand is suggested by the author. For suggestions and 
    additions email to <pking@idirect.com>. For brevity all except the most 
    common organic compounds are left out. Also left out are most of the 
    units of measurement; both metric and Imperial. 

         Also not included on this list are the generic abbreviations for
    the Internet, such as BTW, IMHO, or RTFM. You can get those in
    newsgroups of the "news.*" hierarchy, notably news.answers,
    news.announce.newusers, and for further help on these and other
    matters having strictly to do with the internet, post your queries
    to: news.newusers.questions.

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. The abbreviation for "degrees Celsius" was taken from the list 
    below.

    ^          Exponent (as in 6.022x10^23, i^(-1/2), e^k)
    _          Subscript (as in E_p (potential energy)) 
    /          Fraction  (as  in  1/2);  as below to separate abbreviations 
               (as in UDP/UMP/UTP); per (as in km/h) 
    ~          Approximately equal to; proportional to 
    =          Equal to 
    !=         Not equal to {C++ programming convention} 
    ==         Equivalent {C++ programming convention} 
    !==        Not equivalent 
    >          Greater than 
    >>         Much greater than 
    <          Less than (the Pac Man always eats the larger value :-) 
    <<         Much smaller than 
    >=         Greater than or equal {programming convention} 
    <=         Less than or equal {programming convention} 
    +/-        Plus or minus (note the special use of the slash) 
    ||         Parallel 
    !          Factorial 
    @          At (as in "500g of lettuce @ $0.45/kilogram") 
    * or x     Multiplication 

    A          Adenine; Adenosine; absorbance (extinction) {Merck}; The 
               conjugate acid of an acid-base pair 
    Ac         Acetyl; Acetic {Merck} 
    AcOAc      Anhydrous Acetic Acid 
    AcOH       Acetic Acid {Merck} 
    AcOEt      Ethyl Acetate {Merck} 
    Acetyl CoA Acetyl coenzyme A 
    AcylSCoA   Acyl coenzyme A 
    ACS        American Chemical Society {Merck} 
    ADP        Adenosine diphosphate 
    AIFST      Australian Institute of Food Science & Technology 
    alc        Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} 
    alk        Alkali(ne) 
    AMP        Adenosine Monophosphate 
    amt(s)     Amount(s) {Merck} 
    aq         aqueous 
    ATCC       American Type Culture Collection 
    atm        atmospheres; atmoshperic 
    ATP        Adenosine triphosphate 
    ATPase     Adenosine triphosphatase 
    AW         Atomic weight 
    Aw         Water activity 

    B          Asparagine or aspartic acid {Stryer}; The conjugate base of an 
               acid-base pair 
    BBSRC      Biotechnology and Biological Sciences Research Council (UK) 
    bp         Base pair; boiling point; boils; boils at; boiling 
               at <temp> {Merck} 
    BP         British Pharmacopeia {Merck} 
    BPC        British Pharmaceutical Codex {Merck} 
    BOD        Biochemical oxygen demand {Merck} 
    BSA        Bovine Serum Albumin 
    BSE        Bovine Spongiform Encephalopathy 
    Btu        British thermal units 
    Bu         Butyl 

    cal        Calorie(s) 
    calc       Calculate(d) {Merck} 
    cAMP       Cyclic AMP 
    cc         Cubic centimeter (milliliter) 
    CDP        Cytidine 5'-diphosphate 
    cf         Compare (confer) {Merck} 
    cGMP       Cyclic GMP 
    CHO        Carbohydrate 
    CI         Color Index (British) {Merck} 
    Ci         Curie {Merck} 
    CIFST      Canadian Institute of Food Science & Technology 
    CMC        Carboxymethylcellulose {cf Merck: CM-cellulose} 
    CMP        Cytidine 5'-monophosphate 
    CNS        Central Nervous system 
    CoA/CoASH  Coenzyme A 
    Conc       Concentrated; Concentration {cf Merck: concn} 
    Cp         Heat capacity, constant pressure 
    CP         Chemically pure {Merck} 
    cpd        Compound; critical-point drying 
    CTP        Cytidine 5'-triphosphate 
    Cv         Heat capacity, constant volume 

    d          Density {Merck} 
    d-         dextrorotatory {Merck} 
    D12        12th Decimal Reduction 
    deg        Degree(s) 
    degC       Degrees Celcius 
    degF       Degrees Fahrenheit 
    degK       degrees Kelvin 
    degR       degrees Roentgen 
    deriv      Derivative 
    DFO        Department of Fisheries and Oceans (Canada) 
    dil        Dilute(d) {Merck} 
    DNA        Deoxyribonucleic acid 
    DNAase     Deoxyribonuclease 
    DMSO       Dimethylsulfoxide 
    dp         Degree of polymerisation 
    ds         Double stranded 

    E          Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) (see also 
               the entry for ^ )
    (E)-       Entgen (German for opposite) in naming cpds 
    ECSAFoST   East,  Central  and  Southern  African Federation  of  Food 
               Science & Technology 
    ed         Edition {Merck}; editor 
    eds        Editors {Merck}; editions 
    ED         Effective dose 
    EDTA       Ethylenediaminetetraacetic  acid. Also: Edathamil; Havidote; 
               Edetic acid; and Versene Acid. {Merck} 
    EFFST      European Federation for Food Science & Technology 
    eg         For example (exempli gratia) {Merck} 
    ELISA      Enzyme-linked immunosorbent assay 
    EPA        Environmental Protection Agency (of the United States) 
    eq/eqn     Equation {Merck} 
    equilib    Equilibrium {Merck} 
    equiv      Equivalent 
    Et-        Ethyl 
    et al      And others (et alii) {Merck} 
    EtOH       Ethanol; Ethyl Alcohol 
    evap       Evaporated; evaporation {cf. Merck: evapn} 
    EU         European Union (was the European Common Market) 

    F          The Sterilisation Effect (see notes above on scripting)
    FAC        Food Advisory Committee (of the United Kingdom) 
    FAO        Food and Agriculture Organisation (of the United Nations) 
    FAQ        Frequently-asked question file (this file) 
    fd         Freeze-dried; Freeze-drying 
    FDA        Food and Drug Administration (of the US; also USFDA) 
    FD&C       The US Food, Drug, and Cosmetic Act {Merck} 
    ff         Pages following (as in "see page 23, ff") 
    FIFSTA     Federation of Institutes of Food Science & Technology of ASEAN 
    fp         Freezing Point 
    FP         Flavoprotein 
    FS         Food Science 
    FT         Fourier Transform(ation) 

    G1P        Glucose phosphate 
    G3P        Glyceraldehyde-3-phosphate 
    G6P        Glucose-6-phosphate 
    GABA       Gamma aminobutyric Acid 
    GC         Gas chromatography/ Gas Chromatograph 
    GDP        Guanosine-5'-Diphosphate 
    gi         Gastrointestinal (tract) 
    GlcA       Gluconic Acid {Merck} 
    GMP        Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good 
               Manufacturing Practice
    GTP        Guanosine-5'-Triphosphate 

    HACCP      Hazard Analysis Critical Control Point 
    HAZOP      Hazard and Operability Studies 
    Hb         Hemoglobin 
    HbCO       Carbon Monoxide Haemoglobin 
    HbO2       Oxyhaemoglobin 
    HDL        High-density lipoprotein 
    HPLC       High-Pressure (performance, power) Liquid Chromatography {Merck} 
    HSA        Human Serum Albumin 
    HWC        Health and Welfare Canada 

    IARC       International Agency for Research on Cancer {Merck} 
    ICC        Interstate Commerce Commission (USA) {Merck} 
    IDP        Inosine-5'-diphosphate {Merck} 
    ie         That is; that is to say (id est) {Merck} 
    IEF        Isoelectric Focusing {Merck} 
    IFIC       International Food Information Council
    IFSTI      Institute of Food Science & Technology of Ireland 
    IFST       Institute of Food Science and Technology 
    ig         Intragastric 
    IMP        Inosine-5'-monophosphate {Merck} 
    incl       Including {Merck}; included 
    inorg      Inorganic 
    insol      Insoluble 
    IR         Infra-red 
    ISO        Internal Organisation for Standardisation {Merck} 
    ISO 9000   An extension of GMP (which see) and TQM (which see), 
               expanded to an internationally recognised set of quality 
               control standards through improved documentation systems. 
    ITP        Inosine-5'-triphosphate {Merck} 
    IU         International Unit 
    IUC        International Union of Chemistry {Merck} 
    IUFoST     International Union of Food Science & Technology 
    IUPAC      International Union of Pure and Applied Chemistry 
    iv         Intravenous 

    J          Joule(s) 

    l-         levorotatory 
    LC         Lethal Concentration {Merck} 
    LC50       LC for 50% of animals tested 
    LD         Lethal Dose {Merck} 
    LD50       LD for 50% of animals tested 
    LDL        Low-Density lipoproteins 
    log        Common logarithm (Base 10) 
    logn       Base n logarithm, where n is a base number (as in log2) 
    loi        Limit of impurities {Merck} 
    ln         Natural logarithm 
    LPS        Lipopolysaccharide 

    MAC        Maximum  allowable  Concentration {Merck} 
    MAFF       Ministry of Agriculture, Fisheries, and Food (of the UK) 
    max        Maximum; maxima {Merck} 
    Mb         Myoglobin 
    MbO2       Oxymyoglobin {Merck} 
    MCA        Manufacturing Chemists Association (USA) 
    mcg        Microgram 
    mCi        Millicurie 
    Me/Met     Methyl 
    MetOH/MeOH Methanol; methyl alcohol 
    mfg/mfr    Manufacture; manufacturing {Merck} 
    min        Minimum; minutes 
    MLD        Minimum lethal dose 
    MO         Microorganism; Molecular Orbital 
    MOA        Ministry of Agriculture (Canada) 
    MOEE       Ministry of Environment and Energy (Canada) 
    mp         Melting point 
    ms-        Meso (internally compensated) {Merck} 
    MS         Mass spectrometry 
    mw         Molecular weight 

    n          The Omega carbon (as in n-6 for "omega-6"); Avogandro's 
               number; number of moles (as in PV=nRT). 
    NAD+/NADH  Nicotinamide adenine dinucleotide (reduced) 
    NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) 
    NBS        National Bureau of Standards (USA) 
    NCAHF      National Council Against Health Fraud (USA)
    NCTC       National Collection of Type Cultures (USA) 
    NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside 
    ng         Nanogram 
    NIOSH      National Institute for Occupational Safety and Health {Merck} 
    nm         Nanometers 
    NMR        Nuclear Magnetic Resonance 
    NRDC       National Research Development Corporation (USA) {Merck} 
    NSAID      Non-Steroidal anti-inflammatory drugs {Merck} 
    NSC        National Service Center (USA) {Merck} 
    NSERC      National Science and Engineering Research Council (Canada) 
    NSF        National Science Foundation (USA) 
    NZIFST     New Zealand Institute of Food Science & Technology 

    o-         Ortho 
    O          Oxygen; denoting attachment to an oxygen atom {Merck} 
    OAA        Oxaloacetate 
    OD         Optical density 
    OSHA       Occupational Health and Safety Act (USA) {Merck} 
    OsM        Osmolar 

    p-         Para 
    Pa         Pascal 
    PABA       Para-Aminobenzoic Acid 
    PAGE       Polyacrylamide gel electrophoresis 
    pH         The negative base-10 log of the H+ concentration 
    pK         The  negative base-10 logarithm of the equilibrium constant, 
               K, for the reaction in question. 
    ppb        Parts per billion 
    ppm        Parts per million 
    ppt        Precipitate(d)
    Pr         n-Propyl 

    Q          Glutamine {Stryer}; Coenzyme Q (ubiquinone) 
    QA         Quality Assurance 
    QC         Quality Control 
    qv         which see (quod vide) {Merck} 

    R          Arginine {Stryer}; Universal gas constant; alkyl group {Merck} 
    (R)-       Rectus (Right) (naming groups around a central carbon) {Merck} 
    RIST       Radioimmunosorbent test {Merck} 
    RNA        Ribonucleic acid 
    hnRNA      Heterogenous nuclear RNA 
    mRNA       Messenger RNA 
    nRNA       Nuclear RNA 
    rRNA       Ribosomal RNA 
    snRNA      Small Nuclear RNA 
    tRNA       Transfer (soluble) RNA 
    RNase      Ribonuclease 
    RNI        Recommended Nutrient Intakes for Canadians 
    RTECS      Registry of Toxic Effects of Chemical Substances 

    s-         symmetrical 
    S          Serine {Stryer}; Sulfur; denoting attachment to S 
    (S)-       Sinister (left) (Opposite of R) {Merck} 
    sc         Subcutaneous 
    SDS        Sodium Dodecyl Sulfate 
    sec        Seconds 
    sec-       Secondary; attachment to secondary carbon 
    sg/sp gr   Specific gravity 
    SI         International System of Units 
    sol        Soluble; solubility 
    ss         Single stranded 
    STP        Standard Temperature and Pressure 
    sym-       Symmetrical 

    T          Threonine {Stryer}; Temperature 
    T(1/2)     Half-life 
    TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} 
    TDT        Thermal death time (for MO's (which see)) 
    temp       Temperature 
    tert-      Tertiary; denoting attachment to tertiary carbon 
    Tris       tris(hydroxymethyl)aminomethane 
    TQM        Total-Quality Management 

    UDP/UMP/UTP Uridine di/mono/triphosphate 
    UKFFoST    UK Federation for Food Science and Technology 
    USD        United States Dispensatory {Merck} 
    USDA       United States Department of Agriculture {Merck} 
    USFDA      The United States Food and Drug Administration (also FDA) 
    USP        United States Pharmacopeia {Merck} 
    uv         Ultraviolet

    v          Volume; volt(s) 
    VLDL       Very Low-Density Lipoproteins 
    vol        Volume 
    vs         Versus
    v/v        % Volume in volume {Merck} 

    WHO        World Health Organisation (United Nations) 
    wt         weight 
    w/v        % Weight in volume {Merck} 
    w/w        % Weight in weight {Merck}

    Z          Glutamine or glutamic acid {Stryer}; Z-Value - the change in 
               temperature needed to change TDT by a factor of 10. 
    (Z)-       Zusammen (German for together) - or "Zame Zide" from my 
               organic chemistry days :-) {Merck}



***************************************************************************

END OF FILE 1/3
CONTINUED ON FILE 2/3 




From pking@idirect.com Wed Apr  3 22:07:32 EST 1996
Article: 2279 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: Additions and Changes to the FAQ, and New User Info
Supersedes: <sci/food-science-faq/diff_827610793@rtfm.mit.edu>
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Date: 31 Mar 1996 15:45:20 GMT
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NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2279 sci.answers:4102 news.answers:66436

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: weekly
Last-modified: 1996/02/03

NEWS for March 5, 1996:

CHANGES TO THIS WEEK's FAQ:

The academic Food Science URL's, by Ralph Blanchfield's suggestion, are going to
be alphabetically arranged in order of country. 

Only the changes and additions to the actual academic URLs are listed in this
"NEWS" section (there are enough of them! (-: ). See the FAQ 1/1 for the entire
list of web sites in their new, re-ordered format.

Part I: Section 1: ACADEMIC SITES:
First of all, the following remarks were added to the FAQ after the first
paragraph for this section:

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. If your 
    mailer, news reader or text viewer can do a case-sensitive string 
    search, you will find that the spellings of the countries are capitalised.

Len Steele <mailto://len.steele@ualberta.ca> and Rachel Zemser have contributed
this list of web sites, sorted by country:

                                 AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>
University of Western Sydney (Hawkesbury):
                            <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>

                                  DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                  FINLAND
University of Helsinki:     <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                   ITALY
Bologna U. Food Sci & Technol (Italian; English pages "in the works"!):
                               <http://metal.foodsci.unibo.it/>

                                  JAMAICA
West Indies U. Appl & Food Chem Lab Expts (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                           THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                               UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
Arkansas University, Dept. of FS:              
                           <http://www.uark.edu/depts/foodsci/foodsci-home.html>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
Univerity of California at Davis - R. Paul Singh's Food Eng. course:    
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
Univerity of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
California Polytechnic State University FS & Nutr:
                               <http://www.calpoly.edu/~wmarques/projects/fsn/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
Iowa State University:
     <gopher://info.iastate.edu/11/departments/Food Science and Human Nutrition>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
Kentucky University:   <http://www.uky.edu/Agriculture/FoodScience/welcome.html>
Mississippi State University FS:  <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
Nebraska Univerity:            <http://ianrwww.unl.edu/ianr/foodsci/fstfpc.html>
North Carolina State University:
                               <http://www2.ncsu.edu/ncsu/cals/food_science/>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
University of Tennessee Agriculture:     <http://loki.ur.utk.edu/campus/ag.html>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


Part I: Section 2: GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY-
The following sites have been added, courtesy of Rachel Zemser and Ralph
Blanchfield:

American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
Codex Alimentarus (FAO):
                 <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
Health inspector home page:
           <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
(see also)                     <http://www.tripod.com/~ae858/index.html>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>


Part I: Section 3: FOOD COMPANIES
The following sites have been added, courtesy of Rachel Zemser:

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Kellogs:                       <http://www.kelloggs.com/>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association.    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>

Part 3: List of Common Abbreviations:
The following preamble has been added as a stylistic suggestion:

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. I used the abbreviation for "degrees Celsius" suggested in the 
    list below.


Section 5: ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION
In question 17, Riboflavin, or Vitamin B2, will stand unchanged in the FAQ.
There will be additions to the answer to this question later on. Instead a
paragraph has been added in between the first and last paragraphs for this
question. Question 17, in its entirety, will read:

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.
 __

That's it for the changes! Now on to New User Information. No need to read the
rest of this "NEWS" section unless you're new to the group. 
 __

This FAQ has been accepted to the *.answers newsgroups, and can be found in both
sci.answers and news.answers.

For those who prefer their FAQ by FTP, it can be found in four different
locations at rtfm.mit.edu:

<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/sci.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/answers/sci/food-science-faq/>

Please email me at <mailto://pking@idirect.com> if there are any problems in
downloading. Like this posting, which has three parts, each directory contains
complete FAQs in three files, called part1, part2, and part3. Each directory
should have an identical, up-to-date, and complete copy of this FAQ. 

rtfm.mit.edu is controlled by its maintainers (not us), and is updated
automatically as a result of our weekly emailing. In addition, the actual
posting of this FAQ to sci.bio.food-science is now a consequence of emailing to
rtfm as well. 

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with SLIP):

If you find your web browser too slow on your system, a better way to FTP is by
use of freeware  like  WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
fee is required for commercial use. You may find the transfer on WS-FTP is much
faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
menu of your favourite FTP sites. This is not intended to be an endorsement of
WS-FTP.
 __

Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit of
non-food scientists. The following format is preferred for ease of editing
(loosely based on the Journal of Food Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments are
optional.
 __

FOR PEOPLE WHO USE SLIP ON A WINDOWS-BASED PC (Trumpet WinSock, Netscape, etc.):

Our FAQ has been converted to HTML for users of the World-Wide Web. It may be
found at two locations:

     <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 
                                   or
                          <http://dejanews.com/> 

The first site is a direct link to our FAQ; the second requires you to fill out
a search form for the correct newsgroup, since DejaNews lists ALL news articles
posted on the Internet over several months. In both cases, the great thing about
seeing out FAQ on HTML is that all of the links we mention are LIVE links. That
is, if you have Netscape, you may point and click on our FAQ from any web site
we mention to wherever those links take you.
 __

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King




From pking@idirect.com Wed Apr  3 22:07:33 EST 1996
Article: 2280 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
Supersedes: <sci/food-science-faq/part2_827610793@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 31 Mar 1996 15:45:23 GMT
Organization: none
Lines: 891
Approved: news-answers-request@mit.edu
Expires: 21 Apr 1996 15:42:09 GMT
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References: <sci/food-science-faq/part1_828286929@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/14
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2280 sci.answers:4103 news.answers:66437

Archive-Name: sci/food-science-faq/part2

Posting-Frequency: weekly
Last-modified: 1995/10/13

RE-POST: FAQ  2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.

See 3/3 for general questions and answers about food science.

*******************************************************************************

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

         In the following list of definitions of food-related words and
    phrases, some of the items relate to the requirements under UK and/or
    European laws, regulations or Codes of Practice. In the near future
    anther list will be given referring to the requirements under US laws
    and regulations, and, in time, those of other countries.

         Any questions or comments about these definitions and
    interpretations should be directed to: <jralphb@easynet.co.uk

    INTRODUCTION

         In 1987, the Technical and Legislative Committee (TLC) of the
    Institute of Food Science & Technology, conscious that many
    descriptions of, or claims about, foods were made using ill-defined
    terms which were potentially misleading, set out to remedy that
    situation. Making use both of published material and the expertise of
    the Committee, it prepared and issued objective "definitions" for
    certain key words, a few of which were not considered potentially
    confusing but merely useful to include.

         The intention was not strict definitions in the dictionary
    sense. Some were accounts or interpretations of the limitations
    within which the use of a particular term was justified. Moreover,
    the intention was not to produce a comprehensive dictionary of
    food-related terms, but rather a guide to food scientists and
    technologists, and others professionally concerned with descriptions
    of foods, particularly in labelling and advertising. In 1989, the
    list was expanded and published in Food Science & Technology Today 3
    (2), 128-9.

         In the period since that publication, some of those terms have
    been "officially" defined in legislation, official guidelines or
    Codes of Practice - and it is gratifying to note the extent to which
    these follow the lines of the definitions in the 1989 document. In
    the same period, members of IFST and of the Association of Public
    Analysts have suggested additional terms that are in common usage but
    are ill-defined or sometimes misused. Accordingly, the two
    professional bodies have decided to produce jointly an updated list.

         The list given here includes some terms that were in the 1989
    list (in some cases modified or updated); and some terms that have
    been defined in the interim in legislation or in codes or guides.
    Many of the terms listed here have wider connotations in relation to
    which they may be defined or interpreted; but here it is only the
    food-related usage that is addressed.

         We draw attention to the category Marketing Terms at the end of
    this document, in which have been listed a number of terms often used
    without real meaning in relation to manufactured food products.

         As before, it is hoped that the use, by professionals, of these
    definitions and interpretations will help to minimise confusion and
    misleading use of the terms. With any such exercise, some readers
    will have differing views on individual items, or on the desirability
    of including other terms. IFST and APA will be glad to receive
    constructive comments from members, for consideration when this
    document is next revised and updated.

         Finally, it is pointed out that definitions other than those
    derived from EU or UK legislation, and all interpretations expressed
    here, are opinion, albeit opinion based on the views of the experts
    involved in their compilation. The information in this document may
    not be taken as binding on Public Analysts or enforcement authorities,
    and, in the event of dispute, only the courts can decide.

                                                            Malvern Barnett
                                                            J Ralph Blanchfield

Biopolymer 

         A compound consisting of repeating units of a single
    biologically produced molecule, either straight chain or branched,
    e.g. amylose, amylopectin and cellulose.

Biotechnology

         The application of biological science to the production,
    modification or processing of materials. It encompasses
    long-established activities such as traditional plant and animal
    breeding, brewing, bread-making and effluent treatment, and the more
    modern techniques of genetic modification and the use of fermentation
    technology for the production of some novel protein foods. Though
    meal preparation is arguably a form of biotechnology, it is already
    covered in other newsgroups, such as rec.cooking.* hierarchy.

Boiled

         Having been cooked in boiling water (or, by extension, by
    steaming, as in 'boil-in-the-bag').

Chilled food

         Perishable food which, to extend the time during which it
    remains wholesome, is kept within a specified range of temperature
    usually between 2 and 8 degC.

Chilled food chain

         The sequence of temperature controlled operations after initial
    harvesting, and including chilled transport, cooling during and after
    production, chilled storage, distribution and retailing, through to
    domestic storage until preparation for final consumption.

Comercial Sterility

         A sterile product is one free from viable microorganisms, i.e.
    those capable of reproducing under optimum conditions for growth.
    'Commercial sterility' is a term commonly used in the canning
    industry meaning the condition achieved by the application of heat
    sufficient to render the processed product free from viable
    microorganisms (including those of known public health significance),
    capable of growing in the food under normal non-refrigerated
    temperatures at which the food is likely to be held during
    distribution and storage.

Convenience food

         A manufactured product requiring little or no preparation (other
    than heating, diluting or dissolving in water, where appropriate)
    before consumption.

Cooked

         Having been subjected to a heating process sufficient to render
    the food suitable for consumption.

Critical control point

         Any point in a specific food system where loss of control may
    result in an unacceptable risk.

Crude fibre

         The structural component of the plant cell wall being the
    residue obtained after consecutive acid and alkali digestion of a
    food or food material. Crude fibre is determined for nutritional
    declarations on animal feeding stuffs and also for defining brown
    bread in the Bread and Flour Regulations 1984.

Dairy

         When used as a descriptive term for food, refers exclusively to
    milk and milk products. In the EU its use is legally governed by
    Council Regulation 1898/87 on the Protection of Designations used in
    the marketing of Milk and Milk Products, as supplemented by
    Commission Decision 888/566/EEC. Help in interpreting some of these
    provisions was given by a MAFF Guidance Note (November 1989). The
    Council Regulation was subsequently implemented by the UK in the Milk
    and Milk Products (Protection of Designations) Regulations 1990.

Dehydrated (food)

         Food or food products from which all but a small percentage of
    the water has been removed under controlled conditions.

Designer food(s)

         See Functional Foods and Marketing Terms.

Disinfection

         The application of effective chemical or physical agents or
    processes to a cleaned surface or to a water supply to reduce the
    number of microorganisms to a level consistent with good hygiene
    practice.

Dietary fibre

         In scientific terms, dietary fibre is a mixture of components
    derived from plant cell wall material and non-structural
    polysaccharides, as well as non-starch polysaccharides added to
    foods. It includes non-digestible polysaccharides such as cellulose,
    hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
    point of view, some authorities also include 'resistant starch' (i.e.
    starch that is resistant to enzymic degradation, usually as a result
    of processing).

         Currently, there is no universally accepted method for
    determination of dietary fibre. For some years the UK Ministry of
    Agriculture, Fisheries and Food (MAFF) has adopted the definition,
    for the purposes of label declaration, that dietary fibre is
    non-starch polysaccharides as determined by the Englyst method; but
    in Guidelines issued in March 1994, MAFF indicated that analysts may
    use any other methods which give similar results. The Englyst method
    excludes resistant starch. Most EU countries and the USA use the AOAC
    Prosky method. This method includes resistant starch and the value
    for dietary fibre obtained is therefore invariably higher than that
    by the Englyst method. It should be noted, however, that no
    recognised analytical method fully corresponds to biological
    performance.

Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually an
    oil and an aqueous phase, achieved by appropriate physical means and
    usually with the incorporation of emulsifying and stabilising agents.

Enriched

         See "fortified foods"

Fast Food

         This term is not descriptive of food per se, but categorises a
    type of catering outlet, providing, within seconds of being ordered,
    counter delivery of freshly-prepared food items capable of being
    eaten without cutlery. This delivery is mainly dependent on
    scheduling based on accurate anticipation of fluctuating demand, a
    production system and staff capable of keeping pace with it, and
    sufficient counter servers to minimise queuing. Because some foods
    (e.g. burgers) have lent themselves more readily to this type of
    operation, the term has come to be applied to them too.

Fermentation

         The process of chemical change in animal or plant material,
    catalysed by enzymes of biological origin. It may be intended, as in
    brewing of beer or vinegar, or unintended and undesirable, as in food
    spoilage.

Fermented (food)

         Food material having been subjected to fermentation

Fibre

         Sometimes used synonymously with "dietary fibre" including in
    European and UK nutrition labelling legislation

Flavour/flavoured

         The term 'flavour' may have reference to sensory quality of a
    food as perceived by a combination of smell and taste. When used as a
    noun, 'flavour', for which the legally correct term is 'flavouring',
    is defined in the UK Flavouring in Food Regulations 1992 as a
    material used to impart odour, taste or both to a food.

Food

         The Codex Alimentarius defines 'Food' as "any substance, whether
    processed, semi processed or raw, which is intended for human
    consumption and includes drink, chewing gum and any substance which
    has been used in the manufacture, preparation or treatment of food,
    but does not include cosmetics or tobacco or substances only used as
    drugs".

         In the UK Food Safety Act 1990, 'food' is defined as including
    drink, food ingredients, food additives, chewing gum and similar
    substances, but excluding live animals or live fish (unless consumed
    alive), animal feeds, controlled drugs and medicinal products bearing
    a product licence. This definition states what 'food' includes and
    excludes (similarly to the latter part of the Codex definition) but
    it is deficient in failing to define what food is.

Food hygiene

         All environmental factors, practices, processes and precautions
    involved in protecting food from contamination by any agency, and
    preventing any organism present from multiplying to an extent that
    would expose consumers to risk or result in premature spoilage or
    decomposition of food.

Fortified (food)

         Three separate circumstances may be defined: Restored, enriched,
    and fortified foods, as described here:

         Restore

               the addition of nutrients to foods in order to restore the level
         of those nutrients that were originally present, but have been
         destroyed or lost in processing.

         Enrich

                   The addition to a food of one or more nutrients which were
         already present in that food in lower than desirable amounts.

         Fortify

               The addition to a food of significant quantities of a nutrient
         that was not originally present in that food or was present only in
         nutritionally insignificant amount.

Free from ....

         For food to be described as 'free from X' (or by terms having a
    similar import) the food, at the point of sale, must be either free
    from X when tested by a standard reference method of analysis or it
    must contain no more than a specified maximum of X.

Free from added ....

         If a food in its original state contains X, it may be described
    as 'free from added X' (or by terms having a similar import) only if
    no X has been introduced, directly or indirectly, via any ingredient
    or during production, manufacture, processing, packaging, storage,
    distribution or point of sale. MAFF Guidelines (1993) specify that
    'no added sugar' means that no sugars, or foods composed mainly of
    sugars, should be added to a food or any of its ingredients; and that
    'no added salt' means that no salt or sodium compounds should be
    added to the food or to any of its ingredients.

         It should be noted, however, that in the instance of a food
    which strictly complies with the foregoing but itself has a high
    sugar content (for example date paste) the description 'no added
    sugar', though true, could be held to be misleading (Section 3(2) of
    the Trade Descriptions Act 1968).

Fresh

         The condition of a short shelf-life perishable unprocessed food
    prior to perceptible evidence of physical, chemical or
    microbiological change. Fresh is normally applied to unprocessed
    foods e.g. fresh eggs, fresh meat, showing that they are in their
    original state. It is also used in apparently contradictory terms,
    e.g. fresh pasteurised cream to distinguish it from more highly
    processed sterilised cream.

Functional

         Fulfilling a specific physical, chemical or biological function.

Functional food(s)

         All foods are functional, and to term some (as distinct from
    others) as 'functional' is illogical. The term is one of the
    marketing-coined names (others are 'neutraceuticals' and 'designer
    foods') to categorise foods which are considered or claimed to offer
    specific health benefits while avoiding the requirement to be
    licensed medicines (See Marketing terms, below).

Genetic modification

         see FAQ in section V (including within-species and
    trans-species) Part 2, Q 7, 8, and 9

Genetically modified-See FAQ same sections as above

Genuine

         'Genuine' in connection with foods means an authentic type or
    source. It serves to distinguish ingredients which might otherwise be
    synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
    may establish the origin or type of a food (e.g. genuine Manzanilla
    olives, genuine Italian olive oil).

GMP

         'Good manufacturing practice' (GMP) is that part of a food
    control operation aimed at ensuring that products are consistently
    manufactured to a specified quality appropriate to their intended
    use. It thus has two complementary and interacting components; the
    manufacturing operation itself and the control system and procedures.
    Reference should be made to the IFST publication 'Food and Drink -
    Good Manufacturing Practice: A Guide to its Responsible Management'.
    (3rd Edition, 1991).

HACCP

         Hazard Analysis Critical Control Point (HACCP) is a preventive
    system of food control. It involves examining and analysing every
    stage of a food-related operation to identify and assess hazards
    (q.v., below); determining the 'critical control points' (q.v.,
    above) at which action is required to control the identified hazards;
    establishing the critical limits that must be met at, and procedures
    to monitor, each critical control point; establishing corrective
    procedures when a deviation is identified by monitoring;
    documentation of the HACCP plan and verification procedures to
    establish that it is working correctly.

HAZOP

         Hazard and Operability Studies (HAZOP) is a systematic
    structured approach to questioning the sequential stages of a
    proposed operation in order to optimise the efficiency and the
    management of risk. Thus, the application of HAZOP to the design of a
    proposed food-related operation, should result in a system in which
    as many critical control points as possible have been eliminated,
    making the subsequent application of HACCP during subsequent
    operations much easier to carry out.

Hazard

         Any intrinsic property of a system, operation, material or
    situation that could, in certain circumstances, lead to an adverse
    consequence. In food terms, this particularly refers to an adverse
    consequence (health risk or loss by spoilage) to the consumer.

Health food

         This is essentially a marketing term, the meaning of which has
    never been clear. There is no legal basis and no evident objective
    justification for the term, which implies a superiority over foods
    not so described. So-called health foods fall into four main
    categories, namely

         1) products in respect of which there is adequate scientific
    substantiation for the specific permissible nutrition and/or health
    claims made, and which are labelled in accordance with relevant
    legislation;

         2) those in respect of which there is 'folklore' and some
    scientific evidence for the claims, but falling short of
    substantiation;

         3) those making claims for which there is little or no
    scientific evidence;

         4) other products that are frequently sold in health food shops
    e.g. 'wholefoods' (q.v.).

         It should be noted that some products in categories 2 and 3 have
    given rise to concerns about their safety, which, in certain cases,
    have led to prohibition.

Hermetically sealed container

         Strictly, an 'hermetically sealed container' is one that is
    sealed so as to be air-tight. Commercially sterile food products may
    be packed in non-metallic containers that are not completely
    air-tight. In the latter context, an 'hermetically sealed container'
    has been defined as one that is designed and intended to be secure
    against entry of microorganisms.

High in .....

         Complying either with a declared or, where existing, a
    legally-specified minimum, or a legally-specified percentage increase
    compared with a product not making a "high in" claim for the
    parameters involved."

Higher in (increased) .....

         Complying either with a declared or, where existing, a
    legally-specified percentage increase compared with a product not
    making such a claim, for the parameter involved.

Home made

         This term has no defined meaning but it implies that a food has
    been prepared on a small scale, either on domestic premises or
    premises not associated with large scale manufacture.

Improved

         Primarily a marketing term, and sometimes used in conjunction
    with 'new', it may cover a wide variety of circumstances, including
    minor cosmetic changes, cost-cutting changes, and formulation changes
    to make the product more acceptable to purchasers. It is the latter
    case that most properly justifies the use of the term.

Instant

         This term is strictly justified only in the cases of dry powders
    or mixes which rehydrate instantly, i.e. in a matter of a few seconds
    (e.g. instant coffee, instant tea) and should be reserved for such
    speedy action. By extension, however, the term has sometimes been
    misused by applying it to dry mix products which rehydrate faster
    than some others but still take a few minutes rather than a few
    seconds. For the latter, a term such as 'rapid' would be more
    appropriate.

Irradiated

         Having been subjected to ionising radiation.

Isotonic

         A term applied to a liquid product, e.g. a drink, having osmotic
    properties approximating to those of blood serum, i.e. 280 milli-
    osmoles per kg.

Light/Lite

         These terms are used to signify a lower energy or lower fat
    version of a particular food, [and therefore should comply with
    conditions applying to a reduced .... claim. (see Reduced .......)].
    That would imply at least 25% reduction of the norm, but some opinion
    holds that it should mean at least 50% reduction.

Low calorie/low energy

         A description which may be applied to foods which, when ready
    for consumption, have an energy value no greater than 167 kJ (40
    kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
    1984, intense sweeteners and similar products are exempted from this
    limit).

Low in .....

         Complying either with a declared or, where existing, a
    legally-specified maximum or a legally-specified percentage reduction
    compared with a product not making a 'low in' claim for the
    parameters involved.

Manufacture

         The complete cycle of production of a food product from the
    acquisition of all materials, through all stages of subsequent
    processing, packaging and storage, to the despatch of the finished
    product.

Meat

         'Meat' means the flesh, including fat and the skin, rind,
    gristle and sinew in amounts naturally associated with the flesh, of
    any animal or bird which is normally used for human consumption, but
    including only those parts of the carcase listed in Part I of
    Schedule 2 of the UK Meat Products and Spreadable Fish Products
    Regulations 1984.

Natural

         The extensive use of 'natural' in labelling and advertising
    arises from a public misconception, that 'natural' necessarily means
    'safe', healthy', 'nutritious' (in contrast to its perceived
    opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
    consequent marketing view that 'natural' should be used wherever
    possible to reassure those fearing adverse effects of 'unnatural'
    foods, resulted in widespread indiscriminate use of 'natural' despite
    the efforts of food scientists and technologists in industry and
    enforcement to restrict its use to justifiable cases. Although based
    on a misconception of the significance of 'natural', if some
    consumers wish to select foods which are 'natural', they are entitled
    to information that is meaningful and not misleading.

         In 1989 MAFF published FAC guidelines on the detailed conditions
    and circumstances in which the use of 'natural' or similar terms) was
    justified. In summary these were (a) to describe single foods of a
    traditional nature to which nothing has been added and which have
    been subjected only to such processing as to render them suitable for
    human consumption.; (b) to describe food ingredients obtained from
    recognised food sources, and which meet the criteria in (a); (c) to
    describe flavouring substances (but see 'natural flavouring', below)
    or permitted food additives obtained from recognised food sources by
    appropriate physical processes or traditional food preparation
    processes. The reference in (a) to 'a traditional nature' was
    intended to exclude foods such as mycoprotein which may be products
    of natural sources but were not considered by FAC to accord with the
    public perception of 'natural'. Compound food should not be described
    as 'natural' but could be described as 'made from natural
    ingredients' if all of the ingredients comply with (b) or (c). In the
    cases of foods not complying with the above criteria, 'natural' or
    its derivatives should not be used in brand or fancy names or
    incorporated in meaningless copy. Phrases such as 'naturally good',
    naturally better', etc should be avoided.

         At the time IFST urged that the abuse of the term was such that
    these conditions should be embodied in legislation, but Ministers
    decided otherwise. Nevertheless, although these conditions do not
    have de jure force of law, enforcement authorities and courts can use
    them as yardsticks in assessing whether a particular usage is
    misleading; so to that extent they have de facto legal force.

Natural flavouring

         The UK Flavourings in Food (Amendment) Regulations 1994 now
    provides a legal definition to supersede that provided in relation to
    flavourings in the FAC Guidelines on the use of the word 'natural'.
    It provides that a 'natural' flavouring may be obtained from
    vegetable or animal material by enzymatic or microbiological methods
    as well as physical ones; and that if the name of the flavouring
    refers to its vegetable or animal origin, it can only be designated
    'natural' if it is derived wholly or mainly from the named vegetable
    or animal source.

Nature-Identical

         a term applied to flavouring substances or mixtures thereof that
    have been synthesised or isolated from aromatic raw materials but are
    chemically identical with substances found in natural products used
    for human consumption - in the US this is otherwise known as
    "Artificial flavor".

New 

         Primarily a marketing term, and sometimes used in conjunction
    with 'improved', it may cover a wide variety of circumstances,
    ranging from a minor formulation or packaging change from a
    previously marketed product, through a product that is new to the
    manufacturer but very similar to products already on the market, to a
    product that is really innovative. How long can a product labelled
    'New' continue to be so labelled? There is no official answer, and it
    is extremely difficult to give one. This is because a new product may
    be subjected to test marketing in a particular part of the country,
    and then 'rolled out' progressively until it reaches national
    distribution, perhaps taking up to two years in doing so. A maximum
    of one year from national distribution seems a reasonable limit.

Novel (food, process)

         Food or food ingredients produced from raw material that has not
    hitherto been used (or has been used only to a small extent) for
    human consumption in the area of the world in question, or that is
    produced by a new or extensively modified process not previously used
    in the production of food. A question open to debate is "At what
    point does a novel food (e.g. mycoprotein), having come on the market
    and being fairly widely consumed, cease to be a novel food?"

         Any person or company contemplating marketing in the UK a novel
    food or one containing a novel ingredient should make a prior
    submission to the Advisory Committee on Novel Foods and Processes
    (ACNFP).

Nutraceutical

         See Functional food.

Organic

         (See FAQ part 1, No. 20 for comparisons between organic and
    other foods)

         This term, like 'natural', has been used for marketing purposes,
    in this case to reassure those who fear the use of 'chemicals' in
    agriculture. In the past, the meaning of 'organic' was by no means
    clear, and instances were found of so-called organic products
    containing higher agricultural chemical residues than their
    non-organic counterparts. If some consumers desire organic produce
    they are entitled to know it complies with certain standards.

         The Organic Products Regulations 1992 give effect to EU Council
    Regulation EEC No 2091/91 on organic production of agricultural
    products and foodstuffs. The use of the word 'organic' is restricted
    to agricultural crops and livestock and products made from them, in
    compliance with the detailed provisions of Annexes I, II and III of
    the Council Regulation. The control body in the UK is Food From
    Britain, carrying out its duties through the UK Register of Organic
    Food Standards (UKROFS) which is based at the Food From Britain
    office.

         Compound foods may be described as organic if at least 95% of
    the ingredients (apart from added water) are of organic origin. If
    the compound food contains less than 95% but more than 50% organic
    ingredients, the food may not be described as organic but the organic
    components may be identified as such in the list of ingredients.

Original

         This adjective may be justified in respect of a well established
    product, to distinguish it from subsequent variants marketed by the
    manufacturer. Likewise it could be used in respect of a product which
    was first in the marketplace to distinguish it from subsequent
    'me-too' imitations.

Probiotic

         This term, as a noun or adjective, has previously been used to
    refer to 'microorganisms and substances which contribute to the
    intestinal microbial balance'. However, the inclusion of 'substances'
    created the paradox that antibiotics could be probiotics if they were
    specific enough to destroy harmful bacteria thereby restoring the
    intestinal microbial balance. Accordingly, it is now suggested that
    'probiotic' should be taken to refer to 'a live microbial preparation,
    either as a food or animal feed, which can benefit the host through
    restoring its intestinal microbial balance'.

         The microorganisms most commonly involved as probiotics are the
    Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
    moulds. Probiotic preparations may have one or a mixture of organisms
    of various genera, species, sub-species or strains, and may take a
    variety of physical forms.

         There is conflicting evidence, and controversy, about the extent
    to which colon flora can be influenced by oral administration of the
    various microorganisms involved, at the levels found in conventional
    foods.

Processed

         Having been subjected to treatment designed to change one or
    more of the properties (physical, chemical, microbiological, sensory)
    of food.

Processing aid

         In the UK Food Labelling Regulations 1984, 'processing aids' are
    not separately defined; but the definition of 'additive' 'includes
    processing aids insofar as they added to, or used in or on, food'. It
    follows that a processing aid is an additive which facilitates
    processing without significantly influencing the character or
    properties of the finished product. Examples would be a tablet
    release agent used to coat the inside of tablet moulds, or a spray
    used to allow bread to be released from baking tins or trays. There
    are, however, anomalous instances. For example, if an anti-caking
    agent is added to a powder ingredient to facilitate its flow
    properties while being conveyed to a mixer, where it is incorporated
    into a liquid product or a dough for baking, the anti-caking agent is
    used solely as a processing aid, and hence need not be declared. If
    however, that powder ingredient is directly packed into containers
    for sale as such, or is incorporated in a dry mix product, the
    anti-caking agent is not acting solely as a processing aid and must
    be declared as an additive.

Pure

         This word is used as a marketing term, and is usually applied to
    a single ingredient with no additions, e.g. pure vegetable oil, pure
    orange juice, whether in the form of a single ingredients food or
    when used as a major ingredient of a compound food.

Quality

         When applied meaningfully to the character of a food, 'quality'
    may refer to (a) the degree or standard of excellence; or (b) the
    fitness for purpose; or (c) the consistency of attainment of the
    specified properties of the food. In the context of food control, it
    is meaning (c) that applies.

         The term is sometimes used in a meaningless marketing sense
    (e.g. 'X is a quality product').

Raw

         In the earliest or primary state, after harvesting or slaughter,
    not having been subjected to any treatment apart from cleaning, size
    grading or size reduction, (e.g. diced raw vegetables, raw minced
    beef).

         Some ingredients termed 'raw materials' may actually be 'raw'.
    Often, however, one manufacturer's starting materials are other
    manufacturers' finished products; and a more accurate description
    would be 'starting materials'.

Real

         A marketing term, used normally to emphasise the presence of an
    authentic ingredient in a product, as distinct from a substitute
    (e.g. biscuits with a real chocolate coating).

         See also Genuine.

Re-formed

         'Re-formed' meat is an artefact having the appearance of a cut,
    joint, slice or portion of meat, formed by combining pieces of meat
    which have undergone processes generally including tumbling or
    massaging or specific alignment of fibres, with or without the
    addition of finely comminuted meat and/or meat emulsion, and then
    forming in moulds or into shapes. Codes of Practice exist for the
    labelling of cured meat products and quick frozen meat products
    respectively, made from re-formed meats.

Reduced .....

         Complying either with a declared or, where existing,
    legally-specified percentage reduction compared with a product not
    making a ""reduced" claim, for the parameter involved.

Restore

         See Fortified (foods).

Rich in .....

         See High in .....

Selected

         Primarily a marketing term, implying superior quality. It should
    not be used unless it can be substantiated that the product quality
    has been enhanced by an actual selection process.

Sensory

         Relating to the use of the sense organs. (Note the distinction
    from 'organoleptic' 'relating to an attribute of a product
    perceptible by the sense organs')..

         BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
    Analysis Vocabulary' provides an extensive and authoritative set of
    definitions of terms relating to sensory analysis.

Snack

         A small quantity of food, eaten informally between, or in place
    of, main meals.

Snackfood (Snack food)

         A convenient food item specifically manufactured for use as a
    snack.

Spoilage

         Any perceivable change undergone by a food, through any cause,
    that renders it unwholesome or unacceptable for use. Spoilage is
    usually the result of enzyme or microbial action resulting, for
    example, in lipolytic rancidity, putrefaction, fermentation, or mould
    growth; but food can also spoil by other means, for example overlong
    storage, non-enzymic browning, or exposure to air or light. In
    practice the term is most frequently applied to categorising such
    deteriorative changes (other than food infection or intoxication)
    when caused by microorganisms.

Steak

         'Steak' has, in the past, been taken to mean a cut or thick
    slice from the beef animal. However, a judgement in the Court of
    Appeal in 1986 allowed a re-formed product to be called 'Chicken
    Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
    grounds that the description of the product, as a whole, was clear,
    accurate and not misleading. This judgement, therefore, means that
    'steak' can be used, provided that it is properly qualified, as a
    generic term, probably in relation to any animal, bird or fish
    normally used for human consumption, and whether or not the meat has
    been re-formed.

Traditional

         One way of defining 'traditional' in relation to foods and food
    processes is to say it is the opposite of 'new' or 'modern' (cf. the
    FAC's use of 'traditional' with the intention to exclude novel foods,
    see 'natural', above). It can also be applied to a particular
    characteristic of a food; for example 'traditional flavour', 'made in
    the traditional way'. This leaves unresolved, however, the question
    "at what point does yesterday's 'new' or 'modern' become today's
    'traditional'?". One suspects that for each generation, 'traditional'
    means anything up to and including the foods and methods of one's
    early youth! For some, 'traditional' appears to mean rule-of-thumb
    craft-based rather than based on science/technology.

Unadulterated

         A food material containing no additions or contaminants foreign
    to the normal product which otherwise would debase it or confer or
    disguise inferior quality.

Wholefood

         Any food which contains all its naturally occurring components,
    (e.g. pulses, raw vegetables) and without the addition of other
    substances. A wholefood can be a mixture of wholefoods.

Wholesomeness

         'Wholesomeness' is a convenient single term which embodies a
    large number of aspects and attributes of a food. In summary, a
    wholesome food is one that satisfactorily meets the expectations of
    the segment of consumers at which it is aimed; and that has been made,
    stored and handled in compliance with any relevant legislative
    standards and with all of the principles of good manufacturing
    practice.

         Full consideration of these characteristics is given in IFST
    Professional Conduct Guideline 'Wholesomeness of Food'. This relates
    to a clause in the Code of Professional Conduct, requiring each
    member "to take legitimate steps through proper channels to ensure
    (or assist in ensuring) the wholesomeness of any food with which he
    or she is concerned".

MARKETING TERMS

         When used in the labelling, advertising or description of a food,
    the main (and sometimes total) role of the terms listed under this
    heading is to promote the sale of the product rather than provide
    necessary information to the purchaser. Terms often falling into this
    category include 'health food', 'designer food', 'functional food',
    'improved', 'natural', 'new', 'pure', 'quality', 'selected',
    'traditional'.

         Food scientists and technologists who are in a position to
    advise on product labelling, advertising or promotional material
    should do their best to ensure that such terms are not used in ways
    that could mislead (see IFST Professional Guideline No 6 'Scientific
    Issues and Food Promotion').

*******************************************************************************

END OF FILE 2/3
CONTINUED ON FILE 3/3 




From pking@idirect.com Wed Apr  3 22:07:35 EST 1996
Article: 2281 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
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Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/03/14
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Last-modified: 1995/10/13

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         Despite speculation, there is no scientifically valid evidence
    to suggest that it is unsafe to eat British beef or that BSE can be
    transmitted from cows to humans. Nevertheless successful measures
    have been taken, both to reduce the incidence of BSE in cows (by
    prohibiting past animal feed practices which are now thought to have
    contributed to the epidemic) and to prohibit certain parts of the
    animal, the offals such as brain, spinal cord, tonsil, thymus, spleen
    and intestines going into the human food chain. Having said that,
    scientists always have to keep open minds. They have to act on
    existing knowledge while recognising that further research may lead
    to new information that could in turn lead to new conclusions.


ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************




From ahjohn01@morehead-st.edu Wed Apr  3 22:07:35 EST 1996
Article: 2282 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!sgigate.sgi.com!nntp-hub2.barrnet.net!news.ner.bbnplanet.net!cpk-news-hub1.bbnplanet.com!snooze.ser.bbnplanet.com!infoserv.morehead-st.edu!msuacad.morehead-st.edu!ahjohn01
From: "ALEXANDRA H. JOHNSON" <ahjohn01@morehead-st.edu>
Newsgroups: sci.bio.food-science
Subject: Olestra Reasearch -- Supporters?
Date: Sun, 31 Mar 1996 13:11:54 -0500
Organization: Morehead State University
Lines: 3
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Content-Type: TEXT/PLAIN; charset=US-ASCII

I am doing a research paper about Olestra, and I am having difficulty 
finding sources that support the new fat substitute Olestra. If anyone 
could point me in the right direction I would be grateful.


From grant.boston@nzdri.org.nz Wed Apr  3 22:07:36 EST 1996
Article: 2283 of sci.bio.food-science
Message-ID: <316013A3.2F52@nzdri.org.nz>
Date: Mon, 01 Apr 1996 09:34:27 -0800
From: Grant Boston <grant.boston@nzdri.org.nz>
Organization: New Zealand Dairy Research Institute
X-Mailer: Mozilla 2.0 (Win16; I)
MIME-Version: 1.0
Newsgroups: sci.bio.food-science
Subject: Re: BSE - prion heat resistance
References: <4jgjnf$iu0@hermes.is.co.za>
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I went to a seminar last week about BSE and other transmissable SEs and 
the prion protein has been shown to be stable under 340 C dry heat for 1 
hour, 140 C autoclave for 1 hour, and 130 C dry heat for 12 hours!!! An 
amazingly strong protein especially as it's mode of action seems to 
depend on the tertiary structure.

10M NaOH will destroy it (and lots of other things)
Proteinase K removes 63 amino acids but it is unclear whether this 
destroys the protein's effects.

Grant Boston


From morvanb@agresearch.cri.nz Wed Apr  3 22:07:37 EST 1996
Article: 2284 of sci.bio.food-science
Newsgroups: sci.bio.food-science
From: morvanb@agresearch.cri.nz (Brieuc Morvan)
Subject: What about bacterial growth media with bovine components?
Organization: AgResearch, Grasslands
X-Newsreader: News Xpress Version 1.0 Beta #4
Date: Mon, 01 Apr 96 01:01:19 GMT
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Can someone tell me What about bacterial growth media with bovine 
components?

thanks


From kennedyl@agresearch.cri.nz Wed Apr  3 22:07:38 EST 1996
Article: 2285 of sci.bio.food-science
Newsgroups: sci.bio.food-science
From: kennedyl@agresearch.cri.nz (Laurie Kennedy)
Subject: Re: What about bacterial growth media with bovine components?
Organization: AgResearch Grasslands
References: <4jn9sv$780_001@agresearch.cri.nz>
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In article <4jn9sv$780_001@agresearch.cri.nz>,
   morvanb@agresearch.cri.nz (Brieuc Morvan) wrote:
>Can someone tell me What about bacterial growth media with bovine 
>components?

I'd expect most bacteria to degrade any proteins supplied in the growth media, 
and think it's extremely unlikely that any protein would be incorporated and 
stored unchanged.  Thus if current theories regarding the cause and 
transmission of BSE and similar diseases are correct (prion protein - see 
Scientific American, Jan 1995) you should have little cause for concern 
regarding any use of such bacteria.

In addition, most growth media with bovine protein components (e.g. peptones) 
have had the proteins extensively hydrolysed.

And I can be sure the health of the bacteria themselves is not at risk.

Laurie Kennedy  (ring me if you want more info.)


From lhom@nature.berkeley.edu Wed Apr  3 22:07:39 EST 1996
Article: 2286 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!howland.reston.ans.net!agate!nature.berkeley.edu!lhom
From: lhom@nature.berkeley.edu (Louis Hom)
Newsgroups: bionet.molbio.proteins,sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: 1 Apr 1996 02:01:17 GMT
Organization: University of California, Berkeley
Lines: 16
Message-ID: <4jnddd$jpn@agate.berkeley.edu>
References: <4jgjnf$iu0@hermes.is.co.za> <316013A3.2F52@nzdri.org.nz>
NNTP-Posting-Host: nature.berkeley.edu
Xref: newz.oit.unc.edu bionet.molbio.proteins:7193 sci.bio.food-science:2286

In article <316013A3.2F52@nzdri.org.nz>,
Grant Boston  <grant.boston@nzdri.org.nz> wrote:
>the prion protein has been shown to be stable under 340 C dry heat for 1 
>hour, 140 C autoclave for 1 hour, and 130 C dry heat for 12 hours!!! An 
>amazingly strong protein especially as it's mode of action seems to 
>depend on the tertiary structure.

It seems odd to me that they would focus so much on stability in dry
conditions.  I would expect denaturation to be much more pronounced (and
relevant) in the presence of solvent (don't we lyophilize a lot of enzymes
for added stability?). 
-- 
_______________________________________________________________________________
Lou Hom >K '93		       	 	  
lhom@nature.berkeley.edu  	
http://www.ocf.berkeley.edu/~lhom 


From iayork@panix.com Wed Apr  3 22:07:39 EST 1996
Article: 2287 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!panix!not-for-mail
From: iayork@panix.com (Ian A. York)
Newsgroups: bionet.molbio.proteins,sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: 31 Mar 1996 21:11:35 -0500
Organization: Panix
Lines: 36
Message-ID: <4jne0n$kkh@panix.com>
References: <4jgjnf$iu0@hermes.is.co.za> <316013A3.2F52@nzdri.org.nz> <4jnddd$jpn@agate.berkeley.edu>
NNTP-Posting-Host: panix.com
Xref: newz.oit.unc.edu bionet.molbio.proteins:7194 sci.bio.food-science:2287

In article <4jnddd$jpn@agate.berkeley.edu>,
Louis Hom <lhom@nature.berkeley.edu> wrote:
>In article <316013A3.2F52@nzdri.org.nz>,
>Grant Boston  <grant.boston@nzdri.org.nz> wrote:
>>the prion protein has been shown to be stable under 340 C dry heat for 1 
>>hour, 140 C autoclave for 1 hour, and 130 C dry heat for 12 hours!!! An 
>
>It seems odd to me that they would focus so much on stability in dry
>conditions.  I would expect denaturation to be much more pronounced (and

They haven't just focussed on dry conditions.  Take a look in Medline,
you'll find that all kinds of conditions have been tested. I just looked
this up for a friend a couple of days ago; here's what I passed on to him
- I cut the references from here, but you can find them in Medline without
trying too hard. 
-=-
Standard approaches, such as 10% hypochlorite (bleach) and standard
autoclaving time are not completely effective: some scrapie agent survives
an hour of autoclaving, and a year (sic) of 10% hypochlorite treatment.
Higher concentrations are pretty good:  "no standard chemical or physical
decontamination procedure will reliably inactivate the amount of
scrapie/BSE infectivity present in worst-case situations but high
concentrations of sodium hypochlorite or sodium hydroxide have been shown
respectively to be completely effective or almost so." 

Autoclaving is actually much more than 99% effective, if done for longer
than an hour.  The number of infectious particles can be reduced by 10^3 -
10^7 (depending on the strain).  It is also quite effective (reduction of
titer by >10^6) if done at higher than normal temperature - at 136 oC
rather than the usual 126 oC. 

-=-
-- 
      Ian York   (iayork@panix.com)  <http://www.panix.com/~iayork/>
      "-but as he was a York, I am rather inclined to suppose him a
       very respectable Man." -Jane Austen, The History of England


From GNWJ39A@prodigy.com Wed Apr  3 22:07:40 EST 1996
Article: 2288 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in2.uu.net!prodigy.com!usenet
From: GNWJ39A@prodigy.com (Paul Uhler)
Newsgroups: sci.bio.food-science
Subject: C. perfringens
Date: 1 Apr 1996 03:45:54 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
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Can C. perfringens be used as an indicator organism of in-plant
temperature abuse in meat and poultry products?  Can the level of
C. perfringens indicate the presence or absence of C. botulinum,
i.e., is C. botulinum ever present without C. perfringens?
Is C. perfringens always present in meat and poultry products? 

For example, if a low level of C. perfringens (100/gr) were found
in some samples, the product could be released; if between 100
and 1000 C. perfringens/gram were found, the product would have
to be recooked; and if greater than 1000 C. perfringens/gram were
found, the product would either be condemned or sampled at a much
higher level for C. botulinum.  Is this approach acceptable? 
Would an initial sample size of 5 be acceptable?




From cam@aisb.ed.ac.uk Wed Apr  3 22:07:41 EST 1996
Article: 2289 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in2.uu.net!psinntp!psinntp!psinntp!uknet!newsfeed.ed.ac.uk!cam
From: cam@aisb.ed.ac.uk (Chris Malcolm)
Newsgroups: misc.health.alternative,soc.women,sci.med.nutrition,sci.bio.food-science,rec.food.veg,misc.fitness.misc,sci.med.pharmacy,alt.folklore.herbs
Subject: Re: This product eradicates the coumadin level in the bloodstream!
Date: 27 Mar 1996 14:37:13 GMT
Organization: Dept of Artificial Intelligence, Edinburgh University, Scotland
Lines: 17
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In article <4j26t1$8dk@dfw-ixnews2.ix.netcom.com> success@ix.netcom.com(CMN) writes:

>One of the World's Most Powerful Antioxidants Revenol 60 + OPC's 
>is one of the most powerful antioxidants in the world and a 
>biological powerhouse for destroying free radicals - up to 150 
>times more powerful than Vitamin E and 60 times more powerful 
>than Vitamin C.

Since it already easy to take so much vit E that immune responses are
compromised (because oxidation is involved in some immune reactions) why
would anyone want to take a much more powerful anti-oxidant?

-- 
Chris Malcolm    cam@uk.ac.ed.aifh         +44 (0)131 650 3085
Department of Artificial Intelligence,    Edinburgh University
5 Forrest Hill, Edinburgh, EH1 2QL, UK                DoD #205
"The mind reigns, but does not govern"             Paul Valery


From LesCov@savtech.demon.co.uk Wed Apr  3 22:07:42 EST 1996
Article: 2290 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!iol!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!savtech.demon.co.uk
From: Leslie Coveney <LesCov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: fructose
Date: Fri, 29 Mar 1996 16:49:49 GMT
Organization: None
Lines: 27
Message-ID: <707461327wnr@savtech.demon.co.uk>
References: <4il5bs$d2u@raptor.centroin.com.br> <4ivb8a$ff2@usenetp1.news.prodigy.com>
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In article: <4ivb8a$ff2@usenetp1.news.prodigy.com>  NDSN71A@prodigy.com (Rich Mateles) writes:
> Path: 
savtech.demon.co.uk!news.demon.co.uk!dispatch.news.demon.net!demon!tank.news.pipex.net!pipex!sw
rinde!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet
> From: NDSN71A@prodigy.com (Rich Mateles)
> Newsgroups: sci.bio.food-science
> Subject: Re: fructose
> Date: 22 Mar 1996 22:57:14 GMT
> Organization: Prodigy Services Company  1-800-PRODIGY
> Lines: 5
> Distribution: world
> Message-ID: <4ivb8a$ff2@usenetp1.news.prodigy.com>
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> NNTP-Posting-Host: innugap8-int.news.prodigy.com
> X-Newsreader: Version 1.2
> 
> The commercial process  to convert glucose into fructose is based on the 
> use of glucose isomerase to produce a mixture of fructose and glucose and 
> then chromtaographic separation of the sugars to yield a high fructose 
> concentrate.  Is this what you're talking about?
> 
> 
> 
-- 
Analytical kits use invertase to enzymically split glucose from fructose. I presume this is
a small scale version of the process used industrially.


From LesCov@savtech.demon.co.uk Wed Apr  3 22:07:43 EST 1996
Article: 2291 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!mail2news.demon.co.uk!savtech.demon.co.uk
From: Leslie Coveney <LesCov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: How to measure the amount of Fructose in Banana?
Date: Fri, 29 Mar 1996 16:54:10 GMT
Organization: None
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In article: <4j7cdr$kd9@tracy.umd.edu>  rsalehi@tracy.umd.edu (Roya) writes:
> Path: 
savtech.demon.co.uk!news.demon.co.uk!dispatch.news.demon.net!demon!tank.news.pipex.net!pipex!ne
ws.mathworks.com!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!magnus.acs.ohio-state.edu
!lerc.nasa.gov!purdue!haven.umd.edu!hecate.umd.edu!not-for-mail
> From: rsalehi@tracy.umd.edu (Roya)
> Newsgroups: sci.bio.food-science
> Subject: How to measure the amount of Fructose in Banana?
> Date: 25 Mar 1996 19:06:19 -0500
> Organization: University of Maryland, College Park
> Lines: 8
> Message-ID: <4j7cdr$kd9@tracy.umd.edu>
> NNTP-Posting-Host: tracy.umd.edu
> 
> 
> 
> I want to find out how to measure the amount of fructose in bananas.  
> Will Benedict solution work?  I need this info ASAP.  Thanks
> 
> Roya Salehi
> rsalehi@umd5.umd.edu
> please email the answer to me.
> 
> 
-- 
Suggest extraction of soluble sugars in water then separation and quantitation by HPLC. Hexoses 
can be separated well on amino columns using acetonitrile-water eluent. Detect using refractive 
index detectors or electrochemical detectors.


From rrg@aber.ac.uk Wed Apr  3 22:07:44 EST 1996
Article: 2292 of sci.bio.food-science
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From: rrg@aber.ac.uk (Roy Goodacre)
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Mon, 1 Apr 1996 08:54:51 UNDEFINED
Organization: University of Wales, Aberystwyth
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In article <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk> Oz <Oz@upthorpe.demon.co.uk> writes:

|*****IMPORTANT*******
|BSE is not infectious between cattle. So if one animal in a herd has had
|it, it does not mean that they all will have caught it. This is not
|uncommon with diseases, many have a definite infection route and cannot
|be caught any other way. This is rather common even amongst human
|diseases.

If this is true then why is the occurence of the disease exponential rather 
than level.  One theory was that BSE has arsien from cattle being fed with 
scrapie infected sheep.  MAFF banned this practice in 1988 so we should have 
seen the disease leveling if this theory were true, but it hasn't.

It has been proven that infective material from the brain of confirmed BSE cow 
when injected into a healthy cow will cause that cow to get BSE.  There are 
also recorded cases of calves with BSE from mothers who also have BSE - this 
shows vertical spread, unfortunately the placenta was not analysed for 
infectivity.

|>It must surely be time for culling to start.

|Bearing in mind that only a tiny, miniscule minority of cattle are
|infected, do you really propose killing several million innocent
|uninfected cattle for no reason? Do you have a blood lust? There *might*
|have been a risk in the mid 80's, but the risk now is not one you should
|worry about IMHO. This has all the feel of a Witch hunt. Can you prove
|you are a witch; no: so burn.

I would not call 161,663 recorded cases in the UK up-to-date a miniscule 
number.

I do not have blood lust.

Indeed culling will not stop it.  Since these prions are very restive to 
heat and UV they are fairly difficult to kill (or at least lose their 
infectivity, since I'm sure we can argue about whether they are alive or not). 
 There is recorded a case where a herd of sheep with scrapie were culled and a 
year or so latter fresh sheep raised on the same land - within 5 years the 
scrapie had reappearred.  So it is plausible the same thing will happen with 
cattle.

|>I did hear that the UK government were thinking of doing a U turn (how 
|>unusual!) and introduce selective culling.  However, rather than this being 
|>because of the scientists say-so it is because the farmers have asked for it 
|>so that some confidence in the UK beef market can be restored.

|How do you remove an irrational fear of the unknown?

You can't, but if UK government get the go ahead from their talks in 
Luxembourg today it might do.

Incidently it was announced that beef sales were back to normal in most 
supermarkets this weekend, and Sainsburys even ran out of beef.

Roy


Dr Roy Goodacre
E-mail: rrg@aber.ac.uk      http://gepasi.dbs.aber.ac.uk/roy/rgcv.htm		
Voice : +44 (0)1970 621947                    Fax: +44 (0)1970 622354			
Snail : Inst Biol Sci, Univ Wales, Aberystwyth, Dyfed SY23 3DA, WALES



From grippa@cix.compulink.co.uk Wed Apr  3 22:07:45 EST 1996
Article: 2293 of sci.bio.food-science
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From: grippa@cix.compulink.co.uk ("Roger Clutterbuck")
Subject: Re: Slaughter of 11 million cows
Message-ID: <Dp6qE2.Jxy@cix.compulink.co.uk>
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> If this is true then why is the occurrence of the disease exponential 
> rather than level.  One theory was that BSE has arisen from cattle 
> being fed with scrapie infected sheep.  MAFF banned this practice in 
> 1988 so we should have seen the disease levelling if this theory were 
> true, but it hasn't.
Roy
For one so academically qualified it beholdens you to at least get your 
facts right. For your information the occurrence pattern of BSE 
remarkably co-insides with the projected occurrence when the 1989 
restrictions came into effect.

That is that the occurrence of BSE rose to 900 confirmed cases per week 
(out of a possible 1000 animals destroyed) in early 1993, since then it 
has declined (as exponential as the early no. of cases increased)to a 
level of 250/week, very much a predicted in 1989. I note few people who 
criticised the findings in 1989 , stating that no such decline could be 
expected, have not since admitted their error!??

Grippa


From jwf@osi.co.za Wed Apr  3 22:07:46 EST 1996
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From: jwf@osi.co.za (KCB)
Newsgroups: sci.med.nutrition,sci.bio.food-science,misc.health.alternative,rec.food.veg
Subject: Re: veganism is excellent
Date: Mon, 01 Apr 1996 14:29:42 GMT
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brady@nando.net (Don Brady) wrote:

>You may be worrying about missing the calcium or protein in dairy products.
>If so, both concerns can be allayed.  Leafy green vegs such as kale are an
>excellent source of calcium.  And protein will be ok if you grains and
>beans.

If you are going to be eating a lot of beans, make sure that you cook
them properly. Beans contain trypsin inhibitors which tend to destroy
the enzymes which break down the proteins in the digestive canal, and
so prevent them from being absorbed. There are also haemoglutinins
which are bad for you, I forget exactly why, except that they attach
themselves to the digestive canal and damage it. Raffinose is the
least of your problems, it only causes flatulance.  



THE BLITHE SPIRIT
"I'll thank you for your time
and you can thank me for mine"  Rodrigues



From gjs@aber.ac.uk Wed Apr  3 22:07:47 EST 1996
Article: 2295 of sci.bio.food-science
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From: gjs@aber.ac.uk (Gaz)
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Mon, 1 Apr 1996 18:30:13 GMT+1 (BST)
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>From: Oz <Oz@upthorpe.demon.co.uk>
>In article <rrg.130.22D3D180@aber.ac.uk>, Roy Goodacre <rrg@aber.ac.uk>
>writes
>>
>>You are correct in your assumption that 'time will tell'.  However the 
>>incubation is long 10-30 years (and as yet not truely specified), the fact 
>>that under 42 year olds have contract CJD is very significant; especially 
>>since it has been seen in teenagers for the *first time* in the UK.  

>Strange, I thought it had happened with growth hormone (human), the
>preparation given to haemophioliacs (ex human), transplants, dentists
>......

True, but the method of infection (injection) is different, and known to 
produce much quicker results than eating the agent. Even so, clinical symptoms 
took 5-15 years. so it seems safe to assume that the "illness" from eating BSE 
meat (if it exists...) will take longer than this 5-15 year period.

>*****IMPORTANT*******
>BSE is not infectious between cattle. So if one animal in a herd has had
>it, it does not mean that they all will have caught it. This is not
>uncommon with diseases, many have a definite infection route and cannot
>be caught any other way. This is rather common even amongst human
>diseases.

No. This is just an educated guess and not at all proven. Some tentative 
evidance exists that suggests that these agents (not just BSE) can infact be 
passed to others in the herd/flock/group by some method.

>>It must surely be time for culling to start.

>Bearing in mind that only a tiny, miniscule minority of cattle are
>infected, do you really propose killing several million innocent
>uninfected cattle for no reason? Do you have a blood lust? There *might*
>have been a risk in the mid 80's, but the risk now is not one you should
>worry about IMHO. This has all the feel of a Witch hunt. Can you prove
>you are a witch; no: so burn.

But when records of bloodlines and stock movements are not kept, how are you 
supposed to know which are infected and which are not. By the time clinical 
symptoms are shown it is too late....

Gaz

Gaz

Ignorant Yank (tm) #2


From gjs@aber.ac.uk Wed Apr  3 22:07:48 EST 1996
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From: gjs@aber.ac.uk (Gaz)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: IFST Position Statement Update, 27 March 1996
Date: Mon, 1 Apr 1996 18:56:53 GMT+1 (BST)
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>From: Oz <Oz@upthorpe.demon.co.uk>
>>In article <3159f091.23743473@news.easynet.co.uk>, J Ralph Blanchfield
><jralphb@easynet.co.uk> writes

>>As to the second, muscle meat and milk have been shown to be incapable
>>of carrying the infective agent,

Oh, and what was this proof? 

>> and measures have been taken, and
>>strengthened, to exclude from the food chain certain parts of the
>>animal, including all those parts shown to be capable of carrying the
>>infective agent.  These measures require the most stringent
>>enforcement and heavy penalties for evasion.

Which up to now have been a joke. Thousands of BSE infected cattle get into 
the meat supply, and checks comfirm that in addition a massive proportion of 
slaughter-houses fail to abide by the goverments (limited) measures.

>A point not well appreciated is that NO ruminants have eaten any meat &
>bone meal since 1989 (1990 if you want to be certain).

Hmmmm. What about non-ruminants. An awfull lot of them get eaten by people.

>>Placental transmission has been identified as
>>a likely route in sheep. 

But the potentialfor it an cattle has been largely ignored. Indirect evidance 
would in fact tend to support it.....

Worried?

I am. Why hasn't the research been carried out...

>>      to prohibit the feeding of material containing animal protein
>>derived from ruminants to cattle and other ruminants;

>Note that this occurred in July 1988. Even allowing a year for odd local
>stocks to be used we should be pretty certain that animals born after
>1st Jan 1990 never ate any infective material.

So why are they still going down with BSE? Goverment figures suggest that the 
incidence of BSE is on the decline. Farmers will tell you that the incidence 
is still on the up. Mainly because the goverment payment to farmers for the 
slaughter of a BSE cow is so low (why is this....) that many send them to 
market at the very first sign of BSE. Thus they are never shown in the 
"official" stats.

>>The banning of ruminant material from animal feedstuffs from July 1988
>>has led, after a time lag (due in part to farmers using up their
>>stocks of cattle feed after July 1988, but due mainly to the
>>incubation period)  to a dramatic decline in new cases (30 percent
>>drop from 1993 to 1994, over 40 percent drop from 1994 to 1995, and,
>>up to 20 March 1996, a further 27.5 percent drop compared with the
>>same period in 1995). 

No. See above. Most dairy farmers will tell you that BSE is at levels thay 
have never seen before in the past. Goverment methods of finding and recording 
these BSE figures are in error, if the farmers are to be believed.

Why was compensation reduced in 1994? If you really want to find BSE infected 
cattle the smart thing to do would be to make the compensation higher than the 
market price for the cow.

Gaz


From jralphb@easynet.co.uk Wed Apr  3 22:07:49 EST 1996
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Mon, 01 Apr 1996 19:19:36 GMT
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Hello all,

On Mon, 1 Apr 1996 08:54:51 UNDEFINED, rrg@aber.ac.uk (Roy Goodacre)
wrote:

>In article <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk> Oz <Oz@upthorpe.demon.co.uk> writes:
>
>|*****IMPORTANT*******
>|BSE is not infectious between cattle. So if one animal in a herd has had
>|it, it does not mean that they all will have caught it. This is not
>|uncommon with diseases, many have a definite infection route and cannot
>|be caught any other way. This is rather common even amongst human
>|diseases.
>
>If this is true then why is the occurence of the disease exponential rather 
>than level.  One theory was that BSE has arsien from cattle being fed with 
>scrapie infected sheep.  MAFF banned this practice in 1988 so we should have 
>seen the disease leveling if this theory were true, but it hasn't.

Hasn't it? How about some real facts? After peaking in 1993, there has
been a dramatic decline in new cases (30 percent drop from 1993 to
1994, over 40 percent drop from 1994 to 1995, and, up to 20 March
1996, a further 27.5 percent drop compared with the same period in
1995). 
>
>It has been proven that infective material from the brain of confirmed BSE cow 
>when injected into a healthy cow will cause that cow to get BSE.  There are 
>also recorded cases of calves with BSE from mothers who also have BSE - this 
>shows vertical spread, unfortunately the placenta was not analysed for 
>infectivity.

It does not necessarily _show_  vertical transmission. Scientists
should reserve "shows" for something that is the logical conclusion
>from  the evidence of a properly designed investigation.  Your
conclusion is merely one conjectured explanation from a few random
observations. There is at present no actual evidence of maternal
transmission in cattle, and epidemiological evidence [Hoinville et al,
Veterinary Record (1995) 136, 312] strongly suggestive of
non-occurrence. The only long-term experimental trials are those
started in 1989. They are due to run until November 1996, when the
youngest animal reaches seven years of age, at which time all will be
slaughtered and their brains examined histologically.  The analysis
and results will be available in early 1997. Only then will it be
possible to reach  any evidence-based conclusion about vertical
transmission, one way or the other.



Regards to all,

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From timd@Starbase.NeoSoft.COM Wed Apr  3 22:07:50 EST 1996
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From: timd@Starbase.NeoSoft.COM (Tim Dugan)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Date: 1 Apr 1996 13:21:10 -0600
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In article <315DFD52.167EB0E7@cse.psu.edu>, Nicol C So  <so@cse.psu.edu> wrote:
>Tim Dugan:
>> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the
>> healthier alternatives...including water?   The fruit-juice-in-a-can
>> products cost almost twice as much and...guess what?  They are
>> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!
>
>The interesting thing is: In the US, while Coke is cheaper than many healthier
>alternatives, it is more than 70% more expensive than gasoline.  

It varies a lot, but at a grociery store, you can get 2 liters of
coke for about $1.00 and a gallon of gas costs around $1.20.  So,
I would say the price is 2 to 1.  

Do you think there are more callories in gasoline?

>You may wonder why I would ever notice that fact.  [...]

Nah!  I've heard people try to make comparisons between the
prices of gas and milk as if milk costing more than gasoline
was a crime...let's see, they suck gas out of a hole in the
ground and filter it...they squeeze milk out of cows and
filter it and cook it and package it in clean packages and
refrigerate it and...  yeah, I'm not taking all the details
in, but the point is that you are comparing apples and 
handgrenades

>[...]  I thought `it would be 
>nice if somebody would design a car to run on Coke,' but I quickly 
>changed my mind when I worked out the numbers.

Think of the backfiring:

     BUUUUUURRRRP!!!!!!

-t



-- 
             \  \ /\  V  /\ /  /|   my web page:
              \ /\  \/ \/  /\ / |
             -->-->-->+<--<--<--+   http://starbase.neosoft.com/~timd
              / \/  / | \  \/ \ |
             /  / \/  ^  \/ \  \|
             \ /  / \/|\/ \  \/
               -----    +----
                        |
                        |
                       }${


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:51 EST 1996
Article: 2299 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: bionet.molbio.proteins,sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: Mon, 1 Apr 1996 18:03:51 +0100
Organization: Oz
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References: <4jgjnf$iu0@hermes.is.co.za> <316013A3.2F52@nzdri.org.nz>
 <4jnddd$jpn@agate.berkeley.edu>
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In article <4jnddd$jpn@agate.berkeley.edu>, Louis Hom
<lhom@nature.berkeley.edu> writes
>In article <316013A3.2F52@nzdri.org.nz>,
>Grant Boston  <grant.boston@nzdri.org.nz> wrote:
>>the prion protein has been shown to be stable under 340 C dry heat for 1 
>>hour, 140 C autoclave for 1 hour, and 130 C dry heat for 12 hours!!! An 
>>amazingly strong protein especially as it's mode of action seems to 
>>depend on the tertiary structure.
>
>It seems odd to me that they would focus so much on stability in dry
>conditions.  

Perhaps because of heating during the pelleting process (for M&B meal).
Perhaps to see what incineration conditions are appropriate.

Dunno. 

It certainly makes a DNA/RNA basis for the disease problematical, I
would have thought.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From 74724.3014@CompuServe.COM Wed Apr  3 22:07:51 EST 1996
Article: 2300 of sci.bio.food-science
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From: L. Williams <74724.3014@CompuServe.COM>
Newsgroups: sci.bio.food-science
Subject: looking for writer on snack foods
Date: 1 Apr 1996 19:47:22 GMT
Organization: The World of Ingredients
Lines: 10
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We are looking for someone to write about new trends/product 
introductions in the European snack food market.  

If anyone is interested or knows someone who may be, please 
e-mail me.


L.A. Williams
The World of Ingredients
74724.3014@compuserve.com


From robinson@avana.net Wed Apr  3 22:07:54 EST 1996
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Subject: RESUME: Great Microbiologist Available
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LORRAINE H. ROBINSON
3022 Granite Drive
Conyers, GA  30207
(770) 483-4528
E-mail: robinson@avana.net

EDUCATION

   Bachelor of Science, Georgia State University, Atlanta, Georgia.
                                                                               
   
EXPERIENCE

   MICROBIOLOGIST / MICROBIOLOGY LAB MANAGER, Shuster South Division,
      H. V. Shuster, Inc. (A Hauser Company), Atlanta, Georgia  (1992 - 1996)

      Administrative:  maintain QC records; prepare purchase orders and order 
        supplies; train, supervise, and evaluate technical personnel; conduct 
        hiring interviews; write SOP's and test methods; maintain lab 
        notebooks according to GLP standards; write reports; discuss results 
        with clients; schedule and assign work; design, evaluate,
        validate and implement new methods.

      Technical:  conduct all microbiological analyses: unknown organism and 
       pathogen isolation and identification, plate counts, vitamin, food, 
       cosmetic, drug and disinfectant assays, complaint samples, and QC work; 
       maintain stock cultures; maintain USDA/FSIS laboratory recognition. 
       Order all supplies and maintain inventory; prepare and QC all media and 
       reagents.

      Sample Analyses:     Salmonella (USDA, FDA-BAM)
                           Listeria  (USDA, FDA-BAM)
                           Campylobacter (FDA-BAM gassing jar)
                           Aerobic, Anaerobic Plate Counts
                           CP Staph, confirm by latex agglutination
                           Yeast & Mold
                           USP Microbiological Screen
                           Use-Dilution Testing (AOAC 16th ed.)
		   Tuberculocidal Testing (AOAC 16th ed.)	       
                           Staph Enterotoxin (ELISA)
                           USP Microbiological Vitamin Assays

   MICROBIOLOGIST / CHEMIST, Microbac, Atlanta, Georgia (1990-92)
      Conduct all microbiological analyses; maintain stock cultures; prepare, 
       QC, and dispense media; perform environmental chemistry, principally on 
       petroleum products.

   CHEMIST, Law & Company, Tucker, Georgia (1988-1990)
      Conduct nutritional analyses on food and feeds.
  
REFERENCES

   References are available upon request.                     

SALARY AND GEOGRAPHICAL REQUIREMENTS

   Minimum mid $20's--Greater Atlanta area only.   



From gumboot@airdmhor.gen.nz Wed Apr  3 22:07:55 EST 1996
Article: 2302 of sci.bio.food-science
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From: gumboot@airdmhor.gen.nz (Simon Hosie)
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
Followup-To: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
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Simon Hosie <gumboot@airdmhor.gen.nz> wrote:
> [...]
>   I think Coke's cheaper than milk in New Zealand (1.5 litres at about $1.20
> versus milk at about $2.50 for 2 litres) - that's hardly overpriced.

Tim Dugan:
> Damn it!  Coke (ie, any soft drink) is cheaper than just about any of the 
> healthier alternatives...including water?   The fruit-juice-in-a-can
> products cost almost twice as much and...guess what?  They are 
> almost always laced with "high-fructose corn syrup!" $@&$%%!!!!

In article <4jhjdn$3ou@airdmhor.gen.nz>, gumboot@airdmhor.gen.nz (Simon
Hosie) wrote:
>  'Only in America..'
>  I'm not afraid to say it; I'm damned glad I don't live there.

The Hermit:
> It ain't all it's cracked up to be...  :)  But I don't feel an incredible
> urge to emmigrate.  At least not yet anyways...

  You didn't attack me.  You're an American but you didn't attack me.. so
many other Americans got really really snotty at me.  Maybe they'll attack
you.


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:55 EST 1996
Article: 2303 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Mon, 1 Apr 1996 17:57:11 +0100
Organization: Oz
Lines: 91
Distribution: world
Message-ID: <3jIQLDAnrAYxEwYm@upthorpe.demon.co.uk>
References: <R.Shepherd.140.002A232F@irl.cri.nz>
 <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk> <rrg.150.147C1C00@aber.ac.uk>
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In article <rrg.150.147C1C00@aber.ac.uk>, Roy Goodacre <rrg@aber.ac.uk>
writes
>In article <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk> Oz <Oz@upthorpe.demon.co.uk> 
>writes:
>
>|*****IMPORTANT*******
>|BSE is not infectious between cattle. So if one animal in a herd has had
>|it, it does not mean that they all will have caught it. This is not
>|uncommon with diseases, many have a definite infection route and cannot
>|be caught any other way. This is rather common even amongst human
>|diseases.
>
>If this is true then why is the occurence of the disease exponential rather 
>than level.  One theory was that BSE has arsien from cattle being fed with 
>scrapie infected sheep.  MAFF banned this practice in 1988 so we should have 
>seen the disease leveling if this theory were true, but it hasn't.

Eh? But it has. Cases are currently down to 1/3 of the peak, numbers
affected in 1995 are 40% below 1994. Surely you knew that?

>It has been proven that infective material from the brain of confirmed BSE cow 
>when injected into a healthy cow will cause that cow to get BSE.  There are 
>also recorded cases of calves with BSE from mothers who also have BSE - this 
>shows vertical spread,

It shows mothers have daughters who are also milking in the herd and
both could have eaten infective material. I haven't seen any figures
that allow one to separate out any small vertical transmission but it's
clearly not significant or the effects would have been very clear by
now, and it isn't.

> unfortunately the placenta was not analysed for 
>infectivity.

Eh? Of course the placenta has been tested for infectivity. Do you think
the people working in the field are stupid? A whole bundle of other
tissues have also been tested. Some you might find interesting that gave
negative results are, milk, udder, placenta, muscle. The full list of
negatives is very long. 

Refs: 
Veterinary Record 1993: 132, 545-547 Middleton & Barlow
CEE Directorate General For Agriculture. Proc. BSE vet group 1994.
SEAC 1994 report.

>|>It must surely be time for culling to start.
>
>|Bearing in mind that only a tiny, miniscule minority of cattle are
>|infected, do you really propose killing several million innocent
>|uninfected cattle for no reason? Do you have a blood lust? There *might*
>|have been a risk in the mid 80's, but the risk now is not one you should
>|worry about IMHO. This has all the feel of a Witch hunt. Can you prove
>|you are a witch; no: so burn.
>
>I would not call 161,663 recorded cases in the UK up-to-date a miniscule 
>number.
>
>I do not have blood lust.
>
>Indeed culling will not stop it.  Since these prions are very restive to 
>heat and UV they are fairly difficult to kill (or at least lose their 
>infectivity, since I'm sure we can argue about whether they are alive or not). 
> There is recorded a case where a herd of sheep with scrapie were culled and a 
>year or so latter fresh sheep raised on the same land - within 5 years the 
>scrapie had reappearred.  So it is plausible the same thing will happen with 
>cattle.

The fall in the number of cases makes this unlikely at present.
Management of sheep is important for scrapie as I have pointed out on
another thread, so this in itself doesn't necessarily mean much.

>|>I did hear that the UK government were thinking of doing a U turn (how 
>|>unusual!) and introduce selective culling.  However, rather than this being 
>|>because of the scientists say-so it is because the farmers have asked for it 
>|>so that some confidence in the UK beef market can be restored.
>
>|How do you remove an irrational fear of the unknown?
>
>You can't, but if UK government get the go ahead from their talks in 
>Luxembourg today it might do.
>
>Incidently it was announced that beef sales were back to normal in most 
>supermarkets this weekend, and Sainsburys even ran out of beef.

It looks like the majority of British people are less suceptible to mad
media disease than was predicted. By the media of course.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:56 EST 1996
Article: 2304 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: unattended lambing
Date: Mon, 1 Apr 1996 18:00:35 +0100
Organization: Oz
Lines: 33
Distribution: world
Message-ID: <zjNRbGAzuAYxEw4U@upthorpe.demon.co.uk>
References: <3159f091.23743473@news.easynet.co.uk>
 <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk> <4jlasg$njr@cc-server9.massey.ac.nz>
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In article <4jlasg$njr@cc-server9.massey.ac.nz>, Arnold Chamove
<A.S.Chamove@massey.ac.nz> writes
>In article <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk>, Oz@upthorpe.demon.co.uk 
>says...
>
>
>> Some years ago it was
>>pointed out that the UK is rather unusual in the way it farms sheep. In
>>most of europe the animals are individually penned before lambing, often
>>because weather conditions are poor outside, and the animals valuable.
>>In extensive areas like Australia and NZ the animals lamb unattended
>>outside, but individually and very extensively with high mortality. 
>
>Not quite accurate.  A few leave their sheep to lamb unattended but as it is 
>the lamb that produces the money, most farmers will walk a lambing beat twice 
>a day during lambing. Since the weather is normally clearing (by planned 
>mating) and the ram is only out for a short time, this is not an onerous task. 
>Lambing precentages are normally well over 100% which argues for low 
>mortality. I would say that most dead lambs are born dead.
>
>The sheep does go off on her own to lamb and that is why lambing occurs in 
>sheltered, large, familiar paddocks.

Ah, must have been the Australians then!

Mind you with reports of 2000 ewes/shepherd he is a busy man. On the
other hand NZ has been instrumental in breeding 'easy-care' sheep. A
development that I personally applaud, a real advance.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:57 EST 1996
Article: 2305 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Mon, 1 Apr 1996 22:02:11 +0100
Organization: Oz
Lines: 78
Distribution: world
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References: <R.Shepherd.140.002A232F@irl.cri.nz>
 <Klfv1CADW7WxEw$3@upthorpe.demon.co.uk> <gjs.3385.630E8280@aber.ac.uk>
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In article <gjs.3385.630E8280@aber.ac.uk>, Gaz <gjs@aber.ac.uk> writes
>>From: Oz <Oz@upthorpe.demon.co.uk>
>>In article <rrg.130.22D3D180@aber.ac.uk>, Roy Goodacre <rrg@aber.ac.uk>
>>writes
>>>
>>>You are correct in your assumption that 'time will tell'.  However the 
>>>incubation is long 10-30 years (and as yet not truely specified), the fact 
>>>that under 42 year olds have contract CJD is very significant; especially 
>>>since it has been seen in teenagers for the *first time* in the UK.  
>
>>Strange, I thought it had happened with growth hormone (human), the
>>preparation given to haemophioliacs (ex human), transplants, dentists
>>......
>
>True, but the method of infection (injection) is different, and known to 
>produce much quicker results than eating the agent. Even so, clinical symptoms 
>took 5-15 years. so it seems safe to assume that the "illness" from eating BSE 
>meat (if it exists...) will take longer than this 5-15 year period.

I don't have references on this. However my memory of the cases is that
the disease appeared very much more quickly. In particular I seem to
remember that children treated with infected growth hormone died in
their late teens or early twenties. This is what puzzles me in the
statement that deaths from CJD have *only* occured in elderly people. I
would be interested to know if the symptoms in these young cases was
similar to the ones recently reported.

It is also unclear from the references I have to hand if the incubation
period refers to the delay from a single dose of infected brain extract,
or whether the animals had been fed for an extended period. If the
latter (which is implied in at least one paper) it may simply reflect
the difficulty of infecting an animal via an oral route. Certainly it
seems to be very much harder to do it orally than by direct brain
injection. Many cattle that did eat infected feed do not seem to have
developed the disease, and may well not be infected. 

>>*****IMPORTANT*******
>>BSE is not infectious between cattle. So if one animal in a herd has had
>>it, it does not mean that they all will have caught it. This is not
>>uncommon with diseases, many have a definite infection route and cannot
>>be caught any other way. This is rather common even amongst human
>>diseases.
>
>No. This is just an educated guess and not at all proven. Some tentative 
>evidance exists that suggests that these agents (not just BSE) can infact be 
>passed to others in the herd/flock/group by some method.

I cannot agree with you here. If this was the case then we would not see
a decline in cases. There are certainly mechanisms that it can happen, I
have already suggested why scrapie might be largely only a disease of
british sheep. This does not seem to apply to cows to any noticeable
extent. The epidemiology already bears this out.

>>>It must surely be time for culling to start.
>
>>Bearing in mind that only a tiny, miniscule minority of cattle are
>>infected, do you really propose killing several million innocent
>>uninfected cattle for no reason? Do you have a blood lust? There *might*
>>have been a risk in the mid 80's, but the risk now is not one you should
>>worry about IMHO. This has all the feel of a Witch hunt. Can you prove
>>you are a witch; no: so burn.
>
>But when records of bloodlines and stock movements are not kept, how are you 
>supposed to know which are infected and which are not. By the time clinical 
>symptoms are shown it is too late....

Eh? Stock movements have been kept, and are regularly inspected, by MAFF
ever since the early foot and mouth epidemics. Woe betide a farmer that
doesn't keep them too. The brits have a suicidal tendency to following
to the rules, unlike many countries. Certainly in dairy herds all the
bloodlines are known, and also in most beef units too where they breed
their own stock. Unique ear tag numbers are also checked and recorded in
markets too. Animals are certainly traceable.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:07:58 EST 1996
Article: 2306 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: IFST Position Statement Update, 27 March 1996
Date: Mon, 1 Apr 1996 22:22:09 +0100
Organization: Oz
Lines: 117
Distribution: world
Message-ID: <LdCTSNABkEYxEw8G@upthorpe.demon.co.uk>
References: <3159f091.23743473@news.easynet.co.uk>
 <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk> <gjs.3386.6326EB40@aber.ac.uk>
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In article <gjs.3386.6326EB40@aber.ac.uk>, Gaz <gjs@aber.ac.uk> writes
>>From: Oz <Oz@upthorpe.demon.co.uk>
>>>In article <3159f091.23743473@news.easynet.co.uk>, J Ralph Blanchfield
>><jralphb@easynet.co.uk> writes
>
>>>As to the second, muscle meat and milk have been shown to be incapable
>>>of carrying the infective agent,
>
>Oh, and what was this proof? 

Ref: SEAC HMSO Sept '94.

>>> and measures have been taken, and
>>>strengthened, to exclude from the food chain certain parts of the
>>>animal, including all those parts shown to be capable of carrying the
>>>infective agent.  These measures require the most stringent
>>>enforcement and heavy penalties for evasion.
>
>Which up to now have been a joke. Thousands of BSE infected cattle get into 
>the meat supply, 

How do YOU know? 

>and checks comfirm that in addition a massive proportion of 
>slaughter-houses fail to abide by the goverments (limited) measures.

No. A small minority. They were found by regular govt random checks. I
don't think you could possibly describe the measures as 'limited'. What
would you suggest ought to be done further, and why?

>>A point not well appreciated is that NO ruminants have eaten any meat &
>>bone meal since 1989 (1990 if you want to be certain).
>
>Hmmmm. What about non-ruminants. An awfull lot of them get eaten by people.

None as of now. No cases have ever been found in the pig or poultry
population. It would be helpful to stick to facts rather than innuendo.

>>>Placental transmission has been identified as
>>>a likely route in sheep. 
>
>But the potentialfor it an cattle has been largely ignored. Indirect evidance 
>would in fact tend to support it.....

No infective agent has ever been found in placental tissue. Same
reference as above. More innuendo unsupported by facts.

>Worried?
>
>I am. Why hasn't the research been carried out...

What research is that?

>>>      to prohibit the feeding of material containing animal protein
>>>derived from ruminants to cattle and other ruminants;
>
>>Note that this occurred in July 1988. Even allowing a year for odd local
>>stocks to be used we should be pretty certain that animals born after
>>1st Jan 1990 never ate any infective material.
>
>So why are they still going down with BSE? Goverment figures suggest that the 
>incidence of BSE is on the decline. Farmers will tell you that the incidence 
>is still on the up. 

Rubbish. You don't know what you are talking about. I doubt you know any
UK farmers who have had BSE in their herd. More innuendo, actually
downright untruths here. 

>Mainly because the goverment payment to farmers for the 
>slaughter of a BSE cow is so low (why is this....) 

Eh? It's quite acceptable. Your information is incorrect. Again.

>that many send them to 
>market at the very first sign of BSE. Thus they are never shown in the 
>"official" stats.

You have obviously never sent animals to market. The buyers are shrewd
and knowlegeable people. So is the RSPCA man, and the govt vets. No
chance. Dream on.

>>>The banning of ruminant material from animal feedstuffs from July 1988
>>>has led, after a time lag (due in part to farmers using up their
>>>stocks of cattle feed after July 1988, but due mainly to the
>>>incubation period)  to a dramatic decline in new cases (30 percent
>>>drop from 1993 to 1994, over 40 percent drop from 1994 to 1995, and,
>>>up to 20 March 1996, a further 27.5 percent drop compared with the
>>>same period in 1995). 
>
>No. See above. Most dairy farmers will tell you that BSE is at levels thay 
>have never seen before in the past. Goverment methods of finding and recording 
>these BSE figures are in error, if the farmers are to be believed.

Nonsense. You clearly don't know any british farmers. You are dreaming
again. 

>Why was compensation reduced in 1994? If you really want to find BSE infected 
>cattle the smart thing to do would be to make the compensation higher than the 
>market price for the cow.


I think you are trolling. 

Since this is a serious subject, that has all the capability of
bankrupting large numbers of your fellow coutrymen, causing a serious
number of suicides amongst farmers and their staff and costing everyone
in britain thousands of pounds it is in very bad taste. I can only
assume that you are a student at Aberystwyth Univerity who thinks
spreading untruths and innuendo is a good prank.

You might try to grow up.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From jralphb@easynet.co.uk Wed Apr  3 22:07:59 EST 1996
Article: 2307 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: BSE: the internet discussions
Date: Tue, 02 Apr 1996 07:30:46 GMT
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Hello All,

The past two weeks have seen a ferment of discussion and debate on
BSE, on newsgroups and internet mailing lists; and that is excellent. 

Those who are familiar with newsgroups and mailing lists are not
surprised to find that, among the postings, would be some that are
seeking information, some that are providing information, but also
some that offer ill-informed emphatic opinions,confused or garbled
retailing of rumour, mixed-up recollections offered as facts ("I seem
to remember having heard some time ago that ...."),  preconceived
notions, the outpourings of zealots for and against various theories
and of conspiracy theorists. 

Nothing new about that.

What I find of serious concern is that some contributors to the
discussion on BSE, whose signatures indicate that they are scientists,
are making contributions that --

- fail to adhere to the requirements of the scientific method
- are long on assertions, but short on (read devoid of) substantiation
- state supposed findings but fail to provide scientific references
     even when asked.

These practices waste bandwidth and everybody's time. May I appeal to
all scientists to act as scientists, at least on the science
newsgroups.

 

 
 





******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From klynch@intrepid.net Wed Apr  3 22:08:00 EST 1996
Article: 2308 of sci.bio.food-science
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From: klynch@intrepid.net
Newsgroups: sci.bio.food-science
Subject: Need Help:  Economical Way of Spray Drying Liquid Food
Date: Tue, 02 Apr 1996 10:33:43 GMT
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I am looking for an economical way to "spray dry" liquid foods into a
powder.  

Thanks,
Kerry



From mpaulin Wed Apr  3 22:08:00 EST 1996
Article: 2309 of sci.bio.food-science
Newsgroups: misc.consumers,sci.bio.food-science,alt.usage.english,alt.tv.commercials,alt.food.sugar-cereals
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From: MARTY D PAULIN <mpaulin>
Subject: Re: The price of Coke! / Re: brown sugar vs syrup
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re the price of Coke:
Nicol CSO wrote 'it would be nice if somebody designed a car to run on Coke...
>but I changed my mind when I worked out the numbers...

if you were here in Toronto Canada, the price of Coke on sale is 99 cents
for a 2 litre bottle, and gasoline is 57.3 cents per litre...
so in our case Coke is cheaper than gasoline!!!!



From javr@pi.net Wed Apr  3 22:08:01 EST 1996
Article: 2310 of sci.bio.food-science
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From: javr@pi.net (Jan Verhoeven)
Newsgroups: sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: Wed, 03 Apr 1996 04:58:19 GMT
Organization: Planet Internet
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Grant Boston <grant.boston@nzdri.org.nz> wrote:

>I went to a seminar last week about BSE and other transmissable SEs and 
>the prion protein has been shown to be stable under 340 C dry heat for 1 
>hour, 140 C autoclave for 1 hour, and 130 C dry heat for 12 hours!!! An 
>amazingly strong protein especially as it's mode of action seems to 
>depend on the tertiary structure.
snip

Grant,
Was something explained about F_values (see FAQ)?
The stated time/temp combinations
(which I presume, are autoclave saturated steam temperature and total
processing time)
could only be repeated in THAT specific autoclave used in THAT
specific experiment.
(if the other circumstances like characteristics of the sample
containing the BSE agent are identical)
If the exact time/temp recordings of the prion  ( in the same way as
temp/time recordings in jars and cans are carried out) and the sample
dimensions are known, it would clear up a lot of confusion about these
figures and  other postings on this IMPORTANT subject.

Please send me the figures and I will do some calculations.

Regards,
Jan Verhoeven Food Technologist, The Netherlands



From suk@pobox.com Wed Apr  3 22:08:02 EST 1996
Article: 2311 of sci.bio.food-science
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From: suk@pobox.com (Peter Kwangjun Suk)
Newsgroups: alt.folklore.urban,alt.folklore.science,sci.chem,sci.misc,sci.bio.misc,sci.med,sci.med.nutrition,sci.bio.food-science,sci.physics
Subject: Indian urban/science myths (Salt & Alcohol)
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Date: Tue, 02 Apr 1996 14:35:21 -0500
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Thanks to everyone who responded to my question.  However, I still need to
find a reference about the body "reducing blood pressure and
parasympathetic nerve response" reactions after eating.

Also note: make sure followups go to alt.folklore.science only.

I posted the following question to this newsgroup a while back:

> I have a couple of friends from India, and occasionally I find that there
> are a few items of "common sense" science where we disagree.  (Apparently
> there are a few cultural differences between there and here.)
> 
> So can anyone clear these up?
> 
>    o Does the human body produce its own alcohol as a by-product of digestion?
>      (Supposedly this is the reason that people feel relaxed after dinner.
>      I was always given to understand that it was blood collecting in the GI 
>      tract.  I am aware that a small amount of alcohol is produced by 
>      fermentation in the belly -- this must be accounted for when autopsies
>      are done and blood alcohol level is determined.  Is this enough to effect
>      one's mood?)
> 
>    o Does the addition of salt lower or raise the boiling point of water?
>      (I am aware that dissolving certain things in water will both lower
>      the freezing point and raise the boiling point.  (Alcohol & ethylene 
>      glycol for example.)  But would salt, being an ionic solid have the 
>      same effect?


Some answers to the question about alcohol:

------------------------------------------------------------------------------
From: sauer@mail.med.upenn.edu (William H. Sauer)
Organization: Penn Medical School

No, the body does not produce alcohol.  This is the first time I have ever
heard of this.  The relaxed feeling is due to hormonal influence on
reducing blood pressure and parasympathetic nerve response.  Alcohol has
similar effects on blood presure and nerve impulse.
------------------------------------------------------------------------------
From: "\"Alan \\\"Uncle Al\\\" Schwartz\"" <uncleal0@ix.netcom.com>
Organization: The Noble Krell

The average human body produces small amounts of alcohol (intestinal 
fermentation), carbon monoxide (hemoglobin degradation), opiates 
(enkephalins), tickles its marijuana receptors (anandamine), emits 
methane to destroy the environment (farts), and generally operates 
sloppily and irresponsibly - opening the door to $10,000/day-occurance 
EPA and OSHA fines.
------------------------------------------------------------------------------
From: Joanne Kilian <jo@eden.apana.org.au>

Well, although many people could give you answers you would need to
find some scientific professional reference, or literary reference to
determine any truths.  Regardless, it is generally believed that one
feels relaxed after eating due to blood concentrating on digestion
(taking the energy away from other muscles).  That's why it's generally 
dangerous to do exercise after eating because the lack of blood in the 
muscles can lead to cramps.  
------------------------------------------------------------------------------
From: Grasshopper <donald@noc.digex.net>
Organization: Express Access Online Communications USA: 800-969-9090

I can speak from a home-brewing perspective... fermentation is the action of
yeast consuming simple sugars and producing (as by-products) carbon dioxide
and alcohol.  The fermentation of beer typically takes 7-10 days, but can
take as short as 4 or 5 days or as much as 2 or 3 weeks, depending on many
variables.  However, the yeast go through 2 distinct phases: an aerobic
period in which they reproduce rapidly, and an anaerobic period in which they
simply do the fermenting thing.  The aerobic phase typically takes 1 to 3
days.

Based on this, I think it extremely unlikely that any fermentation can take
place in the human stomach to produce enough alcohol to affect the person's
mood; after all, the body moves the stomach contents to the small intestine
within hours.
------------------------------------------------------------------------------


Some answers to the question about salt & boiling temperature:

------------------------------------------------------------------------------
From: Camilla Cracchiolo <camilla@primenet.com>
Organization: Primenet (602)395-1010

Yes, salt raises the boiling point.  In fact, adding salt (NaCl) to 
water and measuring the freezing point depression is a pretty 
standard introductory chem experiment.  Naturally, since the 
freezing point depression is due to alterations in the vapor 
pressure of the liquid, the boiling point also rises.

source:  Silberberg _Chemistry: the Molecular Nature of Matter and Change_
------------------------------------------------------------------------------
From: "\"Alan \\\"Uncle Al\\\" Schwartz\"" <uncleal0@ix.netcom.com>
Organization: The Noble Krell

Additon of a miscible solute to water raises its normal boiling +0.52 C 
and lowers its normal freezing point -1.86 C per molal of particles in 
(ideal, e.g., dilute) solution.  Thus a one molal solution of ethylene 
glycol gives you one molal of solute particles; a one molal solution of 
NaCl gives you two molal of particles (Na+ and Cl-).  See:  colligative 
properties
------------------------------------------------------------------------------

--PKS

-- 
There's neither heaven nor hell, save that we grant ourselves
There's neither fairness nor justice, save what we grant each other
Peter Kwangjun Suk - suk@pobox.com - Musician, CSCI Graduate Student
[keyservers or finger suk@pobox.com for PGP public key]


From jonathan@anacapa.com Wed Apr  3 22:08:03 EST 1996
Article: 2312 of sci.bio.food-science
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From: jonathan@anacapa.com (Jonathan Youngman)
Newsgroups: sci.bio.food-science
Subject: Looking for Bread information
Date: Wed, 03 Apr 96 00:12:16 GMT
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I'm looking for books and publications on Bread Technology and Bread 
Manufacturing. Any help much appreciated.

Thanks.

Jonathan Youngman.


From hwt@igs.net Wed Apr  3 22:08:03 EST 1996
Article: 2314 of sci.bio.food-science
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From: hwt@igs.net (Henry Troup)
Newsgroups: sci.bio.food-science
Subject: Import Bans and use of hormones (facts, please)
Date: 2 Apr 1996 22:21:58 -0500
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I do not want a debate on the use of hormones.

The Canadian press has reported that North American beef is banned from 
the EC because growth hormones are used in N.A. Does anyone have numbers 
on how many N.A. beef cattle are treated with hormones, what hormones, 
and what sources. 

Again, I don't want to debate the benefits or not of this.

I did read the FAQ, and couldn't find anything on this.
-- 
Henry Troup   hwt@igs.net    I am responsible for these opinions.  


From eettehad@direct.ca Wed Apr  3 22:08:04 EST 1996
Article: 2315 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!newsfeed.direct.ca!van-pm-1209.direct.ca!user
From: eettehad@direct.ca (Ellie Ettehadieh)
Newsgroups: sci.bio.food-science
Subject: Re: BSE: the internet discussions
Followup-To: sci.bio.food-science,sci.bio.microbiology
Date: Tue, 02 Apr 1996 22:01:46 -0800
Organization: Internet Direct
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In article <3160c74f.1069774@news.easynet.co.uk>, jralphb@easynet.co.uk (J
Ralph Blanchfield) wrote:

> Hello All,
> 
> The past two weeks have seen a ferment of discussion and debate on
> BSE, on newsgroups and internet mailing lists; and that is excellent. 
> 
> Those who are familiar with newsgroups and mailing lists are not
> surprised to find that, among the postings, would be some that are
> seeking information, some that are providing information, but also
> some that offer ill-informed emphatic opinions,confused or garbled
> retailing of rumour, mixed-up recollections offered as facts ("I seem
> to remember having heard some time ago that ...."),  preconceived
> notions, the outpourings of zealots for and against various theories
> and of conspiracy theorists. 
> 
> Nothing new about that.
> 
> What I find of serious concern is that some contributors to the
> discussion on BSE, whose signatures indicate that they are scientists,
> are making contributions that --
> 
> - fail to adhere to the requirements of the scientific method
> - are long on assertions, but short on (read devoid of) substantiation
> - state supposed findings but fail to provide scientific references
>      even when asked.
> 
> These practices waste bandwidth and everybody's time. May I appeal to
> all scientists to act as scientists, at least on the science
> newsgroups.
> 
>  
As a person who has posted articles asking for help I can tell you that I
would grasp for any bit of information that I can get about my problem. 
Yes I do act like a scientist meaning that I read the reply to my post and
think about it before I go to the bench wasting my time.  I hope that your
critisism of this medium has not discouraged people from stating their
appinion.

Ellie Ettehadieh.


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:08:05 EST 1996
Article: 2316 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Wed, 3 Apr 1996 07:54:25 +0100
Organization: Oz
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In article <eettehad-020496220146@van-pm-1209.direct.ca>, Ellie
Ettehadieh <eettehad@direct.ca> writes
>
>As a person who has posted articles asking for help I can tell you that I
>would grasp for any bit of information that I can get about my problem. 
>Yes I do act like a scientist meaning that I read the reply to my post and
>think about it before I go to the bench wasting my time.  I hope that your
>critisism of this medium has not discouraged people from stating their
>appinion.

I wouldn't have thought that Blanchfield's post applied to you. He was
specifically referring to information posted from academic locations or
>from  people whose headers or signatures suggest that they are academics.

He was suggesting that a debate was a good thing, but those with
academic credentials should keep to the facts and not say things that
have been shown to be untrue, or misrepresent what is said in papers.

Unfortunately there have been a few cases of this here of late.
Doubtless they think it is a good prank to unnecessarily scare people.
In the situation as we have it at the moment it is downright stupid to
do this IMHO.

So, please keep posting!

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Wed Apr  3 22:08:06 EST 1996
Article: 2317 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: Wed, 3 Apr 1996 08:31:06 +0100
Organization: Oz
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In article <4jrtdr$cc8@neptunus.pi.net>, Jan Verhoeven <javr@pi.net>
writes
>
>Was something explained about F_values (see FAQ)?

I can't find it there. This looks interesting.

>The stated time/temp combinations
>(which I presume, are autoclave saturated steam temperature and total
>processing time)
>could only be repeated in THAT specific autoclave used in THAT
>specific experiment.
>(if the other circumstances like characteristics of the sample
>containing the BSE agent are identical)
>If the exact time/temp recordings of the prion  ( in the same way as
>temp/time recordings in jars and cans are carried out) and the sample
>dimensions are known, it would clear up a lot of confusion about these
>figures and  other postings on this IMPORTANT subject.

Do I take it that the bland statement "130C for 4 hours" hides a lot of
important information?  

As a layman in this context, I would assume that small samples would be
placed in an autoclave, a temperature sensor placed in the sample and on
it's surface and the autoclaving carried out. I would choose the sample
size so that the sample remained at the same temperature throughout and
take the time-temperature from the sensors in the sample. I would then
find out how much I had reduced the infectivity of the sample by the
treatment.

It is fairly obvious that there are other factors that would need
correcting, such as heat-up and cool-down times, but these should be
amenable to reasonable correction with the appropriate design of
equipment and a bit of maths.

One would imagine that it is then reasonably easy, by taking thermal
conduction, sample size etc, to apply this to a real situation, like a
can of beans for example.

However you comments suggests otherwise. One gets the impression that
it's more crude than this. The sample is popped in the autoclave (and it
might be a very large sample) and taken up to temperature for the
specified time. In this case "130C for 4 hrs" might result in the center
of the sample barely reaching 110C for half an hour, say. In this case
"130C for 4 hrs" is pretty meaningless.

The situation for wet samples in a dry heat situation is even worse.

The specification for "infectivity" is also, now you mention it, not as
straightforward either. 

I would genuinely appreciate your comments on this. As you say, it's
important.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From slandau@world.std.com Wed Apr  3 22:08:07 EST 1996
Article: 2318 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: slandau@world.std.com (steven h landau)
Subject: Re: BSE - prion heat resistance
Message-ID: <DpAG2v.LuA@world.std.com>
Organization: The World Public Access UNIX, Brookline, MA
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Date: Wed, 3 Apr 1996 13:28:07 GMT
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herman@nampak.co.za wrote:
: 29 March 1996

: Does anyone have any information regarding the heat resistance of the BSE 
: agent, which is believed to be a Prion?  I have read on the WWW sites that 
: these Prions are extremely heat resistant, but have not seen any 
: references to literature where experiments have been done to confirm its 
: resistance.

To develop proper heat denaturation information you need to use the 
Arhenius equation.  Take samples at multiple times, and temp, to the 
math, and come up with an A & H value.

Fo and Standard bacteria kill formulas will not work well.  The Fo is 
only an approximation of Arhenius equation, which happens to be close to 
linear in the milk pasteurization/sterilzation time/temp area.


Steven Landau
Senior Project Engineer
Integrated Project Services
92 Montvale Ave
Stoneham, MA  




From jralphb@easynet.co.uk Wed Apr  3 22:08:08 EST 1996
Article: 2319 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Wed, 03 Apr 1996 16:02:28 GMT
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On Wed, 3 Apr 1996 07:54:25 +0100, Oz <Oz@upthorpe.demon.co.uk> wrote:

>In article <eettehad-020496220146@van-pm-1209.direct.ca>, Ellie
>Ettehadieh <eettehad@direct.ca> writes
>>
>>As a person who has posted articles asking for help I can tell you that I
>>would grasp for any bit of information that I can get about my problem. 
>>Yes I do act like a scientist meaning that I read the reply to my post and
>>think about it before I go to the bench wasting my time.  I hope that your
>>critisism of this medium has not discouraged people from stating their
>>appinion.
>
>I wouldn't have thought that Blanchfield's post applied to you. He was
>specifically referring to information posted from academic locations or
>from people whose headers or signatures suggest that they are academics.
>
>He was suggesting that a debate was a good thing, but those with
>academic credentials should keep to the facts and not say things that
>have been shown to be untrue, or misrepresent what is said in papers.
>
>Unfortunately there have been a few cases of this here of late.
>Doubtless they think it is a good prank to unnecessarily scare people.
>In the situation as we have it at the moment it is downright stupid to
>do this IMHO.
>
>So, please keep posting!

Hello Ellie,

Oz is absolutely right in his assessment of what I intended.

Keep posting.

Regards

Ralph 




******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From ed@blonz.com Wed Apr  3 22:08:09 EST 1996
Article: 2320 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!decwrl!news.hooked.net!usenet
From: Ed Blonz <ed@blonz.com>
Newsgroups: sci.bio.food-science
Subject: BSE:  The Prion Connection
Date: Wed, 03 Apr 1996 08:09:12 -0800
Organization: Hooked Online Services
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>From  today's San Francisco Chronicle:

 =

           Chronicle Front Page
           Feedback
           The Gate



 Wednesday, April 3, 1996 =B7 Page A10 =

  =A9 1996 San Francisco Chronicle =




`Mad Cow' Researcher Talks About the Link to Humans =


David Perlman, Chronicle Science Editor =


To the scientist who first linked Britain's mad cow disease and its counter=
part in sheep to a mysterious organism
that causes deadly brain disorders in humans, the British crisis underscore=
s all the unknowns that have plagued
researchers for more than 40 years. =


Dr. Stanley B. Prusiner, a neurologist and biochemist at the University of =
California at San Francisco, dubbed the
unknown disease agents ``prions'' when he discovered that they were neither=
 viruses nor bacteria but rather a
new class of highly infectious proteins that somehow reproduced even though=
 they carried no trace of genetic
material. =


Prusiner discovered the prions -- pronounced ``pree-ons'' -- in 1982, and i=
t took years for other scientists to accept
their existence. In his first interview since the mad-cow crisis began, Pru=
siner described to The Chronicle yesterday
the long course the research has taken and how the animal brain diseases ap=
pear strongly related to obscure human
disorders of the central nervous system that can destroy muscle coordinatio=
n and cause dementia and death. =


In New York after returning from Israel, where he had received the Israeli =
government's prestigious $100,000 Wolf
Prize for his prion research, Prusiner also urged that the U.S. Department =
of Agriculture urgently boost its support
for research into the prion diseases of animals and their possible relation=
 to human disease. =


Although he followed accounts of the British crisis closely during his mont=
h in Israel, he still had no time to confer
with colleagues there and was not yet aware of Britain's decision to conduc=
t a mass slaughter of its cattle. =


The disorder known as mad cow disease -- technically termed bovine spongifo=
rm encephalopathy, or BSE -- is
caused by infection by ``rogue prions,'' as Prusiner calls them. But the di=
sease has appeared only among aging
cattle and no one knows how long those proteins may be latent in the bodies=
 of cattle after infection. =


The big questions now are whether the same disease might emerge widely in t=
he United States and just how the
``rogue prions'' can infect humans and ultimately cause disease. =


``I don't know the answer,'' Prusiner conceded, but he estimated that at le=
ast one person in a million worldwide is
dying of a rare prion- caused neurological illness called Creutzfeldt-Jakob=
 Disease. =


That disorder rarely afflicts people before their 60s -- but British health=
 officials have recently detected the disease
in at least 10 people who are far younger. Some, in fact, are teenagers, an=
d the oldest is only 42. The
continentwide health scare flared March 20 when the British government ackn=
owledged that there may be a link
between mad cow disease and the also incurable Creutzfeldt-Jakob Disease. =


Those unusual British cases should prove highly significant in the effort t=
o understand how prion diseases are
transmitted, whether the prion proteins in BSE might infect humans and whet=
her they exist in various strains that
are specific to certain diseases or certain animals, Prusiner said. =


``We still just don't know how prions cause disease,'' he said. The first u=
nexplained brain disease that led to the
prion concept was an obscure one called kuru, which once afflicted members =
of the Fore tribe in the highlands of
Papua New Guinea. Kuru victims lost all muscular coordination and later suc=
cumbed to dementia. =


When Dr. D. Carleton Gajdusek of the National Institutes of Health studied =
kuru in 1955, he discovered that it was
caused by the tribe's custom of honoring the dead by eating their brains. G=
ajdusek later won the Nobel Prize for his
kuru work. =


In 1972, Prusiner was treating a patient with Creutzfeldt-Jakob Disease who=
 died with symptoms strongly
resembling kuru. Prusiner learned that both diseases, as well as a fatal ne=
rvous system disorder in sheep called
scrapie, could all be transmitted by injecting extracts of their diseased b=
rains into the brains of healthy animals. =


All are known as ``spongiform'' diseases because their brains at autopsy al=
l have a spongy appearance filled with
holes and tangled deposits called amyloid plaque. Adding to the mystery is =
the fact that in certain other neurological
disorders of the elderly, such as Alzheimer's disease, brains also show sim=
ilar characteristics at autopsy. =


Prusiner and colleagues have learned that Creutzfeldt-Jakob disease appears=
 to develop in three distinctly different
ways: =


Some cases are inherited and run in families -- particularly among Libyan J=
ews who migrated to Israel and among
other Jews who left Tunisia and Algeria for France. Others, Prusiner believ=
es, are caused by medical treatments
that somehow transmitted disease- causing prions. =


But by far most Creutzfeldt-Jakob disease cases -- at least 75 percent in P=
rusiner's estimation -- are ``sporadic,''
and no one knows how their normal prion proteins alter to become rogue prot=
eins. =


Normal prion proteins, Prusiner said, are shaped like corkscrews with four =
twisted helical strands. But when, for
whatever reason, they turn into disease-causing agents, their shape changes=
 and they transform neighboring normal
prion proteins into the same distorted shapes. =


In Britain, the mad cow disease came from the practice of supplementing the=
ir feed with ground bone and tissues
taken from sheep that had died of scrapie. And although that practice was b=
anned in Britain in 1988, the disease
continues to fell British cattle. The government has decreed the slaughter =
of all the nation's older cows. =


In the U.S., Prusiner is concerned because the Department of Agriculture de=
votes very little money to research on
the role of prion proteins in scrapie, BSE and other animal forms of the fa=
tal disease. =


His concern is shared by Dr. Richard Marsh, a University of Wisconsin speci=
alist in the nervous system diseases of
animals. Marsh has studied a rare disorder called mink encephalopathy for 3=
4 years and, although like many other
scientists he initially rejected Prusiner's concept of prions, he is now co=
nvinced that mink too can die of a prion
disease that is strikingly similar to scrapie and mad cow disease. =


Marsh said he has found at least three different strains of Prusiner's prio=
n protein in mink encephalopathy, and in
Britain some 29 different strains of the disease agent have been detected. =


As a result, Marsh is joining Prusiner in urging the Department of Agricult=
ure to greatly increase its support for
research into the prion diseases of animals. This is particularly important=
 in cattle, he noted, because cows in the
Midwest still occasionally die with delayed symptoms of the brain disease r=
esembling the cattle disorder that has so
alarmed Britain's public, its government and its livestock industry. =


   =


=A9 The Chronicle Publishing Company =




-- =

     Maintaining a positive attitude may not solve all your
 problems, but it will annoy enough people to make it worthwhile.
         \\ //            ed@blonz.com                     =

        ( o o )    home page http://www.blonz.com/blonz
  ooo0---( _ )---0ooo


From p.walliander@ctcpw.pp.fi Wed Apr  3 22:08:10 EST 1996
Article: 2321 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.kei.com!newsfeed.internetmci.com!in2.uu.net!EU.net!news.eunet.fi!newsmaster
From: p.walliander@ctcpw.pp.fi (Pertti Walliander)
Newsgroups: sci.bio.food-science
Subject: Re: fructose
Date: Wed, 03 Apr 1996 17:33:56 GMT
Lines: 69
Message-ID: <4jucq8$jg2@idefix.eunet.fi>
References: <4il5bs$d2u@raptor.centroin.com.br> <4ivb8a$ff2@usenetp1.news.prodigy.com> <707461327wnr@savtech.demon.co.uk>
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Leslie Coveney <LesCov@savtech.demon.co.uk> wrote:

>In article: <4ivb8a$ff2@usenetp1.news.prodigy.com>  NDSN71A@prodigy.com (Rich Mateles) writes:
>> Path: 
>savtech.demon.co.uk!news.demon.co.uk!dispatch.news.demon.net!demon!tank.news.pipex.net!pipex!sw
>rinde!howland.reston.ans.net!newsjunkie.ans.net!newsfeeds.ans.net!prodigy.com!usenet
>> From: NDSN71A@prodigy.com (Rich Mateles)
>> Newsgroups: sci.bio.food-science
>> Subject: Re: fructose
>> Date: 22 Mar 1996 22:57:14 GMT
>> Organization: Prodigy Services Company  1-800-PRODIGY
>> Lines: 5
>> Distribution: world
>> Message-ID: <4ivb8a$ff2@usenetp1.news.prodigy.com>
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>> NNTP-Posting-Host: innugap8-int.news.prodigy.com
>> X-Newsreader: Version 1.2
>> 
>> The commercial process  to convert glucose into fructose is based on the 
>> use of glucose isomerase to produce a mixture of fructose and glucose and 
>> then chromtaographic separation of the sugars to yield a high fructose 
>> concentrate.  Is this what you're talking about?
>> 
>> 
>> 
>-- 
>Analytical kits use invertase to enzymically split glucose from fructose. I presume this is
>a small scale version of the process used industrially.

Glucose and fructose are monosaccharides (hexoses) common in nature.
Glucose isomerase is an enzyme which change the molecular structure of
glucose so that fructose is formed. The enzyme reaction is reversible
producing about 50/50 mixture. (If you start from glucose or from
fructose after a while the reaction mixture is this 50/50 mixture.)

Sucrose is a disaccharide containing glucose and fructose bound
together with chemical bond. Invertase is an enzyme, which cut this
bondage producing a 50/50 mixture of glucose and fructose, but this
reaction is not reversible. Invertase and glucose isomerase are
entirely different enzymes, although they both play with glucose and
fructose.

Commercially fructose is produced from ordinary sugar (sucrose) by
inverting it into G+F mixture using invertase, then
chromatographically separating fructose out of the mixture and
crystallizing fructose. Glucose is a side product in this process. By
using glucose isomerase glucose can be converted back to G+F mixture
(normally about 42% F), which can be then separated, sidestream
glucose from separation converted again, and so on. With glucose
isomerase enzyme glucose can be "pumped" almost completely to
fructose.

If the initial carbohydrate source is starch instead of sucrose, the
chain start with alpha amylase enzyme, then gluco amylase to make
glucose syrup. Glucose syrup is converted with glucose isomerase to
G+F mixture and the process then follows the same route as with
sucrose.

HFCS (high fructose corn syrup) is G+F mixture, in which by
chromatographic separation the initial F content after glucose
isomerase treatment is increased from 42% to 65 ... 90%.

Commercially corn starch is important raw material in US. In Finland
fructose is produced from sucrose.

Wallu





From hklein@gslabs.com Wed Apr  3 22:08:10 EST 1996
Article: 2322 of sci.bio.food-science
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From: Harvey Klein <hklein@gslabs.com>
Newsgroups: sci.bio.food-science
Subject: Micro Job Opening
Date: Wed, 03 Apr 1996 17:12:13 -0400
Organization: Garden State Laboratories, Inc.
Lines: 18
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Garden State Labs, an independent food testing lab, has an opening 
for a microbiologist.

MUST have experience with USDA Salmonella and Listeria analyses.

Reply via email or fax
-- 
Harvey Klein, M.S.
Laboratory Director
Garden State Laboratories, Inc.
410 Hillside Avenue
Hillside, NJ 07205

Tel: 800-273-8901, 908-688-8900
Fax: 908-688-8966

Web Site: http://www.gslabs.com
E-mail: hklein@gslabs.com


From robinson@avana.net Wed Apr  3 22:08:11 EST 1996
Article: 2323 of sci.bio.food-science
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From: Lorri Robinson <robinson@avana.net>
Newsgroups: sci.bio.food-science
Subject: Re: C. perfringens
Date: Wed, 03 Apr 96 18:23:23 PDT
Organization: Avana Communications Corp.
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I would not personally use a sample of less than 25 gm. The FDA-BAM has an 
excellent method for C. perfringens. And I would recommend recooking any 
product with any detectable level of C. perfringens. This would be >=10, using 
1:10 diln as your first plating level.

As far as CP being an indicator for C. botulinum, I believe you could draw a 
valid correlation, especially if you are dealing in modified atmosphere or 
vacuum packing. Unless your food is high acid, in which case C. botulinum is 
not a problem.

Lorri



From R.Shepherd@irl.cri.nz Wed Apr  3 22:08:12 EST 1996
Article: 2324 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: R.Shepherd@irl.cri.nz (Rachel Shepherd)
Subject: Re: How to measure the amount of Fructose in Banana?
Message-ID: <R.Shepherd.156.00345869@irl.cri.nz>
Date: Thu, 4 Apr 1996 11:27:34 LOCAL
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In article <348616469wnr@savtech.demon.co.uk> Leslie Coveney <LesCov@savtech.demon.co.uk> writes:
>From: Leslie Coveney <LesCov@savtech.demon.co.uk>
>Subject: Re: How to measure the amount of Fructose in Banana?
>Date: Fri, 29 Mar 1996 16:54:10 GMT

>In article: <4j7cdr$kd9@tracy.umd.edu>  rsalehi@tracy.umd.edu (Roya) writes:
>> Path: 
>savtech.demon.co.uk!news.demon.co.uk!dispatch.news.demon.net!demon!tank.news.pipex.net!pipex!ne
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>!lerc.nasa.gov!purdue!haven.umd.edu!hecate.umd.edu!not-for-mail
>> From: rsalehi@tracy.umd.edu (Roya)
>> Newsgroups: sci.bio.food-science
>> Subject: How to measure the amount of Fructose in Banana?
>> Date: 25 Mar 1996 19:06:19 -0500
>> Organization: University of Maryland, College Park
>> Lines: 8
>> Message-ID: <4j7cdr$kd9@tracy.umd.edu>
>> NNTP-Posting-Host: tracy.umd.edu
>> 
>> 
>> 
>> I want to find out how to measure the amount of fructose in bananas.  
>> Will Benedict solution work?  I need this info ASAP.  Thanks
>> 
>> Roya Salehi
>> rsalehi@umd5.umd.edu
>> please email the answer to me.
>> 
>> 
>-- 
>Suggest extraction of soluble sugars in water then separation and quantitation by HPLC. Hexoses 
>can be separated well on amino columns using acetonitrile-water eluent. Detect using refractive 
>index detectors or electrochemical detectors.

Boeringher Mannheim have a nice enzymic kit for measuring fructose.  I think 
that is your easiest option.





From gjs@aber.ac.uk Wed Apr  3 22:08:13 EST 1996
Article: 2325 of sci.bio.food-science
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From: gjs@aber.ac.uk (Gaz)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Wed, 3 Apr 1996 12:43:21 GMT+1 (BST)
Organization: University of Wales, Aberystwyth.
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>From: jralphb@easynet.co.uk (J Ralph Blanchfield)

>The past two weeks have seen a ferment of discussion and debate on
>BSE, on newsgroups and internet mailing lists; and that is excellent. 

Indeed.

>Those who are familiar with newsgroups and mailing lists are not
>surprised to find that, among the postings, would be some that are
>seeking information, some that are providing information, but also
>some that offer ill-informed emphatic opinions,confused or garbled
>retailing of rumour, mixed-up recollections offered as facts ("I seem
>to remember having heard some time ago that ...."),  preconceived
>notions, the outpourings of zealots for and against various theories
>and of conspiracy theorists. 

>Nothing new about that.

>What I find of serious concern is that some contributors to the
>discussion on BSE, whose signatures indicate that they are scientists,
>are making contributions that --

>- fail to adhere to the requirements of the scientific method
>- are long on assertions, but short on (read devoid of) substantiation
>- state supposed findings but fail to provide scientific references
>     even when asked.

It may be due to good reason. I know and talk to many dairy farmers, I went 
to school with some and count them as friends. I have also 
previously worked for a number of years in the dairy industry. Regardless of 
what others may think farmers and dairy workers are not fools or unobservant. 
They write no papers or offer any scientific proof for what they see or 
experience. Should I then ignore what they say or feel.  

****NO****

The arrogance of scientists that only believe a supposed "fact" when it is 
proven in the lab amazes me. If we listend to the people at the sharp end more 
we would save ourselves much pain, time, energy and scarce research money.  

I strongly belive you are wrong in your above statement. People who look 
purely at "science" through papers and exeriments tend to have a blinkered and 
restricted understanding of science as a whole. The truly brilliant scientists 
tend to be able to marry their complex ideas simply into the real world as we 
see it. Good scientists are not afriad to take their ideas into the real 
world, to throw ideas around, or to explore the less likely options.  

References and good scientific method are very important, but they are 
not the be all and end all in science. 

>These practices waste bandwidth and everybody's time. May I appeal to
>all scientists to act as scientists, at least on the science
>newsgroups.

I would also appeal to those of you who are not scientists not to believe at 
face value supposed experts. Find out all the views, even if they can't quote 
you a nice paper on the subject before you make up your mind. Scientists are 
human, they make errors, do bad work, publish poor research, and defend 
bitterly views (backed up by papers and research), that on occasion are 
clearly wrong. This does not happen too often I hope, but all too often to 
ignore the possibility. 

Believe everything written in a paper at your own peril, not all of us are so 
nieve or foolish.

Gaz

Dr. G Salter.



From djn93@aber.ac.uk Wed Apr  3 22:08:13 EST 1996
Article: 2326 of sci.bio.food-science
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From: djn93@aber.ac.uk (David Nicholson)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Wed, 3 Apr 1996 11:35:08 GMT
Organization: University of Wales Aberystwyth
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In article <3160c74f.1069774@news.easynet.co.uk> jralphb@easynet.co.uk (J Ralph Blanchfield) writes:
>From: jralphb@easynet.co.uk (J Ralph Blanchfield)
>Subject: BSE: the internet discussions
>Date: Tue, 02 Apr 1996 07:30:46 GMT

What I find of serious concern is that my government consistently LIED to me 
about the risk of BSE mutating and being transmitted to ME and MY children in 
our food simply for the sake of saving money.

If a few of us die and the industry is preserved that's all to the good - well 
it bloody well isn't.

My advice to J.Ralph Blanchfield is to join the legal profession where points 
of principle are persued with vigour and morality (or the lack of it) is 
irrelevant. 

David


From hlr@aber.ac.uk Sun Apr  7 09:19:03 EDT 1996
Article: 2327 of sci.bio.food-science
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From: hlr@aber.ac.uk
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Wed, 3 Apr 1996 13:18:51 GMT
Organization: University of Wales, Aberystwyth
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In article <gjs.3387.6C1DE100@aber.ac.uk> gjs@aber.ac.uk (Gaz) writes:
>>From: jralphb@easynet.co.uk (J Ralph Blanchfield)

>>What I find of serious concern is that some contributors to the
>>discussion on BSE, whose signatures indicate that they are scientists,
>>are making contributions that --

>>- fail to adhere to the requirements of the scientific method
>>- are long on assertions, but short on (read devoid of) substantiation
>>- state supposed findings but fail to provide scientific references
>>     even when asked.


I do not work on prions or TSE's, I have made this point several times. 
However, it is often useful to hear OPINIONS from "the educated layman" 
(layperson?) from outside the field. So for anyone who may have been 
confused that is all my posts are - opinions. Since very little has been 
proven so far there is little other than opinion. The available opinions fall
into three categories, 
1 - opinion of those working on TSE's and in particular BSE (since work on 
other TSE's will not tell us what we need to know).
2 - opinion of other biologists
3 - others 

All of these categories are of worth.

My viewpoint (a number 2 opinion!):

I think that the chances of being infected by eating beef / cheese / milk 
products is low (relative to a lot of other risks that we take every day). I 
can easily live without eating beef and so while there is doubt about its 
safety I will not eat UK beef. However, my enjoyment of cheese outweighs /my/ 
perception of its risk so I will continue to eat cheese and drink milk in my 
tea.

I would not like to be in the position 10 or 15 years from now, if things turn 
out for the worse, of having on my conscience that I had reassured people 
about eating beef products. We all have to make that decision for ourselves 
and in some cases for our families. Scientists are lucky, they have a basic 
grounding on interpretation of results and are in a better position than most 
to form an opinion. I would be very interested to hear the opinions of other 
UK scientists in particular whether or not they have stopped eating beef as a 
consequence of recent (or not so recent) events. People are unlikely to post 
their views on this or any subject if it is implied, by an apparently 
self-appointed "moderator"  that they must have a scientific reference for 
each point that they make.

>It may be due to good reason. I know and talk to many dairy farmers, I went 
>to school with some and count them as friends. I have also 
>previously worked for a number of years in the dairy industry. Regardless of 
>what others may think farmers and dairy workers are not fools or unobservant. 
>They write no papers or offer any scientific proof for what they see or 
>experience. Should I then ignore what they say or feel.  

>****NO****

Quite right. What scientists may forget is that farmers are experts too. 
It is the farmer that is relied upon to spot odd behaviour in his cow and to 
bring it to the attention of the vet. Farmers usually lack the forum to bring 
their observations to the world in the way that scientists can. Different 
disciplines of science are often guilty of ignoring one another, a fact that 
has obviously slowed progress in the past (several recent advances in my filed 
have come about as a consequence of collaboration between biologists and 
computer scientists for example). Scientists are even  more guilty of 
disregarding non-scientists, and even worse of talking about their work in a 
way that excludes non-scientists. But I digress...

>The arrogance of scientists that only believe a supposed "fact" when it is 
>proven in the lab amazes me. If we listend to the people at the sharp end more 
>we would save ourselves much pain, time, energy and scarce research money.  

And maybe lives.

Because the research in this area is ongoing my opinions are fluid, not set in 
rock like some peoples seem to be. That is one of the reasons why other 
peoples opinions are important.

Haze.

----------------------------------------------------------
|          Dr Hazel Marie Davey   hlr@aber.ac.uk         |
|Sefydliad y Gwyddorau Biolegol*Inst. Biological Sciences|
|Prifysgol Cymru               *      University of Wales|
|        ABERYSTWYTH, Dyfed, CYMRU / WALES SY23 3DA      |
|            http://pcfcfh.dbs.aber.ac.uk/index.htm      |


From jralphb@easynet.co.uk Sun Apr  7 09:19:04 EDT 1996
Article: 2328 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Thu, 04 Apr 1996 07:34:02 GMT
Organization: Consultant
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On Wed, 3 Apr 1996 11:35:08 GMT, djn93@aber.ac.uk (David Nicholson)
wrote:

>In article <3160c74f.1069774@news.easynet.co.uk> jralphb@easynet.co.uk (J Ralph Blanchfield) writes:
>>From: jralphb@easynet.co.uk (J Ralph Blanchfield)
>>Subject: BSE: the internet discussions
>>Date: Tue, 02 Apr 1996 07:30:46 GMT

Hello David,
>
>What I find of serious concern is that my government consistently LIED to me 

I cannot be responsible for what your government did or did not do (or
what you think it did or did not do).  I am not a government
scientist, and, while I am about it, may I  also state that, whether
directly or through my consultancy clients, I have no interests in or
involvement with, the meat or milk producers..

On a voluntary basis, and in my spare time [what spare time :-)] I am
the Internet spokesperson of the Institute of Food Science &
Technology (IFST). 

(IFST) is the independent professional qualifying body  for food
scientists and technologists. It is totally independent of government,
of industry, and of any lobbying groups or special interest groups.
Its professional members are elected by virtue of their academic
qualifications and their relevant experience, and their signed
undertaking to comply with the Institute's ethical Code of
Professional Conduct. They are elected solely in their personal
capacities and  in no way representing organisations where they may be
employed. They work in a variety of areas, including universities and
other centres of higher education , research institutions, food and
related industries, consultancy, food law enforcement authorities,
and in government departments and agencies.  The nature of the
Institute and the mixture of these backgrounds on the working groups
drafting IFST Position Statements (including that on BSE, posted here
on 28 March), and on the two Committees responsible for finalising and
approving them, ensure that the contents are entirely objective.

IFST recognises that research is constantly bringing new knowledge.
However, collectively the profession is the repository of existing
knowledge in its field. It includes researchers expanding the
boundaries of knowledge and experts seeking to apply it for the public
benefit.

>about the risk of BSE mutating and being transmitted to ME and MY children in 
>our food simply for the sake of saving money.

No risk has been demonstrated by direct scientific evidence. It is
conjecture arising from the recently recognised pattern of 14
anomalous CJD cases in the UK (until recent weeks, nobody could have
lied about it because it was not known, and only came to light as a
result of the work at the CJD Surveillance Unit in Edinburgh).

Two possible cases that fit the anomalous pattern have
just been reported, but this time in Germany (!), one of them having
been a lifelong vegetarian (!!).  Only press reports so far. 
And by the way, It was reported on Sunday that Dr Gareth Roberts,
examining the 8000 human brains in the Corsellis Collection at Runwell
Hospital in Essex, UK, has found some instances of anomalous CJD cases
pre-dating the arrival of BSE, He is reported as saying that this
throws serious doubt on the recent SEAC conjecture that BSE is linked
to CJD. This is only a press report and I would be the last to rely on
the accuracy of any media report. It will be interesting to see what
emerges when his research is published.

>If a few of us die and the industry is preserved that's all to the good - well 
>it bloody well isn't.

>
>My advice to J.Ralph Blanchfield is to join the legal profession where points 
>of principle are persued with vigour and morality (or the lack of it) is 
>irrelevant. 

Thanks for that advice David, but having devoted  half a century to my
highly honourable and worthwhile profession, I do not intend to
change to any other now. 

My advice to you ,David, is not make the mistake of assuming that you
have a monopoly in morality.

Regards

Ralph





******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From cmap16@strath.ac.uk Sun Apr  7 09:19:04 EDT 1996
Article: 2329 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!in2.uu.net!news.cais.net!peer.news.xara.net!xara.net!SoNet!rmplc!yama.mcc.ac.uk!zippy.dct.ac.uk!str-ccsun!usenet
Newsgroups: sci.bio.food-science
Subject: (no subject)
Message-ID: <4k0au2$na9@rockall.cc.strath.ac.uk>
From: spud <cmap16@strath.ac.uk>
Date: 4 Apr 1996 11:14:10 GMT
Organization: University of Strathclyde Computer Centre
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I'd appreciate it if anyone could email me the Statutory
Instrument No. of the UK Food Safety Act 1990.
Thanks
Elaine



From cmap16@strath.ac.uk Sun Apr  7 09:19:04 EDT 1996
Article: 2330 of sci.bio.food-science
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Newsgroups: sci.bio.food-science
Subject: S.I Food Safety Act????
Message-ID: <4k0b0e$na9@rockall.cc.strath.ac.uk>
From: spud <cmap16@strath.ac.uk>
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I'd appreciate it if someone could mail me the Statutory
Instrument No. of the Food Safety Act 1990 please.
Thanks
Elaine



From federici@icgm.cochin.inserm.fr Sun Apr  7 09:19:05 EDT 1996
Article: 2331 of sci.bio.food-science
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From: federici <federici@icgm.cochin.inserm.fr>
Newsgroups: bionet.molbio.proteins,sci.bio.food-science
Subject: Re: BSE - prion heat resistance
Date: 4 Apr 1996 10:59:00 GMT
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lyophilisation is not heating; water is eliminated using low pressure.
Concerning the use of solvents, this procedure can drive to 
denaturation, but not in all cases. For instance, it happens that 
activity of enzyme is increased in the presence of a solvent! 




From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:05 EDT 1996
Article: 2332 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Thu, 4 Apr 1996 10:02:10 +0100
Organization: Oz
Lines: 49
Distribution: world
Message-ID: <HtFKRMASA5YxEwuk@upthorpe.demon.co.uk>
References: <3160c74f.1069774@news.easynet.co.uk>
 <gjs.3387.6C1DE100@aber.ac.uk> <hlr.391.04386E49@aber.ac.uk>
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In article <hlr.391.04386E49@aber.ac.uk>, hlr@aber.ac.uk writes

>
>Quite right. What scientists may forget is that farmers are experts too. 
>It is the farmer that is relied upon to spot odd behaviour in his cow and to 
>bring it to the attention of the vet. Farmers usually lack the forum to bring 
>their observations to the world in the way that scientists can. 

What observations do you have in mind in this case. I am not trying to
'catch you out', I am genuinely interested. I have good contact with a
number of UK dairy farmers.

>>The arrogance of scientists that only believe a supposed "fact" when it is 
>>proven in the lab amazes me. If we listend to the people at the sharp end more 
>>we would save ourselves much pain, time, energy and scarce research money.  
>
>And maybe lives.

As an example?

>Because the research in this area is ongoing my opinions are fluid, not set in 
>rock like some peoples seem to be. 

Agreed, although 'fluid' is not a very good description. We are not
certain, we are getting more certain, and although IMHO unlikely this
could change rapidly if contrary evidence is produced. We are however
quite a few years down the road at this point, and a lot of good papers
have been published. It is clear that the prime source of infection is
cattle brain and spinal cord, no infectivity has been found in muscle
and milk. So if there was a serious risk it ought to have been up to
1988 when there were no controls on offals. This is now some seven years
down the line and given the epidemiology of TE's one would be expecting
cases to have occured in genetically suceptible people before now. So
far, you must admit, the research has completely supported SEAC's
original viewpoint (which was based on much less evidence, but they
allowed for this) in 1987, despite many who disagreed with them.

>That is one of the reasons why other 
>peoples opinions are important.

Trouble is that there is opinion, and opinion. Other people's opinion is
important where it is *based* on facts, and IMHO not when it isn't.
Otherwise we are back to the dark ages, with witchunts and burnings.
Perhaps we should get a priest to exorcise BSE from British cattle?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:05 EDT 1996
Article: 2333 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Thu, 4 Apr 1996 09:32:41 +0100
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 <gjs.3387.6C1DE100@aber.ac.uk>
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In article <gjs.3387.6C1DE100@aber.ac.uk>, Gaz <gjs@aber.ac.uk> writes

>>Blanchfield:
>>- fail to adhere to the requirements of the scientific method
>>- are long on assertions, but short on (read devoid of) substantiation
>>- state supposed findings but fail to provide scientific references
>>     even when asked.
>
>It may be due to good reason. 

I am astonished you are an academic. Your misquoting (I am charitable
here) was quite unprofessional and I hope you are ashamed.

>I know and talk to many dairy farmers, I went 
>to school with some and count them as friends. I have also 
>previously worked for a number of years in the dairy industry. Regardless of 
>what others may think farmers and dairy workers are not fools or unobservant. 
>They write no papers or offer any scientific proof for what they see or 
>experience. Should I then ignore what they say or feel.

If you have any suspicion that your farmers in Wales are covering up BSE
cases you should have reported it immediately. I don't believe you have
any evidence at all. Similarly you should repudiate your statement,
which is clearly incorrect, that cases are rising. It may well be that
you have listened to too much student gossip, it is unwise to base your
evidence on them, particularly for an academic. It is even more unwise
to post it in a scientific group.

I also have up to date contact with many dairy farmers. All have had a
dramatic fall in cases, most have had no cases for a year, and many for
two years. None would be surprised if one of their older cows went down
tomorrow, there has to be a last case and it typically arrives at the
most inconvenient moment. None would even contemplate covering up a
case, even if they could. It is simply too important to eradicate this
disease and to ensure the population has confidence. Remember that to a
British farmer his word is still his bond, old fashioned I know, but it
still works like that in the UK. Maybe that is why we appear to have so
many cases, they are all reported.

>The arrogance of scientists that only believe a supposed "fact" when it is 
>proven in the lab amazes me. If we listend to the people at the sharp end more 
>we would save ourselves much pain, time, energy and scarce research money. 

Eh? You call yourself a scientist? What are you a scientist of? Do you
understand the scientific method? I apologise on behalf of scientists
everywhere on your behalf. What do you teach at Aberystwith, by the way?

>I strongly belive you are wrong in your above statement. People who look 
>purely at "science" through papers and exeriments tend to have a blinkered and 
>restricted understanding of science as a whole. The truly brilliant scientists 
>tend to be able to marry their complex ideas simply into the real world as we 
>see it. Good scientists are not afriad to take their ideas into the real 
>world, to throw ideas around, or to explore the less likely options.

Yes. But they don't quote their unproven guesses as true until they have
evidence. They certainly do not arbitarily misquote in order to 'prove'
their case. They do not quote their own unsubstantiated opinions as
fact.

>References and good scientific method are very important, but they are 
>not the be all and end all in science. 

No. I rather supposed that you didn't hold scientific method in much
respect. Hey, sometimes it disproves your pet little idea, how sad.

>I would also appeal to those of you who are not scientists not to believe at 
>face value supposed experts. 

I take it that you wouldn't consider yourself an expert in this field
then. That would explain a great deal.

>Find out all the views, even if they can't quote 
>you a nice paper on the subject before you make up your mind. Scientists are 
>human, they make errors, do bad work, publish poor research, and defend 
>bitterly views (backed up by papers and research), that on occasion are 
>clearly wrong. This does not happen too often I hope, but all too often to 
>ignore the possibility. 

>Believe everything written in a paper at your own peril, not all of us are so 
>nieve or foolish.

With over 300 papers published in this area, the evidence is rather
strong. What is NOT acceptable is to quote papers that do NOT support
your view as if they do, or to misrepresent them.

I must point out that the vast majority of UK academics would support
the scientific method and would not dream of quoting unsubstantiated
opinions as facts or misrepresenting papers. Just as there is the rare
bad paper, there is the rare unscientific academic.

It would have been better to have posted a brief apology, allowing your
reputation to remain intact.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From jralphb@easynet.co.uk Sun Apr  7 09:19:06 EDT 1996
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Thu, 04 Apr 1996 16:40:40 GMT
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On Wed, 3 Apr 1996 12:43:21 GMT+1 (BST), gjs@aber.ac.uk (Gaz) wrote:

>>From: jralphb@easynet.co.uk (J Ralph Blanchfield)
>
>>The past two weeks have seen a ferment of discussion and debate on
>>BSE, on newsgroups and internet mailing lists; and that is excellent. 
>
>Indeed.
>
>>Those who are familiar with newsgroups and mailing lists are not
>>surprised to find that, among the postings, would be some that are
>>seeking information, some that are providing information, but also
>>some that offer ill-informed emphatic opinions,confused or garbled
>>retailing of rumour, mixed-up recollections offered as facts ("I seem
>>to remember having heard some time ago that ...."),  preconceived
>>notions, the outpourings of zealots for and against various theories
>>and of conspiracy theorists. 
>
>>Nothing new about that.
>
>>What I find of serious concern is that some contributors to the
>>discussion on BSE, whose signatures indicate that they are scientists,
>>are making contributions that --
>
>>- fail to adhere to the requirements of the scientific method
>>- are long on assertions, but short on (read devoid of) substantiation
>>- state supposed findings but fail to provide scientific references
>>     even when asked.
>
>It may be due to good reason. I know and talk to many dairy farmers, I went 
>to school with some and count them as friends. I have also 
>previously worked for a number of years in the dairy industry. Regardless of 
>what others may think farmers and dairy workers are not fools or unobservant. 
>They write no papers or offer any scientific proof for what they see or 
>experience. Should I then ignore what they say or feel.  
>
>****NO****

Hello Dr G Salter (Gaz),

Your paragraph above relates to the animal health aspect., to which
farmers can indeed contribute practical knowledge.  But just how many
farmers do you "know and talk to"? Five? Ten? A hundred? A thousand?
Ten thousand? More? 

Of course if you talk to a farmer with BSE in his herd, and he (or his
neighbour) gets one or more new cases, he will say "It's increasing".
This does not negate the overall dramatic decline in the numbers of
new cases. In any case, as (presumably) a scientist you should be well
aware of the unacceptability of anecdotal evidence alone as a basis
for a conclusion..

You should also be aware that it is irresponsible for some scientists
(to whom my appeal was addressed) to lend their apparent authority to
the peddling of rumour and erroneous information under the guise of
supposed fact.
>
>The arrogance of scientists that only believe a supposed "fact" when it is 
>proven in the lab amazes me. If we listend to the people at the sharp end more 
>we would save ourselves much pain, time, energy and scarce research money. 

Now you are referring also to the human health aspect, to which
farmers have no special knowledge or expertise to contribute.

Whether you like it or not, the scientific experts, the collective
custodians of the present store of scientific knowledge, and active
participants in its continuing expansion by  relevant research, are
the real resources available to society on this matter. Reliance on
these resources, rather than the aforesaid peddling of rumour and
erroneous information, is the only sensible way to go. 
>
>I strongly belive you are wrong in your above statement. People who look 
>purely at "science" through papers and exeriments tend to have a blinkered and 
>restricted understanding of science as a whole. The truly brilliant scientists 
>tend to be able to marry their complex ideas simply into the real world as we 
>see it. Good scientists are not afriad to take their ideas into the real 
>world, to throw ideas around, or to explore the less likely options. 

You are creating a ridiculously false picture in order to decry it, an
elementary debating trick well-known and used by politicians but
unworthy here.

Moreover good scientists do not present their speculations about "less
likely options" as though those speculations were established fact.

By the way, how else, apart from laboratory experimental research,
would you be able to discover whether or not BSE infectivity can be
found in muscle meat or milk or gelatin from BSE-infected cows?
(Actually, not found in any of these,). How else would the anomalous
brain histopathology of the brains of the anomalous CJD cases have
been discovered?  By talking to farmers? By intuition?

>References and good scientific method are very important, but they are 
>not the be all and end all in science. 

Nobody said they were the be all and end all (again you are setting up
a false picture in order to decry it). . But they  are particularly
important as a means of challenging the aforesaid peddling of rumour
and erroneous information under the guise of supposed fact. People who
sign themselves as scientists must expect to be ready to substantiate
their statements when asked to do so. 
>
>>These practices waste bandwidth and everybody's time. May I appeal to
>>all scientists to act as scientists, at least on the science
>>newsgroups.
>
>I would also appeal to those of you who are not scientists not to believe at 
>face value supposed experts. Find out all the views, even if they can't quote 
>you a nice paper on the subject before you make up your mind. Scientists are 
>human, they make errors, do bad work, publish poor research, and defend 
>bitterly views (backed up by papers and research), that on occasion are 
>clearly wrong. This does not happen too often I hope, but all too often to 
>ignore the possibility. 

Quite right, especially when a few individuals peddle unsubstantiated
rumour and erroneous information etc etc. (see above).

As for research papers, have you never heard of peer review, intended
to guard against just the bad work mentioned? The main  danger of the
kind you mention, is in  papers that are not peer reviewed;  in books,
which are virtually never peer reviewed before publication, and which,
in a fast-moving subject area, are inevitably out of date even before
they appear in print; and in some postngs on newsgroups.  
>
>Believe everything written in a paper at your own peril, not all of us are so 
>nieve or foolish.

Now you make an implied condemnation of all research. How utterly
perverse and ridiculous, not to say "arrogant" :-).

Rather,  do not believe the postings of individuals who sign
themselves as scientists but include  irresponsible assertions, or
conveniently  ignore new knowledge, generated by research, that does
not happen to fit in with their preconceived notions.

Returning to your  "the arrogance of scientists",  your comment
applies only  to those (fortunately, relatively few) who who stick
like glue to their preconceived notions regardless of new knowledge.
Apart from that, the phrase is  utter nonsense.

 In discussion of any topic where various special or "vested"
interests may be promoting  those interests,  it is important for
people to make it clear "where they are coming from" and equally
where they are _not_ coming from.

So, for my part, let me state that  I am not a government scientist,
and , whether directly or through my consultancy clients, I have no
interests in or involvement with,  the meat or milk producers. On a
voluntary basis, and in my spare time [what spare time :-)] I am the
Internet spokesperson of the independent professional Institute of
Food Science & Technology, to membership of which food scientists are
elected in their personal capacities, and which is independent of
government, or industry, or pressure groups  or lobbying groups of any
kind. (Please see the account of exactly what IFST is and how it
ensures that its objectivity is maintained, at the end of the IFST
Position Statement on BSE, posted here only a week ago). 

Any Statement issued by IFST has been very extensively peer reviewed
by food scientists (other than the drafters) from a variety of
backgrounds. 

We are not interested in promoting a point of view. Our position
follows neither of the extremes of complacency or doomsaying, nor the
viewpoints of vested interests of any kind (including at those
extremes), but is strictly objective, based on the present accumulated
knowledge available.

Our Statement  recognises that --

"The whole BSE/spongiform encephalopathy scenario is extremely
complicated and difficult to understand.  There can be no definitive
scientific opinion until all the work currently being carried out (and
probably a lot that has not even been started or thought of yet) has
been completed and the results assessed. "

and, at the end of the Summary --

"While that sums up the present state of knowledge, scientists always
have to keep open minds. They have to act on existing knowledge while
recognising that further research will bring new information and
knowledge, which may in turn lead to revised conclusions. We welcome
the undertaking to devote substantial extra resources to research in
this field.".

"Arrogance"? Come off it, Gaz, and think again. 

And yes, I have said a lot of this elsewhere including on other
postings, but it evidently needs repeating.

Regards to all

Ralph







>
>Gaz
>
>Dr. G Salter.
>

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From tromick@class.org Sun Apr  7 09:19:06 EDT 1996
Article: 2335 of sci.bio.food-science
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From: tromick@class.org
Newsgroups: sci.bio.food-science,bionet.plants.education
Subject: Karnal Bunt disease
Date: Thu, 04 Apr 96 08:06:37 PDT
Organization: CERFnet
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Can anyone offer me some leader information on Karnal Bunt disease of wheat??

tromick@class.org



From malcolm@mdhills.demon.co.uk Sun Apr  7 09:19:06 EDT 1996
Article: 2336 of sci.bio.food-science
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From: malcolm@mdhills.demon.co.uk (Malcolm Hills)
Newsgroups: sci.bio.food-science
Subject: Re: Health Inspector's Homepage!!
Date: Thu, 04 Apr 1996 22:13:15 GMT
Organization: HB Environmental Health Consultants
Lines: 33
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Mike LeBlanc <ae858@freenet.toronto.on.ca> wrote:


>As a result of a request by Sir Malcolm Hills, MCIEH, I am once
>again publicizing the Health Inspector's Homepage!!

>I haven't had much time to update it recently. I was planning to do
>some revisions and additions to the list of resources this weekend, 
>but a minor hard drive glitch caused me to lose the HTM bookmark file
>that I was using to gather new links. So, if anyone has any additions
>that they think might fit in, mail them to me!!

>Mike LeBlanc, BSc, CPHI(C)
>Public Health Inspector
>Moncton, NB
>CANADA
>Keeper of the Health Inspector's Homepage
>http://www.tripod.com/~ae858/index.html

Thanks for the compliment and promotion!!!

Due to amazing glitches in my news provider, I only recieved your post
today 4 April. will get a look at your revamped pages over the easter
weekend.

best wishes 
malcolm
===========================
Malcolm Hills MCIEH
malcolm@mdhills.demon.co.uk
===========================



From easterly@zetnet.co.uk Sun Apr  7 09:19:07 EDT 1996
Article: 2337 of sci.bio.food-science
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From: easterly@zetnet.co.uk (Malcolm Goodall)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Thu, 4 Apr 1996 22:14:28 +0100
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In message <3163d01d.27165300@news.easynet.co.uk>
        jralphb@easynet.co.uk (J Ralph Blanchfield)and Os writes: 
      and writes and writes.............,  7 out of 11 items to date, 
on this heading alone - not bad keep it up lads!

Reference to various messages from the above and his friend Mr.Os.
I am glad to see that some people are willing to attack the "party line"
and the pompous statements put out by the above, - but to complain about
the volume - come on Mr.B - you must occupy at least half of the band width!!
I should like to know who they represent - its alright hiding behind a
fancy title ie IFST. but who do they work for? Who funds the IFST?
Where is any reference to the Processed Food Manufactures?
I have a scientific and farming  background  with a sound medical 
influence(my wife) and we have not eaten processed foods for 20 years.
That was after I saw an advertiement in Farmers Weekly for a machine that
 totally processed animal carcases - even the hoofs - into meat products,
I wonder where all this material ends up!
We all know all the "good people" out there but what about the bad ones?
If money is involved a lot of good people turn into bad people and there
are a lot of them I do not trust  - scientists, consultants, farmers, food
processors ( human and animal) -particularly those in  politics - we 
all have  vested interests-  - and these include ones children and family.

  Just for the record I love pure meat and I am most upset that there is
this shadow over beef. I have no interested in any special interest groups.
  My philosophy is that I may be at more risk in other things that I do
but I must drive my car but I do not need to eat beef, I might 
survive a car crash but I would not survive CJD, In most things I 
feel I have some
control over my actions.
Its a pity synthetic glue was invented - I feel we were a lot better off
when we had glue works and the cats and dogs ate the old beasts - they
are too good for them now!

Lets hear where the vested interests lie,  instead of the cant!

Best wishes to all the free thinkers out there,
Regards,
M.

PS - could you all try to cut down the wording from previous items,
I have taken my old computer and slow modem to France and it is costing
me a fortune to keep up with the news.



From hlr@aber.ac.uk Sun Apr  7 09:19:07 EDT 1996
Article: 2338 of sci.bio.food-science
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From: hlr@aber.ac.uk
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Thu, 4 Apr 1996 10:18:48 GMT
Organization: University of Wales, Aberystwyth
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In article <$9GeaIATREYxEwYK@upthorpe.demon.co.uk> Oz <Oz@upthorpe.demon.co.uk> writes:

>In article <gjs.3385.630E8280@aber.ac.uk>, Gaz <gjs@aber.ac.uk> writes
>>>Bearing in mind that only a tiny, miniscule minority of cattle are
>>>infected, do you really propose killing several million innocent
>>>uninfected cattle for no reason? Do you have a blood lust? There *might*
>>>have been a risk in the mid 80's, but the risk now is not one you should
>>>worry about IMHO. This has all the feel of a Witch hunt. Can you prove
>>>you are a witch; no: so burn.
>>
>>But when records of bloodlines and stock movements are not kept, how are you 
>>supposed to know which are infected and which are not. By the time clinical 
>>symptoms are shown it is too late....

>Eh? Stock movements have been kept, and are regularly inspected, by MAFF
>ever since the early foot and mouth epidemics. Woe betide a farmer that
>doesn't keep them too. The brits have a suicidal tendency to following
>to the rules, unlike many countries. Certainly in dairy herds all the
>bloodlines are known, and also in most beef units too where they breed
>their own stock. Unique ear tag numbers are also checked and recorded in
>markets too. Animals are certainly traceable.

NOTE THIS IS ME SPEAKING AS ME, NOT AS A SCIENTIST :-)

If these records are so well kept why did the 10 o'clock news last night show 
a farmer checking the teeth of his cow to find out how old it was? Not exactly 
the best way of reassuring us that no cattle over a certain age are entering 
the food chain is it?

Haze.
----------------------------------------------------------
|          Dr Hazel Marie Davey   hlr@aber.ac.uk         |
|Sefydliad y Gwyddorau Biolegol*Inst. Biological Sciences|
|Prifysgol Cymru               *      University of Wales|
|        ABERYSTWYTH, Dyfed, CYMRU / WALES SY23 3DA      |
|            http://pcfcfh.dbs.aber.ac.uk/index.htm      |


From fifield@lan.nsc.com Sun Apr  7 09:19:07 EDT 1996
Article: 2339 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: Dave Fifield <fifield@lan.nsc.com>
Subject: Measuring calories at home?
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Hi, I'm new to all this and would appreciate some help if some kind 
knowledgable person could spend the time.

I'd like to be able to measure (accurately/scientifically) the calories 
contained in a piece of food myself, at home - just for fun.

For example, I'd like to be able to measure the differences between 
types of "real" cheese that is sold direct from the farm (no labling).

Just how would I go about doing this? Do I need to burn the food and 
measure the heat produced (1 calorie is the amount of energy needed to 
raise the temperature of 1 Kg of water by 1 degree celsius, right?) How 
can I do this all at home easily?

Please email me directly, thanks.

Dave Fifield
LAN Applications Manager
National Semiconductor Corp.


From dbk@aber.ac.uk Sun Apr  7 09:19:08 EDT 1996
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From: dbk@aber.ac.uk (Douglas B. Kell)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: 4 Apr 1996 12:20:22 GMT
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I see that there has been some bandwidth on this. The shortage of facts from 
Ministers and others on the dangers of acquiring CJD from eating beef is 
unsurprising in view of the lack of funding of this aspect of the problem and 
the consequent paucity at this stage of reliable epidemiological and other 
evidence. 

As to currently established facts about TSEs, however, for those with access 
to the Web a useful URL is at the Institute for Animal Health which is a 
leading UK Centre for work on TSEs:

http://www.iah.bbsrc.ac.uk/institut/public/reports/1995/3wtse.shtml

A summary by Prusiner, the best-known expert on prions, may also be read on 
the Web at http://www.nmia.com/~mdibble/prion.html




From jralphb@easynet.co.uk Sun Apr  7 09:19:08 EDT 1996
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Fri, 05 Apr 1996 07:06:48 GMT
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On Thu, 4 Apr 1996 22:14:28 +0100, easterly@zetnet.co.uk (Malcolm
Goodall) wrote:

>In message <3163d01d.27165300@news.easynet.co.uk>
>        jralphb@easynet.co.uk (J Ralph Blanchfield)and Os writes: 
>      and writes and writes.............,  7 out of 11 items to date, 
>on this heading alone - not bad keep it up lads!

Hello Malcolm and All,

>Reference to various messages from the above and his friend Mr.Os.

I don't know Oz, or who "Oz" is,  or who he represents -- the way he
writes he probably represents himself.

>I should like to know who they represent - its alright hiding behind a
>fancy title ie IFST. but who do they work for? Who funds the IFST?
>Where is any reference to the Processed Food Manufactures?

IFST has around 3500 members, all individuals, _no companies or
organisations_.  Its funding is wholly from membership subscriptions
and sale (mainly to libraries) of its research journal . It has to
operate on a shoestring (small admin staff of five) and most of the
work is done by voluntary unpaid members like myself.

The rest  of the information is given at the end of the IFST Position
Statement posted here only a week ago (pity you did not take the
trouble to read it), but as you so courteously request it,  here it is

The Institute of Food Science & Technology (IFST) is the independent
professional qualifying body  for food scientists and technologists.
It is totally independent of government, of industry, and of any
lobbying groups or special interest groups. Its professional members
are elected by virtue of their academic qualifications and their
relevant experience, and their signed undertaking to comply with the
Institute's ethical Code of Professional Conduct. They are elected
solely in their personal capacities and  in no way representing
organisations where they may be employed. They work in a variety of
areas, including universities and other centres of higher education,
research institutions, food and related industries, consultancy, food
law enforcement authorities,  and in government departments and
agencies.  The nature of the Institute and the mixture of these
backgrounds on the working groups drafting IFST Position Statements,
and on the two Committees responsible for finalising and approving
them, ensure that the contents are entirely objective. 

IFST recognises that research is constantly bringing new knowledge.
However, collectively the profession is the repository of existing
knowledge in its field. It includes researchers expanding the
boundaries of knowledge and experts seeking to apply it for the public
benefit.

Its purposes are 

(1) to serve the public interest by furthering the application of
science and technology to all aspects of the supply of safe,
wholesome, nutritious and attractive food, nationally and
internationally;

(2) to advance the standing of food science and technology, both as a
subject and as a profession;

(3) to assist members in their career and personal development within
the profession;

(4) to uphold professional standards of competence and integrity.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Sorry if that sounds pompous to you, Malcolm, but we take it seriously
and "tell it like it is".

--  snipping here to save bandwidth and cost,  as requested :-) -----
>
>PS - could you all try to cut down the wording from previous items,
>I have taken my old computer and slow modem to France and it is costing
>me a fortune to keep up with the news.

PS  And by the way, it is costing me (personally, not IFST) a fortune
too. :-( 
Wish I had the free access that university students/staff enjoy  :-)


Regards to all

Ralph

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:08 EDT 1996
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Slaughter of 11 million cows
Date: Fri, 5 Apr 1996 08:06:06 +0100
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 <$9GeaIATREYxEwYK@upthorpe.demon.co.uk> <hlr.393.03C98547@aber.ac.uk>
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In article <hlr.393.03C98547@aber.ac.uk>, hlr@aber.ac.uk writes
>
>NOTE THIS IS ME SPEAKING AS ME, NOT AS A SCIENTIST :-)
>
>If these records are so well kept why did the 10 o'clock news last night show 
>a farmer checking the teeth of his cow to find out how old it was? Not exactly 
>the best way of reassuring us that no cattle over a certain age are entering 
>the food chain is it?

Sigh. Dear oh dear.

As I understand it, in order to be absolutely sure that no evil farmer
is trying to pull a fast one they are going to use cattle dentition to
assess age. After all, he might spend a week or two re-writing his
records, artificially ageing them etc etc (I have said HM Govt was going
over the top, haven't I?) so as to fiddle the books. <NB this is called
sarcasm>.

Unfortunately some cattle show this dentition change at 20 weeks.

The only groups of animals who would be tedious to track would be the
rather small number on 'finishing' farms where they are bought in as
stores (12-15 months) from a market because they may have gone through
two or three hands in the meantime. For the majority of herds where the
animal had remained on one farm from birth, or arrived aged two or three
weeks, it's not a problem. 

You should already be aware of this. Unless Aberystwith is breaking the
regulations. I presume the agricultural college is still part of your
'university'? I presume they actually have animals?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:09 EDT 1996
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: IFST Position Statement Update, 27 March 1996
Date: Fri, 5 Apr 1996 09:13:19 +0100
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 <Unz+JBA8Q6WxEwt3@upthorpe.demon.co.uk> <gjs.3386.6326EB40@aber.ac.uk>
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In article <gjs.3386.6326EB40@aber.ac.uk>, Gaz <gjs@aber.ac.uk> writes
>>From: Oz <Oz@upthorpe.demon.co.uk>
>>>In article <3159f091.23743473@news.easynet.co.uk>, J Ralph Blanchfield
>><jralphb@easynet.co.uk> writes
>
>>>As to the second, muscle meat and milk have been shown to be incapable
>>>of carrying the infective agent,
>
>Oh, and what was this proof? 

Actually there have been quite a few studies I have come across, but
since I am an individual and not an academic or organisation I don't
have access to cross-referenced libraries (as you do) I have not the
time to look out a long list. A manual look threw up the following:

Middleton & Barlow, 1993 Vet Rec 132, 545-547 Feeding study.

Neuropathogenesis Unit, Edinburgh, Vet Rec, 1995 136 23-592
(Intracerebral)

Doubtless you can find more yourself, if so please let me know and I
will try to obtain copies, although it's difficult for me.

>>> and measures have been taken, and
>>>strengthened, to exclude from the food chain certain parts of the
>>>animal, including all those parts shown to be capable of carrying the
>>>infective agent.  These measures require the most stringent
>>>enforcement and heavy penalties for evasion.
>
>Which up to now have been a joke. Thousands of BSE infected cattle get into 
>the meat supply, 

Evidence please.

>and checks comfirm that in addition a massive proportion of 
>slaughter-houses fail to abide by the goverments (limited) measures.

Evidence please. 
As I understand it a small number of tiny abbatoirs got a bit careless.
The inspectors found them, the govt. published the information. One (at
least) is being prosecuted. How transparent do you want it? You get the
truth, you blow it up, you complain of lies and deception. Do YOU
habitually lie and misrepresent? Oh. Well actually most people don't.

>>A point not well appreciated is that NO ruminants have eaten any meat &
>>bone meal since 1989 (1990 if you want to be certain).
>
>Hmmmm. What about non-ruminants. An awfull lot of them get eaten by people.

Not at present, but they were. 
There is still no evidence of any transmission by feed to pigs and
poultry. Please don't quote laboratory transmission to pigs by massive
infected brain extract, it's not a customary method of feeding pigs.
Also please note that clinically infected cows are incinerated, and all
brain and spinal cord (the only material found to be infective from
cattle) from ALL cattle is removed from the food chain, infected or not.
Anyway, at present no cattle M&B meal is being fed to anything. A
serious of a disposal problem.

Pretty rock solid, yes?

>>>Placental transmission has been identified as
>>>a likely route in sheep. 
>
>But the potentialfor it an cattle has been largely ignored. 

AARRGGH! It was the main worry in 1988. So far evidence has shown it to
be nil, or insignificant. We are now many years down the road, if it
were to be a problem it would have surfaced by now. At worst it will
result in a very, very low level of disease indeed for another
generation of cows.

>Indirect evidance 
>would in fact tend to support it.....

No, I am tired of pointing this out. Direct evidence shows quite the
reverse.

>Worried?
>
>I am. Why hasn't the research been carried out...

AARRGGHH! Over 300 papers published, most if not all of the things you
have worried about have been investigated. Please go to your univeritly
library and look them up! You are in the privilaged position of being
able to do so, take advantage of it.

>>>      to prohibit the feeding of material containing animal protein
>>>derived from ruminants to cattle and other ruminants;
>
>>Note that this occurred in July 1988. Even allowing a year for odd local
>>stocks to be used we should be pretty certain that animals born after
>>1st Jan 1990 never ate any infective material.

>So why are they still going down with BSE? 

You DO understand the epidemiology? You DO know how long a cow lives in
a dairy herd? So why ask this stupid question. Yet again.

-----

Oh-hum, sorry folks. I wasn't expecting a long visit here, so I omitted
to reset the defaults for this group. As a result I may have answered
several posts twice (I *hope* not three times). I have reset the
defaults to more sensible figures.

My apologies for any inconvenience caused.

<Embarrassement!>

------

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:09 EDT 1996
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: BSE: the internet discussions
Date: Fri, 5 Apr 1996 09:48:38 +0100
Organization: Oz
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In article <4k1i6f$4d5@irk.zetnet.co.uk>, Malcolm Goodall
<easterly@zetnet.co.uk> writes
>
>Lets hear where the vested interests lie,  instead of the cant!

Firstly I abhor the suggestion that if anyone has an interest in
something he/she cannot be trusted and is lying for gain. There is such
a thing as ethics and honesty and the vast majority of people do behave
ethically IMHO. If you believe 'vested interest' results in you being a
liar then you must disregard all information from pressure groups,
religions, politicians and other enthusiasts or organisations. A rather
sad way to live, I would suggest. Having said that I would agree that
caution is always appropriate and you should weigh the actual evidence
and arguments. I am all for that. Harder work though, I must admit.

Oz: MA (Cantab), sometime computer person, earns part of his income from
a UK dairy herd and has been interested in TE's as an informed layman
since about 1970 because it was interesting. Has a family of two young
children. Not an academic, earns his own living.  :-) Believes in the
scentific method, can't stand misinformation. Tries to keep learning,
note my .sig

It's odd that others have not been asked the same question. However I am
rather used to the problem of 'received knowledge' where facts are
regarded as suspect and hearsay is regarded as fact. Science has had to
fight this since witches were burnt at the stake, and humankind hasn't
changed so much since.

Happy?


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From portnoya@schuller.com Sun Apr  7 09:19:09 EDT 1996
Article: 2345 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsjunkie.ans.net!newsfeeds.ans.net!news.rmii.com!usenet
From: Anatoly Portnoy <portnoya@schuller.com>
Newsgroups: sci.bio.food-science
Subject: Re: Gray-scale Morphological image processing Software?
Date: 5 Apr 1996 16:20:25 GMT
Organization: Schuller International
Lines: 47
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At 11:40 AM 4/3/96 -0500, you wrote:
>Dear Anatoly,
>
>Please send some information describing your image
>processing system.
>
>Thanks,
>
>Jeff
>
>
>Dear Jeff,

Thank you for your reply.
Our image aquisition system based on Nikon OPTIPHOT microscope with motorized stage and video 
camera attachment. We are able to automatically aquire hundreds of images using autofocus 
processor with the magnification up to 3000x, as well as capturing images from a VCR. We also 
have software designed to determine 3-D coordinates.
We use Optimas software for analysis of aquired images. We can recognize and outline images in 
both color and grey scale modes depending on task. Over 100 measurements could be applied to 
the objects based on:
- luminance
- optical density
- histogram and related measures
- size
- shape
- position and orientation
- texture
- others
Certain macros were written to automate image analysis.
Reporting and managing results:
- export data to files or to Microsoft Excel for analysis
- create custom reports using OLE windows and Excel
- print images to any Windows-compatible printer
I hope that I answered your question in general. Please feel free to contacct me if you need 
additional information. 
Please be advised that, as a commercial organization, we can do some work for you on a contract 
basis should you have any problems that we can solve.

Sinccerely,
Anatoly Portnoy

  
    
>




From icleme1659@aol.com Sun Apr  7 09:19:10 EDT 1996
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From: icleme1659@aol.com (ICleme1659)
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Subject: Molecular Probes Web Site
Date: 5 Apr 1996 12:37:07 -0500
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Molecular Probes, has just established a www site at:

http://www.probes.com

Its early days yet but definately a place to visit for anyone using
fluorescence probes and dyes in their research and applications.

They have product literature online, product bibliographies that are
searchable and sections from the next edition of the handbook.

Ian



From jralphb@easynet.co.uk Sun Apr  7 09:19:10 EDT 1996
Article: 2347 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: World Health Organisation Report on BSE
Date: Fri, 05 Apr 1996 20:37:34 GMT
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Hello All,

Subscribers who have not seen it already will be interested in the
outcome of the World Health Organisation's emergency two-day
consultation in Geneva (2-3 April 1996) with veterinary and medical
experts fromthirty countries. The following is the statement issued by
WHO :- 

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

Press Release WHO/28

3 April 1996

                INTERNATIONAL EXPERTS PROPOSE MEASURES TO LIMIT

                  SPREAD OF BSE AND REDUCE POSSIBLE HUMAN RISKS

                                        FROM DISEASE

At a consultation organized by the World Health Organization (WHO) in
Geneva on 2-3 April 1996, a group of international experts reviewed
the public health issues related to bovine spongiform encephalopathy
(BSE) and the emergence of a new variant of Creutzfeldt-Jakob Disease
(CJD), as officially reported by the United Kingdom (UK) on 20 March
1996.

The consultation made recommendations, based on the latest scientific
information, to minimize transmission of BSE among animals and to
reduce as completely as possible any exposure of humans to the BSE
agent.

Findings of the Consultation

Bovine Spongiform Encephalopathy:

BSE is a transmissible spongiform encephalopathy (TSE) in cattle which
was first identified in the United Kingdom in 1986. It is one of a
group of similar degenerative diseases which occur in several animal
species. Transmission of BSE to cattle appears to have been via
contaminated meat and bone meal in concentrate feed, with sheep or
cattle being the original source. The UK is the only country with a
high incidence of the disease, and the epidemic there appears to have
been due mainly to recycling of affected bovine material back to
cattle before the ruminant (cattle, sheep and goats) feed ban in July
1988 took effect. There is no evidence to date of either maternal or
horizontal transmission of BSE. 

The incidence of the disease is declining significantly in the UK,
although the measures introduced have not thus far halted the
epidemic. The worldwide distribution of BSE is not known precisely,
but it has been reported at a much lower incidence than in native
cattle in other European countries. In these latter countries only
part of the BSE cases could be related to consumption of possibly
BSE-contaminated feed.

Variant Creutzfeldt-Jakob Disease (V-CJD):

The group reviewed the clinical and pathological data from the 10
cases in the UK. The disease has occurred at younger ages than is
usual for classical CJD and shows several clinical and pathological
differences. Based on findings in these 10 cases, the group
established a case definition to facilitate better surveillance, which
is necessary to determine the incidence and distribution of this
syndrome. 

The group concluded that there is no definite link between BSE and
V-CJD, but that circumstantial evidence suggests exposure to BSE may
be the most likely hypothesis. Further research on both diseases is
urgently required.

Exposure to BSE has already been greatly reduced by measures taken in
the UK. Implementation of the recommendations by this consultation
should further reduce risk from exposure to BSE to minimal levels.

Recommendations

Bovine Spongiform Encephalopathy:

1. No part of any animal which has shown signs of TSE should enter any
food chain, human or animal. All countries must ensure the slaughter
and safe disposal of TSE-affected animals so that TSE infectivity
cannot enter any food chain. All countries
should review their rendering procedures to ensure that they
effectively inactivate TSE agents.

2. All countries should establish continuous surveillance and
compulsory notification for BSE according to recommendations
established by the Office International des Epizooties in Paris. In
the absence of surveillance data, the BSE status of a country must be
considered as unknown.

3. Countries where BSE exists in native cattle should not permit
tissues that are likely to contain the BSE agent to enter any food
chain, human or animal. 

4. All countries should ban the use of ruminant tissues in ruminant
feed.

5. With respect to specific products:

* Tests on milk from BSE-infected animals have not shown any BSE
infectivity, and there is evidence from other animal and human
spongiform encephalopathies to suggest that milk will not transmit
these diseases. Milk and milk products, even in countries with high
incidence of BSE, are therefore considered safe. 

* Gelatin is considered safe for human consumption since its
preparation involves a chemical extraction process that destroys BSE
infectivity.

* Tallow is likewise considered safe if effective rendering procedures
are in place.

6. With respect to medicinal products, which differ from food in that
they can be injected as well as taken orally, measures to minimize the
risk of transmitting the BSE agent were developed at a previous WHO
consultation in 1991 and continue to be applicable. 

* As more information becomes available these measures will be
reviewed and strengthened if necessary. 

* The importance of obtaining materials destined for the
pharmaceutical industry from countries which have a surveillance
system in place and which report either no or sporadic cases of BSE is
reiterated.

* Removal and inactivation procedures contribute to the reduction of
the risk of infection. But it must be recognized that the BSE agent is
remarkably resistant to physico-chemical procedures which destroy the
infectivity of common microorganisms.

7. Research on TSE should be promoted, especially on rapid diagnosis,
agent characterization, and epidemiology of TSEs in
humans and animals.

Variant Creutzfeldt-Jakob Disease (V-CJD):

1 The geographic distribution of V-CJD, although reported at present
only in the UK, needs to be further investigated.

2 While the most likely hypothesis at present for this newly
recognized variant is exposure to the BSE agent, further data from
scientific studies on these variant cases are urgently required to
establish a link. More monitoring and surveillance studies on all
forms of CJD are required throughout the world, modelled on current
European collaborative studies.

3 Exposure to BSE from beef and beef products has already been
substantially reduced by the measures taken in the UK. Exposure to BSE
has always been lower in other countries. The group considered that
implementation of their recommendations will ensure that any
continuing risk of exposure to BSE in beef and beef products will be
reduced to a
minimum.

As surveillance worldwide is increased for both BSE and V-CJD, more
information will become available in the coming months. WHO will keep
these developments under review and update the recommendations as
appropriate.

For further Information, please contact Philippe Stroot, Media
Relations, Health Communications and Public Relations, WHO, Geneva,
tel. (41 22) 791 2535, fax (41 22) 791 4858, E-mail strootp@who.ch or
Dr David Heymann, Director, Division of Emerging and other
Communicable Diseases Surveillance and Control, WHO, Geneva. Tel. (41
22) 791 2660. Fax (41 22) 791 4198. E-mail heymannd@who.ch All WHO
Press Releases, Fact Sheets and Features can be obtained on Internet
on the WHO home page http: //www.who.ch/ 

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
end of WHO statement.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From cliff@cright.demon.co.uk Sun Apr  7 09:19:11 EDT 1996
Article: 2348 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!tank.news.pipex.net!pipex!dispatch.news.demon.net!demon!user
From: cliff@cright.demon.co.uk (Cliff)
Newsgroups: sci.bio.food-science
Subject: Churg - Strauss syndrome (help wanted)
Date: Fri, 05 Apr 1996 21:42:08 +0100
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If this article is not relevant to this newsgroup, please excuse me posting
it here.  I have tried to narrow the target to newsgrups I think may be
focussed on this subject.  I tried posting this a week ago but have not
seen it propagated through any news feeds since then.

I have a friend who has been suffering for the last few months with a
breathing problem and the medics cannot establish the cause.  Just
recently, by a process of eliminaton, they are beginning to suspect a
condition known as Churg - Strauss Syndrome.

Can anyone offer any pointers to information on this condition.

Please feel free to e-mail me directly or post replies here.

I am looking for citations in medical and other journals, contacts, labs or
scientists working in this area or resources on the internet that may
provide some useful data I can pass to my friend's medics.

I'm not intimate with the exact details of her medical condition but there
may be some connection with the fact ther her son has athsma, the family
has a dog and she is a little overweight. Whether any of these are a factor
in the condition is open to question.  Her symptoms exhibit themselves as
severe breathing difficulties and rapid weight loss when an attack happens.
 I understand, she has been prescribed some steroid treatment and that this
may have to be a long term medication.

At present, we have very little information to go on so anything that you
can dig up is going to be helpful.

Best regards

Cliff Wootton




From jack@purr.demon.co.uk Sun Apr  7 09:19:11 EDT 1996
Article: 2349 of sci.bio.food-science
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From: jack@purr.demon.co.uk (Jack Campin)
Newsgroups: sci.bio.food-science
Subject: BSE prions outside the brain
Date: 5 Apr 1996 23:59:48 GMT
Organization: The Fluffiest Flat in Edinburgh
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Distribution: world
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>J Ralph Blanchfield <jralphb@easynet.co.uk> writes
> muscle meat and milk have been shown to be incapable
> of carrying the infective agent,

The abnormal prion proteins are expressed in all nervous tissue, are
they not?

Muscles contained nerve tissue last time I looked at an anatomy text.

Is Ralph's definition of "meat" some product consisting solely of
contractile cells and collagen?  If so, how on earth is it made?

-----------------------------------------------------------------------------
Jack Campin                 jack@purr.demon.co.uk        jack@tardis.ed.ac.uk
T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland       (+44) 131 556 5272 
--------------------  FERMAN PADiSAHIN, DAGLAR BiZiMDiR  --------------------



From tpicardo@cix.compulink.co.uk Sun Apr  7 09:19:12 EDT 1996
Article: 2350 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: tpicardo@cix.compulink.co.uk ("Tommasso Picardo")
Subject: Re: bottling garlic
Message-ID: <DpF5GF.HK6@cix.compulink.co.uk>
Organization: Compulink Information eXchange
References: <4j5cqa$u4@gwdu19.gwdg.de>
Date: Sat, 6 Apr 1996 02:26:39 GMT
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A question from an amateur: What does Fo=3 mean? David Auerbach 
Wow David a little question that's what you think.  It is to do with how 
much heat we put into a can to make it safe from all those nasty bugs who 
are out to get us.  [Have you every noticed how every time you invent a 
new process some more nasty bugs appear to come to life, for example 
forget feeding meat to herbivores i.e. cows,  Lets look at the cook and 
chill industry and analysis for (Listeria).]  Back to Fo, if I may be so 
bold this is the area of Food Technology and to copy from; Malvern 
Barnett.  J Ralph Blanchfield.  Food technology:-  Is the application of 
food science to the practical treatment of food materials so as to 
convert them into food products of the kind, quality and stability, and 
so packaged and distributed, as to meet the needs of consumers for safe, 
wholesome nutritious and attractive foods.  
WELL this is really a can of worms so to speak, but here we go, hope you 
enjoy it, if you want to take a degree in food technology this is what 
you would need to know!  To quote from (Phil Cassidy Grimsby.):  NOTE 
THIS IS A REDUCTION OF TEN PAGES SO ANY COMPLAINS SEND THEM TO ME AND I 
WILL IGNORE THEM!!!! JOKE:  You asked for it; 
1.  THE IMPORTANCE OF HEAT PROCESSING IN THE FOOD INDUSTRY; The safety 
and quality of food is dependant on the absence of contaminants 
categorised as foreign bodies, chemicals and micro-organisms.  Primarily 
the use of heat processing is aimed at reducing the risk of microbial 
contamination hazards.  Microbial contamination can exist in different 
forms; vegetative cells, spores and toxins.  When applying heat the 
processor must be aware of the particular microbial hazard of concern.  
In addition he/she must balance the effect of heat processing in 
rendering the food safe from microbial contamination and the adverse 
effect that heat processing can have on food taste, texture and 
nutritional properties.
2.THE EFFECT OF HEAT OF MICRO-ORGANISMS, 2.1 THERMAL DEATH POINT, 2.2  
TEMPERATURE/TIME PROFILE OF MICROBIAL DEATH; SUMMARISED:  micro-organisms 
are more susceptible to heat at higher temperatures, the destruction of 
micro-organisms at a given temperature is a function of time, the pattern 
of microbial destruction determined experimentally can be explained by 
destruction of reproductive capacity.  The effectiveness of microbial 
destruction is dependant upon the temperature and time of exposure to 
that temperature.  Note that the survival of micro-organisms is 
determined by removing a sample at each of the time intervals and 
carrying out a microbial determination of the viable organisms.  
Definition of viable micro-organism:-  A viable organism is one which has 
a capacity for reproduction.  2.3 QUANTIFYING AND MEASURING THERMAL 
PROCESSING.  From a graph produced it is obvious that there is a 
relationship between destruction of microbial spores and time.  If it was 
continued to the reading of the line from a graph produce it would get 
closer and closer to the x-axis or zero.  The thermal death rate or 
survivor curve of micro-organisms, plot data onto log-linear paper.  The 
relationship that would be illustrated in a logarithmic graph would be a 
straight line relationship.  From this data plotted we could calculate 
the decimal reduction time.  Decimal reduction time (D-value) is the time 
require to destroy 90% of spores. This value is equal to the number of 
minutes for the Thermal Death Rate Curve (Survivor Curve) to traverse one 
log cycle i.e. to go from 0.1 to 0.01 spores or micro-organisms 
surviving.  The D-values reflect the relative resistance of different 
organisms to destruction at a given temperature.  THE THERMAL DEATH RATE 
CURVE GRAPH, it is important to note that the D-values of a 
micro-organism or spore are specific to one temperature.  The D-value at 
80°C for (Bacillus cereus) will be different to the D-value at 90°C.   
PROBABILITY THEORY AND MICROBIAL DESTRUCTION.  The destruction of 
micro-organism and their spores follows a logarithmic relationship.  It 
is easy to understand how exposure at a given temperature for a given 
time equivalent to a D-value e.g. 0.5 minutes will result in a reduction 
of 10 spores to 1 spore.  BUT WHAT WOULD HAPPEN IF WE CONTINUED HEATING 
FOR A FURTHER TIME PERIOD OF 0.5 MINUTES WHICH CORRESPONDED TO THE 
D-VALUE?  The 1 spore would be reduced to 0.1 spore.  But there is no 
such thing as 0.1 of a spore so we use probability theory to explain the 
situation.  The chances or probability of survival is one in ten, 
therefore we consider ten cans each containing one spore.  The chances of 
survival of the ten individual spores is one in ten, thus of the ten cans 
it is likely that one can will contain a surviving spore.  The number of 
spores can be expressed as a probability of survival.  Thus 0.1 becomes a 
one chance in ten or one can in ten will have a surviving spore.  THE 
12-D PROCESS.  It is normal procedure for canned food manufactures to 
work to a probability of survival of one in a billion.  In terms of cans 
with surviving spores this means that if we opened 1,000,000,000,000 cans 
there is a probability of one can having a surviving spore.  This is 
extremely unlikely!  It is an excellent testimony to the canning industry 
that very few people have died from botulism.  Problems that have emerged 
with canned products have indicated that post-process contamination has 
occurred due to leakage of seams.   WE CAN QUANTIFY THE EFFECT OF THERMAL 
PROCESSING AT A SPECIFIC TEMPERATURE BY THE D-VALUE.  THE DESTRUCTION OF 
MICRO-ORGANISMS AND THEIR SPORES CAN BE EXPLAINED BY PROBABILITY THEORY.  
CANNED FOOD MANUFACTURERS OPERATE 12-D PROCESSES FOR (Clostridium 
botulinum) TO GIVE AN ACCEPTABLE SAFETY MARGIN.  5.2  Canning process.  
The heat treatment normally measured by a combination of temperature and 
time given during a sterilisation is called the thermal process.  The 
principle of the thermal process is that all viable micro-organisms and 
their spores, which are of public health and spoilage significance, are 
destroyed within a can or hermetically sealed container e.g. retortable 
pouch.  The required thermal process is dependant on a number of factors. 
 These factors include the type of food, the initial microbial 
contamination levels of the raw material, the pH of the food product, the 
presence of any microbial growth inhibiting agent e.g. nisin or curing 
salts.  In addition the storage conditions should be considered.  The 
majority of thermal processes are designed to give canned and sterilised 
foods extended storage, normally six months to two years at ambient 
temperatures.  Nisin is the only antibiotic permitted for use as a food 
additive in the UK.  It is not permitted in other member states of the 
European Union.  The safety of canned foods depends on careful control 
and regulation of each stage of the complete production process; Raw 
Materials, Blanching, Containers and their closure, Exhausting, Thermal 
process and Post-process Handling.  6. THERMAL PROCESS EVALUATION.  
Principle of Canning.  The principle of the canning operation is to 
hermetically seal food inside a container, apply heat to the container 
for a period of time in order to render the food sterile.  THERMAL 
PROCESSING CALCULATIONS.  Thermal calculation must be carried out to 
determine the temperature and duration of heat treatment required for 
each process.  The basis of these calculations is the destruction of the 
spores of (Clostridium botulinum), therefore calculations relate to the 
thermal resistance to these spores.   THE INPORTANCE OF (Clostridium 
botulinum).   Botulism is the most dangerous form of bacterial food 
poisoning.  Other food poisoning organisms affect the intestinal tract 
but (Clostridium botulinum)  produces a nerve toxin which is lethal in 
minute doses.  The spores of this organism are very resistant to heat.  
In the thermal process we must ensure that the spores are destroyed.  
Billions of cans are opened each year.  The occurrence of botulism from 
canned foods is very rare due to the high safety factors adopted in the 
thermal process.  However there is a risk of contamination from each 
individual can.  To quantify this risk we assume that each can is 
contaminated by one spore.  The risk from each can must be minimised and 
the statistical concept of probability is a useful basis for 
calculations.  THERMAL DEATH TIME CURVE-Z VALUES.  The Z-value reflects 
the relative resistance of micro-organisms and their spores to different 
temperatures.  The Z-value is defined as the change in temperature 
required to make a tenfold increase or decease in the D-value.  TO 
SUMMARIZE:  For process evaluation, thermal destruction data relating to 
more than one temperature is required and this is presented as the 
thermal death time curve.  The slope of the thermal death time curve is 
designated as Z and takes into account the relative resistance of spores 
to different temperatures.  THERMAL PROCESS EVALUATION.  In the thermal 
process evaluation it is necessary to measure the heat that is entering 
into a can.  The heat is measured as a combination of time and 
temperature. The temperature is recorded at the thermal centre of the 
can.  The reason for using the thermal centre is to ensure that the heat 
treatment recorded is given to the slowest part of the can to heat up.  
The total heat entering the can is a combination of the temperature/time 
profile or the total area under the time/temperature profile graph.  The 
area under the curve is equivalent to the heat that enters the can.  This 
heat effect is termed lethality.  To measure the lethality or heat going 
into a can it is necessary to have a standard.
YOHO WE HAVE GO THERE!  THE F-VALUE.  A unit of measurement has been 
devised to compare the relative sterilising potential of different heat 
processes.  The unit is equal to 1 minute at 121.1°C and is designated 
the symbol F.  The reason for using 121.1°C, which is an awkward number 
is due to the initial work in this subject area being done in °F. i.e. 
121.1°C is equal to 250°F.   {i.e. food technologist have never adapted 
to metric sad is it not.}  This unit allow us to compare the thermal 
effect of processes carried out at different temperatures.   All 
processes are made equivalent to 121.1°C.  THE FO VALUE.  The F-value 
takes into account the relative resistance of spores to destruction at 
different temperatures, characterised by a Z-value.  It is designated Fo 
when the Z-value associated is equal to 10°C.  Fo value is therefore 
specific to (Clostridium botulinum) and the most commonly used term in 
thermal process evaluation.
10 <-- Z-value Fo = F 121.1°C <--- reference temperature.
The Z-value for (Clostridium botulinum) is 10°C.  In practice we tend to 
do calculations based on (Clostridium botulinum)  because it is the most 
serious threat to public health and the term Fo is more common than F.
LETHALITY.  THE CONCEPT IS TO MEASURE THE LETHAL EFFECT OF HEAT THAT IS 
TRANSMITTED TO THE THERMAL CENTRE TO THE CAN.  THE TOTAL LETHALITY IS 
EQUIVALENT TO THE AREA UNDER THE CURVE. THE AREA UNDER A CURVE CAN BE 
COMPUTED USING CALCULUS BY INTEGRATION.  TO SUMMARIZE:  HEATING AT A 
TEMPERATURE OF 121.1°C FOR ONE MINUTE IS EQUIVALENT TO A F-VALUE OF ONE.  
THEREFORE THREE MINUTES AT 121.1°C IS EQUIVALENT TO AN F-VALUE OF THREE.  
THE SUM OF THE AREA UNDER THE CURVE IS EQUIVALENT TO THE HEAT MEASURED AS 
LETHALITY IN UNITS OF F MEASURED IN MINUTES.  THE F-VALUE ALLOWS US TO 
COMPARE DIFFERENT PROCESSES CARRIED OUT AT DIFFERENT TEMPERATURES BY 
MAKING ALL THE HEAT EQUIVALENT TO THE EFFECT AT 121.1°C.
Sorry I would have included a graph and the formula calculations but text 
does not sent it very well and I was not sure if you wanted that much 
info.  An example of when the canning industry gets is wrong:  "1978, 
four elderly people in Birmingham developed botulism after eating a 
contaminated can of Alaskan salmon.  Two of them died.  In 1989, 27 cases 
of botulism type B occurred following the consumption of hazelnut yogurt 
and one person died."  (Sprenger, R. A.  1995.  Hygiene for Management.  
Seventh edition.  (c)Highfield Publications.)  Credit where it is due 
they have killed less since 1978 than BSE and BSE has only been going 
since 1986, sorry forgot the new ten cases of CJD have not been nailed 
down to BSE yet, only a possibility, yeah lets light up another fag!
PLEASE NOTE: PRESENTED IS AN UNQUALIFIED INPUT and GRAMMAR/SPELLING NOT 
INCLUDED PLEASE FEEL FREE TO POINT OUT  ERRORS.

What kind of oil are 'they' putting on apples these days to make them so 
shiny?  How much oil is on an apple?  and what is the calorie content of 
that oil per apple?
The coat is an edible semi-permeable wax to increase storage life, 
inexpensive, simple to apply and as you have said make the product look 
shiny.  The coat has the ingredients of sucrose esters/cellulose/palm 
oil, whether it increases the calorie content I expect so but I am sure 
used in a calorie controlled diet the amount of increase would be nominal 
as it is a very thin layer.   



   _______   _______
  (__   __) (__   __)
     | |OM     | |OM
     |_|       |_|

tpicardo@cix.compulink.co.uk


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:12 EDT 1996
Article: 2351 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!zetnet.co.uk!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE prions outside the brain
Date: Sat, 6 Apr 1996 07:25:04 +0100
Organization: Oz
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Distribution: world
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 <DKHN4cAfYNZxEwkQ@upthorpe.demon.co.uk> <952@purr.demon.co.uk>
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In article <952@purr.demon.co.uk>, Jack Campin <jack@purr.demon.co.uk>
writes
>
>>J Ralph Blanchfield <jralphb@easynet.co.uk> writes
>> muscle meat and milk have been shown to be incapable
>> of carrying the infective agent,
>
>The abnormal prion proteins are expressed in all nervous tissue, are
>they not?

I can't remember seeing any statement or abstract that states this. Do
you have a reference? However if so wouldn't we see parts of the body
that are weak in infected animals (legs for example) were this the case?
What you actually see is a discoordinated animal that has no problem
with weak limbs at all. So it would, on reflection, seem likely that
peripheral nerves are not effected.

It is not so uncommon to find diseases that only attack either the
central nervous system (brain and spinal cord) or the peripheral one.
Polio being the most obvious, presumably whatever Stephen Hawking has
takes out the peripheral nervous system, but clearly leave the brain
intact. Perhaps we have a neurologist in the group to comment on this?

>Muscles contained nerve tissue last time I looked at an anatomy text.

Certainly. However they have not been able to transmit BSE to suceptable
mice by injection muscle from terminally BSE infected animals directly
into the brain.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From LesCov@savtech.demon.co.uk Sun Apr  7 09:19:12 EDT 1996
Article: 2353 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!zetnet.co.uk!dispatch.news.demon.net!demon!mail2news.demon.co.uk!savtech.demon.co.uk
From: Leslie Coveney <LesCov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: the internet discussions
Date: Sat, 06 Apr 1996 08:21:34 GMT
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Message-ID: <288813561wnr@savtech.demon.co.uk>
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Reply-To: LesCov@savtech.demon.co.uk
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Whilst generally happy with the statements made by the IFST on the 
BSE issue (I am a food professional and an IFST member), Ralph's 
complaint about the nature of the debate does highlight flaws in the 
application of the so called scientific method.

Whilst science may have helped us to make methodical statements about 
the proven connections between BSE and CJD that may be technically 
supportable, it appears to have failed us completely when it comes to 
the bigger picture. Has science, supposedly based in the 
observation of nature, queried the distortion of nature that has been 
neccessary for us to produce foods in the nature and volume that we 
have demanded? Has science logically and systematically pointed out 
that the consistent strain and deviation we have placed on natural 
resouces is a process of experiment from which we do not yet know the 
final outcome?

What BSE, amongst other exanples, highlights is that in our unbridled 
consumer society science has been been our lackey not, ulitmately, our 
protector. We should not wholly blame scientists, nor even poilticians 
(except where actually personal dishonesty can be shown of course) 
without acknowledging that all of us have been paert of this.

The ultimate irony is that, with widespread shortage of food in the two 
thirds world, we are considering destroying a vast quantity of it 
because we have lost confidence the processes that have allowed us to 
produce the huge surplusses we have enjoyed (no, I am not suggesting 
that we send food of dubious quality to the two thirds world).

 


From jack@purr.demon.co.uk Sun Apr  7 09:19:13 EDT 1996
Article: 2354 of sci.bio.food-science
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From: jack@purr.demon.co.uk (Jack Campin)
Newsgroups: rec.food.historic,sci.bio.food-science
Subject: Re: How did people preserve fruits?
Date: 7 Apr 1996 01:44:59 GMT
Organization: The Fluffiest Flat in Edinburgh
Lines: 25
Distribution: world
Message-ID: <953@purr.demon.co.uk>
References: <4jifk8$35i@decaxp.HARVARD.EDU> <4jkc85$eja@nntp.snfc21.pbi.net> <943@purr.demon.co.uk> <4jmcna$5fc@ratatosk.uio.no> <4jvbq2$jao@merlin.nando.net>
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lebasel@nando.net (lebasel) writes:
>jack@purr.demon.co.uk (Jack Campin) wrote:
>> Salting is a common method in East Asia.
>> Was this technique ever used much anywhere else?
> To tell you the truth, I've never heard of salt curing fruit before.
> Sugar curing, yes, candying comes up a fair amount in r.f.p.  Does
> anybody have a sample recipe?

A visit to your local Chinese supermarket is in order - there are a number
of snackfood items made by salting various fruits.  The Japanese "umeboshi"
plums much favoured by the macrobiotic cult are another example.

A question for the sci.bio.food-science group: anyone know what salting does
to the vitamin C content of fruit?  Nothing good, at a guess.  I can't find
this data in any reference book: is anyone out there set up to do an assay?
I would be interesting to know just what salted fruit might contribute to
the Chinese or Japanese diet.

-----------------------------------------------------------------------------
Jack Campin                 jack@purr.demon.co.uk        jack@tardis.ed.ac.uk
T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland       (+44) 131 556 5272 
--------------------  FERMAN PADiSAHIN, DAGLAR BiZiMDiR  --------------------



From bytethis@gnn.com Sun Apr  7 09:19:13 EDT 1996
Article: 2355 of sci.bio.food-science
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From: bytethis@gnn.com (Tracy Crandall)
Newsgroups: sci.bio.food-science
Subject: EXCLUSIVE BREAKTHROUGH!!! - !moret~1.imb (1/1)
Date: Sat, 06 Apr 1996 18:40:00
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/"@T*#0H-"@T*#0H-"@T*
`
end
-------cut here-------CUT HERE-------PART (1/1)



From ames@postoffice.ptd.net Sun Apr  7 09:19:14 EDT 1996
Article: 2356 of sci.bio.food-science
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From: ames@postoffice.ptd.net (Joe Ames)
Newsgroups: sci.bio.food-science
Subject: Re: bottling garlic
Date: 6 Apr 1996 11:17:38 GMT
Organization: Ames Co.
Lines: 4
Message-ID: <4k5jsi$3q6@ns2.ptd.net>
References: <4j5cqa$u4@gwdu19.gwdg.de> <DpF5GF.HK6@cix.compulink.co.uk>
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And then the little boy said " Gee Mom, the reason I asked where I came 
>from  was because Billy said he came from Ohio.".



From jralphb@easynet.co.uk Sun Apr  7 09:19:14 EDT 1996
Article: 2357 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!howland.reston.ans.net!newsfeed.internetmci.com!btnet!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Fo = 3 (Was Re: bottling garlic
Date: Sun, 07 Apr 1996 05:35:31 GMT
Organization: Consultant
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On Sat, 6 Apr 1996 02:26:39 GMT, tpicardo@cix.compulink.co.uk
("Tommasso Picardo") wrote:

>A question from an amateur: What does Fo=3 mean? David Auerbach 
>Wow David a little question that's what you think.  
--- snip ---
>To quote from (Phil Cassidy Grimsby.):  NOTE 
>THIS IS A REDUCTION OF TEN PAGES SO ANY COMPLAINS SEND THEM TO ME AND I 
>WILL IGNORE THEM!!!! JOKE:  You asked for it; 

--- gigantic snip --

Hello Tommasso,

You have done a good job in condensing a 10 page account, and given a
useful lesson or reminder of  some of the complex technological
considerations involved in safe canning of low acid foods, but perhaps
a bit "over the top" for an answer to a self-described amateur who
asked "What does Fo = 3 mean?", or for other non-scientist subscribers
A shorter and simpler answer for a non-technologist could be something
like ---
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
"For every part of the can contents to receive sufficient heat for
commercial sterility  (a reduction of the original population of
microorganisms by a factor of at least 1,000,000,000,000 times) and
practical safety, we must make sure that this is achieved at the
'thermal centre' of the can (i.e. where the heat takes longest to
reach). Fo is an abbreviation for the time in minutes at 121.1 deg C
to achieve commercial sterility in low acid canned foods (pH 4.5 or
more)  in respect of vegetative cells and spores of Clostridium
botulinum, a most dangerous pathogen,  and one of the most heat
resistant. This requires an Fo value of 2.5 and it is normal to aim
for at least  3.. Because external heat takes time to penetrate to the
thermal centre, the processing conditions to achieve Fo = 3 will
depend on the size and shape of the can, the nature of the contents,
and how (static, rolling, or end-over-end) and at what actual heating
temperature the cans are processed. This necessitates specific
evaluation  for each product and manufacturing process, and canning
technologists have well-established methods for doing so. The
resulting processing conditions must be strictly adhered to during
production".
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

>An example of when the canning industry gets is wrong:  "1978, 
>four elderly people in Birmingham developed botulism after eating a 
>contaminated can of Alaskan salmon.  Two of them died.  In 1989, 27 cases 
>of botulism type B occurred following the consumption of hazelnut yogurt 
>and one person died."  (Sprenger, R. A.  1995.  Hygiene for Management.  
>Seventh edition.  (c)Highfield Publications.)  Credit where it is due 

Outbreaks of, and many deaths over the years,  from botulism, have
occurred most often from home canning, particularly of meat and
vegetables especially in USA,, and also from some home-cured hams and
other "continental meat products in Europe, and  hot smoked fish, .
 
>>they have killed less since 1978 than BSE and BSE has only been going 
>since 1986, sorry forgot the new ten cases of CJD have not been nailed 
>down to BSE yet, only a possibility

Hello, I thought this was about Fo = 3.  How has BSE got in here?
Well, if we're into comparisons, how about the 4000 UK deaths and 2.5
million UK injuries requiring medical treatment, each year from
accidents in the home. Better go out instead, and face traffic
accidents, muggings, etc.

The hazelnut yogurt story is worth further comment. When food
technologists first heard the report of botulism attributed to
hazelnut yogurt, without having details of the background, the initial
reaction was, "But yogurt is too acid to permit Cl. botulinum growth".
The answer was that already-formed botulinum toxin had been  _added_
to the yogurt, which does not undergo any subsequent heat treatment.
What had happened was that a very small company, that had been canning
fruit for use in fruit yogurts and selling it to small yogurt
producers, decided to extend its range by canning hazelnut paste for
use in yogurt. Because of its acidity, fruit canning does not require
a very stringent heat process. But there was nobody there with
sufficient scientific knowledge even to realise that non-acid hazelnut
paste required a far more stringent process than they had been using
for fruit, or, still less to determine and specify what that process
should be . So an appropriately stringent heat process was not used,
the canned hazelnut paste had not been effectively sterilised, the
botulinum toxin had been formed in it, and was in due course added
with it to the yogurt.  It is very fortunate that this came to light
early and was very quickly traced back to its source, otherwise the
toll of death and serious illness could have been much greater.

Object lesson?  Food safety requires

1.  that no food  manufacturing operation should be designed, or
changed, or applied to other products, without those concerned having,
and following, the advice of a competent and appropriately experienced
scientist/technologist (or team in a larger organisation) applying
HACCP.

2. that the manufacturing operation is properly monitored for strict
compliance with specified requirements.

[Notes  for subscribers not familiar with the UK set-up:

There never has been, and there is not now, any _explicit_ mandatory
requirement for a food company  to use the services of such a person.
But we have now got pretty close to it, with Regulation 4(3) of last
year's new Food Safety (General Food Hygiene) Regulations,  which
requires a proprietor of a food business to "identify any step in the
activities of a food business which is critical to ensuring food
safety and ensure that adequate safety procedures are identified,
implemented, maintained and reviewed" on the basis of five stated
principles which, without mentioning HACCP by name, substantially
amount to a version of HACCP. There is no way that a proprietor could
comply with that without having available the relevant
scientific/technical  expertise.

There are no ongoing in-plant regulatory inspectors, only infrequent
inspection visits by local authority officers].

Regards to all

Ralph

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:14 EDT 1996
Article: 2358 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!zetnet.co.uk!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: BSE: the internet discussions
Date: Sat, 6 Apr 1996 21:16:13 +0100
Organization: Oz
Lines: 38
Distribution: world
Message-ID: <4LzL4BANEtZxEwiQ@upthorpe.demon.co.uk>
References: <3160c74f.1069774@news.easynet.co.uk>
 <288813561wnr@savtech.demon.co.uk>
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In article <288813561wnr@savtech.demon.co.uk>, Leslie Coveney
<LesCov@savtech.demon.co.uk> writes
>
>What BSE, amongst other exanples, highlights is that in our unbridled 
>consumer society science has been been our lackey not, ulitmately, our 
>protector. 

No. Science is impartial. People use it for good or ill. Fire can be a 
blessing, or a weapon. The Greeks understood this very well some 3000 
years ago. They had a story called Pandora's box. Blame not our own 
failings on yet another convenient scapegoat.

>We should not wholly blame scientists, nor even poilticians 
>(except where actually personal dishonesty can be shown of course) 
>without acknowledging that all of us have been paert of this.

Correct. I know it's not very fashionable, but why do we have this urge 
to 'blame' someone all the time? Can we not, as a society and species, 
simply identify our errors as fast as we can, and the DO something about 
them? Blaming something, or someone, tends to have the unfortunate 
effect of *encouraging* things to be covered up. Sometimes, amazingly 
enough, things happen and no-one is really 'to blame'. Or perhaps all of 
us are 'to blame', but what purpose does it serve?

>The ultimate irony is that, with widespread shortage of food in the two 
>thirds world, we are considering destroying a vast quantity of it 
>because we have lost confidence the processes that have allowed us to 
>produce the huge surplusses we have enjoyed (no, I am not suggesting 
>that we send food of dubious quality to the two thirds world).

Um. Surpluses? What surpluses? Have you taken a look at the world food 
stocks lately? One bad harvest by a major producer and world food 
supplies are going to be very very tight.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Apr  7 09:19:15 EDT 1996
Article: 2359 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!btnet!zetnet.co.uk!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Fo = 3 (Was Re: bottling garlic)
Date: Sat, 6 Apr 1996 21:22:06 +0100
Organization: Oz
Lines: 32
Distribution: world
Message-ID: <077I0HAuJtZxEwA9@upthorpe.demon.co.uk>
References: <4j5cqa$u4@gwdu19.gwdg.de> <DpF5GF.HK6@cix.compulink.co.uk>
 <316658ab.19850334@news.easynet.co.uk>
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In article <316658ab.19850334@news.easynet.co.uk>, J Ralph Blanchfield
<jralphb@easynet.co.uk> writes
>On Sat, 6 Apr 1996 02:26:39 GMT, tpicardo@cix.compulink.co.uk
>("Tommasso Picardo") wrote:
>
>>A question from an amateur: What does Fo=3 mean? David Auerbach 
>>Wow David a little question that's what you think.  
>--- snip ---
>>To quote from (Phil Cassidy Grimsby.):  NOTE 
>>THIS IS A REDUCTION OF TEN PAGES SO ANY COMPLAINS SEND THEM TO ME AND I 
>>WILL IGNORE THEM!!!! JOKE:  You asked for it; 
>
>--- gigantic snip --
>
>Hello Tommasso,
>
>You have done a good job in condensing a 10 page account, and given a
>useful lesson or reminder of the some of complex technological
>considerations involved in safe canning of low acid foods, but perhaps
>a bit "over the top" for an answer to a self-described amateur who
>asked "What does Fo = 3 mean?", or for other non-scientist subscribers
>A shorter and simpler answer for a non-technologist could be something
>like ---

Oh, I don't know, it was a good read of general interest to a lot of 
readers I would have thought. As indeed was the story of botulinic 
hazelnuts. I certainly learned something, for which I am grateful.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From iaotb@inet.uni-c.dk Thu May 23 14:08:29 EDT 1996
Article: 2587 of sci.bio.food-science
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From: iaotb@inet.uni-c.dk (Torsten Brinch)
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: 8 May 1996 14:02:41 GMT
Organization: News Server at UNI-C, Danish Computing Centre for Research and Education.
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Distribution: world
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Oz wrote:

in response to:

: > Fluoridated products flood the market that didn't exist in the 
: >1940's.  

: Now I agree with you here. Most of them would be banned were they to be
: pesticides. Too toxic.

The fluorine atomes in the molecules of modern pesticides like trifluralin,
flusilazole or cyfluthrin were probably placed there to obtain
properties like persistence and high activiity towards target 
pests.

Flusilazole is a silicon based fungicide of the triazole family,
a group  of chemical structures which disrupt sterol synthesis
in fungi and plants. 

The general structure in this family is (sloppily) something like:

bulky ring(s)---2 carbon backbone--triazole ring
with Cl/F       

Some members from this family are prominent modern agricultural
fungicides (propiconazole, triadimenol and many more).
 
The structure now known as flusilazole has 2 fluorinated bulky
phenyl rings and was systematically selected from a range of modified or 
substituted molecules sharing the pattern:

ring(s) -- Si - C - triazole.

A structure with only 1 fluorphenyl -- and one with 3 of these groups 
had *both* less activity against fungi. The latter even *much* less. 

Some structures with *no* fluorine at all were tested and had activity as 
strong as flusilazol. They may have had other drawbacks (lack of
persistence, economically unattractive, or maybe the *aim* was
to make something out of fluorphenyl-gropus. I do not know.) 
Anyway: It was flusilazole, which went on for further testing.

All this just to say: there is no reason to believe that the attachment 
of a fluorine atom to a molecule *per se* increases the toxicity of 
that molecule. It is the structure of the molecule and it's metabolites, 
not the single atoms, generally speaking, which could have toxic effects.

A note. Our internal food procesing and life support system does not 
expect to encounter fluorine in molecules, so it is no wonder,
that fluoridated molecules exist, which indeed are toxic. 

A final note. An organic molecule, with fluorine in it, will of 
course sooner or (rather) later break down with the release 
of fluorine ion, it might even happen when ingested. 
The toxicity of the *fluorine ion* is well documented. 

--
Prudence is a rich ugly old maid courted by Incapacity.
 
                                  (Proverbs of Hell: William Blake)


From demas@tiac.net Thu May 23 14:08:30 EDT 1996
Article: 2588 of sci.bio.food-science
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From: demas@tiac.net (Charles Demas)
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: 9 May 1996 07:49:17 GMT
Organization: The Internet Access Company
Lines: 22
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References: <kong.830544221@pv0451.vincent.iastate.edu> <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> <4mme10$bmt@news-e2c.gnn.com> <nFKIqDAAL1jxEwQT@upthorpe.demon.co.uk>
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In article <nFKIqDAAL1jxEwQT@upthorpe.demon.co.uk>,
Oz  <Oz@upthorpe.demon.co.uk> wrote:
><Snip>
>Because fluorine is an atom, not a large and complex molecule. Immune
>responses are due to antibody production, and allergies to inappropriate
>immune responses. Immune responses are (I am pretty sure) keyed to
>molecular shape and banding sites. Since fluorine is an itty bitty atom
>I doubt very much indeed if any immune response to it could occur.
><Snip>

Does the fluoride that is used create free fluorine ions?  I think
not, these ions would quickly bind with metals to form salts, or 
replace clorine in other compounds.  So the fluorine atom must be 
part of larger compounds/molecules.  So how does the itty bitty atom
argument look now.  I know nothing about fluoridization, but your 
arguement on this point seemed specious to me; although other 
arguements seemed more compelling.  

This wasn't meant to be a flame, just a comment.

Chuck Demas  demas@tiac.net



From brianh@gov.nb.ca Thu May 23 14:08:30 EDT 1996
Article: 2589 of sci.bio.food-science
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From: Brian Hoyle <brianh@gov.nb.ca>
Newsgroups: sci.bio.food-science
Subject: Re: Preserving Well Water
Date: 9 May 1996 11:28:54 GMT
Organization: NB Dept of the Environment
Lines: 5
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Boiling the water and rinsing out the container with 
boiled water before storage, and storing the water away from 
sunlight would help. If you could store it at refirgerator 
temperature, that would probably be better.



From Oz@upthorpe.demon.co.uk Thu May 23 14:08:30 EDT 1996
Article: 2590 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.kei.com!newsfeed.internetmci.com!netnews2.nwnet.net!arclight.uoregon.edu!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Unpasteurized cheese
Date: Thu, 9 May 1996 14:13:28 +0100
Organization: Oz
Lines: 15
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In article <4mrbl6$rlj@news-2.ccinet.ab.ca>, Terry Johnson
<ar3@ccinet.ab.ca> writes
>
>Just a belated thanks to everyone who answered my request for info on 
>listeria in cheese made from unpasteurized milk.
>It was a great help.

I hope they all posted to the group rather than emailed.

It keeps the group alive, and there are MANY people who would like to
read the information even if they never post anything.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From jtrottma@hach.com Thu May 23 14:08:30 EDT 1996
Article: 2591 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!news2.cais.net!news.cais.net!van-bc!news.rmii.com!usenet
From: jtrottma@hach.com (Jerry Trottmann)
Newsgroups: sci.bio.food-science
Subject: Searching for Company Name - Information
Date: 9 May 1996 14:42:56 GMT
Organization: Hach Company
Lines: 13
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I am searching for information ( name and location) about a company that makes a
reflectometer that can determine the freshness of fish.  This instrument may determine t
he absorbance
of a surface by reading thr light reflected from the surface.   The company name may
contain the letters ADI and possibly be located in Georga, USA.
This product was observed in a lab but no other information was available.
Any and all help in locating the manufacture of such a device will be most
happly accepted.
-- 
Please e-mail responces to jtrottma@hach.com

#       Jerry B. Trottmann - External Projects Manager



From filliere@lifl.fr Thu May 23 14:08:31 EDT 1996
Article: 2592 of sci.bio.food-science
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From: "Jerome.Filliere" <filliere@lifl.fr>
Newsgroups: sci.bio.food-science
Subject: REQ: industrial process involving algaeHello.
Date: Thu, 09 May 1996 16:35:03 +0200
Organization: Universite des Sciences et Technologie de LILLE, France
Lines: 10
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I'm looking for documents about products and chemical process involved
with 
seaweeds.
I'm a french student, and i hope you could help me.


Thank you.
Sophie.

you can reach me at : vallette@lifl.fr


From Oz@upthorpe.demon.co.uk Thu May 23 14:08:31 EDT 1996
Article: 2593 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: Thu, 9 May 1996 15:50:08 +0100
Organization: Oz
Lines: 90
Distribution: world
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References: <kong.830544221@pv0451.vincent.iastate.edu>
 <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> <4mq9i1$35d@news.uni-c.dk>
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In article <4mq9i1$35d@news.uni-c.dk>, Torsten Brinch <iaotb@inet.uni-
c.dk> writes
>
>Oz wrote:
>
>in response to:
>
>: > Fluoridated products flood the market that didn't exist in the 
>: >1940's.  
>
>: Now I agree with you here. Most of them would be banned were they to be
>: pesticides. Too toxic.
>
>The fluorine atomes in the molecules of modern pesticides like trifluralin,
>flusilazole or cyfluthrin were probably placed there to obtain
>properties like persistence and high activiity towards target 
>pests.

Undoubtedly.

>Flusilazole is a silicon based fungicide of the triazole family,
>a group  of chemical structures which disrupt sterol synthesis
>in fungi and plants. 

Well, it is a fungicide, after all.

>The general structure in this family is (sloppily) something like:
>
>bulky ring(s)---2 carbon backbone--triazole ring
>with Cl/F       
>
>Some members from this family are prominent modern agricultural
>fungicides (propiconazole, triadimenol and many more).

The very important triazole group. In Europe they are probably 
responsible for reducing grain prices by some 20%. Very useful.

It's worth noting that most do not contain fluorine. It is also worth 
noting that the LD50 for rats is 500-1000 mg/kg for flusilazole, and c 
1000mg/kg for triademefon. Essentially the same despite the Si in the 
flusilasole. So fluorine does not de facto increase the toxicity 
appreciably. This is not unexpected.
 
>The structure now known as flusilazole has 2 fluorinated bulky
>phenyl rings and was systematically selected from a range of modified
or 
>substituted molecules sharing the pattern:
>
>ring(s) -- Si - C - triazole.
>
>A structure with only 1 fluorphenyl -- and one with 3 of these groups 
>had *both* less activity against fungi. The latter even *much* less. 
>
>Some structures with *no* fluorine at all were tested and had activity as 
>strong as flusilazol. They may have had other drawbacks (lack of
>persistence, economically unattractive, or maybe the *aim* was
>to make something out of fluorphenyl-gropus. I do not know.) 
>Anyway: It was flusilazole, which went on for further testing.
>
>All this just to say: there is no reason to believe that the attachment 
>of a fluorine atom to a molecule *per se* increases the toxicity of 
>that molecule. It is the structure of the molecule and it's metabolites, 
>not the single atoms, generally speaking, which could have toxic effects.

Agreed. Most do NOT contain fluorine. It is used to fine up the safety
and/or efficacity of a molecular group. 

>A note. Our internal food procesing and life support system does not 
>expect to encounter fluorine in molecules, so it is no wonder,
>that fluoridated molecules exist, which indeed are toxic. 

It doesn't expect to find much in the way of any halogenated organic 
molecules. It is however pretty smart at detoxifying them in general.

>A final note. An organic molecule, with fluorine in it, will of 
>course sooner or (rather) later break down with the release 
>of fluorine ion, it might even happen when ingested. 


>The toxicity of the *fluorine ion* is well documented. 

Which is where we came in. Also Cu, Se, Zn .......

which are important or essential for health, not to say survival, but
very toxic above a certain limit.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Thu May 23 14:08:31 EDT 1996
Article: 2594 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: Thu, 9 May 1996 15:32:56 +0100
Organization: Oz
Lines: 44
Distribution: world
Message-ID: <0C74$DAYIgkxEwbH@upthorpe.demon.co.uk>
References: <kong.830544221@pv0451.vincent.iastate.edu>
 <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> <4mme10$bmt@news-e2c.gnn.com>
 <nFKIqDAAL1jxEwQT@upthorpe.demon.co.uk> <4ms81t$7lj@news-central.tiac.net>
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In article <4ms81t$7lj@news-central.tiac.net>, Charles Demas
<demas@tiac.net> writes
>In article <nFKIqDAAL1jxEwQT@upthorpe.demon.co.uk>,
>Oz  <Oz@upthorpe.demon.co.uk> wrote:
>><Snip>
>>Because fluorine is an atom, not a large and complex molecule. Immune
>>responses are due to antibody production, and allergies to inappropriate
>>immune responses. Immune responses are (I am pretty sure) keyed to
>>molecular shape and banding sites. Since fluorine is an itty bitty atom
>>I doubt very much indeed if any immune response to it could occur.
>><Snip>
>
>Does the fluoride that is used create free fluorine ions?  I think
>not, these ions would quickly bind with metals to form salts, or 
>replace clorine in other compounds.  So the fluorine atom must be 
>part of larger compounds/molecules.  So how does the itty bitty atom
>argument look now.  I know nothing about fluoridization, but your 
>arguement on this point seemed specious to me; although other 
>arguements seemed more compelling.  
>
>This wasn't meant to be a flame, just a comment.

It's nice to see another poster. Liven it up a bit!

I used the word fluorine atom in order to see if anyone was awake. I 
think this is the second time of posting.  :-)

If it's in solution it must be a fluorine ion. I don't think (am pretty 
sure) that immune responses are mounted against things as small as ions, 
or even simple molecules.

It could of course get integrated into a fluorine containing molecule, 
say instead of chlorine which might then produce an allergic response, 
but fluorine and chlorine are (as is typical of the top row of the 
periodic table) much more different than the differences further down, 
and (unlike say copper) not a strong binder to proteins at all. As a 
result I would be very surprised if it produced an *allergic* response 
at all.

Which is not to say that it isn't toxic, it is.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From iaotb@inet.uni-c.dk Thu May 23 14:08:31 EDT 1996
Article: 2595 of sci.bio.food-science
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From: iaotb@inet.uni-c.dk (Torsten Brinch)
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: 8 May 1996 18:37:50 GMT
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Oz wrote:

: >most of the foods we eat and 
: >beverages we drink are made with fluoridated water.  A can of coke 
: >can contain .5 milligrams fluoride.  

: Ok, half a litre at 1ppm is ... 0.5mg. Correct.

: >Grape juice has dangerously 
: >high levels of fluoride from fluoride containing pesticide residues. 

: Is this the case? I would be surprised if there were not a maximum and
: minimum daily recommended dose.

Recently extracted from a US EPA Pesticide Notice
adopting Cryolite (sodium aluminium fluoride) tolerances in potatoes:
------------------------------------------------------------------------
<..> Fluoride is ubiquitous and may be present at low levels 
in air, soils and in foodstuffs<..> as well as in drinking water. The 
atmospheric levels of fluoride and incidental dietary exposures to 
fluoride as a toothpaste additive or as a dental treatment contribute 
relatively little to the average level of dietary fluoride exposure and 
are not further considered in the exposure estimate <..>.

<..> EPA has established a Maximum Concentration 
Limit (MCL) at 4.0 mg/L [0.114 mg/kg/day] to protect against crippling 
skeletal fluorosis <..> a Secondary Maximum Contaminant Level (SMCL) 
at 2.0 mg/L [0.057 mg/kg/day] for cosmetic effects (objectionable 
dental fluorosis) which are not considered to be adverse health 
effects by the Surgeon General<..> In general, the health effects 
of fluoride include dental fluorosis and skeletal fluorosis.
<..> There exists no directly applicable scientific documentation 
of adverse medical effects at levels of fluoride below 
8 mg/L [0.23 mg/kg/day]. 

<..> Less than 0.4% of the U.S. population (on public water 
supplies) is exposed to greater than 2 mg/L fluoride [0.057 mg/kg/day] 
in the public water supply. <..> Dietary exposure estimates using 
reassessed tolerances including the subject proposed tolerance and 
regulation for potatoes and percent of crops treated are approximately 
0.029 mg/kg/day for the  U.S. population and 0.038 mg/kg/day for 
the highest exposed subgroup (females 20 years old and over).
Therefore, it can be concluded that levels of fluoride in/on food 
>from  the agricultural use of cryolite plus fluoride levels in U.S. 
drinking water supplies results in a daily dietary intake of fluoride 
of approximately 0.095 mg/kg/day. 

<..>This is less than the Maximum Concentration Limit (MCL) 
of 4.0 mg/L [0.114 mg/kg/day], a level which provides 
no known or anticipated adverse health effect 
as determined by the Surgeon General.
------------------------------------------------------------------------

Kind regards,

Torsten Brinch
--
Dip him in the river who loves water.

                        (Proverbs of Hell: William Blake)


From bmarken@delphi.com Thu May 23 14:08:32 EDT 1996
Article: 2599 of sci.bio.food-science
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From: bmarken@delphi.com
Newsgroups: sci.bio.food-science
Subject: Re: Help needed
Date: Thu, 9 May 96 19:35:51 -0500
Organization: Delphi (info@delphi.com email, 800-695-4005 voice)
Lines: 4
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For what it is worth ther was research being done in Ireland by "Teasagc" in
Dunsink Somebody may be able to provide mor details on the location and if they
are hooked up or nt
BM


From Oz@upthorpe.demon.co.uk Thu May 23 14:08:32 EDT 1996
Article: 2600 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: Fri, 10 May 1996 07:29:22 +0100
Organization: Oz
Lines: 48
Distribution: world
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In article <4mqplu$ojf@news.uni-c.dk>, Torsten Brinch <iaotb@inet.uni-
c.dk> writes
>
>
><..> EPA has established a Maximum Concentration 
>Limit (MCL) at 4.0 mg/L [0.114 mg/kg/day] to protect against crippling 
>skeletal fluorosis <..> a Secondary Maximum Contaminant Level (SMCL) 
>at 2.0 mg/L [0.057 mg/kg/day] for cosmetic effects (objectionable 
>dental fluorosis) which are not considered to be adverse health 
>effects by the Surgeon General<..> In general, the health effects 
>of fluoride include dental fluorosis and skeletal fluorosis.
><..> There exists no directly applicable scientific documentation 
>of adverse medical effects at levels of fluoride below 
>8 mg/L [0.23 mg/kg/day]. 
>
><..> Less than 0.4% of the U.S. population (on public water 
>supplies) is exposed to greater than 2 mg/L fluoride [0.057 mg/kg/day] 
>in the public water supply. <..> Dietary exposure estimates using 
>reassessed tolerances including the subject proposed tolerance and 
>regulation for potatoes and percent of crops treated are approximately 
>0.029 mg/kg/day for the  U.S. population and 0.038 mg/kg/day for 
>the highest exposed subgroup (females 20 years old and over).
>Therefore, it can be concluded that levels of fluoride in/on food 
>from the agricultural use of cryolite plus fluoride levels in U.S. 
>drinking water supplies results in a daily dietary intake of fluoride 
>of approximately 0.095 mg/kg/day. 
>
><..>This is less than the Maximum Concentration Limit (MCL) 
>of 4.0 mg/L [0.114 mg/kg/day], a level which provides 
>no known or anticipated adverse health effect 
>as determined by the Surgeon General.

I am not entirely sure what Torsten is getting at here.

Is he saying that at 4ppm fluorosis becomes likely?
I note that 2ppm for tooth discolouration is very close indeed to this.
I note that 0.4% of the US population is exposed to greater than 2ppm
*in the public water supply*. Odd.

I would personally be concerned if my dietry intake was to within 83% of
the maximum safe level unless that level included appropriate safety
factors.

Why do they use cryolite in potatoes?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From 76220.1077@CompuServe.COM Thu May 23 14:08:32 EDT 1996
Article: 2601 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!news.compuserve.com!news.production.compuserve.com!news
From: Jan Czekajewski <76220.1077@CompuServe.COM>
Newsgroups: sci.bio.food-science
Subject: Measuring growth of molds
Date: 10 May 1996 09:32:31 GMT
Organization: private
Lines: 11
Message-ID: <4mv2ff$rqe$3@mhade.production.compuserve.com>

If you need to measure growth of molds or test antifungal 
additives one way is by mesuring oxygen consumtion and CO2 
production or respirometery. I developed O2/CO2 respirometer 
which has high sensitivity 0.2 uL O2/h and can test 80 samples at 
the same time. I have number of published papers related to its 
application of food and feed products which I can mail to 
interested parties. As these papers are not in E-mailable form 
you have to e-mail me your street address.

Jan Czek
75144.2413@compuserve.com


From GTYU00A@prodigy.com Thu May 23 14:08:33 EDT 1996
Article: 2602 of sci.bio.food-science
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From: GTYU00A@prodigy.com (Keith Blowers)
Newsgroups: sci.bio.food-science
Subject: Pretzels - health benefit?
Date: 10 May 1996 14:12:16 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
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The was a newspaper story this week with the claim that a component of 
pretzels was beneficial to the brain!!   Anyone hear of this or has any 
information please reply.   Keith Blowers, MD, USA



From 73203.1501@CompuServe.COM Thu May 23 14:08:33 EDT 1996
Article: 2603 of sci.bio.food-science
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From: C P Moodie <73203.1501@CompuServe.COM>
Newsgroups: sci.bio.food-science
Subject: Re: REQ: industrial process involving algaeHello.
Date: 10 May 1996 16:02:06 GMT
Organization: EDC
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Carrageenan and Alginates are produced from Seaweeds.  I would 
suggest you contact the French company SANOFI who produces both. 
 You may also want to contact FMC or KELCO both USA companies.  
The first is a carrageenan producer, the second produces 
alginates


From rkmcdonald@earthlink.net Thu May 23 14:08:33 EDT 1996
Article: 2604 of sci.bio.food-science
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From: Robert Mc Donald <rkmcdonald@earthlink.net>
Newsgroups: Sci.med.nutrition,sci.bio.food-science,rec.food-historic,misc.kids.health,misc.health-alternative,misc.fitness.misc,misc.entrepreneurs,alt.health,alt.food.fat-free,alt.food,alt.business
Subject: Re:  "I've never had energy like this!! FREE INFO
Date: 11 May 1996 18:41:55 GMT
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Powerhouse




From bright@iinet.net.au Thu May 23 14:08:33 EDT 1996
Article: 2605 of sci.bio.food-science
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From: bright@iinet.net.au (John L. Bright)
Newsgroups: sci.bio.food-science
Subject: NEED INFO. ON WATER SOLUBLE BINDER FOR EXTRUDED PLANT PRODUCT.
Date: 10 May 1996 08:03:56 GMT
Organization: iiNet Technologies
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We are evaluating the manufacture of compacted coir dust bricks for use 
in plant nurseries for plant propagation. We propose compacting the coir 
dust into 1 litre bricks for freight economies and reconstituting the 
bricks into 8 litres of "coir peat" by spraying with water. We are 
looking for a suitable binder to aid the extrusion process. The binder 
must be very cheap, break down easily and fully by the addition of 
water spray and be readily available in Asia. Additionally it must not be 
harmful, impact on the pH or salintiy of the finished product or in any 
way impede the plant propagation process.

We would welcome your suggestions to "bright@iinet.net.au"

Thnak you in anticipation

John Bright -Director
Activated Carbon Industries
Fax 619 310 8080.

 



From vjp2@dorsai.org Thu May 23 14:08:34 EDT 1996
Article: 2606 of sci.bio.food-science
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From: vjp2@dorsai.org (Vasos Panagiotopoulos +1-917-287-8087 Bioengineer-Financier Samani Marions Panyaught NYC-11357-3436-287-USA)
Newsgroups: sci.bio.food-science
Subject: Re: Preserving Well Water
Date: 12 May 1996 04:21:57 -0400
Organization: Samani Marions Panyaught NYC 11357-3436-287 USA
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TO: brian hoyle <brianh@gov.nb.ca>

>From  brianh@gov.nb.ca  on 11:28 05-09-96 regarding Re: Preserving Well Water we 
peruse:

}> From: Brian Hoyle <brianh@gov.nb.ca>
}> Newsgroups: sci.bio.food-science
}> Subject: Re: Preserving Well Water
}> Date: 9 May 1996 11:28:54 GMT
}> Organization: NB Dept of the Environment
}> Lines: 5
}> Message-ID: <4msktm$hun@darwin.nbnet.nb.ca>
}> References: <4mop57$632@dfw-ixnews8.ix.netcom.com>
}> NNTP-Posting-Host: 142.139.215.205
}> Mime-Version: 1.0
}> Content-Type: text/plain; charset=us-ascii
}> Content-Transfer-Encoding: 7bit
}> X-Mailer: Mozilla 1.2N (Windows; I; 32bit)

}> Boiling the water and rinsing out the container with 
}> boiled water before storage, and storing the water away from 
}> sunlight would help. If you could store it at refirgerator 
}> temperature, that would probably be better.

}>                                       

I've never done it to be sure I'm saying it right, but
I understand a very small amount of chlorine helps.

        Vasos Panagiotopoulos,Columbia'81+,Bioengineer-Financier
  BachMozart ReaganQuayleGramm EvrytanoKastorian Cit:MarquisWhWFnc&Ind
  -{Nothing herein constitutes advice. Everything fully disclaimed.}-
         -(Composed offline at 08h03 05011096)-
---
þ CMPQwk #1.4þ UNREGISTERED EVALUATION COPY
                                                                                                         


From lemaire@ensia.inra.fr Thu May 23 14:08:34 EDT 1996
Article: 2607 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!concert!relay.ga.unc.edu!cowee.wcu.edu!blacklab.uoregon.edu!news.uoregon.edu!vixen.cso.uiuc.edu!uwm.edu!math.ohio-state.edu!jussieu.fr!saphir.jouy.inra.fr!usenet
From: lemaire@ensia.inra.fr
Newsgroups: sci.bio.food-science,fr.doc.biblio
Subject: CORN ALCOHOL
Date: 12 May 1996 17:40:06 GMT
Organization: INRA
Lines: 14
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Reply-To: lemaire@ensia.inra.fr (Regis Lemaire)
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X-Newsreader: IBM NewsReader/2 v1.2.5

Hello,
I'am looking for books or references that talk about :
Corn distillery to produce drinking alcohol.

All informations on this process are welcome.

Thanks for all.

-----------------------------------------------------------------------
Regis Lemaire
16 rue de Maille                                                     Tel 33 1 69 80 74 02
91310 MONTLHERY FRANCE                                    email lemaire@ensia.inra.fr
-----------------------------------------------------------------------



From asleep@the.wheel Thu May 23 14:08:34 EDT 1996
Article: 2608 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!news.ac.net!news.serv.net!news.alt.net!newspost1.alt.net!usenet
From: asleep@the.wheel (2-much-Nyquil)
Newsgroups: Sci.med.nutrition,sci.bio.food-science,rec.food-historic,misc.kids.health,misc.health-alternative,misc.fitness.misc,misc.entrepreneurs,alt.health,alt.food.fat-free,alt.food,alt.business
Subject: Re: "I've never had energy like this!! FREE INFO
Date: Sun, 12 May 1996 23:56:42 GMT
Organization: AltNet - Affordable Usenet Access - http://www.alt.net
Lines: 37
Message-ID: <319679ec.50348381@news.alt.net>
References: <4mjupk$i83@pike.peaka.net>
Xref: newz.oit.unc.edu sci.bio.food-science:2608 misc.kids.health:19549 misc.fitness.misc:10337 misc.entrepreneurs:138574 alt.food.fat-free:23645 alt.food:7060 alt.business:63660

Wooo Hoooo!!!   Cocaine ROCKS.  You know, you can do all you want and
STILL take off the weight!!!!

Nature has produced it for millions of years, so it MUST be good for
you!!

Why don't you try heroin while you're at it too.

Eat healthily and exercise.  That's how you increse your energy and
loose wieght. Not with crap like this.

skeet@peaka.net (Graig Yarbrough) wrote:

>
>"Wow! I've never had energy like this!  This stuff is amazing!"  
>
>That's what I said when I used this product.  This truly is one of the
>most powerful food on the planet. This is one of Nature's most
>efficient, versatile and prolific nutritional powerhouses - and for
>the past 10,000 years or more, it has had the perfect environment in
>which to thrive  and grow to its highest potential.
>
>For more info and a free tape, respond to this message.  Put
>POWERHOUSE in the subject line.
>
>XXXXXXXh
>^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>                    YXXXXXXXh Enterprises
>                        674 Bridger
>              XXXXXXXXXXXX, CO 809XXXXXXX7
>          Voice (XXXXXXX  Fax XXXXXXXX
>                       xXXXXXXXXX
>
>          "Some Things have to be Believed to be Seen"
>^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^
>



From mccanns@tiac.net Thu May 23 14:08:34 EDT 1996
Article: 2609 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.kei.com!news-in.tiac.net!news-central.tiac.net!dana
From: "John, Martha,Maryand Sarah McCann" <mccanns@tiac.net>
Newsgroups: sci.bio.food-science
Subject: Microscopy Course Announcement
Date: Sun, 12 May 1996 23:00:18 -0500
Organization: The Internet Access Company, Inc.
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SHORT COURSE ANNOUNCEMENT
-------------------------------------------------
FUNDAMENTALS AND APPLICATIONS OF LIGHT MICROSCOPY
-------------------------------------------------
JUNE 16-21, 1996,  Burlington Vermont

www.microscopyed.com

A  5-day hands-on course on achieving the maximum information from
light microscopy. The emphasis of the course will be to provide
hands-on experience, and the background for interpretation of images.
   
The course will  cover the principals of light microscopy, contrast
techniques for the microscope, adjustments  of the microscope for
optimum contrast and resolution, and interpretation of images in terms
of light-matter interactions.

A full range of reflected and transmitted light microscopes, as well
as contrast equipment, will be provided for use by the students.
Students are encouraged to bring their own samples.
_____________________________________________________________________
The course will provide:
A firm foundation in the principles of light microscopy.

An understanding of the steps for light microscope alignment.

A knowledge of contrast enhancement techniques for both specimen and
microscope.

A basic understanding of polarized light, and its role in contrast
enhancement, measurement techniques and materials analysis.

Information on image documentation-photomicrography and electronic
image capture.

Survey of the measurement capabilities of the light microscope

Awareness of what to look for in buying a microscope

Opportunity for hands-on use with a variety of equipment and contrast
techniques.
_____________________________________________________________________
  
Faculty:
Philip C. Robinson is author of the RMS Microscopy Series book,
Applied Polarized Light Microscopy. He is a specialist in light and
electron microscopy of ceramics, and is retired from the faculty of
Stafforshire University. He has organized and taught courses in Basic
Microscopy and Polarized light Microscopy for the Royal Microscopical
Society in England and the US, and at industrial and academic sites
around the world.

Mary A. McCann Research Associate, retired from Polaroid Corporation,
used light and electron microscopy for problem-solving in research,
development and manufacturing. She is the author of photomicrography
instructional books and articles, and has taught for the New York
Microscopical Society, and the American Chemical Society.

Robert Janes is a scientist with the Metropolitan (London) Police
Forensic Laboratory. He has taught RMS courses in Basic and Polarized
Light Microscopy .

Robert Hoffman is inventor of the Hoffman Modulation Contrast system.
He has taught light microscopy for the Eastern Analytical Symposium,
NYMS and numerous industrial courses.

Vermont Optecs, research instrument specialists, will supply a variety
of microscope equipment for the course.

For further information:www.microscopyed.com

For course brochure, contact Mary McCann , e-mail: mccanns@tiac.net


From mk95528@ltec.net Thu May 23 14:08:35 EDT 1996
Article: 2610 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.kei.com!nntp.coast.net!news.sprintlink.net!news.ltec.net!news-admin
From: mk95528@ltec.net
Newsgroups: sci.bio.food-science
Subject: WEEDS?Check out the vitamin C levels of some wild edible plants that ICheck out the vitamin C levels of some wild edible plants that I
Date: Mon, 13 May 1996 08:17:06 GMT
Organization: Navix: Lincoln Telecom Internet Services
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Check out the vitamin C levels of some wild edible plants that I
analyzed in a paper published about 20 years ago when I was an
under-grad. The levels of Vitamin C in common violets could easily
provide 1000 mg/day. (violets contain about 200mg/100g (1/4 lb)of
fresh leaves.

The entire paper is viewable at the URL:
http://macatawa.org/~rimmer/drzbiog.htm
----
Dr Tom Zennie
Zen Sheep Farm
7723 Quincy St
Zeeland, Michigan
e-mail:rimmer@macatawa,org
http://macatawa.org/~rimmer/drzbiog.htm
*****************************************************************************
I am not about to go out everyday and eat a handful of weeds to get my
vitamin C. We are going into the 21 century here!

Sincerely,
Margie
Never Explain- Your friends do not need it and 
your enemies will not believe you anyway.


From len.steele@ualberta.ca Thu May 23 14:08:35 EDT 1996
Article: 2611 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!brighton.openmarket.com!decwrl!tribune.usask.ca!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user
From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Re: Searching for Company Name - Information
Date: Mon, 13 May 1996 07:41:56 -0700
Organization: Agr, Food & Nutr Sci (Univ. Alberta)
Lines: 24
Message-ID: <len.steele-1305960741560001@sunshine.afns.ualberta.ca>
References: <4mt09g$j9v@natasha.rmii.com>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

In article <4mt09g$j9v@natasha.rmii.com>, jtrottma@hach.com (Jerry
Trottmann) wrote:

> I am searching for information ( name and location) about a company that
makes a
> reflectometer that can determine the freshness of fish.  This instrument
may determine t
> he absorbance
> of a surface by reading thr light reflected from the surface.   The
company name may
> contain the letters ADI and possibly be located in Georga, USA.
==========
I took a look in the 1996 Buyers' Guide Editions of "American Laboratory"
and "American Biotechnology Laboratory", under the category "Reflectance
Equipment".  Each lists the same 13 companies, none with "ADI" in their
name.  The closest is Analytical Spectral Devices, Inc. (which could, I
suppose, sometimes be abbreviated to ASDI?).  Neither that company, nor
any of the other 12, are in Georgia.  As a starting point, here's the
address & phone #s for "ASDI":
4760 Walnut St, Ste. 105, Boulder, CO 80301 USA
303-444-6522 (fax: 303-444-6825).

If the "ADI" you saw is in Georgia, then it is not cross-referenced in the
buyers' guides under the above category.


From a.wu@worldnet.att.net Thu May 23 14:08:35 EDT 1996
Article: 2612 of sci.bio.food-science
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From: Wu <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: WEEDS?Check out the vitamin C levels of some wild edible plants that ICheck out the vitamin C levels of some wild edible plants that I
Date: Mon, 13 May 1996 09:30:26 -0400
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To: mk95528@ltec.net

mk95528@ltec.net wrote:
> 
> Check out the vitamin C levels of some wild edible plants that I
> analyzed in a paper published about 20 years ago when I was an
> under-grad. The levels of Vitamin C in common violets could easily
> provide 1000 mg/day. (violets contain about 200mg/100g (1/4 lb)of
> fresh leaves.
> 
> The entire paper is viewable at the URL:
> http://macatawa.org/~rimmer/drzbiog.htm
> ----
> Dr Tom Zennie
> Zen Sheep Farm
> 7723 Quincy St
> Zeeland, Michigan
> e-mail:rimmer@macatawa,org
> http://macatawa.org/~rimmer/drzbiog.htmThe common violet is sweet violet? Or, you don't include african violet, do you?

Mei-Tien


From len.steele@ualberta.ca Thu May 23 14:08:36 EDT 1996
Article: 2613 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!en.com!op.net!newsfeed.direct.ca!nntp.portal.ca!van-bc,bofh.dot!unixg.ubc.ca!rover.ucs.ualberta.ca!sunshine.afns.ualberta.ca!user
From: len.steele@ualberta.ca (Len Steele)
Newsgroups: sci.bio.food-science
Subject: Re: Searching for Company Name - Information
Date: Mon, 13 May 1996 08:01:54 -0700
Organization: Agr, Food & Nutr Sci (Univ. Alberta)
Lines: 17
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References: <4mt09g$j9v@natasha.rmii.com>
NNTP-Posting-Host: sunshine.afns.ualberta.ca

In article <4mt09g$j9v@natasha.rmii.com>, jtrottma@hach.com (Jerry
Trottmann) wrote:

> I am searching for information ( name and location) about a company that
makes a
> reflectometer that can determine the freshness of fish ...  The company
name may
> contain the letters ADI and possibly be located in Georga, USA.
==========
I had a look in the 1995 Laboratory Buyers' Guide (Canada) which lists an
"ADI" (no other info as to country) in the "U.S. and foreign principals"
section, stating that a Canadian company is the ADI rep, specifically:
Cowper, Inc.
677 Seventh Ave
Lachine, PQ H8S 3A1
514-637-6746 (fax: 514-637-5055)
No idea if the aforementioned ADI is the one you heard of...


From suzanne@intrepid.axess.com Thu May 23 14:08:36 EDT 1996
Article: 2614 of sci.bio.food-science
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From: suzanne@intrepid.axess.com (Suzanne L.)
Newsgroups: alt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foods
Subject: *** Mega Bites *** (food management software)
Date: Sun, 12 May 1996 21:31:13 GMT
Organization: Axess Communications, Montreal, Canada
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Xref: newz.oit.unc.edu alt.food:7076 rec.food.cooking:245468 alt.cooking-chat:2375 alt.creative-cook:3307 alt.creative-cooking:2992 alt.support.diet:43677 alt.food.fat-free:23651 alt.food.low-fat:2734 alt.food.professionals:1858 rec.food.marketplace:96 sci.bio.food-science:2614 sci.med.nutrition:46058 alt.forsale.nutrition:1021 rec.food.baking:762

Introducing Mega Bites, a new software solution for those with
High-tech appetites.

http://www.pebbs.com/suzanne/megabite.html





From Oz@upthorpe.demon.co.uk Thu May 23 14:08:36 EDT 1996
Article: 2615 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: WEEDS?Check out the vitamin C levels of some wild edible plants that ICheck out the vitamin C levels of some wild edible plants that I
Date: Mon, 13 May 1996 13:29:54 +0100
Organization: Oz
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Distribution: world
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In article <3196efeb.5412913@news.ltec.net>, mk95528@ltec.net writes
>Check out the vitamin C levels of some wild edible plants that I
>analyzed in a paper published about 20 years ago when I was an
>under-grad. The levels of Vitamin C in common violets could easily
>provide 1000 mg/day. (violets contain about 200mg/100g (1/4 lb)of
>fresh leaves.
>
>The entire paper is viewable at the URL:
>http://macatawa.org/~rimmer/drzbiog.htm

I hope it includes toxicology. Many wild plants are poisonous if 
consumed in quantity.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From iaotb@inet.uni-c.dk Thu May 23 14:08:37 EDT 1996
Article: 2616 of sci.bio.food-science
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From: iaotb@inet.uni-c.dk (Torsten Brinch)
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: 12 May 1996 12:24:06 GMT
Organization: News Server at UNI-C, Danish Computing Centre for Research and Education.
Lines: 51
Distribution: world
Message-ID: <4n4l96$t63@news.uni-c.dk>
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Oz wrote:
> In article <4mqplu$ojf@news.uni-c.dk>, Torsten Brinch <iaotb@inet.uni-
> c.dk> writes

><..> EPA has established a Maximum Concentration 
>Limit (MCL) at 4.0 mg/L [0.114 mg/kg/day] to protect against crippling 
>skeletal fluorosis <..> 
>Therefore, it can be concluded that levels of fluoride in/on food 
>from the agricultural use of cryolite plus fluoride levels in U.S. 
>drinking water supplies results in a daily dietary intake of fluoride 
>of approximately 0.095 mg/kg/day. 

>I am not entirely sure what Torsten is getting at here.
>Is he saying that at 4ppm fluorosis becomes likely?

I was quoting, Oz. Butting in with some relevant data.

The 4 mg/L limit is to protect against *Crippling* *skeletal* fluorosis. 
The General surgeon has determined that effects like discoloration
of teeth and decreased bone density are not adverse effects.

>I note that 2ppm for tooth discolouration is very close indeed to this.
>I note that 0.4% of the US population is exposed to greater than 2ppm
>*in the public water supply*. Odd.

>I would personally be concerned if my dietry intake was to within 83% of
>the maximum safe level unless that level included appropriate safety
>factors.

I would too, Oz. 
The limits also strikes me as less than ludicrously safe.

Maybe the effects on man is so well known, that safety factors are moot.
By disregarding some effects (see above), the conclusion was, that there is 
no direct scientific evidence of adverse effects (arthralgias) 
in humans at levels below 8 mg/L fluoride in drinking water.
So maybe it could be said, that 4 mg/L represents a safety factor of 2 :)

>Why do they use cryolite in potatoes?

Propose to use.
As an *insecticide powder on raw potato*, resulting in residues of
fluoride (note: as cryolite, much less bioavailable than dissolved
fluorine ion) of 2 ppm in raw potato and 22 ppm in 
potato waste for feedstuff.

--
The best wine is the oldest, the best water the newest.

                           (Proverbs of Hell: William Blake)



From corinna@eskimo.bb.bawue.de Thu May 23 14:08:37 EDT 1996
Article: 2617 of sci.bio.food-science
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From: corinna@eskimo.bb.bawue.de (Corinna Nalbach)
Newsgroups: sci.bio.food-science
Subject: Re: **** tap water: safe to drink ? ****
Date: 12 May 1996 09:17:00 GMT
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	<4mqplu$ojf@news.uni-c.dk> <HqNYUKACJukxEwei@upthorpe.demon.co.uk>
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I am new to this group and just picked this news up ...

Recently they made an analysis on tap water and mineral water (soda) here in Germany 
and found out that many mineral waters are much unhealthier than the tap water.  The 
tap water has to fulfil high requirements here in Germany, I don't know if it is in 
other countries the same. 

They also made tests on the taste of those waters and the tap water ranked on the first 
places. 

--
Corinna

_________________________________________________________________
Corinna Nalbach		      e-mail: corinna@eskimo.bb.bawue.de                            
PGP-Key available on request	     Mime- and NeXT-Mail welcome!



From Oz@upthorpe.demon.co.uk Thu May 23 14:08:37 EDT 1996
Article: 2618 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: Tue, 14 May 1996 08:18:44 +0100
Organization: Oz
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References: <kong.830544221@pv0451.vincent.iastate.edu>
 <HqNYUKACJukxEwei@upthorpe.demon.co.uk> <4n4l96$t63@news.uni-c.dk>
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In article <4n4l96$t63@news.uni-c.dk>, Torsten Brinch <iaotb@inet.uni-
c.dk> writes
>Oz wrote:
>> In article <4mqplu$ojf@news.uni-c.dk>, Torsten Brinch <iaotb@inet.uni-
>> c.dk> writes
>
>><..> EPA has established a Maximum Concentration 
>>Limit (MCL) at 4.0 mg/L [0.114 mg/kg/day] to protect against crippling 
>>skeletal fluorosis <..> 
>>Therefore, it can be concluded that levels of fluoride in/on food 
>>from the agricultural use of cryolite plus fluoride levels in U.S. 
>>drinking water supplies results in a daily dietary intake of fluoride 
>>of approximately 0.095 mg/kg/day. 
>
>>I am not entirely sure what Torsten is getting at here.
>>Is he saying that at 4ppm fluorosis becomes likely?
>
>I was quoting, Oz. Butting in with some relevant data.
>
>The 4 mg/L limit is to protect against *Crippling* *skeletal* fluorosis. 
>The General surgeon has determined that effects like discoloration
>of teeth and decreased bone density are not adverse effects.
>
>>I note that 2ppm for tooth discolouration is very close indeed to this.
>>I note that 0.4% of the US population is exposed to greater than 2ppm
>>*in the public water supply*. Odd.
>
>>I would personally be concerned if my dietry intake was to within 83% of
>>the maximum safe level unless that level included appropriate safety
>>factors.
>
>I would too, Oz. 
>The limits also strikes me as less than ludicrously safe.

>From  some figures emailed to me by Torsten, it is clear that fluoride 
toxicity varies 'rather widely' between species. From one trial he 
quotes on mice, and balancing up here and there it would look as if the 
8 mg/kg/day for *total* intake before *clinical disease* sets in is 
somewhere about right. Since the 2ppm indicates tooth discolouration, 
which to me at least indicates a slight abnormality at least, I would 
have thought that 1ppm ought to be a maximum level from all sources.

Personally I am surprised that the FDC would allow cryolite as an 
insecticide since the people applying the product are likely to be 
significantly at risk as well. 

This small difference between 'enough' and 'too much' is not atypical of 
many trace elements, selenium being a well known example. Copper licks 
for cattle on deficient pasture contain enough copper to kill sheep and 
must be handled carefully where mixed stocking occurs.

I still think that the sale of fluorided toothpaste and drops should be 
banned and I am not very happy about cryolite as an insecticide either. 
Unlike conventional pesticides that degrade to vanishingly low levels 
relatively quickly, fluoride can be rather persistent in soils and never 
degrades in the normal sense of the word. The usual 100+ fold safety 
margin below the NOEL is clearly being broken here.

However, I am still happy about fluoride in drinking water.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From astessen@uniserve.com Thu May 23 14:08:38 EDT 1996
Article: 2619 of sci.bio.food-science
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From: Angela Stessen <astessen@uniserve.com>
Newsgroups: sci.bio.food-science
Subject: Hydrolyzed Protein
Date: 15 May 1996 02:28:07 GMT
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I am looking for a method to measure the hydrolyzed protein in Whey 
Protein Concentrate



From Oz@upthorpe.demon.co.uk Thu May 23 14:08:38 EDT 1996
Article: 2620 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: **** tap water: safe to drink ? ****
Date: Tue, 14 May 1996 20:49:56 +0100
Organization: Oz
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 <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> <4mqplu$ojf@news.uni-c.dk>
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In article <4n4aac$hh@eskimo.eskimo.bb.bawue.de>, Corinna Nalbach
<corinna@eskimo.bb.bawue.de> writes
>I am new to this group and just picked this news up ...
>
>Recently they made an analysis on tap water and mineral water (soda) here in 
>Germany 
>and found out that many mineral waters are much unhealthier than the tap water.  
>The 
>tap water has to fulfil high requirements here in Germany, I don't know if it is 
>in 
>other countries the same. 
>
>They also made tests on the taste of those waters and the tap water ranked on 
>the first 
>places. 

Could you give examples of what you mean?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From William.Kloek@Zuivel.LMT.wau.nl Thu May 23 14:08:38 EDT 1996
Article: 2621 of sci.bio.food-science
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From: William Kloek <William.Kloek@Zuivel.LMT.wau.nl>
Newsgroups: sci.bio.food-science
Subject: Re: Viscosity
Date: 15 May 1996 06:45:06 GMT
Organization: Wageningen Agricultural University
Lines: 21
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These dispersions will have a yield stress (stress that has to be applied 
before it starts to flow).At stresses lower then the yield stress, 
viscosity will be infinite: it is a  solid This yield stress will prevent 
the big particles from creaming or sedimenting. The creaming- or 
sedimenting velocity can be roughly approximated using a simple Stokes 
equation. Therefore you need a viscosity and as already indicated by 
another responder, there is not one viscosity. The viscosity depends on 
the shear rate (the lower viscosity at a higher shear rate). If you want 
to know the viscosity to calculate creaming behaviour, you have to 
measure the viscosity of the product without the big pieces at the 
relevant shear rate (rate= 3 * creaming velocity/ diameter particle).
As the product will form a network again when disturbed the viscosity 
will increase in time. Therefore the creaming becomes less and less 
important.

Technical: If you want to measure the viscosity of a dispersion, for 
instance using a kind of Couette device, the biggest particle should be 
10 times smaller then the split width of the measuring geometry, other 
wise the big particles are "seen", resulting in non-reproducable noizy 
measurements. Therefore remove them!



From jbh5@postoffice.mail.cornell.edu Thu May 23 14:08:38 EDT 1996
Article: 2623 of sci.bio.food-science
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From: "Jean B. Hunter" <jbh5@postoffice.mail.cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: VEGETARIAN FOOD
Date: 15 May 1996 21:18:40 GMT
Organization: Cornell University
Lines: 59
Sender: jbh5@cornell.edu (Verified)
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To: drdln@pop3.concentric.net
X-URL: news:drdln-1505961119530001@cnc053039.concentric.net

drdln@pop3.concentric.net (Dr. Dillon) wrote:
>A NEW LOOK AT VEGETARIANISM 
>
>     With vegetarianism getting so much good and bad press, test your
>knowledge about myth and reality of a vegetarian diet.
>
>QUIZ ON MYTH AND REALITY OF VEGETARIANISM
>
>Answer the following questions as myth (M) or reality (R) and compare your

(snip)

>6. Vegetarian foods are almost completely lacking in fat and cholesterol.

(snip)

>ANSWERS: (1) M;  (2) M;  (3) R;  (4) R;  (5) R;  (6) R;  (7) M;  (8) R; 
>(9) R;  (10) M.


Low in fat?  Coconut, avocado, peanuts, sunflower seeds, and soybeans are just a few examples of high-fat foods of plant origin.  Yo=
u can eat a high-fat diet from plant foods alone if you make high-fat dietary 
choices -- not hard to do if you eat a lot of prepared foods. Going vegetarian doesn't guarantee you a lowfat diet.   

Free of cholesterol?  Plants are, but eggs and dairy products, eaten by lacto-ovo-vegetarians, contain generous amounts of cholester=
ol.  However, a strict vegetarian (vegan) diet is indeed free of all but the smallest traces of cholesterol.
>
>     To find scientific explanations to the above and 40 more questions;
>and what is vegetarianism and why should one consider for health and
>disease control; vegetarian meal plans and sample menus-you may request
>for FREE information.  I am sure you will have a fresh insight towards
>fruits and vegetables.
>Dr. Dillon
>E-mail: drdln@aol.com OR call 919-467-5206 OR use 24-hr Fax
>919-467-6704 OR Mail to: DPC Press, PO Box 5643, Cary, NC 27512-5643,
>USA

For scientific explanation and discussion of vegetarian issues, you might also wish to subscribe to the sci-veg mailing list.

To subscribe, send mail to waste@waste.org with "subscribe sci-veg" as
the message text.  You will automatically be sent a copy of the
list's charter.

If you prefer, there is also a digest version of the list 
available. The digest collects all the messages for one day and
sends them as a single message each morning.  This may help if the
number of messages becomes unmanageable.  To subscribe to the
digest send a message to waste@waste.org with "subscribe
sci-veg-digest" as the message body.  (Please note the second
hyphen in the command.)

We are looking forward to seeing you on the list.

Regards,
Jean Hunter
Ithaca, NY
...member of sci-veg board of directors




From chatz@engr.sgi.com Thu May 23 14:08:39 EDT 1996
Article: 2624 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!news.kei.com!nntp.coast.net!sgigate.sgi.com!fido.asd.sgi.com!news
From: David Chatterton <chatz@engr.sgi.com>
Newsgroups: sci.bio.food-science
Subject: Pasteurised Milk Ordinance
Date: Thu, 16 May 1996 13:32:40 +1000
Organization: Silicon Graphics
Lines: 12
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CC: chatz@omen

Hi,

Does anyone know where I can obtain information about the Pasteurised
Milk Ordinance (PMO) published by the FDA? Thanks

David

-- 
David Chatterton                           (61-3) 9882 8211 (Tel)
R&D Software Engineer                      (61-3) 9882 8030 (Fax)
Silicon Graphics                           chatz@engr.sgi.com
357 Camberwell Rd, Melbourne, Australia


From almenara@nutecnet.com.br Thu May 23 14:08:39 EDT 1996
Article: 2625 of sci.bio.food-science
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From: Marcoaur=?iso-8859-1?Q?=E9lio Almenara Rodrigues <almenara@nutecnet.com.br>?=
Newsgroups: sci.bio.food-science
Subject: food order
Date: Mon, 13 May 1996 22:01:35 -0700
Organization: Escola T=?iso-8859-1?Q?=E9cnica Federal de Qu=EDmica?=
Lines: 31
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-- 
alan@skypoint.com wrote:
> 
> On Wed, 01 May 96 18:09:12 GMT, rr42@cornell.edu (Roland Rapelius) wrote:
> 
> >Hi to all gourmets,
> >at the beginning of a meal (lunch or dinner) does it make more sense from the
> >digestional point of view to start with a soup or with a salad? What order
> >makes the meal healthier?
> >
> >Thank for your advice
> >Roland.
> 
> Boy!   Talk about minutia!
> 
> Does anyone think this makes any subastantive difference
> to our bodys' functioning????
> 
> Alan

Alan and Roland, it does make a difference. The digestion is a big deal 
easier if you start your meal with the most digestible food, because the time 
they reside in our stomach is lower, thus you can eat the heviest later. With 
this in mind our meal shoud start with the salad or soup.

Now you could help me. How to dowload all the newgroup message using the 
newcape offline? Now I just can do it one by one.
Thanks for your help

Marco
e-mail: almenara@nutecnet.com.br


From almenara@nutecnet.com.br Thu May 23 14:08:39 EDT 1996
Article: 2626 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!news.kei.com!nntp.coast.net!sgigate.sgi.com!enews.sgi.com!news.uoregon.edu!news.unisys.com.br!rjo02.embratel.net.br!news.nutecnet.com.br!sysadm
From: Marcoaur=?iso-8859-1?Q?=E9lio Almenara Rodrigues <almenara@nutecnet.com.br>?=
Newsgroups: sci.bio.food-science
Subject: seaweeds
Date: Mon, 13 May 1996 22:26:05 -0700
Organization: Escola T=?iso-8859-1?Q?=E9cnica Federal de Qu=EDmica?=
Lines: 16
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I made my PhD on photosynthesis in seaweeds. I have some papers about =

lipids, polysacharides and pigments of seaweeds. I'll have a look and =

post them to you. I can even send you some abstracts if you like
-- =

Dr. M. A. Rodrigues	                           Escola T=E9cnica Federal =

de Qu=EDmica do Rio de Janeiro
e-mail: almenara@nutecnet.com.br           Coordena=E7=E3o de Biotecnologia=

Tel: (021)264-1771 national call               Rua Senador Furtado 121  - =

  Maracan=E3
+(55)-21-264-2379 international call        Rio de Janeiro - RJ - Brasil


From itc@i-link.net Thu May 23 14:08:40 EDT 1996
Article: 2627 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!uunet!in1.uu.net!news.i-link.net!usenet
From: Karl Kortemeyer <itc@i-link.net>
Newsgroups: sci.bio.food-science
Subject: Call for Papers
Date: 16 May 1996 04:42:24 GMT
Organization: I-Link Inc
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NNTP-Posting-Host: dallas-1-1.i-link.net

CALL FOR PAPERS

Second Annual Advanced Water Sciences Symposium
October  4,5,6, 1996
Dallas, Texas USA

This conference/symposium is hosted by the Institute for Advanced Water Sciences Research. IAWSR is a not for profit membership association dedicated to the promotion of advanced water science and the free exchange of ideas that contribute to the advancement of water science. The Institute provides a forum for members and contributing individuals to express their ideas in water related subjects in hard science, interdisciplinary studies and exploratory areas. Members also receive access to information and resources on water science.
______________________________________________________________________________

Papers dealing with, but not limited to, the following topics are solicited for presentation on October 5th and 6th in Dallas, Texas.

Hard Science:
       	hydrodynamics,
	water purification technology,
	electrolysis,
	bond angle relationships and energy states,
	environmental  issues,
	photo chemistry
	ionics, ORP, chemistry.
	oxidative states in water,
Interdisciplinary:
	vortex mechanics,
	magnetic resonance in water,
	radio frequency effects on water,
	energy systems utilizing water dynamics or structure,
	energization states in water,
	magnetic field effects on water dynamics and structure,
        homeopathic effects in relationship to energized water,
     	structured water,
        liquid crystal states,
        advanced techniques in ozonation,
	colloidal  chemistry
Exploratory:
	subtle energy effects in water,
        consciousness and water,
 	energization and transformation in the water molecule,
        effects of harmonic geometries on water,
       	biological effects of energized and structured water,            
        memory in water states,
   	scalar wave effects on water.    	

Please submit your final paper or 2 or 4 page extended abstract by June  30, 1996 to the contact person listed below. Questions and comments welcome.

Contact person: 	Karl Kortemeyer
               		P.O. Box 1295
                        Dallas, Texas 75355-1295
               		214/249-2001 FAX 214/340-7020
               		e-mail: itc@i-link.net  



From itc@i-link.net Thu May 23 14:08:40 EDT 1996
Article: 2628 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!uunet!in1.uu.net!news.i-link.net!usenet
From: Karl Kortemeyer <itc@i-link.net>
Newsgroups: sci.bio.food-science
Subject: Call for Papers
Date: 16 May 1996 04:42:33 GMT
Organization: I-Link Inc
Lines: 49
Message-ID: <4nebnp$12ou@news.i-link.net>
NNTP-Posting-Host: dallas-1-1.i-link.net

CALL FOR PAPERS

Second Annual Advanced Water Sciences Symposium
October  4,5,6, 1996
Dallas, Texas USA

This conference/symposium is hosted by the Institute for Advanced Water Sciences Research. IAWSR is a not for profit membership association dedicated to the promotion of advanced water science and the free exchange of ideas that contribute to the advancement of water science. The Institute provides a forum for members and contributing individuals to express their ideas in water related subjects in hard science, interdisciplinary studies and exploratory areas. Members also receive access to information and resources on water science.
______________________________________________________________________________

Papers dealing with, but not limited to, the following topics are solicited for presentation on October 5th and 6th in Dallas, Texas.

Hard Science:
       	hydrodynamics,
	water purification technology,
	electrolysis,
	bond angle relationships and energy states,
	environmental  issues,
	photo chemistry
	ionics, ORP, chemistry.
	oxidative states in water,
Interdisciplinary:
	vortex mechanics,
	magnetic resonance in water,
	radio frequency effects on water,
	energy systems utilizing water dynamics or structure,
	energization states in water,
	magnetic field effects on water dynamics and structure,
        homeopathic effects in relationship to energized water,
     	structured water,
        liquid crystal states,
        advanced techniques in ozonation,
	colloidal  chemistry
Exploratory:
	subtle energy effects in water,
        consciousness and water,
 	energization and transformation in the water molecule,
        effects of harmonic geometries on water,
       	biological effects of energized and structured water,            
        memory in water states,
   	scalar wave effects on water.    	

Please submit your final paper or 2 or 4 page extended abstract by June  30, 1996 to the contact person listed below. Questions and comments welcome.

Contact person: 	Karl Kortemeyer
               		P.O. Box 1295
                        Dallas, Texas 75355-1295
               		214/249-2001 FAX 214/340-7020
               		e-mail: itc@i-link.net  



From corinna@eskimo.bb.bawue.de Thu May 23 14:08:40 EDT 1996
Article: 2629 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.jsums.edu!news2.cais.net!news.cais.net!bofh.dot!world1.bawave.com!newsfeed.internetmci.com!news.mathworks.com!fu-berlin.de!news.belwue.de!news.bawue.de!eisbaer.bb.bawue.de!eskimo.bb.bawue.de!root
From: corinna@eskimo.bb.bawue.de (Corinna Nalbach)
Newsgroups: sci.bio.food-science
Subject: Re: **** tap water: safe to drink ? ****
Date: 15 May 1996 20:09:08 GMT
Organization: "private site"
Lines: 12
Distribution: world
Message-ID: <4nddl4$4do@eskimo.bb.bawue.de>
References: <kong.830544221@pv0451.vincent.iastate.edu> <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> 
	<4mqplu$ojf@news.uni-c.dk> <HqNYUKACJukxEwei@upthorpe.demon.co.uk> 
	<4n4aac$hh@eskimo.eskimo.bb.bawue.de> <nmHYkQAkPOmxEwKn@upthorpe.demon.co.uk>
Reply-To: corinna@eskimo.bb.bawue.de
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In <nmHYkQAkPOmxEwKn@upthorpe.demon.co.uk> Oz wrote:
>  Could you give examples of what you mean?
Hu? Examples of what I mean? Can YOU give ME examples of what you mean.
Sorry, but I really don't understand what you want to know ... 

--
Corinna

_________________________________________________________________
Corinna Nalbach		      e-mail: corinna@eskimo.bb.bawue.de                            
PGP-Key available on request	     Mime- and NeXT-Mail welcome!



From MOFLARKIN@HARPO.ACC.IIT.EDU Thu May 23 14:08:41 EDT 1996
Article: 2630 of sci.bio.food-science
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From: MOFLARKIN@HARPO.ACC.IIT.EDU (John W. Larkin)
Newsgroups: sci.bio.food-science
Subject: Re: Pasteurised Milk Ordinance
Date: Thu, 16 May 1996 12:56:08 GMT
Organization: Illinois Institute of Technology
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David Chatterton <chatz@engr.sgi.com> wrote:

>Hi,
>
>Does anyone know where I can obtain information about the Pasteurised
>Milk Ordinance (PMO) published by the FDA? Thanks
>
>David
>
>-- 
>David Chatterton                           (61-3) 9882 8211 (Tel)
>R&D Software Engineer                      (61-3) 9882 8030 (Fax)
>Silicon Graphics                           chatz@engr.sgi.com
>357 Camberwell Rd, Melbourne, Australia


A copy of the PMO can be obtained by writing to:

Food and Drug Administration
Milk Safety Branch (HFS-626)
200 C. Street S.W.
Washington, D.C.  20204

As far as I know there is no cost for the publication.

John W. Larkin             (MOFLARKIN@HARPO.ACC.IIT.EDU)
366 Meadow Green Dr.       (Home Ph. 708-305-9012)
Naperville, IL  60565      (Work Ph. 708-728-4131)


From rmateles@candida.com Thu May 23 14:08:41 EDT 1996
Article: 2631 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!uunet!in2.uu.net!professor.grapevine-sys.com!news
From: Rich <rmateles@candida.com>
Newsgroups: sci.bio.food-science
Subject: Re: Hydrolyzed Protein
Date: Thu, 16 May 1996 11:04:36 -0500
Organization: Candida Corporation
Lines: 15
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Angela Stessen wrote:
> 
> I am looking for a method to measure the hydrolyzed protein in Whey
> Protein Concentrate


What do you want to measure?

1.  The free amino acids?
2.  The alpha-amino nitrogen?
3.   The molecular weight?

If you ask a specific question clearly, it might be possible to answer 
it.  If you are vague, go to a library and do some homework before 
looking for free consulting!


From Oz@upthorpe.demon.co.uk Thu May 23 14:08:41 EDT 1996
Article: 2632 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!btnet!zetnet.co.uk!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: **** tap water: safe to drink ? ****
Date: Thu, 16 May 1996 17:21:43 +0100
Organization: Oz
Lines: 30
Distribution: world
Message-ID: <8v6smDAXY1mxEwYt@upthorpe.demon.co.uk>
References: <kong.830544221@pv0451.vincent.iastate.edu>
 <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> <4mqplu$ojf@news.uni-c.dk>
 <HqNYUKACJukxEwei@upthorpe.demon.co.uk> <4n4aac$hh@eskimo.eskimo.bb.bawue.de>
 <nmHYkQAkPOmxEwKn@upthorpe.demon.co.uk>
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In article <nmHYkQAkPOmxEwKn@upthorpe.demon.co.uk>, Oz
<Oz@upthorpe.demon.co.uk> writes
>In article <4n4aac$hh@eskimo.eskimo.bb.bawue.de>, Corinna Nalbach
><corinna@eskimo.bb.bawue.de> writes
>>I am new to this group and just picked this news up ...
>>
>>Recently they made an analysis on tap water and mineral water (soda) here in 
>>Germany 
>>and found out that many mineral waters are much unhealthier than the tap water.  
>>The 
>>tap water has to fulfil high requirements here in Germany, I don't know if it 
>is 
>>in 
>>other countries the same. 
>>
>>They also made tests on the taste of those waters and the tap water ranked on 
>>the first 
>>places. 
>
>Could you give examples of what you mean?

Like what is unhealthy about mineral waters as against tap water?

I wouldn't disagree about the taste. Particularly when we used to get
our water untreated (except for occasional chloridation) direct from a
borehole deep in the chalk it beat any water anywhere.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From gkharris@sisnet.ssku.k12.ca.us Thu May 23 14:08:41 EDT 1996
Article: 2633 of sci.bio.food-science
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From: gkharris@sisnet.ssku.k12.ca.us (Gavin/Kim Harrison)
Newsgroups: sci.bio.food-science
Subject: help
Date: Thu, 16 May 1996 16:01:57 -1000
Organization: Mt. Shasta High School
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X-Newsreader: Yet Another NewsWatcher 2.0.2

    I am a high school student at Mt. Shasta City.  Currently I am looking
for help on my biology final.  My assignment is to find an experiment on
the on the internet that someone else has done, that has real data.  If
anyone can give me any experiment which they have actual data on it would
really help.  The project can be on any biological topic.  Thanks 

Sincerely

Kim Harrison


From suzanne@intrepid.axess.com Thu May 23 14:08:42 EDT 1996
Article: 2634 of sci.bio.food-science
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From: suzanne@intrepid.axess.com (Suzanne L.)
Newsgroups: alt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foodsalt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.foodprofessionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foods
Subject: *** THE ULTIMATE COOKING LINK *** (new site)
Date: Thu, 16 May 1996 22:28:45 GMT
Organization: Axess Communications, Montreal, Canada
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Xref: newz.oit.unc.edu alt.food:7156 rec.food.cooking:246390 alt.cooking-chat:2388 alt.creative-cook:3317 alt.creative-cooking:3004 alt.support.diet:43998 alt.food.fat-free:23709 alt.food.low-fat:2743 alt.food.professionals:1862 rec.food.marketplace:113 sci.bio.food-science:2634 sci.med.nutrition:46199 alt.forsale.nutrition:1036 rec.food.baking:938

Come, see and bookmark The Ultimate Cooking Link. A must see for all
food lovers!!! 

Links to ALL the cooking/recipe sites on the net!!!

http://www.pebbs.com/suzanne/recipes.html

(brought to you by Mega Bites, Food management software)








From Yesitis@gnn.com Thu May 23 14:08:42 EDT 1996
Article: 2635 of sci.bio.food-science
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From: Yesitis@gnn.com (Carol S. Kopf)
Newsgroups: sci.bio.food-science
Subject: Re: **** tape water: safe to drink ? ****
Date: Thu, 16 May 1996 19:49:02
Organization: GNN
Lines: 114
Message-ID: <4ngeqe$e0c@news-e2c.gnn.com>
References: <kong.830544221@pv0451.vincent.iastate.edu>   <HqNYUKACJukxEwei@upthorpe.demon.co.uk> <4n4l96$t63@news.uni-c.dk> <LoKLnjAUPDmxEwfQ@upthorpe.demon.co.uk>
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In article <LoKLnjAUPDmxEwfQ@upthorpe.demon.co.uk> Oz wrote:
 article <4n4l96$t63@news.uni-c.dk>, Torsten Brinch 
<iaotb@inet.uni-
>c.dk> writes
>>Oz wrote:
>>> In article <4mqplu$ojf@news.uni-c.dk>, Torsten Brinch 
<iaotb@inet.uni-
>>> c.dk> writes
>>
>>><..> EPA has established a Maximum Concentration 
>>>Limit (MCL) at 4.0 mg/L [0.114 mg/kg/day] to protect against 
crippling 
>>>skeletal fluorosis <..> 
>>>Therefore, it can be concluded that levels of fluoride in/on 
food 
>>>from the agricultural use of cryolite plus fluoride levels in 
U.S. 
>>>drinking water supplies results in a daily dietary intake of 
fluoride 
>>>of approximately 0.095 mg/kg/day. 
>>
>>>I am not entirely sure what Torsten is getting at here.
>>>Is he saying that at 4ppm fluorosis becomes likely?
>>
>>I was quoting, Oz. Butting in with some relevant data.
>>
>>The 4 mg/L limit is to protect against *Crippling* *skeletal* 
fluorosis. 
>>The General surgeon has determined that effects like 
discoloration
>>of teeth and decreased bone density are not adverse effects.
>>
>>>I note that 2ppm for tooth discolouration is very close indeed 
to this.
>>>I note that 0.4% of the US population is exposed to greater than 
2ppm
>>>*in the public water supply*. Odd.
>>
>>>I would personally be concerned if my dietry intake was to 
within 83% of
>>>the maximum safe level unless that level included appropriate 
safety
>>>factors.
>>
>>I would too, Oz. 
>>The limits also strikes me as less than ludicrously safe.
>
>From some figures emailed to me by Torsten, it is clear that 
fluoride 
>toxicity varies 'rather widely' between species. From one trial he 

>quotes on mice, and balancing up here and there it would look as 
if the 
>8 mg/kg/day for *total* intake before *clinical disease* sets in 
is 
>somewhere about right. Since the 2ppm indicates tooth 
discolouration, 
>which to me at least indicates a slight abnormality at least, I 
would 
>have thought that 1ppm ought to be a maximum level from all 
sources.
>
>Personally I am surprised that the FDC would allow cryolite as an 
>insecticide since the people applying the product are likely to be 

>significantly at risk as well. 
>
>This small difference between 'enough' and 'too much' is not 
atypical of 
>many trace elements, selenium being a well known example. Copper 
licks 
>for cattle on deficient pasture contain enough copper to kill 
sheep and 
>must be handled carefully where mixed stocking occurs.
>
>I still think that the sale of fluorided toothpaste and drops 
should be 
>banned and I am not very happy about cryolite as an insecticide 
either. 
>Unlike conventional pesticides that degrade to vanishingly low 
levels 
>relatively quickly, fluoride can be rather persistent in soils and 
never 
>degrades in the normal sense of the word. The usual 100+ fold 
safety 
>margin below the NOEL is clearly being broken here.
>
>However, I am still happy about fluoride in drinking water.



Well I'm happy you're happy!

Came across some information in Draft for public comment 
"Toxicological Profile for Fluorides, Hydrogen fluoride, and 
Fluorine(F)" 12/16/91.  "fertilization with superphosphates added 
8-20 kg/hectare of fluoride to soil."  "Man made sources (of 
fluoride) are primarily fertilizers, particularly super phosphates, 
and industrial releases."

The 4/93 final Toxicological Profile (I don't have it yet - but do 
have a few pages) says:  "Existing data indicate that subsets of 
the population may be unusually susceptible to the toxic effects of 
fluoride and its compounds.  These populations include the elderly, 
people with deficiencies of calcium, magnesium, and/or vitamin C, 
and people with cardiovascular and kidney problems."

Enjoy your fluoridated water.

Cheers!

Carol S. Kopf



From dell@vni.net Thu May 23 14:08:43 EDT 1996
Article: 2636 of sci.bio.food-science
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From: dell@vni.net (Dell)
Newsgroups: sci.bio.food-science
Subject: TIME-TEMPERATURE INDICATOR: Frozen Food Packaging
Date: Fri, 17 May 1996 14:09:00 GMT
Organization: Capital Area Internet Service, Inc.
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Hi,

We are trying to evaluate a new technology. It is a label for frozen
food packaging that indicates whether a certain temperature has ever
been exceeded. Supposedly the advantage of this technology is that the
labels can be stored in ambient conditions until use, whereas current
technology requires labels to be stored below freezing until use.

Therefore, my questions are

1) Are there industry associations for frozen food packaging
technologies that anyone knows of?
2) Are there any experts at universities or independent consultants
that someone knows of?

If anyone has any information about this topic, I would be most
grateful.

Thanks in advance,

Dell Wilkinson
mail02161@pop.net



From pking@idirect.com Thu May 23 14:08:43 EDT 1996
Article: 2637 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_831669403@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 17 May 1996 15:49:50 GMT
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NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/05/10
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2637 sci.answers:4337 news.answers:70280

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: weekly
Last-modified: 1996/05/04

IMPORTANT: The "Additions and Changes" section has been moved to a separate
file. Please look in the newsgroups for a post with the subject line: 

 [sci.bio.food-science] Additions and Changes to FAQ, and New User Info

This had to be done because this part of the FAQ was getting to be too long.
This posting is also important to new subscribers to the group, since, aside
>from  reporting additions and changes, it lists where the FAQ can be FTP'ed from,
where you can view a live HTML copy of our FAQ on the web, and other important
bits of info. This will become the last post in a sequence of 4. In the RTFM
archives, the file is called "diff". See the FTP informations in the newuser
info section for the new downloading information.

 -- Paul King

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to 
sci.bio.food-science.

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King

FAQ  1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY


INTRODUCTION

The following documents have been brought to you by:

Rachel  Zemser,  creator of the newsgroup sci.bio.food-science
    <mailto://zemser@students.uiuc.edu>

J  Ralph Blanchfield, 
    Food Science, Food Technology & Food  Law Consultant, Chair, IFST 
    Member Relations & Services Committee and Web Editor, IFST Web on 
    the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common
    Abbreviations <mailto://pking@idirect.com>

    This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This  document
contains five Parts, formatted in three Files.

FILE 1/3
         I.   Guidelines for posting in sci.bio.food-science
         II.  A list of Food Science related Web Sites
         III. A list of common abbreviations

FILE 2/3
         IV.  Food  Science  Definitions and Interpretations that have 
              been prepared  by  a  joint  working  group of the Institute 
              of Food Science and Technology (IFST) and the UK Association
              of Public Analysts (APA)

FILE 3/3
         V.  Frequently  Asked  Questions About Food Science and Technology
             that  have  been prepared by the Institute of Food Science &
             Technology (IFST), the professional qualifying body for food 
             scientists and technologists; a UK-based body with 
             international interests. 
             <WWW address http://www.easynet.co.uk/ifst/>
             

I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE

     The goals of this newsgroup are:

     1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.

     2. To share experimental methods and improved teaching
techniques.

     3.  To announce job vacancies for food science and technology
professionals in all relevant fields.

     4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.

     5. To make available, and answer questions about, abstracts
of papers for publication or presentations.

     6. To announce professional meetings, conferences, courses,
events, etc.,  world wide

     7. To discuss general areas of interest inside food science
and technology.
 
     8.  Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on  these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information

     Please make sure that your post is related to the above goals
of  the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:

    sci.med.nutrition,      rec.food.preserving,      rec.food.cooking,
    rec.food.recipes,       alt.food.wine,            alt.food.fat-free, 
    rec.food-veg,           rec.food.veg.cooking,     alt.support.diet

II. A LIST OF FOOD SCIENCE RELATED WEB SITES

         The following is a list of food science related web sites. Some
    of these may be of interest to food scientists reading this group.

         This list has been created in an effort to bring food scientists
    closer together on the internet. If you find a site that is not
    mentioned in this list please email zemser@students.uiuc.edu

1.ACADEMIC SITES -

         There are many food science/edu web pages. This list does not
    include every one. However, from these sites, one can link to many
    more food science/academic related sites. This list will be updated
    on a regular basis. Though the list is alphebetized, the words 
    'University' or 'University of' are ignored.

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. If your mailer, news 
    reader or text viewer can do a case-sensitive string search, you will 
    find that the spellings of the countries are capitalised.

                               AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>

                                 CANADA
Acadia University:             <http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta:         <http://www.afns.ualberta.ca/>
University of Guelph:          <http://www.foodsci.uoguelph.ca>
University of Manitoba:      <http://umanitoba.ca/agruculture/agriculture/html>
Technical University of Nova Scotia:           <http://www.tuns.ca:80/foodsci/>

                                 DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                 FINLAND
University of Helsinki:     <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                 GERMANY
University of Hohenheim:  <http://www.uni-hohenheim.de/~ltserv/engl-index.html>

                                  ITALY
Bologna University (Italian; English pages under construction):
                               <http://metal.foodsci.unibo.it/>

                                 JAMAICA
West Indies University (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                        THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SPAIN
Spanish Institute of Agrochemistry and Food Technology
                               <http://www.iata.csic.es/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                              UNITED KINGDOM
University of Huddersfield:    <http://www.hud.ac.uk>
University of Leeds:           <http://www.leeds.ac.uk/food.htm>
Manchester Metropolitan University:   <http://www.doc.mmu.ac.uk>
University of Nottingham:      <http://www.nott.ac.uk>
Oxford Brookes University:     <http://www.brookes.ac.uk>
University of Strathclyde: 
                      <http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey:          <http://www.surrey.ac.uk>
York University:      <http://www.york.ac.uk/depts/biol/web/applied/bfhome.htm>

                              UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering course:
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University:            <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida:      <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston:         <http://5230.hilton.uh.edu>
University of Illinois:        <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association:       <http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
University of Minnesota:       <http://fscn1.umn.edu/pages.htm>
Mississippi State University FS:     <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
Purdue University:             <http://www.foodsci.purdue.edu>
University of Reading:         <http://www.reading.ac.uk/AcaDepts/af/home.html>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin:       <http://uwrf.edu/food-science/welcome.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY-

         ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
    WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
    a web search form at DejaNews <http://dejanews.com/>, you may access
    all past postings in this (or any) newsgroup. The listings of the
    postings will be in reverse chronological order. Where you see the su
    bject line of this FAQ, follow that link, and the result is a copy of
    our FAQ, but with a differnce: All of the web links mentioned in FAQ
    1/1 become LIVE web links. Thus, if you access this FAQ posting via
    DejaNews, all of the links mentioned below becom e live links which
    can be followed to academic, commercial, or government sites
    worldwide. The same is true on any other posting where a user may
    make a passing mention of a web site.

         Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
    finding a html'ed copy of our FAQ through
    http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
    at

    <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 

    It is better than DejaNews in that the FAQ is in the three parts that
    we had intended; you need not press any icons for the next screenful
    of text; and any mentioned links are still live, meaning you can use
    their copy of our FAQ on Netscape to jump to an y site on the
    internet that we have listed. This service is provided to us via the
    University of Oxford. DejaNews can still be useful to look at past
    postings.

         This list will also be updated from time to time.

Agriculture and Agri-Food:     <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
Beer:                          <http://www.mindspring.com/~jlock/wwwbeer.html>
Beer:                          <http://www.mindspring.com/~jlock/rfdbeer.html>
Center For Disease Control:    <http://www.cdc.gov/>
Code of Federal Regulations:   <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
                 <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center:   <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites:
                               <http://www.upei.ca/~dkmackin/food.html>
Deja News Website:             <http://dejanews.com>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
FDA:                           <http://vm.cfsan.fda.gov/>
FDA Center for Food Safety & Applied Nutrition:
                               <http://vm.cfsan.fda.gov/index.html>
Food and Nutrition Information Center(FNIC):  <http://www.nalusda.gov/fnic.html>
Food Law Page:                 <http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
Foodnet (Canada):              <http://foodnet.fic.ca/>
Functional Foods For Health:   <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page:  <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
           <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
   (see also)                  <http://www.tripod.com/~ae858/index.html>
IFIC Foundation:               <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
                               <http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
                            <http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST): 
                               <http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT):  <http://www.ift.org>
International Food Information Council: <http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
                               <http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: 
                               <http://www.lrfa.co.uk/lfra>
Maize genome project:          <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: <http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: <http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page:               <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
           <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Soybeans:                      <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
                            <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page:                <http://www.usda.gov/>
USDA Food and Nutrition Information Center:

                              <gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA Food Composition Tables:
       <http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData>
USDA Nutrient Values of Foods: <http://www.fatfree.com/usda/usda.cgi>
Veggies Unite!:             <http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine:                          <http://www.ee.pdx.edu/~timt/html/wine.html>

3.FOOD COMPANIES

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day                   <http://www.dole5aday.com/>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Hershey:                       <http://www.hersheys.com/~hershey/welcome.html>
Kellogs:                       <http://www.kelloggs.com/>
Mars' M&Ms Homepage            <http://www.baking.m-ms.com>
McCormick and Co.              <http://www.McCormick.com>
Monsanto:                      <http://www.monsanto.com>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association:    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>


 * If anyone knows of any other web sites, email:
                                            <mailto://zemser@students.uiuc.edu>

4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-

         BEEF-L: A mailing list and discussion group for beef specialists
    in university, government and commercial activities.
                                           <mailto://listproc@listproc.wsu.edu>

         CANWINE: is an unmoderated mail discussion group formed to look
    at the whole spectrum of Canadian wines and the Canadian wine
    industry. To subscribe to CANWINE, send the message (no subject
    line): subscribe canwine to:            <mailto://majordomo@acs.ryerson.ca>

         DNH-PILOT The Diet, Nutrition and Health project mailing list
    covers sociology, food science and technology, agricultural economics
    and psychology. Researchers in academic institutions across the
    European Union, hopefully together with industrial partners and with
    some external funding, are involved. To subscribe send email to:
                                    <mailto://dnh-pilot-request@mailbase.ac.uk>

         FDMKTNEWS-MG Once a month you get a short summary of prices and
    availability of foods in the US. Sometimes, comments on new
    regulations, etc. Send email to: almanac@oes.orst.edu, with the
    message: subscribe fdmktmews-mg Food-for-thought ] This list is
    primarily intended as a forum for discussions on all aspects of food
    and eating across different disciplines. The list also provides a
    bulletin board for notices of meetings, employment opportunities, new
    publications etc.                        <mailto://mailbase@mailbase.ac.uk>

         FOOD-COMP: This is a list dealing with food composition and data:
    Subscription (handled manually) <mailto://food-comp-request@infoods.unu.edu>
    Articles:                               <mailto://food-comp@infoods.unu.edu>

         FOODENG A list for discussion and announcements on food engineering  
    topics and events. 
    Subscription (automatic):                    <mailto://listproc@ucdavis.edu>
    with the body of message reading only: "SUBSCRIBE FOODENG yourname". 
    Articles:                                     <mailto://foodeng@ucdavis.edu>

         FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
    food, and a bulletin board for relevant announcements. Send articles to:
                                      <mailto://food-for-thought@mailbase.ac.uk>
    Subscription (automatic):                 <mailto://mailbase@mailbase.ac.uk>
    with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname"

         FOOD-LAW : to discuss latest developments in food law and
    regulatory issues and to share course outlines and curricula. The subscribe 
    instructions are: "send the comand: "subscribe food-law <your name>" as the

    only text of an e-mail message to 
                                   <mailto://listserv@listserv@vm1.spcs.umn.edu>
    Articles:                               <mailto://food-law@vm1.spcs.umn.edu>

         FOODLINK This is a mailing list and discussion group for food
    safety specialists in city, county and other settings. Food safety
    alerts are posted to this list when appropriate. The subscribe instructions 
    are: send the comand: "subscribe foodlink yourname" as the only text of an 
    e-mail message" to                      <mailto://listproc@listproc.wsu.edu>
    Articles:                               <mailto://foodlink@listproc.wsu.edu>

         FOODWINE Designed to facilitate discussion among those seriously
    interested in the academic study of food and its accompaniments in
    the 1990's. Send a subscription request to:
                                        <mailto://listserv@cmuvm.csv.cmich.edu>

         J-FOOD-L Discussion of Japanese food, exchange of recipes.
                         <mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>

         OZWINE Wines of Australia and New Zealand. To subscribe to
    OZWINE, please send the following command in the body of your email
    letter to                           <mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
    With "subscribe ozwine <your name>" being the only text of your email.

         IFT : This is intended for IFT Food Science Communicators and
    other food scientists and technologists approved by the group. Its
    purpose is to permit very rapid dialogue on fast-breaking public and
    media issues affecting the food science and technology profession.
                                        <mailto://ift@lists.acs.ohio-state.edu>

         FOODSCI. This is a closed list, restricted to academic food
    science administrators (department chairs, heads, deans or
    directors). Only they may subscribe (and hence receive e-mails), but
    anyone can post to it. It is intended to enable a single notice to be
    sent to them all simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>

         FOOD & NUTRITION SPECIALISTS:      <mailto://fnspec_mg@ecn.purdue.edu>

         NUTRITIONAL EPIDEMIOLOGY:            <mailto://nutepi@db0tuill.bitnet>

5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts and
reference books which would be useful to both food scientists and non food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis. 

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in "food
additives" or "food chemistry", the word "food" is dropped.

        ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical
        Analysis of Foods. 1st edition. Boston: Jones and Barlett.  ISBN
        0-86720-826-0.  This is an excellent introduction to the field, and a  
        good "refresher" even for more experienced food chemists.

        ANTIMICROBIALS:  Davidson, P.M. and Branen, A.L.(1993).  Antimicrobials 
        in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.

        ADDITIVES:  Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
        Food Additives. New York: Marcel Dekker.  ISBN 0-8247-8046-9.

        BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.

        Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem 
        textbook.

        BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed.  Freeman (?).

        ISBN? Less mechanistic, but it's pretty much the standard in many   
        medical schools.

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the

        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

        MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food    
        Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp.

        Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation.

        Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by

        Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and 
        inspection.

        NUTRITION:  Newstrom, Harvey(1993).  The Nutrients Catalog.
        Jefferson, North Carolina: McFarland & Company, Inc.  ISBN:   
        0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5  
        appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185

        different chemicals), 43 minerals, 24 aminos, and 6 macronutrients. 
        covering nutrient names, classifications, different chemical forms, 
        deficiency symptoms, side-effects, toxicity symptoms, inhibiting 
        factors, helping factors, food sources with measured content levels, +/-

        variance in content measurements, possible application uses, nutritional

        dosages, therapeutic dosages, experimental dosages, toxic dosages, 11 
        different versions of the USRDA and related regulations, and special 
        warnings.

        ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic 
        Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3.

        GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An 
        encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway,
        NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on 
        just about every organic compound for which there is either a use for, 
        or a topic of scientific interest.

III. A LIST OF COMMON ABBREVIATIONS

         It is not expected that you know and use all of the
    abbreviations listed below. This list should be used as a reference
    in the event you come across abbreviations that confuse you, or can't
    remember. 

         They include names of organisations, scientific abbreviations,
    and common chemical symbols, derived largely from the Merck Index.

         References given in braces {}. Where {Stryer} appears, refer to 
    Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no reference  
    appears the shorthand is suggested by the author. For suggestions and 
    additions email to <pking@idirect.com>. For brevity all except the most 
    common organic compounds are left out. Also left out are most of the 
    units of measurement; both metric and Imperial. 

         Also not included on this list are the generic abbreviations for
    the Internet, such as BTW, IMHO, or RTFM. You can get those in
    newsgroups of the "news.*" hierarchy, notably news.answers,
    news.announce.newusers, and for further help on these and other
    matters having strictly to do with the internet, post your queries
    to: news.newusers.questions.

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. The abbreviation for "degrees Celsius" was taken from the list 
    below.

    ^          Exponent (as in 6.022x10^23, i^(-1/2), e^k)
    _          Subscript (as in E_p (potential energy)) 
    /          Fraction  (as  in  1/2);  as below to separate abbreviations 
               (as in UDP/UMP/UTP); per (as in km/h) 
    ~          Approximately equal to; proportional to 
    =          Equal to 
    !=         Not equal to {C++ programming convention} 
    ==         Equivalent {C++ programming convention} 
    !==        Not equivalent 
    >          Greater than 
    >>         Much greater than 
    <          Less than (the Pac Man always eats the larger value :-) 
    <<         Much smaller than 
    >=         Greater than or equal {programming convention} 
    <=         Less than or equal {programming convention} 
    +/-        Plus or minus (note the special use of the slash) 
    ||         Parallel 
    !          Factorial 
    @          At (as in "500g of lettuce @ $0.45/kilogram") 
    * or x     Multiplication 

    A          Adenine; Adenosine; absorbance (extinction) {Merck}; The 
               conjugate acid of an acid-base pair 
    Ac         Acetyl; Acetic {Merck} 
    AcOAc      Anhydrous Acetic Acid 
    AcOH       Acetic Acid {Merck} 
    AcOEt      Ethyl Acetate {Merck} 
    Acetyl CoA Acetyl coenzyme A 
    AcylSCoA   Acyl coenzyme A 
    ACS        American Chemical Society {Merck} 
    ADP        Adenosine diphosphate 
    AIFST      Australian Institute of Food Science & Technology 
    alc        Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} 
    alk        Alkali(ne) 
    AMP        Adenosine Monophosphate 
    amt(s)     Amount(s) {Merck} 
    aq         aqueous 
    ATCC       American Type Culture Collection 
    atm        atmospheres; atmoshperic 
    ATP        Adenosine triphosphate 
    ATPase     Adenosine triphosphatase 
    AW         Atomic weight 
    Aw         Water activity 

    B          Asparagine or aspartic acid {Stryer}; The conjugate base of an 
               acid-base pair 
    BBSRC      Biotechnology and Biological Sciences Research Council (UK) 
    bp         Base pair; boiling point; boils; boils at; boiling 
               at <temp> {Merck} 
    BP         British Pharmacopeia {Merck} 
    BPC        British Pharmaceutical Codex {Merck} 
    BOD        Biochemical oxygen demand {Merck} 
    BSA        Bovine Serum Albumin 
    BSE        Bovine Spongiform Encephalopathy 
    Btu        British thermal units 
    Bu         Butyl 

    cal        Calorie(s) 
    calc       Calculate(d) {Merck} 
    cAMP       Cyclic AMP 
    cc         Cubic centimeter (milliliter) 
    CDP        Cytidine 5'-diphosphate 
    cf         Compare (confer) {Merck} 
    cGMP       Cyclic GMP 
    CHO        Carbohydrate 
    CI         Color Index (British) {Merck} 
    Ci         Curie {Merck} 
    CIFST      Canadian Institute of Food Science & Technology 
    CMC        Carboxymethylcellulose {cf Merck: CM-cellulose} 
    CMP        Cytidine 5'-monophosphate 
    CNS        Central Nervous system 
    CoA/CoASH  Coenzyme A 
    Conc       Concentrated; Concentration {cf Merck: concn} 
    Cp         Heat capacity, constant pressure 
    CP         Chemically pure {Merck} 
    cpd        Compound; critical-point drying 
    CTP        Cytidine 5'-triphosphate 
    Cv         Heat capacity, constant volume 

    d          Density {Merck} 
    d-         dextrorotatory {Merck} 
    D12        12th Decimal Reduction 
    deg        Degree(s) 
    degC       Degrees Celcius 
    degF       Degrees Fahrenheit 
    degK       degrees Kelvin 
    degR       degrees Roentgen 
    deriv      Derivative 
    DFO        Department of Fisheries and Oceans (Canada) 
    dil        Dilute(d) {Merck} 
    DNA        Deoxyribonucleic acid 
    DNAase     Deoxyribonuclease 
    DMSO       Dimethylsulfoxide 
    dp         Degree of polymerisation 
    ds         Double stranded 

    E          Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) (see also 
               the entry for ^ )
    (E)-       Entgen (German for opposite) in naming cpds 
    ECSAFoST   East,  Central  and  Southern  African Federation  of  Food 
               Science & Technology 
    ed         Edition {Merck}; editor 
    eds        Editors {Merck}; editions 
    ED         Effective dose 
    EDTA       Ethylenediaminetetraacetic  acid. Also: Edathamil; Havidote; 
               Edetic acid; and Versene Acid. {Merck} 
    EFFST      European Federation for Food Science & Technology 
    eg         For example (exempli gratia) {Merck} 
    ELISA      Enzyme-linked immunosorbent assay 
    EPA        Environmental Protection Agency (of the United States) 
    eq/eqn     Equation {Merck} 
    equilib    Equilibrium {Merck} 
    equiv      Equivalent 
    Et-        Ethyl 
    et al      And others (et alii) {Merck} 
    EtOH       Ethanol; Ethyl Alcohol 
    evap       Evaporated; evaporation {cf. Merck: evapn} 
    EU         European Union (was the European Common Market) 

    F          The Sterilisation Effect (see notes above on scripting)
    FAC        Food Advisory Committee (of the United Kingdom) 
    FAO        Food and Agriculture Organisation (of the United Nations) 
    FAQ        Frequently-asked question file (this file) 
    fd         Freeze-dried; Freeze-drying 
    FDA        Food and Drug Administration (of the US; also USFDA) 
    FD&C       The US Food, Drug, and Cosmetic Act {Merck} 
    ff         Pages following (as in "see page 23, ff") 
    FIFSTA     Federation of Institutes of Food Science & Technology of ASEAN 
    fp         Freezing Point 
    FP         Flavoprotein 
    FS         Food Science 
    FT         Fourier Transform(ation) 

    G1P        Glucose phosphate 
    G3P        Glyceraldehyde-3-phosphate 
    G6P        Glucose-6-phosphate 
    GABA       Gamma aminobutyric Acid 
    GC         Gas chromatography/ Gas Chromatograph 
    GDP        Guanosine-5'-Diphosphate 
    gi         Gastrointestinal (tract) 
    GlcA       Gluconic Acid {Merck} 
    GMP        Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good 
               Manufacturing Practice
    GTP        Guanosine-5'-Triphosphate 

    HACCP      Hazard Analysis Critical Control Point 
    HAZOP      Hazard and Operability Studies 
    Hb         Hemoglobin 
    HbCO       Carbon Monoxide Haemoglobin 
    HbO2       Oxyhaemoglobin 
    HDL        High-density lipoprotein 
    HPLC       High-Pressure (performance, power) Liquid Chromatography {Merck} 
    HSA        Human Serum Albumin 
    HWC        Health and Welfare Canada 

    IARC       International Agency for Research on Cancer {Merck} 
    ICC        Interstate Commerce Commission (USA) {Merck} 
    IDP        Inosine-5'-diphosphate {Merck} 
    ie         That is; that is to say (id est) {Merck} 
    IEF        Isoelectric Focusing {Merck} 
    IFIC       International Food Information Council
    IFSTI      Institute of Food Science & Technology of Ireland 
    IFST       Institute of Food Science and Technology 
    ig         Intragastric 
    IMP        Inosine-5'-monophosphate {Merck} 
    incl       Including {Merck}; included 
    inorg      Inorganic 
    insol      Insoluble 
    IR         Infra-red 
    ISO        Internal Organisation for Standardisation {Merck} 
    ISO 9000   An extension of GMP (which see) and TQM (which see), 
               expanded to an internationally recognised set of quality 
               control standards through improved documentation systems. 
    ITP        Inosine-5'-triphosphate {Merck} 
    IU         International Unit 
    IUC        International Union of Chemistry {Merck} 
    IUFoST     International Union of Food Science & Technology 
    IUPAC      International Union of Pure and Applied Chemistry 
    iv         Intravenous 

    J          Joule(s) 

    l-         levorotatory 
    LC         Lethal Concentration {Merck} 
    LC50       LC for 50% of animals tested 
    LD         Lethal Dose {Merck} 
    LD50       LD for 50% of animals tested 
    LDL        Low-Density lipoproteins 
    log        Common logarithm (Base 10) 
    logn       Base n logarithm, where n is a base number (as in log2) 
    loi        Limit of impurities {Merck} 
    ln         Natural logarithm 
    LPS        Lipopolysaccharide 

    MAC        Maximum  allowable  Concentration {Merck} 
    MAFF       Ministry of Agriculture, Fisheries, and Food (of the UK) 
    max        Maximum; maxima {Merck} 
    Mb         Myoglobin 
    MbO2       Oxymyoglobin {Merck} 
    MCA        Manufacturing Chemists Association (USA) 
    mcg        Microgram 
    mCi        Millicurie 
    Me/Met     Methyl 
    MetOH/MeOH Methanol; methyl alcohol 
    mfg/mfr    Manufacture; manufacturing {Merck} 
    min        Minimum; minutes 
    MLD        Minimum lethal dose 
    MO         Microorganism; Molecular Orbital 
    MOA        Ministry of Agriculture (Canada) 
    MOEE       Ministry of Environment and Energy (Canada) 
    mp         Melting point 
    ms-        Meso (internally compensated) {Merck} 
    MS         Mass spectrometry 
    mw         Molecular weight 

    n          The Omega carbon (as in n-6 for "omega-6"); Avogandro's 
               number; number of moles (as in PV=nRT). 
    NAD+/NADH  Nicotinamide adenine dinucleotide (reduced) 
    NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) 
    NBS        National Bureau of Standards (USA) 
    NCAHF      National Council Against Health Fraud (USA)
    NCTC       National Collection of Type Cultures (USA) 
    NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside 
    ng         Nanogram 
    NIOSH      National Institute for Occupational Safety and Health {Merck} 
    nm         Nanometers 
    NMR        Nuclear Magnetic Resonance 
    NRDC       National Research Development Corporation (USA) {Merck} 
    NSAID      Non-Steroidal anti-inflammatory drugs {Merck} 
    NSC        National Service Center (USA) {Merck} 
    NSERC      National Science and Engineering Research Council (Canada) 
    NSF        National Science Foundation (USA) 
    NZIFST     New Zealand Institute of Food Science & Technology 

    o-         Ortho 
    O          Oxygen; denoting attachment to an oxygen atom {Merck} 
    OAA        Oxaloacetate 
    OD         Optical density 
    OSHA       Occupational Health and Safety Act (USA) {Merck} 
    OsM        Osmolar 

    p-         Para 
    Pa         Pascal 
    PABA       Para-Aminobenzoic Acid 
    PAGE       Polyacrylamide gel electrophoresis 
    pH         The negative base-10 log of the H+ concentration 
    pK         The  negative base-10 logarithm of the equilibrium constant, 
               K, for the reaction in question. 
    ppb        Parts per billion 
    ppm        Parts per million 
    ppt        Precipitate(d)
    Pr         n-Propyl 

    Q          Glutamine {Stryer}; Coenzyme Q (ubiquinone) 
    QA         Quality Assurance 
    QC         Quality Control 
    qv         which see (quod vide) {Merck} 

    R          Arginine {Stryer}; Universal gas constant; alkyl group {Merck} 
    (R)-       Rectus (Right) (naming groups around a central carbon) {Merck} 
    RIST       Radioimmunosorbent test {Merck} 
    RNA        Ribonucleic acid 
    hnRNA      Heterogenous nuclear RNA 
    mRNA       Messenger RNA 
    nRNA       Nuclear RNA 
    rRNA       Ribosomal RNA 
    snRNA      Small Nuclear RNA 
    tRNA       Transfer (soluble) RNA 
    RNase      Ribonuclease 
    RNI        Recommended Nutrient Intakes for Canadians 
    RTECS      Registry of Toxic Effects of Chemical Substances 

    s-         symmetrical 
    S          Serine {Stryer}; Sulfur; denoting attachment to S 
    (S)-       Sinister (left) (Opposite of R) {Merck} 
    sc         Subcutaneous 
    SDS        Sodium Dodecyl Sulfate 
    sec        Seconds 
    sec-       Secondary; attachment to secondary carbon 
    sg/sp gr   Specific gravity 
    SI         International System of Units 
    sol        Soluble; solubility 
    ss         Single stranded 
    STP        Standard Temperature and Pressure 
    sym-       Symmetrical 

    T          Threonine {Stryer}; Temperature 
    T(1/2)     Half-life 
    TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} 
    TDT        Thermal death time (for MO's (which see)) 
    temp       Temperature 
    tert-      Tertiary; denoting attachment to tertiary carbon 
    Tris       tris(hydroxymethyl)aminomethane 
    TQM        Total-Quality Management 

    UDP/UMP/UTP Uridine di/mono/triphosphate 
    UKFFoST    UK Federation for Food Science and Technology 
    USD        United States Dispensatory {Merck} 
    USDA       United States Department of Agriculture {Merck} 
    USFDA      The United States Food and Drug Administration (also FDA) 
    USP        United States Pharmacopeia {Merck} 
    uv         Ultraviolet

    v          Volume; volt(s) 
    VLDL       Very Low-Density Lipoproteins 
    vol        Volume 
    vs         Versus
    v/v        % Volume in volume {Merck} 

    WHO        World Health Organisation (United Nations) 
    wt         weight 
    w/v        % Weight in volume {Merck} 
    w/w        % Weight in weight {Merck}

    Z          Glutamine or glutamic acid {Stryer}; Z-Value - the change in 
               temperature needed to change TDT by a factor of 10. 
    (Z)-       Zusammen (German for together) - or "Zame Zide" from my 
               organic chemistry days :-) {Merck}



***************************************************************************

END OF FILE 1/3
CONTINUED ON FILE 2/3 




From pking@idirect.com Thu May 23 14:08:44 EDT 1996
Article: 2638 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
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Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
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Last-modified: 1995/05/04

RE-POST: FAQ  2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.

See 3/3 for general questions and answers about food science.

*******************************************************************************

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

         In the following list of definitions of food-related words and
    phrases, some of the items relate to the requirements under UK and/or
    European laws, regulations or Codes of Practice. In the near future
    anther list will be given referring to the requirements under US laws
    and regulations, and, in time, those of other countries.

         Any questions or comments about these definitions and
    interpretations should be directed to: <jralphb@easynet.co.uk

    INTRODUCTION

         In 1987, the Technical and Legislative Committee (TLC) of the
    Institute of Food Science & Technology, conscious that many
    descriptions of, or claims about, foods were made using ill-defined
    terms which were potentially misleading, set out to remedy that
    situation. Making use both of published material and the expertise of
    the Committee, it prepared and issued objective "definitions" for
    certain key words, a few of which were not considered potentially
    confusing but merely useful to include.

         The intention was not strict definitions in the dictionary
    sense. Some were accounts or interpretations of the limitations
    within which the use of a particular term was justified. Moreover,
    the intention was not to produce a comprehensive dictionary of
    food-related terms, but rather a guide to food scientists and
    technologists, and others professionally concerned with descriptions
    of foods, particularly in labelling and advertising. In 1989, the
    list was expanded and published in Food Science & Technology Today 3
    (2), 128-9.

         In the period since that publication, some of those terms have
    been "officially" defined in legislation, official guidelines or
    Codes of Practice - and it is gratifying to note the extent to which
    these follow the lines of the definitions in the 1989 document. In
    the same period, members of IFST and of the Association of Public
    Analysts have suggested additional terms that are in common usage but
    are ill-defined or sometimes misused. Accordingly, the two
    professional bodies have decided to produce jointly an updated list.

         The list given here includes some terms that were in the 1989
    list (in some cases modified or updated); and some terms that have
    been defined in the interim in legislation or in codes or guides.
    Many of the terms listed here have wider connotations in relation to
    which they may be defined or interpreted; but here it is only the
    food-related usage that is addressed.

         We draw attention to the category Marketing Terms at the end of
    this document, in which have been listed a number of terms often used
    without real meaning in relation to manufactured food products.

         As before, it is hoped that the use, by professionals, of these
    definitions and interpretations will help to minimise confusion and
    misleading use of the terms. With any such exercise, some readers
    will have differing views on individual items, or on the desirability
    of including other terms. IFST and APA will be glad to receive
    constructive comments from members, for consideration when this
    document is next revised and updated.

         Finally, it is pointed out that definitions other than those
    derived from EU or UK legislation, and all interpretations expressed
    here, are opinion, albeit opinion based on the views of the experts
    involved in their compilation. The information in this document may
    not be taken as binding on Public Analysts or enforcement authorities,
    and, in the event of dispute, only the courts can decide.

                                                            Malvern Barnett
                                                            J Ralph Blanchfield

Biopolymer 

         A compound consisting of repeating units of a single
    biologically produced molecule, either straight chain or branched,
    e.g. amylose, amylopectin and cellulose.

Biotechnology

         The application of biological science to the production,
    modification or processing of materials. It encompasses
    long-established activities such as traditional plant and animal
    breeding, brewing, bread-making and effluent treatment, and the more
    modern techniques of genetic modification and the use of fermentation
    technology for the production of some novel protein foods. Though
    meal preparation is arguably a form of biotechnology, it is already
    covered in other newsgroups, such as rec.cooking.* hierarchy.

Boiled

         Having been cooked in boiling water (or, by extension, by
    steaming, as in 'boil-in-the-bag').

Chilled food

         Perishable food which, to extend the time during which it
    remains wholesome, is kept within a specified range of temperature
    usually between 2 and 8 degC.

Chilled food chain

         The sequence of temperature controlled operations after initial
    harvesting, and including chilled transport, cooling during and after
    production, chilled storage, distribution and retailing, through to
    domestic storage until preparation for final consumption.

Comercial Sterility

         A sterile product is one free from viable microorganisms, i.e.
    those capable of reproducing under optimum conditions for growth.
    'Commercial sterility' is a term commonly used in the canning
    industry meaning the condition achieved by the application of heat
    sufficient to render the processed product free from viable
    microorganisms (including those of known public health significance),
    capable of growing in the food under normal non-refrigerated
    temperatures at which the food is likely to be held during
    distribution and storage.

Convenience food

         A manufactured product requiring little or no preparation (other
    than heating, diluting or dissolving in water, where appropriate)
    before consumption.

Cooked

         Having been subjected to a heating process sufficient to render
    the food suitable for consumption.

Critical control point

         Any point in a specific food system where loss of control may
    result in an unacceptable risk.

Crude fibre

         The structural component of the plant cell wall being the
    residue obtained after consecutive acid and alkali digestion of a
    food or food material. Crude fibre is determined for nutritional
    declarations on animal feeding stuffs and also for defining brown
    bread in the Bread and Flour Regulations 1984.

Dairy

         When used as a descriptive term for food, refers exclusively to
    milk and milk products. In the EU its use is legally governed by
    Council Regulation 1898/87 on the Protection of Designations used in
    the marketing of Milk and Milk Products, as supplemented by
    Commission Decision 888/566/EEC. Help in interpreting some of these
    provisions was given by a MAFF Guidance Note (November 1989). The
    Council Regulation was subsequently implemented by the UK in the Milk
    and Milk Products (Protection of Designations) Regulations 1990.

Dehydrated (food)

         Food or food products from which all but a small percentage of
    the water has been removed under controlled conditions.

Designer food(s)

         See Functional Foods and Marketing Terms.

Disinfection

         The application of effective chemical or physical agents or
    processes to a cleaned surface or to a water supply to reduce the
    number of microorganisms to a level consistent with good hygiene
    practice.

Dietary fibre

         In scientific terms, dietary fibre is a mixture of components
    derived from plant cell wall material and non-structural
    polysaccharides, as well as non-starch polysaccharides added to
    foods. It includes non-digestible polysaccharides such as cellulose,
    hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
    point of view, some authorities also include 'resistant starch' (i.e.
    starch that is resistant to enzymic degradation, usually as a result
    of processing).

         Currently, there is no universally accepted method for
    determination of dietary fibre. For some years the UK Ministry of
    Agriculture, Fisheries and Food (MAFF) has adopted the definition,
    for the purposes of label declaration, that dietary fibre is
    non-starch polysaccharides as determined by the Englyst method; but
    in Guidelines issued in March 1994, MAFF indicated that analysts may
    use any other methods which give similar results. The Englyst method
    excludes resistant starch. Most EU countries and the USA use the AOAC
    Prosky method. This method includes resistant starch and the value
    for dietary fibre obtained is therefore invariably higher than that
    by the Englyst method. It should be noted, however, that no
    recognised analytical method fully corresponds to biological
    performance.

Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually an
    oil and an aqueous phase, achieved by appropriate physical means and
    usually with the incorporation of emulsifying and stabilising agents.

Enriched

         See "fortified foods"

Fast Food

         This term is not descriptive of food per se, but categorises a
    type of catering outlet, providing, within seconds of being ordered,
    counter delivery of freshly-prepared food items capable of being
    eaten without cutlery. This delivery is mainly dependent on
    scheduling based on accurate anticipation of fluctuating demand, a
    production system and staff capable of keeping pace with it, and
    sufficient counter servers to minimise queuing. Because some foods
    (e.g. burgers) have lent themselves more readily to this type of
    operation, the term has come to be applied to them too.

Fermentation

         The process of chemical change in animal or plant material,
    catalysed by enzymes of biological origin. It may be intended, as in
    brewing of beer or vinegar, or unintended and undesirable, as in food
    spoilage.

Fermented (food)

         Food material having been subjected to fermentation

Fibre

         Sometimes used synonymously with "dietary fibre" including in
    European and UK nutrition labelling legislation

Flavour/flavoured

         The term 'flavour' may have reference to sensory quality of a
    food as perceived by a combination of smell and taste. When used as a
    noun, 'flavour', for which the legally correct term is 'flavouring',
    is defined in the UK Flavouring in Food Regulations 1992 as a
    material used to impart odour, taste or both to a food.

Food

         The Codex Alimentarius defines 'Food' as "any substance, whether
    processed, semi processed or raw, which is intended for human
    consumption and includes drink, chewing gum and any substance which
    has been used in the manufacture, preparation or treatment of food,
    but does not include cosmetics or tobacco or substances only used as
    drugs".

         In the UK Food Safety Act 1990, 'food' is defined as including
    drink, food ingredients, food additives, chewing gum and similar
    substances, but excluding live animals or live fish (unless consumed
    alive), animal feeds, controlled drugs and medicinal products bearing
    a product licence. This definition states what 'food' includes and
    excludes (similarly to the latter part of the Codex definition) but
    it is deficient in failing to define what food is.

Food hygiene

         All environmental factors, practices, processes and precautions
    involved in protecting food from contamination by any agency, and
    preventing any organism present from multiplying to an extent that
    would expose consumers to risk or result in premature spoilage or
    decomposition of food.

Fortified (food)

         Three separate circumstances may be defined: Restored, enriched,
    and fortified foods, as described here:

         Restore

               the addition of nutrients to foods in order to restore the level
         of those nutrients that were originally present, but have been
         destroyed or lost in processing.

         Enrich

                   The addition to a food of one or more nutrients which were
         already present in that food in lower than desirable amounts.

         Fortify

               The addition to a food of significant quantities of a nutrient
         that was not originally present in that food or was present only in
         nutritionally insignificant amount.

Free from ....

         For food to be described as 'free from X' (or by terms having a
    similar import) the food, at the point of sale, must be either free
    from X when tested by a standard reference method of analysis or it
    must contain no more than a specified maximum of X.

Free from added ....

         If a food in its original state contains X, it may be described
    as 'free from added X' (or by terms having a similar import) only if
    no X has been introduced, directly or indirectly, via any ingredient
    or during production, manufacture, processing, packaging, storage,
    distribution or point of sale. MAFF Guidelines (1993) specify that
    'no added sugar' means that no sugars, or foods composed mainly of
    sugars, should be added to a food or any of its ingredients; and that
    'no added salt' means that no salt or sodium compounds should be
    added to the food or to any of its ingredients.

         It should be noted, however, that in the instance of a food
    which strictly complies with the foregoing but itself has a high
    sugar content (for example date paste) the description 'no added
    sugar', though true, could be held to be misleading (Section 3(2) of
    the Trade Descriptions Act 1968).

Fresh

         The condition of a short shelf-life perishable unprocessed food
    prior to perceptible evidence of physical, chemical or
    microbiological change. Fresh is normally applied to unprocessed
    foods e.g. fresh eggs, fresh meat, showing that they are in their
    original state. It is also used in apparently contradictory terms,
    e.g. fresh pasteurised cream to distinguish it from more highly
    processed sterilised cream.

Functional

         Fulfilling a specific physical, chemical or biological function.

Functional food(s)

         All foods are functional, and to term some (as distinct from
    others) as 'functional' is illogical. The term is one of the
    marketing-coined names (others are 'neutraceuticals' and 'designer
    foods') to categorise foods which are considered or claimed to offer
    specific health benefits while avoiding the requirement to be
    licensed medicines (See Marketing terms, below).

Genetic modification

         see FAQ in section V (including within-species and
    trans-species) Part 2, Q 7, 8, and 9

Genetically modified-See FAQ same sections as above

Genuine

         'Genuine' in connection with foods means an authentic type or
    source. It serves to distinguish ingredients which might otherwise be
    synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
    may establish the origin or type of a food (e.g. genuine Manzanilla
    olives, genuine Italian olive oil).

GMP

         'Good manufacturing practice' (GMP) is that part of a food
    control operation aimed at ensuring that products are consistently
    manufactured to a specified quality appropriate to their intended
    use. It thus has two complementary and interacting components; the
    manufacturing operation itself and the control system and procedures.
    Reference should be made to the IFST publication 'Food and Drink -
    Good Manufacturing Practice: A Guide to its Responsible Management'.
    (3rd Edition, 1991).

HACCP

         Hazard Analysis Critical Control Point (HACCP) is a preventive
    system of food control. It involves examining and analysing every
    stage of a food-related operation to identify and assess hazards
    (q.v., below); determining the 'critical control points' (q.v.,
    above) at which action is required to control the identified hazards;
    establishing the critical limits that must be met at, and procedures
    to monitor, each critical control point; establishing corrective
    procedures when a deviation is identified by monitoring;
    documentation of the HACCP plan and verification procedures to
    establish that it is working correctly.

HAZOP

         Hazard and Operability Studies (HAZOP) is a systematic
    structured approach to questioning the sequential stages of a
    proposed operation in order to optimise the efficiency and the
    management of risk. Thus, the application of HAZOP to the design of a
    proposed food-related operation, should result in a system in which
    as many critical control points as possible have been eliminated,
    making the subsequent application of HACCP during subsequent
    operations much easier to carry out.

Hazard

         Any intrinsic property of a system, operation, material or
    situation that could, in certain circumstances, lead to an adverse
    consequence. In food terms, this particularly refers to an adverse
    consequence (health risk or loss by spoilage) to the consumer.

Health food

         This is essentially a marketing term, the meaning of which has
    never been clear. There is no legal basis and no evident objective
    justification for the term, which implies a superiority over foods
    not so described. So-called health foods fall into four main
    categories, namely

         1) products in respect of which there is adequate scientific
    substantiation for the specific permissible nutrition and/or health
    claims made, and which are labelled in accordance with relevant
    legislation;

         2) those in respect of which there is 'folklore' and some
    scientific evidence for the claims, but falling short of
    substantiation;

         3) those making claims for which there is little or no
    scientific evidence;

         4) other products that are frequently sold in health food shops
    e.g. 'wholefoods' (q.v.).

         It should be noted that some products in categories 2 and 3 have
    given rise to concerns about their safety, which, in certain cases,
    have led to prohibition.

Hermetically sealed container

         Strictly, an 'hermetically sealed container' is one that is
    sealed so as to be air-tight. Commercially sterile food products may
    be packed in non-metallic containers that are not completely
    air-tight. In the latter context, an 'hermetically sealed container'
    has been defined as one that is designed and intended to be secure
    against entry of microorganisms.

High in .....

         Complying either with a declared or, where existing, a
    legally-specified minimum, or a legally-specified percentage increase
    compared with a product not making a "high in" claim for the
    parameters involved."

Higher in (increased) .....

         Complying either with a declared or, where existing, a
    legally-specified percentage increase compared with a product not
    making such a claim, for the parameter involved.

Home made

         This term has no defined meaning but it implies that a food has
    been prepared on a small scale, either on domestic premises or
    premises not associated with large scale manufacture.

Improved

         Primarily a marketing term, and sometimes used in conjunction
    with 'new', it may cover a wide variety of circumstances, including
    minor cosmetic changes, cost-cutting changes, and formulation changes
    to make the product more acceptable to purchasers. It is the latter
    case that most properly justifies the use of the term.

Instant

         This term is strictly justified only in the cases of dry powders
    or mixes which rehydrate instantly, i.e. in a matter of a few seconds
    (e.g. instant coffee, instant tea) and should be reserved for such
    speedy action. By extension, however, the term has sometimes been
    misused by applying it to dry mix products which rehydrate faster
    than some others but still take a few minutes rather than a few
    seconds. For the latter, a term such as 'rapid' would be more
    appropriate.

Irradiated

         Having been subjected to ionising radiation.

Isotonic

         A term applied to a liquid product, e.g. a drink, having osmotic
    properties approximating to those of blood serum, i.e. 280 milli-
    osmoles per kg.

Light/Lite

         These terms are used to signify a lower energy or lower fat
    version of a particular food, [and therefore should comply with
    conditions applying to a reduced .... claim. (see Reduced .......)].
    That would imply at least 25% reduction of the norm, but some opinion
    holds that it should mean at least 50% reduction.

Low calorie/low energy

         A description which may be applied to foods which, when ready
    for consumption, have an energy value no greater than 167 kJ (40
    kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
    1984, intense sweeteners and similar products are exempted from this
    limit).

Low in .....

         Complying either with a declared or, where existing, a
    legally-specified maximum or a legally-specified percentage reduction
    compared with a product not making a 'low in' claim for the
    parameters involved.

Manufacture

         The complete cycle of production of a food product from the
    acquisition of all materials, through all stages of subsequent
    processing, packaging and storage, to the despatch of the finished
    product.

Meat

         'Meat' means the flesh, including fat and the skin, rind,
    gristle and sinew in amounts naturally associated with the flesh, of
    any animal or bird which is normally used for human consumption, but
    including only those parts of the carcase listed in Part I of
    Schedule 2 of the UK Meat Products and Spreadable Fish Products
    Regulations 1984.

Natural

         The extensive use of 'natural' in labelling and advertising
    arises from a public misconception, that 'natural' necessarily means
    'safe', healthy', 'nutritious' (in contrast to its perceived
    opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
    consequent marketing view that 'natural' should be used wherever
    possible to reassure those fearing adverse effects of 'unnatural'
    foods, resulted in widespread indiscriminate use of 'natural' despite
    the efforts of food scientists and technologists in industry and
    enforcement to restrict its use to justifiable cases. Although based
    on a misconception of the significance of 'natural', if some
    consumers wish to select foods which are 'natural', they are entitled
    to information that is meaningful and not misleading.

         In 1989 MAFF published FAC guidelines on the detailed conditions
    and circumstances in which the use of 'natural' or similar terms) was
    justified. In summary these were (a) to describe single foods of a
    traditional nature to which nothing has been added and which have
    been subjected only to such processing as to render them suitable for
    human consumption.; (b) to describe food ingredients obtained from
    recognised food sources, and which meet the criteria in (a); (c) to
    describe flavouring substances (but see 'natural flavouring', below)
    or permitted food additives obtained from recognised food sources by
    appropriate physical processes or traditional food preparation
    processes. The reference in (a) to 'a traditional nature' was
    intended to exclude foods such as mycoprotein which may be products
    of natural sources but were not considered by FAC to accord with the
    public perception of 'natural'. Compound food should not be described
    as 'natural' but could be described as 'made from natural
    ingredients' if all of the ingredients comply with (b) or (c). In the
    cases of foods not complying with the above criteria, 'natural' or
    its derivatives should not be used in brand or fancy names or
    incorporated in meaningless copy. Phrases such as 'naturally good',
    naturally better', etc should be avoided.

         At the time IFST urged that the abuse of the term was such that
    these conditions should be embodied in legislation, but Ministers
    decided otherwise. Nevertheless, although these conditions do not
    have de jure force of law, enforcement authorities and courts can use
    them as yardsticks in assessing whether a particular usage is
    misleading; so to that extent they have de facto legal force.

Natural flavouring

         The UK Flavourings in Food (Amendment) Regulations 1994 now
    provides a legal definition to supersede that provided in relation to
    flavourings in the FAC Guidelines on the use of the word 'natural'.
    It provides that a 'natural' flavouring may be obtained from
    vegetable or animal material by enzymatic or microbiological methods
    as well as physical ones; and that if the name of the flavouring
    refers to its vegetable or animal origin, it can only be designated
    'natural' if it is derived wholly or mainly from the named vegetable
    or animal source.

Nature-Identical

         a term applied to flavouring substances or mixtures thereof that
    have been synthesised or isolated from aromatic raw materials but are
    chemically identical with substances found in natural products used
    for human consumption - in the US this is otherwise known as
    "Artificial flavor".

New 

         Primarily a marketing term, and sometimes used in conjunction
    with 'improved', it may cover a wide variety of circumstances,
    ranging from a minor formulation or packaging change from a
    previously marketed product, through a product that is new to the
    manufacturer but very similar to products already on the market, to a
    product that is really innovative. How long can a product labelled
    'New' continue to be so labelled? There is no official answer, and it
    is extremely difficult to give one. This is because a new product may
    be subjected to test marketing in a particular part of the country,
    and then 'rolled out' progressively until it reaches national
    distribution, perhaps taking up to two years in doing so. A maximum
    of one year from national distribution seems a reasonable limit.

Novel (food, process)

         Food or food ingredients produced from raw material that has not
    hitherto been used (or has been used only to a small extent) for
    human consumption in the area of the world in question, or that is
    produced by a new or extensively modified process not previously used
    in the production of food. A question open to debate is "At what
    point does a novel food (e.g. mycoprotein), having come on the market
    and being fairly widely consumed, cease to be a novel food?"

         Any person or company contemplating marketing in the UK a novel
    food or one containing a novel ingredient should make a prior
    submission to the Advisory Committee on Novel Foods and Processes
    (ACNFP).

Nutraceutical

         See Functional food.

Organic

         (See FAQ part 1, No. 20 for comparisons between organic and
    other foods)

         This term, like 'natural', has been used for marketing purposes,
    in this case to reassure those who fear the use of 'chemicals' in
    agriculture. In the past, the meaning of 'organic' was by no means
    clear, and instances were found of so-called organic products
    containing higher agricultural chemical residues than their
    non-organic counterparts. If some consumers desire organic produce
    they are entitled to know it complies with certain standards.

         The Organic Products Regulations 1992 give effect to EU Council
    Regulation EEC No 2091/91 on organic production of agricultural
    products and foodstuffs. The use of the word 'organic' is restricted
    to agricultural crops and livestock and products made from them, in
    compliance with the detailed provisions of Annexes I, II and III of
    the Council Regulation. The control body in the UK is Food From
    Britain, carrying out its duties through the UK Register of Organic
    Food Standards (UKROFS) which is based at the Food From Britain
    office.

         Compound foods may be described as organic if at least 95% of
    the ingredients (apart from added water) are of organic origin. If
    the compound food contains less than 95% but more than 50% organic
    ingredients, the food may not be described as organic but the organic
    components may be identified as such in the list of ingredients.

Original

         This adjective may be justified in respect of a well established
    product, to distinguish it from subsequent variants marketed by the
    manufacturer. Likewise it could be used in respect of a product which
    was first in the marketplace to distinguish it from subsequent
    'me-too' imitations.

Probiotic

         This term, as a noun or adjective, has previously been used to
    refer to 'microorganisms and substances which contribute to the
    intestinal microbial balance'. However, the inclusion of 'substances'
    created the paradox that antibiotics could be probiotics if they were
    specific enough to destroy harmful bacteria thereby restoring the
    intestinal microbial balance. Accordingly, it is now suggested that
    'probiotic' should be taken to refer to 'a live microbial preparation,
    either as a food or animal feed, which can benefit the host through
    restoring its intestinal microbial balance'.

         The microorganisms most commonly involved as probiotics are the
    Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
    moulds. Probiotic preparations may have one or a mixture of organisms
    of various genera, species, sub-species or strains, and may take a
    variety of physical forms.

         There is conflicting evidence, and controversy, about the extent
    to which colon flora can be influenced by oral administration of the
    various microorganisms involved, at the levels found in conventional
    foods.

Processed

         Having been subjected to treatment designed to change one or
    more of the properties (physical, chemical, microbiological, sensory)
    of food.

Processing aid

         In the UK Food Labelling Regulations 1984, 'processing aids' are
    not separately defined; but the definition of 'additive' 'includes
    processing aids insofar as they added to, or used in or on, food'. It
    follows that a processing aid is an additive which facilitates
    processing without significantly influencing the character or
    properties of the finished product. Examples would be a tablet
    release agent used to coat the inside of tablet moulds, or a spray
    used to allow bread to be released from baking tins or trays. There
    are, however, anomalous instances. For example, if an anti-caking
    agent is added to a powder ingredient to facilitate its flow
    properties while being conveyed to a mixer, where it is incorporated
    into a liquid product or a dough for baking, the anti-caking agent is
    used solely as a processing aid, and hence need not be declared. If
    however, that powder ingredient is directly packed into containers
    for sale as such, or is incorporated in a dry mix product, the
    anti-caking agent is not acting solely as a processing aid and must
    be declared as an additive.

Pure

         This word is used as a marketing term, and is usually applied to
    a single ingredient with no additions, e.g. pure vegetable oil, pure
    orange juice, whether in the form of a single ingredients food or
    when used as a major ingredient of a compound food.

Quality

         When applied meaningfully to the character of a food, 'quality'
    may refer to (a) the degree or standard of excellence; or (b) the
    fitness for purpose; or (c) the consistency of attainment of the
    specified properties of the food. In the context of food control, it
    is meaning (c) that applies.

         The term is sometimes used in a meaningless marketing sense
    (e.g. 'X is a quality product').

Raw

         In the earliest or primary state, after harvesting or slaughter,
    not having been subjected to any treatment apart from cleaning, size
    grading or size reduction, (e.g. diced raw vegetables, raw minced
    beef).

         Some ingredients termed 'raw materials' may actually be 'raw'.
    Often, however, one manufacturer's starting materials are other
    manufacturers' finished products; and a more accurate description
    would be 'starting materials'.

Real

         A marketing term, used normally to emphasise the presence of an
    authentic ingredient in a product, as distinct from a substitute
    (e.g. biscuits with a real chocolate coating).

         See also Genuine.

Re-formed

         'Re-formed' meat is an artefact having the appearance of a cut,
    joint, slice or portion of meat, formed by combining pieces of meat
    which have undergone processes generally including tumbling or
    massaging or specific alignment of fibres, with or without the
    addition of finely comminuted meat and/or meat emulsion, and then
    forming in moulds or into shapes. Codes of Practice exist for the
    labelling of cured meat products and quick frozen meat products
    respectively, made from re-formed meats.

Reduced .....

         Complying either with a declared or, where existing,
    legally-specified percentage reduction compared with a product not
    making a ""reduced" claim, for the parameter involved.

Restore

         See Fortified (foods).

Rich in .....

         See High in .....

Selected

         Primarily a marketing term, implying superior quality. It should
    not be used unless it can be substantiated that the product quality
    has been enhanced by an actual selection process.

Sensory

         Relating to the use of the sense organs. (Note the distinction
    from 'organoleptic' 'relating to an attribute of a product
    perceptible by the sense organs')..

         BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
    Analysis Vocabulary' provides an extensive and authoritative set of
    definitions of terms relating to sensory analysis.

Snack

         A small quantity of food, eaten informally between, or in place
    of, main meals.

Snackfood (Snack food)

         A convenient food item specifically manufactured for use as a
    snack.

Spoilage

         Any perceivable change undergone by a food, through any cause,
    that renders it unwholesome or unacceptable for use. Spoilage is
    usually the result of enzyme or microbial action resulting, for
    example, in lipolytic rancidity, putrefaction, fermentation, or mould
    growth; but food can also spoil by other means, for example overlong
    storage, non-enzymic browning, or exposure to air or light. In
    practice the term is most frequently applied to categorising such
    deteriorative changes (other than food infection or intoxication)
    when caused by microorganisms.

Steak

         'Steak' has, in the past, been taken to mean a cut or thick
    slice from the beef animal. However, a judgement in the Court of
    Appeal in 1986 allowed a re-formed product to be called 'Chicken
    Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
    grounds that the description of the product, as a whole, was clear,
    accurate and not misleading. This judgement, therefore, means that
    'steak' can be used, provided that it is properly qualified, as a
    generic term, probably in relation to any animal, bird or fish
    normally used for human consumption, and whether or not the meat has
    been re-formed.

Traditional

         One way of defining 'traditional' in relation to foods and food
    processes is to say it is the opposite of 'new' or 'modern' (cf. the
    FAC's use of 'traditional' with the intention to exclude novel foods,
    see 'natural', above). It can also be applied to a particular
    characteristic of a food; for example 'traditional flavour', 'made in
    the traditional way'. This leaves unresolved, however, the question
    "at what point does yesterday's 'new' or 'modern' become today's
    'traditional'?". One suspects that for each generation, 'traditional'
    means anything up to and including the foods and methods of one's
    early youth! For some, 'traditional' appears to mean rule-of-thumb
    craft-based rather than based on science/technology.

Unadulterated

         A food material containing no additions or contaminants foreign
    to the normal product which otherwise would debase it or confer or
    disguise inferior quality.

Wholefood

         Any food which contains all its naturally occurring components,
    (e.g. pulses, raw vegetables) and without the addition of other
    substances. A wholefood can be a mixture of wholefoods.

Wholesomeness

         'Wholesomeness' is a convenient single term which embodies a
    large number of aspects and attributes of a food. In summary, a
    wholesome food is one that satisfactorily meets the expectations of
    the segment of consumers at which it is aimed; and that has been made,
    stored and handled in compliance with any relevant legislative
    standards and with all of the principles of good manufacturing
    practice.

         Full consideration of these characteristics is given in IFST
    Professional Conduct Guideline 'Wholesomeness of Food'. This relates
    to a clause in the Code of Professional Conduct, requiring each
    member "to take legitimate steps through proper channels to ensure
    (or assist in ensuring) the wholesomeness of any food with which he
    or she is concerned".

MARKETING TERMS

         When used in the labelling, advertising or description of a food,
    the main (and sometimes total) role of the terms listed under this
    heading is to promote the sale of the product rather than provide
    necessary information to the purchaser. Terms often falling into this
    category include 'health food', 'designer food', 'functional food',
    'improved', 'natural', 'new', 'pure', 'quality', 'selected',
    'traditional'.

         Food scientists and technologists who are in a position to
    advise on product labelling, advertising or promotional material
    should do their best to ensure that such terms are not used in ways
    that could mislead (see IFST Professional Guideline No 6 'Scientific
    Issues and Food Promotion').

*******************************************************************************

END OF FILE 2/3
CONTINUED ON FILE 3/3 




From pking@idirect.com Thu May 23 14:08:44 EDT 1996
Article: 2639 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
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References: <sci/food-science-faq/part1_832347727@rtfm.mit.edu>
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/05/10
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Last-modified: 1995/05/04

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         BSE is an extremely serious disease of cattle, the eradication
    of which is of primary importance to safeguard herds, and hence
    future supply of dairy and bovine meat products for the human and pet
    food chains, together with important bovine by-products.

         For there to be any risk to humans consuming beef, two
    conditions would both have to be fulfilled: (1) that BSE could be
    transmitted from cows to humans; and (2) that parts of the animal
    capable of carrying the infective agent could enter the human food
    chain.

         As to the first, there is no direct scientific evidence that BSE
    can be transmitted from cows to humans, and some research evidence
    suggesting that it cannot. Nevertheless, the emergence during the
    past two years of ten anomalous cases of Creutzfeldt-Jakob Disease
    (CJD) in a previously unrecognised pattern, led, in the absence of
    other explanation at present, to the conjecture that they were likely
    to have been caused by exposure to infected cattle brain or spinal
    cord before 1989 (at which time they were banned from the food chain)
    and to a judgement that, if there is any risk to humans, it is
    extremely small, and no greater for children, hospital patients,
    pregnant women or people who are immuno-compromised.

         As to the second, muscle meat and milk have been shown to be
    incapable of carrying the infective agent, and measures have been
    taken, and strengthened, to exclude from the food chain certain parts
    of the animal, including all those parts shown to be capable of
    carrying the infective agent. These measures require the most
    stringent enforcement and heavy penalties for evasion.

         Having regard to the present scientific evidence, therefore, and
    provided that the above measures are fully implemented, muscle meat
    of British beef and British milk and milk products would appear to be
    without risk of causing CJD.

ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************



From pking@idirect.com Thu May 23 14:08:45 EDT 1996
Article: 2640 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!news.kei.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
Followup-To: sci.bio.food-science
Date: 17 May 1996 15:50:14 GMT
Organization: none
Lines: 124
Approved: news-answers-request@mit.edu
Expires: 7 Jun 1996 15:42:07 GMT
Message-ID: <sci/food-science-faq/diff_832347727@rtfm.mit.edu>
References: <sci/food-science-faq/part1_832347727@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1996/05/10
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2640 sci.answers:4340 news.answers:70290

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: weekly
Last-modified: 1996/05/04

NEWS for May 9, 1996:

     There are no changes to speak of this week. My mailer crashed and took a
few rather minor proposed changes with it. 

     There is yet another title change. As you can see, the title of this
posting has been prefixed with a [sci.bio.food-science] designator. This
fulfills a requirement set by the folks who maintain news.answers to make it
obvious what newsgroup is being talked about from the Subject header.

 __

That's it for the changes! Now on to New User Information. No need to read the
rest of this "NEWS" section unless you're new to the group. 
 __

                           INFORMATION FOR NEW USERS

This FAQ has been accepted to the *.answers newsgroups, and can be found in both
sci.answers and news.answers.

For those who prefer their FAQ by FTP, it can be found in four different
locations at rtfm.mit.edu:

<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/sci.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/answers/sci/food-science-faq/>

Please email me at <mailto://pking@idirect.com> if there are any problems in
downloading. Like this posting, which has four parts, each directory contains
complete FAQs in four files, called part1, part2, part3, and diff. Each
directory should have an identical, up-to-date, and complete copy of this FAQ. 

rtfm.mit.edu is controlled by its maintainers (not us), and is updated
automatically as a result of our weekly emailing. In addition, the actual
posting of this FAQ to sci.bio.food-science is now a consequence of emailing to
rtfm as well. 

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with SLIP):

If you find your web browser too slow on your system, a better way to FTP is by
use of freeware  like  WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
fee is required for commercial use. You may find the transfer on WS-FTP is much
faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
menu of your favourite FTP sites. This is not intended to be an endorsement of
WS-FTP.
 __

Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit of
non-food scientists. The following format is preferred for ease of editing
(loosely based on the Journal of Food Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments are
optional.
 __


               "ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an important
and as of yet overlooked aspect of foods: Ethnic (non-American and non-British)
food preparations. Specifically, we are looking for web pages dealing with
details on the preparation of foods that are described as "halal", "kosher",
"pareve", and so on - you fill in the terminologies for your ethnic group. How
are these foods prepared, inspected, and manufactured? What does the consumer
expect in terms of organoleptic properties and health benefits of such foods?
Are there any mass-produced foods that have the designation? How does a person
in that ethnic group know they are buying a food prepared according to their
ethnic or religious doctrines?

	If you know of any web pages that describe or even mention these things, please
send your suggestions to Paul King at <mailto://pking@idirect.com>
 ___

FOR PEOPLE WHO USE SLIP ON A WINDOWS-BASED PC (WinSock, seyon, Netscape, etc.):

Our FAQ has been converted to HTML for users of the World-Wide Web. It may be
found at two locations:

     <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 
                                   or
                          <http://dejanews.com/> 

The first site is a direct link to our FAQ; the second requires you to fill out
a search form for the correct newsgroup, since DejaNews lists ALL news articles
posted on the Internet over several months. In both cases, the great thing about
seeing out FAQ on HTML is that all of the links we mention are LIVE links. That
is, if you have Netscape, you may point and click on our FAQ from any web site
we mention to wherever those links take you.
 __

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King




From dragon.hgea.org Thu May 23 14:08:45 EDT 1996
Article: 2641 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!swrinde!ihnp4.ucsd.edu!munnari.OZ.AU!news.hawaii.edu!news.hgea.org!usenet
From: dragon.hgea.org
Newsgroups: sci.bio.food-science
Subject: Re: Starting a Catering Business?
Date: 14 May 1996 00:59:31 GMT
Organization: Hawaii Government Employees Union
Lines: 4
Message-ID: <4n8ltj$ooc@news.hgea.org>
References: <4moss9$1cdm@useneta1.news.prodigy.com>
NNTP-Posting-Host: ppp87.hgea.org
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 1.1 (Windows; U; 16bit)
To: JDRK06A@prodigy.com

You may be able to get around the license by preparing the food at the 
customer's residence and using their equipment, utensils, etc, it may be 
considered a private party.



From corinna@eskimo.bb.bawue.de Thu May 23 14:08:45 EDT 1996
Article: 2642 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!howland.reston.ans.net!blackbush.xlink.net!news.ecrc.de!news.space.net!news.muc.de!eisbaer.bb.bawue.de!eskimo.bb.bawue.de!root
From: corinna@eskimo.bb.bawue.de (Corinna Nalbach)
Newsgroups: sci.bio.food-science
Subject: Re: **** tap water: safe to drink ? ****
Date: 17 May 1996 20:31:59 GMT
Organization: "private site"
Lines: 23
Distribution: world
Message-ID: <4ninnv$48m@eskimo.bb.bawue.de>
References: <kong.830544221@pv0451.vincent.iastate.edu> <jiMPBGAYWZjxEwyy@upthorpe.demon.co.uk> 
	<4mqplu$ojf@news.uni-c.dk> <HqNYUKACJukxEwei@upthorpe.demon.co.uk> 
	<4n4aac$hh@eskimo.eskimo.bb.bawue.de> <nmHYkQAkPOmxEwKn@upthorpe.demon.co.uk> 
	<8v6smDAXY1mxEwYt@upthorpe.demon.co.uk>
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Cc: Oz@upthorpe.demon.co.uk

In <8v6smDAXY1mxEwYt@upthorpe.demon.co.uk> Oz wrote:
>  Like what is unhealthy about mineral waters as against tap water?
Some mineral waters contain enormous amounts of arsenic .. that's all I remember.  But 
I am really sorry but I can't remember what else was unhealthier about mineral waters 
as against tap water.
 
>  I wouldn't disagree about the taste. Particularly when we used to get
>  our water untreated (except for occasional chloridation) direct from a
>  borehole deep in the chalk it beat any water anywhere.
I used to drink mineral water for years, but since about a quarter year I drink tap
water which I enrich with CO2. At first it tasted stange (but I guess this was more a 
psychological effect, because I knew that I was drinking TAP water), but now I got 
completely used
to it. It's just the same as if you change your mineral water. Each tastes a bit 
different.

--
Corinna

_________________________________________________________________
Corinna Nalbach		      e-mail: corinna@eskimo.bb.bawue.de                            
PGP-Key available on request	     Mime- and NeXT-Mail welcome!



From zenont@aol.com Thu May 23 14:08:46 EDT 1996
Article: 2643 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!news.duke.edu!news.mathworks.com!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!howland.reston.ans.net!news-e2a.gnn.com!newstf01.news.aol.com!newsbf02.news.aol.com!not-for-mail
From: zenont@aol.com (ZenonT)
Newsgroups: sci.bio.food-science
Subject: Help
Date: 17 May 1996 07:37:54 -0400
Organization: America Online, Inc. (1-800-827-6364)
Lines: 10
Sender: root@newsbf02.news.aol.com
Message-ID: <4nhoei$bev@newsbf02.news.aol.com>
Reply-To: zenont@aol.com (ZenonT)
NNTP-Posting-Host: newsbf02.mail.aol.com

  I am an importer of seafood and want to know if anyone can help me.  I
need to know if anyone knows the "recipe" for a dry ice, alcohol "slush" 
that I can dip fish in to instantly freeze them.  I just want to know the
ratio of dry ice to alcohol and the type of alcohol to use.  This is a
common process of freezing meat for export without damaging the quality.
Please e-mail me directly if you can help or point me in a better
direction.
zenont@aol.com

"DOH!!!!"--Homer J. Simpson


From westwind@ix.netcom.com Thu May 23 14:08:46 EDT 1996
Article: 2644 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!uwm.edu!news.cse.psu.edu!news.cc.swarthmore.edu!netnews.upenn.edu!news.voicenet.com!news2.noc.netcom.net!noc.netcom.net!ixnews1.ix.netcom.com!ix.netcom.com!news
From: westwind@ix.netcom.com(Steve )
Newsgroups: sci.bio.food-science
Subject: Drinking distilled water - good or bad???
Date: 20 May 1996 15:46:27 GMT
Organization: Netcom
Lines: 6
Message-ID: <4nq44j$m3o@dfw-ixnews3.ix.netcom.com>
NNTP-Posting-Host: det-mi1-23.ix.netcom.com
X-NETCOM-Date: Mon May 20 10:46:27 AM CDT 1996


If one takes a mineral supplement, is distilled water OK?
What should the supplement consist of???????

Steve
westwind@ix.netcom.com


From MPE@jorsm.com Thu May 23 14:08:46 EDT 1996
Article: 2645 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!info.ucla.edu!psgrain!nntp.teleport.com!news.structured.net!usenet
From: MPE@jorsm.com (Eric W Blissmer)
Newsgroups: sci.bio.ecology,sci.bio.food-science,sci.bio.microbiology,sci.bio.misc
Subject: Reproce$$ your used TYVEK Coverall Garments!
Date: 20 May 1996 20:44:36 GMT
Organization: JORSM Internet
Lines: 23
Message-ID: <4nqljk$dd1@news.structured.net>
NNTP-Posting-Host: pm2s11.jorsm.com
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Xref: newz.oit.unc.edu sci.bio.ecology:20379 sci.bio.food-science:2645 sci.bio.microbiology:3574 sci.bio.misc:3341


My name is Eric Blissmer from MPE, Inc.  We do recycling of Tyvek 
Disposable Coveralls and OFFER TO BUY them from your company INSTEAD of 
throwing them away.  As long as they are not toxic or hazardous, we would 
be glad to take them.  Our system is designed to be EASY TO SET UP and 
administer.  It requires no more labor than throwing the garments out,
yet it BENEFITS the environment and your company.
MPE was founded in 1987 to recover disposable Tyvek Garments from the
cleanroom industry.  Recently MPE was named DuPont's EXCLUSIVE Tyvek 
reprocessor for North America, and we currently recover coveralls from
many of the largest (and smallest) pharmaceutical companies in the U.S.

Landfill space and the fee to the disposal firm are saved by your 
company, and you also receive a salvage value for the products you are 
currently paying to dispose of.

If you have any questions or would like to ENLIST YOUR COMPANY NOW 
IN THIS PROFITABLE, ENVIRONMENTALLY BENEFICIAL PROGRAM, please call:

	Eric Blissmer
	MPE, Inc.  445 Junction Ave.  Schererville, IN 46375
 	Ph: (219) 865-3322      Fax: (219) 865-0132 
	EMAIL:  MPE@Jorsm.com


From cotegl@ncaur1.ncaur.gov Thu May 23 14:08:47 EDT 1996
Article: 2646 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!uwm.edu!vixen.cso.uiuc.edu!rhf.bradley.edu!sunca.ncaur.gov!usenet
From: <cotegl@ncaur1.ncaur.gov> (G. Cote)
Newsgroups: sci.bio.food-science
Subject: Re: Drinking distilled water - good or bad???
Date: 20 May 1996 20:32:17 GMT
Organization: USDA:NCAUR:Computer Applications
Lines: 15
Message-ID: <4nqksh$1mc@sunca.ncaur.gov>
References: <4nq44j$m3o@dfw-ixnews3.ix.netcom.com>
NNTP-Posting-Host: novix.ncaur.gov
Mime-Version: 1.0
X-Newsreader: Firefox WinVN 1.02

In article <4nq44j$m3o@dfw-ixnews3.ix.netcom.com>, westwind@ix.netcom.co 
says...
>
>
>If one takes a mineral supplement, is distilled water OK?
>What should the supplement consist of???????
>
>Steve
>westwind@ix.netcom.com

 Distilled water will not harm you, and you should be getting all the 
minerals you need from a normal balanced diet.  This topic has been 
discussed in great detail in this and other usenet groups.  Check the 
archives. 



From MPE@jorsm.com Thu May 23 14:08:47 EDT 1996
Article: 2647 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!newsfeed.internetmci.com!newshub.csu.net!charnel.ecst.csuchico.edu!psgrain!nntp.teleport.com!news.structured.net!usenet
From: MPE@jorsm.com (Eric W Blissmer)
Newsgroups: sci.bio.microbiology,sci.bio.ecology,sci.bio.food-science,sci.bio.misc
Subject: reproce$$ your used TYVEK Coverall Garments!
Date: 20 May 1996 20:55:40 GMT
Organization: JORSM Internet
Lines: 26
Message-ID: <4nqm8c$dd1@news.structured.net>
NNTP-Posting-Host: pm2s11.jorsm.com
X-Newsreader: WinVN 0.92.6+
Xref: newz.oit.unc.edu sci.bio.microbiology:3584 sci.bio.ecology:20395 sci.bio.food-science:2647 sci.bio.misc:3350

==================================================================
My name is Eric Blissmer from MPE, Inc.  We do recycling of Tyvek 
Disposable Coveralls and OFFER TO BUY them from your company INSTEAD of 
throwing them away.  As long as they are not toxic or hazardous, we would 
be glad to take them.  Our system is designed to be EASY TO SET UP and 
administer.  It requires no more labor than throwing the garments out,
yet it BENEFITS the environment and your company.

MPE was founded in 1987 to recover disposable Tyvek Garments from the
cleanroom industry.  Recently MPE was named DuPont's EXCLUSIVE Tyvek 
reprocessor for North America, and we currently recover coveralls from
many of the largest (and smallest) pharmaceutical companies in the U.S.

Landfill space and the fee to the disposal firm are saved by your 
company, and you also receive a salvage value for the products you are 
currently paying to dispose of.

If you have any questions or would like to ENLIST YOUR COMPANY NOW 
IN THIS PROFITABLE, ENVIRONMENTALLY BENEFICIAL PROGRAM, please call:

	Eric Blissmer
	MPE, Inc.  445 Junction Ave.  Schererville, IN 46375
 	Ph: (219) 865-3322      Fax: (219) 865-0132 
	EMAIL:  MPE@Jorsm.com
========================================================================



From adgrant@water.waterw.com Thu May 23 14:08:47 EDT 1996
Article: 2648 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!uunet!in2.uu.net!newsreader.sprintlink.net!mhv.net!netaxs.com!bofh.dot!sea.waterw.com!access6.accsyst.com!user
From: adgrant@water.waterw.com (Andrew Grant)
Newsgroups: sci.bio.food-science
Subject: Re: Drinking distilled water - good or bad???
Date: 21 May 1996 16:58:41 GMT
Organization: Water Wheel Systems, Marlton, NJ
Lines: 13
Message-ID: <adgrant-2105961305030001@access6.accsyst.com>
References: <4nq44j$m3o@dfw-ixnews3.ix.netcom.com>
NNTP-Posting-Host: access6.accsyst.com

In article <4nq44j$m3o@dfw-ixnews3.ix.netcom.com>,
westwind@ix.netcom.com(Steve ) wrote:

>If one takes a mineral supplement, is distilled water OK?
>What should the supplement consist of???????
      I am curious about why you would want to drink distilled water on a
routine basis.  I have tasted distilled water, also deionized and reverse
osmosis water, on several occasions - the taste is blaah.  Another point
to consider is that processed water of that type is extraordinally
difficult to maintain in any sort of sterile condition.  I have seen the
microbiological count go out of sight in a distilled water line that was
merely left stagnant overnight.  
       Andy Grant


From dlark@om.com.au Thu May 23 14:08:48 EDT 1996
Article: 2649 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!newshub.csu.net!charnel.ecst.csuchico.edu!olivea!samba.rahul.net!rahul.net!a2i!news.vbc.net!news.mira.net.au!news.mel.connect.com.au!news.mel.aone.net.au!usenet
From: dlark@om.com.au (David Lark)
Newsgroups: sci.bio.food-science
Subject: WTB: Spray Dryer
Date: Wed, 22 May 1996 09:50:04 GMT
Lines: 14
Message-ID: <4nurj6$68f@news.mel.aone.net.au>
NNTP-Posting-Host: dialup41.om.com.au
X-Newsreader: Forte Free Agent 1.0.82

Wanted to Buy:

5-30 kG/hour product capacity food grade spray dryer.

Please send details via Email ASAP



TKS

David Lark





From dlark@om.com.au Thu May 23 14:08:48 EDT 1996
Article: 2650 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!newshub.csu.net!charnel.ecst.csuchico.edu!olivea!samba.rahul.net!rahul.net!a2i!news.vbc.net!news.mira.net.au!news.mel.connect.com.au!news.mel.aone.net.au!usenet
From: dlark@om.com.au (David Lark)
Newsgroups: sci.bio.food-science
Subject: WTB: Sray Dryer
Date: Wed, 22 May 1996 09:52:28 GMT
Lines: 10
Message-ID: <4nurnm$6r2@news.mel.aone.net.au>
NNTP-Posting-Host: dialup41.om.com.au
X-Newsreader: Forte Free Agent 1.0.82

Wanted to Buy:

5 - 30 kg/hour food grade spray dryer

Please send details via Email to:

David Lark

dlark@om.com.au



From wmelon@ix.netcom.com Thu May 23 14:08:49 EDT 1996
Article: 2651 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!uunet!in2.uu.net!newsfeed.internetmci.com!EU.net!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!netcom.net.uk!ix.netcom.com!news
From: wmelon@ix.netcom.com (Susan L. O'Reilly )
Newsgroups: alt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foodsalt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.foodprofessionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foods
Subject: Free Watermelon Recipes and More
Date: 21 May 1996 19:35:41 GMT
Organization: Netcom
Lines: 18
Message-ID: <4nt5ud$cai@dfw-ixnews2.ix.netcom.com>
References: <4nfvqa$ug4@news.axess.com>
NNTP-Posting-Host: orl-fl1-26.ix.netcom.com
X-NETCOM-Date: Tue May 21  2:35:41 PM CDT 1996
Xref: newz.oit.unc.edu alt.food:7221 rec.food.cooking:247224 alt.cooking-chat:2418 alt.creative-cook:3329 alt.creative-cooking:3023 alt.support.diet:44294 alt.food.fat-free:23744 alt.food.low-fat:2753 alt.food.professionals:1865 rec.food.marketplace:130 sci.bio.food-science:2651 sci.med.nutrition:46467 alt.forsale.nutrition:1050 rec.food.baking:1126


> The National Watermelon Promotion Board, a non-profit group of US
watermelon growers and handlers, has started its own Home Page.
Bookmark http://www.watermelon.org and discover:
    Watermelon recipes, including soups, drinks, salads and desserts. 
Want to know how to make Watermelon Jam or Watermelon Fire and Ice
Salsa? Or how about a Watermelon Blueberry Banana Split? There are
recipes for kids, and games for them too. Enjoy.
    Plus send us your best watermelon recipes and we'll send the
winners our "Smile, It's Time for Watermelon" T-shirt and post them on
the Web. Come find us.
    Susan O'Reilly, Communications Director, National Watermelon
Promotion Board. 
>
>
>
>



From dmackinn@bud.peinet.pe.ca Thu May 23 14:08:49 EDT 1996
Article: 2652 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!uunet!in1.uu.net!news.mathworks.com!newsgate.duke.edu!hookup!news.nstn.ca!bignews.cycor.ca!familynews.cycor.ca!ftc
From: dmackinn@bud.peinet.pe.ca (David K. MacKinnon)
Newsgroups: sci.bio.food-science
Subject: Seeking qualified contributors for Food Additives database
Date: 21 May 1996 19:55:07 GMT
Organization: PEI Food Technology Centre
Lines: 23
Message-ID: <4ntal4$30k_001@gov.pe.ca>
NNTP-Posting-Host: 198.167.66.28
Keywords: additives, database, food
X-Newsreader: News Xpress Version 1.0 Beta #3

We are working on a food additives database for a major publishing
company. We are now looking for food scientists and food chemists to
contribution to this work in return for some remuneration as well as
credit for your contribution.

In particular we are looking for information in the area of:

Flour additives
solvents
enzymes
emulsifiers
gases
polysaccharides
chelating agents
nutritive additives


If you are interested in being part of this work, please contact me at
dmackinn@cycor.ca. Please include your credientials.


David K. MacKinnon,
Sensory Statistician


From loginid@server.jsc.nasa.gov Thu May 23 14:08:49 EDT 1996
Article: 2653 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!uunet!in1.uu.net!news.mathworks.com!news.kei.com!nntp.coast.net!oleane!in2p3.fr!univ-lyon1.fr!pasteur.fr!jussieu.fr!math.ohio-state.edu!magnus.acs.ohio-state.edu!lerc.nasa.gov!purdue!mozo.cc.purdue.edu!news.jsc.nasa.gov!NewsWatcher!user
From: loginid@server.jsc.nasa.gov (firstname lastname)
Newsgroups: sci.bio.food-science
Subject: Accelerated storage study - help
Date: Tue, 21 May 1996 15:55:59 +0100
Organization: NASA/JSC
Lines: 7
Message-ID: <loginid-2105961555590001@139.169.135.94>
NNTP-Posting-Host: 139.169.135.94

I am looking for basic and practical information on accelerated storage
study for frozen foods.  The types of food I need to do storage study on
are pastry, soups, pies, cakes, entrees, side dishes.  If anyone has this
information, please e-mail me at tjin.narotski@spmail.jsc.nasa.gov
Any help at all would be greatly appreciated.  Thanks.

Tjin Narotski


From pking@idirect.com Sun Jul  7 14:46:26 EDT 1996
Article: 2837 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.jsums.edu!news.uoregon.edu!hunter.premier.net!news.mathworks.com!uunet!in2.uu.net!news3.idirect.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: calcium
X-Newsreader: Forte Free Agent 1.0.82
X-Newsmaster: Laszlo Herczeg (las@idirect.com)
Organization: Internet Direct
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Date: 22 Jun 96 20:06:20 UTC
Sender: pking@chaos.idirect.com
Lines: 40

ruijtwit@worldaccess.nl wrote:

|I would like to get some answers on calcium?

|1. The RDA for calcium is 800-1200 mg (depending on age). This should be enough 
|to keep healthy bones and avoiding deficiency. But recently there is evidence 
|that calcium plays a role in preventing colon cancer and suppressing 
|hypertension. Is the RDA still enough for these effects or would you need more 
|in this case ?(similar to the so called anti-oxidant vitamins). 

We all have individual tolerances. I am not sure what the American RDA is set
at. If it is anyting like Canada's RNI guidelines, it is set at the minimum
average allowance plus two standard deviations above the population mean. That
is, the RNI is set as the minimum amount of nutrient that would satisfy 98% of
the population. Some people will get full benefit, while a minority would get
partial benefit, and would need more. To others, the RNI amount would be
excessive and toxic. Your doctor or dietician would give you the best advice.

|2. What is the chance of getting an overdose on calcium, what is the maximum 
|level?

Again, those concerns depend on the individual, and how well they can absorb and
use calcium.

|3. Should the RDA for girls and young women be adjusted ( raised) now that we 
|know that osteoperosis can be prevented if taking enough calcium before the age 
|of 35?

Definitely. The recommended calcium intake for both menstruating and pregnant
women must be higher. Women are particularly suceptible to osteoporosis when
they get older - caused by not consuming enough calcium.

|Anyone who can help me out on these questions, would be of great help.

|Thanks for your time,

|Frida





From fialab@flowinjection.com Sun Jul  7 14:46:27 EDT 1996
Article: 2838 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel!udel-eecis!news.mathworks.com!newsfeed.internetmci.com!news.ac.net!news.serv.net!usenet
From: Alitea USA <fialab@flowinjection.com>
Newsgroups: sci.bio.food-science
Subject: Alitea USA presents the FIAlab-3500 Flow Injection Instrument
Date: 23 Jun 1996 03:19:23 GMT
Organization: Alitea USA
Lines: 47
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This flagship instrument boasts the finest components available: a six, eight, or ten port 
selector valve, a stepper motor microsyringe pump, an Alitea four channel peristaltic pump, and 
a rugged chemical-resistant modular metal housing. Included with the FIAlab-3500 is the 
versatile FIAlab for Windows software. This user-friendly software includes online help and 
comes with a number of example method files for FIA and SIA operation. Analysis capabilities 
include response peak height, response width, peak location calculations, real-time data 
plotting, streaming to file, and automatic calibration curve generation.

This instrument and software is fully compatible with any of the S and PC series Ocean Optics 
spectrometers.

All FIAlab systems are supplied with pump and connection tubing and a customized accessories 
kit from Upchurch Scientific, as well as operation and exercise manuals. All systems use the 
econonical Tied Tube Technique for peristaltic pump tubing, which can save your
laboratory hundreds of dollars in tubing costs.

The FIAlab-3500 is a versatile instrument designed for a wide range of applications. 

Mass Spectrometry: ICP-MS. Automated electrospray MS. 

FT-IR: Sample handling, kinetic based assays. 

Fluorescence Microscopy: Study of live cells using molecular probes, receptor studies, 
ultrafast drug screening. 

Flow Cytometry: Automated, rapid sample introduction into commercial flow cytometers, automated 
cell staining, study of fast cell-reagent kinetics. 

Fluorescence: Solid phase based immunoassays, ranking of antigen/antibody binding, formation 
and dissociation constants. 

Electrochemistry: Hydrodynamic voltammetry, ion selective electrode measurements, including 
automated calibration. 

Chemical Sensor Technology: Automated calibration, automated renewal of the sensing layer of 
chemical transducers. 



Please visit our webpage at http://www.flowinjection.com/flowinjection/indust.html

or email us at fialab@flowinjection.com

Thank You




From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:27 EDT 1996
Article: 2839 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!news.mathworks.com!news.kei.com!nntp.coast.net!dispatch.news.demon.net!demon!upthorpe.demon.co.uk!Oz
From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Bovine Brain
Date: Sun, 23 Jun 1996 10:46:47 +0100
Organization: Oz
Lines: 26
Distribution: world
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It has been said in the press that until 1987 bovine brain was included
in some processed foods in the UK. Possibly in mechanically extracted
meat.

Was this the case?

If so, what guesstimate of the percentage of brain tissue in, say, cheap
beef sausages or cheap hamburgers at that time would anybody offer?

What sort of percentage would these brain-containing products be of the
total beef market?

Or was bovine brain typically not used, or used in other ways?

I apologise for asking such a delicate question. Remember that in 1987
brain tissue was considered to be nothing more than a nutritious part of
the animal that contained valuable essential fatty acids. One can be
very smart in hindsight.

Also note that bovine brain is regarded as a delicacy in many parts of
the world.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From wmcglynn@mars.uark.edu Sun Jul  7 14:46:27 EDT 1996
Article: 2840 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.cse.psu.edu!news.ecn.bgu.edu!newspump.wustl.edu!crcnews.unl.edu!news.mid.net!news.uark.edu!news
From: wmcglynn@mars.uark.edu (William McGlynn)
Newsgroups: sci.bio.food-science
Subject: Job Vacancy Announcement
Date: 21 Jun 1996 20:38:09 GMT
Organization: University of Arkansas
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SENIOR FOOD TECHNOLOGIST 

USAID Project 

The University of Arkansas is seeking a senior food technologist
to serve as a technical advisor (TA) for the USAID funded OMNI
(Opportunities for Micronutrient Interventions) project office based in
Arlington, VA.  The Technologist will be based in the Arlington office. 
The TA will formulate, coordinate and manage project activities related
to food-based approaches in preventing and controlling micronutrient
malnutrition in developing countries. The TA will provide leadership
within framework of USAID OMNI strategy and program priorities 
related to:

Increasing availability/access to micronutrient-rich foods through
technical approaches;

Promotion and improvement of food preservation and processing activities
to retain nutrient content;

Producing and marketing of fortified foods through private sector;

Quality assurance and control measures of food production and 
preservation processes; 

Development of food-based approaches including dietary diversification.

QUALIFICATIONS  PhD in Food Science (or closely related discipline) with
5-10 years experience in food technology area.  Related work experience
in private sector and food industry required.  International work 
experience, particularly in developing countries highly desirable.  
International program management experience highly desirable.  
Excellent communication and interpersonal skills.  Ability and 
willingness for international travel.

SALARY   Salary commensurate with experience and based on salary 
history.  Salary with University of Arkansas benefit package.

TERM   Available immediately - assignment until September 15, 1998

APPLICATION   Applicant should address their qualifications and 
experience in a cover letter, and vita that highlights their education 
and any unique strengths which make them suitable for the position.  
The application should include names, addresses and phone numbers of 
six references who are knowledgeable of applicants background.

CLOSING DATE   June 30, 1996 or until candidate is selected.  Address
applications to: 

Dr. Shadrach O. Okiror, Director
International Programs
University of Arkansas-Pine Bluff
PO Box 4960, 1200 N. University Drive
Pine Bluff, AR 71611


*** For further information during IFT meeting please contact Dr. Phil 
Crandall, at New Orleans Riverside Hilton: tel: (504) 561-0500.



From michiel.fokkema@tip.nl Sun Jul  7 14:46:28 EDT 1996
Article: 2841 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: ms fokkema <michiel.fokkema@tip.nl>
Subject: Re: Garlic pleasures
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Jean-Erik BLOCHET wrote:
> 
> I am looking for informations about food additives which allow all
> garlic pleasures without bad breath. Thank you for helping me!

bad breath is one of the garlic pleasures!

No kidding, some people suggest to eat garlic together with 
parsley.
Cooked garlic doesn't smell as much as raw garlic.


From alfaesac@mail.telepac.pt Sun Jul  7 14:46:28 EDT 1996
Article: 2842 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!cs.utexas.edu!news.sprintlink.net!news-stk-200.sprintlink.net!news.telepac.pt!usenet
From: "ESAC - 5 Unidade Org." <alfaesac@mail.telepac.pt>
Newsgroups: sci.bio.food-science
Subject: Re: Irradiated Foods
Date: 24 Jun 1996 14:37:48 GMT
Organization: Escola Superior Agricola Coimbra - 5ª Unidade Organica
Lines: 44
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To: g-house@inet.uni-c.dk

Dear Soren,
 Let me know if yuo are still interested in methods for the detection of 
irradiated foods.
 Recently I had to prepare some lectures on food irradiation and I found 
lots of references concerning detection of irradiated foods. 
As do not have all the references at hand so I(I4(Jm just sending the ones I 
can find.
 Feel free to contact me if you still need dome more references.

Best Regards
Joao Freire de Noronha

Stevenson, M.H., 1991. Detection of irradiated food. Food Science and 
Technology Today, 5, 2, 69-73

1. Gray, R. and Stevenson, H., 1990. Effect of lenght and temperature of 
storage on the ESR signals from various bones in irradiated chicken 
carcasses. International Journal of Food Science and Technology, 25, 
506-511.

2. Tabner, B.J. and Tabner, V.A., 1994. Electron spin resonance spectra 
of g-irradiated citrus fruit skins, skin components and stalks. 
International Journal of Food Science and Technology, 29, 143-152.

3. Deighton, N.; Glidewell, S.S.; Goodman, B.A. and Morrison, I.M., 1993. 
Electron paramagnetic resonance of gamma-irradiated cellulose and 
lignocellulosic material. International Journal of Food Science and 
Technology, 28, 45-55.

(...)

There was some time ago (1,2 years ago) a seminar in the UK promoted by 
the MAFF (Ministery of Agriculture Food and Fisheries) on methods for the 
destection of irradiated foods. A summary of the communications was 
published in a journal Published by the IFST. I can nor recall the 
name just now... .I can find the reference if you still need it. let me 
know.
-- 
Escola Superior Agraria de Coimbra
5 Unidade Organica
Bencanta, 3040 COIMBRA   PORTUGAL
Telef. +351 39 444400  Fax. +351 39 813612 email: alfaesac@telepac.pt




From mannj@southern.co.nz Sun Jul  7 14:46:29 EDT 1996
Article: 2843 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: sci.bio.food-science
Subject: Calcium needed at night?
Date: 24 Jun 1996 18:35:39 GMT
Organization: Southern InterNet Services
Lines: 13
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Summary: Query regarding timing for calcium intake
Keywords: osteoporosis, calcium, diurnal
X-Newsreader: TIN [UNIX 1.3 950621BETA PL0]

On a bottle of calcium apatite pills recommended for treatment of 
osteoporosis, a daily dosage of 1-4 pills (550 mg Ca/pill)is recommended 
for consumption with meals . . . but in addition the consumer is warned 
that the evening intake must not be skipped.  Why?  Is calcium metabolism 
different at night?  I realise that prolonged weightlessness leads to 
calcium loss, as in the case of Russian cosmonauts.  Does the same effect 
occur every night, and will maintaining a high calcium level in the blood 
prevent or reverse it?

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand




From paulp@ims.com Sun Jul  7 14:46:29 EDT 1996
Article: 2844 of sci.bio.food-science
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From: paulp@ims.com (Paul Petty)
Newsgroups: sci.bio.food-science
Subject: Getting pectin from apples?
Date: Mon, 24 Jun 1996 11:40:33
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I'm new here so I hope this is an apropriate question.  I've heard that apples 
contain a good amount of pectin, just under the peel.  Is there a way a home 
canner could extract the pectin to use in making jelly from other fruits and 
berries?

Thanks in advance,
Paul Petty


From cotegl@ncaur1.ncaur.gov Sun Jul  7 14:46:29 EDT 1996
Article: 2849 of sci.bio.food-science
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From: <cotegl@ncaur1.ncaur.gov> (G. Cote)
Newsgroups: sci.bio.food-science
Subject: Re: Getting pectin from apples?
Date: 25 Jun 1996 14:29:45 GMT
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In article <paulp.34.000BAD5B@ims.com>, paulp@ims.com says...
>
>I'm new here so I hope this is an apropriate question.  I've heard that 
apples 
>contain a good amount of pectin, just under the peel.  Is there a way a 
home 
>canner could extract the pectin to use in making jelly from other fruits 
and 
>berries?
>
>Thanks in advance,
>Paul Petty

Actually, the entire apple is full of pectin.   Besides citrus peels, 
apples are probably the No. 1 commercial source of pectin.  Whistler & 
BeMiller give a good schematic for pectin extraction in their book 
"Industrial Gums", 3rd Ed. (Academic Press, 1993).  It involves about ten 
steps, entailing acid extractions, preciptations with divalent cations, 
deesterification, alcohol precipitation, milling, drying, etc.   Why not 
save yourself a lot of work and just buy it?  The producers can make it 
far more efficiently on a large scale than you could ever do at home.  If 
you do come up with a cheaper, more efficient method, patent it.
Of course, you could just make apple jelly (my favorite!).





From ed_desimone@centuryinter.net Sun Jul  7 14:46:30 EDT 1996
Article: 2850 of sci.bio.food-science
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From: "Ed Desimone" <ed_desimone@centuryinter.net>
Newsgroups: sci.bio.food-science
Subject: The Importance of Vitamin C
Date: Tue, 25 Jun 1996 10:09:28 -0000
Organization: Aardvark's
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THE IMPORTANCE OF VITAMIN C

By: J. Robert Lemon, R.Ph.

	In the fast paced field of modern nutritional science, it is important to
not forget the basics. It continues to be more and more understood that
antioxidant nutrients are absolutely paramount for the maintenance of good
health and the prevention of disease. In addition to being an important
antioxidant and detoxifier, Vitamin C is utilized by the body in several
different ways, such as to improve immune function, for alcohol, drug and
smoking detoxification, to insure adequate iron absorption, in the healing
of wounds, in the production of bile and for proper cholesterol
metabolism.

	Two very important functions of Vitamin C are the support of proper
adrenal function and in the production of adequate levels of collagen,
which is so important in the maintenance of strong connective tissues and
healthy skin. Life Plus Support Tabs are probably the best 'stress tabs"
the world has ever known and Vitamin C is a very important nutrient
contained in them because of its inherent adrenal support. And the value
of  Forever Young Tablets in both protecting and producing collagen is
well known, partially because of the synergistic action of Vitamin C.

	Vita-C-1000 is a foundation Life Plus product. Each tablet contains a
full 1000mg (1 gm)  of Vitamin C in a base of synergistic herbs and
bioflavonoids. It is intended for those who need large amounts on an
ongoing basis or for those special times when needed. The timed release
formula provides far a three to four hour uptake of the full 1000 mg to
help the best possible utilization in the body.

	Because of its importance to both detoxification and cholesterol
metabolism, Vitamin C is included in larger amounts in Cardio-Chelex and
Protex II as a synergetic free radical scavenger. Vitamin C is of great
value with Proanthenols as the OPC's increase the value of Vitamin C as a
free radical scavenger. The two foundational products, TVM-49, and
Vita-Saurus contain representative amount to round out the complete
spectrum needed for everyone.

Note:
	For information about ordering the preceding supplements visit:

	AARDVARK'S Health and Vitamin Store

http://www.liberty.com/home/appaloosa/eindex.htm



From danmor@netmedia.net.il Sun Jul  7 14:46:30 EDT 1996
Article: 2851 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!newsfeed.internetmci.com!in2.uu.net!sarah.netmedia.co.il!usenet
From: danmor@netmedia.net.il
Newsgroups: sci.bio.food-science
Subject: Scientific Funnies
Date: Tue, 25 Jun 1996 19:25:32 -0700
Organization: NetMedia
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Check out this page for a bunch of scientific funnies.  find it at 
http://www.lazarlab.com


From ron.taylor@ketchum.com Sun Jul  7 14:46:30 EDT 1996
Article: 2852 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!sgigate.sgi.com!uhog.mit.edu!news.mathworks.com!uunet!inXS.uu.net!alterdial.uu.net!not-for-mail
From: Ron Taylor <ron.taylor@ketchum.com>
Newsgroups: bionet.microbiology,nyc.food,rec.gardens,ott.general,austin.general,sci.environment,bionet.parasitology,sci.bio.microbiology,rec.food.restaurants,sci.agriculture,sci.bio.food-science,sci.med.nursing
Subject: Cyclospora Information from those who Identified It
Date: Tue, 25 Jun 1996 13:44:45 -0400
Organization: Ketchum Communications
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Xref: newz.oit.unc.edu bionet.microbiology:6254 rec.gardens:136577 sci.environment:99148 bionet.parasitology:1554 sci.bio.microbiology:3802 rec.food.restaurants:26255 sci.agriculture:12246 sci.bio.food-science:2852 sci.med.nursing:20139

CYCLOSPORA:  A RECENTLY DISCOVERED PARASITE
Dr. Charles Sterling, Department of Veterinary Science, University of Arizona

Overview
Public health officials are seeking the cause of a recent outbreak of Cyclospora 
cayetamensis, a protozoan parasite.  The microbe can cause cramping, abdominal pain, 
severe diarrhea, nausea, fever and extreme fatigue; it is treatable with antibiotics 
sold as Bactrim or Septra, and is generally not fatal.  A number of fresh fruits and 
vegetables have been suggested as a carrier, but, at this point, there is no compelling 
evidence and no common thread that can point to any cause.

What is Cyclospora?
Cyclospora, once thought to be linked to blue-green algae, has been identified as a new 
protozoan parasite and is a relative of Cryptosporidium.  Whereas Cryptosporidium can be 
transmitted from one infected human to another human, Cyclospora requires a period of 
time to work into the environment and must be ingested.  Based on our research, we are 
certain humans are most likely infected through ingestion of water containing the 
infectious stage of the parasite, commonly called the oocyst stage.  Once acquired, it 
takes from four days to a week before signs of infection are noted.  The infection may 
last anywhere from one to four weeks.  People who are immune compromised are at greater 
risk, and therapeutic intervention is required.  Strong evidence indicates that humans 
are the only likely host of Cyclospora. 

Epidemiology of Cyclospora
After 20 years of research, we are starting to define the epidemiological link of 
Cyclospora to water.  In Nepal, the organism was actually detected in water.  

Cyclospora passes from an infected individual in unsporulated (immature) state and 
requires one to two weeks time under ideal conditions to become infectious.  Ideal 
conditions which lead to Cyclospora becoming infectious include exposure to moisture and 
temperatures of at least 25 degrees C,(77 to 89 degrees F).  A moist environment is 
necessary for the organism to sporulate, and become infectious. 

Identifying Cyclospora
Cyclospora is an extremely difficult organism to identify, which may account for some of 
the problems in pinpointing a cause of the illnesses recently observed.  Without 
confirmation, it is difficult to be sure that we are, in fact, confronting a Cyclopspora 
outbreak in all instances.  The most important element in the identification is an 
attempt to sporulate the organism in order to see the defining characteristics of the 
infectious stage.  One  must look at the internal structure of the oocyst after it 
sporulates, and only then can one be 100 percent certain that the organism is 
Cyclospora.  If it turns out that some of the outbreaks have been caused by another 
parasite, the ability to determine the source of the contamination will be severely 
compromised.  

Can Cyclospora be spread by food?
It is highly unlikely that fruits or vegetables could be the primary source of infection 
in terms of growing or shipping practices.  They would literally have to be grown in 
human fecal waste and exposed to direct surface contact.  It is also unlikely that the 
organism can be transmitted from infected food handlers because if their hands were 
contaminated with feces, the organisms would still be in an unsporulated and immature 
stage.  Cyclospora would still need up to two weeks to become infectious.

Virtually every past outbreak has occurred near water, whether it was a lake, a 
reservoir tank on the top of a building or a cellar contaminated with sewer water.

At this point in the investigation, of the current outbreaks it is premature to 
hypothesize about any specific food as a possible carrier of the parasite.  In fact, 
such speculation could compromise ongoing investigation.

*Dr. Sterling and his colleague, Dr. Ortega are credited with identifying the Cyclospora 
parasite and determining its maturation process.  His team is recognized as among the 
foremost authorities on the parasite.


From Mark.Schannon@ketchum.com Sun Jul  7 14:46:31 EDT 1996
Article: 2853 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!sgigate.sgi.com!uhog.mit.edu!news.mathworks.com!uunet!inXS.uu.net!alterdial.uu.net!not-for-mail
From: Mark Schannon <Mark.Schannon@ketchum.com>
Newsgroups: bionet.microbiology,nyc.foo,.rec.gardens,ott.general,austin.general,sci.environment,bionet.parasitology,sci.bio.microbiology,rec.food.restaurants,sci.agriculture,sci.bio.food-science,sci.med.nursing
Subject: CA DNS Info on Strawberry Situation
Date: Tue, 25 Jun 1996 14:15:30 -0400
Organization: Ketchum Communications
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Xref: newz.oit.unc.edu bionet.microbiology:6256 sci.environment:99151 bionet.parasitology:1555 sci.bio.microbiology:3803 rec.food.restaurants:26257 sci.agriculture:12247 sci.bio.food-science:2853 sci.med.nursing:20141

This info was sent out last Friday by the Califorina State Department of =
Health =

Services regarding reports linking California strawberries and cyclospora=
=2E..

INITIAL TESTING OF CALIFORNIA STRAWBERRRY FIELDS TRUN UP NEGATIVE FOR CYC=
LOSPORA - NO =

EVIDENCE OF OUTBREAK IN STATE


SACRATMENTO, (June 21, 1996) =96 California health officials announced to=
day that initial =

testing of strawberries in California for Cyclospora, a parasite which ca=
uses server =

diarrhea, have been negative.  Contacts with major hospitals in both Nort=
hern and =

Southern California reveal no cases of Cyclospora illness contracted in C=
alifornia.

"To date, test results from samples taken from strawberry fields in Calif=
ornia have been =

negative for Cyclospora," said Stuart Richardson, Chief of the Department=
=92s Food and =

Drug Branch.  "We will continue to monitor the situation."

"Health officials are examining all possible causes, everything from the =
place of origin =

to how food was prepared and served," Richardson continued.  "California =
is the largest =

consumer of California strawberries, and there is no evidence of any outb=
reak in the =

state."

California will continue to work with the Centers for Disease Control and=
 Prevention =

(CDC) and other officials to ensure the public health. =


In recent weeks, Cyclospora outbreaks have been reported in Houston, Flor=
ida, and =

Toronto.  In Houston and Toronto, health officials report a statistical a=
ssociation with =

strawberries.  In Florida, the source remains unclear.

"Other states have not detected Cyclospora in strawberries," said Richard=
son.

The Department routinely recommends that fresh fruits and vegetables shou=
ld be =

thoroughly washed before consumption.

-30-

Contacts:   Lynda Frost  916/657-3084 or Stuart Richardson 916/445-2283


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:31 EDT 1996
Article: 2854 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Bovine Brain
Date: Tue, 25 Jun 1996 13:49:17 +0100
Organization: Oz
Lines: 34
Distribution: world
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In article <cO6o$LAHKRzxEw2X@upthorpe.demon.co.uk>, Oz
<Oz@upthorpe.demon.co.uk> writes
>
>It has been said in the press that until 1987 bovine brain was included
>in some processed foods in the UK. Possibly in mechanically extracted
>meat.
>
>Was this the case?
>
>If so, what guesstimate of the percentage of brain tissue in, say, cheap
>beef sausages or cheap hamburgers at that time would anybody offer?
>
>What sort of percentage would these brain-containing products be of the
>total beef market?
>
>Or was bovine brain typically not used, or used in other ways?
>
>I apologise for asking such a delicate question. Remember that in 1987
>brain tissue was considered to be nothing more than a nutritious part of
>the animal that contained valuable essential fatty acids. One can be
>very smart in hindsight.
>
>Also note that bovine brain is regarded as a delicacy in many parts of
>the world.

Is there nobody who will even answer this question by anon. email?

Or even guess from experience?

Or even refute the statements?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From g-house@inet.uni-c.dk Sun Jul  7 14:46:32 EDT 1996
Article: 2855 of sci.bio.food-science
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From: Søren Lemonius <g-house@inet.uni-c.dk>
Newsgroups: sci.bio.food-science,sci.chem.labware
Subject: SFE, Applied Separation
Date: Wed, 26 Jun 1996 11:41:22 -0700
Organization: Foss Electric, R&D
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Xref: newz.oit.unc.edu sci.bio.food-science:2855 sci.chem.labware:2238

Dear Newsgroup

I am considering buying a Spe-ed SFE from Applied Separation. Does 
anybody have any negative or positive experiences with Spe-ed SFE for 
determination of fat in various meat products or for determination of oil 
in various seeds??


Soren


From edadam@buffnet.net Sun Jul  7 14:46:32 EDT 1996
Article: 2856 of sci.bio.food-science
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From: edadam@buffnet.net (Edward Adamson)
Newsgroups: sci.bio.food-science
Subject: Folic Acid Analysis By HPLC
Date: Wed, 26 Jun 1996 16:54:49 GMT
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I am looking for Journal references ( either Journal name or Author
name & year ) which outline a validated method of analysis of foods
for Folic Acid  by HPLC.
Any information would be gratefully appreciated.

				Edward Adamson



From nlandau@eden.rutgers.edu Sun Jul  7 14:46:32 EDT 1996
Article: 2857 of sci.bio.food-science
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From: nlandau@eden.rutgers.edu (Nicholas Landau)
Newsgroups: sci.bio.food-science
Subject: Re: Is replacement for salt safe?
Date: 26 Jun 1996 14:54:51 -0400
Organization: Rutgers University
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pjoules@enterprise.net (Peter Joules) writes:

>I hope that this is the correct group in which to post this question.

Well, we are microbiologists here, and do not specialize in big
critters like human beings, but we love to conjecture.

>In the UK we have a product called Lo Salt which is a mixture of Potassium
>Chloride and Sodium Chloride with the KCl in the larger quantity.  It is said to
>be better than pure NaCl as the reduced intake of sodium is said to reduce blood
>pressure.

>I was under the impression that the balance between sodium and potassium in the
>bloodstream was very important.  If this is the case what would be the effects
>of hanging from a high intake of salt to a high intake of Lo Salt?

I doubt that you could through off your electrolyte balance with the product,
unless you were to eat very large quantities at once.  I have known people
to use the stuff in small quantities (on their food,) and they didn't seem
to suffer from dehydration or any malady I would attribute to a problem
with electrlyte balance.

What kinds of symptoms were you predicting?






From bwilcove@ix.netcom.com Sun Jul  7 14:46:33 EDT 1996
Article: 2858 of sci.bio.food-science
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From: bwilcove@ix.netcom.com(Brian P. Wilcove)
Newsgroups: sci.bio.food-science
Subject: oleic acids or fatty acids
Date: 26 Jun 1996 18:36:50 GMT
Organization: Netcom
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X-NETCOM-Date: Wed Jun 26 11:36:50 AM PDT 1996

Hello,

I am trying to locate any experts or specialists dealing specifically
with oleic or fatty acids.  We are looking for help improving food
qualities.  Any information would be very helpful.

Could you please send responses to:
rhazan@findsvp.com


Thank you,

Brian Wilcove
bwilcove@findsvp.com


From richardz@cy-net.net Sun Jul  7 14:46:33 EDT 1996
Article: 2859 of sci.bio.food-science
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From: richardz@cy-net.net (richard)
Newsgroups: sci.bio.food-science
Subject: Listeriosis
Date: 26 Jun 1996 20:17:09 GMT
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Anyone want to start a discussion about listeriosis, or listeriae?


From RVANRAAM@bcsc02.gov.bc.ca Sun Jul  7 14:46:33 EDT 1996
Article: 2860 of sci.bio.food-science
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Newsgroups: sci.bio.food-science
Subject: Crock Pot Cooking
Message-ID: <177B2F3F2S86.RVANRAAM@bcsc02.gov.bc.ca>
From: RVANRAAM@bcsc02.gov.bc.ca
Date: Wed, 26 Jun 96 17:20:50 PDT
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This question probably occured already, my apologies if so. But
I was wondering if crock pot cooking is safe since it seems that
at low temperatures bacteria could multiply rapidly, the same.
as if the food is sitting on the couter for awhile? or does the
crock pot get to a high enough temperature soon enough to kill
everything that's dangerous. Should something like chicken or
beef be totally immersed in a liquid to be safe?
 
 
 
  * * *
  Regards,
  Ray Van Raamsdonk  (rvanraam@bcsc02.gov.bc.ca) (604)389-3725
  Capacity Planning, ITSD, (MINISTRY OF FINANCE), B.C.


From lalibert_jom@ccsua.ctstateu.edu Sun Jul  7 14:46:34 EDT 1996
Article: 2861 of sci.bio.food-science
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From: lalibert_jom@ccsua.ctstateu.edu
Newsgroups: sci.bio.food-science
Subject: What foods contain casein??
Date: 26 Jun 96 21:32:15 EST
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Fellow netters,

I am currently researching some of the chemistry behind hot peppers.
I have become aware of the soothing effects of casein when suffering
>from  a 3-alarm (oral) fire casused by chile peppers.  The question I 
have is, What foods besides milk products contain casein?  I would especially
appreciate the names of any resources that would contain this info.

Thanks in advance,
John Laliberte
Starting chemistry teacher
lalibert_jom@ccsu.ctstateu.edu


From ffrench@cdsnet.net Sun Jul  7 14:46:34 EDT 1996
Article: 2862 of sci.bio.food-science
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From: ffrench@cdsnet.net (Jim DeMont)
Newsgroups: sci.bio.food-science
Subject: Re: Getting pectin from apples?
Date: 27 Jun 1996 02:47:26 GMT
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Paul:

You are correct as far as I know. I used to run a modest preserve 
operation for a mail order company. We primarily used Sunkist pectin,
but there was a brand of Apple Pectin from Germany which was very 
good and I believe Motts of NY State apple fame used to (or do) 
market an apple pectin. Regardless, I believe that my grandmother
said that she used to boil apple peelings to extract the pectin
for home use with other fruits which have insufficient pectin to
make a gel. How much peel, how much water & for how long, I haven't
the foggiest. Be aware however, that a pectin gel depends on pectin,
acid (pH around 2.9 - 3.25) and sugar (soluble solids @ 65%). It
may be fun to get your own pectin and experiment, but if you want
consistent results at home, use Sure Gel or Certo & carefully 
follow the directions.

Good Luck

Jim DeMont



In article <paulp.34.000BAD5B@ims.com>, paulp@ims.com says...
>
>I'm new here so I hope this is an apropriate question.  I've heard that 
apples 
>contain a good amount of pectin, just under the peel.  Is there a way a 
home 
>canner could extract the pectin to use in making jelly from other fruits 
and 
>berries?
>
>Thanks in advance,
>Paul Petty



From bjord@kpress.demon.co.uk Sun Jul  7 14:46:35 EDT 1996
Article: 2863 of sci.bio.food-science
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From: Brian Jordan <bjord@kpress.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Calcium needed at night?
Date: Wed, 26 Jun 96 06:59:31 GMT
Organization: kobold press
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In article <4qmn5r$nm7@orm.southern.co.nz>
           mannj@southern.co.nz "Jay Mann" writes:

> <snip> I realise that prolonged weightlessness leads to 
> calcium loss, as in the case of Russian cosmonauts.  Does the same effect 
> occur every night, and will maintaining a high calcium level in the blood 
> prevent or reverse it?
I can't comment on diurnal variation, my books are at work, but I can say
that blood calcium concentrations are very tightly controlled, and would not
normally be affected by short term changes in calcium intake.
-- 
Brian Jordan at kobold press
bjord@kpress.demon.co.uk


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:35 EDT 1996
Article: 2864 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Crock Pot Cooking
Date: Thu, 27 Jun 1996 07:22:13 +0100
Organization: Oz
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In article <177B2F3F2S86.RVANRAAM@bcsc02.gov.bc.ca>,
RVANRAAM@bcsc02.gov.bc.ca writes
>This question probably occured already, my apologies if so. But
>I was wondering if crock pot cooking is safe since it seems that
>at low temperatures bacteria could multiply rapidly, the same.
>as if the food is sitting on the couter for awhile? or does the
>crock pot get to a high enough temperature soon enough to kill
>everything that's dangerous. Should something like chicken or
>beef be totally immersed in a liquid to be safe?

When it's done in Malaysia (and presumably throughout Asia) you wait
whilst it's cooked. You can watch if you like. In this situation it's
very safe IMHO. All the meat is immersed and boiled for some time.

Of course you have to wait. It's worth it though. 

I would be more worried about bastardised western versions that do not
have the inherent food safety of the original process.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From jreilers@interaccess.com Sun Jul  7 14:46:35 EDT 1996
Article: 2865 of sci.bio.food-science
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From: jreilers@interaccess.com (James R. Eilers)
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: Thu, 27 Jun 1996 12:07:43 GMT
Organization: InterAccess, Chicago's best Internet Service Provider
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lalibert_jom@ccsua.ctstateu.edu wrote:

>Fellow netters,

>I am currently researching some of the chemistry behind hot peppers.
>I have become aware of the soothing effects of casein when suffering
>from a 3-alarm (oral) fire casused by chile peppers.  The question I 
>have is, What foods besides milk products contain casein?  I would especially
>appreciate the names of any resources that would contain this info.

>Thanks in advance,
>John Laliberte
>Starting chemistry teacher
>lalibert_jom@ccsu.ctstateu.edu

Sorry I don't have time to give you diffinative references, but casein
is a <dairy> protein.  If found in foods other than dairy products,
it's there because the food was formulated with the addition of
casein-containing ingredients originally derived from milk.




From donwiss@panix.com Sun Jul  7 14:46:36 EDT 1996
Article: 2866 of sci.bio.food-science
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From: donwiss@panix.com (Don Wiss)
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: Thu, 27 Jun 1996 11:57:15 GMT
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On 26 Jun 96 21:32:15 EST, lalibert_jom@ccsua.ctstateu.edu wrote:

>I am currently researching some of the chemistry behind hot peppers.
>I have become aware of the soothing effects of casein when suffering
>from a 3-alarm (oral) fire casused by chile peppers.  The question I 
>have is, What foods besides milk products contain casein?  I would especially
>appreciate the names of any resources that would contain this info.

Casein is a cow's milk protein, so all dairy products would have it. The
only dairy product that theoretically has none would be ghee. Also realize
that casein can also appear as caseinate on labels. No non-dairy products
would have it.

While this web page is opposite of what you're looking for, maybe you can
look at it backwards and find lists of foods that others are trying to
avoid:

  The No Milk Page:      http://www.panix.com/~nomilk/

Don.


From phkjh@siva.bris.ac.uk Sun Jul  7 14:46:36 EDT 1996
Article: 2867 of sci.bio.food-science
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From: Biophysics Group <phkjh@siva.bris.ac.uk>
Subject: Isotonic Recipes
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Wanted : Recipes for making up isotonic drinks.

Thanks
Kevin.


From singer@newton.ccs.tuns.ca Sun Jul  7 14:46:34 EDT 1996
Article: 2868 of sci.bio.food-science
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From: singer@newton.ccs.tuns.ca (Doug Singer)
Newsgroups: sci.bio.food-science
Subject: Torry standard digestability test??
Date: Thu, 27 Jun 1996 13:04:38
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I am looking for any information on the Torry standard digestability test.


From ericArmstrong@msn.com Sun Jul  7 14:46:34 EDT 1996
Article: 2869 of sci.bio.food-science
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From: Eric Armstrong <ericArmstrong@msn.com>
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Date: Thu, 27 Jun 1996 11:49:49 -0700
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To: Robert Laroussini <laroussini@popalex1.linknet.net>
Xref: newz.oit.unc.edu sci.med.nutrition:48446 misc.fitness.misc:11808 sci.bio.food-science:2869

Robert Laroussini wrote:
>
> 1.  Are all vitamins enzymes?
>I was surprised by one of the answers to your post.  My imperfect
recollection of Isaac Asimov's "Chemicals of Life" is that enzymes
are proteins, and vitamins are enzymes -- ones we can't make, which
makes them "vital".  This book is now out of print, although I was
able to find another copy in the first used book store I stepped into.
I'll have to double-check to be sure.  In the meantime, have you found
out anything more?

> 2.  Is it best to manufacture all vitamins using the cold processing
>     method?  I've been told temperatures above 108f kill enzymes,
>     thus are harmful to vitamins.
> I believe it was Howard in Enzyme Nutrition who wrote that enzymes are
denatured at 120 degrees or 140 degrees (again, I have to double-check).
At the same time, he says something about how that distinguishes them
>from  vitamins.  I didn't understand that comment, at first, but if
vitamins really aren't enzymes, it makes more sense.  Again, have you 
found out anything more?

P.S. Yes, over time, vitamins will degrade, depending on their storage
conditions and their chemical reactivity with air and light, and their 
response to heat.


From ericArmstrong@msn.com Sun Jul  7 14:46:35 EDT 1996
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From: Eric Armstrong <ericArmstrong@msn.com>
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Date: Thu, 27 Jun 1996 11:56:28 -0700
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To: Robert Laroussini <laroussini@popalex1.linknet.net>
Xref: newz.oit.unc.edu sci.med.nutrition:48447 misc.fitness.misc:11809 sci.bio.food-science:2870

Robert Laroussini wrote:
>
> 1.  Are all vitamins enzymes?
>I was surprised by one of the answers to your post.  My imperfect
recollection of Isaac Asimov's "Chemicals of Life" is that enzymes
are proteins, and vitamins are enzymes -- ones we can't make, which
makes them "vital".  This book is now out of print, although I was
able to find another copy in the first used book store I stepped into.
I'll have to double-check to be sure.  In the meantime, have you found
out anything more?

> 2.  Is it best to manufacture all vitamins using the cold processing
>     method?  I've been told temperatures above 108f kill enzymes,
>     thus are harmful to vitamins.
> I believe it was Howard in Enzyme Nutrition who wrote that enzymes are
denatured at 120 degrees or 140 degrees (again, I have to double-check).
At the same time, he says something about how that distinguishes them
>from  vitamins.  I didn't understand that comment, at first, but if
vitamins really aren't enzymes, it makes more sense.  Again, have you 
found out anything more?

P.S. Yes, over time, vitamins will degrade, depending on their storage
conditions and their chemical reactivity with air and light, and their 
response to heat.


From Peter.Sahlin@inl.lth.se Sun Jul  7 14:46:35 EDT 1996
Article: 2871 of sci.bio.food-science
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From: Peter Sahlin <Peter.Sahlin@inl.lth.se>
Newsgroups: sci.bio.food-science
Subject: Re: Folic Acid Analysis By HPLC
Date: Thu, 27 Jun 1996 11:37:46 +0200
Organization: Applied Nutrition and Food Chemistry
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CC: Karin.Wigertz@livskem.lth.se

If you Mailto:Karin.Wigertz@livskem.lth.se she will probably be able to 
answer your question.
-- 
Peter Sahlin, MSc, Applied Nutrition
Lund Institute of Technology, Lund University
PO Box 124
S-221 00  LUND, Sweden
Mailto:Peter.Sahlin@inl.lth.se
tel +46-46-2224148, fax +46-46-2224532
WWW http://www.kc.lu.se/inl/Personal/Peter/


From ericArmstrong@msn.com Sun Jul  7 14:46:35 EDT 1996
Article: 2872 of sci.bio.food-science
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From: Eric Armstrong <ericArmstrong@msn.com>
Newsgroups: sci.bio.food-science
Subject: Re: Garlic pleasures
Date: Thu, 27 Jun 1996 12:07:01 -0700
Organization: Siemens Rolm Communications Inc.
Lines: 26
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To: Jean-Erik BLOCHET <jean-erik.blochet@wanadoo.fr>

Jean-Erik BLOCHET wrote:
> 
> I am looking for informations about food additives which allow all
> garlic pleasures without bad breath. Thank you for helping me!

I train with a Grandmaster of martial arts (the first such woman in 
the history of Korean martial arts).  She specializes in Ki Energy 
and healing.  From her, I learned that it is not the garlic that makes 
you smell, but the healing that is taking place within you as the 
accumulated debris of past eating habits is released. 

Sure enough, I found (along with many others on her Self Discovery 
Weekends) that by maintaining a clean diet over time, the initally 
intense odors dissipated, and eventually went away entirely.

The interesting thing is, when the insides are clean, deoderant becomes
unnecessary.  In fact, the mixture of deoderant with sweat just makes a 
more horrible stench, especially early on.  And when deoderant acts by 
preventing sweat, that's just not healthy!

In summary, the issue is not what you can ADD to make the odors go away, 
its what you can SUBTRACT.

For more information on Grandmaster Tae Yun Kim and Jung SuWon,
visit
	http://www.jsw.com


From ford@zip.com.au Sun Jul  7 14:46:36 EDT 1996
Article: 2873 of sci.bio.food-science
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From: ford@zip.com.au (Chris & Jenny Ford)
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Date: Fri, 28 Jun 1996 00:31:25 GMT
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Eric Armstrong <ericArmstrong@msn.com> wrote:

>Robert Laroussini wrote:


>> 2.  Is it best to manufacture all vitamins using the cold processing
>>     method?  I've been told temperatures above 108f kill enzymes,
>>     thus are harmful to vitamins.
>> I believe it was Howard in Enzyme Nutrition who wrote that enzymes are
>denatured at 120 degrees or 140 degrees (again, I have to double-check).
>At the same time, he says something about how that distinguishes them
>from vitamins.  I didn't understand that comment, at first, but if
>vitamins really aren't enzymes, it makes more sense.  Again, have you 
>found out anything more?

>P.S. Yes, over time, vitamins will degrade, depending on their storage
>conditions and their chemical reactivity with air and light, and their 
>response to heat.

Vitamin C in particular is very unstable, and will break down rapidly
on exposure to light or heat. Cooked food has very little vitamin C,
which is why we are encouraged to eat FRESH fruit & veg. Reconstituted
fruit juices have lost most of their natural vitamin C, but
manufacturers often "top them up" with synthetic vitamin C.

If you've left your vitamin C tablet out on the bench for an hour, may
as well not take it. And if you bought it in a bottle you can see
into, even a brown one, you wasted your money, my friend ...

Jenny



From erix.schokker@algemeen.glf.wau.nl Sun Jul  7 14:46:36 EDT 1996
Article: 2874 of sci.bio.food-science
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From: Erix Schokker <erix.schokker@algemeen.glf.wau.nl>
Newsgroups: sci.bio.food-science
Subject: rating list food sciences groups?
Date: Fri, 28 Jun 1996 09:03:43 -0700
Organization: Wageningen Agricultural University
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Hello,

I wondered if there is a rating list for food science departments or 
agricultural universities in the USA, like there is for business or 
technical departments. Does someone know where to find it on the net?

thanks,

Erix


From sbhattac@styx.ios.com Sun Jul  7 14:46:37 EDT 1996
Article: 2875 of sci.bio.food-science
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From: sbhattac@styx.ios.com (Shankar Bhattacharyya)
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: 28 Jun 1996 07:59:38 -0400
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In article <1996Jun26.213215.1@ccsua.ctstateu.edu>,
 <lalibert_jom@ccsua.ctstateu.edu> wrote:
>Fellow netters,
>
>I am currently researching some of the chemistry behind hot peppers.
>I have become aware of the soothing effects of casein when suffering
>from a 3-alarm (oral) fire casused by chile peppers.  The question I 
>have is, What foods besides milk products contain casein?  I would especially
>appreciate the names of any resources that would contain this info.

Could you maybe share information on the soothing effect of casein?
Have you actually come across a source that specifically attributes
such an effect to casein?

The reason I ask is that my own suspicion is that the perceived
soothing effect of milk and yogurt is probably related more to the fat
than to the casein. I suspect that the fat partitions the capsaicin
out to some extent or at the very least dilutes the capsaicin that is
not already bound to receptors on the tongue.

I have no specific expertise on this; that's just a chemist's
speculation.

- Shankar


From cotegl@ncaur1.ncaur.gov Sun Jul  7 14:46:37 EDT 1996
Article: 2876 of sci.bio.food-science
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From: <cotegl@ncaur1.ncaur.gov> (G. Cote)
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Date: 28 Jun 1996 15:29:46 GMT
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In article <31D2D95C.7F97@msn.com>, ericArmstrong@msn.com says...
>
>Robert Laroussini wrote:
>>
>> 1.  Are all vitamins enzymes?
>
>> 2.  Is it best to manufacture all vitamins using the cold processing
>>     method?  I've been told temperatures above 108f kill enzymes,
>>     thus are harmful to vitamins.

Take it from an enzymologist - vitamins are not enzymes.  Vitamins are 
usually co-enzymes, or enzyme cofactors.  These are smaller, simpler 
molecules that are required by enzymes in order to be active.  Enzymes 
are proteins; vitamins are not.

Enzymes are inactivated by heat denaturation, but the exact temperature 
depends on the enzyme.  One enzyme may only have a half-life of a few 
minutes at 40C, while another may remain acitive for many hours at 90C.  
It depends on the particular protein structure.

Vitamins, like many other organic chemicals, will eventually change with 
time, exposure to heat, light, air, moisture, etc.  



From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:37 EDT 1996
Article: 2877 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: Fri, 28 Jun 1996 16:32:15 +0100
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In article <4r0hfa$jon@styx.ios.com>, Shankar Bhattacharyya
<sbhattac@styx.ios.com> writes
>In article <1996Jun26.213215.1@ccsua.ctstateu.edu>,
> <lalibert_jom@ccsua.ctstateu.edu> wrote:
>>Fellow netters,
>>
>>I am currently researching some of the chemistry behind hot peppers.
>>I have become aware of the soothing effects of casein when suffering
>>from a 3-alarm (oral) fire casused by chile peppers.  The question I 
>>have is, What foods besides milk products contain casein?  I would especially
>>appreciate the names of any resources that would contain this info.
>
>Could you maybe share information on the soothing effect of casein?
>Have you actually come across a source that specifically attributes
>such an effect to casein?
>
>The reason I ask is that my own suspicion is that the perceived
>soothing effect of milk and yogurt is probably related more to the fat
>than to the casein. I suspect that the fat partitions the capsaicin
>out to some extent or at the very least dilutes the capsaicin that is
>not already bound to receptors on the tongue.
>
>I have no specific expertise on this; that's just a chemist's
>speculation.

I go for pH. Youghurt is about pH 4. Lemon juice works well also. When
seriously desperate my daughter will use vinegar. My wife, who is chilli
sensitive, agrees with the pH hypothesis via experience.

The fat content of yoghurt these days is minimal (UK).

Incidentally chillies in egg dishes are also deactivated. I find that I
need about 4x the amount of superhot Thai chilli sauce to make my chilli
omlets decently hot.

Once you get used to it (as a European) chillies seem to be rather
addictive. I now need a fix about once a week. Should it be taxed and
sufferers treated?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From zemser@students.uiuc.edu Sun Jul  7 14:46:38 EDT 1996
Article: 2878 of sci.bio.food-science
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From: zemser@students.uiuc.edu (Rachel Beth Zemser)
Newsgroups: sci.bio.food-science
Subject: Re: Listeriosis
Date: 28 Jun 1996 17:04:35 GMT
Organization: University of Illinois at Urbana
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richardz@cy-net.net (richard) writes:
 
Does anyone know when the last outbreak occurred? (Major one that is?)

RAchel



From king1@students.uiuc.edu Sun Jul  7 14:46:38 EDT 1996
Article: 2879 of sci.bio.food-science
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From: king1@students.uiuc.edu (MICHAEL R. KING)
Newsgroups: sci.bio.food-science
Subject: Grad. Asst. in Modified Atmosphere Packaging (LSU)
Followup-To: sci.bio.food-science
Date: Fri, 28 Jun 1996 15:02:23 +0000
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David H. Picha has the following Graduate Assistantship open at Louisiana
State University.

Graduate Assistantship Available:
August, 1996 or January, 1997.

Location:
Dept. of Horticulture
Louisiana State University
Baton Rouge, LA 70803

Please contact:  (DO NOT REPLY VIA EMAIL)
Dr. David Picha
Phone:504-388-1032
Fax:    504-388-1068

Research Area:
Modified atmosphere packaging of fruits/vegetables.  
Quality preservation of minimally processed fruits/vegetables.

Stipend:
$12,000/yr  M.S. Degree
$14,000/yr  Ph.D. Degree

REMEMBER:  Only reply by using the phone, fax or mailing address above.
If you reply by email, Dr. Picha will never get the information.


From sugihart@uiuc.edu Sun Jul  7 14:46:39 EDT 1996
Article: 2880 of sci.bio.food-science
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From: sugihart@uiuc.edu (Ribut Sugiharto)
Newsgroups: sci.bio.food-science
Subject: Graduate Asst. in Modified Atmosphere Packaging (LSU)
Followup-To: sci.bio.food-science
Date: Fri, 28 Jun 1996 14:53:40 +0000
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David H. Picha has the following Graduate Assistantship open at Louisiana
State University.

Graduate Assistantship Available:
August, 1996 or January, 1997.

Location:
Dept. of Horticulture
Louisiana State University
Baton Rouge, LA 70803

Please contact:  (DO NOT REPLY VIA EMAIL)
Dr. David Picha
Phone:504-388-1032
Fax:    504-388-1068

Research Area:
Modified atmosphere packaging of fruits/vegetables.  
Quality preservation of minimally processed fruits/vegetables.

Stipend:
$12,000/yr  M.S. Degree
$14,000/yr  Ph.D. Degree

REMEMBER:  Only reply by using the phone, fax or mailing address above.
If you reply by email, Dr. Picha will never get the information.


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:39 EDT 1996
Article: 2881 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: alt.agriculture.misc,sci.agriculture,sci.bio.food-science
Subject: Abattoir CJD death.
Date: Fri, 28 Jun 1996 19:21:24 +0100
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I just heard a report on the decision of a coroner's Court on the case
of an abbatoir worker who succumbed to CJD. UK Radio 4, News @ 19.00.

I did not record it, but here the salient features:

1) NOT a V-CJD case, but a normal CJD case.
2) He worked in an abattoir for 'about a year' in the 80's (?early?).
3) Reported as an enthusiastic eater who ate many things and liked beef.
4) The coroner recorded death by misadventure and said that BSE had
nothing to do with the CJD.

A statistian a few weeks ago pointed out that the number of workers
coming under high infection levels will be very much greater than the
base numbers would suggest due to changes in jobs.

A side effect of this is the difficulty of defining someones job over a
period ove over a decade, which one do you chose?

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From jmorrey@sleepy.usu.edu Sun Jul  7 14:46:39 EDT 1996
Article: 2882 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Subject: Talin/thaumatin
Message-ID: <1996Jun28.154220.82174@cc.usu.edu>
From: jmorrey@sleepy.usu.edu (jmorrey)
Date: 28 Jun 96 15:42:20 MDT
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Does anyone know of companies who might use Talin in their products? 
Please provide their name and how to contact.   Thanks in advance.


From richardz@cy-net.net Sun Jul  7 14:46:40 EDT 1996
Article: 2883 of sci.bio.food-science
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From: richardz@cy-net.net (richard)
Newsgroups: sci.bio.food-science
Subject: Re: Listeriosis
Date: 28 Jun 1996 21:28:16 GMT
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RESPONSE TO RACHEL: I don't know--generally the incidents are quite sporadic and involve
relatively few individuals.  I think ca.1600 per year in the U.S.,
but I've read that as many as 800 are fatal.  So this is serious stuff
if it bites. 

 Apparently there is evidence that it is widely present
on poultry here and abroad, but there is scant evidence-perhaps none-
that anyone actually gets sick from listerie contaminated poutlry.
Anyone have additional info or thoughts to share?

How about someone with experience with these beasts joining this very
fledgling discussion?


From zemser@students.uiuc.edu Sun Jul  7 14:46:40 EDT 1996
Article: 2884 of sci.bio.food-science
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From: zemser@students.uiuc.edu (Rachel Beth Zemser)
Newsgroups: sci.bio.food-science
Subject: Re: Listeriosis
Date: 29 Jun 1996 00:43:22 GMT
Organization: University of Illinois at Urbana
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richardz@cy-net.net (richard) writes:

>RESPONSE TO RACHEL: I don't know--generally the incidents are quite sporadic and involve
>relatively few individuals.  I think ca.1600 per year in the U.S.,
>but I've read that as many as 800 are fatal.  So this is serious stuff
>if it bites. 


Actually, I am in the middle of writing my thesis right now. "Heat 
Inactivation of Virulence Factors in L.monocytogenes". From the 
literature review I have found numerous cases of sporadic "outbreaks". 
The latest one that I found was reported as taking place over a 4 year 
period, 1983-1987 in Switzerland, and the cause was Vacherin cheese. From 
1979 to 1985 the foods implicated were Salads, milk (post pasteurization 
contamination), cabbage, raw fish, oysters, and mexican style cheese 
(from unpasteurized milk). 
This data is from Kvenberg, 1988 Microbiol. Sci. 5:355-358

I guess what I have been looking for is documentation of a recent large 
outbreak, such as the ones documented since 1979. I know that there are 
always a few outbreaks, small ones, but I am trying to find info on the 
BIG ones (with 25-30 deaths). 


> Apparently there is evidence that it is widely present
>on poultry here and abroad, but there is scant evidence-perhaps none-
>that anyone actually gets sick from listerie contaminated poutlry.
>Anyone have additional info or thoughts to share?


- I found an article in Microbiol. Review Vol 55.  Farber and Peterkin, 
1991 pp.476-511. 


- There is a section that discusses meat and listeriosis. It says that 
there have been sporadic cases of listeriosis involving meat products, 
and recalls in the US, UK, and CAnada. The individual cases were not 
discussed. But I will keep looking as I write my thesis for info about 
actual cases of listeriosis from meat. 

Rachel



From mannj@southern.co.nz Sun Jul  7 14:46:41 EDT 1996
Article: 2885 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: sci.bio.food-science
Subject: Re: Crock Pot Cooking
Date: 29 Jun 1996 00:31:40 GMT
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RVANRAAM@bcsc02.gov.bc.ca wrote
: : This question probably occured already,
: my apologies if so. But 
: I was wondering if crock pot cooking is safe since it seems that 
: at low temperatures bacteria could multiply rapidly, the same. 
[snip]

Crock pots are definitely not a good idea for cooking dried beans 
(Phaseolus vulgaris) because temperatures of about 80 C are not high 
enough to inactivate the bean lectins (haemagglutinins) responsible for 
stomach upsets.  If you want to use them with beans, the beans should be 
fully hydrated (overnight soaking) and boiled for about an hour, before 
tossing them into the crock pot.  Don't try to bypass the soaking step.

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand



From rag10@cornell.edu Sun Jul  7 14:46:41 EDT 1996
Article: 2886 of sci.bio.food-science
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From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: Crock Pot Cooking
Date: Sat, 29 Jun 1996 00:59:01 -0400
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40-140 degrees Farenhiet is considered the "danger zone" for foods. 
Within this temperature range bacteria may multiply in food.  Check your
crock pot with a meat thermometer if you have one.  If the crock pot is
making the liquid simmer, it is over 140 and you have no worries.

Rafael Garcia
Cornell Food Safety Laboratory


From rag10@cornell.edu Sun Jul  7 14:46:41 EDT 1996
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From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: Sat, 29 Jun 1996 01:07:06 -0400
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One more clue; whey, a common food additive, contains no caesein.  Casein
denatures and precipitates out of solution when milk is acidified, as in
cheesemaking.  They whey is whats left over.  I hope this helps.


-- 
Rafael Garcia
Cornell Food Safety Laboratory


From razamirz@ccwf.cc.utexas.edu Sun Jul  7 14:46:42 EDT 1996
Article: 2888 of sci.bio.food-science
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From: razamirz@ccwf.cc.utexas.edu (Raza Muhammad Mirza)
Newsgroups: sci.bio.food-science
Subject: Inquiry: Mono and Diglycerides, whey etc.
Date: 29 Jun 1996 16:44:28 GMT
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Well I have an inquiry. Hope you people can help me.

I am interested in knowing about some of the ingredients found in common-use    food products, like mono and diglycerides, lacithin, whey, etc.

Mono and Diglycerides
The name suggests that it has some thing to do with glycerine. According to my  knowledge (which admittedly limited in this area), glycerine is a by-product in  soap manufacturing, is a moisturizer, and is usually made from (or atleat has   as an ingredient) some animal products (animal fat I think). Am I right? I've   seen vegetable-based mono and diglycerides. What are these? Is it something      chemically different from glycerine? (like I think vinegar and wine (sp?) are?) 

Whey
According to the dictionary it is dairy product used in bakery products.        My own understanding is that it is watery liquid obtained in milk (by for       example putting lemon juice in boiling hot milk), or curd (yogurt). Am I right?  What are the general methods of obtaining whey?

Lacithin
What is it, and how is it made?

Please mail your replies directly to me. Do not post your answer: it is         unlikely that I will visit the newsgroup in near future. You might have guessed that this is not my area. If you did you were absolutely right.

Thanks

Raza Mirza
 


From mennieal@infoweb.magi.com Sun Jul  7 14:46:42 EDT 1996
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From: mennieal@infoweb.magi.com (Moogle)
Newsgroups: sci.bio.food-science,sci.med,sci.bio
Subject: death from too much water
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	I'm part of a youth oriented safety organisation which deals with 
safety issues in regards to raves. I've seen a few times that its possible to 
die from drinking a huge amount of water and was wondering if someone could 
tell me exactly what happens to someone when they do this? thanks.



From chingada@ix.netcom.com Sun Jul  7 14:46:42 EDT 1996
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From: chingada@ix.netcom.com(Anthony D Gunter)
Newsgroups: sci.bio.food-science,sci.med,sci.bio
Subject: Re: death from too much water
Date: 29 Jun 1996 18:54:54 GMT
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In <4r3mbh$ddd@news.istar.ca> mennieal@infoweb.magi.com (Moogle)
writes: 
>
>I'm part of a youth oriented safety organisation which deals with
>safety issues in regards to raves. I've seen a few times that its
>possible to die from drinking a huge amount of water and was 
>wondering if someone could tell me exactly what happens to someone
>when they do this? thanks.

To answer in lay terminology, they explode.



From wyman@bnlux1.bnl.gov Sun Jul  7 14:46:43 EDT 1996
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From: wyman@bnlux1.bnl.gov
Newsgroups: sci.bio.food-science
Subject: Re: Garlic pleasures
Date: Sat, 29 Jun 1996 22:56:21 -0400
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Eric Armstrong wrote:

> I train with a Grandmaster of martial arts (the first such woman in
> the history of Korean martial arts).  She specializes in Ki Energy
> and healing.  From her, I learned that it is not the garlic that makes
> you smell, but the healing that is taking place within you as the
> accumulated debris of past eating habits is released.
> 

Hmm... very interesting...
But if that is true, how come garlic smells before you eat it ?


From dfitts@u.washington.edu Sun Jul  7 14:46:43 EDT 1996
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From: dfitts@u.washington.edu (Douglas Fitts)
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Subject: Re: death from too much water
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Well, to answer in a bit less brief lay terminology, their cells explode.

All cells are bounded by a semipermeable membrane -- a skin that lets
water easily pass in and out.  However, the flow of other substances is
usually tightly regulated.  Sodium, for instance, hardly gets into cells
at all, and potassium gets in by the ton.  Water moves in and out of the
cells depending on the relative concentrations of all of the particles
inside and outside the cell.  An equilibrium is reached, so that the
osmotic concentrations are equal inside and outside the cell (that is, add 
up all the particles on one side, then divide by the amount of water on 
that side).

Drinking pure water is the same as adding pure water to the extracellular 
fluid (gut/blood).  This dilutes the extracellular fluid and destroys the 
equilibrium inside/outside.  Since water moves freely, but the particles 
don't, some of the water moves into the cells to reestablish the 
equilibrium.  This makes the cells swell up.

About two-thirds of the body water is inside cells, so about two-thirds of
what you drink in the absence of need gets absorbed by cells this way when
you drink.  Ordinarily, you don't drink enough to do any damage to the
cells, and the kidneys promptly excrete any excess, so the old equilibrium
is reestablished with the normal old cell size.  If the rate of drinking
greatly exceeds the ability of the kidneys to excrete the excess, though,
continued swelling and eventual cell breakage could occur.

The first cells to experience this would probably be the cells in the 
blood, such as red blood cells.  If they explode, your blood can't carry 
oxygen to the muscles and brain.  Boom.

Doug

chingada@ix.netcom.com(Anthony D Gunter) writes:

>In <4r3mbh$ddd@news.istar.ca> mennieal@infoweb.magi.com (Moogle)
>writes: 
>>
>>I'm part of a youth oriented safety organisation which deals with
>>safety issues in regards to raves. I've seen a few times that its
>>possible to die from drinking a huge amount of water and was 
>>wondering if someone could tell me exactly what happens to someone
>>when they do this? thanks.

>To answer in lay terminology, they explode.



From xnlc@musicb.mcgill.ca Sun Jul  7 14:46:43 EDT 1996
Article: 2893 of sci.bio.food-science
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From: xnlc@musicb.mcgill.ca (Andre Lyver)
Newsgroups: sci.bio.food-science
Subject: Re: Listeriosis
Date: 29 Jun 1996 18:23:09 GMT
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>> Apparently there is evidence that it is widely present
>>on poultry here and abroad, but there is scant evidence-perhaps none-
>>that anyone actually gets sick from listerie contaminated poutlry.
>>Anyone have additional info or thoughts to share?
>
>
>- I found an article in Microbiol. Review Vol 55.  Farber and Peterkin, 
>1991 pp.476-511. 
>

A colleague of mine is working on his master's, studying Salmonella in 
poultry. He came across high levels of Listeria in his samples. Unfortunately, 
I don't have any details. I'll have to get back to you...

Also, that Farber and Peterkin reference is quite good. I'm also working with 
Listeria for my thesis.

Andre



From sbhattac@styx.ios.com Sun Jul  7 14:46:44 EDT 1996
Article: 2894 of sci.bio.food-science
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From: sbhattac@styx.ios.com (Shankar Bhattacharyya)
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: 30 Jun 1996 14:01:41 -0400
Organization: Internet Online Services
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References: <1996Jun26.213215.1@ccsua.ctstateu.edu> <4r0hfa$jon@styx.ios.com> <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk>
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In article <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk>,
Oz  <Oz@upthorpe.demon.co.uk> wrote:
>In article <4r0hfa$jon@styx.ios.com>, Shankar Bhattacharyya
><sbhattac@styx.ios.com> writes

>>The reason I ask is that my own suspicion is that the perceived
>>soothing effect of milk and yogurt is probably related more to the fat
>>than to the casein. I suspect that the fat partitions the capsaicin
>>out to some extent or at the very least dilutes the capsaicin that is
>>not already bound to receptors on the tongue.

>I go for pH. Youghurt is about pH 4. Lemon juice works well also. When
>seriously desperate my daughter will use vinegar. My wife, who is chilli
>sensitive, agrees with the pH hypothesis via experience.

I agree that acidity is likely to have an effect. After all capsaicin
is a phenol. A priori you would expect pH to affect things, though a
priori isn't established fact.

Also, it could be acting on the receptors, not on the capsaicin, of
course.

But I also think that fat matters. Capsaicin partitions out from water
to non-polar solvents in some overwhelming ratio. I expect that the
actual solubility in things like pet ether is not high but we are not
talking about very much capsaicin in most situations.

>The fat content of yoghurt these days is minimal (UK).

In the US you get yogurt in all sorts of fat levels, from the 3.5% of
whole cow's milk down to the essentially none in skim milk.

>Incidentally chillies in egg dishes are also deactivated. I find that I
>need about 4x the amount of superhot Thai chilli sauce to make my chilli
>omlets decently hot.

My theory would be that you have the capsaicin partitioned out into
the fat and then trapped in the semi-emulsified-fat denatured-protein
matrix of the egg.

OK, so I have a bee in my bonnet about the fat.

- Shankar


From devin@ottawa.net Sun Jul  7 14:46:44 EDT 1996
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From: devin@ottawa.net (Brian Devin)
Newsgroups: sci.bio.food-science,sci.med,sci.bio
Subject: Re: death from too much water
Date: Sun, 30 Jun 1996 17:35:17 GMT
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mennieal@infoweb.magi.com (Moogle) wrote:

>	I'm part of a youth oriented safety organisation which deals with 
>safety issues in regards to raves. I've seen a few times that its possible to 
>die from drinking a huge amount of water and was wondering if someone could 
>tell me exactly what happens to someone when they do this? thanks.

This is called water intoxication.  In someone with normal kidney
function, they would have to consume something in the area of 20-25L
(4-5 gal.) of water per day, to overload the kidneys' capacity to
clear water.

As water accumulates (note, this is plain water, not soda pop or
Gatorade, etc.), the relative concentrations of salts in the blood
(sodium and potassium primarily) fall.  This, in turn, causes changes
in brain chemistry.  

These changes show up initially as subtle changes in mental state,
confusion, and lethargy.  If the process continues, stupor,
convulsions, coma and death can follow.

Hope this helps.

Brian






From jack@purr.demon.co.uk Sun Jul  7 14:46:44 EDT 1996
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From: jack@purr.demon.co.uk (Jack Campin)
Newsgroups: sci.bio.food-science,sci.med,sci.bio
Subject: Re: death from too much water
Date: 30 Jun 1996 15:39:30 GMT
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mennieal@infoweb.magi.com (Moogle) writes:
> I'm part of a youth oriented safety organisation which deals with 
> safety issues in regards to raves. I've seen a few times that its
> possible to die from drinking a huge amount of water and was wondering
> if someone could tell me exactly what happens to someone when they do
> this?

Swelling of the brain, causing the same sort of effect as traumatic head
injury or the most severe forms of altitude sickness.  (Maybe congestion
of the lungs too? - not sure about this).  If the excess water isn't cleared
quickly enough, this leads to a progressive and fatal coma.

-----------------------------------------------------------------------------
Jack Campin                                             jack@purr.demon.co.uk
T/L, 2 Haddington Place, Edinburgh EH7 4AE, Scotland       (+44) 131 556 5272 
---------------------  Save Scunthorpe from Censorship  ---------------------



From R.Shepherd@irl.cri.nz Sun Jul  7 14:46:45 EDT 1996
Article: 2898 of sci.bio.food-science
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From: R.Shepherd@irl.cri.nz (Rachel)
Subject: Re: What foods contain casein??
Message-ID: <R.Shepherd.196.007DF61F@irl.cri.nz>
Date: Mon, 1 Jul 1996 20:03:42 LOCAL
Distribution: world
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In article <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk> Oz <Oz@upthorpe.demon.co.uk> writes:
>From: Oz <Oz@upthorpe.demon.co.uk>
>Subject: Re: What foods contain casein??
>Date: Fri, 28 Jun 1996 16:32:15 +0100

>In article <4r0hfa$jon@styx.ios.com>, Shankar Bhattacharyya
><sbhattac@styx.ios.com> writes
>>In article <1996Jun26.213215.1@ccsua.ctstateu.edu>,
>> <lalibert_jom@ccsua.ctstateu.edu> wrote:
>>>Fellow netters,
>>>
>>>I am currently researching some of the chemistry behind hot peppers.
>>>I have become aware of the soothing effects of casein when suffering
>>>from a 3-alarm (oral) fire casused by chile peppers.  The question I 
>>>have is, What foods besides milk products contain casein?  I would especially
>>>appreciate the names of any resources that would contain this info.
>>
>>Could you maybe share information on the soothing effect of casein?
>>Have you actually come across a source that specifically attributes
>>such an effect to casein?
>>
>>The reason I ask is that my own suspicion is that the perceived
>>soothing effect of milk and yogurt is probably related more to the fat
>>than to the casein. I suspect that the fat partitions the capsaicin
>>out to some extent or at the very least dilutes the capsaicin that is
>>not already bound to receptors on the tongue.
>>
>>I have no specific expertise on this; that's just a chemist's
>>speculation.

>I go for pH. Youghurt is about pH 4. Lemon juice works well also. When
>seriously desperate my daughter will use vinegar. My wife, who is chilli
>sensitive, agrees with the pH hypothesis via experience.


But milk is is pH 6 to 7 and most pepper dishes are acidic so acidification 
is probably not the mechanism.  

I think the it is competive, the proteins are binding more effectively to the 
receptors/mucosal lining than the pepper displacing the pepper and/or 
preventing the pepper from reaching the receptors.




From Wezz@msn.com Sun Jul  7 14:46:45 EDT 1996
Article: 2899 of sci.bio.food-science
From: Wezz@msn.com (Weston English)
Subject: Re: death from too much water
Date: 1 Jul 96 11:23:07 -0700
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Due to the effects of osmosis on the red blood cells when there is 
copious quantities of water in your blood stream the water will 
migrate into the red oxygen carrying blood cells to the point where 
they simple bust.

Since there are not carriers of Oxygen left in the body, even though 
you are still breathing, no oxygen is being carried to the neccessary 
tissues throughout the body nor are gasses such as carbon dioxide be 
exhaled from the body.

Therefore you suffocate!!!!


From alfaesac@mail.telepac.pt Sun Jul  7 14:46:45 EDT 1996
Article: 2900 of sci.bio.food-science
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From: "ESAC - 5 Unidade Org." <alfaesac@mail.telepac.pt>
Newsgroups: sci.bio.food-science
Subject: Educational Software Food Science/Engineering
Date: 1 Jul 1996 13:03:16 GMT
Organization: Escola Superior Agricola Coimbra - 5ª Unidade Organica
Lines: 20
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I(I4(Jm looking for software (user frindly preferably) that can be used as an 
aid to teach food Enginnering/Food Science.
I was thinking about fields as concentration, drying, thermal processing,
extraction, ... but I(I4(Jm interested in any thing related to Food Science 
any Food Engineering.
 If you are interested I can send you back a list of my findings as soon 
as I have a reasonable ammount of information.
Thank you,
Joao Freire de Noronha.
PS. Let me know if this is not the most appropriate news-group to post 
this kind of question. I don't know of any group on education if food 
science and Food Engineering.

-- 
Escola Superior Agraria de Coimbra
5 Unidade Organica
Bencanta, 3040 COIMBRA   PORTUGAL
Telef. +351 39 444400  Fax. +351 39 813612 email: alfaesac@telepac.pt




From jreilers@interaccess.com Sun Jul  7 14:46:46 EDT 1996
Article: 2901 of sci.bio.food-science
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From: jreilers@interaccess.com (James R. Eilers)
Newsgroups: sci.bio.food-science
Subject: Re: New Web page for Food Scientists
Date: Mon, 01 Jul 1996 22:34:28 GMT
Organization: InterAccess, Chicago's best Internet Service Provider
Lines: 49
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jreilers@interaccess.com (James R. Eilers) wrote:

>Just for fun, I have published a WWW page intended to provide links to
>other food scientists on the Web.  It's pretty lonely there, since it
>lists only me (not unexpected, since the page is only 20 minutes old.)

>I decided to do this because, while I can find links to academic,
>commercial, and informational sites, I've never found a site where I
>can explore links to the netizens who support the scientific community
>within the food business.

>Got a home page?  Want to be listed?

>Send me a email message with your URL.


>Come visit the new site: 

>http://homepage.interaccess.com/~jreilers/foodsci.htm

>Jim

As a follow-up, the response to date has been gratifying; several
countries are represented and pages referenced are in Englisg, French,
Spanish, and German.  Numbers are still small but growing.

Clarification:  I could have been more direct regarding the scope of
the page.  Apologies.  Food Scientists on the Web is intended to
specifically reference the Personal Home Pages of Food scientists.
Students (food scientists in the making) are certainly welcome as
well.

Jim




James R. Eilers               jreilers@interaccess.com
Inventory  Manager
World's Finest Chocolate
428 South Ahrens              http://homepage.interaccess.com/~jreilers
Lombard, IL 60148

work (312) 847-4600 ext 383


If 'pro' is the opposite of 'con', what does that make congress?




From burr@nzdri.org.nz Sun Jul  7 14:46:46 EDT 1996
Article: 2902 of sci.bio.food-science
Message-ID: <31D99177.4F88@nzdri.org.nz>
Date: Tue, 02 Jul 1996 14:15:35 -0700
From: Richard Burr <burr@nzdri.org.nz>
X-Mailer: Mozilla 2.0 (Win16; I)
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Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
References: <1996Jun26.213215.1@ccsua.ctstateu.edu>
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Both casein and whey are groups of dairy proteins, casein being the 
major protein at 80% of the total protein content of milk. Commercial 
casein is made by two methods - precipitation by acid (usually lactic or 
sulphuric) or coagulation by rennet. For acid casein the milk is 
acidified to the iso-electric point of casein, about pH 4.6, at which 
stage the casein coagulate and precipitate.

Casein is found in milk, cheese and a range of prepared foods such as 
processed cheeses, non-dairy whiteners, emulsifier in cured meats.

Hope this helps

Grant Boston
New Zealand Dairy Research Institute


From jscanlon@linex.com Sun Jul  7 14:46:47 EDT 1996
Article: 2903 of sci.bio.food-science
Newsgroups: alt.agriculture.misc,sci.agriculture,sci.bio.food-science
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From: jscanlon@linex.com (Jim Scanlon)
Subject: Re: Abattoir CJD death.
X-Nntp-Posting-Host: sp100.linex.com
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In article <6hVZXQAkKC1xEwxs@upthorpe.demon.co.uk>,
Oz@upthorpe.demon.co.uk wrote:

> I just heard a report on the decision of a coroner's Court on the case
> of an abbatoir worker who succumbed to CJD. UK Radio 4, News @ 19.00.
> 
> I did not record it, but here the salient features:
> 
> 1) NOT a V-CJD case, but a normal CJD case.
> 2) He worked in an abattoir for 'about a year' in the 80's (?early?).
> 3) Reported as an enthusiastic eater who ate many things and liked beef.
> 4) The coroner recorded death by misadventure and said that BSE had
> nothing to do with the CJD.

Do you know exactly how this gentleman died ? Was it suicide, or say
walking along a railroad track or on a road or something like that ?  Do
you know how old the man was?

It would seem that V-CJD case which affected young people might be missed
if they died from accidents,  or "misadventure". Older people might be
misclassified as suffering from Alzheimer's disease.

Please note the in 1987 three workers at the Hughes Aircraft Company's
Missile factory in Tucson died of CJ Disease. Two were in their 50s, and
one (unconfirmed, but pretty certain) was 27 and had worked there only 4
months or so. The occurrence of the three as well as three other cases
over a seven year period was reported as coincidental.

The emidemiologist who investigated the "cluster" found that five of the
six cases were Roman Catholic. 
I promise to summarize this report ASAP. 

Jim Scanlon


> A statistian a few weeks ago pointed out that the number of workers
> coming under high infection levels will be very much greater than the
> base numbers would suggest due to changes in jobs.
> 
> A side effect of this is the difficulty of defining someones job over a
> period ove over a decade, which one do you chose?
>

-- 
199 Canal St #8
San Rafael CA
94901
415-485-0540


From jscanlon@linex.com Sun Jul  7 14:46:47 EDT 1996
Article: 2904 of sci.bio.food-science
Newsgroups: alt.agriculture.misc,sci.agriculture,sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!newsfeed.internetmci.com!miwok!linex1!sp102.linex.com!user
From: jscanlon@linex.com (Jim Scanlon)
Subject: Re: Abattoir CJD death.
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In article <6hVZXQAkKC1xEwxs@upthorpe.demon.co.uk>,
Oz@upthorpe.demon.co.uk wrote:

> I just heard a report on the decision of a coroner's Court on the case
> of an abbatoir worker who succumbed to CJD. UK Radio 4, News @ 19.00.
> 
> I did not record it, but here the salient features:
> 
> 1) NOT a V-CJD case, but a normal CJD case.
> 2) He worked in an abattoir for 'about a year' in the 80's (?early?).
> 3) Reported as an enthusiastic eater who ate many things and liked beef.

I wonder if the poor fellow ever lifted weights, or if he was self
consciously short. Or if he wore contact lenses or had cataracts, or if he
ever had root canals or oral surgery ?   I wonder what he did in the
abbatoir and what other jobs he worked at.

> 4) The coroner recorded death by misadventure and said that BSE had
> nothing to do with the CJD.
> 
> A statistian a few weeks ago pointed out that the number of workers
> coming under high infection levels will be very much greater than the
> base numbers would suggest due to changes in jobs.
> 
> A side effect of this is the difficulty of defining someones job over a
> period ove over a decade, which one do you chose?
> 
> ------------------------------- 
> 'Oz     "When I knew little, all was certain. The more I learnt,
>         the less sure I was. Is this the uncertainty principle?"

-- 
199 Canal St #8
San Rafael CA
94901
415-485-0540


From danmor@netmedia.net.il Sun Jul  7 14:46:47 EDT 1996
Article: 2905 of sci.bio.food-science
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From: Dan Altura <danmor@netmedia.net.il>
Newsgroups: sci.bio.food-science
Subject: Simple salt measurements in foods: corrected WEB address
Date: 2 Jul 1996 15:23:03 GMT
Organization: Lazar Research, inc
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You can now measure salt in foods without titration or conductivity 
measurements using ion sensing electrodes.  The corrected WEB location 
for further information is http://www.lazarlab.com/food.htm



From dough@ftn.net Sun Jul  7 14:46:48 EDT 1996
Article: 2906 of sci.bio.food-science
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From: Douglas Hawey <dough@ftn.net>
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Date: Tue, 02 Jul 1996 10:35:22 +0000
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Eric Armstrong wrote:
> 
> Robert Laroussini wrote:
> >
> > 1.  Are all vitamins enzymes?
> >I was surprised by one of the answers to your post.  My imperfect
> recollection of Isaac Asimov's "Chemicals of Life" is that enzymes
> are proteins, and vitamins are enzymes -- ones we can't make, which
> makes them "vital".  This book is now out of print, although I was
> able to find another copy in the first used book store I stepped into.
> I'll have to double-check to be sure.  In the meantime, have you found
> out anything more?
Well this has to be the first time I see Asimov cited as a ref. in
nutrition, and based on this posting I can see why. It is true
that enzymes are proteins. Vitamins on the other hand are more likely
to be used as co-enzymes at best. You might be surprised to know that
some of the compound we call vitamins can actually be made in the body,
a good example would be niacin, which can be made from tryptophan (an
essential amino-acid), provided some conditions are met. Also, not
all vitamins are necessarily used as co-enzymes, some show a rather
hormone-like activity (vit D). Good luck in locating the book as far as
collecting book goes but get your nutritional ref. from some other book.
Asimov??? C'mon!

Douglas Hawey
dough@ftn.net


From danmor@netmedia.net.il Sun Jul  7 14:46:48 EDT 1996
Article: 2907 of sci.bio.food-science
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From: Dan Altura <danmor@netmedia.net.il>
Newsgroups: sci.bio.food-science
Subject: Simple Salt measurements in foods
Date: 2 Jul 1996 15:18:37 GMT
Organization: Lazar Research, inc
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To: danmor@netmedia.net.il

There is an apparatus now available which uses ion sensing electrodes to 
measure the salt content of foods without titration or conductivity 
measurements.  For further details contact 
htt://www.lazarlab.com/food.htm or drop a note to my email address.



From pedro@enzyme.demon.co.uk Sun Jul  7 14:46:48 EDT 1996
Article: 2908 of sci.bio.food-science
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From: pedro@enzyme.demon.co.uk (Pedro Mendes)
Newsgroups: sci.bio.food-science
Subject: chilly a drug? (was Re: What foods contain casein??)
Date: Tue, 02 Jul 1996 17:11:07 GMT
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References: <1996Jun26.213215.1@ccsua.ctstateu.edu> <4r0hfa$jon@styx.ios.com> <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk>
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In article <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk>, Oz@upthorpe.demon.co.uk 
says...

>Once you get used to it (as a European) chillies seem to be rather
>addictive. I now need a fix about once a week. Should it be taxed and
>sufferers treated?

I think the same applies people living in other continents :)
Seriously, it is a drug like any other (alcohol, cocaine, etc.) in the sense 
that it is addictive. It is also addictive via two mechanisms: a biochemical 
one and a psychological one. I suspect that the biochemical bit is due to 
some substance in chillies (and other hot spices) causing secretion of 
endorphins (natural opiate-like brain substances).

Never mind, as long as it is legal you'll never be forced into crime to obtain 
money to buy your (then quite expensive) weekly fix.

If you decide that you want to come off the stuff, then you might need some 
treatment due to the psychological addiction. (those tacos tempting you, etc.)




From rocketr@CAM.ORG Sun Jul  7 14:46:49 EDT 1996
Article: 2909 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!news.sprintlink.net!news-fw-22.sprintlink.net!news.ultranet.com!bigboote.WPI.EDU!news3.near.net!news.ner.bbnplanet.net!howland.reston.ans.net!tank.news.pipex.net!pipex!news.mathworks.com!uunet!inXS.uu.net!rcogate.rco.qc.ca!altitude!DynamicPPP-108.HIP.CAM.ORG!rocketr
From: rocketr@CAM.ORG (Robin Blanchet ing.)
Newsgroups: sci.bio.food-science
Subject: Applied Computer/Aircraft Engineer seeking help for shelf life.
Date: Tue, 2 Jul 1996 18:49:46 UNDEFINED
Organization: Le Binneux...
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X-Newsreader: Trumpet for Windows [Version 1.0 Rev B]

Yes, I know it sounds bizarre but 9 months ago I was a group leader of 
engineers making design of tactical software for the CF-18 (Canadien).
I moved to the food industry (family business) but I have quite a lot to learn.
We are a small company making only one product but the best,  fresh oven baked 
beans distributed in plastic pails. To export my product to the USA, I 
would need to expand my shelf life as much as I can. We currently have 30 days 
and the beans are cooked for 16 hours (not much bacteria left ! ) We know the 
shelf life is probably longer since sometimes we keep them for 45 days and the 
beans are not so bad. We are just starting to use the services of an official 
laboratory.  However the taste is no as good as in the first few days of 
course. I would like to know if a vacuum pack will help me to preserve the 
taste and/or shelf life ?  If I have no choice what kind of preservatives can 
help me (I need names and in which quantities please) ? What can be the shelf 
life with these preservatives ?

thanks

Robin Blanchet eng.
rocketr@cam.org


From Tim.West@food.leeds.ac.uk Sun Jul  7 14:46:49 EDT 1996
Article: 2910 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: Tim.West@food.leeds.ac.uk (Tim West)
Subject: Re: Scientific Funnies
Message-ID: <31DA407E.12EC@food.leeds.ac.uk>
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danmor@netmedia.net.il wrote:
> 
> Check out this page for a bunch of scientific funnies.  find it at
> http://www.lazarlab.com

Nothing personal, but the scientific funnies you talk about aren't that 
funny and are used as a blatent selling ploy for your company.

~T.


From hugh@evershot.demon.co.uk Sun Jul  7 14:46:47 EDT 1996
Article: 2911 of sci.bio.food-science
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From: Hugh Newbury <hugh@evershot.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Sweeteners for diabetic ice cream
Date: Wed, 3 Jul 1996 12:46:21 +0100
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I have been asked to formulate a sweet diabetic ice cream and would like
to know if the sweeteners Sorbitol, fructose, polydextrose and glycerine
are acceptable to diabetic sufferers.

I should be grateful for any information or references.

TIA

Hugh

HUGH NEWBURY                             Retired, but not switched off
===========================: Dorset :=================================
hugh@evershot.demon.co.uk  :   is   : Fax 01935 83574 [+44 1935 83574]
CompuServe 100014,547      :  best  :         GeoNet MRC1:HUGH.NEWBURY


From pak06267@pixie.co.za Sun Jul  7 14:46:47 EDT 1996
Article: 2912 of sci.bio.food-science
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From: pak06267@pixie.co.za (Keith M. Penstone)
Newsgroups: sci.bio.food-science
Subject: Monensin Analysis
Date: Wed, 03 Jul 1996 11:49:08 GMT
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I would appreciate it if anyone could help me with the following:

What factors affect Monensin Bioassay Results?

Any information would be greatly appreciated


Keith M. Penstone (Food Technologist)





From pking@idirect.com Sun Jul  7 14:46:48 EDT 1996
Article: 2913 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_835701448@rtfm.mit.edu>
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Date: 4 Jul 1996 00:33:13 GMT
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/06/17
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2913 sci.answers:4622 news.answers:74166

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: weekly
Last-modified: 1996/05/04

IMPORTANT: The "Additions and Changes" section has been moved to a separate
file. Please look in the newsgroups for a post with the subject line: 

 [sci.bio.food-science] Additions and Changes to FAQ, and New User Info

This had to be done because this part of the FAQ was getting to be too long.
This posting is also important to new subscribers to the group, since, aside
>from  reporting additions and changes, it lists where the FAQ can be FTP'ed from,
where you can view a live HTML copy of our FAQ on the web, and other important
bits of info. This will become the last post in a sequence of 4. In the RTFM
archives, the file is called "diff". See the FTP informations in the newuser
info section for the new downloading information.

 -- Paul King

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to 
sci.bio.food-science.

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King

FAQ  1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY


INTRODUCTION

The following documents have been brought to you by:

Rachel  Zemser,  creator of the newsgroup sci.bio.food-science
    <mailto://zemser@students.uiuc.edu>

J  Ralph Blanchfield, 
    Food Science, Food Technology & Food  Law Consultant, Chair, IFST 
    Member Relations & Services Committee and Web Editor, IFST Web on 
    the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common
    Abbreviations <mailto://pking@idirect.com>

    This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This  document
contains five Parts, formatted in three Files.

FILE 1/3
         I.   Guidelines for posting in sci.bio.food-science
         II.  A list of Food Science related Web Sites
         III. A list of common abbreviations

FILE 2/3
         IV.  Food  Science  Definitions and Interpretations that have 
              been prepared  by  a  joint  working  group of the Institute 
              of Food Science and Technology (IFST) and the UK Association
              of Public Analysts (APA)

FILE 3/3
         V.  Frequently  Asked  Questions About Food Science and Technology
             that  have  been prepared by the Institute of Food Science &
             Technology (IFST), the professional qualifying body for food 
             scientists and technologists; a UK-based body with 
             international interests. 
             <WWW address http://www.easynet.co.uk/ifst/>
             

I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE

     The goals of this newsgroup are:

     1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.

     2. To share experimental methods and improved teaching
techniques.

     3.  To announce job vacancies for food science and technology
professionals in all relevant fields.

     4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.

     5. To make available, and answer questions about, abstracts
of papers for publication or presentations.

     6. To announce professional meetings, conferences, courses,
events, etc.,  world wide

     7. To discuss general areas of interest inside food science
and technology.
 
     8.  Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on  these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information

     Please make sure that your post is related to the above goals
of  the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:

    sci.med.nutrition,      rec.food.preserving,      rec.food.cooking,
    rec.food.recipes,       alt.food.wine,            alt.food.fat-free, 
    rec.food-veg,           rec.food.veg.cooking,     alt.support.diet

II. A LIST OF FOOD SCIENCE RELATED WEB SITES

         The following is a list of food science related web sites. Some
    of these may be of interest to food scientists reading this group.

         This list has been created in an effort to bring food scientists
    closer together on the internet. If you find a site that is not
    mentioned in this list please email zemser@students.uiuc.edu

1.ACADEMIC SITES -

         There are many food science/edu web pages. This list does not
    include every one. However, from these sites, one can link to many
    more food science/academic related sites. This list will be updated
    on a regular basis. Though the list is alphebetized, the words 
    'University' or 'University of' are ignored.

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. If your mailer, news 
    reader or text viewer can do a case-sensitive string search, you will 
    find that the spellings of the countries are capitalised.

                               AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>

                                 AUSTRIA
Graz University of Technol, Div of Fd Chem:  <http://www.cis.tu-graz.ac.at/ilct>

                                 CANADA
Acadia University:             <http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta:         <http://www.afns.ualberta.ca/>
University of Guelph:          <http://www.foodsci.uoguelph.ca>
University of Manitoba:       <http://umanitoba.ca/agruculture/agriculture/html>
Memorial University of Newfoundland (MUN) Aquaculture program(Marine Institute):
                               <http://www.ifmt.nf.ca/mi/aqua/aqua.html>
MUN Marine Technology program (Marine Institute):
                               <http://www.ifmt.nf.ca/mi/ftu/ftu.html>
MUN Food Safety Program:       <http://www.ifmt.nf.ca/new_prog/adfs.html>
MUN Food Technology Program:   <http://www.ifmt.nf.ca/new_prog/adft.html>
Technical University of Nova Scotia:           <http://www.tuns.ca:80/foodsci/>

                                 DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                 FINLAND
University of Helsinki:        <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                 GERMANY
University of Hohenheim:  <http://www.uni-hohenheim.de/~ltserv/engl-index.html>

                                  ITALY
Bologna University (Italian; English pages under construction):
                               <http://metal.foodsci.unibo.it/>
Department of FS, Tech., and Microb. of the University of Milan (Italy):
(Italian)         <http://www.unimi.it/ateneo/strutt/dipart/distam/distam.html>

                                 JAMAICA
West Indies University (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                        THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SPAIN
Spanish Institute of Agrochemistry and Food Technology
                               <http://www.iata.csic.es/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                              UNITED KINGDOM
University of Huddersfield:    <http://www.hud.ac.uk>
University of Leeds:           <http://www.leeds.ac.uk/food.htm>
Manchester Metropolitan University:   <http://www.doc.mmu.ac.uk>
University of Nottingham:      <http://www.nott.ac.uk>
Oxford Brookes University:     <http://www.brookes.ac.uk>
University of Strathclyde: 
                      <http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey:          <http://www.surrey.ac.uk>
York University:      <http://www.york.ac.uk/depts/biol/web/applied/bfhome.htm>

                              UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering course:
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University:            <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida:      <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston:         <http://5230.hilton.uh.edu>
University of Illinois:        <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association:       <http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
University of Kentucky:  <http://www.uky.edu/Agriculture/FoodScience/links.html>
University of Minnesota:       <http://fscn1.umn.edu/pages.htm>
Mississippi State University:        <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
Purdue University:             <http://www.foodsci.purdue.edu>
University of Reading:         <http://www.reading.ac.uk/AcaDepts/af/home.html>
Rutgers University:            <http://fs4.rutgers.edu/>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin:       <http://uwrf.edu/food-science/welcome.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:

         ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
    WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
    a web search form at DejaNews <http://dejanews.com/>, you may access
    all past postings in this (or any) newsgroup. The listings of the
    postings will be in reverse chronological order. Where you see the su
    bject line of this FAQ, follow that link, and the result is a copy of
    our FAQ, but with a differnce: All of the web links mentioned in FAQ
    1/1 become LIVE web links. Thus, if you access this FAQ posting via
    DejaNews, all of the links mentioned below becom e live links which
    can be followed to academic, commercial, or government sites
    worldwide. The same is true on any other posting where a user may
    make a passing mention of a web site.

         Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
    finding a html'ed copy of our FAQ through
    http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
    at

    <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 

    It is better than DejaNews in that the FAQ is in the three parts that
    we had intended; you need not press any icons for the next screenful
    of text; and any mentioned links are still live, meaning you can use
    their copy of our FAQ on Netscape to jump to an y site on the
    internet that we have listed. This service is provided to us via the
    University of Oxford. DejaNews can still be useful to look at past
    postings.

         This list will also be updated from time to time.

Agriculture and Agri-Food:     <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
                               <http://www.asean.fishnet.gov.sg>
Beer:                          <http://www.mindspring.com/~jlock/wwwbeer.html>
Beer:                          <http://www.mindspring.com/~jlock/rfdbeer.html>
Org. of Nutritional Education (Canada) (for educators and science journalists):
                               <http://www.hpb.ca:8080:8080/one>
Center For Disease Control:    <http://www.cdc.gov/>
Code of Federal Regulations:   <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
                  <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center:   <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites:     
                               <http://www.upei.ca/~dkmackin/food.html>
Deja News Website:             <http://dejanews.com>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
FDA:                           <http://vm.cfsan.fda.gov/index.html>
FDA Center for Food Safety & Applied Nutrition:
                               <http://vm.cfsan.fda.gov/index.html>
Federal Trade Commission (USA):<http://www.ftc.gov>
Food and Nutrition Information Center(FNIC):  
                               <http://www.nalusda.gov/fnic.html>
Food Chemical News Homepage:   <http://crcpress.com/fcn/titlepg.htm>
"Food Dude" browser (USA):     <http://www.fooddude.com/>
Food Law Page:                 <http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
Foodnet (Canada):              <http://foodnet.fic.ca/>
Functional Foods For Health:   <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page:  <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
            <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
Health Inspector(Fd and Water Safety)  <http://www.tripod.com/~ae858/index.html>
IFIC Foundation:               <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
                               <http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
                            <http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST): 
                               <http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT):  
                               <http://www.ift.org>
International Food Information Council: 
                               <http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
                               <http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: 
                               <http://www.lrfa.co.uk/lfra>
Maize genome project:          <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: <http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: <http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page:               <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
           <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Soybeans:                      <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
                             <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page:                <http://www.usda.gov/>
USDA Food and Nutrition Information Center:

                               <gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA Food Composition Tables:
       <http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData>
USDA Nutrient Values of Foods: <http://www.fatfree.com/usda/usda.cgi>
Veggies Unite!:             <http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine:                          <http://www.ee.pdx.edu/~timt/html/wine.html>

3.FOOD COMPANIES

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day                   <http://www.dole5aday.com/>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Hershey:                       <http://www.hersheys.com/~hershey/welcome.html>
Kellogs:                       <http://www.kelloggs.com/>
Mars' M&Ms Homepage            <http://www.baking.m-ms.com>
McCormick and Co.              <http://www.McCormick.com>
Monsanto:                      <http://www.monsanto.com>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association:    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>


 * If anyone knows of any other web sites, email:
                                            <mailto://zemser@students.uiuc.edu>

4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-

         BEEF-L: A mailing list and discussion group for beef specialists
    in university, government and commercial activities.
                                           <mailto://listproc@listproc.wsu.edu>

         CANWINE: is an unmoderated mail discussion group formed to look
    at the whole spectrum of Canadian wines and the Canadian wine
    industry. To subscribe to CANWINE, send the message (no subject
    line): subscribe canwine to:            <mailto://majordomo@acs.ryerson.ca>

         DNH-PILOT The Diet, Nutrition and Health project mailing list
    covers sociology, food science and technology, agricultural economics
    and psychology. Researchers in academic institutions across the
    European Union, hopefully together with industrial partners and with
    some external funding, are involved. To subscribe send email to:
                                    <mailto://dnh-pilot-request@mailbase.ac.uk>

         FDMKTNEWS-MG Once a month you get a short summary of prices and
    availability of foods in the US. Sometimes, comments on new
    regulations, etc. Send email to: almanac@oes.orst.edu, with the
    message: subscribe fdmktmews-mg Food-for-thought ] This list is
    primarily intended as a forum for discussions on all aspects of food
    and eating across different disciplines. The list also provides a
    bulletin board for notices of meetings, employment opportunities, new
    publications etc.                         <mailto://mailbase@mailbase.ac.uk>

         FISH: To subscribe to the Fish Mailing List, send email to
    <mailto://majordomo@angsana.ncs.com.sg> with one of the following
    commands in the body of the message. You may leave the subject line
    blank. To subscribe to the Fish Mailing List enter "subscribe fish"
    (excl using quotes) in the body of your email to them. For a list of
    other commands and subscription options enter: "help" in the body of
    your email. If your mailer adds a signature, then you need to include
    the word "end" at the last line of your message body . Commands in
    the Subject line are NOT processed.  <mailto://majordomo@angsana.ncs.com.sg>

         FOOD-COMP: This is a list dealing with food composition and data:
    Subscription (handled manually) <mailto://food-comp-request@infoods.unu.edu>
    Articles:                               <mailto://food-comp@infoods.unu.edu>

         FOODENG A list for discussion and announcements on food engineering  
    topics and events. 
    Subscription (automatic):                    <mailto://listproc@ucdavis.edu>
    with the body of message reading only: "SUBSCRIBE FOODENG yourname". 
    Articles:                                     <mailto://foodeng@ucdavis.edu>

         FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
    food, and a bulletin board for relevant announcements. Send articles to:
                                      <mailto://food-for-thought@mailbase.ac.uk>
    Subscription (automatic):                 <mailto://mailbase@mailbase.ac.uk>
    with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname"

         FOOD-LAW : to discuss latest developments in food law and
    regulatory issues and to share course outlines and curricula. The subscribe 
    instructions are: "send the comand: "subscribe food-law <your name>" as the

    only text of an e-mail message to 
                                   <mailto://listserv@listserv@vm1.spcs.umn.edu>
    Articles:                               <mailto://food-law@vm1.spcs.umn.edu>

         FOODLINK This is a mailing list and discussion group for food
    safety specialists in city, county and other settings. Food safety
    alerts are posted to this list when appropriate. The subscribe instructions 
    are: send the comand: "subscribe foodlink yourname" as the only text of an 
    e-mail message" to                      <mailto://listproc@listproc.wsu.edu>
    Articles:                               <mailto://foodlink@listproc.wsu.edu>

         FOODWINE Designed to facilitate discussion among those seriously
    interested in the academic study of food and its accompaniments in
    the 1990's. Send a subscription request to:
                                        <mailto://listserv@cmuvm.csv.cmich.edu>

         J-FOOD-L Discussion of Japanese food, exchange of recipes.
                         <mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>

         OZWINE Wines of Australia and New Zealand. To subscribe to
    OZWINE, please send the following command in the body of your email
    letter to                           <mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
    With "subscribe ozwine <your name>" being the only text of your email.

         IFT : This is intended for IFT Food Science Communicators and
    other food scientists and technologists approved by the group. Its
    purpose is to permit very rapid dialogue on fast-breaking public and
    media issues affecting the food science and technology profession.
                                        <mailto://ift@lists.acs.ohio-state.edu>

         FOODSCI. This is a closed list, restricted to academic food
    science administrators (department chairs, heads, deans or
    directors). Only they may subscribe (and hence receive e-mails), but
    anyone can post to it. It is intended to enable a single notice to be
    sent to them all simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>

         FOOD & NUTRITION SPECIALISTS:      <mailto://fnspec_mg@ecn.purdue.edu>

         NUTRITIONAL EPIDEMIOLOGY:            <mailto://nutepi@db0tuill.bitnet>

5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts and
reference books which would be useful to both food scientists and non food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis. 

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in "food
additives" or "food chemistry", the word "food" is dropped.

        ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical
        Analysis of Foods. 1st edition. Boston: Jones and Barlett.  ISBN
        0-86720-826-0.  This is an excellent introduction to the field, and a  
        good "refresher" even for more experienced food chemists.

        ANTIMICROBIALS:  Davidson, P.M. and Branen, A.L.(1993).  Antimicrobials 
        in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.

        ADDITIVES:  Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
        Food Additives. New York: Marcel Dekker.  ISBN 0-8247-8046-9.

        BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.

        Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem 
        textbook.

        BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed.  Freeman (?).

        ISBN? Less mechanistic, but it's pretty much the standard in many   
        medical schools.

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the

        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

        MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food    
        Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp.

        Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation.

        Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by

        Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and 
        inspection.

        NUTRITION:  Newstrom, Harvey(1993).  The Nutrients Catalog.
        Jefferson, North Carolina: McFarland & Company, Inc.  ISBN:   
        0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5  
        appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185

        different chemicals), 43 minerals, 24 aminos, and 6 macronutrients. 
        covering nutrient names, classifications, different chemical forms, 
        deficiency symptoms, side-effects, toxicity symptoms, inhibiting 
        factors, helping factors, food sources with measured content levels, +/-

        variance in content measurements, possible application uses, nutritional

        dosages, therapeutic dosages, experimental dosages, toxic dosages, 11 
        different versions of the USRDA and related regulations, and special 
        warnings.

        ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic 
        Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3.

        GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An 
        encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway,
        NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on 
        just about every organic compound for which there is either a use for, 
        or a topic of scientific interest.

III. A LIST OF COMMON ABBREVIATIONS

         It is not expected that you know and use all of the
    abbreviations listed below. This list should be used as a reference
    in the event you come across abbreviations that confuse you, or can't
    remember. 

         They include names of organisations, scientific abbreviations,
    and common chemical symbols, derived largely from the Merck Index.

         References given in braces {}. Where {Stryer} appears, refer to 
    Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no reference  
    appears the shorthand is suggested by the author. For suggestions and 
    additions email to <pking@idirect.com>. For brevity all except the most 
    common organic compounds are left out. Also left out are most of the 
    units of measurement; both metric and Imperial. 

         Also not included on this list are the generic abbreviations for
    the Internet, such as BTW, IMHO, or RTFM. You can get those in
    newsgroups of the "news.*" hierarchy, notably news.answers,
    news.announce.newusers, and for further help on these and other
    matters having strictly to do with the internet, post your queries
    to: news.newusers.questions.

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. The abbreviation for "degrees Celsius" was taken from the list 
    below.

    ^          Exponent (as in 6.022x10^23, i^(-1/2), e^k)
    _          Subscript (as in E_p (potential energy)) 
    /          Fraction  (as  in  1/2);  as below to separate abbreviations 
               (as in UDP/UMP/UTP); per (as in km/h) 
    ~          Approximately equal to; proportional to 
    =          Equal to 
    !=         Not equal to {C++ programming convention} 
    ==         Equivalent {C++ programming convention} 
    !==        Not equivalent 
    >          Greater than 
    >>         Much greater than 
    <          Less than (the Pac Man always eats the larger value :-) 
    <<         Much smaller than 
    >=         Greater than or equal {programming convention} 
    <=         Less than or equal {programming convention} 
    +/-        Plus or minus (note the special use of the slash) 
    ||         Parallel 
    !          Factorial 
    @          At (as in "500g of lettuce @ $0.45/kilogram") 
    * or x     Multiplication 

    A          Adenine; Adenosine; absorbance (extinction) {Merck}; The 
               conjugate acid of an acid-base pair 
    Ac         Acetyl; Acetic {Merck} 
    AcOAc      Anhydrous Acetic Acid 
    AcOH       Acetic Acid {Merck} 
    AcOEt      Ethyl Acetate {Merck} 
    Acetyl CoA Acetyl coenzyme A 
    AcylSCoA   Acyl coenzyme A 
    ACS        American Chemical Society {Merck} 
    ADP        Adenosine diphosphate 
    AIFST      Australian Institute of Food Science & Technology 
    alc        Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} 
    alk        Alkali(ne) 
    AMP        Adenosine Monophosphate 
    amt(s)     Amount(s) {Merck} 
    aq         aqueous 
    ATCC       American Type Culture Collection 
    atm        atmospheres; atmoshperic 
    ATP        Adenosine triphosphate 
    ATPase     Adenosine triphosphatase 
    AW         Atomic weight 
    Aw         Water activity 

    B          Asparagine or aspartic acid {Stryer}; The conjugate base of an 
               acid-base pair 
    BBSRC      Biotechnology and Biological Sciences Research Council (UK) 
    bp         Base pair; boiling point; boils; boils at; boiling 
               at <temp> {Merck} 
    BP         British Pharmacopeia {Merck} 
    BPC        British Pharmaceutical Codex {Merck} 
    BOD        Biochemical oxygen demand {Merck} 
    BSA        Bovine Serum Albumin 
    BSE        Bovine Spongiform Encephalopathy 
    Btu        British thermal units 
    Bu         Butyl 

    cal        Calorie(s) 
    calc       Calculate(d) {Merck} 
    cAMP       Cyclic AMP 
    cc         Cubic centimeter (milliliter) 
    CDP        Cytidine 5'-diphosphate 
    cf         Compare (confer) {Merck} 
    cGMP       Cyclic GMP 
    CHO        Carbohydrate 
    CI         Color Index (British) {Merck} 
    Ci         Curie {Merck} 
    CIFST      Canadian Institute of Food Science & Technology 
    CMC        Carboxymethylcellulose {cf Merck: CM-cellulose} 
    CMP        Cytidine 5'-monophosphate 
    CNS        Central Nervous system 
    CoA/CoASH  Coenzyme A 
    Conc       Concentrated; Concentration {cf Merck: concn} 
    Cp         Heat capacity, constant pressure 
    CP         Chemically pure {Merck} 
    cpd        Compound; critical-point drying 
    CTP        Cytidine 5'-triphosphate 
    Cv         Heat capacity, constant volume 

    d          Density {Merck} 
    d-         dextrorotatory {Merck} 
    D12        12th Decimal Reduction 
    deg        Degree(s) 
    degC       Degrees Celcius 
    degF       Degrees Fahrenheit 
    degK       degrees Kelvin 
    degR       degrees Roentgen 
    deriv      Derivative 
    DFO        Department of Fisheries and Oceans (Canada) 
    dil        Dilute(d) {Merck} 
    DNA        Deoxyribonucleic acid 
    DNAase     Deoxyribonuclease 
    DMSO       Dimethylsulfoxide 
    dp         Degree of polymerisation 
    ds         Double stranded 

    E          Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) (see also 
               the entry for ^ )
    (E)-       Entgen (German for opposite) in naming cpds 
    ECSAFoST   East,  Central  and  Southern  African Federation  of  Food 
               Science & Technology 
    ed         Edition {Merck}; editor 
    eds        Editors {Merck}; editions 
    ED         Effective dose 
    EDTA       Ethylenediaminetetraacetic  acid. Also: Edathamil; Havidote; 
               Edetic acid; and Versene Acid. {Merck} 
    EFFST      European Federation for Food Science & Technology 
    eg         For example (exempli gratia) {Merck} 
    ELISA      Enzyme-linked immunosorbent assay 
    EPA        Environmental Protection Agency (of the United States) 
    eq/eqn     Equation {Merck} 
    equilib    Equilibrium {Merck} 
    equiv      Equivalent 
    Et-        Ethyl 
    et al      And others (et alii) {Merck} 
    EtOH       Ethanol; Ethyl Alcohol 
    evap       Evaporated; evaporation {cf. Merck: evapn} 
    EU         European Union (was the European Common Market) 

    F          The Sterilisation Effect (see notes above on scripting)
    FAC        Food Advisory Committee (of the United Kingdom) 
    FAO        Food and Agriculture Organisation (of the United Nations) 
    FAQ        Frequently-asked question file (this file) 
    fd         Freeze-dried; Freeze-drying 
    FDA        Food and Drug Administration (of the US; also USFDA) 
    FD&C       The US Food, Drug, and Cosmetic Act {Merck} 
    ff         Pages following (as in "see page 23, ff") 
    FIFSTA     Federation of Institutes of Food Science & Technology of ASEAN 
    fp         Freezing Point 
    FP         Flavoprotein 
    FS         Food Science 
    FT         Fourier Transform(ation) 

    G1P        Glucose phosphate 
    G3P        Glyceraldehyde-3-phosphate 
    G6P        Glucose-6-phosphate 
    GABA       Gamma aminobutyric Acid 
    GC         Gas chromatography/ Gas Chromatograph 
    GDP        Guanosine-5'-Diphosphate 
    gi         Gastrointestinal (tract) 
    GlcA       Gluconic Acid {Merck} 
    GMP        Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good 
               Manufacturing Practice
    GTP        Guanosine-5'-Triphosphate 

    HACCP      Hazard Analysis Critical Control Point 
    HAZOP      Hazard and Operability Studies 
    Hb         Hemoglobin 
    HbCO       Carbon Monoxide Haemoglobin 
    HbO2       Oxyhaemoglobin 
    HDL        High-density lipoprotein 
    HPLC       High-Pressure (performance, power) Liquid Chromatography {Merck} 
    HSA        Human Serum Albumin 
    HWC        Health and Welfare Canada 

    IARC       International Agency for Research on Cancer {Merck} 
    ICC        Interstate Commerce Commission (USA) {Merck} 
    IDP        Inosine-5'-diphosphate {Merck} 
    ie         That is; that is to say (id est) {Merck} 
    IEF        Isoelectric Focusing {Merck} 
    IFIC       International Food Information Council
    IFSTI      Institute of Food Science & Technology of Ireland 
    IFST       Institute of Food Science and Technology 
    ig         Intragastric 
    IMP        Inosine-5'-monophosphate {Merck} 
    incl       Including {Merck}; included 
    inorg      Inorganic 
    insol      Insoluble 
    IR         Infra-red 
    ISO        Internal Organisation for Standardisation {Merck} 
    ISO 9000   An extension of GMP (which see) and TQM (which see), 
               expanded to an internationally recognised set of quality 
               control standards through improved documentation systems. 
    ITP        Inosine-5'-triphosphate {Merck} 
    IU         International Unit 
    IUC        International Union of Chemistry {Merck} 
    IUFoST     International Union of Food Science & Technology 
    IUPAC      International Union of Pure and Applied Chemistry 
    iv         Intravenous 

    J          Joule(s) 

    l-         levorotatory 
    LC         Lethal Concentration {Merck} 
    LC50       LC for 50% of animals tested 
    LD         Lethal Dose {Merck} 
    LD50       LD for 50% of animals tested 
    LDL        Low-Density lipoproteins 
    log        Common logarithm (Base 10) 
    logn       Base n logarithm, where n is a base number (as in log2) 
    loi        Limit of impurities {Merck} 
    ln         Natural logarithm 
    LPS        Lipopolysaccharide 

    MAC        Maximum  allowable  Concentration {Merck} 
    MAFF       Ministry of Agriculture, Fisheries, and Food (of the UK) 
    max        Maximum; maxima {Merck} 
    Mb         Myoglobin 
    MbO2       Oxymyoglobin {Merck} 
    MCA        Manufacturing Chemists Association (USA) 
    mcg        Microgram 
    mCi        Millicurie 
    Me/Met     Methyl 
    MetOH/MeOH Methanol; methyl alcohol 
    mfg/mfr    Manufacture; manufacturing {Merck} 
    min        Minimum; minutes 
    MLD        Minimum lethal dose 
    MO         Microorganism; Molecular Orbital 
    MOA        Ministry of Agriculture (Canada) 
    MOEE       Ministry of Environment and Energy (Canada) 
    mp         Melting point 
    ms-        Meso (internally compensated) {Merck} 
    MS         Mass spectrometry 
    mw         Molecular weight 

    n          The Omega carbon (as in n-6 for "omega-6"); Avogandro's 
               number; number of moles (as in PV=nRT). 
    NAD+/NADH  Nicotinamide adenine dinucleotide (reduced) 
    NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) 
    NBS        National Bureau of Standards (USA) 
    NCAHF      National Council Against Health Fraud (USA)
    NCTC       National Collection of Type Cultures (USA) 
    NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside 
    ng         Nanogram 
    NIOSH      National Institute for Occupational Safety and Health {Merck} 
    nm         Nanometers 
    NMR        Nuclear Magnetic Resonance 
    NRDC       National Research Development Corporation (USA) {Merck} 
    NSAID      Non-Steroidal anti-inflammatory drugs {Merck} 
    NSC        National Service Center (USA) {Merck} 
    NSERC      National Science and Engineering Research Council (Canada) 
    NSF        National Science Foundation (USA) 
    NZIFST     New Zealand Institute of Food Science & Technology 

    o-         Ortho 
    O          Oxygen; denoting attachment to an oxygen atom {Merck} 
    OAA        Oxaloacetate 
    OD         Optical density 
    OSHA       Occupational Health and Safety Act (USA) {Merck} 
    OsM        Osmolar 

    p-         Para 
    Pa         Pascal 
    PABA       Para-Aminobenzoic Acid 
    PAGE       Polyacrylamide gel electrophoresis 
    pH         The negative base-10 log of the H+ concentration 
    pK         The  negative base-10 logarithm of the equilibrium constant, 
               K, for the reaction in question. 
    ppb        Parts per billion 
    ppm        Parts per million 
    ppt        Precipitate(d)
    Pr         n-Propyl 

    Q          Glutamine {Stryer}; Coenzyme Q (ubiquinone) 
    QA         Quality Assurance 
    QC         Quality Control 
    qv         which see (quod vide) {Merck} 

    R          Arginine {Stryer}; Universal gas constant; alkyl group {Merck} 
    (R)-       Rectus (Right) (naming groups around a central carbon) {Merck} 
    RIST       Radioimmunosorbent test {Merck} 
    RNA        Ribonucleic acid 
    hnRNA      Heterogenous nuclear RNA 
    mRNA       Messenger RNA 
    nRNA       Nuclear RNA 
    rRNA       Ribosomal RNA 
    snRNA      Small Nuclear RNA 
    tRNA       Transfer (soluble) RNA 
    RNase      Ribonuclease 
    RNI        Recommended Nutrient Intakes for Canadians 
    RTECS      Registry of Toxic Effects of Chemical Substances 

    s-         symmetrical 
    S          Serine {Stryer}; Sulfur; denoting attachment to S 
    (S)-       Sinister (left) (Opposite of R) {Merck} 
    sc         Subcutaneous 
    SDS        Sodium Dodecyl Sulfate 
    sec        Seconds 
    sec-       Secondary; attachment to secondary carbon 
    sg/sp gr   Specific gravity 
    SI         International System of Units 
    sol        Soluble; solubility 
    ss         Single stranded 
    STP        Standard Temperature and Pressure 
    sym-       Symmetrical 

    T          Threonine {Stryer}; Temperature 
    T(1/2)     Half-life 
    TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} 
    TDT        Thermal death time (for MO's (which see)) 
    temp       Temperature 
    tert-      Tertiary; denoting attachment to tertiary carbon 
    Tris       tris(hydroxymethyl)aminomethane 
    TQM        Total-Quality Management 

    UDP/UMP/UTP Uridine di/mono/triphosphate 
    UKFFoST    UK Federation for Food Science and Technology 
    USD        United States Dispensatory {Merck} 
    USDA       United States Department of Agriculture {Merck} 
    USFDA      The United States Food and Drug Administration (also FDA) 
    USP        United States Pharmacopeia {Merck} 
    uv         Ultraviolet

    v          Volume; volt(s) 
    VLDL       Very Low-Density Lipoproteins 
    vol        Volume 
    vs         Versus
    v/v        % Volume in volume {Merck} 

    WHO        World Health Organisation (United Nations) 
    wt         weight 
    w/v        % Weight in volume {Merck} 
    w/w        % Weight in weight {Merck}

    Z          Glutamine or glutamic acid {Stryer}; Z-Value - the change in 
               temperature needed to change TDT by a factor of 10. 
    (Z)-       Zusammen (German for together) - or "Zame Zide" from my 
               organic chemistry days :-) {Merck}



***************************************************************************

END OF FILE 1/3
CONTINUED ON FILE 2/3 




From pking@idirect.com Sun Jul  7 14:46:48 EDT 1996
Article: 2914 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
Supersedes: <sci/food-science-faq/part2_835701448@rtfm.mit.edu>
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NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/06/17
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Archive-Name: sci/food-science-faq/part2

Posting-Frequency: weekly
Last-modified: 1995/05/04

RE-POST: FAQ  2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.

See 3/3 for general questions and answers about food science.

*******************************************************************************

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

         In the following list of definitions of food-related words and
    phrases, some of the items relate to the requirements under UK and/or
    European laws, regulations or Codes of Practice. In the near future
    anther list will be given referring to the requirements under US laws
    and regulations, and, in time, those of other countries.

         Any questions or comments about these definitions and
    interpretations should be directed to: <jralphb@easynet.co.uk

    INTRODUCTION

         In 1987, the Technical and Legislative Committee (TLC) of the
    Institute of Food Science & Technology, conscious that many
    descriptions of, or claims about, foods were made using ill-defined
    terms which were potentially misleading, set out to remedy that
    situation. Making use both of published material and the expertise of
    the Committee, it prepared and issued objective "definitions" for
    certain key words, a few of which were not considered potentially
    confusing but merely useful to include.

         The intention was not strict definitions in the dictionary
    sense. Some were accounts or interpretations of the limitations
    within which the use of a particular term was justified. Moreover,
    the intention was not to produce a comprehensive dictionary of
    food-related terms, but rather a guide to food scientists and
    technologists, and others professionally concerned with descriptions
    of foods, particularly in labelling and advertising. In 1989, the
    list was expanded and published in Food Science & Technology Today 3
    (2), 128-9.

         In the period since that publication, some of those terms have
    been "officially" defined in legislation, official guidelines or
    Codes of Practice - and it is gratifying to note the extent to which
    these follow the lines of the definitions in the 1989 document. In
    the same period, members of IFST and of the Association of Public
    Analysts have suggested additional terms that are in common usage but
    are ill-defined or sometimes misused. Accordingly, the two
    professional bodies have decided to produce jointly an updated list.

         The list given here includes some terms that were in the 1989
    list (in some cases modified or updated); and some terms that have
    been defined in the interim in legislation or in codes or guides.
    Many of the terms listed here have wider connotations in relation to
    which they may be defined or interpreted; but here it is only the
    food-related usage that is addressed.

         We draw attention to the category Marketing Terms at the end of
    this document, in which have been listed a number of terms often used
    without real meaning in relation to manufactured food products.

         As before, it is hoped that the use, by professionals, of these
    definitions and interpretations will help to minimise confusion and
    misleading use of the terms. With any such exercise, some readers
    will have differing views on individual items, or on the desirability
    of including other terms. IFST and APA will be glad to receive
    constructive comments from members, for consideration when this
    document is next revised and updated.

         Finally, it is pointed out that definitions other than those
    derived from EU or UK legislation, and all interpretations expressed
    here, are opinion, albeit opinion based on the views of the experts
    involved in their compilation. The information in this document may
    not be taken as binding on Public Analysts or enforcement authorities,
    and, in the event of dispute, only the courts can decide.

                                                            Malvern Barnett
                                                            J Ralph Blanchfield

Biopolymer 

         A compound consisting of repeating units of a single
    biologically produced molecule, either straight chain or branched,
    e.g. amylose, amylopectin and cellulose.

Biotechnology

         The application of biological science to the production,
    modification or processing of materials. It encompasses
    long-established activities such as traditional plant and animal
    breeding, brewing, bread-making and effluent treatment, and the more
    modern techniques of genetic modification and the use of fermentation
    technology for the production of some novel protein foods. Though
    meal preparation is arguably a form of biotechnology, it is already
    covered in other newsgroups, such as rec.cooking.* hierarchy.

Boiled

         Having been cooked in boiling water (or, by extension, by
    steaming, as in 'boil-in-the-bag').

Chilled food

         Perishable food which, to extend the time during which it
    remains wholesome, is kept within a specified range of temperature
    usually between 2 and 8 degC.

Chilled food chain

         The sequence of temperature controlled operations after initial
    harvesting, and including chilled transport, cooling during and after
    production, chilled storage, distribution and retailing, through to
    domestic storage until preparation for final consumption.

Comercial Sterility

         A sterile product is one free from viable microorganisms, i.e.
    those capable of reproducing under optimum conditions for growth.
    'Commercial sterility' is a term commonly used in the canning
    industry meaning the condition achieved by the application of heat
    sufficient to render the processed product free from viable
    microorganisms (including those of known public health significance),
    capable of growing in the food under normal non-refrigerated
    temperatures at which the food is likely to be held during
    distribution and storage.

Convenience food

         A manufactured product requiring little or no preparation (other
    than heating, diluting or dissolving in water, where appropriate)
    before consumption.

Cooked

         Having been subjected to a heating process sufficient to render
    the food suitable for consumption.

Critical control point

         Any point in a specific food system where loss of control may
    result in an unacceptable risk.

Crude fibre

         The structural component of the plant cell wall being the
    residue obtained after consecutive acid and alkali digestion of a
    food or food material. Crude fibre is determined for nutritional
    declarations on animal feeding stuffs and also for defining brown
    bread in the Bread and Flour Regulations 1984.

Dairy

         When used as a descriptive term for food, refers exclusively to
    milk and milk products. In the EU its use is legally governed by
    Council Regulation 1898/87 on the Protection of Designations used in
    the marketing of Milk and Milk Products, as supplemented by
    Commission Decision 888/566/EEC. Help in interpreting some of these
    provisions was given by a MAFF Guidance Note (November 1989). The
    Council Regulation was subsequently implemented by the UK in the Milk
    and Milk Products (Protection of Designations) Regulations 1990.

Dehydrated (food)

         Food or food products from which all but a small percentage of
    the water has been removed under controlled conditions.

Designer food(s)

         See Functional Foods and Marketing Terms.

Disinfection

         The application of effective chemical or physical agents or
    processes to a cleaned surface or to a water supply to reduce the
    number of microorganisms to a level consistent with good hygiene
    practice.

Dietary fibre

         In scientific terms, dietary fibre is a mixture of components
    derived from plant cell wall material and non-structural
    polysaccharides, as well as non-starch polysaccharides added to
    foods. It includes non-digestible polysaccharides such as cellulose,
    hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
    point of view, some authorities also include 'resistant starch' (i.e.
    starch that is resistant to enzymic degradation, usually as a result
    of processing).

         Currently, there is no universally accepted method for
    determination of dietary fibre. For some years the UK Ministry of
    Agriculture, Fisheries and Food (MAFF) has adopted the definition,
    for the purposes of label declaration, that dietary fibre is
    non-starch polysaccharides as determined by the Englyst method; but
    in Guidelines issued in March 1994, MAFF indicated that analysts may
    use any other methods which give similar results. The Englyst method
    excludes resistant starch. Most EU countries and the USA use the AOAC
    Prosky method. This method includes resistant starch and the value
    for dietary fibre obtained is therefore invariably higher than that
    by the Englyst method. It should be noted, however, that no
    recognised analytical method fully corresponds to biological
    performance.

Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually an
    oil and an aqueous phase, achieved by appropriate physical means and
    usually with the incorporation of emulsifying and stabilising agents.

Enriched

         See "fortified foods"

Fast Food

         This term is not descriptive of food per se, but categorises a
    type of catering outlet, providing, within seconds of being ordered,
    counter delivery of freshly-prepared food items capable of being
    eaten without cutlery. This delivery is mainly dependent on
    scheduling based on accurate anticipation of fluctuating demand, a
    production system and staff capable of keeping pace with it, and
    sufficient counter servers to minimise queuing. Because some foods
    (e.g. burgers) have lent themselves more readily to this type of
    operation, the term has come to be applied to them too.

Fermentation

         The process of chemical change in animal or plant material,
    catalysed by enzymes of biological origin. It may be intended, as in
    brewing of beer or vinegar, or unintended and undesirable, as in food
    spoilage.

Fermented (food)

         Food material having been subjected to fermentation

Fibre

         Sometimes used synonymously with "dietary fibre" including in
    European and UK nutrition labelling legislation

Flavour/flavoured

         The term 'flavour' may have reference to sensory quality of a
    food as perceived by a combination of smell and taste. When used as a
    noun, 'flavour', for which the legally correct term is 'flavouring',
    is defined in the UK Flavouring in Food Regulations 1992 as a
    material used to impart odour, taste or both to a food.

Food

         The Codex Alimentarius defines 'Food' as "any substance, whether
    processed, semi processed or raw, which is intended for human
    consumption and includes drink, chewing gum and any substance which
    has been used in the manufacture, preparation or treatment of food,
    but does not include cosmetics or tobacco or substances only used as
    drugs".

         In the UK Food Safety Act 1990, 'food' is defined as including
    drink, food ingredients, food additives, chewing gum and similar
    substances, but excluding live animals or live fish (unless consumed
    alive), animal feeds, controlled drugs and medicinal products bearing
    a product licence. This definition states what 'food' includes and
    excludes (similarly to the latter part of the Codex definition) but
    it is deficient in failing to define what food is.

Food hygiene

         All environmental factors, practices, processes and precautions
    involved in protecting food from contamination by any agency, and
    preventing any organism present from multiplying to an extent that
    would expose consumers to risk or result in premature spoilage or
    decomposition of food.

Fortified (food)

         Three separate circumstances may be defined: Restored, enriched,
    and fortified foods, as described here:

         Restore

               the addition of nutrients to foods in order to restore the level
         of those nutrients that were originally present, but have been
         destroyed or lost in processing.

         Enrich

                   The addition to a food of one or more nutrients which were
         already present in that food in lower than desirable amounts.

         Fortify

               The addition to a food of significant quantities of a nutrient
         that was not originally present in that food or was present only in
         nutritionally insignificant amount.

Free from ....

         For food to be described as 'free from X' (or by terms having a
    similar import) the food, at the point of sale, must be either free
    from X when tested by a standard reference method of analysis or it
    must contain no more than a specified maximum of X.

Free from added ....

         If a food in its original state contains X, it may be described
    as 'free from added X' (or by terms having a similar import) only if
    no X has been introduced, directly or indirectly, via any ingredient
    or during production, manufacture, processing, packaging, storage,
    distribution or point of sale. MAFF Guidelines (1993) specify that
    'no added sugar' means that no sugars, or foods composed mainly of
    sugars, should be added to a food or any of its ingredients; and that
    'no added salt' means that no salt or sodium compounds should be
    added to the food or to any of its ingredients.

         It should be noted, however, that in the instance of a food
    which strictly complies with the foregoing but itself has a high
    sugar content (for example date paste) the description 'no added
    sugar', though true, could be held to be misleading (Section 3(2) of
    the Trade Descriptions Act 1968).

Fresh

         The condition of a short shelf-life perishable unprocessed food
    prior to perceptible evidence of physical, chemical or
    microbiological change. Fresh is normally applied to unprocessed
    foods e.g. fresh eggs, fresh meat, showing that they are in their
    original state. It is also used in apparently contradictory terms,
    e.g. fresh pasteurised cream to distinguish it from more highly
    processed sterilised cream.

Functional

         Fulfilling a specific physical, chemical or biological function.

Functional food(s)

         All foods are functional, and to term some (as distinct from
    others) as 'functional' is illogical. The term is one of the
    marketing-coined names (others are 'neutraceuticals' and 'designer
    foods') to categorise foods which are considered or claimed to offer
    specific health benefits while avoiding the requirement to be
    licensed medicines (See Marketing terms, below).

Genetic modification

         see FAQ in section V (including within-species and
    trans-species) Part 2, Q 7, 8, and 9

Genetically modified-See FAQ same sections as above

Genuine

         'Genuine' in connection with foods means an authentic type or
    source. It serves to distinguish ingredients which might otherwise be
    synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
    may establish the origin or type of a food (e.g. genuine Manzanilla
    olives, genuine Italian olive oil).

GMP

         'Good manufacturing practice' (GMP) is that part of a food
    control operation aimed at ensuring that products are consistently
    manufactured to a specified quality appropriate to their intended
    use. It thus has two complementary and interacting components; the
    manufacturing operation itself and the control system and procedures.
    Reference should be made to the IFST publication 'Food and Drink -
    Good Manufacturing Practice: A Guide to its Responsible Management'.
    (3rd Edition, 1991).

HACCP

         Hazard Analysis Critical Control Point (HACCP) is a preventive
    system of food control. It involves examining and analysing every
    stage of a food-related operation to identify and assess hazards
    (q.v., below); determining the 'critical control points' (q.v.,
    above) at which action is required to control the identified hazards;
    establishing the critical limits that must be met at, and procedures
    to monitor, each critical control point; establishing corrective
    procedures when a deviation is identified by monitoring;
    documentation of the HACCP plan and verification procedures to
    establish that it is working correctly.

HAZOP

         Hazard and Operability Studies (HAZOP) is a systematic
    structured approach to questioning the sequential stages of a
    proposed operation in order to optimise the efficiency and the
    management of risk. Thus, the application of HAZOP to the design of a
    proposed food-related operation, should result in a system in which
    as many critical control points as possible have been eliminated,
    making the subsequent application of HACCP during subsequent
    operations much easier to carry out.

Hazard

         Any intrinsic property of a system, operation, material or
    situation that could, in certain circumstances, lead to an adverse
    consequence. In food terms, this particularly refers to an adverse
    consequence (health risk or loss by spoilage) to the consumer.

Health food

         This is essentially a marketing term, the meaning of which has
    never been clear. There is no legal basis and no evident objective
    justification for the term, which implies a superiority over foods
    not so described. So-called health foods fall into four main
    categories, namely

         1) products in respect of which there is adequate scientific
    substantiation for the specific permissible nutrition and/or health
    claims made, and which are labelled in accordance with relevant
    legislation;

         2) those in respect of which there is 'folklore' and some
    scientific evidence for the claims, but falling short of
    substantiation;

         3) those making claims for which there is little or no
    scientific evidence;

         4) other products that are frequently sold in health food shops
    e.g. 'wholefoods' (q.v.).

         It should be noted that some products in categories 2 and 3 have
    given rise to concerns about their safety, which, in certain cases,
    have led to prohibition.

Hermetically sealed container

         Strictly, an 'hermetically sealed container' is one that is
    sealed so as to be air-tight. Commercially sterile food products may
    be packed in non-metallic containers that are not completely
    air-tight. In the latter context, an 'hermetically sealed container'
    has been defined as one that is designed and intended to be secure
    against entry of microorganisms.

High in .....

         Complying either with a declared or, where existing, a
    legally-specified minimum, or a legally-specified percentage increase
    compared with a product not making a "high in" claim for the
    parameters involved."

Higher in (increased) .....

         Complying either with a declared or, where existing, a
    legally-specified percentage increase compared with a product not
    making such a claim, for the parameter involved.

Home made

         This term has no defined meaning but it implies that a food has
    been prepared on a small scale, either on domestic premises or
    premises not associated with large scale manufacture.

Improved

         Primarily a marketing term, and sometimes used in conjunction
    with 'new', it may cover a wide variety of circumstances, including
    minor cosmetic changes, cost-cutting changes, and formulation changes
    to make the product more acceptable to purchasers. It is the latter
    case that most properly justifies the use of the term.

Instant

         This term is strictly justified only in the cases of dry powders
    or mixes which rehydrate instantly, i.e. in a matter of a few seconds
    (e.g. instant coffee, instant tea) and should be reserved for such
    speedy action. By extension, however, the term has sometimes been
    misused by applying it to dry mix products which rehydrate faster
    than some others but still take a few minutes rather than a few
    seconds. For the latter, a term such as 'rapid' would be more
    appropriate.

Irradiated

         Having been subjected to ionising radiation.

Isotonic

         A term applied to a liquid product, e.g. a drink, having osmotic
    properties approximating to those of blood serum, i.e. 280 milli-
    osmoles per kg.

Light/Lite

         These terms are used to signify a lower energy or lower fat
    version of a particular food, [and therefore should comply with
    conditions applying to a reduced .... claim. (see Reduced .......)].
    That would imply at least 25% reduction of the norm, but some opinion
    holds that it should mean at least 50% reduction.

Low calorie/low energy

         A description which may be applied to foods which, when ready
    for consumption, have an energy value no greater than 167 kJ (40
    kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
    1984, intense sweeteners and similar products are exempted from this
    limit).

Low in .....

         Complying either with a declared or, where existing, a
    legally-specified maximum or a legally-specified percentage reduction
    compared with a product not making a 'low in' claim for the
    parameters involved.

Manufacture

         The complete cycle of production of a food product from the
    acquisition of all materials, through all stages of subsequent
    processing, packaging and storage, to the despatch of the finished
    product.

Meat

         'Meat' means the flesh, including fat and the skin, rind,
    gristle and sinew in amounts naturally associated with the flesh, of
    any animal or bird which is normally used for human consumption, but
    including only those parts of the carcase listed in Part I of
    Schedule 2 of the UK Meat Products and Spreadable Fish Products
    Regulations 1984.

Natural

         The extensive use of 'natural' in labelling and advertising
    arises from a public misconception, that 'natural' necessarily means
    'safe', healthy', 'nutritious' (in contrast to its perceived
    opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
    consequent marketing view that 'natural' should be used wherever
    possible to reassure those fearing adverse effects of 'unnatural'
    foods, resulted in widespread indiscriminate use of 'natural' despite
    the efforts of food scientists and technologists in industry and
    enforcement to restrict its use to justifiable cases. Although based
    on a misconception of the significance of 'natural', if some
    consumers wish to select foods which are 'natural', they are entitled
    to information that is meaningful and not misleading.

         In 1989 MAFF published FAC guidelines on the detailed conditions
    and circumstances in which the use of 'natural' or similar terms) was
    justified. In summary these were (a) to describe single foods of a
    traditional nature to which nothing has been added and which have
    been subjected only to such processing as to render them suitable for
    human consumption.; (b) to describe food ingredients obtained from
    recognised food sources, and which meet the criteria in (a); (c) to
    describe flavouring substances (but see 'natural flavouring', below)
    or permitted food additives obtained from recognised food sources by
    appropriate physical processes or traditional food preparation
    processes. The reference in (a) to 'a traditional nature' was
    intended to exclude foods such as mycoprotein which may be products
    of natural sources but were not considered by FAC to accord with the
    public perception of 'natural'. Compound food should not be described
    as 'natural' but could be described as 'made from natural
    ingredients' if all of the ingredients comply with (b) or (c). In the
    cases of foods not complying with the above criteria, 'natural' or
    its derivatives should not be used in brand or fancy names or
    incorporated in meaningless copy. Phrases such as 'naturally good',
    naturally better', etc should be avoided.

         At the time IFST urged that the abuse of the term was such that
    these conditions should be embodied in legislation, but Ministers
    decided otherwise. Nevertheless, although these conditions do not
    have de jure force of law, enforcement authorities and courts can use
    them as yardsticks in assessing whether a particular usage is
    misleading; so to that extent they have de facto legal force.

Natural flavouring

         The UK Flavourings in Food (Amendment) Regulations 1994 now
    provides a legal definition to supersede that provided in relation to
    flavourings in the FAC Guidelines on the use of the word 'natural'.
    It provides that a 'natural' flavouring may be obtained from
    vegetable or animal material by enzymatic or microbiological methods
    as well as physical ones; and that if the name of the flavouring
    refers to its vegetable or animal origin, it can only be designated
    'natural' if it is derived wholly or mainly from the named vegetable
    or animal source.

Nature-Identical

         a term applied to flavouring substances or mixtures thereof that
    have been synthesised or isolated from aromatic raw materials but are
    chemically identical with substances found in natural products used
    for human consumption - in the US this is otherwise known as
    "Artificial flavor".

New 

         Primarily a marketing term, and sometimes used in conjunction
    with 'improved', it may cover a wide variety of circumstances,
    ranging from a minor formulation or packaging change from a
    previously marketed product, through a product that is new to the
    manufacturer but very similar to products already on the market, to a
    product that is really innovative. How long can a product labelled
    'New' continue to be so labelled? There is no official answer, and it
    is extremely difficult to give one. This is because a new product may
    be subjected to test marketing in a particular part of the country,
    and then 'rolled out' progressively until it reaches national
    distribution, perhaps taking up to two years in doing so. A maximum
    of one year from national distribution seems a reasonable limit.

Novel (food, process)

         Food or food ingredients produced from raw material that has not
    hitherto been used (or has been used only to a small extent) for
    human consumption in the area of the world in question, or that is
    produced by a new or extensively modified process not previously used
    in the production of food. A question open to debate is "At what
    point does a novel food (e.g. mycoprotein), having come on the market
    and being fairly widely consumed, cease to be a novel food?"

         Any person or company contemplating marketing in the UK a novel
    food or one containing a novel ingredient should make a prior
    submission to the Advisory Committee on Novel Foods and Processes
    (ACNFP).

Nutraceutical

         See Functional food.

Organic

         (See FAQ part 1, No. 20 for comparisons between organic and
    other foods)

         This term, like 'natural', has been used for marketing purposes,
    in this case to reassure those who fear the use of 'chemicals' in
    agriculture. In the past, the meaning of 'organic' was by no means
    clear, and instances were found of so-called organic products
    containing higher agricultural chemical residues than their
    non-organic counterparts. If some consumers desire organic produce
    they are entitled to know it complies with certain standards.

         The Organic Products Regulations 1992 give effect to EU Council
    Regulation EEC No 2091/91 on organic production of agricultural
    products and foodstuffs. The use of the word 'organic' is restricted
    to agricultural crops and livestock and products made from them, in
    compliance with the detailed provisions of Annexes I, II and III of
    the Council Regulation. The control body in the UK is Food From
    Britain, carrying out its duties through the UK Register of Organic
    Food Standards (UKROFS) which is based at the Food From Britain
    office.

         Compound foods may be described as organic if at least 95% of
    the ingredients (apart from added water) are of organic origin. If
    the compound food contains less than 95% but more than 50% organic
    ingredients, the food may not be described as organic but the organic
    components may be identified as such in the list of ingredients.

Original

         This adjective may be justified in respect of a well established
    product, to distinguish it from subsequent variants marketed by the
    manufacturer. Likewise it could be used in respect of a product which
    was first in the marketplace to distinguish it from subsequent
    'me-too' imitations.

Probiotic

         This term, as a noun or adjective, has previously been used to
    refer to 'microorganisms and substances which contribute to the
    intestinal microbial balance'. However, the inclusion of 'substances'
    created the paradox that antibiotics could be probiotics if they were
    specific enough to destroy harmful bacteria thereby restoring the
    intestinal microbial balance. Accordingly, it is now suggested that
    'probiotic' should be taken to refer to 'a live microbial preparation,
    either as a food or animal feed, which can benefit the host through
    restoring its intestinal microbial balance'.

         The microorganisms most commonly involved as probiotics are the
    Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
    moulds. Probiotic preparations may have one or a mixture of organisms
    of various genera, species, sub-species or strains, and may take a
    variety of physical forms.

         There is conflicting evidence, and controversy, about the extent
    to which colon flora can be influenced by oral administration of the
    various microorganisms involved, at the levels found in conventional
    foods.

Processed

         Having been subjected to treatment designed to change one or
    more of the properties (physical, chemical, microbiological, sensory)
    of food.

Processing aid

         In the UK Food Labelling Regulations 1984, 'processing aids' are
    not separately defined; but the definition of 'additive' 'includes
    processing aids insofar as they added to, or used in or on, food'. It
    follows that a processing aid is an additive which facilitates
    processing without significantly influencing the character or
    properties of the finished product. Examples would be a tablet
    release agent used to coat the inside of tablet moulds, or a spray
    used to allow bread to be released from baking tins or trays. There
    are, however, anomalous instances. For example, if an anti-caking
    agent is added to a powder ingredient to facilitate its flow
    properties while being conveyed to a mixer, where it is incorporated
    into a liquid product or a dough for baking, the anti-caking agent is
    used solely as a processing aid, and hence need not be declared. If
    however, that powder ingredient is directly packed into containers
    for sale as such, or is incorporated in a dry mix product, the
    anti-caking agent is not acting solely as a processing aid and must
    be declared as an additive.

Pure

         This word is used as a marketing term, and is usually applied to
    a single ingredient with no additions, e.g. pure vegetable oil, pure
    orange juice, whether in the form of a single ingredients food or
    when used as a major ingredient of a compound food.

Quality

         When applied meaningfully to the character of a food, 'quality'
    may refer to (a) the degree or standard of excellence; or (b) the
    fitness for purpose; or (c) the consistency of attainment of the
    specified properties of the food. In the context of food control, it
    is meaning (c) that applies.

         The term is sometimes used in a meaningless marketing sense
    (e.g. 'X is a quality product').

Raw

         In the earliest or primary state, after harvesting or slaughter,
    not having been subjected to any treatment apart from cleaning, size
    grading or size reduction, (e.g. diced raw vegetables, raw minced
    beef).

         Some ingredients termed 'raw materials' may actually be 'raw'.
    Often, however, one manufacturer's starting materials are other
    manufacturers' finished products; and a more accurate description
    would be 'starting materials'.

Real

         A marketing term, used normally to emphasise the presence of an
    authentic ingredient in a product, as distinct from a substitute
    (e.g. biscuits with a real chocolate coating).

         See also Genuine.

Re-formed

         'Re-formed' meat is an artefact having the appearance of a cut,
    joint, slice or portion of meat, formed by combining pieces of meat
    which have undergone processes generally including tumbling or
    massaging or specific alignment of fibres, with or without the
    addition of finely comminuted meat and/or meat emulsion, and then
    forming in moulds or into shapes. Codes of Practice exist for the
    labelling of cured meat products and quick frozen meat products
    respectively, made from re-formed meats.

Reduced .....

         Complying either with a declared or, where existing,
    legally-specified percentage reduction compared with a product not
    making a ""reduced" claim, for the parameter involved.

Restore

         See Fortified (foods).

Rich in .....

         See High in .....

Selected

         Primarily a marketing term, implying superior quality. It should
    not be used unless it can be substantiated that the product quality
    has been enhanced by an actual selection process.

Sensory

         Relating to the use of the sense organs. (Note the distinction
    from 'organoleptic' 'relating to an attribute of a product
    perceptible by the sense organs')..

         BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
    Analysis Vocabulary' provides an extensive and authoritative set of
    definitions of terms relating to sensory analysis.

Snack

         A small quantity of food, eaten informally between, or in place
    of, main meals.

Snackfood (Snack food)

         A convenient food item specifically manufactured for use as a
    snack.

Spoilage

         Any perceivable change undergone by a food, through any cause,
    that renders it unwholesome or unacceptable for use. Spoilage is
    usually the result of enzyme or microbial action resulting, for
    example, in lipolytic rancidity, putrefaction, fermentation, or mould
    growth; but food can also spoil by other means, for example overlong
    storage, non-enzymic browning, or exposure to air or light. In
    practice the term is most frequently applied to categorising such
    deteriorative changes (other than food infection or intoxication)
    when caused by microorganisms.

Steak

         'Steak' has, in the past, been taken to mean a cut or thick
    slice from the beef animal. However, a judgement in the Court of
    Appeal in 1986 allowed a re-formed product to be called 'Chicken
    Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
    grounds that the description of the product, as a whole, was clear,
    accurate and not misleading. This judgement, therefore, means that
    'steak' can be used, provided that it is properly qualified, as a
    generic term, probably in relation to any animal, bird or fish
    normally used for human consumption, and whether or not the meat has
    been re-formed.

Traditional

         One way of defining 'traditional' in relation to foods and food
    processes is to say it is the opposite of 'new' or 'modern' (cf. the
    FAC's use of 'traditional' with the intention to exclude novel foods,
    see 'natural', above). It can also be applied to a particular
    characteristic of a food; for example 'traditional flavour', 'made in
    the traditional way'. This leaves unresolved, however, the question
    "at what point does yesterday's 'new' or 'modern' become today's
    'traditional'?". One suspects that for each generation, 'traditional'
    means anything up to and including the foods and methods of one's
    early youth! For some, 'traditional' appears to mean rule-of-thumb
    craft-based rather than based on science/technology.

Unadulterated

         A food material containing no additions or contaminants foreign
    to the normal product which otherwise would debase it or confer or
    disguise inferior quality.

Wholefood

         Any food which contains all its naturally occurring components,
    (e.g. pulses, raw vegetables) and without the addition of other
    substances. A wholefood can be a mixture of wholefoods.

Wholesomeness

         'Wholesomeness' is a convenient single term which embodies a
    large number of aspects and attributes of a food. In summary, a
    wholesome food is one that satisfactorily meets the expectations of
    the segment of consumers at which it is aimed; and that has been made,
    stored and handled in compliance with any relevant legislative
    standards and with all of the principles of good manufacturing
    practice.

         Full consideration of these characteristics is given in IFST
    Professional Conduct Guideline 'Wholesomeness of Food'. This relates
    to a clause in the Code of Professional Conduct, requiring each
    member "to take legitimate steps through proper channels to ensure
    (or assist in ensuring) the wholesomeness of any food with which he
    or she is concerned".

MARKETING TERMS

         When used in the labelling, advertising or description of a food,
    the main (and sometimes total) role of the terms listed under this
    heading is to promote the sale of the product rather than provide
    necessary information to the purchaser. Terms often falling into this
    category include 'health food', 'designer food', 'functional food',
    'improved', 'natural', 'new', 'pure', 'quality', 'selected',
    'traditional'.

         Food scientists and technologists who are in a position to
    advise on product labelling, advertising or promotional material
    should do their best to ensure that such terms are not used in ways
    that could mislead (see IFST Professional Guideline No 6 'Scientific
    Issues and Food Promotion').

*******************************************************************************

END OF FILE 2/3
CONTINUED ON FILE 3/3 




From pking@idirect.com Sun Jul  7 14:46:49 EDT 1996
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From: pking@idirect.com (Paul E. J. King)
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Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
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RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         BSE is an extremely serious disease of cattle, the eradication
    of which is of primary importance to safeguard herds, and hence
    future supply of dairy and bovine meat products for the human and pet
    food chains, together with important bovine by-products.

         For there to be any risk to humans consuming beef, two
    conditions would both have to be fulfilled: (1) that BSE could be
    transmitted from cows to humans; and (2) that parts of the animal
    capable of carrying the infective agent could enter the human food
    chain.

         As to the first, there is no direct scientific evidence that BSE
    can be transmitted from cows to humans, and some research evidence
    suggesting that it cannot. Nevertheless, the emergence during the
    past two years of ten anomalous cases of Creutzfeldt-Jakob Disease
    (CJD) in a previously unrecognised pattern, led, in the absence of
    other explanation at present, to the conjecture that they were likely
    to have been caused by exposure to infected cattle brain or spinal
    cord before 1989 (at which time they were banned from the food chain)
    and to a judgement that, if there is any risk to humans, it is
    extremely small, and no greater for children, hospital patients,
    pregnant women or people who are immuno-compromised.

         As to the second, muscle meat and milk have been shown to be
    incapable of carrying the infective agent, and measures have been
    taken, and strengthened, to exclude from the food chain certain parts
    of the animal, including all those parts shown to be capable of
    carrying the infective agent. These measures require the most
    stringent enforcement and heavy penalties for evasion.

         Having regard to the present scientific evidence, therefore, and
    provided that the above measures are fully implemented, muscle meat
    of British beef and British milk and milk products would appear to be
    without risk of causing CJD.

ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************



From pking@idirect.com Sun Jul  7 14:46:49 EDT 1996
Article: 2916 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
Supersedes: <sci/food-science-faq/diff_835701448@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 4 Jul 1996 00:33:43 GMT
Organization: none
Lines: 170
Approved: news-answers-request@mit.edu
Expires: 25 Jul 1996 00:29:08 GMT
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References: <sci/food-science-faq/part1_836440148@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1996/06/17
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:2916 sci.answers:4625 news.answers:74226

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: weekly
Last-modified: 1996/05/04

NEWS for June 16, 1996:

This is something that is neither an addition nor a change. I now have my own
personal web page, with most of the links mentioned in this FAQ. You will find
it a lot more user-friendly than the web pages offered at Oxford or by Deja
News. I won't be updating it as much as the FAQ, and it will not contain these
updates. I stress here that the entire FAQ is not on my home page - just the
links mentioned in it. Visit the site and tell me what you think! The web site
is at <http://cgi.idirect.com/index///pking.html> (the triple forward slash is
not a typo). The intent was to write a simple web page that was easy to move
around in. There are no major graphics, so it _should_ be a quick download.
Mileage may vary at your site, however ...

New web sites have been added:
	
Part 2, Section 1: ACADEMIC SITES:
                                     AUSTRIA
Graz University of Technol, Div of Fd Chem:  <http://www.cis.tu-graz.ac.at/ilct>

                                      CANADA
Memorial University of Newfoundland (MUN) Aquaculture program (Marine Inst.):
                              <http://www.ifmt.nf.ca/mi/aqua/aqua.html>
MUN Marine Technology program (Marine Institute):
                              <http://www.ifmt.nf.ca/mi/ftu/ftu.html>
MUN Food Safety Program:      <http://www.ifmt.nf.ca/new_prog/adfs.html>
MUN Food Technology Program:  <http://www.ifmt.nf.ca/new_prog/adft.html>

                                      ITALY
Department of FS, Tech., and Microb. of the University of Milan (Italy) (written
in Italian)        <http://www.unimi.it/ateneo/strutt/dipart/distam/distam.html>

                                  UNITED STATES
University of Kentucky:  <http://www.uky.edu/Agriculture/FoodScience/links.html>
Rutgers University:            <http://fs4.rutgers.edu>

Part 2, Section2: GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:

ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
                               <http://www.asean.fishnet.gov.sg>
Federal Trade Commission (USA):<http://www.ftc.gov>
Food Chemical News Homepage:   <http://crcpress.com/fcn/titlepg.htm>
"Food Dude" browser (USA):     <http://www.fooddude.com/>
Org. of Nutritional Education (Canada) (for educators and science journalists):
                               <http://www.hpb.ca:8080:8080/one>

Part 2, Section 4: FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS

         FISH: To subscribe to the Fish Mailing List, send email to
    <mailto://majordomo@angsana.ncs.com.sg> with one of the following
    commands in the body of the message. You may leave the subject line
    blank. To subscribe to the Fish Mailing List enter "subscribe fish"
    (excl using quotes) in the body of your email to them. For a list of
    other commands and subscription options enter: "help" in the body of
    your email. If your mailer adds a signature, then you need to include
    the word "end" at the last line of your message body . Commands in
    the Subject line are NOT processed.
 __

That's it for the changes! Now on to New User Information. No need to read the
rest of this "NEWS" section unless you're new to the group. 
 __

                           INFORMATION FOR NEW USERS

This FAQ has been accepted to the *.answers newsgroups, and can be found in both
sci.answers and news.answers.

For those who prefer their FAQ by FTP, it can be found in four different
locations at rtfm.mit.edu:

<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/sci.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/answers/sci/food-science-faq/>

Please email me at <mailto://pking@idirect.com> if there are any problems in
downloading. Like this posting, which has four parts, each directory contains
complete FAQs in four files, called part1, part2, part3, and diff. Each
directory should have an identical, up-to-date, and complete copy of this FAQ. 

rtfm.mit.edu is controlled by its maintainers (not us), and is updated
automatically as a result of our weekly emailing. In addition, the actual
posting of this FAQ to sci.bio.food-science is now a consequence of emailing to
rtfm as well. 

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with SLIP):

If you find your web browser too slow on your system, a better way to FTP is by
use of freeware  like  WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
fee is required for commercial use. You may find the transfer on WS-FTP is much
faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
menu of your favourite FTP sites. This is not intended to be an endorsement of
WS-FTP.
 __

Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit of
non-food scientists. The following format is preferred for ease of editing
(loosely based on the Journal of Food Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments are
optional.
 __


               "ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an important
and as of yet overlooked aspect of foods: Ethnic (non-American and non-British)
food preparations. Specifically, we are looking for web pages dealing with
details on the preparation of foods that are described as "halal", "kosher",
"pareve", and so on - you fill in the terminologies for your ethnic group. How
are these foods prepared, inspected, and manufactured? What does the consumer
expect in terms of organoleptic properties and health benefits of such foods?
Are there any mass-produced foods that have the designation? How does a person
in that ethnic group know they are buying a food prepared according to their
ethnic or religious doctrines?

	If you know of any web pages that describe or even mention these things, please
send your suggestions to Paul King at <mailto://pking@idirect.com>
 ___

FOR PEOPLE WHO USE SLIP ON A WINDOWS-BASED PC (WinSock, seyon, Netscape, etc.):

Our FAQ has been converted to HTML for users of the World-Wide Web. It may be
found at two locations:

     <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 
                                   or
                          <http://dejanews.com/> 

The first site is a direct link to our FAQ; the second requires you to fill out
a search form for the correct newsgroup, since DejaNews lists ALL news articles
posted on the Internet over several months. In both cases, the great thing about
seeing out FAQ on HTML is that all of the links we mention are LIVE links. That
is, if you have Netscape, you may point and click on our FAQ from any web site
we mention to wherever those links take you.
 __

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King




From leelabs@atl.mindspring.com Sun Jul  7 14:46:49 EDT 1996
Article: 2917 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mindspring.com!usenet
From: leelabs@atl.mindspring.com (Lee Labs)
Newsgroups: sci.bio.food-science
Subject: New Website HTTP://WWW.LeeLabs.com
Date: Thu, 04 Jul 1996 03:59:16 GMT
Organization: MindSpring Enterprises, Inc.
Lines: 5
Message-ID: <4rfg1b$202m@mule2.mindspring.com>
Reply-To: leelabs@atl.mindspring.com
NNTP-Posting-Host: user-168-121-32-110.dialup.mindspring.com
X-Newsreader: Forte Free Agent 1.0.82

Lee Laboratories ( a division of DIFCO) has posted a new website...
We provide diagnostic products to the healthcare industry and have
developed a new product known as EZ-COLI....A quick kit developed for
the food industry ....All are welcome



From rainsys@maui.com Sun Jul  7 14:46:50 EDT 1996
Article: 2918 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!news.sprintlink.net!news-fw-22.sprintlink.net!tezcat.com!imci5!imci4!newsfeed.internetmci.com!in1.uu.net!news.maui.com!news
From: Stephen Howard <rainsys@maui.com>
Newsgroups: sci.bio.food-science
Subject: Re: Colloidal Minerals
Date: Thu, 04 Jul 1996 12:52:48 -1000
Organization: Rainforest Systems
Lines: 6
Message-ID: <31DC4B3F.3493@maui.com>
References: <sci/food-science-faq/part1_836440148@rtfm.mit.edu> <31DC49BE.4F44@maui.com>
Reply-To: rainsys@maui.com
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Help Can someone tell me about the benefits of colloidal mineral intake.

I understand that it may be up to 98% absorption rate.

Are you familiar with a product that has nearly 70 minerals naturally 
extracted from plant source.


From rag10@cornell.edu Sun Jul  7 14:46:50 EDT 1996
Article: 2919 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.cse.psu.edu!uwm.edu!cs.utexas.edu!swrinde!newsfeed.internetmci.com!news.mathworks.com!uhog.mit.edu!uw-beaver!cornellcs!newsstand.cit.cornell.edu!usenet
From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: Abattoir CJD death.
Date: Thu, 4 Jul 1996 10:07:55 -0400
Organization: Dell Computer Corporation
Lines: 18
Sender: rag10@cornell.edu (Verified)
Message-ID: <01bb69b4.24f0a100$179bec84@cu-dailup.cornell.edu>
References: <6hVZXQAkKC1xEwxs@upthorpe.demon.co.uk>
NNTP-Posting-Host: cu-dialup-0709.cit.cornell.edu
X-Newsreader: Microsoft Internet News 4.70.1080

	At the Institute of Food Technologists meeting in New Orleans last week,
I attended a session concerning wether there a true link between BSE and
CJD.  Researchers in the field presented evidence that BSE is likely not
transmittable to humans as CJD.  Mice, genetically engineered to produce
only normal human brain prions, were inoculated with the altered bovine
prion that causes BSE.  At 400 days these mice had shown no symptoms; the
study is continuing.  
	There was some evidence presented the showed a rise in BSE cases
coinciding with a change in rendering practices in Britain (presumably
allowing BSE prions to remain intact).  Apparently BSE can spread from cow
to cow when a slaughtered, infected animal is used a feed for a healthy
animal.


-- 
Rafael Garcia
Cornell Food Safety Laboratory



From rag10@cornell.edu Sun Jul  7 14:46:51 EDT 1996
Article: 2920 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!usenet.eel.ufl.edu!spool.mu.edu!uwm.edu!math.ohio-state.edu!usc!howland.reston.ans.net!vixen.cso.uiuc.edu!newsfeed.internetmci.com!info.ucla.edu!news.bc.net!nntp.portal.ca!van-bc!uniserve!oronet!news.acsu.buffalo.edu!newsstand.cit.cornell.edu!usenet
From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: chilly(sic) a drug?
Date: Thu, 4 Jul 1996 10:30:12 -0400
Organization: Dell Computer Corporation
Lines: 20
Sender: rag10@cornell.edu (Verified)
Message-ID: <01bb69b6.b20113c0$179bec84@cu-dailup.cornell.edu>
References: <1996Jun26.213215.1@ccsua.ctstateu.edu> <4r0hfa$jon@styx.ios.com> <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk> <727cc$11b8.18b@enzyme.demon.co.uk>
NNTP-Posting-Host: cu-dialup-0709.cit.cornell.edu

> I think the same applies people living in other continents :)
> Seriously, it is a drug like any other (alcohol, cocaine, etc.) in the
sense 
> that it is addictive. It is also addictive via two mechanisms: a
biochemical 
> one and a psychological one. I suspect that the biochemical bit is due
to 
> some substance in chillies (and other hot spices) causing secretion of 
> endorphins (natural opiate-like brain substances).
	I have no detailed hypothesis to offer, but I once worked on an
experimental farm where chilies were bred to create new varieties.  I had
opportunities to sample may of these chilies and sauces made from them.  I
experienced a "chili buzz" many times.  Strangely, the strongest buzz came
>from  a sauce that was not particularly hot.  Could the buzz come from a
substance in chilies which is unrelated to their heat?  Has anyone had a
similar experience?

-- 
Rafael Garcia
Cornell Food Safety Laboratory


From rag10@cornell.edu Sun Jul  7 14:46:51 EDT 1996
Article: 2921 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!usenet.eel.ufl.edu!news.ultranet.com!homer.alpha.net!uwm.edu!math.ohio-state.edu!usc!elroy.jpl.nasa.gov!swrinde!newsfeed.internetmci.com!in2.uu.net!ott.istar!istar.net!van.istar!van-bc!uniserve!oronet!news.acsu.buffalo.edu!newsstand.cit.cornell.edu!usenet
From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Re: Garlic pleasures
Date: Thu, 4 Jul 1996 10:41:30 -0400
Organization: Dell Computer Corporation
Lines: 9
Sender: rag10@cornell.edu (Verified)
Message-ID: <01bb69b7.437cbac0$179bec84@cu-dailup.cornell.edu>
References: <4q95lv$80f@cyan.wanadoo.fr> <31D2DBD5.CE2@msn.com> <31D5ECD5.744E@bnlux1.bnl.gov>
NNTP-Posting-Host: cu-dialup-0709.cit.cornell.edu

I learned that it is not the garlic that makes
 you smell, but the healing that is taking place within you as the
accumulated debris of past eating habits is released.
> > 
> Hmm... very interesting...
> But if that is true, how come garlic smells before you eat it ?
> 

Yeah!  Logic prevails over superstition once again.


From rag10@cornell.edu Sun Jul  7 14:46:51 EDT 1996
Article: 2922 of sci.bio.food-science
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From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Date: Thu, 4 Jul 1996 10:45:12 -0400
Organization: Dell Computer Corporation
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Sender: rag10@cornell.edu (Verified)
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Xref: newz.oit.unc.edu sci.med.nutrition:48682 misc.fitness.misc:11982 sci.bio.food-science:2922

> If you've left your vitamin C tablet out on the bench for an hour, may
> as well not take it. And if you bought it in a bottle you can see
> into, even a brown one, you wasted your money, my friend ...
> 
> Jenny

Just one thing to add...
Vitamin C is an antioxidant.  If you expose it to oxygen (overshaking your
orange juice) the vitamin is destroyed.  Like the lady said, fresh fruits
and vegetables are your best bet.

-- 
Rafael Garcia
Cornell Food Safety Laboratory
 


From klopfer@natinst.com Sun Jul  7 14:46:52 EDT 1996
Article: 2923 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!newsfeed.internetmci.com!uwm.edu!math.ohio-state.edu!cs.utexas.edu!natinst.com!not-for-mail
From: klopfer@natinst.com (Mike Klopfer)
Newsgroups: sci.bio.food-science,sci.chem.analytical
Subject: simple vitamin assays?
Date: 4 Jul 1996 15:41:14 -0500
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Are there simple methods for determining the amount of of various
vitamins in a food. Methods that don't involve expensive equipment
e.g. spectroscopes, HPLC etc. Perhaps there's some microbes that
require a vitamin to survive and thus can be used to test for that
vitamin. Thanks for any suggestions.

mike



From rainsys@maui.com Sun Jul  7 14:46:52 EDT 1996
Article: 2924 of sci.bio.food-science
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From: Stephen Howard <rainsys@maui.com>
Newsgroups: sci.bio.food-science
Subject: Re: Balsalmic Vinegar
Date: Thu, 04 Jul 1996 12:46:22 -1000
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Help, 

I am trying to understand the significance of eating balsamic vinegar.

The typical high quality Italian Oil & Vinegar w Water dressing for 
fresh mixed green salad.

Could someone explain to me of the benefits of Balsamic Vinegar Of 
Moderna Italy.  

I have been told that the vinegar perhaps has some influence in regard 
to being a free radical scavenger and antioxidant.  

Thank you, in advance for your response.


From malcolm@mdhills.demon.co.uk Sun Jul  7 14:46:53 EDT 1996
Article: 2925 of sci.bio.food-science
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From: malcolm@mdhills.demon.co.uk (Malcolm Hills)
Newsgroups: sci.bio.food-science
Subject: Re: Balsalmic Vinegar
Date: Fri, 05 Jul 1996 13:21:00 GMT
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Stephen Howard <rainsys@maui.com> wrote:

>Help, 

>I am trying to understand the significance of eating balsamic vinegar.

>The typical high quality Italian Oil & Vinegar w Water dressing for 
>fresh mixed green salad.

>Could someone explain to me of the benefits of Balsamic Vinegar Of 
>Moderna Italy.  

>I have been told that the vinegar perhaps has some influence in regard 
>to being a free radical scavenger and antioxidant.  

>Thank you, in advance for your response.
Don't know about any claims; but it certainly tastes good



From nstn4752@fox.nstn.ca Sun Jul  7 14:46:53 EDT 1996
Article: 2926 of sci.bio.food-science
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From: nstn4752@fox.nstn.ca (nstn4752)
Newsgroups: sci.bio.food-science,sci.bio.ecology
Subject: Origin of pigs?
Date: Sat, 06 Jul 1996 02:08:23 GMT
Organization: Nova Scotia Technology Institute
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>Well, my title kinda sums up my question... 

>A friend and I got into an argument about the origin of the common hog
>call, "suuuueeee"... We both agreed that it was the word pig in
>another language... I thought that by learning where pigs originate
>from, the language might be revealed. Any help given would be greatly
>appreciated...

>LeLaine


please reply via e-mail, as impatience prevents me from 
checking the group every day :)



From tspencer@pcug.org.au Sun Jul  7 14:46:53 EDT 1996
Article: 2927 of sci.bio.food-science
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From: Terry Spencer <tspencer@pcug.org.au>
Newsgroups: sci.bio.food-science
Subject: Re: Garlic pleasures
Date: Sat, 06 Jul 1996 18:22:26 -0700
Lines: 47
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Eric Armstrong wrote:
> 
> Jean-Erik BLOCHET wrote:
> >
> > I am looking for informations about food additives which allow all
> > garlic pleasures without bad breath. Thank you for helping me!
> 
> I train with a Grandmaster of martial arts (the first such woman in
> the history of Korean martial arts).  She specializes in Ki Energy
> and healing.  From her, I learned that it is not the garlic that makes
> you smell, but the healing that is taking place within you as the
> accumulated debris of past eating habits is released.
> 
> Sure enough, I found (along with many others on her Self Discovery
> Weekends) that by maintaining a clean diet over time, the initally
> intense odors dissipated, and eventually went away entirely.
> 
> The interesting thing is, when the insides are clean, deoderant becomes
> unnecessary.  In fact, the mixture of deoderant with sweat just makes a
> more horrible stench, especially early on.  And when deoderant acts by
> preventing sweat, that's just not healthy!
> 
> In summary, the issue is not what you can ADD to make the odors go away,
> its what you can SUBTRACT.
> 
> For more information on Grandmaster Tae Yun Kim and Jung SuWon,
> visit
>         http://www.jsw.com---------------------------------------------------------------
Eric
I think your grandmaster could be having you on and having a bit of parsley on the 
side, so as to speak.  

Parsley has been known for millennia (or at least a long time) to counteract the 
anti-social effects of eating garlic.  Hence the common practice of those in the know 
of chewing a bit of parsley at the end of a heavy night on garlic.  The active 
ingredient is contained in the oil - a commercial product containing a mixture of 
parsley oil and vegetable oil as a filler is sold in Australia under the brand name of 
BreathAsure.  To my knowledge, it is also available in many other countries.

Regards
Terry 
-- 

_______________________________________________________________
Terry Spencer
tspencer@pcug.org.au
61_6_2998956


From nbm@ibt.dtu.dk Sun Jul  7 14:46:54 EDT 1996
Article: 2928 of sci.bio.food-science
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From: "Nis B. Maybom" <nbm@ibt.dtu.dk>
Newsgroups: sci.bio.food-science
Subject: (no subject)
Date: 4 Jul 1996 09:55:44 GMT
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Technical University of Denmark (DTU)
Physics and Technology of Meat Products
A (permanent) position as an associate professor at the Department of Biotechnology 
(IBT) is vacant for occupancy as of 1 January 1997. The position comprises research 
and teaching in physics and technology of meat products. The core area within the 
field is research in central unit operations in the meat industries and the influence 
these operations have on product quality. Thus, the research implies an integration 
of chemical and mechanical engineering with basic meat research, notably meat 
physics, since the physical properties of meat (i.e. thermal, rheological, textural, 
and diffusional properties) are decisive for the understanding of the transformation 
taking place during conversion of raw meat to refined meat products.

The associate professor is expected to conduct research projects in collaboration 
with other relevant research groups in food product research, including groups at the 
Department of Seafood Research, neighboring IBT, where a considerable amount of 
research in fish products is going on. This research is very relevant to the kind of 
work to be promoted through similar activities at IBT.

The position includes also lecturing and laboratory tuition in meat technology and 
participation in other teaching in food science and technology. Applicants must also 
enclose information on previous teaching activities.

Applicants must document professional qualifications equivalent to a Ph.D. degree 
with a minimum of additional three years post doctoral research.

The successful candidate will be paid according to the agreement with the relevant 
professional organisation plus a supplement which at the moment amounts to 62,616.14 
DKR per annum.

Applicants must enclose a publication list and indicate which publications they wish 
to be considered. The selection committee can require additional necessary material 
to enable it a fair judgement of applications.

Further information regarding the position can be obtained from docent Peter Zeuthen, 
head of Department of Biotechnology, Building 221, Anker Engelundsvej 1, DTU, DK-2800 
Lyngby, Tel. +45 45252648, FAX +45 45884922, E-mail pz@ibt.dtu.dk

 DTU is an equal opportunity institution and therefore invites both men and women to 
apply. The application will be handled in accordance with Ministerial Order of 9 
September 1993 on appointment of teachers and scientific staff at universities under 
Ministry of Education. This entails that any application will be presented to a 
Judging Panel. The submission from the panel will be forwarded in full to all 
applicants.

3 copies of the application and the annexes must be mailed to
Rektor
Danmarks Tekniske Universitet
Bygning 101
2800 Lyngby
Danmark
Applications must arrive at DTU no later than 2 September at 12 o'clock




From mannj@southern.co.nz Sun Jul  7 14:46:54 EDT 1996
Article: 2929 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Subject: Re: Questions about vitamins and enzymes from a novice.
Followup-To: sci.med.nutrition,misc.fitness.misc,sci.bio.food-science
Date: 6 Jul 1996 11:16:42 GMT
Organization: Southern InterNet Services
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Douglas Hawey (dough@ftn.net) wrote:
[snip]
: Well this has to be the first time I see Asimov cited as a ref. in
: nutrition, and based on this posting I can see why. 

Asimov taught in a dept of biochemistry early in his career and was very 
sound.  Don't blame him because a reader seriously mis-remembers or 
misunderstood an Asimov book.


Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand



From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:54 EDT 1996
Article: 2930 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: alt.agriculture.misc,sci.agriculture,sci.bio.food-science
Subject: Re: Abattoir CJD death.
Date: Sat, 6 Jul 1996 10:46:17 +0100
Organization: Oz
Lines: 45
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 <jscanlon-0107961405240001@sp102.linex.com>
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In article <jscanlon-0107961405240001@sp102.linex.com>, Jim Scanlon
<jscanlon@linex.com> writes
>In article <6hVZXQAkKC1xEwxs@upthorpe.demon.co.uk>,
>Oz@upthorpe.demon.co.uk wrote:
>
>> I just heard a report on the decision of a coroner's Court on the case
>> of an abbatoir worker who succumbed to CJD. UK Radio 4, News @ 19.00.
>> 
>> I did not record it, but here the salient features:
>> 
>> 1) NOT a V-CJD case, but a normal CJD case.
>> 2) He worked in an abattoir for 'about a year' in the 80's (?early?).
>> 3) Reported as an enthusiastic eater who ate many things and liked beef.
>> 4) The coroner recorded death by misadventure and said that BSE had
>> nothing to do with the CJD.
>
>Do you know exactly how this gentleman died ? Was it suicide, or say
>walking along a railroad track or on a road or something like that ?  Do
>you know how old the man was?

It was a week ago. I gotbthe impression that it was a 'normal' CJD
death.

>It would seem that V-CJD case which affected young people might be missed
>if they died from accidents,  or "misadventure". Older people might be
>misclassified as suffering from Alzheimer's disease.

Apparently the pathology of V-CJD is very different. One thing (I have a
report, but have not yet read it properly) about V-CJD is that
electroencephalograms are NOT like CJD so many cases may not be related
to CJD unless a tissue sample is taken.

>Please note the in 1987 three workers at the Hughes Aircraft Company's
>Missile factory in Tucson died of CJ Disease. Two were in their 50s, and
>one (unconfirmed, but pretty certain) was 27 and had worked there only 4
>months or so. The occurrence of the three as well as three other cases
>over a seven year period was reported as coincidental.
>
>The emidemiologist who investigated the "cluster" found that five of the
>six cases were Roman Catholic. 
>I promise to summarize this report ASAP. 

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:55 EDT 1996
Article: 2931 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: alt.agriculture.misc,sci.agriculture,sci.bio.food-science
Subject: Re: Abattoir CJD death.
Date: Sat, 6 Jul 1996 10:51:23 +0100
Organization: Oz
Lines: 28
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 <jscanlon-0107961409530001@sp102.linex.com>
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In article <jscanlon-0107961409530001@sp102.linex.com>, Jim Scanlon
<jscanlon@linex.com> writes
>In article <6hVZXQAkKC1xEwxs@upthorpe.demon.co.uk>,
>Oz@upthorpe.demon.co.uk wrote:
>
>> I just heard a report on the decision of a coroner's Court on the case
>> of an abbatoir worker who succumbed to CJD. UK Radio 4, News @ 19.00.
>> 
>> I did not record it, but here the salient features:
>> 
>> 1) NOT a V-CJD case, but a normal CJD case.
>> 2) He worked in an abattoir for 'about a year' in the 80's (?early?).
>> 3) Reported as an enthusiastic eater who ate many things and liked beef.
>
>I wonder if the poor fellow ever lifted weights, or if he was self
>consciously short. Or if he wore contact lenses or had cataracts, or if he
>ever had root canals or oral surgery ?   I wonder what he did in the
>abbatoir and what other jobs he worked at.

It is, in my opinion, a mistake to assume that all cases of CJD must
have some infective cause. In some cases this is the case, but in others
it seems to be genuinely sporadic. 



------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:55 EDT 1996
Article: 2932 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.med,sci.bio
Subject: Re: death from too much water
Date: Sat, 6 Jul 1996 11:11:48 +0100
Organization: Oz
Lines: 25
Distribution: world
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In article <4r3mbh$ddd@news.istar.ca>, Moogle
<mennieal@infoweb.magi.com> writes
>       I'm part of a youth oriented safety organisation which deals with 
>safety issues in regards to raves. I've seen a few times that its possible to 
>die from drinking a huge amount of water and was wondering if someone could 
>tell me exactly what happens to someone when they do this? thanks.
>

Actually it is a well documented fact that cattle die from excessive
water intake. In dry/hot years in the UK it is surprisingly common. The
water supply for a field fails, the cattle get very thirsty and break
out, find a stream and next day, thirty dead animals. I am sure it
happens elsewhere in the world too.

I have no idea what the physiological cause of death is but I suspect
that interference with blood mineral levels has something to do with it.

I believe that a similar effect has been documented with humans who (eg
desert travel, concentration camps etc) have been very thirsty for
extended periods and then glut on water.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:56 EDT 1996
Article: 2933 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: Sat, 6 Jul 1996 15:54:34 +0100
Organization: Oz
Lines: 31
Distribution: world
Message-ID: <bUEHG8Aq4n3xEw2K@upthorpe.demon.co.uk>
References: <1996Jun26.213215.1@ccsua.ctstateu.edu> <4r0hfa$jon@styx.ios.com>
 <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk> <R.Shepherd.196.007DF61F@irl.cri.nz>
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In article <R.Shepherd.196.007DF61F@irl.cri.nz>, Rachel
<R.Shepherd@irl.cri.nz> writes
>
>>I go for pH. Youghurt is about pH 4. Lemon juice works well also. When
>>seriously desperate my daughter will use vinegar. My wife, who is chilli
>>sensitive, agrees with the pH hypothesis via experience.
>
>
>But milk is is pH 6 to 7 

So? My observation is that milk has little effect. My family tried this
too.

>and most pepper dishes are acidic so acidification 
>is probably not the mechanism.  

Eh? Well chutneys are acidic, but have you seen the AMOUNT of chillies
that goes into them? Otherwise not much acid added to most Indian dishes
I know about, and Thai's don't even use lemon but lemon grass. So I
cannot agree that most chillied dishes are very acidic, if at all.

>I think the it is competive, the proteins are binding more effectively to the 
>receptors/mucosal lining than the pepper displacing the pepper and/or 
>preventing the pepper from reaching the receptors.

In which case why does lemon juice seem to be so effective? Not much
protein in lemon juice.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From Oz@upthorpe.demon.co.uk Sun Jul  7 14:46:56 EDT 1996
Article: 2934 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: chilly(sic) a drug?
Date: Sat, 6 Jul 1996 16:00:38 +0100
Organization: Oz
Lines: 35
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References: <1996Jun26.213215.1@ccsua.ctstateu.edu> <4r0hfa$jon@styx.ios.com>
 <esSAkFA$r$0xEwNU@upthorpe.demon.co.uk> <727cc$11b8.18b@enzyme.demon.co.uk>
 <01bb69b6.b20113c0$179bec84@cu-dailup.cornell.edu>
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In article <01bb69b6.b20113c0$179bec84@cu-dailup.cornell.edu>, Rafael
Garcia <rag10@cornell.edu> writes
>> I think the same applies people living in other continents :)
>> Seriously, it is a drug like any other (alcohol, cocaine, etc.) in the
>sense 
>> that it is addictive. It is also addictive via two mechanisms: a
>biochemical 
>> one and a psychological one. I suspect that the biochemical bit is due
>to 
>> some substance in chillies (and other hot spices) causing secretion of 
>> endorphins (natural opiate-like brain substances).
>       I have no detailed hypothesis to offer, but I once worked on an
>experimental farm where chilies were bred to create new varieties.  I had
>opportunities to sample may of these chilies and sauces made from them.  I
>experienced a "chili buzz" many times.  Strangely, the strongest buzz came
>from a sauce that was not particularly hot.  Could the buzz come from a
>substance in chilies which is unrelated to their heat?  Has anyone had a
>similar experience?

See. I said they were a hazardous drug!   :-)

All you have to do is to breed that chilli type and your fortune will be
made.  :-)

Actually there has been a long-standing discussion on another group
about phytotoxins. There is a problem that so little is known about the
natural toxins in the food we eat, yet we eat huge quantities of them.
In fact vast quantities compared to the minute traces of pesticide
residues that many people get agitated about. The problem with
physiologically significant phytoestrogens in soy is probably just the
tip of the iceberg.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From EPDA57A@prodigy.com Sun Jul  7 14:46:57 EDT 1996
Article: 2935 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!prodigy.com!usenet
From: EPDA57A@prodigy.com (Michael Cohen)
Newsgroups: sci.bio.food-science
Subject: Job Wanted:  Food Science/Microbiology
Date: 6 Jul 1996 16:48:32 GMT
Organization: Prodigy Services Company  1-800-PRODIGY
Lines: 12
Distribution: world
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Recent graduate with B.S. in Science of Nutrition (Minor in Chemistry) 
seeks a job as lab technician in any area of microbiology research or 
practice.  Previous experience as lab technician at VPI Food Microbiology 
Lab and publications with VPI professors (Hackney and Fernandez).  Job 
must be in London UK area where I currently reside.

Please respond to:
                               Jennifer D. Imerini
                               (previos surname Cohen)
                               28 Sandfield Cromer St.
                               London WC1H 8 DU, England



From srf@andrew.cmu.edu Sun Jul  7 14:46:57 EDT 1996
Article: 2936 of sci.bio.food-science
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From: Scott Filippino <srf@andrew.cmu.edu>
Newsgroups: sci.med.nutrition,sci.bio.food-science
Subject: Amino acids -- to pool or not to pool?
Date: Sat, 06 Jul 1996 12:58:08 -0400
Organization: PSI Public Usenet Link
Lines: 20
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Xref: newz.oit.unc.edu sci.med.nutrition:48783 sci.bio.food-science:2936

Hi.  I was wondering if someone sufficiently qualified could answer a 
question of mine.  As a bio major, I have some textbooks which say that 
the body cannot store amino acids, so all of the essential aminos must 
be obtained at the same meal (if they are to be used.)  On the other 
hand, I have a few nutritional books which address this issue (in an 
effort to convert the reader to a vegetarian, I must note) and say that 
the body does, in fact, maintain "amino acid pools" and that the idea 
that all of the essentials must be eaten at one meal is false.

I can appreciate the fact that my textbooks, as new as they are in terms 
of edition, may simply be citing older, disproven ideas.  However, I can 
also appreciate the fact that the nutritional texts I have may well 
simply be vegetarian propaganda, of which there seems to be plenty in 
existence.  I haven't a clue.

The question is: Who is right?  Does the body maintain amino acid pools 
or not?

Would anyone with the proper background and recent qualification address 
this, please?  Thanks. :)


From rag10@cornell.edu Sun Jul  7 14:46:57 EDT 1996
Article: 2937 of sci.bio.food-science
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From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: Banana Mysteries
Date: Sun, 7 Jul 1996 08:54:28 -0400
Organization: Dell Computer Corporation
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	My wife, who eats more than her share of bananas, made me post this
message.  We have two breakfasttime mysteries we need solved.
	First, why does a banana's skin get thinner as it ripens on the shelf? 
Is it dehydrating or is it ripening from the inside out?  Is the same
phenomenon observed with tree ripened bannanas?
	Second, why does a bananas' aroma get into other foods so easily.  We
have wondered about this ever since grade school when everything in our
lunch boxes, including sandwich and carrots, would taste like banana just
>from  sitting next to the banana.  I understand the banana's aroma is from
a volatile chemical which gets concentrated in the closed atmosphere of
the lunchbox.  Why does this chemical have a tendency to condense in other
foods?  Is there a special property of this chemical?  How come my banana
never tastes like sandwich?  (Don't get me wrong, even imagining a banana
that tastes like corned beef and pickles makes me nauseous). 
-- 
Rafael Garcia and the Banana Lady



From jralphb@easynet.co.uk Sat Aug  3 10:47:42 EDT 1996
Article: 3031 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!udel-eecis!news.mathworks.com!nntp.primenet.com!tank.news.pipex.net!pipex!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!uknet!xara.net!agate.xara.net!newsfeed.easynet.co.uk!news.easynet.co.uk!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Butter?
Date: Fri, 19 Jul 1996 22:04:10 GMT
Organization: Consultant
Lines: 50
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Hello Les and Everyone,

On Wed, 17 Jul 1996 22:08:31 BST, Leslie Coveney
<lescov@savtech.demon.co.uk> wrote:

>Butter is commonly described as an emulsion. My Oxford paperback 
>Dictionary describes an emulsion as 'a creamy liquid in which particles 
>of oil or fat are evenly distributed', which doesn't sound very 
>scientific but could well be butter!

You are quite right in saying that definition is "not very
scientific", but wrong in saying "but could well be butter". Butter is
not a liquid, nor are particles of oil or fat distributed in it. On
the contrary,  fat is the continuous phase.

An emulsion does not have to be liquid.

The definition that  you have quoted refers to an oil-in-water
emulsion.

Butter is in fact a water-in-oil emulsion.
>
For a useful definition applicable to food emulsions, refer to this
newsgroup's FAQ 2/3.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
"Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually
an oil and an aqueous phase, achieved by appropriate physical means
and usually with the incorporation of emulsifying and stabilising
agents."
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

In the case of butter, it is self-emulsifying and needs no additional
agents.

When questions arise, it always pays to check out the FAQ first. That
is what they are for.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From bjkern@earthlink.net Sat Aug  3 10:47:44 EDT 1996
Article: 3032 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!news.mathworks.com!news.kei.com!news.texas.net!news.sprintlink.net!news-fw-6.sprintlink.net!news.sprintlink.net!new-news.sprintlink.net!nntp.earthlink.net!usenet
From: Brad Kern <bjkern@earthlink.net>
Newsgroups: sci.bio.food-science
Subject: Quercetin?
Date: 20 Jul 1996 04:12:49 GMT
Organization: Earthlink Network, Inc.
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Can someone please tell me what quercetin dihydrate is? Is this a 
chemical structure found in common food additives? I would appreciate 
e-mail with any responses. Thanks!

-- 

--Brad

-- http://members.aol.com/azneon/ekwp.html




From jralphb@easynet.co.uk Sat Aug  3 10:47:45 EDT 1996
Article: 3033 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Sorry, but not my fault.
Date: Fri, 19 Jul 1996 22:25:56 GMT
Organization: Consultant
Lines: 22
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Hello All,

On Fri, 19 Jul 1996 17:35:33 GMT, jralphb@easynet.co.uk (J Ralph
Blanchfield) apparently wrote multiple versions of "Re: Butter?"

I tried several times to post that message, and each time received a
failure signal. 

The message is still sitting in my Outbox, marked as not yet sent.

Inexplicable. But apologies to everyone.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From bn298@freenet.carleton.ca Sat Aug  3 10:47:46 EDT 1996
Article: 3034 of sci.bio.food-science
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From: <bn298@freenet.carleton.ca>
Newsgroups: sci.bio.food-science
Subject: Advice about university education
Date: 20 Jul 1996 22:59:41 GMT
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I will be entering my second year of study in the Food Science program at
the University of Guelph. I am seriously considering switching into
biochemistry because I think maybe I should get a basic education in the
 fundamentals before I can apply them in something like food science.
Although food science interests me, I do want to keep 
other doors open. Can someone please answer a few of my questions 
regarding the difficult decision I must make:

Will a B.Sc in Food Sci restrict me to work or do grad work in only food
science? ie. Will a Food Sci. education provide enough of a basis for me 
to work in other fields?

Will a B.Sc in Biochem leave the door to Food Sci still open to me, to either
work in the food industry or to study for example food chemistry at the grad
level?

Will a B.Sc in Biochem leave me with more career choices than a B.Sc in
 Food Science?

Please if you have to time to respond, my email address is bn298@freenet.
carleton.ca . I would greatly appreciate some advice from someone who
is in and thus knows the industry and its demands.

Corie


From jock.allison@baccus.quantum.co.nz Sat Aug  3 10:47:47 EDT 1996
Article: 3035 of sci.bio.food-science
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From: Jock Alison <jock.allison@baccus.quantum.co.nz>
Newsgroups: sci.bio.food-science
Subject: Sheep Milk
Date: 21 Jul 1996 03:57:26 GMT
Organization: Otago Polytechnic, New Zealand
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Is anybody presently doing work on sheep milk products? Our company has 
the world's cleanest (in terms of animal health) source of East Friesian 
genetics particularly highlighted given recent developments in Europe. We 
are presently marketing semen, embryos and live animals. 

As you may or may not be aware sheep milk has more nutritional benefits 
than cows milk and is a more appropriate milk for use in cheese, ice 
cream and infant formulas - all major markets internationally.

If you'd like further information then please email





From ubatuba@digicolor.lognet.it Sat Aug  3 10:47:48 EDT 1996
Article: 3036 of sci.bio.food-science
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From: Marco Pellini <ubatuba@digicolor.lognet.it>
Newsgroups: sci.bio.food-science
Subject: holstein bulls
Date: Sun, 21 Jul 1996 19:28:32 +0200
Organization: student
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I need information about the following bulls:
Hannoverhill starbuck
Pen-col Potential
Rusty
Cyppress-Hill Laban
To-Mar Blackstar

and their sons:
Balance
Laboe
Lasso
Rudi
Porter
Belt

Thank you ,
MARCO


From alomar@cabrils.irta.es Sat Aug  3 10:47:49 EDT 1996
Article: 3037 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.cse.psu.edu!uwm.edu!cs.utexas.edu!howland.reston.ans.net!EU.net!sun4nl!surfnet.nl!swsbe6.switch.ch!news.belnet.be!news.rediris.es!diable.upc.es!lilith.uab.es!newsmgr
From: alomar@cabrils.irta.es (Oscar Alomar)
Newsgroups: sci.bio.food-science
Subject: Re: cocconut! oil in margarines
Date: 22 Jul 1996 06:23:51 GMT
Organization: Universitat Autonoma de Barcelona
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In article <4sn8a5$1a5@lilith.uab.es>, alomar@cabrils.irta.es says...

"... Does anybody know about the use of palm oil as a 'vegetable oil' 
in foods (e.g. margarines). How good id it for people concerned with 
colesterol, i.e. that may not buy butter because it has 'animal fats'.
Thanks. Oscar Alomar Barcelona, Spain..."

I am sorry. What I meant was cocconut oil.



From ark@unlgrad1.unl.edu Sat Aug  3 10:47:51 EDT 1996
Article: 3038 of sci.bio.food-science
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From: ark@unlgrad1.unl.edu (Anantha R Kollengode)
Newsgroups: sci.bio.food-science
Subject: Sugar quantitation.. help needed
Date: 22 Jul 1996 03:08:45 GMT
Organization: University of Nebraska--Lincoln	
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Hi:
I would appreciate any help regarding quantitation of sugars raffinose
and stachyose.  What I am looking for is lead(s) to their 
quantitation.  
Thanks
Anantha Kollengode
ark@unlgrad1.unl.edu

--
---
Anantha Kollengode		     Ph: (402) 472 6045 (work)
157,L.W. Chase Hall, UNL-East	         (402) 467 4457 (home)
Lincoln, NE 68583-0726.	                 (402) 472 6338	(Fax)


From pking@idirect.com Sat Aug  3 10:47:52 EDT 1996
Article: 3039 of sci.bio.food-science
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From: pking@idirect.com (Paul King)
Subject: Re: Butter?
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Leslie Coveney <lescov@savtech.demon.co.uk> wrote:

|Butter is commonly described as an emulsion. My Oxford paperback 
|Dictionary describes an emulsion as 'a creamy liquid in which particles 
|of oil or fat are evenly distributed', which doesn't sound very 
|scientific but could well be butter!

|You must remember that butter also comprises a small amount of protein, 
|lactose and minerals. The protein inparticlar plays a part in the 
|texture of milk cream and butter. As well as the casein there is a 
|protein layer round the fat globules.

Butter is a water-in-oil emulsion. That is, water droplets suspended in oil. The
"creamy liquid" described above is closer to mayonnaise, which is an
oil-in-water emulsion - or, droplets of oil suspended in a water matrix. Of
course, that ignores the other particles in mayonnaise, but that is the broad
picture. 

Paul



From baracuda@worldaccess.nl Sat Aug  3 10:47:53 EDT 1996
Article: 3040 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!ncar!imci4!newsfeed.internetmci.com!news.mathworks.com!wizard.pn.com!Germany.EU.net!main.Germany.EU.net!EU.net!sun4nl!news!Utrecht.NL.net!easy2.worldaccess.nl!usenet
From: baracuda@worldaccess.nl
Newsgroups: sci.bio.food-science
Subject: Doorst: Looking for info about Chlorated HydroCarbons
Date: Mon, 22 Jul 96 11:46:12 GMT
Organization: World Access
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Does anybody have some (common) information about those kind of chemicals, we 
are working a lot with different materials (liquids and solids) all based on 
the same formula's : ClCxHx    and the acids of those  example monoChloroAcetic 
Acid ClCH2COOH 
I need ALL the info I can get espaccialy about toxicity and long term dangerous.



Thanx in advantage



baracuda@worldaccess.nl     



From tag@hargray.com Sat Aug  3 10:47:54 EDT 1996
Article: 3041 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.cse.psu.edu!uwm.edu!news-res.gsl.net!news.gsl.net!news.mathworks.com!newsfeed.internetmci.com!news.sprintlink.net!news-stk-200.sprintlink.net!news.sprintlink.net!new-news.sprintlink.net!news1.sunbelt.net!mel.hargray.com!NewsWatcher!user
From: tag@hargray.com
Newsgroups: sci.bio.food-science
Subject: Asian food consultant sought
Date: 22 Jul 1996 15:58:25 GMT
Organization: InterStar corp.
Lines: 8
Message-ID: <tag-2207961159570001@205.218.96.39>
NNTP-Posting-Host: xl9.hargray.com

ASIAN FOOD CONSULTANT
HILTON HEAD ISLAND

Executive chef needed to help create and design a new, exciting Asian food
delivery concept. Degree or extensive culinary arts experienced required.
Must be U.S. citizen. All terms negotiable. Contact Leigh Sumerul or
Bussie Engelbrecht at 803-686-4234 or fax resume to 803-686-3711 or
E-mail: tag@hargray.com.


From 75144.2413@CompuServe.COM Sat Aug  3 10:47:55 EDT 1996
Article: 3042 of sci.bio.food-science
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From: JAN CZEKAJEWSKI <75144.2413@CompuServe.COM>
Newsgroups: bionet.toxicology,sci.bio.food-science,sci.bio.misc,sci.bio.technology,sci.environment
Subject: TREADMILL FOR RATS/MICE & VO2 MAX
Date: 22 Jul 1996 16:24:25 GMT
Organization: Columbus Instruments
Lines: 15
Distribution: inet
Message-ID: <4t09vp$mi4$2@mhafc.production.compuserve.com>
Xref: newz.oit.unc.edu bionet.toxicology:38 sci.bio.food-science:3042 sci.bio.misc:3954 sci.bio.technology:6310 sci.environment:101606

For research on exercise physiology, we developed enclosed 
treadmill along with VO2/VCO2 metabolic computer for measuring 
oxygen consumption and CO2 production during exercise of rats and 
mice. Each animal compartment has its individual exercise belt 
and its speed is precisely controlled. To entice animal to run, 
each lane is equipped with special electric shoker. Alternative 
air puff or cold water stimulus are also available. Multiple 
animals (1-8 rats or mice, in seperate lane) can be used 
simultaneously to run on treadmill and to measure VO2 max and 
respiratory quotient. Belt inclination is variable to adjust 
animal work. If you are interested in this equipment, I can send 
you description and application papers. Please e-mail your street 
address.

PG


From lescov@savtech.demon.co.uk Sat Aug  3 10:47:57 EDT 1996
Article: 3043 of sci.bio.food-science
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From: Leslie Coveney <lescov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Sugar quantitation.. help needed
Date: Mon, 22 Jul 1996 17:19:23 BST
Organization: Savant Technologies
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In what sort of matrix? Are these sugars alone or in a mix of other 
carbohydrates?

Leslie Coveney
Savant Technologies
Scientific & Management Consultants



From schne042@gold.tc.umn.edu Sat Aug  3 10:47:58 EDT 1996
Article: 3044 of sci.bio.food-science
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From: schne042@gold.tc.umn.edu (Mike Schneider)
Newsgroups: alt.folklore.herbs,sci.research,alt.health,sci.bio.food-science,sci.agriculture,alt.cereal,alt.food.professionals
Subject: Composition of Wheat Germ Oil
Date: Mon, 22 Jul 1996 11:53:43 -0600
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Does anyone know the composition of wheat germ oil?

Like how much saturated lipids, vitamin E, etc.  In particular, I'm
interested in approximately how much octacosanol is in wheat germ oil.

I would greatly appreciate any information on this.  Thank You.

Keep your stick on the ice,
Mike Schneider     http://www.tc.umn.edu/nlhome/g396/schne042/


From jralphb@easynet.co.uk Sat Aug  3 10:47:59 EDT 1996
Article: 3045 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.agriculture
Subject: Re: IFST Position Statement on BSE: 18 July 1996.
Date: Sun, 21 Jul 1996 23:42:00 GMT
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Hello Oz and Everyone,

On Thu, 18 Jul 1996 17:58:15 +0100, Oz <Oz@upthorpe.demon.co.uk>
wrote:
>
>Congratulations on a cautious and wide ranging review and conclusion.


Thank you -- not just for me but for the other IFST colleagues
involved, plus the members and non-members who contibuted information,
comments and suggestions that helped.
>
>In article <31eddbde.5288947@news.easynet.co.uk>, J Ralph Blanchfield
><jralphb@easynet.co.uk> writes
>
>>While scrapie is common in sheep, recorded CJD is very rare in man.
>>_The incidence of reported CJD is at a similar level throughout the
>>world (around one per million per year), regardless of the occurrence
>>of BSE
>
>or of scrapie.
>
Correct.
>======
>
>>Likewise, subsequent research into inactivation of BSE infectivity
>>indicates that the solvent extraction and steam stripping procedures
>>supposedly in operation until 1981 were not likely to have been
>>effective in destroying infectivity, and furthermore that the
>>processing change was begun by the largest renderers, not in 1981 as
>>was assumed, but in the early 1960s, and not only in the UK.
>
>I have not seen this quoted before. It is worth noting.

John Wilesmith, Head of Epidemiology at the MAFF Central Veterinary
Labs (CVL),did a rapid piece of  "detective work" on the first 200
cases of BSE, and found, by May 1988, that the only common factor was
compounded cattle feed incorporating meat and bonemeal. At the time it
was postulated that this was due to the scrapie-infected sheep
material in the feed. Doubt has subsequently been cast on this  by
experiments at Ames, Iowa and Mission, Texas, where inoculation and
feeding scrapie infection to cattle resulted in encephalopathies that
did not resemble BSE. As stated in the Position Statement, there are
increasing reservations about the sheep meat and bonemeal hypothesis,
particularly with regard to how the sheep scrapie prion changed,
during passage through cattle, to the BSE prion. There is a view that
BSE has always existed at low and previously unrecognised level in
cattle, and the inclusion of cattle meat in the animal feed resulted
in an amplification effect.  (Some older farmers and vets now say,
with hindsight, that it has always existed, but occurred so rarely
that when a cow had "the staggers" nobody recognised it as anything
but an inexplicable one-off event).

.Unlike the detective novel, where the detective ties up all the loose
ends in the last chapter, here there is a rationale that has been
accepted, in which there are many loose ends, not to mention some
mythology and incorrect history of changes in rendering.

A typical, and authoritative, outline of the supposed cause and the
rationale was given by Ray Bradley, BSE Coordinator at the MAFF
Central Veterinary Laboratory [CVL], in a seminar lecture on 29
February 1996, of which the following extracts are relevant --

"So let's look at how this epidemic started. First of all, in
scientific terms this is an extended common source epidemic. That
means that every single cow has been exposed to infection from a
common source (feed). At the end of 1987, John Wilesmith, of the
Central Veterinary Laboratory, who has kindly provided much of this
data for me, looked at the first 200 cases of BSE and did a very
careful analysis of the epidemiology He found the only common feature
was that every single case had been fed proprietary concentrates or
protein supplements and he identified that the vehicle that carried
the infection was the meat and bone meal."

"The precipitating factor causing BSE was a sudden cessation of
hydrocarbon solvent extraction of tallow in the rendering system. That
again is another story and I am sure you are probably familiar with
it. Why did this occur? Well, this process probably inactivated the
causal agent sufficiently to prevent disease and when that procedure
was stopped independently by the rendering companies for commercial
reasons, this permitted sufficient infectivity to pass into the feed
and cause disease. It was then recycled and initiated the escalation
in the epidemic from mid 1989 onwards. How had solvent extraction of
tallow prevented the disease? We think by the double heat process
which this particular kind of rendering utilised and in particular the
use of a second wet heat stage using steam in a low fat environment.
When did that happen? It happened in the late l 970s and early 1980s
especially in the period 1981/82 when cattle were first exposed to
sufficient agent to cause disease which was first recognised five
years or so later after the incubation period was complete."

There are (or were) two separate industries involved in the production
of animal feedstuffs based on meat and bonemeal. They are the
rendering industry, making and milling the meat and bonemeal, and the
feed compounding industry. The renderers do not normally sell their
product direct to farmers but to the compounders
 
The information that follows derives from discussions with Alan
Jobling,  now-retired well-known technologist who worked for one of
the major rendering companies during the period in question.

After the first heated stage of rendering, much of the fat (tallow)
was removed by pressing, leaving behind the "greaves" containing
residual fat. Why was solvent extraction ever involved? It was because
it was virtually impossible, in the small-scale batch processing
plants that existed up to the early 1960s, to mill the meat and
bonemeal without first removing the residual fat, by solvent
extraction. Up to the early 1960s, the renderers therefore carried out
solvent extraction, and sold the milled product to compounders on a
commercial specification of 50% protein, and very low fat content.

After extraction the residual solvent then was removed from the
product by "stripping" it with steam nominally at 120  deg C plus,
(though, delving further into detailed history, I am told by my
informant, that it was, in practice, not always operated above 100 deg
C). The solvent was then removed from the fat-in-solvent solution to
leave the by-product, tallow. 

By the early 1960s, there was a worldwide trend to move from a larger
number of renderers operating small-scale batch processing to fewer
large-scale continuous processing plants of modern design, on which,
moreover, it was possible to mill the product containing the residual
fat, so that there was no technical need for solvent extraction or for
the subsequent steam stripping of solvent residues. These changes were
taking place worldwide, not just in the UK.

Meanwhile, tallow was increasingly being added as an ingredient during
compounding, as an energy supplement,. Realisation  dawned that it was
ridiculous to go to all the trouble, expense, hazard and environmental
pollution involved in removing residual tallow by solvent extraction,
only for it to be added back in compounding. This led to the
increasing adoption of a commercial specification of  a 45% protein
meal with 8-10% fat, which could, of course, be achieved, and milled,
without solvent extraction. The trend started with the
largest renderers back in the early 1960s, not "in the late l 970s and
early 1980s especially in the period 1981/82" as the typical rationale
has it. Moreover, the major UK renderers doing this were not only
doing it in the UK but in their factories in continental Europe (plus
of course there was a substantial export trade from the UK). 

I have heard that two small renderers in Scotland carried on
solvent-extracting after everyone else had stopped, but that is
hearsay..

In any event, research in the last few years on the conditions
necessary to inactivate BSE infectivity demonstrates that the
steam-stripping process would be most unlikely to have inactivated it.

The economic benefit of removing the two unnecessary processes, is
interlinked with the changes in technology that made it possible, in
operating scale and in concentration of the industry into fewer larger
units. The economics were obviously significant in the 1970s after
the oil crisis of 1973 onwards (more from energy usage than from
solvent, which was recovered); and the safety aspect even more
significant in the UK in view of the general tightening up on
industrial safety after the Flixborough disaster in June 1974.

So it would seem that the changes in processing started much earlier
than is generally supposed, and were not confined to the UK. 
>
>======
>
>
>>At present, there is no significant evidence of horizontal
>>transmission in cattle. In the epidemiological study by Hoinville et
>>al (loc.cit.), there was an otherwise inexplicable statistically
>>significant occurrence of BSE in calves born of a non-infected dam on
>>the same day or within a few days after the calving of a BSE-infected
>>dam.  
>
>But note that such animals would most likely have eaten feed from the
>same bag at (almost) identical ages. 

Would that explain "the same day or within a few days after" and  "not
within a few days before"?
>
>======
>
>
>> An
>>encouraging first stage, but they are now repeating the experiments
>>with genetically-modified mice that express only human protein and no
>>mouse protein.  It was reported in the paper that these remain well at
>>264 days after inoculation (60 days longer than for CJD to develop in
>>mice of this genotype). In a later report [Collinge (1996)] he stated
>>that the mice are still doing well at 320 days post-challenge, and
>>they were later (8 July) reported to be fit and well after 440 days.
>>This study may need to go on for 600 -700 days if these mice die of
>>old age rather than succumbing to BSE. Thereafter, it is considered
>>important to repeat the studies with mice expressing human protein of
>>genotypes other than the one 
>
>
>>originally chosen (which was the one
>>considered to be most susceptible to human prion diseases). 
>
>Am I to presume that the human prion gene used is the same one that is
>responsible for familial CJD? If so then since this appears to generate
>CJD spontaneously (or if triggered, is triggered very readily) this has
>little relevence to the other 99.9999% of the population who do not
>carry it. It is not related to V-CJD either. If this is the case I am
>even more amazed that these mice have not succumbed long since.
>Unfortunately there are no controls to pick this up. Perhaps due to a
>shortage of human prion expressing mice at the time?

The Collinge et al paper on the trangenic mice experiments states
"The human PrP transgene used in the studies encodes valine at
polymorphic residue 129, known to be involved in genetic
susceptibility to human prion diseases. Human individuals homozygous
for PrP valine 129 appear to be the most susceptible genotype
following exposure to human prions. However it will be important to
repeat these studies with mice expressing human PrP methionine 129 and
with transgenic 'heterozygotes' to determine whether heterozygosity at
codon 129 protects against the transmission of BSE as it does against
the development on rate of progression of acquired, sporadic and some
types of inherited prion diseases".

Reference 

Collinge J et al (1995) "Unaltered susceptibility to BSE in transgenic
mice expressing human prion protein", Nature, 378, 21-28 December,
779.
>
>==========
>
>>There were no apparent circumstances that might suggest a common risk
>>factor. Compared with classical CJD,  the average age was younger, the
>>duration of illness longer, the clinical symptoms different, the EEG
>>brain activity different, and the brain pathology different. It was
>>subsequently reported [Collinge et al (1996)] that, although, in
>>several of  the ten cases there was a family history of dementia,
>>protein gene analysis excluded these cases as being inherited forms of
>>prion disease.
>
>Was it not also stated that under normal circumstances most of these
>cases would NOT have been diagnosed as having CJD from their clinical
>symptoms? On top of that the suggestion of familial dementia in several
>cases suggests that this might be an old disease newly identified.
>
>Shouldn't one also perhaps say "protein gene analysis excluded these
>cases as being inherited forms of *CURRENTLY KNOWN* prion disease? This
>because of evidence of familial dementia. I don't know and would be
>interested in your comments.

I have responded to this elswhere, but will give it again here for the
benefit of subscribers here.

There was no mention of family history of dementia  
re several of the V-CJD victims, in the CJDSU. research paper (Will et
al). Presumably CJDSU had not discovered that information up to then.
The information about the familial dementia was not reported until
three months later, on 6 July, by Collinge, Beck, Campbell, Estibeiro
and Will (note Will among the authors).  The paper reported prion
protein gene analysis in the first three cases of V-CJD (and
subsequently five others). This included all the cases with the
familial history of dementia, and the conclusion drawn from the
results was that they "exclude the new variant cases as being
inherited forms of prion disease with previously unrecognised coding
mutations." 

References

Collinge J et al (1996) "Prion protein gene analysis in new variant
cases of Creutzfeldt-Jakob disease", The Lancet, 348, 6 July 1996, 56.

Will R G et al (1996)  "A new variant of Creuzfeldt-Jakob Disease in
the UK", The Lancet, 347, 6 April, 921-925.
>
---snip---
>
>>General comment
>>
>>The whole BSE/spongiform encephalopathy scenario is extremely
>>complicated and difficult to understand.  It resembles a large jigsaw
>>puzzle in which many of the pieces are missing, and in which pieces
>>that appear to be adjacent parts of the picture sometimes do not seem
>>to fit exactly.
>
>I am not sure that I agree entirely with you here. The main problem is
>not really the scientific information, which is rather consistant
>although capable of somewhat different risk interpretation by different
>experts. The main problem that makes it SEEM complicated is the various
>wild hypotheses and press misinformation that people then try to weave
>into the fairly simple set of facts that we know of.

You are right that there is no shortage of misinformation, but the
facts that we know of are only part of the facts. We are learning a
lot, but it's the old story with science, the more we learn the more
we realise how much more we need to learn.  And not all "fairly simple
sets of facts" turn out to be simple or facts (see the rendering story
above.).  
>
>======
>
>> There can be no definitive scientific opinion until
>>all the work currently being carried out (and probably a lot that has
>>not even been started or thought of yet) has been completed and the
>>results assessed. 
>
>Definitive. Hmmmm, yes. Give it 40 years for those young people who
>might have been infected in 1985 to not go down with the disease, say
>2025. As a result it is somewhat peverse that it is probably better for
>all concerned if the level was positive at 1:10,000,000 per annum (due
>to pre 87 infection) but expressed now. The risk would thus be
>quantifiable and thus explainable and not unknown. Silly really.
>
>=======
>
>>Moreover, the public desires solutions  to ensure 100% absolute
>>safety, which is not available in any aspect of life. 
>
>I'm not so sure about this. Nobody worried about getting CJD at
>1:1000,000 per annum because they CAN quantify it.

The vast majority had never even heard of CJD until the BSE and CJD
stories hit the headlines. 

Moreover, the fact that scientists and statisticians may be able to
quantify particular risks does not mean that most people can. 

And there seems to be something special about food that makes people
adopt different criteria from those used for  other kinds of risk.

Regards

Ralph


******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From 75144.2413@CompuServe.COM Sat Aug  3 10:48:01 EDT 1996
Article: 3046 of sci.bio.food-science
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From: JAN CZEKAJEWSKI <75144.2413@CompuServe.COM>
Newsgroups: sci.bio.food-science,sci.bio.technology,sci.environment,sci.med,sci.med.cardiology
Subject: ARTERIAL pCO2 IN LAB ANIMAL
Date: 22 Jul 1996 19:44:55 GMT
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Arterial pCO2 is one of the variables which interferes other 
physiological parameters in anesthetized animals during surgical 
experiments. It needs to be kept at more or less constant level 
during experiment. It has been established that the value of 
arterial pCO2 is identical to the end-tidal CO2. End-tidal CO2 
measurement in larger animals and in humans are not a problem 
because of the presence of sufficient volume of available 
respiratory gases while the measurements in very small animals 
such as in rats and mice were difficult because of low volume of 
gas. In rats and mice, arterial pCO2 can be measured without 
drawing blood from artery. We developed Micro-capnometer 
(end-tidal CO2 meter) that utilizes low air sample flow rates (5, 
20 ml/min) and is ideal for laboratory animals especially, for 
rats and mice. The device has also the capability of determining 
the respiration rate by counting the period from the wave pattern 
of CO2 concentration. If you are interested in this device and 
its application in rats and mice, please e-mail your street 
address. I will send you all the necessary information.

JAN


From jlaigle@aol.com Sat Aug  3 10:48:02 EDT 1996
Article: 3047 of sci.bio.food-science
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From: jlaigle@aol.com (JLaigle)
Newsgroups: sci.bio.food-science
Subject: natural resins
Date: 22 Jul 1996 16:16:54 -0400
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I am a technical translator of Japanese. I ran across a few names of
natural resins in a Japanese patent. Typically, these names are very rough
imitations of English names. Anybody want to take a stab?
Ja: 1. barata, 2. sorubinha, 3. rechikasupi, 4. chikuburu
POSSIBLE Engl equiv: 1. varata or barata (unless it's a typo for borracha,
a known resin, but that would mean the author was a lousy speller in
Japanese), 2. sorvinha, 3. lethkaspi, rethkaspi, etc, 4. chickbull,
thickbull, etc.
I'll appreciate any help you can give me.
JLaigle


From jralphb@easynet.co.uk Sat Aug  3 10:48:03 EDT 1996
Article: 3048 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.agriculture
Subject: Reference date correction: IFST Position Statement on BSE
Date: Mon, 22 Jul 1996 10:40:03 GMT
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Hello All,

In the IFST Position Statement of 18 July, and "copied-and-pasted"
into several subsequent posts, is an error in the date of one of the
references.

Please note that the Wüthrich K and Glockshuber R reference concerning
nuclear magnetic reference spectroscopy structure of mouse prion
protein is wrongly dated 18 July 1996. It should have been 11 July
1996.  

In addition, although Wüthrich and Glockshube  were reportedly the
principal authors, the full list of authors is R Riek, S Hornemann, G
Wider, M Billeter, R Glockshuber & K Wüthrich. In accordance with our
usual practice, we shall redesignate the reference as Riek et al.

Apologies to anyone who looked in Nature and did not find it.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Oz@upthorpe.demon.co.uk Sat Aug  3 10:48:04 EDT 1996
Article: 3049 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.agriculture
Subject: Re: IFST Position Statement on BSE: 18 July 1996.
Date: Tue, 23 Jul 1996 06:56:30 +0100
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In article <31f289a9.52338252@news.easynet.co.uk>, J Ralph Blanchfield
<jralphb@easynet.co.uk> writes


>>>At present, there is no significant evidence of horizontal
>>>transmission in cattle. In the epidemiological study by Hoinville et
>>>al (loc.cit.), there was an otherwise inexplicable statistically
>>>significant occurrence of BSE in calves born of a non-infected dam on
>>>the same day or within a few days after the calving of a BSE-infected
>>>dam.  
>>
>>But note that such animals would most likely have eaten feed from the
>>same bag at (almost) identical ages. 
>
>Would that explain "the same day or within a few days after" and  "not
>within a few days before"?

No. Actually I must confess to regularly misinterpreting this one. I
must have misread it the first time, and continue to do so.

Mea culpa,


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From editor@chemind.demon.co.uk Sat Aug  3 10:48:06 EDT 1996
Article: 3050 of sci.bio.food-science
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From: Andrew Miller <editor@chemind.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Food science jobs/news
Date: Tue, 23 Jul 1996 10:34:10 +0000
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If you're interested in news and jobs in the areas of food sciences, nutrition and related 
topics, please visit our new web site - we offer a free daily news service (available by 
email), a large searchable database of job openings (new job alerts are also available free by 
email), and a very large meetings database, as well as current and past articles from our 
magazine. 

Posting new job announcements, and forthcoming meeting announcements is also free - you 
can do so with an on-line form at the web site.

Please visit http://ci.mond.org to see what's available. If you think any of our offerings 
might be useful for your colleagues, do please spread the word!

__________________________________
Andrew Miller
editor@chemind.demon.co.uk
http://ci.mond.org


From jralphb@easynet.co.uk Sat Aug  3 10:48:07 EDT 1996
Article: 3051 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Quercetin?
Date: Tue, 23 Jul 1996 08:06:39 GMT
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Hello Brad and Everyone,

On 20 Jul 1996 04:12:49 GMT, Brad Kern <bjkern@earthlink.net> wrote:

>Can someone please tell me what quercetin dihydrate is? Is this a 
>chemical structure found in common food additives? I would appreciate 
>e-mail with any responses. Thanks!

Quercetin dihydrate is the crystalline form of quercetin.

It is not a food additive nor a constituent of any food additive.  It
is a natural constituent of onions. If you look at pickled onions,
particularly elderly ones, and you see yellow spots or blotches on the
surface, that is quercetin.

Regards

Ralph


>
>-- 
>
>--Brad
>
>-- http://members.aol.com/azneon/ekwp.html
>
>

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From chris.brooking@ukonline.co.uk Sat Aug  3 10:48:08 EDT 1996
Article: 3052 of sci.bio.food-science
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From: chris.brooking@ukonline.co.uk
Newsgroups: sci.bio.food-science
Subject: Information wanted about BSE in Sheep.
Date: 23 Jul 1996 11:38:26 GMT
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I have heard today that there is a possibility that the BSE agent was also
passed to sheep, but the symptoms may have been disguised by incidents of
scrapie. Can anyone give me more info on this ? I am also worried that BSE
may be present in other food sources, for example turkeys, which are fattened
and slaughtered so quickly that there is not time for the symptoms to develop.
Is there any meat that is ‘safe’ in the UK, or should I go vegetarian. I
am not a food-science expert, just a consumer who is very worried and does
not believe the UK government propaganda.



From patell@gdls.com Sat Aug  3 10:48:09 EDT 1996
Article: 3053 of sci.bio.food-science
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From: patell@gdls.com ()
Newsgroups: sci.bio,sci.bio.botany,sci.bio.ecology,sci.bio.food-science,sci.bio.microbiology,sci.bio.misc,sci.bio.technoloby,sci.chem,sci.chem.analytical,sci.chem.organomet
Subject: biochemistry
Date: 23 Jul 1996 13:01:27 GMT
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Dear friends,

I need some help for one of my friends. She has a bachelor degree from India in microbiology ( which is three years degree and it is not equivalent to B.S. here). She also has experience in Medical technology. Initially, she had decided to pursue her B.S. in medical technology after transferring her school work from India. But, due to uncertanity of health care systems, she is thinking to get into B.S. program majoring in Biochemistry. I don't know the oppertunities in this field and I don't know how much salary it can pay with B.S. in this field.

I will really appreciate any help and any suggestions I can get. Thanks for being helpful.


_________________________________________________________
Lakir Patel
work: (810) 825-5930
Home: (810) 370-2936



From ev535@city.ac.uk Sat Aug  3 10:48:11 EDT 1996
Article: 3054 of sci.bio.food-science
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From: Chassin L <ev535@city.ac.uk>
Newsgroups: alt.folklore.herbs,sci.research,alt.health,sci.bio.food-science,sci.agriculture,alt.cereal,alt.food.professionals
Subject: Re: Composition of Wheat Germ Oil
Date: Wed, 24 Jul 1996 00:23:00 +0100
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Hello , 
I am a french student in London and yes I have a typical
analysis of wheat germ oil but in France!!
So if you can't find send me an e-mail and since I should spend
a few days in France next week I'll send it to you.
But I don't know what is octacosanol.
I can already say that this oil is very high in viamin E (I think
the richest natural source:about 250mg/100g depending source)and is 
high in polyinsaturate and low in saturates.
Also good source of linolenic acid a rare fatty acid.
(I use this oil quite often)

Hope this help. 

On Mon, 22 Jul 1996, Mike Schneider wrote:

> Does anyone know the composition of wheat germ oil?
> 
> Like how much saturated lipids, vitamin E, etc.  In particular, I'm
> interested in approximately how much octacosanol is in wheat germ oil.
> 
> I would greatly appreciate any information on this.  Thank You.
> 
> Keep your stick on the ice,
> Mike Schneider     http://www.tc.umn.edu/nlhome/g396/schne042/
> 
> 


From garnt.boston@nzdri.org.nz Sat Aug  3 10:48:12 EDT 1996
Article: 3055 of sci.bio.food-science
Message-ID: <31F645F0.5494@nzdri.org.nz>
Date: Wed, 24 Jul 1996 08:49:04 -0700
From: Grant Boston <garnt.boston@nzdri.org.nz>
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Subject: Re: Composition of Wheat Germ Oil
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The Lipid Handbook
Frank Gunstone, John Harwood, Fred Padley
2nd Edition 1994
Chapman and Hall

Fatty acid  (wt%) composition depends on the extraction method-

			16:0	18:0	18:1	18:2	18:3
Pressure expelled (1)	13.7	1.5	21.8	57.9	5.1
Pressure expelled (2)	12.3	2.0	19.3	61.2	5.2
Solvent extracted	7.1	4.1	22.7	66.1	trace

Tocopherols (mg/kg)	alpha	beta	gamma	delta	alpha-T3 beta-T3
Lab extracted (1)	2238	803	44			  80
Lab extracted (2)	1088	292	25		63	  323
Commercial (1)		1845	739	213
Commercial (2)		984	386	681	105

Another source has	1330	710	260	271   with a Vitamin E activity of 1736

Sterols (mg/kg)
Campesterol  5702
beta sitosterol  17336
delta-5-Avenasterol  1555
delta-7-Stigmastenol  777
delta-7-Avenasterol  518

4-methylsterols (mg/kg)
Obtusifoliol  70
Gramisterol  475
Citrostadienol  533

Triterpene alcohols (mg/kg)
Cycloartanol  67
beta-Amyrin  403
Cycloartenol  381
alpha-Amyrin  179
24-Methylenecycloartenol 986
Cyclobranol  45

I hope this helps

Grant Boston

>Mike Schneider wrote:
> 
> Does anyone know the composition of wheat germ oil?
> 
> Like how much saturated lipids, vitamin E, etc.  In particular, I'm
> interested in approximately how much octacosanol is in wheat germ oil.
> 
> I would greatly appreciate any information on this.  Thank You.
> 
> Keep your stick on the ice,
> Mike Schneider     http://www.tc.umn.edu/nlhome/g396/schne042/


From iaotb@inet.uni-c.dk Sat Aug  3 10:48:13 EDT 1996
Article: 3056 of sci.bio.food-science
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From: iaotb@inet.uni-c.dk (Torsten Brinch)
Newsgroups: sci.bio.food-science
Subject: Re: Quercetin?
Date: 23 Jul 1996 21:27:30 GMT
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Brad Kern wrote:
: Can someone please tell me what quercetin dihydrate is? Is this a 
: chemical structure found in common food additives? I would appreciate 
: e-mail with any responses. Thanks!

Quercetin is a flavonolol (5.7.3',4'-tetrahydroxyflavonolol), which
is found in very, very many plants, usually in glycosidated form.
The dihydrate must be a commercial product, probably (guessing)
a well crystallizing species.

The food scientists will have to answer the other question:
if it has found use as a food additive. From the structure
I would expect it to be effective as an  anti-oxydant. 

Kind regards,

Torsten Brinch


From schne042@gold.tc.umn.edu Sat Aug  3 10:48:15 EDT 1996
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From: schne042@gold.tc.umn.edu (Mike Schneider)
Newsgroups: alt.folklore.herbs,sci.research,alt.health,sci.bio.food-science,sci.agriculture
Subject: Re: Composition of Wheat Germ Oil
Date: Wed, 24 Jul 1996 10:45:02 -0600
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In article <Pine.SOL.3.91.960724001430.17282B-100000@swindon>, Chassin L
<ev535@city.ac.uk> wrote:

> Hello , 
> I am a french student in London and yes I have a typical
> analysis of wheat germ oil but in France!!
> So if you can't find send me an e-mail and since I should spend
> a few days in France next week I'll send it to you.

Thanks.  I would appreciate it.

> But I don't know what is octacosanol.

Octacosanol is apparently a small component of wheat germ oil.  Studies
suggest that it has some health benefits such as reduction of arterial
plaque.

I was wondering if anyone knew how much of it was in wheat germ oil. 
Octacosanol is sold  in quantities of 100 - 5000 micrograms, a fairly
small amount.  So I thought it might be more beneficial to take wheat germ
oil rather than just the extracted octacosanol.

> I can already say that this oil is very high in viamin E (I think
> the richest natural source:about 250mg/100g depending source)and is 
> high in polyinsaturate and low in saturates.
> Also good source of linolenic acid a rare fatty acid.
> (I use this oil quite often)
> 
Yes, it has a lot of good components, that's why I wanted to use it rather
than just an extract of it.

Keep your stick on the ice,
Mike Schneider     http://www.tc.umn.edu/nlhome/g396/schne042/


From Dr_bunch@usa.pipeline.com Sat Aug  3 10:48:16 EDT 1996
Article: 3058 of sci.bio.food-science
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From: Dr_bunch@usa.pipeline.com(Lori Lynn Bunch)
Newsgroups: sci.bio.food-science
Subject: HACCP
Date: 24 Jul 1996 18:01:02 GMT
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Are there any newsgroups or web sites exclusively devoted to HACCP?  I am
looking for generic prototypes of HACCP programs for slaughterhouses (beef,
pork, poultry).


From Oz@upthorpe.demon.co.uk Sat Aug  3 10:48:18 EDT 1996
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Information wanted about BSE in Sheep.
Date: Thu, 25 Jul 1996 10:36:32 +0100
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In article <4t2dji$foo@morse.ukonline.co.uk>,
chris.brooking@ukonline.co.uk writes
>
>
>I have heard today that there is a possibility that the BSE agent was also
>passed to sheep, but the symptoms may have been disguised by incidents of
>scrapie. Can anyone give me more info on this ? I am also worried that BSE
>may be present in other food sources, for example turkeys, which are fattened
>and slaughtered so quickly that there is not time for the symptoms to develop.
>Is there any meat that is ‘safe’ in the UK, or should I go vegetarian. I
>am not a food-science expert, just a consumer who is very worried and does
>not believe the UK government propaganda.

Well, nobody else has replied so .....

Well if you believe that all the UK govt says is propoganda that's a
problem for a start. They have funded most of the trial work too.

I suppose one needs to start by deciding what is a reasonable risk in
this situation. This is your choice. Would you fly on an aeroplane or
drive a car or be a pedestrian? Very different levels of risk. However
let us start with some facts.

1) Despite BSE entering the UK herd about 1980 (ie 16 years ago),
peaking in 1987 (nine years ago) and if you assume that V-CJD is caused
by BSE (currently unknown) then the incidence rate for V-CJD at present
in the UK is about 1:10,000,000 population per annum or about 1/10th the
rate of CJD. Did you ever seriously worry about getting CJD? Compare
this risk with other risks that you voluntarily take. Make a decision.

2) BSE infectivity has only ever been found in brain and upper spinal
chord in cattle. This has been out of the human food chain for ALL UK
cattle since Nov 1989.

3) Sheep, as ruminants, have been forbidden to be fed meat & bone meal
since July 1988. Ewes rarely (often never) get any compound
feedingstuffs anyway.

4) Sheep only live around 6 years. The economics of sheep breeding do
not allow the use of much (if any) bought in feed except possibly for
hitting a premium market such as easter lamb. Even then they are often
fed nothing but whole barley or maize gluten or other low cost vegetable
feed. 

5) Note that #(4) does not apply to the same extent in much of Europe.
The much higher price of lamb there and the climatic conditions reduces
the use of grass and increases the use of concentrate feed. They have
also not had a ban on feeding M&BM to ruminants (until recently?).

6) BSE has never been found in sheep so far. I have read (but I can't
find the reference) that the UK expected and looked for an increase of
scrapie in sheep because for a long time BSE was thought to be scrapie
(In cattle). They observed no such increase.

7) In the current food scare climate it is prudent to remove any
unnecessary public concern (we passed the necessary some decades ago)
and butchers on UK TV have said that sheep brain has never been used in
human food (except as a delicacy) anyway. A ban thus has little economic
effect except as an added disposal problem. However IMHO this has been
handled very badly indeed since it's not a matter of reducing risk
(since there really is no evidence whatsoever of there being a risk),
but as a cheap way to improve public confidence. The knowledge that BSE
is not scrapie has been known for a long time. Certainly nobody who has
followed this group's discussion would be remotely surprised that BSE
infects sheep, that scrapie infects cattle has been known for quite a
long time. However there has never been the slightest evidence that
sheep have ever infected cattle over the 200 years that scrapie has been
known, despite cattle and sheep sharing the same fields and often the
same buildings for much of that time.

8) So, personally, I don't worry in the slightest. I shall keep on
eating lamb, it's worth a 1:10,000,000 (probably zero) risk to be able
to see a new crop of lambs gambolling in the fields each year, and sheep
grazing on hillsides as they have for centuries. Incidentally I have no
sheep, none of my friends have sheep, none of my family have sheep and I
would only farm them if I was forced to.   :-)

Postscript: Gadjdusek, Science, 2 Sept 1977, Vol 197 No 4307 943-960.
[I bet Ralph will get this asap!]

P958. "Scrapie has now been found to cause a disease clinically and
neuropathologically indistinguishable from experimental CJD in two
species of Old World Monkeys." 

Note that this is experimentally, and by injection into the brain. Some
indication at least that if scrapie was a problem, it might look like
CJD and thus would figure in higher levels of CJD in the UK, which is
*NOT* observed. Marmosets infected with scrapie succumbed to the disease
more quickly than they did to BSE.


------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From llemar@elemar.digex.net Sat Aug  3 10:48:19 EDT 1996
Article: 3060 of sci.bio.food-science
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From: llemar@elemar.digex.net (Linda Lemar)
Newsgroups: alt.folklore.herbs,sci.research,alt.health,sci.bio.food-science,sci.agriculture,alt.cereal,alt.food.professionals
Subject: Re: Composition of Wheat Germ Oil
Date: 27 Jul 1996 00:14:21 GMT
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On Mon, 22 Jul 1996 11:53:43 -0600, Mike Schneider <schne042@gold.tc.umn.edu> wrote:
>Does anyone know the composition of wheat germ oil?
>
>Like how much saturated lipids, vitamin E, etc.  In particular, I'm
>interested in approximately how much octacosanol is in wheat germ oil.
>
>I would greatly appreciate any information on this.  Thank You.
>
>Keep your stick on the ice,
>Mike Schneider     http://www.tc.umn.edu/nlhome/g396/schne042/

You can get information about the composition of wheat germ oil from 
the Nutrient Data Laboratory of the USDA.  Send an e-mail request to
jexler@rbhnrc.usda.gov




From pking@idirect.com Sat Aug  3 10:48:20 EDT 1996
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
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Archive-Name: sci/food-science-faq/part2

Posting-Frequency: weekly
Last-modified: 1995/05/04

RE-POST: FAQ  2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.

See 3/3 for general questions and answers about food science.

*******************************************************************************

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

         In the following list of definitions of food-related words and
    phrases, some of the items relate to the requirements under UK and/or
    European laws, regulations or Codes of Practice. In the near future
    anther list will be given referring to the requirements under US laws
    and regulations, and, in time, those of other countries.

         Any questions or comments about these definitions and
    interpretations should be directed to: <jralphb@easynet.co.uk

    INTRODUCTION

         In 1987, the Technical and Legislative Committee (TLC) of the
    Institute of Food Science & Technology, conscious that many
    descriptions of, or claims about, foods were made using ill-defined
    terms which were potentially misleading, set out to remedy that
    situation. Making use both of published material and the expertise of
    the Committee, it prepared and issued objective "definitions" for
    certain key words, a few of which were not considered potentially
    confusing but merely useful to include.

         The intention was not strict definitions in the dictionary
    sense. Some were accounts or interpretations of the limitations
    within which the use of a particular term was justified. Moreover,
    the intention was not to produce a comprehensive dictionary of
    food-related terms, but rather a guide to food scientists and
    technologists, and others professionally concerned with descriptions
    of foods, particularly in labelling and advertising. In 1989, the
    list was expanded and published in Food Science & Technology Today 3
    (2), 128-9.

         In the period since that publication, some of those terms have
    been "officially" defined in legislation, official guidelines or
    Codes of Practice - and it is gratifying to note the extent to which
    these follow the lines of the definitions in the 1989 document. In
    the same period, members of IFST and of the Association of Public
    Analysts have suggested additional terms that are in common usage but
    are ill-defined or sometimes misused. Accordingly, the two
    professional bodies have decided to produce jointly an updated list.

         The list given here includes some terms that were in the 1989
    list (in some cases modified or updated); and some terms that have
    been defined in the interim in legislation or in codes or guides.
    Many of the terms listed here have wider connotations in relation to
    which they may be defined or interpreted; but here it is only the
    food-related usage that is addressed.

         We draw attention to the category Marketing Terms at the end of
    this document, in which have been listed a number of terms often used
    without real meaning in relation to manufactured food products.

         As before, it is hoped that the use, by professionals, of these
    definitions and interpretations will help to minimise confusion and
    misleading use of the terms. With any such exercise, some readers
    will have differing views on individual items, or on the desirability
    of including other terms. IFST and APA will be glad to receive
    constructive comments from members, for consideration when this
    document is next revised and updated.

         Finally, it is pointed out that definitions other than those
    derived from EU or UK legislation, and all interpretations expressed
    here, are opinion, albeit opinion based on the views of the experts
    involved in their compilation. The information in this document may
    not be taken as binding on Public Analysts or enforcement authorities,
    and, in the event of dispute, only the courts can decide.

                                                            Malvern Barnett
                                                            J Ralph Blanchfield

Biopolymer 

         A compound consisting of repeating units of a single
    biologically produced molecule, either straight chain or branched,
    e.g. amylose, amylopectin and cellulose.

Biotechnology

         The application of biological science to the production,
    modification or processing of materials. It encompasses
    long-established activities such as traditional plant and animal
    breeding, brewing, bread-making and effluent treatment, and the more
    modern techniques of genetic modification and the use of fermentation
    technology for the production of some novel protein foods. Though
    meal preparation is arguably a form of biotechnology, it is already
    covered in other newsgroups, such as rec.cooking.* hierarchy.

Boiled

         Having been cooked in boiling water (or, by extension, by
    steaming, as in 'boil-in-the-bag').

Chilled food

         Perishable food which, to extend the time during which it
    remains wholesome, is kept within a specified range of temperature
    usually between 2 and 8 degC.

Chilled food chain

         The sequence of temperature controlled operations after initial
    harvesting, and including chilled transport, cooling during and after
    production, chilled storage, distribution and retailing, through to
    domestic storage until preparation for final consumption.

Comercial Sterility

         A sterile product is one free from viable microorganisms, i.e.
    those capable of reproducing under optimum conditions for growth.
    'Commercial sterility' is a term commonly used in the canning
    industry meaning the condition achieved by the application of heat
    sufficient to render the processed product free from viable
    microorganisms (including those of known public health significance),
    capable of growing in the food under normal non-refrigerated
    temperatures at which the food is likely to be held during
    distribution and storage.

Convenience food

         A manufactured product requiring little or no preparation (other
    than heating, diluting or dissolving in water, where appropriate)
    before consumption.

Cooked

         Having been subjected to a heating process sufficient to render
    the food suitable for consumption.

Critical control point

         Any point in a specific food system where loss of control may
    result in an unacceptable risk.

Crude fibre

         The structural component of the plant cell wall being the
    residue obtained after consecutive acid and alkali digestion of a
    food or food material. Crude fibre is determined for nutritional
    declarations on animal feeding stuffs and also for defining brown
    bread in the Bread and Flour Regulations 1984.

Dairy

         When used as a descriptive term for food, refers exclusively to
    milk and milk products. In the EU its use is legally governed by
    Council Regulation 1898/87 on the Protection of Designations used in
    the marketing of Milk and Milk Products, as supplemented by
    Commission Decision 888/566/EEC. Help in interpreting some of these
    provisions was given by a MAFF Guidance Note (November 1989). The
    Council Regulation was subsequently implemented by the UK in the Milk
    and Milk Products (Protection of Designations) Regulations 1990.

Dehydrated (food)

         Food or food products from which all but a small percentage of
    the water has been removed under controlled conditions.

Designer food(s)

         See Functional Foods and Marketing Terms.

Disinfection

         The application of effective chemical or physical agents or
    processes to a cleaned surface or to a water supply to reduce the
    number of microorganisms to a level consistent with good hygiene
    practice.

Dietary fibre

         In scientific terms, dietary fibre is a mixture of components
    derived from plant cell wall material and non-structural
    polysaccharides, as well as non-starch polysaccharides added to
    foods. It includes non-digestible polysaccharides such as cellulose,
    hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
    point of view, some authorities also include 'resistant starch' (i.e.
    starch that is resistant to enzymic degradation, usually as a result
    of processing).

         Currently, there is no universally accepted method for
    determination of dietary fibre. For some years the UK Ministry of
    Agriculture, Fisheries and Food (MAFF) has adopted the definition,
    for the purposes of label declaration, that dietary fibre is
    non-starch polysaccharides as determined by the Englyst method; but
    in Guidelines issued in March 1994, MAFF indicated that analysts may
    use any other methods which give similar results. The Englyst method
    excludes resistant starch. Most EU countries and the USA use the AOAC
    Prosky method. This method includes resistant starch and the value
    for dietary fibre obtained is therefore invariably higher than that
    by the Englyst method. It should be noted, however, that no
    recognised analytical method fully corresponds to biological
    performance.

Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually an
    oil and an aqueous phase, achieved by appropriate physical means and
    usually with the incorporation of emulsifying and stabilising agents.

Enriched

         See "fortified foods"

Fast Food

         This term is not descriptive of food per se, but categorises a
    type of catering outlet, providing, within seconds of being ordered,
    counter delivery of freshly-prepared food items capable of being
    eaten without cutlery. This delivery is mainly dependent on
    scheduling based on accurate anticipation of fluctuating demand, a
    production system and staff capable of keeping pace with it, and
    sufficient counter servers to minimise queuing. Because some foods
    (e.g. burgers) have lent themselves more readily to this type of
    operation, the term has come to be applied to them too.

Fermentation

         The process of chemical change in animal or plant material,
    catalysed by enzymes of biological origin. It may be intended, as in
    brewing of beer or vinegar, or unintended and undesirable, as in food
    spoilage.

Fermented (food)

         Food material having been subjected to fermentation

Fibre

         Sometimes used synonymously with "dietary fibre" including in
    European and UK nutrition labelling legislation

Flavour/flavoured

         The term 'flavour' may have reference to sensory quality of a
    food as perceived by a combination of smell and taste. When used as a
    noun, 'flavour', for which the legally correct term is 'flavouring',
    is defined in the UK Flavouring in Food Regulations 1992 as a
    material used to impart odour, taste or both to a food.

Food

         The Codex Alimentarius defines 'Food' as "any substance, whether
    processed, semi processed or raw, which is intended for human
    consumption and includes drink, chewing gum and any substance which
    has been used in the manufacture, preparation or treatment of food,
    but does not include cosmetics or tobacco or substances only used as
    drugs".

         In the UK Food Safety Act 1990, 'food' is defined as including
    drink, food ingredients, food additives, chewing gum and similar
    substances, but excluding live animals or live fish (unless consumed
    alive), animal feeds, controlled drugs and medicinal products bearing
    a product licence. This definition states what 'food' includes and
    excludes (similarly to the latter part of the Codex definition) but
    it is deficient in failing to define what food is.

Food hygiene

         All environmental factors, practices, processes and precautions
    involved in protecting food from contamination by any agency, and
    preventing any organism present from multiplying to an extent that
    would expose consumers to risk or result in premature spoilage or
    decomposition of food.

Fortified (food)

         Three separate circumstances may be defined: Restored, enriched,
    and fortified foods, as described here:

         Restore

               the addition of nutrients to foods in order to restore the level
         of those nutrients that were originally present, but have been
         destroyed or lost in processing.

         Enrich

                   The addition to a food of one or more nutrients which were
         already present in that food in lower than desirable amounts.

         Fortify

               The addition to a food of significant quantities of a nutrient
         that was not originally present in that food or was present only in
         nutritionally insignificant amount.

Free from ....

         For food to be described as 'free from X' (or by terms having a
    similar import) the food, at the point of sale, must be either free
    from X when tested by a standard reference method of analysis or it
    must contain no more than a specified maximum of X.

Free from added ....

         If a food in its original state contains X, it may be described
    as 'free from added X' (or by terms having a similar import) only if
    no X has been introduced, directly or indirectly, via any ingredient
    or during production, manufacture, processing, packaging, storage,
    distribution or point of sale. MAFF Guidelines (1993) specify that
    'no added sugar' means that no sugars, or foods composed mainly of
    sugars, should be added to a food or any of its ingredients; and that
    'no added salt' means that no salt or sodium compounds should be
    added to the food or to any of its ingredients.

         It should be noted, however, that in the instance of a food
    which strictly complies with the foregoing but itself has a high
    sugar content (for example date paste) the description 'no added
    sugar', though true, could be held to be misleading (Section 3(2) of
    the Trade Descriptions Act 1968).

Fresh

         The condition of a short shelf-life perishable unprocessed food
    prior to perceptible evidence of physical, chemical or
    microbiological change. Fresh is normally applied to unprocessed
    foods e.g. fresh eggs, fresh meat, showing that they are in their
    original state. It is also used in apparently contradictory terms,
    e.g. fresh pasteurised cream to distinguish it from more highly
    processed sterilised cream.

Functional

         Fulfilling a specific physical, chemical or biological function.

Functional food(s)

         All foods are functional, and to term some (as distinct from
    others) as 'functional' is illogical. The term is one of the
    marketing-coined names (others are 'neutraceuticals' and 'designer
    foods') to categorise foods which are considered or claimed to offer
    specific health benefits while avoiding the requirement to be
    licensed medicines (See Marketing terms, below).

Genetic modification

         see FAQ in section V (including within-species and
    trans-species) Part 2, Q 7, 8, and 9

Genetically modified-See FAQ same sections as above

Genuine

         'Genuine' in connection with foods means an authentic type or
    source. It serves to distinguish ingredients which might otherwise be
    synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
    may establish the origin or type of a food (e.g. genuine Manzanilla
    olives, genuine Italian olive oil).

GMP

         'Good manufacturing practice' (GMP) is that part of a food
    control operation aimed at ensuring that products are consistently
    manufactured to a specified quality appropriate to their intended
    use. It thus has two complementary and interacting components; the
    manufacturing operation itself and the control system and procedures.
    Reference should be made to the IFST publication 'Food and Drink -
    Good Manufacturing Practice: A Guide to its Responsible Management'.
    (3rd Edition, 1991).

HACCP

         Hazard Analysis Critical Control Point (HACCP) is a preventive
    system of food control. It involves examining and analysing every
    stage of a food-related operation to identify and assess hazards
    (q.v., below); determining the 'critical control points' (q.v.,
    above) at which action is required to control the identified hazards;
    establishing the critical limits that must be met at, and procedures
    to monitor, each critical control point; establishing corrective
    procedures when a deviation is identified by monitoring;
    documentation of the HACCP plan and verification procedures to
    establish that it is working correctly.

HAZOP

         Hazard and Operability Studies (HAZOP) is a systematic
    structured approach to questioning the sequential stages of a
    proposed operation in order to optimise the efficiency and the
    management of risk. Thus, the application of HAZOP to the design of a
    proposed food-related operation, should result in a system in which
    as many critical control points as possible have been eliminated,
    making the subsequent application of HACCP during subsequent
    operations much easier to carry out.

Hazard

         Any intrinsic property of a system, operation, material or
    situation that could, in certain circumstances, lead to an adverse
    consequence. In food terms, this particularly refers to an adverse
    consequence (health risk or loss by spoilage) to the consumer.

Health food

         This is essentially a marketing term, the meaning of which has
    never been clear. There is no legal basis and no evident objective
    justification for the term, which implies a superiority over foods
    not so described. So-called health foods fall into four main
    categories, namely

         1) products in respect of which there is adequate scientific
    substantiation for the specific permissible nutrition and/or health
    claims made, and which are labelled in accordance with relevant
    legislation;

         2) those in respect of which there is 'folklore' and some
    scientific evidence for the claims, but falling short of
    substantiation;

         3) those making claims for which there is little or no
    scientific evidence;

         4) other products that are frequently sold in health food shops
    e.g. 'wholefoods' (q.v.).

         It should be noted that some products in categories 2 and 3 have
    given rise to concerns about their safety, which, in certain cases,
    have led to prohibition.

Hermetically sealed container

         Strictly, an 'hermetically sealed container' is one that is
    sealed so as to be air-tight. Commercially sterile food products may
    be packed in non-metallic containers that are not completely
    air-tight. In the latter context, an 'hermetically sealed container'
    has been defined as one that is designed and intended to be secure
    against entry of microorganisms.

High in .....

         Complying either with a declared or, where existing, a
    legally-specified minimum, or a legally-specified percentage increase
    compared with a product not making a "high in" claim for the
    parameters involved."

Higher in (increased) .....

         Complying either with a declared or, where existing, a
    legally-specified percentage increase compared with a product not
    making such a claim, for the parameter involved.

Home made

         This term has no defined meaning but it implies that a food has
    been prepared on a small scale, either on domestic premises or
    premises not associated with large scale manufacture.

Improved

         Primarily a marketing term, and sometimes used in conjunction
    with 'new', it may cover a wide variety of circumstances, including
    minor cosmetic changes, cost-cutting changes, and formulation changes
    to make the product more acceptable to purchasers. It is the latter
    case that most properly justifies the use of the term.

Instant

         This term is strictly justified only in the cases of dry powders
    or mixes which rehydrate instantly, i.e. in a matter of a few seconds
    (e.g. instant coffee, instant tea) and should be reserved for such
    speedy action. By extension, however, the term has sometimes been
    misused by applying it to dry mix products which rehydrate faster
    than some others but still take a few minutes rather than a few
    seconds. For the latter, a term such as 'rapid' would be more
    appropriate.

Irradiated

         Having been subjected to ionising radiation.

Isotonic

         A term applied to a liquid product, e.g. a drink, having osmotic
    properties approximating to those of blood serum, i.e. 280 milli-
    osmoles per kg.

Light/Lite

         These terms are used to signify a lower energy or lower fat
    version of a particular food, [and therefore should comply with
    conditions applying to a reduced .... claim. (see Reduced .......)].
    That would imply at least 25% reduction of the norm, but some opinion
    holds that it should mean at least 50% reduction.

Low calorie/low energy

         A description which may be applied to foods which, when ready
    for consumption, have an energy value no greater than 167 kJ (40
    kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
    1984, intense sweeteners and similar products are exempted from this
    limit).

Low in .....

         Complying either with a declared or, where existing, a
    legally-specified maximum or a legally-specified percentage reduction
    compared with a product not making a 'low in' claim for the
    parameters involved.

Manufacture

         The complete cycle of production of a food product from the
    acquisition of all materials, through all stages of subsequent
    processing, packaging and storage, to the despatch of the finished
    product.

Meat

         'Meat' means the flesh, including fat and the skin, rind,
    gristle and sinew in amounts naturally associated with the flesh, of
    any animal or bird which is normally used for human consumption, but
    including only those parts of the carcase listed in Part I of
    Schedule 2 of the UK Meat Products and Spreadable Fish Products
    Regulations 1984.

Natural

         The extensive use of 'natural' in labelling and advertising
    arises from a public misconception, that 'natural' necessarily means
    'safe', healthy', 'nutritious' (in contrast to its perceived
    opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
    consequent marketing view that 'natural' should be used wherever
    possible to reassure those fearing adverse effects of 'unnatural'
    foods, resulted in widespread indiscriminate use of 'natural' despite
    the efforts of food scientists and technologists in industry and
    enforcement to restrict its use to justifiable cases. Although based
    on a misconception of the significance of 'natural', if some
    consumers wish to select foods which are 'natural', they are entitled
    to information that is meaningful and not misleading.

         In 1989 MAFF published FAC guidelines on the detailed conditions
    and circumstances in which the use of 'natural' or similar terms) was
    justified. In summary these were (a) to describe single foods of a
    traditional nature to which nothing has been added and which have
    been subjected only to such processing as to render them suitable for
    human consumption.; (b) to describe food ingredients obtained from
    recognised food sources, and which meet the criteria in (a); (c) to
    describe flavouring substances (but see 'natural flavouring', below)
    or permitted food additives obtained from recognised food sources by
    appropriate physical processes or traditional food preparation
    processes. The reference in (a) to 'a traditional nature' was
    intended to exclude foods such as mycoprotein which may be products
    of natural sources but were not considered by FAC to accord with the
    public perception of 'natural'. Compound food should not be described
    as 'natural' but could be described as 'made from natural
    ingredients' if all of the ingredients comply with (b) or (c). In the
    cases of foods not complying with the above criteria, 'natural' or
    its derivatives should not be used in brand or fancy names or
    incorporated in meaningless copy. Phrases such as 'naturally good',
    naturally better', etc should be avoided.

         At the time IFST urged that the abuse of the term was such that
    these conditions should be embodied in legislation, but Ministers
    decided otherwise. Nevertheless, although these conditions do not
    have de jure force of law, enforcement authorities and courts can use
    them as yardsticks in assessing whether a particular usage is
    misleading; so to that extent they have de facto legal force.

Natural flavouring

         The UK Flavourings in Food (Amendment) Regulations 1994 now
    provides a legal definition to supersede that provided in relation to
    flavourings in the FAC Guidelines on the use of the word 'natural'.
    It provides that a 'natural' flavouring may be obtained from
    vegetable or animal material by enzymatic or microbiological methods
    as well as physical ones; and that if the name of the flavouring
    refers to its vegetable or animal origin, it can only be designated
    'natural' if it is derived wholly or mainly from the named vegetable
    or animal source.

Nature-Identical

         a term applied to flavouring substances or mixtures thereof that
    have been synthesised or isolated from aromatic raw materials but are
    chemically identical with substances found in natural products used
    for human consumption - in the US this is otherwise known as
    "Artificial flavor".

New 

         Primarily a marketing term, and sometimes used in conjunction
    with 'improved', it may cover a wide variety of circumstances,
    ranging from a minor formulation or packaging change from a
    previously marketed product, through a product that is new to the
    manufacturer but very similar to products already on the market, to a
    product that is really innovative. How long can a product labelled
    'New' continue to be so labelled? There is no official answer, and it
    is extremely difficult to give one. This is because a new product may
    be subjected to test marketing in a particular part of the country,
    and then 'rolled out' progressively until it reaches national
    distribution, perhaps taking up to two years in doing so. A maximum
    of one year from national distribution seems a reasonable limit.

Novel (food, process)

         Food or food ingredients produced from raw material that has not
    hitherto been used (or has been used only to a small extent) for
    human consumption in the area of the world in question, or that is
    produced by a new or extensively modified process not previously used
    in the production of food. A question open to debate is "At what
    point does a novel food (e.g. mycoprotein), having come on the market
    and being fairly widely consumed, cease to be a novel food?"

         Any person or company contemplating marketing in the UK a novel
    food or one containing a novel ingredient should make a prior
    submission to the Advisory Committee on Novel Foods and Processes
    (ACNFP).

Nutraceutical

         See Functional food.

Organic

         (See FAQ part 1, No. 20 for comparisons between organic and
    other foods)

         This term, like 'natural', has been used for marketing purposes,
    in this case to reassure those who fear the use of 'chemicals' in
    agriculture. In the past, the meaning of 'organic' was by no means
    clear, and instances were found of so-called organic products
    containing higher agricultural chemical residues than their
    non-organic counterparts. If some consumers desire organic produce
    they are entitled to know it complies with certain standards.

         The Organic Products Regulations 1992 give effect to EU Council
    Regulation EEC No 2091/91 on organic production of agricultural
    products and foodstuffs. The use of the word 'organic' is restricted
    to agricultural crops and livestock and products made from them, in
    compliance with the detailed provisions of Annexes I, II and III of
    the Council Regulation. The control body in the UK is Food From
    Britain, carrying out its duties through the UK Register of Organic
    Food Standards (UKROFS) which is based at the Food From Britain
    office.

         Compound foods may be described as organic if at least 95% of
    the ingredients (apart from added water) are of organic origin. If
    the compound food contains less than 95% but more than 50% organic
    ingredients, the food may not be described as organic but the organic
    components may be identified as such in the list of ingredients.

Original

         This adjective may be justified in respect of a well established
    product, to distinguish it from subsequent variants marketed by the
    manufacturer. Likewise it could be used in respect of a product which
    was first in the marketplace to distinguish it from subsequent
    'me-too' imitations.

Probiotic

         This term, as a noun or adjective, has previously been used to
    refer to 'microorganisms and substances which contribute to the
    intestinal microbial balance'. However, the inclusion of 'substances'
    created the paradox that antibiotics could be probiotics if they were
    specific enough to destroy harmful bacteria thereby restoring the
    intestinal microbial balance. Accordingly, it is now suggested that
    'probiotic' should be taken to refer to 'a live microbial preparation,
    either as a food or animal feed, which can benefit the host through
    restoring its intestinal microbial balance'.

         The microorganisms most commonly involved as probiotics are the
    Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
    moulds. Probiotic preparations may have one or a mixture of organisms
    of various genera, species, sub-species or strains, and may take a
    variety of physical forms.

         There is conflicting evidence, and controversy, about the extent
    to which colon flora can be influenced by oral administration of the
    various microorganisms involved, at the levels found in conventional
    foods.

Processed

         Having been subjected to treatment designed to change one or
    more of the properties (physical, chemical, microbiological, sensory)
    of food.

Processing aid

         In the UK Food Labelling Regulations 1984, 'processing aids' are
    not separately defined; but the definition of 'additive' 'includes
    processing aids insofar as they added to, or used in or on, food'. It
    follows that a processing aid is an additive which facilitates
    processing without significantly influencing the character or
    properties of the finished product. Examples would be a tablet
    release agent used to coat the inside of tablet moulds, or a spray
    used to allow bread to be released from baking tins or trays. There
    are, however, anomalous instances. For example, if an anti-caking
    agent is added to a powder ingredient to facilitate its flow
    properties while being conveyed to a mixer, where it is incorporated
    into a liquid product or a dough for baking, the anti-caking agent is
    used solely as a processing aid, and hence need not be declared. If
    however, that powder ingredient is directly packed into containers
    for sale as such, or is incorporated in a dry mix product, the
    anti-caking agent is not acting solely as a processing aid and must
    be declared as an additive.

Pure

         This word is used as a marketing term, and is usually applied to
    a single ingredient with no additions, e.g. pure vegetable oil, pure
    orange juice, whether in the form of a single ingredients food or
    when used as a major ingredient of a compound food.

Quality

         When applied meaningfully to the character of a food, 'quality'
    may refer to (a) the degree or standard of excellence; or (b) the
    fitness for purpose; or (c) the consistency of attainment of the
    specified properties of the food. In the context of food control, it
    is meaning (c) that applies.

         The term is sometimes used in a meaningless marketing sense
    (e.g. 'X is a quality product').

Raw

         In the earliest or primary state, after harvesting or slaughter,
    not having been subjected to any treatment apart from cleaning, size
    grading or size reduction, (e.g. diced raw vegetables, raw minced
    beef).

         Some ingredients termed 'raw materials' may actually be 'raw'.
    Often, however, one manufacturer's starting materials are other
    manufacturers' finished products; and a more accurate description
    would be 'starting materials'.

Real

         A marketing term, used normally to emphasise the presence of an
    authentic ingredient in a product, as distinct from a substitute
    (e.g. biscuits with a real chocolate coating).

         See also Genuine.

Re-formed

         'Re-formed' meat is an artefact having the appearance of a cut,
    joint, slice or portion of meat, formed by combining pieces of meat
    which have undergone processes generally including tumbling or
    massaging or specific alignment of fibres, with or without the
    addition of finely comminuted meat and/or meat emulsion, and then
    forming in moulds or into shapes. Codes of Practice exist for the
    labelling of cured meat products and quick frozen meat products
    respectively, made from re-formed meats.

Reduced .....

         Complying either with a declared or, where existing,
    legally-specified percentage reduction compared with a product not
    making a ""reduced" claim, for the parameter involved.

Restore

         See Fortified (foods).

Rich in .....

         See High in .....

Selected

         Primarily a marketing term, implying superior quality. It should
    not be used unless it can be substantiated that the product quality
    has been enhanced by an actual selection process.

Sensory

         Relating to the use of the sense organs. (Note the distinction
    from 'organoleptic' 'relating to an attribute of a product
    perceptible by the sense organs')..

         BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
    Analysis Vocabulary' provides an extensive and authoritative set of
    definitions of terms relating to sensory analysis.

Snack

         A small quantity of food, eaten informally between, or in place
    of, main meals.

Snackfood (Snack food)

         A convenient food item specifically manufactured for use as a
    snack.

Spoilage

         Any perceivable change undergone by a food, through any cause,
    that renders it unwholesome or unacceptable for use. Spoilage is
    usually the result of enzyme or microbial action resulting, for
    example, in lipolytic rancidity, putrefaction, fermentation, or mould
    growth; but food can also spoil by other means, for example overlong
    storage, non-enzymic browning, or exposure to air or light. In
    practice the term is most frequently applied to categorising such
    deteriorative changes (other than food infection or intoxication)
    when caused by microorganisms.

Steak

         'Steak' has, in the past, been taken to mean a cut or thick
    slice from the beef animal. However, a judgement in the Court of
    Appeal in 1986 allowed a re-formed product to be called 'Chicken
    Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
    grounds that the description of the product, as a whole, was clear,
    accurate and not misleading. This judgement, therefore, means that
    'steak' can be used, provided that it is properly qualified, as a
    generic term, probably in relation to any animal, bird or fish
    normally used for human consumption, and whether or not the meat has
    been re-formed.

Traditional

         One way of defining 'traditional' in relation to foods and food
    processes is to say it is the opposite of 'new' or 'modern' (cf. the
    FAC's use of 'traditional' with the intention to exclude novel foods,
    see 'natural', above). It can also be applied to a particular
    characteristic of a food; for example 'traditional flavour', 'made in
    the traditional way'. This leaves unresolved, however, the question
    "at what point does yesterday's 'new' or 'modern' become today's
    'traditional'?". One suspects that for each generation, 'traditional'
    means anything up to and including the foods and methods of one's
    early youth! For some, 'traditional' appears to mean rule-of-thumb
    craft-based rather than based on science/technology.

Unadulterated

         A food material containing no additions or contaminants foreign
    to the normal product which otherwise would debase it or confer or
    disguise inferior quality.

Wholefood

         Any food which contains all its naturally occurring components,
    (e.g. pulses, raw vegetables) and without the addition of other
    substances. A wholefood can be a mixture of wholefoods.

Wholesomeness

         'Wholesomeness' is a convenient single term which embodies a
    large number of aspects and attributes of a food. In summary, a
    wholesome food is one that satisfactorily meets the expectations of
    the segment of consumers at which it is aimed; and that has been made,
    stored and handled in compliance with any relevant legislative
    standards and with all of the principles of good manufacturing
    practice.

         Full consideration of these characteristics is given in IFST
    Professional Conduct Guideline 'Wholesomeness of Food'. This relates
    to a clause in the Code of Professional Conduct, requiring each
    member "to take legitimate steps through proper channels to ensure
    (or assist in ensuring) the wholesomeness of any food with which he
    or she is concerned".

MARKETING TERMS

         When used in the labelling, advertising or description of a food,
    the main (and sometimes total) role of the terms listed under this
    heading is to promote the sale of the product rather than provide
    necessary information to the purchaser. Terms often falling into this
    category include 'health food', 'designer food', 'functional food',
    'improved', 'natural', 'new', 'pure', 'quality', 'selected',
    'traditional'.

         Food scientists and technologists who are in a position to
    advise on product labelling, advertising or promotional material
    should do their best to ensure that such terms are not used in ways
    that could mislead (see IFST Professional Guideline No 6 'Scientific
    Issues and Food Promotion').

*******************************************************************************

END OF FILE 2/3
CONTINUED ON FILE 3/3 




From pking@idirect.com Sat Aug  3 10:48:22 EDT 1996
Article: 3062 of sci.bio.food-science
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/06/17
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Last-modified: 1995/05/04

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         BSE is an extremely serious disease of cattle, the eradication
    of which is of primary importance to safeguard herds, and hence
    future supply of dairy and bovine meat products for the human and pet
    food chains, together with important bovine by-products.

         For there to be any risk to humans consuming beef, two
    conditions would both have to be fulfilled: (1) that BSE could be
    transmitted from cows to humans; and (2) that parts of the animal
    capable of carrying the infective agent could enter the human food
    chain.

         As to the first, there is no direct scientific evidence that BSE
    can be transmitted from cows to humans, and some research evidence
    suggesting that it cannot. Nevertheless, the emergence during the
    past two years of ten anomalous cases of Creutzfeldt-Jakob Disease
    (CJD) in a previously unrecognised pattern, led, in the absence of
    other explanation at present, to the conjecture that they were likely
    to have been caused by exposure to infected cattle brain or spinal
    cord before 1989 (at which time they were banned from the food chain)
    and to a judgement that, if there is any risk to humans, it is
    extremely small, and no greater for children, hospital patients,
    pregnant women or people who are immuno-compromised.

         As to the second, muscle meat and milk have been shown to be
    incapable of carrying the infective agent, and measures have been
    taken, and strengthened, to exclude from the food chain certain parts
    of the animal, including all those parts shown to be capable of
    carrying the infective agent. These measures require the most
    stringent enforcement and heavy penalties for evasion.

         Having regard to the present scientific evidence, therefore, and
    provided that the above measures are fully implemented, muscle meat
    of British beef and British milk and milk products would appear to be
    without risk of causing CJD.

ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************



From pking@idirect.com Sat Aug  3 10:48:23 EDT 1996
Article: 3063 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!news.sgi.com!news.msfc.nasa.gov!newsfeed.internetmci.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_837797399@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 27 Jul 1996 11:58:01 GMT
Organization: none
Lines: 916
Approved: news-answers-request@mit.edu
Expires: 17 Aug 1996 11:56:27 GMT
Message-ID: <sci/food-science-faq/part1_838468587@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/07/13
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:3063 sci.answers:4732 news.answers:76022

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: weekly
Last-modified: 1996/05/04

IMPORTANT: The "Additions and Changes" section has been moved to a separate
file. Please look in the newsgroups for a post with the subject line: 

 [sci.bio.food-science] Additions and Changes to FAQ, and New User Info

This had to be done because this part of the FAQ was getting to be too long.
This posting is also important to new subscribers to the group, since, aside
>from  reporting additions and changes, it lists where the FAQ can be FTP'ed from,
where you can view a live HTML copy of our FAQ on the web, and other important
bits of info. This will become the last post in a sequence of 4. In the RTFM
archives, the file is called "diff". See the FTP informations in the newuser
info section for the new downloading information.

 -- Paul King

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to 
sci.bio.food-science.

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King

FAQ  1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY


INTRODUCTION

The following documents have been brought to you by:

Rachel  Zemser,  creator of the newsgroup sci.bio.food-science
    <mailto://zemser@students.uiuc.edu>

J  Ralph Blanchfield, 
    Food Science, Food Technology & Food  Law Consultant, Chair, IFST 
    Member Relations & Services Committee and Web Editor, IFST Web on 
    the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common
    Abbreviations <mailto://pking@idirect.com>

    This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This  document
contains five Parts, formatted in three Files.

FILE 1/3
         I.   Guidelines for posting in sci.bio.food-science
         II.  A list of Food Science related Web Sites
         III. A list of common abbreviations

FILE 2/3
         IV.  Food  Science  Definitions and Interpretations that have 
              been prepared  by  a  joint  working  group of the Institute 
              of Food Science and Technology (IFST) and the UK Association
              of Public Analysts (APA)

FILE 3/3
         V.  Frequently  Asked  Questions About Food Science and Technology
             that  have  been prepared by the Institute of Food Science &
             Technology (IFST), the professional qualifying body for food 
             scientists and technologists; a UK-based body with 
             international interests. 
             <WWW address http://www.easynet.co.uk/ifst/>
             

I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE

     The goals of this newsgroup are:

     1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.

     2. To share experimental methods and improved teaching
techniques.

     3.  To announce job vacancies for food science and technology
professionals in all relevant fields.

     4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.

     5. To make available, and answer questions about, abstracts
of papers for publication or presentations.

     6. To announce professional meetings, conferences, courses,
events, etc.,  world wide

     7. To discuss general areas of interest inside food science
and technology.
 
     8.  Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on  these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information

     Please make sure that your post is related to the above goals
of  the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:

    sci.med.nutrition,      rec.food.preserving,      rec.food.cooking,
    rec.food.recipes,       alt.food.wine,            alt.food.fat-free, 
    rec.food-veg,           rec.food.veg.cooking,     alt.support.diet

II. A LIST OF FOOD SCIENCE RELATED WEB SITES

         The following is a list of food science related web sites. Some
    of these may be of interest to food scientists reading this group.

         This list has been created in an effort to bring food scientists
    closer together on the internet. If you find a site that is not
    mentioned in this list please email zemser@students.uiuc.edu

1.ACADEMIC SITES -

         There are many food science/edu web pages. This list does not
    include every one. However, from these sites, one can link to many
    more food science/academic related sites. This list will be updated
    on a regular basis. Though the list is alphebetized, the words 
    'University' or 'University of' are ignored.

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. If your mailer, news 
    reader or text viewer can do a case-sensitive string search, you will 
    find that the spellings of the countries are capitalised.

                               AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>

                                 AUSTRIA
Graz University of Technol, Div of Fd Chem:  <http://www.cis.tu-graz.ac.at/ilct>

                                 CANADA
Acadia University:             <http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta:         <http://www.afns.ualberta.ca/>
University of Guelph:          <http://www.foodsci.uoguelph.ca>
University of Manitoba:       <http://umanitoba.ca/agruculture/agriculture/html>
Memorial University of Newfoundland (MUN) Aquaculture program(Marine Institute):
                               <http://www.ifmt.nf.ca/mi/aqua/aqua.html>
MUN Marine Technology program (Marine Institute):
                               <http://www.ifmt.nf.ca/mi/ftu/ftu.html>
MUN Food Safety Program:       <http://www.ifmt.nf.ca/new_prog/adfs.html>
MUN Food Technology Program:   <http://www.ifmt.nf.ca/new_prog/adft.html>
Technical University of Nova Scotia:           <http://www.tuns.ca:80/foodsci/>

                                 DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                 FINLAND
University of Helsinki:        <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                 GERMANY
University of Hohenheim:  <http://www.uni-hohenheim.de/~ltserv/engl-index.html>

                                  ITALY
Bologna University (Italian; English pages under construction):
                               <http://metal.foodsci.unibo.it/>
Department of FS, Tech., and Microb. of the University of Milan (Italy):
(Italian)         <http://www.unimi.it/ateneo/strutt/dipart/distam/distam.html>

                                 JAMAICA
West Indies University (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                        THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SPAIN
Spanish Institute of Agrochemistry and Food Technology
                               <http://www.iata.csic.es/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                              UNITED KINGDOM
University of Huddersfield:    <http://www.hud.ac.uk>
University of Leeds:           <http://www.leeds.ac.uk/food.htm>
Manchester Metropolitan University:   <http://www.doc.mmu.ac.uk>
University of Nottingham:      <http://www.nott.ac.uk>
Oxford Brookes University:     <http://www.brookes.ac.uk>
University of Strathclyde: 
                      <http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey:          <http://www.surrey.ac.uk>
York University:      <http://www.york.ac.uk/depts/biol/web/applied/bfhome.htm>

                              UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering course:
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University:            <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida:      <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston:         <http://5230.hilton.uh.edu>
University of Illinois:        <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association:       <http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
University of Kentucky:  <http://www.uky.edu/Agriculture/FoodScience/links.html>
University of Minnesota:       <http://fscn1.umn.edu/pages.htm>
Mississippi State University:        <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
Purdue University:             <http://www.foodsci.purdue.edu>
University of Reading:         <http://www.reading.ac.uk/AcaDepts/af/home.html>
Rutgers University:            <http://fs4.rutgers.edu/>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin:       <http://uwrf.edu/food-science/welcome.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:

         ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
    WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
    a web search form at DejaNews <http://dejanews.com/>, you may access
    all past postings in this (or any) newsgroup. The listings of the
    postings will be in reverse chronological order. Where you see the su
    bject line of this FAQ, follow that link, and the result is a copy of
    our FAQ, but with a differnce: All of the web links mentioned in FAQ
    1/1 become LIVE web links. Thus, if you access this FAQ posting via
    DejaNews, all of the links mentioned below becom e live links which
    can be followed to academic, commercial, or government sites
    worldwide. The same is true on any other posting where a user may
    make a passing mention of a web site.

         Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
    finding a html'ed copy of our FAQ through
    http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
    at

    <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 

    It is better than DejaNews in that the FAQ is in the three parts that
    we had intended; you need not press any icons for the next screenful
    of text; and any mentioned links are still live, meaning you can use
    their copy of our FAQ on Netscape to jump to an y site on the
    internet that we have listed. This service is provided to us via the
    University of Oxford. DejaNews can still be useful to look at past
    postings.

         This list will also be updated from time to time.

Agriculture and Agri-Food:     <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
                               <http://www.asean.fishnet.gov.sg>
Beer:                          <http://www.mindspring.com/~jlock/wwwbeer.html>
Beer:                          <http://www.mindspring.com/~jlock/rfdbeer.html>
Org. of Nutritional Education (Canada) (for educators and science journalists):
                               <http://www.hpb.ca:8080:8080/one>
Center For Disease Control:    <http://www.cdc.gov/>
Code of Federal Regulations:   <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
                  <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center:   <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites:     
                               <http://www.upei.ca/~dkmackin/food.html>
Deja News Website:             <http://dejanews.com>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
FDA:                           <http://vm.cfsan.fda.gov/index.html>
FDA Center for Food Safety & Applied Nutrition:
                               <http://vm.cfsan.fda.gov/index.html>
Federal Trade Commission (USA):<http://www.ftc.gov>
Food and Nutrition Information Center(FNIC):  
                               <http://www.nalusda.gov/fnic.html>
Food Chemical News Homepage:   <http://crcpress.com/fcn/titlepg.htm>
"Food Dude" browser (USA):     <http://www.fooddude.com/>
Food Law Page:                 <http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
Foodnet (Canada):              <http://foodnet.fic.ca/>
Functional Foods For Health:   <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page:  <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
            <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
Health Inspector(Fd and Water Safety)  <http://www.tripod.com/~ae858/index.html>
IFIC Foundation:               <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
                               <http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
                            <http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST): 
                               <http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT):  
                               <http://www.ift.org>
International Food Information Council: 
                               <http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
                               <http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: 
                               <http://www.lrfa.co.uk/lfra>
Maize genome project:          <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: <http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: <http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page:               <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
           <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Soybeans:                      <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
                             <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page:                <http://www.usda.gov/>
USDA Food and Nutrition Information Center:

                               <gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA Food Composition Tables:
       <http://www.inform.umd.edu/EdRes/TopicgrEnv/USDA/USDAFoodCompositionData>
USDA Nutrient Values of Foods: <http://www.fatfree.com/usda/usda.cgi>
Veggies Unite!:             <http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine:                          <http://www.ee.pdx.edu/~timt/html/wine.html>

3.FOOD COMPANIES

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day                   <http://www.dole5aday.com/>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Hershey:                       <http://www.hersheys.com/~hershey/welcome.html>
Kellogs:                       <http://www.kelloggs.com/>
Mars' M&Ms Homepage            <http://www.baking.m-ms.com>
McCormick and Co.              <http://www.McCormick.com>
Monsanto:                      <http://www.monsanto.com>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association:    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>


 * If anyone knows of any other web sites, email:
                                            <mailto://zemser@students.uiuc.edu>

4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-

         BEEF-L: A mailing list and discussion group for beef specialists
    in university, government and commercial activities.
                                           <mailto://listproc@listproc.wsu.edu>

         CANWINE: is an unmoderated mail discussion group formed to look
    at the whole spectrum of Canadian wines and the Canadian wine
    industry. To subscribe to CANWINE, send the message (no subject
    line): subscribe canwine to:            <mailto://majordomo@acs.ryerson.ca>

         DNH-PILOT The Diet, Nutrition and Health project mailing list
    covers sociology, food science and technology, agricultural economics
    and psychology. Researchers in academic institutions across the
    European Union, hopefully together with industrial partners and with
    some external funding, are involved. To subscribe send email to:
                                    <mailto://dnh-pilot-request@mailbase.ac.uk>

         FDMKTNEWS-MG Once a month you get a short summary of prices and
    availability of foods in the US. Sometimes, comments on new
    regulations, etc. Send email to: almanac@oes.orst.edu, with the
    message: subscribe fdmktmews-mg Food-for-thought ] This list is
    primarily intended as a forum for discussions on all aspects of food
    and eating across different disciplines. The list also provides a
    bulletin board for notices of meetings, employment opportunities, new
    publications etc.                         <mailto://mailbase@mailbase.ac.uk>

         FISH: To subscribe to the Fish Mailing List, send email to
    <mailto://majordomo@angsana.ncs.com.sg> with one of the following
    commands in the body of the message. You may leave the subject line
    blank. To subscribe to the Fish Mailing List enter "subscribe fish"
    (excl using quotes) in the body of your email to them. For a list of
    other commands and subscription options enter: "help" in the body of
    your email. If your mailer adds a signature, then you need to include
    the word "end" at the last line of your message body . Commands in
    the Subject line are NOT processed.  <mailto://majordomo@angsana.ncs.com.sg>

         FOOD-COMP: This is a list dealing with food composition and data:
    Subscription (handled manually) <mailto://food-comp-request@infoods.unu.edu>
    Articles:                               <mailto://food-comp@infoods.unu.edu>

         FOODENG A list for discussion and announcements on food engineering  
    topics and events. 
    Subscription (automatic):                    <mailto://listproc@ucdavis.edu>
    with the body of message reading only: "SUBSCRIBE FOODENG yourname". 
    Articles:                                     <mailto://foodeng@ucdavis.edu>

         FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
    food, and a bulletin board for relevant announcements. Send articles to:
                                      <mailto://food-for-thought@mailbase.ac.uk>
    Subscription (automatic):                 <mailto://mailbase@mailbase.ac.uk>
    with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname"

         FOOD-LAW : to discuss latest developments in food law and
    regulatory issues and to share course outlines and curricula. The subscribe 
    instructions are: "send the comand: "subscribe food-law <your name>" as the

    only text of an e-mail message to 
                                   <mailto://listserv@listserv@vm1.spcs.umn.edu>
    Articles:                               <mailto://food-law@vm1.spcs.umn.edu>

         FOODLINK This is a mailing list and discussion group for food
    safety specialists in city, county and other settings. Food safety
    alerts are posted to this list when appropriate. The subscribe instructions 
    are: send the comand: "subscribe foodlink yourname" as the only text of an 
    e-mail message" to                      <mailto://listproc@listproc.wsu.edu>
    Articles:                               <mailto://foodlink@listproc.wsu.edu>

         FOODWINE Designed to facilitate discussion among those seriously
    interested in the academic study of food and its accompaniments in
    the 1990's. Send a subscription request to:
                                        <mailto://listserv@cmuvm.csv.cmich.edu>

         J-FOOD-L Discussion of Japanese food, exchange of recipes.
                         <mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>

         OZWINE Wines of Australia and New Zealand. To subscribe to
    OZWINE, please send the following command in the body of your email
    letter to                           <mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
    With "subscribe ozwine <your name>" being the only text of your email.

         IFT : This is intended for IFT Food Science Communicators and
    other food scientists and technologists approved by the group. Its
    purpose is to permit very rapid dialogue on fast-breaking public and
    media issues affecting the food science and technology profession.
                                        <mailto://ift@lists.acs.ohio-state.edu>

         FOODSCI. This is a closed list, restricted to academic food
    science administrators (department chairs, heads, deans or
    directors). Only they may subscribe (and hence receive e-mails), but
    anyone can post to it. It is intended to enable a single notice to be
    sent to them all simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>

         FOOD & NUTRITION SPECIALISTS:      <mailto://fnspec_mg@ecn.purdue.edu>

         NUTRITIONAL EPIDEMIOLOGY:            <mailto://nutepi@db0tuill.bitnet>

5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts and
reference books which would be useful to both food scientists and non food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis. 

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in "food
additives" or "food chemistry", the word "food" is dropped.

        ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical
        Analysis of Foods. 1st edition. Boston: Jones and Barlett.  ISBN
        0-86720-826-0.  This is an excellent introduction to the field, and a  
        good "refresher" even for more experienced food chemists.

        ANTIMICROBIALS:  Davidson, P.M. and Branen, A.L.(1993).  Antimicrobials 
        in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.

        ADDITIVES:  Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
        Food Additives. New York: Marcel Dekker.  ISBN 0-8247-8046-9.

        BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.

        Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem 
        textbook.

        BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed.  Freeman (?).
        ISBN? Less mechanistic, but it's pretty much the standard in many   
        medical schools.

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the
        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

        MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food
        Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp.
        Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation. 
        Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by
        Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and
        inspection.

        NUTRITION:  Newstrom, Harvey(1993).  The Nutrients Catalog.
        Jefferson, North Carolina: McFarland & Company, Inc.  ISBN:
        0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5
        appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185
        different chemicals), 43 minerals, 24 aminos, and 6 macronutrients.
        covering nutrient names, classifications, different chemical forms, 
        deficiency symptoms, side-effects, toxicity symptoms, inhibiting 
        factors, helping factors, food sources with measured content levels, +/-
        variance in content measurements, possible application uses, nutritional
        dosages, therapeutic dosages, experimental dosages, toxic dosages, 11
        different versions of the USRDA and related regulations, and special
        warnings.

        ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic 
        Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3.

        GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An
        encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway,
        NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on 
        just about every organic compound for which there is either a use for, 
        or a topic of scientific interest.

III. A LIST OF COMMON ABBREVIATIONS

         It is not expected that you know and use all of the
    abbreviations listed below. This list should be used as a reference
    in the event you come across abbreviations that confuse you, or can't
    remember. 

         They include names of organisations, scientific abbreviations,
    and common chemical symbols, derived largely from the Merck Index.

         References given in braces {}. Where {Stryer} appears, refer to 
    Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no reference  
    appears the shorthand is suggested by the author. For suggestions and 
    additions email to <pking@idirect.com>. For brevity all except the most 
    common organic compounds are left out. Also left out are most of the 
    units of measurement; both metric and Imperial. 

         Also not included on this list are the generic abbreviations for
    the Internet, such as BTW, IMHO, or RTFM. You can get those in
    newsgroups of the "news.*" hierarchy, notably news.answers,
    news.announce.newusers, and for further help on these and other
    matters having strictly to do with the internet, post your queries
    to: news.newusers.questions.

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. The abbreviation for "degrees Celsius" was taken from the list 
    below.

    ^          Exponent (as in 6.022x10^23, i^(-1/2), e^k)
    _          Subscript (as in E_p (potential energy)) 
    /          Fraction  (as  in  1/2);  as below to separate abbreviations 
               (as in UDP/UMP/UTP); per (as in km/h) 
    ~          Approximately equal to; proportional to 
    =          Equal to 
    !=         Not equal to {C++ programming convention} 
    ==         Equivalent {C++ programming convention} 
    !==        Not equivalent 
    >          Greater than 
    >>         Much greater than 
    <          Less than (the Pac Man always eats the larger value :-) 
    <<         Much smaller than 
    >=         Greater than or equal {programming convention} 
    <=         Less than or equal {programming convention} 
    +/-        Plus or minus (note the special use of the slash) 
    ||         Parallel 
    !          Factorial 
    @          At (as in "500g of lettuce @ $0.45/kilogram") 
    * or x     Multiplication 

    A          Adenine; Adenosine; absorbance (extinction) {Merck}; The 
               conjugate acid of an acid-base pair 
    Ac         Acetyl; Acetic {Merck} 
    AcOAc      Anhydrous Acetic Acid 
    AcOH       Acetic Acid {Merck} 
    AcOEt      Ethyl Acetate {Merck} 
    Acetyl CoA Acetyl coenzyme A 
    AcylSCoA   Acyl coenzyme A 
    ACS        American Chemical Society {Merck} 
    ADP        Adenosine diphosphate 
    AIFST      Australian Institute of Food Science & Technology 
    alc        Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} 
    alk        Alkali(ne) 
    AMP        Adenosine Monophosphate 
    amt(s)     Amount(s) {Merck} 
    aq         aqueous 
    ATCC       American Type Culture Collection 
    atm        atmospheres; atmoshperic 
    ATP        Adenosine triphosphate 
    ATPase     Adenosine triphosphatase 
    AW         Atomic weight 
    Aw         Water activity 

    B          Asparagine or aspartic acid {Stryer}; The conjugate base of an 
               acid-base pair 
    BBSRC      Biotechnology and Biological Sciences Research Council (UK) 
    bp         Base pair; boiling point; boils; boils at; boiling 
               at <temp> {Merck} 
    BP         British Pharmacopeia {Merck} 
    BPC        British Pharmaceutical Codex {Merck} 
    BOD        Biochemical oxygen demand {Merck} 
    BSA        Bovine Serum Albumin 
    BSE        Bovine Spongiform Encephalopathy 
    Btu        British thermal units 
    Bu         Butyl 

    cal        Calorie(s) 
    calc       Calculate(d) {Merck} 
    cAMP       Cyclic AMP 
    cc         Cubic centimeter (milliliter) 
    CDP        Cytidine 5'-diphosphate 
    cf         Compare (confer) {Merck} 
    cGMP       Cyclic GMP 
    CHO        Carbohydrate 
    CI         Color Index (British) {Merck} 
    Ci         Curie {Merck} 
    CIFST      Canadian Institute of Food Science & Technology 
    CMC        Carboxymethylcellulose {cf Merck: CM-cellulose} 
    CMP        Cytidine 5'-monophosphate 
    CNS        Central Nervous system 
    CoA/CoASH  Coenzyme A 
    Conc       Concentrated; Concentration {cf Merck: concn} 
    Cp         Heat capacity, constant pressure 
    CP         Chemically pure {Merck} 
    cpd        Compound; critical-point drying 
    CTP        Cytidine 5'-triphosphate 
    Cv         Heat capacity, constant volume 

    d          Density {Merck} 
    d-         dextrorotatory {Merck} 
    D12        12th Decimal Reduction 
    deg        Degree(s) 
    degC       Degrees Celcius 
    degF       Degrees Fahrenheit 
    degK       degrees Kelvin 
    degR       degrees Roentgen 
    deriv      Derivative 
    DFO        Department of Fisheries and Oceans (Canada) 
    dil        Dilute(d) {Merck} 
    DNA        Deoxyribonucleic acid 
    DNAase     Deoxyribonuclease 
    DMSO       Dimethylsulfoxide 
    dp         Degree of polymerisation 
    ds         Double stranded 

    E          Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) (see also 
               the entry for ^ )
    (E)-       Entgen (German for opposite) in naming cpds 
    ECSAFoST   East,  Central  and  Southern  African Federation  of  Food 
               Science & Technology 
    ed         Edition {Merck}; editor 
    eds        Editors {Merck}; editions 
    ED         Effective dose 
    EDTA       Ethylenediaminetetraacetic  acid. Also: Edathamil; Havidote; 
               Edetic acid; and Versene Acid. {Merck} 
    EFFST      European Federation for Food Science & Technology 
    eg         For example (exempli gratia) {Merck} 
    ELISA      Enzyme-linked immunosorbent assay 
    EPA        Environmental Protection Agency (of the United States) 
    eq/eqn     Equation {Merck} 
    equilib    Equilibrium {Merck} 
    equiv      Equivalent 
    Et-        Ethyl 
    et al      And others (et alii) {Merck} 
    EtOH       Ethanol; Ethyl Alcohol 
    evap       Evaporated; evaporation {cf. Merck: evapn} 
    EU         European Union (was the European Common Market) 

    F          The Sterilisation Effect (see notes above on scripting)
    FAC        Food Advisory Committee (of the United Kingdom) 
    FAO        Food and Agriculture Organisation (of the United Nations) 
    FAQ        Frequently-asked question file (this file) 
    fd         Freeze-dried; Freeze-drying 
    FDA        Food and Drug Administration (of the US; also USFDA) 
    FD&C       The US Food, Drug, and Cosmetic Act {Merck} 
    ff         Pages following (as in "see page 23, ff") 
    FIFSTA     Federation of Institutes of Food Science & Technology of ASEAN 
    fp         Freezing Point 
    FP         Flavoprotein 
    FS         Food Science 
    FT         Fourier Transform(ation) 

    G1P        Glucose phosphate 
    G3P        Glyceraldehyde-3-phosphate 
    G6P        Glucose-6-phosphate 
    GABA       Gamma aminobutyric Acid 
    GC         Gas chromatography/ Gas Chromatograph 
    GDP        Guanosine-5'-Diphosphate 
    gi         Gastrointestinal (tract) 
    GlcA       Gluconic Acid {Merck} 
    GMP        Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good 
               Manufacturing Practice
    GTP        Guanosine-5'-Triphosphate 

    HACCP      Hazard Analysis Critical Control Point 
    HAZOP      Hazard and Operability Studies 
    Hb         Hemoglobin 
    HbCO       Carbon Monoxide Haemoglobin 
    HbO2       Oxyhaemoglobin 
    HDL        High-density lipoprotein 
    HPLC       High-Pressure (performance, power) Liquid Chromatography {Merck} 
    HSA        Human Serum Albumin 
    HWC        Health and Welfare Canada 

    IARC       International Agency for Research on Cancer {Merck} 
    ICC        Interstate Commerce Commission (USA) {Merck} 
    IDP        Inosine-5'-diphosphate {Merck} 
    ie         That is; that is to say (id est) {Merck} 
    IEF        Isoelectric Focusing {Merck} 
    IFIC       International Food Information Council
    IFSTI      Institute of Food Science & Technology of Ireland 
    IFST       Institute of Food Science and Technology 
    ig         Intragastric 
    IMP        Inosine-5'-monophosphate {Merck} 
    incl       Including {Merck}; included 
    inorg      Inorganic 
    insol      Insoluble 
    IR         Infra-red 
    ISO        Internal Organisation for Standardisation {Merck} 
    ISO 9000   An extension of GMP (which see) and TQM (which see), 
               expanded to an internationally recognised set of quality 
               control standards through improved documentation systems. 
    ITP        Inosine-5'-triphosphate {Merck} 
    IU         International Unit 
    IUC        International Union of Chemistry {Merck} 
    IUFoST     International Union of Food Science & Technology 
    IUPAC      International Union of Pure and Applied Chemistry 
    iv         Intravenous 

    J          Joule(s) 

    l-         levorotatory 
    LC         Lethal Concentration {Merck} 
    LC50       LC for 50% of animals tested 
    LD         Lethal Dose {Merck} 
    LD50       LD for 50% of animals tested 
    LDL        Low-Density lipoproteins 
    log        Common logarithm (Base 10) 
    logn       Base n logarithm, where n is a base number (as in log2) 
    loi        Limit of impurities {Merck} 
    ln         Natural logarithm 
    LPS        Lipopolysaccharide 

    MAC        Maximum  allowable  Concentration {Merck} 
    MAFF       Ministry of Agriculture, Fisheries, and Food (of the UK) 
    max        Maximum; maxima {Merck} 
    Mb         Myoglobin 
    MbO2       Oxymyoglobin {Merck} 
    MCA        Manufacturing Chemists Association (USA) 
    mcg        Microgram 
    mCi        Millicurie 
    Me/Met     Methyl 
    MetOH/MeOH Methanol; methyl alcohol 
    mfg/mfr    Manufacture; manufacturing {Merck} 
    min        Minimum; minutes 
    MLD        Minimum lethal dose 
    MO         Microorganism; Molecular Orbital 
    MOA        Ministry of Agriculture (Canada) 
    MOEE       Ministry of Environment and Energy (Canada) 
    mp         Melting point 
    ms-        Meso (internally compensated) {Merck} 
    MS         Mass spectrometry 
    mw         Molecular weight 

    n          The Omega carbon (as in n-6 for "omega-6"); Avogandro's 
               number; number of moles (as in PV=nRT). 
    NAD+/NADH  Nicotinamide adenine dinucleotide (reduced) 
    NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) 
    NBS        National Bureau of Standards (USA) 
    NCAHF      National Council Against Health Fraud (USA)
    NCTC       National Collection of Type Cultures (USA) 
    NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside 
    ng         Nanogram 
    NIOSH      National Institute for Occupational Safety and Health {Merck} 
    nm         Nanometers 
    NMR        Nuclear Magnetic Resonance 
    NRDC       National Research Development Corporation (USA) {Merck} 
    NSAID      Non-Steroidal anti-inflammatory drugs {Merck} 
    NSC        National Service Center (USA) {Merck} 
    NSERC      National Science and Engineering Research Council (Canada) 
    NSF        National Science Foundation (USA) 
    NZIFST     New Zealand Institute of Food Science & Technology 

    o-         Ortho 
    O          Oxygen; denoting attachment to an oxygen atom {Merck} 
    OAA        Oxaloacetate 
    OD         Optical density 
    OSHA       Occupational Health and Safety Act (USA) {Merck} 
    OsM        Osmolar 

    p-         Para 
    Pa         Pascal 
    PABA       Para-Aminobenzoic Acid 
    PAGE       Polyacrylamide gel electrophoresis 
    pH         The negative base-10 log of the H+ concentration 
    pK         The  negative base-10 logarithm of the equilibrium constant, 
               K, for the reaction in question. 
    ppb        Parts per billion 
    ppm        Parts per million 
    ppt        Precipitate(d)
    Pr         n-Propyl 

    Q          Glutamine {Stryer}; Coenzyme Q (ubiquinone) 
    QA         Quality Assurance 
    QC         Quality Control 
    qv         which see (quod vide) {Merck} 

    R          Arginine {Stryer}; Universal gas constant; alkyl group {Merck} 
    (R)-       Rectus (Right) (naming groups around a central carbon) {Merck} 
    RIST       Radioimmunosorbent test {Merck} 
    RNA        Ribonucleic acid 
    hnRNA      Heterogenous nuclear RNA 
    mRNA       Messenger RNA 
    nRNA       Nuclear RNA 
    rRNA       Ribosomal RNA 
    snRNA      Small Nuclear RNA 
    tRNA       Transfer (soluble) RNA 
    RNase      Ribonuclease 
    RNI        Recommended Nutrient Intakes for Canadians 
    RTECS      Registry of Toxic Effects of Chemical Substances 

    s-         symmetrical 
    S          Serine {Stryer}; Sulfur; denoting attachment to S 
    (S)-       Sinister (left) (Opposite of R) {Merck} 
    sc         Subcutaneous 
    SDS        Sodium Dodecyl Sulfate 
    sec        Seconds 
    sec-       Secondary; attachment to secondary carbon 
    sg/sp gr   Specific gravity 
    SI         International System of Units 
    sol        Soluble; solubility 
    ss         Single stranded 
    STP        Standard Temperature and Pressure 
    sym-       Symmetrical 

    T          Threonine {Stryer}; Temperature 
    T(1/2)     Half-life 
    TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} 
    TDT        Thermal death time (for MO's (which see)) 
    temp       Temperature 
    tert-      Tertiary; denoting attachment to tertiary carbon 
    Tris       tris(hydroxymethyl)aminomethane 
    TQM        Total-Quality Management 

    UDP/UMP/UTP Uridine di/mono/triphosphate 
    UKFFoST    UK Federation for Food Science and Technology 
    USD        United States Dispensatory {Merck} 
    USDA       United States Department of Agriculture {Merck} 
    USFDA      The United States Food and Drug Administration (also FDA) 
    USP        United States Pharmacopeia {Merck} 
    uv         Ultraviolet

    v          Volume; volt(s) 
    VLDL       Very Low-Density Lipoproteins 
    vol        Volume 
    vs         Versus
    v/v        % Volume in volume {Merck} 

    WHO        World Health Organisation (United Nations) 
    wt         weight 
    w/v        % Weight in volume {Merck} 
    w/w        % Weight in weight {Merck}

    Z          Glutamine or glutamic acid {Stryer}; Z-Value - the change in 
               temperature needed to change TDT by a factor of 10. 
    (Z)-       Zusammen (German for together) - or "Zame Zide" from my 
               organic chemistry days :-) {Merck}



***************************************************************************

END OF FILE 1/3
CONTINUED ON FILE 2/3 




From pking@idirect.com Sat Aug  3 10:48:25 EDT 1996
Article: 3064 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!news.iag.net!newsfeeder.sdsu.edu!newspump.sol.net!news.inc.net!news.moneng.mei.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
Supersedes: <sci/food-science-faq/diff_837797399@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 27 Jul 1996 11:58:05 GMT
Organization: none
Lines: 170
Approved: news-answers-request@mit.edu
Expires: 17 Aug 1996 11:56:27 GMT
Message-ID: <sci/food-science-faq/diff_838468587@rtfm.mit.edu>
References: <sci/food-science-faq/part1_838468587@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1996/06/17
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:3064 sci.answers:4733 news.answers:76023

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: weekly
Last-modified: 1996/05/04

NEWS for June 16, 1996:

This is something that is neither an addition nor a change. I now have my own
personal web page, with most of the links mentioned in this FAQ. You will find
it a lot more user-friendly than the web pages offered at Oxford or by Deja
News. I won't be updating it as much as the FAQ, and it will not contain these
updates. I stress here that the entire FAQ is not on my home page - just the
links mentioned in it. Visit the site and tell me what you think! The web site
is at <http://cgi.idirect.com/index///pking.html> (the triple forward slash is
not a typo). The intent was to write a simple web page that was easy to move
around in. There are no major graphics, so it _should_ be a quick download.
Mileage may vary at your site, however ...

New web sites have been added:
	
Part 2, Section 1: ACADEMIC SITES:
                                     AUSTRIA
Graz University of Technol, Div of Fd Chem:  <http://www.cis.tu-graz.ac.at/ilct>

                                      CANADA
Memorial University of Newfoundland (MUN) Aquaculture program (Marine Inst.):
                              <http://www.ifmt.nf.ca/mi/aqua/aqua.html>
MUN Marine Technology program (Marine Institute):
                              <http://www.ifmt.nf.ca/mi/ftu/ftu.html>
MUN Food Safety Program:      <http://www.ifmt.nf.ca/new_prog/adfs.html>
MUN Food Technology Program:  <http://www.ifmt.nf.ca/new_prog/adft.html>

                                      ITALY
Department of FS, Tech., and Microb. of the University of Milan (Italy) (written
in Italian)        <http://www.unimi.it/ateneo/strutt/dipart/distam/distam.html>

                                  UNITED STATES
University of Kentucky:  <http://www.uky.edu/Agriculture/FoodScience/links.html>
Rutgers University:            <http://fs4.rutgers.edu>

Part 2, Section2: GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:

ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
                               <http://www.asean.fishnet.gov.sg>
Federal Trade Commission (USA):<http://www.ftc.gov>
Food Chemical News Homepage:   <http://crcpress.com/fcn/titlepg.htm>
"Food Dude" browser (USA):     <http://www.fooddude.com/>
Org. of Nutritional Education (Canada) (for educators and science journalists):
                               <http://www.hpb.ca:8080:8080/one>

Part 2, Section 4: FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS

         FISH: To subscribe to the Fish Mailing List, send email to
    <mailto://majordomo@angsana.ncs.com.sg> with one of the following
    commands in the body of the message. You may leave the subject line
    blank. To subscribe to the Fish Mailing List enter "subscribe fish"
    (excl using quotes) in the body of your email to them. For a list of
    other commands and subscription options enter: "help" in the body of
    your email. If your mailer adds a signature, then you need to include
    the word "end" at the last line of your message body . Commands in
    the Subject line are NOT processed.
 __

That's it for the changes! Now on to New User Information. No need to read the
rest of this "NEWS" section unless you're new to the group. 
 __

                           INFORMATION FOR NEW USERS

This FAQ has been accepted to the *.answers newsgroups, and can be found in both
sci.answers and news.answers.

For those who prefer their FAQ by FTP, it can be found in four different
locations at rtfm.mit.edu:

<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/sci.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/answers/sci/food-science-faq/>

Please email me at <mailto://pking@idirect.com> if there are any problems in
downloading. Like this posting, which has four parts, each directory contains
complete FAQs in four files, called part1, part2, part3, and diff. Each
directory should have an identical, up-to-date, and complete copy of this FAQ. 

rtfm.mit.edu is controlled by its maintainers (not us), and is updated
automatically as a result of our weekly emailing. In addition, the actual
posting of this FAQ to sci.bio.food-science is now a consequence of emailing to
rtfm as well. 

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with SLIP):

If you find your web browser too slow on your system, a better way to FTP is by
use of freeware  like  WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
fee is required for commercial use. You may find the transfer on WS-FTP is much
faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
menu of your favourite FTP sites. This is not intended to be an endorsement of
WS-FTP.
 __

Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit of
non-food scientists. The following format is preferred for ease of editing
(loosely based on the Journal of Food Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments are
optional.
 __


               "ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an important
and as of yet overlooked aspect of foods: Ethnic (non-American and non-British)
food preparations. Specifically, we are looking for web pages dealing with
details on the preparation of foods that are described as "halal", "kosher",
"pareve", and so on - you fill in the terminologies for your ethnic group. How
are these foods prepared, inspected, and manufactured? What does the consumer
expect in terms of organoleptic properties and health benefits of such foods?
Are there any mass-produced foods that have the designation? How does a person
in that ethnic group know they are buying a food prepared according to their
ethnic or religious doctrines?

	If you know of any web pages that describe or even mention these things, please
send your suggestions to Paul King at <mailto://pking@idirect.com>
 ___

FOR PEOPLE WHO USE SLIP ON A WINDOWS-BASED PC (WinSock, seyon, Netscape, etc.):

Our FAQ has been converted to HTML for users of the World-Wide Web. It may be
found at two locations:

     <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 
                                   or
                          <http://dejanews.com/> 

The first site is a direct link to our FAQ; the second requires you to fill out
a search form for the correct newsgroup, since DejaNews lists ALL news articles
posted on the Internet over several months. In both cases, the great thing about
seeing out FAQ on HTML is that all of the links we mention are LIVE links. That
is, if you have Netscape, you may point and click on our FAQ from any web site
we mention to wherever those links take you.
 __

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    <mailto://zemser@students.uiuc.edu>
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King




From jreilers@interaccess.com Sat Aug  3 10:48:27 EDT 1996
Article: 3065 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!interpath!news.sprintlink.net!news-fw-22.sprintlink.net!interaccess!usenet
From: jreilers@interaccess.com (James R. Eilers)
Newsgroups: sci.bio.food-science
Subject: Food Scientists on the Web
Date: Sat, 27 Jul 1996 13:31:15 GMT
Organization: InterAccess, Chicago's best Internet Service Provider
Lines: 24
Message-ID: <4td59i$bte@nntp.interaccess.com>
NNTP-Posting-Host: d125.lib.interaccess.com
X-Newsreader: Forte Free Agent 1.0.82

Are you a food scientist with a Personal Home Page?  Join us in "Food
Scientists on the Web".  Even though our numbers are small, we already
have six countries represented.

FSW is limited to those who wish to be listed. Once an individual has
requested inclusion, the site will be visited to determine that it
meets the intent of the group: 

#1 Is the site a 'personal' web page?
#2 Is the owner a food scientist by training, profession, or serious
avocation -- or a student of the food sciences?

Sites that are predominantly focused on businesses or organizations
are outside the scope of FSW--a number of other pages and search
engines already provide ample
reference to such sites.


To join, Email your URL to: jreilers@interaccess.com

Visit Food Scientists on the Web at:
http://homepage.interaccess.com/~jreilers/foodsci.htm




From ed@blonz.com Sat Aug  3 10:48:28 EDT 1996
Article: 3066 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!news.iag.net!newsfeeder.sdsu.edu!nntp.primenet.com!news.asu.edu!ennfs.eas.asu.edu!cs.utexas.edu!news.sprintlink.net!news-stk-200.sprintlink.net!news.sprintlink.net!new-news.sprintlink.net!newsreader.sprintlink.net!news.sprintlink.net!news-fw-22.sprintlink.net!news.hooked.net!usenet
From: Ed Blonz <ed@blonz.com>
Newsgroups: sci.bio.food-science,sci.med.nutrition
Subject: Is there a list of GRAS additives on the net?
Date: Sat, 27 Jul 1996 09:07:28 -0700
Organization: Hooked Online Services
Lines: 16
Message-ID: <31FA3EC0.297@blonz.com>
Reply-To: ed@blonz.com
NNTP-Posting-Host: webe-51.ppp.hooked.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 3.0b5 (Win95; I)
Xref: newz.oit.unc.edu sci.bio.food-science:3066 sci.med.nutrition:49943

Is anyone aware of a GRAS list posted somewhere on the net.  I have
found much info regarding what GRAS is, and how to apply to receive GRAS
status, but no list of those additives that already have this status.


Any help would be greatly appreciated.


          Ed Blonz, Ph.D.

-- 
     Maintaining a positive attitude may not solve all your
 problems, but it will annoy enough people to make it worthwhile.
         \\ //            ed@blonz.com                     
        ( o o )   JAVA page http://www.blonz.com/blonz/indexjx.htm
  ooo0---( _ )---0ooo  Home page: http://www.blonz.com/blonz


From aa04@dial.pipex.com Sat Aug  3 10:48:29 EDT 1996
Article: 3067 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!tank.news.pipex.net!pipex!dish.news.pipex.net!pipex!wave.news.pipex.net!pipex!soap.news.pipex.net!pipex!usenet
From: Mike Head <aa04@dial.pipex.com>
Newsgroups: sci.bio.food-science
Subject: interLAB WWW Update
Date: Wed, 24 Jul 1996 21:49:48 +0000
Organization: interLAB
Lines: 44
Message-ID: <31F69A7C.517A@dial.pipex.com>
NNTP-Posting-Host: ak158.du.pipex.com
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.02 (Win95; I; 16bit)

Below is a brief overview of the latest products and services to be added 
to the 
interLAB site. To locate these sections simply go to the information desk 
and 
enter the areas indicated in the sub-headings or use the interLAB search 
engine.

			http://www.interlab.co.uk

1 - New Eventers
	
	Chromacol have updated with news of their new flat bottom 
inserts.
	Jasco, with details of their new range of chromatography and
	spectroscopy products.
	Unipath with Bioferm - Product Support and Development in 
Partnership.
	PLUS on-line Poster from Unipath being presented at:
		The Anaerobe Society of The Americas Congress on 
Anaerobic
			Bacteria and Anaerobic Infections in Chicago.
        The ever popular Laboratory News pages have also been updated.

2 - New data at infoNET @ interLAB

        NEW - ASE 200 Accelerated Solvent Extractor from Dionex.
        A new Free CD-ROM from National Instruments gives Instrumentation
        users One-Stop software shopping.
        Camspec have developed a range of Chemiluminescence Detectors for
        HPLC and FIA.
        A new range of state of the art packed HPLC columns is now
	available from Jones Chromatography.

3 - New Products from the Press
        New updated chromatography releases from LC*GC International.
        New press release information from Spectroscopy Europe.
        Microbiology Europe has also made a comprehensive contribution.


Best regards

Mike Head

interLAB Web Master


From g-house@inet.uni-c.dk Sat Aug  3 10:48:31 EDT 1996
Article: 3068 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!nntp.primenet.com!news.asu.edu!ennfs.eas.asu.edu!cs.utexas.edu!howland.reston.ans.net!EU.net!Norway.EU.net!oslonett.no!sn.no!newsfeed.tip.net!newsfeed.sunet.se!news00.sunet.se!sunic!news99.sunet.se!news.uni-c.dk!news
From: Søren Lemonius <g-house@inet.uni-c.dk>
Newsgroups: sci.bio.food-science
Subject: I need olive samples
Date: Wed, 24 Jul 1996 11:51:31 -0700
Organization: Foss Electric, R&D
Lines: 18
Message-ID: <31F670B3.4808@inet.uni-c.dk>
NNTP-Posting-Host: lgb343.ppp.uni-c.dk
Mime-Version: 1.0
Content-Type: text/plain; charset=iso-8859-1
Content-Transfer-Encoding: 8bit
X-Mailer: Mozilla 2.01 (Win16; I)

Dear Sir/Madam

I am currently trying to evaluate a new method for measuring fat/oil in olives.

Olives are, to my knowledge, normally harvested in the third or fourth quarter of the 
year. Accordingly, it is very difficult to find sufficient sample material to do an 
evaluation. All of last years olive harvest has been processed.

Do you have any knowledge of a company or institution that might have in the range of 
200 g of 50 to 100 samples of olives?

Do you know of anywhere in the world where they harvest olives as early as July?

Your help would be most appreciated.

Best regards

Søren Lemonius


From beemaid@compusmart.ab.ca Sat Aug  3 10:48:32 EDT 1996
Article: 3069 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!news.inc.net!newspump.sol.net!homer.alpha.net!uwm.edu!news.moneng.mei.com!bloom-beacon.mit.edu!news.mathworks.com!news2.cais.net!news.cais.net!van-bc!unixg.ubc.ca!rover.ucs.ualberta.ca!bert.compusmart.ab.ca!remote426.compusmart.ab.ca!beemaid
From: beemaid@compusmart.ab.ca (Beemaid)
Newsgroups: sci.bio.food-science
Subject: RE:  HACCP
Date: Fri, 26 Jul 1996 09:10:18 Mountain
Organization: Alberta Honey Producers Co-op Limited
Lines: 14
Message-ID: <beemaid.33.0011588E@compusmart.ab.ca>
NNTP-Posting-Host: remote426.compusmart.ab.ca
X-Newsreader: Trumpet for Windows [Version 1.0 Rev B final beta #1]


Contact Agriculture Canada for the generic prototype HACCP plans.   

http://www.agr.ca/newintre.html

Use ACEIS search within their page or hit the comments button to request your 
info via e-mail.

If I can be of further assistance contact me at honey@beemaid.com

I created a HACCP plan for Beemaid.

Quentin Bochar
Beemaid


From rag10@cornell.edu Sat Aug  3 10:48:34 EDT 1996
Article: 3070 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!news.sprintlink.net!news-fw-22.sprintlink.net!news.clark.net!world1.bawave.com!news2.cais.net!news.cais.net!hunter.premier.net!news-res.gsl.net!news.gsl.net!portc01.blue.aol.com!newsstand.cit.cornell.edu!usenet
From: "Rafael Garcia" <rag10@cornell.edu>
Newsgroups: sci.bio.food-science
Subject: I need advice from FS&T professionals
Date: 28 Jul 1996 17:29:46 GMT
Organization: Dell Computer Corporation
Lines: 16
Sender: rag10@cornell.edu (Verified)
Message-ID: <01bb7caa$46a00f80$c19bec84@cu-dailup.cornell.edu>
NNTP-Posting-Host: cu-dialup-1219.cit.cornell.edu
X-Newsreader: Microsoft Internet News 4.70.1132

As I finish up a master's degree in food science, I am faced with the
choice of continuing my education or starting my career.  I hope to
eventually work in industry, possibly in a product development position.  I
would like to be able to move up in a company and eventually get into more
responsible, decision making positions (as opposed to being a glorified lab
tech).

What are the advantages and disadvantages of an MS or PhD for my goals? 
Have you ever felt limited by the degree you earned?  Should I consider a
degree in a related field even if I definitely want to be in the food
industry?

Thank you for any insights.
-- 
Rafael Garcia
Cornell Food Safety Laboratory


From lrodgers@ix.netcom.com Sat Aug  3 10:48:35 EDT 1996
Article: 3071 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!cbgw3.att.com!news.PBI.net!decwrl!spool.mu.edu!uwm.edu!cs.utexas.edu!news.sprintlink.net!news-stk-200.sprintlink.net!arclight.uoregon.edu!netnews.worldnet.att.net!ix.netcom.com!news
From: lrodgers@ix.netcom.com (Lee Rodgers)
Newsgroups: sci.bio.food-science,sci.med.nutrition
Subject: Re: Is there a list of GRAS additives on the net?
Date: Sun, 28 Jul 1996 20:32:25 GMT
Organization: Netcom
Lines: 16
Message-ID: <4tgilg$hkv@sjx-ixn6.ix.netcom.com>
References: <31FA3EC0.297@blonz.com>
Reply-To: lrodgers@ix.netcom.com
NNTP-Posting-Host: sjx-ca39-04.ix.netcom.com
X-NETCOM-Date: Sun Jul 28  1:30:40 PM PDT 1996
X-Newsreader: Forte Free Agent 1.0.82
Xref: newz.oit.unc.edu sci.bio.food-science:3071 sci.med.nutrition:49988

Why not pick up a copy of "Food Additives:  A Consumer's Dictionary",
by Ruth Winters.  ISBN 0-517-88195-0, 1994, Crown Trade Paperbacks,
New York.  about $14.00 U.S./$19.50 Canadian
===============================================================
>>>Ed Blonz <ed@blonz.com> wrote:
>>>Is anyone aware of a GRAS list posted somewhere on the net.  I have
>>>found much info regarding what GRAS is, and how to apply to receive GRAS
>>>status, but no list of those additives that already have this status.
>>>Any help would be greatly appreciated.
>>>          Ed Blonz, Ph.D.


___________________
You talkin' to me?  
___________________



From jralphb@easynet.co.uk Sat Aug  3 10:48:36 EDT 1996
Article: 3072 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: Information wanted about BSE in Sheep.
Date: Thu, 25 Jul 1996 20:12:34 GMT
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On 23 Jul 1996 11:38:26 GMT, chris.brooking@ukonline.co.uk wrote:
>
>
>I have heard today that there is a possibility that the BSE agent was also
>passed to sheep, but the symptoms may have been disguised by incidents of
>scrapie. Can anyone give me more info on this ? I am also worried that BSE
>may be present in other food sources, for example turkeys, which are fattened
>and slaughtered so quickly that there is not time for the symptoms to develop.
>Is there any meat that is ‘safe’ in the UK, or should I go vegetarian. I
>am not a food-science expert, just a consumer who is very worried and does
>not believe the UK government propaganda.

Hello Chris,

If I were not a food scientist who is aware of the facts,  and I had
to rely for information solely on the garbled and often sensationalist
stories in the media, I expect I would be worried too. 

Perhaps I had better say at the outset that neither I nor the
Institute of Food Science & Technology (IFST) have any connection with
the UK Government or the agriculture or meat industries or any
lobbying or special interest groups.   IFST is the professional
qualifying body  for food scientists and technologists. It is totally
independent . It is controlled and run, by its professional members
who are elected to membership by virtue of their academic
qualifications and their relevant experience, and their signed
undertaking to comply with the Institute's ethical  Code of
Professional Conduct. They are elected solely in their personal
capacities and  in no way representing organisations where they may be
employed. They work in a variety of areas, including universities and
other centres of higher education, research institutions, food and
related industries, consultancy, food law enforcement authorities,
and in government departments and agencies.  

So here are the facts. I shall try my best to relate them for you
without using scientific jargon.  

BSE has not ever, not now been diagnosed in sheep "in the field". It
is very highly unlikely that it would be "masked by scrapie". The
people who would see it if it happened would be the vets. On Monday
(22 July) Francis Anthony, BSE adviser to the British Veterinary
Association, said: "We've been living with scrapie for more than 200
years and no scientist has been able to make a connection between
scrapie and man. It may be possible to transmit BSE to sheep
experimentally but there is no evidence in the field that BSE causes
damage to sheep. Otherwise we vets would be seeing it."

What he (and the UK Government and the EU Agriculture Commissioner)
are referring to is a research report published last month on
laboratory experiments at the Institute of Animal Health, where the
researchers fed six sheep with homogenised brain of confirmed BSE
infected cows, and one of the six developed an encephalopathy which
was different from scrapie, and was confirmed, by a special procedure
called strain-typing, to be BSE, not scrapie. They found the BSE
infectivity in the brain and the spleen, and one would expect it
therefore to have been in the spinal cord and the retina of that sheep
too, 

Even though BSE has not been diagnosed in sheep in "real life"
circumstances, the fact that it has been shown to be transmissible to
sheep under laboratory conditions when fed with infective cow brains,
says that it is possible to transmit, and therefore a prudent
precaution is not to eat sheep brains, spinal cord, eyes or certain
other sheep offals (probably spleen, tonsils, thymus and intestines).
So it looks as though these will be excluded from the food chain. 

In real life, moreover,  the lambs slaughtered for meat are not now
(if they ever were) fed on the infected meat and bonemeal that
originally caused BSE in cattle. There is anyway no evidence of
infectivity in the muscle meat of cows or sheep.

There is no known evidence to suggest that BSE can be transmitted to
poultry.

Finally, there is at present no direct scientific evidence
demonstrating that BSE is transmissible to humans.

For the benefit of those subscribers who would like to follow-up the
details of the research, they can be found in the paper is by Foster J
D et al (1996) "Detection of BSE infectivity in brain and spleen of
experimentally infected sheep", Veterinary Record, 1 June , 546-548.
 

Regards

Ralph













******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From itc@i-link.net Sat Aug  3 10:48:38 EDT 1996
Article: 3073 of sci.bio.food-science
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From: Karl Kortemeyer <itc@i-link.net>
Newsgroups: sci.bio.food-science
Subject: Advanced Water Sciences Symposium
Date: 26 Jul 1996 03:23:37 GMT
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                      Registration Information 
              Second Annual Advanced Water Sciences Symposium 
                       October 4 - 6, 1996, Dallas, Texas 
           Sponsored by Institute for Advanced Water Sciences Research 
                          and the Seraph Foundation


Below is the registration information for the Advanced Water Sciences Symposium (AWS96) to
be held in Dallas, TX, October 4-6, 1996. See the list of confirmed invited speakers and see the
preliminary schedule of technical sessions. The conference registration form and payment should
be sent in by Friday, September 6, 1996 to qualify for the early registration discount. Please
make your own hotel reservations directly with the hotel by Friday, September 13, 1996 to be
included in reserved block of rooms. 

This conference/symposium is hosted by the Institute for Advanced Water Sciences Research.
IAWSR is a not for profit membership association dedicated to the promotion of advanced water
sciences and the free exchange of ideas that contribute to the advancement of water science.
IAWSR and the symposium provide a forum for members and contributing individuals to
exchange ideas in the following water related subjects: 


Hard Science:
    hydrodynamics, water purification technology, electrolysis, 
    bond angle relationships and energy states,  
    environmental issues, photo chemistry, ionics, ORP, 
    chemistry, oxidative states in water.
Interdisciplinary:
    vortex mechanics, magnetic resonance in water, liquid crystal states,
    advanced ozonation, colloidal chemistry, structured water, 
    homeopathic effects in relationship to energized water,
    radio frequency effects on water, energization states in water,
    magnetic field effects on water dynamics and structure, 
    energy systems utilizing water dynamics or structure.

Exploratory:
    subtle energy effects in water, consciousness and water, 
    effects of harmonic geometries on water, scalar wave effects on water,
    energization and transformation in the water molecule, memory in water states,
    biological effects of energized and structured water.
    
Confirmed invited speakers:
    Joseph Bender: keynote speaker "Water: the Bigger Picture", and also
    Jim Beal, Ron Carson, Dr. Lee Cowden, Prof. Carlton Hazlewood, 
    Dr. Stuart Hameroff, Dr. Tony Scott-Morley MD, Prof. Elizabeth Rauscher, 
    Dr. William Rea, Glen Rein, Prof. James Roberts, Joseph Tyls.

Send registration form from below and payment to:
    Second Advanced Water Sciences Symposium
    P.O. Box 1295
    Dallas, Texas 75355-1295
    fax: (214) 827-6575
    email: seraph@metronet.com
    
For more information: 
phone (214) 682-9162 or see symposium web site at http://vitalenergy.com/water.


ADVANCED WATER SCIENCES SYMPOSIUM
TRANSPORTATION

IAWRS has arranaged a 5% fare discount for the symposium with American Airlines. Call the
AA meetings services desk at 1-800-433-1790 and tell them your desired AA flights. Give them
the Star File number S2506AE, and they will book your flight with a 5% discount. 

Rental Cars: All of the major car rental companies serve both Dallas airports, although only
Avis, National, Hertz, and Budget are on-site at DFW. Ask for directions to The Bristol/Harvey
Hotel at the rental desk. Obtain Avis discount of 5% when using group discount number
D004278. Airport/Hotel Shuttles: Super Shuttle provides van shuttles to/from the symposium
hotels. The taxis or vans are available outside the terminals on the lower level at DFW, and in
front of the main terminal at Love Field. Estimated distance to the hotel from DFW is about 15
miles, and from Love field is about 12 miles. Phone number for van service directly to hotel is: 

  Super Shuttle: (800) 258-3826 [BLUE-VAN]; to/from DFW $12.00 per person;  
  to/from Love Field $15.00 per person. Visa/MC/AMEX/Diners Club accepted.

HOTEL REGISTRATION/ACCOMMODATIONS

All AWS symposium events will be held at the Bristol Suites, 7800 Alpha Road, Dallas, TX,
(one block NW from corner of Highway 635 & Coit Road). We have reserved a block of rooms
at both Bristol Suites and at the adjacent Harvey Hotel. Reservations and room guarantee should
be made directly with the hotel of your choice at the following numbers: 

 date: Friday September 13 (***Deadline when block of rooms released***)
       (Ask for Advanced Water Sciences Symposium Group Rate)
 mail: Bristol Suites                or mail: Dallas Harvey Hotel
       7800 Alpha Road                        7815 LBJ Freeway (Highway 635)
       Dallas, Texas 75240                    Dallas, Texas 75251
 rate: US$89 (single or double)        rate:  US$59 (single or double)
       US$99 (triple or quadruple)            US$69 (triple or quadruple)   
 Includes full breakfast                room only
 fone: (214) 233-7600                  fone:  (214) 960-7000
 fax:  (214) 701-8618                  fax:   (214) 788-4227



ADVANCED WATER SCIENCES SYMPOSIUM
REGISTRATION


The early registration fee is $175 before September 6 and the on site registration fee of $250
applies after that date. A student discount registration fee will be $100. Registration fee includes
Friday evening reception, access to all technical sessions (all day Saturday and half day Sunday), Saturday lunch, and one copy of proceedings. IAWSR will accept both checks and all major credit cards for registration. We can accept payment by CHECK drawn from US banks or US money order payable to Advanced Water Sciences Symposium. To aid in our planning, PLEASE REGISTER AND PAY IN ADVANCE because we have a maximum number of people we can accomidate at the conference. 


A registration table will be set up at the Friday evening reception, and before the Saturday
morning keynote session. Please stop by to register and pick up your registration packet,
including a copy of proceedings. Additional proceedings can be preordered. Information about
the location of the reception and symposium talks will be available at the hotel check-in desk. 

----------------------------------- cut here ----------------------------------

          REGISTRATION FORM for Advanced Water Sciences Symposium, 
                         Dallas, Texas, Oct. 4-6, 1996 
                 Send to P.O. Box 1295, Dallas, Texas 75355-1295 
               or FAX: (214) 827-6575 or email: seraph@metronet.com


NAME/TITLE:_________________________________ AFFILIATION:______________________

MAILADDRESS:_______________________________ MAILCITY/STATE/ZIP:________________

TELEPHONE:____________________________________FAX:_____________________________

EMAIL ADDRESS:_________________________________________________________________

TOPICS OF INTEREST:____________________________________________________________

I PLAN TO ATTEND AWS:  YES___ NO___  THE RECEPTION FRIDAY EVENING: YES___ NO___
I PLAN TO STAY IN DALLAS AT: Bristol Suites ____ Harvey Hotel ____ Other _____ 

ANY SPECIAL DIETARY REQUIREMENTS:______________________________________________
*****************************Payment Information***************************

Registration fee ($175 before Sept. 6)or($250 on site)or($100 student)_________
add Number of ADDITIONAL AWS Proceedings at $25.00 each               _________
add IAWSR membership special conference rate of $25 per year          _________

                                                       TOTAL FEE DUE: _________

   CHECK ENCLOSED FOR (made payable to Advanced Water Sciences Symp): _________
I AUTHORIZE PAYMENT OF ABOVE TOTAL FEE USING CREDIT CARD INFO BELOW:

CREDIT CARD NUMBER:___________________________________________________

CREDIT CARD TYPE: _________________  EXPIRATION DATE:_________________
  (receipts will be included in conference packets)
  (all registrations will be confirmed within 2-3 days)
----------------------------------- cut here ------------------------------


The Institute for Advanced Water Sciences Research will be setting it's own Web site in the
future. 





From jfultz@epix.net Sat Aug  3 10:48:39 EDT 1996
Article: 3074 of sci.bio.food-science
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From: jfultz@epix.net
Newsgroups: sci.bio.food-science
Subject: Re: HACCP
Date: Fri, 26 Jul 96 12:22:50 PDT
Organization: epix.net
Lines: 15
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> Are there any newsgroups or web sites exclusively 
devoted to HACCP?  I am
> looking for generic prototypes of HACCP programs for 
slaughterhouses (beef,
> pork, poultry).

I am afraid I can't give specifics but hasn't the USDA 
published program guidelines?  I think you can tap in 
there through Gopher.

Jerry




From urcperko@cc.memphis.edu Sat Aug  3 10:48:41 EDT 1996
Article: 3075 of sci.bio.food-science
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From: TigerLAN computer lab seat account <urcperko@cc.memphis.edu>
Newsgroups: sci.bio.food-science
Subject: HELP! : Engineering Properties of Food Products
Date: Fri, 26 Jul 1996 14:06:18 -0700
Organization: The University of Memphis
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Help, I am a Mechanical Engineering student who is looking for transport 
and thermodynamic properties of uncommon fluids, i.e.: viscosity, 
density, specific heats, all as properties of temperature. Of special 
interest are food products: applesauce, mustard, mayonaise, tomato paste, 
etc.

Do you know where I might find such information? I have contacted several 
food companies, but this data is hard to obtain from them.

Any help is appreciated.


From lescov@savtech.demon.co.uk Sat Aug  3 10:48:42 EDT 1996
Article: 3076 of sci.bio.food-science
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From: Leslie Coveney <lescov@savtech.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Starch grains or starch granules
Date: Mon, 29 Jul 1996 19:56:55 BST
Organization: Savant Technologies
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A good place to start is the IFST web pages at:
http://www.easynet.co.uk/ifst. These point to other resource areas if 
you can't find what you want there.

Leslie Coveney
Savant Technologies
Scientific & Management Consultants



From alan@skypoint.com Sat Aug  3 10:48:43 EDT 1996
Article: 3077 of sci.bio.food-science
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From: alan@skypoint.com (Alan Moorman)
Newsgroups: sci.bio.food-science
Subject: Re: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Date: Tue, 30 Jul 1996 00:30:08 GMT
Organization: SkyPoint Communications, Inc.
Lines: 9
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X-No-archive: Yes

Is/are the FAQ(s) available at a web site?

I apparently just missed them in the newsgroup. . .

Alan




From ed@blonz.com Sat Aug  3 10:48:44 EDT 1996
Article: 3078 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!decwrl!news.hooked.net!usenet
From: Ed Blonz <ed@blonz.com>
Newsgroups: sci.med.nutrition,sci.bio.food-science,rec.food.drink,misc.health.alternative
Subject: 48 Hours TUESDAY:  You Are What You eat: Hidden Truths about daily food intake
Date: Tue, 30 Jul 1996 07:16:58 -0700
Organization: Hooked Online Services
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Xref: newz.oit.unc.edu sci.med.nutrition:50075 sci.bio.food-science:3078 rec.food.drink:32044 misc.health.alternative:79612

To All:

I received a call from CBS about this show tonight (Tuesday 7/30).

It looks like a show to check out.  Was told they will be tackling some
interesting topics including olestra.

Unsure, though, how "tough" the tackling will be.


                 ED


-- 
     Maintaining a positive attitude may not solve all your
 problems, but it will annoy enough people to make it worthwhile.
         \\ //            ed@blonz.com                     
        ( o o )   JAVA page http://www.blonz.com/blonz/indexj.htm
  ooo0---( _ )---0ooo  Home page: http://www.blonz.com/blonz


From epierron@ctsccv@worldnet.fr Sat Aug  3 10:48:45 EDT 1996
Article: 3079 of sci.bio.food-science
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From: epierron@ctsccv@worldnet.fr (Etienne Pierron)
Newsgroups: sci.bio.food-science
Subject: Re: HACCP
Date: 30 Jul 1996 13:34:55 GMT
Organization: CTSCCV
Lines: 16
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In article <4t5ocu$bio@news2.h1.usa.pipeline.com>,
Dr_bunch@usa.pipeline.com(Lori Lynn Bunch) wrote:

> Are there any newsgroups or web sites exclusively devoted to HACCP?  I am
> looking for generic prototypes of HACCP programs for slaughterhouses (beef,
> pork, poultry).

you can go to this web:
http://aceis.agr.ca

it will be working after the 31/8/96
E. PIERRON
CTSCCV
7 av du Gal de Gaulle
94700 Maisons Alfort 
France


From ffrench@cdsnet.net Sat Aug  3 10:48:46 EDT 1996
Article: 3080 of sci.bio.food-science
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From: ffrench@cdsnet.net (Jim DeMont)
Newsgroups: sci.bio.food-science,sci.med.nutrition
Subject: Re: Is there a list of GRAS additives on the net?
Date: 31 Jul 1996 05:47:21 GMT
Organization: CDS Internet, Medford Oregon
Lines: 32
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Xref: newz.oit.unc.edu sci.bio.food-science:3080 sci.med.nutrition:50121

Ed:

Gee, maybe I've been laboring under a grave misconception, but isn't the
list in CFR 21 (At home can't remember the part) complete at the time of 
printing? I haven't searched the Government Info sites for the CFR's, but 
they might be there.

If I can find anything on the net w/ updates, I'll let you know.

Jim DeMont



In article <31FA3EC0.297@blonz.com>, ed@blonz.com says...
>
>Is anyone aware of a GRAS list posted somewhere on the net.  I have
>found much info regarding what GRAS is, and how to apply to receive GRAS
>status, but no list of those additives that already have this status.
>
>
>Any help would be greatly appreciated.
>
>
>          Ed Blonz, Ph.D.
>
>-- 
>     Maintaining a positive attitude may not solve all your
> problems, but it will annoy enough people to make it worthwhile.
>         \\ //            ed@blonz.com                     
>        ( o o )   JAVA page http://www.blonz.com/blonz/indexjx.htm
>  ooo0---( _ )---0ooo  Home page: http://www.blonz.com/blonz



From d0033400 Sat Aug  3 10:48:47 EDT 1996
Article: 3081 of sci.bio.food-science
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From: d0033400 (houdoux alain)
Newsgroups: sci.bio.food-science
Subject: Re: Butter?
Date: 30 Jul 1996 19:38:32 GMT
Organization: sct.fr
Lines: 27
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In article <Bob-1607962216100001@news.demon.co.uk>, Bob@szazbo.demon.co.uk 
says...
>
>Hi,
>this may seem a simple question but my chemistry teacher says butter is an
>emulsion. This would mean presumably that it is composed of two or more
>imiscible liquids. Is the fat in butter a liquid or a solid? I argued that
>it is not an emulsion as the fat is not a liquid (at room temp.)
>Please help resolve this dispute,
>Thanks,
>Bob
>E - Mail = Bob@szazbo.demon.co.uk


Hi Bob,

you and your teacher are equally right !!!

The fat in the butter as room temperature (let's say 20°C) is in fact 
partially solid and partially liquid. The fat in the butter is made of 
different kinds of fat which have melting or fusion temperature ranging from 
15 to 40 °C.

I hope I replied fully to your question if I haven't resolved the dispute.

  



From Oz@upthorpe.demon.co.uk Sat Aug  3 10:48:49 EDT 1996
Article: 3082 of sci.bio.food-science
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: I need advice from FS&T professionals
Date: Wed, 31 Jul 1996 08:06:48 +0100
Organization: Oz
Lines: 24
Distribution: world
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 <4tmrkm$sk6@news.cdsnet.net>
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In article <4tmrkm$sk6@news.cdsnet.net>, Jim DeMont <ffrench@cdsnet.net>
writes
>
>
>Another observation is that in most food companies, the bean counters and 
>marketing folks "rule". You may consider yourself fortunate if you land in 
>an organization that accepts advice and gives full consideration to the 
>full gamut of technical issues.

Just in passing, you could always consider trying to move to the sales
and 'bean counter' areas from the technical side. Since these people
almost invariably have not the slightest knowledge of the technical side
which is crucial to the success of the business, a sales manager or
financial manager who understands technical matters ought to be a big
asset. I know of situations when this has indeed been the case.

Since scientists generally have a good grasp of maths, something often
missing from salesmen for example, they can often do a very good job in
these other areas. Note the high numbers of physicists hired by
financial institutions as well.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From florasyn@goldnet.net.il Sat Aug  3 10:48:50 EDT 1996
Article: 3083 of sci.bio.food-science
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From: florasyn@goldnet.net.il
Newsgroups: sci.med.nutrition,sci.bio.food-science
Subject: Re: Is there a list of GRAS additives on the net?
Date: Thu, 01 Aug 96 00:11:22 PDT
Organization: NetVision LTD.
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Dear Dr. Blonz,
Please contact me and I will try to help you on your GRAS question.
Tel: +972-3-5560913
Fax: +972-3-5560915
E-mail: florasyn@goldnet.net.il
Dr. Efraim Graber
Florasynth Israeli Enterprise Ltd



From sparky3@ibm.net Sat Aug  3 10:48:51 EDT 1996
Article: 3084 of sci.bio.food-science
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From: sparky3@ibm.net
Newsgroups: sci.bio.food-science
Subject: Simple explanation of food composition analysis techniques needed.
Date: 28 Jul 1996 05:53:29 GMT
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Is there an internet resource with an explanation of how food composition is
analysed, suitable for  a non-specialist adult. The stuff I've found seems to
be mainly sales material from equipment manufacturers, or high-intensity
academic papers. I would like to know, for instance, how you work out how
much carbohydrate is in food. etc. etc.

Thanks,

Steve


From gormally@iol.ie Sat Aug  3 10:48:52 EDT 1996
Article: 3085 of sci.bio.food-science
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From: Rob Gormally <gormally@iol.ie>
Newsgroups: sci.bio.food-science
Subject: Intake of 10% of RDA kcalories?
Date: 28 Jul 1996 10:55:42 GMT
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Does anyone happen to know how much weight would
a person lose in 2 weeks if he only got 10% of
his recommended kcalories (i.e 300kc instead of 
3,000kc)?

And what are the risks to that persons health?

Regards,
Rob




From drice@vines.colostate.edu Sat Aug  3 10:48:53 EDT 1996
Article: 3086 of sci.bio.food-science
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From: drice@vines.colostate.edu (Doug Rice)
Newsgroups: sci.bio.food-science
Subject: Re: Q: Risk of Post-Sterilisation Contamination
Date: Thu, 1 Aug 1996 14:20:03 GMT
Organization: Colorado State University
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In article <31fec202.18578436@news.mcy.aone.net.au> dbell-hvp@m140.aone.net.au (David JD Bell) writes:
>From: dbell-hvp@m140.aone.net.au (David JD Bell)
>Subject: Q: Risk of Post-Sterilisation Contamination
>Date: Wed, 31 Jul 1996 07:03:21 GMT

>Can Pasteurisation backfire in a food process?



>In a hypothetical process, is it better to make pastuerisation the
>initial process stage - forming the basis for a totally clean process?
>Or is it better to make it the final process stage to eliminate the
>the risk of post-pastuerisation contamination?

Hello David:

IN MY OPINION.... Pasteurization should be the last step.  A totally clean 
process is esentially an impossibility in the food industry.  If milk is 
pasteurized as it comes into the packaging plant the risk for post 
contamination is very high.  If it is pasteurized after packaging as it goes 
out the door the only real potential contamination will be in the consumer's 
home.

Yes, pasteurization will kill a lot of the beneficial organisms as well.  
Pathogens can compete much better if normal flora are not in abundance.  
Several studies have shown that the cleanest food plants can have the highest 
populations of Listeria.  Hope this info is what you were looking for.

G' day.
Doug


Douglas A. Rice
CSU-Environmental Quality Laboratory Director
Applied microbiology of food, air, water and soil.
drice@vines.colostate.edu
voice:  (970) 491-6503
"Moderation is for Monks, take big bites out of life."
--Lazarus


From jralphb@easynet.co.uk Sat Aug  3 10:48:54 EDT 1996
Article: 3087 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.agriculture
Subject: Maternal transmission of BSE in cattle
Date: Thu, 01 Aug 1996 17:44:02 GMT
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Hello Everyone, 

In a statement today, the UK Ministry of Agriculture, Fisheries and
Food [MAFF] announced 

"There may be very low levels of maternal transmission of BSE in
cattle".

This possibility was foreshadowed in the current IFST Position
Statement on BSE, which included the following:-

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
"Until recently, there has been no evidence of maternal transmission
in cattle. A large-scale epidemiological study [Hoinville et al
(1995)] should have brought to light the occurrence of maternal
transmission if it occurred, but did not, which was strongly
suggestive of no significant occurrence. However, a computer-modelling
study (as yet unpublished) of the cases of BSE in cattle born after
the ruminant feed ban (BAB cattle), while indicating that the great
majority of cases were due to post-ban feeding with ruminant feed (see
below), also indicated a small but significant likelihood of maternal
transmission

"The definite answer on maternal transmission should be forthcoming
>from  the long-term experimental trials started in 1989, involving 315
calves born to BSE-infected dams and 315 controls born of healthy
dams, The trials are due to run until November 1996, when the youngest
of the calves reach seven years of age, at which time they will be
slaughtered, their brains examined histologically, the study unblinded
and the results analysed.  The analysis and results will be available
in early 1997.  It is only then that it will be possible to make a
scientific judgement on whether or not maternal transmission occurs.
To end the trial prematurely to obtain an earlier answer would greatly
reduce the validity of the answer.  Many of the animals having reached
their seventh birthdays have already been slaughtered and their brains
"stockpiled". It is now intended to complete the histopathology on
about 500 of these by August and issue a preliminary assessment,
pending completion of the trial and full assessment."
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
The MAFF announcement is as a result of that preliminary assessment.
It is unfortunate that MAFF, while evidentlyand understandably keen to
be seen to publish the preliminary conclusion as soon as possible,
appears to have adopted the unfortunate practice that has become all
too frequent, of announcing a conclusion from experiments  before the
scientific details have been published.in a peer-reviewed journal, for
independent assessment by other scientists. 

I anticipate that the epidemiologists and statisticians among us will
have a field day interpreting the results when they are published.

If a low level of maternal transmission occurs, it has, of course,
been occurring during the dramatic year-on-year decline of the numbers
of new cases in recent years, and likewise has no bearing on the
further decline forecast over the next few years. It may well,
however, prevent virtually complete eradication of BSE. 

But,, as the IFST Position Statement also said 

     "The recent proposals for carefully selective culling are
expected to lead to a speeding-up of that process, but at the expense
of slaughtering and incinerating thousands of healthy animals. If the
experimental trial referred to above were to turn out to show any
significant maternal transmission, however, selective culling would
take on an additional value".

Reference

Hoinville L J et al (1995)  "An investigation of risk factors for
cases of BSE born after the introduction of the feed ban", Veterinary
Record, 136, 312-318.

Regards

Ralph
******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From Oz@upthorpe.demon.co.uk Sat Aug  3 10:48:55 EDT 1996
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From: Oz <Oz@upthorpe.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.agriculture
Subject: Re: Maternal transmission of BSE in cattle
Date: Thu, 1 Aug 1996 21:03:41 +0100
Organization: Oz
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In article <3200ec11.44647873@news.easynet.co.uk>, J Ralph Blanchfield
<jralphb@easynet.co.uk> writes
>
>
>If a low level of maternal transmission occurs, it has, of course,
>been occurring during the dramatic year-on-year decline of the numbers
>of new cases in recent years, and likewise has no bearing on the
>further decline forecast over the next few years. It may well,
>however, prevent virtually complete eradication of BSE. 

Eh?? It is clear, that if it happens, it must be at a very low level.
Let's take it at 1%, and consider 200,000 animals affected over 5 years.

Next generation: 2000 (over 5 years)

Second generation 20  . One could cull the last calf at this point.

Third generation one or nil. One could cull the last calf at this point.

Fourth generation nil.

Allow say five years per cow generation. This is far from 'prevent
virtually complete eradication'.

A similar low level of horizontal transmission (if present) is currently
being dealt with by the cohort cull, but a generation too soon to make
sense. The observation on animals born within three days of the last
calving of an animal that subsequently succumbs to BSE would be more use
since I seem to remember that there was a small but significant
correlation in this case.

------------------------------- 
'Oz     "When I knew little, all was certain. The more I learnt,
        the less sure I was. Is this the uncertainty principle?"


From jralphb@easynet.co.uk Sat Aug  3 10:48:57 EDT 1996
Article: 3089 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.agriculture
Subject: Re: Maternal transmission of BSE in cattle
Date: Fri, 02 Aug 1996 10:01:25 GMT
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Hello Everyone,

Further to my post on 1 August, in which I wrote

>If a low level of maternal transmission occurs, it has, of course,
>been occurring during the dramatic year-on-year decline of the numbers
>of new cases in recent years, and likewise has no bearing on the
>further decline forecast over the next few years. It may well,
>however, prevent virtually complete eradication of BSE. 

Now that some more information is available, it seems that in the
long-term field trial,  all of the BSE cases in offspring from
BSE-infected dams occurred among those born in the last six months of
the dams incubation period, and that this suggests that in a normal
herd, the level of transmission would be of the order of 1 per cent.

In that case the chance of an infected calf would be one in 10,000 in
the third generation. 

This would not "prevent the virtually complete eradication of the
disease", as I previously suggested; at most it would marginally
prolong the "tail of the curve" as it approaches zero.

Regards

Ralph

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From sarig@teleport.com Sat Aug  3 10:48:58 EDT 1996
Article: 3090 of sci.bio.food-science
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From: sarig@teleport.com (Scott Arighi)
Newsgroups: sci.bio.food-science
Subject: Re: about water and 'spring' water
Date: Thu, 01 Aug 1996 22:48:55 GMT
Organization: Teleport - Portland's Public Access (503) 220-1016
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don Megill <pure@mindspring.com> wrote:

>We all "think we know about water and 'spring' water do we rally"
>
>    pure@mindspring.com  ...... You can't make a silk purse from a sows' 
>ear.
>         and Spring water does not come from  a well or tap or a seep!
>Our 'VIRGIN' PURE SPRING WATER has  totally natural calcium carbonate, 
>calcium and magnesium content. 

Surely you jest!  "Pure water" with totally natural calcium carbonate,
etc.  If you truly want pure water, get distilled water.
Most others have an equivalent value! 
>Equivalents..  could even  be large amounts of nasty chlorides, 
>sulphates, sodium, iron,  or   other bicarbonate salts!     
>\\\\|/////      Don Megill                      
>( @ * @ )           Please read about real Virgin Pure Spring Water at.                            
>--oO0o----U----oO0o---   http://www.mindspring.com/~pure/pure.html         
>and all good water at  http://www.mindspring.com/~pure/index
>
>

--
Scott Arighi

Those who ignore history are doomed to repeat it.


From jreilers@interaccess.com Sat Aug  3 10:48:59 EDT 1996
Article: 3091 of sci.bio.food-science
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From: jreilers@interaccess.com (James R. Eilers)
Newsgroups: sci.bio.food-science
Subject: Re: Q: Risk of Post-Sterilisation Contamination
Date: Thu, 01 Aug 1996 19:01:10 GMT
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drice@vines.colostate.edu (Doug Rice) wrote:
>.  If milk is 
>pasteurized as it comes into the packaging plant the risk for post 
>contamination is very high.  If it is pasteurized after packaging as it goes 
>out the door the only real potential contamination will be in the consumer's 
>home.

Doug,

While your example is hypothetically correct, I feel it should be
noted that it does not reflect actual dairy pasteurization practices
with which I am familiar.  It has been 5 years or so since I dealt
with dairy sanitation practices, but I don't expect the state-of-the
art has changed that much in so short a time.

Pasteurization of drinking milk, at the in the U.S. is accomplished as
late as practical prior to bottling, but not after packaging.  I can't
think of a process that doesn't involve pasteurization followed by
chilling and then filling & sealing.

These practices serve to make pasteurization as late as practical in
the process, thus to minimize recontamination.  

Jim



From pkeating@lonestar.com Sat Aug  3 10:49:00 EDT 1996
Article: 3092 of sci.bio.food-science
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From: "Phyllis Keating" <pkeating@lonestar.com>
Newsgroups: alt.business.import-export.raw-material,alt.food.professionals,rec.food.preserving,relcom.commerce.food,sci.bio.food-science
Subject: Wanted:  Food Additives
Date: 2 Aug 1996 21:36:13 GMT
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Want to purchase the following:  Maltodextrin, Cellulose Gum, Carrageenan,
Soy Leoithin, Acesulfame Postassium.  Please advise by e-mail of any
vendors that could sell these products in small quantities.  Thanks.

Phyllis Keating
pkeating@lonestar.com



From juan@trivium.gh.ub.es Sat Aug  3 10:49:01 EDT 1996
Article: 3093 of sci.bio.food-science
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From: jordi juan <juan@trivium.gh.ub.es>
Newsgroups: sci.bio.food-science
Subject: Starch grains or starch granules
Date: 27 Jul 1996 10:54:39 GMT
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Dear all,
I am looking for a www site about starch grains/starch 
granules, does anyone know one? Please, let me know. Thank you 
in advance,
jordi juan (juan@trivium.gh.ub.es)



From jfultz@epix.net Sat Aug  3 10:49:03 EDT 1996
Article: 3094 of sci.bio.food-science
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From: jfultz@epix.net
Newsgroups: sci.bio.food-science
Subject: Re: What's in food besides carb, fat, & protein?
Date: Thu, 01 Aug 96 17:26:15 PDT
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> George Fergus wrote:
> > 
> > I have been reading the Nutrition Facts labels more 
closely these
> > days, and I notice that quite a bit of what is in a 
food may remain
> > unaccounted for.  For example, a 26g serving of cream 
cheese contains
> > 9g of fat, 2g of carbohydrate, and 2g of protein.  So 
what on earth
> > makes up the other 13g?
> > 
> > -George

George,

In this case the other 13 g is mostly water.  Cream cheese 
is a maximum of 55% water by weight.  In another post, 
Benny explained the 6 components of food, with water being 
his item number 4.  Generally, in most fresh, refrigerated 
products you have a minimum of about 40% water (for a 
dryish cheese like Parmesan) to 92-93% for a watery 
vegetable like celery or tomato.

Hope this helps out.

Jerry



From itc@i-link.net Sat Sep 14 13:55:20 EDT 1996
Article: 3331 of sci.bio.food-science
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From: Karl Kortemeyer <itc@i-link.net>
Newsgroups: sci.bio.food-science
Subject: Water Symposium
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              Second Annual Advanced Water Sciences Symposium 
                       October 4 - 6, 1996, Dallas, Texas 
           Sponsored by Institute for Advanced Water Sciences Research 
                          and the Seraph Foundation

For more information or to register: 
phone (214) 682-9162 or see symposium web site at 
               http://vitalenergy.com/water.

This conference/symposium is hosted by the Institute for Advanced Water Sciences Research.
IAWSR is a not for profit membership association dedicated to the promotion of advanced water
sciences and the free exchange of ideas that contribute to the advancement of water science.
IAWSR and the symposium provide a forum for members and contributing individuals to
exchange ideas in the following water related subjects: 

Confirmed invited speakers:
    Joseph Bender: keynote speaker "Water: the Bigger Picture", and also
    Jim Beal, Ron Carson, Dr. Lee Cowden MD, Prof. Carlton Hazlewood, 
    Dr. Stuart Hameroff, Dr. Tony Scott-Morley MD, Prof. Elizabeth Rauscher, 
    Dr. William Rea MD, Glen Rein, Prof. James Roberts, Joseph Tyls.

Hard Science:
    hydrodynamics, water purification technology, electrolysis, 
    bond angle relationships and energy states,  
    environmental issues, photo chemistry, ionics, ORP, 
    chemistry, oxidative states in water.

Interdisciplinary:
    vortex mechanics, magnetic resonance in water, liquid crystal states,
    advanced ozonation, colloidal chemistry, structured water, 
    homeopathic effects in relationship to energized water,
    radio frequency effects on water, energization states in water,
    magnetic field effects on water dynamics and structure, 
    energy systems utilizing water dynamics or structure.

Exploratory:
    subtle energy effects in water, consciousness and water, 
    effects of harmonic geometries on water, scalar wave effects on water,
    energization and transformation in the water molecule, memory in water states,
    biological effects of energized and structured water.
         

Second Advanced Water Sciences Symposium
    P.O. Box 1295
    Dallas, Texas 75355-1295
    phone:(214) 682-9162
    fax: (214) 827-6575
    email: seraph@metronet.com



From hcohen@borg.com Sat Sep 14 13:55:22 EDT 1996
Article: 3332 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!newsfeed.internetmci.com!ns2.borg.com!usenet
From: Howard Cohen <hcohen@borg.com>
Newsgroups: sci.bio.food-science
Subject: small amount of ZnS needed
Date: Fri, 30 Aug 1996 21:13:34 -0400
Organization: Borg
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Hello All,
I am looking for a few tablespoons worth of ZnS (florescent under UV)
for a demo I do in my Health classes.  I have a small container of ZnS
here but its not the florescent type.  Can any of you help me out here?
Thanks.   

Howie Cohen
Proctor High School 
Utica, NY


From mmoore@imcnet.net Sat Sep 14 13:55:23 EDT 1996
Article: 3333 of sci.bio.food-science
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From: mmoore@imcnet.net
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: 31 Aug 1996 12:44:56 GMT
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yank@ionet.net (Ellen Smith) wrote:
>thatjoeguy@nortexinfo.net (Joe A. Koesler) wrote:
>
>Poisonous? You sure? I feed them to my mother-in-law for snacks
>and she's never gonna die. Blows that little theory doesn't it?
>

my boyfriend (avid outdoors guys whos eaten just about 
everything....havent asked about grubs yet - <smirk>) says that acorns 
have tons of tanic <sp> acid.  if you ARE going to use them, he says they 
have to go through multiple soakings in order to draw this acid out.  he 
says the tast isnt worth the effort

----  mary, city girl learning about back woods things...
                               



From ekende@banff.net Sat Sep 14 13:55:24 EDT 1996
Article: 3334 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!newsfeed.internetmci.com!news.bctel.net!kryten.awinc.com!news
From: ekende@banff.net (eva kende)
Newsgroups: alt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foods
Subject: Re: *** TOP 10% COOKING SITES ***
Date: Sat, 31 Aug 1996 13:27:52 GMT
Organization: A & W Internet Inc.
Lines: 13
Message-ID: <509env$cfj@kryten.awinc.com>
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suzanne@intrepid.axess.com (Suzanne L.) wrote:

>Top 10% Cooking Sites:  http://www.pebbs.com/megabites/links.html

>Warning!!! This site has been known to ruin thousands of innocent
>keyboards due to the vistors constant drooling while visiting.  :-)

It also ruins innocent nerves. Instead of advertising fix your site.
Once in you cannot get out of it. It keeps putting you back to it's
advertising rates. Who cares????????????

Eva Kende B.Sc. author of "Eva's Hungarian Kitchen".



From Karin Zimmerman Sat Sep 14 13:55:25 EDT 1996
Article: 3335 of sci.bio.food-science
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From: Karin Zimmerman
Newsgroups: sci.bio.food-science
Subject: nori seaweed to keep up iron level during pregnancy
Date: 31 Aug 1996 06:48:56 GMT
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During my pregnancy when my iron level dropped I was
advised (by a macrobiotics teacher) to eat 3-4 roasted
nori sheets a day. It worked miracles and I was the only 
one to leave the hospital without steel pills.

It was so positive I would like to share this with everyone!

Karin Zimmerman


From eric@poison.demon.co.uk Sat Sep 14 13:55:27 EDT 1996
Article: 3339 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!mcsun!EU.net!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!poison.demon.co.uk!eric
From: Eric Lovett <eric@poison.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: best cereal?
Date: Sat, 31 Aug 1996 17:55:40 +0100
Organization: Home Office
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Distribution: world
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>
>Mel - I am not an expert or trained in this area, but I do have an
>opinion.  If Dr. Barry Sears, author of "Enter the Zone", is to be
>believed (and i have tried his program with great success!), the best
>meal is a "zone-balanced" one, having 7 parts (i.e. grams) of protein, 9
>parts carbohydrate, and 1.5 parts fat.  "Zone-balanced" meals are
>supposed to fuel the body at max efficiency, and provide a minimum of
>fat build-up, if that is a concern.
>No cereal that I am aware of has this magical mix, but cereals which
>have the most protein and the least sugar will come closest (note
>carbohydrates get converted to sugar anyway).  High fiber cereals (e.g.
>shreaded wheat or Health Valley Oat Bran Flakes are some of the best
>since the fiber-carbo will convert to sugar at a slower rate giving the
>body energy over time, rather than the burst provided by sugar.  
>Note that any excess carbo converted to sugar that is not used
>immediately by the body will be stored as fat.  
>Since 1% milk is fairly "balanced" (in the "zone" sense), and cereal is
>mostly carbo (both slow release - i.e. fiber and fast release - i.e.
>sugar), some good protein powder used as a supplement will provide a
>balanced breakfast --  or one can eat eggs (if cholesterol is not of
>concern) to get the required protein with cereal.
>I have tried all this and it works for me.  Good luck.
>Dave
Is this Dr. Barry Sears, in the form of a book, web page etc? I have
never heard of Zone foods and my curiousity is catching up on me.
-- 
Eric Lovett
eric@poison.demon.co.uk

"Wine is for life, not just for Christmas."


From yank@ionet.net Sat Sep 14 13:55:28 EDT 1996
Article: 3340 of sci.bio.food-science
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From: yank@ionet.net (Ellen Smith)
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
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>>>>Poisonous? You sure? I feed them to my mother-in-law for snacks
>>>>and she's never gonna die. Blows that little theory doesn't it?
>>>>
Actually, mary, i wrote that. but luckily due to lots of e-mail and my
new friend Madeline <waves, hi maddie :)> I figured out how to post.
Sorta.
Your boyfriend sounds neat. I suggest you explore the backwoods
together, and if you do :), I'm sure you'll be very happy.

>>>my boyfriend (avid outdoors guys whos eaten just about 
>>>everything....havent asked about grubs yet - <smirk>) says that acorns 
>>>have tons of tanic <sp> acid.  if you ARE going to use them, he says they 
>>>have to go through multiple soakings in order to draw this acid out.  he 
>>>says the tast isnt worth the effort

>>>----  mary, city girl learning about back woods things...
>>>                               





From ames@prolog.net Sat Sep 14 13:55:29 EDT 1996
Article: 3341 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!newsfeed.internetmci.com!news.ptd.net!news
From: "Joe Ames" <ames@prolog.net>
Newsgroups: sci.bio.food-science
Subject: Re: Looking for a book on food chemistry
Date: 31 Aug 1996 20:07:25 GMT
Organization: Ames Co.
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SGksDQoNCkhlcmUncyBhIHNpdGUgd2l0aCBhIGdyZWF0IHNlYXJjaCBjYXBhYmlsaXR5IGZvciBi
b29rcy4gRmFpciBwcmljZXMgdG9vLg0KDQpodHRwOi8vd3d3LmFtYXpvbi5jb20vZXhlYy9vYmlk
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ZWFyY2hpbmcgZm9yIGEgYm9vayBJIHNhdyBzb21lIHRpbWUgYWdvIG9uIHRoZSBjaGVtaXN0cnkg
b2YgDQo6IGNvb2tpbmcuIEkgY2FuJ3QgcmVtZW1iZXIgdGhlIHRpdGxlLCBidXQgaXQgd2FzIHNv
bWV0aGluZyBsaWtlICJUaGUgDQo6IFNjaWVuY2Ugb2YgRm9vZCIgb3IgIlRoZSBTY2llbmNlIG9m
IENvb2tpbmcuIiBDYW4gYW55Ym9keSBoZWxwIG1lPyAgDQo6IFRoYW5rcy4NCjogDQo6IA0KOiA=



From sbhattac@styx.ios.com Sat Sep 14 13:55:31 EDT 1996
Article: 3342 of sci.bio.food-science
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From: sbhattac@styx.ios.com (Shankar Bhattacharyya)
Newsgroups: sci.bio.food-science
Subject: Re: What foods contain casein??
Date: 31 Aug 1996 23:14:26 -0400
Organization: Internet Online Services
Lines: 36
Message-ID: <50av2i$k2r@styx.ios.com>
References: <1996Jun26.213215.1@ccsua.ctstateu.edu> <4r0hfa$jon@styx.ios.com> <01bb95dc$f8e63200$f7bc399d@mikelav> <5061bq$hel@doffen.uninett.no>
NNTP-Posting-Host: styx.ios.com

In article <5061bq$hel@doffen.uninett.no>,
Merete Askim  <merete.askim@inf.hist.no> wrote:

>Casein is a protein in milk. there are insignificance differenceses in 
>the casein form cow, goat, human,,,,, 

Just by the way, there are some interesting and useful differences.

US Customs levies different rates of customs duty on imported cheeses,
depending what kind of milk they are made from. Cow's milk cheese is
taxed most heavily, so importers have some incentive to declare their
imports to be made from something else. A lot of imported cheese gets
tested for species.

Historically this has been done by looking at the fatty acid profile
of the fatty acid methyl esters. However, this is tricky to interpret,
particularly for low levels of components in cheeses made from blends
and so on.

Relatively recently, in the last two years or so, a guy in italy has
been developing very nifty electrophoretic techniques using
isoelectric focussing techniques to separate the components of casein
>from  different species, a technique which seems very promising for
this purpose. The casein from goats and sheep is identical, so you
can't tell that difference and have to use fatty acid profiles for
that. However, for the other kinds of milk the distinction is really
easy to see. Certainly in the American context, where the principal
issue is whether cow's milk cheeses are being imported as something
else, the technique works very well.

I don't know enough about electrophoretic techniques to provide
details. I did see a demonstration once. It was quite impressive as an
analytical technique.

- Shankar



From pking@idirect.com Sat Sep 14 13:55:32 EDT 1996
Article: 3343 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!uunet!in3.uu.net!news3.idirect.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: [sci.bio.food-science] Problem with Frequent FAQ postings
X-Newsreader: Forte Free Agent 1.0.82
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To all sbfs subscribers:

As of yet I have received no complaints as to what has been happening at other
sites. But at mine, I have been receiving multiple copies of the FAQ on the
newsgroups over the past several days, at the frequency of one copy every two
days or so. It is supposed to be one copy every 14 days. However, it is nice to
finally see them put on the 'net as separate postings. If anyone else has
noticed the problem of multiple postings, please let me know. I intend to find
out what is going on and do something to remedy it.

Cheers

Paul King



From pking@idirect.com Sat Sep 14 13:55:33 EDT 1996
Article: 3344 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!uunet!in3.uu.net!news3.idirect.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: Looking for a book on food chemistry
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Look no further than the sbfs FAQ 1/1 for the following recommended books
(Fennema is the de facto standard):

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the
        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

Cheers 

Paul King



From jordaan@werple.mira.net.au Sat Sep 14 13:55:34 EDT 1996
Article: 3345 of sci.bio.food-science
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From: jordaan@werple.mira.net.au (Peter Jordaan)
Newsgroups: sci.bio.food-science
Subject: Additive for cookie?
Date: 1 Sep 1996 07:46:16 GMT
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Could someone tell me what additive would be needed to preserve a plain
cookie with a high butter content from (a) mold and (b) going stale ?
Would vacuum sealing help even if stored at room temperature?

Any help greatly appreciated!


From dan@pi.net Sat Sep 14 13:55:36 EDT 1996
Article: 3350 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!newsfeed.internetmci.com!howland.erols.net!surfnet.nl!halley.pi.net!news
From: Dan <dan@pi.net>
Newsgroups: sci.bio.food-science
Subject: Reuire info on Aloe Vera
Date: 1 Sep 1996 14:51:37 GMT
Organization: Planet Internet
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Hi there,

Can anyone give me some info on the product Aloe Vera; I am specially 
interested in positive and negative experiences in using products 
containing this component.

Thanks in advance.



From cef@algonet.se Sat Sep 14 13:55:37 EDT 1996
Article: 3352 of sci.bio.food-science
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From: cef@algonet.se (Fallenius)
Newsgroups: sci.bio.food-science
Subject: An easy way to dilute food samples!
Date: Sun, 01 Sep 1996 19:47:51 GMT
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If You are interested in finding an easy way to dilute your food
samples I suggest that you visit our homepage:
http://www.algonet.se/~lrab

Per-Ivar



From alan@skypoint.com Sat Sep 14 13:55:39 EDT 1996
Article: 3353 of sci.bio.food-science
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From: alan@skypoint.com (Alan Moorman)
Newsgroups: sci.bio.food-science
Subject: Re: Skipping meals: bad or legend?
Date: Sun, 01 Sep 1996 21:30:59 GMT
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In a posting to sci.bio.food-science 
On Mon, 26 Aug 1996 22:49:57 -0700,  karinb@pacbell.net  spoke about
 
 
>As I was reading the diferent kind of question you have concerning diets, 
>I was wondering if skipping meals is as bad as we heard, especially for 
>the dinner? Do you think it is the right way to lose weight fast?
>Thank you

There is no "right" way to lose weight "fast".

Just learn about food, and take it slow and easy.  You won't put
yourself at risk, and you'll have a better chance of actually changing
your eating habits to a better pattern.

Alan


From hote@euronet.nl Sat Sep 14 13:55:40 EDT 1996
Article: 3354 of sci.bio.food-science
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From: hote@euronet.nl (Arnold Hamersma)
Newsgroups: sci.bio.food-science
Subject: Looking for a penpal for health food in general (Dutch or English or German)
Date: 1 Sep 1996 22:23:40 GMT
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From john.laidler@dfst.csiro.au Sat Sep 14 13:55:41 EDT 1996
Article: 3355 of sci.bio.food-science
Newsgroups: aus.foodtech,sci.bio.food-science
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From: John Laidler <john.laidler@dfst.csiro.au>
Subject: WWW: Ninth Australian Food Microbiology Conference, 20-23 July 1997
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Ninth Australian Food Microbiology Conference, 20-23 July 1997

A preliminary announcement of this conference is available on the AIFST
web pages:

http://www.dfst.csiro.au/aifst/afmc.htm

The page includes an on-line form to register your interest in the
conference. It will be updated as conference planning proceeds.

Thank you.

------------------------------------------------------------------
 John Laidler                       P.O. Box 52, North Ryde
 CSIRO Division of                  email: john.laidler@dfst.csiro.au
 Food Science and Technology        <URL:http://www.dfst.csiro.au/>
 North Ryde, N.S.W., Australia      phone: 02-887 8322


From mnagpa1@icarus.cc.uic.edu Sat Sep 14 13:55:42 EDT 1996
Article: 3356 of sci.bio.food-science
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From: mnagpa1@icarus.cc.uic.edu (Marek Rajesh Nagpal)
Newsgroups: sci.bio.food-science
Subject: information about BHT
Date: 2 Sep 1996 02:24:51 GMT
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Hello, 

	I'm just a college student (sophomore) who was reading ingredient information on
packages, and noticed alot of things have BHT as a preservative.

Can someone refer me to a FAQ about BHT(I looked for 1/2 hour and couldn't find any info),
or give me a quick rundown of what it is and if it affects the body in negative ways?


please e-mail me at mnagpa1@icarus.uic.edu.  

thank you for the information.




From mannj@southern.co.nz Sat Sep 14 13:55:44 EDT 1996
Article: 3357 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
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Joe A. Koesler (thatjoeguy@nortexinfo.net) wrote:
: First you have to leach out the tannic acid or it will be too bitter.
: Place the pulp in a jelly bag and in a collander, rinse with cold
: water untill the pulp is slightly sweet to the taste with no
: bitterness. Then spread on a cookie sheet and dry in a low oven untill
: the moisture is evaporated. Then use as an additive to flour or as a
: porrage. If you don't leach the nuts they are POISONOUS.....if you
: could stand to eat the bitter things. I'l look for the issue of Mother
[snip]

Consider the remarkable fact that so many poisonous chemicals made by
plants taste bitter to us. Why?  Are the tastebuds early-warning systems
that react biochemically to poisonous chemicals? Or (my preference) is it
a "choice" by plants to select for easily detectable poisons?  There is no
shortage of undetectable plant-made toxins, but the trouble is that the
ultimately dead or ill animal will already have consumed the plant. 
Whereas a bitter chemical gives a warning to the animal, and eventually
many animals will learn to associate a bad taste with a subsequent bout 
of illness.

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand




From MJCintala@iwl.net Sat Sep 14 13:55:45 EDT 1996
Article: 3358 of sci.bio.food-science
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From: MJCintala@iwl.net (Mark J. Cintala)
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Mon, 02 Sep 1996 06:33:45 GMT
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george erdosh <absoup@ns.net> wrote:

>juan@trivium.gh.ub.es (jordi juan-tresserras) wrote:
>>I am working in a study about the acorn use as human food in the
>>Iberian Peninsula and the Maghreb area. If anyone know some
>>bibliographic references or some recipes (porridge, stews, cakes,
>>..), please let me know.
>>Thanks in advance for your collaboration,
>>Yours,
>>
>>Jordi
>>

- snip -

Well, gee.  I never really thought about using acorns for food
(seriously, anyway), but this is pretty interesting.  I just checked
my copy of "Edible Wild Plants" by Lee Allen Peterson (one of the
Peterson Field Guides), and here's what it says:

"Although a few white oaks have acorns sweet enough to be eaten raw or
roasted, most oaks have extremely bitter acorns.  Happily, the
bitterness is due to an abundance of tannin which is readily soluble
in water.  Whole kernels, stripped of their shells and boiled in
repeated changes of water until the water no longer turns brown, can
be roasted and eaten as nuts or dipped in sugar syrup and eaten as
candy.  Dried and crushed acorns can be placed in porous bags and put
through [the] same boiling process to remove the tannin.  They can
then be redried, ground into meal, and used to make excellent breads
and muffins.  Rich in protein and fat."

So there, I guess.  I have to add that my *own* experience with
wild-plant types is that their taste buds have been won over by the
Dark Side, and one has to consider this when "tasty," "excellent,"
"really good," and similar terms are used to describe various
"edibles."  (Please note: I have eaten stuff on a pseudosurvival trip
that I'd rather not talk about, so I *have* tried weird stuff.)  For
example, a Ewell Gibbons disciple says "it's pretty good."  My take on
things: This person thinks a root canal is a neat way to spend leisure
time.

I believe Marcy.

Mark

Mark J. Cintala        | I speak for myself, I guess.
MJCintala@iwl.net     | Wait a minute -- lemme check...



From ae61@cityscape.co.uk Sat Sep 14 13:55:46 EDT 1996
Article: 3359 of sci.bio.food-science
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From: ae61@cityscape.co.uk
Newsgroups: sci.bio.food-science
Subject: food psychology
Date: Mon, 02 Sep 1996 12:00:44 -0700
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I am looking for centres around europe that are doing research into food 
psychology as related to the senses i.e. specifically relating to taste, 
texture and appearance of food.

Can any one help please?


From pvicario@login.it Sat Sep 14 13:55:47 EDT 1996
Article: 3360 of sci.bio.food-science
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From: pvicario@login.it
Newsgroups: sci.bio.food-science
Subject: I am looking for the E-Mail addresses of  Restaurants, Food Wholesaler
Date: Mon, 02 Sep 1996 11:51:15 GMT
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I am looking for the E-Mail addresses of  Restaurants, Food Wholesaler
and Distributors.

If you have got some or if you know a www-site where to find some
please write me back

thank you. You will be very welcome for your help
---------------------------
   Pvicario@login.it
---------------------------




From pking@idirect.com Sat Sep 14 13:55:49 EDT 1996
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From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 2/3)
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Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
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Last-modified: 1996/08/14

RE-POST: FAQ  2/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See 1/3 for preliminary notes and changes to this FAQ. See this part also for a
list of food science related sites or a list of abbreviations.

See 3/3 for general questions and answers about food science.

*******************************************************************************

IV.DEFINITIONS AND INTERPRETATIONS OF FOOD RELATED TERMS

         In the following list of definitions of food-related words and
    phrases, some of the items relate to the requirements under UK and/or
    European laws, regulations or Codes of Practice. In the near future
    anther list will be given referring to the requirements under US laws
    and regulations, and, in time, those of other countries.

         Any questions or comments about these definitions and
    interpretations should be directed to: <jralphb@easynet.co.uk

    INTRODUCTION

         In 1987, the Technical and Legislative Committee (TLC) of the
    Institute of Food Science & Technology, conscious that many
    descriptions of, or claims about, foods were made using ill-defined
    terms which were potentially misleading, set out to remedy that
    situation. Making use both of published material and the expertise of
    the Committee, it prepared and issued objective "definitions" for
    certain key words, a few of which were not considered potentially
    confusing but merely useful to include.

         The intention was not strict definitions in the dictionary
    sense. Some were accounts or interpretations of the limitations
    within which the use of a particular term was justified. Moreover,
    the intention was not to produce a comprehensive dictionary of
    food-related terms, but rather a guide to food scientists and
    technologists, and others professionally concerned with descriptions
    of foods, particularly in labelling and advertising. In 1989, the
    list was expanded and published in Food Science & Technology Today 3
    (2), 128-9.

         In the period since that publication, some of those terms have
    been "officially" defined in legislation, official guidelines or
    Codes of Practice - and it is gratifying to note the extent to which
    these follow the lines of the definitions in the 1989 document. In
    the same period, members of IFST and of the Association of Public
    Analysts have suggested additional terms that are in common usage but
    are ill-defined or sometimes misused. Accordingly, the two
    professional bodies have decided to produce jointly an updated list.

         The list given here includes some terms that were in the 1989
    list (in some cases modified or updated); and some terms that have
    been defined in the interim in legislation or in codes or guides.
    Many of the terms listed here have wider connotations in relation to
    which they may be defined or interpreted; but here it is only the
    food-related usage that is addressed.

         We draw attention to the category Marketing Terms at the end of
    this document, in which have been listed a number of terms often used
    without real meaning in relation to manufactured food products.

         As before, it is hoped that the use, by professionals, of these
    definitions and interpretations will help to minimise confusion and
    misleading use of the terms. With any such exercise, some readers
    will have differing views on individual items, or on the desirability
    of including other terms. IFST and APA will be glad to receive
    constructive comments from members, for consideration when this
    document is next revised and updated.

         Finally, it is pointed out that definitions other than those
    derived from EU or UK legislation, and all interpretations expressed
    here, are opinion, albeit opinion based on the views of the experts
    involved in their compilation. The information in this document may
    not be taken as binding on Public Analysts or enforcement authorities,
    and, in the event of dispute, only the courts can decide.

                                                            Malvern Barnett
                                                            J Ralph Blanchfield

Biopolymer 

         A compound consisting of repeating units of a single
    biologically produced molecule, either straight chain or branched,
    e.g. amylose, amylopectin and cellulose.

Biotechnology

         The application of biological science to the production,
    modification or processing of materials. It encompasses
    long-established activities such as traditional plant and animal
    breeding, brewing, bread-making and effluent treatment, and the more
    modern techniques of genetic modification and the use of fermentation
    technology for the production of some novel protein foods. Though
    meal preparation is arguably a form of biotechnology, it is already
    covered in other newsgroups, such as rec.cooking.* hierarchy.

Boiled

         Having been cooked in boiling water (or, by extension, by
    steaming, as in 'boil-in-the-bag').

Chilled food

         Perishable food which, to extend the time during which it
    remains wholesome, is kept within a specified range of temperature
    usually between 2 and 8 degC.

Chilled food chain

         The sequence of temperature controlled operations after initial
    harvesting, and including chilled transport, cooling during and after
    production, chilled storage, distribution and retailing, through to
    domestic storage until preparation for final consumption.

Comercial Sterility

         A sterile product is one free from viable microorganisms, i.e.
    those capable of reproducing under optimum conditions for growth.
    'Commercial sterility' is a term commonly used in the canning
    industry meaning the condition achieved by the application of heat
    sufficient to render the processed product free from viable
    microorganisms (including those of known public health significance),
    capable of growing in the food under normal non-refrigerated
    temperatures at which the food is likely to be held during
    distribution and storage.

Convenience food

         A manufactured product requiring little or no preparation (other
    than heating, diluting or dissolving in water, where appropriate)
    before consumption.

Cooked

         Having been subjected to a heating process sufficient to render
    the food suitable for consumption.

Critical control point

         Any point in a specific food system where loss of control may
    result in an unacceptable risk.

Crude fibre

         The structural component of the plant cell wall being the
    residue obtained after consecutive acid and alkali digestion of a
    food or food material. Crude fibre is determined for nutritional
    declarations on animal feeding stuffs and also for defining brown
    bread in the Bread and Flour Regulations 1984.

Dairy

         When used as a descriptive term for food, refers exclusively to
    milk and milk products. In the EU its use is legally governed by
    Council Regulation 1898/87 on the Protection of Designations used in
    the marketing of Milk and Milk Products, as supplemented by
    Commission Decision 888/566/EEC. Help in interpreting some of these
    provisions was given by a MAFF Guidance Note (November 1989). The
    Council Regulation was subsequently implemented by the UK in the Milk
    and Milk Products (Protection of Designations) Regulations 1990.

Dehydrated (food)

         Food or food products from which all but a small percentage of
    the water has been removed under controlled conditions.

Designer food(s)

         See Functional Foods and Marketing Terms.

Disinfection

         The application of effective chemical or physical agents or
    processes to a cleaned surface or to a water supply to reduce the
    number of microorganisms to a level consistent with good hygiene
    practice.

Dietary fibre

         In scientific terms, dietary fibre is a mixture of components
    derived from plant cell wall material and non-structural
    polysaccharides, as well as non-starch polysaccharides added to
    foods. It includes non-digestible polysaccharides such as cellulose,
    hemicelluloses, gums, pectins, mucilages and lignin. From a nutrition
    point of view, some authorities also include 'resistant starch' (i.e.
    starch that is resistant to enzymic degradation, usually as a result
    of processing).

         Currently, there is no universally accepted method for
    determination of dietary fibre. For some years the UK Ministry of
    Agriculture, Fisheries and Food (MAFF) has adopted the definition,
    for the purposes of label declaration, that dietary fibre is
    non-starch polysaccharides as determined by the Englyst method; but
    in Guidelines issued in March 1994, MAFF indicated that analysts may
    use any other methods which give similar results. The Englyst method
    excludes resistant starch. Most EU countries and the USA use the AOAC
    Prosky method. This method includes resistant starch and the value
    for dietary fibre obtained is therefore invariably higher than that
    by the Englyst method. It should be noted, however, that no
    recognised analytical method fully corresponds to biological
    performance.

Emulsion

         A term descriptive of a food or food material consisting of a
    stable blend of two or more otherwise immiscible liquids, usually an
    oil and an aqueous phase, achieved by appropriate physical means and
    usually with the incorporation of emulsifying and stabilising agents.

Enriched

         See "fortified foods"

Fast Food

         This term is not descriptive of food per se, but categorises a
    type of catering outlet, providing, within seconds of being ordered,
    counter delivery of freshly-prepared food items capable of being
    eaten without cutlery. This delivery is mainly dependent on
    scheduling based on accurate anticipation of fluctuating demand, a
    production system and staff capable of keeping pace with it, and
    sufficient counter servers to minimise queuing. Because some foods
    (e.g. burgers) have lent themselves more readily to this type of
    operation, the term has come to be applied to them too.

Fermentation

         The process of chemical change in animal or plant material,
    catalysed by enzymes of biological origin. It may be intended, as in
    brewing of beer or vinegar, or unintended and undesirable, as in food
    spoilage.

Fermented (food)

         Food material having been subjected to fermentation

Fibre

         Sometimes used synonymously with "dietary fibre" including in
    European and UK nutrition labelling legislation

Flavour/flavoured

         The term 'flavour' may have reference to sensory quality of a
    food as perceived by a combination of smell and taste. When used as a
    noun, 'flavour', for which the legally correct term is 'flavouring',
    is defined in the UK Flavouring in Food Regulations 1992 as a
    material used to impart odour, taste or both to a food.

Food

         The Codex Alimentarius defines 'Food' as "any substance, whether
    processed, semi processed or raw, which is intended for human
    consumption and includes drink, chewing gum and any substance which
    has been used in the manufacture, preparation or treatment of food,
    but does not include cosmetics or tobacco or substances only used as
    drugs".

         In the UK Food Safety Act 1990, 'food' is defined as including
    drink, food ingredients, food additives, chewing gum and similar
    substances, but excluding live animals or live fish (unless consumed
    alive), animal feeds, controlled drugs and medicinal products bearing
    a product licence. This definition states what 'food' includes and
    excludes (similarly to the latter part of the Codex definition) but
    it is deficient in failing to define what food is.

Food hygiene

         All environmental factors, practices, processes and precautions
    involved in protecting food from contamination by any agency, and
    preventing any organism present from multiplying to an extent that
    would expose consumers to risk or result in premature spoilage or
    decomposition of food.

Fortified (food)

         Three separate circumstances may be defined: Restored, enriched,
    and fortified foods, as described here:

         Restore

               the addition of nutrients to foods in order to restore the level
         of those nutrients that were originally present, but have been
         destroyed or lost in processing.

         Enrich

                   The addition to a food of one or more nutrients which were
         already present in that food in lower than desirable amounts.

         Fortify

               The addition to a food of significant quantities of a nutrient
         that was not originally present in that food or was present only in
         nutritionally insignificant amount.

Free from ....

         For food to be described as 'free from X' (or by terms having a
    similar import) the food, at the point of sale, must be either free
    from X when tested by a standard reference method of analysis or it
    must contain no more than a specified maximum of X.

Free from added ....

         If a food in its original state contains X, it may be described
    as 'free from added X' (or by terms having a similar import) only if
    no X has been introduced, directly or indirectly, via any ingredient
    or during production, manufacture, processing, packaging, storage,
    distribution or point of sale. MAFF Guidelines (1993) specify that
    'no added sugar' means that no sugars, or foods composed mainly of
    sugars, should be added to a food or any of its ingredients; and that
    'no added salt' means that no salt or sodium compounds should be
    added to the food or to any of its ingredients.

         It should be noted, however, that in the instance of a food
    which strictly complies with the foregoing but itself has a high
    sugar content (for example date paste) the description 'no added
    sugar', though true, could be held to be misleading (Section 3(2) of
    the Trade Descriptions Act 1968).

Fresh

         The condition of a short shelf-life perishable unprocessed food
    prior to perceptible evidence of physical, chemical or
    microbiological change. Fresh is normally applied to unprocessed
    foods e.g. fresh eggs, fresh meat, showing that they are in their
    original state. It is also used in apparently contradictory terms,
    e.g. fresh pasteurised cream to distinguish it from more highly
    processed sterilised cream.

Functional

         Fulfilling a specific physical, chemical or biological function.

Functional food(s)

         All foods are functional, and to term some (as distinct from
    others) as 'functional' is illogical. The term is one of the
    marketing-coined names (others are 'neutraceuticals' and 'designer
    foods') to categorise foods which are considered or claimed to offer
    specific health benefits while avoiding the requirement to be
    licensed medicines (See Marketing terms, below).

Genetic modification

         see FAQ in section V (including within-species and
    trans-species) Part 2, Q 7, 8, and 9

Genetically modified-See FAQ same sections as above

Genuine

         'Genuine' in connection with foods means an authentic type or
    source. It serves to distinguish ingredients which might otherwise be
    synthetic (e.g. 'vanilla ice cream, made with genuine vanilla') or it
    may establish the origin or type of a food (e.g. genuine Manzanilla
    olives, genuine Italian olive oil).

GMP

         'Good manufacturing practice' (GMP) is that part of a food
    control operation aimed at ensuring that products are consistently
    manufactured to a specified quality appropriate to their intended
    use. It thus has two complementary and interacting components; the
    manufacturing operation itself and the control system and procedures.
    Reference should be made to the IFST publication 'Food and Drink -
    Good Manufacturing Practice: A Guide to its Responsible Management'.
    (3rd Edition, 1991).

HACCP

         Hazard Analysis Critical Control Point (HACCP) is a preventive
    system of food control. It involves examining and analysing every
    stage of a food-related operation to identify and assess hazards
    (q.v., below); determining the 'critical control points' (q.v.,
    above) at which action is required to control the identified hazards;
    establishing the critical limits that must be met at, and procedures
    to monitor, each critical control point; establishing corrective
    procedures when a deviation is identified by monitoring;
    documentation of the HACCP plan and verification procedures to
    establish that it is working correctly.

HAZOP

         Hazard and Operability Studies (HAZOP) is a systematic
    structured approach to questioning the sequential stages of a
    proposed operation in order to optimise the efficiency and the
    management of risk. Thus, the application of HAZOP to the design of a
    proposed food-related operation, should result in a system in which
    as many critical control points as possible have been eliminated,
    making the subsequent application of HACCP during subsequent
    operations much easier to carry out.

Hazard

         Any intrinsic property of a system, operation, material or
    situation that could, in certain circumstances, lead to an adverse
    consequence. In food terms, this particularly refers to an adverse
    consequence (health risk or loss by spoilage) to the consumer.

Health food

         This is essentially a marketing term, the meaning of which has
    never been clear. There is no legal basis and no evident objective
    justification for the term, which implies a superiority over foods
    not so described. So-called health foods fall into four main
    categories, namely

         1) products in respect of which there is adequate scientific
    substantiation for the specific permissible nutrition and/or health
    claims made, and which are labelled in accordance with relevant
    legislation;

         2) those in respect of which there is 'folklore' and some
    scientific evidence for the claims, but falling short of
    substantiation;

         3) those making claims for which there is little or no
    scientific evidence;

         4) other products that are frequently sold in health food shops
    e.g. 'wholefoods' (q.v.).

         It should be noted that some products in categories 2 and 3 have
    given rise to concerns about their safety, which, in certain cases,
    have led to prohibition.

Hermetically sealed container

         Strictly, an 'hermetically sealed container' is one that is
    sealed so as to be air-tight. Commercially sterile food products may
    be packed in non-metallic containers that are not completely
    air-tight. In the latter context, an 'hermetically sealed container'
    has been defined as one that is designed and intended to be secure
    against entry of microorganisms.

High in .....

         Complying either with a declared or, where existing, a
    legally-specified minimum, or a legally-specified percentage increase
    compared with a product not making a "high in" claim for the
    parameters involved."

Higher in (increased) .....

         Complying either with a declared or, where existing, a
    legally-specified percentage increase compared with a product not
    making such a claim, for the parameter involved.

Home made

         This term has no defined meaning but it implies that a food has
    been prepared on a small scale, either on domestic premises or
    premises not associated with large scale manufacture.

Improved

         Primarily a marketing term, and sometimes used in conjunction
    with 'new', it may cover a wide variety of circumstances, including
    minor cosmetic changes, cost-cutting changes, and formulation changes
    to make the product more acceptable to purchasers. It is the latter
    case that most properly justifies the use of the term.

Instant

         This term is strictly justified only in the cases of dry powders
    or mixes which rehydrate instantly, i.e. in a matter of a few seconds
    (e.g. instant coffee, instant tea) and should be reserved for such
    speedy action. By extension, however, the term has sometimes been
    misused by applying it to dry mix products which rehydrate faster
    than some others but still take a few minutes rather than a few
    seconds. For the latter, a term such as 'rapid' would be more
    appropriate.

Irradiated

         Having been subjected to ionising radiation.

Isotonic

         A term applied to a liquid product, e.g. a drink, having osmotic
    properties approximating to those of blood serum, i.e. 280 milli-
    osmoles per kg.

Light/Lite

         These terms are used to signify a lower energy or lower fat
    version of a particular food, [and therefore should comply with
    conditions applying to a reduced .... claim. (see Reduced .......)].
    That would imply at least 25% reduction of the norm, but some opinion
    holds that it should mean at least 50% reduction.

Low calorie/low energy

         A description which may be applied to foods which, when ready
    for consumption, have an energy value no greater than 167 kJ (40
    kcal) per 100 g (for the purposes of theUK Food Labelling Regulations
    1984, intense sweeteners and similar products are exempted from this
    limit).

Low in .....

         Complying either with a declared or, where existing, a
    legally-specified maximum or a legally-specified percentage reduction
    compared with a product not making a 'low in' claim for the
    parameters involved.

Manufacture

         The complete cycle of production of a food product from the
    acquisition of all materials, through all stages of subsequent
    processing, packaging and storage, to the despatch of the finished
    product.

Meat

         'Meat' means the flesh, including fat and the skin, rind,
    gristle and sinew in amounts naturally associated with the flesh, of
    any animal or bird which is normally used for human consumption, but
    including only those parts of the carcase listed in Part I of
    Schedule 2 of the UK Meat Products and Spreadable Fish Products
    Regulations 1984.

Natural

         The extensive use of 'natural' in labelling and advertising
    arises from a public misconception, that 'natural' necessarily means
    'safe', healthy', 'nutritious' (in contrast to its perceived
    opposites, 'unnatural', 'unsafe', 'chemical', 'processed', etc). The
    consequent marketing view that 'natural' should be used wherever
    possible to reassure those fearing adverse effects of 'unnatural'
    foods, resulted in widespread indiscriminate use of 'natural' despite
    the efforts of food scientists and technologists in industry and
    enforcement to restrict its use to justifiable cases. Although based
    on a misconception of the significance of 'natural', if some
    consumers wish to select foods which are 'natural', they are entitled
    to information that is meaningful and not misleading.

         In 1989 MAFF published FAC guidelines on the detailed conditions
    and circumstances in which the use of 'natural' or similar terms) was
    justified. In summary these were (a) to describe single foods of a
    traditional nature to which nothing has been added and which have
    been subjected only to such processing as to render them suitable for
    human consumption.; (b) to describe food ingredients obtained from
    recognised food sources, and which meet the criteria in (a); (c) to
    describe flavouring substances (but see 'natural flavouring', below)
    or permitted food additives obtained from recognised food sources by
    appropriate physical processes or traditional food preparation
    processes. The reference in (a) to 'a traditional nature' was
    intended to exclude foods such as mycoprotein which may be products
    of natural sources but were not considered by FAC to accord with the
    public perception of 'natural'. Compound food should not be described
    as 'natural' but could be described as 'made from natural
    ingredients' if all of the ingredients comply with (b) or (c). In the
    cases of foods not complying with the above criteria, 'natural' or
    its derivatives should not be used in brand or fancy names or
    incorporated in meaningless copy. Phrases such as 'naturally good',
    naturally better', etc should be avoided.

         At the time IFST urged that the abuse of the term was such that
    these conditions should be embodied in legislation, but Ministers
    decided otherwise. Nevertheless, although these conditions do not
    have de jure force of law, enforcement authorities and courts can use
    them as yardsticks in assessing whether a particular usage is
    misleading; so to that extent they have de facto legal force.

Natural flavouring

         The UK Flavourings in Food (Amendment) Regulations 1994 now
    provides a legal definition to supersede that provided in relation to
    flavourings in the FAC Guidelines on the use of the word 'natural'.
    It provides that a 'natural' flavouring may be obtained from
    vegetable or animal material by enzymatic or microbiological methods
    as well as physical ones; and that if the name of the flavouring
    refers to its vegetable or animal origin, it can only be designated
    'natural' if it is derived wholly or mainly from the named vegetable
    or animal source.

Nature-Identical

         a term applied to flavouring substances or mixtures thereof that
    have been synthesised or isolated from aromatic raw materials but are
    chemically identical with substances found in natural products used
    for human consumption - in the US this is otherwise known as
    "Artificial flavor".

New 

         Primarily a marketing term, and sometimes used in conjunction
    with 'improved', it may cover a wide variety of circumstances,
    ranging from a minor formulation or packaging change from a
    previously marketed product, through a product that is new to the
    manufacturer but very similar to products already on the market, to a
    product that is really innovative. How long can a product labelled
    'New' continue to be so labelled? There is no official answer, and it
    is extremely difficult to give one. This is because a new product may
    be subjected to test marketing in a particular part of the country,
    and then 'rolled out' progressively until it reaches national
    distribution, perhaps taking up to two years in doing so. A maximum
    of one year from national distribution seems a reasonable limit.

Novel (food, process)

         Food or food ingredients produced from raw material that has not
    hitherto been used (or has been used only to a small extent) for
    human consumption in the area of the world in question, or that is
    produced by a new or extensively modified process not previously used
    in the production of food. A question open to debate is "At what
    point does a novel food (e.g. mycoprotein), having come on the market
    and being fairly widely consumed, cease to be a novel food?"

         Any person or company contemplating marketing in the UK a novel
    food or one containing a novel ingredient should make a prior
    submission to the Advisory Committee on Novel Foods and Processes
    (ACNFP).

Nutraceutical

         See Functional food.

Organic

         (See FAQ part 1, No. 20 for comparisons between organic and
    other foods)

         This term, like 'natural', has been used for marketing purposes,
    in this case to reassure those who fear the use of 'chemicals' in
    agriculture. In the past, the meaning of 'organic' was by no means
    clear, and instances were found of so-called organic products
    containing higher agricultural chemical residues than their
    non-organic counterparts. If some consumers desire organic produce
    they are entitled to know it complies with certain standards.

         The Organic Products Regulations 1992 give effect to EU Council
    Regulation EEC No 2091/91 on organic production of agricultural
    products and foodstuffs. The use of the word 'organic' is restricted
    to agricultural crops and livestock and products made from them, in
    compliance with the detailed provisions of Annexes I, II and III of
    the Council Regulation. The control body in the UK is Food From
    Britain, carrying out its duties through the UK Register of Organic
    Food Standards (UKROFS) which is based at the Food From Britain
    office.

         Compound foods may be described as organic if at least 95% of
    the ingredients (apart from added water) are of organic origin. If
    the compound food contains less than 95% but more than 50% organic
    ingredients, the food may not be described as organic but the organic
    components may be identified as such in the list of ingredients.

Original

         This adjective may be justified in respect of a well established
    product, to distinguish it from subsequent variants marketed by the
    manufacturer. Likewise it could be used in respect of a product which
    was first in the marketplace to distinguish it from subsequent
    'me-too' imitations.

Probiotic

         This term, as a noun or adjective, has previously been used to
    refer to 'microorganisms and substances which contribute to the
    intestinal microbial balance'. However, the inclusion of 'substances'
    created the paradox that antibiotics could be probiotics if they were
    specific enough to destroy harmful bacteria thereby restoring the
    intestinal microbial balance. Accordingly, it is now suggested that
    'probiotic' should be taken to refer to 'a live microbial preparation,
    either as a food or animal feed, which can benefit the host through
    restoring its intestinal microbial balance'.

         The microorganisms most commonly involved as probiotics are the
    Lactobacilli, Bifidobacteria, Streptococci and some yeasts and
    moulds. Probiotic preparations may have one or a mixture of organisms
    of various genera, species, sub-species or strains, and may take a
    variety of physical forms.

         There is conflicting evidence, and controversy, about the extent
    to which colon flora can be influenced by oral administration of the
    various microorganisms involved, at the levels found in conventional
    foods.

Processed

         Having been subjected to treatment designed to change one or
    more of the properties (physical, chemical, microbiological, sensory)
    of food.

Processing aid

         In the UK Food Labelling Regulations 1984, 'processing aids' are
    not separately defined; but the definition of 'additive' 'includes
    processing aids insofar as they added to, or used in or on, food'. It
    follows that a processing aid is an additive which facilitates
    processing without significantly influencing the character or
    properties of the finished product. Examples would be a tablet
    release agent used to coat the inside of tablet moulds, or a spray
    used to allow bread to be released from baking tins or trays. There
    are, however, anomalous instances. For example, if an anti-caking
    agent is added to a powder ingredient to facilitate its flow
    properties while being conveyed to a mixer, where it is incorporated
    into a liquid product or a dough for baking, the anti-caking agent is
    used solely as a processing aid, and hence need not be declared. If
    however, that powder ingredient is directly packed into containers
    for sale as such, or is incorporated in a dry mix product, the
    anti-caking agent is not acting solely as a processing aid and must
    be declared as an additive.

Pure

         This word is used as a marketing term, and is usually applied to
    a single ingredient with no additions, e.g. pure vegetable oil, pure
    orange juice, whether in the form of a single ingredients food or
    when used as a major ingredient of a compound food.

Quality

         When applied meaningfully to the character of a food, 'quality'
    may refer to (a) the degree or standard of excellence; or (b) the
    fitness for purpose; or (c) the consistency of attainment of the
    specified properties of the food. In the context of food control, it
    is meaning (c) that applies.

         The term is sometimes used in a meaningless marketing sense
    (e.g. 'X is a quality product').

Raw

         In the earliest or primary state, after harvesting or slaughter,
    not having been subjected to any treatment apart from cleaning, size
    grading or size reduction, (e.g. diced raw vegetables, raw minced
    beef).

         Some ingredients termed 'raw materials' may actually be 'raw'.
    Often, however, one manufacturer's starting materials are other
    manufacturers' finished products; and a more accurate description
    would be 'starting materials'.

Real

         A marketing term, used normally to emphasise the presence of an
    authentic ingredient in a product, as distinct from a substitute
    (e.g. biscuits with a real chocolate coating).

         See also Genuine.

Re-formed

         'Re-formed' meat is an artefact having the appearance of a cut,
    joint, slice or portion of meat, formed by combining pieces of meat
    which have undergone processes generally including tumbling or
    massaging or specific alignment of fibres, with or without the
    addition of finely comminuted meat and/or meat emulsion, and then
    forming in moulds or into shapes. Codes of Practice exist for the
    labelling of cured meat products and quick frozen meat products
    respectively, made from re-formed meats.

Reduced .....

         Complying either with a declared or, where existing,
    legally-specified percentage reduction compared with a product not
    making a ""reduced" claim, for the parameter involved.

Restore

         See Fortified (foods).

Rich in .....

         See High in .....

Selected

         Primarily a marketing term, implying superior quality. It should
    not be used unless it can be substantiated that the product quality
    has been enhanced by an actual selection process.

Sensory

         Relating to the use of the sense organs. (Note the distinction
    from 'organoleptic' 'relating to an attribute of a product
    perceptible by the sense organs')..

         BS 5098 (identical with ISO 5492: 1992) entitled 'Sensory
    Analysis Vocabulary' provides an extensive and authoritative set of
    definitions of terms relating to sensory analysis.

Snack

         A small quantity of food, eaten informally between, or in place
    of, main meals.

Snackfood (Snack food)

         A convenient food item specifically manufactured for use as a
    snack.

Spoilage

         Any perceivable change undergone by a food, through any cause,
    that renders it unwholesome or unacceptable for use. Spoilage is
    usually the result of enzyme or microbial action resulting, for
    example, in lipolytic rancidity, putrefaction, fermentation, or mould
    growth; but food can also spoil by other means, for example overlong
    storage, non-enzymic browning, or exposure to air or light. In
    practice the term is most frequently applied to categorising such
    deteriorative changes (other than food infection or intoxication)
    when caused by microorganisms.

Steak

         'Steak' has, in the past, been taken to mean a cut or thick
    slice from the beef animal. However, a judgement in the Court of
    Appeal in 1986 allowed a re-formed product to be called 'Chicken
    Breast Steaks Flaked and Formed Chicken in a Crispy Crumb' on the
    grounds that the description of the product, as a whole, was clear,
    accurate and not misleading. This judgement, therefore, means that
    'steak' can be used, provided that it is properly qualified, as a
    generic term, probably in relation to any animal, bird or fish
    normally used for human consumption, and whether or not the meat has
    been re-formed.

Traditional

         One way of defining 'traditional' in relation to foods and food
    processes is to say it is the opposite of 'new' or 'modern' (cf. the
    FAC's use of 'traditional' with the intention to exclude novel foods,
    see 'natural', above). It can also be applied to a particular
    characteristic of a food; for example 'traditional flavour', 'made in
    the traditional way'. This leaves unresolved, however, the question
    "at what point does yesterday's 'new' or 'modern' become today's
    'traditional'?". One suspects that for each generation, 'traditional'
    means anything up to and including the foods and methods of one's
    early youth! For some, 'traditional' appears to mean rule-of-thumb
    craft-based rather than based on science/technology.

Unadulterated

         A food material containing no additions or contaminants foreign
    to the normal product which otherwise would debase it or confer or
    disguise inferior quality.

Wholefood

         Any food which contains all its naturally occurring components,
    (e.g. pulses, raw vegetables) and without the addition of other
    substances. A wholefood can be a mixture of wholefoods.

Wholesomeness

         'Wholesomeness' is a convenient single term which embodies a
    large number of aspects and attributes of a food. In summary, a
    wholesome food is one that satisfactorily meets the expectations of
    the segment of consumers at which it is aimed; and that has been made,
    stored and handled in compliance with any relevant legislative
    standards and with all of the principles of good manufacturing
    practice.

         Full consideration of these characteristics is given in IFST
    Professional Conduct Guideline 'Wholesomeness of Food'. This relates
    to a clause in the Code of Professional Conduct, requiring each
    member "to take legitimate steps through proper channels to ensure
    (or assist in ensuring) the wholesomeness of any food with which he
    or she is concerned".

MARKETING TERMS

         When used in the labelling, advertising or description of a food,
    the main (and sometimes total) role of the terms listed under this
    heading is to promote the sale of the product rather than provide
    necessary information to the purchaser. Terms often falling into this
    category include 'health food', 'designer food', 'functional food',
    'improved', 'natural', 'new', 'pure', 'quality', 'selected',
    'traditional'.

         Food scientists and technologists who are in a position to
    advise on product labelling, advertising or promotional material
    should do their best to ensure that such terms are not used in ways
    that could mislead (see IFST Professional Guideline No 6 'Scientific
    Issues and Food Promotion').

*******************************************************************************

END OF FILE 2/3
CONTINUED ON FILE 3/3 




From pking@idirect.com Sat Sep 14 13:55:50 EDT 1996
Article: 3362 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 1/3)
Supersedes: <sci/food-science-faq/part1_841589508@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 2 Sep 1996 16:21:11 GMT
Organization: none
Lines: 925
Approved: news-answers-request@mit.edu
Expires: 30 Sep 1996 16:17:21 GMT
Message-ID: <sci/food-science-faq/part1_841681041@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/09/02
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:3362 sci.answers:4975 news.answers:79087

Archive-Name: sci/food-science-faq/part1

Posting-Frequency: weekly
Last-modified: 1996/08/14

IMPORTANT: 
1. This posting is now in four separate parts, rather than four parts of a
thread. This should improve things... There is still the problem of coordinating
the postings. Things will be a bit haywire for a while. This is sue to an
attempt to make the four separate postings appear on, hopefully, the same day.

2. Rachel Beth Zemser, the founder of our newsgroup, has obtained a Master's
degree, and has graduated. This also means that she will be without an email
address until further notice. BTW, Congratulations, Rachel.

 -- Paul King

FAQ - SCI.BIO.FOOD.SCIENCE Frequently-Asked Questions (1 of 3)

On behalf of Rachel Zemser and Ralph Blanchfield, I welcome you to 
sci.bio.food-science.

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King

FAQ  1/3- SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions
*******************************************************************************
FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY


INTRODUCTION

The following documents have been brought to you by:

Rachel  Zemser,  creator of the newsgroup sci.bio.food-science

J  Ralph Blanchfield, 
    Food Science, Food Technology & Food  Law Consultant, Chair, IFST 
    Member Relations & Services Committee and Web Editor, IFST Web on 
    the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common
    Abbreviations <mailto://pking@idirect.com>

    This document has been created to answer questions about Food
Science and the newsgroup sci.bio.food-science. This  document
contains five Parts, formatted in three Files.

FILE 1/3
         I.   Guidelines for posting in sci.bio.food-science
         II.  A list of Food Science related Web Sites
         III. A list of common abbreviations

FILE 2/3
         IV.  Food  Science  Definitions and Interpretations that have 
              been prepared  by  a  joint  working  group of the Institute 
              of Food Science and Technology (IFST) and the UK Association
              of Public Analysts (APA)

FILE 3/3
         V.  Frequently  Asked  Questions About Food Science and Technology
             that  have  been prepared by the Institute of Food Science &
             Technology (IFST), the professional qualifying body for food 
             scientists and technologists; a UK-based body with 
             international interests. 
             <WWW address http://www.easynet.co.uk/ifst/>
             

I. GENERAL GUIDELINES FOR POSTING IN SCI.BIO.FOOD-SCIENCE

     The goals of this newsgroup are:

     1. To discuss topics and issues related to food chemistry,
food microbiology, food engineering/processing, food biotechnology,
dairy science, agriculture, fermentation, nutrition, toxicology,
agribusiness, sensory science, and food safety.

     2. To share experimental methods and improved teaching
techniques.

     3.  To announce job vacancies for food science and technology
professionals in all relevant fields.

     4. To provide an opportunity for food science and technology
professionals to post resumes of up to 500 words.

     5. To make available, and answer questions about, abstracts
of papers for publication or presentations.

     6. To announce professional meetings, conferences, courses,
events, etc.,  world wide

     7. To discuss general areas of interest inside food science
and technology.
 
     8.  Postings are welcome from food science and technology
professionals, as well as from any others seeking advice or
information on  these subjects. No posting may offer for sale or hire,
or request payment for, goods, services or information

     Please make sure that your post is related to the above goals
of  the newsgroup. There are lots of other food related newsgroups and
some of them may be better for your post. Some of these groups are:

    sci.med.nutrition,      rec.food.preserving,      rec.food.cooking,
    rec.food.recipes,       alt.food.wine,            alt.food.fat-free, 
    rec.food-veg,           rec.food.veg.cooking,     alt.support.diet

II. A LIST OF FOOD SCIENCE RELATED WEB SITES

         The following is a list of food science related web sites. Some
    of these may be of interest to food scientists reading this group.

         This list has been created in an effort to bring food scientists
    closer together on the internet. If you find a site that is not
    mentioned in this list please email Paul King @ <mailto://pking@idirect.com>

    or Ralph Blanchfield at <mailto://jralphb@easynet.co.uk>

1.ACADEMIC SITES -

         There are many food science/edu web pages. This list does not
    include every one. However, from these sites, one can link to many
    more food science/academic related sites. This list will be updated
    on a regular basis. Though the list is alphebetized, the words 
    'University' or 'University of' are ignored.

         In addition, the web sites are sorted by country, as far as 1)
    the available information, and 2) the country code of the web site
    will allow. This is in light of the fact that the number of websites
    suggested by our subscribers have grown considerably over the past
    while, and some logical ordering is necessary. If your mailer, news 
    reader or text viewer can do a case-sensitive string search, you will 
    find that the spellings of the countries are capitalised.

                               AUSTRAILIA
Queensland University:         <http://www.uq.oz.au/fst/>

                                 AUSTRIA
Graz University of Technol, Div of Fd Chem:  <http://www.cis.tu-graz.ac.at/ilct>

                                 CANADA
Acadia University:             <http://ace.acadiau.ca/science/nutr/home.html>
University of Alberta:         <http://www.afns.ualberta.ca/>
University of Guelph:          <http://www.foodsci.uoguelph.ca>
University of Manitoba:       <http://umanitoba.ca/agruculture/agriculture/html>
Memorial University of Newfoundland (MUN) Aquaculture program(Marine Institute):
                               <http://www.ifmt.nf.ca/mi/aqua/aqua.html>
MUN Marine Technology program (Marine Institute):
                               <http://www.ifmt.nf.ca/mi/ftu/ftu.html>
MUN Food Safety Program:       <http://www.ifmt.nf.ca/new_prog/adfs.html>
MUN Food Technology Program:   <http://www.ifmt.nf.ca/new_prog/adft.html>
Technical University of Nova Scotia:           <http://www.tuns.ca:80/foodsci/>

                                 DENMARK
Royal Vetarinary and Agricultural University:      <http://www.foodsci.kvl.dk/>

                                 FINLAND
University of Helsinki:        <http://honeybee.helsinki.fi/MMETT/MMETT.HTM>

                                 GERMANY
University of Hohenheim:  <http://www.uni-hohenheim.de/~ltserv/engl-index.html>

                                  ITALY
Bologna University (Italian; English pages under construction):
                               <http://metal.foodsci.unibo.it/>
Department of FS, Tech., and Microb. of the University of Milan (Italy):
(Italian)         <http://www.unimi.it/ateneo/strutt/dipart/distam/distam.html>

                                 JAMAICA
West Indies University (Under construction): 
                   <http://wwwchem.uwimona.edu.jm:1104/lab_manuals/chmAlab.html>

                        THE NETHERLANDS (HOLLAND)
Wageningen Agricultural University:
                               <http://www.spb.wau.nl/lmt/>

                                  SPAIN
Spanish Institute of Agrochemistry and Food Technology
                               <http://www.iata.csic.es/>

                                  SWEDEN
Lund University (Nutrition and Food Chemistry):        <http://www.kc.lu.se/inl>
Lund University (Food Engineering): <http://www.livstek.lth.se/info/livstek.htm>

                                SWITZERLAND
Swiss Federal Institute of Technology (Zurich): 
                                    <http://www.agrl.ethz.ch/D-AGRL/Dept_en.htm>

                              UNITED KINGDOM
University of Huddersfield:    <http://www.hud.ac.uk>
University of Leeds:           <http://www.leeds.ac.uk/food.htm>
University of Leeds FS         <http://www.food.leeds.ac.uk/>
Manchester Metropolitan University:   <http://www.doc.mmu.ac.uk>
University of Nottingham:      <http://www.nott.ac.uk>
Oxford Brookes University:     <http://www.brookes.ac.uk>
University of Strathclyde: 
                      <http://www.strath.ac.uk/Departments/BioSci/bbindex.html>
University of Surrey:          <http://www.surrey.ac.uk>

                              UNITED STATES
Arizona University:            <http://ag.arizona.edu:80/NSC/>
University of California at Davis Dept. of FS and Technology:
                               <http://www-foodsci.ucdavis.edu>
University of California at Davis - R. Paul Singh's Food Engineering course:
                            <http://nachos.engr.ucdavis.edu/~rpsingh/index.html>
University of California at Davis - Seafood Network Information Centre:
                               <http://www-seafood.ucdavis.edu/>
University of Colorado Agricultural List:    
                     <http://wwwmbb.cs.colorado.edu/~mcbryan/bb/66/summary.html>
Cornell University:            <http://www.nysaes.cornell.edu/cifs/>
University of Delaware:    
                  <gopher://bluehen.ags.udel.edu:70/hh/.fosc/.recruit/fosc.html>
University of Florida:      <http://gnv.ifas.ufl.edu/www/agator/htm/foodsci.htm>
University of Houston:         <http://5230.hilton.uh.edu>
University of Illinois:        <http://w3.ag.uiuc.edu/FoodSci/FoodSci.html>
IFT Student Association:       <http://fscn1.fsci.umn.edu/iftsa/iftsa.htm>
Kansas State University:       <http://www.dce.ksu.edu/dce/c11food.html>
University of Kentucky:  <http://www.uky.edu/Agriculture/FoodScience/links.html>
University of Minnesota:       <http://fscn1.umn.edu/pages.htm>
Mississippi State University:        <http://www.msstate.edu/Dept/FST/Homepage/>
Mississippi State University College of Agriculture and Home Economics:
                               <http://www.abe.msstate.edu/cahe/cahe.html>
National Agricultural Library: <http://www.nalusda.gov/homepage.html>
Oklahoma State Animal Sciences (Livestock):       <http://www.ansi.okstate.edu/>
Ohio State University:         <http://www-fst.ag.ohio-state.edu/>
Oregon State University:       <http://www.orst.edu/food-resource/food.html>
Purdue University:             <http://www.foodsci.purdue.edu>
University of Reading:         <http://www.reading.ac.uk/AcaDepts/af/home.html>
Rutgers University:            <http://fs4.rutgers.edu/>
Texas A&M FS and Engineering:  <http://ifse.tamu.edu/ifsehome.html>
Texas A&M Meat Science:        <http://savell-j.tamu.edu/jeff.html>
University of Wisconsin:       <http://uwrf.edu/food-science/welcome.html>
Virginia Tech:                 <http://www.vt.edu:10021/cals/foodsci/>
Washington State University:   <http://av.fshn.wsu.edu/>
Wayne State University:        <http://gallus.tamu.edu/nutr/nutr.html>


2.GENERAL WEB SITES RELATING TO FOOD SCIENCE AND TECHNOLOGY:

         ACCESSING THIS FAQ THRU THE WEB VIA DEJANEWS.COM OR
    WWW.LIB.OX.AC.UK: By entering the complete name of this newsgroup on
    a web search form at DejaNews <http://dejanews.com/>, you may access
    all past postings in this (or any) newsgroup. The listings of the
    postings will be in reverse chronological order. Where you see the su
    bject line of this FAQ, follow that link, and the result is a copy of
    our FAQ, but with a differnce: All of the web links mentioned in FAQ
    1/1 become LIVE web links. Thus, if you access this FAQ posting via
    DejaNews, all of the links mentioned below becom e live links which
    can be followed to academic, commercial, or government sites
    worldwide. The same is true on any other posting where a user may
    make a passing mention of a web site.

         Better still, Peter Sahlin <Peter.Sahlin@inl.lth.se> reported
    finding a html'ed copy of our FAQ through
    http://www.jazzie.com/ii/internet/faqs.html. It's exact location is
    at

    <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 

    It is better than DejaNews in that the FAQ is in the three parts that
    we had intended; you need not press any icons for the next screenful
    of text; and any mentioned links are still live, meaning you can use
    their copy of our FAQ on Netscape to jump to an y site on the
    internet that we have listed. This service is provided to us via the
    University of Oxford. DejaNews can still be useful to look at past
    postings.

         This list will also be updated from time to time.

Agriculture and Agri-Food:     <http://aceis.agr.ca/agmaine.html>
American Association of Cereal Chemists:        <http://wwwnt.scisoc.org/aacc/>
ASEAN Fisheries Post-Harvest Technology Information Network, Singapore:
                               <http://www.asean.fishnet.gov.sg>
Beer:                          <http://www.mindspring.com/~jlock/wwwbeer.html>
Beer:                          <http://www.mindspring.com/~jlock/rfdbeer.html>
Canadian Org. of Nutritional Education (for educators and science journalists):
                               <http://www.hpb.ca:8080:8080/one>
CanWine                        <http://www.his.com/~fandl/canwine.html>
Center For Disease Control:    <http://www.cdc.gov/>
Chemistry & Industry           <http://ci.mond.org>
Code of Federal Regulations:   <http://www.pls.com:8001/his/cfr.html>
Codex Alimentarus (FAO):
                  <gopher://Gopher.FAO.ORG/11gopher_root%3A%5Bfao.codex.t0ff%5D>
Consumer Information Center:   <http://www.gsa.gov/staff/pa/cic/cic.htm>
David Mackinnon's list of FS sites:     
                               <http://www.upei.ca/~dkmackin/food.html>
Deja News Website:             <http://dejanews.com>
Ed Blonz's FS site list:       <http://www.blonz.com/blonz>
FDA:                           <http://vm.cfsan.fda.gov/index.html>
FDA Center for Food Safety & Applied Nutrition:
                               <http://vm.cfsan.fda.gov/index.html>
Federal Trade Commission (USA):<http://www.ftc.gov>
Food and Nutrition Information Center(FNIC):  
                               <http://www.nalusda.gov/fnic.html>
Food Chemical News Homepage:   <http://crcpress.com/fcn/titlepg.htm>
"Food Dude" browser (USA):     <http://www.fooddude.com/>
Food Law Page:                 <http://fscn1.fsci.umn.edu/FoodLaw/FoodLaw.html>
Foodnet (Canada):              <http://foodnet.fic.ca/>
Functional Foods For Health:   <http://www.ag.uiuc.edu/~ffh/ffh.html>
Garden State Labs HACCP Page:  <http://www.planet.net/gsl/haccp.html>
Health inspector home page:
            <http://www.homeless.com/homepages/ae858@freenet.toronto.on.ca.html>
Health Inspector(Fd and Water Safety)  <http://www.tripod.com/~ae858/index.html>
IFIC Foundation:               <http://ificinfo.health.org/homepage.htm>
INFOODS, UN University Food and Nutrition Programme:
                               <http://www.crop.cri.nz/crop/infoods.html>
Institute of Food Research:
                            <http://www.infrn.bbsrc.ac.uk/Information/IFR.html>
Institute of Food Science & Technology (IFST): 
                               <http://www.easynet.co.uk/ifst/>
Institute of Food Technologists (IFT):  
                               <http://www.ift.org>
International Food Information Council: 
                               <http://www.inicinfo.org/>
Internet Resources for FS & Technology CSIRO, Australia:
                               <http://www.dfst.csiro.au/fdnet20a.htm>
Leatherhead Food Research Association: 
                               <http://www.lrfa.co.uk/lfra>
Maize genome project:          <http://teosinte.argon.missouri.edu>
Morbidity & Mortality Reports: <http://www.crawford.com/cdc/mmwr/mmwr.html>
National Food Safety Database: <http://www.agen.ufl.edu/~foodsaf/foodsaf.html>
NCAHF Home Page:               <http://www.primenet.com/~ncahf/>
New Zealand Institute for Crop and Food Research:     <http://www.crop.cri.nz/>
sci.bio.food-science FAQ on HTML:
           <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>
Society of Chemical Industry   <http://sci.mond.org>
Soybeans:                      <http://mendel.argon.iastate.edu>
University of Western Sydney (Hawkesbury):
                             <http://www.hawkesbury.uws.edu.au/~geoffs/paul.htm>
USDA Home Page:                <http://www.usda.gov/>
USDA Food and Nutrition Information Center:

                               <gopher://gopher.nalusda.gov:70/11/infocntr/fnic>
USDA Food Composition Tables:  <http://www.nal.usda.gov/fnic/foodcomp>
USDA Nutrient Values of Foods: <http://www.fatfree.com/usda/usda.cgi>
Veggies Unite!:             <http://www.honors.indiana.edu/~veggie/recipes.cgi/>
Wine:                          <http://www.ee.pdx.edu/~timt/html/wine.html>

3.FOOD COMPANIES

Campbell Soup Company:         <http://www.campbellsoups.com/Welcome1.html>
Dole 5 A Day                   <http://www.dole5aday.com/>
Frito-Lay                      <http://www.fritolay.com>
Gerber Baby food:              <http://www.gerber.com/>
Hershey:                       <http://www.hersheys.com/~hershey/welcome.html>
Kellogs:                       <http://www.kelloggs.com/>
Mars' M&Ms Homepage            <http://www.baking.m-ms.com>
McCormick and Co.              <http://www.McCormick.com>
Monsanto:                      <http://www.monsanto.com>
Nabisco:                       <http://www.nabisco.com/>
Quaker Oats:                   <http://www.quaker-oats.com/>
The Snack food Association:    <http://www.usii.net/sfa/>
NutraSweet:                    <http://www.nutrasweet.com/>


 * If anyone knows of any other web sites, email: Paul King @ 
                           <mailto://pking@idirect.com> or Ralph Blanchfield at 
                                               <mailto://jralphb@easynet.co.uk>

4. FOOD SCIENCE AND TECHNOLOGY RELATED MAILING LISTS-

         BEEF-L: A mailing list and discussion group for beef specialists
    in university, government and commercial activities.
                                           <mailto://listproc@listproc.wsu.edu>

         CANWINE: is an unmoderated mail discussion group formed to look
    at the whole spectrum of Canadian wines and the Canadian wine
    industry. To subscribe to CANWINE, send the message (no subject
    line): subscribe canwine to:              <mailto://canwine-request@his.com>

         CHAPHALL: The Chappel-Hall Books mailing list. Chappell-Hall is
    a publishing company that publishes food science books, among others.
    Send an email with the message "subscribe chaphall-fst [your email
    address]" to:                        <mailto://majordomo@list.chaphall.com>
    example: subscribe chaphall-fst pking@idirect.com

         DNH-PILOT The Diet, Nutrition and Health project mailing list
    covers sociology, food science and technology, agricultural economics
    and psychology. Researchers in academic institutions across the
    European Union, hopefully together with industrial partners and with
    some external funding, are involved. To subscribe send email to:
                                    <mailto://dnh-pilot-request@mailbase.ac.uk>

         FDMKTNEWS-MG Once a month you get a short summary of prices and
    availability of foods in the US. Sometimes, comments on new
    regulations, etc. Send email to: almanac@oes.orst.edu, with the
    message: subscribe fdmktmews-mg Food-for-thought ] This list is
    primarily intended as a forum for discussions on all aspects of food
    and eating across different disciplines. The list also provides a
    bulletin board for notices of meetings, employment opportunities, new
    publications etc.                         <mailto://mailbase@mailbase.ac.uk>

         FISH: To subscribe to the Fish Mailing List, send email to
    <mailto://majordomo@angsana.ncs.com.sg> with one of the following
    commands in the body of the message. You may leave the subject line
    blank. To subscribe to the Fish Mailing List enter "subscribe fish"
    (excl using quotes) in the body of your email to them. For a list of
    other commands and subscription options enter: "help" in the body of
    your email. If your mailer adds a signature, then you need to include
    the word "end" at the last line of your message body . Commands in
    the Subject line are NOT processed.  <mailto://majordomo@angsana.ncs.com.sg>

         FOOD-COMP: This is a list dealing with food composition and data:
    Subscription (handled manually) <mailto://food-comp-request@infoods.unu.edu>
    Articles:                               <mailto://food-comp@infoods.unu.edu>

         FOODENG A list for discussion and announcements on food engineering  
    topics and events. 
    Subscription (automatic):                    <mailto://listproc@ucdavis.edu>
    with the body of message reading only: "SUBSCRIBE FOODENG yourname". 
    Articles:                                     <mailto://foodeng@ucdavis.edu>

         FOOD-FOR-THOUGHT is a forum for discussion on all aspects of
    food, and a bulletin board for relevant announcements. Send articles to:
                                      <mailto://food-for-thought@mailbase.ac.uk>
    Subscription (automatic):                 <mailto://mailbase@mailbase.ac.uk>
    with the body of message containing only: "JOIN FOOD_FOR-THOUGHT yourname"

         FOOD-LAW : to discuss latest developments in food law and
    regulatory issues and to share course outlines and curricula. The subscribe 
    instructions are: "send the comand: "subscribe food-law <your name>" as the

    only text of an e-mail message to 
                                   <mailto://listserv@listserv@vm1.spcs.umn.edu>
    Articles:                               <mailto://food-law@vm1.spcs.umn.edu>

         FOODLINK This is a mailing list and discussion group for food
    safety specialists in city, county and other settings. Food safety
    alerts are posted to this list when appropriate. The subscribe instructions 
    are: send the comand: "subscribe foodlink yourname" as the only text of an 
    e-mail message" to                      <mailto://listproc@listproc.wsu.edu>
    Articles:                               <mailto://foodlink@listproc.wsu.edu>

         FOODWINE Designed to facilitate discussion among those seriously
    interested in the academic study of food and its accompaniments in
    the 1990's. Send a subscription request to:
                                        <mailto://listserv@cmuvm.csv.cmich.edu>

         J-FOOD-L Discussion of Japanese food, exchange of recipes.
                         <mailto://listserv%jpnknu01.bitnet@pucc.princeton.edu>

         OZWINE Wines of Australia and New Zealand. To subscribe to
    OZWINE, please send the following command in the body of your email
    letter to                           <mailto://MAISER@KOALA.CS.COWAN.EDU.AU>
    With "subscribe ozwine <your name>" being the only text of your email.

         IFT : This is intended for IFT Food Science Communicators and
    other food scientists and technologists approved by the group. Its
    purpose is to permit very rapid dialogue on fast-breaking public and
    media issues affecting the food science and technology profession.
                                        <mailto://ift@lists.acs.ohio-state.edu>

         FOODSCI. This is a closed list, restricted to academic food
    science administrators (department chairs, heads, deans or
    directors). Only they may subscribe (and hence receive e-mails), but
    anyone can post to it. It is intended to enable a single notice to be
    sent to them all simultaneously.<mailto://foodsci@lists.acs.ohio-state.edu>

         FOOD & NUTRITION SPECIALISTS:      <mailto://fnspec_mg@ecn.purdue.edu>

         NUTRITIONAL EPIDEMIOLOGY:            <mailto://nutepi@db0tuill.bitnet>

5. RECOMMENDED FOOD SCIENCE AND RELATED TEXTS
The purpose of this section is to provide information on recommended texts and
reference books which would be useful to both food scientists and non food
scientists. The people recommending these books are the subscribers to
sci.bio.food-science. I will accept corrections and new submissions on an
ongoing basis. 

The format of these entries are loosely based on the Journal of Food Science:
SUBJECT: Author(Year). Title. Edition. City:Publisher. ISBN. Comments.

Where you would normally see "food" as part of the "SUBJECT" field, as in "food
additives" or "food chemistry", the word "food" is dropped.

        ANALYSIS: Nielsen, S. Suzanne, ed. (1994). Introduction to the Chemical
        Analysis of Foods. 1st edition. Boston: Jones and Barlett.  ISBN
        0-86720-826-0.  This is an excellent introduction to the field, and a  
        good "refresher" even for more experienced food chemists.

        ANTIMICROBIALS:  Davidson, P.M. and Branen, A.L.(1993).  Antimicrobials 
        in Foods. 2nd ed. New York: Marcel Dekker. ISBN 0-8247-8906-7.

        ADDITIVES:  Branen, A.L., Davidson, P.M., and Salminen, S.(1990).
        Food Additives. New York: Marcel Dekker.  ISBN 0-8247-8046-9.

        BIOCHEMISTRY: Matthews and Van Holden (1995). Biochemistry. 2nd ed.

        Benjamin-Cummings. ISBN? Very good, very mechanistic general biochem 
        textbook.

        BIOCHEMISTRY: Stryer, Lubert (1995). Biochemistry. 4th ed.  Freeman (?).
        ISBN? Less mechanistic, but it's pretty much the standard in many   
        medical schools.

        CHEMISTRY: Belitz, H-D, and W Grosch(1987). Food Chemistry.     
        Heidleberg:Springer-Verlag. ISBN 0-387-97373-7. Translated from German 
        by Dr D Hadziyev. Title in German: Lehrbuch der Lebensmittelchemie (2nd 
        edition).

        CHEMISTRY: Fennema, Owen, ed. (199?). Food Chemistry. New York: Marcel 
        Dekker. ISBN (Hard) 0-8247-7271-7; (Soft) 0-8247-7449-3. Pretty much the
        standard food chemistry textbook in Food Science departments in the 
        United States and Canada.

        MICROBIOLOGY: Frazier, W. C., and Dennis C. Westhoff(1988). Food
        Microbiology. 4th Ed. New York: McGraw-Hill. ISBN 0-07-021921-4. 539 pp.
        Hardcover. 6 parts. Part1: Food and microbes. Part 2:Food Preservation. 
        Part 3:Contamination and spoilage. Part 4:Foods and Enzymes Produced by
        Microbes. Part 5:Foodborne disease. Part 6:Sanitation, control, and
        inspection.

        NUTRITION:  Newstrom, Harvey(1993).  The Nutrients Catalog.
        Jefferson, North Carolina: McFarland & Company, Inc.  ISBN:
        0-89950-784-0. Hardbound, 538 pages, 2&3 columns of 8-point type, 5
        appendices, index, $65.00. Monologs on 39 vitamins (subdivided into 185
        different chemicals), 43 minerals, 24 aminos, and 6 macronutrients.
        covering nutrient names, classifications, different chemical forms, 
        deficiency symptoms, side-effects, toxicity symptoms, inhibiting 
        factors, helping factors, food sources with measured content levels, +/-
        variance in content measurements, possible application uses, nutritional
        dosages, therapeutic dosages, experimental dosages, toxic dosages, 11
        different versions of the USRDA and related regulations, and special
        warnings.

        ORGANIC CHEMISTRY: Fessenden, R J, and J S Fessenden(1986). Organic 
        Chemistry. 3rd ed. Belmont, Calif: Wadsworth, Inc. ISBN: 0-534-05088-3.

        GENERAL REFERNCE: Budavari, Susan, ed.(1989). The Merck Index: An
        encyclopedia of chemicals, drugs, and biologicals. 11th Edition. Rahway,
        NJ: Merck & Co. ISBN: 911910-28-X. Contains extensive information on 
        just about every organic compound for which there is either a use for, 
        or a topic of scientific interest.

6. BOOK PUBLISHERS' WEB SITES
Chapman and Hall               <http://www.thomson.com/chaphall/foodsci.html>

III. A LIST OF COMMON ABBREVIATIONS

         It is not expected that you know and use all of the
    abbreviations listed below. This list should be used as a reference
    in the event you come across abbreviations that confuse you, or can't
    remember. 

         They include names of organisations, scientific abbreviations,
    and common chemical symbols, derived largely from the Merck Index.

         References given in braces {}. Where {Stryer} appears, refer to 
    Lubert Stryer's _Biochemistry,_ 2nd Edition (Freeman). Where no reference  
    appears the shorthand is suggested by the author. For suggestions and 
    additions email to <pking@idirect.com>. For brevity all except the most 
    common organic compounds are left out. Also left out are most of the 
    units of measurement; both metric and Imperial. 

         Also not included on this list are the generic abbreviations for
    the Internet, such as BTW, IMHO, or RTFM. You can get those in
    newsgroups of the "news.*" hierarchy, notably news.answers,
    news.announce.newusers, and for further help on these and other
    matters having strictly to do with the internet, post your queries
    to: news.newusers.questions.

         ON SUPERSCRIPTS AND SUBSCRIPTS: There has been some concern in 
    the past on the matter of the transmission of superscripts and subscripts 
    over the Internet. Since we are all limited to the ASCII character set, one 
    cannot easily change typeface or fonts in a way that would be transmittable 
    in the bodies of email messages or news messages. A case in point is the
    variable which reports the "heat effect" or "sterilisation effect" of
    a thermal process, called F. F is usually reported in the context of
    two other variables, z (the change in temperature needed for a
    tenfold increase in the amount of bacterial spores killed), and T
    (the core temperature of the can). In normal circumstances, we would
    write F with z as the superscript and T as the subscript.
         If we followed the old conventions used in this FAQ for
    reporting F, we would have to write: F^z_T, which appears illegible. 
    Instead, we suggest a new convention which will make things clear for 
    everyone. Report your variable with your parameters "spelled out" in 
    parentheses. For example: F(z=10 degC; T=121.1 degC). Since the ASCII   
    character set also has no "degree" symbol, these have to be "spelled out" 
    as well. The abbreviation for "degrees Celsius" was taken from the list 
    below.

    ^          Exponent (as in 6.022x10^23, i^(-1/2), e^k)
    _          Subscript (as in E_p (potential energy)) 
    /          Fraction  (as  in  1/2);  as below to separate abbreviations 
               (as in UDP/UMP/UTP); per (as in km/h) 
    ~          Approximately equal to; proportional to 
    =          Equal to 
    !=         Not equal to {C++ programming convention} 
    ==         Equivalent {C++ programming convention} 
    !==        Not equivalent 
    >          Greater than 
    >>         Much greater than 
    <          Less than (the Pac Man always eats the larger value :-) 
    <<         Much smaller than 
    >=         Greater than or equal {programming convention} 
    <=         Less than or equal {programming convention} 
    +/-        Plus or minus (note the special use of the slash) 
    ||         Parallel 
    !          Factorial 
    @          At (as in "500g of lettuce @ $0.45/kilogram") 
    * or x     Multiplication 

    A          Adenine; Adenosine; absorbance (extinction) {Merck}; The 
               conjugate acid of an acid-base pair 
    Ac         Acetyl; Acetic {Merck} 
    AcOAc      Anhydrous Acetic Acid 
    AcOH       Acetic Acid {Merck} 
    AcOEt      Ethyl Acetate {Merck} 
    Acetyl CoA Acetyl coenzyme A 
    AcylSCoA   Acyl coenzyme A 
    ACS        American Chemical Society {Merck} 
    ADP        Adenosine diphosphate 
    AIFST      Australian Institute of Food Science & Technology 
    alc        Alcohol(ic); Ethanol; Ethyl Alcohol {Merck} 
    alk        Alkali(ne) 
    AMP        Adenosine Monophosphate 
    amt(s)     Amount(s) {Merck} 
    aq         aqueous 
    ATCC       American Type Culture Collection 
    atm        atmospheres; atmoshperic 
    ATP        Adenosine triphosphate 
    ATPase     Adenosine triphosphatase 
    AW         Atomic weight 
    Aw         Water activity 

    B          Asparagine or aspartic acid {Stryer}; The conjugate base of an 
               acid-base pair 
    BBSRC      Biotechnology and Biological Sciences Research Council (UK) 
    bp         Base pair; boiling point; boils; boils at; boiling 
               at <temp> {Merck} 
    BP         British Pharmacopeia {Merck} 
    BPC        British Pharmaceutical Codex {Merck} 
    BOD        Biochemical oxygen demand {Merck} 
    BSA        Bovine Serum Albumin 
    BSE        Bovine Spongiform Encephalopathy 
    Btu        British thermal units 
    Bu         Butyl 

    cal        Calorie(s) 
    calc       Calculate(d) {Merck} 
    cAMP       Cyclic AMP 
    cc         Cubic centimeter (milliliter) 
    CDP        Cytidine 5'-diphosphate 
    cf         Compare (confer) {Merck} 
    cGMP       Cyclic GMP 
    CHO        Carbohydrate 
    CI         Color Index (British) {Merck} 
    Ci         Curie {Merck} 
    CIFST      Canadian Institute of Food Science & Technology 
    CMC        Carboxymethylcellulose {cf Merck: CM-cellulose} 
    CMP        Cytidine 5'-monophosphate 
    CNS        Central Nervous system 
    CoA/CoASH  Coenzyme A 
    Conc       Concentrated; Concentration {cf Merck: concn} 
    Cp         Heat capacity, constant pressure 
    CP         Chemically pure {Merck} 
    cpd        Compound; critical-point drying 
    CTP        Cytidine 5'-triphosphate 
    Cv         Heat capacity, constant volume 

    d          Density {Merck} 
    d-         dextrorotatory {Merck} 
    D12        12th Decimal Reduction 
    deg        Degree(s) 
    degC       Degrees Celcius 
    degF       Degrees Fahrenheit 
    degK       degrees Kelvin 
    degR       degrees Roentgen 
    deriv      Derivative 
    DFO        Department of Fisheries and Oceans (Canada) 
    dil        Dilute(d) {Merck} 
    DNA        Deoxyribonucleic acid 
    DNAase     Deoxyribonuclease 
    DMSO       Dimethylsulfoxide 
    dp         Degree of polymerisation 
    ds         Double stranded 

    E          Glutamic Acid {Stryer}; Exponent (as in 6.022 x 10E23) (see also 
               the entry for ^ )
    (E)-       Entgen (German for opposite) in naming cpds 
    ECSAFoST   East,  Central  and  Southern  African Federation  of  Food 
               Science & Technology 
    ed         Edition {Merck}; editor 
    eds        Editors {Merck}; editions 
    ED         Effective dose 
    EDTA       Ethylenediaminetetraacetic  acid. Also: Edathamil; Havidote; 
               Edetic acid; and Versene Acid. {Merck} 
    EFFST      European Federation for Food Science & Technology 
    eg         For example (exempli gratia) {Merck} 
    ELISA      Enzyme-linked immunosorbent assay 
    EPA        Environmental Protection Agency (of the United States) 
    eq/eqn     Equation {Merck} 
    equilib    Equilibrium {Merck} 
    equiv      Equivalent 
    Et-        Ethyl 
    et al      And others (et alii) {Merck} 
    EtOH       Ethanol; Ethyl Alcohol 
    evap       Evaporated; evaporation {cf. Merck: evapn} 
    EU         European Union (was the European Common Market) 

    F          The Sterilisation Effect (see notes above on scripting)
    FAC        Food Advisory Committee (of the United Kingdom) 
    FAO        Food and Agriculture Organisation (of the United Nations) 
    FAQ        Frequently-asked question file (this file) 
    fd         Freeze-dried; Freeze-drying 
    FDA        Food and Drug Administration (of the US; also USFDA) 
    FD&C       The US Food, Drug, and Cosmetic Act {Merck} 
    ff         Pages following (as in "see page 23, ff") 
    FIFSTA     Federation of Institutes of Food Science & Technology of ASEAN 
    fp         Freezing Point 
    FP         Flavoprotein 
    FS         Food Science 
    FT         Fourier Transform(ation) 

    G1P        Glucose phosphate 
    G3P        Glyceraldehyde-3-phosphate 
    G6P        Glucose-6-phosphate 
    GABA       Gamma aminobutyric Acid 
    GC         Gas chromatography/ Gas Chromatograph 
    GDP        Guanosine-5'-Diphosphate 
    gi         Gastrointestinal (tract) 
    GlcA       Gluconic Acid {Merck} 
    GMP        Guanosine-5'-Monophosphate (guanylic acid) {Merck}; Good 
               Manufacturing Practice
    GTP        Guanosine-5'-Triphosphate 

    HACCP      Hazard Analysis Critical Control Point 
    HAZOP      Hazard and Operability Studies 
    Hb         Hemoglobin 
    HbCO       Carbon Monoxide Haemoglobin 
    HbO2       Oxyhaemoglobin 
    HDL        High-density lipoprotein 
    HPLC       High-Pressure (performance, power) Liquid Chromatography {Merck} 
    HSA        Human Serum Albumin 
    HWC        Health and Welfare Canada 

    IARC       International Agency for Research on Cancer {Merck} 
    ICC        Interstate Commerce Commission (USA) {Merck} 
    IDP        Inosine-5'-diphosphate {Merck} 
    ie         That is; that is to say (id est) {Merck} 
    IEF        Isoelectric Focusing {Merck} 
    IFIC       International Food Information Council
    IFSTI      Institute of Food Science & Technology of Ireland 
    IFST       Institute of Food Science and Technology 
    ig         Intragastric 
    IMP        Inosine-5'-monophosphate {Merck} 
    incl       Including {Merck}; included 
    inorg      Inorganic 
    insol      Insoluble 
    IR         Infra-red 
    ISO        Internal Organisation for Standardisation {Merck} 
    ISO 9000   An extension of GMP (which see) and TQM (which see), 
               expanded to an internationally recognised set of quality 
               control standards through improved documentation systems. 
    ITP        Inosine-5'-triphosphate {Merck} 
    IU         International Unit 
    IUC        International Union of Chemistry {Merck} 
    IUFoST     International Union of Food Science & Technology 
    IUPAC      International Union of Pure and Applied Chemistry 
    iv         Intravenous 

    J          Joule(s) 

    l-         levorotatory 
    LC         Lethal Concentration {Merck} 
    LC50       LC for 50% of animals tested 
    LD         Lethal Dose {Merck} 
    LD50       LD for 50% of animals tested 
    LDL        Low-Density lipoproteins 
    log        Common logarithm (Base 10) 
    logn       Base n logarithm, where n is a base number (as in log2) 
    loi        Limit of impurities {Merck} 
    ln         Natural logarithm 
    LPS        Lipopolysaccharide 

    MAC        Maximum  allowable  Concentration {Merck} 
    MAFF       Ministry of Agriculture, Fisheries, and Food (of the UK) 
    max        Maximum; maxima {Merck} 
    Mb         Myoglobin 
    MbO2       Oxymyoglobin {Merck} 
    MCA        Manufacturing Chemists Association (USA) 
    mcg        Microgram 
    mCi        Millicurie 
    Me/Met     Methyl 
    MetOH/MeOH Methanol; methyl alcohol 
    mfg/mfr    Manufacture; manufacturing {Merck} 
    min        Minimum; minutes 
    MLD        Minimum lethal dose 
    MO         Microorganism; Molecular Orbital 
    MOA        Ministry of Agriculture (Canada) 
    MOEE       Ministry of Environment and Energy (Canada) 
    mp         Melting point 
    ms-        Meso (internally compensated) {Merck} 
    MS         Mass spectrometry 
    mw         Molecular weight 

    n          The Omega carbon (as in n-6 for "omega-6"); Avogandro's 
               number; number of moles (as in PV=nRT). 
    NAD+/NADH  Nicotinamide adenine dinucleotide (reduced) 
    NADP/NADPH Nicotinamide adenine dinucleotide phosphate (reduced) 
    NBS        National Bureau of Standards (USA) 
    NCAHF      National Council Against Health Fraud (USA)
    NCTC       National Collection of Type Cultures (USA) 
    NDP/NMP/NTP N-5'-mono/di/triphosphate, where N is any nucleoside 
    ng         Nanogram 
    NIOSH      National Institute for Occupational Safety and Health {Merck} 
    nm         Nanometers 
    NMR        Nuclear Magnetic Resonance 
    NRDC       National Research Development Corporation (USA) {Merck} 
    NSAID      Non-Steroidal anti-inflammatory drugs {Merck} 
    NSC        National Service Center (USA) {Merck} 
    NSERC      National Science and Engineering Research Council (Canada) 
    NSF        National Science Foundation (USA) 
    NZIFST     New Zealand Institute of Food Science & Technology 

    o-         Ortho 
    O          Oxygen; denoting attachment to an oxygen atom {Merck} 
    OAA        Oxaloacetate 
    OD         Optical density 
    OSHA       Occupational Health and Safety Act (USA) {Merck} 
    OsM        Osmolar 

    p-         Para 
    Pa         Pascal 
    PABA       Para-Aminobenzoic Acid 
    PAGE       Polyacrylamide gel electrophoresis 
    pH         The negative base-10 log of the H+ concentration 
    pK         The  negative base-10 logarithm of the equilibrium constant, 
               K, for the reaction in question. 
    ppb        Parts per billion 
    ppm        Parts per million 
    ppt        Precipitate(d)
    Pr         n-Propyl 

    Q          Glutamine {Stryer}; Coenzyme Q (ubiquinone) 
    QA         Quality Assurance 
    QC         Quality Control 
    qv         which see (quod vide) {Merck} 

    R          Arginine {Stryer}; Universal gas constant; alkyl group {Merck} 
    (R)-       Rectus (Right) (naming groups around a central carbon) {Merck} 
    RIST       Radioimmunosorbent test {Merck} 
    RNA        Ribonucleic acid 
    hnRNA      Heterogenous nuclear RNA 
    mRNA       Messenger RNA 
    nRNA       Nuclear RNA 
    rRNA       Ribosomal RNA 
    snRNA      Small Nuclear RNA 
    tRNA       Transfer (soluble) RNA 
    RNase      Ribonuclease 
    RNI        Recommended Nutrient Intakes for Canadians 
    RTECS      Registry of Toxic Effects of Chemical Substances 

    s-         symmetrical 
    S          Serine {Stryer}; Sulfur; denoting attachment to S 
    (S)-       Sinister (left) (Opposite of R) {Merck} 
    sc         Subcutaneous 
    SDS        Sodium Dodecyl Sulfate 
    sec        Seconds 
    sec-       Secondary; attachment to secondary carbon 
    sg/sp gr   Specific gravity 
    SI         International System of Units 
    sol        Soluble; solubility 
    ss         Single stranded 
    STP        Standard Temperature and Pressure 
    sym-       Symmetrical 

    T          Threonine {Stryer}; Temperature 
    T(1/2)     Half-life 
    TDP/TMP/TTP Thymidine di/mono/triphosphate {Merck} 
    TDT        Thermal death time (for MO's (which see)) 
    temp       Temperature 
    tert-      Tertiary; denoting attachment to tertiary carbon 
    Tris       tris(hydroxymethyl)aminomethane 
    TQM        Total-Quality Management 

    UDP/UMP/UTP Uridine di/mono/triphosphate 
    UKFFoST    UK Federation for Food Science and Technology 
    USD        United States Dispensatory {Merck} 
    USDA       United States Department of Agriculture {Merck} 
    USFDA      The United States Food and Drug Administration (also FDA) 
    USP        United States Pharmacopeia {Merck} 
    uv         Ultraviolet

    v          Volume; volt(s) 
    VLDL       Very Low-Density Lipoproteins 
    vol        Volume 
    vs         Versus
    v/v        % Volume in volume {Merck} 

    WHO        World Health Organisation (United Nations) 
    wt         weight 
    w/v        % Weight in volume {Merck} 
    w/w        % Weight in weight {Merck}

    Z          Glutamine or glutamic acid {Stryer}; Z-Value - the change in 
               temperature needed to change TDT by a factor of 10. 
    (Z)-       Zusammen (German for together) - or "Zame Zide" from my 
               organic chemistry days :-) {Merck}



***************************************************************************

END OF FILE 1/3
CONTINUED ON FILE 2/3 




From mroswell@charm.net Sat Sep 14 13:55:51 EDT 1996
Article: 3363 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.mathworks.com!newsfeed.internetmci.com!newsreader.sprintlink.net!news.sprintlink.net!news-atl-21.sprintlink.net!news.charm.net!news
From: Marjorie Roswell <mroswell@charm.net>
Newsgroups: alt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foods
Subject: Re: *** TOP 10% COOKING SITES ***
Date: Mon, 02 Sep 1996 09:14:17 -0700
Organization: Charm-Net
Lines: 10
Message-ID: <322B07D9.5EE6@charm.net>
References: <505cm8$bbk@news.axess.com> <509env$cfj@kryten.awinc.com>
NNTP-Posting-Host: mroswell.charm.net
Mime-Version: 1.0
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
X-Mailer: Mozilla 2.01 (Win16; I)
Xref: newz.oit.unc.edu alt.food:8847 rec.food:42 rec.food.cooking:275245 alt.cooking-chat:3462 alt.creative-cook:3950 alt.creative-cooking:3477 alt.support.diet:53487 alt.food.fat-free:25635 alt.food.low-fat:3410 alt.food.professionals:2201 rec.food.marketplace:590 sci.bio.food-science:3363 sci.med.nutrition:51775 alt.forsale.nutrition:2185 rec.food.baking:4209

The spelling could use some work too.

> >Top 10% Cooking Sites:  http://www.pebbs.com/megabites/links.html
> 
> >Warning!!! This site has been known to ruin thousands of innocent
> >keyboards due to the vistors constant drooling while visiting.  :-)
> 
> It also ruins innocent nerves. Instead of advertising fix your site.
> Once in you cannot get out of it. It keeps putting you back to it's
> advertising rates. Who cares????????????


From pking@idirect.com Sat Sep 14 13:55:52 EDT 1996
Article: 3364 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!enews.sgi.com!news.mathworks.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Additions and Changes to FAQ, and New User Info
Supersedes: <sci/food-science-faq/diff_841589508@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 2 Sep 1996 16:21:22 GMT
Organization: none
Lines: 167
Approved: news-answers-request@mit.edu
Expires: 30 Sep 1996 16:17:21 GMT
Message-ID: <sci/food-science-faq/diff_841681041@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Additions and changes to the FAQ, including information for new users.
X-Last-Updated: 1996/09/02
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:3364 sci.answers:4976 news.answers:79106

Archive-Name: sci/food-science-faq/diff

Posting-Frequency: weekly
Last-modified: 1996/08/14

NEWS for Sep 1, 1996:

IMPORTANT: 
1. This posting is now in four separate parts, rather than four parts of a
thread. This should improve things... There is still the problem of coordinating
the postings. Things will be a bit haywire for a while. This is sue to an
attempt to make the four separate postings appear on, hopefully, the same day.

2. Rachel Beth Zemser, the founder of our newsgroup, has obtained a Master's
degree, and has graduated. This also means that she will be without an email
address until further notice. BTW, Congratulations, Rachel.

              -- Paul King
 __

That's it for the changes! Now on to New User Information. No need to read the
rest of this "NEWS" section unless you're new to the group. 
 __

                           INFORMATION FOR NEW USERS

This FAQ has been accepted to the *.answers newsgroups, and can be found in both
sci.answers and news.answers.

For those who prefer their FAQ by FTP, it can be found in four different
locations at rtfm.mit.edu:

<ftp://rtfm.mit.edu/pub/usenet-by-group/news.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-group/sci.answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/news/answers/sci/food-science-faq/>
<ftp://rtfm.mit.edu/pub/usenet-by-hierarchy/sci/answers/sci/food-science-faq/>

Please email me at <mailto://pking@idirect.com> if there are any problems in
downloading. Like this posting, which has four parts, each directory contains
complete FAQs in four files, called part1, part2, part3, and diff. Each
directory should have an identical, up-to-date, and complete copy of this FAQ. 

rtfm.mit.edu is controlled by its maintainers (not us), and is updated
automatically as a result of our own updates. In addition, the actual posting of
this FAQ to sci.bio.food-science is now a consequence of emailing to rtfm as
well. 

A SHORT NOTE ON FTP RETRIEVAL OF THIS FAQ (for PC/Windows users with SLIP):

If you find your web browser too slow on your system, a better way to FTP is by
use of freeware  like  WS-FTP. It can be downloaded via anonymous FTP from
<ftp://129.29.64.246/pub/msdos>. WS-FTP is free for private, household use. A
fee is required for commercial use. You may find the transfer on WS-FTP is much
faster, and that it uses far less memory. Also, WS-FTP allows you to maintain a
menu of your favourite FTP sites. This is not intended to be an endorsement of
WS-FTP.
 __

SCI.BIO.FOOD-SCIENCE FAQ ON THE WORLD-WIDE WEB:

Our FAQ has been converted to HTML for users of the World-Wide Web. It may be
found at two locations:

     <http://www.lib.ox.ac.uk/internet/news/faq/sci.bio.food-science.html>. 
                                   or
                          <http://dejanews.com/> 

The first site is a direct link to our FAQ; the second requires you to fill out
a search form for the correct newsgroup, since DejaNews lists ALL news articles
posted on the Internet over several months. In both cases, the great thing about
seeing out FAQ on HTML is that all of the links we mention are LIVE links. That
is, if you have Netscape, you may point and click on our FAQ from any web site
we mention to wherever those links take you.

There are many other sites around North America and Europe to obtain our FAQ,
but the above ones are either the most up-to-date, or the easiest to use.
DejaNews, for all of its faults (it only shows you our FAQ in chunks, and not
all of the links work), is always the most up-to-date, since the articles are
taken directly from the USENET feed and re-written in HTML.

I also have my own personal web page, with most of the links mentioned in this
FAQ. The intent was to write a simple web page that was easy to move around in.
You may find it a lot more user-friendly than the web pages offered at Oxford or
by Deja News. I won't be updating it as much as the FAQ, so it may not have the
most current URLs. I stress here that the entire FAQ is not on my home page -
just the links mentioned in it. Visit the site and tell me what you think! The
web site is at 

                 <http://cgi.idirect.com/index///pking.html> 

(the triple forward slash is not a typo). There are no major graphics, so it
_should_ be a quick download. Mileage may vary with your connection speed, and
with the speed at your host site, however ...
 __

VIEWING THE SBFS FAQ ON NETSCAPE 2.2:

Of the Web Browsers, I have found Netscape to have the best news reader. This is
because the Netscape's web browser turns any mention of a web URL into a live
link, as well. What is ideal about this kind of arrangement is that if you point
and click on the "blue" URL reference on the news browser, the web page will pop
up in a new window. That means can surf the 'net without ever losing track of
our news article. 
 __

Professional food scientists, academics, and others involoved in the food
industry are invited to list their "favourite", or "most highly recommended"
textbooks in the food science field to be added to the FAQ for the benefit of
non-food scientists. The following format is preferred for ease of editing
(loosely based on the Journal of Food Science):

SUBJECT: Author(Year). Title. Edition. City: Publisher. ISBN. Comments.

The basic idea is to provide enough information for someone to walk into a
library or bookstore and order it. The ISBN number is essential. Comments are
optional.
 __

PERSONAL FOOD SCIENCE WEB PAGES:

News for persons maintaining a "personal" food science web page:  Jim Eilers
(jreilers@interaccess.com) is maintaing a list of persons who are maitaining a
home page of Food Science links. If you are such a person, email him at
jreilers@interaccess.com, and if you wish to view his homepage, "surf" to:

              http://homepage.interaccess.com/~jreilers/foodsci.htm

New section added below in "Additions and Changes":
 __
               "ETHNIC" FOOD PREPARATION METHODS ON THE WEB

Ralph, Rachel, and I have proposed a new sub-section dealing with an important
and as of yet overlooked aspect of foods: Ethnic (non-American and non-British)
food preparations. Specifically, we are looking for web pages dealing with
details on the preparation of foods that are described as "halal", "kosher",
"pareve", and so on - you fill in the terminologies for your ethnic group. How
are these foods prepared, inspected, and manufactured? What does the consumer
expect in terms of organoleptic properties and health benefits of such foods?
Are there any mass-produced foods that have the designation? How does a person
in that ethnic group know they are buying a food prepared according to their
ethnic or religious doctrines?

	If you know of any web pages that describe or even mention these things, please
send your suggestions to Paul King at <mailto://pking@idirect.com>
 ___

You are all encouraged to contact one of us if you have suggestions 
additions, or other 'major' questions we haven't thought of. Our names and 
email addresses are:

Rachel Zemser, creator of the newsgroup sci.bio.food-science 
    
 
J Ralph Blanchfield, Food Science, Food Technology & Food Law
    Consultant, Chair, IFST Member Relations & Services Committee and Web
    Editor, IFST Web on the WWW <mailto://jralphb@easynet.co.uk>

Paul King, Creator and Maintainer of the List of Common Abbreviations 
    <mailto://pking@idirect.com>

For a glossary of scientific, marketing, industry, technical and legal terms of
relevance to food science, see FAQ 2 of 3. For a list of common questions and
answers about food and food science, see FAQ 3 of 3.

 - Paul King




From pking@idirect.com Sat Sep 14 13:55:54 EDT 1996
Article: 3365 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!news.mathworks.com!bloom-beacon.mit.edu!senator-bedfellow.mit.edu!faqserv
From: pking@idirect.com (Paul E. J. King)
Newsgroups: sci.bio.food-science,sci.answers,news.answers
Subject: [sci.bio.food-science] Welcome - Read this First! (FAQ 3/3)
Supersedes: <sci/food-science-faq/part3_841589508@rtfm.mit.edu>
Followup-To: sci.bio.food-science
Date: 2 Sep 1996 16:21:15 GMT
Organization: none
Lines: 919
Approved: news-answers-request@mit.edu
Expires: 30 Sep 1996 16:17:21 GMT
Message-ID: <sci/food-science-faq/part3_841681041@rtfm.mit.edu>
NNTP-Posting-Host: bloom-picayune.mit.edu
Summary: Answers to legal, science, health, and industry questions 
         concerning food science. Also has a list of abbreviations of 
         significance to food science. Persons wishing to post to 
         sci.bio.food-science are advised to read this FAQ first.
X-Last-Updated: 1996/09/02
Originator: faqserv@bloom-picayune.MIT.EDU
Xref: newz.oit.unc.edu sci.bio.food-science:3365 sci.answers:4977 news.answers:79122

Archive-Name: sci/food-science-faq/part3

Posting-Frequency: weekly
Last-modified: 1996/08/14

RE-POST: FAQ Section 3/3 - SCI.BIO.FOOD-SCIENCE Frequently-Asked Questions

See the first section (1/3) of this FAQ for any preliminary and 
introductory remarks. See this section also for a list of food science related
sites and abbreviations.

For a list of definitions of industry, marketing, and scientific terms in food
science, see section 2/3 of the FAQ.

*******************************************************************************

V. FREQUENTLY ASKED QUESTIONS ABOUT FOOD SCIENCE AND TECHNOLOGY

         Here are brief answers, compiled by the Institute of Food
    Science & Technology, to some of the most frequently asked questions
    about food science and technology topics. Food scientists and
    technologists will appreciate that, because they are brief, and
    because they are intentionally written so as to be comprehensible to
    enquiring non-scientists readers of the newsgroup, they will not
    adequately fulfil the requirements of a scientist looking for a full
    "textbook" account.

         The Institute of Food Science & Technology (IFST) is the
    independent non-profit professional qualifying body for food
    scientist and technologists, a UK-based body with international
    interests. Its home page on the World Wide Web is at
    http://www.easynet.co.uk/ifst/

KEY DEFINITIONS

Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

                                *****
    
         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

FAQ GROUPINGS

         In the interests of "user-friendliness" the FAQ is written so
    that, as far as possible each answer is self-contained. This of
    necessity results in some repetition of material in the answers to
    related question For convenience, the FAQs are in four Groups as
    follows:

         GROUP 1 FOOD AND NUTRITION
         GROUP 2 FOOD SAFETY 
         GROUP 3 ADDITIVES AND PACKAGING 
         GROUP 4 SCIENCE AND FOOD 

         The following is a summary of the questions, by the grouping 
    described above. The group answers can be found under headings of the 
    format: "ANSWERS TO GROUP [number] QUESTIONS - [group name]", excluding the 
    quotes and square brackets, and all capital letters. When the answer 
    to a question is given, the question and question number will be 
    repeated in the line above it.

GROUP 1 -- FOOD AND NUTRITION
    1.What is good/bad food? 
    2.What is a good diet?
    3.Do I need to worry about getting enough protein?
    4.Is sugar harmful?
    5.Isn't honey healthier than sugar?
    6.Why is sugar used in foods?
    7.Is salt harmful?
    8.Why is salt used in foods?
    9.Are fats harmful?
    10.What about different types of fat?
    11.Should we cut out all fats?
    12.What is a hydrogenated vegetable oil?
    13.What are trans fatty acids?
    14.Is margarine better for us than butter?
    15.Aren't natural foods better for us than processed foods?
    16.Why are foods processed?
    17.Is a vegetarian diet better for us?
    18.Isn't it more expensive to eat a 'prudent' diet?
    19.Do we need more vitamins and minerals?
    20.Do organic foods taste better?
    21.What foods are good for arthritis?
    22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?
    23.What are 'junk foods'?

GROUP 2 -- FOOD SAFETY
    1.What is food poisoning?
    2.Why has food poisoning increased so much?
    3.Why all the fuss about food hygiene?
    4.Aren't  we  losing  natural  immunity by producing foods with no 
      pathogens present?
    5.How can food poisoning be prevented?
    6.What about irradiation of food?
    7.Isn't genetic modification a dangerous interference with nature?
    8.Doesn't  gene  transfer  from  one species to another create the
      risk of ethical problems or even cannibalism?
    9.Shouldn't  all  genetically  modified foods, or those containing
      genetically modified ingredients, be labelled as such, to warn
      consumers?
    10.With regard to BSE, is British beef safe to eat?

GROUP 3 -- ADDITIVES AND PACKAGING
    1.Why are food additives used?
    2.But aren't additives dangerous?
    3.Food colours are only cosmetic -- shouldn't they be banned?
    4.Why are foods packaged?
    5.What function does packaging perform?
    6.Do  we  really  need  the  protection  that packaging is said to
      provide?
    7.Is packaging wasteful of materials and energy?
    8.Can  packaging  and energy usage be reduced without compromising
      the protection it gives to the food?
    9.Why are there so many different types of packaging materials?
    10.Why are some packages difficult to open?
    11.What about recycling of packaging?
    12.What about returnable, refillable systems?
    13.Why does packaging contribute so much to household waste?
    14.Do packaging materials affect the food in them?

GROUP 4 -- SCIENCE AND FOOD
    1.What is food science? What is food technology?
    2.Wouldn't our food be even better without scientists and technologists 
      interfering with it?
    3.Why do scientific experts often disagree?
    4.Doesn't hindsight show that the experts always "got it wrong"?

ANSWERS TO GROUP 1 QUESTIONS - FOOD AND NUTRITION *****************************

1.What is good/bad food?

         In keeping with their Code of Professional Conduct, food
    technologists in industry take great care to ensure that food
    products are safe and wholesome. But eating or drinking too much of
    any food can be bad for you -- too much water can kill you. We
    shouldn't think of good foods or bad foods, but of good or bad diets.

2.What is a good diet?

         A good diet is a balanced one; lots of different foods and not
    too much of any one food. That way you get all the nutrients that you
    need. Many countries have guidelines for healthy diets, including in
    some cases recommended daily amounts of specific nutrients. However,
    it is emphasised that these are for healthy individuals, not for
    those with disease symptoms, food allergies, or intolerances. These
    people should consult a dietitian or physician.

3.Do I need to worry about getting enough protein?

         You will automatically get enough protein to stay healthy if you
    eat a varied diet and sufficient of the wide range of foods available
    to stop you feeling hungry.

4.Is sugar harmful?

         Not in itself. However, if you eat a lot of sugar in the form of
    sweets (candy), you may not eat enough of all the other foods needed
    to provide your body with the nourishment it needs. Sugar can cause
    dental decay if you eat sweets or drink sugar-sweetened drinks
    between meals. You need to clean your teeth afterwards in the
    conventional way or by eating a piece of cheese. Otherwise the sugar
    sticks to your teeth causing plaque and decay.

5.Isn't honey healthier than sugar?

         Not really. Honey is largely a strong solution of sugars called
    fructose and glucose, which affect teeth only very slightly less than
    ordinary sugar (sucrose). There is nothing specially healthy about
    honey. The traces of micronutrients it contains are too small to make
    any significant contribution to our diet.

6.Why is sugar used in foods?

         Sugar is used in some foods to make them sweet, in others in
    small quantities to enhance the flavour but not enough to make them
    sweet. In some foods, however, sugar is an essential part of the
    structure and recipe; for example in cakes or biscuits (cookies).

7.Is salt harmful?

         Salt is essential to a healthy diet. We need about 1 g of salt a
    day. However, many of us consume about 10 g a day, ten times as much
    as we really need. A single dose of ten times that amount could be
    fatal! There is evidence that, for some people, too much salt can be
    a contributory factor to high blood pressure. Just how much is 'too
    much' varies from person to person. Prudent advice would be to reduce
    consumption to around 5 g per day.

8.Why is salt used in foods?

         There is enough salt naturally present in food to satisfy our
    daily 1 g need. However, salt is sometimes added during processing or
    cooking of food, and is also often sprinkled on a meal by consumers
    to enhance and improve the taste and flavour. Bread, tomatoes, boiled
    eggs do not taste good enough for many people unless salt is added.
    It is also used to preserve some foods. Salt curing is one of the
    earliest known forms of food preservation.

9.Are fats harmful?

         As with everything else, but more importantly with fats, too
    much is harmful. Many common diseases such as heart disease are
    linked to high consumption of fats, more especially saturated fats --
    the type mostly found in animal fat.

10.What about different types of fat?

         Fats in foods, or, more correctly, their fatty acids, are of
    three main types, saturated, monounsaturated and polyunsaturated.

         Saturated fatty acids carry a full quota of hydrogen atoms in
    their chemical structure. This is the type that increases the amount
    of cholesterol in the blood and is considered a risk factor in heart
    disease; animal fats are the main source.

         When one pair of hydrogen atoms is missing, the fatty acids are
    termed monounsaturated. They do not raise blood cholesterol and may
    even be beneficial. The main sources are olive oil and rapeseed oil
    (used in some margarines and low fat spreads).

         When more than one pair of hydrogen atoms is missing, the fatty
    acids are termed polyunsaturated. They predominate in most vegetable
    oils. Most appear to have no effect on blood cholesterol levels but
    are useful if they replace saturates in the diet. However, those
    found in fatty fish and fish oils (termed omega-3 polyunsaturated)
    are considered to help to lower cholesterol and therefore to be
    beneficial.

11.Should we cut out all fats?

         No, because some fatty acids are essential, and we need a
    certain amount of fat in the diet to be able to absorb the
    fat-soluble vitamins. Compared with an average Western diet, a
    prudent diet would contain a reduced intake of total fat, and, within
    that, a lower proportion of saturated fat and a higher proportion of
    mono- and polyunsaturated fats.

12.What is a hydrogenated vegetable oil?

         Vegetable oils, as the name implies, are liquid at room
    temperature. To make them suitable for use in margarines and
    shortenings, they are hydrogenated, i.e. treated with hydrogen, to
    solidify them. The hydrogenation process makes them more saturated.

13.What are trans fatty acids?

         Unsaturated fatty acids in foods can exist in two
    differently-shaped forms, scientifically described as the cis and
    trans forms. Some trans fatty acids are naturally found in milk and
    butter. When oils are hydrogenated, the unsaturated fatty acids
    become partially-saturated though retaining a degree of unsaturation.
    In the course of this, these still partially-unsaturated fatty acids
    have, to some extent, become converted to the trans form. While some
    research suggests that trans fatty acids may be harmful, the evidence
    is somewhat conflicting. As yet there is no official guidance on the
    subject, other than that the amount currently consumed should not be
    increased.

14.Is margarine better for us than butter?

         There is no simple answer. Butter contains more saturated fatty
    acids than margarine, but less trans fatty acids than some
    margarines.

15.Aren't natural foods better for us than processed foods?

         Nearly everything we eat comes originally from a natural source,
    but much of it is processed to preserve it so that it keeps better
    (e.g. canned, frozen or chilled foods); or to make it easier to eat
    (like wholemeal bread, a highly processed food made from wheat); or
    to make it safer (like milk that is pasteurised).

         There is no simple answer to the question. In some instances
    processed food is better for us, for example because harmful
    substances naturally present have been removed or destroyed during
    processing, or because the food has been enriched with nutrients. In
    many instances there is no difference. It could be argued that, taken
    in isolation, an apple for dessert is better for you than a chunk of
    Black Forest Gateau covered in cream; but even in the healthiest diet,
    there is room for an occasional indulgence.

16.Why are foods processed?

         To make them palatable, edible, convenient and with suitable
    keeping properties, Processing also adds variety to the diet by
    making foods from combinations of ingredients, as cooks have done
    down the ages.

17.Is a vegetarian diet better for us?

         Not necessarily. Current nutritional advice, to eat less fat,
    more fibre, more fresh fruit and vegetables and more starchy foods,
    may indeed be easier to achieve with a vegetarian diet. However,
    animal foods provide a concentrated source of protein, vitamins and
    minerals. These nutrients can be obtained from a vegetarian diet, but,
    unless it is expertly-designed, there could be difficulties with
    protein quality and with some micro-nutrients, especially with
    calcium and vitamin B2 (riboflavin) if milk products are rejected.

         [Note: Whereas vegans are very well informed about problems of
    obtaining sufficient vitamin B12 in a vegan diet, and there are
    numerous yeast-based spreads and supplements for their use, no
    warning is given anywhere in vegetarian/vegan literature about
    vitamin B2. In a typical western diet, some 40 per cent of the
    vitamin B2 intake derives from milk products. Someone switching to a
    vegan or strict vegetarian diet that excludes milk products will not
    only lose a major source of calcium, but will (in most cases,
    unknowingly) lose that 40% of vitamin B2. That is why we rectify that
    information deficiency in this FAQ, so that the deficits can be made
    up from other sources].

         There is an increase in the number of people who are vegetarian;
    either because they are concerned about animal welfare, especially of
    farm animals, and do not wish to eat meat or animal products, or
    because they believe that there are health benefits in following a
    vegetarian diet. The Vegetarian Society provides a wealth of
    vegetarian nutrition information to help ensure the nutritional
    adequacy of such diets.

18.Isn't it more expensive to eat a 'prudent' diet?

         Eating more fruit and vegetables and less fat does at first
    sight cost more, and needs more careful selection of foods. On the
    other hand, if these 'prudent diet' foods are replacing prepared
    convenience foods and fatty-sugary desserts, there may actually be a
    cost-saving.

19.Do we need more vitamins and minerals?

         A balanced and varied diet -- not too much of anything -- will
    normally supply enough from a nutrition point of view. There may be
    problems for children, adolescents, the elderly, women during
    pregnancy and lactation, and people on slimming diets. These people
    would probably benefit from a vitamin and mineral supplement. There
    is also increasing evidence that certain vitamins (i.e. vitamins C
    and E) have additional beneficial properties as antioxidants.

20.Do organic foods taste better?

         Some people who favour organic foods for other reasons claim
    that they taste better; but there is so much flavour variation among
    different varieties, different degrees of ripeness or freshness or
    length of storage of the same fruit or vegetable, that it is very
    difficult for individuals to make true comparisons.

         Generally, when attempts have been made to carry out
    scientifically-designed blind tasting tests on the same variety,
    organic versus non-organic, taste panels have been unable to detect a
    flavour difference.

21.What foods are good for arthritis?

         No individual foods will positively help disorders of this kind,
    although there is some evidence that a diet low in saturated fats and
    high in polyunsaturated fatty acids (particularly the omega-3
    polyunsaturated fatty acids) could benefit sufferers. Although there
    are various anecdotal claims about benefit from avoiding certain
    foods, there is little or no scientific evidence to support them.

22.Is ginseng/royal jelly/pollen/lecithin/kelp good for me?

         No convincing scientific evidence has so far been forthcoming to
    substantiate claims for any of these supplements.

23.What are 'junk foods'?

         This term has no specific meaning. It is an invented label which
    some people have applied to foods of which they disapprove. It has,
    for example, been applied indiscriminately to all fast food and all
    snack foods. It has also been applied to any food high in fat and/or
    sugar (and so in calories) but low in other nutrients. However, there
    is no evidence that such foodsare other than acceptable as part of a
    balanced diet.

ANSWERS TO GROUP 2 QESTIONS - FOOD SAFETY *************************************

1.What is food poisoning?

         Food poisoning is illness caused by any harmful amount of a
    natural or contaminating substance in a food, but especially illness
    caused by some highly infective kinds of bacteria. If not prevented
    -- as it can be by care and good hygiene -- some kinds of bacteria
    can grow to large numbers in food and produce toxins (poisons) some
    of which are difficult to destroy by cooking. Other kinds can cause
    illness by growing to large numbers in the digestive system. Symptoms
    include abdominal pain, diarrhoea and vomiting, and may last from a
    few hours to a few days. In extreme cases food poisoning can prove
    fatal, especially to babies, the elderly and others with weakened
    immune systems.

2.Why has food poisoning increased so much?

         Food scientists and technologists in industry take great care to
    try to ensure that food products are safe and wholesome. It is
    probable that increased food poisoning statistics are due to a
    combination of the following factors:-

         1) increased public awareness, so that large numbers of
    previously unreported 'stomach upsets' are now increasingly reported
    as cases of food poisoning;

         2) changing lifestyles, including changed shopping habits --
    shopping less frequently in larger amounts and consequently storing
    food for longer periods;

         3) the increased marketing of chilled prepared dishes, which
    need shorter times between purchase and consumption and more
    carefully controlled low temperature domestic storage than many
    people have understood or provided;

         4) the emergence of some hitherto unknown or new strains of
    micro-organisms.

3.Why all the fuss about food hygiene?

         It is a fact of life that food is threatened by dangerous
    microbes at every stage from farm to the table. So food safety calls
    for many measures and great care at every stage or the food chain.
    Leave a single loophole anywhere, and all the other efforts may be in
    vain. So there are two overriding needs in the manufacture of safe
    and wholesome foods; the first, in every food operation, knowledge of
    what the law requires and of how to set up a sound method of handling
    and an effective quality and safety control system; and the second,
    knowledge and practice of food hygiene by everyone who handles or
    takes decisions about handling, food, whether in factories,
    distribution, retail, catering (foodservice) or in the home.

         In addition to training of adults in food businesses, therefore,
    many consumers need to learn a lot more about food hygiene, and
    tomorrow's adults now at school should be taught food hygiene so that
    it becomes second nature to them.

4.Aren't we losing natural immunity by producing foods with no pathogens 
  present?

         That fear is groundless. The opposite view, that all food should
    be completely sterile, is totally unrealistic. Bacteria are around us
    all the time .There is no way that food can be made sterile, except
    by putting it in an hermetically-sealed container (e.g. a can) and
    treating it with a defined heat process to sterilise it; and even
    then, once the can is opened, the food is exposed to the atmosphere
    and contamination by airborne microorganisms. But when food is
    consumed, it is not the presence of microorganisms that is of
    concern. Danger only comes if they are allowed to multiply to large
    numbers in food or in the digestive system. This is preventable by
    taking great care and ensuring good hygiene at all stages of raw
    material handling, manufacture, distribution, retailing, catering
    (foodservice) and in the home.

5.How can food poisoning be prevented?

         There is no single answer. It needs a combination of measures
    and safeguards all the along the food chain from farm to table. See
    the answer to FAQ 3 "Why all the fuss about food hygiene?"

6.What about irradiation of food?

         Irradiation is a comparatively new method, one method among many,
    of safe food preservation. It is, however, the only method (apart
    from ultra-high pressure) of pasteurising without use of heat, and
    can therefore be valuable in a limited number of cases; for example,
    soft fruits and prawns, where quality is retained better than in heat
    pasteurisation. It is a controversial technique but, despite media
    scare stories, tests show that it is a safe and reliable process.
    Whether, and to what extent, it will be used for any particular food
    in a country will depend on governmental approval, economics and
    public acceptance

         As irradiated foods come on the market, so long as there is a
    continuing public demand for unirradiated versions they will
    obviously continue to be marketed alongside the irradiated versions.
    But where the quality and safety of the irradiated products prove
    superior, and the economics are viable, concerns will in time
    disappear. This is exactly what happened a few generations ago when
    similar concerns were expressed about permitting pasteurisation of
    milk; yet today people happily and safely drink pasteurised milk. No
    doubt the same will occur with acceptance of irradiated foods in the
    future.

7.Isn't genetic modification a dangerous interference with nature?

         Genetic modification has been used for countless years and
    applies to all the food we eat. Traditional breeding methods to
    improve animals and plants are genetic modification by slow,
    hit-and-miss means. Science now enables it to be done systematically
    and more rapidly. What is different, and could not be done by
    traditional breeding, is the purposeful copying of genes from one
    species to another.

         Professional food scientists are concerned to serve the public
    interest by furthering the application of science and technology to
    all aspects of the supply of safe, wholesome, nutritious and
    attractive food, nationally and internationally. The newer kinds of
    genetic modification can provide immense benefits in human well-being
    world-wide, especially in medicine, agriculture and food. Yes, like
    every bit of mankind's progress from being a cave-dweller, it is a
    form of interference with nature. Of course any new technology has
    potential hazards. If these frightened mankind off all new
    technologies we would still be living in the Stone Age. The answer is
    for scientific effort to be made to foresee hazards and eliminate
    them, for example, to avoid the risk of loss of genetic diversity.
    That is why, for example, the introduction of any new
    genetically-modified food is controlled in the UK in accordance with
    the stringent assessment and recommendations of the UK Advisory
    Committee on Novel Foods and Processes.

8.Doesn't  gene  transfer  from  one  species to another create the risk of 
  ethical problems or even cannibalism?

         The officially appointed UK Committee on the Ethics of Genetic
    Modification and Food Use, chaired by the Rev. John Polkinghorne,
    carried out a wide public consultation and issued a report in
    September 1993 on all of the moral and ethical issues involved. This
    was accepted by the UK Government and welcomed by IFST. The Committee
    found that the concerns were misconceptions rather than of real
    substance, arising from lack of knowledge, outside the scientific
    community, of just what was involved.

         The fact is that any gene extracted from one species for copying
    into another, is not itself inserted but is copied in the laboratory
    and diluted millions of times before a single gene is transferred.
    The chance that the original gene would be found are much less than
    the chance of recovering a particular drop of water from all the
    oceans of the world. If this were widely understood fears of
    cannibalism or of contravening religious food taboos would be seen to
    be unwarranted. Unfortunately, this fact does not make good media
    copy, whereas sensational "cannibalism" scare stories do.

         The Polkinghorne Committee's conclusions were:

         a. genetic modification of food and medicines is here to stay.
    It is not something to be stopped, and it would not be ethically
    right or necessary that it should be;

         b. there is no reason for any ban on the use of copy genes of
    human origin or from animals subject to dietary restrictions, but
    scientists working in this field should be discouraged from using
    such genes where alternatives would be equally effective;

         c. products containing such copy genes should be labelled to
    enabled consumers to make informed choices;

         d. government and industry should look for ways of explaining
    genetic modification to the general public.

9.Shouldn't all genetically modified foods, or those containing genetically
  modified ingredients, be labelled as such, to warn consumers?

         There are two distinct kinds of genetic modification. The first
    is as old as the hills, and applies to all the food we eat.
    Traditional breeding methods of improvement are genetic modification
    by slow, hit-and-miss means. Science now enables it to be done
    systematically and more rapidly. That kind of modification needs no
    special label indication -- otherwise it would have to be given on
    virtually all foods.

         The second kind, which could not be done by traditional breeding,
    is copying genes from one species to another. If some consumers wish,
    for whatever reason, to avoid purchasing products of this second
    kind, if the copy genes remain present in the food product, that
    information should be given on the label.

         This dual approach was adopted in the recommendations of the UK
    Food Advisory Committee, accepted by the UK Government and welcomed
    by IFST.

10.With regard to BSE, is British beef safe to eat?

         BSE is an extremely serious disease of cattle, the eradication
    of which is of primary importance to safeguard herds, and hence
    future supply of dairy and bovine meat products for the human and pet
    food chains, together with important bovine by-products.

         For there to be any risk to humans consuming beef, two
    conditions would both have to be fulfilled: (1) that BSE could be
    transmitted from cows to humans; and (2) that parts of the animal
    capable of carrying the infective agent could enter the human food
    chain.

         As to the first, there is no direct scientific evidence that BSE
    can be transmitted from cows to humans, and some research evidence
    suggesting that it cannot. Nevertheless, the emergence during the
    past two years of ten anomalous cases of Creutzfeldt-Jakob Disease
    (CJD) in a previously unrecognised pattern, led, in the absence of
    other explanation at present, to the conjecture that they were likely
    to have been caused by exposure to infected cattle brain or spinal
    cord before 1989 (at which time they were banned from the food chain)
    and to a judgement that, if there is any risk to humans, it is
    extremely small, and no greater for children, hospital patients,
    pregnant women or people who are immuno-compromised.

         As to the second, muscle meat and milk have been shown to be
    incapable of carrying the infective agent, and measures have been
    taken, and strengthened, to exclude from the food chain certain parts
    of the animal, including all those parts shown to be capable of
    carrying the infective agent. These measures require the most
    stringent enforcement and heavy penalties for evasion.

         Having regard to the present scientific evidence, therefore, and
    provided that the above measures are fully implemented, muscle meat
    of British beef and British milk and milk products would appear to be
    without risk of causing CJD.

ANSWERS TO GROUP 3 QUESTIONS - ADDITIVES AND PACKAGING *************************

1.Why are food additives used?

         Many foods depend on additives for safety, stability or
    preservation. Preservatives inhibit growth of microbes that cause
    food poisoning. Ham and bacon would be highly dangerous without the
    preservative that also gives them their characteristic colour.
    Freedom from separation, or a smooth creamy texture depends on
    emulsifiers. Without other kinds of additives many foods would look
    less pleasant, or taste less pleasant, or go off more quickly, or
    cost more.

2.But aren't additives dangerous?

         All additives in the UK and Europe are controlled by law, and
    only those are permitted that have undergone stringent tests for need
    and for safety in use, and have been been found satisfactory by
    independent committees of scientists and medical experts. A similar
    situation applies in most other countries. Some people are allergic
    to, or intolerant of, particular additives; many more are allergic to,
    or intolerant of, substances naturally present in foods, such as
    strawberries, fish, nuts, etc.

3.Food colours are only cosmetic -- shouldn't they be banned?

         Part of the enjoyment and appeal of food is its appearance,
    including its colour. Homemakers, cooks and chefs have always used
    colours in cooking to enhance appearance or to compensate for colour
    deterioration during cooking. The same applies to some manufactured
    foods. For example without colour margarines appear grey and
    unpalatable; with colour they are visually attractive and popular.
    The colours used are only those that have been tested and found
    satisfactory by the same stringent procedures as those for additives
    in general. Colour judiciously used adds to the enjoyment of food.
    Would you want to return to only black-and-white on TV or on your
    computer screen?

4.Why are foods packaged?

         Foods are packaged to protect them and keep them in good
    condition while they are delivered to stores, stacked on shelves or
    stored at home.

5.What function does packaging perform?

         The primary packaging of the food contains it; preserves it and
    protects it from contamination or damage; carries the identification
    and description of the contents; provides visible evidence as to
    whether the package has been tampered with; and reduces household
    waste by providing only the edible part of foods.

         The outer packaging (e.g. paperboard cartons) is an essential
    means of transporting to retail stores large quantities of the packs
    for stacking on shop shelves.

6.Do we really need the protection that packaging is said to provide?

         Yes. Food safety absolutely requires it. Moreover, a World
    Health Organisation study has indicated that in developed countries
    with sophisticated storage, packaging and distribution systems
    wastage of food is estimated at only 2-3%. In developing countries
    without these systems wastage is estimated at between 30% and 50%

7.Is packaging wasteful of materials and energy?

         Of course the production of anything, including packaging
    materials, uses raw materials and energy. However, both packaging
    material manufacturers and food manufacturers operate in an intensely
    competitive environment, causing continual search for ways to
    minimise packaging costs without compromising the protection or
    presentation of the product.

         Packaging also reduces the amount of material entering the waste
    stream. Most packaged fresh and processed foods have had the
    non-edible material (e.g. husks, peels, vegetable tops, bones of
    animal or fish, etc) removed during preparation. As a result, those
    materials are used for animal feed or other purposes instead of going
    into domestic waste. Likewise, energy is saved by not having to
    transport that inedible material through the distribution and retail
    chain to the consumer.

8.Can  packaging  and  energy  usage  be  reduced  without compromising the
  protection it gives to the food?

         Here are four examples

         In 1970, the weight of a metal can for baked beans was 68.9 g.
    In 1990 the same size can weighed 56.6 g.

         In 1950, a glass milk bottle weighed 397 g. In 1990, the same
    size bottle weighed 245g.

         In 1983 a 1.5 litre PET plastic soft drinks bottle weighed 66 g.
    In 1990, the weight has been reduced to 42 g.

         In 1950 a tinplate beer can weighed 91 g. In 1990 an aluminium
    beer can weighed only 17 g, and was fully recoverable for recycling.

9.Why are there so many different types of packaging materials?

         Most food products can be packed in a variety of alternative
    ways. Manufacturers choose the most appropriate type of packaging for
    a product, depending on the nature and requirements of the product,
    the degree and nature of protection needed, the method of
    distribution, the shelf-life and the environmental impact.

10.Why are some packages difficult to open?

         the design of a package is inevitably a compromise between, on
    the one hand, the essential protection of the contents, in some cases
    requiring extra robustness or an airtight seal, and on the other hand,
    easy and convenient use, including ease of opening. A really
    well-designed pack is one that strikes an effective balance between
    these two requirements. While there are some packs that are more
    difficult to open than others, when an occasional pack is encountered
    that is virtually impossible to open, it is usually the result of a
    temporary maladjustment of a packaging machine (for example, forming
    much too tight threading of a metal cap on a bottle) rather than a
    design fault. Manufacturers are increasingly having their attention
    drawn to the special 'openability' problems encountered by customers
    with physical disabilities, and efforts to improve matters in this
    direction will benefit all users

11.What about recycling of packaging?

         The '3 R's' of current environmental packaging law and practice
    are Reduce, Re-use and Re-cycle. These are the main ways of
    minimising municipal waste disposal. As far as re-cycling of food
    packaging is concerned is concerned, the major materials have to be
    considered and dealt with separately.

         Glass, tinplate and aluminium, when recovered by re-cycling, can
    give similar performance to that provided by the virgin materials.
    Re-cycling all three reduces overall energy usage (particularly with
    aluminium). Re-cycling schemes are now in operation for the recovery
    of both tinplate and aluminium containers. Glass containers (eg. milk
    bottles) if sound can be returned and re-used; but broken glass
    ('cullet') is returned to the glassworks for re-cycling. Paper and
    paperboard can be recovered and re-cycled for newsprint, tissues, and
    some grades of paperboard.

         Various plastic materials present a variety of recovery and
    re-cycling problems. About half of all consumer goods are packaged in
    plastic of one kind or another, yet, because of the lightweight
    character of plastic packaging, it represents only 15% by weight. Its
    light weight is of course economical of materials and energy for
    transport of goods packed in plastic. Most individual plastic
    packages (without counting the weight of contents) weigh less than 10
    g, and some of these are contaminated with food residues such as
    yogurt, fats, cream and similar products. The light weight makes it
    more difficult to collect and transport for re-cycling. Lightweight
    films, bags, pouches, etc made of plastics or plastics/paper
    laminates are probably better incinerated to recover energy.

12.What about returnable, refillable systems?

         There are several requirements for a re-fillable system to work.
    Consumers must be made aware of which containers are returnable; the
    operation is local, centred around each filling plant with a radius
    of about 50-80 kilometers; the transport system for delivery and
    returns is preferably controlled by the filling plant; the cost of
    returning the empty container and of washing and handling it, must
    not exceed the cost of a single-trip container; the containers must
    be suitable for return by the consumer via conveniently sited bottle
    banks.

13.Why does packaging contribute so much to household waste?

         It is only when the package is emptied and needs to be disposed
    of that we notice it. People are seldom aware of the role of the
    packaging in protecting the product in distribution and until it is
    opened for use.

         A UK Royal Commission on Environmental Pollution found that
    total packaging (not just food packaging) contributes 1% of the total
    of all solid wastes. Total household waste contributes only 4% of all
    solid wastes.

         A study of waste by the US Chamber of Commerce indicated that
    the relationship between food waste and packaging waste was clear; as
    packaging use (and subsequent disposal as waste) increases, food
    wastage decreases.

14.Do packaging materials affect the food in them?

         The packaging material has both to preserve the food and to
    protect it from deterioration, outside contamination or damage during
    distribution and storage; and the packaging material in direct
    contact with a food must not itself harm, or be harmed by, the food.
    The packaging material for a particular food must therefore be
    carefully selected with these considerations in mind. Most countries
    have developed strict controls, based on extensive testing, for the
    use of "food contact" materials; and these help to ensure that a
    correct choice is made.


ANSWERS TO GROUP 4 QUESTIONS - SCIENCE AND FOOD *******************************

1.What is food science? What is food technology?

         *Note. The answers given are the same as the KEY DEFINITIONS
    given at the beginning of this section, but are repeated here for
    convenience

    Food science --

         is a coherent and systematic body of knowledge and understanding
    of the nature and composition of food materials, and their behaviour
    under the various conditions to which they may be subject.

    Food technology --

         is the application of food science to the practical treatment of
    food materials so as to convert them into food products of the kind,
    quality and stability, and so packaged and distributed, as to meet
    the needs of consumers for safe, wholesome nutritious and attractive
    foods.

         Thus, food science integrates the application to food of several
    contributory sciences. It involves knowledge of the chemical
    composition of food materials (for all food consists entirely of
    chemical substances); their physical, biological and biochemical
    behaviour; human nutritional requirements and the nutritional factors
    in food materials; the nature and behaviour of enzymes; the
    microbiology of foods; the interaction of food components with each
    other, with atmospheric oxygen, with additives and contaminants, and
    with packaging materials; pharmacology and toxicology of food
    materials, additives and contaminants; the effects of various
    manufacturing operations, processes and storage conditions; and the
    use of statistics for designing experimental work and evaluating the
    results.

         Likewise, food technology draws on, and integrates the
    application to food of, other technologies such as those of steel,
    tinplate, glass, aluminium, plastics, engineering, instrumentation,
    electronics, agriculture and biotechnology.

2.Wouldn't  our  food  be  even better without scientists and technologists
  interfering with it?

         No. It is the scientists and technologists, working in
    universities and research establishments, in industry, as consultants
    to industry, and in enforcement and government agencies, who extend
    the frontiers of knowledge about the properties and behaviour of food;
    apply increasing knowledge to the development of the present (and
    future) wide variety of safe and attractive foods; design and operate
    quality assurance systems to ensure that quality and safety are
    maintained during the manufacture, distribution and retailing of
    foods; operate surveillance systems to ensure that legal, quality and
    safety requirements are being met.

3.Why do scientific experts often disagree?

         Personal opinions vary in every walk of life, but scientists
    disagree far less than the media suggest. However, at the 'cutting
    edge' of scientific research, there can be genuine disagreements on
    the validity or interpretation of available information and on how
    new research findings may affect previous interpretations. Scientists
    are accustomed to debating these matters, and it is in the course of
    thrashing out these differences and highlighting gaps of knowledge
    where further research is needed, that scientific knowledge advances.
    It requires objective judgement, without, on the one hand, undue
    zealotry or, on the other hand, defence at all costs of entrenched
    positions of past orthodoxy.

4.Doesn't hindsight show that the experts always "got it wrong"?

         No. Hindsight shows that the experts nearly always "got it
    right". It's simply that we only notice the rare instances where they
    did get it wrong. And in those instances, we have to ask why.
    Sometimes the scientists were in fact right, but human error occurred
    in applying that knowledge. Sometimes it was that the knowledge
    available at that time was insufficient. Scientists are not
    magicians. Twenty years ago they knew only a fraction of what we know
    now; which in turn is only a small fraction of what we will know in a
    few years time. Research brings new knowledge all the time and at an
    accelerating rate.

         However, our profession is the repository of existing knowledge
    in the field of food science and technology, and includes the
    researchers expanding the boundaries of that knowledge and the
    experts applying it for a safe, wholesome, nutritious and attractive
    food supply for the public benefit.

********************** END OF FAQ *****************************************



From yank@ionet.net Sat Sep 14 13:55:55 EDT 1996
Article: 3366 of sci.bio.food-science
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From: yank@ionet.net (Ellen Smith)
Newsgroups: alt.food,rec.food,rec.food.cooking,alt.cooking-chat,alt.creative-cook,alt.creative-cooking,alt.support.diet,alt.food.fat-free,alt.food.low-fat,alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrition,tw.bbs.rec.foodstuff,rec.food.baking,ne.food,misc.fitness.weight,ba.food,tnn.foods.recipes,tnn.foods
Subject: Re: *** TOP 10% COOKING SITES ***
Date: Mon, 02 Sep 1996 15:23:26 GMT
Organization: Cranky Stupid People Intl
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Marjorie Roswell <mroswell@charm.net> wrote:

>>>The spelling could use some work too.

>>>> >Top 10% Cooking Sites:  http://www.pebbs.com/megabites/links.html
>>>> 
>>>> >Warning!!! This site has been known to ruin thousands of innocent
>>>> >keyboards due to the vistors constant drooling while visiting.  :-)
>>>> 
>>>> It also ruins innocent nerves. Instead of advertising fix your site.
>>>> Once in you cannot get out of it. It keeps putting you back to it's
>>>> advertising rates. Who cares????????????

Well I don't.



From pking@idirect.com Sat Sep 14 13:55:56 EDT 1996
Article: 3367 of sci.bio.food-science
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Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: [sci.bio.food-science] Problem with Frequent FAQ postings - more news
X-Newsreader: Forte Free Agent 1.0.82
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To all sbfs subscribers:

Thank-you to those who have confirmed my observation of multiple FAQ postings.

Ralph reported another problem with FAQ 1/3 not posting. The reason was because
the other parts were not on the same posting cycle as FAQ 1/3, for some reason.
The only way to coordinate the dates was to issue a FORCE command to the faq
server, which has the side effect of producing yet another posting. The FAQ
server tells me (it's actually a computer at MIT) that this will be the last one
until on or after the 16th of September.

Cheers

Paul King



From davedodd@csn.net Sat Sep 14 13:55:57 EDT 1996
Article: 3368 of sci.bio.food-science
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From: Dave Dodd <davedodd@csn.net>
Newsgroups: sci.bio.food-science
Subject: Re: best cereal?
Date: Mon, 02 Sep 1996 13:52:05 -0600
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Eric Lovett wrote:
> 
> >
> >Mel - I am not an expert or trained in this area, but I do have an
> >opinion.  If Dr. Barry Sears, author of "Enter the Zone", is to be
> >believed (and i have tried his program with great success!), the best
> >meal is a "zone-balanced" one, having 7 parts (i.e. grams) of protein, 9
> >parts carbohydrate, and 1.5 parts fat.  "Zone-balanced" meals are
> >supposed to fuel the body at max efficiency, and provide a minimum of
> >fat build-up, if that is a concern.
> >No cereal that I am aware of has this magical mix, but cereals which
> >have the most protein and the least sugar will come closest (note
> >carbohydrates get converted to sugar anyway).  High fiber cereals (e.g.
> >shreaded wheat or Health Valley Oat Bran Flakes are some of the best
> >since the fiber-carbo will convert to sugar at a slower rate giving the
> >body energy over time, rather than the burst provided by sugar.
> >Note that any excess carbo converted to sugar that is not used
> >immediately by the body will be stored as fat.
> >Since 1% milk is fairly "balanced" (in the "zone" sense), and cereal is
> >mostly carbo (both slow release - i.e. fiber and fast release - i.e.
> >sugar), some good protein powder used as a supplement will provide a
> >balanced breakfast --  or one can eat eggs (if cholesterol is not of
> >concern) to get the required protein with cereal.
> >I have tried all this and it works for me.  Good luck.
> >Dave
> Is this Dr. Barry Sears, in the form of a book, web page etc? I have
> never heard of Zone foods and my curiousity is catching up on me.
> --
> Eric Lovett
> eric@poison.demon.co.uk
> 
> "Wine is for life, not just for Christmas."

It's a book - "Enter The zone" by Dr. Barry Sears, Regan books, 1995.
Dave


From sirona@midtown.net Sat Sep 14 13:55:58 EDT 1996
Article: 3369 of sci.bio.food-science
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From: sirona@midtown.net
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Mon, 02 Sep 1996 20:02:23 GMT
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MJCintala@iwl.net (Mark J. Cintala) wrote:

>george erdosh <absoup@ns.net> wrote:

>>juan@trivium.gh.ub.es (jordi juan-tresserras) wrote:
>>>I am working in a study about the acorn use as human food in the
>>>Iberian Peninsula and the Maghreb area. If anyone know some
>>>bibliographic references or some recipes (porridge, stews, cakes,
>>>..), please let me know.
>>>Thanks in advance for your collaboration,
>>>Yours,
>>>
>>>Jordi
>>>

>- snip -

>Well, gee.  I never really thought about using acorns for food
>(seriously, anyway), but this is pretty interesting.  I just checked
>my copy of "Edible Wild Plants" by Lee Allen Peterson (one of the
>Peterson Field Guides), and here's what it says:

>"Although a few white oaks have acorns sweet enough to be eaten raw or
>roasted, most oaks have extremely bitter acorns.  Happily, the
>bitterness is due to an abundance of tannin which is readily soluble
>in water.  Whole kernels, stripped of their shells and boiled in
>repeated changes of water until the water no longer turns brown, can
>be roasted and eaten as nuts or dipped in sugar syrup and eaten as
>candy.  Dried and crushed acorns can be placed in porous bags and put
>through [the] same boiling process to remove the tannin.  They can
>then be redried, ground into meal, and used to make excellent breads
>and muffins.  Rich in protein and fat."

>So there, I guess.  I have to add that my *own* experience with
>wild-plant types is that their taste buds have been won over by the
>Dark Side, and one has to consider this when "tasty," "excellent,"
>"really good," and similar terms are used to describe various
>"edibles."  (Please note: I have eaten stuff on a pseudosurvival trip
>that I'd rather not talk about, so I *have* tried weird stuff.)  For
>example, a Ewell Gibbons disciple says "it's pretty good."  My take on
>things: This person thinks a root canal is a neat way to spend leisure
>time.

>I believe Marcy.

>Mark

>Mark J. Cintala        | I speak for myself, I guess.
>MJCintala@iwl.net     | Wait a minute -- lemme check...


well out here in california the native americans used them as a food
source and if memory servers me right there are some books on native
american cooking I know that they used to crush them into a meal and
make a tortia (hope i spelled that right) out of them

happy trails robert



From carlog1106@aol.com Sat Sep 14 13:56:00 EDT 1996
Article: 3370 of sci.bio.food-science
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From: carlog1106@aol.com (CarloG1106)
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: 2 Sep 1996 18:29:52 -0400
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In article <50dn1d$54s@orm.southern.co.nz>, mannj@southern.co.nz (Jay
Mann) writes:

> There is no
>shortage of undetectable plant-made toxins, but the trouble is that the
>ultimately dead or ill animal will already have consumed the plant. 

To take this behaviorism subject a little further.  A cousin might have
observed this unfortunate incident and remove this undesirable plant from
its list of edibles and start a trend.  Thereby, this eccentric would
training the neuro-net.

Black Jacobin
Timbuktu, Mali


From sbhattac@styx.ios.com Sat Sep 14 13:56:01 EDT 1996
Article: 3371 of sci.bio.food-science
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From: sbhattac@styx.ios.com (Shankar Bhattacharyya)
Newsgroups: sci.agriculture.fruit,rec.food.cooking,sci.bio.food-science
Subject: Re: miracle fruit
Date: 2 Sep 1996 19:58:33 -0400
Organization: Internet Online Services
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In article <Dwwr53.4CB@world.std.com>,  <mod@world.std.com> wrote:

>Shankar Bhattacharyya <sbhattac@styx.ios.com> wrote:

>>I'm not familiar with cynarin, not that that means anything.
>>However, do you perhaps mean cymarin?  

>   ... I made no error referring
>to cynarin (with an 'n' after the 'y', not an 'm') - Harold McGee
>reports that "In 1954, an organic acid unique to artichokes was
>isolated and dubbed cynarin", etc, etc.

Thanks for the confirmation. You wouldn't remember offhand which of
his books it is in, would you? Not important - I can track it down.

I joined this thread late. Was there an explanation of mechanism
offered along the way?  From what I did see here I gather that the
effect with this fruit is quite strong. With the other things I
mentioned the effect is not really strong.

I'd be interested in reaching some understanding of why this
happens. It's quite peculiar.

- Shankar




From aasimon@phoenix.net Sat Sep 14 13:56:02 EDT 1996
Article: 3372 of sci.bio.food-science
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From: "Arthur A. Simon, Jr." <aasimon@phoenix.net>
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Mon, 02 Sep 1996 19:20:17 -0500
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David J. Gillen wrote:
> 
>>>>>snips<<<<<<<<<<<<

Acorns, as I recall were not usually the starch of choice.
However, on the left coast, there were NA tribes whose primary
starch sources were oaks. (I'm going back some years here). Yes,
acord meat is loaded wtih tannin and is therefore bitter. Yet,
this can be leached out and a (hey, it won't kill ya!) suitable
[read survival] flour or meal produced. Our science fairs almost
always produce at least one display on acorn flour (with muffins)
or, almost as popular, cattail tubers. (complete with sand...the 
kids *never* wash them completely.)

As to white oaks:

They're the ones with the rounded leaves rather than pointed;
the latter are "black oaks". Look at the emblem of the Nature
Conservency. Those are whites.

But why punish yourself? Having discovered wheat and corn, who
makes acorn meal except as a dietary hair-shirt? Or maybe for
cultural or ritual reasons?

<please, no flames, just trying to cut through the *fog*>

Art, (as amateur cultural [food] anthropologist.)

 
>**************************************************************************
> > >
> > There was an excellent article on acorn in Discover, Aug/96, p.45-50. No
> > references given but you could contact the author.
> >
> >


From J.Paterson@unsw.EDU.AU Sat Sep 14 13:56:03 EDT 1996
Article: 3373 of sci.bio.food-science
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From: Janet Paterson <J.Paterson@unsw.EDU.AU>
Newsgroups: sci.bio.food-science
Subject: Re: Looking for a book on food chemistry
Date: 3 Sep 1996 08:53:00 GMT
Organization: Food Techology, UNSW
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To: jon.bergstrom@lmv.slu.se

I use
Food: The Chemistry of its Components. T.P.Coultate. Royal Society of 
Chemistry, Cambridge, UK.  2nd Edition 1989, reprinted 1995, ISBN 
0-85186-433-3  
for my lectures to engineers studying Food Preservation and other food 
subjects.

It is very cheap ($aus 27.45). Our books are, in general much more 
expensive than yours.

It is good in its chemistry of carbohydrates, proteins, lipids, vitamins, 
water, colours, undesirables, etc. It does not cover  metabolic pathways.

Tell me about your course. I'd be interested to share ideas.

Janet

*************************************************
Dr J.L.Paterson
Department of Food Science and Technology
The University of New South Wales
Sydney  NSW  2052
Australia

Tel: +61 2 9385 5355

Fax: +61 2 9385 5931

*************************************************



From bkeith@netcom.com Sat Sep 14 13:56:04 EDT 1996
Article: 3374 of sci.bio.food-science
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From: bkeith@netcom.com (B. Keith Ryder)
Subject: Re: acorns as food
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Jay Mann (mannj@southern.co.nz) wrote:

: Consider the remarkable fact that so many poisonous chemicals made by
: plants taste bitter to us. Why?  Are the tastebuds early-warning systems
: that react biochemically to poisonous chemicals? Or (my preference) is it
: a "choice" by plants to select for easily detectable poisons?  There is no
: shortage of undetectable plant-made toxins, but the trouble is that the
: ultimately dead or ill animal will already have consumed the plant. 
: Whereas a bitter chemical gives a warning to the animal, and eventually
: many animals will learn to associate a bad taste with a subsequent bout 
: of illness.

Doubt it -- very little of nature is so altruistic.  Consider that when
an animal eats, for example, a strawberry, most of the seeds pass
through the digestive tract unharmed, thereby potentially spreading
the seed around.  Therefore, a good-tasting strawberry entices the animal
to eat more and spread the seed.  A good thing.

Conversely, eating an acorn destroys the seed, stopping any chance that
seed might have to make a new tree.  A bad thing.  Therefore, oak trees
with good-tasting acorns would have fewer chances of successful propogation,
and may, in the extreme, become extinct (and would at least not have
as many "offspring" as a bad-tasting variety).

The tree cares far more about self-preservation than it does about
protecting animals from poisoning themselves.

-- 

BKeith
------
B. Keith Ryder        |   Outside of the killings, Washington has one of
bkeith@netcom.com     |   the lowest crime rates in the country.
                      |       -- Mayor Marion Barry, Washington, DC


From stylt9f@stn1.nott.ac.uk Sat Sep 14 13:56:05 EDT 1996
Article: 3375 of sci.bio.food-science
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From: TLF <stylt9f@stn1.nott.ac.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Skipping meals: bad or legend?
Date: 3 Sep 1996 13:54:39 GMT
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To: karinb@pacbell.net

You should never skip meals. It's bad for your health, because your body 
needs the things that food have, like vitamins, proteins or 
carbohidrates.

Instead of skiping meals why don't you try to eat some ligth and very 
healthy things, like fruit or boiled vegetables. That's realy good for 
your health, doesn't allow you to be hungry and avoid you for skiping 
meals.

However, you slouldn't forget that once a day you ougth to eat some 
proteins that can be found on meat or fish.

Eat healthy, don't skip any meals and you will be happier.


TLF 
Portuguese Food Sc. Student




From styln9r@stn1.nott.ac.uk Sat Sep 14 13:56:07 EDT 1996
Article: 3376 of sci.bio.food-science
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From: Engineer <styln9r@stn1.nott.ac.uk>
Newsgroups: sci.bio.food-science
Subject: Re: information needed about Extra Virgin Olive Oil
Date: 3 Sep 1996 14:00:17 GMT
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Hi!

I am from Portugal, south Europe, but neverthless I can express my 
point of view.

I don't know if you are specificly interested in extra virgin olive oil, 
but we use it anyway, as well as virgin olive oils for salads, preparing 
sauces, preparing some foods, etc.

We can afford to use it in our gastronomy because we have lots of olive 
trees, so the olive oil is not so expensive as it can be in other 
countries.

We can find oilve oil in supermarkets, without any kind of problems, but 
of course there are good brands and not so good brands.

We can also find different types of olive oil, as we produce olive oil 
allover Portugal (north & south).


Any questions, please ask me.



From stylt9f@stn1.nott.ac.uk Sat Sep 14 13:56:08 EDT 1996
Article: 3377 of sci.bio.food-science
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From: TLF <stylt9f@stn1.nott.ac.uk>
Newsgroups: sci.bio.food-science
Subject: Re: information needed about Extra Virgin Olive Oil
Date: 3 Sep 1996 14:00:22 GMT
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To: pvicario@login.it

Hello,


Although being portuguese and therefore from a olive oil producer's 
country, I am going to answer your questions. That's because I have been 
in England (UK) since July and have been several times to the supermarket 
and see what kind of people by olive oil.

In England they manly have italian olive oil in small botles (since 25 ml 
to 0.75 l) and they use it to cook. Manly to have food fried.

I think they don't use it so much to prepare food, as we do in Portugal, 
but rather to fry food.

I hope you liked the informations.


TLF



From MikeRav@ix.netcom.com Sat Sep 14 13:56:09 EDT 1996
Article: 3378 of sci.bio.food-science
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From: Michael Ravnitzky <MikeRav@ix.netcom.com>
Newsgroups: sci.bio.food-science
Subject: gov't tech reports on food science available
Date: Tue, 03 Sep 1996 14:50:07 -0600
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There are a large number of government technical reports on subjects 
relating to food science and food chemistry.)

You'll have to select your own keyword(s) for the exact subjects 
you¹re interested in.  I suggest you select about a dozen keywords or 
less.  Please select your keywords carefully and include plural(s) 
like I just did.

The fee is likely to be only a couple of dollars, but you have to 
agree to pay some fees in advance so that they won't hold up the 
processing of the request and have to write back to you to get more 
information.

To get your list of reports, simply send a letter of request as 
follows:

To:	Defense Technical Information Center
    Attn:  DTIC-RSM (Kelly D. Akers, FOIA Manager)
    8725 John J. Kingman Road, Suite 0944
    Fort Belvoir, VA  22060-6128  USA
Phone:  703-767-9194

Dear Ms. Akers:

I request the following records under the provisions of the Freedom of 
Information Act:

A computer generated technical report bibliography (all years) of 
reports on the subject(s)/keyword(s) of:

________________  OR   _________________  OR  ________________  OR 

 _______________   OR   _________________  OR   _______________

This is a request for DTIC records, please don't forward my request to 
NTIS.  Please include both classified and unclassified records in your 
search.  If any of the records are classified, please review them for 
release, or the release of nonsensitive portions.

I fall into the fee category "all other requesters" because I am an 
individual, noncommercial requester and this request is not being made 
for commercial purposes.  [OR YOU MIGHT SAY THAT YOU ARE A COMMERCIAL 
REQUESTER, OR AN EDUCATIONAL OR SCIENTIFIC INSTITUTION, OR A 
REPRESENTATIVE OF THE MEDIA]  I also agree to pay up to $35 for 
reasonable fees associated with this purpose.

Sincerely,


____________________


From depreej@lincoln.ac.nz Sat Sep 14 13:56:10 EDT 1996
Article: 3379 of sci.bio.food-science
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From: depreej@lincoln.ac.nz (Depree, Jonathan A)
Subject: Re: acorns as food
Message-ID: <depreej.87.000B47CF@lincoln.ac.nz>
Date: Wed, 4 Sep 1996 11:16:45
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In article <50dn1d$54s@orm.southern.co.nz> mannj@southern.co.nz (Jay Mann) writes:
>From: mannj@southern.co.nz (Jay Mann)
>Subject: Re: acorns as food
>Date: 2 Sep 1996 04:15:41 GMT

>Joe A. Koesler (thatjoeguy@nortexinfo.net) wrote:
>: First you have to leach out the tannic acid or it will be too bitter.
>: Place the pulp in a jelly bag and in a collander, rinse with cold
>: water untill the pulp is slightly sweet to the taste with no
>: bitterness. Then spread on a cookie sheet and dry in a low oven untill
>: the moisture is evaporated. Then use as an additive to flour or as a
>: porrage. If you don't leach the nuts they are POISONOUS.....if you
>: could stand to eat the bitter things. I'l look for the issue of Mother
>[snip]

>Consider the remarkable fact that so many poisonous chemicals made by
>plants taste bitter to us. Why?  Are the tastebuds early-warning systems
>that react biochemically to poisonous chemicals? Or (my preference) is it
>a "choice" by plants to select for easily detectable poisons?  There is no
>shortage of undetectable plant-made toxins, but the trouble is that the
>ultimately dead or ill animal will already have consumed the plant. 
>Whereas a bitter chemical gives a warning to the animal, and eventually
>many animals will learn to associate a bad taste with a subsequent bout 
>of illness.

A little of both I suspect, bitter poison will stop an animal before it has 
eaten too much of the plant, and well adapted taste buds allow us to detect 
when a plant is poisonous. Consider that potatoes are good food unless they 
are green, whereupon they turn bitter.
It's a long time since I looked at that stuff, but I believe that the 
edibility test for plants includes checking for bitter taste or 
peppery/burning sensation. Either of these indicate that the plant is 
probably poisonous (Note: Dont try this at home!). It doesn't work with fungi.

Bitterness isn't necessary to identify poison. Rats, and many other animals 
experiment with a new food source by eating a very small amount of it. If it 
makes them sick they leave it alone in future. This is called 'becoming bait 
-shy'.

Regards,

Jonathan Depree






From Trish@iglou.com Sat Sep 14 13:56:11 EDT 1996
Article: 3380 of sci.bio.food-science
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From: Trish@iglou.com (Mrs. Latricia Fahringer)
Subject: Re: acorns as food
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bkeith@netcom.com (B. Keith Ryder) wrote:

>Jay Mann (mannj@southern.co.nz) wrote:

>: Consider the remarkable fact that so many poisonous chemicals made by
>: plants taste bitter to us. Why?  Are the tastebuds early-warning systems
>: that react biochemically to poisonous chemicals? Or (my preference) is it
>: a "choice" by plants to select for easily detectable poisons?  



>The tree cares far more about self-preservation than it does about
>protecting animals from poisoning themselves.

>
Does anyone on this Thread have the word tealology in thier
Vocabulary? I would like to suggest that niether plants, nor any other
portion of Evolution, Makes "Choices". It simply occurs, those things
which are more condussive to sucess at reproduction get naturally
selected.





From beth@orph.org Sat Sep 14 13:56:13 EDT 1996
Article: 3381 of sci.bio.food-science
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From: Mary Elizabeth <beth@orph.org>
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Tue, 03 Sep 1996 20:41:45 -0400
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Mrs. Latricia Fahringer wrote:
> 
> bkeith@netcom.com (B. Keith Ryder) wrote:
> 
> >Jay Mann (mannj@southern.co.nz) wrote:
> 
> >: Consider the remarkable fact that so many poisonous chemicals made by
> >: plants taste bitter to us. Why?  Are the tastebuds early-warning systems
> >: that react biochemically to poisonous chemicals? Or (my preference) is it
> >: a "choice" by plants to select for easily detectable poisons?
> 
> >The tree cares far more about self-preservation than it does about
> >protecting animals from poisoning themselves.
> 
> >
> Does anyone on this Thread have the word tealology in thier
> Vocabulary? I would like to suggest that niether plants, nor any other
> portion of Evolution, Makes "Choices". It simply occurs, those things
> which are more condussive to sucess at reproduction get naturally
> selected.

No, but I have the word "teleology", if you mean the one that isn't
deontology.  It's been a long time since I had Intro to Philosophy.

MEB


From mannj@southern.co.nz Sat Sep 14 13:56:14 EDT 1996
Article: 3382 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
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Distribution: 

Mrs. Latricia Fahringer (Trish@iglou.com) wrote:
[spelling corrected]
: Does anyone on this Thread have the word telology in thier
: Vocabulary? I would like to suggest that neither plants, nor any other
: portion of Evolution, Makes "Choices". It simply occurs, those things
: which are more conducive to sucess at reproduction get naturally
: selected.

sorry, I do know about teleology, but use the term "choices" as a 
shorthand way of stating that plants doing such-and-such are more 
successful than (now extinct) relatives that did it a different way.  But 
I still ask why some plants (e.g. leguminous seeds) survive with what 
would seem to be indetectable toxins.

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand



From mannj@southern.co.nz Sat Sep 14 13:56:15 EDT 1996
Article: 3383 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: rec.food.historic,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
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B. Keith Ryder (bkeith@netcom.com) wrote:
: Jay Mann (mannj@southern.co.nz) wrote:
: : Consider the remarkable fact that so many poisonous chemicals made by
: : plants taste bitter to us. Why?  Are the tastebuds early-warning systems
: : that react biochemically to poisonous chemicals? Or (my preference) is it
: : a "choice" by plants to select for easily detectable poisons?  There is no
: : shortage of undetectable plant-made toxins, but the trouble is that the
: : ultimately dead or ill animal will already have consumed the plant. 
: : Whereas a bitter chemical gives a warning to the animal, and eventually
: : many animals will learn to associate a bad taste with a subsequent bout 
: : of illness.
: 
: Doubt it -- very little of nature is so altruistic.  Consider that when
: an animal eats, for example, a strawberry, most of the seeds pass
: through the digestive tract unharmed, thereby potentially spreading
: the seed around.  Therefore, a good-tasting strawberry entices the animal
: to eat more and spread the seed.  A good thing.
: 
: Conversely, eating an acorn destroys the seed, stopping any chance that
: seed might have to make a new tree.  A bad thing.  Therefore, oak trees
: with good-tasting acorns would have fewer chances of successful propogation,
: and may, in the extreme, become extinct (and would at least not have
: as many "offspring" as a bad-tasting variety).
: 
: The tree cares far more about self-preservation than it does about
: protecting animals from poisoning themselves.

I never implied any altruistic motivation on the part of plants, merely 
the observation that bitterness usually is associated with toxicity.  
There are lots of acorns on an oak tree, so even a nondetectable but 
lethal poison might suffice to reduce the local population of 
acorn-eaters.  Perhaps the "choice" between detectable and indetectable 
poison is dictated by the size of the seed-eating population.  If there 
is in effect an inexhaustible supply of seed-eaters, then a bitter toxin 
is far better for the tree than an indetectable one.  

Contrast this with the lectins of dried common beans, which are quite 
indetectable (at least to humans).  They seem to be entirely satisfactory 
in reducing the number of bean-eating insects to a tolerable level.

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand



From sadeogba@watson.bcm.tmc.edu Sat Sep 14 13:56:16 EDT 1996
Article: 3384 of sci.bio.food-science
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Subject: Spirulina
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From madelin@north.pacific.net Sat Sep 14 13:56:17 EDT 1996
Article: 3385 of sci.bio.food-science
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From: madelin@north.pacific.net (Madelin Holtkamp)
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Wed, 04 Sep 1996 11:53:26 +0100
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Acorns have been used extensively for food.  Here in California they were
a staple food of the Pomo Indians and other California native American
tribes.  It is one of the ways that the whites starved and conquered
them--by releasing their pigs to forage in the woods for acorns and
decimating the supply.  

Mostly the nuts were shelled and leached, then roasted or ground into
meal.  There is a cookbook written by a local person within the last few
years that has both processing and instructions for different
preparations.  The title escapes me right now, but a search of books in
print might turn it up.

I do not know much about the Iberian peninsula, but I imagine that they
used acorns in similar ways.  Around here, white oaks are still called
bread oaks.


From juan@trivium.gh.ub.es Sat Sep 14 13:56:19 EDT 1996
Article: 3386 of sci.bio.food-science
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From: juan@trivium.gh.ub.es (jordi juan-tresserras)
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Wed, 04 Sep 1996 19:58:01 GMT
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Thanks everybody for the references, mainly about USA acorn
processing. I send some traditional acorn recipes from my
ethnobotanical work in Spain. All of them are in Spanish, and they are
specially from Extremadura. In this area of Spain they also prepara a
sweet acorn wine named LICOR DE BELLOTA.


CREMA DE BELLOTAS

150 gr de bellotas hervidas
4 cucharadas de miel o 6 de azucar
6 huevos
1 litro de leche

Se ponen a cocer las bellotas en agua. Se pelan y se pasan por el
pasapuerés. Se añade la leche, los huevos y la miel. Se revuelve y se
pone al fuego sin dejar de revolver, y se retira antes de quea
arranque a hervir.

----------------------------

GACHAS (de lo mas simple)

150 gr de harina de bellotas
1 poco de agua

Se tostaba la harina y se añadia poco o poco el agua para consolidar
las gachas revolviendo continuamente la preparacion. Se podian hacer
recias o en forma de gachas claras como sopas. En este ultimo caso se
añadian trozos de pan seco cortados en trozos.

Se podian preparar tambien con aliño que podia ser desde un poco de
grasa (de cerdo, oveja o cabra) a un sofrito de verduras y/o carne
magra o tocino.

Tambien se podian hacer dulces añadiendo miel de caldera, azucar,...
acompañandose a veces con torreznos de pan frito.

-----------------------

BELLOTAS ASADAS
(especialmente con bellotas secas almacenadas en hoyos, cestas, cajas)

Se procede a hacer un pequeño corte en la piel de la bellota (como
tambien se hace para las castañas) y se colocan en el tamboril o una
sarten agujereada.

-------------------------------

TORTITAS DE BELLOTA (festiva)

1 tazon de harina de bellota
1/2 tazon de harina de trigo
levadura 
sal
1 tazon y medio de leche
aceite o grasa

Mezclar las harinas, la levadura y la sal. Añadir un huevo y la leche.
Batir y preparar una especie de crema. Dejar reposar. Freir formando
hojuelas (como crepes) y servir con miel o azucar.
----------------

GUISAO BELLOTERO

1/2 kg de bellotas
1kg de costilla de cerdo
1 trozo de morro
1 chorizos
1 cebolla, 
1 tomate
grasa
caldo

Se poden a cocer las castañas. Se pelan. En una cazuela se pone un
poco de grasa y se sofrien un poco. Se reservan. En la misma cazuela
se friend la costilla de cerdo cortada a trozos, el morro y el
chorizo. A continuación se añaden las bellotas, la cebolla y el tomate
cortados, asi como un poco de caldo (o agua) y se dejan cocer a fuego
bajo junto al hogar.

Jordi 



From aasimon@phoenix.net Sat Sep 14 13:56:20 EDT 1996
Article: 3387 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.sgi.com!news.msfc.nasa.gov!newsfeed.internetmci.com!uuneo.neosoft.com!news.sesqui.net!uhura.phoenix.net!usenet
From: "Arthur A. Simon, Jr." <aasimon@phoenix.net>
Newsgroups: rec.food.historic,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Wed, 04 Sep 1996 20:04:09 -0500
Organization: Phoenix Data Net (713) 486-8337 http://www.phoenix.net
Lines: 30
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Jay Mann wrote:
> 

========================

Jay, please consider::

Perhaps:

The tree's don't *know" what's attacking them. BUT!!!
Certain strains will produce *stuff* that tastes bad.
Hey, How about prickly pear! Spines are more physical,
but otherwise no more genetically different. Animals stop
eating you, you get to beget!

That simple.

It's called evolutionary pressure! It also works in anthropology.

Anyone out there *EVER* heard of Le Chatelier's Principle?

It's the next best rule to Occam's "you-know-what"!

Can we talk?

Art

(apologia! I thought I was Re:NG. So, you and I, for the mo')

Your thoughts?


From sadeogba@watson.bcm.tmc.edu Sat Sep 14 13:56:21 EDT 1996
Article: 3388 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.akorn.net!news.his.com!en.com!uunet!in3.uu.net!cs.utexas.edu!bcm.tmc.edu!news
From: sadeogba@watson.bcm.tmc.edu
Newsgroups: sci.bio.food-science
Subject: Spirulina
Date: 4 Sep 1996 14:52:33 GMT
Organization: Baylor College of Medicine
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Hi, I'm a grad student at Baylor College of Medicine trying to find colorful 
pictures of Spirulina, a cyanobacterium native to lakes of Chad, Africa, Lake 
Texcoco, Mexico and other countries around the world.  I'm also trying to find 
references from researchers who have conducted studies on Spirulina since late 
1995.  I've found many articles as it is, but none of them have an electron 
microscope colored photograph of the cyanobacterium and very few were conducted 
by American scientists.  Can any body refer me to a source(s)?


From LabRat Sat Sep 14 13:56:22 EDT 1996
Article: 3389 of sci.bio.food-science
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From: LabRat
Newsgroups: sci.bio.food-science
Subject: EZ-COLI Test kits now availible @ leelabs.com
Date: Wed, 04 Sep 1996 23:06:12 GMT
Organization: MindSpring Enterprises, Inc.
Lines: 5
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IMMUNOLOGICAL REAGENTS AND SERVICES FOR DIAGNOSTICS AND RESEARCH
Lee Laboratories ...an ISO certifed division of DIFCO has developed an
easy to use E.Coli test kit for the food service industry visit us at
leelabs.com for more details



From woochang@soback.kornet.nm.kr Sat Sep 14 13:56:24 EDT 1996
Article: 3390 of sci.bio.food-science
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From: woochang@soback.kornet.nm.kr (Choe, Young-Keun)
Newsgroups: sci.bio.food-science
Subject: Please Help me ! I wanna...
Date: Thu, 05 Sep 1996 03:14:58 GMT
Organization: KORNET
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   Please Help me !

   I'm undergraduate student, Republic of Korea.

  I wanna  THE last version  New Jersey State Sanitary Code .

 Please SEND me a COPY by Email..

 I gona wait reply.

 Thank YOU.

                                   From Korea Undergraduate Student


                                  WITH LOVE   CHOE.



From sbhattac@styx.ios.com Sat Sep 14 13:56:25 EDT 1996
Article: 3391 of sci.bio.food-science
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From: sbhattac@styx.ios.com (Shankar Bhattacharyya)
Newsgroups: rec.food.historic,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: 5 Sep 1996 00:04:35 -0400
Organization: Internet Online Services
Lines: 32
Message-ID: <50ljgj$s43@styx.ios.com>
References: <4vs5td$e1v@lilith.uab.es> <50dn1d$54s@orm.southern.co.nz> <bkeithDx5r8E.2oE@netcom.com> <50ingj$e10@orm.southern.co.nz>
NNTP-Posting-Host: styx.ios.com
Xref: newz.oit.unc.edu rec.food.historic:9574 rec.food.cooking:276124 alt.food:8910 sci.bio.food-science:3391

In article <50ingj$e10@orm.southern.co.nz>,
Jay Mann <mannj@southern.co.nz> wrote:

>I never implied any altruistic motivation on the part of plants, merely 
>the observation that bitterness usually is associated with toxicity.  

Perhaps the evolution is on the acorn-eater side? Let's say the oak
develops a toxin that harms likely attackers. The attackers that
develop an ability to detect the toxin survive, the others croak, as
they say in evolutionary biology. Then the oak hasn't evolved to be
distasteful. The attacking community has evolved to be able to detect
the toxin. Ultimately, of course, these arguments are related by a
certain kind of symmetry.

>  If there 
>is in effect an inexhaustible supply of seed-eaters, then a bitter toxin 
>is far better for the tree than an indetectable one.  

I won't argue with that.

>Contrast this with the lectins of dried common beans, which are quite 
>indetectable (at least to humans).  They seem to be entirely satisfactory 
>in reducing the number of bean-eating insects to a tolerable level.

Maybe the insects find them objectionable? Presumably there is
evolutionary advantage in that to the bugs.

Actually, I assume this is known. As long as you can extract the
lectins in reasonably intact form, it should be easy to check that
theory.

- Shankar


From keith@eve.cchem.berkeley.edu Sat Sep 14 13:56:27 EDT 1996
Article: 3392 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!mcsun!EU.net!news.mathworks.com!blanket.mitre.org!agate!eve!keith
From: keith@eve.cchem.berkeley.edu (Keith Rickert)
Newsgroups: rec.food.historic,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: 5 Sep 1996 06:09:20 GMT
Organization: University of California, Berkeley
Lines: 37
Message-ID: <50lqqh$p0a@agate.berkeley.edu>
References: <4vs5td$e1v@lilith.uab.es> <50dn1d$54s@orm.southern.co.nz> <bkeithDx5r8E.2oE@netcom.com> <50ingj$e10@orm.southern.co.nz> <50ljgj$s43@styx.ios.com>
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sbhattac@styx.ios.com (Shankar Bhattacharyya) writes:

>In article <50ingj$e10@orm.southern.co.nz>,
>Jay Mann <mannj@southern.co.nz> wrote:

>>I never implied any altruistic motivation on the part of plants, merely 
>>the observation that bitterness usually is associated with toxicity.  

>Perhaps the evolution is on the acorn-eater side? Let's say the oak
>develops a toxin that harms likely attackers. The attackers that
>develop an ability to detect the toxin survive, the others croak, as
>they say in evolutionary biology. Then the oak hasn't evolved to be
>distasteful. The attacking community has evolved to be able to detect
>the toxin. Ultimately, of course, these arguments are related by a
>certain kind of symmetry.

For another kind of argument, remember that toxins dont evolve out of
thin air.  Probably most toxins started as either byproducts or
metabolic substances created by a plants biochemistry.
Substances which had either a bad taste or an ability to make the
eater ill gave some plants a selective advantage, but this has to be 
balanced against the energy cost of making compounds that may not
be directly useful.
In this context, there is little to be gained by continuing to
refine a toxin until it reaches lethal levels.

Also note that most of these compounds taste bitter because they
share common elements (a great many are alkaloids).  This may also
reflect the ease with which various pathways are co-opted to
produce toxins.

Keith
--
Keith Rickert                 | "It was the least I could do - a quantity
keith@eve.cchem.berkeley.edu  |  I specialize in."
rickertk@netcom.com           |                   Major Dennis Bloodnok,
                              |                   Third Underwater Artillery


From physiology@colinst.com Sat Sep 14 13:56:28 EDT 1996
Article: 3393 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!nntp.primenet.com!howland.erols.net!newsfeed.internetmci.com!malgudi.oar.net!triglav.iwaynet.net!port048
From: physiology@colinst.com (PG)
Newsgroups: sci.bio.food-science
Subject: RAT CAPNOMETRY DURING NMR
Date: Wed, 04 Sep 96 20:01:01 GMT
Organization: 
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Distribution: world
Message-ID: <50kq09$9h8@triglav.iwaynet.net>
NNTP-Posting-Host: port048.iwaynet.net
X-Newsreader: News Xpress Version 1.0 Beta #2

I have a solution how to measure rat end-tidal CO2 during NMR.
Major problem is the elimination of influence of strong magnetic
field on the measuring equipment and vice-versa.
In my capnometry setup, air sampling probe is 2 meter long and
it can measure % of end tidal CO2 with frequency upto 180
breath/min. If animal's respiration frequency is lower, then the length
of sampling probe can be extended more than 2 meter (6 feet). If
you are interested to receive more information, please provide me
your street address.

GHOSH



From cigolott@nbnet.nb.ca Sat Sep 14 13:56:29 EDT 1996
Article: 3394 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!news.kei.com!newsfeed.internetmci.com!hookup!news.nstn.ca!coranto.ucs.mun.ca!news.unb.ca!agate.nbnet.nb.ca!news
From: cigolott@nbnet.nb.ca (tom c.)
Newsgroups: sci.bio.food-science
Subject: Re: information needed about Extra Virgin Olive Oil
Date: 5 Sep 1996 00:51:19 GMT
Organization: NBNet.nb.ca
Lines: 41
Message-ID: <50l867$2t9@agate.nbnet.nb.ca>
References: <501dvu$5kg@server-b.cs.interbusiness.it><501dvu$5kg@server-b.cs.interbusiness.it> <50hdlh$bei@paperboy.ccc.nottingham.ac.uk>
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If extra virgin oilive oil is less processed (?) how come it is
so expensive?

So what do they take out....probably the goood stuff ?

TIA






In message <50hdlh$bei@paperboy.ccc.nottingham.ac.uk> - Engineer
<styln9r@stn1.nott.ac.uk>3 Sep 1996 14:00:17 GMT writes:
]
]Hi!
]
]I am from Portugal, south Europe, but neverthless I can express my 
]point of view.
]
]I don't know if you are specificly interested in extra virgin olive oil, 
]but we use it anyway, as well as virgin olive oils for salads, preparing 
]sauces, preparing some foods, etc.
]
]We can afford to use it in our gastronomy because we have lots of olive 
]trees, so the olive oil is not so expensive as it can be in other 
]countries.
]
]We can find oilve oil in supermarkets, without any kind of problems, but 
]of course there are good brands and not so good brands.
]
]We can also find different types of olive oil, as we produce olive oil 
]allover Portugal (north & south).
]
]
]Any questions, please ask me.
]






From knutf@ulrik.uio.no Sat Sep 14 13:56:30 EDT 1996
Article: 3395 of sci.bio.food-science
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From: knutf@ulrik.uio.no (Knut F{gri)
Newsgroups: rec.food.historic,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: 5 Sep 1996 13:37:08 GMT
Organization: University of Oslo, Norway
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References: <4vs5td$e1v@lilith.uab.es> <50dn1d$54s@orm.southern.co.nz>
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Xref: newz.oit.unc.edu rec.food.historic:9577 rec.food.cooking:276198 alt.food:8914 sci.bio.food-science:3395


In article <50lqqh$p0a@agate.berkeley.edu> keith@eve.cchem.berkeley.edu (Keith Rickert) writes:

   >In article <50ingj$e10@orm.southern.co.nz>,
   >Jay Mann <mannj@southern.co.nz> wrote:

   >>I never implied any altruistic motivation on the part of plants, merely 
   >>the observation that bitterness usually is associated with toxicity.  

   >Perhaps the evolution is on the acorn-eater side? Let's say the oak
   >develops a toxin that harms likely attackers. The attackers that
   >develop an ability to detect the toxin survive, the others croak, as
   >they say in evolutionary biology. Then the oak hasn't evolved to be
   >distasteful. The attacking community has evolved to be able to detect
   >the toxin. Ultimately, of course, these arguments are related by a
   >certain kind of symmetry.

   For another kind of argument, remember that toxins dont evolve out of
   thin air.  Probably most toxins started as either byproducts or
   metabolic substances created by a plants biochemistry.
   Substances which had either a bad taste or an ability to make the
   eater ill gave some plants a selective advantage, but this has to be 
   balanced against the energy cost of making compounds that may not
   be directly useful.
   In this context, there is little to be gained by continuing to
   refine a toxin until it reaches lethal levels.

   Also note that most of these compounds taste bitter because they
   share common elements (a great many are alkaloids).  This may also
   reflect the ease with which various pathways are co-opted to
   produce toxins.

   Keith

There is another sideline to this related, to pollination ecology or dispersion
of seeds. Acorns tend to just drop straight down. If they all sprout there,
you are going to have some sort of oakish shrubbery with rather poor growing 
conditions. So the oak, like many other trees, is dependent on its seeds 
being spread by some sort of agent. Quite frequently this is an animal that 
eats some of the seeds and then ultimately passes some of them out at the other
end, undigested. Or it might be a squirrel who gathers acorns for winter feed
and the forgets where he put them. So you want to strike a fine balance 
here in many respects: Toxic enough to keep some organisms away, but still 
attractive to others. Digestible, but with a fair chance of some acorns 
escaping unharmed.

Isn't Mother nature wonderful the way she works things?

knutf


From physiology@colinst.com Sat Sep 14 13:56:31 EDT 1996
Article: 3396 of sci.bio.food-science
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From: physiology@colinst.com (PG)
Newsgroups: sci.bio.food-science
Subject: CARDIAC OUTPUT MEASUREMENT IN ANIMALS
Date: Thu, 05 Sep 96 13:08:04 GMT
Organization: 
Lines: 14
Distribution: world
Message-ID: <50mm5p$qkh@triglav.iwaynet.net>
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First ever measurements of cardiac output in mice were performed by scientists of
Columbus Instruments. These measurements followed the thermodilution method using
Columbus Instruments Cardiomax cardiac output computer equipped with F #1
thermodilution microprobes. Measurements were performed by injection of 15
microliters of room temperature injectate (saline) into the vena cava through the right
external jugular vein. The thermodilution microprobe was inserted into the aortic arch
through the left carotid artery. Several subsequent measurements of cardiac output
can be performed at an interval of 2 to 3 minutes with consistent and repetitive results.
The same Cardiomax can also be used for measuring cardiac output of rats, as well as
larger animals. If you are interested to receive more information, please provide your
street address. I will be happy to mail you all information.

GHOSH



From depreej@lincoln.ac.nz Sat Sep 14 13:56:33 EDT 1996
Article: 3397 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: depreej@lincoln.ac.nz (Depree, Jonathan A)
Subject: Re: acorns as food
Message-ID: <depreej.94.000A1D11@lincoln.ac.nz>
Date: Fri, 6 Sep 1996 10:06:44
References: <4vs5td$e1v@lilith.uab.es> <50dn1d$54s@orm.southern.co.nz> <bkeithDx5r8E.2oE@netcom.com> <50ingj$e10@orm.southern.co.nz> <50ljgj$s43@styx.ios.com> <50lqqh$p0a@agate.berkeley.edu>
Organization: Lincoln University, New Zealand
X-Newsreader: Trumpet for Windows [Version 1.0 Rev A]
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In article <50lqqh$p0a@agate.berkeley.edu> keith@eve.cchem.berkeley.edu (Keith Rickert) writes:
>From: keith@eve.cchem.berkeley.edu (Keith Rickert)
>Subject: Re: acorns as food
>Date: 5 Sep 1996 06:09:20 GMT

>sbhattac@styx.ios.com (Shankar Bhattacharyya) writes:

>>In article <50ingj$e10@orm.southern.co.nz>,
>>Jay Mann <mannj@southern.co.nz> wrote:

>>>I never implied any altruistic motivation on the part of plants, merely 
>>>the observation that bitterness usually is associated with toxicity.  

>>Perhaps the evolution is on the acorn-eater side? Let's say the oak
>>develops a toxin that harms likely attackers. The attackers that
>>develop an ability to detect the toxin survive, the others croak, as
>>they say in evolutionary biology. Then the oak hasn't evolved to be
>>distasteful. The attacking community has evolved to be able to detect
>>the toxin. Ultimately, of course, these arguments are related by a
>>certain kind of symmetry.

>For another kind of argument, remember that toxins dont evolve out of
>thin air.  Probably most toxins started as either byproducts or
>metabolic substances created by a plants biochemistry.
>Substances which had either a bad taste or an ability to make the
>eater ill gave some plants a selective advantage, but this has to be 
>balanced against the energy cost of making compounds that may not
>be directly useful.
>In this context, there is little to be gained by continuing to
>refine a toxin until it reaches lethal levels.

Actually there is, a very potent toxin will kill an insect pest before it does 
significant damage to the plant. Some plant toxins are extremely 
poisonous, such as ricin (from castor bean seeds) which wasd used in an 
assassination some years ago. A lethal dose was contained in two holes 
drilled into a pellet about the size of the ball in the tip of a 
ball-point pen.
How the toxins evolved in the first place is an interesting question. I 
suspect that most are general purpose toxins able to defend against animals, 
insects and microorganisms. Plants have no immune system and they can't run 
away. They have to have some way of defending themselves.

>Also note that most of these compounds taste bitter because 
they>share common elements (a great many are alkaloids).  This may 
also>reflect the ease with which various pathways are co-opted to>produce 
toxins.

True.

Regards,

Jonathan Depree






From jreilers@interaccess.com Sat Sep 14 13:56:34 EDT 1996
Article: 3398 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!enews.sgi.com!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!interaccess!usenet
From: jreilers@interaccess.com (James R. Eilers)
Newsgroups: sci.bio.food-science
Subject: Food Scientists on the Web
Date: Fri, 06 Sep 1996 00:35:02 GMT
Organization: InterAccess, Chicago's best Internet Service Provider
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Please stop in and visit Food Scientists on the Web

http://homepage.interaccess.com/~jreilers/foodsci.htm

FSW is the unofficial web directory to the homepages of food
scientists, worldwide.  All are welcome to visit, and criteria for
having pages listed are given.

Jim



From aasimon@phoenix.net Sat Sep 14 13:56:35 EDT 1996
Article: 3399 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!uwm.edu!news.inc.net!newspump.sol.net!www.nntp.primenet.com!nntp.primenet.com!howland.erols.net!newsfeed.internetmci.com!news.sesqui.net!uhura.phoenix.net!usenet
From: "Arthur A. Simon, Jr." <aasimon@phoenix.net>
Newsgroups: soc.culture.maghreb,soc.culture.african,rec.food.historic,rec.food.baking,rec.food.cooking,alt.food,sci.bio.food-science
Subject: Re: acorns as food
Date: Thu, 05 Sep 1996 21:46:06 -0500
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References: <4vs5td$e1v@lilith.uab.es> <4vvbjq$jgi@falcon.ns.net> <01bb948a$dd806ec0$3ea601ce@ipo.net> <nancy-dooley.768.0008DE9B@uiowa.edu> <504fel$hiu@sullivan.hwy66.com>
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To: witchy@sullivan.fidnet.com
Xref: newz.oit.unc.edu soc.culture.maghreb:15977 soc.culture.african:57167 rec.food.historic:9580 rec.food.baking:4322 rec.food.cooking:276395 alt.food:8920 sci.bio.food-science:3399

witchy@sullivan.fidnet.com wrote:
> 
> I have been cooking with acorns for years now. It is much easier to
> use the acorns from the white oak but the red oak can be used. You
> just have to do couple of extra steps. I use them in muffins, breads,
> pankakes, ect...just about anywhere where you can use flour.
> 
> Of course, you have to be able to dry them and grind your own
> flour...unless you know someone who has  their own grinding mill and
> is willing to do it for you.
> 
> Elaine
> 
> nancy-dooley@uiowa.edu (Nancy Dooley) wrote:
> 
> >In article <01bb948a$dd806ec0$3ea601ce@ipo.net> "David J. Gillen" <dgillen@ipo.net> writes:
> >>From: "David J. Gillen" <dgillen@ipo.net>
> >>Subject: Re: acorns as food
> >>Date: 27 Aug 1996 23:44:41 GMT
> 
> >>I've read that acorns from the white oak are the preferred acorn by Native
> >>Americans and native deer.
> >>When you find out what to do with them let me know, I would like to try
> >>them out.  All I need to
> >>do is find a white oak!  Cheers
> 
> >>Dave Gillen
> >>dgillen@ipo.net
> 
> >The acorns from the oaks around here have little white worms in them.  My
> >neighbor's kid brought home a whole bunch from a number of trees by the
> >elementary school across the street and threw them in a dresser drawer.  A
> >week later, the drawer was full of white worms.  Ick.
> 
> >Nancy Dooley
> 
> >"Celebrate our State."  Iowa's Sesquicentennial year, 1846-1996.


===============\\

Right on, witch...

Forgot about the reds!

Well spoken.

Art


From hvp@minyos.its.rmit.EDU.AU Sat Sep 14 13:56:36 EDT 1996
Article: 3400 of sci.bio.food-science
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From: hvp@minyos.its.rmit.EDU.AU (Hung Van Phan)
Newsgroups: sci.bio.food-science
Subject: Help: Heating of Food in Cans
Date: 6 Sep 1996 06:46:35 GMT
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Keywords: Heat transfer, food, can
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Need help regarding the following topic:

Experiment Topic:  Heating of Food in Cans.

Central Ideas:  Heat transfer involving Food in cans via use of a retort.
		Using Food substances which undergoe conduction/convection
		during heat transfer to 121oC.
		Finally obtain data to simulate a temperature profile of
		heating and cooling process and to model conduction and
		convection currents within the can.

If anyone is aware of any sources of information concerning the above
experiment please email the address below. thank you.

Hung Phan
3rd year Chemical Engineering (RMIT)
hvp@minyos.its.rmit.edu.au



From s.v.geloven@stud.tue.nl Sat Sep 14 13:56:37 EDT 1996
Article: 3401 of sci.bio.food-science
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From: "ing. Sander van Geloven" <s.v.geloven@stud.tue.nl>
Newsgroups: sci.bio.food-science
Subject: crystallization of fat particles in non-water sollutions
Date: Fri, 06 Sep 1996 16:50:30 -0700
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Hi,

Could anyone give me some literature or internet references or any other 
information about crystallization of fat particles in non-water-holding 
sollutions?

Thanks,

Sander


From jkoster@hotmail.com Sat Sep 14 13:56:39 EDT 1996
Article: 3402 of sci.bio.food-science
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From: Koster <jkoster@hotmail.com>
Newsgroups: sci.bio.food-science
Subject: fructan
Date: Fri, 06 Sep 1996 18:38:00 +0200
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If you're interested in fructans, there's a whole page full of it at:
http://www.geocities.com/CapeCanaveral/4409


From jkoster@hotmail.com Sat Sep 14 13:56:40 EDT 1996
Article: 3403 of sci.bio.food-science
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From: Koster <jkoster@hotmail.com>
Newsgroups: sci.bio.food-science
Subject: fructan
Date: Fri, 06 Sep 1996 18:42:12 +0200
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If you're interested in fructans, there's a whole page full of it at:
http://www.geocities.com/CapeCanaveral/4409


From kjohnso3@students.wisc.edu Sat Sep 14 13:56:41 EDT 1996
Article: 3404 of sci.bio.food-science
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From: "Kristin S. Johnson Fiore" <kjohnso3@students.wisc.edu>
Newsgroups: sci.bio.food-science
Subject: Re: best cereal?
Date: Fri, 06 Sep 1996 20:06:32 +0000
Organization: University of Wisconsin-Madison
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Dave Dodd wrote:

> <snip> If Dr. Barry Sears, author of "Enter the Zone", <snip> the best
> meal is a "zone-balanced" one, having 7 parts (i.e. grams) of protein, 9
> parts carbohydrate, and 1.5 parts fat.  "Zone-balanced" meals are
> supposed to fuel the body at max efficiency, and provide a minimum of
> fat build-up, if that is a concern.
<snip>

Are there any RD's out there who could comment on this diet?  It sounds
like a "fad" to me.  Is there any  research supporting this person's
claims?  Just because he is an MD doesn't make it scientifically
accurate.  I am wondering whether this is really sound advice.
-- 
Kristin S. Johnson Fiore
mailto:kjohnso3@students.wisc.edu

"A nod's as good as a wink to a blind bat"
-Monty Python


From treder@eagle.biol.uni.torun.pl Sat Sep 14 13:56:42 EDT 1996
Article: 3405 of sci.bio.food-science
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From: treder@eagle.biol.uni.torun.pl (Krzysztof Treder)
Newsgroups: sci.bio.food-science
Subject: acetylene
Date: Sat, 07 Sep 1996 10:56:10 GMT
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I am looking for acetylen (pure for analises). I do not know who
produce and distribute this gas. Can You help me ?
                    
                Krzysztof Treder
Krzysztof Treder
treder@eagle.biol.uni.torun.pl
Dep.Microbiol
UMK, Torun
Gagarina 9/201
87-100 Torun
Poland



From sbhattac@styx.ios.com Sat Sep 14 13:56:43 EDT 1996
Article: 3406 of sci.bio.food-science
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From: sbhattac@styx.ios.com (Shankar Bhattacharyya)
Newsgroups: sci.bio.food-science
Subject: Re: vanilla / warfarin
Date: 6 Sep 1996 21:10:11 -0400
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In article <32307645.67F2@lmdlabs.com>, Jim Mau  <jimmau@lmdlabs.com> wrote:

>I acquired, on a recent visit to Tijuana, a bottle of vanilla.  Looking 
>over other bottles of vanilla in another shop 'down the street', I 
>noticed on the label of another brand, wording to the effect of:  this 
>product is free of coumarin.  Being a med type, this caught my eye!  
>Does anyone working in food sci. know of a relationship of vanilla w/ 
>coumarin?  To my knowledge, coumarin is extracted from tonka beans 
>(genus Dipteryx) and vanilla from vanilla beans (genus Vanilla).  Can 
>anyone in food sci. enlighten me on this seemingly strange labeling 
>relationship, please?

Warfarin, sold as an anticlotting agent for people at serious risk of
heart failure, is sold under the trade name "Coumadin". Lots of people
who remember that vaguely decide that coumarin is the same thing.

Coumadin, by the way, is a coumarin derivative but it is not the same
thing.

Coumarin has been used in perfumery for a long time. The Merck index
lists some review articles and such. I have no opinion on the toxicity
of coumarin, except that I am persuaded that it isn't anything like as
toxic as warfarin. Don't take that as a recommendation that you should
ingest coumarin, though.

I have heard it alleged that a lot of Mexican vanilla is actually an
extract of the tonka bean, which would make it basically a solution of
coumarin. The "No coumarin" label thus makes a claim of authenticity.

I have also read disputes as to how much of Mexican "vanilla" is in
fact made from Tonka beans. I have no opinion on that, either way.

- Shankar


From jimmau@lmdlabs.com Sat Sep 14 13:56:45 EDT 1996
Article: 3407 of sci.bio.food-science
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From: Jim Mau <jimmau@lmdlabs.com>
Newsgroups: sci.bio.food-science
Subject: vanilla / warfarin
Date: Fri, 06 Sep 1996 12:06:45 -0700
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dear food sci. guys

I acquired, on a recent visit to Tijuana, a bottle of vanilla.  Looking 
over other bottles of vanilla in another shop 'down the street', I 
noticed on the label of another brand, wording to the effect of:  this 
product is free of coumarin.  Being a med type, this caught my eye!  
Does anyone working in food sci. know of a relationship of vanilla w/ 
coumarin?  To my knowledge, coumarin is extracted from tonka beans 
(genus Dipteryx) and vanilla from vanilla beans (genus Vanilla).  Can 
anyone in food sci. enlighten me on this seemingly strange labeling 
relationship, please?

	jimmau


From secreteran@aol.com Sat Sep 14 13:56:46 EDT 1996
Article: 3408 of sci.bio.food-science
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From: secreteran@aol.com (Secreteran)
Newsgroups: sci.bio.food-science
Subject: Candy preservative
Date: 8 Sep 1996 15:54:53 -0400
Organization: America Online, Inc. (1-800-827-6364)
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I am testing a candy made of 60% dry ground roasted corn and the rest is
sugar.
Should I add any preservative?
Thanks 
Candymkr@aol.com


From mannj@southern.co.nz Sat Sep 14 13:56:47 EDT 1996
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: sci.bio.food-science
Subject: Re: vanilla / warfarin
Date: 8 Sep 1996 21:04:11 GMT
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Jim Mau (jimmau@lmdlabs.com) wrote:
: I acquired, on a recent visit to Tijuana, a bottle of vanilla.  Looking 
: over other bottles of vanilla in another shop 'down the street', I 
: noticed on the label of another brand, wording to the effect of:  this 
: product is free of coumarin.  Being a med type, this caught my eye!  
: Does anyone working in food sci. know of a relationship of vanilla w/ 
: coumarin?  To my knowledge, coumarin is extracted from tonka beans 
: (genus Dipteryx) and vanilla from vanilla beans (genus Vanilla).  Can 
: anyone in food sci. enlighten me on this seemingly strange labeling 
: relationship, please?

I think that coumarin is the main flavour component of fenugreek seeds, 
which are used in Indian cooking.

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand



From eric@poison.demon.co.uk Sat Sep 14 13:56:48 EDT 1996
Article: 3410 of sci.bio.food-science
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From: Eric Lovett <eric@poison.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: best cereal?
Date: Sat, 7 Sep 1996 15:10:10 +0100
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>
>> Is this Dr. Barry Sears, in the form of a book, web page etc? I have
>> never heard of Zone foods and my curiousity is catching up on me.
>> --
>> Eric Lovett
>> eric@poison.demon.co.uk
>> 
>> "Wine is for life, not just for Christmas."
>
>It's a book - "Enter The zone" by Dr. Barry Sears, Regan books, 1995.
>Dave

Cheers, I will try and get hold of a copy.
-- 
Eric Lovett
eric@poison.demon.co.uk

"Wine is for life, not just for Christmas."


From john.laidler@dfst.csiro.au Sat Sep 14 13:56:50 EDT 1996
Article: 3411 of sci.bio.food-science
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From: John Laidler <john.laidler@dfst.csiro.au>
Subject: Re: Australian Anti-caking agent 460
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Bugs Bunny : wrote:
> 
> I saw this on a can of  Kraft's grated Parmesan cheese, made-in-Australia, which said anticaking agent 460.
> Can someone tell me what it is? I'd like to know what I'd b eating if I buy it, thanx.

460 is powdered cellulose. 

A list of Australian food additive codes is available at
http://www.hawkesbury.uws.edu.au/~geoffs/code.txt

------------------------------------------------------------------
 John Laidler                       P.O. Box 52, North Ryde
 Library, CSIRO Division of         email: john.laidler@dfst.csiro.au
 Food Science and Technology       <URL:http://www.dfst.csiro.au/>
 North Ryde, N.S.W., Australia      phone: 02-887 8322


From secreteran@aol.com Sat Sep 14 13:56:51 EDT 1996
Article: 3412 of sci.bio.food-science
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From: secreteran@aol.com (Secreteran)
Newsgroups: sci.bio.food-science
Subject: Can heating
Date: 8 Sep 1996 15:52:04 -0400
Organization: America Online, Inc. (1-800-827-6364)
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Try to contact Food and Drug Adm.,  They probably have info in that matter
good look
Candymkr@aol.com


From secreteran@aol.com Sat Sep 14 13:56:53 EDT 1996
Article: 3413 of sci.bio.food-science
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From: secreteran@aol.com (Secreteran)
Newsgroups: sci.bio.food-science
Subject: Re: Candy Additive
Date: 8 Sep 1996 16:08:28 -0400
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Thanks for your response.

I roast dry seed until it is dark brown, by this time and for practical
purposes  I condider it dry. Wait til room temp.
I grind cooled corn and add sugar the I pack two ounces bottles.


From assist@soback.kornet.nm.kr Sat Sep 14 13:56:54 EDT 1996
Article: 3414 of sci.bio.food-science
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From: assist@soback.kornet.nm.kr (Hwa-Gyun Oh)
Newsgroups: sci.bio.food-science
Subject: Trehalose
Date: Sun, 08 Sep 1996 23:51:05 GMT
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Hi !

Could anyone give me some literature or internet references or any
other information about Trehalose using.
And I want a another info.;  Any  Company use the Trehalose to the
their products ?

Thanks,

>from  Korea



From bw@burger.uqg.uq.oz.au Sat Sep 14 13:56:55 EDT 1996
Article: 3415 of sci.bio.food-science
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From: Bob Wallace <bw@burger.uqg.uq.oz.au>
Newsgroups: sci.bio.food-science
Subject: Re: Australian Anti-caking agent 460
Date: 9 Sep 1996 02:29:28 GMT
Organization: University of Queensland, Gatton
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yeo18@singnet.com.sg (Bugs Bunny :) wrote:
>I saw this on a can of  Kraft's grated Parmesan cheese, made-in-Australia, which said anticaking agent 460.
>Can someone tell me what it is? I'd like to know what I'd b eating if I buy it, thanx.
   
Code 460 is for powdered cellulose.  It has no known adverse effects on human health and no 
acceptable daily intake (ADI) is specified



From ffprotsq@myna.com Sat Sep 14 13:56:56 EDT 1996
Article: 3416 of sci.bio.food-science
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From: ffprotsq@myna.com (Tarik S. Qahawish)
Newsgroups: sci.bio.food-science
Subject: Food Chemist (additives
Date: Mon, 09 Sep 96 02:52:08 GMT
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I am looking for a student or a recent graduate in food chemistry. Must 
be familiar with food sdditives and flavors and how to work with them. I 
am trying to develop a new line of food products. If interested please 
e-mail at ffprotsq@myna.com  (Toronto, Ontario only)


From pking@idirect.com Sat Sep 14 13:56:58 EDT 1996
Article: 3417 of sci.bio.food-science
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From: pking@idirect.com (Paul King)
Subject: [s.b.f-s] ON-LINE Discussion: "From Irradiation To Electronic Pasteurization"
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To all SBFS subscribers: 

Here is your chance to participate in a debate which I thought we won long ago.
It is on food irradiation. Though it is generally accepted that irradiation of
food is a safe practice, there are still many who question the practice. Ask a
person on the street about it and they will react to the idea of irradiated food
with revulsion and disfavour. Let's show our side of the story.

Susan Meeker-Lowry is the author of Economics as if the Earth Really Mattered
and Invested in the Common Good (both New Society Publishers). She is also the
managing editor of Food & Water Journal.

Below is Susan Meeker-Lowry's article as it appeared in a left political
magazine called "Z" Magazine. Being a fan of Z (for its politics, not its
science), I asked the editors for permission to post it to sci.bio.food-science
so that persons more knowledgeable on irradiation can respond. I know enough
about food irradiation to appreciate its safety, but not much beyond that. They
said "OK," so here it is. Feel free to dissect this article, and respond to it
to your liking. 

Let the on-line discussion begin!

Paul King


Lines: 567
>from  the pages of Z Magazine, May 96.

>From  Irradiation To Electronic Pasteurization 
By Susan Meeker-Lowry 

         If the USDA, the nuclear industry, and the food industry have
    their way, nuking food to kill bacteria like e. coli and salmonella,
    and to extend its shelf-life will become standard operating
    procedure. While it is legal to zap fruits, vegetables, spices,
    grains, pork, and poultry with radiation, you haven't seen much of
    this irradiated food on the supermarket shelves (with the exception
    of spices) thanks in large part to campaigns opposing the process
    launched by organizations like Food & Water and thousands of
    consumers who don't like the idea of eating irradiated food.
    
         Thanks in large part to these campaigns, investors in food
    irradiation have lost their shirts: Food Technology Service, Inc.
    (FTSI) based in Mulberry, Florida (formerly known as Vindicator), the
    nation's first food irradiation facility, has posted over $5 million
    in losses since opening in 1992 because people don't like the idea of
    eating nuked chicken and vegetables. As a result, other companies
    were reluctant to jump on a bandwagon that promised only bankruptcy.
    But all that may change.
    
         The FDA's imminent approval of beef irradiation has industry
    promoters salivating. Ever since several children died and hundreds
    were taken ill after eating e. coli contaminated hamburgers at a
    Jack-in-the-Box restaurant in 1993 (and in several other less
    publicized incidents), the USDA has been pushing for FDA approval of
    beef irradiation as one "solution" to the growing problem of meat
    contamination. While most people might balk at irradiating fruits and
    vegetables (very few people die from eating contaminated fruit,
    although harms caused by pesticide residues are all too real), the
    fact is our meat supply in this country is contaminated by dangerous
    pathogens.

         E. coli is responsible for 500 deaths and 20,000 illnesses
    annually, and these numbers appear to be rising. Hamburger, which is
    easily contaminated is connected to 70 percent of e. coli outbreaks.
    Salmonella is responsible for almost 2 million poisonings each year
    in the U.S., resulting in up to 2,000 deaths. While you hear most
    about salmonella contaminating poultry, raw eggs, and raw milk, red
    meat is linked to a third of all salmonella outbreaks.

         Taking advantage of the very real hazards in the nation's meat
    supply, irradiation promoters, working with the USDA, and researchers
    at major land grant universities in pro-irradiation departments, are
    busy at work creating "educational" materials (some call it "consumer
    training") for both meat industry execs and consumers. The meat
    industry has been reluctant to irradiate its products since people
    obviously don't want to eat irradiated meat. Plus it appears zapped
    meat simply doesn't taste that great. In 1994, The Economist,
    reporting on taste test research, said irradiated meat has a
    "burnt-hair taste -- especially beef." To counter this negative
    publicity, thousands of dollars, much of it tax dollars, are being
    spent on promotional videos and related materials to influence the
    public to accept food irradiation.

         For example, scientists at Iowa State University (ISU), home to
    one of two publicly held food irradiation facilities in the U.S., are
    working on a video that they say will convince "at least 50 percent
    [of consumers who view it] . . . to purchase irradiated meat
    products." The video likens food irradiation to milk pasteurization,
    and features interviews with 15 scientists and government officials
    advocating the process. Opponents to irradiation were represented by
    two employees of Iowa food cooperatives and their remarks were
    limited to a few sentences.

         The USDA is taking the results of university consumer acceptance
    studies and projects like the one at ISU to meat industry executives
    to convince them it is possible to "win consumers' approval" of the
    irradiation process. Thanks to a pro-active campaign by Food & Water, 
    International Beef Processors (IBP), the largest meat processing 
    corporation in the U.S., came out against irradiation in
    March of this year when CEO Robert L. Peterson stated, "We at IBP do
    not irradiate any of our meat products, nor do we have plans to
    begin. We agree that current irradiation procedures can affect
    traditional meat flavors."

         Still the USDA and the irradiation industry persist, joining
    forces with the state of Hawaii to promote the irradiation of
    Hawaiian fruit destined for U.S. and Japanese markets. So far, the
    main outlet for zapped Hawaiian fruit has been Carrot Top Market
    based in Chicago. Other purveyors of irradiated food include
    Sterigenics, a California-based irradiation company that markets its
    own brands of irradiated spices under the Purely by Choice label; and
    New Horizon Technology, Inc. (NHTI), a new commercial irradiation
    facility in Washington state founded by two scientists at the DoE's
    laboratories at Hanford (one of the largest nuclear waste dumps in
    the world) and FTSI.

         While founders raise the $5 million necessary to build their
    facility, NHTI has an agreement to use the DoE's cobalt-60 irradiator
    at Hanford. To get the venture off the ground New Horizon zapped 100
    cases of Walla Walla sweet onions which are proudly featured in
    sandwiches sold in the Baron's Beef & Brew restaurant in Richland,
    WA. To "educate" skeptical customers, Baron's co-owner, Vicki
    Silvernail, compares an irradiated onion to a sunburned person.

Atoms for Peace Technology 

         Food irradiation has been around a long time -- in 1916 Sweden
    first experimented with irradiation of strawberries and the first
    U.S. patents were taken out in 1921. In the 1950s, food irradiation
    was considered one of the atoms for peace technologies and in 1957
    irradiation was first used on spices for sausage in Germany but was
    promptly banned the following year. In 1958, irradiation was
    classified as a food additive requiring safety testing but in 1976
    this requirement was relaxed somewhat. The first irradiation permits
    were issued in 1963 for wheat, potatoes, and bacon, and in 1990 for
    raw poultry.

         Today, food irradiation is approved in 37 countries on over 40
    products although it is actually used in only 18 countries and very
    sparingly at that. It has been endorsed by the United Nation's Food
    and Agriculture Organization (FAO) and the World Health Organization
    (WHO) as an important solution to the problem of food losses due to
    insect pests, food spoilage, and microbial contamination. (WHO's
    approval provoked considerable controversy which continues to this
    day. WHO did not undertake any studies, nor did they consult
    members.) In the U.S., potatoes, poultry, wheat, spices, dried
    vegetables, and pork can all be irradiated. 
    
         While the FDA requires that irradiated foods be labeled, if only
    some ingredients are irradiated (spices in a sauce, for example) the
    label requirement is waived. In the U.S. the FDA recommends general
    irradiation be permitted only up to the lower dose of 100,000 rad
    with the exception of spices which are permitted up to 3 million rad.
    In practice, however, there is the possibility foods will be zapped
    with much higher doses. Vice President of McCormick &amp; Company
    (the spice company) R.L. Hall stated, "In existing large-scale
    irradiators, it is quite likely that an overdose of up to 250 percent
    can be expected."

         Irradiation disrupts the organic processes that lead to food
    decay. Proponents like it because it destroys bacteria, kills some
    insect pests, and extends the shelf life of foods. They gloss over
    the problems, implying that the threats posed by microbial
    contamination are greater than those posed by irradiation. Food is
    irradiated either by being exposed to large doses of ionizing
    radiation from radioactive gamma sources (cobalt-60 is used today,
    although cesium-137 was also used until 1988), or to extremely high
    energy electron beams (e-beams). Irradiated food is not rendered
    radioactive.

         Gamma rays have sufficient energy to knock electrons out of the
    atoms, breaking the molecular structure of the food which results in
    positively and negatively charged particles called free radicals.
    Free radicals react with the food to create new chemical substances
    called "unique radiolytic products" (URPs). While some URPs may not
    be harmful, others, such as formaldehyde, benzene, formic acid,
    glyoxal, malondialdehyde, lipid peroxides, and quinones are
    definitely cause for concern. 
    
         Benzene, for example, is known to cause cancer. In one
    experiment benzene was found to be over seven times higher in cooked,
    irradiated beef than in cooked, non-irradiated beef. Unfortunately,
    benzene is excluded from consideration by the FDA as a hazard
    accompanying irradiation because it is also generated by charcoal
    broiling. Some URPs are completely new chemicals that have not been
    identified, let alone tested for toxicity. Irradiation also destroys
    vitamins including vitamin A, some Bs, C, and E. Amino acids and fats
    may also be altered by the process.

         Numerous animal studies indicate health problems associated with
    eating irradiated foods. Public Citizen details several in a document
    sent to the USDA's Food Safety Inspection Service (FSIS) regarding
    irradiation of poultry products in 1992. One in particular, carried
    out by Raltech Scientific Services, Inc. under contract with the U.S.
    government (actually twelve studies in one) examined the effect of
    feeding irradiated chicken to several different animal species.
    
         Results indicated the possibility of chromosome damage,
    immunetoxicity, greater incidence of kidney disease, cardiac thrombus,
    and fibroplasia. In reviewing Raltech's findings, Donald Thayer, a
    USDA researcher stated in 1984 that ". . a collective assessment of
    study results argues against a definative [sic] conclusion that the
    gamma-irradiated test material [irradiated chicken meat] was free of
    toxic properties." Other studies on rats fed irradiated food also
    indicate possible kidney damage as well as testicular damage and a
    statistically significant increase in testicular tumors.

Flawed & Fraudulent Research 

         While irradiation proponents claim decades of research
    demonstrate the safety of the process, many (if not most) of the
    studies used to prove their point are questionable. Some were
    undertaken by the U.S. army to obtain approval from the FDA for
    can-packed bacon in 1963, approval withdrawn in 1968 after the FDA
    discovered the research to be flawed. Others include those completed
    by Industrial Bio-Test (IBT), a firm convicted in 1983 of performing
    fraudulent research for government and industry. The Army (one of
    their clients) discovered "missing records, unallowable departures
    from testing protocol, poor quality work, and incomplete disclosure
    of information on the progress of the studies." As a result of IBT's
    violations, the government lost about $4 million and 6 years worth of
    animal feeding study data on food irradiation. Some of this
    discredited work is still used as part of the "scientific" basis for
    assurances of the safety of food irradiation today.

         The FDA's assessment before the approval of pork irradiation,
    was also seriously flawed. The agency included 5 of 441 available
    toxicity studies, since only those 5 were "properly conducted, fully
    adequate by 1980 toxicological standards, and able to stand alone in
    support of safety." Why the FDA relied on even the remaining five is
    baffling since when they were reviewed by the Department of
    Preventative Medicine and Community Health of the New Jersey Medical
    School, two were found to be methodologically flawed. Two others
    appeared to be sound, but investigated the effects of diets
    consisting of foods treated to lower doses than what the FDA
    currently approves. Further, two of the studies they chose to include
    did indicate problems with irradiation -- one suggesting that
    irradiated food could have adverse effects on older animals, and the
    other showing that animals fed a diet of irradiated foods experienced
    weight loss and miscarriage, most likely due to irradiation-induced
    vitamin E deficiency. Yet the agency ignored these possible negative
    impacts on health.
    
         Further damning the FDA's work, Marcia van Gemert, the
    toxicologist and chair of the FDA committee that investigated the 441
    studies and wrote the final report in 1982 recently wrote in a letter
    dated October 19, 1993, "These studies . . . were not adequate by
    1982 standards, and are even less adequate by 1993 standards to
    evaluate the safety of any product, especially a food product such as
    irradiated foods."

But Does it Work? 

         Contrary to what we are told, irradiation will not ensure
    uncontaminated food. While it kills most bacteria, it does not remove
    the toxins created in the early stages of contamination. In any case,
    not all microorganisms in food are bad. Some smell awful, letting us
    know food is spoiled, others, such as yeasts and molds, compete with
    harmful bacteria and provide a natural control on their growth. Since
    some bacteria may not be destroyed by irradiation, it will be easier
    for the survivors to multiply unchecked, and there will be no putrid
    smell to indicate spoilage. For example, current doses of radiation
    are not powerful enough to kill c. botulinum in chicken. It does,
    however, kill most of the yeasts and molds that naturally compete
    with it along with most of the organisms that indicate spoilage by
    smelling bad.
    
         Under the right conditions c. botulinum will multiply and become
    a health hazard with no warning odor to indicate toxicity. It's a
    fact that irradiation has a mutagenic effect on the bacteria and
    viruses that survive zapping. These mutated survivors may be
    resistant to antibiotics or could evolve into more virulent strains
    of microorganisms. They could also become radiation-resistant and if
    released into the environment, could contaminate food prior to
    irradiation rendering the process ineffective. Radiation resistant
    mutants of salmonella have been developed by repeated irradiation
    under laboratory conditions, and resistant strains have also been
    found in environments with high natural or artificial radiation.
    
         Scientists at Louisiana State University recently found one
    bacteria occurring in spoiled meat and animal feces that can survive
    a dose of radiation five times what the FDA will eventually approve
    for beef. The bacteria, D. radiodurans, was exposed to between 10 and
    15 kilograys (kGy) of radiation for several hours -- enough to kill a
    person several thousand times over.

         Scientists speculate the bacteria's resistance to radiation
    could have originated from desiccation or prolonged dehydration,
    which has the same destructive impact on chromosomes as radiation.
    Jennifer Ferrara, with Food & Water, says, "This discovery raises
    serious doubts about the propriety of a technology that may
    accelerate the evolution of already harmful bacteria into still
    deadlier strains. Will a radiation-resistant, super-salmonella be
    next?"

         Proponents of irradiation do not dispute that the process
    damages many vitamins, specifically A, many of the Bs (thiamine, B2,
    B3, B6, B12, folic acid), C, E and K. Essential polyunsaturated fatty
    acids are also affected. The extent of loss depends on the type of
    food and the radiation dose. Generally the more complex the food, the
    less it suffers. Still a 20 percent to 80 percent loss is not
    uncommon. The justifications for irradiation in light of such
    significant vitamin loss are: irradiated foods probably won't be a
    huge percentage of anyone's diet; or in countries experiencing
    extreme hunger, at least it's food.

Accidents Happen 

         Workers in irradiation plants could be exposed to extremely
    large doses of radiation due to equipment failure, leaking, or
    accidental exposure to the source -- just like workers in nuclear
    power plants. The irradiation chamber requires constant maintenance
    and upkeep since it is a very corrosive atmosphere, increasing the
    likelihood of exposure, and irradiation sources will have to be
    produced, transported, stored, and installed, then replaced when
    depleted.
    
         While advocates of irradiation maintain the safety of the
    technology, the Nuclear Regulatory Commission (NRC) has recorded 54
    accidents at 132 irradiation facilities since 1974. This number is
    probably low because about 30 states have agreements with the NRC to
    monitor and enforce regulations of irradiation facilities themselves.
    The NRC has no information on incidents in these states. (This
    agreement does not apply to nuclear power plants, which are monitored
    by the NRC). Here are a few of the reported accidents:
    
         In 1974, whistleblowers at the Isomedix company in New Jersey
    reported that radioactive water was flushed down toilets and had
    contaminated pipes leading to sewers. The same year a worker received
    a dose of radiation considered lethal -- prompt hospital treatment
    saved his life.
    
         In 1982, International Nutronics in Dover, New Jersey, a company
    that used radiation baths to purify gems, chemicals, food, and
    medical supplies had an accident that completely contaminated the
    plant forcing its closure. A pump malfunctioned siphoning water from
    the baths onto the floor. The contaminated water was dumped down the
    drain into the Dover sewer system.
    
         The NRC wasn't informed of the accident until ten months later
    -- and then by a whistleblower, not the company. In 1986, the company
    and one of its top executives were convicted by a federal jury of
    conspiracy and fraud. Radiation has been detected in the vicinity of
    the plant, but the NRC claims the levels "aren't hazardous." The
    plant was located in a heavily populated area.
    
         In 1986, the NRC revoked the license of a Radiation Technology,
    Inc. (RTI) plant (also in New Jersey) for repeated worker safety
    violations. (RTI was the company that petitioned the FDA for
    permission to irradiate pork, granted in 1985). RTI was cited 32
    times for various violations, including throwing radioactive garbage
    out with the regular trash. The most serious violation was bypassing
    a safety device to prevent people from entering the irradiation
    chamber during operation resulting in a worker receiving a near
    lethal dose of radiation.
    
         In 1988, Radiation Sterilizers (RSI) in Decatur, Georgia
    reported a leak of cesium-137 which had been provided by the DoE from
    their weapons' production facility in Hanford, WA, to sterilize
    medical supplies and treat food. In addition to contaminating the
    plant and endangering workers, medical supplies and consumer products
    were contaminated. The supposedly "fail-proof " cesium-137 capsules
    leaked into the water storage pool. Officials found "extensive"
    radiation contamination throughout the facility. In addition,
    inspections of plant workers' homes and cars found that radioactivity
    had been transported outside the facility.
    
         RSI had intended to use cobalt-60, but changed to cesium-137
    because the cobalt was unavailable. In 1985, when RSI requested the
    cesium, the NRC expressed serious reservations regarding the
    durability of the cesium capsules, fearing corrosion and leakage
    could occur if they were repeatedly immersed into water. As a result,
    RSI was given permission to use the capsules as a trial for one year
    only. After just one month of use, the DoE claimed the capsules were
    safe and the NRC reversed its decision. Clean-up costs exceeded $30
    million. After this incident, irradiation facilities stopped using
    cesium-137 in favor of cobalt 60.
    
         Sometimes containers of radioactive material are found where
    they have no business being. For example a young boy found a
    cobalt-60 source in a Mexican dump, brought it home where it sat on a
    shelf irradiating the family, eventually leading to the deaths of
    everyone living in the home, including his grandmother, his mother,
    and his sister. Radioactive sources have been known to leak out of
    the facilities where they are being used, as well. Four gallon jugs
    containing radioactive tritium leaked onto a sidewalk outside of the
    John Hopkins Hospital in Maryland in 1981. In Arizona, the American
    Atomics plant was responsible for leaking 284,000 curies of tritium
    gas into the atmosphere in 1978 alone. This contaminated food served
    to 40,000 school children, the city sewer system, and swimming pools
    in the area.
    
         In 1993 the NRC fined the Department of Agriculture for
    repeatedly violating numerous radiation safety guidelines at more
    than 20 research sites. According to the New York Times, the repeat
    violations included the USDA's failure to inspect laboratories, test
    for leakage, and keep material securely stored. Other violations
    included failing to train certain workers, letting unauthorized
    people handle radioactive material, and using an irradiator on blood,
    grasshoppers, and spiders without first obtaining authorization.

Lost in Transit 

         There have been numerous documented incidents of radioactive
    sources being lost or damaged during transit. Some are safely
    recovered, others are discovered by unsuspecting passersby, and
    others simply disappear. Since the general belief at this time is
    that food will be irradiated using cobalt-60, despite its limited
    availability, because it is considered safer than cesium-137, my
    inquiry in this area was limited to incidents involving shipments of
    cobalt-60 in recent years (since 1988). The Transportation
    Development Department of Sandia National Laboratories, which keeps
    track of all reported incidents involving radioactive materials, sent
    about a dozen "incident reports" involving cobalt-60. As Cheryl
    Crockett at Sandia explained, "It is possible there may be more
    [accidents] than what I collect due to unclear information about what
    was transported." In other words, not all accidents involving
    radioactive materials are reported to the authorities.
    
         While it is not possible to compute significant statistics from
    such a limited number of reports, it appears safe to say that most
    accidents involving radioactive materials result in some kind of
    damage or contamination (75 percent of the accidents in this case).
    What is more surprising is how often the radioactive source is lost
    and never recovered. For example in 1993 a Cessna carrying cobalt-60
    in a steel drum with a lead shield crashed into Mt. Taylor in New
    Mexico. All four occupants of the plane were killed and the cobalt-60
    has not been recovered. It is believed to be buried under eight feet
    of snow.
    
         In 1991 two containers of cobalt-60 were not delivered to
    Berthold Systems in Pennsylvania. How do officials decide that "the
    potential exposure hazard to the public is expected to be minimal"
    when no one knows where they are? In another instance a ten foot long
    rod of cobalt-60 was missing from a package received by Berthold
    Systems. It was later discovered under a dumpster outside a cargo
    building at JFK Airport. The report states, "Evidently, the padlock
    which secures the cylinder latch was lost. It is not known where,
    when, or how the padlock was lost."

DoE's Byproduct Utilization Program 

         While irradiation proponents like to distance themselves from
    the Department of Energy (DoE) and issues related to nuclear weapons,
    energy, and waste, the DoE was one of the first developers and
    promoters of food irradiation through its Byproducts Utilization
    Program (BUP). BUP was created in the 1970s to promote the use of
    nuclear byproducts which the DoE claimed "have a wide range of
    applications in food technology, agriculture, energy, public health,
    medicine, and industrial technology . . . . Transfer of this
    federally-developed technology to industry will ensure full
    realization of the benefits of the peaceful atom." DoE's reason for
    promoting nuclear byproducts was made clear at hearings held in 1983
    before the House Armed Services Committee:". . . the utilization of
    these radioactive materials simply reduces our waste handling problem
    . . . we get some of these very hot elements like cesium and
    strontium out of the waste."
    
         The DoE was particularly keen on developing technology to
    reprocess spent nuclear reactor fuel in order to recover the
    cesium-137 (and plutonium, although this wasn't loudly discussed) and
    it actively promoted the development of food irradiation using
    cesium-137 for years. According to the DoE in 1983, "The strategy
    being pursued . . . is designed to transfer federally developed
    cesium-137 irradiation technology to the commercial sector as rapidly
    and successfully as possible. The measure of success will be the
    degree to which this technology is implemented industrially and the
    subsequent demand created for cesium-137."
    
         Today there are about 50 irradiation plants in the U.S., mostly
    for medical purposes, and about 130 irradiation facilities world
    wide. Since the accident involving cesium-137 capsules in Decatur, GA
    in 1988, cobalt-60 has been used exclusively in irradiation
    facilities. Cobalt-60 is manufactured by placing nonradioactive
    cobalt-59 in the core of a nuclear reactor for about 18 months. A
    Canadian company, Nordion International, Inc. supplies about 90
    percent of the world's industrial cobalt and can't keep up with the
    demand.
    
         The only isotope available in sufficient quantities for the kind
    of large-scale irradiation that would be necessary to zap all
    hamburger is cesium-137, one of the most abundantly available
    radioactive wastes -- and also one of the deadliest. With a half-life
    of 30 years, cesium-137 remains dangerous for about 600 years. In
    order to obtain cesium-137 from spent commercial reactor fuel, it
    must first be reprocessed. (Plutonium is another "by-product" of
    reprocessing spent reactor fuel.)
    
         Neither the government nor industry currently claim to have
    plans for the use of cesium-137 in irradiation facilities -- although
    Food Chemical News (1/8/96) reported that some companies objected to
    a recent petition brought before the FDA to approve the use of
    cobalt-60 to treat poultry feed because it didn't also approve the
    use of cesium-137. The companies were urged to withdraw their
    objections and file a food additive petition for the use of
    cesium-137.

Beware the Linear Accelerators 

         Due to the shortage of cobalt-60 and the dangers inherent in
    using cesium-137, irradiation proponents are latching on to linear
    accelerators which are thought to be safer because they require no
    radioactive isotopes. Linear accelerators use a high power electron
    beam to x-ray food. Dennis Olsen, an expert on this technology, says
    their advantage is they have such high power levels the food needs to
    be exposed for a very short time (zapping with cobalt-60 takes hours,
    he said).
    
         One of the major disadvantages of electron beam irradiation is
    the potential of induced radioactivity. According to the Council for
    Agricultural Science and Technology's 1986 report on food irradiation,
    "Radioactivity can be induced if the energy level is great enough."
    According to Olsen, "You need 14 to 15 million electron volts (MEVs)
    before food becomes radioactive. Most e-beam machines can't go beyond
    10 million electron volts." Even so Olsen didn't think linear
    accelerators were very practical for food because their "penetration
    is small -- only about one and a half inches on each side." There are
    also concerns regarding refrigeration since MEVs need to be at room
    temperature and for safety reasons food needs to be chilled.
    
         Electron beam enthusiasts claim the technology is much safer for
    workers than conventional irradiation. According to Roy Hamil of
    Sandia Labs, "If there is a problem you just push the `off' switch."
    But, as a worker at a Maryland e-beam facility discovered on December
    11, 1991 it's not that simple. An employee turned the machine off to
    begin a maintenance check.
    
         However, e-beam machines are subject to a phenomenon known as
    "cold" or "dark" current, meaning that an electron beam can be
    present even when the voltage is turned off. The operator spent
    between one and three minutes with his head, hands, and feet directly
    in the beam's path. The day after the accident the victim's fingers
    began to turn red, swell, and become very painful. Two weeks later,
    he had lost all function in both hands, had sores and blistering on
    his feet, face, and scalp, and had to be hospitalized for severe
    pain. Three months later it was necessary to amputate four fingers on
    his right hand and most of four fingers on his left hand.
    
         In addition, there have been numerous reports of accidents at
    medical centers using e-beams to treat cancer patients. In 1991, a
    malfunctioning e-beam constructed by General Electric-CGR killed five
    cancer patients at a medical facility in Spain. In the U.S., in 1986,
    two cancer patients were killed by a malfunctioning electron beam
    irradiator in Texas.
    
         But industry is pushing it. To make it more acceptable to the
    public the process is called "electronic pasteurization." Sounds very
    21st century. A recent article in The Packer touts e-beams for the
    quarantine treatment of fruits and vegetables coming in from Mexico.
    
         According to the DoE's Sandia Labs, such a facility could
    produce 900 tons of produce a day on standard pallets. The article
    declares that "a market might exist for as many as 30 plants for
    produce and other foods." It goes on to state that, "These kinds of
    facilities also could be built to increase produce shelf life,
    sterilize products, and kill or control bacteria in meats, hamburger,
    poultry, shellfish, and other perishables."
    
         In terms of food safety, e-beams do the exact same damage to
    food as radioactive sources. Dr. Walter Burnstein, founder and
    president of Food &amp; Water states, "People don't like to be
    tricked, and that's clearly what irradiation proponents are trying to
    do with electron beams.
    
         It's clearly a case of putting old wine in new bottles, and it
    still doesn't taste good." Ironically, Japanese scientists, in a
    desperate attempt to find some use for food irradiation technology,
    want to use doses of radiation strong enough to kill 250 people to
    make bad wine taste better and cheap whiskey smoother. "It's funny, "
    said Hiroshi Watanabe, joint head of research at the Japan Atomic
    Power Co.'s research facilities in Takasaki, "if you irradiate good
    wine or whiskey, they taste terrible. But if you expose bad wine and
    cheap whiskey to gamma rays, they taste better." Unfortunately, all
    the debate about zapping food with e-beams or radioactive isotopes,
    does nothing to solve the very real food safety crisis in this
    country.
    
         The problem goes right back to the highly concentrated nature of
    the meat industry and the abhorrent conditions in the feed lots,
    slaughter houses, and packing plants. What's needed is a
    local/regional approach to food systems. If you want to be part of
    the solution oppose industry's magic bullets (like irradiation), let
    your supermarket know how you feel about irradiation and pesticides,
    and support your local farmer and food co-op.
    
For more information contact Food & Water, RR1, Box 68D, Walden, VT 05873; 
802-563-3300. 

Susan Meeker-Lowry is the author of Economics as if the Earth Really Mattered
and Invested in the Common Good (both New Society Publishers). She is also the
managing editor of Food & Water Journal. 




From rcpj@panix.com Sat Sep 14 13:56:59 EDT 1996
Article: 3418 of sci.bio.food-science
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From: rcpj@panix.com (Pierre Jelenc)
Newsgroups: sci.bio.food-science
Subject: Re: vanilla / warfarin
Date: 9 Sep 1996 10:36:31 -0400
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Jim Mau  <jimmau@lmdlabs.com> writes:
> 
> I acquired, on a recent visit to Tijuana, a bottle of vanilla.  Looking 
> over other bottles of vanilla in another shop 'down the street', I 
> noticed on the label of another brand, wording to the effect of:  this 
> product is free of coumarin.  Being a med type, this caught my eye!  
> Does anyone working in food sci. know of a relationship of vanilla w/ 
> coumarin?  To my knowledge, coumarin is extracted from tonka beans 
> (genus Dipteryx) and vanilla from vanilla beans (genus Vanilla).  Can 
> anyone in food sci. enlighten me on this seemingly strange labeling 
> relationship, please?

Coumarin is the principal ingredient of Woodruff (Asperula odorata),
widely used in Europe to make May Wine and for the green syrup that is
added to the sour "Berliner Weisse" beer. 

It has a sweet, pleasantly flowery aroma.

Pierre
-- 
Pierre Jelenc              Know what's weird? Day by day nothing seems to
rcpj@panix.com             change, but pretty soon everything is different.
pierre@nycbeer.org                                         Calvin & Hobbes 
                   http://www.columbia.edu/~pcj1/


From joshiro@midway.uchicago.edu Sat Sep 14 13:57:00 EDT 1996
Article: 3419 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: idlewild <joshiro@midway.uchicago.edu>
Subject: please help t.a. select books!
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hi everyone

i'm new to this ng and new to food science in general, but i was hoping to
glean some advice from y'all...  

i am a first year graduate student (pursuing a masters right now, a phd
after the masters is done), and i just joined the dept. of fs at rutgers
univ. (new jersey).  my concentration as an undergrad was in biology, so i
don't know what any of the "classic" food science books are.  

anyway, i'm teaching an intro-level class in fs, a lab class, but my
responsibilities include giving a brief lecture at the beginning of each
lab on the relevant subjects (labs include bread baking, browning
reactions, pectin affecting gel strength of jelly, and so forth).  

i own harold mcgee's _On_Food_and_Cooking_, _The_Curious_Cook_, and howard
hillman's _Kitchen_Science_ - but i am looking to go beyond the armchair
science and try to be a little more "hard core."  also, being new to the
field, it would be nice if i actually looked as tho i knew what i was
talking about.  on the other hand, texts that are way over /my/ head will
be kinda useless, too.  (in case you wondered why i didn't ask my
overseeing prof in the first place, i just thought it'd be nice if i
could solicit information from someone other than him, for a change.)  

so, anyway, what texts do you recommend, and what are their strong points?

thank you for your help

-j.
___
Will cook for food.



From RandyW@POBox.com Sat Sep 14 13:57:02 EDT 1996
Article: 3420 of sci.bio.food-science
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From: RandyW@POBox.com (Randall F Wilkinson)
Newsgroups: sci.bio.food-science
Subject: Is AVI Publishers still around?
Date: Tue, 10 Sep 1996 00:42:13 GMT
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I am trying to contact AVI Publishers who used to publish Food Science
by Norman Potter and other food tech titles  I'd like to purchase that
title in various languages, if available.  But,  I can't get a phone
number for AVI in Westport, CT.  Looking further, it seems that
Routeledge Publishing in the UK may be printing it now but I can't get
their address either.

Any one out there who can tell me who to contact.  THANX !
--
*===> Randy Wilkinson <RandyW@POBox.com> <===*
       http://www.pobox.com/~wilkinsons
 (...with all thy getting, get understanding)


From depreej@lincoln.ac.nz Sat Sep 14 13:57:03 EDT 1996
Article: 3421 of sci.bio.food-science
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From: depreej@lincoln.ac.nz (Depree, Jonathan A)
Subject: Re: Australian Anti-caking agent 460
Message-ID: <depreej.99.00118C10@lincoln.ac.nz>
Date: Tue, 10 Sep 1996 17:32:42
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In article <50qvoj$edl@lantana.singnet.com.sg> yeo18@singnet.com.sg (Bugs Bunny :) writes:
>From: yeo18@singnet.com.sg (Bugs Bunny :)
>Subject: Australian Anti-caking agent 460
>Date: Sat, 07 Sep 96 16:47:14 GMT

>I saw this on a can of  Kraft's grated Parmesan cheese, made-in-Australia, which said anticaking agent 460.
>Can someone tell me what it is? I'd like to know what I'd b eating if I buy it, thanx.

I don't know if it's the same agent as in New Zealand, but over here agent 460 
is microcrystalline or powdered cellulose. Sounds reasonable to me. Be on the 
lookout for agents 173 (aluminium), 174 (silver) or especially 175 (gold).

There should be a list of permitted food additives available through the 
department of health or whatever.

Hope this helps,

Jonathan Depree

 
Jonathan Depree,
Lincoln University, P.O. Box 84, Canterbury, New Zealand.

Socrates was a famous Greek Teacher who went around giving
people advice. They killed him.   (school history howler)



From yeo18@singnet.com.sg Sat Sep 14 13:57:04 EDT 1996
Article: 3422 of sci.bio.food-science
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From: yeo18@singnet.com.sg (Bugs Bunny :)
Newsgroups: sci.bio.food-science
Subject: Australian Anti-caking agent 460
Date: Sat, 07 Sep 96 16:47:14 GMT
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I saw this on a can of  Kraft's grated Parmesan cheese, made-in-Australia, which said anticaking agent 460.
Can someone tell me what it is? I'd like to know what I'd b eating if I buy it, thanx.


From a.wu@worldnet.att.net Sat Sep 14 13:57:06 EDT 1996
Article: 3423 of sci.bio.food-science
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From: MeiTien <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Vegetable cleaning with Clorox?
Date: Tue, 10 Sep 1996 10:48:17 -0400
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I saw suggestions of using clorox solution for cleaning vegetables, but wonder what is 
in clorox? Are we exchange one problem with another? And, if we let vegetables soak in 
clorox solution for 20 minutes, won't we lose a lot of vitamins?

Anyone actually used this method? Better than other solutions?

Mei-Tien


From s.v.geloven@stud.tue.nl Sat Sep 14 13:57:07 EDT 1996
Article: 3424 of sci.bio.food-science
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From: "ing. Sander van Geloven" <s.v.geloven@stud.tue.nl>
Newsgroups: sci.bio.food-science
Subject: crystallization of fat particles in non-water sollutions
Date: Tue, 10 Sep 1996 13:15:02 -0700
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Hi,

Could anyone give me some literature or internet references or any other
information about crystallization of fat particles in non-water-holding
sollutions?

Thanks,

Sander


From graystarnj@aol.com Sat Sep 14 13:57:08 EDT 1996
Article: 3425 of sci.bio.food-science
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From: graystarnj@aol.com (GrayStarNJ)
Newsgroups: sci.bio.food-science
Subject: Re: [s.b.f-s] ON-LINE Discussion: "From Irradiation To Electronic Pasteurization"
Date: 10 Sep 1996 12:22:05 -0400
Organization: America Online, Inc. (1-800-827-6364)
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	Paul King mentioned that he thought the debate over food
irradiation had long since been resolved, but he feels that proponents of
the process should "dissect" Susan Meeker-Lowry's article.  He's right;
among knowledgeable scientists the subject has been resolved.  Irradiation
is an effective and safe process, and will play an important role in many
areas of the food industry, particularly in curbing food borne disease.

	But to dissect her article line by line is hardly worth the
effort.  It is an accumulation of truths, half-truths, half-lies and total
falsehoods, with emphasis on the latter.  If what she has to say is true
she has nothing to worry about, because no one will use the process.  She
claims that the process is ineffective, that it is unsafe, and that
irradiated products don't taste good, etc.  Why would industry employ such
a process if it doesn't work?  Believe me, no company throws their money
away.  What she did was a beautiful example of fear mongering. The hope is
that if you throw enough mud against the wall, some of it may stick.

	I would rather spend my effort answering legitimate questions on
food irradiation for those who really want to learn something.  If anyone
has such a question, please ask.  If your intent is to fulfill some other
agenda by inciting fear and spreading falsehoods, don't waste our time.


Martin H. Stein
GRAY*STAR, Inc.
GrayStarNJ@aol.com


From rmateles@candida.com Sat Sep 14 13:57:10 EDT 1996
Article: 3426 of sci.bio.food-science
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From: Richard Mateles <rmateles@candida.com>
Newsgroups: sci.bio.food-science
Subject: Re: vanilla / warfarin
Date: Mon, 09 Sep 1996 11:03:24 -0500
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J
> 
> I think that coumarin is the main flavour component of fenugreek seeds,
> which are used in Indian cooking.
> 
> Jay D Mann  <mannj@southern.co.nz>
> Christchurch, New Zealand

I think you are confusing coumarin with cumin!!
-- 
Candida Corporation
Suite A-1706
175 W. Jackson Blvd.
Chicago, IL. 60604
U.S.A.


From a.wu@worldnet.att.net Sat Sep 14 13:57:11 EDT 1996
Article: 3427 of sci.bio.food-science
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From: MeiTien <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Spinach and calcium absorption
Date: Tue, 10 Sep 1996 10:36:41 -0400
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Is it true that we have to eat spinach raw in order to get the calcium absorbed? 

Mei-Tien


From eric@poison.demon.co.uk Sat Sep 14 13:57:13 EDT 1996
Article: 3428 of sci.bio.food-science
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From: Eric Lovett <eric@poison.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Olestra or "OLEAN"
Date: Mon, 9 Sep 1996 23:45:41 +0100
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Hello All,
        I am trying to find out information on the non fattening fat
called Olestra, the product Proctor and Gamble are marketing under the
brand name Olean.
        I have tried doing the usual search, but all the information I
can come up with, tends to be peoples own personal views about the
subject, not the scientific facts.
        I will be doing a research project next semester on Olestra and
its capabilities, so I need a good starting block of information.
        Does anybody know where I can find any information, via e-mail,
web sites, books, journals, etc??????

-- 
Eric Lovett
eric@poison.demon.co.uk

"Wine is for life, not just for Christmas."


From dfs@xmission.xmission.com Sat Sep 14 13:57:14 EDT 1996
Article: 3429 of sci.bio.food-science
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From: dfs@xmission.xmission.com (D.F.S.)
Newsgroups: sci.bio.food-science
Subject: Bread Dough Conditioner ? Ovenspring
Date: 10 Sep 1996 19:22:08 GMT
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I have got a batch of what I beleive to be dough conditioner.

They are in water/dough soluble packets of 12 grams each.

They say Ovenspring on them I don't know if that is a product
or brand name or the company name.

The main ingredient is ascorbic acid and had about 5 ingredients
another one is az???carbo?????? something, calcium peroxide and 
calcium something-else.
I wrote it down to bring in and left it on the counter.

I have no instructions on use or proportions.

The Info I have on Vitamin C is to add about 200 parts/Million
to flour this comes out to 130# of flour/12 gram packet IF the
packet contains only Vitamin C. 
I would Guess these packets are to be added 1/100# of flour.
Comments?

Anybody used these things before?

Marc



From tsicrad@ksts.seed.net.tw Sat Sep 14 13:57:16 EDT 1996
Article: 3430 of sci.bio.food-science
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From: tsicrad@ksts.seed.net.tw (tsicrad)
Newsgroups: sci.bio.botany,sci.bio.fisheries,sci.bio.food-science,sci.bio.microbiology,sci.bio.technology,sci.med.immunology
Subject: Free reagent grade phycoerythrin
Date: 11 Sep 1996 08:48:01 GMT
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Xref: newz.oit.unc.edu sci.bio.botany:3001 sci.bio.fisheries:2393 sci.bio.food-science:3430 sci.bio.microbiology:4282 sci.bio.technology:6756 sci.med.immunology:7595

Please give me your name, affiliation, phone, fax, and address. I will 
contact to you soon.
My e mail:tsicrad@ksts.seed.net.tw  or tsicchen@ms2.hinet.net



From jcan@chevron.com Sat Sep 14 13:57:17 EDT 1996
Article: 3431 of sci.bio.food-science
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From: jcan@chevron.com (Jeremy Cantor)
Newsgroups: sci.bio.food-science
Subject: Re: information needed about Extra Virgin Olive Oil
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My limited knowledge:

Whatever it is that makes the oil "extra virgin" is altered or
destroyed by heating.  If you use it to make pesto sauce, just warm it
moderately.  If you use it for frying (here in the USA, where it is
much more expensive than the, shall we say, "non-virgin" product) you
are wasting money, since cooked "extra virgin" tastes exactly like the
regular oil.

Jeremy Cantor
jcan@chevron.com
*************************************************
On 5 Sep 1996 00:51:19 GMT, cigolott@nbnet.nb.ca (tom c.) wrote:

>If extra virgin oilive oil is less processed (?) how come it is
>so expensive?
>
>So what do they take out....probably the goood stuff ?
>
>TIA



From ffprotsq@myna.com Sat Sep 14 13:57:18 EDT 1996
Article: 3432 of sci.bio.food-science
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From: ffprotsq@myna.com (Tarik S. Qahawish)
Newsgroups: sci.bio.food-science
Subject: Re: information needed about Extra Virgin Olive Oil
Date: Wed, 11 Sep 96 05:07:16 GMT
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In article <3235d52b.14160486@nntpserver.chevron.com>,
   jcan@chevron.com (Jeremy Cantor) wrote:
>
>
>My limited knowledge:
>
>Whatever it is that makes the oil "extra virgin" is altered or
>destroyed by heating.  If you use it to make pesto sauce, just warm it
>moderately.  If you use it for frying (here in the USA, where it is
>much more expensive than the, shall we say, "non-virgin" product) you
>are wasting money, since cooked "extra virgin" tastes exactly like the
>regular oil.
>
>Jeremy Cantor
>jcan@chevron.com
>*************************************************
>On 5 Sep 1996 00:51:19 GMT, cigolott@nbnet.nb.ca (tom c.) wrote:
>
>>If extra virgin oilive oil is less processed (?) how come it is
>>so expensive?
>>
>>So what do they take out....probably the goood stuff ?
>>
>>TIA
>
Also my limited knowledge,
If olive oil reaches the temp of 40F, it looses all its neatriants and 
taste. It is called Extra Virging because nothing it taking out of it and 
not diluted (i.e. like concentrated). Therefore, more olives are used to 
make it, compared to regular virging oils. If you use this oil as much as 
I do, I recommend you visit Middle Eastern shops where they can get you 
good quality oil in bulk for a good price. Good Luck


From rmorelan@daytonoh.ncr.com Sat Sep 14 13:57:19 EDT 1996
Article: 3433 of sci.bio.food-science
Newsgroups: sci.bio.food-science
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From: Richard B. Moreland <rmorelan@daytonoh.ncr.com>
Subject: Irradiation of foods
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Does anyone know anything about the equiptment used to irradiate foods or to
sterilize biologicals via gamma rays.  I know they are in use outside of the
US mostly but there are some in the States. Any info would be appreciated. 
Thanks
Richard B. Moreland
Richard B. Moreland
NCR Systemedia 
Research and Development


From rturner@ozemail.com.au Sat Sep 14 13:57:21 EDT 1996
Article: 3434 of sci.bio.food-science
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From: roger turner <rturner@ozemail.com.au>
Newsgroups: sci.bio.food-science
Subject: Re: vanilla / warfarin
Date: Sat, 07 Sep 1996 08:07:25 -0700
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Jim Mau wrote:
> 
> dear food sci. guys
> 
> I acquired, on a recent visit to Tijuana, a bottle of vanilla.  Looking
> over other bottles of vanilla in another shop 'down the street', I
> noticed on the label of another brand, wording to the effect of:  this
> product is free of coumarin.  Being a med type, this caught my eye!
> Does anyone working in food sci. know of a relationship of vanilla w/
> coumarin?  To my knowledge, coumarin is extracted from tonka beans
> (genus Dipteryx) and vanilla from vanilla beans (genus Vanilla).  Can
> anyone in food sci. enlighten me on this seemingly strange labeling
> relationship, please?
> 
>         jimmauDear jimmau,

Coumarin WAS used as a flavouring ingredient many years ago, it is no 
longer permitted for use in flavourings (at least in Australia). Coumarin 
has a synrgistic effect with Vanillin (the main active flavouring 
ingredient in Vanilla flavourings) increasing the strengh of the vanilla 
character, additionally coumarin "rounds out " the flavour.

I would guess that the label you saw was trying to give the impression 
that the product was more pure than competing products.

Regards,
Roger T.


From fialab@flowinjection.com Sat Sep 14 13:57:22 EDT 1996
Article: 3435 of sci.bio.food-science
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From: Alitea USA <fialab@flowinjection.com>
Newsgroups: sci.bio.food-science
Subject: Flow Injection Analysis Instruments
Date: 7 Sep 1996 21:57:38 GMT
Organization: Alitea USA
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Alitea USA is a Leading manufacturer of Flow Injection Analysis (FIA) instruments.  We offer 
complete automated systems as well as peripheral components such as syringe pumps, peristaltic 
pumps, multi-position valves, injector valves, and various detection systems.

Please visit our webpage at    

http://www.flowinjection.com/flowinjection/product.html


or email us at fialab@flowinjection.com


- Thank You




From hassan@kenroku.ipc.kanazawa-u.ac.jp Sat Sep 14 13:57:23 EDT 1996
Article: 3436 of sci.bio.food-science
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From: Mahmood Hassan <hassan@kenroku.ipc.kanazawa-u.ac.jp>
Newsgroups: sci.bio.food-science
Subject: News: Arsenic pollution kills 13 Bangladeshis and thousands already exposed
Date: 6 Sep 1996 08:46:58 GMT
Organization: Kanazawa University, Ishikawa, Japan
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NNTP-Posting-Host: 133.28.80.12

News: Arsenic pollution kills 13 Bangladeshis

Dhaka, Thursday - Health teams in southern Bagerhat district have sealed
many shallow wells after they tested positive for arsenic, a poisonous,
semi-metallic chemical element. They have asked local authorities to
sink deep tubewells on an emergency basis. 

"Thousands of people are exposed to grave threats because of pollution
or poisoning by high contents of arsenic in sub-soil water,'' one doctor
with the Public Health Department said. 

Doctors said they had detected "definite cases of arsenic poisoning''
during a survey on Tuesday at some villages in Ishwardi sub-division in
Pabna district, also in the north. 

Dr. Fazlul Huq, civil surgeon in Pabna, said he had found around 100
"definite'' cases of arsenic poisoning, with patients suffering from
chronic skin rashes and deteriorating health. 

"We visited at least 50 households in some five villages and each family
has one or two members with positive symptoms,'' he told Reuters on
Thursday. 

Dr. Mohammad Shah Newaj, a skin specialist at the Pabna Hospital, also
confirmed several deaths and illnesses caused by arsenic. 

Health officials in Dhaka said they would soon send a high-level expert
team to Bagerhat, Ishwardi and neighbouring areas to investigate arsenic
pollution. 

The government may also seek help from international agencies to
determine the causes of the pollution and ways to overcome it, one
official said. 

REUTER 

Comment:
Arsenic as a pollutant and this time drinking water!
It needs international cooperation to detect the source of the contamination of 
sub-soil water, generally accepted as safe.
Transmit the news world wide for necessary precaution.
Regards.

M.H.




From pking@idirect.com Sat Sep 14 13:57:25 EDT 1996
Article: 3437 of sci.bio.food-science
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Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: [s.b.f-s] ON-LINE Discussion: "From Irradiation To Electronic Pasteurization"
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graystarnj@aol.com (GrayStarNJ) wrote:

|	Paul King mentioned that he thought the debate over food
|irradiation had long since been resolved, but he feels that proponents of
|the process should "dissect" Susan Meeker-Lowry's article.  He's right;
|among knowledgeable scientists the subject has been resolved.  Irradiation
|is an effective and safe process, and will play an important role in many
|areas of the food industry, particularly in curbing food borne disease.

|	But to dissect her article line by line is hardly worth the
|effort.  It is an accumulation of truths, half-truths, half-lies and total
|falsehoods, with emphasis on the latter.  If what she has to say is true
|she has nothing to worry about, because no one will use the process.  She
|claims that the process is ineffective, that it is unsafe, and that
|irradiated products don't taste good, etc.  Why would industry employ such
|a process if it doesn't work?  Believe me, no company throws their money
|away.  What she did was a beautiful example of fear mongering. The hope is
|that if you throw enough mud against the wall, some of it may stick.

|	I would rather spend my effort answering legitimate questions on
|food irradiation for those who really want to learn something.  If anyone
|has such a question, please ask.  If your intent is to fulfill some other
|agenda by inciting fear and spreading falsehoods, don't waste our time.


|Martin H. Stein
|GRAY*STAR, Inc.
|GrayStarNJ@aol.com

For those of us "on the inside" of the issue, this is a teriffic argument.
However, an outsider would see this as arrogance, since you make sweeping
general remarks, without giving at least one example.

First of all, Meeker-Lowry portrays the industry as "losing their shirts" over
the use of irradiated food. Are they really? And is this desctruction of a part
of the food industry at least partially due to, as Meeker-Lowry says, the
campaign efforts of the organisation she represents (Food and Water)? And is it
true that certain manufacturers are being scared away from irradiation due to
the negative publicity generated by the people Martin Stein refers to as "fear
mongers?"

If all this is true, then the fear mongers are winning. And is it helping our
cause any by simply saying that Meeker-Lowry is "full of it?" I would think that
it is more likely that Food and Water's cause is being helped instead.

I studied food science in Newfoundland, Canada, where there used to be a
thriving harp seal industry. This was mostly a family-based industry - we are
not talking about "big business" here. Harp seals were used for food, their fat
is widely known for its unusually high content of Omega-3 fatty acids (among the
highest of all living species), known for its health benefits; and their fur
used for coats. However, across Europe and North America, there was (and still
is) an anti-sealing movement going on with the support of many public figures
including actors Bridget Bardot and Martin Sheen. It is based on the same
ludicrous fear-mongering as the one Meeker-Lowry proposes for irradiation.
However, we Canadians thought that the "truth" would win out, eventually. It
never did. So, it cost Newfoundland two industries: 1) sealing was gone, since
there was no longer a market in either Europe and United States; and 2) the
codfish industry is eliminated due to the appetite for the growing population of
harp seals for cod and other North Atlantic fish species. I have observed the
mention of anti-sealing issues in sitcoms as if they were honourable pursuits 
(like a Roseanne episode I saw a couple of years ago, where Roseanne's daughter
takes up the anti-sealing cause. Mattel even manufactured toys of little seals
for awhile as a "wildlife preservation" issue). Falsehoods can be pretty
powerful stuff.

If Foood and Water, along with other organisations, are as successful as they
claim in stopping companies from using irradiation regardless of the facts, then
the claims they make in their writings deserve to be taken seriously and
confronted directly. The right kind of fear mongering has the real and present
danger of destroying an industry for no good reason, and people deserve to know
the facts.

I admit it is a long article, and I do not expect anyone to dissect a 500-line
article line by line. And my physics is really a freshman level's. If someone
could take any one point that she makes, and show it for what it is, that would
be fine. This newsgroup has a wide audience that includes non food scientists,
and I am sure they would like to read about whatever we have to say on the
topic.

I also plan to select some of our responses and email them to the editors of Z
Magazine.


Cheers

Paul King



From Neotron@pn.itnet.it Sat Sep 14 13:57:27 EDT 1996
Article: 3438 of sci.bio.food-science
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From: "Dr. Alessandro Fregni" <Neotron@pn.itnet.it>
Newsgroups: sci.bio.food-science
Subject: ASSAY METHODS AND KITS FOR BOTULINUM'S TOXINS
Date: Wed, 11 Sep 1996 17:36:06 -0700
Organization: Neotron s.r.l.
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Hallo
	I am a technician in one of the greatest's laboratory in Italy
I am searching a Kit or another chemical analysis method for the 
determination of Botulin's toxins in foods
can You give me any Help??
Please mail me to the address written at the bottom of this letter
Thank You in advance for Your effort

Best regards
		Dr. Fregni Alessandro

-- 

Neotron s.r.l.
Ricerche  chimiche, biochimiche e microbiologiche
Str.llo Aggazzotti, 104
41010 S.M. di Mugnano -MO-

tel. +39 59 461711
fax  +39 59 461777
E-mail Neotron@pn.itnet.it


From cotegl@ncaur1.ncaur.gov Sat Sep 14 13:57:28 EDT 1996
Article: 3439 of sci.bio.food-science
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From: <cotegl@ncaur1.ncaur.gov> (G. Cote)
Newsgroups: sci.bio.food-science
Subject: Re: Olestra or "OLEAN"
Date: 11 Sep 1996 15:10:21 GMT
Organization: USDA:NCAUR:Computer Applications
Lines: 27
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To begin, you may want to look at US patents 3600186 and 4034083.
Also: European patents 0233856 & 0236288.  These are some of the original 
Procter & Gamble patents relating to Olestra.  You may also want to do 
literature searches on the keyword "sucrose polyester"


In article <LvKfaAAV4JNyEwLp@poison.demon.co.uk>, eric@poison.demon.co.uk 
says...
>
>Hello All,
>        I am trying to find out information on the non fattening fat
>called Olestra, the product Proctor and Gamble are marketing under the
>brand name Olean.
>        I have tried doing the usual search, but all the information I
>can come up with, tends to be peoples own personal views about the
>subject, not the scientific facts.
>        I will be doing a research project next semester on Olestra and
>its capabilities, so I need a good starting block of information.
>        Does anybody know where I can find any information, via e-mail,
>web sites, books, journals, etc??????
>
>-- 
>Eric Lovett
>eric@poison.demon.co.uk
>
>"Wine is for life, not just for Christmas."



From castillo@tamu.edu Sat Sep 14 13:57:29 EDT 1996
Article: 3440 of sci.bio.food-science
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From: castillo@tamu.edu (Alex Castillo)
Newsgroups: sci.bio.food-science
Subject: Conference on Food Safety, 2nd call
Date: Fri, 13 Sep 96 14:38:57 GMT
Organization: Texas A&M University
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        13th National Conference on Food Microbiology, Toxicology, and Hygiene

        Guadalajara, Jalisco, Mexico, November 8-9, 1996
        Expo Carlton, Carlton Hotel, Guadalajara

        Organized by
        University of Guadalajara
        Autonomous University of Querétaro

Instructions for submitting abstracts (all papers will be presented as 20-min 
oral presentations)
Fill the attached form with abstract including title, name and address of 
authors, institution where the work was conducted, phone and/or fax number, 
e-mail address (if any).

Include in the abstract a brief introduction to the studied problem, methods, 
concise results, and at least a major conclusion.

Deadline to receive abstracts is August 30, 1996.

Registration fees:
                        Before October 18               After Oct. 18
Full registration              US$ 50.00                     US$62.00
Student registration         US$38.00                     US$50.00

Send payment by money order (no foreign checks please) to:
Nanci E. Martinez
Apartado postal 4-045
Guadalajara, Jal. 44421
Mexico

For more information, call:
Laboratory of Food Microbiology and Hygiene
U. of Guadalajara 
(52-3) 619-8158 ext. 16, fax (52-3) 619-4028

School of Chemistry,
U. of Queretaro
(52-42) 16-3730

Other numbers for information:
In the U.S. (409) 845-4400 Alejandro Castillo, Texas A&M University


From physiology@colinst.com Sat Sep 14 13:57:30 EDT 1996
Article: 3441 of sci.bio.food-science
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From: physiology@colinst.com (PG)
Newsgroups: sci.bio.food-science
Subject: COMPUTERIZED LAB ANIMAL VENTILATOR
Date: Fri, 13 Sep 96 16:41:06 GMT
Organization: 
Lines: 28
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New Lab-animal ventilator, controlled by microprocessor, delivers adjustable tidal volume
>from  0.05 ml to 50 ml per stroke. Electronically controlled stepping motor with attached
lubricant free air cylinder allows continuously adjustable phase ratio, tidal volume, and
stroke frequency (5-200 strokes/min). It is suitable for a wide range of animals that is from
mice to dogs.

SPECIFICATIONS:

1. 	Programmable and adjustable tidal volume from 0.05 - 50.0 ml.
2.	Programmable and adjustable rate (from 5-200/min) is continuously variable.
3.	Programmable and continuously adjustable inspiratory/expiratory ratio (1:4 to 4:1).
4.	High accuracy in volume and rate with no dead space in electronic valves.
5.	Lubricant-free glass cylinder with graphite piston and exceptionally air tight with
	absolutely minimum friction.
6.	Easy to operate.
7.	Push button operation with digital display of ventilation parameters.
8.	Controlled by microprocessor and powered by micro-stepping motor.
9.	Interchangeable cylinders (0.8 ml, 6.0 ml, 27 ml, and 51 ml).
10.	Electronic valves with absolutely no dead space.
11.	Portable (dimentions: 13 inch: 7 inch: 7 inch)
12. 	Operates in either 110v or 220 v and 60 Hz.

If you are interested, please e-mail me your street address. I will send you all information.


GHOSH
Internet: 75144.2413@compuserve.com



From jralphb@easynet.co.uk Sat Sep 14 13:57:31 EDT 1996
Article: 3442 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Re: [s.b.f-s] ON-LINE Discussion: "From Irradiation To Electronic Pasteurization"
Date: Wed, 11 Sep 1996 15:24:10 GMT
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Hello Pual and Everyone,

On 9 Sep 96 04:36:14 UTC, pking@idirect.com (Paul King) wrote:

>To all SBFS subscribers: 
>
>Here is your chance to participate in a debate which I thought we won long ago.
>It is on food irradiation. Though it is generally accepted that irradiation of
>food is a safe practice, there are still many who question the practice. Ask a
>person on the street about it and they will react to the idea of irradiated food
>with revulsion and disfavour. Let's show our side of the story.
>
>Susan Meeker-Lowry is the author of Economics as if the Earth Really Mattered
>and Invested in the Common Good (both New Society Publishers). She is also the
>managing editor of Food & Water Journal.
>
>Below is Susan Meeker-Lowry's article as it appeared in a left political
>magazine called "Z" Magazine. Being a fan of Z (for its politics, not its
>science), I asked the editors for permission to post it to sci.bio.food-science
>so that persons more knowledgeable on irradiation can respond. I know enough
>about food irradiation to appreciate its safety, but not much beyond that. They
>said "OK," so here it is. Feel free to dissect this article, and respond to it
>to your liking. 
>
>Let the on-line discussion begin!
>
>Paul King

What? No takers so far?  (At least none that have reached my screen).

Paul, I'm not sure what you mean by "our side of the story".  "Sides"
involves strong advocates and strong opponents. I do not think that
science adopts either side, but takes an objective assessment based on
the best expert knowledge available, so that it can advise society as
a whole,, so that society -- which has to take the decisions -- does
so in a well-informed way.

The scientific position is clearly set out in the IFST Position
Statement "The Use of Irradiation for Food Quality and Safety". This
was posted here on 11 April, but I append it below. I do not need to
repeat its points here, but I do think that some additional
observations are called for on offerings of the kind exemplified by
that of Susan Meeker-Lowry.(SM-L). 

There is a certain kind of activist, almost instantly recognisable by
what they say and how they say it, who is fundamentally anti-science,
anti technology and anti any kind of technological progress,
regardless of the facts, regardless of the potential benefits to the
public and regardless of any exposure of the invalidity of their
claims. I would wager that SM-L was hostile to food irradiation before
she knew any of the facts and alleged facts that she quotes.

Although the details may differ from one technology to another, in
principle and in essence their approach is the same. SM-L's arguments
are in essence exactly those used in times gone by to try to prevent
the legalisation of pasteurisation of milk (a public health measure
that, arguably, has saved more lives than most others).

They exist in many countries, we certainly have them here in Europe
and the UK. Because their scaremongering makes a far better media
story than the sober assessment of scientists, they become the
darlings of the media, quoted or interviewed to the virtual exclusion
of responsible science. In a nutshell, their approach is based on (1)
it is only being proposed because of an unholy conspiracy between
government and industry to inflict it on the public; (2) it is
dangerous (3) accidents can happen (4) the quality is bad (5) the
public do not want it.

As regards (1) for that to be true there would have to be a world-wide
conspiracy of a character and dimensions in which only a paranoid
nut-case could possibly believe. Dangers and accidents are a feature
of life in all its aspects. I am surprised that SM-L, after
contemplating the statistics,  ever leaves her home, for fear of being
involved (read killed or seriously injured) in a traffic accident or
being mugged; on the other hand, presumably she cannot stay at home
when considering the number of serious accidents in the home.

On quality, invariably they quote examples from experiments of earlier
days when the technology was finding its way, and in the case of
irradiation, when much higher doses to achieve sterilisation by
irradiation alone were being applied in experiments. Why are they
frightened to leave it to the marketplace, i.e. the consumer to
decide?  If the quality of irradiated products is as inferior as they
claim,  the public will not keep buying them and manufacturers, in
self-interest, will stop making them.

As for "the public do not want it", I have long ago given up being
surprised by the way in which these people skillfully use their media
exposure and various campaigns to make people's flesh creep and scare
the daylights out them, and then have the nerve to pose as objective
observers and say (often with figures of opinion polls) "The public
does not want it". I should perhaps add that a few of these people are
scientists. But to the extent that they have become zealots for a
cause, they forfeit the right to be considered genuine scientists.

Part of the skill of these anti-science activists is in using true
statements in a slanted way to the extent that story is so slanted as
to be untrue. Some subscribers to sci.bio.food science may remember
"The campaign to ban DHMO". For convenience I append it here.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
 The following is reproduced here with acknowledgements to the
authors. It may still be accessible at
<http://www.circus.com/~no_dhmo/ >
This can be viewed at the level of a gloriously funny spoof of an
activist-promoted media-amplified food scare; but it is also a very
perceptive demonstration of the anatomy of a bogus scare story; of
how a number of substantially true statements, suitably slanted and
woven together, can present an entirely fictitious picture. (For the
benefit of the complete layperson, DHMO, the fearsome-sounding
"dihydrogen monoxide", is H2O, water!) 


                       Ban Dihydrogen Monoxide

The Invisible Killer

Dihydrogen monoxide is colorless, odorless, tasteless, and kills
uncounted thousands of people every year. Most of these deaths are
caused by accidental inhalation of DHMO, but the dangers of
dihydrogen monoxide do not end there. Prolonged exposure to its solid
form causes severe tissue damage. Symptoms of DHMO ingestion can
include excessive sweating and urination, and possibly a bloated
feeling, nausea, vomiting and body electrolyte imbalance. For those
who have become  dependent, DHMO withdrawal means certain death. 
 
Dihydrogen monoxide:

     is also known as hydric acid, and is the major component of acid
rain. 
     contributes to the "greenhouse effect." 
     may cause severe burns. 
     contributes to the erosion of our natural landscape. 
     accelerates corrosion and rusting of many metals. 
     may cause electrical failures and decreased effectiveness of
automobile brakes. 
     has been found in excised tumors of terminal cancer patients.

Contamination Is Reaching Epidemic Proportions!

Quantities of dihydrogen monoxide have been found in almost every
stream, lake, and reservoir in America today. But the pollution is g
global, and the contaminant has even been found in Antarctic ice.
DHMO has caused millions of dollars of property damage in the midwest.
and recently California. 

Despite the danger, dihydrogen monoxide is often used:

     as an industrial solvent and coolant. 
     in nuclear power plants. 
     in the production of styrofoam. 
     as a fire retardant. 
     in many forms of cruel animal research. 
     in the distribution of pesticides. Even after washing, produce
remains contaminated by this chemical. 
     as an additive in certain "junk-foods" and other food products.

Companies dump waste DHMO into rivers and the ocean, and nothing can
be done to stop them because this practice is still legal. The impact
on wildlife is extreme, and we cannot afford to ignore it any longer! 
 
The Horror Must Be Stopped!

The American government has refused to ban the production,
distribution, or use of this damaging chemical due to its "importance
to the economic health of this nation." In fact, the navy and other
military organizations are conducting experiments with DHMO, and
designing multi-billion dollar devices to control and utilize it
during warfare situations. Hundreds of military research facilities
receive tons of it through a highly sophisticated underground
distribution network. Many store large quantities for later use. 

                                   It's Not Too Late!

Act NOW to prevent further contamination. Find out more about this
dangerous chemical. What you don't know can hurt you and others
throughout the world. Send email to no_dhmo@circus.com,
or a SASE to: 

                                   Coalition to Ban DHMO
                                        211 Pearl St.
                                    Santa Cruz CA 95060


Reminder: The above is reproduced here as a demonstration of the
anatomy of a bogus scare story; of how a number of substantially true
statements, suitably slanted and woven together, can present an
entirely fictitious picture. (For the benefit of the complete
layperson, DHMO, the fearsome-sounding "dihydrogen monoxide", is H2O,
water!). 

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
Now, seriously, here is the IFST Position Statement on "The Use of
Irradiation for Food Quality and Safety".


THE USE OF IRRADIATION FOR FOOD QUALITY AND SAFETY


The Institute of Food Science & Technology, through its Public Affairs
and Technical & Legislative Committees, has authorised the following
Position Statement, dated 11 April 1996:-


Summary

Subject to adequate controls such as exist in the UK,  and to
informative labelling, irradiation of food is commended as an
additional method of reducing food poisoning and preserving food
without detriment to health and with minimal effect on nutritional
quality.

Application of particular value would be 

	the irradiation of dried herbs and spices to reduce the levels
of contaminating microorganisms generally and to reduce the chances of
survival of non-spore-forming food poisoning bacteria in particular;
	the irradiation of some poultry and poultry products, in
particular of mechanically-recovered meat, in order to reduce the
chances of survival of Salmonella, Campylobacter and other food
poisoning bacteria;
	the irradiation of some imported sea foods, in particular warm
water prawns and other shellfish, for similar purposes.

Background

National and international bodies, including the World Health
Organisation (WHO), the UN Food and Agriculture Organisation (FAO) and
Codex Alimentarius, have commended irradiation, in general up to a
maximum overall average dose of 10 kilogray, as being effective and
acceptable as a food process. This has encouraged, to date, 37
countries to approve more than 40 foods or groups of related foods on
either a conditional or unconditional basis.

Under the Treaty of Rome, prohibition of food irradiation in countries
of  was strictly not possible after 1993. However, regulation of food
irradiation in the European Union remains unharmonised and there is as
yet no EU Directive on  food irradiation. Some countries, such as
Belgium, France, The Netherlands, Portugal and the UK are in favour of
a Directive to allow the irradiation of specified foods, whereas other
countries, such as Denmark, Germany, and Luxembourg, remain opposed.

In the UK, irradiation was approved by the Advisory Committee on Novel
Foods in 1986 as a safe and satisfactory method of food processing,
and this opinion was reaffirmed in 1987 after receiving submissions
>from  industry, consumer groups and interested parties. in 1991, the
Food (Control of Irradiation) Regulations in the UK cleared specific
categories of food for irradiation, at specified doses (including
fruits, vegetables, bulbs, roots and tubers, cereal grains, spices,
poultry, fish, shellfish and condiments, and made provision for
labelling to ensure that consumers would be fully informed whether
foods or ingredients within them had been irradiated.

Public opinion has been mobilised in several countries to oppose food
irradiation. An objection was the lack of means for testing whether or
not a food had been irradiated. Recent advances have overcome this
problem for many, but not all, types of foods. Control will be
exercised mainly by the enforcement authorities via access to
documentation accompanying food and by registration of irradiation
premises and inspection of records.

References

Reports of Joint FAO/IAEA/WHO Expert Committees on Food Irradiation
(JECF)

The Technical Basis for Legislation on Irradiated Food (1966) WHO
Technical Report Series No. 316.

Wholesomeness of Irradiated Foods" (1977) WHO Technical Report Series
No. 604.

Wholesomeness of Irradiated Foods (1981) WHO Technical Report Series
No. 659.

UK Regulations

The Food (Control of Irradiation) Regulations, 1990, SI 2490, HMSO
(1991).

Guidelines on the Food (Control of Irradiation) Regulations, 1990,
HMSO (1991).

UK-labelling

The Food Labelling (Amendment) Irradiated Food) Regulations, 1990, SI
2489, HMSO
(1991)

Codex - labelling

CODEX, The Codex General Standard for the Labelling of Prepackaged
Food (CODEX STAN 106-1985 as amended in 1991)

Poultry
IAEA. Irradiation of Poultry Meat and its Products : Compilation of
Technical Data for its Authorisation and Control, (1993), IAEA
TECDOC-685.

Seafood

Borsa J and Iverson S L. (1993). Costs and Benefits of Grain
Disinfestation and Poultry and Shrimp Decontamination using 10-MeV
Electron Accelerators. In Cost-Benefit Aspects of Food Irradiation
Processing. Proceedings of an IAEA/FAO/WHO Symposium March 1993, IAEA
Vienna pp 223-231.

Herbs and Spices

IAEA. Irradiation of Spices, Herbs and Other Vegetable Seasonings - a
Compilation of Technical Data for its Authorization and Control,
(1992)  IAEA-TECDOC-639 IAEA, Vienna.

 
Detection 

Stevenson M H. (1992)  Progress in the identification of Irradiated
Foods. Trends in Food Science & Technology, 3, 257-262.

Glidewell S M et al (1993) Detection of Irradiated Food: a Review.
Journal Sci. Food Agric. 61, 281-300.

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

The Institute of Food Science & Technology (IFST) is the independent
professional qualifying body  for food scientists and technologists.
It is totally independent of government, of industry, and of any
lobbying groups or special interest groups. Its professional members
are elected by virtue of their academic qualifications and their
relevant experience, and their signed undertaking to comply with the
Institute's ethical Code of Professional Conduct. They are elected
solely in their personal capacities and  in no way representing
organisations where they may be employed. They work in a variety of
areas, including universities and other centres of higher education ,
research institutions, food and related industries, consultancy, food
law enforcement authorities,  and in government departments and
agencies.  The nature of the Institute and the mixture of these
backgrounds on the working groups drafting IFST Position Statements,
and on the two Committees responsible for finalising and approving
them, ensure that the contents are entirely objective.

IFST recognises that research is constantly bringing new knowledge.
However, collectively the profession is the repository of existing
knowledge in its field. It includes researchers expanding the
boundaries of knowledge and experts seeking to apply it for the public
benefit.

Its purposes are 

(1) to serve the public interest by furthering the application of
science and technology to all aspects of the supply of safe,
wholesome, nutritious and attractive food, nationally and
internationally;

(2) to advance the standing of food science and technology, both as a
subject and as a profession;

(3) to assist members in their career and personal development within
the profession;

(4) to uphold professional standards of competence and integrity.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
The Institute takes every possible care in compiling, preparing and
issuing the information contained in IFST Position Statements, but can
accept no liability whatsoever in connection with them.  Nothing in
them should be construed as absolving anyone from complying with legal
requirements. They are provided for general information and guidance
and to express expert professional interpretation and opinion, on
important food-related issues.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From depreej@lincoln.ac.nz Sat Sep 14 13:57:33 EDT 1996
Article: 3443 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!newsgate.duke.edu!news.mathworks.com!newsfeed.internetmci.com!in2.uu.net!comp.vuw.ac.nz!canterbury.ac.nz!news.lincoln.ac.nz!pc097011.lincoln.ac.nz!depreej
From: depreej@lincoln.ac.nz (Depree, Jonathan A)
Subject: Re: Candy preservative
Message-ID: <depreej.100.000A4137@lincoln.ac.nz>
Date: Thu, 12 Sep 1996 10:15:13
References: <50v8ad$ph8@newsbf02.news.aol.com>
Organization: Lincoln University, New Zealand
X-Newsreader: Trumpet for Windows [Version 1.0 Rev A]
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In article <50v8ad$ph8@newsbf02.news.aol.com> secreteran@aol.com (Secreteran) writes:
>From: secreteran@aol.com (Secreteran)
>Subject: Candy preservative
>Date: 8 Sep 1996 15:54:53 -0400

>I am testing a candy made of 60% dry ground roasted corn and the rest is
>sugar.
>Should I add any preservative?
>Thanks 
>Candymkr@aol.com

Are you getting any spoilage when you keep it under shelf conditions?
If not then you probably don't need any preservative.


Jonathan Depree,
Lincoln University, P.O. Box 84, Canterbury, New Zealand.

Socrates was a famous Greek Teacher who went around giving
people advice. They killed him.   (school history howler)



From ffrench@cdsnet.net Sat Sep 14 13:57:34 EDT 1996
Article: 3444 of sci.bio.food-science
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From: ffrench@cdsnet.net (Jim DeMont)
Newsgroups: sci.bio.food-science
Subject: Re: information needed about Extra Virgin Olive Oil; An Opinion
Date: 12 Sep 1996 02:55:46 GMT
Organization: CDS Internet, Medford Oregon
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References: <501dvu$5kg@server-b.cs.interbusiness.it><501dvu$5kg@server-b.cs.interbusiness.it> <50hdlh$bei@paperboy.ccc.nottingham.ac.uk> <50l867$2t9@agate.nbnet.nb.ca> <3235d52b.14160486@nntpserver.chevron.com>
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Regarding Extra Virgin Olive Oil, I asked the same question &
once & a neighboring departmental secretary offered a memorable
answer, "Extra Virgin must mean one too many".

Oh well.

Jim D.



From Wezz@msn.com Sun Sep 15 11:05:16 EDT 1996
Article: 3445 of sci.bio.food-science
From: Wezz@msn.com (Weston English)
Subject: RE: re-freezing food
Date: 14 Sep 96 14:14:39 -0700
References: <51bbhn$orp@crocus.csv.warwick.ac.uk>
Message-ID: <00009601+00000692@msn.com>
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>From  my limited knowledge for the microbiological aspect of foods, I 
understand that when a meat product is thawing bacterial populations 
tend to grow prolifically.  You must consider that even though the 
food may still be very cold on the inside the surface becomes warm 
enough for bacteria such as Listeria to grow.
When the product is refrozen the bacteria generally become dormant 
again and when thawed for the second time there is a higher culture 
on the meat and will possible grow to food poisoning levels in this 
step.  
The next obvious question would be, When you cook the meat all the 
bacteria will be destroyed and no poisoning can occur?  Some of the 
toxins produced by these bacteria are heat stable and will get into 
your system that way.  The other major danger is if the product is 
then undercooked and served not only are the toxins there but 
bacteria also will be present.
If it is necssary to thaw and then refreeze I would suggest a 
blanching type process before refreezing the product!!!

Cheers,
Wezz@msn.com

PS If you wish further information on this please e-mail me and I 
will research your question to more depth.  At this point I will 
probably do that anyway!


From Wezz@msn.com Sun Sep 15 11:05:17 EDT 1996
Article: 3446 of sci.bio.food-science
From: Wezz@msn.com (Weston English)
Subject: RE: please help t.a. select books!
Date: 14 Sep 96 14:19:28 -0700
References: <Pine.GSO.3.95.960909173516.28027A-100000@ellis.uchicago.edu>
Message-ID: <00009601+00000693@msn.com>
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A great starting place would be a book called "Food Science" By 
Norman. N Potter.  It is a very general and easy to read book that 
covers just about every aspect of Food Science in Layman type terms 
and gives some great references at the end of each chapter.

Cheers,
Wezz@msn.com


From Wezz@msn.com Sun Sep 15 11:05:18 EDT 1996
Article: 3447 of sci.bio.food-science
From: Wezz@msn.com (Weston English)
Subject: RE: Candy preservative
Date: 14 Sep 96 14:23:21 -0700
References: <50v8ad$ph8@newsbf02.news.aol.com>
Message-ID: <00009601+00000694@msn.com>
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Have you hear of the concept of Water Acivity.  If so measure the 
water activity of your product.  If its water activity is below 0.6 
then I would say you will have no need to add any preservatives.  At 
a water activity this low no bacterial grow can occur than only very 
slow mould growth from a very rare mould will grow.  The sugar in 
your product should be all that is needed as far as preservatives go.

Cheers,
Wezz@msn.com

PS Please let me know how you go by mailing me at the above address.


From Wezz@msn.com Sun Sep 15 11:05:19 EDT 1996
Article: 3448 of sci.bio.food-science
From: Wezz@msn.com (Weston English)
Subject: RE: Australian Anti-caking agent 460
Date: 14 Sep 96 14:35:01 -0700
References: <50qvoj$edl@lantana.singnet.com.sg>
Message-ID: <00009601+00000695@msn.com>
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I have worked in a grated cheese division of a dairy factory and we 
always added plian old Cellulose as the Anti-caking agent so at a 
guess I would saythat is all it is.

On monday I will find out exactly what agent 460 is so please send me 
your e-mail address to Wezz@msn.com and I will confirm this for you.  
I just don't have the code breaker book with me at home.


From mannj@southern.co.nz Sun Sep 15 11:05:20 EDT 1996
Article: 3449 of sci.bio.food-science
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From: mannj@southern.co.nz (Jay Mann)
Newsgroups: sci.bio.food-science
Subject: Re: vanilla / warfarin
Date: 14 Sep 1996 19:15:38 GMT
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Richard Mateles (rmateles@candida.com) wrote:
: > I think that coumarin is the main flavour component of fenugreek seeds,
: > which are used in Indian cooking.
: > 
: > Jay D Mann  <mannj@southern.co.nz>
: 
: I think you are confusing coumarin with cumin!!

No, I wasn't.  Fenugreek and cumin are two distinct spices of Indian 
cooking.  But I can't find the fenugreek-coumarin reference just now.  In 
Tyler's book on medicinal plants, he says that the taste of fenugreek 
seed is "somewhat reminiscent of maple syrup", and is sometimes used in 
imitation maple syrup.  Interestingly, here in New Zealand where maple 
syrup wasn't always available, ex-patriate Yanks sometimes made 
artificial maple syrup by adding vanilla flavouring to sugar syrups.

Just as an aside, did you know that fenugreek (and alcohol) were the two 
princiapl ingredients in Lydia Pinkham's Vegetable Compound?

Jay D Mann  <mannj@southern.co.nz>
Christchurch, New Zealand
  


From suzanne@intrepid.axess.com Sun Sep 15 11:05:21 EDT 1996
Article: 3450 of sci.bio.food-science
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From: suzanne@intrepid.axess.com (Suzanne L.)
Newsgroups: alt.food.professionals,rec.food.marketplace,sci.bio.food-science,sci.med.nutrition,alt.forsale.nutrtion,rec.food.baking,misc.fitness.weight,tnn.foods,tnn.foods.recipes,tw.bbs.crec.foodstuff
Subject: *TOP 10% COOKING SITES*
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Xref: newz.oit.unc.edu alt.food.professionals:2253 rec.food.marketplace:658 sci.bio.food-science:3450 sci.med.nutrition:52319 rec.food.baking:4611

Top 10% Cooking Sites: http://www.pebbs.com/megabites/links.html

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them into categories (alphabetically sorted the links) to make it very
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You are welcome to nominate a site to be included in our listing. 
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From jralphb@easynet.co.uk Sun Sep 15 11:05:22 EDT 1996
Article: 3451 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: IFST: Toxin-Producing E.Coli Food Poisoning and its Prevention
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Hello Everyone,

Herewith the IFST Position Statement on Toxin-Producing E.coli Food
Poisoning and its Prevention, dated 14 September 1996. 
It is also being posted on four food-related mailing lists, for the
benefit of those who subscribe to only one of them. Usual apologies to
those who subscribe to more than one of them and will therefore
receive more than one copy.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>> 

TOXIN-PRODUCING E.COLI FOOD POISONING AND ITS PREVENTION

The Institute of Food Science & Technology, through its Public Affairs
and Technical & Legislative Committees has authorised the following
Position Statement, dated 14 September 1996, prepared by its
Professional Food Microbiology Group.

SUMMARY

Foodborne  illness  caused  by  verocytotoxin-producing  E.coli (VTEC)
-- sometimes referred to as enterohaemorrhagic E.coli (EHEC) -- was
first recognised in the early 1980s.  It does not appear to be a very
common illness but it is now regarded as an important pathogen because
serious infections particularly in children may result.   The O157-H7
serotype is the predominant cause of human infections but other
serotypes have also been implicated.   In comparison with for example
Salmonella, numbers of cases appear to be low but they seem to be
increasing.  Infection may produce a mild diarrhoea, or a severe or
fatal illness.  The infective dose may be very low,  i.e. less than 10
cells.

Cattle appear to be the main source of infection, most cases being
associated with the consumption of undercooked beefburgers and similar
foods, or raw milk.  However,  other foods have also been implicated.
The mechanism of transmission in the food chain is not fully
understood but the contamination of meat from intestinal contents at
slaughter is probably an important factor.  More research is needed on
the incidence of VTEC in cattle and meat products.

Control of VTEC illness in humans requires good slaughterhouse hygiene
and heat treatment of raw meat and milk.  VTEC is destroyed by heat;
adequate cooking of meat  (70°C for 2 minutes internal temperature)
and pasteurisation of milk will protect consumers from infection from
these sources.   Hygienic food handling and good chilled storage
conditions are essential and should ensure that other foods do not
become contaminated.

For most foods, testing for VTEC is not an effective control strategy
and the  setting of end product specifications  is not appropriate.
Contamination rates in suspect foods are thought to be low, so the
chance of isolating the bacteria from a few samples of a batch of food
is small.  Also, there is little agreement on the best method to use
for routine testing.  The widely used standard methods for detection
and confirmation of E.coli are not appropriate as many VTEC strains
grow poorly or not at all at 44 °C.  However, extensive research on
isolation techniques is being carried out and various commercial kits
have become available recently.

BACKGROUND

Escherichia coli is a common organism found in the intestinal tract of
man and animals and, like some other potential pathogens, it is also
readily found in damp, ambient temperature environments e.g. soil,
vegetation, moist or wet areas in factories, untreated water etc.
There are many types and strains of E.coli, a few of which are
potentially pathogenic.   Different strains may cause illness by
different infective and toxin-producing mechanisms.  Symptoms vary
according to the strain of E.coli encountered, and the resistance of
the individual to such illnesses.  Infants, young children, elderly
and sick people are generally more susceptible to E.coli (and other)
infections than healthy older children and adults.

VTECs produce   one or more verocytotoxins  (VT)  which are similar
to  a  toxin  produced  by  Shigella dysentenae type 1.    The
pathogenicity of these strains is not fully understood, but it
involves adhesion to and colonisation of the intestinal tract and the
production of powerful toxins which act on the colon. The infectious
dose is not known, but it may be very low i.e. less than 10 cells.
Clinical symptoms range from mild diarrhoea to severe bloody diarrhoea
(haemorrhagic colitis), and in some sufferers include haemolytic
uraemic syndrome (HUS) and kidney failure, which can be fatal.  In
some outbreaks a high proportion of cases develop HUS which is the
most common cause of renal failure in children in the UK. In adults,
rarely, the infection may progress to cause thrombotic
thrombocytopaenic purpura, a condition like HUS but with neurological
complications. Most VTEC infections in the UK and USA arise from
strains of serotype Ol57:H7, but other serotypes can produce VT and
some have been shown to cause illness. Because o157:H7 is the only
serotype routinely looked for, it may be that its predominance is
partly owing to this fact. There is no specific treatment for VTEC
infections at present and recovery from symptoms within two weeks is
usual, although the excretion of organisms is frequently longer.


OUTBREAKS

VTEC illness was first recognised early in the 1980s and reports of
outbreaks and cases are now increasing rapidly; there have been
well-publicised incidents in many parts of the world. A large outbreak
in the USA (1993) recorded 732 affected people: undercooked hamburgers
were the cause [CDC (1993)].  An outbreak of bloody diarrhoea in a
refugee camp in Malawi affecting 20,000 people is thought to have been
caused mainly by VTEC; some cases were probably due to Shigella
[Paquet et al (1993)].  Evidence from stored sera in the Netherlands
has indicated that VTEC may have been the cause of HUS since at least
1974 in that country [Chart et al (1991)].

A provisional UK figure of 656 cases was reported for 1994. Cases tend
to peak in the summer and children under 4 years have the highest
infection rates.  There seems to have been a particular problem in NE
Scotland, but the reason is not clear.

In July/August 1996 there has been a very large outbreak in Japan. Up
to 26 August 1996, 9,578 people have been affected, many of them
school children.  Eleven people are reported to have died and 20-30
are critically ill. Cases have occurred in 40 Prefectures and several
food sources have been implicated. An urgent investigation programme
is under way, and consumers and food handlers are being instructed in
safe food handling practices.


FOOD SAFETY

The foods believed most likely to be contaminated are raw meats,
particularly beef, and raw milk. There is a need for more information
on the incidence of VTEC in cattle and meats.  Studies have shown
considerably different isolation rates, partly because the material
studied and methods used have been different. It is thought that the
source of the contamination is usually faecal material transferred
onto carcasses at slaughter, or into milk at milking. The consumption
of raw milk, cream and cheeses made from raw milk is strongly
discouraged because they are a potential source of VTEC infections as
well as other pathogens. It is possible that raw fresh vegetables and
fruit could be contaminated by manure. Other foods have been found to
be contaminated in isolated outbreaks, e.g. cheese, sandwiches, apple
juice. Waterborne outbreaks have occurred in the USA, Scotland and
Africa either because clean water was not available or perhaps because
of chlorination failure.  Recreational water has also caused
outbreaks.

The organism is heat-sensitive and should be destroyed by the same
temperature that is recommended to eliminate Salmonella and Listeria.
The advice in the UK is that minced beef and minced beef products
including beefburgers should be cooked to a minimum internal
temperature of 70 deg C for 2 minutes or equivalent.  Industry should
provide cooking instructions with burgers to ensure that they are
adequately cooked, that the meat juices run clear and there are no
pink bits inside cooked products. In North America the Food & Drug
Administration now recommend that ground beef products should be
cooked to heat all parts of the food to at least 68.3 deg C. (A
holding time at this temperature is not specified). Pasteurisation of
milk also effectively eliminates VTEC: at 72 deg C for 16.2 seconds
more than 104 cells/ml will be killed. Several of the recorded
outbreaks of VTEC illness are likely to have been caused by
undercooking of beefburgers and similar products.

The minimum pH for growth is thought to be pH 4.5, but some strains of
the organism can survive in low pH products such as mayonnaise and
yoghurt, particularly in refrigerated storage for several weeks. More
work is needed to assess the importance of these observations.
Refrigeration below 5 deg C is thought to prevent growth of VTEC and
is an important hygiene measure. However, any organisms present are
likely to survive at these temperatures perhaps for several weeks.

Outbreaks may also be caused by cross-contamination of ready-to-eat
foods from raw foods or dirty utensils and by post-pasteurisation
contamination of milk. Person-to-person spread also occurs and has
caused outbreaks in hospitals, day care centres, infant schools and
nursing homes.  It has not been possible to pinpoint the source of
infection in many sporadic cases and small outbreaks.  Normal good
manufacturing/catering practices should ensure that the chance of
cross-contamination occurring is minimised. The measures needed to
protect consumers from VTEC are the same as those needed to protect
against Salmonella, Campylobacter, Listeria and most other
non-spore-forming foodborne pathogens.

Food handlers suffering from O157 infection should be excluded from
work until two negative faecal specimens taken at intervals of not
less than 48 hours have been obtained.


QUALITY ASSURANCE

Quality assurance programmes in slaughterhouses should stress the need
to minimise faecal contamination of carcasses and to chill meat
rapidly. Elsewhere in the food industry, procedures to ensure that
incoming food materials and ingredients are of good quality should be
in place and adhered to.  Screening of raw meats for VTEC is not an
effective control mechanism because isolation rates from raw beef are
low and the organism has been found in the faeces of a small
proportion of healthy cattle, so currently it is unlikely that it can
be eliminated at source. Simple and reliable methods suitable for
routine VTEC detection in foods are not widely available. Similarly,
because of the low contamination rate of VTEC in other foods, routine
screening specifically for this organism is unlikely to be worthwhile
or successful.

The value of screening raw meat is being debated widely. Undoubtedly
screening will detect some contaminated material and this can then be
designated to a secure heat treatment process. But as screening can
never detect all contaminated lots it is a poor control procedure.
Adequate cooking of meat is the only sure way of eliminating the
danger of VTEC infection from this source.

A programme of microbiological surveillance undertaken by expert
laboratories is needed to increase awareness and understanding or the
epidemiology or VTEC in foods.  For most food manufacturers,
surveillance of raw and in-process materials, finished products arid
the manufacturing environment should be based on needs identified by a
Hazard Analysis Critical Control Point (HACCP) evaluation, and the end
product specification.   Monitoring trends of indicator organisms,
e.g. Enterobacteriaceae and Standard Plate Count should indicate
deviations from quality standards  A general method for E.coli
detection i.e. for non-pathogenic and potentially pathogenic strains,
is also useful as levels of all types of E.coli should be minimised in
food production.  Any increase in normal levels or indicators should
trigger an active investigation of the reasons for the increased
levels.   Effective process control of all cooking/pasteurisation
stages is  essential to ensure that the Correct heating temperatures
and times are achieved.


DETECTION

It is not easy to detect VTEC in raw meats and foods where low levels
of E.coli may be swamped by high numbers of other bacteria.  So far,
there are no widely recommended methods for routine food examination.
Methods used in medical laboratories to detect the organism from
stools are more successful, probably because the number VTEC cells
present in the stools of someone made ill by the organism is
relatively high in comparison to the background flora.

Currently traditional isolation methods for foods involve enrichment
in a selective broth followed by plating on to sorbitol MacConkey agar
with additives. This agar is only suitable for o157:H7 strains. (Most
but not all O157 VTEC strains do not ferment sorbitol). The
composition of the enrichment broth and plating agar is important if
VTEC is to be isolated from contaminated materials, and several groups
are working on determining the optimum combination of selective
agents.

For E.coli O157 (but not all VTEC serotypes) commercial kits are
available for isolation and identification (ELISA methods) and for
confirmation of suspect colonies (latex agglutination). An immunoassay
kit is available for Shiga-like toxins and it is reported to detect
several different VTEC strains. Recipes for several effective broths
and agars have been published but there is no consensus yet on which
is the best. Another technique used to enhance isolation of VTEC from
enrichment broths is the use of commercially-available immunomagnetic
beads coated with specific O157 antiserum. An immuno-blotting
technique is available for rapid identification of O157 colonies on
agar plates.  Biochemical and serological confirmation tests may also
be needed to exclude false positives. In clinical cases, confirmed
strains should be tested for the production of VT or the presence of
VT genes.  Confirmation can only be done at very specialised
laboratories. Most laboratories are only able to test for O157 VTEC.

It is important to note that many VTEC strains do not grow well at 44
deg C.  Many food and water E.coli methods rely on the ability of most
strains to grow and produce gas and indole at 44 deg C. Such methods
would probably fail to detect VTEC. Methods which rely on enrichment
followed by plating on to selective agar and biochemical confirmation
all at 37 deg C would be more likely to isolate VTEC. Incubation at
slightly elevated temperatures, e g 37-42 deg C, may be incorporated
in the future; method development using cultural and rapid techniques
is progressing fast.


CONCLUSION

VTEC can cause a very serious illness in man. Numbers of reported
cases are low but increasing.  The main source of the organism is
cattle and it is not likely that VTEC can be completely eliminated
>from  raw meats or the cattle population. Manufacturers, caterers and
consumers need to understand how they can each reduce the chance of
causing foodborne VTEC illness. Good slaughterhouse hygiene, thorough
cooking of raw meats, pasteurisation of milk and the avoidance of
cross-contamination from raw meats are the most effective ways of
preventing VTEC infections.

REFERENCES

Centers for Disease Control and Prevention (1993) Update: "Multistate
outbreak of Escherichia coli O157:H7 infections from hamburgers -
Western United States, 12992-1993", Morbidity and Mortality Weekly
Reports, 42, 258-263.

Chart H et al (1991) "Serological identification of Escherichia coli
O157 as cause of haemolytic uraemic syndrome in Netherlands", Lancet,
337, 437.

Paquet C et al (1993) "Aetiology of haemorrhagic colitis epidemic in
Lancet, 342, 175.


FURTHER READING:

    Advisory Committee on the Microbiological Safety of Food
    "Report on Verocytotoxin-Producing Escherichia coli"
    HMSO 1995 ISBN 0113219091

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
The Institute of Food Science & Technology (IFST) is the independent
professional qualifying body  for food scientists and technologists.
It is totally independent of government, of industry, and of any
lobbying groups or special interest groups. Its professional members
are elected by virtue of their academic qualifications and their
relevant experience, and their signed undertaking to comply with the
Institute's ethical 
Code of Professional Conduct. They are elected solely in their
personal capacities and  in no way representing organisations where
they may be employed. They work in a variety of areas, including
universities and other centres of higher education, research
institutions, food and related industries, consultancy, food law
enforcement authorities,  and in government departments and agencies.
The nature of the Institute and the mixture of these backgrounds on
the working groups drafting IFST Position Statements, and on the two
Committees responsible for finalising and approving them, ensure that
the contents are entirely objective.

IFST recognises that research is constantly bringing new knowledge.
However, collectively the profession is the repository of existing
knowledge in its field. It includes researchers expanding the
boundaries of knowledge and experts seeking to apply it for the public
benefit.  Its purposes are 

(1) to serve the public interest by furthering the application of
science and technology to all aspects of the supply of safe,
wholesome, nutritious and attractive food, nationally and
internationally;

(2) to advance the standing of food science and technology, both as a
subject and as a profession;

(3) to assist members in their career and personal development within
the profession;

(4) to uphold professional standards of competence and integrity
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
The Institute takes every possible care in compiling, preparing and
issuing the information contained in IFST Position Statements, but can
accept no liability whatsoever in connection with them.  Nothing in
them should be construed as absolving anyone from complying with legal
requirements. They are provided for general information and guidance
and to express expert professional interpretation and opinion, on
important food-related issues.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From jralphb@easynet.co.uk Sun Sep 15 11:05:23 EDT 1996
Article: 3452 of sci.bio.food-science
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From: jralphb@easynet.co.uk (J Ralph Blanchfield)
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Subject: IFST Position Statement on Foodborne Viral Infections
Date: Fri, 13 Sep 1996 23:20:13 GMT
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Hello Everyone,

Herewith the IFST Position Statement on Foodborne Viral Infections,
dated 14 September 1996. 

It is  being posted on four food-related mailing lists, and two
newsgroups, for the benefit of those who subscribe to only one of
them. Usual apologies to those who subscribe to more than one of them
and will therefore receive more than one copy.

Regards

Ralph

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

FOODBORNE VIRAL INFECTIONS 


The Institute of Food Science & Technology, through its Public Affairs
and Technical & Legislative Committees has authorised the following
Position Statement, dated 14 September 1996, prepared by its
Professional Food Microbiology Group.

SUMMARY

Foodborne viral infections are caused mainly by two types of virus,
small round structured viruses (SRSVs) which cause gastroenteritis and
Hepatitis A virus which causes hepatitis. All foodborne viruses
originate from the human intestine and   contamination of food occurs
either during preparation by infected food handlers or by contact with
sewage sludge or polluted water. Control measures mainly depend on
staff education and good kitchen hygiene; food handlers suffering from
symptoms should be excluded from work immediately and all staff made
aware of the ease with which viral contamination is transmitted. The
use of clean water for irrigation of crops that are likely to be eaten
raw and cultivation of molluscan shellfish in sewage-free seawater are
also essential to prevent viral contamination of food.


THE PROBLEM

Foodborne viruses are a common but probably under-recognised cause of
gastroenteritis, and may often be the cause of outbreaks of illness.
The usual mode of transmission is from person to person. The greatest
risk of foodborne illness occurs from catering operations preparing
ready to eat foods; however foodborne spread is difficult to prove.
Most confirmed outbreaks of viral foodborne illness have been
associated with  the consumption of shellfish that had been harvested
>from  sewage-polluted waters.  

VIRAL FOODBORNE ILLNESS

The types of foodborne virus fall into two main groups:

(1)	Small, round, structured viruses (SRSVs), which include
Norwalk virus and cause gastroenteritis.

(2)	Hepatitis A virus, which causes hepatitis.

Other types of viruses which are occasionally implicated in foodborne
illness are astrovirus and rotavirus, but foodborne transmission of
these viruses is rare. 

Small, round, structured viruses (SRSV)

Illness caused by SRSVs is usually sudden in onset, and is
characterized by vomiting, diarrhoea and abdominal pain. Vomiting
frequently occurs without warning and may be projectile and
uncontrollable, whilst diarrhoea may be explosive. Incubation time is
usually 24 - 36 hours after eating an implicated food, but may be from
15 - 72 hours, depending on the number of virus particles consumed.
Duration of symptoms varies from 12 - 72 hours, but after the initial
uncontrollable onset may be relatively mild. Despite this sufferers
may feel debilitated for 2-3 weeks. 

Very few virus particles are needed to cause illness, and so the
attack rate in an outbreak can be very high, with the majority of
people who ate the contaminated food becoming ill. Because the viruses
multiply in the gut, a very large number of virus particles are
excreted during the illness (often more than 10 million per gram of
faeces or vomitus). As a result of the uncontrollable nature of the
symptoms, food can easily become contaminated by infected food
handlers, and secondary person-to-person spread is also common. 

Hepatitis A

Viral hepatitis has a long incubation period of 3 - 6 weeks, with
symptoms developing gradually. Symptoms include loss of appetite,
malaise, fever and vomiting, followed by jaundice. Illness usually
lasts a few weeks but may last several months, and is usually more
severe in adults than in children. Death may occur, particularly in
the elderly, but is very rare. Large numbers of virus particles may be
shed in the urine and faeces during the latter part of the long
incubation, before jaundice is apparent, but may be absent one week
after the onset of jaundice. 

SOURCE

Viruses require a host in order to multiply, and the original source
of all foodborne viruses is the human intestine. They cannot grow in
food. Contamination of food may occur either during preparation and
serving by infected food handlers, or by contact with sewage sludge or
polluted water. 

The main food type associated with foodborne viruses is molluscan
shellfish such as oysters, cockles and mussels, which are usually
found in shallow coastal or estuarine waters, commonly near sewage
outlets. Shellfish harvesting areas are classified according to the
level of faecal indicator bacteria present in the shellfish flesh; if
levels exceed the specification for direct consumption the shellfish
must be relayed in cleaner water, receive an approved heat treatment
or undergo a purification process (depuration) before sale. These
shellfish are filter feeders that can concentrate virus particles from
the surrounding water. Molluscs are either eaten raw or after a mild
heat process, which if poorly controlled may not inactivate virus
particles present. In addition, depuration cannot be guaranteed to
remove viruses, and outbreaks of viral gastroenteritis have been
attributed to depurated shellfish. Cultivation of molluscan shellfish
in clean water is therefore paramount in the control of viral
contamination. Although molluscs are the most clearly implicated
source of foodborne viral illness, they do not necessarily cause most
illness. 

Fruit and vegetables may act as vehicles of infection if fertilized
with sewage sludge or irrigated with sewage-contaminated water.
Guidelines issued by the World Health Organisation (WHO)  state that
fruit and vegetables to be eaten raw should not be fertilized with
sewage or irrigated with contaminated water. Apart from an outbreak of
Hepatitis A resulting from contaminated soft fruit, there are no
proven outbreaks associated with contamination of these foods at
source. Consumption of contaminated water and ice or their use in food
preparation may also cause viral illness. 

Contamination of food by infected food handlers is probably the most
common cause of viral foodborne illness. Food items such as salads and
dessert dishes that receive considerable handling during preparation
and are not given any further heat treatment before consumption are
often implicated in foodborne viral outbreaks. 

DETECTION

Detection of viruses in food is not possible in a routine laboratory
because of their requirement for a living host for growth. In
addition, the level of virus particles in a contaminated food is
usually very low. Specialist laboratories may achieve detection using
cell culture and complex extraction methods, but techniques currently
available are not suitable for routine application and recovery rates
remain poor. The use of the polymerase chain reaction (PCR) is being
developed for detection of SRSVs in foodstuffs implicated as the
source of outbreaks; this is still being evaluated and will not detect
all strains. 

Methods currently used for routine detection of SRSVs in faeces are
based on electron microscopy. In order to achieve detection at least
one million virus particles per gram of faeces need to be present, and
so only faecal samples obtained within 48 hours of the onset of
symptoms are suitable for examination for SRSVs. 
A recently developed PCR test is more sensitive than electron
microscopy and is able to detect SRSV in vomitus and in faeces up to 7
days after onset of symptoms. Use of this PCR test enables the
detection of more than 90% of SRSV infections, and also allows
characterization of the strains.   

Detection of Hepatitis A virus in faeces by electron microscopy is
usually not possible, because by the time jaundice occurs the peak of
excretion of virus particles has passed. Diagnosis is based on
detection of specific IgM and IgG antibodies in the blood serum or
saliva. 


SURVIVAL CHARACTERISTICS

Foodborne viruses are hardy, and may survive for prolonged periods in
foods or the food handling environment. They are highly resistant to
chilling, freezing, preservatives and ionising radiation. Hepatitis A
virus is rapidly destroyed by heating at temperatures above 85 deg C
and it is likely that SRSVs are also inactivated at this temperature.
Inactivation of viruses occurs at temperatures above 65 deg C at a
rate proportional to the temperature but also depends upon the
composition of the medium. They are resistant to acidic conditions (pH
3) and  therefore survive on acid fruits such as strawberries and
raspberries and processes such as pickling in vinegar or yogurt
production. They are also resistant to alcohol and high sugar
concentrations.

 
MANAGEMENT OF FOOD HANDLERS

Food handlers suffering from vomiting or diarrhoea should be excluded
>from  work immediately. They should not return to work until at least
48 hours after cessation of symptoms. After the initial onset of
symptoms, infection may be sufficiently mild to enable the food
handler to continue working. This must be prevented because even very
low numbers of virus particles may result in illness if transferred to
the food. Prevention of foodborne viral illness requires good staff
supervision and food handlers should be encouraged to report symptoms
of illness as soon as they occur. Staff should also be made aware that
they could transfer viral contamination to food via hands and clothing
following contact with an ill family member. There is no carrier state
associated with SRSVs.  

Hepatitis A is mainly spread by person-to-person transmission, but can
be spread by food handlers. Cases of viral hepatitis are most
infectious before jaundice is apparent, but exclusion of food handlers
>from  work for one week after the onset of jaundice is recommended.
There is no chronic carrier state. If food handlers are exposed to
Hepatitis A, those shown not to be immune by antibody testing may be
given prophylactic human normal immunoglobulin by injection.


CONTROL

Shellfish are an important cause of viral gastroenteritis. Cultivation
in clean waters is very important, as depuration procedures may not be
effective in eliminating viruses. Heat treatment to an internal
temperature of 85 - 90 deg C maintained for 90 seconds is required to
destroy viruses in molluscs, but careful control is necessary to
achieve this without toughening of the flesh. Consumption of uncooked
molluscs such as oysters remains a risk, as does cross-contamination
>from  contaminated shellfish to other food in the kitchen.

Contamination of foods other than shellfish will normally occur on the
surface of the food, where viruses will be more susceptible to heat
treatment. Heat processes commonly used in the food industry such as
heating to a core temperature of 70 deg C for two minutes will
significantly reduce the level of virus contamination, but may not
destroy all the viruses if the contamination level was very high.


The number of virus particles required to cause infection is very low.
Contamination of food with SRSVs by infected food handlers and
person-to-person spread occurs easily due to the very large numbers of
virus particles present in the stools and vomitus at the onset of
symptoms, and to the survival characteristics of the viruses.
Infection of personnel may take place by aerosol inhalation and
subsequent ingestion as well as the hand-to-mouth route. Thorough
handwashing with soap and warm running water and drying with
disposable towels or air hand dryers are essential to minimize spread
of contamination. 

If vomiting has occurred in the kitchen or factory, a rigorous
disinfection programme appropriate for viral decontamination of the
environment must be implemented. This is best achieved by using hot
water and detergent followed by a chlorine-based disinfectant at a
strength of 500 ppm available chlorine. Food that may have been
exposed to aerial contamination or handled by the ill person should be
destroyed unless it is to be heated above a core temperature of 85 deg
C following exposure. If contaminated food is not destroyed
cross-contamination and re-infection may occur. Any soiled clothing
should be rinsed to remove gross contamination, preferably into the
toilet bowl, and then laundered in a domestic or commercial washing
machine with a hot cycle. 


IMPLICATIONS FOR THE FOOD INDUSTRY

The prevention of foodborne viral illness depends heavily on  staff
education and a high level of awareness in the catering industry. If
payment is withheld during sickness staff will be reluctant to cease
working when symptomatic. However the cost of sickness benefit is
minimal compared with the potential costs incurred as a result of a
foodborne outbreak. 


FURTHER READING

Council Directive 91/492/EEC (1991). Health conditions for the
production and the placing on the market of live bivalve molluscs.
Official Journal of the European Communities L268: 1-14.

Mara, D. and Cairncross, S. (1991). Guidelines for the safe use of
wastewater and excreta in agriculture and aquaculture. WHO: Geneva.

Statutory Instrument No. 1263 (1989). The Sludge (Use in Agriculture)
Regulations 1989. HMSO, London.

Viral Gastroenteritis Sub-Committee of the PHLS Virology Committee
(1993).  Outbreaks of gastroenteritis associated with SRSVs. PHLS
Microbiology Digest 10: 2-8.

Working Party of the PHLS Salmonella Committee (1995). The prevention
of human transmission of gastrointestinal infections, infestations,
and bacterial intoxications. Communicable Disease Report 5: Review
No.11, R158 - R172.  

>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

The Institute of Food Science & Technology (IFST) is the independent
professional qualifying body  for food scientists and technologists.
It is totally independent of government, of industry, and of any
lobbying groups or special interest groups. Its professional members
are elected by virtue of their academic qualifications and their
relevant experience, and their signed undertaking to comply with the
Institute's ethical 
Code of Professional Conduct. They are elected solely in their
personal capacities and  in no way representing organisations where
they may be employed. They work in a variety of areas, including
universities and other centres of higher education, research
institutions, food and related industries, consultancy, food law
enforcement authorities,  and in government departments and agencies.
The nature of the Institute and the mixture of these backgrounds on
the working groups drafting IFST Position Statements, and on the two
Committees responsible for finalising and approving them, ensure that
the contents are entirely objective.

IFST recognises that research is constantly bringing new knowledge.
However, collectively the profession is the repository of existing
knowledge in its field. It includes researchers expanding the
boundaries of knowledge and experts seeking to apply it for the public
benefit.  Its purposes are 

(1) to serve the public interest by furthering the application of
science and technology to all aspects of the supply of safe,
wholesome, nutritious and attractive food, nationally and
internationally;

(2) to advance the standing of food science and technology, both as a
subject and as a profession;

(3) to assist members in their career and personal development within
the profession;

(4) to uphold professional standards of competence and integrity
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
The Institute takes every possible care in compiling, preparing and
issuing the information contained in IFST Position Statements, but can
accept no liability whatsoever in connection with them.  Nothing in
them should be construed as absolving anyone from complying with legal
requirements. They are provided for general information and guidance
and to express expert professional interpretation and opinion, on
important food-related issues.
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

******************************************************************
J Ralph Blanchfield
Food Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/ 
******************************************************************


From pking@idirect.com Sun Sep 15 11:05:25 EDT 1996
Article: 3453 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.akorn.net!news.his.com!news.walltech.com!uunet!in1.uu.net!news3.idirect.com!not-for-mail
Newsgroups: sci.bio.food-science
From: pking@idirect.com (Paul King)
Subject: Re: [s.b.f-s] ON-LINE Discussion: "From Irradiation To Electronic Pasteurization"
X-Newsreader: Forte Free Agent 1.0.82
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jralphb@easynet.co.uk (J Ralph Blanchfield) wrote:

|What? No takers so far?  (At least none that have reached my screen).

Only one other besides us, Ralph ... pretty sad...

|Paul, I'm not sure what you mean by "our side of the story".  

Sorry. Bad choice of words. I guess the tendency of persons such as Meeker-Lowry
to characterise the issue as a "conflict", where sides must be taken is part of
the problem. But as I illustrated earlier in this thread, falsehoods are
powerful things that can influence political decisions, and decisions made in
corporate boardrooms. Regardless of how we discard Meeker-Lowry, if her
orgaisation's efforts are as successful as she claims, then these falsehoods
deserve to be taken seriously and discussed openly.

[some stuff snipped out]

|>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>
| The following is reproduced here with acknowledgements to the
|authors. It may still be accessible at
|<http://www.circus.com/~no_dhmo/ >
|This can be viewed at the level of a gloriously funny spoof of an
|activist-promoted media-amplified food scare; but it is also a very
|perceptive demonstration of the anatomy of a bogus scare story; of
|how a number of substantially true statements, suitably slanted and
|woven together, can present an entirely fictitious picture. (For the
|benefit of the complete layperson, DHMO, the fearsome-sounding
|"dihydrogen monoxide", is H2O, water!) 

When I asked permission to post the article on the Internet, I told them about
the web page, gave them the web address, and asked him if he knew what DHMO was
>from  the parody. He (the Z Magazine editor) admitted a lack of knowledge about
food, so...

At any rate, I see one of the purposes of our newsgroup is to de-mystify the
various food technologies. Whenever I see the "SM-Ls" of the world trying to do
the opposite, I tend to get kind of upset about it.

Thanks, Ralph, for posting the NO_DHMO parody and the position statement.

Paul King



From ajuttel@aol.com Sun Sep 15 11:05:26 EDT 1996
Article: 3454 of sci.bio.food-science
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From: ajuttel@aol.com (Ajuttel)
Newsgroups: sci.bio.food-science
Subject: Re: Olestra or "OLEAN"
Date: 12 Sep 1996 12:11:35 -0400
Organization: America Online, Inc. (1-800-827-6364)
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A good starting point for your search is the website of the Institute of
Food Technologists. They have published extensive articles on the subject
of Olestra, as have many other food publications such as Food Formulating,
Food Processing and IFT's Journal of Food Science. These are reliable
sources, backed by science rather than heresay. IFT's website will have a
e-mail phine and fax number for you to contact for more information. Also
try the FDA website.


From remco@chem.gla.ac.uk Tue Dec 17 13:30:40 EST 1996
Article: 4031 of sci.bio.food-science
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From: Remco Vietor <remco@chem.gla.ac.uk>
Newsgroups: sci.bio.food-science,sci.chem,sci.bio.misc,sci.bio.technology,sci.chem.analytical
Subject: Re: wierd hunger
Date: Tue, 03 Dec 1996 09:57:52 +0000
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H. Wayne Richardson wrote:
> 
> >In article <$UQQzAAg6GmyEwmj@poison.demon.co.uk> Eric Lovett ...
> >I know that acid + metal, yield hydrogen gas.
> True for zinc but not for copper metal.

Sorry, true for copper as well, just requires more time and/or stronger acid.
Using the proper acid (aqua regia, or hydrochloric + nitric acid), 
even gold dissolves.

Regards,

Remco.
remco@chem.gla.ac.uk
 
--------------------------------------------------------------------------------
This is an automatically generated signature for Remco Vietor in netscape.
The views expressed in this message should be taken as the personal views of
the author, unless stated otherwise.


From A.Sloman@cs.bham.ac.uk Tue Dec 17 13:30:41 EST 1996
Article: 4032 of sci.bio.food-science
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From: A.Sloman@cs.bham.ac.uk (Aaron Sloman)
Newsgroups: sci.bio.food-science
Subject: Does vitamin C help or hinder absorption of iron
Date: 30 Nov 1996 22:06:57 GMT
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My wife is a part-time biology teacher, which includes teaching
food science.

The text books she has all say that vitamin C (ascorbic acid)
helps the absorption of iron.

However she has some sample exam questions from one of the UK
A-level exam boards, and their answer booklet states exactly the
opposite: i.e. it hinders the absorption of iron.

Question: has there been some new discovery that the particular
examiner knows about which has not yet found its way into the
textbooks, or has this examiner simply misremembered or got
confused.

Any informed comments welcome.

Thanks
Aaron
===
-- 
Aaron Sloman, ( http://www.cs.bham.ac.uk/~axs )
School of Computer Science, The University of Birmingham, B15 2TT, England
EMAIL   A.Sloman@cs.bham.ac.uk
Phone: +44-121-414-4775 (Sec 3711)       Fax:   +44-121-414-4281


From jbumgarner@sciquest.com Tue Dec 17 13:30:42 EST 1996
Article: 4033 of sci.bio.food-science
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From: "Joe Bumgarner, Jr." <jbumgarner@sciquest.com>
Newsgroups: sci.misc,sci.agriculture,sci.bio.food-science,sci.engr.chem,sci.engr.safety,sci.electronics.equipment
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From lucas@superlink.net Tue Dec 17 13:30:43 EST 1996
Article: 4034 of sci.bio.food-science
From: "Eric Lucas" <lucas@superlink.net>
Newsgroups: sci.bio.food-science,sci.chem,sci.bio.misc,sci.bio.technology,sci.chem.analytical
Subject: Re: wierd hunger
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Remco Vietor <remco@chem.gla.ac.uk> wrote in article
<32A3F9A0.288C@chem.gla.ac.uk>...
> H. Wayne Richardson wrote:
> > 
> > >In article <$UQQzAAg6GmyEwmj@poison.demon.co.uk> Eric Lovett ...
> > >I know that acid + metal, yield hydrogen gas.
> > True for zinc but not for copper metal.
> 
> Sorry, true for copper as well, just requires more time and/or stronger
acid.
> Using the proper acid (aqua regia, or hydrochloric + nitric acid), 
> even gold dissolves.

Yes, but in aqua regia, it's the nitric acid (high-oxidation state N) that
does the oxidizing.  Those copious red fumes are NO2 (or is it N2O4, I can
never remember) from reduction of the nitric acid.  No H2 is generated. 
Cu, Ag and Au are all above H2 in the electrochemical series.  It is
thermodynamically impossible for H+ alone to oxidize any of them.  However,
in the presence of NH3, CN-, or other strongly stabilizing ligands, Cu can
be oxidized by protons in aqueous media.  Dissolution of water pipes
dissolve slowly in acidic water can be explained by reduction of dissolved
O2 in the water.  The acidic water probably just dissolves the surface
layer of Cu2O (or whatever) that would otherwise (under non-acidic
conditions) prevent further oxidation of the pipe.

	Eric Lucas


From peter@pbarnes.demon.co.uk Tue Dec 17 13:30:44 EST 1996
Article: 4035 of sci.bio.food-science
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From: "Peter J. Barnes" <peter@pbarnes.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Q: Hydrogenation and trans fat formation
Date: Mon, 2 Dec 1996 13:00:51 +0000
Organization: PJ Barnes & Associates
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In article <davel.294.0008C20E@azstarnet.com>, David Leonard
<davel@azstarnet.com> writes
>Does trans fat formation increase lineraly with hydrogenation?  The CSPI 
>Newsletter's article on trans says that heavily hydrogenated oil has more 
>trans fat than partially hydrogenated oil.   However, another source says that 
>fully hydrogenated oil is basically converted to stearic acid and is still 
>in the cis-form.    That's why you're supposedly better off buying a 
>margarine that's made from fully hydrogenated oil mixed with liquid 
>vegetable oil.  Who's right??

Unsaturated fatty acids have double bonds between some of the pairs of
carbon atoms in the chain. These bonds can be in the cis form or the
trans form, depending whether the bond bends one way or the other. Most
plant and animal unsaturated fatty acids have the cis form. The single
bonds between other carbon atoms (called saturated bonds) are fixed and
do not have cis and trans forms

During hydrogenation (whether in edible oil processing or in the gut of
a cow) some of the double bonds have hydogen atoms added to make them
saturated. If this were a simple process, then cis bonds would disappear
and only saturated bonds would be left. But some of the cis bonds are
flipped to trans to give a byproduct of trans fatty acids. If you keep
on hydrogenating, then the trans bonds will themselves also become
saturated by addition of hudrogen. The typical polyunsaturated fatty
acid, linoleic acid, would become the saturated acid stearic acid. This
has neither cis nor trans bonds, because it has no double bonds.

In general, it is right that "heavy" hydrogenation by conventional
methods will give more trans than will "light" hydrogenation. But if you
continue hydrogenating, the level of trans will decrease beause there
are no more double bonds left.

So why don't the processors simply hydrogenate fully so that there are
no trans acids present at all? The answer is that the resulting fat
would be very hard, greasy and not suitable for most of the typical
applications. And it would be highly saturated which would upset the
nutritionists.

What is the answer? Hydrogenation conditions can be optimised to yield
the minimum level of trans acids: things like catalyst, temperature,
pressure etc. Or an oil can be fully hydrogenated then combined with an
unsaturated oil by a process called interesterification. This give a
suitable hardened product without the trans acids.

Further information about how to produce low-trans fats is given in:-

1. an article by Dr L.H. Wesdorp of Unilever in the November issue of
*Lipid Technology*, pages 129-135 ("Current trends in oil processing").
Published by PJ Barnes & Associates;

2. the book "Lipids & Nutrition -- Current Hot Topics" (to be published
in December 1996 by PJ Barnes & Associates; ISBN 0-9526542-6-1) in
chapters by Dr R. Ariaansz of Engelhard De Meern BV ("Hydrogenation with
minimum trans acids"), and by Dr D.A. Allen of Partnership Solutions
("Food technology problems of replacing trans acids");

3. and by Prof. N.-H. Schoon of Chalmers University of Technology, in
Oils-Fats-Lipids 1995: Proceedings of the 21st World Congress of the
Int. Soc. for Fat Research (Published by PJ Barnes & Associates, ISBN 0-
9526542-4-5), pages 155-159 ("Is a low trans content attainable by a
conventional hydrogenation of vegetable oils").

Hope this helps!

Peter J. Barnes

-- 
Dr Peter J. Barnes
PJ Barnes & Associates, PO Box 200
Bridgwater TA7 0YZ, England.
Tel: +44-1823-698973
Fax: +44-1823-698971
E-mail: editor(a)pbarnes.demon.co.uk


From PRCMDG@leeds.ac.uk Tue Dec 17 13:30:46 EST 1996
Article: 4036 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!hearst.acc.Virginia.EDU!portal.gmu.edu!newsfeed.internetmci.com!EU.net!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!uknet!lyra.csx.cam.ac.uk!warwick!bradford.ac.uk!leeds.ac.uk!news
From: PRCMDG@leeds.ac.uk (M.D. Golding)
Subject: alternatives to azide
Message-ID: <57ufe3$7u8_001@leeds.ac.uk>
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Hi, I just thought I'd enquire and see if anyone out there 
knew of a good alternative to sodium azide as a 
preservative. We've been using the stuff for a number of 
years now as an anti-microbial agent in our emulsion 
formulations but many people find that it's excessively 
toxic for prolonged use in buffer solutions. Any 
suggestions for a replacement that won't unduly affect the 
stability of an emulsion.

Cheers

Matt


From PSCMTL@sympatico.ca Tue Dec 17 13:30:47 EST 1996
Article: 4037 of sci.bio.food-science
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From: PSCMTL@sympatico.ca
Newsgroups: biology,can.jobs,mtl.general,mtl.jobs,qc.jobs,sci.bio.food-science,sci.bio.microbiology,sci.bio.misc
Subject: CAN-QC-MONTREAL(ST-HYACINTHE): TECHNICIAN, MICROBIAL METABOLITES/TECHNICIEN(NE), METABOLITES MICROBIENS
Date: Wed, 04 Dec 1996 20:15:54 GMT
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See the English version below.

TECHNICIEN(NE) EN PRODUCTION, PURIFICATION, UTILISATION DE METABOLITES
MICROBIENS

Agriculture et Agro-alimentaire Canada
Centre de recherche et de developpement sur les aliments
St-Hyacinthe (Quebec)

Salaire: 41,285$ - 50,232$

Fonctions:
Elaborer des methodes de selection de souches microbiennes
productrices d'additifs alimentaires; elaborer des protocoles d'etudes
sur la cinetique de croissance des souches microbiennes selectionnees
et sur la cinetique de production des additifs alimentaires; traiter
du materiel cellulaire microbien pour en extraire les additifs
alimentaires desires comme des enzymes et des aromes; doser et
caracteriser les additifs pour evaluer la performance des cultures
selectionnees et evaluer leurs applications possibles en tant
qu'additif ou biocatalyseur pour la production d'additifs et leur
valeur.

Etudes:
Etudes post-secondaires terminees avec succes en microbiologie.

Exigences:
Experience significative dans toutes les techniques suivantes: 1)
production et conservation de microorganismes; 2) extraction et
caracterisation d'enzymes; 3) analyse par chromatographie en phase
gazeuse et HPLC; 4) operation de reacteurs enzymatiques ou de
fermenteurs.

Etat de sante: Bonne sante prouvee par un examen du medecin de
l'employeur.

La connaissance du francais et de l'anglais est essentielle pour ce
poste.  Une verification de la fiabilite sera effectuee avant la
nomination.

Veuillez acheminer votre curriculum vitae au plus tard le 24 decembre
1996 en indiquant le numero de reference S-96-21- EG05-AGRC-MTL-NET a:

Suzanne Pelletier
Commission de la fonction publique du Canada
Complexe Guy-Favreau
200, boul. Rene-Levesque Ouest
Tour Ouest, 8e etage
Montreal (Quebec)  H2Z 1X4

Telecopieur: (514) 496-2404

Nous remercions tous ceux et celles qui soumettent leur candidature;
nous ne communiquerons qu'avec les personnes choisies pour la
prochaine etape.

Prendre note qu'un concours interne a la fonction publique a lieu
simultanement, et que ce dernier a priorite sur le recrutement public.

La preference sera accordee aux citoyens et citoyennes canadiennes.
Nous souscrivons au principe de l'equite en matiere d'emploi.

Pour plus de renseignements sur les programmes de recrutement de la
Commission de la fonction publique du Canada, visitez notre site Web
au
http://www.psc-cfp.gc.ca/recruit/cfp1.htm

TECHNICIAN IN THE PRODUCTION, PURIFICATION AND UTILIZATION OF
MICROBIAL METABOLITES

Agriculture and Agri Food Canada
Food Research and Development Centre
St-Hyacinthe, Quebec

Salary: $41,285 - $50,232

Duties:
Define methods for the selection of microbial strains which produce
food additives; define protocols for the study of growth and
metabolite production kinetics of selected microbial strains; process
microbial cells to extract the desired food additive such as enzymes
or flavours; quantifies and characterizes the additives to evaluate
the performance of the selected strains and their potential use as an
additive or as a biocatalyst used in the production of an additive and
their value.

Education:
Post secondary studies completed with success in microbiology.

Requirements:
Significant experience in all of the following techniques: 1)
production and preservation of microorganisms; 2) extraction and
characterization of enzymes; 3) analysis by gas chromatography and
HPLC; 4) operation of enzyme reactors or fermentors.

Medical suitability: Good health as demonstrated by an examination by
a doctor of the employer.

The knowledge of French and English is essential for this position.  A
reliability check will be conducted prior to employment.

Please send your curriculum vitae by December 24, 1996 indicating the
reference number
S-96-21-EG05-AGRC-MTL-NET to:

Suzanne Pelletier
Public Service Commission of Canada
Guy-Favreau Complex
200 Rene-Levesque Blvd., West
West Tower, 8th Floor
Montreal, Quebec, H2Z 1X4

Fax: (514) 496-2404

We thank all those who apply and advise that only those selected for
further consideration will be contacted.

Please note that a Public Service closed competition is held
simultaneously, and is given priority over public recruiting.

Preference is given to Canadian citizens.  We are committed to
Employment Equity.

For additional information on the Public Service Commission of Canada
recruiting programs, please visit our Internet site at
http://www.psc-cfp.gc.ca/recruit/cfp1e.htm


From MEGEVAND@CMU.UNIGE.CH Tue Dec 17 13:30:48 EST 1996
Article: 4038 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!interpath!news.interpath.net!news.sprintlink.net!news-fw-22.sprintlink.net!tezcat!feed1.news.erols.com!howland.erols.net!surfnet.nl!swidir.switch.ch!swsbe6.switch.ch!news.unige.ch!news
From: THEVENOD <MEGEVAND@CMU.UNIGE.CH>
Newsgroups: sci.bio.food-science
Subject: magnesium and water
Date: Tue, 03 Dec 1996 12:04:16 -0800
Organization: IMSP GENEVE
Lines: 13
Message-ID: <32A487C0.1E41@CMU.UNIGE.CH>
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It s the first time I send a news and I hope it will work and I ll get 
some answers.
Well, I m doing a study to fortify tap water with magnesium in Geneva 
(Switzerland) and I don t find a lot of information to draw on 
conclusions.
Have you got some data about such a process?
What do you thing about this?

I thing magnesium is very important for health especially for 
cardiovascular system but also for a number of health troubles. Give me 
your opinion !

Catherine.


From Peter.Sahlin@inl.lth.se Tue Dec 17 13:30:49 EST 1996
Article: 4039 of sci.bio.food-science
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From: Peter Sahlin <Peter.Sahlin@inl.lth.se>
Newsgroups: sci.misc,sci.agriculture,sci.bio.food-science,sci.engr.chem,sci.engr.safety,sci.electronics.equipment
Subject: Re: New Scientific Product Search Engine
Date: Wed, 04 Dec 1996 23:18:21 +0100
Organization: Lund University
Lines: 18
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Remember that Internet is international!
Please state that you pages are set up for USA-use (since no other
vendor sites are accesible and since the way of presenting a date in not
understandable in other parts of the world).

Joe Bumgarner, Jr. wrote:
> 
> "Take a Minute, Save an Hour!"
Well, I think I lost some time!
-- 
Peter Sahlin, MSc, Applied Nutrition
Lund Institute of Technology, Lund University
PO Box 124
S-221 00  LUND, Sweden
Mailto:Peter.Sahlin@inl.lth.se
tel +46-46-2224148, fax +46-46-2224532
WWW http://www.kc.lu.se/inl/Personal/Peter/



From jenandmike@aol.com Tue Dec 17 13:30:50 EST 1996
Article: 4040 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!newsfeed.internetmci.com!tezcat!news.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.mathworks.com!news-peer.gsl.net!news.gsl.net!portc01.blue.aol.com!audrey01.news.aol.com!not-for-mail
From: jenandmike@aol.com
Newsgroups: sci.bio.food-science
Subject: Aflatoxins, limits
Date: 4 Dec 1996 09:38:42 GMT
Organization: AOL http://www.aol.com
Lines: 9
Message-ID: <19961204094001.EAA27612@ladder01.news.aol.com>
NNTP-Posting-Host: ladder01.news.aol.com
X-Admin: news@aol.com

Are there any federal limits for aflatoxins in food products, applicable
here in the U.S.?
I am grateful for any input, my lit. search and search of gov. websites
have not resulted in any info regarding the limits of such mycotoxins,

Sincerely,
Michael Lindenmaier




From rig@fs3.ballarat.edu.au Tue Dec 17 13:30:51 EST 1996
Article: 4041 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!interpath!news.interpath.net!news.sprintlink.net!news-fw-22.sprintlink.net!www.nntp.primenet.com!nntp.primenet.com!uwm.edu!spool.mu.edu!munnari.OZ.AU!news.unimelb.EDU.AU!news.ballarat.edu.au!news
From: Rob Greig <rig@fs3.ballarat.edu.au>
Newsgroups: sci.bio.food-science
Subject: HACCP Software
Date: Thu, 05 Dec 1996 13:58:02 -0800
Organization: University of Ballarat
Lines: 22
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Occasionally on this newsgroup the issue of HACCP software has been
discussed.  At the University of Ballarat we are continually searching
for "user friendly" software for use with our students and also to
assist us in consultancies with food companies who wish to set up (or
modify) a HACCP system.  Recently I purchased a program called HACCP
Manager and it is excellent.  Anyone who is looking at computerising
their HACCP system or "starting from fresh" should have a look at this
program.  Contact Scott Popovic at Icon Software at the following email
address:

icon@ne.com.au.

Before anyone gets upset, I have no relationship with the company.  I
purchased and use the computer program in our Food Science degree at the
University.

Hope the information is of use to someone.
Regards
Rog Greig
Head, Food Science and Technology
School of Science
University of Ballarat


From service@lazarlab.com Tue Dec 17 13:30:52 EST 1996
Article: 4042 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!newsserver2.jvnc.net!imci5!newsfeed.internetmci.com!cpk-news-hub1.bbnplanet.com!news.bbnplanet.com!cam-news-hub1.bbnplanet.com!news.mathworks.com!uunet!in3.uu.net!192.115.153.21!news.netmedia.net.il!not-for-mail
From: Paul Glenner <service@lazarlab.com>
Newsgroups: sci.agriculture,sci.bio.food-science,sci.med
Subject: FREE guide to filtering and degassing HPLC solvents
Date: 6 Dec 1996 21:18:20 GMT
Organization: Lazar Research, inc
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Xref: newz.oit.unc.edu sci.agriculture:16830 sci.bio.food-science:4042 sci.med:176235

A handy guide for HPLC users on the ins and outs of purifying HPLC 
solvents to get the best performance and increase the life of critical 
components such as pumps and columns.  The effect of dissolved gases on 
spurious peaks and baseline drift is discussed as well as the dissolved 
oxygen on fluorescence and electrochemical detectors. Maintaining solvent 
purity after filtration and degassing is also discussed. The booklet is 
available from Lazar Research Labs. Inc. by emailing service@lazarlab.com 
or faxing 1-213-931-1434.  The booklet can also be obtained from the 
Lazar web site at http://www.lazarlab.com



From d.green@har.mrc.ac.uk Tue Dec 17 13:30:54 EST 1996
Article: 4043 of sci.bio.food-science
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From: d.green@har.mrc.ac.uk (David Green)
Newsgroups: sci.bio.food-science
Subject: Bergamot Oil
Date: 5 Dec 1996 09:43:26 GMT
Organization: Rutherford Appleton Laboratory, Oxon, UK
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X-Newsreader: WinVN 0.92.6+

Can anyone help a family addicted to Earl Grey Tea with
Health information concerning Bergamot Oil?



From William.Kloek@algemeen.glf.wau.nl Tue Dec 17 13:30:54 EST 1996
Article: 4044 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!csulb.edu!hammer.uoregon.edu!news-peer.gsl.net!news.gsl.net!howland.erols.net!surfnet.nl!news.wau.nl!usenet
From: William Kloek <William.Kloek@algemeen.glf.wau.nl>
Newsgroups: sci.bio.food-science
Subject: Re: alternatives to azide
Date: 5 Dec 1996 07:29:01 GMT
Organization: Wageningen Agricultural University
Lines: 18
Message-ID: <585tjt$4tm@Trex.IenD.wau.nl>
References: <57ufe3$7u8_001@leeds.ac.uk>
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To: PRCMDG@leeds.ac.uk

Hi Matt,

An alternative for the use sodium azide to prevent bacterial growth can 
be thiomersal. Also this agent is rather toxic (it contains mercury, 
but that's the purpose), but it is often used in out laboratory. Use it 
at same concentrations as sodium azide
It is alo possible to use a substance called thymol, but I don't know any 
details about this substance.

kind regards,

William Kloek,

Department of Food Science,
Food Physics group
Wageningen Agricultural University
the Netherlands



From THEVENOD@imspnov1.unige.ch Tue Dec 17 13:30:55 EST 1996
Article: 4045 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!csulb.edu!hammer.uoregon.edu!news-peer.gsl.net!news.gsl.net!EU.net!Austria.EU.net!01-newsfeed.univie.ac.at!swidir.switch.ch!swsbe6.switch.ch!news.unige.ch!news
From: THEVENOD <THEVENOD@imspnov1.unige.ch>
Newsgroups: sci.bio.food-science
Subject: magnesium bioavalaibility
Date: Thu, 05 Dec 1996 13:03:46 -0800
Organization: IMSP GENEVE
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I read in an article that "magnesium in drinking water constitutes a 
magnesiun intake whose high nutritional density is ideal since it is free 
>from  calories".
What does it mean? I don't know the term "nutritional density".
I work on magnesium benefic effects, and magnesium water seems to be very 
important, more than food magnesium, because of its better 
bioavalaibility.
But I really don't understand this theory of nutritional density !
I wait for your answer,
Regards.
Catherine.


From Yanez@netcomuk.co.uk Tue Dec 17 13:30:57 EST 1996
Article: 4046 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!cnn.Princeton.EDU!cbgw1.lucent.com!fnnews.fnal.gov!uwm.edu!www.nntp.primenet.com!nntp.primenet.com!ix.netcom.com!netcom.net.uk!news
From: Yanez@netcomuk.co.uk (Yanez Sambiglyon)
Newsgroups: sci.bio.technology,sci.bio.food-science,sci.argriculture
Subject: OILS FROM GENETICALLY ENGINEERED OILSEED PLANTS
Date: Fri, 06 Dec 1996 04:04:00 GMT
Organization: Anthrop Market Support (UK)
Lines: 37
Distribution: inet
Message-ID: <5875r4$ih7@morgana.netcom.net.uk>
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Xref: newz.oit.unc.edu sci.bio.technology:7200 sci.bio.food-science:4046

OILS FROM GENETICALLY ENGINEERED OILSEED PLANTS



Genetic modification has been used to produce new varieties of oilseed
plants that are used in the manufacture of food oils. 


Workers at the Leatherhead Food RA have been commissioned by the UK
Ministry of Agriculture, Fisheries and Food (MAFF) to compile a
database on the detailed properties and compositions of the food
products from genetically modified oilseed plants. The work is now 
in progress and on completion it will be used by the Advisory
Committee on Novel Foods and Processes (ACNFP) to assess these new
food products and give guidance to developers for obtaining approval
prior to market introduction.


We aim to gather as much information as possible on the processes used
to develop these plants, the results of tests and assessments on the
products derived from them, in particular the composition of resulting
oils and also seedcakes, nutritional data and any differences from 
conventional oilseeds and oilseed products.


If your organisation has been involved in the development of such
plants and products and has analytical information we would be very
happy to include your data in the database. As we expect to complete
the work in the next few months, an early reply would be appreciated. 

If you have any information for the database, or you would like to
hear more about the work, please contact Catherine Entwisle or Dr Jens
Kristott at the Leatherhead Food RA at 

jkristott@lfra.co.uk.




From eric@poison.demon.co.uk Tue Dec 17 13:30:58 EST 1996
Article: 4047 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!cnn.Princeton.EDU!cbgw1.lucent.com!cbgw3.lucent.com!news.pbi.net!news.mathworks.com!EU.net!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!dispatch.news.demon.net!demon!poison.demon.co.uk!eric
From: Eric Lovett <eric@poison.demon.co.uk>
Newsgroups: sci.chem,sci.bio.food-science,sci.bio.misc,sci.chem.analytical
Subject: Question on ISIS Draw
Date: Wed, 4 Dec 1996 20:32:19 +0000
Organization: Home Office
Lines: 10
Distribution: world
Message-ID: <6$DhJAAT$dpyEwM1@poison.demon.co.uk>
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Xref: newz.oit.unc.edu sci.chem:80235 sci.bio.food-science:4047 sci.bio.misc:6505 sci.chem.analytical:7006

Hello, 
I seem to have problem with the quality of pictures I create, when and I
cut and paste them into Word 7. They are not as clearly drawn as I would
like them.
Any suggestions, would be apprecieted.
-- 
Eric Lovett
eric@poison.demon.co.uk

"Wine is for life, not just for Christmas."


From A.Sloman@cs.bham.ac.uk Tue Dec 17 13:30:59 EST 1996
Article: 4048 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!ussun2n.glaxo.com!ggr.co.uk!plug.news.pipex.net!pipex!soap.news.pipex.net!pipex!dish.news.pipex.net!pipex!bmdhh222.bnr.ca!btnet-feed2!btnet!knews.uk0.vbc.net!news.vbc.net!vbcnet-west!news.mira.net.au!Germany.EU.net!EU.net!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!uknet!bhamcs!axs
From: A.Sloman@cs.bham.ac.uk (Aaron Sloman)
Newsgroups: sci.bio.food-science,uk.education.16plus
Subject: Exam board biology blooper
Date: 6 Dec 1996 01:37:29 GMT
Organization: School of Computer Science, University of Birmingham, UK
Lines: 36
Message-ID: <587tcp$52f@percy.cs.bham.ac.uk>
References: <57qb61$9lh@percy.cs.bham.ac.uk>
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Xref: newz.oit.unc.edu sci.bio.food-science:4048 uk.education.16plus:92

I previously posted this to sci.bio.food-science

> Date: 30 Nov 1996 22:06:57 GMT
> Organization: School of Computer Science, University of Birmingham, UK
>
> My wife is a part-time biology teacher, which includes teaching
> food science.
>
> The text books she has all say that vitamin C (ascorbic acid)
> helps the absorption of iron.
>
> However she has some sample exam questions from one of the UK
> A-level exam boards, and their answer booklet states exactly the
> opposite: i.e. it hinders the absorption of iron.
>
> Question: has there been some new discovery that the particular
> examiner knows about which has not yet found its way into the
> textbooks, or has this examiner simply misremembered or got
> confused.

Well, I got no replies. But my wife wrote to the exam board
concerned (London) and has now received a very apologetic
phone call saying that the examiner had made a mistake and
the text books are right, and the mistake had somehow not been
noticed until very recently.....

I wonder how many kids slipped a grade because they lost 2 marks for
giving the right answer?

Aaron
====
-- 
Aaron Sloman, ( http://www.cs.bham.ac.uk/~axs )
School of Computer Science, The University of Birmingham, B15 2TT, England
EMAIL   A.Sloman@cs.bham.ac.uk
Phone: +44-121-414-4775 (Sec 3711)       Fax:   +44-121-414-4281


From rmateles@candida.com Tue Dec 17 13:31:01 EST 1996
Article: 4049 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.sprintlink.net!news-peer.sprintlink.net!howland.erols.net!news.mathworks.com!uunet!in2.uu.net!204.254.158.6!professor.grapevine-sys.com!usenet
From: Richard Mateles <rmateles@candida.com>
Newsgroups: sci.bio.food-science
Subject: Re: Aflatoxins, limits
Date: Thu, 05 Dec 1996 10:18:56 -0600
Organization: Candida Corporation
Lines: 15
Message-ID: <32A6F5F0.2067@candida.com>
References: <19961204094001.EAA27612@ladder01.news.aol.com>
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To: jenandmike@aol.com

Mike-

	There are indeed federal regulations concerning aflatoxins.  Both 
FDA and USDA regulate grains, peanut butter, and milk, as far as I 
recall.  Limits vary with the product but are in the 10-50 ppb range.

	Hope this is of some help.

Rich Mateles
-- 
Candida Corporation
Suite A-1706
175 W. Jackson Blvd.
Chicago, IL. 60604
U.S.A.


From grant.boston@nzdri.org.nz Tue Dec 17 13:31:02 EST 1996
Article: 4050 of sci.bio.food-science
Message-ID: <32A5A5B8.CA8@nzdri.org.nz>
Date: Wed, 04 Dec 1996 08:24:24 -0800
From: Grant Boston <grant.boston@nzdri.org.nz>
Organization: Milkfat Products, NZ Dairy Research Institute
X-Mailer: Mozilla 2.0 (Win16; I)
MIME-Version: 1.0
Newsgroups: sci.bio.food-science
Subject: Re: Does vitamin C help or hinder absorption of iron
References: <57qb61$9lh@percy.cs.bham.ac.uk>
Content-Type: text/plain; charset=us-ascii
Content-Transfer-Encoding: 7bit
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All the references I've seen say that Vitamin C aids the absorption of 
iron. Iron supplements are usually prescribed with Vitamin C for that 
purpose.

Grant Boston,  Milkfat Products Section
New Zealand Dairy Research Institute

The views expressed here are mine and not those of NZDRI


Aaron Sloman wrote:
> 
> My wife is a part-time biology teacher, which includes teaching
> food science.
> 
> The text books she has all say that vitamin C (ascorbic acid)
> helps the absorption of iron.
> 
> However she has some sample exam questions from one of the UK
> A-level exam boards, and their answer booklet states exactly the
> opposite: i.e. it hinders the absorption of iron.
> 
> Question: has there been some new discovery that the particular
> examiner knows about which has not yet found its way into the
> textbooks, or has this examiner simply misremembered or got
> confused.
> 
> Any informed comments welcome.
> 
> Thanks
> Aaron
> ===
> --
> Aaron Sloman, ( http://www.cs.bham.ac.uk/~axs )
> School of Computer Science, The University of Birmingham, B15 2TT, England
> EMAIL   A.Sloman@cs.bham.ac.uk
> Phone: +44-121-414-4775 (Sec 3711)       Fax:   +44-121-414-4281

--


From +@+.+ Tue Dec 17 13:31:04 EST 1996
Article: 4051 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!uwm.edu!math.ohio-state.edu!howland.erols.net!panix!news.panix.com!not-for-mail
From: +@+.+ (G*rd*n)
Newsgroups: sci.bio.food-science,talk.politics.misc,alt.politics.radical-left,soc.culture.usa,soc.culture.europe,alt.activism.d,misc.headlines,alt.food
Subject: Europe To Reject Frankenfood?
Date: 7 Dec 1996 11:52:38 -0500
Organization: }"{   }"{   }"{   }"{
Lines: 30
Sender: gcf@panix.com
Message-ID: <58c7cm$d8v@panix2.panix.com>
NNTP-Posting-Host: panix2.panix.com
Xref: newz.oit.unc.edu sci.bio.food-science:4051 talk.politics.misc:610871 alt.politics.radical-left:160270 soc.culture.usa:168665 soc.culture.europe:88137 alt.activism.d:37594 misc.headlines:40963 alt.food:10782

Last night, NPR reported that the three major British
parties were united in opposition to the expected
introduction of genetically altered food -- sometimes
"Frankenstein foods" or "Frankenfood" for short.  It
appears that the British government will resist importation
of a version of corn (maize) which happens to contain a gene
which produces resistance to antibiotics.  NPR's reporter
expected the European Union to follow Britain's lead.

The main -- and quite reasonable -- complaint is that the
long-term distribution of an anti-antibiotic gene could
have unexpected and destructive consequences.  The British
seem quite aware that agribusiness is uninterested in long-
term consequences as long as they can get short-term
profits.

It's interesting that in the United States and Canada,
genetically altered, as well as irradiated or otherwise
modified food, can be sold without any indication of its
status.  In fact, in some jurisdictions, attempts were
made to _prohibit_ labeling indicating such alteration
or the lack of it.

Probably, when American agribusiness and chemical
concerns were out buying legislators and government
officials in the U.S. and Canada, they forgot to send
anybody to Europe.  Watch for this oversight to be fixed
in the near future.
-- 
   }"{    G*rd*n   }"{  gcf @ panix.com  }"{


From aschatt@fbch.tuwien.ac.at Tue Dec 17 13:31:05 EST 1996
Article: 4052 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!newsserver2.jvnc.net!howland.erols.net!surfnet.nl!swidir.switch.ch!01-newsfeed.univie.ac.at!03-newsfeed.univie.ac.at!news.tuwien.ac.at!news
From: aschatt@fbch.tuwien.ac.at (Alexander Schatten)
Newsgroups: sci.chem,sci.bio.food-science,sci.bio.misc,sci.chem.analytical
Subject: Re: Question on ISIS Draw
Date: Sat, 07 Dec 1996 20:40:42 GMT
Organization: Vienna University of Technology, Austria
Lines: 27
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On Wed, 4 Dec 1996 20:32:19 +0000, Eric Lovett
<eric@poison.demon.co.uk> wrote:

>Hello, 
>I seem to have problem with the quality of pictures I create, when and I
>cut and paste them into Word 7. They are not as clearly drawn as I would
>like them.
>Any suggestions, would be apprecieted.
>-- 
>Eric Lovett
>eric@poison.demon.co.uk
>
>"Wine is for life, not just for Christmas."

Help wont be possible if we dont know which version of isis draw you
are using. So post the version number, than i can possibly try it out
and help you.

alex
========================================
DI Alexander Schatten
Institute for General Chemistry
University of Technology Vienna
email: aschatt@fbch.tuwien.ac.at
URL: http://echm10.tuwien.ac.at/inst/as
Tel.: +43 1 914-29-84
========================================


From cstng@mit.edu Tue Dec 17 13:31:06 EST 1996
Article: 4053 of sci.bio.food-science
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From: Christine Ng <cstng@mit.edu>
Newsgroups: sci.bio.food-science
Subject: Need book recommendation on Food Engineering
Date: Fri, 06 Dec 1996 17:57:46 -0500
Organization: Massachusetts Institute of Technology
Lines: 19
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I found a pretty good book in the library and
it's called:

Food Engineering Operations (1990)
By J.G. Brennan, J.R. Butters, N.D. Cowell and A.E.V. Lilley

I was hope to buy a copy but the book is out of print.
I'm wondering if any one can recommend a good book
on Food Engineering Operations. 

I'm interested in getting one which discusses equipment
and operations specific to Food processing.
I'm not all that intrested in those which go into
mass and heat transfer, etc. as these topics
are common in many chemical engineering literature.

Thanks.

Christine


From jreilers@interaccess.com Tue Dec 17 13:31:08 EST 1996
Article: 4054 of sci.bio.food-science
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From: jreilers@interaccess.com (James R. Eilers)
Newsgroups: sci.bio.food-science
Subject: Re: Gentically Modified Soybean
Date: Sat, 07 Dec 1996 00:07:13 GMT
Organization: InterAccess, Chicago's best Internet Service Provider
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Kramer Pierre David <pouce@worldnet.fr> wrote:

>Is there an official method to check whether soylecithin has been 
>processed from genetically modified soybean ?

I seriously doubt it.

#1  What is an "official method".  Probably one that has been cussed,
discussed, and collaborated through an exhaustive process that
requires a period of many, many months...if not years.  Doubt this
technology has been around long enough to evolve an "official" method,
even if the difference is detectable.

#2  Others are far better qualified to discuss the chemistry than I,
but I'd bet my lunch money that at this time, there are no traditional
chemical means to differentiate between soylecithin that has been
processed from genetically modified soybean and that derived from that
which has not.

Anybody know of methods that will do this?

Jim



From service@lazarlab.com Tue Dec 17 13:31:09 EST 1996
Article: 4055 of sci.bio.food-science
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From: Paul Glenner <service@lazarlab.com>
Newsgroups: sci.bio.food-science
Subject: Measure dissolved oxygen with your pH meter or PC
Date: 6 Dec 1996 20:57:12 GMT
Organization: Lazar Research, inc
Lines: 10
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A dissolved oxygen probe has been developed which can be used directly 
with a standard pH meter or plugs directly into the RS-232 port of a PC 
to monitor and record oxygen level with any PC.  The oxygen probe comes 
in several versions including field and BOD model, micro model for 
measurement of small biological and environmental samples, and a flow 
through model for measurements in flowing streams such as liquid 
chromatography.  For further information contact Lazar Research Labs. 
Inc. by email at  service@lazarlab.com or fax 1-213-931-1434 or see the 
Lazar web site at http://www.lazarlab.com  



From 101345.3402@compuserve.com Tue Dec 17 13:31:11 EST 1996
Article: 4056 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!www.nntp.primenet.com!nntp.primenet.com!howland.erols.net!newsfeed.internetmci.com!newsgate.compuserve.com!newsmaster
From: Arnaud du Boistesselin <101345.3402@compuserve.com>
Newsgroups: sci.bio.food-science
Subject: Re: European Food Ingredient Suppliers
Date: Wed, 04 Dec 1996 23:05:24 +0100
Organization: ABMC
Lines: 6
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If you can send us your request, exactely, we can help you. We have a
lot of contacts in each field.

Best regards,

Arnaud du Boistesselin


From A.Sloman@cs.bham.ac.uk Tue Dec 17 13:31:12 EST 1996
Article: 4057 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!EU.net!usenet2.news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!uknet!bhamcs!axs
From: A.Sloman@cs.bham.ac.uk (Aaron Sloman)
Newsgroups: sci.bio.food-science
Subject: Re: Does vitamin C help or hinder absorption of iron
Date: 8 Dec 1996 09:50:06 GMT
Organization: School of Computer Science, University of Birmingham, UK
Lines: 41
Message-ID: <58e30e$nbe@percy.cs.bham.ac.uk>
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NNTP-Posting-Host: wallace-rw.cs.bham.ac.uk

I had previously written
> >
> > My wife is a part-time biology teacher, which includes teaching
> > food science.
> >
> > The text books she has all say that vitamin C (ascorbic acid)
> > helps the absorption of iron.
> >
> > However she has some sample exam questions from one of the UK
> > A-level exam boards, and their answer booklet states exactly the
> > opposite: i.e. it hinders the absorption of iron.

Grant Boston <grant.boston@nzdri.org.nz> responded

> Date: Wed, 04 Dec 1996 08:24:24 -0800
> Organization: Milkfat Products, NZ Dairy Research Institute
>
> All the references I've seen say that Vitamin C aids the absorption of                    
> iron. Iron supplements are usually prescribed with Vitamin C for that                    
> purpose.                   
>                     
> Grant Boston,  Milkfat Products Section                   
> New Zealand Dairy Research Institute                   


Many thanks.

Just in case you did not see my second posting, I thought I should
let you know that we have discovered that the examiner concerned has
admitted that they made a mistake on this point.

Best wishes.
Aaron
===
BAN UNSOLICTED EMAIL ADVERTISEMENTS
===
-- 
Aaron Sloman, ( http://www.cs.bham.ac.uk/~axs )
School of Computer Science, The University of Birmingham, B15 2TT, England
EMAIL   A.Sloman@cs.bham.ac.uk
Phone: +44-121-414-4775 (Sec 3711)       Fax:   +44-121-414-4281


From depreej@lincoln.ac.nz Tue Dec 17 13:31:13 EST 1996
Article: 4058 of sci.bio.food-science
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From: depreej@lincoln.ac.nz (Depree, Jonathan A)
Newsgroups: sci.bio.food-science
Subject: Re: Gentically Modified Soybean
Date: Mon, 9 Dec 1996 11:24:36
Organization: Lincoln University, New Zealand
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In article <589tku$eqi@news.sct.fr> Kramer Pierre David <pouce@worldnet.fr> writes:
>From: Kramer Pierre David <pouce@worldnet.fr>
>Subject: Gentically Modified Soybean
>Date: 6 Dec 1996 19:54:06 GMT

>Is there an official method to check whether soylecithin has been 
>processed from genetically modified soybean ?

Unless the modification changes the fatty acids in the lecithin I would 
imagine that there is no way to tell. Nor should there be any practical 
difference. And if the lecithin could somehow be chemically sythesised without 
ever going near a soybean then that would be the same also. The field of 
organic chemistry was so called because it was once believed that there was 
some innate 'life' in chemicals produced by living things. This was shown not 
to be so when urea was synthesised for the first time.

In any case, all soybeans grown commercially are genetically modified, as are 
all foods except for those collected from the wild. It's just that up until 
now the modification has been done by selective breeding. We should not worry 
about whether or not a food is 'genetically modified' per se but what the new 
gene is and what the problems (if any) are likely to be.
I could certainly imagine the farmers swearing about all the 
herbicide-resistant wheat springing up in their bean fields.

Watch for possible problems by all means, but there's no point in worrying 
about 'things man was never meant to know'.




Jonathan Depree,
Lincoln University, P.O. Box 84, Canterbury, New Zealand.

Socrates was a famous Greek Teacher who went around giving
people advice. They killed him.   (school history howler)


From GPOOLE@UGA.CC.UGA.EDU Tue Dec 17 13:31:14 EST 1996
Article: 4059 of sci.bio.food-science
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From: GPOOLE@UGA.CC.UGA.EDU (Gavin H. Poole)
Newsgroups: sci.bio.food-science
Subject: Re: Aflatoxins, limits
Date: Wed, 04 Dec 96 19:37:34 EST
Organization: University of Georgia
Lines: 10
Message-ID: <1785311402S86.GPOOLE@UGA.CC.UGA.EDU>
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NNTP-Posting-Host: uga.cc.uga.edu

In article <19961204094001.EAA27612@ladder01.news.aol.com>
jenandmike@aol.com writes:
>
>Are there any federal limits for aflatoxins in food products, applicable
>here in the U.S.?
>I am grateful for any input, my lit. search and search of gov. websites
>have not resulted in any info regarding the limits of such mycotoxins,
 
Let see....if I remember correctly, the limit for aflatoxins in
grains (such as corn) was 20 ppb, and for milk it was 0.5 ppb.


From Frank_Hollis-1@sbphrd.com.see-sig Tue Dec 17 13:31:15 EST 1996
Article: 4060 of sci.bio.food-science
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From: Frank_Hollis-1@sbphrd.com.see-sig (Triple Quadrophenic)
Newsgroups: sci.chem,sci.bio.food-science,sci.bio.misc,sci.chem.analytical
Subject: Re: Question on ISIS Draw
Date: 9 Dec 1996 12:18:32 GMT
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In article <6$DhJAAT$dpyEwM1@poison.demon.co.uk>, eric@poison.demon.co.uk 
(Eric Lovett ) dusted off the quill, prised open the inkwell and wrote...
>
>Hello, 
>I seem to have problem with the quality of pictures I create, when and I
>cut and paste them into Word 7. They are not as clearly drawn as I would
>like them.
>Any suggestions, would be apprecieted.
>-- 

What version of Isis are you using?

Are you embedding an actual ISIS/Draw object in Word (recommended) or it it 
getting mangled into a bitmap on the way?

I use ISIS/Draw (1.2) every day, pasting into Word - no problems so far.

-- 
-- BEGIN NVGP SIGNATURE Version 0.000001
Frank J Hollis, Mass Spectroscopy, SmithKline Beecham, Welwyn, UK
Frank_Hollis-1@sbphrd.com         or        fjh4@tutor.open.ac.uk
 These opinions have not been passed by seven committes, eleven
sub-committees, six STP working parties and a continuous improvement
 team. So there's no way they could be the opinions of my employer.



From grifter@primenet.com Tue Dec 17 13:31:17 EST 1996
Article: 4061 of sci.bio.food-science
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From: grifter@primenet.com ('Jesse Garon')
Newsgroups: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Subject: Re: Spoiled?
Date: 9 Dec 1996 02:08:01 -0700
Organization: Primenet Services for the Internet
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asuter@Xenon.Stanford.EDU (Lupus Yonderboy) writes:

>I just took a spent pair of Duracell batteries out of
>my Walkman and noticed that they each have an expiration date.

Man, this totally SUX, since batteries are always bought in pairs.
What if you've got two batteries in your Walkman and only one of
them is past the expiration date? Then you have to buy a new pair
of batteries and replace one, but you still have one extra and NO
APPLIANCE TO PUT IT IN.

They do the same thing with hot dogs and hot dog rolls, have you noticed?

"Jesse Garon": the God damnedest mass of tact known to the human race
---------------------------------------------------------------------
grifter@primenet.com      http://www.primenet.com/~grifter/jesse.html
    



From wrhite@cix.compulink.co.uk Tue Dec 17 13:31:18 EST 1996
Article: 4062 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!csulb.edu!hammer.uoregon.edu!news-peer.gsl.net!news.gsl.net!news.sprintlink.net!news-peer.sprintlink.net!uunet!in1.uu.net!194.119.128.133!news.u-net.com!news
From: William R Hite <wrhite@cix.compulink.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Gentically Modified Soybean
Date: Mon, 09 Dec 1996 11:25:59 GMT
Organization: WRC Solutions
Lines: 59
Message-ID: <VA.00000055.050da72a@wrcs.u-net.com>
References: <589tku$eqi@news.sct.fr>
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You could try Genetic ID --

Genetic ID is a  small US company that produces a test able 
to detect genetic alterations in crops. It has been swamped with 
calls as European consumers and retailers react to the news that 
genetically modified maize (Ciba-Geigy) and soybeans are now being 
harvested in the USA. To contact Genetic ID, telephone 515-472-9979.  
Address 500 N. 3rd,  Fairfield, Iowa 52556.

Genetic Engineering info can be found at 
http://www.fairfield.com/nlp/ 

(reviewed in Nature 17Oct1996)

I believe that they can in some cases detect whether soybean derivatives 
are from GE beans. It may be through trace contamination by the raw 
soybean's DNA or perhaps through subtle alterations in other 
constituents of the  soybean, clearly acknowledged by Monsanto et al, 
being reflected in the derivative products.

Others have advised you that there is nothing to worry about - rubbish. 
Ask them for scientific evidence. There has been no testing for adverse 
health effects on either humans or animals for these transgenic, 
man-made organisms or their derivatives. Or have a look at

    http://www.greenpeace.org/~comms/cbio/geperil.html

which is a paper by a real geneticist on the subject.

William |WRC Solutions: Computer Consultants|Tel (+44)(0)1695  50470
   Hite |MS-Office, Visual Basic, FTR, Text |Fax (+44)(0)1695 720889
        |wrhite@cix.compulink.co.uk, http://www.u-net.com/~wrcs/home
        
In article <589tku$eqi@news.sct.fr> on  6 Dec 1996 19:54:06 GMT Kramer 
Pierre David <pouce@worldnet.fr> wrote:
> Path: 
news.u-net.com!yama.mcc.ac.uk!daresbury!lyra.csx.cam.ac.uk!uknet!usenet2
news.uk.psi.net!uknet!usenet1.news.uk.psi.net!uknet!www.nntp.primenet.c
om!nntp.primenet.com!howland.erols.net!math.ohio-state.edu!jussieu.fr!ra
in.fr!world-net!usenet
> From: Kramer Pierre David <pouce@worldnet.fr>
> Newsgroups: sci.bio.food-science
> Subject: Gentically Modified Soybean
> Date: 6 Dec 1996 19:54:06 GMT
> Organization: SCT / Worldnet - Internet Provider & Information 
Exchange - Paris, France
> Lines: 3
> Message-ID: <589tku$eqi@news.sct.fr>
> NNTP-Posting-Host: pm2-041.sct.fr
> Mime-Version: 1.0
> Content-Type: text/plain; charset=us-ascii
> Content-Transfer-Encoding: 7bit
> X-Mailer: Mozilla 1.2N (Windows; I; 16bit)
> 
> Is there an official method to check whether soylecithin has been 
> processed from genetically modified soybean ?
> 




From awswong@direct.ca Tue Dec 17 13:31:19 EST 1996
Article: 4063 of sci.bio.food-science
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From: "Amy Wong" <awswong@direct.ca>
Newsgroups: sci.bio.food-science
Subject: European Food Ingredient Suppliers
Date: 3 Dec 1996 05:38:24 GMT
Organization: Canada Internet Direct, Inc.
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Hi, everybody!

I am currently looking for a vegetarian food company in Vancouver, Canada. 
We want to contact the ingredient suppliers in Europe.  Would anyone here
help me to obtain a directory for the European food industry or give me
some contacts?  Thanks in advance!

Regards
Amy Wong


From agcenter@televar.com Tue Dec 17 13:31:21 EST 1996
Article: 4064 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!news-server.ncren.net!taco.cc.ncsu.edu!lll-winken.llnl.gov!uwm.edu!cs.utexas.edu!howland.erols.net!swrinde!news-relay.us.dell.com!jump.net!grunt.dejanews.com
Date: Thu, 05 Dec 1996 12:51:05 -0600
From: agcenter@televar.com
Subject: Re: Food Irradiation?
Newsgroups: alt.sustainable.agriculture,sci.bio.food-science
Message-ID: <849808630.22487@dejanews.com>
Organization: Deja News Usenet Posting Service
References: <199612042246.OAA21218@igc2.igc.apc.org> 
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I SUBMIT THAT ALL REAL SCIENTISTS WHO HAVE A GRASP OF REALITY SHOULD NOT
BE INFLUENCED BY THIS ACTIVIST PROPAGANDA....EVERY REPUTABLE FOOD AND AG 
AND MEDICAL ORGANIZATION (INCLUDING THE FDA and USDA) SUPPORTS SPECIFIC 
USES FOR THIS TECHNOLOGY.  IF YOU DONT KNOW, FIND OUT THE FACTS.

Call Hormel at 1-800-533-2000, extension 5269 and pat them on the back for
being progressive enough to investigate all alternatives for producing safe 
and wholesome foods and thank them for having enough backbone to standup to
this obvious blackmail.

How many more babies will die from e.coli?????

*****************************************************************************

In article <199612042246.OAA21218@igc2.igc.apc.org>,
isecvt@igc.apc.org (International Society For Ecology and Culture) wrote:
> 
> Food & Water Action Alert:  Hormel Foods Considers Irradiation 
> Technology
> 
> Hormel Foods recently attended a pro-irradiation symposium in 
> Austin, Texas. Concerned that Hormel's attendance might indicate 
> that the company supported irradiation, Food & Water asked Hormel 
> whether or not the corporation intended to pursue the technology. 
> But Hormel refused to reveal the corporation's policy regarding food 
> irradiation.
> 
> Since that time, Hormel has said that, although it does not currently 
> expose its products to radiation, it might consider using irradiation if 
> consumers would accept the technology and if the company decided 
> that irradiation would make its products "safer." 
> 
> Hormel is one of the largest food processors in the United States. If 
> Hormel condones food irradiation and decides to use the technology, 
> the doors will be open for a wide range of food processors, from 
> fruits and vegetables to meat and poultry, to "follow the leader" and 
> expose their foods to irradiation as well. Now is the time for  
> everyone concerned about food irradiation to take action.
> 
> -- Call Hormel at 1-800-533-2000, extension 5269.
> 
> -- Let their corporate representative know that you are aware of the 
> dangers associated with food irradiation. 
> 
> -- Tell them that you will only support companies that give 
> assurance that they will not knowingly expose their products to 
> radiation.
> 
> -- Ask them for a promise that Hormel Foods will not expose their 
> customers to the unnecessary risks of food irradiation. 
> 
> -- Tell the corporate representative that you will not be satisfied 
> until you see an official Hormel policy rejecting irradiation. Tell them 
> you know that Hormel Foods, as a leader in the food industry, has the 
> ability to ensure that the company will not use irradiation in the 
> future.
> 
> -- If Hormel responds to your call with unusual comments that you 
> think we should know about, call us at 1-800-EAT-SAFE and let us 
> know. We'll pass the information on to future callers.
> 
> The Problems with Food Irradiation
> 
> -- Food irradiation exposes food to the equivalent of 30 million chest 
> X-rays.
> 
> -- Irradiation creates new chemicals in foods called radiolytic 
> products. Some of these products are known cancer-causing 
> substances (like benzene in irradiated beef). Others are unique to the 
> irradiation process and no one knows what effects these have on 
> human health.
> 
> -- Irradiation destroys essential vitamins and nutrients that are 
> naturally present in food. No studies have been done to show that a 
> long-term diet of irradiated foods is safe. Safer, well-tested 
> alternatives to irradiation exist.
> 
> -- Irradiation plants pose environmental threats to workers and 
> surrounding communities. The transportation of nuclear materials to 
> irradiation facilities also poses severe public health risks.
> 
> For information about Food & Water, or for hard copies of this Action 
> Alert, call us at 1-800-EAT-SAFE.
-------------------==== Posted via Deja News ====-----------------------
      http://www.dejanews.com/     Search, Read, Post to Usenet


From staffan.lindeberg@dalby.lu.se Tue Dec 17 13:31:22 EST 1996
Article: 4065 of sci.bio.food-science
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From: Staffan Lindeberg <staffan.lindeberg@dalby.lu.se>
Newsgroups: sci.bio.food-science
Subject: Re: magnesium bioavalaibility
Date: Mon, 09 Dec 1996 20:39:40 +0100
Organization: Community Health Sci, Lund University, Sweden
Lines: 15
Message-ID: <32AC6AF8.54AD@dalby.lu.se>
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THEVENOD wrote:
> 
> I read in an article that "magnesium in drinking water constitutes a
> magnesiun intake whose high nutritional density is ideal since it is free
> from calories".
> What does it mean? I don't know the term "nutritional density".
>

"Nutritional density" implies the amount of nutrient, in this case
magnesium, measured in units of weight per units of energy, e.g. mg/MJ.
In this way you can compare dry foods like nuts with watery ones like
fruit. Magnesium density in plain water would be infinitely high but not
very useful for comparison.

Staffan Lindeberg


From a.wu@worldnet.att.net Tue Dec 17 13:31:24 EST 1996
Article: 4066 of sci.bio.food-science
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From: Mei-Tien <a.wu@worldnet.att.net>
Newsgroups: sci.bio.food-science
Subject: Re: magnesium bioavalaibility
Date: Thu, 05 Dec 1996 12:47:37 -0500
Organization: AT&T WorldNet Services
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To: THEVENOD <THEVENOD@imspnov1.unige.ch>

THEVENOD wrote:
> 
> I read in an article that "magnesium in drinking water constitutes a
> magnesiun intake whose high nutritional density is ideal since it is free
> from calories".
> What does it mean? I don't know the term "nutritional density".
> I work on magnesium benefic effects, and magnesium water seems to be very
> important, more than food magnesium, because of its better
> bioavalaibility.
> But I really don't understand this theory of nutritional density !
> I wait for your answer,
> Regards.
> Catherine.
I don't know the answer to your question, but I have a related question:
Is it true that minerals in water is more absorpable even for calcium
carbonate ( citrate is easier for assimilation?)?

Very confusing for me.

Mei-Tien


From jralphb@easynet.co.uk Tue Dec 17 13:31:25 EST 1996
Article: 4067 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!csulb.edu!news.sgi.com!news.bbnplanet.com!su-news-hub1.bbnplanet.com!www.nntp.primenet.com!nntp.primenet.com!ix.netcom.com!netcom.net.uk!easynet-uk!newsfeed.easynet.co.uk!easynet-cherry!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science
Subject: Genetically modified maize (corn) and soya
Date: Tue, 10 Dec 1996 07:03:14 GMT
Organization: consultant
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Hello Everyone,

This is a response to a few recent postings relating to genetically
modified (GM or gm) materials.

GM soya and GM maize are two different problems.

As regards the gm maize, there are three inserted genes. One generates
a natural protein that gives resistance to the corn borer, the second
a protein that gives resistance to herbicide, and the third is an
"antibiotic marker gene", giving resistance to ampicillin. Marker
genes play no part in the genetic modification itself, but are used in
gm to identify and select organisms that have been successfully
modified  from those that have not.=20

In _processed_ gm maize, the marker gene is destroyed during
processing.

It is the marker genes in _unprocessed_  gm maize that gives rise to
the health concern, one previously expressed about antibiotic marker
genes in general by the UK Advisory Committee on Novel Foods and
Processes (ACNFP). The concern in this case is that if the marker gene
is present in unprocessed gm maize used in animal feedstuffs, it could
give rise to the development of "superbugs", drug-resistant bacteria
that would make treatment of both animal and human diseases more
difficult. =20

At present, unprocessed gm maize is banned in the EU, and will be
studied by three EU expert committees next week. It seems highly
unlikely that they would take a difference view from that of ACNFP on
the marker gene question.  This ban effectively applies to the whole
current US crop because producers mixed the half percent that is gm
with the rest of the maize crop. Meanwhile, _processed_  gm maize (i.e
without the antibiotic marker gene), which is identical with
unmodified maize, and which has been approved,  has been arriving in
the UK for use in animal feedstuffs.=20

Turning to gm soya, this is a different situation. The gm soya
contains only an added gene generating a natural protein conferring
tolerance for a pesticide. It contains no antibiotic marker gene.

Of the 60 percent of UK processed foods said to contain soya, the
great majority contain only soya oil, or soya lecithin, or both.
Neither soya oil nor soya lecithin contains any protein at
all, and therefore they remain unmodified. The rest contain soya flour
or soya protein concentrates. However, these are always heat
processed, because that is necessary to destroy the natural trypsin
inhibitor present in soya; and that heat process also destroys the
added gene. So the soya flour, or soya protein concentrate, are
identical in every way with the corresponding non-gm materials.
Objectively, there is no _scientific_ reason for products containing
them to be distinctively labelled.  Moreover, for the same reason, it
would be impossible to enforce correctness of such labelling by
analytical means.

Nevertheless,  for the exercise of consumer choice, distinctive
labelling is required. Moreover, the same is required under the
longstanding provision of the UK Food Labelling Regulations
(perpetuated in Regulation 11 of the 1996 Regulations) --  "Where a
purchaser could be misled by the omission of an indication ...... that
a food has been dried, freeze-dried, frozen, concentrated or smoked,
or has been subjected to any other treatment, the name of the food
should be accompanied by such an indication"; and Regulation 14 (1)
states that that applies also to the names of ingredients.
=20
This can only achieved for soya (or gm maize for use in human foods)
if there are segregated supplies of gm and non gm material. It appears
that for this year's crops the growers have already pre-empted that
possibility. Growers generally grow several varieties, and these are
harvested and mixed even before they leave the farm. When they leave
the farm, all the material from different growers finds its way into
the same silos. So for the present it is impossible to say whether a
particular pack of a product with a soya ingredient does or does not
contain gm material.

I note in the November 1996 issue of the MAFF Food Safety Information
Bulletin, there is a report of the 12 November meeting between the
Minister and Chairmen and representatives of consumer organisations,
in which undertakings were given that MAFF would contact gm soya
producers to find out about segregation possibilities, difficulties
(including cross-contamination) and costs; that MAFF would consult
with manufacturers and retailers on the labelling of products
containing this years crop with a generalised statement such as "may
include gm soya");  MAFF would investigate with manufacturers and
retailers the likely demand for non-gm soya-containing products, how
it might be assessed, and the extent to which it might be met; and
MAFF would invite the Food Advisory Committee to look again at the
labelling question.

=46or future years, if there is a "market demand" for segregated non-gm
material, no doubt the suppliers would organise to provide them.

Regards

Ralph

******************************************************************
J Ralph Blanchfield
=46ood Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/=20
******************************************************************


From jean.wojtenka.unicopa@galeode.fr Tue Dec 17 13:31:26 EST 1996
Article: 4068 of sci.bio.food-science
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From: jean.wojtenka.unicopa@galeode.fr (jean.wojtenka)
Newsgroups: sci.bio.food-science
Subject: Help me please
Date: Tue, 10 Dec 1996 10:46:22 GMT
Organization: unicopa
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I'm looking for newsgroups about cheese (technology, biochemistry,
microbiology,...).
Thanks for your help.


Jean WOJTENKA              TEL: (+33) 02 99 33 79 75
85, rue de Saint-Brieuc    FAX: (+33) 02 99 33 23 13
RENNES ATALANTE            e-mail:jean.wojtenka.unicopa@galeode.fr
BAT. Nucleole
35 000 RENNES
FRANCE


From janczek@aol.com Tue Dec 17 13:31:28 EST 1996
Article: 4069 of sci.bio.food-science
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From: janczek@aol.com
Newsgroups: sci.bio.food-science
Subject: MEASURING OXYGEN CONSUMTION OF LARGE ANIMALS
Date: 10 Dec 1996 12:51:26 GMT
Organization: AOL http://www.aol.com
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VO2/VCO2 of Large (and small)Animals

We developed very accurate and well proven "indirect calorimeter" which
measures oxygen consumption and CO2 production of large animals such as
horse and cattle.  System can be scaled down to measure small animals such
as mice rats and even insects. For measuring VO2 max. of exercising horse
we use adjustable air supply ( 0 to 15,000 L/min) with precision mass flow
meter. Horse is wearing loosely fitted mask  with openings for  fresh room
air. Horse respiratory gas is mixed with supplied  fresh air and change in
% of O2 and CO2 in the mixture is precisely measured with 0.001%
resolution by gas analyzers.  Instead of a face mask animal can be placed 
in the chamber. Use of the mask increases response of the system  while
use of the chamber make measurement less bothersome to animal and
researcher. When using metabolic system with cattle  it can be 
complemented by device which can monitor rumination along with oxygen
consumption and CO2 production.
If you are interested in this  system you may look into our www page
under:< www.colinst.com> in the environmental section.  I can also send
you full description and application notes if you drop me a note with your
street address and your specific application.
Jan Czekajewski, Ph.D.
Columbus, Ohio, USA



From ajl10@york.ac.uk Tue Dec 17 13:31:30 EST 1996
Article: 4070 of sci.bio.food-science
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From: ajl10@york.ac.uk (AJ Longley)
Newsgroups: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Subject: Re: Spoiled?
Followup-To: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Date: 10 Dec 1996 12:19:11 GMT
Organization: The University of York, UK
Lines: 26
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'Jesse Garon' (grifter@primenet.com) wrote:
: asuter@Xenon.Stanford.EDU (Lupus Yonderboy) writes:

: >I just took a spent pair of Duracell batteries out of
: >my Walkman and noticed that they each have an expiration date.

: Man, this totally SUX, since batteries are always bought in pairs.
: What if you've got two batteries in your Walkman and only one of
: them is past the expiration date? 

You don't want to mix new and old batteries in the same appliance for 
very long.........when the old one goes flat it just becomes a resistance 
that the new one heats up......eventually it may go bang.....your walkman 
will be a write-off.......people have damaged their hands quite badly with 
flashlights for this very reason.......

You particularly don't want to mix alkaline and lead-acid batteries....
the life expectancies are quite different........

Adam.

--
Adam Longley (EMC Engineer)| Phone : +44 (0)1904 434440 |All opinions are my 
York EMC Services Ltd.	   | Fax   : +44 (0)1904 434434 |own. They may or may
University of York,	   | -------------------------- |not also be those of
Heslington, York, YO1 5DD. | Email : ajl@yes.york.ac.uk |my employer.


From stur0028@gold.tc.umn.edu Tue Dec 17 13:31:32 EST 1996
Article: 4071 of sci.bio.food-science
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From: stur0028@gold.tc.umn.edu (Paul A Sturm)
Newsgroups: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Subject: Re: Spoiled?
Date: 10 Dec 1996 16:06:45 GMT
Organization: University of Minnesota
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AJ Longley (ajl10@york.ac.uk) wrote:
: 'Jesse Garon' (grifter@primenet.com) wrote:
: : asuter@Xenon.Stanford.EDU (Lupus Yonderboy) writes:

: : >I just took a spent pair of Duracell batteries out of
: : >my Walkman and noticed that they each have an expiration date.

: : Man, this totally SUX, since batteries are always bought in pairs.
: : What if you've got two batteries in your Walkman and only one of
: : them is past the expiration date? 

I once bought some batteries for my GameBoy, and then the batteries ran 
out.  But when I looked at the expiration date, I still had like, a year 
before they were s'posed to run out.  But the guy wouldn't give me my 
moneyy back.


From miecys@siauliai.omnitel.net Tue Dec 17 13:31:33 EST 1996
Article: 4072 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!swrinde!news-relay.us.dell.com!natinst.com!cs.utexas.edu!www.nntp.primenet.com!nntp.primenet.com!mindspring!news.bbnplanet.com!cpk-news-hub1.bbnplanet.com!newsfeed.internetmci.com!news1.mnsinc.com!news.sprintlink.net!news-pen-4.sprintlink.net!trimpas.omnitel.net!usenet
From: Sergejus Starovoitovas <miecys@siauliai.omnitel.net>
Newsgroups: sci.bio.food-science
Subject: the use of nutrient blood for food purposes
Date: 10 Dec 1996 18:17:45 GMT
Organization: UAB "Miecys"
Lines: 9
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To: pking@idirect.com

I'm maintaining a doctor's thesis on the possibility to use cattle and 
pigs' nutrient blood for anaemia prophylaxis of iron lack in human 
beings.Our communication possibilities were very restricted, we'd use 
only the former Soviet Union libraries so I'd like to know how to get use 
of the information concerning the above mentioned subject in INTERNET and 
communicate with people who are interested in it.
Many thanks in advance for the contacts and the information.
Genadij Shilov 



From afukndro@reading.ac.uk Tue Dec 17 13:31:34 EST 1996
Article: 4073 of sci.bio.food-science
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From: Kuku <afukndro@reading.ac.uk>
Newsgroups: sci.bio.food-science
Subject: CALONE
Date: Tue, 10 Dec 1996 15:23:18 +0000
Organization: University of Reading, U.K.
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HELP - I am trying to find the chemical composition of this molecule
-CALONE.  I have searched in the organic chemistry handbooks and I think
that "calone" is a french version of the molecule.  Does anybody have an
idea what this molecule is called in English, its applications and uses,
etc?
 Thanks

S.Kandiero
<afukndro@reading.ac.uk>



From fragoso@embratel.net.br Tue Dec 17 13:31:35 EST 1996
Article: 4074 of sci.bio.food-science
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From: Jose Carlos Fragoso <fragoso@embratel.net.br>
Newsgroups: sci.bio.food-science
Subject: Rabbits - Vaccine
Date: Tue, 10 Dec 1996 18:11:31 -0800
Organization: Fragoso Advogados
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Please, I live in Brazil and breed rabbits.  I need information about
a vaccine to prevent a disease called "MIXIMATOSIS".  If anyone have
information about the Lab producing that vaccine and/or 
address/telephone number I would be very thankful.

my e-mail is:  fragoso@embratel.net.br


Thanks in advance.


From eholmes@removethis.onramp.net Tue Dec 17 13:31:37 EST 1996
Article: 4075 of sci.bio.food-science
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From: eholmes@removethis.onramp.net (E.Holmes)
Newsgroups: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Subject: Re: Spoiled?
Date: Mon, 09 Dec 1996 13:28:29 GMT
Organization: CEO Infinity; Staff Matron, Kibo '97 Campaign HQ; Baker for the Ark
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On 9 Dec 1996, in alt.religion.kibology, 'Jesse Garon' remarks:

/asuter@Xenon.Stanford.EDU (Lupus Yonderboy) writes:
/
/>I just took a spent pair of Duracell batteries out of
/>my Walkman and noticed that they each have an expiration date.
/
/Man, this totally SUX, since batteries are always bought in pairs.
/What if you've got two batteries in your Walkman and only one of
/them is past the expiration date? Then you have to buy a new pair
/of batteries and replace one, but you still have one extra and NO
/APPLIANCE TO PUT IT IN.

  You can do one of two things. Have children, because many of
  their toys only require one battery, or eat the fresh one
  yourself and give the stale one to your dog. (Oh, you'd have
  to get a dog for that option - I know from experience cats
  just won't eat stale batteries.)

/They do the same thing with hot dogs and hot dog rolls, have you noticed?

  The extra buns are good, that way you have something to put
  the batteries in so you don't have to just eat them plain.
  Hot mustard improves them considerably.


E.(I buy the hot dogs in 10 packs, that way they match the buns)Holmes
--
E.Holmes (eholmes@onramp.net)
http://rampages.onramp.net/~eholmes/                      "Herfh."
The clay pot sitting in the sun will always be just a clay pot. It 
must go through the white heat of the furnace to become porcelain.


From jfultz@epix.net Tue Dec 17 13:31:38 EST 1996
Article: 4076 of sci.bio.food-science
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From: jfultz@epix.net
Newsgroups: sci.bio.food-science
Subject: Re: European Food Ingredient Suppliers
Date: Wed, 04 Dec 96 11:52:29 PDT
Organization: epix.net
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In Article<01bbe0dd$81bc0dc0$94f5aecc@awswong>, <awswong@direct.ca> writes:
> Path: news1.epix.net!news4.epix.net!news.sprintlink.net!news-pen-14.sprintlink.net!demos!news.uni-stuttgart.de!news.belwue.de!fu-berlin.de!news.mathworks.com!cam-news-hub1.bbnplanet.com!news.bbnplanet.com!cpk-news-hub1.bbnplanet.com!feed1.news.erols.com!news.ecn.uoknor.edu!news.wildstar.net!news
feed.direct.ca!news
> From: "Amy Wong" <awswong@direct.ca>
> Newsgroups: sci.bio.food-science
> Subject: European Food Ingredient Suppliers
> Date: 3 Dec 1996 05:38:24 GMT
> Organization: Canada Internet Direct, Inc.
> Lines: 9
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> NNTP-Posting-Host: van-as-12a04.direct.ca
> X-Newsreader: Microsoft Internet News 4.70.1155
> 
> Hi, everybody!
> 
> I am currently looking for a vegetarian food company in Vancouver, Canada. 
> We want to contact the ingredient suppliers in Europe.  Would anyone here
> help me to obtain a directory for the European food industry or give me
> some contacts?  Thanks in advance!
> 
> Regards
> Amy Wong

Amy,

I just received a journal called International Food Ingredients.
A North American contact is Putnam Publishing Co. (Chicago)
James Powers at (312)644-2020.

Hope this helps!

Jerry



From pouce@worldnet.fr Tue Dec 17 13:31:39 EST 1996
Article: 4077 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!www.nntp.primenet.com!nntp.primenet.com!howland.erols.net!math.ohio-state.edu!jussieu.fr!rain.fr!world-net!usenet
From: Kramer Pierre David <pouce@worldnet.fr>
Newsgroups: sci.bio.food-science
Subject: Gentically Modified Soybean
Date: 6 Dec 1996 19:54:06 GMT
Organization: SCT / Worldnet - Internet Provider & Information Exchange - Paris, France
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Is there an official method to check whether soylecithin has been 
processed from genetically modified soybean ?



From pouce@worldnet.fr Tue Dec 17 13:31:40 EST 1996
Article: 4078 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!arclight.uoregon.edu!hammer.uoregon.edu!hunter.premier.net!news.mathworks.com!howland.erols.net!math.ohio-state.edu!jussieu.fr!rain.fr!world-net!usenet
From: Kramer Pierre David <pouce@worldnet.fr>
Newsgroups: sci.bio.food-science
Subject: Genetically modified soybean
Date: 6 Dec 1996 19:55:37 GMT
Organization: SCT / Worldnet - Internet Provider & Information Exchange - Paris, France
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Is there an official method to check whether soylecithin was processed 
>from  genetically modified soybean ?



From janczek@aol.com Tue Dec 17 13:31:41 EST 1996
Article: 4079 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!howland.erols.net!portc02.blue.aol.com!audrey01.news.aol.com!not-for-mail
From: janczek@aol.com (JanCzek)
Newsgroups: sci.bio.food-science
Subject: Measuring oxidation of coffee,powdered milk or insect larwa in fennel seeds
Date: 11 Dec 1996 14:55:54 GMT
Organization: AOL http://www.aol.com
Lines: 26
Message-ID: <19961211145500.JAA24461@ladder01.news.aol.com>
NNTP-Posting-Host: ladder01.news.aol.com
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Universal O2/CO2 Respirometer

New respirometer is intended for testing and modeling in the laboratory
gas exchanges during aerobic or anaerobic biodegradation/bioremediation.It

can also be used to measure respiration of alga,fungi, 
bacterial response to antybiotics and toxins, respiration of soil  etc. 
Up to 80 sample chambers ( variety of sizes)  can be connected to
Micro-Oxymax  
Respirometer which is equipped with O2 and CO2, analyzers 
.Optional CH4 and H2S, H2 are also avilable.  Sample 
chambers can be refreshed from the compress gas bottles or 
>from  the Columbus Instruments programmable gas blender. 
Respirometer is capable to measure head space gas 
exchanges on 24h basis. Multiple experiments of different 
length can be conducted in the same time using liquid or 
solid samples.
Due to the exceptionally high sensitivity 0.2 uL of gas /h, 
Bioremediation Respirometer can monitor very slow  
biodegradation processes of plastics, hydrocarbons, 
explosives, creozote as well as respiration of insects, aquatic plants and
fish.
If you need more information and application notes please 
send your street address to:
Jan Czekajewski, Ph.D.
e-mail:janczek


From janczek@aol.com Tue Dec 17 13:31:42 EST 1996
Article: 4080 of sci.bio.food-science
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From: janczek@aol.com
Newsgroups: sci.bio.food-science
Subject: Measuring oxidation of food products
Date: 11 Dec 1996 01:46:52 GMT
Organization: AOL http://www.aol.com
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Food Respirometer
We developed very sensitive O2/CO2 Respirometer which can monitor oxygen
consumption at the levels of 0.2 uL O2/hour. It was used to measure
oxidation of coffee, powdered milk, respiration of seed, insects,
vegetables, olive fruits and cherries. It was also used to test bacteria
growth in fruit juices.  1 to 80 samples can be tested simultaneously over
minutes of months. 
If you are interested in receiving more information drop me a note.
Jan Czekajewski
e-mail : janczek@aol.com



From mk95528@navix.net Tue Dec 17 13:31:43 EST 1996
Article: 4081 of sci.bio.food-science
Path: newz.oit.unc.edu!news_server.cs.unc.edu!news-server.ncren.net!taco.cc.ncsu.edu!gatech!arclight.uoregon.edu!news.sprintlink.net!news-peer.sprintlink.net!news.sprintlink.net!news-hub.sprintlink.net!news.sprintlink.net!news-pen-14.sprintlink.net!news.ltec.net!news-admin
From: mk95528@navix.net (Margie Krick)
Newsgroups: sci.bio.food-science
Subject: FREE BOOKS
Date: Fri, 06 Dec 1996 18:50:54 GMT
Organization: Navix: Aliant Communications Internet Services
Lines: 14
Message-ID: <32eb6a2d.4683509@news.navix.net>
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A excellent easy to understand free 36 page winemaking book is
available for download to your favorite word processor at rec.crafts.
winemaking newsgroup. Feel free to distribute this free book to your
friends all you want as long as the electronic book remains like it is
now. It was posted 12-05-96. I can also e-mail the copy to you in two
parts if you like.
We also have a free 66 page electronic health book we can e-mail to
you too. Just request the health book and we can e-mail  that yo you
in three parts.

Happy Winemaking-

Richard
http://www.alice.net/pers/antiqque.htm


From asuter@Xenon.Stanford.EDU Tue Dec 17 13:31:44 EST 1996
Article: 4082 of sci.bio.food-science
From: asuter@Xenon.Stanford.EDU (Lupus Yonderboy)
Newsgroups: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Subject: Spoiled?
Date: 9 Dec 1996 08:01:33 GMT
Organization: Batcom Corporation
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Xref: newz.oit.unc.edu sci.bio.food-science:4082 sci.engr.electrical.compliance:1545 alt.religion.kibology:136227

I just took a spent pair of Duracell batteries out of
my Walkman and noticed that they each have an expiration
date.

Is it possible that I've been eating spoiled batteries
for all these years?

anTHANXvance

-- 
Alex Suter
asuter@cs.stanford.edu
"I am not a crackpot!"


From eholmes@removethis.onramp.net Tue Dec 17 13:31:46 EST 1996
Article: 4083 of sci.bio.food-science
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From: eholmes@removethis.onramp.net (E.Holmes)
Newsgroups: sci.bio.food-science,sci.engr.electrical.compliance,alt.religion.kibology
Subject: Re: Spoiled?
Date: Wed, 11 Dec 1996 04:29:04 GMT
Organization: CEO Infinity; Staff Matron, Kibo '97 Campaign HQ; Baker for the Ark
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On 10 Dec 1996 12:19:11 GMT, in alt.religion.kibology, AJ Longley remarks:
[...]
/You don't want to mix new and old batteries in the same appliance for 
/very long.........when the old one goes flat it just becomes a resistance 
/that the new one heats up......eventually it may go bang.....[...]

  Suddenly I'm not so sure getting a bang out my vibrator would
  be A Good Thing.


--
"Just out of curiosity does this actually mean something or have some of
the few remaining bits of your brain just evaporated?"(Patricia O Tuama)
http://rampages.onramp.net/~eholmes/             mail:eholmes@onramp.net


From robertf@concentric.net Tue Dec 17 13:31:47 EST 1996
Article: 4084 of sci.bio.food-science
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From: Bob Feeney <robertf@concentric.net>
Newsgroups: sci.bio.food-science
Subject: Millennium : Join Now
Date: Tue, 10 Dec 1996 23:12:16 -0500
Organization: South Shore Solutions
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This is a multi-part message in MIME format.

--------------541E781142
Content-Type: text/plain; charset=us-ascii
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Over the past few days, an early entry into a very exciting opportunity 
has been presented.  

Check out the following page NOW to secure your place in a very 
profitable and rewarding activity:

 
       http://www.multi-level.com/millennium/inkjetguy.html

--------------541E781142
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<BASE HREF="http://www.multi-level.com/millennium/inkjetguy.html">

<HEAD><TITLE>404 Not Found</TITLE></HEAD>
<BODY><H1>404 Not Found</H1>
The requested URL /millennium/inkjetguy.html was not found on this server.
</BODY>

--------------541E781142--





From adler@pulsar.cs.WKU.EDU Tue Dec 17 13:31:48 EST 1996
Article: 4085 of sci.bio.food-science
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From: Allen Adler <adler@pulsar.cs.WKU.EDU>
Newsgroups: sci.chem,sci.misc,sci.physics,sci.physics.research,sci.bio.misc,sci.bio.food-science
Subject: Re: Spectroscopy of olive oil
Date: 09 Dec 1996 20:32:25 -0600
Organization: ...
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You might look at a book on "essential oils". I have seen fat books
on the subject and one might point you to the relevant physical
properties of various oils.

Allan Adler
adler@pulsar.cs.wku.edu


From charlot918@aol.com Tue Dec 17 13:31:49 EST 1996
Article: 4086 of sci.bio.food-science
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From: charlot918@aol.com
Newsgroups: sci.bio.food-science
Subject: Small Scale Canning Equipment
Date: 11 Dec 1996 05:56:49 GMT
Organization: AOL http://www.aol.com
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I am looking for information on sources of small scale equipment for
developing countries.Maybe 1 - 5 tons/ day capacity for a cannery. Please
email me with your recommendations or questions. 


From alanh@widomaker.com Tue Dec 17 13:31:50 EST 1996
Article: 4087 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!newsserver2.jvnc.net!howland.erols.net!feed1.news.erols.com!insync!uunet!in3.uu.net!207.155.38.10!news.qnet.com!news.widomaker.com!not-for-mail
From: alanh@widomaker.com (Alan Horowitz)
Newsgroups: sci.bio.food-science,sci.materials
Subject: boil-in-bag plastic: what is it?
Date: 11 Dec 1996 21:49:50 -0500
Organization: Widomaker Public Access Internet (804)221-8070
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Xref: newz.oit.unc.edu sci.bio.food-science:4087 sci.materials:21877


"Minute" brand rice (Kraft) is available in "boil-in-the-bag" versions.

Neither the bag nor the box contains any patent nor trademark info about
what type of plastic this is.... does anyone know what it is, what the
tradename is, and the manufacturer?


From pjs103@york.ac.ukx Tue Dec 17 13:31:51 EST 1996
Article: 4088 of sci.bio.food-science
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From: Pete Simpson <pjs103@york.ac.ukx>
Newsgroups: sci.chem,sci.bio.food-science,sci.bio.misc,sci.chem.analytical
Subject: Re: Question on ISIS Draw
Date: Wed, 11 Dec 1996 11:15:23 +0000
Organization: The University of York, UK
Lines: 40
Message-ID: <32AE97CB.41C6@york.ac.ukx>
References: <6$DhJAAT$dpyEwM1@poison.demon.co.uk> <58h02o$232@phunn1.sbphrd.com>
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Triple Quadrophenic wrote:
> 
> In article <6$DhJAAT$dpyEwM1@poison.demon.co.uk>, eric@poison.demon.co.uk
> (Eric Lovett ) dusted off the quill, prised open the inkwell and wrote...
> >
> >Hello,
> >I seem to have problem with the quality of pictures I create, when and I
> >cut and paste them into Word 7. They are not as clearly drawn as I would
> >like them.
> >Any suggestions, would be apprecieted.
> >--
> 
> What version of Isis are you using?
> 
> Are you embedding an actual ISIS/Draw object in Word (recommended) or it it
> getting mangled into a bitmap on the way?
> 
> I use ISIS/Draw (1.2) every day, pasting into Word - no problems so far.
> 
> --
> -- BEGIN NVGP SIGNATURE Version 0.000001
> Frank J Hollis, Mass Spectroscopy, SmithKline Beecham, Welwyn, UK
> Frank_Hollis-1@sbphrd.com         or        fjh4@tutor.open.ac.uk
>  These opinions have not been passed by seven committes, eleven
> sub-committees, six STP working parties and a continuous improvement
>  team. So there's no way they could be the opinions of my employer.

I only use Word 6.0a, so this might not be entirely relevant...

The images do indeed seem rather scrappy: some bonds are bent or at
funny angles. However it almost always prints out OK. 

Have you actually tried printing them out?

Pete.

-- 
Pete Simpson, Langwith College, University of York, England.
Email:            pjs103@unix.york.ac.uk 
Homepage:     http://www.york.ac.uk/~pjs103/


From sberch@world.std.com Tue Dec 17 13:31:52 EST 1996
Article: 4089 of sci.bio.food-science
Newsgroups: sci.bio.food-science
Path: newz.oit.unc.edu!concert!gatech!news.cse.psu.edu!news3.cac.psu.edu!howland.erols.net!www.nntp.primenet.com!nntp.primenet.com!mindspring!uunet!in2.uu.net!uucp3.uu.net!world!news
From: sberch@world.std.com (S.J. Berch)
Subject: Re-using cooking oil?
Sender: news@world.std.com (Mr Usenet Himself)
Message-ID: <32ae5c50.5488819@news.std.com>
Date: Wed, 11 Dec 1996 07:03:14 GMT
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Lines: 9

Is there any reason not to re-use cooking oil?  

Someone told me that there was some change in the oil after heating it
to fry foods that made the oil unhealthy to re-use.  Any truth to
this?  I can't find any references to this in a search of Medline.

Thanks.

-sb


From service@lazarlab.com Tue Dec 17 13:31:54 EST 1996
Article: 4090 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!news.columbia.edu!sol.ctr.columbia.edu!news.msfc.nasa.gov!www.nntp.primenet.com!nntp.primenet.com!uwm.edu!news-peer.gsl.net!news.gsl.net!howland.erols.net!newspump.sol.net!news.mindspring.com!uunet!in2.uu.net!192.115.153.21!news.netmedia.net.il!not-for-mail
From: Paul Glenner <service@lazarlab.com>
Newsgroups: sci.bio.fisheries,sci.bio.food-science,sci.med.pharmacy
Subject: FREE booklet on measuring pH, ions, oxygen in very SMALL SAMPLES
Date: 13 Dec 1996 10:42:33 GMT
Organization: Lazar Research, inc
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A free booklet is available which describes techniques for measuring pH, 
ions, and dissolved oxygen in very small samples down to 20 microliters. 
Sample vessels which can be routinely measured included 96 well plates, 
microcentrifuge tubes, NMR tubes, serum cups, and capillary tubes.  Ions 
which can be measured include chloride, sodium, potassium, and cyanide. 
All probes require only a pH meter for measurement.  For further details 
contact Lazar Research Labs. Inc. at service@lazarlab.com or see the 
Lazar web site at http://www.lazarlab.com 



From jralphb@easynet.co.uk Tue Dec 17 13:31:55 EST 1996
Article: 4091 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!news.new-york.net!news.wctc.net!feeder.chicago.cic.net!newsxfer2.itd.umich.edu!www.nntp.primenet.com!nntp.primenet.com!howland.erols.net!news-peer.gsl.net!news.gsl.net!news-lond.gsl.net!news.gsl.net!netcom.net.uk!easynet-uk!newsfeed.easynet.co.uk!easynet-cherry!usenet
From: jralphb@easynet.co.uk (J Ralph Blanchfield)
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Scottish outbreak of E.coli O157 food poisoning continues
Date: Thu, 12 Dec 1996 11:06:55 GMT
Organization: consultant
Lines: 49
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Hello Everyone,

The serious outbreak of E.coli O157:H7 food poisoning in central
Scotland continues. The first cases were noted on 22 November. Up to
11 December, 394 people (mostly in Lanarkshire and in the Forth
Valley, plus one in Glasgow and one in Lothian) have been affected
with symptoms, of whom 215 have been positively confirmed up to 11
December. The number of deaths has increased to eleven. 40 people are
in hospital, of whom eleven are described as "giving cause for
concern". Most cases, and all the deaths, are elderly people.The exact
number of children involved is not clear, but the first 110 cases were
reported as including 18 children. Currently six children are in
hospital, four of them undergoing kidney dialysis.

<P>Many  of the cases are in the town of Wishaw. Health officials
consider that the cause of the outbreak was cooked
meat supplied by John M Barr & Son of Wishaw, a family firm supplying
cooked meats to more than 60 outlets (wholesalers and retailers) in
the surrounding areas. The company has withdrawn all cooked meats, has
closed the business "until further notice" and was said to be
cooperating with health officials. As well as investigation by the
Lanarkshire health authority, a Government investigative team has been
operating, under Professor Hugh Pennington of Aberdeen University,
and Strathclyde police are also involved. In addition a Fatal Accident
Enquiry has been instituted.

On 10 December it was reported that a case has been linked with a
second Lanarkshire butcher, Colin Mulvaney of New Stevenston, one of
the outlets said to have stocked John Barr & Sons products. The
product involved is reported as a ham steak roll bought on 28
November. It was not manufactured by John Barr & Sons, but it is
possible that it may have been cross-contaminated in Mulvaney's shop
by residual contamination in the shop environment after the Barr
products were seized and removed from the shop. The Mulvaney shop has
been closed and will not be reopened until health officials are
satisfied that a "deep clean" has been carried out and hygiene
regulations thoroughly complied with.

Regards

Ralph

******************************************************************
J Ralph Blanchfield
=46ood Science, Food Technology & Food Law Consultant
Chair, IFST Member Relations & Services Committee
Web Editor, Institute of Food Science & Technology
IFST Web address: http://www.easynet.co.uk/ifst/=20
******************************************************************


From B.Hamilton@irl.cri.nz Tue Dec 17 13:31:56 EST 1996
Article: 4092 of sci.bio.food-science
Path: newz.oit.unc.edu!concert!rutgers!goliath.montclair.edu!newsserver.jvnc.net!newsserver2.jvnc.net!howland.erols.net!agate!HERMES!not-for-mail
From: B.Hamilton@irl.cri.nz
Newsgroups: sci.chem,sci.misc,sci.physics,sci.physics.research,sci.bio.misc,sci.bio.food-science
Subject: Re: Spectroscopy of olive oil
Date: 12 Dec 1996 18:14:27 GMT
Organization: Industrial Research Limited
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Approved: bunn@leporello.berkeley.edu (sci.physics.research)
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Allen Adler <adler@pulsar.cs.WKU.EDU> wrote:

>You might look at a book on "essential oils". I have seen fat books
>on the subject and one might point you to the relevant physical
>properties of various oils.

Olive Oil is a triglyceride oil ( lipid ), not an essential  oil ( terpene ). 

There is bound to be information on Olive Oil properties
in the Journal of the American Oil Chemists Society, and there
probably is an Olive Oil Research centre lurking around Europe
or Asia somewhere, contact one of the large manufacturers to
ascertain if there is. Properties will depend on both growing
conditions and processing, so if the original poster planned 
to use some, they would probably need to measure the properties
on the actual oil they were using.

                Bruce Hamilton






From malcolm@mdhills.demon.co.uk Tue Dec 17 13:31:57 EST 1996
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From: Malcolm Hills <malcolm@mdhills.demon.co.uk>
Newsgroups: sci.bio.food-science,sci.bio.microbiology
Subject: Re: Scottish outbreak of E.coli O157 food poisoning continues
Date: Thu, 12 Dec 1996 22:37:26 GMT
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Ralph,

Having scoured the press for days, and having seen the DoH warnings 
there are still an awful lot of questions unanswered.

Can you, or anyone else for that matter answer the following questions?

1.  due to the number of cases there was obviously a number of food 
items implicated. Were these all contaminated at manufacture, ie a 
breakdown in manufacturing technique throughout all cooking processes, 
or has gross cross contamination occurred following manufacture, if so, 
how many different outlets were involved.

2.  How many different foodstuffs/batches are (were) implicated?

3.  Why are the police involved? 

4.  Why do we here no mention of the EHO's, except when the Scottish 
Office are pressed into a corner and need a scape-goat?


Malcolm Hills



From wrhite@cix.compulink.co.uk Tue Dec 17 13:31:58 EST 1996
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From: William R Hite <wrhite@cix.compulink.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Gentically Modified Soybean
Date: Wed, 11 Dec 1996 21:25:36 GMT
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In article <58koiq$ngk$1@mhade.production.compuserve.com> on  10 Dec 
1996 22:35:06 GMT C P Moodie <73203.1501@CompuServe.COM> wrote:

> There will not be a different method because soy lethicin is the 
> same regardless of the soy bean source.  

References please?

You might also like to consider the following from one of the 
regulatory documents regarding RR Soy

    2. Nutritional Composition of PNT (i.e RR Soy)

    No statistical differences in nutritional composition, i.e., ash,
    gross energy, and crude fibre content, were noted between the raw
    whole seed and the control variety A5403. The crude protein and
    crude fat content of raw seeds was not significantly different
    from that of the control line in two of three studies. The
    nutrient digestibility of GTS 40-3-2 was found to be
    substantially equivalent to traditional varieties per a 29-day
    lactation trial wherein lactating cows were fed 10% raw soybeans.
    The levels of the amino acids phenylalanine, tryptophan, and
    tyrosine were found to be substantially equivalent to those of
    traditional varieties. These results collectively demonstrate
    that the introduction of DNA into G. max resulting in GTS 40-3-2,
    did not likely result in any secondary effects impacting on the
    composition or nutritional quality of the cultivar. Accordingly,
    GTS 40-3-2 was judged to be substantially equivalent to
    traditional soybean varieties in terms of nutritional
    composition. 

There are many people who, like me, read this as a **very** flimsy 
basis on which to feed such a product to the world at large. 

William |WRC Solutions: Computer Consultants|Tel (+44)(0)1695  50470
   Hite |MS-Office, Visual Basic, FTR, Text |Fax (+44)(0)1695 720889
        |wrhite@cix.compulink.co.uk, http://www.u-net.com/~wrcs/home



From rmateles@candida.com Tue Dec 17 13:31:59 EST 1996
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From: Richard Mateles <rmateles@candida.com>
Newsgroups: sci.bio.food-science
Subject: BSE (Mad Cow Disease
Date: Thu, 12 Dec 1996 16:26:50 -0600
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There is an interesting article in last week's New Yorker magazine 
dealing with the background for this disease and where things stand now.

Rich Mateles
-- 
Candida Corporation
Suite A-1706
175 W. Jackson Blvd.
Chicago, IL. 60604
U.S.A.


From davel@azstarnet.com Tue Dec 17 13:32:01 EST 1996
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From: davel@azstarnet.com (David Leonard)
Newsgroups: sci.bio.food-science
Subject: Q: Calrose rice.  What are its properties?
Date: Fri, 6 Dec 1996 08:34:30 LOCAL
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Would appreciate someone describing the qualities of Calrose rice often sold 
in the Oriental foods section of supermarkets.  Is it a high-amylose rice?  Is 
it similar to basmati rice?  Thanks

David


From emiseo@aol.com Tue Dec 17 13:32:02 EST 1996
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From: emiseo@aol.com
Newsgroups: sci.bio.food-science
Subject: Re: Bergamot Oil
Date: 11 Dec 1996 23:46:05 GMT
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Bergamot oil is obtained by pressing peels of an unripe citrus fruit
called bergamot and  grown almost exclusively in Italy.  The major
components of this oil are terpenes as well as linalyl acetate, linalool
and citral.  Bergamot is a citrus fruit and citrus is one of the fruits
that was investigated by the National Cancer Institute for anti cancer
activity.  Citrus fruits contain classes of chemical compounds that may
have anti cancer activity.  Most of the compounds are concentrated in the
peel oil rather than in the juice.  One of the compounds in bergamot oil
is bergaptene, a furocoumarin which is one of the compound classes under
investigation by the NCI.  Bergaptene is a photsensitizer and is limited
in cosmetic use.  

For further information, the NCI has done extensive literature searches on
citrus fruits.  Also  the Florida Department of Citrus and the University
of California  Division of agriculture has published chemical reviews of
citrus.

I was the PI on an analytical study sponsored by the NCI on citrus and if
you want to e:Mail me I can send you a list of references.


From m-walsh@nimr.mrc.ac.uk Tue Dec 17 13:32:04 EST 1996
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From: Martina Walsh <m-walsh@nimr.mrc.ac.uk>
Newsgroups: sci.bio.food-science
Subject: HELP: Meat quality
Date: Wed, 11 Dec 1996 13:31:33 +0000
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I am a biochemist and need to urgently get information on meat quality. 
What is the definition of meat quality, which factors determine meat
quality and which techniques are applied to test for it?
Any comments or recommendations concerning good books in the field are
very welcome, preferably via e-mail.
Many thanks for your help.

Martina Walsh
<m-walsh@nimr.mrc.ac.uk>


From peter@pbarnes.demon.co.uk Tue Dec 17 13:32:05 EST 1996
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From: "Peter J. Barnes" <peter@pbarnes.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Gentically Modified Soybean
Date: Thu, 12 Dec 1996 13:20:20 +0000
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In article <589tku$eqi@news.sct.fr>, Kramer Pierre David
<pouce@worldnet.fr> writes
>Is there an official method to check whether soylecithin has been 
>processed from genetically modified soybean ?
>
Reading the responses to this question prompts me to point out that all
biological materials are (a) complex and (b) very variable. Take any
plant material - soybean, for instance - and analyse the composition of
samples from different varieties, sources, harvests etc and you will get
wide variation. Grow a GM soya and a conventional soya side by side
under exactly the same conditions and you will probably find that the
differences between GM and conventional are less than the differences
between soya grown in South America and soya grown in, say, China.We
have to get away from the idea that food raw materials are always
exactly the same composition until tinkered with by man!
Peter Barnes
-- 
Peter J. Barnes
PJ Barnes & Associates, PO Box 200
Bridgwater TA7 0YZ, England.
Tel: +44-1823-698973
Fax: +44-1823-698971
E-mail: editor(a)pbarnes.demon.co.uk


From peter@pbarnes.demon.co.uk Tue Dec 17 13:32:06 EST 1996
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From: "Peter J. Barnes" <peter@pbarnes.demon.co.uk>
Newsgroups: sci.bio.food-science
Subject: Re: Re-using cooking oil?
Date: Thu, 12 Dec 1996 12:57:53 +0000
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In article <32ae5c50.5488819@news.std.com>, "S.J. Berch"
<sberch@world.std.com> writes
>Is there any reason not to re-use cooking oil?  
>
>Someone told me that there was some change in the oil after heating it
>to fry foods that made the oil unhealthy to re-use.  Any truth to
>this?  I can't find any references to this in a search of Medline.
>
There is no reason why you should not re-use cooking oil if it has not
been badly treated in its first use or grossly contaminated with food
material. If you only use a very small amount of oil, then there is
probably no reason to re-use it -- but let's assume that you are talking
about deep-fring.

The question is really "How many times can I re-use it?" and there are
two main aspects (other than economic!) to deciding whether to re-use.
One is quality, the other is safety.

Safety: After much re-use in frying, an oil accumulates oxidised and
polymerised products -- the waxy material on the side of a much-used
frying pan is polymerised oil. Eating a lot of these breakdown products
is probably not good for you. But the quality of the oil deteriorates
and gives you a signal that the time has come to change.

Quality: With re-use, or prolonged frying, the oil will become darker in
colour, begin to have a rancid taste, and become frothy. This tells you
to change the oil.

Watch out with polyunsaturated oils like sunflower -- these oxidise and
"go off" faster. The old traditional oils used for frying were groundnut
(peanut) and lard or beef fat. These are more saturated and therefore
more stable. But varieties of sunflower which are more saturated (so-
called high-oleic s
