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Louisiana Agriculture Magazine

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Past Issues

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2000

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Spring

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[Image: cover]Louisiana Agriculture Magazine Spring 2000 Louisiana Agriculture Magazine, Spring 2000 [Image: photo]Detection laboratory helps meet food safety needs Detection laboratory helps meet food safety needs Safety and Properties of Precooked Pork Roasts with Sodium Lactate and Sodium Tripolyphosphate Consumers continue to demand more convenience with food products, including meat. Safety is a primary concern with precooked, ready-to-eat meat products. [Image: photo]Scientists Develop Rapid, User-friendly Test Kit for Marine Toxins Ciguatera fish poisoning is a typeof food poisoning caused by ingestion of certain tropical and subtropical marine fish that harbor natural toxins originating from microscopic algae (dinoflagellates). [Image: photo]Training Program Helps Keep Seafood Safe In December 1996, the U.S. Food and Drug Administration (FDA) issued a requirement that all seafood must be processed using Hazard Analysis and Critical Control Point (HACCP) principles. The intent of the requirement is to increase food safety and consumer confidence. [Image: illustration]New Bar Code Will Help Monitor Food Safety Throughout the various phases ofthe food production and processingsystem, opportunities for contaminationexist. Reliable laboratory and fieldmethods are necessary to rapidly detectand trace the source of contamination. [Image: photo]Safety and Soft-Ripened, French-Style Cheeses Cheese is one of the most ancient forms of manufactured food. It is the product of enzymatic action and lactic fermentation of milk using various bacterial cultures. 1 2 3 [Image: photo]Scientists develop process that saves oyster industry A partnership between scientists at the LSU Agricultural Center and entrepreneurs in Louisiana’s oyster industry has resulted in a revival of the Gulf Coast raw oyster. Two studies look at packaging of ground beef 1) Pathogenic microorganism hazards with reduced oxygen packaging of ground beef.2) Influence of display gas mixture on shelf life of ground beefin modified atmosphere packaging Consumers Approve Mandatory Country-of-origin Labeling of Fresh or Frozen Beef: Beef consumers are provided with various kinds of information on the fresh beef sold in grocery stores. Introducing ‘Earl’ - Scientists develop new rice variety Scientists at the LSU AgCenter have developed a new medium-grain rice variety, named Earl, that offers improved yield and disease resistance. [Image: photo]Ozone: New Weapon for Fighting Food Hazards Ozone is a substance best known intwo divergent ways. It is both beneficial—as in the ozone layer protecting the Earth from the sun’s harmful ultraviolet rays—or detrimental when ground-level concentrations become excessive, particularly on hot, humid days. [Image: table]Foodborne Illness: Are You at Risk? Although Americans enjoy the safest food supply in the world, several recent outbreaks of foodborne illness have heightened concern about food safety. [Image: photo]The Concept of Food Safety: An Overview Food consumption plays two roles in human development: nutrition and disease prevention. Foods provide not only protein, fats, vitamins, minerals andother constituents essential for growth, but also components necessary for prevention of certain diseases. 1 2 3 [Image: photo]Inhibition of E. coli in Ground Beef Patties with Ozone Recent illnesses and deaths traced to foods contaminated with Escherichia coli (E. coli) O157:H7 have caused processors, regulatory officials and scientists to examine different techniques to control and destroy pathogenic microorganisms. [Image: photo]Managing Aflatoxin Contamination in Corn: Scientists Use Integrated Approach to Solution Aflatoxin is a natural toxin produced by the fungus Aspergillus flavus. Aflatoxin in corn appears when high temperatures and drought stress occur, which favors infection of the ear by the fungus. Learn to Keep Food Safe LSU AgCenter Extension conducts “Safe Food Handlers” workshops to help people learn to keep food safe. 1 2 3