Our Food

OurFood Database of Food and Related Sciences
Karl Heinz Wilm E-Mail: [email protected] April 24, 2005
Contents
1 Introduction 9
2 Anthrax 15 2.1 Anthrax . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15 3 Food poisoning Staphylococcus aureus penicillin resistant . . . . . . . . . . . . . . . . . . Community-acquired MRSA (ca-MRSA) . . . . . . . . . . . . . . . . . . Ochratoxin A . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1 Changing ecology and toxic foods . . . . . . . . . . . . . . . . . . . . . . . . . . 3.1.1 Origin of mercury in the Amazon region: . . . . . . . . . . . . . . . . . . 3.2 Chemical contaminants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3 Inorganic Insecticides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Miscellaneous compounds . . . . . . . . . . . . . . . . . . . . . . . . . . 3.3.1 Other contaminants . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4 Integrated Pest Management (IPM) . . . . . . . . . . . . . . . . . . . . . . . . . 3.4.1 Herbicides in rainfall . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4.2 Biopesticides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4.3 Conventional pesticides . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4.4 Antimicrobial agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.4.5 Sanitizers: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5 Pesticides . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5.1 Agent Orange . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.5.2 Pollutants in milk and dairy products . . . . . . . . . . . . . . . . . . . . 3.6 Growth stimulating hormones in beef . . . . . . . . . . . . . . . . . . . . . . . . 3.7 International trade of Pesticides . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.7.1 List of the Rotterdam Convention on the Prior Informed Consent of banned or severely restricted chemicals . . . . . . . . . . . . . . . . . . . 3.7.2 Annex III - Chemicals Subject To The Prior Informed Consent Procedure - Category Pesticide . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 3.7.3 Category Severely hazardous . . . . . . . . . . . . . . . . . . . . . . . . . 3 21 29 30 34 38 38 41 48 49 49 50 52 52 53 53 54 54 55 56 60 61 62 63 63
4 3.7.4 3.7.5 Category Severely hazardous pesticide formulation . . . . . . . . . . . . . 63 Category Industrial . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 63 65 71 71 71 75 76 82 84 84 85 85 92 97 98 100 105 107 108 114 119 133 139 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . in cereals . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 143 143 144 148 149 150 150 151 154 161 162
4 General bacteriology Classication of Aeromonas spp. . . . . . . . . . . . . . . . . . . . . . . . Further classication of aeromonads . . . . . . . . . . . . . . . . . . . . . Historical classication of aeromonads: . . . . . . . . . . . . . . . . . . . The culture of aeromonads . . . . . . . . . . . . . . . . . . . . . . . . . . Family of Campylobacteraceae . . . . . . . . . . . . . . . . . . . . . . . . Helicobacter: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Transmission and sources of infection of Campylobacter . . . . . . . . . . Avoid contamination . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Prevention of infection with Campylobacter . . . . . . . . . . . . . . . . Isolation and identication . . . . . . . . . . . . . . . . . . . . . . . . . . 4.0.6 Chlamydia . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Clostridium perfringens . . . . . . . . . . . . . . . . . . . . . . . . . . . . Diseases transmitted by water . . . . . . . . . . . . . . . . . . . . . . . . Enterobacteriaceae, culture methods . . . . . . . . . . . . . . . . . . . . Fluorescence methods for detection of Escherichia coli . . . . . . . . . . . Thin layer chromatography with immunologic analysis to detect E.coli 0157:H7 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Impedance technologies for rapid detection and enumeration of bacteria . The ten most dangerous diseases of the world . . . . . . . . . . . . . . . 5 BSE 6 Dioxin 7 Foot and Mouth Disease and other animal infections 8 Food-borne diseases 8.1 Introduction: . . . . . . . . . . . . . . . . . . . . . . . . . . Bacterial infections . . . . . . . . . . . . . . . . . . . Cholera . . . . . . . . . . . . . . . . . . . . . . . . . Staphylococcus aureus . . . . . . . . . . . . . . . . . Moulds . . . . . . . . . . . . . . . . . . . . . . . . . . Prevention and reduction of mycotoxin contamination 8.1.1 Viral infections . . . . . . . . . . . . . . . . . . . . . Norovirus . . . . . . . . . . . . . . . . . . . . . . . . Reoviruses . . . . . . . . . . . . . . . . . . . . . . . . Rotaviruses . . . . . . . . . . . . . . . . . . . . . . .
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Astroviruses . . . . Adenoviruses . . . Parvoviruses . . . . SARS Severe Acute . . . . . . . . . . . . . . . . . . . . . Respiratory . . . . . . . . . . . . . . . . . . Syndrome . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
5 162 162 162 163
9 Food, what is it? 165 Plant sterols . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187 Resolution of the European Commission 200/500/EG. Phytosterine rich margarine . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 187 Deep frying oil and shortenings . . . . . . . . . . . . . . . . . . . . . . . 191 Toxicology of heated fat . . . . . . . . . . . . . . . . . . . . . . . . . . . 192 Colon carcinogenicity of heated oil . . . . . . . . . . . . . . . . . . . . . 193 Isomalt . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 197 9.0.2 Functional Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 208 Mood Food . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 216 10 Genetic modication of food 225 Cultivation of genetic modied seeds in Brazil . . . . . . . . . . . . . . . 243 11 HACCP and ISO 9000 Food chain steps . . . . . . . . . . . . . . . . . . . . . . What to take care of in order to ensure food safety . . . History of HACCP . . . . . . . . . . . . . . . . . . . . . Hygiene regulations in Germany . . . . . . . . . . . . . . Production, improve the technical processing: . . . . . . Health condition or the sta which comes in contact with HACCP for supermarkets . . . . . . . . . . . . . . . . . How to install an HACCP system for supermarkets . . . Total Quality Management . . . . . . . . . . . . . . . . . Hyperlinked Management . . . . . . . . . . . . . . . . . Introduction of the Hyperlinked Management . . . . . . Hyperlinked Management Structure . . . . . . . . . . . . Software to handle Global Hyperlinked Management . . 247 . 247 . 248 . 249 . 255 . 260 . 261 . 269 . 269 . 275 . 277 . 278 . 279 . 280
. . . . . . . . . . . . . . . food . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . . . . . .
. . . . . . . . . . . . .
. . . . . . . . . . . . .
. . . . . . . . . . . . .
. . . . . . . . . . . . .
12 Ingredients 285 12.0.3 No-eect-level[34] . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 285 International Numbering System for Ingredients INS- Number . . . . . . 287 E-Numbers[33]: . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 287
6 13 Hygienemonitoring 319 ATP-Bioluminescence . . . . . . . . . . . . . . . . . . . . . . . . . . . . 320 Hygienemanagement in food industry . . . . . . . . . . . . . . . . . . . . 320 Origin of Contamination of food with pathogen bacteria . . . . . . . . . 326 14 Radioactivity and food 15 Moulds and yeasts Allergies . . . . . . . . . . . . . . . . Culture media for moulds and yeasts Selective culture of Candida albicans Determination of yeasts and moulds . 329 339 . 340 . 341 . 347 . 349
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
. . . .
16 Phytopathology,diseases of plants 353 16.0.4 Phenology . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 366 17 Physiology Vegetarian Food with animal ingredients . . . . . . . . . . Psychology of diet plans . . . . . . . . . . . . . . . . . . . The cause of failure of diet plans and how to do it better . The separation diet of Dr. Howard Hay . . . . . . . . . . . 17.0.5 Drugs to ght bodyweight . . . . . . . . . . . . . . . . . . Xenical, the antifat drug . . . . . . . . . . . . . . . . . . . Orlistat . . . . . . . . . . . . . . . . . . . . . . . . . . . . Reductil . . . . . . . . . . . . . . . . . . . . . . . . . . . . Amphetamines . . . . . . . . . . . . . . . . . . . . . . . . Phentermin and norephedrine . . . . . . . . . . . . . . . . Aminorex . . . . . . . . . . . . . . . . . . . . . . . . . . . Phenuramine . . . . . . . . . . . . . . . . . . . . . . . . . Physiology of hunger . . . . . . . . . . . . . . . . . . . . . Appetite to specic foods . . . . . . . . . . . . . . . . . . Well-fed . . . . . . . . . . . . . . . . . . . . . . . . . . . . Reductil, a suppressant of appetite . . . . . . . . . . . . . Xenical, The ght against fat . . . . . . . . . . . . . . . . Use of Xenical in case of low body weight (BMI below 30) Food with reduced fat . . . . . . . . . . . . . . . . . . . . Medical prescription of Xenical in case of BMI 30 to 40 . . Use of Xenical in case of BMI over 40 . . . . . . . . . . . . Xenical, the drug of the rich society . . . . . . . . . . . . . Dexfenuramin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 369 371 371 372 375 390 391 391 391 391 391 392 392 392 393 393 393 394 395 396 396 396 396 396
OurFood (c) 1998 - 2005 by Karl Heinz Wilm 18 Packaging The war between glass and plastics . . . . . . . . . . . 18.0.6 German regulations concerning recycling of packaging: 18.0.7 The Euro glass . . . . . . . . . . . . . . . . . . . . . . The Euro glass . . . . . . . . . . . . . . . . . . . . . . European regulations concerning packaging recycling . Types of plastic packaging . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
7 417 . 417 . 421 . 423 . 424 . 425 . 425
19 Parasites and Pathogenic Protozoa 431 Anisakis and Herring . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 441 20 Bioterrorism 443 20.1 Food and Bioterrorism . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 443 20.1.1 The Bioterrorism Security Act . . . . . . . . . . . . . . . . . . . . . . . . 443 Dangerous agents . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 444 21 Global Food Safety 21.1 Global food safety and global food trade . . . . . . . . . . . . . . . . 21.1.1 Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.1.2 Food and Agriculture Organization (FAO) . . . . . . . . . . . Convention on Biological Diversity . . . . . . . . . . . . . . . FAO Anti-Hunger Program: . . . . . . . . . . . . . . . . . . . Codex Alimentarius Commission . . . . . . . . . . . . . . . . World Trade Organization ( WTO ) . . . . . . . . . . . . . . . Functions of WTO . . . . . . . . . . . . . . . . . . . . . . . . Agreements and other organizations resulting from WTO . . . WTOs Agriculture Agreement . . . . . . . . . . . . . . . . . Ministerial Conference in Doha, Qatar . . . . . . . . . . . . . Sanitary and Phytosanitary Measures ( SPS ) . . . . . . . . . Standards and Trade Development Facility (STDF) . . . . . . 21.1.3 Famines . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21.1.4 Activities of the Third World . . . . . . . . . . . . . . . . . . Food sovereignty . . . . . . . . . . . . . . . . . . . . . . . . . WTO and the conference in Cancn . . . . . . . . . . . . . . . The future of WTO . . . . . . . . . . . . . . . . . . . . . . . . North American Free Trade Agreement (NAFTA) . . . . . . . Misuses of NAFTA: . . . . . . . . . . . . . . . . . . . . . . . . Mercosur and the South American Free Trade Area (SAFTA) The American Free Trade Area (AFTA) . . . . . . . . . . . . Agriculture and plant protection . . . . . . . . . . . . . . . . . Monocultures . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 447 447 447 448 448 448 449 449 450 450 450 450 451 451 452 453 454 455 456 456 456 457 457 458 458
8 Agroecology . . . . . . . . . . . . . . . . . . Integrated Production Systems . . . . . . . Cuba agroecological example . . . . . . . . . Intelligent Pest Management (IPM Systems) 21.1.5 Precision Farming Project . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 458 459 460 460 461
Chapter 1 Introduction
OUR FOOD is a database containing informations concerning food, related physiology, technology, analytical methods, bacteriology and topics of general interest. No pictures or unnecessary decoration are being used in order do speed up download. Guarantee: OUR FOOD was compiled with great care. However the author does not take any guarantee and denies any responsibility upon failures or damages caused by errors or misunderstanding of the contents. OUR FOOD is divided in two sections : Basic containing topics of general interest. This part is thought to answer the questions of every day Advanced directs itself to specialists on food, trying to answer specic questions such as analytical methods and chemistry. The author: Karl Heinz Wilm diplome biochemist, graduated in the Faculty of Pharmacy of the University of Belem do Para, Brazil. As member of the Council of Pharmacy of Porto Alegre he became director of the section of bacteriology of the Biochemical Laboratory Dr. Friedel in Sao Leopoldo, Rio Grande do Sul Brazil, later chief chemist of the laboratory of food industry.
General informations Why a database on food ? Health: No physician denies the truth that the most frequent causes of illness are based on wrong behavior related to food. More information about food is necessary to avoid unhealthy life-style and to cut cost of resulting medical care. You cannot avoid contaminants and other dangers of modern food. 9
10 Industrialization: Our food is being constantly industrialized. The health food (Reform Food), bio food and alternative food are being commercialized. Due to a wide distribution the shelf life must be kept long. Vitamins and proteins loses their value. You cannot avoid industrialized food. Globalization of trade and industry: Globalization of multinational companies destroys the ecological isolated markets introducing the global business. Dumping prices from abroad destroy smaller industries killing jobs. The self feeding units as seen in the Amazon rain forest will be destroyed by global thinking. Traditions and real target of life will be gone in a world which is being controlled by a hand full of mighty global players. Economic and ecological isolated units like the habitation in the Amazon jungle as self feeding unit will be a picture of the past:
Table 1.1: The great top 10 food giants (1998) Company Nestl e Phillip Morris Home based Switzerland USA Turnover food USmm 50 31
OurFood (c) 1998 - 2005 by Karl Heinz Wilm ConAgra Unilever PepsiCo Cargill Coca-Cola Diageo Archer Daniels Midland Danone USA Netherlands USA USA USA USA 23 23 22 21 18 18 16 14
11
The recent opening of the European Common Market adds further power to giant industries. Concentration on the retail sector has destroyed in Germany 60 000 full-time jobs. Mergers and acquisitions are the prime culprit. When a smaller company is taken over, a number of duplicated functions are amalgamated growing to low-overhead companies with smaller workforces[115]. The retail sector is also getting global. Carrefour, a retail group with head in France reports the opening of 10 new business elds in Brazil, China, the Czech Republic, Korea, Malaysia, Mexico, Spain and Taiwan. The total number of stores of Carrefour come up to 345 in 20 dierent countries[114]. The concentration of the market still goes on and increases new speed with the European activity of the US giant Wal-Mart [131] buying at the end of 1998 the Interspar-SB warehouses. Wal-Mart is interested to buy the Carrefour group. Wal-Mart has already reached a turnover in 1997 of 200 billion Mark.It has a gigantesque data-processing system which is only surpassed by the system of US Ministry of Defense in the Pentagon.(Read all about Hyperlinked Management searching in INDEX to see the development of data-processing in food management for the coming years.) Wal-Mart controls according J rgen Maximow the behavior of its clients utilizing data from u the buying checks client charts and interviews of its employees. In this way Wal-Marts gets a picture of the behavior of the client, the speed of turnover of the ware and regional dierent reactions of the market. Wal-Mart has an enormous knowledge concerning its customers. Jurgen Maximow says that the actual business is not middle classes friendly. in the Year 2005 less than ten retailing groups will be left over.
Table 1.2: Retailers and their turnover 1999 Retailer Home based Total Branch turnover US$bn 156 Canadien, Mexico, Brazil,
Wal-Mart USA
12 Argentina, China, South corea and Germany West and East Europe, China,
37 36 Austria, Cherchenien, Slowakia, Poland, Hungary, Italy, and France Royal Aholda Netherlands 35 Intermarch e France 34 Tesco GB 32 The French group Intermarch has the majority of Spar enterprises. e The head of the board of directors of the Daimler-Chrysler automobile group, J rgen Schrempp u expects a wide dissolution of nations as a result of growing international fusion of enterprises. To the magazine Forbes Schrempp stated: We are going to come to a transatlantic union and then we should get ahead and nally build a world union without borders between countries [110]. In 1971 Gudrun Tempel wrote the world being a small village, his head having more power than a president or a minister of nance [111]. Unfortunately the great global companies do not bring wealth or better life to the country where they operate. Oranges are being marketed in Brazil mainly by four companies: The Brazilian Cutrale and Citrosuco,the French Coimbra and the US American Cargill producing 40% of world orange juice.Price of fruits and pay for workers are kept at extreme low levels without benets to the workers of this giant industry. Globalization does not bring a better live to the world. It destroys the basis of social organization[113]. As former Foreign Minister of Germany, Hans-Dieter Genscher[127] considers 1989, the year of the opening of the Wall of Berlin as a beam of the industrial as well as social globalization.According to his words it is now time to get together and ght the common threats of globalization which are: Mass poverty Ignorance and no chance of education The natural life basis are menaced as well as a spread of mass destruction weapons and the carrying system for their transport is taking place. At the end of the cold war when the scare which was paralyzing humanity had been lifted, better transport and information ow was able to drive on development of technology and business. According to Genscher globalization has to be carried by the spirit of tolerance to avoid collision
Metro The Kroger Co Carrefour Alberton s Edeka Rewe
Germany,Zwitzerland USA France USA Germany Germany
46 45 40
OurFood (c) 1998 - 2005 by Karl Heinz Wilm
13
of cultures. Intolerance is often the product of ignorance. It is therefore important to furnish informations about other cultures in our schools. As the availability of food resources depend on the political leadership of the countries where basic foods grow the political conguration of the world in the 21.century is for food trade and industry of crucial importance. Genscher says: Russia will remain a part of the power of the world. China and India will play growing roles. Japan will remain strong. Brasil, despite its economical troubles will gain weight. To these nations there will come regional unions like MERCOSUR in Latin America, the Gulf Cooperation Council ASEAN in Southeast Asia and the European Union in Europe.The European Union is already of equal rank to USA. A peaceful system of the world will in future only be possible on basis of the declarations of human rights of UN and the spirit of tolerance. The vitality of US democracy shown throughout history is on this matter a good omen for the future. Globalization and the concentration on the power of worldwide companies are building great factories and enormous agricultural elds of monocultures. In these factories and on these elds there are small groups of workers which producing for the whole world. Small industries all over the word disappear because they cannot survive in the struggle against the almighty presence of these giants. Those who are jobless are put aside of society. They have no future. As the number of unemployed rises the power of reaction against globalization grows. The only way to save our planet and our society is to get back to economic and ecological isolated systems. The regions must produce for themselves and avoid to be fed by imported wares. In this way there are no dumping prices destroying the local markets. This social revolution can take place like the fall of the Berlin Wall 1989 as a great part of the population of the DDR recognized the dawn of the communist system. The legion of the unemployed persons will recognize that Global business destroys our society and will make a ban of global products. You cannot avoid globalization. You cannot turn back time, but you can inform yourself through databases like OUR FOOD. Free databases like OUR FOOD provide informations on how to avoid the menace of daily poisoning. That is why databases on food are important. Be careful not to fall into sectarian thinking allow always arguments of the other side.
OUR FOOD wishes you success on your researches.
14
Chapter 2 Anthrax
2.1 Anthrax
A nthrax is a zoonosis, a pick it up from contaminated soil by either eating or inhaling the spores. Animals which suer a sudden death caused by Anthrax show blood and bloody uids coming out of body orices. Anthrax bacteria which are present in this blood and uids draining into the soil form spores which were proved to be alive after 70 years. Burying infected materials such as carcasses, blood into pits is a menace to further generations as memory of the site goes lost and spores are liberated because of earth work such as construction of roads, new plantations or even installing a new grave. The anthrax bacteria in the carcass of died animals are likely to be killed by the bacteria of putrefaction. The main danger lies therefore on blood and uids draining into soil as due to specic conditions of environment and temperatures sporulation can take place [217]. History of Anthrax The Bible as deep source of ancient knowledge of food, veterinary, and human medicine cites at Exodus the Sixth Plague killing livestock and aecting people with black spots. Homer in his Iliad refers to what probably was a plague of Anthrax as a punishment imposed by Apollo. Virgil in his Georgics writes about a disease spreading from animal to human[217] Bacillus anthracis Cohn 1872,177.Al Anthrax bacteria belong to the Bacillus genus which has only one aerobic form. This form is Bacillus anthracis which causes skin anthrax or if inhaled the serious form of pulmonary anthraxThe spores are ellipsoidal, located in the middle of the vegetative form, without enlarging the original form. After a certain time the vegetative form decays due to autolysis. The spores remain in union with the previous spores through a thin layer. In this manner log chains of spores are formed. This organism was seen hun15
16 dred years ago in the blood of animals ill with anthrax. Robert Koch 1877 proved it to be the cause of the disease by inoculating pure cultures into susceptible cattle: Characteristics: Gram-positive rods with square end shape, tending to form long chains (Bamboo cane like), which is very specic. The germ is not motile. This is important to distinguish it from other sporulating aerobic bacteria. The rods measure 1-1,2 micra in width and 3,5 micra in length. The vegetative form are destroyed by chemical and physical agents but the spores can survive for decades in dust or soil and on other objects. The spores survive 5 minutes boiling and ordinary disinfectants. Sterilisation and disinfection: The spores are sterile in dry heat of 150oC only after 60 minutes. In humid atmosphere anthrax spores die in 5 to 10 minutes at 100o C. In threads of silk the anthrax spores are sterilised at 121o C in 15 minutes. This has been used to test the function of autoclaves using dried threads of silk or hair which had been inoculated with anthrax spores. Because of the danger of handling such pathogen germ anthrax spores are now substituted by not pathogenic earth bacteria. Disinfection of hands: Wash carefully with water and soap. Do not use nail brushes as small damage to the skin may happen permitting anthrax spores to get into deeper layers of the skin. Hands may be disinfected using 0,2% peracetic acid (or 0,5% Wolfasteril 2 X 1 minute. Disinfection is made with 10% formalin for 2 hours. The spores are resistant to 5% solution of phenol. Surfaces can be disinfected with 1% peracetic acid (or 2,5% Wolfasteril for 20 minutes) The spores are not formed in living animals or even mankind, but are present in large number in agar culture and in dead organism.
Culture of Bacillus anthracis Media: Anthrax bacteria grow well in standard media. For diagnostic blood-agar is often used with little or no hemolysis. The bacilli have capsules in the animal body but are not capsulated in articial culture. Morphology of the colonies:On agar plates the colonies are large, white and rough and have curled hair edges.
Identication of Bacillus anthracis Direct sputum, smears of wounds, stool, from hairs, hides, feedstus,fertilisers, soil or enrichment broth are plated on blood-trimethoprim-agar plates ( Art nr. 1611e Heipha Diagnostika), incubation for 18 to 24 hours at 36+-1o Morphology of colonies on BTP-Agar:Most of Bacillus spp can grow rapidly on this Agar. The selective supplement Trimethoprim/sulfamethoxazol inhibits completely Bacillus subtilis and to a high degree the Bacillus licheniformis is suppressed. The growth of Gram-positive cocci such as Staphylococcus and Enterococcus as well as Enterobactericeae is very reduced. Sheep blood supports the growth. A strong hemolysis is typical for other Bacillus spp. such as
17
Bacillus cereus, Bacillus thuringiensis sis, Bacillus mycoides. All colonies of Bacillus anthracis present denitely no hemolysis at Blood-Trimethoprim-Agar. Bacillus anthracis grows as white, great colonies (2-6 mm in diameter) with characteristic dull surface. Gram-positive rods,spores, smooth ends, no beta-hemolysis, capsules. Table 2.1: Blood-Trimethoprim-Agar Substance Peptone from casein Peptone from beef Yeast extract NaCl Agar Sheep blood Trimethoprim Sulfamethoxasol pH 7,3 +- 0,2 light-red colour gram/litre 14,0 g 4,5 g 4,5 g 5,0 g 16,0 g 50 ml 1,6 mg 6,4 mg
Identication on Cereus-Ident-Agar should be made of the suspected colonies:
Table 2.2: Cereus-Ident-Agar Substance Special peptone Growth supplement Chromogenic selective supplement Agar pH 7,3 +- 0,1 teh medium is clear and light-yellow gram/litre 21,0 g 17,0 g 2,7 g
The chromogenic substrate X-myoinositol-1-phosphate can be broken by enzymes from Bacillus cereus to the chromophor X-(5-bromo-4-chloro-3-indoxyl) which precipitate in the inside of the colony with the characteristic turquoise colour. Dierentiation between Bacillus anthracis and Bacillus cereus The suspected colonies from the Blood-Trimethoprim-agar plate should be transfered to a Cereus-Ident-Agar (Art Nr. 174e Heipha Diagnostika). Bacillus cereus and Bacillus thuringiensis as colonies with up to 4 mm as diameter and turquoise colour. Bacillus anthracis colonies have the same size ( up to 4 mm ) but they are white. Biochemical reactions and PCR should be performed with these colonies.[229]
18 Disease Anthrax disease is found in sheep,cattle and pigs. Before terrorists disseminated spores of anthrax in America infection in human was rare and occurred by handling products or eating meat from infected animals. Today the disease is still common in South and Central America, Southern and Eastern Europe, Asia, Africa and the Caribbean Intestinal anthrax:The spores in animal feed, in dust of infected soil with excreta or carcasses of diseased animals are ingested and can cause an intestinal infection. Contaminated food can also bear anthrax bacteria. The disease can turn out to be fatal if not treated. Skin anthrax: Man can get skin anthrax handling infected animals, their hides, wool, hair and bristles. Diagnosis is done by gram-colouring and culture of exudates or smear Pulmonary anthrax: Is acquired by inhaling anthrax spores from wool or hair of diseased animals.The disease can turn out to be fatal if not treated Diagnosis is made from culture of blood. The culture of the sputum is often n The source of animal epidemics is animal feed. The source of infections of man is wool, hair or hides. Contaminated bristles of shaving brushes causing facial pustules have been reported. Therapy: Beta-lactame, Penicillin and other antibiotics such as Ciprooxacin and Penicillin V Fluorochinolone, Doxycyline and macrolide (erytromicin, spiramycin, josamycin and azalide)[235]. Pathogenesis of Bacillus anthracis Death is most likely due to O2 depletion, secondary shock, increased vascular permeability followed by respiratory and cardiac failure. The pathogenesis depends on two virulence factors[236]:
1. Poly-D-glutamic acid capsule 2. tripartite toxin Poly-D-glutamic acid capsule is encoded by the plasmid pX02, which can be transferred to a nonencapsulated Bacillus anthracis by transduction resulting in a capsulated phenotype. The capsule is non toxic but protects the bacterium from bactericidal components and from phagocytosis. Tripartite toxin is mediated by the temperature sensitive plasmid pX01. The toxin consists of three parts: 82.7 kDa protective antigen (PA) 90.2 kDa lethal factor (LF) 88.9 kDa oedema faktor (OF) -Remark: Da stands for Dalton- other ndings of Bradley et al and Andrew Panifer et al published in Nature 2001,414 225-233 give hope to the development of new therapeutics against
19
anthrax and the tumours caused, being interesting for farmers of the regions where anthrax is prevailing. Control of animal anthrax: The spread of the disease is being controlled by use of a vaccine of avirulent spores and safe disposal of carcasses. The disease may be imported from other countries by means of hides, leather and wool with origin from anthrax epidemic regions.
Diagnosis The diagnosis is positive when large gram-positive rods are found in smears of pus from a typical malignant pustule with black edges giving the skin anthrax disease the name of carbuncle which means charcoal. Further cultivation may be necessary, showing characteristic colonies on nutrient agar. Genetic identication follows. In the mid 70th a 48 years old German died of intestinal anthrax after eating meat and sausages from an animal from emergency slaughtering. A sever intestinal disease caused by Anthrax took place in April 1979 in the city Sverdloosk causing 64 human death resulting from tainted meat. In 1994 one case of skin Anthrax was known in Germany. Bacillus anthracis is similar to Bacillus cereus Virulent and avirulent strains can be dierentiated from Bacillus cereus using the API system. Table 2.3: Dierent characteristics of B. anthracis and B. cereus Characteristics B. anthracis Motility Lysis by gama phage + String of perl test(10 U + ml 1 penicillin G) Growth on Chloralhydrate agar 2-Phenylethanol agar d Polymyxin-lysozyme+ EDTA-thallous acetate agar Phosphatase Degradation of tyrosine B. cereus + [218]
+ + d d
20
Chapter 3 Food poisoning

Algal Toxins Algae Algae may present variable morphology. Species are known being unicellular, other algae may grow up to 20 to 30 meters of length. Algae serve as food for marine animals, they may be used as ingredients such as the production of agar agar, used in food, in drugs, as basis for bacteriological medias and is used in many other ways. Chlorophyll is often hidden by yellow, brown,blue and red pigments.This gave the origin to a classication of algae in Xantophyceae, Cyanophyceae or Rodophyceae. Algae produce starch, mannite, leucosine and oil. Algae are generally inhabitants of water. Algae adapted to life in contact with air are found on the surface of rocks, on the bark of trees and at soil. In extreme cases they may survive at 70 C (Cyanophyceae). Algae are an important factor of regeneration of water and treatment of drinking water. Microscopical identication of algae is used in the characterisation of quality of water. Algae are important part of marine plankton serving as food for a variety of aquatic animals. Chlorella pyrenoidosa, unicellular alga was studied as a possible food. Rodoceae are industrially used to obtain natural carotene. In reduce amount dehydrated algae are used as food in Japan.
Classication of alga [60] Classications are often not up to date but some are didactical and will still be used even when there is a new classication proposed so this is why the present classication proposed by Strasburger is used here: The plant kingdom is divided in 7 great divisions : 1. Bacteriophyta containing bacteria 2. Cyanophyta containing the blue-green Alga 21
22 3. Phycophyta containing all other alga 4. Mycophyta containing mushrooms 5. Bryophyta containing the mosses 6. Pteridophyta containing ferns 7. Spermatophyta containing plants with seeds Alga which produce toxins are settled in division 2 Cyanophyta and division 3 Phycophyta. Division 2: Cianophyta: The division contains the following orders: Chrooccocales: generally unicellular, forming jelly on rocks. Hormogonales: laments Division 3: Phycophyta: following orders: Chrysomonadales Heterochloridales Cryptomnonadales Dinoagellatae Euglenales Protochloridales Volvocales The Flagellatae have subdivision Chlorophytina includes the green algae (Chlorophyceae).They live mainly in fresh water as plankton and form the green coating on rocks and on the bark of trees. The Chlorophyceae contain Chlorella pyrenoidosa and Chlorella vulgaris. The latter can live in symbiosis with other individuals. Pyrrhophytina Euglenophytina This division contains algae organised as Flagellatae with the
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Phaeophytina Rhodophytina Cyanophyta Classication of microorganism according Streble [64] 1. Phylum Bacteriophyta(Bacteriae) Order Eubacteriales Order Actinomycetales Order Chlamydobacteriales
23
2. Phylum Cyanophyta(Blue algae) Order Chroococcales Order Pleurocapsales Order Chamaesiphonales Order Stigonematales
3. Order Chrysophyta(Yellow algae) Class Chrysophyceae(Gold algae) Order Chrysomonadales Order Rhizochrysidales Order Chrysocapsales Class Bacillariophyceae, Diatomae ( Diatom ) Order Centrales Order Pennales Class Xanthophyceae (Yellow-green algae) Order Heterogloeales (Heterocapsales) Order Heterococcales Order Heterosiphonales
4. Euglenophyta Order Euglenales Order Peranematales
5. Phylum Dinophyta Class Dinophyceae Order Peridiniales
6. Phylum Cryptophyta
24 7. Phylum Chlorophyta(Green Algae) Class Chlorophyceae Order Volvocales Order Tetrasporales Order Chlorococcales Order Ulotrichales Order Ulvales Order Prasiolales Order Microsporales Order Chaetophorales Class Oedogoniophyceae Class Bryopsidophyceae Order Cladophorales ivermectin Order Sphaeropleales Class Conjugatophyceae Order Mesotaeniales Order Gonatozygales Order Desmidiales Order Zygnemales 8. Phylum Rhodophyta(Red algae) Order Banglales Order Nemalionales Order Cryptonemiales 9. Phaeophita(Brown algae) Order Ectocarpales 10. MycophytaOrder Archimycetes Order Phycomycetes Order Ascomycetes Order Basidiomycetes Order Fungi imperfecti
Algal toxins Beside useful algae there are many single cell algae which produce toxins. These species develop rapidly under favourable conditions forming algae carpets in seawater killing sh in Mexico gulf and North Sea (such as Microcystis). Marine animals such as oysters,Crustaceae and dierent types of sh may eat the toxic algae storing the toxins. This can lead to serious poisoning. According to the species of algae the symptoms of poisoning are[57]: 1. Damage of the nervous system (Paralytical Shellsh Poisoning)(PSP)
OurFood (c) 1998 - 2005 by Karl Heinz Wilm 2. Loss of memory(Amnesic Shellsh Poisoning)(ASP) 3. Neurotoxic phenomenons(Neurotoxic Shellsh Poisoning) 4. Sodium channel blocking in nervous cells(Tetrodotoxin)(TTX)
25
In the summer the temperature of seawater rises causing high growth of algae. In the Netherlands the harvest of oysters are stopped at this time of the year or the oysters are transfered to unpolluted water tanks to regenerate. The alga Fibrocapsa japonica was found in the German Bay. This alga produces a toxin which is associated with the death of seals. According to Ursula Siebert from the Forschung und Technologie Zentrum , B sum, Germany, was found in samples of the German Bay for the u rst time in 1995. How the toxin of Fibrocapsa japonica acts and if it can harm humans is unknown[153]. In USA and Canada the maximum tolerable value of saxitoxin is 0,8 mg/Kg of mollusc meat. In Germany absence of liposoluble DSP is provided by regulations. Water soluble PSP should not exceed 400 micrograms/Kg of mollusc meat. The maximum tolerable amount of dominoic acid in Germany is 20 mg DA/kg mollusc meat. Harmful Algal Blooms (HAB): Harmful Algal Blooms (HAB) is a natural disaster which has attracted global attention in recent decades since it threatens greatly public health, causes economic damage to sheries and tourism. Fibrocapsa japonica is one of HAB causative organisms which caused signicant loss to coastal sheries in Japan. From the 1990s it was also reported frequently in European coastal waters. In a work of the University of Oldenburg, the toxicity of Fibrocapsa japonica algal cells was rst established by Artemia salina biotest. Fibrocapsins was screened step by step through Artemia salina biotest, bioluminescence inhibition biotest and erythrocyte lysis assay methods, isolated then in HPLC. The chemical natures of brocapsins 1, 2 and 3 were determined nally as 6,9,12,15-octadecatetraenoic acid, all-cis-5,8,11,14,17-eicosapentaenoic acid and all-cis-5,8,11,14-eicosatetraenoic acid by HPLCMS, IR, GC-(HR)MS, NMR experiments and biotest. The toxins are unsaturated fatty acids. (Isolation and characterisation of toxins from Fibrocapsa japonica (Raphidophyceae) / Meng Fu. - 2003. - V, 85 Bl. - Oldenburg, Univ., Diss., 2003) Damage of the nervous system (Paralytical Shellsh Poisoning)(PSP) They are caused by toxins produced by Dinoagelata such as Alexandrium spp. The PSP toxins are water soluble.
26 Analytical methods Mouse-Bioassay: A biological test giving immediate informations about the activity of the toxins in whole. To study the dierent paralytic toxins chromatography methods are necessary, such as the use of the ionicpair chromatography with RP-C18 and a step gradient making possible to separate PRP toxins. Damage of the digestive tract (Diarrhetic Shellsh Poisoning)(DSP): Toxins of Diarrhetic Shellsh Poisoning (DSP) are okada acid (okadaic acid) the Dinophysis toxin, the pectenotoxins and yessotoxin which are liposoluble causing strong diarrhoea. Analytical methods At the beginning there were only biological tests in rats and mice, the Bioassays and immunological tests, the immunoassays. Modern HPLC methods with derivatization before column with uorescence marker using a uorescence detector can detect very small amounts of toxins. Using HPLC/MS coupling with Atmospheric Pressure/Electrospray Ionisation (API/ESI)-Interfaces better results may be achieved. Loss of memory (Amnesic Shellsh Poisoning)(ASP) A poisoning with ASP in Canada aecting about 100 persons was related in 1987. These persons had eaten meat of mollusks which were intoxicate with ASP. The survivals had amnesia. This gave the name of the poisoning which is caused by the dominoinic acid of the alga Nitzschia pungens. This alga is found also in Europe turning oysters poisonous. The maximum tolerable amount of dominoic acid in Germany is 20 mg DA /Kg mollusc meat.
Analytical methods HPLC is used as analytical method of ASP using an RP-C18 column without derivatization. Dominoinic acid down to 1,0 mg/kg mollusc meat can be detected with this method. Making derivatization of dominoinic acid before the column using uorenilmetoxicarbonylchlorid. Amounts below 1 mg/Kg can be detected. Neurotoxic phenomenons(Neurotoxic Shellsh Poisoning): The NSP toxins are produced by Gymnodinium breve, also denominated as Ptychodiscus brevis. This alga has several times caused death to sh in the Gulf of Mexico. APS toxins may be classied in to types: Brevetoxin A and Brevetoxin B. They are a group of polyethers.
Analytical methods: HPLC and immunoassays and HPLC with MS coupling.
27
Sodium channel blocking in nervous cells (Tetrodotoxin)(TTX) Tetrodotoxin is also called fugu-toxin. It may be produced by some sh of the family of Tetradontidae (Takifugu sp.). This ball-sh is being consumed in Japan causing sometimes severe poisoning. The toxin TTX blocks the sodium channel of nervous cells acting neurotoxic. This toxin has no absorbtion of ultra violet light and is not uorescent. HPLC is used with derivatization before column, producing a uorescent derivate with sodium hydroxide. The HPLC/MS coupling with an API/ESI interface is used with good results and in some cases chromatography with mass spectrometry recheck. Saxitoxin: Saxitoxin is an algal toxin of the PSP type, being water soluble. More 20 derivates of saxitoxin are produced by Dinoagelata such as Alexandrium spp. Analytical method to determine Saxitoxin[56] Summary:Saxitoxin is an algal toxin which is extracted in acid solution. After extraction the toxin is puried with periodic acid in alkaline medium. Saxitoxin is then read uorimetricaly against a standard curve. The food to be analysed is triturated in trichloracid 1 N and hydrochloric acid 0,2N in equal parts. After 20 minutes heating it is ltered, taken to pH 5.2 +-0.1 with potassium hydroxide 1 mol/l and centrifugated and transfered to a column with ion exchange resin in ME+ form 50 to 100 mesh to purify the saxitoxin. The column is then washed with 100 ml buer of potassium acetate at a pH of 5.2+-0.1 followed with 50 ml distilled water. Saxitoxin is then eluated with sulfuric acid 0,5N until 20 ml are obtained in a volumetric ask. The velocity of elution should not exceed 3 ml/minute. 2 ml of the elution are mixed with 2 ml NH4 OH 1,2 N and 100 microliter of periodic acid 0.1 ml/l. After 15 Minutes 200 microliter of glacial acetic acid are added to the solution and read against a blank containing the same components as before having periodic acid changed with water. Standard solution: Saxitoxin dissolved in acetic acid 0,1 ml/l. Further dilution are made with sulfuric acid in a way that 2 ml of the dilutions are added to 2 ml NH4 OH 1,2 N and 100 microliter of periodic acid. Reading is made at 388 nm. The blank should be subtracted from the value of the sample. Before using purifying column the resins must be suspended three times in 50 ml chloridric acid 3N and washed with distilled water until reaction is neutral. Again the resin must be suspended 2 times in 50 ml acetic acid 2mol/l. The upper layer is then exchanged by 150 to 200 ml acetic acid and the pH is adjusted to 5.2+-0.1 with acetic acid. The resin can be kept until use under a buer solution of potassium acetate 0,2 mol/l at an pH of 5.2+-0.1 adjusted with acetic acid. The column of 1 cm diameter is charged with approximately 5 g resin which gives a length of 5 cm.
28 Bacterial poisoning Bacteria can settle on food. Due to industrialisation and globalization they can be widespread turning: endemic[61] The spread of a disease is called endemic when there are continuously a certain number of infections left in a region. epidemic The spread of a disease is called epidemic when there is an increase of the normal number of infections in a region. pandemic The disease is told to be pandemic when an epidemic is spread over many countries. The bacteria present in food can: Spoil the food causing o-taste and o-smell. Produce toxins under favourable conditions of growth, causing acute poisoning or subacute but very harmful alterations such as cancer. Be infectious causing diarrhoea and other serious diseases Be opportunists[62] Facultative pathogenic bacteria may be harmless to people with strong immunological system. Small children and people with weak immunological system can be attacked by the opportunists. They generally cause isolated cases and very rarely epidemics. Examples of microorganism which spoil food : Molds, yeasts, Escherichia coli, Proteus etc.
Examples of microorganism producing toxins . The microorganism cited below can produce toxins when present in food and having sucient time during storage under appropriate temperatures. In this case the microorganisms dont necessarily need to be alive when reaching the nal consumer.: Laboratory diagnosis: Sometimes the microorganism which spoiled the food are dead because the food was sterilised after deterioration. In this case chemical analysis may bring the evidence of undesired microbiological activity, such as the rise of ergosterol or rise of acidity in salads or succinic acid in egg yolk.
29
Bacillus cereus produces endotoxin about which there is little known. Bacillus cereus produces hemolysin and lecithinase which is not toxic and is a phospholypase. Campilobacter jejuni produces endo- and enterotoxin. Clostridium botulinum produces exotoxins from type A, B, C, D, E and F. They are the strongest toxins which are known and act as neurotoxins. They inhibit the excretion of acetylcholine avoiding thus the transmission of signals from the nerve to the muscle causing paralysis comparable to the eect of curare, the poison of South American Indians. The endotoxins which are thermo unstable are formed in canned food with a pH higher than 4.5 and about 6 month of storage. This toxin is destroyed when food is cooked before serving. Clostridium perfringens produces an enterotoxin formed in bad refrigerated precooked food. Escherichia coli produces an enterotoxin under bad hygienic conditions. Listeria monocytogenes produces listeriolysine. Salmonella enteritides produces a heat unstable exotoxin mainly in ground meat, in eggs, in poultry, in milk powder, in chocolate and ne salads. Salmonella typhimurium produces a heat unstable exotoxin. Shigella dysenteriae and Shigella sonnei produce endotoxin or heat unstable exotoxins. Shigella dysenteriae, Shigella sonnei and Staphylococcus aureus, produce thermostable toxins. The toxins produced by Staphylococcus aureus can be classied serologically as toxin A, B, C1, C2, D, E and F. About 19% of Staphylococcus aureus are toxin producing strains. The toxin A and B are resistant to very high temperatures and may resist even to 20 minutes at 121,1 C. Often there are no sensory changes in food with staphylocoxin. In the production of industrialised food all eorts should be made to avoid a contamination of food with Staphylococcus aureus, paying great attention to avoid handling of food by person with suppurative focuses. Streptococcus faecalis, produces thermostable toxins Vibrio cholerae produce enterotoxin. Vibrio parahaemolyticus produces exotoxin. Yersinia enterocolytica produces enterotoxin.
Examples of microorganism causing infections : All microorganism cited as producer of toxins of the above paragraph are able to cause infections. The microorganism must be alive and in sucient number to cause an infection. Staphylococcus aureus penicillin resistant Staphylococcus aureus has experienced increasing resistance to antibiotics. The rst reports from penicillin-resistant isolate, type 80/81, came from Australia and Canada in 1953, causing skin lesions, sepsis and pneumonia in children and young. The hospital and community acquired
30 infections were treated in the 1960s with meticillin Community-acquired MRSA (ca-MRSA) Emerging infections with community-acquired MRSA (Ca-MRSA) picked up in public places is resistant to meticillin antibiotic. It is believed that the strain of Staphylococcus aureus may have evolved from the 80/81. Key regions in genes of community-acquired MRSA are identical to the genes of the 80/81 strain. It is therefore believed that the cMRSA strain has developed from this strain through several intermediate steps. The total genetic code diers from the hospital form. One important toxin of cMRSA Staphylococcus aureus is Panton-Valentin-Leukozidin (PAL), responsible for the necrosis of wounds, abscesses and pustules and is determined by the gene lucks-Luke. The Ca-MRS strain was described in USA and Canada in 1994. The germ has a specic gene lucks-Luke which produces a necrotic toxin causing deep necrotic wounds. These wounds must be surgically drained. Sometimes amputations becomes necessary. German, French and Swiss samples of cMRSA are resistant to fusidin acid. This indicates the formation of a new strain of Staphylococcus aureus. Intercontinental spreading of the cMRSA is demonstrated by the nding of the MLST- Type STr with the element SCCmec type IVa in USA as well in Germany. [263][264] There are nasal carriers which may spread the bacteria causing what is called a skin and soft tissue infection SSTI. Contamination occurs during body contact, smears by hand contact, crowded living conditions. Insucient personnel hygiene. Avoiding cMRSA: Strict personnel hygiene, Hexachlorophene Hexachlorophene should be used for hand disinfection. Avoiding crowded living conditions. Football and wrestling being a sport with body contact should take precautions on these matters.[265] An undersupply of vitamin complex B due to a food insuciency or single-sided nutrition may lower immunity regarding pustules. Yeast extract or food supplement of complex B vitamines may be useful to bodys defence, and may in some cases even avoid infection.
Examples of microorganism which can act as opportunists: Candida albicans can cause infections of mouth and digestive tract by persons with weak immunological system. Yeasts being found in food should be controlled in regard of the presence of Candida albicans.
31
Mycotoxins Mycotoxins are poisonous metabolites of certain moulds which can cause pathological changes in human and animals. The most important species which produce mycotoxins are Aspergillus, Penicillium and Fusarium. Intoxication takes place through ingestion of contaminated food more seldom by inhalation or skin resorption. Mycotoxins unlike the bacterial or algal toxins generally do not produce acute intoxication but they are known as strong carcinogenic, teratogenic with chronic activity. Contamination with mycotoxins Direct contamination with mycotoxins can take place when moulds grow on the food. Indirect contamination can take place mycotoxins contaminated feed is ingested by cattle and pork. Milk, eggs and meat are examples of indirect contamination of food caused by spoiled feed containing Aatoxins Ochratoxin A and some of the Fusaria toxins. The direct contamination caused by on food growing moulds is of great importance on cereals, oil seeds, coee, fruits, vegetables, spices some types of cheese like Roquefort cheese and meat products.
Aatoxins Aatoxins are mycotoxins which are exclusively produced by the mould Aspergillus avus and Aspergillus parasiticus. Of importance are the aatoxins B1 , G1 and G1 .
Aatoxin B1 Aatoxin B1 is the strongest carcinogenic compound known. It causes liver cancer. In food aatoxin M1 is sometimes present and is almost as poisoning as aatoxin B1
Aflatoxin B AFB1 Changing the hydrogen with an OH group results Aflatoxin M 1 AFM1 O H O 1 O O
H O O
CH 3
In animal feed the most frequent aatoxin is B1 being often found together with Aatoxin B2 ,
32 G1 G2 Ochratoxins Fumonisins Trichothecens Zearalenon Citrinin Patulin Fusaria toxins [144] Fusaria toxins is a generic term for the so called fade-toxin produced by Fusaria moulds which produce wrinkling of plant parts. Moulds which produce fusaria toxins are: Fusaria sporotrichiella Fusarium tricinctum Fusaria diverisporum Gibberella zeae There are not enough ocial data related to fumonisin available in order to dene limits of fusaria toxins in food. The following results of tests are published: Maize our, polenta, maize semolina: 290 samples were analysed with following results: 58% below 30 mug/Kg 23% from 30 to 500 mug/Kg 17% >500mug/Kg The highest result was 9818 mug/Kg. The group of maize products has therefore the highest concentration of fusaria toxins of all food on test. Fumonisin was found over all in Italian maize and over 1000 mug/Kg in biological maize cultures. Extruded products, Breakfast cereals: The content of fumonisin of these products is much lower as found in maize: About 25% below 30 mug/Kg 74 % from 30 to 500 mug/Kg 1% > 500 mug/Kg up to 1600 mug/Kg Sweet corn: Fumonisin content found in sweet corn was very low.
33
More than 85% had not detectable amounts of fumonisin. 5% from 100 to 500 mug/Kg Baby foodBaby foods, contaminated with fusaria toxins. From 149 samples only 2 samples were positive to fumonisin with a maximum concentration of 55 mug/Kg. According to the German Institute of Consumer Health Protection and Veterinary Medicine (Bundesinstitut f r gesundheitlichen Verbraucherschutz und Veterinrmedizin BgVV in Berlin u a the contamination of cereals with Fusaria is increasing resulting in higher content of fusaria toxins in baby Food containing cereals. The Fusaria moulds grow on the cereal stalk and transfer their toxin to the grain. The most important of these toxins are desoxynivalenol (DON)also known as vomitoxinVomitoxin), and fumonisin. They damage cells und interfere in the immune system. In wheat and maze products there were found up to 600g/kg food. Desoxynivalenol may coexist with Zeralenone. Desoxynivalenol causes growth depression and suppression of the immune system. 1 ppm limit in the sole feeding should not be exceeded. Zearalenone may cause fertility disturbances on the oestrogen production in pigs. Consuming one or several meals with 20 g of fusaria contaminated cereals the tolerable daily intake (TDI) of 1g will be surpassed. All eort should be made to discard batches of wheat, maize, and cereals with fusaria toxins. The control of the raw material should be intensied in order to guarantee low levels of fusaria toxins. Wheat, beer, oil seeds and spices: 640 samples were analysed with no positive ndings. Fusarium sporotrichoides This mould grows in the surroundings of the Baykal sea and other parts of east Siberia, in the north of China and North Korea. It grows on cereals producing toxins which cause the Kaschin-Beck-disease which is a chronic osteoarthrose which begins in early childhood resulting in heavy disorder of growth, deformation of the extremities.The toxins of Fusarium sporotrichoides contract the vascular system which serves the epiphysic cartilage and metaphysis resulting in disorder in the growth of cartilage which can be observed not only in humans but also in dogs and rats which had been fed with corn covered by Fusarium sporotrichoides.
Other Fusarium:Fusarium poae, Fusarium lateratium , Alternaria and Cladosporium fagi can produce toxins resulting in the toxic aleukie. The moulds grow on cereals specially on millet left during the winter on elds. The disease develops in two phases : First there is a burning feeling in mouth and throat,nausea,gastroent and diarrhoea.After these signs there is a leucopenia within two month which may result in sepsis. Additionally there comes to trombopenia and aplasie of red marrow. The mortality is high.The toxins are not inactivated by cooking. There are three toxins known: Sporofusario-
34 genin, epicladosporic acid and fagicladosporic acid . Ochratoxin A Ochratoxin A [145] is a mycotoxin produced by moulds of genus Penicillium and Aspergillus. It is a water soluble cumarin derivate
Ochratoxin
OH
C H5 CH CH NH CO 6 2
COOH Cl
CH 3
It is found in cereals,coee, spices and other foods. The growth of moulds and production of ochratoxin A is speeded by high temperatures and high moisture during: Harvest, handling, drying, storage and transport. The daily intake of ochratoxin A in Europe is 0,7 to 4,6 ng/Kg/day. In Germany the daily intake of ochratoxin A is estimated 0,9 ng/Kg/day. Sources of ochratoxin A are: Cereals with 0,5 ng/Kg, coee with 0,2 ng/Kg and beer with 0,2 ng/Kg. Ochratoxin A is carcinogenic and genotoxic in mice and rats. Recommended limits of ochratoxin A are: Cereals and their derivates maximum 3 micrograms/kg Ingredients for baby foods maximum 0,3 micrograms Coee green or roasted maximum 3 micrograms/kg. Mixing of dierent charges of coee to reduce the content of ochratoxin A is not allowed.
35
Inactivation of ochratoxin and other mycotoxins in cereals Heating during cooking and backing does not inactivate ochratoxin.Stored cereals can be decontaminated with an atmosphere of 2% NH3 at 20 degrees during 4 to 6 month. Regarding cost and danger which this decontamination can bear it should always tried to avoid initial contamination of food storing the cereals under proper conditions of humidity and temperature and reducing the storage time. Harmful chemicals in hatcheries: Residues of drugs to prevent diseases are found in sh meat up to 6 months after administration of the drug. Feed with animal origin with BSE material fed to routs, salmon and eels. Fish of hatcheries being fed with prion contaminated meat is a possible source of human CJD disease. Antibiotics and hormones to speed weight gain are of general concern. Drugs to combat worms are found in samples of sh meat from hatcheries. Addictive drugs Some vegetable substances and their derivates are toxic and create addiction, such as excessive consumption of alcohol, smoking or taking drugs.
Alcohol classied as carcinogenic substance A German commission of the German association of research (Deutsche Forschungsgemeinschaft (DFG) [65]classifying ingredients of working materials has recently classied alcohol as carcinogenic substance[65]. As alcohol is used as cleaning agent such as window cleaning product, disinfection agent in health care and in many other working materials the recent publication has given ground to many discussions about toxicity and addiction. As the commission was designated to classify working materials she was not allowed to extend their results to food ingredients. It is obvious that the lobby of beverage industry makes everything possible to avoid the extension of the classication of alcohol in food as carcinogenic and addictive drug. According to the commission alcohol is transformed in the body to acetaldehyde which on his turn damages the genotype. The commission of the DFG created a new classication of cancerogenic substances, including alcohol in the class of substances whose activity is so small that below a maximum concentration on working place (Maximale Arbeitsplatzkonzentration ) ( MAK ) there is no signicant risk of cancer expected. This classication includes however also formaldehyde, styrol, lindan and hexachlorbenzol at a concentration below MAK. The former rule that any cancerogenic substance should be avoided because even a single molecule is able to start cancer is now discarded. Toxicologists on their turn argue that alcohol is a part of the normal metabolism. They say: Resulting cancerogenic activity of normal metabolism is unavoidable. A small increase of the normal level of alcohol due to a limited amount of external origin does not signicantly increase the cancer risk. Heavy drinking does signicantly increase the risk.
36 Alcohol as addictive drug Le Monde presented at the 17.of June 1998 the report of the professor of pharmacy Bernard Roques concerning the risk of addictive drugs[63]. Bernard Roques had been appointed by Kouchner (state minister for health of the Ministry for Work and Solidarity of France ) to name a commission to screen the international scientic literature related to addictive drugs. Bernhard Rouques is head of a section of of the National Institute for Health and Medical Research (Inserm). The report was made under his direction. It is based mainly on medical molecularbiological knowledge. It does not consider historical, psychological and cultural aspects of the consumption of addictive drugs. Some drugs are still not suciently known, such as ecstasy which is feared to produce heavy damage of the nervous system. Should this fear proof to be true, ecstasy must be inserted in the rst group of the very hard addictive drugs. Having some weak points, however, the Roques - Report is in his basic message correct and represents the trend towards the classication of alcohol as addictive drug. Health risks of dierent addictive drugs, according Rouques - Report
Table 3.1: First category of dangerous substances according the Rouques - Report Harm Physical addiction Psychic addiction Neurotoxic General toxicity Social danger Treatment chances Heroin(opiate) very strong very strong weak strong very strong yes Alcohol very strong very strong strong strong strong yes Cocain weak strong,changing strong strong very strong yes
Table 3.2: Second category of dangerous substances according the Rouques - Report Harm Physical addiction Psychic addiction Neurotoxic General toxicity Social danger Treatment chances ***Cancer Ecstasy very weak no informations very strong very strong weak no psychostimulants weak middle strong strong weak no benzodiazepine middle strong 0 very weak weak no research tobacco weak very strong 0 very strong*** 0 yes
Table 3.3: Third category of dangerous substances according the Rouques - Report
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Harm Physical addiction Psychic addiction Neurotoxic General toxicity Social danger Treatment chances Cannabinoides weak weak 0 very weak weak no research
37
The use and abuse of alcohol in pharmacy Alcohol is used in many medicaments mainly as solvent and preservative of herb extracts, tinctures, antitussives, tonics, sedatives and many other traditional pharmaceutical preparations and last but not least it is used to improve the taste of certain medicaments. The above mentioned publications are a great challenge to pharmacy to reduce the use or ban alcohol in their preparations because of following reasons: 1. Alcohol, even in small doses is carcinogenic Alcohol was classied as carcinogenic substance by a German commission of scientists of DFG classifying ingredients of working materials. 2. Alcohol is an addictive drug of rst category The Rouque - Report has classied the dangerousness of alcohol as strong. 3. Alcohol should not be taken together with certain medicaments. Alcohol is listed in the incompatibility list of medicaments such as antibiotics, neuroleptics and many other. Patients under antibiotics have to avoid tonics or other additional medicaments because of their content of alcohol. Dioxin in milk [70] The great demand of orange juice has cause intensive farming of orange trees in Brazil. Derivates of this farming are orange oil and the peel which is dried as pellets used as cattle fodder in Germany. These Brazilian orange peel pelletsmainly exported by Coimbra Frutesp company together with calcium of combustion exhaust washer was responsible to an increase of dioxin levels in milk, butter, cream and meat in Germany. The average level of dioxin in milk was 0,5 Picogramm in one gram fat. In August 1998 this level was three times as high as four month ago. In S d Baden (Germany) milk with 4,83 Picogramm had to be destroyed as special u garbage. The orange peel pellets from Brazil used as fodder had 147 picogram dioxin per gram. According to Abecitrus this contamination comes from the use of perchloretylene containing mineral oil used to dry the pellets. Chalk used to wash combustion gases from smokestacks had also been added to the bovine fodder. The real origin of the dioxin in the citrus pellets therefore could not be found.
38 Food poisoning Food may contain toxins originated by a biological activity such as mycotoxins, pollutants resulting from pollution of the environment such as dioxins and poisons resulting from human activities such as antibiotics, hormones, antihelmintica and other pesticides (lindane, carbendazim and chlopyrifos) resulting from animal breeding, mercury in sh from industrial sewage,PAC (polycyclic aromatic carbon) resulting from smoke used in food,dioxin (Polychlorated dibenzodioxin PCDD) , dibenzofuran (PCDF), Heavy metals such as arsenic, lead, cadmium, Japan had two great food poisoning: 1954 - contaminated sh with cadmium causing the Itai-Itai disease. 1968 - contaminated sh with mercury in Minamata, resulting from industrial sewage. Mercury is found in mediteranean sh, such as tuna in concentrations up to 1 mg/Kg. Fish is the most important poison source for mercury.
3.1
Changing ecology and toxic foods
The Minamata disease in Japan: The disease was rst known in Japan where 1,500 citizens of the small village Kumamoto on the shore of the Minamata bay contracted symptoms in the 1950s after an industrial release of mercury in the waters of the Minamata Bay. The Japanese victims had eaten the mercury contaminated sh. The disease in Tapajs region: Minamata disease has been found in the shing communities of the Tapajs River in Brazils Amazon basin. It causes serious damage to the nervous system, resulting in uncontrollable shaking and muscle wasting. It also produces deformities in the children of osprings.
3.1.1
Origin of mercury in the Amazon region:
A research team analysing the problem includes specialists in cytogenetics, ethnobotany, biogeochemistry, sociology, the environment, and forestry from the Amazonian Federal University of Par (UFPa) in Belm, the UFPa outreach campus in Santarm, the Federal University of Rio de Janeiro, UQAM, and the Grupo do Defencia do Amazona in Santarm. Their work is supported by the International Development Research Centre (IDRC). Gold mining: Gold-mining activity was blamed to be responsible for the presence of mercury in the Tapajs. Independent miners mixe elemental mercury with river sediments and soil in order to extract the gold. It has been calculated that only 68 tonnes mercury/year due to poorly conducted amalgamation practice by volatilisation during amalgam distillation are liberated in the environment and is left there in the metal form. This is a small amount compared with the size of the problem.
39
The Minamata cases involve soluble methyl mercury, and the suerers live hundreds of kilometers from the nearest mine.
The ecology Slash and burn: In addition, slash and burn agricultural practices, leading to large-scale deforestation and erosion of soil heavily laden with natural mercury, are a major source of mercury pollution. The mercury content in wood is about 0.1 to 0.5 ppm. Slash an burn liberates this mercury. Heavy agricultural activities such as cattle pastures, soybean, maize and cotton plantations will promote further erosion of soil which will increase mercury in the rivers of the Amazon region. Fish from reservoirs in Northern Manitoba showed high Hg levels. Forest res may be expected to mobilise Hg contained in biomass and redistribute it into the atmosphere either as vapor or attached to particulates. Wild forest res and wood combustion: Wild forest res are estimated to release 20 tonnes of Hg to the atmosphere, which is less than 1% of natural emissions. Intentional wood combustion represents 60 to 300 tonnes of Hg about 5% of all man-made emission. Deforestation: The deforestation by res in the Amazon liberate about 75 tonnes of mercury in the atmosphere every year. The land is generally used for pasture and reburned in a cycle between 2 to 7 years. Cerrado vegetation, which is mainly grass and bush, covers wide area of Brazil takes up mercury from soil and deposition by rain. Only 10% of the biomass burnt is from the deforestation and 90% is from cerrado burning. Emission from vegetation: The formation of methylmercury called methylation, in the Amazon region diers from temperate regions due to specic sediments, oating macrophyte mats and ooded soils, together with the unique aquatic and semi-aquatic systems of the Amazon and the high mercury content of organic soils. This favorises the methylation of mercury in the region. Fish as local food: Predator sh contain the highest mercury levels because it has an upper place in the food chain. Eating herbivorous sh and choosing low mercury species the intake of this metal can decrease. The local population, however, eat what they can get and this is
40 most often the predator sh. Flooded soil Bacteria living in oxygen-starved conditions in river sediments are believed to convert inorganic mercury into the dangerous methylated form. Flooded soils and semi aquatic sediments had higher Hg-methylation potentials than river sediments. The high net Hg-methylation potentials found in newly ooded soils are interesting, because vast areas of the Amazon are ooded in annual cycles. As we know how dreadful the poisoning with mercury in the bay of Minamata (Japan) was all eorts should be made to avoid a total poisoning of the Amazon region. Gold mining using elementary mercury, deforestation and agriculture causing leaching of mercury should be prohibited. PCB in sh from the North Sea According to the Belgian Ministry of Health in June 2000 the amount of PCB ( polychlorinated biphenyl) in sh from the North Sea is in some cases as high as 500 Nanogram in one gram fat.In 30% the upper limit for meat of 200 Nanogram PCB in 1 g fat is surpassed. The Belgian Health Ministry urges the European Commission to establish an upper limit for PCB in sh.The limit used for meat does not apply for sh because of the low fat content of sh compared to meat. The upper limit for PCB in sh is therefore expected to be set much higher as 200 Nanogramm /g fat. Poison of heated foods HAA, Heterocyclic Aromatic Amines: They are cause by heating protein rich foods.They are carcinogenic. PAK Polycyclic Aromatic Carbon and PAH Polycyclic Aromatic Hydrogen:Thy are formed when fat drips from grill foods and are brought back with smoke and ames contaminating the foods which are done.They are carcinogenic. To avoid heterocyclic and polycyclic aromatic toxic compounds one should take care not to overheat foods, discard burned parts and refuse smoked food.such as smoked ham. Hydrocyanic acid Hydrocyanic acid HCN is a strong poison which is present in certain foods, cigarette smoke and exhaust gases from cars. Hydrocyanic acid in food is present as hydrocyanic glycoside, nitrilosid or cyanoside. These compound can liberate hydrocyanic acid. Acute intoxication can be cause by intake of great amount of bitter almonds and some kernels of apricots, cherry, peaches, poppy seed, lima beans and millet. A chronic intoxication can be caused by manioc. Denitions
41
3.2
Chemical contaminants
: Contaminant means any substance not intentionally added to food which is present in food as a result of the production (including operations carried out in crop husbandry and veterinary medicine), manufacture, processing, preparation,treatment, packaging, transport or holding of such food, or as a result of environmental contamination. Extraneous matter, such as, for example, insect fragments, animal hair etc are not covered by this denition (Codex). Pesticides: Pesticides are substances which are used to prevent, destroy, repel, or mitigate any pest. This includes herbicides, insecticides, fungicides, fumigants and algaecides. Other contaminants of food: Chemicals of environment Chemicals of industrial origin Chemicals of warfare such as Agent Orange They are found in food, water and environment. Regulations for pesticides: Important regulations in EU are the Directive 90/642/EC setting Maximum Residue Levels (MRLs) for pesticides on raw agricultural products. According to Directive 97/41/EC Maximum Residue Levels on processed products should be derived of the MRLs for the raw materials. Important herbicides:Herbicides are the most widely used pesticides in agriculture. Table 3.4: Important Herbicides Herbicide Use as growth control Possible harm Possible carcinogen. Harm aquatic microorganism. Slight tendency to bioaccumulate Possible carcinogen. Moderate toxic to sh. It does not bioaccumulate.
Atrazine: Weed in crops of corn, member of soybeans and sorghum. steriazine group Inhibit photosynthesis
Metachlor: member of chloracetamides
Grasses and weeds in crops beans,corn, cotton, peanuts, peas, potatoes, saower, sorghum, soybeans sunowers. Perturbe protein synthesis
42 Alachlor: member of chloracetamides Grasses and many broadleaf weeds in crops of beans, corn, cotton, milo, peanuts, peas soybeans and sunower. Perturbe protein synthesis. Stimulates plant growth hormones (auxin), causing uncontrolled cell proliferation Because these compounds contain chlorine, they pose a risk for dioxin formation Grasses and broadleaf weeds in a variety of tree fruit, nuts vegetables and grain crops such as soybeans, alfalfa and cotton. Nitrosamine in some technical products. Restrict use because of groundwater contamination Toxic to saltwater sh and water plants.
2,4-D Agrotect: member of the Chlorophenoxy acetic acid herbicides
Toxic to shes and aquatic invertebrates. Because these compounds contain chlorine, they may change to dioxin.
Triuralin Member of the Dinitroaniline herbicides
Harmful to sh and aquatic life. Practically non-toxic to man. The enzymatic process that is disrupted in plants is dierent enough from that of humans and animals that the later experience no eects from the chemicals. Glyphosate is probably not a carcinogen, group E. Possibility for toxicity when glyphosate is applied to aquatic environments. According to Myriam Fernandez of the Semiarid Prairie Agricultural Researche
Glyphosphate: Member of the Organophosphate herbicides(nonnitrogen based herbicides
Inhibits synthesis of essential aminoacids and promotes destruction of photosynthetic pigments in foliage a) Isopropylamine salt, control of weeds in broadleaf and grasses.
Centre in Swift Current b) Sodium salt, growth regulator Saskatchewan, glyphosatefor peanuts and sugar cane. treated wheat appeared to have higher levels of Fusarium head c) Monoammonium salt, control blight (a toxic fungal disease) of weeds in tea plantation, that wheat elds where on orchards, rubber, plantation glyphosate had been applied. corn, sugarcane and forests.
43
Dicamba: Member of the benzoic acid and and analogue herbicides Cyanazine and simazine: Members of the s-triazine herbicides
Broadleaf weeds, Chickweed, mayweed and bindweed in cereals and other related crops
Dicamba is not carcinogenic
Grasses and broadleaf weeds in cereals, cotton, maize, onions peanuts, peas, potatoes, soybeans, sugar cane and wheat fallow
Cyanazine: Cancer-causing potential in experimental animals and possible risks to humans. The rat strain used was predisposed to develop the mammary tumours observed. Practically nontoxic. May lead to teratogenic eects in mammals.
2,4,5-T Member of the chlorinated phenoxyalkanoic aciherbicideses acid herbicides
Stimulate plant growth hormones (auxin), causing uncontrolled cell proliferation Because these compounds contain chlorine, they pose a risk for dioxin formation
Table 3.5: Important Insecticides Insecticide groups Insecticide Breakdown Remarks
Organophosphates Malathion Ethylparathion Diazinon
Easy
No residues in crops, not stored in animal tissue. These pesticides aect the nervous system by disrupting the enzyme that regulates acetylcholine, a neurotransmitter. Most organophosphates are insecticides. They were developed during the early 19th century, but their eects on insects, which are similar to their
44 eects on humans, were discovered in 1932. Some are very poisonous (they were used in World War II as nerve agents). However, they usually are not persistentin the environment. Organosulfurs Carbamates Tetradifon Carbaryl Degradade They are a danger to many useful rapidly in the insects, especially honeybees. environment They aect the nervous system by disrupting an enzyme that regulates acetylcholine, a neurotransmitter. The enzyme eects are usually reversible. There are several subgroups within the carbamates
Formamidines
Amitzaz
Dinitrophenols 2,4 Dinitrophenol Organotins Pyrethroids Cyhexatin Permethrin Pyrethroid Pesticides were developed as a synthetic version of the naturally occurring pesticide pyrethrin, which is found in chrysanthemums. They have been modied to increase their stability in the environment. Some synthetic pyrethroids are toxic to the nervous system
Nicotinoids
Imidacloprid
OurFood (c) 1998 - 2005 by Karl Heinz Wilm (Gaucho) Acetaprimid Fiproles Pyrroles Pyrazoles Pyridazinones Fipronil Chlorofenapyr Tebufenpyrad Pyridaben No residues in crops, not stored in animal tissue Persistence its resistance to breakdown in the environment is enormous Accumulate in the fat tissue. Harms shes, earthworms, and robins. They were commonly used in the past, but many have been removed from the market due to their health and environmental eects and their persistence (e.g. DDT and chlordane
45
Chlorinated hydrocarbons (DDT) or organo chlorines(Such as DDT, HCC, Dieldrin, Toxophene
Table 3.6: Natural Insecticides Botanicals (Plant Insecticide extracts) Extracted from
Pyrethrum
Pyrethrum
Flowers of a Chrisanthenum. Kenia and Ecuador Tobacco Legumes Citrus peel Table 3.7: Fumigants
Nicotine Rotenone Limonene
Nicotine Rotenone Limonene
Fumigants
Insecticide
Remarks
46
(They become gas above 40C and contain the halogens Cl, Br or F Ethylene dichloride Phosphine gas (PH3 )
Methylbromide
The most frequent used fumigants
Ethylene dichloride Phosphine gas (PH3 )
Insect repellents: Before a more edied approach to insect olfaction and behaviour was developed, it was assumed that if a substance was repugnant to humans it would likewise be repellent to insects. Table 3.8: Insect Repellents Repellent Registration Agent Remarks
Benzyl benzoate Indalone Rutgers 612 Dibutyl phtalate MGK repellent 326
Registration Registration Registration Registration
lost lost lost lost Dipropyl isocinchomeronate It is used to expand the repellency of DEET, MGK 264, pyrethroids, and other active ingredients. Repellent for military clothes Dimethylcarbamate N,N-Dimethyl-metatoluamide DEET is used worldwide for biting ies and mosquitos.No harm
Registration lost Potential cancer risk.New analysis of risk
N-butyl acetanilide
Registration lost
Dimelone DEET, Delphene(r)
Registration lost Still registrated
OurFood (c) 1998 - 2005 by Karl Heinz Wilm if used as labelled.
47
Bananas and chemicals: United Fruit Company used pesticides like Counter and Mocap (Nematicide-Insecticide). They are being sprayed by crop planes. Honduras and Costa Rica are strongly aected by the way United Fruit handles pesticide programs and social aairs.
Chemicals used in Water treatment Algaecides: Chelated Complex Copper Algaecide in 9 percent formulation for very eective control of a broad range of planktonic, lamentous and macro algae. Copper sulfate is also used as bactericide. Other aquatic herbicides Fluridone: It is a systemic herbicide that kills the entire plant and is generally nonselective since most submersed plants will be killed or aected by a whole lake treatment. It inhibits the formation of carotene, chlorophyll without the protection of carotene is then degraded by sunlight. The contact time between the plant and Fluridone must be maintained for many weeks, otherwise the plant can regenerate. There are no swimming, shing or drinking water restrictions for the application of Fluridone. It is moderately persistent in water of ponds and lakes. Average half-life in pond water is 21 days and 90 days in sediments, being degraded by sunlight and bacteria. Residues may persist longer depending on the amount of sunlight and the water temperature. Fluridone is not considered to be a carcinogen or mutagen and is not associated with reproductive or developmental eects in test animals. Treated water should not be used for irrigation for thirty days because some terrestrial plants may be damaged, even by low concentrations of Fluridone. Glyphosate for aquatic use: It is the same active ingredient of Roundup. It has been formulated for safe aquatic use. It is very eective for emerged aquatic weed control and shoreline vegetation. Granular 2,4-D and liquid 2,4-D Amine: It is eective for control of many submerged, emerged and oating aquatic weeds. 2,4-D kills the entire plant, what is called to be a systemic herbicideindexHerbicide, systemic, acting as stimulant of plant stem elongation. It generally targets the broad-leaved plants (dicots) such as milfoil. Most other aquatic plants are monocots (grass-like) which are not aected by 2,4-D. Cutrine: It is a chelated copper which stays in solution to continue controlling a broad range of algae long after application. There are no water use restrictions after application. Cutrine is used to control planktonic and lamentous algae, Phythophora, diatoms Chara, Nitella and
48 Hydrilla verticillata. It was used in trout raceways and irrigation canals and is the favourite algaecide for sh farms.It is also being used to reduce secondary bacterial or fungal infections by reducing the phytoplanctonic irritants exposing the gill surface of the sh. Diquat dibromide: It is a quarternary ammonium herbicide for watermilfoil, Parrot Feather (Myriophyllum), Hydrilla, Water Hyacinth, Water Lettuce, Giant Salvinia and Brazilian Elodea. Diquat is often used to dessicate potato vines to make harvesting of underground tubers easier. It also promotes peridem formation in the tubers. Diquat should not be applied to potatoes if the soil is very dry, because under such conditions, the water may move from the shoots to the tubers via xylem instead of the normal opposite direction. Tubers, close to the surface become green, treated with Diquat, they may be damaged. Diquat is nonselective, any plant can be damaged when light and chlorophyl is present.
3.3
Inorganic Insecticides
Sulfur:indexSulfur Sulfur is the oldest known, eective insecticide. Sulfur and sulfur candles were burned in the past for every purpose. Sulfur is used in integrated pest management programs targeting specic pests. Sulfur dusts are especially toxic to mites of every variety, such as chiggers and spider mites, and to thrips and newly-hatched scale insects. Sulfur dusts are also used as fungicides, such as powdery mildews. Mercury: Very toxic. Boron: Boric acid is being used against cockroaches and other crawling household insects. Sodium borate: It is being used to treat lumber and other wood products to control decay by fungi, termites and other wood infesting pests. Thalium: Arsenics: Copper arsenate, Paris green, lead arsenate and calcium arsenate. The arsenicals uncouple oxidative phosphorylation, inhibit certain enzymes that contain suldryl (-SH) groups and coagulate protein by causing the shape or conguration of proteins to change. Antimony Fluoride: Sodium uoride, barium uosilicate, sodium silicouoride and cryolite are used as insecticides. Cryolite is a relative safe fruit and vegetable insecticide used in integrated pest management programs.
49
Silica gels or silica aerogels: Silica dusts are light, white, uy and are used in combination with pyrethrum in household insect control.
Miscellaneous compounds Pyriproxyfen: It is a pyridine. Buprofezin: It is a thiadiazine. Both are used to control the whity complex, a universal problem in cotton farming. Clofentezine: It is a member of the group of the tetrazines, used as an acaricide/ovocide for fruits, citrus, cotton, cucurbits, vines and ornamentals,inhibiting mite growth. Enzone(r) sodium tetrathiocarbonate: It is used only on grapes and citrus applied as a water application and irrigated into the soil. It breaks down in the soil to form carbon disulde, which acts rapidly, decomposes quickly being active against nematodes, soil insects and soil borne diseases. Clandosan(r): It is dried, powdered, chitin protein isolated from crustacean exoskeletons and blended with urea. It stimulates growth of benecial soil microorganisms that control nematodes, but does not have a direct adverse eect on nematodes as such.
3.3.1
Other contaminants
The Regulation 466/2001/EC sets maximum for other contaminants in foodstus. Relevant for palmoil is the maximum level of lead in fats and oils for human consumption of 0,1 mg/KG. The regulation 2375/2001/EC sets maximum levels for dioxinsin fats and oils meant for human consumption. In this regulation the limit for dioxin is set at 0,75 pg/g for all vegetable oils. Copper: Various copper salts, including basic copper sulfate, coppersulfatechloride, -carbonate, -hydroxide and -oxychloride are able to cause serious intoxication Ingestion of food, water and beverages,contaminated with copper have been related. Soft drinks like orange juice dispensed in contact with chromium plated copper tubes have caused intoxication. The acid of juices can cause migration of copper from the tube as soon as the chromium surface is corroded, leaving free the copper to react. Lead: Lead is found in the ice of Greenland dated back to the Romans and the Greeks 2000 years ago. Layers or permafrost ice are a kind of deposition of almost every environmental contaminant. In order to reduce the consumption of lead contaminated food, it is useful to avoid the use
50 of glazed pottery and pewter dishes to serve or store food, to avoid the storage of beverages in leaded decanters, to keep the home clean and as dust free as possible, to eat a variety of foods and to eat foods rich in calcium, iron and vitamin C so the body will absorb less lead from specic food sources that have been exposed to lead Lead absorption is increased with iron and calcium deciency and nutritional deciency. Old paint is the most important source of contamination of the environment. Lead water pipes are even more dangerous when they transport hot water. Tin-coated lead foil capsules on wine bottles were banned in 1996. According to a study of the Bureau of Alcohol, Tobacco and Firearms 3 to 4 percent of wines were being contaminated during pouring from lead residues deposited on the mouth of the bottle by the foil capsule. Lead-soldered food cans were banned in 1996. Some countries still use lead-soldered cans for food and are still sold in ethnic grocery stores. Lead was banned from house paint in 1978, and phaseout of lead in gasoline was completed in 1995. Lead in drinking water should not exceed 5 ppb. This is the detection limit of general available methods for water analysis.
3.4
Integrated Pest Management (IPM)
IPM represents an alternative to chemical poisoning of nature promoting minimised pesticide use, enhanced environmental stewardship and sustainable systems. A public-private partnership resulted in The National Integrated Pest Management Network (NIPMN). It provides the latest informations on IPM on the World Wide Web. IPM research develops alternatives to pesticides, using integrated management tactics such as: Attractants Biopesticides Transgenic plants Cultural practices(such as altered row spacings that reduce weed populations, alternative rotation patterns and physical barriers such as mulches) Host resistance Pheromone mating disruptors
51
Host plant resistance (Enhanced host plant resistance either by traditional breeding methods or genetic engineering techniques.) Pesticide resistance management (Greater knowledge of natural and articial selection increasing pest resistance to pesticides to design IPM systems to avoid the development of such resistance) Application technology (Application of minimum amount of pesticides necessary to control the pest and reducing adverse impacts on non-target organism.) Forecasting movement and dispersal (Forecast of aerial movement of pests and their natural enemies) Decision support systems (Systems assisting growers in pest management decisions and educational programs.) Table 3.9: Volatile chemicals with environmental impact Chemicals hazard
Benzene Carbon Tetrachloride Chlorobenene Toluene Vinyl chloride
Freshwater, life, salt water Aquatic life, cancer risk Aquatic life, cancer risk Aquatic life, cancer risk Packaging
Table 3.10: Non-volatile chemicals with environmental impact Chemicals hazard
Pentachlorphenol Acrylamide Polychlorinated Biphenyls 2,3,7,8-TCD (dioxin)
Aquatic life, Human consumptin Human consumption Aquatic life, human consumption, cancer risk
Aquatic life, human consumption, cancer risk
52
3.4.1
Herbicides in rainfall
Agricultural practices in the United States require extensive use of herbicides for producing three principal row crops-corn, soybeans, and grain sorghum. Approximately 140 of the 218 million kilograms of herbicides used at the beginning of the 90th were mainly atrazine and Alachlor applied in the upper Mississippi River drainage basin, the Corn Belt of USA which is parts of Illinois, Indiana, Iowa, Ohio, Minnesota, and Nebraska. They came into the atmosphere by volatilisation and entrainment on dust particles. Winds transported them to the region of the Great Lakes. The rainfall in this region contained atrazine and Alachlor as most frequent herbicide. The degradation of atrazine in water is about only 1 % per year.Therefore this herbicide accumulates in the lakes.
3.4.2
Biopesticides
Biopesticides are certain types of pesticides derived from natural materials Classes of biopesticides: Microbial pesticides: They consist of a microorganism, such as bacteria, fungus, virus or protozoans as the active ingredient. Important microbial pesticides are strains of Bacillus thuringiensis which produce mixtures of proteins killing specicly one or a few related species of insect larvae. While some Bts control moth larvae found on plants, other Bts are specic for larvae of ies and mosquitoes. The target insect species are determined by whether the particular Bt produces a protein that can bind to a larval gut receptor, thereby causing the insect larvae to starve. Plant-Incorporated-Protectans (PIPs): They are pesticidal substances that plants produce from genetic material that has been added to the plant, such as genes from Bacillus thuringiensis. Those who deny genetic engineering do not use plant-integrated-protectans. Biochemical pesticides: Biochemical pesticides are substances, such as insect sex pheromones, that interfere with mating, as well as various scented plant extracts that attract insect pests to traps by non-toxic mechanisms. Conventional pesticides, by contrast, are generally synthetic materials that directly kill or inactivate the pest.
53
3.4.3
Conventional pesticides
Atrazine: It is the most widely used pesticide, controlling broadleaf and grassy weeds. It was registered in December 1958. Its estimated production is 76 to 85 million pounds annually. It is used in the culture of corn, sugarcane, residential lawns, sorghum, guava, hay, macadamia nuts, pasture, winter wheat and on non-agricultural sites. Atrazine is not likely to be carcinogenic to humans, however, it has been associated with imbalances in hormone levels in laboratory animals, possibly disrupting reproductive and developmental processes. Azinphos-methyl: It is an organophosphate insecticide used on fruits and vegetables. It is a risk to children ages of one to six years and agricultural workers. It can over stimulate the nervous system causing nausea, dizziness, confusion, and at high exposures, respiratory paralysis and death.
3.4.4
Antimicrobial agents
Antimicrobial agents are substances used to destroy or suppress the growth of harmful microorganisms whether bacteria, viruses, or fungi on inanimate objects and surfaces. More than 8000 antimicrobial products, containing about 300 dierent active ingredients, are sold as sprays, liquids, concentrated powders, and gases, ending in the environment.
Types of Antimicrobial Products Non-public health products: are used to control growth of algae, odour causing bacteria, bacteria which cause spoilage, deterioration or fouling of materials and microorganisms infectious only to animals. They are used in cooling towers, jet fuel, paints, and treatments for textile and paper products. Public health products: They are intended to control microorganisms infectious to humans in any inanimate environment. The more commonly used public health antimicrobial products are: Sterilisers (Sporicides): Used to destroy or eliminate all forms of microbial life including fungi, viruses, bacteria and their spores. The term Sporicide is to be considered synonymous with Steriliser. Sterilisations used to control infection and is widely used in hospitals on medical and surgical instruments and equipment. Types of sterilisers include steam under pressure (autoclaving), dry heat ovens,UV rays, low temperature gas (ethylene oxide), and liquid chemical sterilants. Gaseous and dry heat sterilisers are used primarily for sterilisation of medical instruments. Liquid sterilants are primarily
54 used for delicate instruments which cannot withstand high temperature and gases. Disinfectants: Disinfectants are used to destroy or inactivate infectious fungi and bacteria but not necessarily their spores. There are the type for hospital and the type for general use Hospital type disinfectants: They are the most critical to infection control and are used on medical and dental instruments, oors, walls, bed linens, toilet seats, and other surfaces. General disinfectants: They are the major source of products used in households, swimming pools, and water puriers.
3.4.5
Sanitizers:
Sanitizers reduce, but not necessarily eliminate, microorganisms from the inanimate environment to levels considered safe. Sanitizers include food contact and non-food contact products. The food contact sanitizers are used to rinse surfaces and cooking utensils, as well as equipment of food-processing plants, and eating and drinking establishments. Non-food contact surface sanitizers include carpet sanitizers, air sanitizers, laundry additives, and in-tank toilet bowl sanitizers.
3.5
Pesticides
Chromated Copper Arsenate: This denomination is used for mixtures consisting of three pesticidal compounds (arsenic, chromium, and copper) which are registered for wood preservative uses. The majority of the wood used outdoors is pressure-treated with this wood preservative to protect it from rot and decay. Heavy contamination of the soil of playgrounds with arsenic (up to 177 ppm) coming from wood treatment with chromated copper arsenate.The standard of risk for residential cleanup is 7.6 parts per million according to the Michigans Department of Environmental Quality. Arsenic is a known human carcinogen. A substitution for chromated copper arsenate should be developed. Sealants which stop the arsenic from coming out of the wood are not a good alternative, because arsenic remains in the environment.
55
3.5.1
Agent Orange
Approximately 20 million gallons of the herbicide Agent Orange was used in Vietnam from 1962 to 1971 to defoliate trees under which the enemy was hiding or some killed crops to deprive Viet Cong and North Vietnamese troops of food. It was a mixture of: 2,4,5-trichlorophenoxyacetic acid (2,4,5-T), contaminated with dioxin, 2,4-dichlorophenoxyacetic acid (2,4-D), cacodylic acid and picloram. 2,4-D and 2,4,5-T were developed during World War II for destruction of the enemies crop but came not in use. With the beginning of its production in 1940 it was used in large scale by farmers, foresters and homeowners to control weed and brush. A byproduct of the industrial production of 2,4,5-T was a dioxin which was the toxic cancer causing component of the Agent Orange. Eects of Agent Orange on mangrove Trees: Besides the cancer causing eect of Agent Orange the herbicide killer about 36% of the mangrove trees in the Southern part of South Vietnam were killed because of their high sensitivity to it. The mangrove trees will not return without extensive reseeding. Persons exposed to herbicides similar to Agent Orange or some of its components have a high risk of Chronic LymphocyticLeukaemiaa,Diabetes, Hodgkins disease, multiple myeloma, prostate cancer, lung cancer. Highest use was in the period 1962-1971 for agricultural purposes, on lawns and turf, along rights-of-way, on private forests, to kill aquatic plants, and for other purposes. Almost everyone all over the world was in contact with this poison, a careless lack of knowledge. Other herbicides were sprayed in Vietnam varying according the season, dierent vegetation and environment. Other chemicals used for military activity: During 2000, the US Congress planned to use the fungus Fusarium as a biological control agent to kill coca crops in Colombia and another fungus to kill opium poppies in Afghanistan. These plans were dropped because the rest of the world could see it as unilateral biological war. Sanho Tree is the director of the Drug Policy Project at the Institute for Policy Studies, Washington,DC says the US has supplied tens of thousands of gallons Roundup to the Colombian government for use in aerial fumigation of coca crops by crop dusters to dump glyphosate over hundreds of thousands of acres in one of the most delicate and bio-diverse ecosystems in the world.
56
Reduction of input of pesticides: The government of Ontario launched a pesticide reduction program in 1982 based on rotation of the elds between corn and soybeans. The use of pesticides went down by 40 percent. At the same time the use of pesticides in USA increased by 10 percent. More eort should be spent in order to reduce the use of pesticides developing farming knowledge.
3.5.2
Pollutants in milk and dairy products
Pesticides in milk have their origin in animal feed. There is much being done in Europe regarding safety of feed. The fat soluble pesticides like polychlorated hydrocarbons can contaminate easily milk. Pesticides such as insecticides, fungicides, herbicides, hexachlorobenzene (HCB) and isomers of hexachloro cyclohexane (HCH) are used in agriculture or are found on the elds. Low concentration of pesticides in animal feed store in the body of animals and can be detected in the milk in high level. Polychlorated biphenyl(PCB): Chlorated hydrocarbon such as Polychlorated biphenyl (PCB) were used in the past in transformers, refrigerators, in hydraulic oil and as all round chemicals. Its level in milk has decreased after the use of PCB has been reduced. Other chlorated hydrocarbons such as polychlorated dibenzodioxine ( PCDD ) and polychlorated dibenzofurane ( PCDF ) are also present in the human milk and in the milk of cows, but not as high as Chlorine hydrocarbons ( HCB, DDT and PCB ). The identication of polychlorinated dibenzodioxins and dibenzofurans requires expensive equipment. Many countries with low budge neglect the surveillance of these contaminants. Mycotoxines (aatoxins): Aatoxins such as aatoxin B1 may be present in ground peanuts or cotton seeds come in through animal feed. The cows changes the aatoxin B1 to aatoxin M1. This is why animal feed should be protected against deterioration. Feed with mould should be discarded. Heavy metals: Heavy metals such as lead, cadmium and mercury are of small importance because their concentration in milk is low due to their low solubility. All eorts should be made to avoid contamination because milk is used to feed children and dairy products such as cheese or yoghurt are consumed in large scale. Concentration in human fat depot takes place Contagious diseases: Foods bearing pathogenic bacteria viruses or other agents of diseases like BSE should be avoided through rigorous epidemiological measures.
57
Contaminated or spoiled food should not be fed to animals. Often spoiled food and cereals are given to the production of animal feed in order to get rid of them. Radioactive pollution of milk: In Europe the nuclear accident of Tschernobyl had caused a considerable increase of radioactivity in milk and milk products in 1986. The amount of radioactive material which was liberated into the atmosphere was several times the amount liberated by the Hiroshima bomb in 1945. Immediately after the accident due to west bounded winds there were the following radionuclides found in West Europe: Iodine-131, cesium-134 and cesium-137 and a small amount of Strontium-90. Strontium-90 is still very high in Brazil nuts of the Amazon region originated from nuclear bomb test in Nevada, in the forties. The radioactive pollution was carried through the Stratosphere and came down as fall-out in the rain forest. These incidents show how carefully radioactivity should be handled. In milk the nuclides are concentrated in the whey and remain there. That is why whey powder was highly contaminated causing headlines. The contamination with Strontium 90 in butter was low. In whey powder due to the concentration, radioactivity can increase from 200 Bq/liter to 7.200 Bq/kg. In 1986 500 tons of whey powder were discarded in Germany having high radioactivity resulting from the concentration of cesium. In cheese the remaining cesium amount is very low. After some weeks only cesium -134 and cesium -137 were left. Low levels of radioactivity are told to increase the eciency of the DNA repair-system increasing the activity of the immune system. This is not valid for nuclide in food because they are deposited in bones and organs and with the time this material is being concentrated in the body. Damage of cells is than possible. Therefore radioactivity in food must be kept as low as possible. Pollutants in milk and dairy products in Bavaria,(South of Germany): The pollutants in milk and dairy products are being controlled over 25 years by the laboratory MUVA Kempten (Veterinary medical analytical oce of Kempten). This laboratory has monitored the organochlorpesticides, PCB, halogenated solvents and heavy metals. The results of these analyses made it possible to nd the cause of the contamnation and helped to reduce it. At the moment most of the former pollutants of organochlor-pesticides have fallen below detection level in milk from Bavaria. Only lindan is still increased. This is an example of handling the environment problems making long term monitoring of food with the cooperation of the laboratory, the agriculture and the industry.
58
One important concern of the laboratory is the contamination of food caused by migration of packing components into the food, such as styrol from polystyrol, dioxines from cardboard, plasticiser, heavy metals, nitrosamines from rubber, and (Bisphenyl-A-diglycidilether), problems which come from coating of tin cans. About 70% of canned food were found to be contaminated with BADGE and BFDGE (Bisphenol-A-diglycidilether) according to the French magazine test achat. Heavy contamination was found in cans containing sh and foods with high amount of acid like lemon, vinegar or tomatoes. BADGE / BFDGE: The European Commission has completed in early 1999 a study concerning the safety of BADGE. According to this study there is no danger coming from BADGE. Therefore the Commission decided to rise the maximum allowed amount of BADGE in foods from 20 microgram in one kilogram up to 1 milligram in one kilogram food. This is intended only for tin cans coated with plastics. As there are no limits established for coatings with clear varnish, many countries use this high value also for varnished cans. The toxicology of BADGE and the catabolic products of BADGE and BFDGE are still unknown. Discarding the immersion brine can reduce Badge and BFDGE of canned foods. The cooperation between ocial supervision of food, agriculture and industry has brought good results in research and improvements since repressive supervision had been changed to open discussion and mutual good will of all parts engaged in the long way from farming to the consum. Levels of dioxins and environmental pollutants PCBs in UK food: According to the survey of 2001 the total amount of dioxins in the diet has fallen by around 50 per cent for all age groups since the last survey in 1997. Exposure to dioxins in food has fallen by around 85 per cent over the last 20 years and continues to fall steadily. Polychlorinated biphenyls (PCBs) tend to accumulate particularly in foods containing fat, such as milk, meat, sh and eggs. Any potential health risks will only come from long term exposure to dioxins and dioxin-like PCBs at the highest levels found in foods.
Table 3.11: PCBs PCBs WHO TEQ/kg bw/day WHO TEQ/kg bw/day UK Tolerable Daily Intake (TDI)WHO TEQ/kg
OurFood (c) 1998 - 2005 by Karl Heinz Wilm 1997 2001 bw/day2001
59
average adult Children
1,8pg 0,9pg 2pg 1,6-5,1pg 0,7-2,3pg Source: FSA UK
Only 1 per cent of adults are now estimated to exceed the TDI for dioxins from the average diet, falling from 35 per cent in 1997. The percentage of schoolchildren likely to exceed the TDI for dioxins from an average diet has also fallen considerably - from 62 per cent in 1997 to 10 per cent in 2001. The percentage of toddlers likely to exceed the TDI for dioxins is now 37 per cent, falling from 97 per cent in 1997. Dioxin and dioxin-like PCBs in sh oil supplements: The FSA controlling 33 products of sh oil, found a wide range of concentration of dioxins. According to the FSA, exposure to dioxins has decreased by 75 per cent over the past 20 years. Consumers should not avoid sh oils as a result of the survey, since the benets of the product far outweighed the potential risks if taken in the right amounts. Organohalogens and vitamin A metabolism: Contamination of foods by organohalogens, in particular dioxins (PCDD and PCDF) and dioxin-like PCBs (polychlorinated biphenyls) PCBs are of concern. The most toxic dioxin is TCDD (2,3,7,8-tetrachlorodibenzo-p-dioxin). Dioxins and dioxin-like PCBs aect the skin, the liver, and the nervous system but also have some eect on cancer development, disturbance in the immune system and on the growth and development of the foetus. Dr. Abraham Brouwer at the Institute for Environmental Studies in Amsterdam, leading an EU project, concluded that organohalogens disturbed processing of retinoid-controlled pathways. The organohalogens cause a functional hyper-vitaminosis A with increased concentrations in plasma, liver and kidney, which can result in developmental abnormalities resembling the symptoms of excessive vitamin A intake. Contaminants in baby foods: In baby food phthalat DBP and DEHP were found.They have endocrinous activities, hormone disruption.Milk used as ingredient for these products was the source of these plasticisers.(Bavaria, MUVA Kempten) Use of Phthalates as Plasticiser: Table 3.12: use of Phthalate as Plasticiser Phthalates Abbreviation
60
Dietylhexylphthalate DEHP Dibutylphthalate DBP Diisodecylphthalate DIDP Butylbensylphthalate BBP Diisononyl phthalate DINP In Western Europe, about one million tonnes of phthalates are produced each year, of which approximately 900,000 tonnes are used to plasticise PVC (polyvinyl chloride). All eorts should be made to reduce or even to avoid the possibility of contamination of the milk on its origin.
3.6
Growth stimulating hormones in beef
Growth stimulating hormones and other chemicals are present in animal feed, beef and related products in Brazil and other developing countries. The most impportant are: Dietylstilbestrol: It is a growth stimulating hormone. Zeranol: (6-(6, 1C-dihydroxyundecyl) -resorcylic acid -2lactone) Non-hormonal anabolic agents for use as implants in several countries of the American continent. It is sold under the commercial brand-name of Ralgro. Nortestosterone: Nortestosterone is a hormone that helps to increase protein synthesis, decrease protein breakdown, and increase workout intensity, increasing muscle size. Trembolone: Trembolone acetate is a steroid having a short half life, probably no more than a day or two, though it is an extraordinarily potent AAS, being about three times as eective as testosterone esters. Hexestrol: Is a diethylstilbestrol derivative having the uses of estrogen. Dinestrol: It is an estrogen hormone. Estradiol: Estradiol is the most active of the estrogens, the female sex hormones, and is responsible for the development of female sex organs and characteristics. Testosterone: Testosterone is the most important representative of the male sex hormones collectively called androgens.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Medroxyprogesterone It is a growth stimulating hormone. Salbutamol It is a beta sympathomimetics. Clenbuterol It promotes muscle gains as well as fat loss and weight loss.
61
3.7
International trade of Pesticides
The Rotterdam Convention on for Certain Hazardous Chemicals and Pesticides in International Trade text was agreed by governments in Rotterdam in September 1998. It requires 50 ratications before it will come into force, and so far 20 governments have done so. Growth in internationally traded chemicals during the 1960sand 1970s led to increasing concern over pesticides and industrial chemical use, particularly in developing countries that lacked the expertise or infrastructure to ensure their safe use. Therefore the following organisations were founded: International Code of Conduct for the Distribution and Use of Pesticides by the Food and Agriculture Organisationn (FAO) London Guidelines for the Exchange of Information on Chemicals in International Trade by the United Nations Environment Programme (UNEP). Rotterdam Convention on the Prior Informed Consent (PIC) Procedure for Certain Hazardous Chemicals and Pesticides in International Trade September 1998. The convention covers the export and import of hazardous chemicals and, by implication, their use and regulation.In both instances, less-advantaged importing countries often lack the means to manage hazards chemicals throughout their life cycle, from importation through use and safe disposal. Many countries also face the problem of huge quantities of unused chemicals, dumped illegally or forgotten in unsafe storage areas, which can contaminate soil, water and air. Eective disposal systems for hazardous chemicals rarely exist. This was the case of the nitrofen scandal in animal feed in Germany where a warehouse, formerly used as nitrofen storage contaminated large quantities of feed grain.
62
3.7.1
List of the Rotterdam Convention on the Prior Informed Consent of banned or severely restricted chemicals
The list covers 29 of the most hazardous chemicals, most of them pesticides. The most important are: Binapacryl: It is toxic to the liver, kidney and nervous system, especially among workers in hot environments. Can cause toxic psychosis and convulsions. Ethylene dichloride: Eects range from liver and kidney damage to death from pulmonary oedema. Shown to cause stomach, lung, breast and other types of cancer in animals. Ethylene oxide: Exposure results in respiratory tract irritation, sleeplessness, muscular weakness, diarrhoea, nausea, conjunctivitis and neurological disorders. Toxaphene: Severe poisoning provokes convulsive seizures and coma. In some cases, it leads to hyperthemia, rapid heartbeat and death. Granox TBC: In July 2000, sixteen farmers in Senegal died due to intoxication with Granox TBC and Spinox T, used to protect newly planted groundnut seeds against fungus and insects. Spinox T Parathion Tetraethyl lead Tetramethyl lead Tributyltin oxide Monocrotophos: It is an insecticide that is applied in many developing countries, particularly in Asia, to control insects and spider mites and weedkiller. DNOC: It is a fungicide which is highly toxic to humans. All forms of asbestos.
63
3.7.2
Annex III - Chemicals Subject To The Prior Informed Consent Procedure - Category Pesticide
2,4,5-T Aldrin Captafol Chlordane Chlordimeform Chlorobenzilate DDT Dieldrin Dinoseb and dinoseb salts 1,2-dibromoethane (EDB) Fluoroacetamide HCH (mixed isomers) Heptachlor Hexachlorobenzene Lindane Mercury compounds, Pesticide including inorganic mercury compounds, alkyl mercury compounds and alkyloxyalkyl and aryl mercury compounds Pentachlorophenol.
3.7.3
Category Severely hazardous
Methamidophos
3.7.4
Category Severely hazardous pesticide formulation
Monocrotophos Phosphamidon Methyl-parathion Parathion
3.7.5
Category Industrial
Crocidolite Polybrominated biphenyls (Hexa-, Deca-, Octa-) Polychlorinated biphenyls (PCB)
64 Polychlorinated terphenyls (PCT) Tris (2,3-dibromopropyl) phosphate
Chapter 4 General bacteriology

General classication of bacteria related to food science Great eorts were made to classify all living beings.There are three related elds of activities concerning taxonomy: Nomenclature: Nomenclature provides names to the dierent groups. Identication: Identication veries if an organism belongs to an already described group. Classication: Classication tries to group bacteria on the basis of similarities or relationships. Bacteria are classied in[52]: Taxonomic rank: Kingdom Division Class Order Family Genus Species Subspecies intrasubspecic rank Subspecies may be divided into groups with special characters, the intrasubspecic ranks, which are very important in daily practical bacteriology but not part of the ocial nomenclature. Intrasubspecic ranks are: Biovar or biotype have special biochemical or physiological properties. 65
66 Serovar or serotype have distinctive antigenic properties. Pathovar or pathotype have pathogenic properties for certain hosts. Phagovar or phagotype have ability to be lysed by certain bacteriophages. Morphovar or morphotype have special morphological features. Sections The Bergeys Manual of Determinative Bacteriology has grouped bacteria in dierent sections based on a few readily determined criteria. The binary nomenclature was introduced in 1735 by the Swedish scientist C.von Linn, containing usually informations about the genus and the species. It may be completed by the name of the author of the rst description followed by the year of the publication. New discoveries turn out to be necessary to change the position of bacteria in the classication what sometimes means to change their name. So it may come that in older books one germ is described under a dierent name as found in new books. For example the Escherichia coli was described in old publications under the name of Bacterium coli. The usual classication which is also used in Our Food follows the Bergeys Manual of Systematic Bacteriology vol I to IV. As many bacteria described in Bergeys Manual are not living any more and her description is still incomplete an international community made a general revision of the content of the manual and presented a list denominated as Approved List(Skerman et al.,1980). Classication of important bacteria found in food The sections of Bergeys Manual are: Section 1 Spirochaeta Includes the genus Spirochaeta, Treponema, Borrelia and Leptospira. Section 2 Aerobic/microaerophilic, motile, helical, vibrioid, Gram- negative bacteria Includes the genus Campylobacter and Spirillum. Section 3 immobile (or rarely motile ), Gram-negative curved bacteria Section 4 Gram-negative aerobic rods and cocci Includes the family Pseudomonadaceae with the genus Pseudomonas and Xanthomonas, the family Azotobacteriaceae with the genus Azotobacter and Azomonas, the family Rhizobiaceae with the genus Rhizibium and Agrobacterium, the family Methylococcaceae with the genus Methylococcus and Methylomonas,
OurFood (c) 1998 - 2005 by Karl Heinz Wilm the family Halobacteriaceae,with the genus Halobacterium and Halococcus, the family Acetobacteriaceae with the genus Acetobacter and Gluconobacter, the family Legionellaceae with the genus Legionella, the family Neisseriaceae with the genus Neisseria, Moraxella and Acinetobacter. In section 4 are also included the genus Flavobacterium, Alcaligenes and Brucella.
67
Section 5 Facultatively anaerobic Gram-negative rods Includes the family Enterobacteriaceae with the genus Escherichia, Schigella,Salmonella, Citrobacter, Klebsiella, Enterobacter, Erwinia, Serratia, Hafnia, Edwardsiella, Proteus, Providencia, Morganella and Yersinia, the family Vibrionaceae with the genus Vibrio,Photobacterium,Aeromonas and Plesiomonas. Section 6 Anaerobic Gram-negative straight, curved and helical rods Section 7 Dissimilatory sulfate- or sulfur-reducing bacteria Section 8 Anaerobic Gram-negative cocci Section 9 The Rickettsias and Chlamydias Section 10 The Mycoplasmas Section 11 Endosymbionts Section 12 Gram-positive cocci Includes the family of Micrococcaceae with the genus Micrococcus, Stomatococcus, Planococcus, Staphylococcus. Section 12 includes also the genus Streptococcus, Enterococcus,Lactococcus, Leuconostoc, Pediococcus, Sarcina. Section 13 Endospores producing Gram positive rods and cocci Includes the genus Bacillus, Sporolactobacillus, Clostridium, Desulfotomaculum, Sporosarcina and Oscillospira. The genus Bacillus has only one aerobic form. This form is Bacillus anthracis which causes skin anthrax or if inhaled the serious form of pulmonary anthraxThe spores are oval Bacillus anthracis This organism was seen hundred years ago in the blood of animals ill with anthrax. Robert Koch proved it to be the cause of the disease by inoculating pure cultures into susceptible cattle: Characteristics: Gram-positive rods, tending to form long chains, not motile. The vegetative form are destroyed by chemical and physical agents but the spores can survive for years in dust or soil and on other objects. The spores survive 5 minutes boiling and ordinary disinfectants.
68 Section 14 Gram-positive regular formed, not sporulated rods Includes the family Lactobacillaceae with the genus Lactobacillus, Carnobacter,Listeria and Erysopelothrix. Section 15 Gram-positive, irregular formed, not sporulated rods Includes the genus Corynebacterium, Clavibacter, Aureobacterium, Arthrobacter, Propionibacterium, Actinomyces and Bidobacterium. Section 16 Mycobacteria Includes the family Mycobacteriaceae with the genus Mycobacterium. Section 24 Streptomyces and related genus Includes the genus Streptomyces. Streptomycetes are the source of an antibioticum Gibco BRL anti PPLO[244]it is Tyclocine and is sold under the name of Tylan. It has a good activity against PPLO from chicken, horses, human and pigs. In cell cultures it has an antiviral activity acting aswell against Meningopneumonitis from mouse and ornithosis. It is not toxic even in high concentrations. In vitro it is more bactericide than bacteriostatic. Detailed description of some important bacteria Section 2 Genus Spirillum The Genus Spirillum has a spiral form, is Gram-negative, aerophylic and microaerophylic. The Genus contains only one species the Spirillum volutans which is the greatest bacteria known. Its length goes up to 60 micrometers.It grows only in culture under microaerobic conditions. Oxidase and phosphatase are positive,catalase is negative.The germ inhabits water and feces of pigs.It produces volutin, a polyphosphate. Section 4 Family Pseudomonadaceae are straight, curved or ellipsoidal Gram-negative rods, monotrichous or polytrichous. The family is obligatory aerobic,catalase positive, and generally oxidase positive. The family growth from 40 C and below, up to 430 C. Its habit is water, plants, vegetable products and soil. Some species produce diseases on plants. The genus Pseudomonas can produce yellow-green, blue or red partially uorescent pigments.These pigments can diuse in the culture medium. The genus Pseudomonas is found in soil, water, other substrates and food producing deterioration due to proteases and lipases which decompose albumin and fatty acids with production of bad smell and mucus. The bacteria prefer a medium without carbohydrates. There are psychotropic species which are specialized in refrigerated products such as dairy products, meat, sh, poultry and eggs, spoiling these products even under good refrigeration.
69
With 10.000 germs/g alterations of taste and smell starts. With 100.000 and more there is production of mucus in meat and sh. Pseudomonas grows only at high value of aw (water activity)(0,97 and higher). Pseudomonas uorescens and Pseudomonas aeruginosa are frequently found. They may produce alimentary poisoning.
Genus Xanthomonas The genus Xanthomonas is closely related to the genus Pseudomonas and also belongs to the section 4. Xanthomonas has phytopathological species. It grows on agar plates as yellow colonies. This gave the name from Greek xanthos = yellow. Nitrates are not reduced. Some variants of Xanthomonas campestris are used industrially to produce Xanthan.
Family Halobacteriaceae The family Halobacteriaceae belongs to section 4. It has Gramnegative rods with various shapes or malformed cells. The family is characterized for necessitating a high concentration of around 15% of salt in the medium, as well as 0,1 to 0,5 mol of MG++ producing carotenoid yellow to strong red pigments. Its name comes from Greek halos=salt.The internal osmotic pressure corresponds to the pressure of the exterior medium turning mechanical supporting of the membrane of the cell unnecessary. These cells die when transfered to water or another medium with low content of salt. The family grows best at 20% to 30% of NaCl and 40 C to 50 C. Below 10 C there is no growth. The Halobacteriaceae family lives in salted lakes, in concentrated salt solutions, in meat, in sh, intestines and other salted food. Family Acetobacteraceae (Aceto=vinegar, bacterion=rods) Recent cultures are Gramnegative,old cultures are Gram-variable. The germs are rigorously aerobic, generally catalase positive having oxidative activities. They oxidize ethylic acid in acetic acid. Acetobacter is used in industry to produce vinegar and acetic acid. The best temperature for growing is 25 C to 30 C the best ph is 5.4 to 6.3. The genus Acetobacter is undesired in the production of beer and wine because of the resulting acidity. Acetobacter xilinum causes great damage to non-alcoholic beverages growing in form of a white layer and supercial mucus. Acetobacter xilinum, Acetobacter aceti- and Acetobacter pasteurianus inhabits fruits and vegetables. The genus Gluconobacter with the old denomination of Acetomonas also belongs to the family of Acetobacteraceae. Gluconobacter oxidans is found in owers, fruits, vegetables, bakery yeast, beer, wine and soil. The germs are ellipsoid or in form of rods. They are Gram-negative
70 weak Gram-positive as they grow old. The germs are isolated, rarely in chain. Some strains produce mucus and a water soluble brown pigment. Gluconobacter oxydans is obligatory aerophylic, catalase positive. Ethanol is oxidized to acetic acid and glucose to gluconic acid. This has given the name to the genus. Acetate and lactate are not oxidized because of absence of enzymes of the citric acid cycle. Growth is best at 25 C to 30 C and ph between 5.5 to 6.0.
Neisseriaceae The family Neisseriaceae belongs to the section 4 and bears the genus Neisseria, Moraxella, Acinetobacter and Klingella. The genus Moraxella has isolated coccoid form or Gram-positive diplococcus. Oxidase and catalase are positive. Moraxella lacunata is psychotropic spoiling meat, sh and shrimp. The genus Flavobacterium (avus=yellow) is aerophylic or anaerophillic,Gram- negative rods and produces yellow or red pigments which are insoluble in water. Almost all species are psychophylic and proteolytic. They produce putrefaction and modication of color on sh, poultry, eggs, milk and butter.They are found in in fresh unheated milk, in vegetables, in water and in soil. Flavobacterium multiplies in the rst phase of sauerkraut.One species is pathogen. The genus Alcaligenes is obligatory aerophylic, Gram-negative rods, rarely coccoid. Its colonies are at, gray, yellow or brown. Some types are nitrate positive. They do not hydrolyze gelatine and casein. Carbohydrates are not transformed in acids. There is production of alkalinity from amides and other organic salts. This property has given the name to the genus. There are many species which are generally inhabitants of the intestines from vertebrates as saprophytes.They may act as opportunists on human infections. Alcaligenes may be present in milk, spoiled eggs and other food. The most common germ is Alcaligenes faecalis Achromobacter is an old denomination.Many species from this genus were included in the genus Alcaligenes. The genus Brucella was denominated in honor to Sir David Bruce. It has Gramnegative short rods or coccoid forms. The germs may present itself isolated or in chain.They are obligatory aerophylic, immobile, growing between 20 C to 40 C. The best ph is 6.6 to 7.4.Catalase is positive and nitrate is reduced to nitrite. Culture media for Brucella must contain peptons, liver extract, yeast extract and vitamins such as thiamin, biotin and nicotinic acid. Initial culture needs 5% to 10% CO2. Brucella causes brucellosis, an infection of animals which can be transmitted to man under the name of bang. The transmission is direct , very seldom the transmission is caused by contaminated milk and milk products. Brucella abortus and Brucella suis are old denominations which were included under the name of Brucella melitensis. Section 5
71
Aeromonas Aeromonas bacteria can be present in fresh waters, tap waters and food such as sh and other marine animals. It can cause infections in animals and man. That is why controlling water, faeces and food in general is of high importance
Classication of Aeromonas spp. Recent genetic studies have cleared some of the confusion in the classication of Aeromonas. The genus Aeromonas has Gram-negative rods is facultative anaerobic,is oxidase positive, catalase positive , resistant to 0/129 vibriostatic agent (2,4-diamino-6,7-diisopropylpteridine).The genus can show very easily two groups: Aeromonas salmonicida: psychrophilic, non-motile. Some species are pathogenic to frogs, sh and humans. Human disease is usually diarrhoea or bacterimia. Aeromonas hydrophila: motile The group Aeromonas hydrophila was according to Bergeys Manual of Systematic Bacteriology (1984) divided into three species, being increased today to 12 species. The three species of the classication of Bergeys are: Table 4.1: Dierent Aeromonas species Aeromonas Esculin hydrolysis Gas from glucose Voges-Proskauer Acid from arabinose hydrophila + + + + caviae + + sobria + V -
Further classication of aeromonads The phenotyping of Aeromonas has been for long time confused and is still not yet ready. Historical classication of aeromonads: Bacillus punctatum, in 1890 classied by Zimmermann: bacillus Gram-negative not sporulated, motile found in tap water. Bacillus ranicida, classied by Ernst, isolated from frog with red leg disease.
72 Bacillus stereatothermophilus Donk 1920 The name of this bacterium is presumably intended to mean fat and heat loving. The most distinctive characters are capacity to grow at 65o C and a limited tolerance to acid. Bacillus strains capable of growing at temperatures of 65o C and above do not belong to a single species, it is however a useful diagnostic character. Bacillus stereatothermophilus occurs in soil, hot springs, desert sand, arctic waters, ocean sediments, foods and compost. The biochemical characteristics of bacillus stereatothermophilus are: Catalase = positive Voges-Proskauer test = negative Acid from D-glucose = positive Acid from L-arabinose = dier D-xylose = dier D-mannitol = dier Gas from glucose = negative Hydrolysis of casein = dier Hydrolysis of gelatin = positive Hydrolysis of starch = positive Utilization of citrate = dier Degradation of tyrosine = negative Desamination of phenylalanine = negative Nitrate reduced to nitrite = dier Formation of indole = negative Dihydroxiacetone = negative Sodium and potassium chloride required = negative Alantoin or urate required = negative Allen (1953) has pointed out that fresh isolates tend to diversity of characteristics. When maintained in culture for some times they are readily classiable. The bacterium has a vital importance for canning factories. Bacillus stereatothermophilus, together with Bacillus coagulans as well as other bacteria have high heat resistant spores. The temperature maximum where growth still takes place is 75oC. The best growth temperatures for Bacillus stereatothermophilus is 55 to 60oC. Bacillus stereatothermophilus is the bacterium whose spores can survive at temperatures higher than other bacteria. In hot springs bacteria may be found which resist temperatures higher than that. D-value (Decimal reduction time):The D-value is the time which is necessary at a specic temperature to reduce the initial population of a bacterium down to 10%. This means it kills 90% of the bacteria. It is measured in minutes. The temperature must always be cited. For Bacillus stereatothermophilus a D-value of D121,1C = 4 to 5 minutes are given. D-values for other bacteria in order to draw a comparison: Clostridium botulinum type A and B D121,1C = 0,1 up to 0,2 minutes. Clostridium sporogenes D121,1C = 4 up to 5 minutes.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Clostridium thermosoccharolyticum D D121,1C = 3 up to 4 minutes. Desulfotomaculum nigricans D121,1C 2 up to 3 minutes.
73
For tropic conserves the sterilization has to be done carefully as Bacillus stereatothermophilus grows at storage temperatures higher than 37o . Below of that there is no growth. To kill its spores F121,1C = 15 to 30 minutes must be used in case of canned food. Another example of high temperature resistant spoilage of canned food is the mould Byssochlamiy nivea which is sometimes found in canned cucumber resisting up to 98degree centigrades in acid medium. Byssochlamis isolated from canned cucumber and cultivated on yeast chloramphenicol dextrose
medium:
Bacillus hydrophillus fuscus from the lymph of a frog with haemorrhagic septicaemia. In 1936 Kluiver and Van Niel created the genus Aeromonas. In 1943 Stanier grouped and rearranged all strains of Aeromonas under the sole species Aeromonas hydrophila. In 1984 Popo has included the genus Aeromonas under the family of Vibrionaceae under Section 5, facultatively anaerobic Gram-negative rods. He divided the group of A. hydrophila from Stainer in four species:
Some bacteria from underheated food may turn it sour without gas. This is called at sour spoilage. Only smell, taste and color may be changed. Deterioration with production of gas such as produced by Clostridium botulinum can easily be detected because of the pressure which is created inside.
74
Aeromonas hydrophila Aeromonas caviae Aeromonas sobria Aeromonas salmonicida Later studies using DNA-DNA hybridization has shown 12 genospecies of which 11 phenotypes were named: Aeromonas caviae predominates in sewage Aeromonas eucrenophila Aeromonas hydrophila found in all types of water, rivers, lakes and sewage. A.hydrophila can be isolated from faeces of warm-blooded animals and in man with up to 11,7%. Food such as sh, meat,milk , vegetables and tap water are very important place for A. hydrophila. Food can therefore be a source of human infection.In fresh unpolluted drinking waters Aeromonas hydrophila is predominant. Aeromonas jandei Aeromonas media Aeromonas schbertii Aeromonas sobria
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Aeromonas trota Aeromonas veronii
75
Aeromonas salmonicida being found in sh but not in water. When found in water they are associated with sh. Aeromonas can be present in water with a ph from 5.2 to 9.8, growing by 10 C up to 45 C being 35 C the optimum. They can grow in water with very low organic matter as well in sewage with high content of organic matter. They are not found in sea water an they do not grow in vitro with 4 % of salt. They have been isolated from unchlorinated as well as from chlorinated water. A new family Aeromonadaceae, independent from Vibrionaceae is being proposed.
The culture of aeromonads Aeromonads grow well on any complex medium such as Nutrient Agar or Trypticase Soy Agar as well as selective media for faecal coliforms such as McConkey Agar.The most common selective media for aeromonads use carbohydrates as the main carbon source. Pathogenesis in animals and human. Aeromonas hydrophila is being found in sh, reptiles and turtles. Under certain conditions it may cause infections of the host, such as the haemorrhagic septicemia and the red leg disease. Water is the principal source of Aeromonas infections in man. Section 2 Campylobacter[1] History 1886- Theodore Escherich discovered a non-culturable, spiral-shaped bacterium in stools of children and gave him the name of Vibrio felinus. Other classication followed such as: Vibrio fetus, Vibrio jejuni
76 . 1963- All above micro-organism were united in the new genus of Campylobacter. 1973- Butzler and colleagues in Belgium isolated Campylobacter by ltration techniques from diarrheal stool. 1977- Skirrow in England using blood agar with antibiotics demonstrated that Campylobacter jejuni was responsible for human diarrhoea. 1989- The number of outbreaks caused by Campylobacter surpasses since 1989 the number of outbreaks caused by Salmonella. 1991- Vandamme proposed the following classication:
Family of Campylobacteraceae Genus Campylobacter: with 19 species and subspecies Arcobacter : with 4 species Helicobacter : 18 species Description: Campylobacter are Gram-negative, slender spiral curved rods. They need a micro-aerobic atmosphere to grow. The pathogenic species grow at 42 C and 37 C. Pathogenesis Campylobacter may cause rare infections in disseminated systemic form. However Campylobacter are the most frequent agents of watery and bloody diarrhoea in the world. Campylobacter-species can cause severe genital or intestinal disease in meat producing lifestocks and poultry. Genus Campylobacter has the following species : C.coli: is together with C.jejuni ssp. jejuni the most common cause of disease in human and in animals.
77
Infection is made handling raw poultry or eating raw or undercooked poultry meat [106] C.conscious C.curvus C.fetus ssp.fetus : important animal pathogen associated with abortions in sheep and cattle and human disease such as diarrhoea, meningitis, peritonitis, salpingitis, septic abortion, septicemia in older patients and in immune suppressed persons. C.fetus ssp.venerealis: causes infertility and embryonic death in cattle and abortion in infected cows. It does not infect man. C.hyointestinalis C.jejuni ssp.jejuni : It is together with Campylobacter coli the most common cause of disease in human and in animals such as diarrhoea in calves and abortion in sheep. In human it may cause septicemia, appendicitis and the Guillain- Barre syndrome (an acute inammatory polyneuropathy). C.jejuni ssp.doylei C.lari: isolated from human , dogs and cat outbreaks. C.mucosalis C.rectus C.sputorum biovar bubulus C.sputorum biovar fecalis C.sputorum biovar sputorum C.upsliensis: isolated from human, dogs and cat outbreaks. C.helveticus C.showae
78 C.hyoillei C.gracilis Campylobacter jejuni: It is spiral formed, Gram-negative microaerophil rod. To cultivate it is necessary to reduce the oxygen between 5% to 7%. Campylobacter jejuni grows at 43 C but there is no growth at 25 C. The germ is very sensible to heat, chilling, and acids. The resistance to heat in skimmed milk = D 55 C is 1 to 3 minutes. Resistent to chilling temperatures: after 5 to 8 days there were no bacteria alive left from a population of 107 in skim milk at - 20 . Resistent to acids: At pH 5,0 all Campylobacter jejuni died after 24 hours Campylobacter jejuni can be isolated from feces of children, animals water, beef, in particular poultry (chicken, duck, turkey), on vegetable,fruits and marine animals.. An infection with Campylobacter jejuni is characterized with diarrhoea, fever and vomit. Campylobacter jejuni does not normally multiply outside the host. However the bacteria have the ability to survive a long time in the environment.. It is very infectious. If one bird is infected the whole ock will be aected. For the production of Campylobacter free poultry rapid diagnostics are necessary to avoid the contamination to spread out. If poultry is infected nearly 100% will be bacterial carriers, therefore only a few birds in a ock need to be tested to ensure that the whole ock is Campylobacter free. Very few cells can produce an infection it is therefore important to enrich suspected material. The infectious level is 103 an 105 germs/g It is being told that even 50 bacteria can cause an infection[230] Incubation is two to ve days.The onset of symptoms is sudden, often preceded with one or two days with fever and headache with sudden watery and sometimes bloody diarrhoea,abdominal cramps,fever and headache. After settling in the intestine Campylobacter produces a protein called adesin which acts as a glue between the germ and the wall of the mucosa.causing the adhesion to the wall of the intestine which makes the invasion of the tissue possible.C. Jejuni, C.coli and C. lari produce an enterotoxin, in some cases Zytotoxin is reported. Complications with Campylobacter infections A possible complication with Campylobacter infections is an autoimmune disease called GuillainBarre syndrome which results in weakening and paralysis. It seems that the similar surface of Campylobacter to the surface of the human nervous system can cause the production of antibodies that cross-react with the nervous tissue during an infection. The antibodies will attach to the peripheral nerves causing the disease.
79
Sources of infection: Infected poultry (up to 80% of broiler ocks), untreated water, cattle, pigs, pets, wild animals, birds, Fruits, marine animals. Detailed informations about Culture of Campylobacter: Enrichment broth is spread with a loop on specic agar and typical colonies are inoculated on Columbia Agar. Biochemistry, Latex agglutination and genetic methods like polymerase chain reaction (PCR)
Detection of Campylobacter jejuni :Detection of Campylobacter is made using enrichment broth according to Wesley et al. 1983 or Blase and Wang (1979)or Campylobacter - selective - broth, under anaerobic atmosphere (5% O2, 10% CO2, 85% N2) at 42 C for 24 hours. The atmosphere is easily obtained with the Campylobacter - Gas Generation-Kit from Oxoid. Table 4.2: Enrichment broth for Campylobacter jejuni Wesley,Swaminathan and Stadelman 1983 Composition/Liter ingredients amount Iron sulphate 0,25 g Sodium metabisult 0,25 g Sodium piruvate 0,25 g Bicine 10 g Haematin solution Rifampin 25 mg Cefsulodin 6,25 g Polymyxin B 20.000 IU The enrichment broth according to Wesley can demonstrate up to less than 1 germ/g Table 4.3: Enrichment broth for Campylobacter jejuni Blaser and Wang 1979,composition/liter ingredients Vancomycin Trimethoprim Polymyxin B Amphotericin amount 10 mg 5 mg 2500 IU 2 mg
Selective Breeding The enrichment has to be transfered to a selection such as selective medium according to Weslei 1983, Blaser and Wang (1979) or Campy BAP Agar and other. Incubate at 42 C for 48 hours under the atmosphere described above.
80 Biochemical conrm Suspicious colonies are examined under a phase contrast microscope searching for comma formed bacteria.
No growth at 25 under microaerophylic conditions. No growth under aerophylic conditions No growth with 3,5% NaCl. Resistant to cephalotin (30 microgram). Often sensible to nalidixic acid. (30 microgram) Catalase and oxidase positive Glucose negative H2S from TSI negative As basis for the biochemical reactions of Campylobacter jejuni use Brucella broth with 0,16% agar. Comparison of the methods of standard microbiological culture versus RFLP-PCR for the identication of Campylobacter was done by V. Atanassova and Ch. Ring. They found that 75.64% of swab samples collected from laying hens were tested positive by RFLP-PCR and only 33.33% by standard microbiological culture[194]. DNA based methods for the Campylobacter diagnostics [230] DNA diagnostics of Campylobacter is the most specic and sensitive detection technique reducing the diagnostic time of 4 days with normal culture bacteriology to 4 hour with DNA techniques starting from intestinal content and faecal samples. This makes tests of poultry possible prior to slaughter in order to guarantee Campylobacter free products. The current DNA based tests are not able to distinguish living and dead microorganisms. The DNA based tests follow the way of separation from matrix, cell lysis, DNA purication and detection. System used are such as Genpoint AS Oslo, Norway.: The sample is added to a buer containing magnetic beads which are coated with a surface which absorbs bacteria. The bacteria are immobilized on the beads. The beads are pulled to the side of the tube by a magnet and the sample solution can be removed. Bacterial lysis and DNA immobilization follows so pure DNA is bound to the beads. This technique allows to isolate and detect several strains and species simultaneously using PCR amplication of the specic DNA labeling it with specic primers and followed by hybridization of the probes to oligonucleotide array giving a signal for the dierent bacteria in the sample.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Genus Arcobacter
81
The genus Arcobacter is composed of Campylobacter - like bacteria.
They were found associated with bovine and porcine abortion. They are aero tolerant,gram negative and are strongly motile. Arcobacter spp. has its habitat in animals like bovines,swine, primates and poultry;human beings are not excluded. Occurrence of Arcobacter spp. in Food[142]: Poultry 20% Red meat 0,5 - 5 % Diseases caused by Arcobacter spp.: Acute diarrhea,appedicitis,septicemy and diarrhea in animals.
Culture of Arcobacter spp Culture of Arcobacter spp.[143] is made with enrichment broth and isolation medium followed by biochemical and serological identication. Enrichment in Arcobacter-Selective-Broth (ASB) Composition of the broth:[143] 28 g Brucella broth powder (Difco) in 910 ml A.dest. After sterilization and cooling at about 50-60oC. Add 50 ml of lysated horse blood, 75 mg piperacillin (Sigma) dissolved in 10 ml Aqua dest., sterilized by ltration, 32 mg ceferoperazone (Sigma) dissolved in 10 ml Aqua dest., sterilized by ltration, 20 mg trimethoprim (Sigma)dissolved in 4 ml ethanol (96%) and 6 ml Aqua dest.sterilized by ltration, and 100 mg Cycloheximide (Serva) dissolved in 10 ml Aqua dest., sterilized by ltration. Final pH should be 7,0 +-0,2. Distribution should be made in 10 ml portions in tubes. Isolation medium for Arcobacter spp.: Isolation is made using Arcobacter selective Medium ASM Composition 21 g Mueller-Hinton-Broth (Oxoid) and 2,5 g Agar Nr.3 (Oxoid) in 960 ml Aqua dest. After sterilization and cooling to 50o C add all substances cited under ASB medium with exception of blood.Final pH should be 7,4 +- 0,2. 20 g of product to be tested is homogenized in 180 ml physiological Na Cl solution. 1 ml of the suspension is added to 10 ml broth. Incubate 48 hours at 24o C. Identication:Spraying of Arcobacter spp. biochemical and serological identication. The genus Arcobacter has four species: Arcobacter cryaerophilus Arcobacter butzleri: was rst describe by Kielbauch et al. Later Vandamme et al. changed this classication to Arcobacter butzleri. These organisms could
82 grow in presence of air and 30 which made the distinction to Campylobacter and were found in diarrhoeas in blood and in peritonial uids. They were found also in not sucient cooked poultry, cattle, swine, ovine, equine,primates, sewage and water.The serotyping based on slide agglutination on living bacteria distinguishes between 73 serogroups and biotyping nds out 16 biotypes. Aerobacter nitrogilis Aerobacter skirowii
Helicobacter: The genus contains 16 species. The most important human pathogen are: Helicobacter pylori Helicobacter cinaedi Helicobacter fennelliae Adult animal pathogen, not found as human pathogen: Helicobacter mustelae : In 1980 Marshall and Warren cultured in campylobacter media a spiral bacteria from gastric biopsy. These bacteria were later denominated as Helicobacter pylori being responsible to gastritis and duodenal ulcers and are associated to gastric carcinome and gastric lymphoma. Claims of an association between Helicobacter pylori and atheroma leading to artheriosclerosis have become less credible, as the organism has not been detected directly from atheromatous lesions and 18 serological studies have failed to support the association [231] y It is being spread from person to person among the family. Cats may harbor the organism. In 1989 the genus Helicobacter was created by Goodwin et al. Helicobacter grows slowly on brain heart infusion BHI. Growth at 30 C. No growths at 25 C, optimum at 37 C. Colonies: non colored, translucents 1 - 2 mm
OurFood (c) 1998 - 2005 by Karl Heinz Wilm mobility: rapid. Glycine: Growth with 0,5% Glycine and 0,04% triphenyltetrazolium chloride. NaCl: No growth with 3,5% NaCl. Catalase: positive Urea: positive H2S: negative on TSI and variable on lead acetate paper. Nitrate: Variable Hipurate: Variable Alkaline phosphatase: positive Gama-glutamyltranspeptidase: positive Leucine arylamidase: variable Susceptible to: penicillin, ampicillin, amoxicillin, erythromycine, gentamicin, kanamycin, rifampin, tetracycline.
83
Resistant to: vancomycin, sulfonamides, and trimethoprim. Variable resistance: nalidixic acid, cephalothin, metronidazole and polymyxin. Isolation: from the gastric mucosa of primates and ferrets. Pathogenity: human gastritis and peptic ulcereation (gastric and duodenal) It includes two species: Table 4.4: Helicobacter mustelae and Helicobacter pylori Growth at 42 C Growth in 10% CO2 Growth on PSD agar Growth with 1% Glycine Nitrate reduction + - + - + d + -
84 Susceptible to Cephalothin 30 Causes type B gastritis and gastric and duodenal ulcers Causes gastritis and ulcers in adult animals + Cellular fatty acids 3-OH 18:0 + + +
PSD agar: Peptone-starch dextrose agar (Dunkelberg et al Appl.Microbiol. 19: 47-52 , 1970)
Transmission and sources of infection of Campylobacter Enteritis cause by Campylobacter is a zoonosis, resulting from contact to poultry, cattle, raw milk, surface water and pets, following the faecal-oral route . The consumption of undercooked chicken is one major cause of outbreaks.
Avoid contamination To avoid contamination it is necessary to interrupt the chain of cross-contamination in kitchen caused by utensils, chopping-boards, hands and raw vegetables, handling poultry and red meats. Campylobacter were found in 5% of retail red meats and ground beef in USA and Canada and up to 23% in beef in UK. Important outbreaks were noted in Water and raw milk , especially in school children who drank raw milk. Pasteurization kills Campylobacter. A contamination after pasteurization however cannot be excluded. Nonchlorinated water can be contaminated with sewage, birds and animal faecal material, so that there were many outbreaks of Campylobacter caused by municipal waters in USA and Sweden. In England the ndings of Campylobacter in sea water and fresh water from rivers were always associated with Escherichia coli.
85
The infection dose is very low: 2 bacteria/ml which turns the contamination through water very likely. The transmission from person to person is however very unlikely with exclusion in the case of mother/neonate. More likely is however the transmission from dogs and cats, birds or monkeys. The infections prevail in the summer, in the equatorial zone during the rain season. Campylobacter should always be presumed as a traveler risk. Campylobacter jejuni and C. coli are present in up to 100% in broiler chicken and as normal intestinal ora or domestic animals such as poultry and turkeys.
Prevention of infection with Campylobacter General hygienic measures will prevent the spread of infection. Hand washing after contact with animal or their products, proper cooking and storage of food, pasteurization of milk and chlorination of water are important to prevent the disease. Irradiation of food should be allowed to reduce signicantly the number of food born pathogens. Isolation and identication Phenotyping of Campylobacter includes species identication, serotyping , biotyping, phagetyping. Molecular genotyping methods includes pulsed eld gel electrophoresis (PFGE) random amplied polymorphic DNA (RAPD) Selective medias such as charcoal media ltration techniques on media without antibiotics are used to grow Campylobacter which do not grow on media with antibiotics.
86 Enrichment broth: is used only on food and water. Presumptive identication: Gram-stain, wet mount for specic motility, oxidase test and hyppurate hydrolysis. Presumptive conrmation:commercial latex tests are avaliable: Campyslide (BBL) which identies the genus and Meritec-Campy (Meridian Diagnostics) to identify C.jejuni, C.coli, and C. upsaliensis.The use of nalidixic acid as antibiotic to select Campylobacter is not reliable because the bacteria has developed resistance to quinolones Non-culturable forms: Campylobacter as well as Vibrio cholerae, Salmonella enteritides and enteropathogenic E.coli have developed Campylobacteroid forms to resist environmental conditions which do not grow on media. To recover these forms a passage in suckling mice is necessary.The polymerase chain reaction ( PCR ) has made possible to detect non-culturable forms by amplication of specic DNA sequences. PCR with a primer for the agellin gene is used to detect Campylobacter jejuni and Campylobacter coli in stools in chicken and in water. Indoxyl acetate hydrolysis test: Specication of Campylobacter which can be used as a simple test. Table 4.5: Biotyping scheme of Campylobacter by Lior C.lari biotype Test Hippurate hydrolises Rapid H2S test DNA hydrolysis Serogroups C.jejuni spp.jejuni I + 74 C.coli II + + 46 C.lari III + + 0 C.lari IV + + + C.lari I C.lari II + C.lari I + C.lari II + +
Culture of Campylobacter spp using lter technique from the Veterinary department of Mnster,1998 20 ml or 20 g of the sample are minced with a scissors and tweezers. u Mix without shaking (squeeze by hand) in 90 ml Preston-Broth and incubate at 42o C. Place a lter type DA, 0,65m, Fa Millipore, Kat Nr. DAW PO 4700 avoiding air bubbles. Distribute 300l from the enrichment broth on the lter paper. Incubate the Petry plate for 1 hour at room temperature.Remove the lter and incubated the medium at 42o C microaerophile for 48 hours
87
Escherichia Coli [50] Escherichia coli is a normal inhabitant of the intestinal human and animal tract. His presence in food is considered to be an indicator of faecal contamination and causes deterioration. Some strains of Escherichia coli can however be pathogenic. The number of food born infections are increasing continuously.The outbreaks become greater by high shelf life of raw material and end products, increasing number of communal feeding and worldwide increasing distribution of food and animal food. In 1982 a great food born infection caused by underheated hamburger lead to the discovering of Enterohaemorrhagic Escherichia coli (EHEC). It was the E.coli O 157:H7 strain. In 1955 there were a great outbreak of EHEC-bacteria in Bavaria, Germany. EHEC are intestinal pathogenic bacteria producing watery and bloody diarrhoea with colical intestinal pain , the haemorrhagic colitis, HC. This infection can develop with life menacing complications in children under six years and in old people. First there are intestinal symptoms followed after three to twelve days after contamination by an haemolitic uraemic syndrome, (HUS) with damage of the kidneys with 10% of obit, another 10 to 30% develope a permanent kidney damage which makes a lifelong dialysis necessary. Neurological and artheroschlerotic complications may also occur. In Germany there are about 8.000 to 16.000 cases of EHEC each year. Most common places of infection are communal feeding, such as nurseries,kindergarten, old peoples home and restaurants, especially fast food. Most likely contaminated food are ground meat, underheated hamburgers, sausage,turkey sandwiches and underheated milk, all animal food, especially of ruminant origin as most important reservoir of EHEC and contaminated vegetables. Prophylaxis should be concentrated on proper instalation of toilets and hygienical conditions. Other important focus of infections are water, salads, vegetables, fresh appel juice and contamination by smear infection caused by diseased persons. Smear infection seams to have very great importance in infection with EHEC. The diagnostic of Enterohemorrhagic Escherichia coli EHEC is made by isolation of the germ using enterohemolisine-agar and using latex agglutination test. Escherichia coli strains may produce verotoxine. The strains of Escherichia coli which produce verotoxine are labeled as VTEC-bacteria. EHEC-strains are classied under the group of VTEC- strains. Other denominations of strains are:
Escherichia coli enteroinvasiv (EIEC) This group produces disenteria.It is similar to Schigella and may penetrate the cells of the mucous membrane and cause their death. The germs are none motile, they are gas negative and do not ferment lactose in 24 hours. Virulence of EIEC strains are due to the presence of the plasmids 120- until 140-kDA.
88 These plasmids bear the code for dierent proteins of the cell membrane, being reponsible for the ability of invasion. Among these proteins there are lamentous brils with which the germ may xate to the host cells. EIEC has great anity to the small intestines.
Escherichia coli enterotoxic ETEC Escherichia coli enterotoxic ETEC characterizes bacteria which produce thermolabile and or thermostable. The diarrhoeas caused by this group of bacteria are aqueous, accompanied by low fever and nausea. In acute cases they behave cholera accompanied by acute dehydration. Infection occurs by ingestion of food and water with faecal contamination. The ETEC group is responsible for most of the diarrhoea during travels (Travellers diarrhoea). To develop his toxic activities it is necessary to produce brils whose code is placed in the plasmids.With theses brils the germ can xate itself to the host cell and start the invasion. There is a small anity to the colon.
Enterotoxines thermolabiles (LT) There are toxins whose code is situated in the plasmids such as the serogroup (LT-I) with the toxins LTh and LTp. Less frequent is the enterotoxine of the serogroup II (LT-II) whose code is situated in the chromosomes.These toxins are similar to the toxin of cholera. The toxins are composed by part A and part B. Part A can be separated in the subunits A1 and A2 with trypsin. The subunit A1 is responsible for the toxic activity producing cyclic AMP (cAMP) which produces cholera similar diarrhoea. unit B is built of 5 identical parts. This subunit is responsible for the union of the toxins with the cell receptor gangliosides of the host as well as it is responsible for the union of the toxins with the enterocites (epitelial cells of the colon).
Enterotoxines thermostable (ST) The toxins ST from type A stay active even after heating at boiling point for about 15 to 30 minutes (stabil up to 120 C) and are stabil against many proteases. The toxin ST A is believed to activate the guanilateciclase stimulating thus the formation of GMP which produces loss of liquid similar to cAMP.
Enteropathogenic Escherichia coli (EPEC) Enteropathogenic Escherichia coli ( EPEC) causes diarrhoea dierent from that of Shigella and dierent from EIEC.They do not produce enterotoxines ETEC.
89
Enteropathogenic Escherichia coli EPEC produces typical lesions. Especially dangerous are the serotypes O55, O111, O 127, O86 and others being found in babies. Diagnosis of outbreaks in nurseries is only possible through culture and identication of the germ using biochemistry and serology. Other diagnosis are done using hibridisated DNA sonde with the adherence factor (EAF) plasmid from the EPEC group. In milk and meat products VTEC- bacteria, but no EHEC strains were recently found in milk,yoghurt, cheese, meat products, ne salads and meals from great kitchens. The main danger is therefore unheated or underheated ground meat and milk. Heat treatment makes sausages safe if there is no reinfection after heating.
Ways of infection with EHEC The most important reservoir of the bacteria are ruminants.Unheated ground meat and unheated milk are the main source of infection.Human carrier of the bacteria are an important vector of the disease through smear infection of food and utensils as well as direct contact.Very important is the hygiene of communal toilets in kindergarten,in home and in homes for old people.
Measures to avoid contamination with EHEC Heat food at at least70 C.The bacteria are killed at this temperature and their verotoxins are denaturated.This is most important in case of risk groups such as babies, children, old people and immune weakened persons. Avoid cross infection by keeping unheated food separated from heated food. Use careful hygiene in storage and handling of food. Infection with EHCE is bound to faecal contamination.Personal hygiene is most important , specially washing and disinfection of hands.About 90% of infections could be avoided with perfect handling of food. Food spoiling [3] Bacteria which may spoil mayonnaise, ketchup, sauces and salads are : Yeasts, molds, lactic acid bacteria such as Lactobacillus, Leuconostoc and Pediococcus. Salads with pH under 4.5: Lactic acid bacteria, yeasts and molds. Salads with pH over 4.5:Lactic acid bacteria, yeasts and molds,
90 Enterobacteriaceen, Salmonella and coagulase positive Staphylococcus. Ketchup may be spoiled by: Bacillus coagulans, Bacillus stearothermophilus, yeast, molds lactic acid bacteria such as: Lactobacillus, Leuconostoc and Pediococcus, acetic acid, thermophilic Bacillus Sauces and dressings are spoiled by: Acid resistant microorganism such as yeasts, molds and lactic acid bacteria. Frozen Food During the feezing of food water activity is reduced to a point where bacteria cannot divide and her biological activity is signicantly reduced. A part of the bacteria die during freezing. Another part is sublethal damaged so that special revival medias are necessary for further detection. A greater part of the bacteria remain alive and can start the activity as soon as temperatures rises. Important bacteria in frozen food are: Staphylococcus aureus coagulase positive Escherichia coli,Enterobacteriaceae, Clostridium perfringens in precooked meat, Salmonella, especially in poultry, sh, crustaceans, eggs and milk, Salmonella serotype Enteritides in poultry and in Eggs. In live state, poultry is recognised as a major reservoir of various salmonella serotypes that can cause food poisoning and infection on man. The body temperature of poultry is 38o C allowing the germs to settel iheated n the intestinal trackt and breeding stock were eggs may be contaminated with Salmonella. To reduce the danger of contamination of entire ocks, feed should be heated at 85o for 12 minutes in the presence of 15% moisture. Vibrio parahaemolyticus in sh and crustaceans. Vibrio parahaemolyticus Is a Gram-negative mobile rod. It belongs to the family of Vibrionaceae being found in sh, mussels oysters and shrimps.
91
It grows between 5 and 44 , it is halotolerant (it can grow at high content of salt), growing between 2% and 3% of salt and pH 4.8. Food with high contamination with Vibrio parahaemolyticus (1.000.000 /g) cause vomits and diarrhea and haemolysis positive at Wagatsuma-Agar = Kanagawa positive. Table 4.6: Vibrio parahaemolyticus Cytochromoxidase Motility Katalase L- Arginindihydrolase L-Lysinedecarboxylase Growth at 42 C Voges Proskauer TSI Agar inclined surface bottom gas H2S + + + + + basic (red) sour ( yellow ) negative negative
Enriching culture: Demonstrate the presence or absence of Vibrio parahaemolyticus 100 ml or g food are mixed with Broth. Incubate at 37 C for 18 +- 2 hours Inoculate the broth at TCBS-agar. Incubation and biochemical dierentiation. Total count: On TCBS-agar on surface, incubated at 37 C for 18 hours Kanagawa reaction Point inoculum of dried Wagatsuma-agar. Incubate at 37 for 18 hours +- 2 hours. Colonies with positive haemolysis are labeled as Kanagawa positive. MPN-method MPN= most probable number(using 3 tubes ) This method is used for total count with very low contamination. Dilution Make dilutions with peptone-salt-broth (0,1% Peptone,3% Salt).
92 1 ml of the dilutions are added to 10 ml SPB-broth. Incubation: 37 C for 18 +- 2 hours. Identication Inoculate the highest dilution on TCBS-agar. Incubate at 37 C for 18 hours. Typical colonies are 2 to 3 mm in diameter with green-blue center. Dierentiated in mediums with 2% to 3% NaCl. Table 4.7: TCBS-agar (Merck Art.Nr. 10263) gram per liter Peptone from casein Peptone from beef Yeast extract Sodium citrate Sodium tiosulphate Dried bovine bile Sodiumcholate Saccharose Sodium chloride Iron III-citrate Thymolblue Agar-Agar 5,0 5,0 5,0 10,0 10,0 5,0 3,0 20,0 10,0 1,0 0,04 14,0
4.0.6
Chlamydia
The genus Chlamydia contains cocoid nonmotile from 0,2m to 1,5m organism which can reproduce only in the vacuoles near the host cell membrane. The reproduction follows a unique cycle. The development includes the passage through small elementary bodies up to larger reticulate bodies which can divide by ssion. At the end the reticulate bodies reorganize into new elementary bodies. These new bodies can survive out of the cells infecting other host cells using a special phagocytosis having no fusion of phagosomes of Chlamydia with the lysosomes. There is a gradual transition between the elementary and the reticulate form, existing intermediate forms.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm The morphology of the genus Chlamydia is very complex: Table 4.8: Properties of elementary bodies and reticular bodies Characteristics Diameter in m Density in g/cm Infectivity Intracellular Multiplication Intravenous mortality for nice. Immediate toxicity for cells in culture There are 3 types of Chlamydia : elementary bodies 0,2 - 0,4 1,21 + + + reticulated bodies 0,5 - 1,5 1,18 + -
93
Chlamydia psittaci Chlamydia trachomatis Chlamydia pneumoniae Chlamydia are Gram negative bacteria. They are nonmotile with reproduction intracellular. They cannot produce ATP so that they need other cells from eucariots as source of ATP.Artropodes are not hosts. The evolution comprehends two types of cells: The elementary infectious reticular corpuscules The reticular corpuscule with possibility of reproduction. After the intracellular reproduction in vacuoles in the cytoplasm of the cells of humans, other mammals or birds the reticular corpuscules which can reproduce itself are liberated and can be assimilated by new host cells[38][39]. Within 8 to 12 hours the reticular corpuscules divide 10 to 12 times. At the end of this phase the reticular corpuscules are transformed again in elementary corpuscules.The elementary corpuscules can invade new cells. Chlamydia are susceptible to a series of antibiotic. In cases of infections from Chlamydia there are used tetracyclines, sulfonamides, erythroycine and rifampin. Chlamydia are resistant to aminoglicosides, bacitracin, vancomycin or ristocetin. Important species of Chlamydia are:
94 Chlamydia psittaci This bacterium causes the ornithosis also known as psitacosis. Birds are the normal reservoir of Chlamydia together with other animals like cats, dogs and other mammals. Transmission from person to person is very rare. Ornithose looks like a pneumonia varying from not serious to mortal. Transmission is made through air.
Chlamydia trachomatis Transmission from person to person is direct. The species have various serovares which can cause dierent symptoms. Chlamydia trachomatis serotype A-K Produces conjunctivitis by invading epithelial cells. it also invades the epithelial cells of the urinary tract, rectal mucous membrane and feminine genitals. Chlamydia trachomatis serotype D-K It is being transmitted through sexual contact. In women it may cause relapsing and chronical diseases resulting in tubal sterility. Infections during pregnancy may cause premature birth and transmission of the germ to the newborn during birth. Since 1995 the examination of secretions of pregnant to exclude a contamination with Chlamydia is provided by German regulations.
Chlamydia pneumoniae Taxonomy: Analysis of gene sequence has led to a revision of the taxonomy of the family Chlamydiaceae. The species Chlamydia pneumoniae was reclassied to Chlamydophila pneumoniae[233]. Cell culture techniques for Chlamydia pneumoniae: Cell culture techniques are used for isolation of Chlamydia pneumoniae from clinical samples. The infection of a monolayer is achieved by centrifugation of the sample onto the monlayer and incubation at 37o C. Cells used for culture are HEp-2 cells and Chang cells with cycloheximide as antimetabolite [234] Invade the epithelial layer of upper and lower respiratory tract. Many infections occur subclinical or after an incubation of 3 weeks as similar to ue infect. It is believed that 10 to 15 percents of treated pneumonia are caused by Chlamydia pneumoniae. Since 1989 Chlamydia pneumoniae is considered as pathogenic[42][44].Transmission is made trough droplets. The possibility that amoebae may act as reservoir of Chlamydia is being discussed. According to seroepidemiological studies 80 percent of adults are infected by Chlamydia. Chlamydia pneumoniae has been detected in various cases of inammation of the myocardium and coronary tissue and blood vessels. This started the theory Chlamydia pneumoniae being the
95
main cause of arteriosclerosis as a result of a respiratory infection during childhood[45][46][47][48]. Invasion of the body by Chlamydia is made through the respiratory tract. In vitro studies have shown that infections of macrophages result in elevation of the secretion of zitoquines such as the tumor-necrotic alfa factor (TNF) and interleukines (IL-1 and IL-6) The inammatory process is directly linked to the multiplication of the cells of the straight muscles as well as the stimulus of of coagulation. A high titer of antibodies in plasma shows that there had been a contact with the germ. Studies of Finland in 1988 have demonstrated the link between coronary diseases and the titer of the antibody. This has created the theory that Arteriosclerosis is caused by an old or a chronical infection with Chlamydia pneumoniae or Herpes simplex. It is still being discussed if they are the main cause or if they settle secondary on already existing lesions, accelerating the process. Chlamydia can infect macrophages and survive for long time in its interior. Macrophages play an important part in the etiology of arteriosclerosis. Macrophages are formed by the blood having the property to assimilate oxidized LDL particles and to transform itself in foam-cells. Macrophage may also be produced by the cells of the straight muscles of the blood vessels. Foam-cells are the basis of atheromes, which later on will turn out to arteriosclerosis. It is very likely that Chlamydia pneumoniae causes a local infection with lesions of the blood vessels. These lesions are the points where arteriosclerosis may start. Not always Chlamydia is found in case of arteriosclerosis causing false negative results. A lage amount of evidence has now accumulated demonstrating a positive association between chronic infection with Chlamydia pneumoniae and atheroma development[232]. Even being conrmed Chlamydia to have a leading role in the etiology of atherosclerosis the participation of nicotine, excess of body weight, hipercholesterinemia and hipertonia will not be denied. These risk factors will have to be treated or even eliminated at the same time.
Chlamydia and arteriosclerosis There are an increasing number of scientic report about Chlamydia pneumoniae being responsible for arteriosclerosis. These reports bring up the discussion about reduction of fat, especially saturated fatty acids in the prevention of arteriosclerosis. The annual edition of Ernhrungs-Umschau 1998 has printed an interview with Prof.Dr. a Wolfram, president of the Deutsche Gesellschaft f r Ernhrung[40]. According to Dr. Wolfram u a there is no reason to modify the prevention of arteriosclerosis.Even in case that Chlamydia pneumoniae is proved to be the main cause of alterations of blood vessels the classic risks will not loose their validity. Helicobacter pylori is considered as being an agent of infections of the gastric mucous membrane. There are evidence that Chlamydia pneumoniae is responsible for the start of arteriosclerosis. The classic prevention such as reduction of weight, reduction of fat in food and increase of physical activity is now on doubt[41].
96 Heart infarcts, clinical reports Studies in Salt Lake ,Utah, USA[49] have demonstrated the presence of Chlamydia pneumoniae in 79% with coronary arteriosclerosis.Only 4% of the patients bearing Chlamydia had no coronary alterations. This study followed the comments of the studies of Finland and Sweden.The Authors believe that Chlamydia may elevate the level tissue-factors causing thrombosis and adhesion of plattlets causing coronary diseases. They admit however that the results of their studies only satisfy the rst postulate of Koch being more research necessary to conrm their theory. Diagnostic of human infection caused by Chlamydia [43] Direct diagnostic of Chlamydia is very dicult starting from material of biopsis of blood vessels.The presence of Chlamydia is conrmed by PCR, immunoestequiometry, immunocitochemistry, electronic microscopy and culture of the germ. Indirect diagnostic can be made through a high titer of antibodies IgG and IgA from Chlamydia pneumoniae and specic immunocomplexes in the plasma of the patient. Treatment of arteriosclerosis Treating infarcts with azitomicin and roxitromicin could reduce the level of infection indicators. There were signicant reduction of the number of relapses. In patients with high levels of antibodies IgG azitomicin and roxitromicin reduced the signs of infection. There are however only a small number of cases under surveillance what does not justify an uncontrolled medication or prophylaxis of arteriosclerosis with these antibiotics. Even being promising, the use of azitomicin or roxitromicin in the treatment of arteriosclerosis may induce resistance to antibiotic in bacteria and loss of eect in the treatment of other infectious diseases.
Acetylsalicylic acid Studies over 10 years have demonstrated that a group of patients with high level of C-reactive protein using acetylsalicylic acid had less infarcts as a group with no protection with AAS. It is being suggested to continue these studies.
Vitamin C and arteriosclerosis A study of Finland has established a link between a hypovitaminosis C and arteriosclerosis. It is believed that vitamin C protects against infectious diseases, especially of virotic origin and therefore also against Chlamydia. This theory is yet not conrmed.
Classical advises of arteriosclerosis prevention
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Normalize body weight Avoid obesity Avoid hipercholesterinemia Avoid diabetes Avoid high arterial pressure Clostridium perfringens
97
Clostridium perfringens:Merck Fluorocult TSC-Supplement Clostridium perfringens is an anaerobic sporulating bacterium which is known in medicine causing gaseous gangrene, as well in food microbiology associated with dangerous toxins [152]. A rapid technique to detect Clostridium perfringens in food samples is done by using TSC-Agar (Tryptose-Sult-Cycloserin Merck Nr. 1.11972) adding Fluorocult TSC-Supplement (Merck Nr. 1.04032). The supplement contains D-Cycloserin used to inhibit accompanying bacteria and a uorogen substrate (MUP) which acts as indicator of the specic acid phosphatase enzyme. Composition of Fluorocult TSC-Supplement: 250 mg D-Cycloserin and 50 mg Methylumbelliferylphosphate disodium salt to be used in 500 ml TSC-Agar The supplement is diluted in water and added to the TSC-Agar. The sample is inoculated in pour plate and incubated under strict anaerobic conditions at 44o C for 18-24 hours. All under UV light uorescent colonies are Clostridium perfringens. Further biochemical reactions such as lactose, gelatine, nitrate, motility are unnecessary.
Refrigeration and shelf life Refrigeration of food is used to increase shelf life. Food freezing made the transportation of perishable food over long distances possible. cooling and freezing food works against the activity of bacteria such as: Speed of biochemical reactions: Temperature reduces the speed of biochemical reactions, the growing and the reproduction of bacteria. Drying: At freezing point water is not available to bacteria. There are irreversible enzyme inactivations. This leads to refrigeration death. However a great part of bacteria, survive refrigeration and can get to new activity when the temperature rises again. The speed of enzymatic and biochemical reactions are highly temperature bounded. It is therefore obvious that low temperatures result in low biochemical activity.
98 Even under low temperatures there may be enzymatic activity without increase of total number. Streptococcus lactis may produce lactic acid at 0 C but it does not multiplicate itself. As it grows older, the cells may die. As there are no new generations the total number of bacteria may decrease. Very often bacteriological counts from one laboratory do not compare with the counts of another laboratory when the samples are taken on dierent days. Proteolytical activity can take place even at -18 C. Lipolytical activity of Pseudomonas in butter is present at -10C. Diseases transmitted by water Almost every pathogen agent can be transmitted through water. Normal safe supply of drinking water for the population of overcrowded areas is very important In disaster areas the supply of uncontaminated fresh water is crucial to avoid epidemics. In hospitals and nurseries sterilized water and milk is necessary to feed newborn, old, sick and weakened persons. Strictest asepsis is necessary to prevent infections among these groups of patients.
Bacteria found in water Water specic bacteria: Pseudomonas Flavobacterium : Cytophaga is in Bergeys Manual of Systematic Bacteriology included in the Flavobacterium-Cytophaga complex (side 355 volume 1984).Cytophaga are found in fresh sh. Water bacteria with contamination origin from sewage and other sources: Enterobacteriaceae[?] Pseudomonas aeruginosa Enterococcus Clostridium Spirillum volutans Aeromonas Bacillus punctatum Aeromonas hydrophila Arcobacter butzleri
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Campylobacter jejuni Escherichia coli enterotoxic ETC Vibrio cholerae Leptospira Borrelia Legionella
99
Legionella pneumophila In 1976 Vietnam-veterans came together in a dilapidated hotel in Philadelphia. They contracted a lung disease of which 29 died. The disease was called Veterans disease and the isolated germ was labeled as Legionella. Legionella pneumonia is found in old water pipelines carrying warm water with often stand still. Moisture and water droplets from shower and air conditioning system with poor maintenance can bear the germs and make a lung infection possible. Old people and persons with reduced immunity are endangered. Symptoms of Legionella infection The symptoms of an infection caused by Legionella pneumophila are: High fever, Dry cough, Chest pain Headache and Diarrhoea. As these symptoms are unspecic the disease is often not diagnosed.Antibiotic medication is necessary. Sterilization of the warm water system can be done ushing the system with water at a temperature of at least 70o C. This temperature kills Legionella bacteria. Even the Buckingham-Palace in London was contaminated by Legionella pneumophila The water system of the palace was heated up to 70o C in December 1998 [130].
Test of Legionella pneumophila in water The method to test the presence of Legionella pneumophila in water was published by the German Health Department: An inspection concerning the hygienic status of the system and his environment is important. Transportation to the laboratory should be made as soon as possible.If the sample has to be stored over night it should not be refrigerated, but left in dark and by room temperature.
100 Method for volumes from 100 ml to 1.000 ml: Membrane ltration with polycarbonate lter with pores from 0,4 to 0,45 milli micra should be used. Resuspend in 0,5 to 1 ml of the water of the sample with ultrasound using low power in order not to damage the cells of Legionella. Add 0,5 ml of 0,2 ml-KCL/HCL buer mix and wait for 5 minutes. Inoculate the whole volume on the surface of several BCYE- Agar-Plate This culture media contains alfa-ketoglutarat,glycin, L-cysteine-hydrochloride and iron-IIIpyrophosphate as well a antibiotic supplement. Incubate for seven days at 35 to 37oC in damp atmosphere. Dierentiation Inoculate about three typical colonies on a cysteine free culture media such as blood agar. Incubate two to three days at 35 to 37o C. If there is no growth, test identical colonies with Immunouorescent test using mono or polyvalent sera of Legionella pneumophyla. Clear water samples expecting low number of Legionella Membrane ltration should be made with black celulosenitrate lters. After ltration of the sample the lter should be covered with 10 ml 0,2-mol-KCl/HCl-buer. After 5 minutes the buer should be ltered o and the lter should be washed with about 10 ml PBS (phosphate buer, pH 7,6). The lter should now be placed on a plate of blood-agar incubated and dierentiated as described above.
Method for small volumes of water sample The water samples are inoculated directly using not more than 0,5 ml for each plate. Incubation and dierentiation as described above. Enterobacteriaceae, culture methods Culture methods for Enterobacteriaceae used in food bacteriology are: Ocial collection of methods according to the 35 of the Food Law in Germany (Amtliche Sammlung von Untersuchungsverfahren nach 35 LMBG) indicate under Methode L 05.00.5 the use of Violet Neutral Red bile Dextrose Agar (VRBD-Agar ) for the culture of Enterobacteriaceae in ne foods such as Mayonnaise emulsied sauces, could sauces ready to eat, ne salads, prime materials and quality control of the production. This medium is being used by commercial laboratories, by ocial laboratories of food control laboratories in Germany and with some small modications by a large number of quality control laboratories of the industry. This medium is also described by ISO/DIS 552 (1977), DIN 10164 and DIN 10172. Overlaying the plates with the same medium assures anaerobic conditions.Not fermenting gram negative bacteria will so be suppressed and fermentation of dextrose is increased. Enterobacteriaceae grow as 1-2 mm violet colonies having a precipitation around the colony.Not Enterobacteriaceae grow as colorless colonies.
101
The Coli-Aerogenes - Group as possible indicator of feces contamination as great importance in the control of water but is of smaller signicance on food where the search for exact dened groups of bacteria. Enterobacteriaceae are considered to be a good indicator of failures by the manufacturing of foods using low heat. The VRBD-agar plate, Violet Red Bile Dextrose Agar gives positive colonies after 24 hours of incubation at 30 o C caused by the following bacteria: Enterobacteriaceae: Coliform bacteria Shigella which do not ferment lactose Escherichia coli Escherichia coli which can produce Enterotoxin.They are more resistant to heat than the apathogenic E.coli. Salmonella, Citrobacter, Klebsiella. Other bacteria which grow on VRBD, not included in the group of Enterobacteriaceae: Aeromonas Yersinia Pseudomonas, inhibited by overlay technique Bacterium anitratum Achromobacter anitratus. The selectivity of VRBD reduces after 24 hours incubation.Some other not specied as Enterobacteriaceae bacteria can then grow. Table 4.9: Typical composition of VRBD-Agar Ingredient g/l Yeast extract 3,0 Pepton 7,0 Natrium chlorid 5,0 Bile salt Nr.3 1,5 Glucose 10,0 Neutral red 0,03 Violet red 0,002 Agar 12,0 pH 7,4+-0,2 VRBD- Agar is told to have a better recovery rate of Salmonella , Arizona and Shigella as with the lactose bearing VRB-Agar. Unfortunately it does not dierentiate between Coli and Salmonella/shigella. Other media for Enterobacteriaceae In food control laboratories using VRBD-agar there are often positive ndings with low number of Enterobacteriaceae. In order to make a decision about discarding or using the food further media could be used beside VRBD- agar examining food known to have problems , such as potatoes salad.In production of food with short shelf life it is impossible to wait for results of traditional bacteriology. To speed up nal results one or more of the following media could additionaly be used:
102
Detection of Coli-Aerogenes group in water,foods and dairy products with VRBAgar; Violet Red Bile Agar This medium is cited by DIN 10160, APHA 1985, FIL-IDF, Euroglace and the ocial methode according 35 LMBG L 00.00-21. It is not exclusive for Enterobacteriaceae, other bacteria such as Aeromonas and Yersinia spp. can produce similar reactions. Violet red and bile salt inhibit the growth of gram positive bacteria. The fermentation of lactose produces acid which makes the pH- indicator neutral red change its color to red and is responsible for the precipitation of bile salts. in the near surroundings of positive colony. Lactose positive bacteria grow as 0,5-2 mm (24 hours) purple colonies which may be surrounded by a purple zone.(Coliform bacteria grow as 1-2 mm colonies.The Coli-Aerogenes group Enterococcus and Klebsiella) grow as 0,5 mm small colonies after 24 hours at 30 C. Escherichia coli should be incubated at 44+-1 C Lactose negative bacteria grow as pale colonies which can be surrounded by a greenish zone. Table 4.10: Typical composition of VRB-Agar Ingredient g/l Yeast extract 3,0 Pepton 7,0 Natrium chlorid 5,0 Bile salt Nr.3 1,5 Lactose 10,0 Neutral red 0,03 Violet red 0,002 Agar 12,0 pH 7,4+-0,2 VRB-Agar is available under Art.-Nr. CM 107 from Oxoid and Ar.Nr. 1406 from Merck.
COLI ID, medium for the detection of coliforms and identication of E.coli The medium COLI ID contains two chromogenic substrates which allows the direct recognition of coliforms and identication of Escherichia coli, without use of additional reagents. Table 4.11: Typical colonies of E.coli, coliforms and others Gram- on COLI ID Colony color beta-glucuronidase beta-galactosidase rose + + Escherichia coli blue + other coliforms colorless other Gram(-)
103
Coliforms on COLI ID, Citrobacter,Enterobacter or Klebsiella have blue color. Detection, enumeration and identication of E. coli and coliforms are made after 24-48 hours incubation at 37o C on pour-plate.E.coli colonies on COLI ID are of rose color with a rose zone around the colonies.Other Gram negative bacteria a on COLI ID are bight rose , small and have no surrounding zone. Gram positives and yeasts are inhibited. COLI ID is available under Ref 42017 from bioMrieux Enrichment broth for total coliforms and Escherichia coli Enrichment of total coliforms together with Escherichia coli can be made with Fluorocult LMX-broth according to Mana and Ossmer After 24 - 48 hours the broth will change its color to blue-green. Fluorocult LMX-broth is available under the number 1.10620. Positive cultures can be plated on Chromocult coliforms-agar.
Chromocult, coliforms agar Chromocult, coliforms agar is a combination of two chromogene substrates Salmon-GAL and X-GLUC for the recognition of Escherichia coli, coliforms and other Enterobacteriaceae. The growth of Coliforms even sublethal damaged cells is granted due to use of peptone, pyruvate, sorbitol and a buer of phosphate. Gram(+) and some Gram (-) bacteria are inhibited by Tergitol 7. Coliform bacteria are beta-D-galactosidasepositive and ferment the substrate Salmon GAL turning pink/red. Escherichia coli is beta-D-glucuronidase positive and ferment the substrate Salmon GAL turning blue. The used substrate is X-Glucuronid.Escherichia coli ferments both Salmon-GAL and also XGlucuronid turning blue-violet being easy to identify E. coli among other coliforms which turn pink-red. Tryptophane improves the indol reaction to conrm E. coli adding safety of the detection of the germ with Salmon-GAL and x glucuronid-reaction. To suppress Pseudomonas spp. and Aeromonas spp.add 5 mg Cefsulodin(such as Sigma)in 1 ml demineralised. water sterile ltered to 1liter of medium. Inculation:As pour plate, as surface culture or as lter culture. Read the plate as follows: Escherichia coli:Deep blue-violet (Salmon-GAL reaction and x-glucuronid-reaction) To conrm E. coli the colonies may covered with one droplet of Kovacs indol solution. Red color of the solution after few seconds is positive for E.coli. Coliforms:Pink-red colonies (Salmon-GAL reaction)(Citrobacter,Enterobacter, Klebsiella and some E.coli and deep blue-violet (E.coli). Some enterohaemorrhagic Escherichia coli ferment X-Gluc (Mug-) and behave like coliforms.
104 To nd these bacteria use Fluorocult E.coli 0157:H7-agar . Other Enterobacteriaceae: Pale colonies, with exception of some bacteria which have betaglucuronidase activity. These Bacteria have bright blue turquoise colonies. Table 4.12: Typical composition of Chromocult-Agar Ingredient g/l Pepton 3,0 Natrium chlorid 5,0 Sodium dihydrogen phosphate 2,2 di-sodium hydrogenphosphate 2,7 Sodium pyrovate 1,0 Sorbitol 1,0 Tryptophane 1,0 Agar-agar 10,0 Tergitol 7 0,15 Chromogen mixture 0,2 pH 7,4+-0,2 Chromocult Coliforms Agar is available under Number 1.10426 Merck.
EHEC, Enterohaemorrhagic Escherichia coli 0157:H7, culture Verotoxin producing E. coli (VETC) and Escherichia coli 0157:H7 (EHEC) produce diarrhea, kidney failures in children and old patients and are also important in veterinary medicine. They can be detected on Fluorocult E coli 0157:H7-agar detected. e.coli 0157:H7 is sorbitol negative and has no beta-D-glucuronidase.This is used to distinguish him from not pathogen E.coli. The medium also distinguishes between Proteus and Shigella. Fluorescens of MUG is an important dierentiation between the dierent bacteria. Inhibition of Gram (+) bacteria is made by sodiumdesoxycholate. Table 4.13: Typical growth of bacteria on Fluorocult E.coli 0157:H7-agar Bacteria colorprecipitationMUG Sorbitol E.coli 0157:H7 greenish E.coli yellow +Proteus mirabilis black-brown Enterobacter aerogenes yellow +Streptococcus faecalis no growth Fluorocult E.coli 0157:H7-agar is available under the number 1.04036
- + + - - +
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Fluorescence methods for detection of Escherichia coli
105
: E. Meck, Darmstadt, Germany has various culture media to detect by means of uorescence, production of indol from tryptophan. The uorescence methode is done by adding MUG (4-Methylumbelliferyl-beta-D-glucuronid.) Best results on reading the cultures are at pH 9 to 10 under UV light of 366 nm. Advantages of MUG (glucuronidase methode ) Glucuronidase -reaction is more sensitive compared with formation of gas from lactose. This increases diagnostic safety . Reduced work and reduced costs Reduced time, results are given in 24 to 48 hours compared with 96 to 144 hours. Fluorogene substances are very sensitive. Activity of glucuronidase is a characteristic of 94characteristic 99
Glucuronidase methode for the determination of Escherichia coli
M U G = MethylUmbelliferyl-Glucuronid (colourless)
Beta-D-Glucuronidase from E.coli
Glucuronic acid (colourless)
Methylumbelliferon (Fluorescent)
To avoid false results please observe: Glassware, other utensils and the material to be examinated should not have strong uorescence as this might overdo the reaction of MUG. Work always with control positive and control negative
106 Alkaline pH brings strong uorescence.If the medium is acid add some droplets of 1N NaOH-solution to turn it alkaline Indol reaction has to be done after the reading of uorescence and not later than 24 hours. Fluorescence optical methods are cited in the following German DIN methods: DIN 10 110 : Determination on E.coli in meat and meat derivates. DIN 10 183 , part 3 : Determination of E.coli in milk, milk derivates, icecream, baby food based on milk. MUG can be added to almost any standard culture medium, however the usual media having MUG already added are available. Some examples are: Merck Fluorocult Brila-broth (1.12587): It is used as selective enrichment and enumeration from E. coli and other coliforms in titer test of water from swimming pools. Bile and brilliant green inhibit Gram positive bacteria. Reading of the cultures is done under 366 nm light. A pale blue uorescence of the tube stands for the presence of E.coli. To conrm the result the culture should be covered with approximately 5 mm with KOVACSindol reagent A cherry-red color of the reagent stands for the presence of E.coli and /or coliforms. Merck Fluorocult DEV-lactose-peptone-broth (1.04037): It is used as enrichment and titer of coliform bacteria in the examination of water. The presence of E. coli is demonstrated with uorescence under UV light, and the a positive indol reaction. Merck Fluorocult ECD-Agar (1.04038): The ECD agar (E.coli Direct Agar) is suitable to examine feces and food samples as well. It is cited under DIN 10 110 for the examination of meat and related material. The bile salt inhibits the not obligatory intestinal ora. The presence of E. coli is demonstrated with uorescence under UV light, and the a positive indol reaction. Merck Fluorocult E.coli 0157:H7 Agar(1.04036): It is a selective agar for the isolation and dierentiation of enterohaemorrhagic EHEC Escherichia coli 0157:H7 from food samples and from clinic material. This bacteria is sorbitol negative, glucuronidase negative, no uorescence. Sodium desoxicholat inhibits the concomitant Gram positive ora. Faecis are inoculated directly on plates and incubated for 14 to 24 hours at 37o C. Sorbitol negative colonies presenting no modication of the color of the medium have to be identied under UV light. E.coli o157:H7 grows as greenish and Proteus mirabilis as black/brown colonies. Fluorocult Lauryl-Sulfate-Broth (1.12588): This culture medium is determined to be a reference methode for E.coli in the examination of
107
milk and derivates in DIN 10183, part 3. Lauryl-sulfate is added to inhibit the concomitant organism. Merck Fluorocult LMX- Broth (Laurylsulfate-MUG-X-Gal) This medium is used in the simultaneously detection or coliforms and E.coli. A rapid growth of coliform bacteria is granted due to the high nourishing properties of the medium and the presence of a phosphate buer. Lauryl-sulfate is added to inhibit the concomitant organism. The chromogen substrate X-Gal is being hydrolysed causing the change of color to blue-green. The booster substance IPTG intensifying the enzymatic activity of coliforms increasing the sensibility of the test. E. coli is conrmed with uorescence. Merck Fluorocult MacConkey-Agar [1.04029]: This culture medium is used to isolate Salmonelleae Shigelleae and coliforms, especially Escherichia coli. Bile salts and violet red inhibit the Gram positive Flora. Lactose fermentation is demonstrated by the pH indicator neutral red. Escherichia coli colonies are uorescent under UV light. Lactose negative colonies are colorless,lactose positive red often with a turbid zone of precipitated bile. Merck Fluorocult VRB-Agar(Fluorocult Violet Red Bile Agar 1.04030) This selective culture medium is used to detect and to enumerate coliform bacteria, especially Escherichia coli.Violet red and bile salts inhibit the Gram positive Flora. Lactose positive bacteria turn red among them E.coli is uorescent under UV light. Lactose negative Enterobacteriaceae are colorless. Merck Bactident E.coli, rapid test to identify Escherichia coli isolated on non selective media (1.13303):[152] The result is available in about 30 minutes. There is no asepsis needed because the initial amount of bacteria is very high and growth of E. coli more rapid as concomitant bacteria. A colony on test is suspended in 200 microliter distilled water. A test stick is added and the tub is incubated by 37o C for 30 to 120 minutes. under ultra violet light of 366 nm uorescence is read (glucuronidase with MUG).Indol reaction is done by adding one droplet of KOVACS reagent. Red color of the suspension after some seconds is a positive reaction and conrms E.coli.
Thin layer chromatography with immunologic analysis to detect E.coli 0157:H7 Vip EHEC Thin layer chromatography with immunologic analysis to detect E.coli 0157:H7 is a rapid detection system for E.coli (EHEC) in food from BioControl Systems Inc.USA. This system is admitted by the AOAC. It makes EHEC specic antigens visible as a blue reaction line reacting with antibody linked to blue latex particle.
108 To perform the test VIP EHEC Biotest Nr. 928 110 and further utensils are needed: - Sterile Pipette with 100 l volume - Stopwatch - 225 modied Casein peptone-Soy peptone-Broth with Novobiocin Table 4.14: Casein peptone-Soy peptone-Broth with Novobiocin ingredient Casein peptone-Soy peptone-broth bile salt Nor.3 K2 HPO4 Deionizated water Autoclavated and cool Novobiocin solution: Novobiocin (Na salt] 100 mg Deionized water 1,0 ml The novobiocine solution is to be sterile ltered an kept in dark a glass. The shelf life of the solution is several month at 4o C. Enrichment: 25 g from the sample are incubated at 35-37oC during 18 hours in 225 ml modied Casein-peptone-Soy peptone-Broth. 0,1 ml of the enrichment culture are place in the start eld. The test kit is then incubated for 10 minutes at room temperature. The reading of the test should be made after 10 minutes, after that false positive reactions can take place. Positive results should be conrmed inoculating the enrichment culture one a selective medium such as: Sorbitol-macConkey -Agar (Heipha Nr. 125e) , Bile-Chrysoidin -Sorbitol-Agar with MUG, (Heipha Nr 1052). After 24 hours of incubation the culture plates are read and suspected colonies are biochemicaly dierentiated and identied with specic serotypes. Impedance technologies for rapid detection and enumeration of bacteria The impedance technology is being increasingly used in industrial microbiology. Principle: Proteins and carbohydrates from the culture medium are electrically neutral or weakly ionized. Microorganisms transform these molecules into several smaller parts like amino acids, lactate etc which have greater charge and electrical motility. These modications can be measured between paired electrodes in the culture medium. Even very weak electrical variations of the medium can be measured and the presence of very few bacteria can be detected long before a colony is visible in culture. Making a curve of the percentage of electrical variation in relation to time there is an unexpected inection in the curve depending on the number and the metabolic activity of the quantity 30,0 g/l 1,5 g/l 1,5 g/l 1000 ml
OurFood (c) 1998 - 2005 by Karl Heinz Wilm bacteria being present.
109
Impedance technology \cite{bacto} 450 400 350 300 250 200 150 100 50 00 -50 \% Electrical Variation Contaminated (++) Contaminated (+) Detection line
" Sterile" (-) 80 100 120 140
00
20 40 60
Detection time[156]: is the point of the inection of the curve, depending on the number and the metabolic activity of the bacteria being present. Impedance: is the total resistance measured in a conductive medium. Conductance: measures the bulk ionic strength in the growth medium. Capacitance: is measured as the accumulation of electrical charges by increasing the ionic concentration around the electrodes. Measurement of capacitance is particularly adapted to detection of bacteria which release
110 slightly ionized metabolites (yeasts, moulds and non-fermenting Gram negative organisms). Sterility testing: a detection time at anytime during the test period signies a non sterile sample. Screening or enumeration: the detection time enables samples to be accepted or rejected according to the specication level in a short period of time. Impedance technology provides results within hours. The more contaminated the sample, the quicker impedance technology detects it saving time. Automated impedance technology available as BACTOMETER from bioMrieux.This company also sells dehydrated culture media specially adapted to impedance technology: Total count BHI: Enumeration of total aerobic ora in food. Total count MPCA: Enumeration of total aerobic ora in food. Total count GPM: Sterility control and enumeration of total aerobic ora in milk, food, cosmetics, and pharmaceutical products. Total count GPM Plus: Sterility control and enumeration of total aerobic ora in milk, food, cosmetics and pharmaceutical products. The formula of the medium is enriched vitamins, amino acids etc to favor the growth of fastidious and/or stressed bacteria during the manufacturing process. Coliforms CM: Enumeration of coliforms in food. Enterobacteriaceae EM: Enumeration of Enterobacteriaceae in food. Yeasts/Moulds YMM: Detection of yeasts and moulds in fruit juice, milk, food, cosmetics and pharmaceutical products. Lactic acid bacteria LM:Detection and enumeration of lactic acid bacteria in fruit juice, dairy products and food. The BACTOMETER impedance technology used for total count,sterility tests, coliforms Enterobacteriaceae, Yeasts and moulds as well as lactic acid bacteria can also be complemented with two other systems: VITEK: Automated identication oof Gram negative bacilli, Grampositive cocci, Bacillus, anaerobes, yeasts. VIDAS: Automated detection using immunoanalysis of pathogenic bacteria, Listeria, Salmonella, Staphylococcal enterotoxins, E.coli O157, Campylobacter. The principle of VIDAS is based on a specic reaction between an antibody and an antigen. An antibody coated device captures the antigens of the organism being detected. After several washing procedures a second antibody will x the antigen using the sandwich technique. This second antibody is then conjugated with an enzyme, which will produce a uorescent reaction with the substrate. The intensity of this reaction is measured and interpreted by the system. The RABIT ( Rapid Automated Bacterial Impedance Technique ) is a system developed by Don Whitley Scientic Limited,Shipley, West Yorkshire. Using the principles of the impedance technology RABIT detects and enumerates bacteria. High initial costs of the device still are a disadvantage of the impedance technique. MALTHUS from Malthus Instruments , Bury, UK measures electrical conductivity of culture media.It detects and enumerates specic bacteria such as Campylobacter, coliforms, Columbia, Enterobacteriaceae, Listeria monocytogenes, Salmonellae, TMA ( total count), Staphylococcus aureus. BacTrac, impedance analytic BacTrac is a system using Impedance technology to detect
111
and to enumerate spoilage bacteria in beer, coliform, Salmonellae and Staphylococcus aureus and total bacterial count in milk powder. BcTrac system can scan three analytical methods: The Impedance of the medium (M-value) The Impedance at the Electrode (E-value) The indirect Measuring of the Gas Production (G-value) Measuring the three parameters at the same time a more rapid result is possible. The Impedance at the Electrode (E-Value) often reacts earlier as other values , permitting thus a rapid result. The E-value is relatively stable against variations of salt content. The Impedance of the Medium (M-value) is a conrmation of the E-value and increases the safety of the result. The biological activity of bacteria decompose big molecules (carbohydrates, proteins, peptides etc) of the medium in which they are growing. Smaller chemical compounds result which are dissociated and and increase conductivity. The electrical resistance is diminished. [154] There are 5 possible interaction of the bacteria with the substrate: The Impedance of the medium (E-value) 1. Molecules without charge and polar macromolecules are digested in smaller ions, increasing the conductivity of the medium. 2. Small molecules are digested in very small electrical charged parts which can move more easily increasing the conductivity. 3. Ions already existing in solution are united in great ions. The conductivity is diminished. 4. Small ions are united in electrical charged macromolecules. The conductivity is diminished. 5. Autolysis of cells: Due to autolytic activities of the cell often observed in yeasts, ions of the interior of the cell are liberated an increase the conductivity . This is not caused by growing number of alien bacteria. To measure cultural media a metallic electrode of high-grade steel, platinum or gold is dipped into the solution. A layer of ions covers the surface of the electrode. Measuring the electrical resistance of the electrode the variations of this layer is recorded. The impedance of the electrode ZE acts as a capacitor with a parallel resistor. Cultural media or bacterial suspensions have ions and particles without charges which can also adhere to the electrode. A separate measure of the impedance of the electrode and the impedance of the medium is very useful to get earlier results:
112
Impedance of the Medium and Electrode according to Futschik \% M \% E Saccharomyces 0 -5 5 0 0 15 20 25 30 0 15 20 25 30 cerevisiae in jjoghurt
\% M
\% E
Growth of Zygosaccharomyces rouxii
5 0 0 15 20 25 30
5 0 0 15 20 25 30
The growth of Saccharomyces cerevisiae [154]is seen only after 15 hours measuring the impedance of the medium. Measuring the impedance of the electrode the result is already seen after 4 hours. When high amount of ions from the medium are already present new ions from the activity of microorganisms present no signicant modication of conductivity, conductance or resistance which is measured as Impedance of the Medium , M-value. Measuring the impedance of the Electrode E-value, there is a good result after a couple of hours. This is shown in the example of Zygosaccharomyces rouxii. Other toxigenic bacteria can be detected with the BacTrac system using the impedance technology. Such bacteria and other applications are: Listeria and Clostridium, total count, sterility test, shelf life, activity test of preservatives and antibiotic, activity of starter cultures. The impedance technology has been validated in DIN 10115 of the German standardization.
Corrosion caused by bacteria Bilge water and standing water in ships,cooling water systems and water tanks may be contaminated by Desulfovibrio desulfuricans. This bacterium reduces sulfates to corrosive suldes producing mud which can make holes through iron plates of ten millimeters in a period of one year.
113
A group of scientists of Palo Alto makes experiments experiments to change the bacterial layer (bio lm) of water systems to a population of oxygen consuming bacteria which due to genetic modication can produce antimicrobial substances which act against sulfate reducing bacteria[138]. In the meantime maintenance of water systems is the best way to avoid damages caused by Desulfovibrio.
Disinfection of drinking water [?] Supply of drinking water may come from surface water or ground-water, from a river, a lake or a spring. As this water may be contaminated by bacteria or parasites it should be disinfected as follows: Filtration Filtration should be made using Berkefeld lters, Chamberlain-lters and others. Continuous detection of bacteria count is necessary to avoid overgrowing of the lter. Disinfection of water using heat Small amount of water can be boiled killing all bacteria. The taste of boiled water is not good enough because of the elimination of carbon acid and alkaline earth carbonates. Ultraviolet radiation Ultraviolet radiation is used in small quantities of water. It is to expensive for central communal distribution. Mercury low pressure lamps are used. Short waves producing ozone are often ltered out. Chemical disinfection of drinking water Chlorine is the most used chemical disinfectant of water. 0,2 to 1,0 g in 1 m3 kills all germs in water. Chlorine can combine with components such as lipoproteins and cell plasma of the cell of the bacteria.Chlorine can react with the unsaturated molecules. It can also act dehydrating. With water chlorine forms underchloric acid H2 O + Cl2 = HClO + HCl Underchloric acid decays in chloric acid and oxygen: 2 HCLO = 2 HCl + O2 The oxygen in molecular form is an active part during disinfection killing bacteria. The resulting chloric acid is neutralized by earth alkaline carbonate generally present in complex media (E. Thofern and collaborators, 1958) According to drinking water regulations (German regulation) disinfection of water can be made with Chlorine, sodium-, calcium- and magnesium hypochloride,, chlorine chalk and chlorine dioxide. Chlorine dioxide in 20% solution is widely used presenting low taste and low smell compared with chlorine.It has strong disinfectant activity and brakes down water phenols.
114 Drinking water should not have more than 0,3 mg/l active chlorine.If necessary, in case of highly contaminated water 0,6 mg/l are allowed. The disinfection of chlorinated water takes place in 30 minutes. the taste level of free chlorine is around 0,5 mg/l. The smell level of free chlorine is far below taste level. In case of resistant bacteria strong chlorination may be used.Excess of chlorine can be neutralized with natriumthiosulphate not exceeding 0,5 mg S23 /l or ltering the water through granulate of calciumsulde (Katarsit) or charcoal. Charcoal lters out compounds of chlorphenol of chlorine reacted with natural phenoles of river water. Chlorination of drinking water was widely introduced in USA beginning with 1908.
Ozonization of drinking water Ozone is created discharging two electrodes through a dried air stream. W.Siemens had built in 1857 an ozone glass tube where ozone could be produced. The modern equipment to generate ozone for the disinfection of drinking water have great capacity.
The ten most dangerous diseases of the world The WHO has listed the ten most dangerous diseases of the world.
Table 4.15: Ten most dangerous diseases caused by Inuenza Haemophilus inuenza Tuberculosis Mycobacterium tuberculosis Cholera Vibrio cholerae Aids Aids virus Malaria Plasmodium falciparum Measles Measles virus Hepatitis-B Hepatitis-B virus Whooping cough Bortadella pertussis Tetanus Clostridium tetani Disease aects Respiratory system Lung Digestive tract Immune system Blood lung and meninges Liver Respiratory system Infections Million death/Y 3,7 2,9 2,5 2,3 1,5 0,96 0,605 0,41 0,275 trans mission Food (e.g. milk) food (e.g. water)
Food (e.g. water)
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Dengue fever Flavivirus Fever 0,14
115
Three among ten of the most dangerous diseases are transmitted by food. This shows that food born diseases are of great importance. Other, more typical food born diseases like Campylobacter or Salmonella may have a local high incidence, but cause worldwide less casualties. engineering and food hygiene must be improved to reduce this hazard. Hygiene and infections in ood catastrophe Flood catastrophes cause enormous destructions, endange human life and cause a high risk of infections because of contaminated drinking water and food resources. Special care to avoid infections should be taken not only during but also long after the ood period. The role of Water during ood catastrophes: During and long after ood catatrophes water of rivers ,lakes, wells, ground-water and public water suply systems are contaminated by a high count of pathogen bacteria, virus and egs of parasitic worms due to faecal contamination and man to man infections. This is often caused by a breakdown of the sewage treatment systen of the region or even the destruction of the sewerage Another source of infection are deteriorating corpses of drowened animals. The contamination of the water due to urine of rat and mouses with Leptospirae should always be considered. Most frequent intestinal infections are typhoid and paratyphoid fever Colienteritis, Shigella infections and hepatitis A infections. Vacination of rescue and aid program groups: All members of rescue or aid program groups should be vaccinated against typhoid fever and hepatitis A. Due to increased possibility of injuries tetanus vaccination should be included or if necessary old vaccinations should be freshed up.
Guide and warning standards for Foods It is of great importance for industry, health service and trade agreements to have standards for limits of number of bacteria in foods.Some limits are already set by food regulations such as limits for milk or water. With growing importance of the global standards are becoming more important. The Deutsche Gesellschaft fr Hygiene und Mikrobiologie DGHM has compiled limits which are ocial regulations. They should be used as a help to dene Good Manufacturing Practice. The Standards can be downloaded under: http://www.unibonn.de/em-mibi The standards are divided in two parts: 1.- Guide limits: If the bacterial count is under or is equal to the guide limit changes are not necessary. If growth of bacteria exceeds guide limits but is under the warning limit weak points in storage, production transport and retail should be analyzed. Veterinary supervision should advice the companies which engaged in the production.
116 2.- Warning limits: If bacterial surpasses the warning limits error at hygiene during production must be eliminated. Veterinary control system may act against these foods. Bacillus stearothermophilus [183] Bacillus stearothermophilus Donk, 1920 is presumably intended to mean fat and heat-loving. The most distinctive diagnostic characters are capacity to grow at 65o C and a limited tolerance to acid. Bacillus strains capable of growing at temperatures of 65o and above do not belong to a single species, it is however a useful diagnostic character. Bacillus stereatothermophilus occurs in soil, hot springs, desert sand, Arctic waters, ocean sediments, food and compost. The biochemical characteristics of Bacillus stearothermophilus are: Catalase= negative Voges-Proskauer test= negative Acid from D-glucose= positive hen Acid from L- arabinose= dier D-xilose= dier D-mannitol= dier Gas from glucose= negative Hydrolysis of casein= dier Hydrolysis of gelatin= positive Hydrolysis of starch= positive Utilization of citrate= dier Degradation of Tyrosine= negative Desamination of phenylalanine= negative Nitrate reduced to nitrite= dier Formation of indole= negative Dihydroxyacetone= negative Sodium and potassium chloride required= negative Alantoin or urate required= negative Allen ( 1953) has pointed out that fresh isolates tend to diversity of characteristics. When maintained in culture for some times they are readily classiable. This bacterium has a vital importance for canning factories. Bacillus stearothermophilus together with Bacillus coagulans as well as other bacteria have high heat resistant spores. The temperature maximum where growth still takes place is 75C the best growth temperature for Bacillus stearothermophilus is 55 to 60o C. Bacillus stearothermophilus is the bacterium whose spores can survive at temperatures higher than other bacteria. In hot springs bacteria may be found which resist higher temperatures than that. D-value (Decimal reduction time): The D-value is the time which is necessary at a specic temperature to reduce an initial population of a bacterium down to 10%. This means that it
117
kills 90% of the bacterium. It is measured in minutes.The Temperature must be cited. For Bacillus stearothermophilus a D-value of D121,1 = 4 up to 5 minutes are given. D-values for other bacteria in order to draw a comparison: Clostridium botulinum type A and B D121,1 = 0,1 up to 0,2 min. Clostridium sporogenes D121,1 = 0,1 up to 1,5 min. Clostridium thermosaccharolyticum D121,1 = 3 up to 4,0 min. Desulfotomaculum nigricans D121,1 = 2 up to 3,0 min. For tropic conserves the sterilization has to be carefully done as Bacillus stearotermophilus grows at storage temperatures higher than 37o . Below of that there is no growth. To kill its spores F121,1 15 to 30 minutes must be used in case of canned meat.
118
Chapter 5 BSE
Bovine Spongiform Encephalopathy (B S E) was rst described in 1986 related to cattle feed containing meet and bones from carcasses of sheep being feed to bovines. On the 70th the preparation of animal feed was simplied, and the temperature reduced. The agent of BSE could now survive and Great Britain became the hotbed of the mad cow disease. The zoologist Sir Richard Southwood [94] blames us all because we all want to eat cheap food. Science, agriculture and politics have failed to get the disease under control. In the meanwhile 27 persons died on CJD new variant Creutzfeldt-Jacob-Disease. It seems to be the start of a horrible epidemic. Human diseases caused by priones have dierent forms: Kuru: The tribe of fore in Papua-Newguinea were cannibals, eating brains of diseased.After ceasing the cannibalic practice new infections were no more recorded. The disease was called Kuru and was characterized by loss of coordination of movements developing until madness. Creutzfeldt-Jakob disease: Is spread through out the world, being described in 1920 by Creutzfeldt and Jacob. The disease begins at the age of 60 with disturbed sleep, hallucination, dementia, unable to speak and to read, and alterations of movements. It leads to death within several month up to two years 10 to 15% of all cases of CJD are of hereditary origin.A small number is transmitted by surgical interventions, such as transplants. Gerstmann-Strussler-Scheinker Syndrome and Lethal Familiar Insomnia [28] a The signs of the disease are similar to those of the CJ disease.All these diseases are caused by proteins priones (PrP) (Proteinaceus infectious Particles)[4]. These proteins remain infectious even after being treated by methods of lesion of nucleic acid, however lose their virulence when treated with hydrolysing or denaturing substances . Genetic cause Priones or PrP - Proteins exist in two forms: 119
120 One form causes the CJD (Creutzfeldt-Jakob Disease) disease being infectious. The other form of PrP- Proteins is not pathogenic and is synthesized by the organism himself. It is not contagious. The theory that priones also can cause CJD through a genetic mechanism was explained by Prusiner. In 1988 it was discovered that patients with Gerstmann-Strussler-Scheinker syndrome had a a change in their genetic code, compared with healthy persons. The contagious PrP-protein may be inherited. The dierence between the genetic code from these patients compared with healthy persons lies in a change at the Gen-PrP from the DNA, one of the 750 radicals from the part of the DNA responsible for the synthesis of PrP protein. These radicals are the alphabet from which the genetic code is composed. Her sequence in the molecule of DNA decides the composition of the proteins. The code for the synthesis of each aminoacid is represented by three basic radicals. This part is called CONDOM. In the case of the syndrome of GSS the condom 102 suers a mutation. The PrP protein has a proline aminoacid in the place where normally the basic radical leucine is located. This small change in the structure of the PrP is responsible for the start of the disease of GSS. Today 18 types of genetic modications which are responsible for the synthesis of PrP-scrapie are known. The normal form of PrP protein found in healthy people is called PrP-cellular. PrP-scrapie has turned out to be the global denomination for all diseases close related to the human and animal scrapie. The specic activity of PrP scrapie consists in its stereoisomeric conguration. The PrP scrapie does not necessarily present a genetic mutation related to a change of leucine by proline. What matters is that molecules of PrP having the same distribution of aminoacids dier in their stereoisomeric conguration. The priones are able to transfer her stereoisomeric conguration to other normal molecules of PrP-cellular which now turn out to be infectious. The structure with this property is called twisted beta structure. The aminoacids have a beta-helicoidal twisted screw form and represent the scrapie PrP. The cellular PrP form has a twisted alfa-helicoidal chain. In some places of the alfa-helicoidal chain there may be a change of aminoacids which cause an unstable condition in the molecule being therefore vulnerable to an inversion of her twist, acquiring the same conguration of the scrapie PrP molecule thus becoming infectious. The pathological activity of scrapie PrP is still partially unknown. It seems that PrP destroys the nervous cells producing amylaceous substances which accumulate as amylaceous plaques which can be seen under microscope. These plaques are also found in the Alsheimer Disease, Parkinson and amiotroc lateral sclerosis, demonstrating certain link between these groups of anomalies.
121
Diseases caused by priones Priones are particles of infectious proteins causing degenerative diseases of the central nervous system in human and in animals. Unlike other substances which are situated between priones and other superior elements the prions do not have the form of nucleic acid which could be made responsible for reproduction as below: Phytopathogenic viroids are composed of nucleic acid having some times no supercial protective layer. Virus with RNA and DNA, genetic material necessary to imprint the informations in the invaded cell forcing the cell to produce new proteins Priones distinguishes itself from virus or viroids by the following qualities: They cause infectious diseases. They cause diseases of hereditary origin. Prions may inuence other proteins to become dangerous. Prions always cause mortal diseases.They are localized in brain and stay without symptoms for decades. They have their inuence spread over the muscular system. Usual spongiform encephalopathies: Scrapie in lamb and goats: The animals can no more coordinate the movements and cannot maintain itself on foot, being frightened and scrape itself until there is no skin left. This gave origin to the name of the disease = to SCRAPE . Other encephalopathies: Encephalopathies of Canadian marten, chronic degenerative disease of elk, feline spongiform encephalopathy of cat and the bovine spongiform encephalopathy (B S E).
Short story of the measure to control and eradicate BSE in cattle: 1963- The agent of the disease proved to get from one species to another as BSE contaminated material was fed to minks in a farm of Idaho. All animals died of spongiform encephalopathy. The possibility of scrapie agent to overcome the species-barrier was again proved in 1986 by veterinarians in Weybridge nding an antelope with scrapie encephalopathy. 70th decade: The preparation of fodder containing carcasses of diseased animals was simplied.The temperature reduced to lower costs. The agent of BSE could survive.As this fodder was also exported, BSE reached Switzerland, France and other countries. It was used to feed not only bovines but also pigs, chicken and sh.
122 pork, chicken and sh do not live long enough to show the signs of the disease even being infectious, representing therefore a deadly menace. December 1984: The veterinarian Dr. David Bee treating cases of BSE sent samples to a national central veterinary laboratory in Weybridge. The results of these analysis never reached Dr. Bee. [94] Up to 1985 before the disease was known, 54.000 BSE infected cattle entered the human food chain. It is supposed that later on the number of infected cows which were already consumed as human food mount up to 750.000. April 1986: Dr Collin told that probably there was a new disease coming up. Nobody took care of that. 1986- The rst case of BSE was described related to meal from carcasses of diseased animals. June 1987 Dr.Howard Rees, then chief veterinarian of the Ministry of Agriculture, Fisheries and Food (MAFF) forwarding informations regarding to BSE to the MAFF Secretary Sir Michael Franklin added his concern about possible public misrepresentation which could cause serious nancial damage.[94] Meanwhile in Sweden the ban of animal feed with animal meal was imposed.Only two years later Germany reacted stopping the import of animal meal from Great Britain. July 1987: Dr Whitaker, preparing a report on cases of BSE he had worked on, was advised by the Ministry of Agriculture of Great Britain not to use the word scrapielike. April 1988 The Government of UK organized a body of experts under the zoologist Richard Southwood. This committee wrote to be absurd human being in danger because of BSE.[94] 1989 - British government installed a follower group Spongiform Encephalopathy Advisory Committee (SEAC)under medical advice of David Tyrrell The Group conrmed the statement of Minister Gummer UK beef being safe.Later on Tyrell gave an explanation about the meaning of the word safe.He said: It does not mean there is no risk, it only means that the risk is very small. The SEAC - Group failed to set strong measures against the spreading disease, still allowing the sell of fodder made of BSE corpses. 1990 The Agricultural minister John Gummer and his chief veterinary Meldrum stated British beef is safe .
123
May 1990 - The rst British cat died of BSE. Meldrum said: There is no reason to be worried. It was just a cat out of seven millions.[94] September 1990 - The Veterinary Record reported a pig being infected by BSE. 1988.- Prohibition to use ruminant-derived protein in form of meat and bone meal (mbm ) in ruminant feed, which was the main cause of BSE cases in Switzerland and France. The incubation of 5 years let to the fact that this prohibition did not show immediate eect. The number of cases of BSE doubled from one year to another until having his peak in 1992. 1999.- Germany has closed his frontiers for living cattle but allowed the import of meat of cattle from Great Britain. 1994.-German veterinary ocials stated human safety regarding BSE, existing no possibility of human contamination by consuming BSE-positive beef. This cannot be sustained today and shows how careless BSE meat was ocially handled ! 1994.- One case of BSE on a cow in Diepholz (Germany, near Osnabr ck). This cow had u been imported from Great Britain. German Health Minister Horst Seehover will determine all 5 000 cattle imported from England to be slaughtered. The agriculture lobby did succeed to stop the killing. 1995- Further measures against BSE and prevention to transmission to humans: 1.Slaughter of suspect cases 2.- Destruction of carcasses 3.- Ban of specied oal 4.- Ban on using bovine vertebral column to produce mechanically recovered meat 5.- Ban on using beef from cattle over 8 month old. 6.- Ban of use of intestines and thymus from calves under 6 month old. 7.- Ban of using the entire head. Despite the growing menace of spreading BSE in cattle mainly in France, Portugal and Switzerland the EU Commission is not willing to forbid animal meal made of bones,carcasses, brains, spinal cord, blood, gelatine, lard and marrow as animal feed for pigs, poultry and sh. Ruminants are not allowed any more to be fed with animal meal. Animal feed free of animal meal is now being produced in Germany with main ingredients: Soy bean from USA, Argentina and Brazil.
124 Rapeseed cake from Pakistan, India and Germany. Peas, broad been (Vicia faba), sunower seed cake, maize germ cake and maize gluten feed. 400.000 tons of animal meal can thus be replaced by vegetable ingredients supplying the aminoacids which are necessary for a healthy growth. Genetic modied Soybean, rapeseed and maize gluten feed must be replaced by NON-GMO to avoid another loss of condence of the consumer.
Milk substitute in organic farming Milk substitute being fed to young animals should contain only milk fat. other animal fat is to be banned. Milk substitute should therefor be made out of half unskimmed milk and half vegetable fat. The cheap variant using animal fat from condemned animals was certainly a vector of BSE disease which had been fed until December 2000. It had been discovered that the BSE pathogens are very resistant in fat and can be destroyed only with temperatures of mor than 150oC. Fat used in powdered milk substitutes had only been heated up to 100oC. All German farmers with BSE in their herd had fed powdered milk substitutes of low temperature origin. All eorts should be undertaken to reduce spreading of BSE regardless to costs and industrial interests. To inactivate the BSE agents Germany uses 133o C heat and 3 bar pressure during 20 minutes to decontaminate the meal. This method is not being used in other countries. France is willing to forbid therefore completely the use of animal meal. The problem arises how to get rid of 300.000 tons of meal/year which have to be burned, causing dioxins. The proteins demand of 55 to 66% in animal meal must be covered with soybean meal ( 44 to 46 % protein). Stock market reacted immediately with rising prices for soybean meal. BSE was present in cattle in the Northern Ireland, in Great Britain, Switzerland and in France in the Departments 22 (Cte du Nord), 29 (Finistere), 35 (Ile de Vilalne), 50 (Manche). In o February 1997 was discovered a case of BSE in Germany. This cow had been imported from England. Her identication mark had been falsied as being original German. In Switzerland there has been reported recently a case of BSE The contamination in this case was told to be interplacental or over the milk. Since January 1977 until march there were 15 cases of BSE in Switzerland. (Welt am Sonntag 3.3.97).
February 1996- The SEAC-Committee admits the situation to be dramatical. There were already 10 patients having Creutzfeldt-Jakob-disease. 1998.- At the beginning of 1998 there were two more cases of BSE on Belgian cattle (in Ruddervoorde) reported.
125
1998, 11. February. The daily newspaper Jeversches Wochenblatt reports. human disease caused by infectious BSE meat in Great Britain in France and in two cases in Portugal. 1998, march.Within two month the beef ban for Northern Ireland will be lowered to permit the export of beef from certied herds being free of BSE for a period of eight years. The province of Northern Ireland had only 1.766 cases of BSE and 28 cases last year,compared with 170.000 cases in the rest of the United Kingdom. The UK Ministry of Agriculture announces further pressure to liberate export of cattle born after August 1,1996 when all stocks of potentially contaminated feed at farms and mills were destroyed. From January to October 1998 there were 66 new cases of BSE in Portuguese cattle, summing up to 380 cases. The European Commission decided to forbid the exportation of meat of Portuguese cattle.[137] BSE seems to continue to spread on the continent of Europe. 1999, April[148] A new case of BSE was diagnosed on French cattle. Since 1990 there were 103 cases in France reported. 1998 brought 18 cases. The Minister of Agriculture of France Jean Glavany says that these cases have resulted from contaminated fodder made from carcasses of cattle dened of BSE. Starting at the end of 1996 stronger regulations concerning animal meal were introduced. Glavany says that infected meal which in France is allowed for chicken, pig and sh were fed to ruminants by mistake. Glavany expects BSE cases to reduce in 20002. What about the menace of contaminated fodder which is still fed to pigs, chicken and sh ? Safety of meat is of no concern to European authorities still permitting production transport and use of animal feed. From January to July 2000 there were 23 cases of BSE reported in France. This is twice as much reported for 1999. BSE in French cattle is therefore increasing rapidly. Belgian BSE: There were 11 cases of BSE reported in Belgium. Netherlands 6 reported cases. Germany: 6 reported cases Italy: 2 cases of BSE Ireland: 471 cases of BSE. In the European Union there were 183.639 cases of BSE. 95% of these cases were reported in the United Kingdom[225] 1999.- The European Commission lifts the export prohibition of meat from great Britain. The agricultural Minister of Germany Karl-Heinz Funke states: Nowhere can the consumer be so safe as by us
126 September 2000.- The EU Commission discovers on control of animal feed in Bavaria 75% of samples to contain animal meal. There is no reaction of the authorities of Bavaria November 22.- The German Heath Minister Funke take position against the prohibition of animal meal as fodder. Two German cows were tested positive for BSE on 24 of November 2000. One had been slaughtered and the meat had been distributed for sell. All parts could be recalled. The other cow had been sold two years to Portugal were the test was made. Germany turned out to be considered as not BSE free country. December, 6. 2000The Institute for Meat research of Germany sends a warning to the Government of Germany telling that there is a great danger emanating from meat from separator meat used in sausages. December, 19.- EU Commissioner David Byrne urges the German Government to stop the sell of sausages with bovine meat as ingredient and to start a recall of these products. 30.November 2001: There are 124 BSE cases in Germany of which 39 had no sings of the disease. The selling of this meat was avoided by the test of BSE. Half of these animals were born in Bavaria[224] The birthday of 90% of these positive animals dates on 1995 and 1996. BSE is reported from Austria and Japan. In Japan contaminated British animal meal had been fed. BSE is therefore not under control. The European Commission has therefore established a decision in order to strengthen the rules related to BSE: Starting with 1.10.00 the parts like head, brains, eyes, tonsils, spinal cord and a part of the intestine of cattle with more than 12 month of age must be separated and incinerated. In case of sheep and goats additionally the melt must be removed and incinerated. This rule is valid in all countries of the EU, This rule is also valid for the production of animal our for feedstu. Germany in level two of BSE-risk The European Commission in its report from June 2000 has classied Germany as level two of the risk of BSE. Germany is surpassed only by Great Britain and Portugal in BSE risk.
127
During the time of uncontrolled spread of infected corpses Germany had imported infected meat and animal feed from great Britain. The EU Commission expects therefore many cases of BSE and CJD in Germany. In February 2001 the total number of 41 BSE positive cases had been reported in Germany. Concerns over gelatin (used in Food and medicaments capsules dragees etc) following the BSE crisis in Europe and thus being spread over the whole world have led researchers to look after alternatives, Alternatives to gelatin E 406 Agar-Agar E 412 Guar gum E 410 Carob seed Inulin:Inulin is made from chicory.It has good technological properties and a stimulating eect on Bidus bacteria which are part of the normal intestinal ora building therefore a protective wall against the Helicobacter pylori which is known as agent of intestinal ulcers which escalate to cancer. Amylopectic potato starch, produced from genetically modied Potatoes with 25% more amylopectin with no amylose is told to be another substitute to gelatin. Amylopectic potato starch after processing has no genetically modied material left. According to the European Novel Food Directive there is no need to declare the GM origin on food label. Amylopectic potato starch is gluten-free and has a function as food ber. Sugar beet ber is used to improve the consistency and taste of meet products such as meet balls, hamburgers and meat loaf improving its juiciness. Another ingredient to improve exact portioning and specic shapes, sizes and weights is a frozen coagulated protein in combination with thrombin, an enzyme that will catalyze cross-linking between brinogen and meat collagen. All these new ingredients may become important alternatives to gelatin in case of BSE spreading. Agar Agar E 406 is a gelling agent extracted from the cell walls of red algae. Guar meal E 412 is a gelling agent from the seeds of the guar plant which grows in India. Locust bean gum E 410indexLocust bean gum, alternative to gelatine is a gelling agent of the seeds of the locust tree.
Lecithin from brains and nervous system material Lecithin extracted from brains and nervous systems from BSE cattle was used in the production of chocolate. What is safe and what is a deadly menace As BSE still keeps going and meal from diseased animals is still being fed there is no safety for European beef, All BSE-tests like Prionics are only safe when the animal already has clinical signs of the disease. In Germany 60% of cattle is slaughtered being under two years of age when tests fail. To be sure not to get the deadly CJ disease try to get beef from Argentina,Australia, Chile,
128 New Zealand and Paraguay. There is canned meat imported from these countries. Corned beef is safe, but it is very salty. Very dangerous is meat from Great Britain, Portugal, France,Switzerland,Spain, Germany and everything which comes from eastern countries like Poland, because contaminated, unsafe meat is sold there to be imported in the European Community. In USA there are cases of BSE in wild animals. All care should be made to avoid the spread of BSE in USA cattle. Wild animals should therefore not be used in the production of meal for animal feed because transmission of priones is still unknown. Unsafe are stock cubes and dry soups and sauces as they contain meat extracts .
Prion tests for animals and human use As The menace of BSE disease and CJD increases the search for a safe test on blood which can demonstrate the presence of the disease in animal and in human beings turned out to be a run against the time. There are other diseases which are probably caused by priones like parkinson and Alzheimer, rheumatic forms and some sort of tumors which may interfere in the immunological reactions used for the diagnosis. Boehringer Ingelheim ( Germany ) tries to nd such a test. Prionics is now in use to test animals on BSE but it is not safe as there are many false negative results.
Milk and related products an the risk of transmission of BSE [203] According to Martin Krnke, professor of microbiology at the University of Cologne milk and related products o from diseased cows may contain pathogenic agents of BSE. The transmission of the disease to mankind through milk products is theoretically possible. Krnke is Leibniz-Prize winner 2001 o regarding his researches on immunology and cell biology.
Clinical signs of BSE in cows [202] Cows with BSE disease loss weight, reduce milk. The disease is marked by: Disorder of behavior:Restlessness, nervousness, fearfulness or start to bite. Disorder of sensitivity: Lash out when the hind foots are touched with a broom. Striking with the head and horn and grinding of teeth when touched with a pencil on head and neck. Wince with sudden noise such as clapping. Disorder of motility: Ataxia, plunge down and impossibility to stand up. Buckle up or wavering during free walking and loose of balance with break down. Animals start suddenly to lash out during milking. Excessive licking of the nose. Goggle-eye Refusal to cross a small ditch followed by sudden jump over Refusal to cross the door of the stable followed by sudden jump through
129
All clinical signs may be intensied by stress such as transport or diminished under calm conditions. There are no signs that certain breeds or a sex are more susceptible to BSE disease.Incubation period is two to eight years. Infected animals disease between 2 to 12 years, most frequently 4 to 6 years of age. On living cattle with signs of BSE normal liquor stands for BSE disease meanwhile central nervous system diseases change liquor with signs of infection. A nal diagnosis is the histological alterations of the brain. In advanced stage of the disease these sings may be absent. The clinical signs can be used to monitor a herd without complicated tests. These signs should be carefully observed all over the world to avoid an outbreak in other continents. The WHO warns for possible outbreaks of BSE worldwide. According to WHO it may be that the disease is already present in Argentina and Brazil only not being noted because no tests are being made. Brazil is already told to be careless in relation to BSE making no eort to test their cattle. The clinical signs may become useful as they are not expensive and very useful to detect outbreaks of BSE in developing countries. Cows with the clinical signs of BSE should be burned and not be used as human food or animal feed.
Elk Disease in Canada In western Canada 14.000 domestic elks were slaughtered to control the Elk Disease which is a BSE-like neuropathological disease. 14 elks were found to have clinical signs such as: Swallow complaints Loss of orientation Rapid loss of weight Death by starving Canada has about 54.000 domestic elks for meat production which is an important industry in the province of Saskatchewan. Globalization and the destruction of geographical, economic and ecological isolated units are the main cause of the spread of diseases such as BSE, Elk Disease, Foot and Mouth Disease and other epidemiological relevant epidemics.
BSE-Risk material BSE-Risk material according to resolutions of the European Commission 2000/418/EG (29.6.2000) and 2001/2/EG (27.9.2001): Skull, including brain, eyes, tonsils, spinal cord and intestines from cattle, sheep and goats over twelve month of age. Spleen of sheep and goats of all age There is a strong possibility that prions reach the blood stream, lung and heart during slaughter
130 by bolt with the slaughter gun as material of the brain squirts all around. BSE infection danger from contaminated pastures The Ministry of Environment of Germany was concerned with the possibility of cattle infection with BSE prions due to pastures contaminated with manure from diseased animals (early 2000). According to professor Georg Pauli from the Robert-Koch Institute in Berlin, there is not such a danger. Sheep which lamb outdoor can deposit infectios placenta on the ground. This material is being ingested by other sheep spreading in this way scrapie. Manure contaminated pastures do not present such danger because the prions are unable to multiplicate or stay infectious over more than several weeks on ground but are not assimilated by plants. Not free of any doubt is the possibility of a direct intake of prions of fresh manure contamination of pastures without the way over a plant host. paragraphBSE infection danger for humans BSE infection danger for humans are often underestimated. Infectious prions may come from primary infective material from diseased animals. Secondary infective material is all material coming from slaughterhouse which processes cattle. utensils are contaminated by risk material such as spinal cord cutting the animal corps on halves or the spreading of brain material by the slaughter gun. Cleaning and disinfection in normal industrial processing are not sucient to avoid BSE risk. Temperature inactivation of prions takes place only at 330 degree centigrades and a pressure of 3 bar during 30 minutes. Normal cooking, heating and freezing do not inactivate the prions. It is believed small wounds make a direct infection due to contact with BSE material possible. Butchers are therefore advised to take safety precautions. Vegetarian nutrition Vegetarian nutrition may lead to undersupply of iron, proteins, calcium, vitamin D and vitamin B12. Iron can be got from wholemeal bread and green vegetable such as broccoli or kale (Brassica oleracea sabellica). Proteins are get from vegetables wholemeal bread, cereals, legumes, nuts, milk, cheese and yoghurt. Calcium, vitamin D and vitamin B12 can be supplied by milk and milk products.
Health and nutrition authorities from European countries and EU- Commission Health and nutrition authorities have failed to protect the population from the hazards of BSE and have made it possible the disease to keep on spreading all over the word. In France the families of four people which died of the new variant of Creutzfeldt-Jakob disease blame the government of having failed to react properly in the years of 1988 to 1996 causing their death. According to documents concerning this matter which have been presented by the plaintier the French government had knowledge since 1990 of the risk of human BSE-contamination.
131
The government banned the import of beef from Great Britain with delay of 6 years. There is also a charge against the European Union which did not stopped the trade of animal feed from UK with the Continent in order not to delay the opening of the European Market in 1992. France supported this decision in order to protect her meat industry[221]. On the 6. December 2001 the scientic committee which advises the EU-Commission has conrmed that prions of unknown origin are responsible for the transmission of the BSE disease by means of feed and other contaminations and in a small number from the animal mother to its child.[?] Such meager statement is a sign of disorientation on regard to BSE. Since 1995 there were 101 n CJD cases reported.
[223] Table 5.1: New variant of Creutzfeld-Jakob-Disease (n CJD ) in UK Year 1995 1996 1997 1998 1999 1000 Reported cases of n CJD 3 10 10 18 15 28
Chronic Wasting Disease CWD Chronic Wasting Disease in whitetail deer and elk is found in Colorado,Wyoming, Nebraska, Wisconsin and Illinois, Kansas, South Dakota,Montana, Oklahoma,New Mexico, Alberta and Saskatchewan. It causes spongy holes in the brains of the animals. They slobber, stagger, lose weight and die. There is no cure. The disease belongs to the family of disorders that includes scrapie in sheep, mad cow disease in cattle and Creutzfeldt-Jakob disease in humans. Research is being done in order to see whether Chronic Wasting Disease can jump from deer to other species such as cattle and even humans through exposure to infectious agents such as venison and velvet antler used in food supplements.[252] The prions that cause CWD may persist in the environment for years. It is therefore suggested to avoid plowing under the carcasses of animals that have died of scrapie, mad cow disease or other prion disease or use these carcasses in fertilizer because animals may consume contaminated soil while grazing. There is although the possibility that prions in the soil could be
132 absorbed by plants and worms which are consumed by the animals., Ban of import of all cervids in Oregon To avoid further spreading of the CWD Oregon has imposed a permanent ban on the import of all live grazing deerlike animals called cervids. allowed are only boned wrapped and cut meat. Not allowed are brainparts, whole heads or spines Allowed are hides and portions of clean skull plates with antler attached.[253] History of CWD mid-1990s: For years the disease remained conned to Colorado and Wyoming. 1996: The disease was found on an elk farm in Saskatchewan 1997 Signs of the disease in an elk farm of South Dakota. 1998: Elk farms of Nebraska were found to be infected, followed by Oklahoma an in subsequent years Montana, Kansas and Alberta followed. 2002: New Mexico, Minnesota Wisconsin and Illinois reported cases of CWD. The National Institutes of Health researchers warn that prion diseases may be more common than originally thought, raising public health concerns about the practice of giving other farm animals feed made from the byproducts of other animals.
Chapter 6 Dioxin
Dioxin, the endless story Dioxin is since long time known as a one of the strongest poisons which man is able to produce. It causes cancer of liver and lung, interferes in the immune system resulting in a predisposition to infectious diseases and embrional misgrowth. At the beginning of the 20th century the production of chlorine splitting sodium chloride by Dow Chemical Midland,USA free chlorine could be used for many new compounds like pesticides, plastics such as PVC,chlorine bleaching of paper and many other sources. Dioxins are also built as unwanted side reactions during the production of chlorinated products. When these new compounds are burned as waste, chlorine atoms combine with carbon resulting dioxins. Dioxin is also originated during combustion, mainly by heat under 780oC It is therefore found in the atmosphere and in the fallout in rain. A main source of dioxin is used discarded motor oil and in some geological formations like kaolinite. In the press dioxin was cited in relation to the accident at the chemical plant of Homann-LaRoche in Seveso, Italy. Due to an explosion a great amount of 2,3,7,8 TCDD dioxin was spread over the city of Seveso in 1976. Limits for dioxin expressed as tolerable daily intake are given in picogram 1 pg=1012 g : Germany 1 picogram (1012 g) per Kg body weight Netherland4 pg (4X1012 g) per Kg body weight Canada 10 pg (10X1012 )g per Kg body weight FDA from USA 0,03pg (0,03X1012 g) per Kg body weight Environmental administration EPA from USA 0,006pg (0,006X1012g) per Kg body weight Please note that sometimes dioxin values are expressed in nanograms. One nanogram=109g. Today emission of smoke stacks has been reduced from 400g i-TE/year in 1988 down to 2g 133
134 i-TE/year.According to German regulations emission of smoke stacks over 5000 m3 /h the emission should be reduced to 0,1 ng i-TE/ m3 Sludge from industrial wastewater should not exceed 100 ng i-TE/kg of dry matter according to German regulation. Soil of playground for children should not exceed 100 ng i-TE/kg of dry matter. Soil of residential neighborhood should be kept under 1000 ng i-TE of dry matter according to the List of Berlin 1996.
Chemical structure of dioxins There are about 210 dioxins and related compounds called furanes. They are classied in two classes of chemical compounds: The class of the polychlorinated dibenzo-p-dioxins and the class of the dibenzofuranes. The dierence between dioxins and furanes is that some compounds have an oxigen bridge, others dont. Both classes of compounds are usually called dioxins. The most poisoning dioxin is 2,3,7,8-TCDD (tetrachlorodibenzo-pdioxin)(described by Sandemann et all. in 1957) therefore equivalents are calculated in relation to this compound as only 17 of the 210 dioxins and furanes have a chlorine atom at the position 2,3,7 and 8 being therefore strongly toxic and are expressed as Toxicity Equivalence (TE) TCDD is classied as carcinogenic class I which is the highest step in the classication of the IARC (International Agency of Research of Cancer). 1 ng TE means that there is a mixture of PCDD and PCDF present which corresponds to 1 nanogram of 2,3,7,8 TCDD. Dioxins are stored in liver an fat tissue and it takes about 10 years for the body to reduce half of the amount of once stored dioxins. Other dioxins furanes and related compounds presenting toxicity: PCDDs (Polychlorinated dibenzodioxin) PCDFs (Polychlorinated dibenzofurans) PCBs (Polychlorinated biphenyls) Dioxins are very dicult to be analysed. PCB Polychlorated biphenil are most all the time present together with dioxins. PCBs are much more easy and is does not take so much time to analise as dioxins. Therefore PCB control with GC/MSD or HRGC/HRMS is used as indicator for dioxins. In milk a contamination of 100 ng/g of PCB in fat is an indicator of high dioxin values. In egg yolk a maximum of 60 ng/g in fat stands for tolerable values of Dioxins The Belgian scandal of dioxin In June 1999 Europe was confronted by the news of the scandal of dioxin in Belgian animal feed. Eggs, meat of hen, pigs and beef were not safe. Belgian animal feed had been enriched with old used engine oil with high level of dioxin. As Belgic exported the contaminated meat as animal feed all over Europe was to be considered as bearing PCBs and dioxins. Later on Swiss animal feed also was found to be contaminated by dioxins. This was caused by certain charges containing kaolinite from Germany. Kaolinite is part of earth which is used in the production on porcelain. As 3% in animal feed it is used to improve the ow during pumping when moving the animal feed from one store to another. German kaolin with high level of dioxin had also been added to animal feed in Austria and Germany. In June 1999
135
animal feedings with added kaolinite were found to have 1,5 to 30 pg i-TE/g resulting in a contamination of German turkeys of 30,6 pg i-TE/g fat. According to German regulation from 9.6.99 a maximum of Dioxin equivalents should be observed in following foods: Eggs maximum of 4 pg i-TE/g fat Poultry maximum of 5 pg i-TE/g fat Milk maximum of 3 pg i-TE/g fat Beef maximum of 6 pg i-TE/g fat Pork maximum of 2 pg i-TE/g fat French animal feed now found to carry dioxins tells that there is still very much wrong. Everything is being used to feed animals. As chalk is needed to feed cows chalk from washing of combustion gases had been added to citric pellets from Brazil which were fed to German cows. Great amount of milk had to be discarded because of high level of dioxin. Even sewage sludge resulting from industrial waste water treatment is being added to animal feed, often without separation between the waste water and the normal sewage system. In 1991 the use of sewage sludge from industrial waste water for animal feed was forbidden by the EU but this has not always been followed. In 1998/1999 French knackeries and gelatine factories as well as Dutch companies had sewage sludge from industrial waste water mixed with animal feed. Pigs and chicken fed with it were also sold in Germany. Sewage sludge concentrates heavy metals, dioxin, antibiotics and resistant bacteria[166] Sewage sludge is still being used in France ( November 1999) as ingredient to animal feed disregarding EU regulation of 1991. This conrms the deep distrust of the consumer condence on public institutions.
European animal feed directive Forbidden : Industrial waste water sludge is forbidden as animal feed. All components of sewage remain are not allowed to be added to animal feed even if they were submitted to any technological procedure. Exception: Allowed is process Water which come out of closed circuits and which does not contain substances which are not allowed for animal feed. In 1999 faeces were found in French animal feed with added sewage. Recycled oils and fats are allowed as animal feed by way of exception under the control of an HACCP system. Unfortunately many industrial waste water sludges are being declared as process water evading the European directive.
Unilever Chairman pleas for an EURO- FDA To conter the loss of the consumers condence and to restore the ability of the public veterinary and food control to do their job Antony Burgmanns Chairman of Unilever NV, Rotterdam says ( 14.11.99) that the creation of an European Control System like the US FDA will be necessary[173].
136 Dioxin in foods Low levels of dioxin from environment are present in vegetables and all other kind of foods. The amount of environmental dioxin is not relevant, excluding the region of Seveso and some parts of Serbian. Eggs, milk, beef and sh all over Europe can have high amount of dioxin when animal feed with dioxin had been fed. As dioxin accumulates in fatty tissue it is possible to reduce the intake of dioxin by eating less greasy fatty food. Therefore veterinary ocials claim analytical checks on dioxin and PCBs when the food bears more than 2% of fat on exports from Belgium. Despite the criminal procedures on the scandal of dioxin contaminated animal feed from Belgium the WHO reports decreasing levels of dioxins in worldwide human blood plasma. This is told to be a result of eorts to reduce dioxin in environment. So mothers milk in Germany being reported in 1985 as average of 29,6 ng iTE/kg fat has decreased to an average of 15,9 ng i-TE/kg fat in 1994. BSE problems in Great Britain, dioxin in Belgian foods caused gigantic nancial losses to the involved industry and commerce. It disregarding laws and good manufacturing practice does not bring wealth. It soon or later ends in scandals. It should be a lesson to all who want to earn easy money without regarding safety and public health. Industry,great retailers and last but not least the consumer should help to keep food safe paying appropriate prices to their suppliers avoiding price battles which end on outlaw practices. The WHO Consultation of May 25-29, in Geneva, Switzerland regarding the health risk of Dioxins[161] shows that the most important amount of dioxins intake resulting from food (90% of total human exposure to dioxins) has been reduced about half of the former values due to increased emission reducing activities. Food born dioxins are found mainly in animal fat. That is why vegetarian food becomes more attractive. But remember: Supplementation of vegetarian diets with B12 vitamin from drugstore is important to avoid undersupply. According to the consultation of WHO the contamination of food is primarily caused by deposition of emissions from various sources (like waste incineration and production of chemicals) on farmland and waterbodies followed by bioaccumulation up terrestrial and aquatic food chains. Other sources may include contaminated feed for cattle, chicken and farmed sh so what has happened lately with Belgian animal feed, improper application of sewage sludge, ooding of pastures, waste euents and certain food technologies. Tolerable daily intake (TDI) The WHO in December 1990 in the Netherlands established a tolerable daily intake (TDI) of 10 pg/kg by weight for TCDD. The consultation concerning health risk of dioxins in May 1998, Geneva re-evaluated the TDI as an upper range of the TDI of 4 pg TEQ/kg by weight should be considered a maximal tolerable intake on a provisional basis and that the ultimate goal is to reduce human intake levels below 1 pg TEQ/kg bw/day. In Germany the human exposure to TCDD is supposed to be only 45% of the limit of 1 pg TEQ/kg bw/day. The consultation however+ recommended that every eort should be made to limit environmental releases of dioxin and related compounds to the extent feasible in order to reduce their presence in the food chains, thereby resulting in continued reduction in human body burdens.
137
Eorts to reduce the exposure of more highly exposed sub-populations should be undertaken. These eorts bear their price and this should be honored by commerce and by the consumer. Someone has to pay for it. So honest prices for good honest raw materials to reduce risk in food. Accidental exposure to dioxin Accidental exposures had taken place in Seveso and res in PCB lled electrical equipment, that is why PCBs are being changed in such equipments. Some foods were also accidently contaminated such as an edible oil Yusho (Japan) and Yu-Cheng (Taiwan). Other heavy exposure to dioxins took place in Vietnam resulting from aerial spraying of forests with agent orange (TCDD) contaminating airforce personal and inhabitants of Vietnam.
138
Chapter 7 Foot and Mouth Disease and other animal infections

The foot and mouth disease is widespread . It is an infection of cloven hooved animals and is highly infectious. The pathogenic agent is a picornavirus known as FMD-virus. It is a RNAvirus with 7 serotypes ( A, O, C, SAT 1, 2, 3, Asia 1 and about 50 subtypes, 20 - 25 nm and is very resistent. The food and mouth disease virus is sensitive to environmental inuences such as pH less than 5, sunlight and desiccation. It can survive at freezing temperatures. Infection with foot and mouth disease The infection with foot and mouth disease occurs by direct contact with animals having the disease, or by contact with infected utensils, infected animal feed. Symptoms of the disease = Fever,refusal of fodder, ow of saliva and characteristic bubbles (aphthous ulcers) in the region of the mouth, teats and claws. Pigs have bubbles at the claws with paralysis symptoms. The disease in humans is rare and of mild symptoms. Specic medication There is no specic medication available. Due to vaccination the number of new cases can be reduced considerably. Spread of food and mouth disease in South America The International Epizootias Oce accepted that most of the Center West of Brazil was foot and mouth disease free, with vaccination. The State of Rio Grande do Sul and Santa Catarina had been free of the disease for almost ten years. Vaccination had been therefore stopped. In August 2000 the disease was found to explode again in Rio Grande do Sul. About 10.000 head of cattle, cheep and pigs had to be Killed. It is seems that illegally imported breed stock from Argentina or Paraguay was 139
140 the cause. Brazilian failing to control the spread of the disease is due to insucient supervision by veterinary ocials and vaccination had been not properly. Argentina and Uruguay are concerned with the possibility the disease spreading from Rio Grande do Sul to their countries.
Geography of foot and mouth disease Strongly aected from the disease is the Brazilian State of Rio Grande do Sul, Paraguay and Bolivia. Considered as free from foot and mouth disease are North America, Central America (North of Panama, Australia, New Zeeland and Scandinavia. The new outbreak of FMD menaces Great Britain Netherlands and all eorts are made to avoid it from spreading all over the European Country The last case of the disease California was in 1929. In Canada the last case was found in 1952. United States and Japan refuses to import fresh beef from Brasil as long as the disease is not under control. AS hamburger use lower quality beef from developing countries prices in this class of economy will rise. Australia is notable to send more meat in this quality to USA. AS the price of beef in Brazil is among the lowest of the world everything is done to reduce costs of irrigation, improving pastures, fertiliser and irrigation. Advisors say that herds should be moved from the south to the center and north of Brazil. This includes the states of Mato Grosso, a Rondonia and Para.
Foot and Mouth Disease in England The disaster which has hit European meat market beginning with BSE which had its begin in England has been boosted by the FMD. Spreading all over the island and menacing to get to the European country because of commerce between England and the continent. Dust carried by wind can spread the picornavirus as far as 100 kilometers infecting pastures and animals. One of the reasons of the spread of the disease is concentration of business. In England 1000 local abattoirs were concentrated in past years down to 340 mighty factories making transportation of cattle and living animals necessary over hundred of miles. Measures to control the epidemic such as disinfectants for the shoes and tires of Queen Mom are nice for news but they do not hit the primary cause of the disease. Tourism in England has been reduced as the possibility of carrying the virus particles in cloth and shoes entering thus the continent is eminent. The trac of car and transportation of all kind of goods between the island and the continent cannot be stopped. Air travel is another way to spread the disease. Organic food such as being done in the English Highgrove on the Farm of Prince Charles seems to be the way to ght back modern epidemic animal diseases. It includes however that a local
141
economy should be sponsored. Global business spreads diseases, destroys environment and global climate. Infection way Pigs are infected by ingesting infected food and waste. Cattle is infected by inhalation of respiratory aerosols emitted from pigs which excrete large amounts of virus by this way. Wind is able to cary this aerosol over long distances. People can be infected through skin, wounds or oral mucosa working in a stable or getting infected through milk.
Incubation Incubation: 2 to 21 days as average 3 to 8 Days. Infection morbidity period: 100Mortality:5Cattle which recovers from the disease may be carrier for 18 to 24 month.. Sheep can be carrier for 1 to 2 month. Pigs are not carrier.
Clinical signs of foot and mouth disease Animals: Salivation,depression, anorexia and lameness caused by the presence of painful vesicles ( blisters ) in the skin of the lips, tongue gums, nostrils, coronary bands, interdigital spaces and teats, Fever and decreased milk production. In pigs the signs are the same but milder, Lameness is predominant. People:Exanthemas on ngertips and interdigital spaces, fever and miocarditis. Salmonellosis Produces septicemia and severe diarrhea. Of importance for human infection is Salmonellosis in poultry.
Foot and mouth disease in England Foot and mouth disease is spreading in England in February 2001. As infection is very easy and many living animals were exported to the continent it is likely that the disease has crossed the channel and entered the continent. Every eort should be undertaken to reduce transportation of animals, reduce tourism (the virus can be carried as dust on clothes and foods used during journeys and air trac). Farmers should look for correct disinfection facilities. Visitors should not aloved to get to the Farm. This includes the mailman as a vector from farm to farm. Mail should be depositet centralised somewere avay from the farm. When outstanding people must get into the stables it should be done after careful disinfection of shoes and the use of plastic overalls Anthrax Is caused by Bacillus anthracis
142 Leptospirosis Caused by Leptospira bacteria such as Brucella abortus. Tuberculosis Milk was a frequent vector of tuberculosis. Only after research of Louis Pasteur introducing the technology of pasteurization milk turned out to be safe. Feline leukemia Canine distemper Is caused by paramyxovirus Parvoviruses Fungal diseases Histoplasma capsulatum Candida albicans
Chapter 8 Food-borne diseases

8.1 Introduction:
Search for food has always been a struggle to survive. The discovery of re by the cave man was an important step in food handling. Spices triggered the great voyages looking for a new way to the spices from India. Nowadays the rarest of dishes are available everywhere and there are no restrictions as to the seasons. Global trade of food has made it possible. These modern achievements, however, bear the danger to destruct the economic, ecological and cultural isolated units destabilising the economy of a region because manpower and products of other regions, with lower production costs, compete with high cost regions. Ecology is endangered, due to increase of trac, and last but not least, the culture and beliefs of isolated regions are washed out. Growing international business leads to ever growing food batches, spreading them over great areas. The control of hazards in food production, transportation and handling and even the menace of terrorist actions are getting high priority in the concern of industry, commerce and food health departments of every nation and is subject of many international standards. Food producers (agriculture, breeders, shery, processing factories) are concerned about these hazards which may cause tremendous costs, loss of crops, and even lead to bankruptcy. Catering service establishments and restaurants are liable to recourse in case of harmful food. The loss of condence of their customers due to headlines involving a recall of a spoiled brand is a nightmare for every manager of discount stores or global food trade business. 143
144
Food health departments and government ministry of consumer safety, such as Minister Knast in Germany in the case of BSE scandal are top headlines.
Bacterial infections Escherichia coli Escherichia coli is indicator of fecal pollution of drinking water supplies, swimming beaches, foods, etc. A few strains of Escherichia coli are pathogenic such as the strain 0157:H7 in raw hamburgers (Shiga toxin-producing Escherichia coli (STEC) O157 ). Recent epidemiological studies indicate that E.coli and enterococci show a direct correlation with swimming-associated gastrointestinal illness rates, while fecal coliforms do not. As the concentration of E. coli and/or enterococci increase(s), the illness rates also increase. These indicators are used as part of the bacterial water quality criteria and standards to enhance the protection of human health and the environment. Enterococci Enterococci, which include Enterococcus faecalis and Enterococcus faecium, are enteric bacteria used to indicate faecal contamination and the possible presence of pathogens, in water. Total and faecal coliform bacteria currently have been included in many water quality standards as indicators of bacterial contamination. Salmonella The enteric group also includes some other intestinal pathogens of human beings such as Shigella dysenteriae, cause of bacillary dysentery, and Salmonella typhimurium, cause of gastroenteritis. Typhoid fever is an acute, life-threatening febrile illness caused by the bacterium Salmonella enterica serovar Typhi. Old nomenclature: Bergys Manual: The names given to salmonellae do not follow the usual rules of nomenclature Because of their importance in pathology, the rst salmonellae were given names which indicated the disease and/or the animal from which the organism was isolated, and names of this kind (such as S. typhy, S. paratyphy-A, S. choleraesuis, S. typhymurium, S. abortusovis) continue to be used in clinical bacteriology.
145
Scientically, none of the present methods of nomenclature of salmonellae is satisfactory. Nomenclature changes will be needed in order to account to new DNA ndings. New nomenclature according to DNA ndings: The new nomenclature comprises only two species: Salmonella enterica meaning all human pathogens subdivided into serovars using the old genus names. Example: Salmonella typhy = Salmonella enterica serovar Typhi, Abbreviation S. Typhi. Salmonella enteritides = Salmonella enterica serovar Enteritides, Abbreviation S.Enteritides Salmonella bongori: Associated with cold-blood animals. Most of human infections are due to contact with reptiles. Basics of Salmonella prophylaxis: Never eat undercooked ground beef and poultry, raw eggs, not pasteurised dairy products. and raw shellsh. Medical inspection of all people handling food is to be periodic repeated and documented. This includes clinical inspection, bacteriological examination of faeces with regard to Salmonella bacteria, daily control of the personal to avoid purulent wounds, persons with diarrhoea and other problems to come in contact with food. These persons should be transferred to areas were they cannot come in contact with unpacked food. Salmonellosis: Salmonellosis ranges clinically from the common Salmonellae diarrhoea abdominal cramps, and fever to enteric fevers such as typhoid fever caused by Salmonella Typhi. The most common form of salmonellosis is a self-limited, uncomplicated gastroenteritis. Non-typhoid salmonellosis: It is caused by any serotype of Salmonella other than Salmonella Typhi. It is a worldwide disease of humans and animals. Animals are the main reservoir, and the disease is usually food borne, although it can also be spread from person to person. Typhoid fever: ( Synonym: Enteric fever) is caused by Salmonella Typhi. Incubation can last up to two months. It is therefore dicult to remember the food which might have been the source of infection. Hosts are humans, which became carriers after an
146 infection. Several negative microbiological tests should be made, to let a food worker go back to his working place after a salmonellosis. Should this not be a demand of the local medical regulations, auditing should try to get it listed as additional HACCP item. Typhoid fever spread mainly from person to person via the fecal-oral route and have no significant animal reservoirs. Asymptomatic human carriers may spread the disease. Paratyphoid fever is caused by Salmonella paratyphi and is milder than typhoid fever. Host are humans, which became carriers after an infection. Typhoid Mary: Here name was Marry Mallone. She was an Irish immigrant. She was a healthy carrier of typhoid fever. From 1900 to 1907 she worked as a cook, infecting many people. Being caught after a long search, she was put in reclusion on North Brother Island and released in 1910 telling her not to work as cook again. In 1915 she was found working as cook in an Hospital infecting people there too. She was sent back to connement where she died in 1938. Other carrier such as Tony Labellaand Alphonse Cotils both handling foods remained free, being an inconsequent attitude of the health authorities managing the epidemic in NY. Please remember this, otherwise you will have typhoid Mary on your suppliers-list. The major reservoir of Salmonella is poultry and livestock, ground meat and eggs. Measures to reduce salmonellosis in poultry: All animal feed should be salmonellae free. Feed was the main cause of large distribution of Salmonella in poultry. Slaughtering practices with reduced cross-contamination of carcasses. Avoid cross-contamination of processed and raw food. Training in hygienic practices for all food-handling personnel. Cooking and refrigerating food adequately. Radiation of poultry to reduce contamination by pathogenic bacteria, such as Salmonella and Campylobacter. Irradiation of food is, however, not much in use. Shigella Infection with Shigella is often cause of bloody diarrhoea, and stomach cramps starting a day or two after exposure to the bacterium, usually resolving in 5 to 7 days. Some persons who are infected may have no symptoms at all and pass the Shigella bacteria to others.
147
They are a menace in food production when basic hygiene, hand washing and disinfection habits are not observed. Contaminated food is the result. Dierent kinds of Shigella bacteria: Shigella sonnei, also known as Group D Shigella Shigella exneri,Shigella exneri or group B Shigella, accounts for almost all of the rest. Shigella dysenteriae type 1 causes deadly epidemics in the developing world. Shigella boydii. Common causes of food contamination with Shigella Infected food workers who forget to wash their hands with soap and do not use disinfectant after using bathroom and before preparing food or beverages. Vegetables which were contaminated with sewage. Flies living on infected feces can contaminate food. Drinking or swimming in contaminated water with sewage or sick person swimming in it. Improvements in hygiene for vegetables and fruit picking, water used to rinse vegetable, appropriate packing may prevent shigellosis caused by contaminated products. Other bacteria related to food born diseases: Listeria monocytogenes:Outbreaks in cheese and meat. Yersinia enterocolitica: Causes enterocolitis in children. Cryptosporidium parvum: Infects many herd animals (cows, goats, sheep among domesticated animals, and deer and elk among wild animals) and humans. Cyclospora cayetanensis: Watery diarrhoea. Campylobacter jejuni: It produces diarrhoea bloody stool, fever, lasting seven to ten days. It produces a heat-labile toxin that may cause diarrhoea. Many chicken ocks are silently infected with Campylobacter jejuni, which can be easily spread through a common water source or contact with infected feces. On occasion of slaughter it can be transferred from the intestines to the meat and giblets, especially the liver. Not pasteurised milk can become contaminated if the cow has an infection in her udder or the milk is contaminated with manure. Surface water and mountain streams can become contaminated from infected feces from cows or wild birds. It is often isolated from healthy cattle, chickens, birds and even ies. There are pathogenic and nonpathogenic strains.
148
Cooking chicken, pasteurising milk, and chlorinating drinking water will avoid the bacteria to spread. Not pasteurised milk is therefore a possible source of bacteria such as Campylobacter and tuberculosis. Pasteurisation time/temperature standards should be 145F for 30 minutes (63C for 30 minutes).
Cholera Vibrios (which have a curved rod morphology or comma shape) are very common bacteria in aquatic environments. Pseudomonads favour fresh water and vibrios prefer salt water. The genus Vibrio contains an important human pathogen. Vibrio cholerae, the cause of Asiatic cholera. Cholera is an intestinal disease with a pathology related diarrhoeal diseases caused by the enteric bacteria. The source of the contamination is usually the feces of an infected person. Incubation is one to two days. The cholera bacteria produces a toxin that inhibits the absorption of liquids by the body. It kills because it dehydrates the body. The disease can spread rapidly in areas with inadequate treatment of sewage and drinking water, brackish rivers and coastal waters, raw or undercooked shellsh from the Gulf of Mexico. In 1991 Cholera was present in coastal areas of Peru. The disease spread rapidly throughout Peru and into other countries in South, Central and North America. The Minister of Fishery of Peru wanting to restore public condence on marine food ate in a TV-show an undercooked sh. The day after he was hospitalised with cholera. Cholera is a disease associated with poverty, inadequate sanitation and low medical care. The key to eective control is environmental sanitation. Whenever these conditions are present in a region from where food and raw materials are imported, auditing should keep this in mind.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Staphylococcus aureus
149
Staphylococcus aureus causes suppurative infections in animals and man. It can form toxins which cause food poisoning. The contamination of food with Staphylococcus aureus occurs due to contact with infected wounds of animals or hands of food workers. That is why gloves are indispensable. Contaminated sh caused intoxication with staphylotoxin which is resistant to heat. The sh had been left for hours without cooling, the bacteria produced the toxin which can be present in deep frozen sh and its products. Other bacteria producing toxins: Powerful toxins are also known from Bacillus anthracis causing Anthrax, a disease of cattle, sheep and humans. Clostridium botulinum causes food poisoning, mainly in low acidic foods. Clostridium perfringens also produces an enterotoxin and is an important cause of food poisoning and infections such as gas gangrene. (Ernest Hemingway describes a case of gas gangrene in his book The snows of Kilimanjaro ). Botulism: Many human deaths have also been attributed to the consumption of food or water containing the toxin. Clostridium botulinum is widely dispersed in soils. Ingestion of the organism is not harmful. It becomes dangerous only when conditions are favourable for its growth and subsequent toxin formation. The organism in an environment containing decaying plant or animal organic material. Stagnant pools or damp areas with buried decaying matter are danger areas for toxin development Decaying carcasses are a frequent source of the toxin, as are many insects feeding in the same tissue. The insects may contain enough toxin to cause the disease in any bird and chicken that ingests it. Since the toxin is water soluble, water sources may become contaminated and provide a reservoir for the disease.Keeping the environment clean is important to avoid botulic poisoning of birds and water contamination. There are dierent types of the toxin; types A and C cause the disease in birds while type B frequently produces the disease in man.
150 Moulds Some strains of moulds produce mycotoxins. Mycotoxins in eggs and meat is mainly inuenced by the concentration of mycotoxins in fodder. Auditing should always look after fodder quality of breeding stations. Bad hygienic condition during harvest, drying, transport of gs and weather conditions such as high humidity and high temperatures are the cause of rising mould spoilage. Consumer should look inside the gs and discard those which are dark. Several brands of dried gs with origin from Turkey and Greece have high amount of aatoxin B1,B2, G1 and G from Aspergillus avus. The aatoxins which are found on these samples are located in the interior of the fruits. As spoiled gs are detected under UV light when they are packed, only the fruits with mould contamination from inside are not removed and are often eaten despite a high level up to 900 microgram/kg of aatoxin B1. (Only 2 micrograms are allowed).
Prevention and reduction of mycotoxin contamination in cereals The complete elimination of mycotoxin such as Ochratoxin, Zearalenone, Fumonisis and tricothecenes is not achievable at this time, according to Codex CAC/RCP- 2003. Good agricultural practices (GAP) represent the measures against contamination of cereals with mycotoxins during handling, storage, processing, and distribution of cereals for human food and animal feed. Wheat and maize are hosts to Fusarium. A crop rotation using potato, other vegetables, clover and alfalfa can reduce the spores of the mold in the eld. Old seed heads should be removed, destroyed or plowing under. Make soil tests to ensure adequate soil pH and optimal fertilisation. Seed varieties particularly resistant to molds and pests should be used. Moisture boosts mould infections. Irrigation during owering and during the ripening of the normal crops, specically wheat, barley, and rye, should, therefore, be avoided. If the crop is harvested with a water activity higher than 0.70, the grain must be dried immediately to less than 14% moisture content in small grain. Moisture levels of the crop during storage should be less than 15%. Kernels containing symptomless infections cannot be removed by standard cleaning methods. Seed cleaning pro-
OurFood (c) 1998 - 2005 by Karl Heinz Wilm cedures, such as gravity tables, may remove some infected kernels.
151
A temperature rise of 2-3C may indicate microbial growth and/or insect infestation in stored grains. Intermediate storage: Buer storage resulting from low drying capacity should only be made when the moisture is less than 16%, the storage time is less than 10 days, and the temperature is less than 20 C. Organic acids, like propionic acid may be used as preservatives. These acids are eective in killing various fungi and thus prevent the production of mycotoxins in grains intended only for animal feed. The salts of the acids are usually more eective for long-term storage. Care must be taken because these compounds can negatively aect the taste and odour of the grain. Small, shriveled grain may contain more zearalenone than healthy normal grain. Winnowing grains at harvest or later will remove shriveled grain. Mature grains should not remain in the eld for extended periods of time, particularly in cold, wet weather. T-2 and HT-2 toxins are not usually found in grains at harvest, but can result from grains that are water-damaged in the eld or grains that become wet at harvest or during storage. Candida albicans as example of microorganism which can act as opportunists: Candida albicans can cause infections of mouth and digestive tract by persons with weak immunological system. Yeasts being found in food should be controlled on regard of the presence of Candida albicans.
8.1.1
Viral infections
The cause of infectious diarrhoea were usually told to be bacterial or parasitic. Only recently, beginning with the 70 decade of 2000 better diagnostic methods have proved that food-borne diseases caused by virus are very frequent. The most important agents of these diseases are: Mouth and foot disease virus: is present in all kind of tissues of cattle and swine. Hepatitis A - virus Hepatitis E - virus Inuenza viruses: They can be divided in three types: A, B and C. Especially the type A undergoes genetic variation. Thats the reason why often new strains of inuenza arise. These strains are called serotypes because they can be distinguished by serological agglutination tests. Inuenza-A-virus: is found in lung of swine. It is the most common type of inuenza outbreaks in humans.
152
Avian inuenza A and Newcastle disease: Both aect avian species.Criteria for contengy plans in case of both diseases are found Annexe IV of Council Directive 92/40/EEC of 19.5.1992 and Directive 92/66/EEC introducing Community measures for the control of both diseases, involving poultry producers,operators of slaughterhouses and rendering plants,veterinarians, and diagnostic laboratories. The Directive 92/40/EEC lays down Community measures to eradicate and prevent the spread of avian inuenza on poultry farms should an outbreak occur and prohibits removal of the poultry and poultry products from specied areas such as protection or surveillance zones. Avian inuenza has a high mortality and a rapid spread. Infection occurs through direct contact between the animals or vectors such as man,birds, utensils,transport devices such as packaging materials such as egg trays. Avian inuenza (Subtype H7N7)which has caused an epidemic spread in the Netherlands in February 2003 is not infectious to mankind. There are 15 inuenza virus A subtypes that can infect poultry vaccination is therefore not possible as there is no cross-immunity. The Incubation period is 8 days and quarantine 21 days. Newcastle disease or infectious bronchitis: It is caused by a Virus of the family Paramyxoviridae, genus Rubulavirus. The disease does not pose a risk to human health. Poultry and egg products are safe to consume. Human infection with Newcastle disease virus is extremely rare, and usually occurs only in people who have close direct contact with infected birds The virus causes only mild, short-term conjunctivitis or inuenza-like symptoms. The use of Newcastle disease virus as a treatment for cancer has been suggested. Avian inuenza virus infections are widespread in wild birds, especially ducks, migrating waterfowl are a signicant source of avian inuenza viruses. That is why poultry should not be kept outdoors to avoid contact with wild birds in epidemic regions. Disinfection with normal detergents and disinfectants is sucient. Heating and drying inactivates the virus. Heating of contaminated houses for several days is eective. Organic material and manure must be disposed properly as it can protect the virus from disinfectants allowing them to survive for over 100 days. Avian inuenza A viruses infecting humans since 1997 Table 8.1: Human infections with avian inuenza A Virus H5N1 Occurrence) Cases Hong Kong, 1997 Infection occurred in both poultry and humans. It was the rst detected direct avian inuenza
153
H9N2
H7N2
H5N1
transmis 18 cases killed in China and Hong Kong, 1999 Two chi human H were rep Virginia, USA, 2002 One per to H7N2 Shenand China and Hong Kong, 2003 Two cas to China respirato Netherlands, 2003
serologicallyly cleared. H7N7
Outbrak and hum with the who visi transmis
occurreded. Since that time no other infection was reported H9N2 Hong Kong, 2003 H7N2 New York, 2003
H5N1 H7N3
Thailand and Vienam, 2003 Canada, 2004
One chil One pat an infect has show Highly p (H5N1) Human were due illness co
The signs of avian inuenza: Detectable antibody titre to AI. AI, respiratory, enteric, reproductive or nervous system disease, decreased food consumption and drops in egg production, coughing, sneezing, rued feathers, swollen heads, nervous signs like depression, and diarrhoea. There are three pathotypes of Newcastle disease viruses (NDVs)known:lentogenic, mesogenic, and velogenic. The velogenic type is divided into The Velogenic Newcastle disease is the most severe of Newcastle Diseases. textbfClinical signs: Respiratory and/or nervous signs: gasping and coughing,drooping wings, dragging legs, twisting of the head and neck, circling, depression, inappetence, complete paralysis. Partial or complete cessation of egg production. Greenish watery diarrhoea. Swelling of the tissues around the eyes and in the neck.
154 Norovirus Norovirus should replace the designation u-like, Norwalk-like,Norwalk- and Norwalklike viruses (Caliciviruses) , bug. Norwalk- and Norwalklike gastroenteritis virus are leading causes of foodborn diseases:Norwalk virus is part of a family which is not well dened It causes stomach and intestinal illness. It was rst identied in 1972 in the city of Norwalk ( Ohio. The group if these viruses are recently called Noroviruses. The are from the genus Norovirus, family Caliciviridae. They are single stranded RNA, nonenveloped. They spread by person-to-person contact from the stool of infected persons and its symptoms are vomiting and diarrhoea.Special care is needed to avoid spreading of the disease such as: Avoid food or water which has been contaminated by stool from infected persons, raw shellsh, oysters, clams, ice, eggs, salads and other food contaminated by sick food handlers or water which has been contaminated by sewage of cities or disposals of boats. Incubation is 1 to 2 days. Illness is not severe, but rehydration may be necessary. Recovery in 2 to 3 days. People with the virus are contagious skin to skin for 3 days after symptoms have disappeared. The stool remains infectious for 2 to 3 weeks after symptoms are gone. Strict handwasching and use of disinfectants are very important to avoid spreading of the virus. People can be reinfected and have the disease several times in life because there are many strains and a strong mutagenic activity. Food should be served in restaurants authorised persons only instead of self-serving service. Hotels should carefully clean bed clothes and pillow cases. Refrigerators and icemachines should be thawed and cleaned periodically. As disinfectant chlorine water solution should be used. Viral gastroenteritis outbreaks caused by caliciviruses have been associated with eating contaminated shellsh, particularly oysters (Crassostrea virginica), implicating sewage from oyster harvesting vessels as the probable cause of contaminated oysters. Special measures: Special care is needed to avoid spreading of the disease. Avoid food or water which has been contaminated by stool from infected persons, raw shellsh, oysters, clams, ice, eggs, salads and other food contaminated by sick food handlers or water which has been contaminated by sewage of cities or disposals of boats. Strict hand washing and use of disinfectants are very important to avoid spreading of the virus. Only authorised persons should be allowed to serve food instead of self-serving service in restaurants. Hotels should carefully clean bed clothes and pillow cases.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Refrigerators and ice machines should be thawed and cleaned periodically. Chlorine water solution should be used as disinfectant Paper towels should be used instead of textile towels. Sterilise hands with sterilisation solution after drying hands.
155
Cutting boards and knives must be washed with hot water and soap when changing food. Fruits and vegetables must be washed carefully before processing. Meat, poultry and sh must be cooked. After maximum of 2 hours after cooking all food must be refrigerated. Reo virus: infects intestines, lung, kidneys, liver and spleen of cattle and swine. Rotavirus: in the intestines of cattle and swine. Rotaviruses belong to the group of the reovirus. The particles of rotavirus contain 11 segments of double-stranded RNA. They are 70 nm in diameter and resemble wheels with a central axis and radiating spokes. Rotaviruses are the major agent of non-bacterial diarrhoeal diseases with great risk to infants and young children. Transmission occurs commonly through water. Astro virus Adenovirus: is found in intestines, lung, kidneys of cattle and swine Canine parvovirus: The members of the group of the parvoviruses are roughly spherical with a diameter of about 24 nm. Canine parvovirus causes enteritis and miocarditis in dogs. Coxsackie virus: It is found in the intestines and lung of swine. ECHO viruses Corona virus: infects the intestines of cattle. Newcastle virus Norwalk virus from infected mussels Herpes virus: It infects lung liver spleen, milk and muscles of cattle and lung and muscles of swine Other entero viruses Infection occurs through fecal contamination of food, water and air. Personal hygiene, communal hygiene such as sewage treatment and isolation of diseased persons from food processing are the most important measures to avoid food born diseases.
156 The contamination can be of primary or secondary nature. The primary contamination of food occurs when the animal which is going to be killed has already a virus disease. Meat and organs may then carry the virus. Fish and oysters near the estuary of sewage carrying rivers may bear hepatitis viruses. The secondary contamination of food occurs during processing, transportation and storage through dirt and smear infections. Virus carrier of hepatitis - A virus may contaminate food handling food in restaurants. Water which bears viruses is the most common cause of contamination when used in the production of food or used in cleaning of tools and equipment. Enteroviruses are the most important group of water-borne viruses. Hepatitis A - virus The HAV is a heat resistant RNS from the family of the Picornaviridae.
Hepatitis E - virus The HEV is supposed to be a member of the Calici - group. It is a RNS - virus, its incubation is about 40 days. It causes a high mortality between pregnant by rst infection. It is very frequent in India and Mexico.
Denition of virus Viruses are obligate intracellular parasites, they can only multiply inside living cell. Denition according to S.E. Luria and James Darnell (1967): Viruses are entities whose genomes are elements of nucleic acid that replicate inside living host cells using the cellular synthetic machinery and causing the synthesis of specialised elements (virus particles) that transfer the virus genome to other cells. This denition should be added by 5 characteristics enumerated by A. Lwo (1957): Viruses are extremely small microorganism ( 15 - 300 nm which can pass normal bacterial lters). 1. They contain only DNA or RNS 2. There is no division. Reproduction occurs by only means of nucleic acid. 3. There is no growth in the extracellular latent phase. 4. There are no metabolic enzymes
OurFood (c) 1998 - 2005 by Karl Heinz Wilm 5. Replication by means of the ribosomes of the host cells
157
Groups of viruses Viruses are generally divided into animal viruses, plant viruses and bacterial viruses. The division of viruses in to groups is important as they do not cross the boundaries as they are specialised to the biology of their hosts. Only a few viruses , however can do that. This is the case of the rhabdovirus group Animal viruses: are viruses which infect vertebrates, including human viruses of medical importance and those of veterinary importance. The name of animal viruses are based on the disease caused on the principal host followed by the name virus. invertebrate viruses: especially insect viruses. Plant viruses: such as mosaic virus of tobacco and viruses of owering plants. The name of plant viruses are given according to the major host of plant and the main symptoms of disease caused such as tobacco mosaic virus (TMV), tomato bushy stunt virus (TBSV)raspberry ringspot virus (RRV). (On regard of the problems of classication please refer also to Phytopathology Bacterial viruses: are also known as pages, bacteriophages. Well known are the phages which infect Escherichia coli. Bacterial viruses are named by code letters or by a system of letters and numbers Bacterial infections may be a lytic infection such as caused by phage T2 or T4 infecting Escherichia coli causing it to burst which is called lyse. The phages infection of bacteria may be lysogenic, infected cells of bacteria show no signs of infection but retain the ability to produce infective virus particles. Nipah virus and Hendra virus[258][257] Both viruses are member of the family of Paramyxoviridae both are included in the genus of Henipavirus. They are known to be able to infect a wide rage of hosts ( pigs, horses,cats, dogs and guinea pigs). The natural host of the Nipah virus are certain species of fruit bats (Megachiroptera such as Pteropus vampyrus) which are infected without being ill themselves. Though Nipah and its closely related zoonotic Hendra virus ( formerly called Equine morbilli virus EMV) are not known to be transmitted by food there are cases known of transmissions from pigs and horses to mankind.So breeders and abattoir workers should take special care to avoid infection leading with sick pigs with Nipah virus infections.Sick horses with severe respiratory disease were reported to be the source of infection with Hendra virus in Australia. Once infected the death rate in humans is higher than 50%. There is no medication against the viruses. Only ribavirin can reduce the severity of the disease. It is recommended that close contact with body uids and infected tissues should be avoided if Nipah infection is suspected. Respiratory secretions of diseased humans and animal contain the viruses.
158 In an Malaysian outbreak in Nipah infected pigs were the cause of human disease. The virus carries therefore this name. Incubation time is between 4 and 18 days in some cases up to twelve months and is in most cases sub-clinical with inuenza-like symptoms, high fever and muscle pains.Inammation of the brain,drowsiness, disorientation, convulsions and coma. Menangle virus Menangle virus, a member of the Paramyxovirus family causes a disease in pigs with stillborns and deformed piglets and inuenza-like illness in humans. Its host are fruit bats. Tioman virus Tioman virus is a member of the Paramyxovirus family and of the genus Rubulavirus. It is related to Menangle virus. Other viruses: they infect protozoa, algae,lamentous fungi and yeasts. They are not so well known. Structure of virus particles: The structure of virus particles can be determined with electron microscopy and X-ray crystallography. In 1939 a tobacco mosaic virus TMV was seen for the rst time using an electron microscope. Virus particles are transparent in the electron beam, special staining is therefore necessary: Shadow casting: Metals such as gold are vaporized and sprayed over the virus particle, forming a thin lm over the object. The resulting shadows are used to analyse the three-dimensional structure of the particle. Negative staining: Heavy metal salts are used as negative stains such as potassium phosphotungstate or uranyl acetate. These compound ll the gaps between particles giving rise to the image of the details of the particle against a dark background. R-ray crystallography X-ray Crystallography can be used whenever the virus particles can be isolated in crystalline form. This method was used with viruses such as: Polio virus and tobacco mosaic virus. The external morphology is made by a protein shell called capsid. Capsids are composed of subunits called capsomeres The capsomeres may contain several proteins such as the capsomeres of the particles of poliovirus.These proteins are called virion proteins VP Polioviruses have virion proteins VP1, VP2, VP3, VP4. According to the morphology the viruses may be classied:
Icosahedral symmetry They are small and infect animals such as poliovirus, plants such as turnip yellow mosaic virus (TYMV) and bacteria. Their morphology resembles an icosahedron.
159
An icosahedron is a regular three-dimensional body with 20 triangular faces, 12 pointed corners called vertices and 30 edges with a special symmetry called 5:3:2 rotational symmetry: Fivefold axis symmetry: Has the same symmetry when the particle is rotated on-fth of a complete rotation. Threefold axis symmetry: The symmetry repeats every third of a complete rotation. Twofold axis symmetry: The symmetry repeats every half rotation.
Helical symmetry Viruses which are rod shaped and have helical arrangement of their subunits are called helical symmetry viruses. Rod shaped viruses can be rigid as seen by the tobacco mosaic virus or exible as found with the potato virus X and mumps virus.
Enveloped virus Enveloped viruses have a lipid-rich outer coat forming a regular phospholipid bilayer similar to the cell membranes of eucariotic cells. The shape can vary, being called pleomorphic particles. Some glycoprotein structures emerge from the lipid coat. These structures are called peplomers or spikes, such as seen in inuenza virus Some viruses have haemaglutining spikes HA which stick to the surface of red blood cells causing clumping of blood. The envelope is essential for the infection process. Treatment with detergents or organic solvents such as chloroform or ether damages the lipoprotein layer and inactivates the virus.
Complex virus particles There are two types of complex virus particles known: Poxvirus and Phages
Poxviruses They have a central nucleoid core of DNA covered by a lipoprotein membrane with spikes. Poxvirus particles can be brick shaped such as smallpox or ovoid as in orf which is a poxvirus of lamb and kid goats
Phages Are virus particles with a head of icosahedral symmetry and a tail of helical symmetry. Examples of phages are the T2, T4 and T6.
160 Genetic variations of viruses Genetic variation of viruses modify their reaction to specic antibodies giving place to new strains of viruses. One distinguishes antigenic drifts and antigenic shifts. Antigenic drifts The mutation of the genes may be very small. They are point mutations, changing simple aminoacids of the HA and the N proteins. These small antigenic drifts explain the appearance of mild epidemics such as inuenza being only of local importance. Antigenic shifts of viruses The changes of the genetic code is very great and new strains of viruses appear. They are responsible for world-wise inuenza epidemics.
Virus infection due to contaminated water Contaminated surface water can be the cause of virus epidemic diseases when chemical disinfectants without slow ltration through sand or occulation is used. Concentration of chemical disinfectants may be sucient to destroy Escherichia coli but not enough to inactivate viruses. Despite a negative coli test contamination with viruses are still possible. Some viruses found in water are: Enteroviruses causing diseases of the intestines, meninges, repiratory system and heart muscle and cause poliomyelitis and infectious hepatitis Adenoviruses, causing diseases or the respiratory system and conjunctiva. Rotaviruses, causing diarrhoea, being serious diseases of infants. The amount of virus particles in contaminated water can be very low , the water still remaining infectious for humans. New laboratory method are being applied to control virus contamination of water. These methods are DNA and RNA sondes and control of specic nucleic acid sequences with hybrid techniques as well as the polymerase chain reaction
Food may be contaminated by food preparers or handlers who have viral gastroenteritis, especially if they do not wash their hands regularly after using the bathroom. Shellsh may be contaminated by sewage, and persons who eat raw or undercooked shellsh harvested from contaminated waters may get diarrhoea. Drinking water can also be contaminated by sewage and be a source of these viruses.
161
Viral gastroenteritis outbreaks can occur in schools, child care facilities, nursing homes, banquet halls, cruise ships, dormitories, and campgrounds Rotavirus infection can be diagnosed by laboratory testing of a stool specimen. Tests to detect other viruses that cause gastroenteritis were not in routine. Genetic ngerprinting technology using PCR methods, can now identify many common foodborne illnesses and nd their origin with great accuracy. Infection of the most of the viruses occurs through faecal contamination of water food and air. Measures to avoid food born viral diseases: Personal hygiene, communal hygiene such as sewage treatment, isolation of diseased persons from food processing. The contamination can be of primary or secondary nature. The primary contamination of food occurs when the animal which is going to be killed has already a virus disease. Meat and organs may then carry the virus. Fish and oysters near the estuary of sewage carrying rivers may bear hepatitis viruses. The secondary contamination of food occurs during processing, transportation and storage through dirt and smear infections. Virus carriers of hepatitis-A virus may contaminate food in restaurants. Water which bears viruses is the most common cause of contamination when used in the production of food or used in cleaning of tools and equipment or rinsing vegetables. Enteroviruses are the most important group of water-borne viruses. The human pathogens in these groups have been poorly studied since for the most part, they do not grow in culture. They have been grouped on the basis of their appearance. Recently, nucleotide sequences of members of each group have been determined, allowing genome organisation to be used as a basis for future classication. In the past, the cause of food poisoning could not be found. Health ocials named a particular food product or brand not until many people became ill because of recourse. Sometimes they acted to fast removing a product from the market which were not contaminated, damaging the reputations of innocent food growers, manufacturers, and vendors. This happened with Birkel noodle in Germany. The company was blamed to have used spoiled eggs for here products. The company proved its innocence but almost went into bankruptcy. Reoviruses Respiratory Enteric Orphan viruses, i.e. infect the human respiratory and intestinal tracts, usually without disease symptoms. There are 150 species in the family Reoviridae. They are a diverse group, infecting invertebrates, vertebrates and plants, but are unied by their most
162 unique feature, the composition of their genome.
Rotaviruses Rotaviruses belong to the group of the reoviruses. They resemble wheels with a central axis and radiating spokes (Rota=Wheel) Rotaviruses are the most common cause of severe diarrhoea worldwide. In developing countries, rotavirus infection may cause up to one million deaths each year. Clean water and improved sanitation are seldom available in developing countries. Rotavirus particles remain active on human hands for at least 4 hours, on hard dry surfaces for 10 days, and on wet areas for weeks. Although the rotavirus and the Norwalk family of viruses are the leading causes of viral infects other viruses can also cause diarrhoea. Astroviruses Astroviruses are the cause of most frequent viral gastrointestinal infections and are a signicant cause of diarrhoea in developing countries. They are clinically similar to caliciviruses. Astroviruses have been isolated from birds, cats, dogs, pigs, sheep, cows and man. There are at least 7 human astrovirus serotypes. Outbreaks in UK, in Mexico and food borne astrovirus infection in Japan involving thousands of children and adults. Adenoviruses Adenoviruses most commonly cause respiratory illness; however, depending on the infecting serotype, they may also cause various other illnesses, such as gastroenteritis, conjunctivitis, cystitis, and rash illness. Adenoviruses are unusually stable to chemical or physical agents and adverse pH conditions, allowing for prolonged survival outside of the body. Transmission occurs by direct contact foecal-oral transmission, and occasionally by water. Shedding can occur for months or years. Parvoviruses Parvoviruses are associated with human gastroenteritis. Shellsh have been implicated in illness caused by a parvo-like virus.
163
Although foods are not analysed in routine for these viruses, it may be possible to apply current immunological procedures to detect viruses in clinical specimens. Gene probes and PCR detection methods are currently being developed. In near future a better surveillance of these epidemics will increase food safety. Quality assurance programs in slaughterhouses should reduce fecal contamination of carcasses and meat should be chilled rapidly. Monitoring trends of indicator organisms, e.g. Enterobacteriaceae and Standard Plate Count should indicate deviations from quality standard 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 of normal levels or indicators should trigger an active investigation of the reasons for the increased levels. Eective process control of all cooking / pasteurisation stages is essential to ensure that the correct heating temperatures and times are achieved. SARS Severe Acute Respiratory Syndrome SARS coronavirus (SARS-CoV) type causes an epidemic of a respiratory disease which spreads in Guangdong and other provinces of Chin, Canada, the United States. The virus may remain on hands and surfaces for several hours. Strict hand-hygiene be enforced among food handlers and within the food processing industry. This should be done very carefully after using the restroom and after sneezing or coughing. In addition, food workers should not handle ready-to-eat foods, such as sandwiches, vegetables and cut fruits, with bare hands, but should use gloves or utensils for an extra level of protection. The SARS global outbreak of 2003 was contained; however, it is possible that the disease could re-emerge. Proper hand washing continues to serve as a vital and necessary public health practice to eliminate the spread of food borne illnesses in retail food stores and food service. Contamination factors common in retail and food service environments inhibit the eectiveness of alcohol-based hand sanitizers when used in place of hand washing. Corona viruses are named for their corona-like appearance. The corona or halo is due to an array of surface projections on the viral envelope, one of which is the E2 glycoprotein, the viral attachment protein. Corona viruses are second only to rhinoviruses as a cause of the common cold and pneumonia.
164
Infectious Laryngotracheitis in poultry: Infectious Laryngotracheitis is a viral infection of the respiratory tract of chickens, pheasants and peafowl. It can spread rapidly among birds and causes high death losses in poultry that are susceptible. The disease is not a human health risk. Turkeys, ducks and geese do not get the infection but could spread the virus. Mycoplasmosis Mycoplasma gallisepticum is associated with chronic respiratory disease (CRD)/air sac syndrome in chickens and turkeys and infectious sinusitis of turkeys; Mycoplasma meleagridis is associated with airsacculitis in turkeys; and Mycoplasma synoviae is the cause of infectious synovitis in chickens and turkeys. Mycoplasma are bacterial-like organisms. Mareks Disease: Mareks is a member of the herpesvirus family of viruses. It causes internal tumours. The most common Mareks in chictumoursre eye, visceral, and nerve versions. The turkevisceralon is Herpes Virus Turkey. The waterfowl version is known as Duck Virus Enteritis. All three are from the same family of viruses. Infectious coryza: Infectious coryza is a specic respiratory disease in chickens The disease is caused by a bacterium known as Hemophilus gallinarum. Pullorum Disease:It is caused by Salmonella pullorum and is primarily egg transmitted. It is also known as bacillary white diarrhoea Fowl typhoid It is caused by Salmonella gallinarum. The transmission includes eggs. The poultry infections with Salmonella gallinarum and Salmonella pullorum killed large numbers of birds and were therefore eradicated in the 1970s. They had not cause harm in humans and were acting as a natural vaccine against Salmonella enteritides. The chickens immunity was lost and this opened the door for Salmonella enteritides. Fowl Cholera: It is an infectious disease of turkeys caused by Pasteurella multocida with watery yellowish orgreen diarrhoea.
Chapter 9 Food, what is it?

Milk and dairy products Milk and dairy products are an important source of proteins , calcium and vitamins.They are ideal baby food therefore is this product of great importance. The production of milk is worldwide concentrating in very few big companies. This increases quality through modern know how destroying however the small decentralized factories. The very big international dairy food producers [66] Table 9.1: The biggest milk producer of the World 1 2 3 4 5 6 7 8 9 10 Enterprise Nestl e Kraft (Philip Morris) Dairy Farmers of America Danone Friesland Coberco Dairy Food Besnier Snow Brand Milk Products Campina Melkunie/MKW Bongrain Meji Milk Products Seat of the head Ch USA USA F NL F J NL F J Sales in Mio US Dollar 13.500 8.000 6.900 5.800 5.500 5.100 5.000 4.800 4.600 4.000
Milk Calcium [81] Milk is a natural source of calcium. Unfortunately young people drink less milk and more carbonated drinks increasing a possible undersupply of calcium. The decline in use of dairy products along with the increase of osteosporosis has boosted the fortication of food and beverages with o calcium all over the world [86]. Calcium sources are: Calcium carbonater Calcium phosphate 165
166 Calcium lactate Calcium gluconate Bone ash Oyster Eggshell calcium But none of these sources have the same high bio availability as milk and their derivates.That is why milk should be carefully protected against pollution and diseases such as BSE. Bio availability of calcium [92] One liter skim or full fat milk contains 1.200 mg calcium.About 30% of it is available to humans. The availability of calcium depends largely of it being soluble. In mineral water calcium is present in soluble form being mineral water therefore a good source of calcium.In dietary supplements the availability of calcium can be dier from case to case. The bio availability of calcium in vegetables is smaller as from milk. In milk calcium is linked with other components which avoid reactions as insoluble salts. Lactose and citrate of milk help resorption. Phytate and oxalate reduce resorption. Roughage and bres do not inuence bio availability. Even having a low bio availability fruits and vegetables represent an important factor in daily intake. A low calcium status causes the organism to absorb better as it does under normal conditions. Vitamin D and a normal intake of proteins promote a better bio availability. Human male reabsorb more calcium as women do. During Pregnancy and nursing calcium is reabsorb more easily. As one gets older calcium resorption diminishes. Diseases such as Morbus Chron and Colitis Ulcerosa slow down the resorption. An undersupply of oestrogen causes low levels of calcium.
167
Daily intake of calcium : Adults = 800 mg Infants =1.200 mg To keep bones strong magnesium as well as calcium and vitamin D are needed. The ratio of calcium and magnesium is important.Too much calcium and two little magnesium makes blood more apt to clot, leading to heart attack. The proper ratio is half as much magnesium as calcium.It is believed that old people get only one-fourth as much magnesium as calcium, specically if they take calcium supplements. An intake of 1.200 milligrams of calcium per day demands 600 mg of magnesium [81]. A separate supplement of 200 to 300 mg per day seems to be good.Dr. Seelig insists that the daily intake of magnesium should be about 500 milligrams [226].
Table 9.2: Content of calcium Food A glass of skim milk A cup of low fat Yogurt Kale Tofu milligram calcium 300 415 very rich in calcium high content of calcium
Pollutants in milk and dairy products Pesticides and aatoxins in milk have their origin in imported animal feed. The fat soluble pesticides like polychlorated hydrocarbons can contaminate easily milk, heavy metals are very seldom found in milk because they have low solubility. All eorts should be made to avoid contamination because milk is used to feed children, dairy products such as cheese or yoghurt are consumed in large scale. Contagious diseases like BSE should therefore be avoided through rigorous epidemiological measures. Pesticides such as insecticides, fungicides herbicides, hexachlorobenzene ( HCB ) and isomers of hexachloro cyclohexane ( HCH )are used in agriculture or are found on the elds. Even with low concentration of pesticides in animal feed the milk may be heavily aected because liposoluble pesticides usually store in the body of animals and can be detected in the milk in high level. Mycotoxines such as aatoxin B1 may be present in ground peanuts or cotton seeds.The cows changes the aatoxin B1 to aatoxin M1. This is why animal feed should be protected against deterioration. Contaminated or spoiled food should not be given to animals. Chlorated hydrocarbon such as Polychlorated biphenyl(PCB) were used in the past in transformers, refrigerators, in hydraulic oil and as all round chemicals. Its level in milk has decreased after the use of PCB has been reduced. Other chlorated hydrocarbons such as polychlorated dibenzodioxine ( PCDD ) and polychlo-
168 rated dibenzofurane ( PCDF ) are also present in the human milk and in the milk of cows, but not as high as Chlorine hydrocarbons ( HCB, DDT and PCB ). Heavy metals such as lead, cadmium and mercury are of small importance because its concentration in milk is low. Radioactive pollution of milk In Europe the nuclear accident of Tschernobyl hat caused an considerable increase of radioactivity in milk and milk products in 1986. The amount of radioactive material which was liberated into the atmosphere was several times the amount liberated by the Hiroschima bomb in 1945. Immediately after the accident due to west bounded winds there were the following radionuclides found in West Europe: Iodine-131, cesium-134 and cesium-137. There was a small amount of Strontium-90.Strontium, which is even today very high in Brazil nuts of the Amazon region originated from nuclear bomb test in Nevada, USA in the forties. The radioactive pollution was carried through the Stratosphere and came down as fall-out in the rain forest. These incidents show how carefully radioactivity should be handled. In milk the nuclides are concentrated in the whey and remain there.That is why whey powder was highly contaminated causing headlines.The contamination with Strontium 90 in butter was low. In whey powder due to the concentration, radioactivity can increase from 200 Bq/liter to 7.200 Bq/kg. In 1986 500 tons of whey powder were discarded in in Germany having high radioactivity resulting from the concentration of cesium.In cheese the remaining cesium is very little. After some weeks only cesium -134 and cesium -137 was left. Low levels of radioactivity is told to increases the eciency of the DNA repair-system an increases the activity of the immune system[67]. This is not valid for radionuclide in food because they are deposited in bones and organs and with the time this material is being concentrated in the body. Damage of cells are than possible. Therefore radioactivity in food should be kept as low as possible. Cheese The dierent types of cheese are made from sour milk, separation of the whey and inoculating special bacteria or moulds creating the characteristic avor of each sort. The following bacteria and moulds are being used in dairies:
Table 9.3: Bacteria and moulds used in dairies Microorganism Lactic acid bacteria Propionic acid bacteria used in cottage cheese, fresh cheese Emmental cheese, Appenzeller cheese
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Yellow- and red cultures Pennicillium camemberti (white) Pennicillium roqueforti ( blue/green)
169
M nster cheese, Romadur cheese u Camembert cheese and brie Some bacteria, such Roquefort, Gorgonzola
as some kinds of lactic acid bacteria built toxic products such as biogenic amines in cheese. [72] Table 9.4: Biogenic amines in cheese, according Baum et col 1886, Lindner 1990. Biogenic amines Tyramine Tryptamine Cadaverine Putrescine found as Tyramine Tyramine Tyramine Tyramine Phenylethylamine Histamine mg/Kg Cheese 86 Camembert 180 Brie 225 Emmentaler 72 - 1.416 Cheddar 2.000 - 4.000 Cheddar up to 2.300 Roquefort
Biogenic amines Biogenic amines are present in low concentrations in human, animals and plants. They have regulating functions, acting on the nervous system. Bacteria can produce biogenic amines decarboxilating amino acids in food. Biogenic amines can be produced by Bacillus, Clostridium, Hafnia, Klebsiella, Morganella morganii, Proteus, Lactobacillus such as Lactobacillus buchneri and Lactobacillus delbrueckii in cheese, Enterobacteriaceae and Enterococcus growing on sh, meat and their products. They are found also in fermented food, like cheese, camembert, wine, beer, sauerkraut and yeast extract. The concentration of biogenic amines in spoiled food can be toxic. Biogenic amines of importance are: Histamine, tyramine, phenylethylamine, putrescine, cadaverine. Phenylethylamineis also found in chocolate and acts together with coeine and theobromine vitalizing. , and spermidine. Toxicology of histamine An intake of maximum of 10 mg of histamine is tolerable An intake of 70 to 100 mg histamine causes median poisoning with headache, vomit, low blood pressure and rash. The incubation time is 30 minutes to one hour. The poisoning of histamine bearing sh is called scombroid poisoning An intake of 1.000 mg and higher causes severe poisoning, but seldom death Regulations In Germany there is a maximum of 200 mg/kg histamine in sh established.In 10 samples the average should be under 100 mg/Kg.
170 In Switzerland there are 100 mg histamine/Kg sh permitted and a maximum of 500 mg/Kg are established. In wine Switzerland has 10 mg/l a tolerable value of histamine in wine.
Tyramine Tyramine rises blood pressure and causes headaches. It is formed in rockeford cheddar and cheese with white moulds. Tyrosine-decarboxylase is build by many bacteria such as Streptococcus of the serological group D ( Enterococcus), many Clostridium, some strains of Escherichia coli and many types of Proteus and some lactic acid bacteria like Lactobacillus, Leuconostoc and Pediococcus.
Pollutants in milk and dairy products [77] In Bavaria,(south of Germany) the pollutants in milk and dairy products are being controlled over 25 years by the laboratory muva kempten (Veterinary medical analytical oce of Kempten). This laboratory has monitored the organochlor-pesticides, PCB, halogenated solvents and heavy metals. The results of these analysis made it possible to nd the cause and to reduce the contamination. At the moment most of the former pollutants of organochlor-pesticides have fallen below detection level in milk from Bavaria. Only lindan is still increased. This is an example of handling the environment problems making long terms monitoring of food with the cooperation of the laboratory the agriculture and the industry. The muva kempten now checks organochlor-pesticides (OCP) polychlorated biphenyles (PCB) dioxines, halogenated solvents, mycotoxines, heavy metals, radionuclides, phtalates, nitroso compounds, polycyclic aromatic hydrocarbon substances, organophosphor- and pyrethroidpesticides using multi methods of preparation of the material, GC-PND and GS-MS. These methods enables the muva kempten to analyse all kind of food. One important concern of the laboratory is the contamination of food caused by migration of packing components into the food, such as styrol from polystyrol, dioxines from cardboard, plasticiser, heavy metals, nitrosamines from rubber, and (Bisphenyl-A-diglycidilether) Problems which come from coating of tin cans.
171
Organic migrations are detected by GC-MS and HPLC and AAS and inorganic ions migrations with AAS.About 70% of canned food were found to be contaminated with BADGE and BFDGE (Bisphenol-A-diglycidilether) according to the French magazine test achat.Heavy contamination was found in cans containing sh and foods with high amount of acid like lemon, vinegar or tomatoes. The European Commission made has completed in early 1999 a study concerning the safety of BADGE. According to this Study there is no danger coming from BADGE. Therefore the Commission rose the maximum allowed amount of BADGE in foods from 20 microgram in one kilogram up to 1 milligram in one kilogram food.This was intended only for tin cans coated with plastics. As there are no limits established for for coatings with clear varnish many countries use this high value also for varnished cans. The toxicology of BFDGE and the catabolic products of BADGE and BFDGE are still unknown. test achat recommends to change from canned food to food in glass packaging. Discarding the immersion brine can further reduce BADGE and BFDGE. Contamination of cleaning and disinfection agents are also possible as contaminants of food. This has to be monitored. The cooperation between ocial supervision of food, agriculture and industry has brought good results in research and improvements since repressive rules of supervision had been changed to open discussion and mutual good will of all parts engaged in the long way from farming to the consumer.
Contaminants in baby food [82] In baby food were found for health dangerous phtalate DBP and DEHP. These contaminants were found in the milk used for these products. All eorts should be made to reduce or even to avoid the possibility of contamination of the milk on its origin.
172 More safety for food The French President Jacques Chirac after the latest aairs of food poisoning has suggested the creation of an international board for food security. The board should contain scientist of high reputation. Chirac spoke with US president Bill Clinton which assured the cooperation from US.
New bacterology tools for enhanced food safety New DNA tools developed by the Agence Fransaise de Scurit Sanitaire des Aliments, together with other French food laborae e tories have demonstrated that dominant bacterial population of fresh milk was Lactobacillus lactis. This bacterium is commonly used as a starter culture in dairy. It is not harmful. After 24 hours of refrigeration at 40 C psychotroc bacteria such as Listeria spp and Aeromonas hydrophila emerge. These psichotroc bacteria are life threatening in cheese products. DNA using temporal gel electrophoresis TTGE and denaturing gradient gel electrophoresis (DGGE). Bacterial identication was facilitated by comparision with a bacterial reference database which had been established with DNA fragments of pure bacterial strains. The results contribute to the knowledge on the bacterial ora of raw milk samples and also describe the consequences of a simple process, milk refrigeration, on the quality of dairy products and its impact on health.[262] Novel Food, Nutraceuticals,Functional Foods, Fast Food, Snacks, Finger Food Novel Foods are foods which can be assigned to special types of foods such as genetic modied foods,genetic modied organism and their products, new molecular structures or new technological procedures.Foods which are regulated by the Novel Food Regulation of the European Community have to pass a complicated license procedure. Functional foods are foods which have a positive action upon the health of the consumer. The origin of functional food lies im Japan. Increasing sails of probiotic yoghurt and dairies have boosted the hope of massive prots with functional foods health ingredients, isoavones, Aloe vera, probiotic bacteria and dietary bre. It is called up trading of the product. Up trading is the rise of quality to achieve better prices. Functional Food, Nutrition, Nutriceuticals All these words are used by marketing to boost selling. It is true that bre can be useful to reduce blood cholesterol or calcium can help to reduce the risk of osteoporosis and vitamins can strengthen the immune system. The truth is that it does not work. The consumer is taken to believe that everything is all right when he takes a calcium enriched drink , sometimes with 4 or 5 added synthetic vitamins. These foods cannot substitute natural nutrition rich in vegetables, fruits and fat reduced meals and whole-meal bread which was the nutrition at the beginning of the 20 th century. The German Nutrition Society (DGE) says that for an average population there is no need of sup-
173
plements, functional foods or whatsoever when enough vegetables, fruits, sh and whole-meal bread are eaten and low fat nutrition is observed. Publicity around one-sided modied foods give the consumer a wrong feeling of safety. He things that he nally can feel well all round drinking some special stu of functional drinks which now come on market and does not need to get classic foods which bear all these ingredients together with thousands of other components. Jos Lutzenberger a Brazilian Nobel-Price bearer and Franz-Theo Gottwald in their book Ernhrung a in der Wissensgesellschaft, CAMPUS EXPO 2000 Hannover in their vision about world nutrition say that the global distribution of food and growing modication of food by mighty companies destroy the natural resources of the world. Many products which are on market and claim to be functional food have only calcium added and claiming for health. The supply of Calcium can easily achieved drinking milk or eating yoghurt. Hannu Salovaara, professor of grain technology at the University of Helsinki says: It is not new knowledge that foods may also have a healthy activity. In the discussion about Functional Food does one sells only old wine in new tubes?.
Fruits and vegetables, protective factors There are no evidences that isolated or in combination given antioxidants have a preventive activity against cancer or cardiac infarction The protective activity which is being found in natural food must therefore be active only in a natural system or in combinations with other active compounds presenting synergic eects. One should however not forget the preventive eect of folic acid during pregnancy preventing neural tube defects of the newborn (spina bida and hydrocephalus). (400g folic acid/day) [212]. Herbal ingredients Herbal ingredients have been used as food avoring for hundreds of years. Many herbs are used in pharmacy and are regarded as natural remedies looking for new market segments functional foods rediscovered the value of these herbs when used as ingredient of food. Consumer are increasingly looking for self-medication using drugs on herbal extract basis available in supermarkets and practicing disease prevention through diet. Possible functional ingredients are: Vitamins Minerals Essential fatty acids, such as omega 3 and omega 6 fats and oils Amino acids Aloe vera to nourish and hydrate the body Echinachea to support the bodys immune system Fibre: A new bre is Psyllium which grows in India is told to be very eective to lower cholesterol. Other polysaccharides with bre activities are beta-gulcane, pectin, guar gum, inulin, chi-
174 tosane,cyclodextrine. Oligosaccharides Green tea extract has powerful anti-oxidant properties Tocotrienols Alpha lipoic acid Sugar alcohols Gingko biloba claimed to relieve stress and aid mental alertness Soy isoavones Phosphatidylserine Garlic Ginseng furnishes energy Peptides Lactic acid bacteria Isoprenoids Lecithin St. Johns wort whose claim is emotional balance. Dietary bre as they prevent constipation. Polyunsaturated fats to help to lower cholesterol Carnitine[238] Carnitine was discovered in 1905 and is also called vitamin BT . It is trimethylbetaine (betaOH-gama-trimethylamino butyric acid). Long chain fatty acids are bind to carnitine which makes them able to cross the membrane of the mitochondrions and are there exposed to a beta-oxidation, it has a transmethylation and tyrosine eect. Carnitine has also a role in the oxidation but not in the transport of medium-chain fatty acids.[239] Carnitine triggers the appetite and increases and bodyweight, the reason why it is being added to animal feed. Biosynthesis of carnitine: The biosynthesis of carnitine which starts from lysine and methionine needs additional L-ascorbic acid and takes place in the liver. In case of an undersupply of vitamine C there will be very soon a drop of carnitine in the muscles resulting in weariness and weakness.[237] Vitamine C is a cofactor of two dioxygenases reaction of the carnitine synthesis which needs also alpha-chetoglutarate. Guinea pigs with scurvy have low concentrations of carnitine in their blood. A low level of vitamine C reduces the availability of energy and the lipid metabolism due to a drop of carnitine. Food as source of carnitine Parallel to biosynthesis of carnitine in the liver food acts as an additional source. Vegetarians have a daily intake of 2 mg carnitine and mixed food bring 32 mg daily intake.
Table 9.5: Carnitine in Food
175
food mg in 100g mutton 210 beef 70 pork 30 tomato 2,9 Fifteen days of parenteral feeding leads to a drop of carnitine which pear 2,7 pea 1,2 potato 0 carrot 0 cannot be compensated by biosynthesis. A carnitine substitution of 10 mg/day normalizes the concentration of carnitine in the serum and the beta-oxidation of long-chain fatty acids. Hemodialysis drops carnitine about 50%. Feeding carnitine reduces the amount of free fatty acids in the serum as it is forwarded to the beta-oxidation. Hepatocirrhosis low carnitine is due to a diminished biosynthesis and reduced intake of food. Carnitine and sport: Carnitine is being used as supplement in the nutrition of athletes to increase performance. A positive eect has not been conrmed.[240] It is considered as a non drug-doping substance but it is not on the red list. Folate Psyllium to help to reduce cholesterol levels Magnesium Functional foods should taste good, be well prepared, and oer real benets such as gastrointestinal function, antioxidant activity, micronutrients, positive activity on fetal and early life development. On global market the functional foods will be sold under Hard claims [140] which are claims related to activities against diseases. Under Soft claims for functional foods are used to describe preventive health claims . Nutraceuticals are foods which can provide protection and/or treatment of diseases. Fast food, Snacks and Finger Food are foods served in canteens, Bakery shops and snack bars having a great segment with classic sandwiches as a small meal and the mediterranean range like baguettes, croissants, pita bread and ciabatta. Convenience products[140] Convenience Foods Searching for new market segments Convenience Foods was increasingly considered to have great future. Convenient shops should sell small packages, ready to eat snacks. They should include a coee serve, have a post counter, a copy machine and very important for Germany: a counter for Toto-Lotto bets. All trials to install such a chain of such stores in Germany have failed mainly because of regulations concerning store opening time. Convenience Foods however is being sold as frozen food ready to serve, frozen vegetables already seasoned, dierent frozen sh dishes. A growing importance have convenience foods for restaurants and fast food restaurants as well
176 as food industry which uses processed raw ware. The trend of Convenience Foods lies not in new stores but to place these products together with standard packagings where the consumer can choose between dierent price and quality of products. Food supplements Food supplements are dened in a leaet of the German Institute for consumer Health and Veterinary Medicine (Bundesinstitut f r Gesundheitlichen Verbraucheru schutz und Veterinrmedizin (BgVV) a Food supplements are foods having one or more nutritional substances in concentrated form (mainly vitamins, minerals and trace elements), presenting a for food unusual form (pills or capsules etc.) Food supplements should be labeled as Food supplement together with the suggested daily intake.Food supplements are ruled by Food laws, in Germany by the LMBG ( Lebensmittel- und Bedarfsgegenstndegesetz. they do not need a special release. Exception a are dietary supplements , they do need a registration and a release.
Denition of Dietary Supplements according FDA http://vm.cfsan.fda.gov/list.html. Dietary supplement is any product taken by mouth, that contains a so called dietary ingredientnd its label states that it is a dietary supplement. Dietary supplements may be presented a in form of pills, tablets, capsules, liquids or powders.
Denition of Dietary Ingredients Dietary ingredients are present in dietary supplements. They may include vitamins,minerals, herbs, and aminoacids as well as substances such as enzymes, organ tissues, metabolites extracts or concentrates. The producer of food supplements is responsible for health safety of his products. He has to avoid deceiving informations and disease related statements ( 17 and 18 LMBG). Substances with pharmacological activities are not food supplements. They are ruled under pharmacy laws. The BgVV says that well-balanced adequate nutrition is sucient to feed the daily nutrients.An increase of wellness through food supplements is according to BgVV doubtful. An exception is iodine and folic acid.For these two elements there is an undersupply in Germany. It is therefore advisable to use iodine salt in kitchen, community provisioning, production of bread, backery products and meat derivates. Folic acid Is important in the prevention of neural tube defects in the early pregnancy and reduces plasma homocystein which can lead to atherosclerotic damage. Cancer, the medicine op, a statement of Dr. Lothar Weibach,president of the German Cancer Society Dr. med. Lothar Weibach is president of the German Cancer Society. He is an authority in research and treatment of human cancer. He works in the
177
Krankenhaus am Urban Berlin. In an interview with Hans Halter published inDer Spiegel[178] made the following statement: Early identication of cancer is very expensive, but not very eective.The interactive work between dierent specialists doctors is unsucient and reduces the chances of the patients. The genetherapy will come but it will be necessary that more patients are willing to participate in clinical studies.Experts await the begin of the genetherapy for 2.003 or 2005. One hundred years ago there were 43.000 death per year in Germany, on end of 1999 there were 218.000 death of the same cause. This come from a growing age of the population. Cancer is a disease of high age (this is not correct in related to breast and lung cancer, see WHO statistics:-comment of OurFood.com-). Pancreas cancer und lung cancer cannot be treated. Prognosis is bad. It is true that in ten years cancer will be at place number one in the death causes in Germany. We are not prepared for this. Main concern are death cases from lung cancer, bowel cancer and breast cancer which has increased about 20% after introduction of early detection checks. We have to learn that we can cure only a small part of cancer diseases. The knowledge gets through that we have to detect cancer earlier and -better as that- we have to avoid cancer. Better understanding of food physiology, better care of our environment and self discipline regarding smoking and alcohol consume can be a precious contribution to reduce risk of cancer.
Breast cancer and high fat diet High fat diet may increase breast cancer risc according to the London School of Hygiene and Tropical Medicine. The fat is not causal agent but instead causes depletion of an undiscovered essential agent that is normaly protective against breast cancer Omportant factors engaged in the origine of breast cancer are: 1.- Deciency, inadequate intake or depletion via a high fat diet. 2 - Age 3.-Estrogen.
Supplemented Foods Some substances however can create a supplementation of food such as the Conjugated Linoleic Acid (CLA)[147].It is a group of natural geometrical and position isomers of linoleic acid. The most important of these fatty acids is produced by bacterial fermentation in the digestive system of ruminants, being found in milk and meat of these animals. It is called rumenic acid(cis 9, trans 11, octadien acid) The bacterium which isomerates the linoleic acid to CLA is Butyrivibrio brisolvens. The conjugated linoleic acids are told to improve the resistance to carcinogenic diseases and to reduce the body fat. The natural amount of CLA in milk and meat is to small to induce anticarcinogenic and anti fat activities. CLA enriched oil is commercially available and can be used to supplement foods such as margarine, chococream, backery products and dairy products.
178 Claims of CLA acids are: 1. Anticarcinogenic:This action was observed on mice. 2. Antiaterogenic: This action is not well known. Further studies are necessary. 3. Anabolic eect: Rumenic acid seems to reduce the body fat increasing at the same time the fat-free body mass (lean body mass). Muscle tissue and bone mass increases.It is why Conjugated Linoleic Acids are found in the formula of some anabolic preparations. 4. Activity on the immunological system: The immunoglobulinesIgA, IgG and IgM are increased and EgE reduced. This reduces the the risk of allergy 5. Antidiabetic: An antidiabetic activity of the CLA acids was found in rats. 6. Antithrombotic: The CLA acid group has a strong antithrombotic activity, contrary to linoleic acid which increases thrombotic CLA is present in milk, milk derivates, meat and its derivates of ruminants.
Table 9.6: Amount of CLA in Foods according to Fritsche and Steinhart[176] Food CLA (rumenic acid) in total fatty acids 0,86% 0,6% 0,32% 0,05% 0,14% 0,01%
Milk and derivates Meat and derivates Cakes and cookies Fish Chocolate Margarine, edible oil,fats and chips
The amount of CLA in milk and derivates can easily increased up to 500 times giving animal feed enriched with linolein acid such as sunower oil, about 50 g/kg dry feed[177]. Chemical synthesis is very dicult. Biological activity of lactobazillus, Candida antarctica have been tried to produce CLA, with minor success. Promising is the way of animal feed enriched with linoleic acid. Milk, its derivates and meat of ruminants being fed with such animal feed is a natural biological way to increase CLA as functional food. Isoavonoids: Isoavonoids are phitochemicals which have anti free radical action and can be extracted from soy beans. Supplementing foods with isoavonoids can help to reinforce the positive action of nature.
Catechin in chocolate Catechin
179
Pine bark Pine bark of Finland is according to the producer of Vitabak rich on bioavonids. The content of bioavonids of the bark rises as one gets in north direction. Composition of 1 g bark: Flavonoids 33,4 mg Calcium 680 mg Iron 270 mg Magnesium 250 mg Zinc 89 mg and 61% of bres. The University of Kuopio has started a research about LDL-Cholesterol reducing properties of Vitabark. 14 g of bark powder were given daily in form of bread to a special group. After one week blood cholesterol lowered about 17%. Many bioavonoids have a very bitter taste and are therefore generaly taken as supplements in time-release tablets or in capsules that will not dissolve radily in mouth. Bioavonoids are water-soluble substances associated with materials that often appear in fruits and vegetables as companions to vitamin C.According to Dr. Z. Zloch of Charles University in Czechoslovakia the antioxidant activity of bioavonoids seems to result from their unique chemical structure; they act as reducing agents which are transported to the site where vitamin C is to be stored in the cell. There is an increased uptake of vitamin C into the liver, kidney and adrenal gland when bioavonoids were administrated with vitamin C. There is also an increased protection of the vitamin C against oxidation because the bioavonoids convert the ascorbic acid to a less active form as dehydroascorbate. Decrease in blood cholesterol in animals treated with vitamin C together with bioavonoids was also noted by Dr. Zloch. The decrease was not so high when vitamin C was used without bioavonoids[193]. Enzymes Enzymes are active substances which are produced by living organismn which may act on chemical reactions in living cells or outside. Enzymes are proteines with low molecular active group with strong binding called prostetic group or with weak binding and easy to split o group called coenzyme Examples of enzymes are lipases (enzymes which split fats), proteases (enzymes which split proteines) Enzymes are used in industrial technology and in colorimetrical methodes for the determination of specic substances in foodstus. Vitamins Vitamins, such as beta-carotene acting as an antioxidant and indirect source of vitamin A give can supplement foods turning color yellow to red (Lucarotin 10 CWD G/R from BASF, red provitamin A).
180 Supplemented antioxidant drinks are also labeled as A-C-E drinks.
Omega-3 Polyunsaturated fatty acids The eicosapentaen acid and docosahexaen acid are essential fatty acids.They are available only in form of fatty sh like mackerel, herring , salmon . An undersupply of omega-3 PUFA is therefore possible and the search for this essential fatty acids in plants and microorganism is being started. Microencapsulated omega-3 fatty acids are used in healthy diets and in prevention of cardiovascular diseases, supplement bakery products,pasta, breakfast cereals, ready-made meals, soups,dairy products and baby food. Microencapsulated omega-3 high unsaturated fatty acids have neutral taste, without smell and are protected from oxidation. Omega-3 polyunsaturated fatty acids help to prevent cardiovascular diseases, hypertonia, Diabetes mellitus. They also act against inammation and allergic diseases like psoriasis. omega-3 PUFA are important for neurophysiological functions and brain and vision development of newborn.The role of omega-3 fatty acids in the prevention of depressions is being studied.
Classication of omega-3 fatty acids The classication of omega-3 PUFA regards: 1.- The number of C-atoms of the molecule, 2.- The number of unsaturated links, 3.- The position of the rst double link in relation to the methyl end of the fatty acid. The structure of omega-6 PUFA is given below as they are often seen in relation with omega-3 PUFA:
Omega6 fatty acids H H H C H C H H H C H H H H H C C H C C C H C C C H H H H H C C H H H H C C H H O C OH Linoleic acid ( 18:2) and its simplified form (Octadecadien (912) acid H H C C H H C OH O
O C OH Arachidonic acid (20:4) (Eicosatetraenoic acid )
Most important omega-6 PUFA are: linoleic acid, gama- linolenic acid, dihomo-gama-linolenic acid, arachidonic acid. Structure of omega-3 PUFA:

Omega3 fatty acids O C OH alfaLinolenic acid (18:3) (octadecatrien(9, 12, 15) acid) O C OH Eicosanpentaen acid (20:5)
181
O C H Docosahexaen acid (22:6)
Most important omega-3 PUFA are: alfalinolenic acid (C18:3), eicosanpentaen acid (C20:5) EPA, and docosahexaen acid (C22:6) DHA, Alfa linolenic acid can be changed to EPA only up to 15% in human physiology and only 4The transformation rate depends on the type of the nutrition. A high intake of linoleic acid and saturated fatty acids in relation to alfa-linolenic acid can strongly reduce synthesis of omega-3 fatty acids. Alfa-Linolenic acid is available in green leaf vegetables,nuts, and some vegetable oils such as rapeseed oil, soya oil, wheat germ oil and walnut oil. Linseed is a good source of omega-3 fatty acids, being 40 to 60% alfalinolenic from total oil. Linseed has therefore found its place in baking industry with 6 - 8% from dry weight in all types of bread.Linseed can also be used as animal feed to produce alfalinolenic enriched foods like Eggs, butter, cheese and meat. Feeding animals with linseed or linseed oil an increase of alfalinolenic fatty acid is achieved.Feeding them with sh oil or seaweeds enriched with omega-3 fatty acids leads to an increase of DHA. eicosanpentaen acid (C20:5) EPA Phytoplankton is the nutrition of sh of cold water and is the source of EPA and DHA (DHA = docosahexaen acid). Fish farming of eel, trout and salmon may produce a sh with reduced omega-3 fatty acids because of dierent nutrition. That is why sh from natural sources are of superior quality compared with sh from farms. Omega-3 fatty acids EPA and DHA are being produced microencapsulated using carbohydrates or protein basis such as maltodextrin, beta- cyclodextrin, egg white, gelatine or caseinate as covering lm. In this way they can be added to beverages like orange juice. Researches are being made to nd other sources of omega-3.PUFA using single cells such as Crypthecodinum cohnii ( Dinoagellata), Mortierella elongata (fungus), Schizochrytium (Microalgae). The DART Study[186] and the Lyon Diet Heart-Study [187] have demonstrated that omega3 fatty acids have a protective activity against cardiac infarct using 200-400 g fat saltwater sh/week, or 3 times 0,5g/day sh oil and a diet rich in fruits and vegetables and little amount of meat and milk products. Beginning with 1800 with the industrial era the nutrition changed. Total fat, saturated fats and omega-6 fatty acids increased rapidly and starting at 1930 trans-fatty acids as a result from hydration increased the unhealthy side, meanwhile healthy omega-3 fatty acids decreased
182 constantly beginning with 1900. According to DGE (Deutsche Gesellschaft f r Ernhrung ) the intake of fat for an adult should u a be reduced to 30 to 35%. essential fatty acids should be 3,5% of total energy and should be distributed between 3% omega-6 and 0,5% omega-3 fatty acids. The quotient between the two should be 5:1. The amount of omega-3 fatty acids should be approximately 1 g/day. European estimates indicate that only Portugal and Spain have an intake over 1 g/d. Germany has an undersupply of omega-3 fatty acids of only 1/3 of the necessary daily intake. Netherlands despite being known for herring shery has an intake of only 1/5 of the necessary daily amount. Target group for food enriched with omega-3 fatty acids should be early or newborn, pregnant women, nursing mothers and persons with cardiovascular diseases Riboavin is used for food coloring. It has yellow color.Riboavin is vitamin B 12 and is therefore a safe color. Nutraceuticals Nutraceuticals are compounds which normally occur in the body and have benecial eects on health. As they often do not occur in natural foods they have to be released by food authorities of each country or handled as drugs. SAMe ( S-adenosylmethionine ) enhances according to BASF well being. 5-m-THF (5-methyltetrahydrofolic acid )reduces according to BASF the risk of heart disease.These nutraceuticals were already launched in USA. Kiwi It is widely used as food because of its high content of vitamin C and its taste. Allergy is often cited in relation with kiwi. It is supposed that instable allergens are of importance. As possible allergen thio-proteinase actinidin 23,5 kD; pl 3,1 is cited. It is similar to bromelain in pineapple and papain in Papaya. Pastorello et al. (1996) has found as major allergen at 30kD the protein 22,24 (Actinidin) 28, 32, 38 and 41 kD. Any attempt to modify the genetic code of kiwi should try to suppress these fractions as possible allergens. Algae [245] There are up to 30000 types of algae which are being used in the production of drugs, cosmetics, thickening agent for soft cheese, puddings, ice cream and sauces, as animal feed, and fertilizer. Algae produce organic compounds and oxygen using carbonic dioxide and solar energy. Microscopic algae are responsible for the major part of the photosynthesis in the sea. Japan has a great consumption of algae such as: Ao-nori,Awo-nori algae whose leaves are used as sushis(which are made of rice and other ingredients wrapped up in seaweed leaves),akes for salads, roasted as spice. They are rich on minerals, iron and vitamins. Porphyre tenera is an alga known as nori. Kelp or Green Nori is generally used as thickening agent, alga meal, as spice. It is rich on iron,potassium, magnesium and vitamins.
183
Green laver,Sea lettuce(Ulva lactuca)is used as akes and grind for salads, snacks and cookies.It is rich on iron,proteins,minerals and vitamins. Alga composition: Humidity, as plant: 80 to 90% Humidity,dry : 10 to 20% Carbohydrates: 50% Minerals : 7 to 38% from dry weight Proteins : 8% in the Kombu-weed and 35% in the Nori-leaves Fat : 1 to 2% Algae are rich on cellulose being therefore partially not digested when used in human nutrition.[246] Minerals found in algae: Iron, iodine, potassium, calcium, magnesium, sodium, phosphorus and zinc. Trace elements found in algae: Aluminum, chromium, cobalt, manganese, nickel and titanium. vitamins found in sea weeds: Vitamin A, B1, B2, B5, C, folic acid, niacin in fresh algae. The pro-vitamin A (beta-carotin) is present in very high concentration in the variety Dulce and 50.0000 i.U.in 100g of Nori. It is important as natural sources of alfa-tocopherols. Industry is making researches to substitue the synthetic provitamin A with natural pro-vitamin A from algae. The green seaweed Dunaliella salina is very rich in beta-carotin. Arame ( Eisenia bicyclis)is rich in potassium, calcium, trace elements in particular iodine and vitamins. Dierent types of Laminarias which are brown algae and known as Kombu are very rich in iodine. Carrageen is used as thickening agent in numerous foods. It is being obtained from the seaweed Chondrus crispus Dulse(Palmaria palmata) is being used in the production of chips and other foods. It is rich in proteins, minerals, trace elements and vitamins. In human medicine is dulse used against anemia during pregnancy, against problems with the stomach and intestines and is known to act against worms Hijiki (Hizikia) has ten times the amount of calcium of milk. It is used against goitre because of its iodine. Table 9.7: Algae Green algae,Chlorophyceae Ao-Nori, Awo-Nori
Porphyra tenera
184 Green Nori, Sea Grass Sea lettuce, green laver Thongweed, Buttonweed, Sea Haricots, Sea Spaghetti Brown algae, Phaeophyceae Arame Hijiki, Hizikia Kombu Wakame Forest kelp, Cuvie, May-weed, Sea-rods Red algae, Rhodophyceae Agar-Agar Dulse, Shell Dulse, Sea Grass Irisch Moos,Jelli Moss, Carrageen, Carrageen Moss Nori, Laver Nori, Laver, Purple Laver, Sloke Enteromorpha intestinalis Ulva lactuca Himanthalia elongata
Eisenia bicyclis Laminaria japonica Undaria pinnatida Laminaria hyperborea
Thickening agent Palmaria palmata Chondrus crispus Porphyra laciniata Porphyra umbilicalis
Mannitol: Is a sugar which is being won from brown algae such as Kombu algae (Laminaria digitata with up to 16% of manitol). It has a sweetness equivalent of 60% of sugar. Kelp was used as fertilizer in the 12. century. In the 17. century kelp was used in the production of sodium hydroxide in manufacturing of glass. The potassium of kelp was used to make gunpowder in World War I and II. Table 9.8: Composition of important Algae Alaria Laminaria Laminaria Himanthalia Palmaria esculenta saccharina digitata elongata palmata 15% 9 11 9 18 1% 0,5 1 0,5 2 45% 60 45 60 48 300ppm 15 15 2.000 200 10.000ppm 9.000 13.000 9.000 5.000 170ppm 2.000 2.500 2.000 300 100ppm 30 60 30 200 9.000ppm 6.000 7.000 6.000 3.000 1ppm 10 8 8 100 4,5% 3 3 3 2 Table 9.9: Composition of important Algae
Protein Fat Carbohydrates Vitamin C Calcium Iodine Iron Magnesium Manganese Sodium Chondrus
Porphyra Ulva Enteromorpha
OurFood (c) 1998 - 2005 by Karl Heinz Wilm crispus umbilicalis lactuca intestinalis 15% 20 20 14 2% 1 1 1 60% 60 44 45 20ppm 500 150 80 10.000ppm 5.000 7.000 8.500 200ppm 300 200 50 200ppm 200 1.000 150 7.000ppm 3.000 28.000 25.000 10ppm 40 300 8 2% 2 1 8 3% 0,7 0,5
185
Protein Fat Carbohydrates Vitamin C Calcium Iodine Iron Magnesium Manganese Sodium Potassium
Sushi [247] Sushi is a traditional food of Japan which is known all over the world.The original meaning of Sushi was rice which had been turned sauer using winegar. Nowadays it stands for a special combination of Sushi-rice and other ingredients such as raw sh . Classic Forms of Sushi Nigiri-Sushi: Raw sh or shrimps are coated with Wasabipaste and placed on top of small rice dumplings.Nigri-Sushi is always served two at a time. Maki-Sushi-roll: The lling is placed in the center of the roll and may contain two to ve ingredients coated with rice, wraped in a layer of Nori. There are dierent forms of Maki-Sushi such as: Hosomaki are small Sushis. Futomaki are big ones. Gunkan-Maki have rice as bottom, Nori as wall and dierent ingredients on top of the rice. Ura-Maki-Inside Out is also known as California Roll which are nori leaves coated with rice and rolled so that the rice layer is outside and can be coated with sesame seeds or caviar. Temaki-Cornet are leaves of Nori foldet as cornet with rice and plenty of ingredients inside. Sashimi is Sushi without rice.All ingredients such as raw sh, vegetable, caviar and Nori leaves are placed on a Sushi board. Chirashi is a layer of warm Sushi-rice with seafood on top in a bowl served with Soysauce. Margarine [80] As allergies are getting more frequent all possible allergens are controlled. In Leipzig (Germany) many families reported to have chosen margarine instead of butter. Children of these families suer more frequently from hay fever as children of families using butter in their nutrition. In those groups which had increased the intake of butter there were smaller levels of allergy - antibodies found. These results should be analysed very carefully because they are based merely on a limited number of statistical cases. The oversupply of our population with linolic acid from sunower oil, corn germ oil, Soy and
186 thistle oil can cause problems. Linolic acid is an essential fatty acid. In small amounts it is indispensable for life. High levels of linolic acid act as basis for the synthesis of inammatory hormones. Together with the fact that a high level of linolic acid when burned can originate free radicals by unsucient supply of tocopherol, and the fact that polyunsaturated fats oxidize and turn rancid very easily her intake should be reduced. Olive oil and rapeseed oil should be preferred[81] As olive oil cannot supply the world demand of oil, only canola is left as ideal basis for the production of margarine. Excessive amounts of olive oil may cause inhibition of phagocitosis of the reticular endothelian system (RES)[108]. 12 persons were given 240 ml olive oil to drink in form of an emulsion with water in a period of 24 hours. Three hours after the last portion of oil 2,5 mg/ Kg albumin marked with iodine-125 were given intravenous. The level of marked albumin in blood was compared with the blood of control persons. The slow decrease of blood albumin of the test persons after intake of the high amount of olive oil compared with a rapid decrease in the blood of control persons has led to the theory of inhibition of the RES caused by excessive intake of olive oil. This shows that large amounts of fat are unhealthy.
High-oleic sunower seeds New sunower seeds with more than 80% of oleic acid are distributed by the BME ( Bundesernhrungsministerium ) ministry of nutrition in Germany to a test the possibility to use it as growing raw material. This plant may become very important by growing need of oleic rich oil for human nutrition bearing in mind that high oleic olive oil is told to responsible for better health of the population of region of the Mediterranean Sea.[?] Industry, traders, stores, and consumer should be aware that margarine containing rapeseed oil being better as made with sunower and soybean oil. Butter and other saturated animal fats must also be reduced because of their content of cholesterol and the arteriosclerotic risk. There are functional foods which are said to lower bad LDL cholesterol. Margarine with this property contains plant sterol esters. [95]. When eaten regularly this margarine can reduce the level of LDL cholesterol in blood by as much as 14%. The results of a Mayo Clinic study presented at the 81st Annual American Dietetic Association Meeting in Kansas City has conrmed this activity of plant sterol esters. Benecol is a margarine on market in Finland having plant sterol esters (sitostanol ester) as dietary ingredient. Benecol margarine and Benecol cheese spread was launched on the Netherlands market in 1999 by Johnson & Johnson with cholesterol lowering claim. Benecol cheese spread is based on the Benecol margarine. The health Ministry of Netherlands ordered to recall Benecol cheese spread as it is classied as Novel Food and must therefore undergo the approval procedure before entering the market.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Plant sterols
187
Plant sterols are naturally present in vegetable oils, in small amount in foods such as corn, wheat, rye, oats and olive oil and in wood in form of hydrated steroles called Stanoles. Plant sterol esters are formed by esterifying sitosterol with fatty acids becoming fat-soluble. Sitosterol is obtained as soybean extract. The average intake of plant sterols is 300-500 mg/day.Vegetarians have a daily intake of 800 mg. According to Westrate[185] there are 1,5 - 3 g/day necessary to lower blood cholesterol about 10%. Other studies such as the MRFIT- Study[188] and Meta-Study of law et al.[189] came to the same result. Plant steroles reduce blood LDL cholesterol. The HDL cholesterol remains unchanged. Plant steroles are similar in its chemical conguration to cholesterol. They reduce the cholesterol blood level preventing it to be absorbed in the intestines and is being excreted with the excrements. Less than 5% of phytosteroles are absorbed the prevailing part is eliminated with faecis carrying precipitated cholesterol. There is also a competitive action between plant steroles and cholesterol in the anity to the micelles as the plant steroles are more hydrophobic than cholesterol having therefore a higher anity to the micelles which they ll, leaving any place to cholesterol, blocking thus the way in the interior of the cells. Unilever wants to include Sterol derived from soybeans but must wait for the approval as novel food. Benecol does not need to wait for an approval because it had been already launched before Novel Food Regulation came.
Resolution of the European Commission 200/500/EG. Phytosterine rich margarine The Commission has allowed Unilever to put on market her new margarine containing a maximum of 8% of phytosterine corresponding 14% phytosterin ester.This fat spread is suitable for persons who want to lower their blood cholesterol. Contraindications: Patients which are taking drugs to lower cholesterol should include this fat spread in their nutrition under supervision of a doctor. Consuming this fat spread a signicant reduction of vitamin A takes place. People with a deciency of vitamin A (pregnant women, breast-feeding and children under 5 years) should be informed that the margarine is not suitable for these groups. Consuming this margarine more fruits and vegetables should be included in the nutrition in order to compensate the reduction of vitamin A Unilever has to monitor the groups of consumers in order to inform the European Commission whether the margarine reaches the target group and how much other groups are getting exposed to a high phytosterin level. Other companies trying to commercialize plant sterols are: Forbes Medi-tech and Novartis using phytosterols made from wood and Monsanto extracting sterols from corn bre oil and esterifying with ferulic acid as natural antioxidant Esters of sterols blocks cholesterol absorption inhibiting the transportation from the digestive tract to
188 the liver. The amount of total and LDL cholesterol are lowered. Table 9.10: Total sterols[117] Oil/fat Palmkernel oil Palm oil Olive oil Peanut oil Rapeseed oil Cotton oil Corn oil Soybean oil Sunower oil Linseed oil Total sterols gramm in 100 g oil/fat 0,08 0,04 0,11 0,24 0,62 0,43 0,85 0,34 0,35 0,43 Table 9.11: Sterols %[118] Oil/fat cholesterol Palmkernel oil 1 Palm oil 4 Olive oil Peanut oil 1 Rapeseed oil Cotton oil Corn oil Soybean oil Sunower oil Linseed oil 2 and other components brasicasterol 10 1 2 campesterol 12 21 3 12 27 8 20 19 11 28 stigmasterol 13 12 12 6 24 8 10 sitosterol 74 63 97 76 63 * 91 74 57 62* 54*
The Mayo Clinic Study on Plant Sterol Esters,October 21.1998 [95] A group of individuals who had borderline and mildly raised blood cholesterol were given three times a day 8 g of spread containing 1 g of plant sterol ester reducing 14% of LDL cholesterol after a period of 8 weeks. The HDL cholesterol levels (the good one) did not decrease. Classication of the steroles Zoosteroles: Are the steroles which are present in animals. Most important of them is the cholesterol.It is present in brain (2,5%),heart (2,0%), egg yolk (1,5%), mayonnaise (0,25%), butter (0,25%),meat (0,07%) and sh (0,05%). Phytosteroles: Are the steroles which are present in plants such as beta-sitosterol, stigmasterol and campes-

STEROLES
189
OH Cholesterol
OH Betasitosterol
OH
OH Stigmasterol Campesterol
terol. Mykosteroles
Ranation of oils and steroles Ranation of oils and fats removes components with bad taste and smell, such as free fatty acids, products of oxidation, ketones, aldehydes and ketones, waxes,slime and phosphatides. It also removes environmental contaminants, herbicides,pesticides, fungicides, polycyclic hydrocarbon, heavy metals and products of the metabolism
RAFFINATION Crude oil or fat Sideproduct Degumming Lecithine Removes Gums and heavy metals
Neutralisation
Free fatty acids and leftovers of gums and heavy metals
Bleaching
Coloured particles such chlorophyll, carotinoids, and soaps.
Deodorisation (Steam distillation 190200 degrees)
Taste and smell active components free fatty polyciclic hidrocarbons pesticides and herbicides
of of microorganism leaving traces which are tolerable.
Refined oil or fat
Ranation of oils remove part of the steroles. Rened oils have 0,1 to 0,45% of steroles left. Vegetable oil cannot be a source of a daily intake of approximately 2 g/day.
190 Texture of fats,oils and margarine Fats and oils modify the structure, the stability the shelf life and the taste of food. It is therefore very important to determine the texture of fats and their blends. Dilatation values: The fat Industry used to determine the texture of fats by measuring the dilatation of the product at dierent temperatures. The dilatation of fats goes straight on in solid form. As soon a part of the fatty acids melts the dilatation graphic suers a jump what can be as diagram and as gures expressed as percentage of solids at dierent temperatures. 10, 20, 30 and 40o usually reported. The method was very intensive in work being therefore changed by NMR values using Brookfeld equipment. NMR-values As explained above, fats give a dierent response in solid or in melted form. This can be measured by Nuclear Mass Resonance ( NMR )giving the percentage of solids in fats present in dierent temperatures. NMR- values dier about 4 points to the old not any more used method of dilatation. So if you nd in old literature dilatation values you can compare it with NMR-values subtracting 4%. NMR values are important to fat industry as it gives informations about melting response of the product at dierent stages of their using. Bakery, chocolate an all manufacturing factories depend on the texture of fat during processing in their equipments at dierent temperatures. Texture analysis of fats oils and margarine To have more informations about taste properties of fats oils and margarine and to express them in gures a conic shaped metal piece with a long stem was dropped under determined conditions on the margarine. The immersion of the cone expressed in centimeters gave an indication concerning the texture of the fat blend. This method was very imperfect and giving often false response. To overcome these problems a texture analyzer such as TA.XT2i [164]have been developed. It consists of a conic sensor with an angle of 45o and a plate with the same angle where the fat is placed. The force which is necessary to deform the test material is by means of a graphic analysed giving so informations about the spreading properties of margarine and other fat spreads showing the

Texture of fats, oils and margarines 50 Force in millipascale 40 30 20 10 5C 5
191
20C
Time in seconds
force which is necessary to deform the product. Spreading properties and hardness result from the relation of solids to liquid oil at 10o C (refrigerator) and 20o C (room temperature). Smoothness and stiness as well as other undesired properties of fat blends depend on the dimension and form of the fat crystals. A product is smooth when the crystals are small stiness and other failures result from great crystals. Texture analysis can express such failures in form from graphics. Deep frying oil and shortenings The fast food is mainly based on deep frying using oil or fat. The oil used is soybean oil rapeseed oil and cotton oil which may be hydrogenated. Palmoil and his fractions are also used in large scale. Soybean oil due to its high content of polyunsaturated fatty acids is not suitable for deep frying because it deteriorates very soon during frying. Soybean and cottonseed oil is therefore used in hydrogenated form to reduce the chemical reactions during long periods of heating. Partially hydrogenated oil however has high amounts of trans fatty acids 17.7. Partially hydrogenated oils are used in North and South America because they are produced there. Palmoil and his fractions are widely used in Europe because soybeans as well as palmoil are imported.Soybean oil oers therefore no price advantage. Recent studies have show that the trans fatty acids originated from hardening process is increasing the LDL cholesterol and lowering the HDL cholesterol in plasma. Moreover the trans fatty acids are suspected to interfere with the metabolism of essential fatty acids.
192 Danish retail margarine is now produced with trans-free hard fats. Industrial margarine such as used for backery has today under 5% of trans fatty acids. In near future zero will be the standard.( Peter Petersen, Aarhus Olie, Margarine- New Trends for a New Millenium Anuga Food Tec 2000, Cologne 13 April 2000.)
Toxicology of heated fat Oil and fat being heated in presence of oxygen form hydroperoxydes [109] Overheated fat causes irritation of the gastric system, enlarged liver retarding and even death of animals. This is intensied by an unsucient supply of vitamin E. Polymerization under high temperatures can also take place without oxygen. Chemical compound formed during deep frying are:Aldehydes, free fatty acids, alcohol, lactones, esters, ketone, aromatic compounds and epoxides. Peroxides of polyunsaturated fatty acids are the most toxic of all mentioned compounds. Enzymes bearing, SH-groups are inhabited by peroxides of polyunsaturated fatty acids. Peroxides of polyunsaturated fatty acids are also formed without strong heating. Atmospheric oxygen can originate peroxides when unsucient antioxidants like alfa-tocopherol is present. Vegetable fats and oils have sucient natural tocopherol to protect them from oxidation. Wrong food processing such as heating and long time storage reduces the natural antioxidant system.Strong heating and long storage of oils and fats during renation should be avoided. Sometimes processing of food destroys natural tocopherol Peroxides of linolic acid has proved to be toxic for the miocardium, it has breast tumor activity [109].
Vitamin E in edible oils Edible oils are a source of tocopherol. Some of them have many unsaturated bounds which can form peroxides in human organism. These lipid peroxides which harm the cell membrane. Signal transduction and permeability of the cell membrane are disturbed. To avoid the formation of lipid peroxides natural antioxidants such as vitamin E are necessary summing up to 0,3 mg alfa tocopherol for 1 gram of double bound. The vitamin E which is available as antioxidant after deducting its own need are as follow: Wheat germ oil: is rich on vitamin E (220mg/100g).After deduction of its own need there 170 mg/100 are available.Unfortunately it is very expensive and is therefore not used commonly in Kitchen Sunower oil:It has about 50 mg/100g tocopherol. After deduction of its own need there are about 19 mg/100g available. Butter fat:It has about 2 mg Tocopherol in 100 g fat.Its own need demands more than that, so that a supplement of tocopherol of 0,2 mg/100g is necessary. Maize oil: It has 30 mg tocopherol/100g and around 60% of polyunsaturated fatty acids . Its own need of antioxidants to avoid peroxidation exceeds by far its natural content of vitamin E. It needs therefore a supplementation of 5 mg/100 g for its own need. Be sure there is vitamin E added to maize oil otherwise it would increase the demand of tocopherol from other sources.
193
Lard:: It has about 10% polyunsaturated fatty acids and 0,3% vitamin E/100 g. The demand for its own antioxidant need is 6 mg/100g which has to be supplied from other sources. Saower oil: It has 75 to 80% of polyunsaturated fatty acid and 35 mg tocopherol/100.Its own antioxidant need 13 mg/ 100 from other sources. Be sure there is vitamin E added to saor oil to avoid a negative balance of vitamin E. Table 9.12: Biological activity of tocopherol isomers Tocopherol isomer beta tocopherol Gamma tocopherol delta tocopherol [182] Table 9.13: Tocopherol Lange,Brown,Tufel,Schmidt a Oil or fat Coconut oil Maize oil Cottonseed oil Olive oil Palmoil Soybean oil Sunower oil Wheatgerm oil Tallow Lard Butter isomers of oils and beta fats(mg/Kg) gamma delta 47 894 340 240 70 660 400 35 according to Biological activity of alpha tocopherol 30% 15% 1%
Total tocopherol 80 1020 1100 200 460 1140 595 3800 10 27 30
alpha tocopherol 36 126 760 150 80 560 -
Colon carcinogenicity of heated oil Corn germ oil heated at 210C together with bubbles of air oxidize rapidly. This oil after cooling when fed to rats activated enzymes such as benzpyren hydroxylase in the mucous layer of their colon. Liver and enzymes of small intestine remained unchanged. Benzpyren hydroxylase triggered by heated corn germ oil could increase the transformation of procarcinogenic products in carcinogenic ones . Deep frying should not exceed the temperature of 180 C .Heating time should be short. In-
194 termittent heating and cooling should be avoided because it leads to form polymerization of fat.
Recommendations for Frying Oils ,3rd International Symposium on Deep-fat Frying March 20-21,2000,Hagen/Wesphalia,Germany (http:www.gdch.de/dgf/recomm.htm) shortened. On this symposium the following recommendations for frying oils were adopted by the delegate: 1.- Principle quality index for deep-fat frying should be sensory parameters of the food being fried. 2.- Analysis of suspect frying fats and oils should utilize two tests to conrm abuse. Recommended analytic should be: Total Polar Materials (24%) Polymeric Materials (12%) 3.- The use of rapid tests for monitoring oil quality are recommended. Rapid tests should exhibit the following characteristics: Correlate with internationally recognized standard methods Safe for use in food processing/preparation area Quantify with oil degradation 4.- Previous work: There are no health concerns associated with consumption of frying fats and oils that have not been abused at normal frying conditions. ( Note of the author of OurFood: There are health concerns with the consumption of frying fats related to trans-fatty acids, so fried food should be consumed with reserve. For further information search in Physiology. 5.- Encourage development 6.- Encourage and support basic research 7.- Use of lter materials to maintain oil quality. 8.- Used, but not abused , frying oils may be topped up or diluted with fresh oil with no adverse eects on quality.
Table 9.14: Classication of edible oil plants Group Legumen Subgroup Plant Soya Peanut Oil lupine Name Glycine max (L.) Merill Arachis hypogaea Lupinus albus
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Erucic acid plants Rape group Rape Rape of India Sarson, Colza India Ravison,Colza Mustard group White mustard Black mustard Other rape seed grops Rocket OIl radish Flax plants Linseed oil Mallow Cottonseed oil Other oil plants Oilseeds Maize Rice Wheat Sunower Saower Wine Palm tree Oil palm Coco palm Olive tree Babassu palm Sinapis alba Brassica nigra Brassica Brassica Brassica Brassica
195
napus L. oleifera napus L. dichotoma napus. glauca campestris)
Camelina sativa Eruca vesicaria sativa Raphanus sativus
Linum usitatissimum
Gossypium hirsutum
Zea mays Oryza sativa Triticum ssp Helianthus annuus Carthamus tinctorius Vitis vinifera Elaeis guineensis Cocos nucifera Olea europaea Orbignia speciosa L.
Table 9.15: Classication of animal oils and fats Group Land animals Oil or fat Animal Lard tallow pigs bovine Name Sus domesticus Bos taurus
196 Mutton fat Goose fat Mutton Goose Ovis aries Anser domesticus
Marine animals Mamals Fish Whale Seals Herring Sardine Sardine of Peru Brevoortia tyrannus
Clupea harengus Sardinops caerulea Clupeapilchardus
Atlantic menhaden
Soya bean The soya plant was known in china since antiquity. The cultivation of Soya started in USA in 1910 increasing rapidly in 1936 and by beginning of the II world war. About 90% of the world consumption is covered by USA and china. Brazil covers about 12%. Soya and peanut are plants of the family of the legumen.They form fruit leaves which fold forming husks.On the edge of the fruit leaves the seeds are attached In case of peanuts the husks are underground. That is why peanuts need a special soil with high content of sand which turns the soil soft this enables the husks to spread around. Soya beans are rich in oil, proteins and carbohydrates. The beans are processed in the country of destination. After winning oil and lecithin from the beans The soya cake is left over from the production of oil.It is used as valuable animal feed because of the high content of proteins and carbohydrates.Therefore the Soya beans are traded at the stock market, stored and transported in form of beans. Other oilseeds like palmoil, palmkernel oil or coco nut oil are processed in the countries of origin because the leftovers from the winning of oil are not valuable enough to pay the costs of transportation. Lecithin Lecithin of soya beans is a valuable ingredient of foods and has many uses in pharmacy. Lecithin is a part of the cell wall of the nervous system. The spread of genetic modied seeds all over the earth is the reason why all eorts are being made to nd substitutes for soya lecithin. On market are already lecithin from rape oil. The amount being obtained from rape however cannot cover the needs of the international market. The purity of nature of soya plant should therefore be protected. The plants of the family of Leguminosae ( Soya and peanuts) can undergo symbiosis with certain bacteria which can assimilate atmospheric nitrogen. This is the reason why the seeds of these plants are rich in proteins making the valuable for human and animal nutrition. Soya proteins are used in in backery,as substitute for meat and as fortier in sport medicine. In case of allergy against milk protein soya milk made of soya proteins can be used as substitute.
Tofu Tofu is a cheese-like product of Soymilk which is curdled by a coagulant.It is known as soybean curd.
197
Calcium sulfate (gypsum), Nigari ( a mixture of magnesium chloride, sodium chloride won from sea water), lemon juice or vinegar are used as coagulant. Calcium sulfate increases tofu content of calcium of . Nigari is told to produce a better tastes of the resulting tofu. Rape oil Rape plants are being cultivated in Europe (Germany, France, Netherlands and Scandinavia, Sweden).Canada is one of the main producer of rape. Argentina and Japan must also be mentioned. Rape seed has 30 to 50% of oil, up to 25% of proteins. In 1960 was noted that erucic acid which was present in the rape oil in about 50% had a necrotic toxic eect on the heart muscle and deposit of fat in the heart muscle. A selection of seeds made it possible to reduce erucic acid under 1% turning therefore rapeseed oil a valuable part of nutrition.Erucic free sorts of Brassica campestris and B. napus are cultivated as summer seed in Canada and Brassica napus as winter seed in Germany Rapeseed oil has aquire an importance as renewable energy as it can be used as substitute for diesel oil. Sugar free products Sugar free products are increasingly accepted by the consumer. They have sometimes better quality and taste compared with sugar products.Certain types are teeth friendly, low in calories and suitable for diabetic.
Isomalt [165] Isomalt is a sugar replacer produced from sugar beet. His taste is not so sweet as sugar and it has no cooling eect which is often unwanted.It is low hygroscopic which makes candies stable without being wrapped one by one. Isomalt is a mixture of 6-O-alfa-D-glucopyranosol-D-sorbitol (1,6-GPS) and 1-O-alfa-D-glucopyranosolD-mannitol-dihydrate (1,1-GPM). Increasing the 1,6-GPS part, which is water soluble part, isomalt increases the solubility kinetic soluble as maltitol and is comparable to xylitol. Transport of fruits, vegetables and fresh products under controlled atmosphere Long transports of vegetables, fruits and other perishable products should be made under controlled atmosphere with following composition[?]: Atmosphere containing minimum of 95% CO2 It should contain at maximum 2% of oxygen. The humidity of the atmosphere should be 95%. It is possible to get the CO2 from air compressing it and getting the CO2 using a special selective membrane. To cary bottles of CO2 is also possible. Under these conditions the amount of bacteria decreased in a period of 10 days from 200 millions to about 96
198 Tomato ketchup, tomato and tomato pulp Tomato ketchup has a growing acceptance all over the world.It was born in USA and soon became a place in fast food restaurants. Children like it because of the color and last but not least because of strong taste. In German 1,4 Kg of tomato Ketchup were eaten each year ( Weber, 1992) Tomato ketchup is produced from tomato pulp, salt, sugar and other monosaccharides, vinegar and spices.Onions garlic, thickening agents like carob seed, Guar seed, gum tragacanth and starch may be used. In Germany the Bundesverband der Deutschen Feinkostindustrie (The association of the German ne food industry) has established a guideline for tomato Ketchup. At least 24,1% of tomato pulp 28-30% dry matter also called double concentrated tomato pulp are to be used for tomato ketchup. High quality products have up to 37% of tomato pulp double concentrated. Tomato pulp is a basic part of tomato ketchup. It is therefore very intensively submitted to quality analysis. Taste, odor and color are important tests on receipt of tomato pulp. Some further quality criteria are given below[85]: Table 9.16: Analytic of good tomato pulp double concentrated, S.Hanewinkel-Meshkini and W.Hackmann 1989 EtOH 0,1 0,1 0,1 0,1 0,1 0,1 0,1 0,1 0,1 TA 16,9 17,3 16,6 18,5 19,5 19,4 19,6 16,9 17,4 CA CA/Ta 17,9 1,06 16,2 0,94 16,6 1,00 19,7 1,06 19,7 1,01 20,6 1,06 17,4 0,89 17,2 1,02 16,4 0,94 L-LA 0,8 0,9 0,5 1,1 0,6 0,5 0,3 0,6 0,1 D-LA AA 1,3 0,4 0,6 0,5 0,4 0,6 0,9 0,4 0,7 0,6 0,3 0,3 0,3 0,9 0,3 0,5 0,1 0,5 SA 2,5 2,0 1,5 2,4 1,9 1,1 1,6 1,4 0,7
Table 9.17: Abbreviations used Ethanol Total acids as citric acid Citric acid L-lactic acid D-lactic acid acetic acid Sum of L-lactic acid, D-lactic acid and acetic acid. All numbers are g/Kg Table 9.18: Analytic of spoiled and o avor tomato pulp double concentrated, S.HanewinkelMeshkini and W.Hackmann 1989[85] EtOH TA CA L-LA D-LA AA SA
199
EtOH TA CA CA/Ta L-LA D-LA AA SA 4,39 15,0 9,3 0,62 5,7 3,6 2,2 11,6 0,87 24,2 18,6 0,77 4,6 3,7 4,2 12,5 2,28 24,4 16,0 0,66 8,1 4,0 3,1 15,2 0,68 18,1 10,4 0,57 3,5 5,4 2,8 11,7 0,1 17,4 8,3 0,48 4,7 3,4 2,7 10,7 4,57 17,6 13,6 0,77 3,8 3,3 1,4 8,5 7,5 17,3 12,2 0,71 3,6 2,1 1,3 7,0 1,76 16,8 7,7 0,46 7,5 3,1 4,6 15,2 1,2 15,4 7,7 0,50 6,8 2,6 4,0 13,4 0,10 19,1 12.4 0,65 4,9 4,3 2,2 11,4 2,42 18,8 13,2 0,70 3,5 2,6 2,2 8,3 2,77 18,0 11,2 0,62 4,5 3,4 3,4 11,3 1,26 18,2 12,6 0,69 3,6 3,3 1,4 8,3 2,40 18,2 10,2 0,56 4,9 3,4 4,0 12,3 10,4 15,8 12,3 0,78 1,0 0,9 1,3 3,2 0,96 17,3 7,8 0,45 3,3 2,7 3,0 9,0 1,26 17,6 7,0 0,40 2,9 6,5 1,6 11,1 Table 9.19: Summery of the analytical criteria, according to Hanewinkel-Meshkini and Hackmann: A tomato pulp is spoiled when one or more alterations are found: Ethanol is present Relation citric acid/total acid the relation in spoiled pulp is between 0,4 and 0,9. Good pulp has a relation over 0,9 as citric acid is metabolized by spoiling bacteria. Sum of organic acids The Sum of L-lactic acid, D-lactic acid acetic acid over 3 g/Kg.These acids are formed during spoilage. Good tomato pulp has the following analytical data Alcohol content less than 0,1 g/kg Organic acids (total of L-D-lactic acids and acetic acid) under 3 g/Kg Citric/total acid relation of over 0,9 All mentioned analytical data testing tomato pulp should be considered together because different acids are formed by dierent species of bacteria. Recently ergosterol is also used in quality control of tomato pulp, being a maximum of 3,0 mg/Kg allowed. Tomato pulp of the European Union is being produced mainly in Italy, Greece and Spain.
200 Pulp of Turkey, and Uzbek (Russia ) are imported in small amount. The quality varies to its origin and producer. The products of northern Italy such as the region of Parma are of high quality. The main product of this region is the pulp which is concentrated and packed assepticaly without delay during harvest in these factories, thus giving yeasts, moulds and bacteria no chance of spoilage. In southern Italy, such as the region of Neapel and Salermo the main products are peeled and crushed tomatoes. The rest of this production is used to manufacture tomato pulp. As the capacity of the production line during harvest in these factories are insucient, the pulp is left in open barrels, unprotected, sometimes exposed to sun. Deterioration takes place. The Ubekistan tomato pulp is triple concentrated. Due to old technology the color and the taste are of very low quality. The biogenic acidsaatoxins and other contaminants are originated under these conditions. Color and taste are often a useful indicator of bad manufacturing practice such as described by Hanewinkel-Meshkini [88] At rst the Howard mould count ( HMC ) was used to monitor mould activity in tomato pulp. Moulds are a hazard in tomato pulp because of possible production of mycotoxines such as tenuazonic acid from the mould Alternaria alternata (tenuis), Alternaria tenuissima , Alternaria kikuchiana, Alternaria longipes (Roth et al 1990). Bacteria deteriorating tomatoes Penicillium Aspergillus Alternaria alternata Alternaria solani Alternaria tenuis Alternaria tenuissima Alternaria tomato Colletotrichium coccodes Didymella lycopersici Fulvia fulva Phoma destructiva
201
Phytophthora infestans, a brown mould growing on tomatoes causing at rst gray-green, later brown dots.The esh remains hard. Pyrenochaeta lycopersici Fusarium oxysporum Mucor, causing o-avor Botrytis, grow on tomatoes causing small round dots surrounded by a small bright ring (Krug1991) Cooling tomatoes to 6C reduces deterioration signicantly. Tomatoes were at rst cultivated in South America. The name was tumatl meaning bad taste and were brought to Europe by the Spanish conquistadores. At rst used as decoration the plant was told later to have erotical activity and was therefore classied by the church as plant of Satan. Only after World War II tomatoes became largely used as food in Germany, Tomatoes are now widely known as base for the production of tomato juice, baked, cooked or peeled tomatoes, as pulp in sauces, in pieces in salads, on pizzas and last but not least as tomato ketchup. Tomatoes are eaten more than other vegetables[89] Table 9.20: Vegetables eaten in Germany, Kg/person/year.(Globus Statistic of 1990/91 Tomatoes 15,3 Onions 6,0 Cucumber 5,7 Carrots 5,5 Mushrooms 2,5 Beans 1,9 Asparagus 1,3 Industry in Germany has intensied analytical supervision of tomato paste used in the production of tomato ketchup and related products. The eort of quality management triggered by certain publications of test magazines, the HACCP concept and ISO 9.000 resulted in increasing quality and security of tomato pulp used in the production of tomato ketchup and related products.
Pesticides in tomatoes Pesticides can be present in tomatoes and related products. Of actual concern are: Lindan Procymidon
202 Endosulfan Dicofol Vinclosolin Tetradifon Iprodion Farmers should use pesticides only in accordance to users instructions. All eorts should be undertaken to make tomatoes and relate products safe and keep a high quality standard all over the world. Developing countries should invest much work to garantee standards of the Codex Alimentarius. Origine of tomato paste Tomato paste is being produced in large scale in Italy in the region of Parma, Grece, Turkey,Spain and China in the Xinjang Meat and poultry, growing market and environment The production of meat from pigs in Germany has increased since 1960 about 60%. At the same time the number of animal owners has been 85% reduced. This causes a great concentration of animals in some places, creating an environmental problem with growing amount of liquid manure. Liquid manure is a good fertilizer when used in small amount.In case of intensive animal breeding it turns out to be an environmental factor because of growing quantities of ammonia. Ammonia is harmful to humans, animals and plants. Excessive ammonia can be transformed to nitrate by bacteria, washed out by rain and pollute the water. To handle this problem the DIL (Deutsches Institut f r Lebensmitteltechnik) made experiments u to reduce ammonium and TOC Total Organic Carbon by means of cultivating algae, such as Chlorella and bacteria in presence of small amount of glucose. In these experiments ammonia had been 80% reduced and TOC up to 90%. The bacteria involved in these experiments were: Alcaligenes faecalis Alcaligenes sp Ochrobactrum anthropi Rhodococcus erythropolis[83] Because of growing environment pollution the concentration of Farming and industrialization should be a main concern of governments to allow only an organic growth dictating maximum limits of growth.Great projects can be distributed in dierent sectors in order to harmonize with nature.
203
Garlic [90] The treatment of hyperlipidemia is a signicant value in the prevention of diseases of the blood vascular system. As this treatment can take years it may develop intolerability to the drugs used. Garlic powder can be used to avoid these inconvenience. As it has been found by the Association of German Physicians (Fachverband Deutscher Allgemeinrzte) garlic preparations such as Sapec and Kwai reduces total cholesterol about 9% an a triglycerides about 15% after several month of therapy. Much has been written about the activity of garlic in the treatment of hyperlipidemia. Holzgartner, Schmidt and Kuhn compared garlic preparations with benzabrate in a study with 98 patients with primary hyperlipoproteinemia with more than 250 mg/dl of cholesterol, and or triglycerides. The daily doses were 900 mg of garlic powder (standardizes as to 1,3 % alliin) and 600 mg of benzabrate. The study was divided in the following parts: Pre-phase with placebo during 6 weeks. Treatment period during 12 weeks together using garlic powder or benzabrate together with a low-fat step - I diet to reduce blood fat . (Total food fat under 30% of total calories. Relation between saturated and polyunsaturated fatty acids 1:1 . Daily intake of cholesterol under 300 mg. Reduced calories to reach normal body weight.) Total cholesterol:The garlic treatment reduced the total cholesterol from 282 mg/dl to 210 mg/dl. The benzabrate treatment reduced cholesterol from 287 mg/dl to 208 mg/dl. HDL-cholesterol:HDL-cholesterol had increased in both groups, in the garlic group from 34,3 mg/dl to 48,6 mg/dl and in the Benzabrate group from 35,5 mg/dl to 51,4 mg/dl. LDL-cholesterol:LDL-Cholesterol was signicantly reduced in both groups, in the garlic group from 195,3 mg/dl to 130,2 mg/dl and in the Benzabrate group from 200,8 mg/dl to 130,0 mg/dl. Triglycerides:Triglycerides were signicantly reduced in both groups, in the garlic group from 306,0 mg/dl to 207,5 mg/dl and in the Benzabrate group from 307,2 mg/dl to 168,6 mg/dl. Reported garlic smell:The blood lipids decrease with and without resulting garlic body smell is signicant only in regard to triglycerides there is a better action when smell is noted. Hozgartner, Schmidt and Kuhn suggest therefore to adjust the dose from patient to patient so that there is no body smell left. The table below gives the results of the study: Lipid fraction with smell without smell Total cholesterol decrease of 83 mg/dl decrease of 58 mg/dl HDL-cholesterol increase of 18 mg/dl increase of 10 mg/dl LDL-cholesterol decrease of 77 mg/dl decrease of 51 mg/dl Triglycerides decrease of 163 mg/dl decrease of 34 mg/dl Garlic is therefore an ingredient of food used as spice which is proved to have blood lipid reducing action. Garlic seems to interfere in in the synthesis of cholesterol acting on the HMG-CoA-reductase.
204 Allicin [90]is the active part being originated from Alliin of garlic. Garlic is also told to have many antioxidants. According to Jean Carper [81] acting antiaging, revs up immune functions, reduces high blood cholesterol, acts as anticoagulant thinning blood, protects aging brains, inhibits cell changes leading to cancer, suppresses free radicals. Carper advises the intake of half a fresh clove to two or three a day. As supplements 600 to 900 mg of garlic powder per day has heart-protective eects. About one and a half cloves of garlic block the formation of carcinogenic nitrosamines in the stomach. The activity of garlic depends on the size of the glove and the soil in which it is grown. Garlic grown in selenium rich earth is particularly rich in trace mineral selenium which enhances the antiaging powers. Carper recommends not to exceed three raw garlic cloves a day. Raw garlic in high dose can be toxic. There is little danger in cooked garlic. Eating more than 20 grams a day of garlic is told to cause gastric bleeding [81]. Selenium [91] Selenium acts together with garlic. An undersupply of selenium reduces signicantly the benets of garlic. Germany is under supplied with selenium. Fruits, vegetables, and grains growing here are poor in selenium. Source of selenium Bread of German grain Bread of Canadian grain Meatver hake, whitin (Merluccius bilinearis): North America Pacic hake,Pacic whiting, North Pacic whiting, Merluccius productus Snook (Merluccius vulgaris) Hake, merluce (Merluccius merluccius) Cape hake, stock sh (Merluccius capensis) Chilean hake, Peruvian hake (Merluccius gayi) Pacic albacore, Long nned albacore (Thunnus alalunga) Black n tuna (Thunnus atlanticus) Bigeye tuna (Thunnus obesus) Bluen tuna, Atlantic tuna, Californian bluen, horse mackerel (Thunnus thynnus) Monksh, anglersh (Lophius piscatorius) It is a bone sh. Common sole, black sole, Dover sole (Solea vulgaris vulgaris) Sprat(Sprattus sprattus) Brown shrimp, common shrimp (Crangon crangon) Black tiger (Panaeus monodon) Deep-sea prawn (Pandalus borealis) Squid, cuttlesh (Sepia ocinalis) textbfWhale, cetacean (Cetacea spec.)
am 1 to up
205
Salmon [241] There are dierent grades of fat content. The low fat grade is being sold in Europe. The medium fat grade is used to produce smoked salmon and the grade of high fat content is sold in Asia. Since 1995 there is also the Omega-3-salmon available. Greatest producers of salmon are Canada and Norway. There is a great variety on market, depending on their origin: Atlantic salmon, graved salmon from Sweden, Irish salmon. The variety of Norwegian salmon is Salmo salar. More than one fourth of the Norwegian salmon is bred in cages in the fjords. This form of concentrated sh farming represents an environment problem. In order to avoid disease, boils, bacteria and moulds pesticides are used. To avoid sh louse the pesticide ivermictin is used. Virotic infections are under control with vaccination by means of feed. Ivermectin kill not only the sh louse but also the worms living in the sediments of the bottom of the Water and which is an important feed source free living sh. Overfeed and enormous amounts of excrements trigger the development of bacteria of putrefaction and toxic algae One of the best known sh in the history of shery was codsh (Gadus spec.). Codsh had been an important basic nutrient. It was preserved through drying or salting. Codsh and the church in the Middle Ages: Dried and salted codsh is today still being consumed in large scale due to the activity of the Roman Catholic church. In the Middle Ages the Church imposed their believers days of fasting. Sexual act and meat was forbidden, however no restriction on cold food was known. Fish and whale living in cold water were therefore allowed. Whale was eaten on slender days, on all Friday because this was the day in which Jesus was cruzied, the forty days of fasting and a couple of holy days leaving almost no days for the consumption of meat. Basques as leading nation on codsh at that time became wealthy. Codsh became a religious cult object as a symbol of religious life. That is the reason why in many Catholic countries dried salty codsh is being traditionally eaten on Good Friday. Codsh as basic nutrient Codsh had been an important source of proteins for the islands of the Caribbean Sea. A supply shortfall of salty codsh due to rotten political relationship between United States and England caused th death of starvation of 15.000 slaves in Jamaica during 1780 and 1785. With the industrial revolution a growing market for bottom dwelling sh arose in Great Britain. Codsh, haddock, plaice and later sh and chips developed as important food for workers in town and is today still a traditional food consisting of fried sh nuggets and French fries . In the 18th Century cod liver oil was used in Great Britain to cure rheumatism. In the 19th Century sh liver oil was used in case of tuberculosis, malnutrition and other diseases related with poverty. During the second world war liver oil was given to pregnant women, children under 5 years f
206 age and persons over 40 as malnutrition was feared by the Ministry of Nutrition.Fish liver oil is not being used today because of its taste.
History of codsh shery The Vikings were the rst population strongly united to codsh shery. Their boats sailed from Norway to Iceland, Greenland and the coast of Canada following shoals of Atlantic codsh (Gadhus morhua) which they salted preserving it. Due to its very low concentration of fat and its white esh is codsh the best raw product for salty and dried sh. Between 985 and 1011 the Viking Thorwald[?, ?]and his son Erik the Red[?, ?] sailing from Norway settled in Island, Greenland and the coast of Canada leaving places to dry the codsh. Later on Basques specialized on codsh, sailing as far as the banks of North America where the cold water of Greenland meet the Gulf Stream. In these regions the water was extremely rich on codsh. For long time the Basques could hide the secret of their shing grounds and became wealthy feeding the whole Mediterranean region with Atlantic salty codsh. Miguel de Cervantes cites codsh in Don Qixote (1605-1616) being called as pollack[?, ?] in Castila and salt codsh in Andalusia. As the Basques disposed of plenty of salt their codsh was very stable. That is why the Basques could make longer journeys as the Vikings. John Cabots in 1497 discovered the secret shing grounds of the Basques on his rst voyage to America. A second trip was of no return. No one knows what happened. The resulting competition between nations ghting for the shing grounds and later on the introduction of the steam boats with ground nets nearly exterminated the codsh. The second world war a time to recover for codsh in the North Atlantic because of the intensive war activity. As soon as war was over big trawlers started shery on large scale. In 1822 a treaty between France, Germany, Netherlands, Denmark and Great Britain in Den Haag established for the rst time a tree miles of territorial waters valid for the North Sea. A treaty between England and Denmark in 1901 declared the sea around Island as international water with the exclusion of a three mile zone . Island was at that time a colony of Denmark and was to weak to make any opposition to that treaty. As reaction to intruders Island started a well organized coast gard to counter German and British trawlers which entered the three miles zone. A further eort to protect marine species was a close cooperation with the International Council for Exploration of the Seas (IREM) which controls the size of the sh population of endangered species. The British trawlers installed in the beginning of 1928 radio transmitters to warn their colleague with the message Grandmother is not feeling good whenever a coast gard boat had left the harbor. In 1944 Island became independent from Denmark and could now extend the territorial waters to four miles. In 1945 The USA under President Harry Truman proclaimed the claims at the mineral raw
207
materials of the continental shelf in order to protect oil reserves. In addition these claims were also risen by all other Latin American countries giving support to the international recognition of territorial waters. The rst codsh war As the population of haddock and codsh decreased Island extended in 1958 their territorial waters to 12 miles. This started a real Codsh War between England and Island. Finally in February 1961 Great Britain recognized the twelve miles waters. The second codsh war In 1971 Island announced the extention of their waters up to 50 miles. The second codsh war began. The Island coast gard used to cut o the nets oh the trawlers. Fish was the only wealth of Island which remained therefore unchanged in its position. Because of the intervention of the NATO Great Britain was forced to recognize the 50 miles zone. The third codsh war The population of codsh still decreased despite the 50 miles. Eighteen years old cod sh got extremely rare. Only fteen years old specimens were caught. Island announced therefore beginning with the 15. October 1975 the extention of their territorial waters to two hundred miles. It came to 53 ship collision. In February 1976 the European Community proclaimed the 200 miles territorial waters ending thus the third codsh war. Spain and Portugal were deeply aected by the 200 miles regulation because their waters do not bear good shes. Nevertheless the population of codsh decreased and many regulations were issued. In 1992 shing of codsh in North Atlantic was forbidden. A recovery of the population will take about 15 years. The European Union is going to reduce the catch quota of codsh in the Kattegat about 58% , haddock in the Irish Sea about 52% and sole in the North Sea about 25% . According to the commissioner of the EU Franz Fischler at 6.12.01 the situation is alarming and everything should be undertaken to avoid a complete extermination of some species due to overshing. From the number of ground shes in EU shing waters in the 70th only 10% are left in the late 2001. [220] Anisakiasis Anisakis is a nematode (hairworm) which attack sh and live in their body.Anisakis simplex is common in the Seas of the North. The worm is being found in many shes such as herring, codsh, mackerel, pollack and sprat. Anisakis can live only in sea water. The worm is uncoloured almost transparent. It resists to 1% sulphuric acid for a period of 6 Days. Deep-freezing at -30oC kills immediately th worm. Frozen food is therefor safe of Anisaki.
Life cyclus of Anisakis The parasite must go through hosts to complete its life cyclus. The male expelles eggs of 0,02 mm diameters.Larvas of 0,25 mm come out of the eggs after some days. To survive the larvas have to nd a host in the next weeks. The rst host: As rst host the Anisakis invades small crabs such as Copepoda and Euphausiacea where the rst
208 sloughing 4 to 6 mm takes place. Infection of sh: A sh is infected by ingesting the rst host in form of small crabs. The larva of Anisakis remains unchanged in a capsule in the stomach and intestines of the sh. About 0,7% of the larva get into the muscles of the belly piece. Liver hard sh roe and other organs are seldom infected by the larva. However as the sh dies the larva abandons its capsule and migrates to the muscles. The sh should therefore opened and the innards schould be taken out as soon as possible to avoid migration of the Anisaki larva to the muscles. Sometimes when the sea is ru and the tripulation is seasick work is not done and the sh is left unprocessed waiting for better weather. In this case Anisakis larvae migrate to the muscles, being an unpleasent nding later on when it is consumed. Sexual maturity:The Anisakis larva can only achieve sexual maturity in a mammal host such as whale, delphin or seal.
9.0.2
Functional Food
The evolution of the nal target of nutrition The nal target of nutrition moved between survival, through hunger satisfaction, food safety with deep concern of the consumer and recently a new wave of foods to promote health and healthy living.New concepts like Functional Food,Nutraceuticals , Fortied Foods, Dietary Supplements are created by the industry trying to open new market segments[126]. This has created a great confusion among the consumer resulting in runs after melatonin, abuse of vitamins and sometimes a loss of condence to retailed foods. Functional Food is not yet well dened. It is intended to close the gap between food and drugs. Scientic evidence supports the hypothesis that, by modulating specic target functions in the body, diet can have benecial physiological and psychological eects that go beyond the widely accepted nutritional eects. Nutritive and nonnutrition components in food have the potential to modulate target functions in the body which are relevant to well-being and health and/or reduction of disease risk [126]. Functional Food Functional food is not yet regulated by food legislations.The idea behind Functional Food is to make food suited to avoid undernourishment with some special ingredients or to prevent against diseases such as cancer or heart attack. The main concern of industry and retailers is to nd new ways to increase their turnovers. This is why functional food is being on number one in sales promotions. It should always be kept in mind that normal nutrition is the best guarantee for health. Eat more fruits and vegetables and you get enough bres and plant sterols.Eat more dairy products and you have no trouble with undersupply of calcium, eat sh and less beef and you get enough iodine. Functional foods addresses always certain groups of persons which have specic problems as
209
they cover only one or best of all few specic dietary needs. They cannot substitute natural healthy foods. Denition of functional food Functional food is currently dened as food of the normal daily intake enriched with substances or organism which have health supporting activity. They do not help in case of acute diseases, they act on long terms against health risks such coronary diseases or cancer. Sometimes it is unknown at what dose the protective activity takes place, and sometimes the concentration of the active substance in food is not known[124] FOSHU: Functional Foods in Japan In the seventies there were Japanese researches on food which discovered special activities of some components. These substances were later on used in pharmacology. That is how functional food had its origin. In Japan three functions of food were reported.: 1.- Nutritional value: The primary function is to help the body to keep alive. 2.- Taste: The secondary function of food is to satisfy the feeling of taste and smell 3.- Activity on the physiological system: The third function of food is to strengthen and modulate the physiological system. This activity is to be claimed as functional food. In Japan functional foods are grouped under FOSHU (Foods for Special Dietary Uses) The products with functional claims must be authorized by the Japanese food administration. There are only few products which are FOSHU authorized. A great variety of foods with functional claims are not authorized as the produce say that costs to make necessary tests are to expensive, the time it takes to make these test is to long and therefore unfriendly to innovations, the higher concentration of the functional ingredient increases the price and alters the taste. Health claims are scientic and not understandable for an average consumer. Therefore not authorized functional foods are tolerated by Japanese authorities. The development of functional foods must be considered critically as it misleads the consumer. A broad activity of commercials takes the consumer to by a specic food in the hope to be fed all round with all other components he can only get with a well-balanced nutrition. NLEA: Nutrition Labeling and Education Act 1990. Functional Foods in USA The NLEA act of the FDA contains the denition of model claims for functional foods: Table 9.21: Model claims from FDA Nutrient-relation to disease Fat and heart disease Calcium and Osteosporosis Model claim Diets low in saturated fat and cholesterol may reduce the risk of heart disease Regular exercise and a healthy diet with enough calcium helps teen and young adult white and Asian women maintain good bone health and may reduce
210 their high risk of osteosporosis Diet low in sodium may reduce the risk of blood pressure, a disease associated with many factors. Low-fat diets rich in ber-contain grain products, fruits, and vegetables may reduce the risk of some types of cancer, disease associated with many factors.
Sodium and hypertension
Dietary ber and heart disease
Vitamins At the beginning of the researche concerning vitamins no one knew their chemical structure and therefore proper cientic names could not be given. The vitamins were therefore designated by a letter of the alphabet. Some of the substances cited below are nowaday not considered as vitamins any more. However they are listed here as a reference to readers of old books searching historical development of the knowledge of vitamins. Important vitamins are: Vitamin A (retinol) Vitamin B-complex group: B1 (thiamine) B2 (riboavin) B3 (niacin, niacinamide) B4 (adenine) B5 (pantothenic acid) B6 (pyridoxine) B10 B11 (growth factors, vitamin B11 B12 (cobalamin, Cyanocobalamin) B13 (orotic acid) B15 (pangamic acid) B17 (amygdalin) Bc (folic acid) Bt (carnitine) Bx or PABA (para-aminobenzoic acid) Choline Inositol C (ascorbic acid) D (calciferol, viosterol, ergosterol) E (tocopherol)
211
F (fatty acids) Linoleic acid and linolenic acid were classied as vitamin F. Today this classication is not being used any mor. G (riboavin) H (biotin) K (menadione) L (necessary for lactation) M (folic acid) P (bioavonoids) Rutin, hesperidin, Citrin and other bioavonoids were grouped under the name of vitamin P. They are not vitamins in its deep meaning because it is not possible to produce deciency sympotms with bioavonoid-free nutrition. Pp (niacinamide) P4 troxerutin T (growth-promotion substances, termitin, torutinin) Vitamin T was decribed by Goetsch in 1946. In 1955 it has been prooved that vitamin T was a mixture of vitmamin B1, B2, B6, nicotinic acid, pantothenic acid, folic acid, biotin, choline, para-aminobenzoic acid and small amounts of vitamin B12. Vitamin T was told to be responsible for building giants of ants and soldiers among the termites whith great heads. Without vitamin T the termites would retain a small head. The unspecic growth-promotion could not be observed in human.[192] U (extracted from cabbage juice)
Minerals The active minerals in our body are : Calcium Chlorine Chromium Cobalt Copper Fluorine Iodine Iron Magnesium Manganese Molybdenum Phosphorus Potassium Selenium Sodium Sulfur Vanadium
212 Zinc
Phytochemical activity of fruits and vegetables Carotenoids: There are about 500 coloured components which are classied as carotenoids. Only six of them are found in appreciable amounts the human body. Alpha-carotene: is found in carrots, pumpkin, butternut squash. Beta-carotene: is found in apricots, broccoli, cantaloupe, carrots, kale, red pepper, sweet potatoes, pumpkin, spinach, butternut squash, orange. Lutein and Zeathanithin : is found in broccoli, brussels sprout, kale, peas, spinach, courgette. Zeaxanthin: is found in maize, egg yolk and fruits. Cryptoxanthin: is found in red pepper and orange. Lycopene: is found in tomato, watermelon, pink grapefruit. Vitamin E: is found in vegetable oils and cod liver oil. Vitamin C: is found in citrus fruits, kiwi, strawberry, melon, tomato, green pepper, potato. Flavonoids: are a class over 4.000 phytochemicals that are responsible for ultra-violet protection within the plant and which may have a protective action against chronic diseases. Soybeans and their products are rich in isoavonoids. QuercetinindexQuercetin: are found in apple, onions, tea and red wine. Anthocyanins: are found in berries. Clucosinolates are found in brassica vegetables. When the plant is damaged by cutting or chewing the glucosinolates break down into substances with biological activity giving the characteristic smell of watercress which is only released when the leaves are crushed or cut. Examples of Glucosinolates are sulphorophane from broccoli which is active against cancerous bowel cells, and sinigrin from brussels sprout making cancerous cells to die. It seems unlikely that the most benecial source of these compounds for the majority of the population will be from single-substance supplements, but rather from consumption of a wide variety of fruits and vegetables. Many of these phytochemicals are not destroyed by processing, but may actually become more readily available for digestion. Beta-carotene for example is more readily available from processed tomatoes and canned apricots then from fresh fruits. The decay of vitamin C in frozen peas and vegetables is slower as
213
the decay after days by normal temperatures. A better understanding of the need to eat a wide variety of fruit and vegetables, both fresh and processed may turn out to be a more important message than eating a certain number of portions a day[213].
Denition of functional Food according to European consensus publication The European consensus publication of ILS an European-coordinated concerted action FUFOSE [126] consider as context: A food can be regarded as functional if it is satisfactorily demonstrated to aect benecially one or more target functions in the body, beyond adequate nutritional eects, in a way which is relevant to either the state of well-being and health or the reduction of the risk of a disease. Benecial eects can be: 1.- Maintenance or promotion of a state of well-being or health. 2.- Reduction of the risk of a pathologic process or a disease. A food can be made functionalby: 1.- applying any technological or biotechnological means to increase the concentration of, add, remove or modify a particular component as well as to: 2.- improve its bioavailability. Promising range of functional foods are: Lycopenein tomatoes, fruits and vegetables containing vitamins and secondary phytocompounds like phytoestrogenic substances with cancer protective activity. Vitamin A, provitamin A, vitamin C and E blocking free radicals. Soluble and insoluble bers[136] in fruits and vegetables can be enriched in functional foods protecting specically against intestinal cancer. Insoluble bers in plant cell walls are associated with phenolic compounds which are natural antioxidants Experiments have demonstrated that potatoes peels replacing wheat our in oatmeal cookies reduces peroxides values because of the content of phenolic acids such as chlorogenic acids (Arora and Camire, 1994)[136]. Skins and esh of grapes as waste of wine and grape juice are available as commercial product under the name of Vitis Fibre. Saura-Calixto 1998 compared Selenium this product with the activity of red wine skins and alpha-tocopherol. Although positive ndings were reported safety of these ingredients on regard to concentration of pesticides and other environment poisons should be carefully studied. Selenium as trace element in wheat germs, acting against free radicals can be enriched in corn akes. Zinc from vegetables and marine animals is an important part of our immune system. An undersupply of zinc makes susceptible to cold and cancer. Green tea and its extracts acting against free radicals can be incorporated in energy drinks and other beverages. An example of functional food is probiotic yoghurt with bacteria which can survive acidity
214 of the digestive tract and settle in the small and large intestine.The special strains of these Lactobacillae help digestion or strengthen the immune system. Another hopeful part of functional food are the Omega-3 LCPs (Long Chain Polyunsaturated fatty acids)also called omega-3-fatty acids. These fatty acids are told to lower the level of blood cholesterol reduce incidence of peripheric heart vessel diseases, are essential for the development of the retina and brain of new born babies. Omega-3-fatty acids are already present in omega-3 enriched eggs.Further informations under the keyword omega. Omega-3-fatty acids are rened from marine oils produced by Roche Vitamins Europe and can be incorporated into a wide range of everyday foods, from bread,milk and margarine to mayonnaise Special substances of plants such as phytosterols can be enriched in functional foods and reduce the risk of heart and vessels diseases. Sterols are already being enriched in some special brands of margarine. Further informations under keyword sterol. A functional food may be functional for some specic groups and act as normal nutrition for the rest of the population. Specic groups which are aected may be school-age children, pregnant women, elderly, insulin-resistant people or disease-risked people. Research on health linkages between foods and botanical ingredients nd new ways to eective alternative ways to treat or to avoid diseases such as new researches on zeaxanthin and lutein to improve vision and prevent cataracts and macula degeneration. This study is being made by the US Department of Agriculture.[125] New studies are funded by USs National Institutes of Health concerning melatonin[?] related to weight control, aging and contraception. Coee and pregnancy The eect of consumption of caeine in coee and other beverages (energy drinks like Red Bull) on fertility, spontaneous abortion and premature birth, foetal malformations, foetal growth and birth weight takes Gil Esparza in Alimentaria No. 293, 109112 to the conclusion to limit the intake of caeine to 200-300 mg/day. Such an intake was found to have no adverse eects on the foetus during pregnancy. Avoiding black coee may help to avoid cancer of the esophagus. Tannin, found in coee and tea, is a suspected carcinogen. The protein in milk, though, neutralizes tannin, rendering it non-absorbable by the body. Claims for functional foods Claims for functional foods There are two main types of claims for functional foods[126]: 1. Enhanced function claims: There are given interactions of a food component and specic functions in the body.There are no direct references to diseases given. Some examples of enhanced function claims are: Strengthening the immune functions Antioxidants, acting against oxidative stress
215
Restore or stabilize bacterial intestinal colonies such as the stimulation of Bidus bacteria (Bidobacterium longum Bioavailability of minerals by milk oligopeptides or inulin. 2. Diseases risk reduction claim: Not allowed by German Food Regulation.New regulations on European level are therefore needed to make these claims European wide accepted.Some examples of disease risk reduction claims are: Cardiovascular diseases Intestinal infections Diarrhoea,constipation Osteoporosis Non-insulin dependent diabetes or obesity Denition of probiotics Since 1960 bacteria used in the therapy of people with pathological modied intestinal ora and prophylactic purpose were called probiotics. Probiotics are especially selected microorganisms showing a health-promoting eect on the host organism if consumed in a certain cell count, inuencing the microbiological composition of the gastrointestinal tract. The specic activity must surpass the activity of usual food.
Denition of prebiotics Prebiotics are ingredients which help the intestinal ora to develop. Inulin is an example of a prebiotic ingredient which helps Bidus to develop. Denition of symbiotic Symbiotic is the combination of probiotic ( the positive acting intestinal ora) and prebiotics (the ingredients which help intestinal ora). Cholesterol-reducing claim The USA Food and Drug administration has approved at 8.07.99 the claim that a a nutrition rich on bres and low fat reduces the risk of cardiac infarct. Targets for functional foods according Roberfroid: Targets for functional food are[126]: Growth, development and dierentiation. Insulin resistance and other substrate specic problems. Defense against oxidative reactions Modications of the cardiovascular system
216 In functional food there should be included also Mood Food[?][?, ?]. Depressions and changes of mood can be inuenced by neurotransmitter enriched food. Unfortunately European Functional Foods market is dominated by digestive products. US market addresses a wide range of health conditions such as arthritis, cholesterol, blood pressure lowering,insomnia, immune booster and vision enhancer. They are called Health Food[125]. German regulations forbid to point out prophylactic,relieve or healing activities of food.
Mood Food
Giesela Krahl in her book Mood Food [122] explains the relationship between food and mood. Mood food utilizes the knowledge of physiology and pharmacology to create good mood. Changes of mood and sudden bad feeling are not always a disease of body or soul and food is not medicine, but according to Krahl there is a relation between them. A deep depression will not be solved by a meal of bananas, however bananas are a good choice because they interfere in the physiology of serotonin and help to lower the grip of depression. After explaining the fundamentals of this relationship in her book Krahl gives excellent formulas and suggestions of ne food to trigger high feeling. Color, taste, smell and composition of meals can act positively on our feeling. Some substances which interfere with the mood[122] :
Serotonin Serotoninis a neurotransmitter which regulates our feeling and our mood. High serotonin levels are responsible for a balanced feeling and contentment. Low levels of serotonin may produce fear, anxiety, and depression. Serotonin is made by our body using tryptophan. Sugar and carbohydrates trigger the production of insulin which helps tryptophane to get to the brain where serotonin can be built out of this raw material. Sugar acts more quickly on the mood as carbohydrate rich food such as pasta and rice do. The good mood of candies last

Carbohydrates H C H C OH C H C H C H C H D(+)Glucose Saccharose CH2 OH H H OH H OH O Saccharose H OH O H O OH H OH OH o OH HO H H H H H C C C C C C H D()Fructose Enzymes or Dil. acids CH 2OH O OH H CH OH 2 H OH O H OH OH OH D(+) Glucopyranose CH OH 2 O H H H OH H OH OH H H CH OH 2 OH H O OH OH H CH OH 2 OH
217
D() Fructofuranose
Glucose + Fructose
however less time as carbohydrate rich food do.
OH H
Tryptophan is an essential amino acid which cannot be prepared by the body itself. It must assimilated with food. The synthesis of serotonin needs tryptophan and carbohydrates in higher concentration as fat and proteins. Dr. Astrid Lindhorst is studying neurotransmitters of the Hypothalamus, a part of the limbic system.[123] The limbic system makes the connection between consciousness, emotions and motivations at one side and the activity of the internal organs on the other side. Dr. Lindhorst studies the production of neurotransmitters under stress situations. The neurotransmitter of importance on this study are serotonin (5-hydroxytryptamin also called 5-HT) and 5 hydroxyindolacetic acid(5HIAA) Serotonin is used in pharmacy in antidepressants. Foods rich in carbohydrates such as pastas and rice as well as sugar rises the blood level of serotonin acting as happy food. The neurotransmitter are extracted with microdialysis and measured with HPLC. Catecholamineare responsible for vigilance, attention, activity. The group of catecholamines also embraces the neurotransmitter adrenalin ,noradrenalin and dopamine. These substances carry messages keeping ones awake and active. They aect attention, sexual activity, aggressiveness and regulate the appetite.
Formation of catecholamine: Tyrosine can be made by the body. Ph enylalanine must be obtained from food, it is an essential aminoacid. Phenylalanine triggers the motivation, the memory and learning. Phenylalanine produces in the brain a neuroregulator which is very near in its structure to the doping drugs amphetamines which peps up.
218 To form catecholamine the body needs tyrosine, phenylalanine dierent minerals and vitamins. Tyrosine is an aminoacid which the body can buildup by himself.Phenylalanine however must be present in food.
Phenylalanine Is psychoactive substance which boosts the motivation, makes thinking active and makes learning better. In brain phenylalanine produces a neuroregulator which is very near to amphetamines used by drug addicts and acts antidepressive. Acetylcholine Acetylcholine is a messenger substance which is found in the brain an in the neurovegetative system and changes informations between nerve cells and muscle cells.It also has a function on thinking, learning. It is being formed starting from choline.
Endorphine, enkephalin, neuropeptides and similar substances Endorphin,enkephalin and neuropeptides are messenger substances of the brain which are similar to opiates regulating fear, rage, euphoria, sexual drive, and the perception of pain. These substances are made by the body himself starting from serotonin and acetylcholine during long physical activities such as marathon, music playing and daydreams.
Sources of neurotransmitters Our body is not capable to produce by himself the whole amount of hormones and neurotransmitters which are needed. Our brain must be continuously fed with special substances which are present in food. These compounds are responsible for good function of the brain. Our food bears a never ending number of compounds which are necessary to the function of life.This however does not mean that bananas , soy bean, vegetables or yoghurt should be sold in health stores and pharmacies as powerful medicine. We cannot live without food. Industry however should not advertise food as concentrated drugs which can perform miracles in short time. Food act on long time basis. Food should be varied to cover all our needs.Eating continuously one brand of yoghurt will not cover all aspects of our life. Some foods together with some functions are listed below. This shows that a variety of ingredients are needed of our meal are necessary to cover all our needs.
Table 9.22: Sources of Neurotransmitters in food which may act on mood
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Neurotransmitter Serotonin Tyrosine and Phenylalanine Source Pasta, rice, potatoes, cereals (wholemeal), bread, nuts, almonds, dates, gs, bananas, pineapple and chestnuts. milk and milk products, Eggs, potatoes, rice, soy, noodle, poultry, meat and sh, in aspartame and chocolate. lecithin from soy,beer yeasts, soy, seeds, nuts,wheat germs, vegetables, cereals (wholemeal), liver, eggs and cheese. everything rich in carbohydrates like cereals, pasta, honey,bananas, dried fruits, food rich in fat like nuts, cream, butter, cocoa and cheese.Chocolate and gum bears are therefore eaten during depressions. Table 9.23: Active compounds in food
219
Choline and acetylcholine
Endorphin, enkephalin, neuropeptides
Active compound Lecithin Omega-3-fatty acid Iron Phenylalanin Zink Acetycholine Vitamin B1 Suldes Nucleic acids folic acid Magnesium Pectin Vitamin B
Source Soy beans, egg yolk, liver, milk Mackerel, herring, tuna, margarine Meat, eggs, crustaceans, cereals, carrots Milk, eggs, potatoes, rice, soy beans, noodles Cereals, almonds, oysters, carrots,oranges Egg yolk, liver, cereals, vegetables Avocados, bananas, nuts Garlic, onions Germinating cereals, vegetables Green leaf vegetables, cheese, meat Dried fruits, dates, wheat germs Apples, quinces Milk, egg yolk, mushroom, poultry
activity Concentration Concentration Learning Learning Memory Memory Memory Creativity Creativity Creativity Anti-stress Anti-stress Anti-stress
Taurine Taurine is present in mussel, crustaceae such as shrimps and oysters and is produced in the liver. It stimulate the production of fat-killing hormones. Oestrogen (female hormone) can inhibit the production of taurine. This is why women easily built a depot of fat as male. Taurine participates also in the production of bile acids.
220 Methionine Methionine is an essential amino acid and is part of adrenalin which is responsible of the release of great amounts of energy. Methionine is present in sh, egg yolk, meat, poultry, liver, soy beans, cheese and lentils. Choline Choline is part of external layers of nerve cells and brain cells. Choline controls the exchange of molecules through the membrane of the cells and helps to burn fat. Low levels of choline result in fat deposit in liver. Magnesium It is present in green salad, seeds, nuts, vegetables, cereals, and banana. Magnesium acts on the fat burning system. Many over weight people have an undersupply of magnesium. These compounds act all together. In order to have them all at once a well-balanced nutrition of natural origin are necessary together with sucient physical activity.
Spices with acting on mood Spices which may act on mood[122]: [122] spices activity Nomenclature Anise calming, relaxing Pimpinella anisum Basil reduces fear , nervous sleepless Ocimum basilicum Savory acts on the intellect and sexual feeling Satureja hortensis Curry can change mood Several spices Dill acts calming and relaxing Anethum graveolens Ginger is a stimulating tonic spice Zingiber ocinale Fennel seed acts calming for the stomach of babies as well Foeniculum vulgare for the mood of adults Garlic acts stimulating,lowers blood pressure Allium sativum Caraway acts stimulating Carum carvi Majoram wars up body and soul and is known Origanum majorana as antiaphrodisiac,reducing sexual desire, therefore good for nuns and monks Melissa acts calming and relaxing Melissa ocinalis Nutmeg acts stimulating, known as aphrodisiac. Myristica fragans Clove acts seducing because of its strong Jambosa caryophyllus and exotic smell. Paprika warming and stimulating, Capsicum annuum love desire Pepper and chilly stimulates sexual desire Piper nigrum Pepper mince stimulates the mind and concentration, Mentha piperita
OurFood (c) 1998 - 2005 by Karl Heinz Wilm activating memory, and clears thinking acts on the brain strength memory and nerves improves the concentration and learning calms and ,relaxing builds up, aphrodisiac, strong activity on emotions, security, soft love and memories of the youth Warm, velvet,security, in India used to increase love. increase concentration
221
Rosemary Sage Thyme Vanilla
Rosmarinus ocinalis Salvia pratensis Thymus vulgaris Vanilla panifolia
Cinnamon Onions
Cassia vera Allium cepa.
Chocolate, the new Directive The new EU Directive replacing the Directive 73/241/EEC sets the labeling standards for cocoa and chocolate products as follow: Milk chocolate: At least 25% of total dry cocoa solids, 14% dry milk solids, 2,5% dry non-fat cocoa solids, 3,5% milk fat. Chocolate At least 35% total dry cocoa solids, 18% cocoa butter, 14Family milk chocolate At least 20% total dry cocoa solids, 20% dry milk solids, 2,5% dry non-fat cocoa solids, 5% milk fat, 25% total fat
Cocoa Butter Equivalents (CBE) Vegetable fats, other than cocoa butter may be added to chocolate not exceeding 5% of the nished product.Addition of fats other than cocoa butter must be cited on the label. Vegetable fats which are allowed to be added to chocolate are: Illipe,palm oil, sal, shea, kokum gurgi and mango kernel. The addition of fats other than cocoa butter to chocolate and their products has risen many discussions. According to Mr. Kattenberg from ADM Cocoa liqueed chocolate containing cocoa butter when tempered correctly the resulting product should have a good shelf life. It seems that new technologies of the chocolate industry made the addition of vegetable fats other than cocoa butter unnecessary to prevent blooming. These Fats seem to benet lled chocolate, ice cream and biscuit products.
Chocolate as functional food Developments on the confectionery and chocolate sector leads to sugar-free products such as isomalt with addition of green tea,, zinc, calcium antioxidants in form of vitamins A, C and E, dietary bres such as inulin and oligofructose with claims that the active ingredients help protect cells, reinforce the natural defence of the body or stimulate intestinal microora.Interest is also rise on chewy confectionery with acacia gum,
222 inclusion of polyunsaturated fatty acids in dairy ingredients to reduce the risk of cardiovascular diseases.Industry is also looking forward to incorporate phosphatidyl choline and phosphatidyl serine to rise mind function. These claims are dangerous to public health as they suggest that confectioneries and chocolate are healthy, well balanced foods. The high content of saturated fatty acids from cocoa butter, the high caloric content without sucient dietary bres and to much monosaccharides stand for unbalanced foods which should be consumed reluctantly. Chocollings, snacks and energy bars should not replace the 10 oclock breakfast The small amount of active ingredients are a help for sales and do not improve health of the consumer. Food supplements may be useful in case of stress, depressions, signs of overfatigue, diseases and convalescence.In supermarkets the following articles are sold as food supplements: Beer yeasts, gelee royale, wheat germs, sh oil capsules, energy drinks, Ginseg, multi vitamin capsules, Valerian capsules and others.Remember, they do not work wonders their function is a complement to other main factors. Organic food Organic food is being regarded as free from pesticides, chemicals and additives. It should be better for environment as usual food and helps to preserve nature. It should be free of GMO. To reduce the number of bacteria in organic food Antibac is used as a natural keeping and preserving compound consisting of natural fruit acids.It works by blocking the vital processes linked with the anabolism of the microbes.The pH value of water is lowered and stabilized, creating an environment which is unsuitable for a number of pathogen microorganisms. Harmless lacto bacillus are not aected. According to the Reiner Group, which produce Antibac, cut surfaces and breaks on vegetables and other products are sealed and the enzymes are inactivated. Discolouration is reduced and texture of the product is being maintained. Gelatine Gelatine is made from bones skin and useless parts from cattle, pigs and nowadays from sh (for non-mammalian special products), through partial hydrolysis of the collagen present in these animal parts which are collected in slaughterhouses, meat-cutting facilities and hide-processing plants. Gelatine contains important aminoacids: Glycine..........27% Proline..........16% Hydroxyproline...14%
Gelatine as dietary supplement According to the report of the experts of food chemistry in Germany, gelatine and hydrolyzed gelatine have no special physiological properties and have no positive eect on cartilage or joints.
223
Amino acids resulting from the hydrolyses of gelatine are also available from other foods. The claim joint lubrication does not correspond to truth. The hydrolysis is made with acids or with alkalines . As BSE cases are getting more frequent in Europe, with main incidence in UK and Portugal gelatine has turned out to be a possible source of infection of CJD disease in all kind of foods which were prepared with gelatin and also drugs using gelatin as coverings for capsules pills and so on. Gelatin was used in human nutrition for many centuries. as a good source of seven out of eight essential aminoacids and was a natural ingredient which was better tolerated as the new chemical modied starches and thickening agents. In the last two decades prot thinking of industry and business has made this natural food to become a menace to public health. Chicken soup and therapy of colds Scientists of the University of NebrasKa Medical Center found that chicken soup contains several ingredients that aect the immune system of the body. It helps to stop the movement of neutrophils that eat bacteria and cellular debris which are released in great numbers by viral infection like colds. Neutrophil activity can stimulate the release of mucous which may be the cause of the coughs and stuy nose caused by upper respiratory infections such as colds. Vitamins and other agents in the ingredients could possibly have a biological action. Eect of global transport on local fauna [206] Killer shrimp Dikerogammarus villosus coming from Romania endanger the ecological system of the Rhine. Their origin is the Black Sea and are hidden in the system of cooling water of great container ships. Dikerogammarus feeds itself from ies, worms and other shrimps. It is being feared that Dikerogammarus will nd its way to the great seas in North America menacing there the biological system. This is an example of eects of excessive global transportation endangering local micro fauna. Acrylamide Acrylamide, a potential carcinogen is likely to be formed in a wide rage of foods, specically starchy foods which are fried or baked.such as potato chips rosted asparagus, banana chips, toasted English muns, tacco shells, pretzels The natural occurring amino acid asparagine coupled with a carbonyl source such as reducing sugar like dextrose is a precursor to acrylamide in foods. How to reduce acrylamide in baked and fried foods Use low temperatures for frying or backing (under 170C.) Change your eating habits: Try to like white ships and French fries. Refuse golden brown ones as they were overheated and bear high amount of acrylamide
224 Do not toast your bread as the high temperature and low moisture of bread soars up acrylamide. If you are really concerned with your health eat your toast without heating it. Just change your habit and you will enjoy it. Avoid any kind of corn akes, crispbread,cookies chocolate, cocoa, coee, tortillas as in some brands high amount of acrylamide were found[249][250] Prefer cooked food as the water avoids overheating of potatoes and cereal products. Cover all dishes when using microwave. Avoid excessive loss of humidity of the surface of the food The storage of potatoes inuence the acrylamide being formed during processing. Potatoes should be fresh. They should be free of green parts and free of sprouts. They should not had been kept in refrigerator Use margarine instead of oil or cooking fat. Margarine cannot be heated as high as oil avoiding overheat during frying Use cooked potatoes to make fried potatoes. If you have to use raw potatoes you can leave them in water for two hours before frying.The reducing sugars are then diminished in the surface which is most like to develope acrylamide. If you use raw fresh potatoes for your french fries leave them after cutting for one hour in water. Pizzas are low in acrylamide but do not let the edge get brown or dryed Dont let bread and cake get a brown, hard and dry surface because this is a sign that acrylamide could have been formed. Bread rolls and muns are likekly to bear more acrylamide than voluminous breads and cakes.
Chapter 10 Genetic modication of food

GMO, Genetic Modied Organism, denition Genetic Modied Organisms according to the Gentechnikgesetz (GenTG)from 20.06.90 (Genetic Technique Law) in Germany are organisms whose genetical material were modied in a way which is not found in nature under natural conditions of crossbreed or natural recombination. The genetic Modied Organism must be a biological unit which is able to multiply itself or to transmit genetic material. Examples of modications covered by this law are DNS recombination techniques in which vector systems are used; techniques by which genetic material prepared outside of the cell is introduced directly in the organism. These techniques include microinjection, macroinjection and micro encapsulation, cell fusion as well as hybridization procedures by which living cells are formed with a new combination of genetic material using methods which are not found under natural conditions.
Technology of genetic modication There are two methods used to introduces a new DNA (gene) in the cell of a plant which is going to be modied: The shot-gun technique: This technique is also called biolistic transformation which was developed by Sanford in 1987. Cereals are not suitable to be modied by transfection with Agrobacterium tumefaciens and the regeneration of plants whose cells walls were enzymic digested is very dicult. A device was built to shoot small particles of gold or tungsten against cells. These particles can be coated with DNA material and are so small that they can penetrate cells without lasting damage. The machine used gun powder and later compressed helium. The particles are accelerated four times sound velocity. This method is less labor intensive as the Agrobacterium method. The ADN which is being introduced in the host cell is not so complicated as with Agrobacterium and there is also possible to introduce more then 10 dierent genes at a time. Biolistic transformation can be used to transform all kind of plants, bacteria, moulds, algae and animals.
225
226 The transfection with Agrobacterium tumefaciens:[204] This bacterium infects the plant and transfers its DNA to the plant. Agrobacter tumefaciens is a bacterium found in soil. Some strains attack plants transferring a small part or its genetic material to the plant causing tumors. In the tissue of the tumors Agrobacterium tumefaciens can live and produces there new nutrients (opines). Opines are products of the condensation of an amino acid and a ketonic acid or an amino acid and a sugars.Examples of opalines are: nopalin(arginine + a-ketoglutaraldehyde ) and octopinOctopin(arginine + sugar piruvate) Some strains of Agrobacterium tumefaciens have aside of its own ADN genome other plasmides of the size between 200 and 800 kBp (kilobasepairs). These plasmids are responsible for the tumor activity and are therefore called Tumor inducing Plasmids (Ti-plasmids). Ti-plasmides They carry genes for: Metabolism of opines Recognition of wounded cells Mobilization and transfer of T-DNA The T-DNA is the part of the Ti-plasmids which is transfered to the plant ( Transfer-DNA ) and is limited by the 25Bp repetition as Left Border (LB) 0n the left side and the 25Bp repetition as Right Border (RB) on the right side which are the recognition sequence for the T-DNA. The transfer of the T-DNA takes place only to wounded plant cells. Certain compounds such as Acetosyringon which are released by wounded cells of the plant act as a recognition for the Agrobacterium tumefaciens in order to link to wounded cells. These compounds are found mainly in dicotyledoneans and only few monocotyledoneans such as asparagus. That is why Agrobacterium can be used only in few cases of genetic modication of monocotyledoneans. With addition o syringon even moulds and important monocotyledoneans can be modied by Agrobacterium tumefaciens. Special techniques made possible to modify the Ti-plasmids and the T-DNA to avoid the production of phytohormones responsible for the tumor activity, the opine synthesis gene were cut out and gene of the resistance to antibiotic Neomycin and Kanamycin was introduced. The binary vector system uses a big plasmid with the vir-region and a small plasmid with the LB and RB.of an Escherichia coli plasmid. . Protoplasts transformation: Protoplasts are called cells without cell walls. This method uses pectinase and cellulase enzymes to digest the cell walls of plant tissue.
227
The vectors used are similar to the method of the shot-gun. The transfer of the DNA to the host is done with the aid of polyethylene glycol or short electrical shocks. This is called electroporation. Selection of the transformed protoplasts an regeneration of the cells is very dicult with this method. To avoid possible resistance of bacteria to these antibiotics it has been tried to substitute the resistance gene with a gene responsible to the production of isopentenyl transferase which induces a new side shoot of the plant indicating the transformation. Selection systems Selection of the transformed cells is being done with antibiotics Kanamycin or gentamycin and neomycin . These antibiotics act toxic on cells without transformation. To avoid poss The DNA material which is being introduced in a plant must contain four parts: The gene coding for the new property: For instance be a resistance to dry or excessive wet weather or a resistance to a new chemical agent such as a synthetic herbicide. A promoter signal: It is a start signal for the cell to start the activity of the gene such as the production of a specic protein. Most of the promoters which are being used were derived from the Cauliower Mosaic Virus ( CaMv) called 35S promoter A terminator signal: It is a signal for the cell to stop at this point the information concerning the alien gene. Most of the terminator signals used are derived from Agrobacterium tumefaciens a soil bacterium. It is the nopaline synthase gene (NOS) of Agrobacterium, called terminator NOS or NOS 3 A marker gene: Often is a resistance to antibiotics gene used in order to select transformed cells. A US denition of GMO The term Genetically Modied Organisms refers to plants and animals containing genes transferred from other species to produce certain characteristics, such as resistance to certain pests and herbicides. In the European community Genetic Modied Organism and its release to the environment are covered by following rules: 1.- Rule 90/220/EWG from 23.04.1990 concerning the release of Genetic Modied Organism in the environment. 2.- Rule 90/219/EWG from 23.04.1990, modied by the Rule 94/51/EWG concerning the use of GMO in closed systems. 3.- Novel Food Decree concerning foods and ingredients which have not yet been used for human nutrition in a worth mentioning extent before.This includes foods covered by the Rule 90/220/EWG; foods initial prepared by means of Genetic Modied Organism but not containing the initial GMO any more such as sugar obtained from genetic modied sugar beet, foods with modied primer molecular structure, foods which had been prepared with or from microorganism, mushrooms or seaweed, foods which had been prepared with unusual techniques which modify signicantly the structure of the food. The content of the German GenTG is similar to the content of the European Rule 90/220 EWG
228 and Rule 90/219/EWG. The genetic modication of food has the prime score to produce food with: longer shelf life, better properties, using less insecticides in agriculture. This is true in case of soybeans but Roundup Ready soybean can be eciently cultivated only with the insecticide of Monsanto. The worldwide insecticides used for soybean will be monopolized therefore by Monsanto Eorts are being made to breed cereals with better proteins,rape seed with fatty acids better suitable in case of certain diets, other plants missing proteins causing allergies and lactic acid bacteria resistant to virus in the production of milk and meat products thus turning the process of production and the product itself safer. Please note that the tomatoes on market in Germany are not the same in taste and structure as they had been for years ago, but they have a longer shelf life as before. This however is not due to genetic modication. It is a result of natural crossing of dierent types of tomatoes. One should however consider the loss of quality of fresh tomatoes sacriced on the eort to commercialize the tomatoes and to insure a long transport and a long shelf life. Unlike to the experiments of Gregor Johann Mendel( 1822/1884 The monk of the Augustiner Abbey who discovered the Mendelschen rules of heredity) modern genetic modication of food introduces alien genes from one species to another completely dierent one, such as one or more gens of bacteria to the chromosomes of plants. The modern genetic technology interferes deeply with the natural structure of nature. Crossing plants do not introduce special parts of DNA like terminator gens, marker genes as done by extreme genetic modication techniques. GMO tomatoes approved by EU Commission One sort of genetic modied tomato has been approved by the Food Commission of the EU. AstraZenca plc, London has applied for this sort of tomato which has better properties for processing. It is harmless after cooking which denature its proteins and gens. It is therefore not suitable to be sold to consumers which eat the tomato without cooking. Labeling of genetic modied food in Europe The labeling of genetic modied food will be made according to European law EG paper 90/220/EWG. It will be made only in food having the following modications(EG Paper Nr. 1139/98 and 79/112 EWG)
OurFood (c) 1998 - 2005 by Karl Heinz Wilm 1.-Food containing alien gens, proteins or DNA .
229
2.-Food on which the new gens were removed by processing technologies or rening but are changed in some parts so that they cannot be compared with food of nature. An example is GMO rape seed oil with modied fatty acid composition. Suggested labeling:Produced with genetic modied corn. In the list, of the ingredients it can be cited genetic modied when Soya or rape seed oil is being used. Food having no alien genes left are not labeled as GMO food ( Genetic Modied Food ). Soybean oil is not labeled as GMO food because renement removes all modied genes. Ingredients Ingredients are also declaration free no matter how manychanges they have undergone (for instance: soybean lecithin is being used as emulsier in margarine, chocolate and other products ) GMO chymosin, an enzyme used in the production of cheese needs no declaration. Enzymes are produced by bacteria whose genetic code had been modied, These enzymes have great utility in the production of monosaccharides such as glucose syrup starting from corn. No declaration is necessary because no genes or modications of the resulting product can be demonstrated.One reason to lower the declaration is that meanwhile 90 % of our food would be involved because they had in some way contact with genetic modication. In October 1999 The Ministers of the EG States agreed with a papers establishing that up to 1% content of Genetic Modied Food are free of declaration. Rening soybean oil and processing maize and maize starch in Cornakes for instance high temperatures are needed modifying or destroying the DNA. The GMO-origin cannot be demonstrated with usual methods. These products, even 100% GMO is free of declaration.That is why great retailers gave a ban on Soybean oil because there is no way to be sure to be GMO-free. GMO corn is being introduced in Europe. The resulting corn oil, corn starch, animal feed for cattle in great amount used as silage is free of declaration. Unilever has announced to label gen modication on food containing GMO soy and corn. This would include however only food with genetic modied proteins, products with soybean oil are not included.
Switzerland Switzerland has published a food regulation concerning GMO dated on 1.3.1995 which is mainly identical to the European regulation also here no declaration of Genetic Modied Food is necessary when tho GMO used in the production of the food and the modied genetic material has been discarded. Meanwhile Unilever UK, Nestl UK and Nestl Italy announces that they are going to produce e e GMO free. ADM ( Archer Daniels Midland Co), one of the greatest buyer of Soybeans and corn announces
230 to be able to supply Europe with GMO free raw materials. ADM maintains contact with the America n company DuPontwhich makes contracts with farmers concerning GMO crops. It is obvious that the increased eorts to provide GMO free raw materials do have their inuence on the price. The competition between centers of business such as the Far East competing with dumping prices with the European market and even the competition between European countries itself could only be controlled by suppressing the transport facilities increasing worldwide the price of fuel making global marketing so expensiv that local ecological isolated markets would be able to survive. A short way between producer and consumer needs a normal shelf life making unnecessary special eorts to increase it. The great supermarkets however need special packing and other special eects. As it is impossible to turn back these commercial organizations there is no way out of this dilemma. Be informed what is going on. This is the only way to protect yourself.Look what is happening in the BSE story, the modication of food, the growing importance of contaminants, such as a possible comeback of DDT the powerful insecticide which deposits in food. Remember however that you are guilty of all this mishaps. It is the constant desire of consumption that speeds up the possibilities of marketing. You alone can turn back time by living a life concentrated on true values. Try to nd pleasure on the simple things of life.Do not be a slave of savor. Genetic technique Are the techniques to promote the transmission of hereditary material between living organism. Organisms bearing alien genes are called transgene organism (transgene animals,transgene plants or transgene microorganism].There are food and their additives which bear alien genes, other even being genetic modied have lost their alien genes during the manufacturing or rening. The later once are similar to natural products and are therefore free of declaration. Genetic technique is a very young science: In 1973 genes where transfered for the rst time from one bacterium to another and later on, in 1977 the soil bacterium Agrobacterium tumefaciens was used to transfer alien genes into the cell of plants, or the Bacillus thuringiensis (Bt) has introduced proteins in Novartis Bt 176 maize (bt-Maize) The antisense technique indexAntisense technique was developed in 1990. It suppresses some genes, This was used modifying tomato Flavr and Savr The gene producing ripening enzymes is suppressed and the tomato has a long shelve live Only in 1996 farming in great scale in USA starts with soy, maize, rape seed and cotton. The European Union allows farming of BT- maize from Ciba Geyigy/Novartis/Sygenta.on 1997. Table 10.1: On the market existing GMO- Products Product producer modication or function Germany
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Novamyl Europe Rapeseed Tobacco Salad Corn Great Britain Tomato Chymosin Tomato pulp soybean oil Backery yeast Netherlands Xylanase Xylanase Novamyl Amylopectin Rapeseed oil Lipase USA Tomato Tomato Tomato Tomato Cotton Soybean Potatoes Novo Nordisk ( DK) PGS ( B ) Selta/Gauloise (F) Monsanto (USA) Monsanto (USA) Calgene (USA) Gist Brocades (NL) Zeneka (USA) Monsanto (USA) Gistbrocades (NL) Primalcol (SF) Quest(Unilever,NL) Novo Nordisk (DK) starch..Ayebe (F) PGS (B) Unilever (NL) Calgene (USA) Monsanto (USA) Zeneka (USA) NDAPP (USA) Monsanto (USA) Monsanto (USA) Monsanto (USA) makes overa better sterility/herbicide resistant herbicide resistant herbicide resistant herbicide resistant retarded ripening enzyme for cheese production retarded ripening herbicide resistant increased speed of fermentation better cereal products better cereal products better cereal products additive herbicide resistant production of certain fatty acids retarded ripening retarded ripening retarded ripening retarded ripening resistance to insects herbicide resistant resistance to insects
231
Lecithin Lecithin is a natural emulsier which is present in Egg yolk and in soy beans. The world production of lecithin from soy beans is around 180.000 mt.For the production of chocolate 25% were used.The rest was used for margarine, all kind of food and last but not least for drugs and tonics. USA produces about half of the world supply of lecithin. Table 10.2: Origin of lecithin Producer USA Europe from soy beans of USA from soy beans of South America South America Percent of world supply 50 Percent 17 Percent 8 Percent GMO GMO positive GMO positive unknown origin
232 Argentina Brazil Asia 2 Percent 8 Percent 5 Percent GMO positive only small parts are GMO free For home consumption, No export
The slow death of Soy bean In Germany soy oil is not used any more in the production of human food.Only lecithin is still present in margarine as there is no substitute for it in frying margarine. Great eorts are being made in research to develop mono- and diglycerides compounds with equal frying anti spatter properties. The eorts to get free of soy results from retailer specications demanding GMO - free , organic food in order to respond to the desire of the customer which is greatly concerned with the natural origin of food. The latest great fears of BSE, Dioxins in Food and Genetic modied food have created a loss of condence on the public food control departments. In the case of BSE or dioxins no modication the genetic code of cattle or hens are made. The harm caused to the involved species by these problems are turned back as soon as the cause or the epidemie is overcome. Unfortunately this is not so with Genetic Modied Organisms such as Soy beans. The change of the genetic code of the plant spreads out through the species. In few years there will be no natural seed any more present a turn back will be impossible. All benets of Soy bean such as oil, lecithin,vegetable proteins. soy milk, tofu and a variety of ingredients and foods made from soy bean get lost once for ever in their originality. The aversion to GMO soy bean is strongly present in Germany, UK, France, Australia and many other countries , sometimes hidden by other concerns. Slowly the use of soy bean is dying. Monsanto is responsible for a loss of condence in one of the most important agricultural export article of US. It is of main concern of public life to demand that 1.- Soybean planting, transportation, storage, shipping and processing is handled separately from GMO-free Soy bean to restore condence on the origin of food. 2.- Make a collection of samples of seeds of Soy bean GMO - free in order to guarantee access of future generation to the original seeds. These measures are of urgent importance as the spread of the GMO seed is being forced all over the world by just one prot minded organization damaging the image and the security of an important part of US resources. These measures should also be extended to corn as seeds from Ciba (Bt-corn, bT= bacillus thuringensis)[172], later overtaken by Novartis are deeply modied in their genetic codes.
Soybean as protein supply for animal feed [205] Soybean meal which is left from the production of oil is by far the most important ingredient for animal feed. In 1999 the European Union used as animal feed:Million Soybean meal 26,5 million tons Sunower meal 9,1 million tons Rapeseed meal 5,6 million tons
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Pea meal 5,4 million tons Animal meal 2,4 million tons Fish meal 0,9 million tons
233
Animal meal can therefore be substituted by soybean or sunower. Safety could be increased. The costs of the ban of animal meal as animal feed is insignicant comparing with tho costs to win the battle against BSE. Soybean meal is not possible to be substituted by other plants. It is therefore important to protect soy plant from genetic modication which might later on turn out to toxic for the plant. Identity preserved (IP) non-GM soy bean lecithin and maize The desire across Europe to avoid genetically modied Foods has lead to an increase of demand for organic and GM-free foods.Austria is the most developed market in Europe. 8.6% of its total farmland is dedicated to organic farming. Germany and France is expected to develop the greatest market for organic and non-GM foods. The growing demand of non-GM ingredients for industry creates the need for a certied supply of raw materials. Some bodies which certify organic food chains are Skal Skalin the Netherlands, Naturland in Germany Ecocert in France. Non-Gm soy bean lecithin is now available with Identity Preserved (IP) non-GM certication coming from the state of Parana,south of Brazil. Non-GM colours such as beta carotene, curcumin, lutein, beetroot and caramelised sugar. Eorts are being made to create xanthan gum derived from GM-free crops of sugar to replace maize derivates because of doubts about the non-Gm status. Sources of Non-GM, organic, Halal and Kosher status of food ingredients are listed in the Ingrid Database from Fi Data Services, Milton Keynes, UK. Some of the improvements of food for the future: Gluten free cereals: Gen engineering may produce wheat free of gluten. This aminoacid is not tolerated by sprue patients ( a kind of severe allergy ). Rice with high level of vitamin A:In Asia there are regions with undersupply of vitamin A. New seed of GMO rice is rich on provitamin A helping to overcome the decit. Transgenetic oil of rape seed: The GMO oil of rape seed has a modied composition of fatty acids being more valuable then normal oil. Chymosin: Is an enzyme obtained from the stomach of calf. It is used in the production of cheese.Because of the prevention of cruelty to animals and because of hygienic aspects many people prefer cheese made with chymosin produced by transgenetic bacteria. Phytase: Is an enzyme used in vegetable food for poultry and pig diets. It liberates the
234 phosphor which is bounded as indigestible phytate. Using phytase the amount of mineral phosphor being added to the food may be reduced and consequently the amount of phosphor which is deposited on the elds. This turns out to be positive for environment reducing overfertilizing with phosphor. Phytase is produced by GMO bacteria and represents the good side o genetic modication of food. Other compounds which are produced using genetic modied technologies are: Erythropoietin used in the drug Recormon to treat anemias. rPA ( recombining plasminogenic activator) used in the drug Rapilysin to treatsever cardiacinfarct. Monocloned antibodies are also transgenetic biochemical compounds with great chances in future Other positive genetical products may come soon: Genetic modied organism like Bacillus subtilis producing enzymes which hydrolyses starch in the production of glucose which is the basis of the production of citric acid and other products. GMO microorganism will soon produce vitamins such as B1 and B2 as well as aromas and aminoacids such as avor enhancer and aspartame. Allergies: It is to believe that the number of allergies is not increasing with the genetic technologies. The real cause of an increasing risk of allergies is due to a contact to local unknown proteins resulting from globalization of the food marketing by exotic food being imported from everywhere. A recent example is the kiwi allergy and other causes such as environment. GMO soybean: On the elds of America and Brazil the main producer of soy oil is the seed of Roundup Ready soybeanbeing developed by Monsanto. This seed is tolerant to the herbicide Roundup , also manufactured by Monsanto. The GMO soybean is authorized to be sold in Europe to be used as food for animals and the oil for human food. In Germany, due to the activity of Green Peace soybean oil is not being used for food. GMO corn: The GMO corn (called B.t.corn) developed by Ciba-Geigy was authorized to be sold in Europe on the 4.2.1997. The modied corn bears the following gens : 1.- A gene for the production of a B.t.-toxin which protects the plant against a specic insect. 2.- A gene called pat-gene for the tolerance to the herbicide Basta containing Phophosphinotricin. This gene was introduced only to select th plant with the B.t-toxin gene. 3.- A gen called amp-gene which was introduced in the plant together with the B.t.-toxin gene. It is the ampicillin resistance gene. The amp gene produces TEM-1 beta-lactamase which is the most common beta-lactamase found and is responsible for the resistance to ampicillin from 50% of all Escherichia isolated today, from, which 90% are being caused by the RTEM1 type.
235
The gene is plasmid coded and is denominated as amp or bla(Tem-1) and exist on a series of cloning vectors such as pBR 322-derivate and pUC- series. TEM-1 has a low activity against new cephalosporin and may be inhibited by beta-lactamase blocker such as clavulane acid or tazobactame. However under certain conditions there may be created a resistance to amoxicillin / tazobactame as well other combinations of betalactame/beta lactamase - inhibitors. Recently an increase of mutation of TEM-1 and SHV-1 beta-lactamase is noted producing in some cases resistance to new cephalosporin and monobactame. These derivates are labeled as extended-spectrum-beta-lactamases (ESBL), These enzymes were found in Klebsiella pneumoniae, Escherichia coli, Serratia marcescens and other Enterobacteriaceae. Mutation of TEM1 beta-lactamase such as TEM-30 to TEM-41 may be the reason why the inhibition through clavulane acid is very low. Bush 1995 has introduced therefore a subclass labeled as 2 br for these variants. The inhibitor resistant TEM-beta-lactamases ( IRT) was found only in Escherichia coli and in certain Proteus mirabilis and Klebsiella pneumoniae.It might happen that IRT also spreads to Haemophilus inuenza and Neisseria gonorrhoeae having frequently TEM-1-beta lactamase. The use of ampicillin to treat Enterococcus and Haemophilus inuenzae infections should be made nowaday preceded by a sensibility test and using suitable beta-lactamase blocker by necessity. The possibility of a transfer of gens from B.t. corn from Ciba to bacteria cannot be completely excluded. To transfer the ampgene to a bacterium it is necessary that the plant releases the amp gene together with the origin of replication (ori) from pUC without damage. The plant cell usually degrades DNA during release with his own nucleases. DNA enzymes in the paunch and the digestive tract from mammals and in the soil where bacteria may grow also destroy the gens. The ability of bacteria to take over alien gens is seldom. Only very few bacteria have this ability, together nucleases found everywhere the probability of a transfer of the ampgene from corn to a bacterium is very low. The formation of a replicon in the cell, as for example the binding of the extremities of a DNA - fragment could only happen through an illegitimate cross over. The host place of the origin of a replication exists only in a very limited number of Enterobacteriaceae. All the above mentioned restrictions make the possibility of a transfer of amp gene from plant to a bacterium seem to be unlikely. It is supposed that all human beings have an amp gene bearing Escherichia coli in their intestinal tract without having been exposed to beta lactame antibiotics. Approximately 50% of all clinically isolated Escherichia coli are already resistant to ampicillin of which 90% have a TEM-1 beta-lactamase. The amp gene already being so frequent there is no further danger to increase signicantly the
236 number of resistance by a transfer of the gene from Ciba corn to a bacterium. However the alien gene has no function in the new corn. In future developments it is important to avoid marker gens with resistance to antibiotic or herbicides.
Detection of GMO in food There are many genetic modied foods on market. To supervise the declaration new methods of analysis were needed which are based on molecular biological principles. Detection can be made looking for the new specic protein or detecting the new genetic material. The detection of GMO is very dicult because there are so many other compounds which may interfere in the detection, such as polysaccharides which can inhibit the polymerase chain reaction leading to false negative results. The food processing causes a denaturation of the proteins on the DNA which is being on test being responsible for failing to be recognized by primers and antibodies. The tests should therefore be suited for the specic processing methodes used. The genetic modied material is often present in very small amounts. Sometimes the transgenetic protein is located in other parts of the plant and the part which is being used as food has no or very little transgenetic material such as the Bt toxin which is present in leafs but not in maize kernels of Novartis BT 176 maize. Usual methodes of GC-MS, HPLC and capillary electrophoresis are unable to detect them. Immunological detection of the transgenetic proteins such as Western Blot or ELISA are now used. The most eective method to determine transgenetic material is to amplify the alien sequence of the promoter and the gene. The analytical methods contain the following steps[37]: 1.- Extraction of DNA:It is necessary to extract the genetic material free from other impurities which might interfere in further steps of the analysis. .- PCR reaction ( Polymerase Chain Reaction) The PCR reactions are suited to multiply and amplify specic fragments of DNA that are alien genes to the food being analysed. The primer starter molecules used in the beginning of the reaction decides which sequence of DNA will be multiplied. To avoid false negative results due to inhibit action of impurities during extraction of the DNA it is important to include a positive reaction. 3.-Making the PCR product visible Through gelelectrophoresis (agarosegelelectrophoresis). The products of the PCR reaction can be made visible together with the determination of the length of the base pair, the alien gen. 4.-Conrmation of the results The conrmation of the results are being made by controlling the sequence of the base in the PCR product using specic sequence restriction, hybridization with specic sonde Nested PCR and
237
Sequencing The basic PCR gives only qualitative indications. To obtain quantitative results the Competitive PCR or the RT-PCR should be used.
Competitive PCR Is not so expensive as RT-PCR but there are dilutions to be made which take much time. If two sequences are present with the same complementary DNA sequence for the primers to annel they compete for binding of the primers. A DNA sequence ( internal standard) which is much shorter as the target DNA The amplication products can be separated on a agarose gel. The uorescence of these products is proportional to the amount of amplied DNA. There are two bands on the agarose gel. Dilutions must be done until the brightness of both bands are equal. RT-PCR Real-time PCR The amount of molecules produced during each stage is measured rather then at the end as happens with competitive PCR. To demonstrate the Presence of modied DNA the PCR-Method is today favored. Other Methods are the gelelectrophoresis sequencer and ELISA . These methods are used as well in food chemistry as well in clinical researches because they are based on the same principles.
Western Blot The method of Western Blot the extraction of the transgenetic protein from the food is done by means of a nitro-cellulose membrane which binds the proteins. The membrane is immersed in a solution of a specic antibody together with an enzyme resulting in a colour reaction. This method is very labour intensive and therefore not being used in routine.
ELISA (Enzyme Linked Immuno-Sorbent Assay It is based on the same principles used for Western Blot. The membrane is substituted by a plastic plate with 100 and more wells being therefore suitable for many tests at the same time. Round Up Ready Soybean,Monsanto Co The Round Up Ready Soybean is a glyphosateresistant soybean (Glycine max). Glyphosate inhibits the enzyme of the metabolism of aromatic aminoacids in plants, the so called EPSPS 5-EnolPyruvylShikrimi-3-Phosphate-Synthesis. The gene of glyphosate tolerance comes from Agrobacterium tumefaciens, strain CP4. The transferpeptid as carrier of the EPSPS in the chloroplast comes from Petunia hybrid (transit-signal-sequence) The detection of GMO Soybean Round Up Ready is made using the specic primer pair B1/B2 which couples with the promoter sequence CaMV 35S and with the transit - signal- sequence,
238 This primer pair gives a PCR-product of 172 Bp which hybridize with the DNA- sonde H-35sar1 after the transfer to the membrane [36].The range of options of PCR analysis of genetically modied organisms (GMOs) is expanding from day to day. As there is a great variety of commercialized GM plants grown in USA and in Europe, being exported all over the world , laboratory work is getting always harder to detect all possible GMOs as reference materials are not always attainable. Risks of genetic engineering : According to a statement of Prof Wolfgang van Daelen, WZB, Berlin 1997 today there are no empirical or plausible theoretical arguments that genetic modied food represent a greater risk to the consumer as it is with normal food. Risks can never be completely eliminated, however there are no real risks known until present date. Future research to avoid risks of genetic engineering will be handled in two ways: Proactive risk research: This way asks what can happen ? Monitoring: The supervision by experts of the elds and the processing of food. The greatest security in genetic engineering is hoped to be attained with use of both ways.
Allergy and soybean [35] Why such a trouble about genetic modied soybean ? Soybean was the rst genetically modied plant to be introduced in widespread agriculture.The approval of the new plant by the Food and Drug admSoy inistration in USA (FDA) is made by determining the allergenic potentials of the plant. For this purpose the FDA has established in 1992 a guideline to determine the allergenic potential of a plant. In 1995 followed the guideline of OECD and WHO to determine allergic components in plants.This guideline contains the principal ideas of the guideline of 1992.These guidelines have three main points: The origin of the new gene. Some origins are already known as allergenic such as Brazil nuts, peanuts, milk, kiwi, rice, corn, spices, eggs, meat, sh, crustaceans and many pollen. Being no allergic components of the origin known the identity with other known allergens has to be veried.The stability to digestion, the stability during processing the nal amount in food and the identity to other non allergenic proteins must be determined. Being there no allergenity found in these tests the new plant can be approved. Being allergenity of the origin known the following test have to be made: In vitro RAST/ELISA being negative Skin Prick Test in vivo are made. When these tests are negative the object can be tested as food and in case of showing no negative actions it can be approved. In case of a positive reaction in the RAST or ELISA test as well in the Skin Prick Test but no allergenity detected in the resulting food can be approved with a warning about the possible allergic reaction must be given on the label.
239
In case of the Round Up Ready-Soy bean allergenic tests of the origin cannot be performed because the alien gene has his origin in soil bacteria and there are no antibodies of the blood of allergic persons available. During development of the modied soybean there were genes of the Brazil nut used.Antibodies from persons allergic to Brazil nut indicated allergenity of the new plant. A warning on the label turned out to be necessary. The further research on this plant was therefore abandoned. This was an example of allergenity of the origin gene being taken over by the new host. Host of the new gene. Some hosts are already known as allergenic such as soybeans. Allergic reactions to normal soybean are known. GMO Round Up Ready Soybean had therefore be tested on regard of possible allergenity taking over from his primary host. The immunoblotting method shows the forming pattern of the serological antibodies resulting from the new soya proteins. The Round Up Soybean reacted identical to the normal unmodied soybean.In relation to allergenity the GMO soybean is therefore identical with the normal plant. The allergenic activity of the new protein There exist no antibodies for the new proteins. Direct test is not possible. The evaluation of the toxicity is made with the following considerations which are common to all allergic proteins: The proteins must be stable against the stomach acid an to enzymes like trypsin and pepsin in order to trigger an immunological reaction. The alien gene from GMO Soybean produces the enzyme CP4 EPSP-Synthase.This enzyme was compared with existing allergens. Size of the molecule Only the size of the molecule was identical to known allergens.This is however not relevant because the molecule is inactivated by heat.Processed Soybean meal is therefore not allergenic because of this heat barrier. Digestion The CP4EPSP-Synthase molecule is not resistant to digestion, being destroyed in the stomach within 15 seconds. Bounding to long chained sugars Typical allergens are bound to long chained sugars , the new enzyme does not have sugar in his molecule.
240 Degree of strangeness The degree of strangeness is an important element of comparison with other allergens.The new enzyme CP4EPSP-Synthase is similar to EPSP - Proteins from baker yeast and indexBacillus subtilis Bacillus subtilis.Both of them are considered as GRAS (Generally Regarded as Safe) Amount of Allergen in the nal food The amount of CP4 EPSP-Synthase in the nal food is so small that only 0,001% in total and 0,08% in the proteins of the food are found. Allergenic substances are usually the major part of the food. GMO soybean oil and allergenity There are no allergic reactions known from rened oil of GMO soybean.The modied allergenic residues which are left after rening are below 1 ppm. CP4EPSP protein and Round Up Ready Soybean is therefore cnsidered as not allergenic. French position to GMO [76] Some environmental organization like Agir pour lenvironnement, Greenpeace, France nature environment combatte the GMO. Some organizations like the FNPL (Federation Nationalle des Producteurs de Legumes) and the CP (Confederation Paysanne) are against transgene food. These Organizations are united to ght health- and environment- risks. According to them everything being resistant to antibiotic should be forbidden. Other Organizations like the FNSEA and the CNJA support GMO when: 1. Possible health- and environment risks are eliminated, 2. An acceptable solution concerning labeling of GMO food is found, 3. The national agriculture and the distribution system of food is protected against distortion of trade. Recall of GMO maize seeds in France In the end of April 1999 there was a recall of maize seeds in France (Elsace) after being proved that the seeds were genetically modied.The recall was conrmed by Pioneer Seeds company.In Germany there were also US GMO maize seed found. DER BUND (German environment organization) says that it should be avoided that frontiers between genetic modied food and natural grown food are erased. The consumer should keep the right to choose between both foods.[149] Only Germany and Spain have authorized the use of genetic modied maize. All other member s of the EU do not accept it. PTI: More unmodied Soya proteins Protein Technologies International (PTI) most important producer of soya proteins, garantee that it can supply the demands of genetic unmodied proteins from soybeans in Germany. According to PTI it is a fairytale that US soybeans are not separated in GMO and unmodied. To make sure no modied GMO is being used PTI
241
has developed an Identity Preservation Program which is similar to the Cert ID scheme for unmodied foods recently introduced by the trade companies (April 1999)[?]. US exporters want to supply demands of GMO-free Soybeans and cereals The exporter and cereal specialist Northland Seed and Grains in Minnesota garantee its products to be 100% GMO-free (April 1999)[151]. Two great cereal buyers accept only grains which can also be sold in Europe. Unilever UK :Renunciation to genetic modied ingredients Van den Berg Foods UK and Birds Eye Walls (part of Unilever UK) will stop the use of GMO ingredients changing the with alternative unmodied ingredients, what also includes GMO-free Soy products (April1999). The eorts to produce GMO-free products show that there is a growing market for these products. Meanwhile Monsanto introduces for autumn 1999 the GMO Roundup Ready Soybean in Brazil The industry likes theBrave New World from Aldous Huxley.Rhone-Poulenc,a chemical giant and Limagrains producer of seeds united to create the Rhobio Company being responsible for biotechnology activities. It has even been tried to change Geneticaly modied to Geneticaly improved . The Nestl Group refers to rising prices on GMO-free products. e The food dealers like Carrefour, Casino, and Systeme U make sure to get garantee as GMOfree from the producer.It has shown that it is almost impossible togarantee GMO-free products because basic components of food are already modied.Carrefour sells products with GMO-free garantee. The Danone company , Paris announces not to use GMO - raw materials in their production in Europe. The dealers are afraid that customers guided by dubious publications can make their own buying decisions to get out of control. The dealers support therefore the labeling of GMO. Other supermarket chains in Great Britain which took out of their shelves products with genetic modied ingredients including meat from animals which had been feed with GMO animal feed around July 1999: Sainsbury, Safeway, Marks and Spencer, Northern Foods, Unilever and Nestl GB as well as Nestl Italy. Sainsbury e e searches for GMO-free cereals for animal feed to produce GMO-free meat and poultry [162]. Terminator-Gen In the EU there are rules demanding farmers to pay licenses to seed breeders when seeds from the last crop are held back to be reused once again. The seed breeders say that they are loosing much licenses in Austria where these rules are still not introduced. USA breeders are therefore working to introduce a new gene in their seeds, the so called Terminator Gene which lets seeds germinate only one time.There is no use to keep seeds for the next time. Farmers have to by their seeds from the breeder. If the terminator gene spreads out in free nature all plants will stop to germinate. The use of genetic techniques should not be allowed to collect fees or other nancial purposes.[167]
242 Monsanto has made its golden rice available free of charge to developing countries. This rice had been modied with genetic engineering being enriched with vitamin A. The rice could prevent millions of cases of blindness caused by vitamin A deciency. Monsanto hopes to sell the specic agro chemicals for this plant.
Genetic modied potatoes [134] Dr. Arpad Pusztai from the Rowett Institute in Scotland responsible scientist liberated the news that rats being fed with GMO potatoesinjured in growth and in its immune system. The results were declared as misunderstanding and Dr. Pusztai was sent into retirement. A snowdrop-gene had been introduced in the genetical material of the potato. This alien gene should keep worms and insects away. Further research carried out by Dr. Pusztai made clear that there was a potential menace to animals and mankind. Damage of internal organs,malfunction of the immune system and alteration of growth and were demonstrated by rats being fed with the genetic modied potato. At the moment it is not clear from where the toxicity comes. Some scientists nd the promotergene to be responsible for it. The same promoter-gene is being used in the Roundup Ready Soybean. If this proves to be true all food having soybean derivates from genetic modied soybeans should be considered as harmful to health.
French retailer against genetic modied food [134] The French retailer Carrefour, Paris announces to withdraw all genetic modied foods.About one third of their own trade-marked articles are aected. Carrefour is not an enemy of genetic technology, but it seems impossible to predict the results of genetic modication on foods for long terms.Therefore the retailer wants to go the safe way avoiding genetic modied products. According to Carrefour[134] GMO labeling EU directive proves to be insucient to provide protection or information for the consumer as to many exceptions are allowed. Seven important European retailer enterprises have founded a consortium against genetic modied foods. This consortium embraces Migros (Swiss), Carrefour (France), Sainsbury(Great Britain, Marks and Spencer, Delhaize Le Lion (Belgium), Esselunga (Italy) and Superquina (Ireland). The aim of this alliance is to clean own trade marks from genetic modied ingredients (vwd/1.4.99/12/mi GMO-labeling in USA US-citizens claim for GMO-labeling in a petition which has been given to the Congress as there are no rules from FDA. Herbicides at the base of imidazolinon [134] Genetic modied rapeseed resistant to the herbicide imidazolinon is already on market.
243
The pharmaceutical enterprise Cyanamid Canada and the University of Saskatchewan of Canada develops imidazolinon tolerant wheat. The used gene had been detected in winter wheat. Celiac disease [135] Celiac disease is caused by allergy to gliadin, an aminoacid from gluten of wheat, rye and barley. Gluten is present in our of theses grains and is therefore present in all farinaceous foods as well as traces in starch of these plants. Starch is an ingredient of a long chain of industrial products.The German Ministry of Research ( BMF Bundesforschungsministerium ) coordinates researches to eliminate the genes responsible celiac causing components of the gluten. Unfortunately industry does not help the project as there is no nancial prot expected.Monsanto hopes to release a glyphosate tolerant wheat type in 2002. Imidazolinon resistant sugar beets were already developed and are on test.
Cultivation of genetic modied seeds in Brazil In September 1999 the cultivation of genetic modied soybean[146]will start. Fields in the state of Rio Grande do Sul and the south of Mato Grosso and Goias will be cultivated with Roundup Ready soybeans from Monsanto over the Monsoy enterprise.The seed was released by the Brazilian commission CTNbio (Commissao Tcnica Nacional de Bioseguranca). e Consumer organizations and government sectors have made resistance against GMO soybean. The GMO plant is coming over the border from Argentina. Hoechst Schering has received the authorization to cultivate herbicide tolerant rice in Brazil. According to CNTBio (Brazilian biotechnology safety commission) the worldwide culture of GM plants is 28 millions hectares Soybeans are represented with 40% followed by maize, tobacco, cotton, tomatoes and potatoes. USA has 8,5 millions hectares of GM plantations, China 1,8 millions hectares, Argentina 1,4 millions hectares and Canada 1,3 millions hectares. Du Pont de Nemours and Co has entered the Brazilian market with Du Pont do Brasil with its head in Sao Paulo taking over Pioneer Hi-Bred international Inc in march 99. As Du Pont has overtaken Sementes Dois Marcos the way is open to the production of genetic modied soy bean seeds together with modied wheat seeds. The rst product of Du Pont in Brazil will be a modied maize seed which was modied without gene transfer so there is no formality necessary to release the seed.This maize has a very high content of oil. (vwd/6.4.99/mi) GMO and worldwide famine, an interview with Ian Wilmut Can genetic techniques solve the problem of famine in the world? Ian Wilmut, genetic specialist who cloned the sheep Dolly said in an interview with the Brazilian magazine veja (4.11.1998,page 14): It would be exaggerated to say so. The actual production of foods is more than sucient to
244 feed the whole planet. The trouble is that the food is unequal distributed. Instead of producing more food we have to improve the storage of already existing food and we have to distribute them in a fair way. It is sad to know that people still die of hunger just because we do not nd a political and social model which enables us to distribute food in a way with more justice. The solution of the famine is political and not scientic. What genetics can do is to give a contribution that this comes true. Patents on GMO-plants The DBV (Deutscher Bauernverband)German Farmer Union has urged the German Government not to take over the European Biopatent guideline in the German Patent law. The DBV says that European Commission opens the possibility of o wide spreadread patent on plants.It is also possible that patent protected gens spread in nature contaminating other plants Farmers would be than unwillingly colliding with patent claims. According to the German Farmer Union are plants and animals a part of natural life basics and should not be withdraw from general availability. Plants and animals are part of nature and should not be put under the monopoly of certain business groups. GMO rapeseed in Europe GMO-rapeseed has been released in Europe by Advanta Seeds without knowledge of the farmer. The GMO-seed was distributed in large scale in Germany,France and Sweden and England for two years. France and Sweden gave order to destroy the GMO- elds. German Environment Ministry says that there is no regulation to force the destruction of the German elds as there is no direct menace to public heath. This is a sign of inexcusable weakness of the German Environment Ministry which is unable to protect purity of nature. Advanta Seeds says that it was a mistake but it is supposed to be a strategy of the seed companies to contaminate rape seeds with GMOs in order to avoid the GMO-free alternative to GMO-Soya which is being refused by retailers in Europe. The contamination of nature is getting ahead because logistics, ying pollen, handling during processing in storage, on ships and trucks.
GMO Sugar beets in Germany According to daily news from 10.10.2000 sugar beet plants were genetically modied and not allowed released by KWS SAAT AG in Einbeck (Kreis Northeim) Germany. They are resistant to the herbicide Round up KWS SAAT AG says that . it was a technical mistake which caused the release. This is the proof that genetic technology is being handled careless. It also may be a part of a strategy to contaminate nature in order to avoid the GMO-free alternative. It is possible that the gene passes over to weed turning these plants resistant to herbicides. To counter the growing contamination of nature with GMOs the European retailers urge the producers to guarantee GMO-free production. Even the 1% contamination which is granted as unavoidable contamination with GMO in connection with GMO-free labeling is not allowed
OurFood (c) 1998 - 2005 by Karl Heinz Wilm in their products.
245
Recall of Aventis GMO maize StarLink Aventis has started a recall of its GMO maize Starlink according to press release from 12.10.99 due to pressure from US- Agriculture Ministry and the Environment Protection Agency ( EPA ). StarLink maize had been liberated for animal feed. This GMO maize had been sold by farmers to the Azteca Mill in Texas. The maize meal produced from StarLink seed was sold to Kraft as ingredient to the Taco-Bell foods. Half of the crop of StarLink was sold to the farmers of Iowa.In Europe StarLink was mingled with non-GM seeds. Now almost all plantations are potentially contaminated with StarLink. Starlink Maize contains a protein which is supposed to cause allergic reactions on humans. Some Japanese importers denied to import StarLink-Maize as animal feedstu to avoid the possibility of being used for human food. Aventis Crop-Science says there will be no sells on seeds of Starlink in 20001.
Monarch buttery and the Bt maize Many reports armed that the Monarch buttery was killed by toxic compounds of the Bt maize which has parts of the genes of Bacillus thuringiensis. According to the Environmental Protection Agency (EPA) reviews of scientic informations indicates that there are very little risks for the buttery. Some authors even predict benets to the buttery from farming of corn, cotton and potato Bt plants. John Obycki and Laura Hansen of the Iowa State University had demonstrated that larvae of monarch butteries grew more slowly and suered a higher mortality rate when being fed milkweed leaves with deposition of pollen from insect pest tolerant GM maize as sole food source to monarch larvae, causing 20% mortality in larvae within 48 hours with one variety of GM maize. The Environmental Protection Agency trying to reach decision regarding renewal of registrations for several Bt products argues that the situation is dierent from that prevalent in natural environment. The larvae of the monarch buttery feed on milkweed plants mostly in June whereas the peak time of maize pollen shed is from mid-July to August.This allegation however is insignicant as toxic materials for living beings are present bt maize is therefor harmful for nature. Nitrogen-xing bacteriums genome The complete genetic sequence of the nitrogen xing bacteria Sinorhizobium meliloti[215] has been publishhed. Nitrogen is essential for the growth of plants. It can be supplied in form of: 1. Nitrogen fertilisers such as ammonium ions (NH4 ) which is 30% of the total amount needed 2. Atmospheric nitrogen are built through various natural processes reprsymbioseesenting 40% of the total amount needed by the plants. 3. Atmospheric nitrogen obtained by reduction caused by symbiosis between legumes and bacteria known as Rhizobium, reducing atmospheric
246 nitrogen into ammonium ions which can be used for the synthesis of proteins and nucleic acids.
Chapter 11 HACCP and ISO 9000

The European Commission trying to improve safety of food has published two documents Consumer Health and Food Safety and The General Principles of Food Law in the European Union. These papers have three general principles: 1.- The responsibility for legislation should be separate from that for scientic consultation. 2.- The responsibility for legislation should be separate from that for inspection. 3.- There should be more clarity and easier access to information throughout the decisionmaking process and inspection measures. There are three complementary instruments for protecting consumer health: 1.- Scientic advice 2.- Risk analysis 3.- Control.
Food chain steps There are dierent steps in the food chain: Agrarian origin, transportation, storage, industrial processing and handling by the consumer. Every step must be covered by specic standards to ensure a high level of food safety. The whole food chain must be monitored. This includes also the environment as there is no seafood in a poisoned sea and there are no crops in a dead landscape. The aim is to link failed productions with their causes so auditing can nd failures of the existing food safety systems and avoid harm. The dierent steps in the food chain are: 247
248
Agrarian origin, Transportation, Storage Industrial processing, handling by the consumer. Every step must be covered by specic standards to ensure a high level of food safety. The whole food chain must be monitored. This includes also the environment as there is no seafood in a poisoned sea and there are no crops in a dead landscape. The aim is to link failed productions with their causes so auditing can nd failures of the existing food safety systems and avoid harm. The World Health Organization Department of Food Safety quotes at www.who.int/sfs/ : ...access to nutritional adequate and SAFE FOOD is a right of each individual This right does not come from itself. Controls, inspections and auditing standards are necessary to look after safety in food. Do not believe one single thing. Check it by yourself. How to do it, that is why we are here. Food safety depends on: 1. Basic knowledge in farming, industrial know-how, transport and storage. 2. Ethical behavior 3. Controls: HACCP, ISO 9001:2000, GMP, HALAL
What to take care of in order to ensure food safety a - Biological hazards: Bacterial infections (Salmonella, Shigella, Campylobacter, Aspergillus), virus infections (Hepatitis, Creuzfeld-Jacobs-Disease) b - Parasites: Such as nematodes in herring and other relevant worms. c - Chemical contaminants: Herbicides, pest control substances and other chemicals such as mercury in Japan. d - Bacterial poisoning: Natural toxins can harm people even after the agent has been removed or killed. (Staphyloccocine, botulism and other poisons) e - Physical hazards: Ground Glass, metal or plastic fragments. f - Radioactive contaminants: Radioactive fall-out of nuclear tests such as Brazil nuts
249
with Strontium 90 due to fall-out of nuclear tests coming down in the rain forest of the Amazon region, or fall-out from the catastrophe of Tschernobyl. g - Wrong industrial food processing and bad kitchen habits: High Temperature on backing and frying. Just to mention acrylamid in french fries, crisp bread and breakfast cereals. h - Wrong nutritional habits: Under- or oversupply of vitamins and trace elements, insucient supply of dietary ber. History of HACCP The HACCP concept had its origin in the USA and stands for Hazard Analysis Critical Control Point. Chronology of its development: 1958- Foundation of the NASA (National Aeronautics and Space Administration) 1959- Development of the HACCP concept to assure one hundred percent safety of food to be used in space. 1971- The HACCP system was published and documented in the USA. 1985- The National Academy of Science (NAS) recommended the use of the system. Worldwide the system became used and the FAO/WHO Codex Alimentarius (Food and Agriculture Organization/World Health Organization) cited the system in the Codex. 1993- The European regulation 93/43 EG from 14.7.93 provides the use of the system for the production of food. 1998- With coming into force on the august the 8th of 1998 the Hygiene Verordnung (German hygiene Rule) demands the use of the HACCP system in Germany. The HACCP-concept The European hygiene rule dened in the paper 94/356/EG demands for an HACCP-concept which can be integrated in a quality management system This HACCP concept has to be developed for all products of every factory. The ve basic ideas of HACCP-concept are: 1. Make a hazard analysis 2. Determine the critical points (CPs) which might be of hazard in the production of the food. 3. Determine the CPs which may be CCPs being of high importance to the safety of the food and which may be controlled safely using simple checks named Controlling. For the controlling dene the specications of the product. 4. Dene a control system of the critical points, using tests which can be carried out during production in order to interfere in case of wrong production. Monitoring.
250 Introduce a documentation in order to record every happening. Dene the corrections to be made in case of critical point being out of control. 5. Dene the way of verication to conrm that the HACCP-system works.Verication Timetable to install an HACCP System 1. The head of the enterprise names the QS Manager who is responsible for the instalation of the HACCP System 2. The QS Manager names the members of the team which shall work out the HACCP system. The team should be composed of members of the production line, members of the bacteriological control, members of the quality control, members of the development. There should be persons with knowledge of food bacteriology, food hygiene, food technology. If there are not such persons in the factory, external aid should be taken in the phase of installing the system. 3. The team determines what products can be handled together Valid for.. 4. Come together of the team to make a Description of the Products. It should contain: A short description of the product, List of regulations and laws which regulate the food The list of the ingredients Important specications of the product such as chemical and bacteriological limits Temperatures Packaging of glass, tin can, PP, PE, paper or aluminum wrapping Shelf life Instructions of use and storage conditions. 5. Come together of the team to make the Flow Diagrams of the Products. 6. The team checks all documents to make corrections of possible errors. 7. The team marks all CPs on the ow diagrams. CPs are all points were a hazard for health of the consumer might occur. 8. The team identies and marks all CCPs on the ow diagrams, trying to have a low number of critical control points. CCP is a Critical Point were the hazard can be avoided, eliminated or reduced to an acceptable level.
251
How to identify a CCP ? At any point of the production line ask the question: - Is this point a hazard to the health of the consumer ? IF NO go to the next point. IT IS NOT A CP IF YES . The hazard is put under control at this point and it is reduced to an insignicant tolerable danger with the correct activity or it is totally eliminated.It IS A CCP and is put under control - Are the control activities sucient to avoid, eliminate or reduce the danger to an acceptable level? NO, the technology of the production should be changed. YES, the CCP is marked in the ow diagram. and the controls are enumerated how often they have to be done and what specications have to be observed. For every CCP there should be made a list containing the following informations: The place were the CCCP is situated (heater, packing line, Storage What kind of controls should be made ( chemical bacteriological) What kind of instruments are necessary (thermometers, culture agar, microscope) Instructions how to handle the instruments and detailed description of the laboratory methods How often shall the controls be made? Who makes the controls ? (Name the personal and the substitutes who have to make the controls) 9. The team determines the tests to be made at the CCPs (temperature, pH, acidity, lter, metal detector etc. The team marks the intervals between these tests. 10. The team determines the corrections to be made in case of fail production. The team determines who is responsible to execute the corrections 11. The team determines the methods used to control the CPs 12. The QS Manager veries if the system works or not and if the internal audits are made in time HACCP is a living system. After installing the system it should be rechecked periodic. The work on the basic documents will never end. Dont forget to answer in your documents the following questions: Who controls? When? How the controls are made? Where the controls are made? The Hygiene Rule 93/43 EWG demands quality controls which should be recorded in an appropriate documentation. Basic documentation should contain [68] 1. Make a drawing of the building enumerating the rooms
252 2. Make a drawing of the machines enumerating them
3. Make a diagram of the production line with including the material ow
4. Make a drawing of the rooms containing all water tabs, enumerating them
5. Make a drawing of the way the personal has to walk, starting from the entrance to the room where they may change clothes, the way to their working place, the way they have to go during work and the way back to change clothes.
6. Make a drawing of the sewage system
7. Make a plan of progressive education of the personal. This plan should include informations about new machines, new products, hand washing and disinfection, informations about shelf life of the products. Fingernail colors make an inspection of clean nails dicult. Therefore it should not be allowed.
253
8. Make a cleaning and disinfection plan 9. Make a plan to control the cleaning and disinfection 10. Plan of the controls of water used in production 11. Plan of pest control Industrial hygiene is teamwork. Everyone engaged in production of food must cooperate. There must be a detailed description of every work. The procedural rules should be available at the place where work takes place. The quality and the safety of the end product depends on interventions at all stages of agricultural production or harvesting through manufacture, processing,storage and transport to the nal consumer. The main concern is to avoid contaminations originated from: Biological factors : Bacteria, such as Salmonella, pathogen Escherichia coli, Clostridium botulinum, viral infections or BSE. The biological factors can be avoided through cleaning and disinfection activities. They must be supervised by a controlling person making periodic surface contact cultures and cultures from dierent points of the production line. Bioluminescence ATP tests are also performed with good results.
254 On market there are test stripes which indicate after some minutes the presence of proteins signalizing bad cleaning.
Introduce a documentation in order to record every happening. The Hygiene rule 93/43/EWG demands also for a hygiene training of the sta. Chemical factors: Residues of cleaning agents, insecticides and other chemicals. Very important is to make sure that all residues of cleaning and disinfection agents are eliminated before product processing starts. This is done with rinsing with clean drinking water. There should be a daily cleaning and disinfection plan. Physical factors: Splinters of metal, glass, bones, wood, stones and other materials. System to avoid the risk of physical factors are lters, X-ray scanners and metal detectors are widely used. Other materials can hardly be detected. So every eort should be undertaken to avoid splinters of glass, wood and plastics into the food. The bottles should be turned overhead and blown out with a ush of compressed air before lling. All the way to the lling should be covered, so splinters cannot get into the glass. Start a Glass damage book where damage of Glass is registered telling the name of the product, the lling machine, the name of the operator, date and the time of damage. All handling and controlling of the production of food should be conform to the system of Good Manufacturing Practice ( GMP ). Risks which might endanger the health of consumer The health of the consumer may be endangered by following factors: Contamination and recontamination of food by pathogen bacteria Parasites or chemical substances Survival of heat processing of pathogen bacteria, her later multiplication under favorable conditions and formation of undesired chemical reactions Formation or undesired, toxic substances and formation of bacterial toxins
255
HACCP= Hazard Analysis and Critical Control Point The HACCP - Concept is now introduced by the Hygiene Rules 93/43/EWG in the production line of food in Europe. It bears the main ideas from the worldwide accepted HACCP-System of the FAO/WHO Codex Alimentarius The HACCP is a system demanded by the EG Hygiene Directives and avoids the hazards to the health of the consumer. Everything which is not a hazard to the health of the consumer is not covered by the system.
Hygiene regulations in Germany The main regulations concerning hygiene in the production of food in Germany are based on the Hygiene Rules 93/43/EWG and are found under the 3 of the Lebensmittel Hygiene Regulations ( Food hygiene Regulations LMHV. This regulation says that food is to be produced in a way so that there are no negative modications possible during the production, handling, storage and transport.Supervision should be made with an HACCP concept. HACCP may be integrated in the ISO 9000 Quality Assurance System Other demands related to food safety are made by : Governmental agencies which may cover the rules and directives of the European Union, specic laws of countries outside the EU. To give global directive on food safety the Codex Alimentarius may be a further help to make a global distribution of food possible Special demands from manufacturers in case of raw material which are used in the production of more sosticated foods such as caned food or frozen food to produce salads or sauces. Special demands from the retailer chains covering special demands trying to avoid any public controversity such as local ban of beef to avoid BSE problems or certain health food regulations establisched by special health food brands. Special regional demands rising from anxiety of the consumer such as dioxin, agro chemicals and aatoxin contamination of food. These demands may be the origin of specications such as non-GMO materials being employed or no articial sweetener or chemical preservatives being used. These demands must be surveyed with periodic checks which must be integrated in the quality control system. Demands from the British Retail Consortium standards ( BRC ) The ISO 9000 System controls the characteristics of quality of the production covering all aspects of quality.
256 Hazard With hazard every risk of the health of the consumer are meant. Excluded are all events which are not related to health. This is the dierence of the Quality Management of ISO 9.000 which covers every events of quality. Critical Point It is every point in the production of Food where risks of the health of the consumer can be present. Critical Control Point A Critical Control Point ( CCP ) is a point in the production line where a risk of hygiene may be put under control or eliminated. With appropriate measures at that point the risk can be: avoided eliminated or reduced to an acceptable level Examples of critical control Points (CCPs) are: Income of raw materials Storage and cooling of food Recipes, handling and processing of food Defrost, heating, warm hold phase and cooling Distribution of food in restaurant, fast-food pH of food Correct separation between clean and unclean sectors Cleaning and disinfection Hygiene of the surroundings and hygiene of the stu In case of deviations of the specications it is proceeded as follows: The product is given to rework The product is mixed with another charge in order to bring the analytic to acceptable values The customer is informed about the deviation and accepts the product When no rework is possible and the customer does not agree with the deviation a selling to other customers at reduced price is to be considered When above procedures are not indicated the product must be rejected
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Planing HACCP To plan HACCP proceed as follow: Prepare the following tables:
257
Detailed description of every product A detailed schematic description for every product should contain: Denitions: Explain used terminologies and abbreviations Cite the dierent foods which belong to the described group Characteristics: like avor, smell, consistency, etc Ingredients: All ingredients should be listed Chemical and physical properties: Important analytical values such as pH, acidity, viscosity should be established as specication. Maximum and minimum of the deviations should be included in this table Purchasing department Processing: such as pasteurization,sterilization etc should be mentioned Packing:glass ,tin can ,PP , PE etc Storage:Specication of the storage temperature,moisture etc Shelf life Indication for consumer for nal preparation of the food before eating Special informations for specic consumer groups such as diabetics Description of processing Prepare a table with a complete information about the production containing: Incoming of raw materials Description of the processing Temperatures,heating time, pressures Temperature maximum time for storage The description of processing must be completed with a process ow diagram of the whole proceeding with the marked CCPs, the target values and tolerances and the corrective action should the product fall out of specication.
258 Static hygiene conditions:Building The building where food is being handled according to hygiene rules must be in a condition to avoid negative inuence during processing. Cleaning and disinfection of the rooms must be possible. Necessary temperatures for handling,processing and storage must be available. The building must be clean and the maintenance must have been done. The oor must be easy to clean and to disinfect. It should be watertight. The walls are to be covered with watertight material, easy to clean and to disinfect. The ceiling should be covered wit watertight material avoiding condensation water, dirt and molds. There must be a sucient number of hand washers with spender of liquid soap and disinfection based on alcohol. There must be a sucient natural and articial illumination of all rooms. There must be a facility for the personal to change cloth. Windows must have y screens. The rooms are not to be used for other activities. The surface of tables and other surfaces which come in contact with food must be easy to clean and to disinfection. To wipe there should be used only one-way towels ,not using it more then a day. Buckets and other cleaning utensils should be of dierent color in order do avoid cross contamination from one place to another. Machines and other utensils for processing of food : All surfaces must be easy to clean and to disinfect. Everything should be of stainless steel. Plastic parts should be made of polyester heat resistant to 130 C. The wire used to hold brushes together should be of stainless steel.Brushes should be made of polyester. They should be of dierent color in order to avoid toilet brushes or highly contaminated places be used in the kitchen. All parts and utensils should be free of cadmium. Toilets: There must be a sucient number of toilets with water ushing. Toilets should not have a direct communication with the processing rooms. The hand washers in the toilet room should provide liquid soap an disinfection based on alcohol being operated automatically or by arm, (not by hand !) One way paper towels should be used. There must be cold and warm water. The toilet room must have an air exhaustor
Dynamic hygiene conditions: Cleaning, disinfection and maintenance of the building,hygienic handling of food. The building must be cleaned and disinfected properly. Maintenance of the building includes painting of walls and ceilings to avoid molds. Change
259
broken coverings of walls and close all unnecessary holes. Control the handling through all phases of the production, from income control, from production to storage and transportation.
Incoming control: Raw products and ingredients should not be accepted when there is evidence for the presence of pest,pathogen microorganism or there is evidence that the products are spoiled. If necessary the products must be changed to adequate containers, or changed from wood pallets over to plastic pallets.
All products should be labeled with: Name of the producer, Date of delivery, Expiration date. Storage and handling of raw materials: Raw materials must be stored and handled under well dened conditions. As Salmonellae were mainly transmitted by contaminated eggs,minced meat and related products great attention was paid to these topics. 1.- Eggs and egg products In the late 1980s the importance of the storage conditions was shown in Germany by an increase of salmonella diseases. To reduced this hazard the following rules were established by the German H nerei Verordnung (Hens Egg Regulation) should be observed: in 2-4: u Food prepared with raw eggs which are being pasteurized: They demand no special precautionary measures. Food prepared with raw eggs without heating: They must be eaten immediately after production.They are not allowed to be carried away. If they are heated right before eating this should not happen after two hours after production.
260 Food prepared with raw eggs without heating to be chilled consumed such as desserts:They have to be cooled down to +7o C. They have to be maintained at this temperature or below and be eaten within 24 Hours after production.They also can be deep frozen and consumed 24 hours after defrosting its temperature not rising over +7oC. Production units preparing food for old or sick people and children: Food containing eggs or egg components must be heated properly by these units. Charitable units which prepare food shortly before distribution: They have to proceed as described for production units for food for old or sick people and children added with the written information to be consumed immediately. Other production units cited above: They are allowed to produce food containing eggs or egg components when these ingredients were heated.No further special precautionary measures. If there is no thermal treatment the food must be cooled down to +7o C within two hours after production and maintained at this temperature or below and consumed within 24 hours or deep frozen.After defrosting it must be maintained at +7o C or below and consumed within 24 hours. Production units with more than 30 meals with unheated eggs or egg components: These units have to keep samples of these meals at +4o C for 96 hours after distribution. These samples have to be marked with day and time of production. 2.-Meat Minced, chopped and cut to small pieces meat such as shashliks should only be served in heated form when there are no good hygienical conditions. Unheated minced meat or shashliks should be kept by +4o C. For an immediate selling the meat can be kept be +7o C. Minced meat is allowed to be sold only at the day of preparation. Sausages and shashliks can be sold on the day after production according to the Hackeisch Verordnung (German minced meat regulation).
Production, improve the technical processing: Use good manufacturing practice principles handling food during processing.Make a separation of dirty and clean areas making sure that the routes of transportation of dirty and clean material does not cross each other (For example: keeping cooked meat and uncooked meat together in one refrigerator or one cooling room. this must be avoided)Avoid crossing unpacked food with already packed food. Avoid people working in dirty areas to get to clean areas. This can be controlled by dierent hair coverings: Red for dirty areas and green or white for clean areas. Wood utilities should be avoided as they bear pathogen moulds, bacteria and virus.This includes Tables, doors and einvironment:
261
Health condition or the sta which comes in contact with food Medical inspection of all people handling food is to be periodic repeated and documented. This includes clinical inspection, bacteriological examination of faecis with regard to Salmonella bacteria, daily control of the personal to avoid purulent wounds, persons with diarrhea and other problems to come in contact with food. These persons should be engaged in areas were they cannot come in contact with open unpacked food. Diseases which are spread by food. Persons with the diseases mentioned below should not come in contact with unpacked food. Cholera, Enteritis infectiosa, paratyphoid, dysentery, tuberculosis, dermatosis, salmonellosis and shigellosis. Pest control The European rules related to hygiene in handling with food demands to avoid any negative aecting of food. Pest[51] and their excrements aects food in this way. The measures to control the aecting should be integrated in the HACCP system. Hazard analysis of pest control Possible Pest in a food factory
Insects: cockroaches, moths, ants, beetles, ies, wasps,mites and spiders Rodents: rats, mice.
262 Dissemination of pest Dissemination of pest can happen through: Dissemination with the product itself- such as banana spiders. Dissemination with the packing Such as bacteria and moulds on cardboard boxes such as seen on a piece of cardbord on nutrient media:
Dissemination with the transport devices, such as pallet giving places for mice and rats to hide. Palets can also transmit insects like wood spoilage :
263
Dissemination from one place of the plant to another, such as the transport from storage of raw material at open air facilities. There are many ways of aecting food by pest: Transmission of bacteria. Damage of product and packing material. negative aecting of Taste and smell. Modication of appearance Spoiling Attack by secondary pest at the point of packing damage. Determination of critical points in relation to Pest control (CCPS) There should be made a ow diagram, of the product to be analysed and a diagram of the building where the production and the storage of the raw material, packing material and end product is taken place.In this diagram the CCPS should be marked. Factors which can facilitate pest dissemination Possible food for pest like garbage,empty tin cans with rests of food, open drainpipes etc. Temperature of the dierent surroundings.Warm rooms and hot places facilitate the multiplication of pest. Humidity:High humidity intensies not only yeasts and molds but also the multiplication of pests Neglected or abandoned rooms or environment can act as biotope for pests which can migrate to other parts of the building used for the actual production. The whole building and his environment should be considered as one. The best place is as good as the worst place is. Categories of eects of pest attack,according to Voigt Catastrophic: When the health of the population is endangered Critical: When the food is not suitable or when it is spoiled Small: When consumption is restricted Insignicant: When the consumer does not notice the failure.
264 General considerations about pest control Contamination caused by rodents and insects produces loss of material and is a way of transmission of diseases. The European Hygiene rules demand to keep food free of inuence of pest and pesticides and repulsive modications as well all hazards for the health of the consumer.
Rodents Rats and mice They generally live near garbage and drainpipes.As these animals live in places with high contamination with bacteria they bear on the hairs of their coat dirt and pathogen bacteria and contaminate the food with which they come in contact. Rats and mice feed themselves with garbage and deteriorated food contaminating itself with bacteria which are eliminated in their faecis and urine. When rats and mice die the eas abandon the corps an can attack human transmitting diseases or cause allergies. The teeth of rodents grow continuously. In order to keep them short they have to gnaw hard objects such as electrical wires, causing electrical shorts and re. Rats and mice should therefor be exterminated.
Extermination of rats and mice Combat of rats and mice are made with anticoagulants. In the surroundings of food only products of the list of the BBA (Biologische Bundesanstalt,Germany) are allowed. As babies of rats and mice can feed by itself after 17 days of lactation it is necessary to proceed with the lay out of poison for at least 14 days after the death of adult animals. The new generation can leave their nest in that time. Rats and mice are reservoir of Borrelia, which is transmitted to humans by ticks. Bacteria transmitted by rodents, according Homann 1986 Bacteria transmitted by rodents according to Homann 1986 Salmonella, cause salmonlosis, paratyphi and salmonelosis of cattle Shigella, cause shigelosis Yersinia enterocolytica Yersinia pseudotuberculosis Francisella tularensis, cause tularemie Listeria monocytogenes, cause listeriosis
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Pseudomonas pseudomallei, causes melioidosis Streptobacillus moniliformis, causes rat-bite fever and complications Clostridium botulinum Leptospira interrogans, it is pathogenicindexLeptospira interrogans Leptospira interrogans,serogroup Icterohaemorrhagiae, cause Weilsch disease Leptospira interrogans, serogroup Grippotyphosa, cause hay-fever Leptospira interrogans, serogroup Pomosa,causes pig breeders disease Leptospira interrogans, serogroup Canicola,cause dogs disease Spirillum minus, cause rat-bite fever and Sodoku Coxiella burnetii, cause Q fever Erysipelothrix rhusiopathiae cause pig epedemie Mycobacterium tuberculosis, cause tuberculosis Vibrio cholerae, cause cholera Borrelia sp., cause borreliosis Viruses transmitted by rodents Pig pest Rabies Virus of encephalitis Molds transmitted by rodents Tricophyton quinckeanum Trichophyton schoenleinii
265
266 Nematodes transmitted by rodents Trichinella spiralis Hymenolepis nana Hymenolepis diminuta Echinococcus multiocularis Cockroaches They like damp and hot places eating all kind of food, including spoiled garbage.They make therefore the transport of bacteria. They contaminate food with their legs, faecis and vomits. Bacteria transmitted by cockroaches.According to Homann, 1985 Salmonella Shigella Escherichia coli Proteus Klebsiella pneumoniae Enterobacter Serratia marcescens Vibrio cholerae Vibrio parahaemolyticus Yersinia pestis Pseodomonas aeruginosa Streptococcus sp Staphylococcus aureus Listeria monocytogenes Bacillus anthracis Chlostridium welchii type A Mycobacterium tuberculosis Mycobacterium leprae
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Viruses transmitted by cockroaches. According to Homann, 1985 Hepatitis virus B Poliomielitis virus type1 Cocksackie virus type B5 abd A12 ECHO virus type 6 Yeast and molds transmitted by cockroaches. According to Homann, 1985 Candida albicans Aspergillus Trichophyton rubrum
267
Protozoa and nematodes transmitted by cockroaches. According to Homann, 1985 Balantidium coli Entamoeba hystolytica Giardia intestinalis Toxoplasma gondii Taenia sp Ascaris and other nematodes Flies Flies like the house y Musca domesticaand Fannia canicularis make the transport of bacteria like Samonella. Bluebottle The genus Calliphora sp. and Lucilia sp. inhabit contaminated places such as latrines garbage etc.They enter buildings carrying diseases and putrefaction agents. Contact of food with bluebottle can be avoided keeping food in refrigerator or covering food with a covering bell or plastic coverings, the doors and windows should be closed with y lattice. Indoor electrical devices with blue light should be used which kill insects using high voltage. Larvae should be killed with insecticides and keeping the environment clean and free of garbage, deteriorated meat and carcases. Interior and suroundings of the buildings should be free of garbage and carcases. Insecticides should not come in to drain pipes as they may kill small animals which are part of the food chain for other animals.
268 Bacteria transmitted by ies. According to Homann 1985,Steinbrink 1989 Salmonella Shigella Escherichia coli Proteus vulgaris Vibrio cholerae Brucella abortus Brucella suis Streptococcus sp Staphylococcus aureus Erysiopelothrix rhusiopathiae Bacillus anthracis Chlostridium botulinum Mycobacterium tuberculosis Bird control Interior and surroundings of food storage, market halls and stores, food processing buildings the presence of birds are not acceptable. Common bird which try to built their nests in the interior of buildings are pigeons, starlings and sparrows. Bird control should be done by removing their nests and avoid reinvasion. Shooting is not always eective and should not collide with rules of animal protection. Pest control tries to avoid pests, early detection and control. Important are tight doors, smooth surface of walls and oors and good air conditioning. /paragraphFumigation/indexFumigation Methyl bromide/Methyl bromide, fumigation/indexBromide, methyl is being used as a method of fumigation for raw materials such as wheat, semolina and our to ensure eective eradication of insect pests. Chemical fumigation however is to be banned by 2005. Natural solutions are therefore being searched, such as heat and controlled humidity. In case of faulty food injured people have rights of recourse.If the producer of the faulty food has a valid HACCP concept with written results of his controls the injured person must provide the evidences that the failure was originated during during handling and treatment of a specic producer.
269
If the produce does not have the written results of his controls or the frequency of the controls are not sucient he has to prove that the failure has not been originated under his responsibility. The HACCP system is therefore a practical instrument of protection against unjustied accusations. However if he fails to proof that the failure could not be originated during his responsibility the producer has to assume the liability.
HACCP for supermarkets Supermarkets have a complex system of storage,distribution and selling of their goods. Many hazards which may be present are identical with those described above. The structure of a supermarket includes the head of the organization with the main delivery of food, their storage and the distribution to the branch stores. Supermarkets deal with stabilized food like tin cans and dried foods as well as frozen food and perishable food like salads, dairy products cheese, yoghurt, butter, meat and meat products as well as sh and derivates. This means all eorts concerning distribution, storage, handling and processing have to be made related to cooling and freezing, in relation to cleaning of the machines and utensiles, disinfection and hygiene of the personal, Pest control, good condition of the building, hand washing facilities, toilets with no direct access to the area where food is stored,handled or sold.
How to install an HACCP system for supermarkets Timetable to install an HACCP system for supermarkets See Timetable to install an HACCP system11for details: Determination of the QS manager. The QS manager names his team. The team groups similar products to be described under the same title: Document is valid for.... Examples of Groups of similar products for which same documents are valid: Group of tin cans and all types of sterilized food.( No refrigeration needed ) Group of milk and derivates like yoghurt and cheese, as well as pasteurized products like ne salads.(To be stored at +2o up to +7oC) Could cuts. (Slices of sausages and could meat should not be touched with bare hands.Portioning should be made with fork or a plier.To handle meat and their products, use one way gloves.)
270 Group of fresh unpacked meat, fresh unpacked sh, fresh unpacked cheese. (To be stored at +2o up to +7oC) Group of Minced meat (To be stored at +2o up to +7oC. and not to be stored over 24 hour after mincing because of Salmonella danger.) Group of fresh poultry. (To be stored at +2o up to +7oC.Special hygienical handling is necessary because of Salmonella danger.) Group of frozen food .(To be stored at -18oC and below.) Group of fresh eggs and products made with unheated fresh eggs.(Special care is needed because of the danger of Salmonella.(See Storage and handling of raw materials11 Food with fresh eggs ( German Hens Egg Decree 2 - 4 ) without thermal treatment should be sold and consumed within 2 hours after production. Food with fresh eggs without thermal treatment but cooled down to +7oC can be sold and consumed within 24 hours after production. Food with fresh eggs without thermal treatment but deep frozen can be consumed within 24 hours after defrost. Food with fresh eggs for old or sick people as well as children should be thermal teated. Production of food with eggs to be sold without restriction must be thermal treated. In the production of mayonnaise salted egg yolk is used after being pasteurized. A new thermal treatment of the nal mayonnaise is therefore not necessary.
Description of the products as Product Specication. Every product should have a product specication form containing: Product name, product number,name and address of the manufacturer of the Product, phone number of the producers Quality Manager. Type of packaging PVC, PP, PET , Shelf life, Storage conditions like best storage temperature, indication to avoid light incidence, humidity and sun light. Informations concerning preparation of the food, special care after opening of the packaging. They should also contain chemical, bacteriological and physical analytical data specifying maximum and minimum tolerances such as: pH Acidity Fat Viscosity Nutritional facts Fatty acids and their distribution Total viable germs maximum allowed Yeast maximum allowed
271
Moulds maximum allowed Lactobacillus maximum allowed Enterobacteriaceae maximum allowed Product specications are documents which should be written and signed by the producers Quality Manager and should be part of the terms of purchase or every product.
Make a form to be used by the ware entry department to be used for goods entry control.For example: SUPER CHEAP MARKET Goods entry/supplier GOODS ENTRY CONTROL Temperatureo C Form 01-1, 10.02.99, Page 1 of 1 External control OK
Make the ow diagrams of all products. Identication of the CPs in the ow diagram. Identication of the CCPs in the ow diagram. Determination of all checks to control the CCPs. Corrections for the case of fail production, fail entry ware Laboratory methods to be used to control ware entry and to control handling of fresh meat and unpacked cheese. The QS manager veries if the system really works. Basic documentation For detailed informations see Basic Documentation11. The basis of a HACCP system is the documentation. Everything must be written and all results of checks must be recorded.
272 Head of documents and forms All documents and all forms should have a head containing: Name of the enterprise Name and address of the branch oce Name of the document or form Identication number of the document or form The number of the version The date of the version The number of pages of the document or form
SUPER CHEAP MARKET
Name of the document or Form
Number of the document version, date, number of pages
Basic documents are Drawing of the building,enumerating the rooms Valid for the main supermarket with the main ware house be made for the Drawing of the ow of ware entry, the ware entry control,storage shelf s, the way to the point of sale, as well as automatic vending machines and counters. Drawing of the machines, such as meat slicing machines, meat mincer and cheese slicing machines enumerating them. Drawing of the water supply system and hand washing facilities with enumeration Drawing of the way of the personal from the locker room to their working place Drawing of the sewage system Hygiene training and product information of the personal All employee should be trained on hygienical behavior, product information, storage temperatures and shelf life of ware. In rooms where unpacked food such as meat, cheese, fruits and vegetables are stored, handled or sold smoking or eating is forbidden. All employees should maintain a high standard of hygiene wearing clean clothes and hair cover. After toilet use hand washing and disinfection is necessary. The wear of jewels, rings and watches is not allowed. Cleaning and disinfection plan of slicing and mincing machines. Plan of the cleaning and disinfection of tables racks, counter, oor, walls and surroundings of the store.
273
Cleaning and disinfection should be monitored by bacteriological tests or bioluminescence tests Bacteriological control plan: Samples of fresh meat, sh and sausages should be controlled determining the total viable germs, yeasts, moulds lactic acid bacteria and pathogen germs. Plan of the control of water This should include bacteriological control.Total germs should not exceed 100 germs in 1 ml. Escherichia coli, indicator of faecal contamination, should be absent in 100 ml water Plan of pest control: Pest control11 should be made by an external company which is specialized on pest control.These companies set pest traps and report results of pest control. Internal audit plan. Audits are verication of the functioning of the system . Audits are made by an auditing team composed of employees of the company. This plan should determine the intervals and dates of audits of the dierent sections of the supermarket Distribution of ware from the main ware house to the branch stores Transport should be made according a document with following informations: Name of the ware or group of related wares Delivery documents Temperature to be maintained during transport Special care needed, such as Dont throw, protect against sunlight, rain and humidity, use no hooks .
Waste control There should be a document with informations about: Type of waste Place where waste and garbage is collected. How the waste is transported and to where it should go. Date and signature. Garbage and waste cannot be collected and stored in the store where food is being sold, stored or handled. Containers should have a lid and they should always be closed Pest control should avoid rats and insects to get to the garbage.
HACCP for cheese dairies To start an HACCP concept for cheese dairies please get the basic informations which were given before. Flow Diagram : Start the ow diagram beginning
274 with the collection of the milk at the farms and end it with the delivery of the product. During the ow diagram special attention should be payed on pipelines, ttings and taps. They need special care. The high pressure which is used with the CIP systems causes erosion. After a short time automatic valves get untight and leek. Gaskets can lift from their seat, hiding traces of products which get spoiled after a short time. In old cleaning procedures heat in form of steam was used as disinfectant. Heating the pipeline systems with steam was good as it sterilized also product particles hidden under gaskets or left in dead zones. The new way using low temperature and sterilizing with chemical disinfectants bear the risk to leave bacteria acting as focal contamination. As the production of cheese needs long storages to ripe, low bacterial count can turn out to get dangerous.
Pipeline Diagrams for cheese dairies In addition to the ow diagram for cheese dairies a diagram of all pipelines should be made enumerating all valves so they can be disassembled and the gaskets be changed in preset times. Dont trust your engineers saying the new generation of valves are safe, they are not and do need periodic care and maintenance.
Own experiences with pipelines have shown untight valves between product line and pipes being cleaned in place, so that CIP solutions got into the product. Dont underestimate the value of pipeline diagram. Engineers like to talk it down because of the trouble to make the initial drawing and to keep it update. Only with complete diagrams hazards like untight valves placed between product and CIP lines operated simultaneously can be made visible. Due to failure of the CIP program in a production line of the dairy company SNOW BRAND in Japan 14.000 people were intoxicated by Staphylococcus aureus bacteria. These bacteria
275
were located on a valve of a storage tank of skimmed milk of Delicious Milk brand which had not been cleaned for three weeks. AS a result of this production failure the company closes their factories in Tokio, Osaka, Sendai, Niigata and Takamatsu[208]. Failure of CIP systems such as the break down of Snow Brand can only be avoided by visual control of all dead ends, of ttings and gaskets. Visual checks should be done with a strong spot light and additional bacteriological controls. Water in cheese dairies: Water leaving the main pipe reduces its velocity and often comes to a total stop. Only few meters after the main stream water can be highly contaminated. Pipelines with low ow tend to develop a biolm of bacteria rising up bacterial count. If such water is used to rinse equipments and pipelines after disinfection all hygienic eorts are useless. Water should be controlled as a CP. In case of rising bacterial count in Water bacterial lters such as those from Sartorius should be installed at all points entering a CIP equipment and entering the product. Another point of concern in cheese dairies are the gutters and sewage as they bear Listeria monocitogenes. Gutters should be easily to access , be cleaned every day and sterilized. The HACCP system is concerned only with hazards which might endanger health of the consumer. It is part of sanitary regulations of some countries. It does not bother with quality control which is being covered by the standard ISO 900011. Companies which do not need certied according the ISO 9000 use to add quality control to the HACCP system. It is that why many parts of some HACCP systems include quality checks which are no hazard points. It would not make any sens to produce or sell healthy products which do no maintain a certain quality standard. HACCP should be the rst step in safety and quality control of the production, handling and merchandise of food. ISO 9.000 is a wide concept of quality control beyond the hygiene and safety rules determined by the HACCP system.This system can be certied by certifying enterprises.ISO 9000 is not always necessary.
Total Quality Management Total Quality Management TQM can be installed after ISO 9000. The system tries to unite all the dierent phases of the activities of a company beginning from the nancial control down to production and technical details. With growing international business [121]the enterprises have to integrate modications in the basic structure concerning the rapid changing international market. ISO 9000 is the basic activity which supports Total Management.
276
Characteristics and ability of the Total Management sta The sta according A.Borning should have: International communicability. The ability to create and gide international teams Intercultural sensibility Knowledge of the dierences between the nations as basis of negotiations In the past quality control and quality improvement was considered as being in the responsibility of one department or a part of an enterprise. In Total Management Quality has to concern every part of the enterprise. The whole personal sta is responsible for the quality management of the enterprise. To coordinate internal processes and external demands of customers Business Process Management BMP can be used. It is a structured, methodical enterprise specic handling of the transaction. The relation from supplier to customer is in BMP of great importance. The dierent goals of the TQM should be: Continuous improvement of processes Information and coordination of the sta in case of innovations Complete basic activities before begin of an innovation Delegation through description of the position and jobs of every employee. Time Management Rules of meeting Education and training Target to be achieved Opinion poll The integration of manager and the way of thinking of dierent continents and cultures must be kept always in mind to solve international problems.Therefore are opinions and conferences with a multinational sta extremely important. The main question which rules all activities of Total Quality Management is: What can be improved ? The target of the Total Quality Management is:
277
The most important targets are: High capital rentability Team spirit, culture of the enterprise directed to Total Quality Management resulting in success on long terms. Targets must be arranged according to their priority in order not to create conict situations between employees responsible for the execution of the dierent sections. In case of necessary changes in the structure of the organization the international manager sta should have exibility to overcome diculties related to: Isolated business groups Market Oriented Protcenter Joint Venture fusions Decentral Diversication Activities Outsourcing Horizontal Networklike Project Organization like Matrixstructures Creation of Experimental Units Modications resulting from Common Cost-Analysis Lean Management Rotation of the Management between branches inland as well as branches from abroad with the main head is very useful to create a common feeling and fortify the unit of the enterprise.
Loyalty The career of managers with many changes of jobs between enterprises should be analysed very skeptical.They show little care about the ag they serve and the destiny of the enterprises. Their goal is their own career. They have no identication with the history and with the future of the enterprise. In bad times they go and take the know how and company secrets to bargain with it for a new job.
Hyperlinked Management Hyperlinked Management is a system covering all other systems. Hyperlinked Management establishes the link of the enterprise with his costumers All phases of the technical activities, nancial control and all activities of the branch stores. Hyperlink is the management of the Global administration of raw ware, production and retail
278 from technology, distribution and trade. Its main concern is to create an information ow and centralize all data making them accessible to the head of the enterprise. Decisions can be made on the base of the latest data. Delays caused by long data researches, lost documents are avoided.
Introduction of the Hyperlinked Management Phase one: Educational work 1.-Conference of the head and the manager of the enterprise.Not more than fty participants should be present. Introduction of the Hyperlinked Management System has to overcome a natural resistance of the dierent sections of the enterprise trying to protect their autonomy. The main message of this conference should be to explain the System giving condence that there will be no detriment to the autonomy of the dierent sections of the enterprise. The conference should be held by the head of the enterprise comprising : Greetings Why Hyperlinked Management? The value of information Data exchange and feed back a)- Internal data link Central access to all data concerning international available raw ware, stock exchanges, technologies in use, actual output, shelf life of all products, formulations, labeling, marketing lay out, prices , trends, custom informations. c)- External data link Producer as well as customer depend on informations about the goods they produce, handle or sell. A retailing supermarket for example needs ware with optimal marketing service. The producer is specialized in relation to his product concerning packaging ,labeling, technology, ingredients, taste, smell and color of food. The know how about his specic product concerning nutritional facts, physiology, and origin of the raw ware are deeper as available in public bibliography. In case of crisis management updated data avoid fail reactions. Supermarkets and retailer should be integrated in the Linked Management of the producer or supplier of the ware they sell. To maintain a global business producers, suppliers and retailer have to unite in the information ow. Forwarding business means to cooperate friendly in benet to the end consumer.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Hyperlinked Management Structure
279
Head of the Global Enterprise INTERNET Braches Stores of the Offices enterprise Factories INTRANET
Management of head production line Production Administration Ware house
Customer
Supplier
Consumer
Working Stations Line Lab Accounts Personal Income Deliver
Ware and Logistics
Ware Informations
General management
GLOBAL MAIN SERVER

There are countless advantages for the customer. The supplier is always within reach. Disposition of ware is always optimal.
280 Software to handle Global Hyperlinked Management There are countless software systems.Most of them are inadequate to handle the tasks.For instance from the point of view of the author of this home page is the LIMS System integrated in the program Collier slow in its ow path, rigid in the design of reports and is not user friendly. Integrated data gathering systems such as ERP and more advanced global links should avoid ready systems. Software engineers should provide their isolated programs with standardized interfaces so that the user can assemble dierent modules according the demands of the market.Central managed master data like Product numbers, specications, prices etc must be located in every subunit. Interchange or updating can be handled online or be made once a day according demands of the system. In this way short programs loops and resulting waiting time are achievable. Adaptation to actual circumstances concerning reports and exibility relating the change some isolated modules is at any time possible. A gradual upgrading is unlimited possible such as the link to intranet, internet ERP Enterprise Resource Planning and Hyperlinked Management. Small simple programs are to be favorized in maintenance, they are less susceptible to system crashes and are visible at a glance. Remember: Small is beautiful . Complete systems create dependency, the user turns out to be open to blackmail by the software engineer. This can cost fortunes.
Marcam Software Solutions [132] Marcam Software Solutions supplies ERP software for food and drink industries. It is one of three suppliers being considered by Nestl to link and e manage the whole global enterprise. Weak areas in ERP systems are production planning and scheduling, costing and warehouse management. In food production throughput time is the time of production measured in shifts or days. Variability and availability of raw materials changes of prices must also be considered. To overcome these diculties it is almost impossible to handle with one sti giant system. Only linked modules working independent of a central program can avoid system crashes. These problems bring Nestl to the conclusion that there will be no decision concerning the e introduction of a worldwide system before 2000. Wilab LIMS [133] The Wilab LIMS is a LIMS System which can be used in a global system. But using this system on one platform may not be a good solution for the future. To globalize the data would turn the program to great to be handled in future links.Small working units with data exchange should be used. ISO 9000 The standard ISO 9000 dates at the year 1989 an was accepted in Europe under the Number EN 29000 as European norm.The dierent standardization organizations have
281
integrated the ISO series under dierent denomination. The European standardization organization CEN C=Conformit, E=Europen has created the denomination DIN EN ISO 9000 published in English, German,and French. This standard contains the norms and the procedure to obtain the Certicate ISO 9000. There are many organization which are accredited to give out certicates, such as DGS (Deutsche Gesellschaft zur Zertizierung von Qualitts managementsystemen], TUV (Technischer Uberwachungs a Verein). The interested company makes a contract with a certifying.It takes approximately 1 to 2 years to obtain the certicate depending on how complex the company is. In this period the company writes the ISO 9000 documentation which is nally audited by the certier. This documentation is generally written with the help of external advisors. The center of all organization is the Quality Management Manual. Quality Management Manual The Quality Management Manual contains all topics concerning Quality Management QM having a description of all standards of the QM system.All other documents are subordinated to the Quality Management Manual. When the whole enterprise is organized according to the principles of ISO 9000 it is certied during a period of 3 years. During this period the certifying company makes audits each year External audits index Audits, external The external audits are made by the company which had certied the enterprise. The external audit controls the actual work to be accord to the established rule of the Quality Management Manual.The duration of an external audit is approximately one day.The external auditor may negate the certicate when serious faults are found. ISO norms dealing with quality management DIN EN ISO 9001: 1994, Description of development of new products, Production, controls, assembling and nal inspection The accreditation under the ISO 9001 is the mostly used when development of new products, production and distribution is being made. DIN EN ISO 9002: 1994 Description of production, assembling and nal inspection Accreditation according to ISO 9002 is suitable when production on request is being made DIN EN ISO 9003: 1994Description of nal inspection.Accreditation according to ISO 9003 is suitable when only trading is made, like import and exportation. DIN EN ISO 9004: 1994Quality Management and elements of a Quality Management System - A Guideline
282 The ISO 9004 is a deep quality management system which has to be adapted to each enterprise, There are only individual solutions because of the complex situation of every product and every factory. A Quality Management system can integrate the rules of Good Manufacturing Practice (GMP), the HACCP and the Good Laboratory Practice (GLP).A QM System is made of three basic parts: 1. Quality Management Handbook (QMH) This Manual is a Presentation of the System. It has a short description of the complete system. It contains the main activities of the dierent parts of the enterprise,the responsibilities, the competences and refers to the Instructions of Procedures. The instruction of Procedures contains the normal procedures of production, Plans such as Hygiene Plans of the personal, Cleaning and Disinfection Plan and Flow Diagrams where the whole production is schematically represented and the CCPs are marked, dening the responsibilities. Are detailed instructions for every specic work. DIN EN 9001 norm The DIN EN 9001 norm will here be more detailed described. It is built up of dierent parts: 1. Responsibility of the highest direction The highest direction of the enterprise has the responsibility to determine a person responsible for the documentation of quality has the responsibility to verify the working of the system. The execution of all activities concerning the quality system is under responsibility of the chief of each department. The highest direction denes the quality politics and makes it public. Quality politics may be for instance the concentration on quality,chose ingredients of superior quality, the continuous improving of the technical equipment and improving continuously the education of the personal,dene new aims such as to reduce complaints, reduce accidents at work, improve the communication between the dierent departments, to improve motivation of the personal. Dene the organization of the enterprise making a schematic diagram of the organization. 2. Basis of the QM-System The basis of the QS is the documentation. 3. Contract control The contracts are controlled concerning its practicability. It is to be controlled that every specication mentioned in the contracts can be complied with. Therefore checks must be determined to be used to control these specications. The verication of the purchase contracts is to make sure that the supplier has the same demands concerning the quality of the product as the client has. All contracts like purchase contracts or selling contracts must be controlled. Verication or contracts Design guide (Development of new products)
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Guideline of documents and data Purchasing department Products available through the requesting client Identication and hazard control of products Production and assembling Procedural rules Controls Equipment Calibration Procedure Records Status of control Failure of production, what to do Corrections and measures to avoid failures Handling,storage,packing and distribution Specication and product listing Internal quality audits Customers service Statistical methods,trend analysis
283
Model SA 8000 (Social Accountability) [113] In Brazil due to the great demand of orange juice great plantations of orange trees were created. About 100.000 peoples are working to harvest the oranges. Their pay is so small that they are unable to feed the family, so the children must help to increase income of the family. 30 to 35 them are only 10 years old, working up to 14 hours a day. They cannot go to school and are endangered by pesticides. UNICEF and other organizations make eorts to avoid the work of children and to give them the opportunity to go to a school. Some enterprises already have agreed to avoid or to reduce the work of children. There is still a need of external organization to control the promise of not having children work. The CEPAA (Council on Economic Priorities Accreditation Agency)has developed the Model SA 8000 (Social Accountability) which is a new international norm similar to ISO 9000. The Model SA 8000 describes Standards in nine sectors of daily work, the health protection,
284 the security during work and children work. The control in the dierent enterprises is to be made from external free certicating companies. The model SA 8000 certifying the working condition of a producer similar to certify the quality of the product according to ISO 9000 can make life dicult for people engaged in the harvest of oranges in Brazil. It is important to rise the pay of the farm workers in a way to make it possible for a head of a family to feed his children.In order to attain this it is important to rise the price of orange juice in Germany an other consuming countries. Another certication norm should surveil the overpay to come to better pay of the farm worker. The British Retail Consortium ( BRC) The introduction of the UK Food Safety Act in 1990, the statutory of ` due diligencemade necessary to formalise food inspection by the retailer. The retailer could no longer rely on a waranty defence in case of any complaint.
Chapter 12 Ingredients
12.0.3 No-eect-level[34]
One of the most eective argument to play down the danger of cancer is to classify the presence of a contaminant as not relevant because of the no-eect-level. According to that theory the reduction of the amount of contaminants leads to a point where a carcinogenic activity only develops after 100 to 150 years,that is after dying from other causes. Unfortunately cancer comes up sooner, for the time being 25% of all human beings die of cancer. More as 50% of all cases are caused by ecological factors. The theory of no-eect-level can only be applied on persons who wish not to reproduce himself. The gens who suered mutations because of ecological factors should not be passed on to following generations in order not to pass on the genetic predisposition to cancer. Carcinogenic activities are often analyzed considering an isolated cause or a single agent. Today there are lots of chemicals with carcinogenic activity boosting the eects in a synergic way. Examples of such synergic activities are: Nitrosamines with PCB ,benzpyrene BHT and traces of mercury. The international institute of cancer in Lyon, France has proved that damages on the structure of chromosomes caused by toxic substances are passed on from generation to generation. The institute gave small dose of nitrosamines to pregnant mice. Typical tumors were not only found on the mother but although on following generations who had no contact with nitrosamines. according to professor Schmhl,researcher on cancer in Heidelberg,Germany, there is no dose , a even being very small , that is free of danger to cause cancer because of the eect of synergic addition of the eects. The fact that a mouse can live with a small dose of carcinogen agents does not prove anything. The mouse does not smoke,it does not breathe sulphur dioxide,it does not take medicaments, it does not eat ham, smoked salmon or hamburgers. Therefore we have to observe very critically 285
286 all additives and all ingredients of our food. Some additives are described below:
Intensive farming in the European Union Intensive farming bears the risk of overuse of antibiotics according the National Consumer Council March 11 1998 in London. The council blames in the words of his Director Ruth Evans the European Unions common agricultural policy encouraging intensive farming. Ruth Evans says: The Common Agricultural policy is not just wasteful and costly to consumers,it also encourages farming practices which raise serious public health concerns. Overintensive farming methods led to the BSE/CJD crisis.So long as we reward high output rather than high quality of food further risks are likely The Council enumerates in his report the following areas of concern:
1.- Antibiotic: It is being used to treat , prevent and reduce disease and as a growth promoter in animals. The residues can be toxic and cause hypersensitivity to antibiotics in some humans. Uncontrolled use of antibiotics increase the resistance of certain bacteria to these therapeutics, Salmonella and Escherichia coli are developing the capacity to resist the medicine which treats diseases on humans and on animals.
2.- Genetic modication : The introduction of selected properties of an organism into another bears unknown risks which cannot be estimated by risk analysis. 3.- Hormones: Hormones are used to promote animal growth. This may lead to the development of sexual characteristics and certain cancers. In spite of being forbidden in the European Community many hormones are illegal sold and used.
4.-Nitrates: Nitrates are used to enrich the soil and promote growth to vegetable crops. High use of nitrates are linked to the cyanosis called blue baby Syndrome and to stomach cancer. The maximum nitrate levels in vegetables and water which have been established are sometimes exceeded.
287
5.-Pesticides: Pesticides are used to protect crops and increase productivity.Exposure to certain pesticides may weaken the immune system and reduce resistance to cancer. It has been noted that some pesticides are deposited in higher rates in the interior of fruits and vegetables as in the skin. Peeling and washing has therefore no eect in reducing the content of pesticides in food. According to Mrs. Evans the EU should promote the reduction of the use of antibiotics,pesticides and nitrates and strengthen the regulatory framework of the industry, which has proved to be inadequate. In 1988 began in United Kingdom a monitoring of pesticide residues in food. Since then there were no detectable levels of residues found in around 70% of examined samples.Only 1% exceeded the maximum residue levels. Eorts however should be undertaken to achieve further reduction , because there is no-eectlevel.
Red meat consumption and risk of cancer: The government of United Kingdom has made a statement that people who eat average 90 grams of cooked red meat per day, or around 8 to 10 portions a week need no reduction of red meat consumption.This includes beef, lamb and pork. A lower consumption of red meat would probably reduce the risk of colon rectal cancer. However eating to little meat could cause iron deciency. In order to correct wrong behavior related to food it is recommended to: Maintain a healthy body weight. Increase the amount and variety of fruits, vegetables and bers. Be cautious about taking high dose of puried vitamin and mineral supplements.They are not fully free of risks.
International Numbering System for Ingredients INS- Number [256] Labeling often uses numbers instead of the common names of the ingredients.These numbers dier from country to country. For international use the Codex Alimentarius proposes an international numbering system which largely uses the same numbers of the European Commission but without the E E-Numbers[33]: As the European Market increases in importance throughout the world the E-numbers of the allowed ingredients are getting important and are used by the Codex Alimentarius for the
288 International E-number E 100 E 101 E 101a E 102 E 104 E 110 Numbering System INS. Therefore they are listed below with a short comment.: Ingredient turmeric lactoavin riboavin-5-phosphate tartrazin Chinolin yellow yellow orange S
Colorants Are used to improve the color and the aspect of food being applied intern or extern on the outer layer to promote appetite, selling. In sweet products it may fake a high content of fruit,in mayonnaise it suggests a high content of egg yolk. Colors are used in candies, soft drinks, puddings, ice creams, liquors,margarine, cheese and seafood.
E 100 Turmeric It is the natural color of the root of turmeric (Curcuma longa).It is the traditional ingredient of curry powder. It may be obtained by synthesis. Its color is yellow E 101 Lactoavin E 101a Phosphate-5-riboavin Azo dyes Azo dyes are members of a chemical group comprising the following colorants: E 102 tartrazin, E 110 yellow-orange S, E 122 Azorubine, E 123 amaranth, E 124 cochineal red red A, E 151 brilliant black BN, E 180 Lithol rubine BK, E 128 red 2G, E 155 brown HT. Carcinogenic activity of azo colorants which were found in rats were due to impurities of the colorants used for the test and could not be conrmed further on. Calcium deposits in the renal pelvis was found but it could not be put in relation to the dosage of the colorant. E 102 Tartrazin It is a synthetic substance highly allergenic.His use is restricted and even forbidden in many European countries. His color is yellow. Synthetic colorants such as tartrazin were found in some tests to cause behavior disturbance in overactive children. Success of therapy with colorant-free diet were cited. High number of other tests could not conrm these results making it controversial. Natural food such as haddock, strawberries, tomatoes, celeriac and honey have higher allergy potentials as tartrazin. That is why tartrazin is still allowed. [180].
289
Synthetic organic colorants, not azo dyes It is a group with dierent chemical composition. E 131 patent blue V, E 133 brilliant blue FCF, E 142 green S are members of the triarylmethan group. All other colorants have dierent composition and cannot be grouped under a chemical terms: E 104 Chinolin yellow, E 132 indigotin I E 127 erythrosine, Erythrosine bears iodin in its structure. This iodine is liberated in the body and acts upon the thyroid gland which causes thyroid tumors on rats but not in other animals. That is why some authors would like to see the allowance of this colorant withdrawn. E 104 Chinolin yellow Synthetic substance harmless to rats and mice and dogs.The physiology in humans is unknown.It is forbidden in food in USA.It has yellow color.
E 129 Allura red AC E 154 brown FK Colorants found in nature: E 101 riboavin, E 101a riboavin 5-phosphate, E 100 curcumin, turmeric oleoresin, E 120 carmine, E 140 chlorophyll, E 141 Chlorophyll-Cu, E 163 Anthocyanin, E 162 betanin, red beet juice, 160a beta-carotene, alfa, gama-carotene, E 160f beta-apo-8-carotenal, E 160b Bixin,norbixin, capsanthin, capsorubin, E 160d lycopene, E 161b lutein (xanthophyll), and E 161g Canthaxanthin. E 160a beta-Carotene,alfa Carotene,gamma-Carotene E 160b Bixin, Norbixin,annatto,orleana It is the pigment of the annatto bush. The pigment is considered to be harmless. His color is orange. E 160c Capsanthin,Capsorubin E 160d Lycopene It is the pigment of the red tomato, being used as tomato powder. It is also made synthetically.
E 160e beta-Apo-8-carotenal E 160f beta-Apo-8-ethyl ester of carotene acid Is found in vegetables,in fruits, and in liver. there is also a synthetic production of the pigment. It has yellow color.
290 E 150a sugar colorant . E 150b sulte-sugar colorant E 150c ammonium sugar colorant E 150d ammonium sulte-sugar colorant E 161 Xanthophyll Natural color found in many plants.It can also be obtained synthetically. It is harmless.Its color is orange/red.(It is removed from the positive List of EU allowance.) E 161a Flavoxanthin .(It is removed from the positive List of EU allowance.) E 161b Lutein E 161c Kryptoxanthin (It is removed from the positive list of EU allowance.) E 161d Rubixanthin (It is removed from the positive list of EU allowance.) E 161e Violaxanthin (It is removed from the positive list of EU allowance.) Rhodoxanthin (It is removed from the positive list of EU allowance.) E 161g Canthaxanthin It is the pigment used to colour food. It is found in nature as red colour of the amingos, salmon which gets its pinkish colour from its shrimp diet, farmed salmon however gets feed coloured with canthaxanthin in order to have its esh as pinkish as salmon in nature. Broilers are although fed with canthaxanthin in order to give the skin and egg yolks a brighter yellow colour. The colour of industrial egg yolk used for large food production is standardization adding canthaxanthin. It can be obtained by synthesis. It is used in drugs for bronze color of the skin to avoid skin cancer by heavy exposure to sun. A suspected link between canthaxanthin as feed additive and eyesight problems led the European Commission to reduce authorized levels of the additive from 80 mg canthaxanthin/Kg feed down to a maximum level of 25 mg/Kg feed for salmon, trout and broilers and 8 mg/Kg feed for laying hens. A high intake of E 161g canthaxanthin produces an accumulation of pigments in the retina, aecting the sight.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 162 Red beet color , betanin Natural color of red beet. E 163 Anthocyanin Natural color of the skin of red grapes. E 170 calcium carbonate
291
E 171 Titanium dioxide There is very little known about undesired reactions of this substance.It has white color. E 172 Iron oxides and hydroxides Their color vary from yellow,to red,to brown and to black. E 579 Iron gluconate Undesired reactions are unknown.Her colors are yellow , red or black. E 173 Aluminum There are no arguments against intake by healthy people. In case of Alsheimer disease aluminum should be avoided. E 174 Silver E 175 Gold Gold and silver in high dosage are toxic.However there is no danger of poisoning because of the high price of gold and silver limiting in this way its use.The color is silvery and golden. E 180 Rubin BK pigment It is an azo pigment. There is very little known about its biochemical activity. Red color. E-141 Copper chlorophyll complex This substance has green color and is obtained by changing the magnesium radical of chlorophyll with copper.It is a risk to patients with syndrome of Wilson.An increase of the supply of copper is not advisable. E142 Brilliant green acid It is a synthetic substance being relatively harmless. E 239 Hexamethylene tetramine It is a widely used substance, as medicine against gout and infections of the urinary tract.It is also a vulcanization accelerator and is used in the chemistry of explosives.In food it is a donator of formaldehyde.It was formerly used as preservative .At the moment it is used only in some kind of cheese.
292 Natamycin Natamycin (it is also called pimaricin) is an antibiotic used in infections of mouth,foot and genitals.It is employed in food industry to treat the shell of cheese. Resistance against this antibiotic will soon be established in bacteria coming in contact with it.His use should therefore be forbidden in food industry Antioxidants Antioxidants are used to improve the shelf life of food interfering in the reaction of oxygen with dierent components of food avoiding their chemical decomposition.They are used in soups,sauces in powder,chewing gum,dried products of potatoes in margarine,salad oil and icecream .
Chemical preservatives The chemical preservatives may prolong the shelf life of food retarding the growth of bacteria and moulds. The use of chemical preservatives enables the careless hygienical conditions by the processing of food. Chemical preservatives are used with sh products of all types, fruit juices, soft drinks, pastries, salads, margarine, sauces, vines , dried fruits, citric fruits, bananas, desiccated vegetables, sugar etc. E 200 Sorbic acid E 202 Potassium sorbate E 203 Calcium sorbate Sorbic acid and his salts are considered as harmless because they are metabolized in human body like fatty acids. They may produce adverse taste in food , specially in bread.
E 210 Benzoic acid E 211 Sodium benzoate E 212 Potassium benzoate E 213 Calcium benzoate The benzoic acid and their salts causes frequent allergy ( asthma, urticaria ) Cats are very sensible to benzoic acid. Even a very low concentration of 5 ppm may be mortal for cats (permitted in food are concentrations of sorbic acid up to 2500 ppm in herring salads and up to 4000 ppm in salmon products.Avoid to give these foods to your pets). In combination with sorbic acid and E 227 calcium hydrogen sult the undesired reactions are potentiated.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 214 Ethyl-p-hydroxi benzoate E 215 PHB-ethyl ester sodium salt PHB-propyl ester E 217 PHB-propyl ester E 218 PHB- methyl ester
293
E 219 PHB-methyl ester,sodium salt The esters of PHB cause frequently allergies.They act as vascular dilating and were indicated as anesthesics for frogs. His antispastic action exceeds the action of sodium benzoate by one hundred times. In high dosage they retard the growing of rats. E 220 Sulphur dioxide E 221 Sodium sulphide E 222 Sodium hydrogen sulphite E 223 Sodium metabisulte E 224 Potassium metabisulte E 226 Calcium sulphide E 227 Calcium bisulphide E 228 potassium bisulphide . Dioxides and sulphites liberating sulfur dioxide may cause headache and vomits.This is noted after drinking vine.They destroy vitamin B1 and may produce asthma attack.Sulphur dioxide is a typical pollution of nature being directly responsible for the dying of trees and pseudocroup disease. E 230 Biphenyl E 231 Ortophenylphenol
294 E 232 Sodium ortophenyphenol E 233 Thiabendazol Are substances used as antifungal on citric fruitsand promote cancer of the bladder in animals, being very strong in combination of E 232 and E 233. Thiabendazol is used in medicine and also in agriculture as pesticide.It is being frequently used to impregnate paper used to wrap up fruits. Avoid children playing with this paper or even putting in contact with the mouth. E 234 Nisin . E 235 Natamycin . E 236 Formic acid (Not allowed as food ingredient.) E 237 Sodium formate (Not allowed as food ingredient) E 238 Calcium formate (Not allowed as food ingredient) Formic acid and their salts may be metabolized in the body.Undesired reactions only with high levels. E 242 Dimethyl carbonate . E 249 Potassium nitrite . E 250 Sodium nitrite . E 251 Sodium nitrate . E 252 Potassium nitrate . E 270 Lactic acid . E 270 stands for both ( left or right) optical active forms. E 280 Propionic acid E 281 Sodium propionate E 282 Calcium propionate
295
E 283 Potassium propionate Propionic acid is a natural compound of food being found in very small quantities.It produces cancer on the antestomach of rats. according to the health authorities it is not signicant to human because we do not have an antestomach.Propionic acid and their salts are used as preservative in bread. E 284 Boric acid . E 285 Sodium tetraborate (borax) .
Acidiers , acidity regulators Acidiers and acidity regulators are used to give a sour taste to food and to act as preservative.Some acidiers act as stabilizers, other help antioxidants or emulsiers. Acidity regulators adjust the pH like phosphates and citrates, acids and alcaline substances.
E 260 Acetic acid E 261Potassium acetate E 262 Sodium acetate E 263 Calcium acetate Acetic acid(E 260) is a harmless preservative.Acetic acid and his salts (acetates) are syntheticaly produced from light benzine. It is important for the production of leaven.The bread made with this leaven is however of inferior quality Other ingredients:
E 325 Sodium lactate . E 326 Potassium lactate E 327 Calcium lactate Lactic acid is obtained from starch under the activity or bacteria.There are two types of lactic acids turning left and turning right.European legislation permits both form. Small children cannot metabolize the dextrorotatory Form.Its excessive ingestion may produce excessive blood acid.Food with D- lactic acid should be labeled with an warning.
296 E 290 Carbon dioxide Its harmless and is found normally in air.
E 296 Malic acid E 331 Sodium citrate i) Monosodium citrate, ii) disodium citrate, iii) trisodium citrate . E 335 Sodium tartrate i) monosodium tartrate ii) disodium tartrate . E 350 Sodium malate 351 Calcium malate Malic acid is present in many fruits.It exists as two types ( levorotatory form and dextrorotatory form ). Malic acid and its salts (malates) are being produced starting from fumaric acid ( E 297 )
E 297Fumaric acid Fumaric acid can be obtained synthetically.It is also being used in the production of plastics.
E 300 Ascorbic acid . E 301 Sodium ascorbate . E 302 Calcium ascorbate . E 304 Fatty acid esters from ascorbic acid, i) ascorbyl palmitate, II)ascorbyl stearate . E 306 Heavy tocopherol bearing extracts . E 307 Alpha-tocopherol . E 308 Gama-tocopherol . 309 Delta tocopherol .
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 310 Propyl gallate . E 311 Octyl gallate . E 312 Dodecyl gallate . E 315 Isoascorbic acid . E 316 Sodium isoascorbate . E 320 Butylhydroxyanisole (BHA) E 321 Butylhydroxytoluene (BHT) .
297
Modied starch According to the European labeling legislation starch modied with enzymes or with physical methods are not declared as modied .These ingredients are declared in the list of ingredients as starch . Modied starch has its chemical structure changed with inorganic acids.Together with E 339 disodium phosphate. E343 dimagnesium phosphate and E 450 orthophosphates modied starch can cause deposits of calcium in the pelvic region.
Emulsier Emulsier are substances which make a mixture of water and oil possible. They reduce the surface tension between both liquids, so that small droplet of oil may swim in water .This emulsion is called oil in water emulsion. When water swims droplets are swimming in oil it is called water in oil emulsion. In food technology there are many new organoleptic properties caused by emulsions such as creamy,thickening,foaming. Emulsiers are used widely in food such as margarine, in backery in candies,puddings bred, soups. Emulsiers have great biological activity.They should not be employed uncontrolled.There are very few toxicological studies about emulsiers and were all made by their producers.In case of negative results they were not published.Recent tests have not found adverse activities.It is however believed that emulsiers have a role in the development of diseases of intestines and in allergies. Emulsiers modify the surface of the intestine making them permeable to allergens,contaminants and other additives.
298 E 322 Lecithin Lecithin is extracted from soya beans and colza.Enzymatic hydrolysis is permitted.
E 442 Ammonium phosphatides They are obtained from oil of colza treated with ammonium.
E470a Sodium,potassium and calcium salts of fatty acids Fatty acids are natural elements of fats and oils.Their salts are obtained by treating them with alcaline substances in order to get soaps
470b Magnesium salt of edible fatty acids . E 471 Mono and diglycerides of fatty acids esteried with organic acids E 471 reacts with tartaric acid,acetic acid or lactic acid.
E 475 Polyglycerol ester of fatty acids: Possible name in the list of ingredients is polyglycerol ester. E 477 Propylene glycol ester of fatty acids . E 479b Thermally oxidized soybean with mono- and diglycerides of fatty acids E 481 Sodium stearyl-2-lactylate E 482 Calcium stearyl-2-lactylate E 483 Stearyl tartrate E 491 Sorbitan monostearate E 492 Sorbitan tristearate E 493 Sorbitan monolaurate E 494 Sorbitan monooleate paragraphE 495 Sorbitan monopalmitate
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 330 Citric acid E 331 Sodium citrate E 332 Potassium citrate
299
E 333 Calcium citrate Citric acid is present in many fruits, mainly in Kiwi and lemon. Citric acid is part of the biological cellular activity.By high levels of citric acid in food , the intestines are forced to assimilate higher rates of heavy metals and radionuclides. Citric acid is won from sugar by bacterial activity.
E 334 Tartaric acid E 335 Sodium tartrate E 336 Calcium tartrate E 337Sodium and potassium tartrate E 353 Metatartaric acid E 354 Calcium tartrate Tartaric acid is a natural substance obtained from rests of wine reacting with calcium milk (E 526) with potassium tartrate (E 336) and nally with sulphuric acid.Only the harmless levorotatory form form (left turning form) is allowed.
E 338 Phosphoric acid E 339 Natrium phosphate i) monosodium phosphate, ii) disodium phosphate, iii) trisodium phosphate E 340 Potassium phosphate, i) monopotassium phosphate, ii) dipotassium phosphate, iii) tripotassium phosphate E 341 Calcium phosphate i) monocalcium phosphate, ii) dicalcium phosphate, iii) tricalcium phosphate E 343 Magnesium orthophosphate Not allowed any more as food ingredient.
300 E 352 Calcium malate i) calcium malate ii) calcium hydrogen malate . E 355 Adipic acid . E 356 Sodium adipate . E 357 Potassium adipate . E 363 . E 380 Triammonium citrate . E 385 Calcium disodium metylendiamine tetraacetate . E 400 Alginic acid . E 401 Sodium alginate . E 402 Potassium alginate . E 403 Ammonium alginate . E 404 Calcium alginate . E 405 Propylene glycol alginate . E 406 Agar-Agar . E 407 Carrageenan . Carrageenan is obtained from red alga and is in use as stabiliser or thickening agent. New researches and experiments from the University Iowa (USA)with animals rise the suspicion that this ingredient has carcinogenic potential. Low molecular carrageenan was recognize a long time ago as carcinegenic. That is the reason to use only the long chain molecular types or carrageenan. Researches in the University of Iowa have shown that carrageenan is broken in small molecules during processing and during digestion. These small parts can enter the bloodstream. E 407a Processed Euchema algae .
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 410 Carob seed . E 412 Guar gum . E 413 Tragacanth . E 414 Arabic gum . E 415 Xanthan . E 416 Karaya gum . E 417 Tara seed . E 418 Gellan .
301
E 425 Konjac Konjac is approved by WHO, US Food and Drug Administration and the European Union with up to one per cent of the nal product. It is used for gel strength, viscosity in confectionery,as dietary ber,edible lms, improves mouthfeel. It is also called glucomannan being a hydrocolloidal polysaccharide obtained from the tuber of Amorphophallus Konjac, K.Koch, growing in East Asia. The chain of the molecules of the nonionic glucomannan is built mainly of mannose and glucose in a ratio of 1.6 : 1.0 the molecular weight is between 200,000 and 2,000,000 daltons. There are acetyl groups which are responsible for water solubility. There were rumors linking konjac with certain death cases after ingestion of jelly minicups and fruit gel sweets containing konjac. E 420 Sorbit, ii) sorbit syrup . E 421 Mannit . E 422 Glycerin . E 432 Polyoxyethylen-sorbitan monolaurat (Polysorbate 20) . E 433 Polyoxyethylen-sorbitan monooleat (Polysorbate 80) . E 434 Polyoxyethylen-sorbitan monopalmitate (Polysorbate 40) .
302 E 435 Polyoxyethylen-sorbitan monostearate (Polysorbate 60) . E 436 Polyoxyethylen-sorbitan tristearate (Polysorbate 65) . E 440 Pectine . E 444 Sacharoseacetate isobutyrate . E 445 Glycerinester of root resin . E 450 Sodium and potassium orthophosphate: Phosphates which are allowed as food ingredients: i) disodiumdiphosphate, ii) trisodiumdiphosphate, iii)tetrasidiumdiphosphate, iv) dipotassiumdiphosphate, v) tetrapotassiumdiphosphate, vi) dicalciumdiphosphate, vii) calciumdihydrogendiphosphate. E 451 Triphospohate: Allowed triphosphates are:i) Pentasodium triphosphate, ii) pentapotassium triphosphate. E 452 Polyphosphates: .Allowed polyphosphates are: i) sodium polyphosphate, ii) potassium polyphosphate, iii) sodium calcium polyphosphate, iv) calcium polyphosphate. E 460 Cellulose: i) Cellulose microcristaline ii)Cellulose powder. E 461 Methylcellulose . E 463 Hydroxymethyl cellulose . E 464 Hydroxypropylmethyl cellulose . E 465 Ethylmethyl cellulose . E 466 Carboxymethyl cellulose . E 540 Calcium diphosphate: It is not allowed any more. E 541 Sodium aluminum phosphate
303
E 543 Sodium and calcium polyphosphate: Not allowed any more, Phosphates in food are a great group of substances. They were often commented in the press.They are not as dangerous as public opinion According ocial classications the calcium ortophosphate ( E 341 ) is harmless.Nevertheless it is being used as insecticide.The activity of phosphates in case of hiperactivity of children is still unknown. Polyphosphates can alterate the metabolytical activity in humans.In addition to modied starch they may cause calcication of the pelvic region in rats. Polyphosphates intensify the activity of heavy metals making them easier to cross the intestine wall. Polyphosphates may contain a lot of impurities. In Japan a group of children were intoxicated with arsene as impurity of ortophosphate used in food. Other impurities are uranium and cadmium. In Europe there are regulated the following maximal values in food: Fluor 3 mg/Kg Lead 50 mg/Kg Copper 10 mg/Kg Zinc 50 mg/Kg E 551 Silicon dioxide E 552 Calcium silicate E 553a i)Magnesium silicate, ii) Magnesium trisilicate E 553b Talcum E 554 Sodium aluminum silicate E 555 Potassium aluminum silicate E 556 Calcium aluminum silicate E 558 Betonit: Fluor silicic acid E 559 Aluminum silicate (kaolin)
304 E 570 Fatty acids E 574 Gluconic acid Gluconic acid is present in small quantities in honey.It is used as acidier in soft drinks and as anticorrosive in tin can of sprays.
E 575 Glucono delta-lactone Used in sausages to enhance the action of nitrate in order to get a red color.It is used as acid regulator. In low levels it is harmless.
E 576 Sodium gluconate E 577 Potassium gluconate Potassium gluconate E 578 Calcium gluconate Calcium gluconate E 579 Iron-II gluconate Iron-II gluconate E 585 Iron-II lactate E 471 Mono and diglycerids from edible fatty acids: They are used as emulsier for margarine, ne food, and many other products. Moslems and jews which are looking for halaal or koscher foods are often exchanging E- Numbers or reerencies of emulsiers such as E 471 and E 472. The E-Number or their chemical name in the list of ingredients give no information about the origin of the fatty acids used. Their origin may be vegetable, such as palm oil from the palm Elaeis guineensis, cocoa oil from Cocos nucifera as well as hydrated oils and fats from soy beans Soy bean (Glycine maxima), cottonseed oil from Gossipium barbadense and Gossipium hirsutum. Mono- and diglycerids E 471 may also have their origin from bovine tallow and what is relevant to moslems and jews: from lard from pigs. The specications given by the producer of the emulsier must specify the origin as it cannot be seen by the declaration of the list of ingredients. In each case it must be cleared by the producer.
E 472a Acetic esters of mono- and diglycerides of edible fatty acids . E 472b Lactic acid esters of mono- and diglycerides of edible fatty acids .
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 472c Citric acid esters of mono- and diglycerides of edible fatty acids . E 472d Tartaric acid esters of mono- and diglycerides of edible fatty acids .
305
E 472e Mono- and diacetyl tartaric acid ester of mono- and diglycerides of edible fatty acids . E 472f Mixture of tartaric and acetic acid ester of mono- and diglycerides of edible fatty acids . E 473 Sucrose ester of edible fatty acids . E 474 Sucroglyceride . E 500 Sodium carbonate It is used in backery,eervescent drinks,as acid regulator in baby food and cheese.It is harmless for adults. For children it is necessary to consider the amount of sodium from salt in food which must be added to the sodium of Sodium carbonate.
E 501 Potassium carbonate It is being employed in the treatment of cocoa and as an acidity regulator in sauces like Maggi in addition to chloridric acid. Potassium carbonate is being employed in the production of raisins. It is being considered as harmless.
E 503 Ammonium carbonate Ammonium carbonate is toxic when eating directly, because of the amount of ammonium being liberated.As ammonium is removed during heating in a furnace its use for bakeries is harmless.
E 504 Magnesium carbonate It is used in the production of cocoa and drinking water,chewing gum and kitchen salt to avoid clotting. E 507 Chloridric acid It is used in the production of sugar from corn starch and as acid hydrolisis of proteins to obtain Maggi.His use is harmless because no acidity is present in nal products.
306 E 508 Potassium chloride It is used to substitute kitchen salt in case of hipersensibility to sodium.It is also used in combination with gelidiers.
E 509 Calcium chloride It is being used in combination with specic gelidiers.It acts against the hardness of water in the production of beer. In the production of cheese calcium chloride is being used in order to get a higher rate of albumin.
E510 Ammonium chloride It is harmfull.In animals and in humans there were found modications or bones,modication of the haemogram,alterations of the hypophysis and renal gland. According to World Health Organization ammonium chloride produces weight loss in during pregnancy,vomits, loss of appetite and hiperventilation. It is being used in special types of candies and in drinking water, a maximum of 0,6 mg ammoniac/liter had been allowed.(It is removed from the positive list of EU allowance.) indexSulphuric acid E 513 Sulphuric acid It is used in the treatment of drinking water and in the production of sugar.It is harmless as long the concentration in food is low so that there cannot be caused acid lesions. in food is low so that there cannot be caused acid lesions.
E 514 Sodium sulphate, ii) Sodium hydrogen sulfate Sodium sulphate is being used as strong laxative.In food it adjusts colors in very little concentrations so that it may be considered as harmless.
E 515 Potassium sulphate, ii) Potassium hydrogen sulphate E 517 Ammonium sulphate E 520 Aluminum sulphate E 521 Aluminum sodiumsulphate E 522 Aluminum potassium sulphate
OurFood (c) 1998 - 2005 by Karl Heinz Wilm E 523 Aluminum ammoniumsulphate
307
E 516 Calcium sulphate It is gypsum, being used to stabilize bread and is used in addition to thickening agents.It is also used as color. It is used to treat water for the production of beer.
E 524 Sodium hydroxide It is being used extern in the production of pretzel, in the production of cocoa,in treatment of drinking water.
E 525 Potassium hydroxide E 526 Calcium hydroxide Calcium milk is being used in the preservation of eggs.
E 527 Ammonium hydroxide Ammoniac is permitted to treat cocoa, and drinking water.As a free substance it is cell toxic.
E 528 Magnesium hydroxide E 529 Calcium oxide It is used in treating drinking water. IndexMagnesium oxide E 530 Magnesium oxide E 535 Sodium ferrocyanide E 536 Potassium ferrocyanide E 538 Calcium ferrocyanide (It is removed from the positive list of EU allowance.)
308 E 541 Sodium aluminum phosphate E 900 Dimethyl polysiloxane E 901 Beeswax E 902 Candelilla wax E 903 Carnauba wax E 904 Shellac E 912 Montan ester E 914 Polyethylen waxoxidate E 927 Carbamid E 938 Argon E 939 Helium E 941 Nitrogen E 950 Acesulfame K It is an articial sweetener. K stands for the chemical sign of potassium,as salt.It is stable at high temperatures.An old nomenclature was acetusulfame. The European Commission has approved acesulfame K in June 1990 with an ADI (Acceptable Daily Intake) of 9 milligram/kilogram body weight. This ADI should not be surpassed.
E- 951 Aspartame Aspartame is a low-calorie articial sweetener which was approved by the FDA in 1981 and by EU Commission since June 1990. It is built by two amino acids: Phenylalanine and asparagine acid and methanol which are linked together to form the new substance aspartame. In the stomach the aspartame is broken down into methanol and the two amino acids which are than digested as any other amino acids furnishing 4 Kcal/gram. Aspartame is considered to be safe with exception in cases of phenyketonuria (PKU) which is a rare disorder caused by a defective gene which regulates metabolism of the amino acid phenylalanine. An intermediary toxic metabolite builds up in the blood damaging brains. A
309
special diet low in phenylalanine must be continued the whole life. Because of that aspartame must be labeled with: contains a source of phenylalanine, as a warning for patients with phenyketonuria. A good information about safety of aspartame is given by www.cancer.org. Please search for Aspartame. Fanatics claim the methanol being released in the body is converted to formic acid and formaldehyde Thermal decomposition of aspartame is told to origin DKP, a substance with cancer activity. See at www.dorway.com. Remember the end of Introduction of www.ourfood.com:Be careful not to fall into sectarian thinking-allow always arguments of the other side. Aspartame was approved by FDA, EU Commission and other international governmental institutions which are guarantors for a neutral decision regarding safety of aspartame. Aspartame-acesulfame-salt [255] It is a new sweetener built of acesulfame K which has substituted the sodium ion from the aspartame creating thus a chemical link between both sweeteners. This new sweetener is supposed to have handling advantages. It is about to be approve by the EU Commission. Sucralose [255] It is a new sweetener which is about to be approved by the EU Commission.It is non-caloric an is 600 times sweeter than sugar. Sucralose is being won by chlorinating saccharose. The ADI is 15 mg/Kg body weight.It is resistant to heat and can be used for cooking and backing. E 952 Cyclamate and its Na- and Ca- salts It is an articial non-caloric non-cariogenic sweetener. Its chemical name is sodium or calcium cyclohexylsulfamate. Cyclamate is about 1/10 sweeter than saccharin and 30 times than sugar. An AID of 11 mg/Kg body weight can easily exceeded when refreshing drinks are largely consumed in summer. It has no wrong taste in high concentrations. AID is therefore easily exceeded in kitchen formulations. Cyclamate is heat resistant and can be used for cooking and backing. Cyclamate is not digested from most of people, only a small number can do it. Cyclamate is often used in combination with other sweeteners enhancing each other so that nal taste is sweeter as the sum of the individual sweeteners. 5 mg of saccharin together with 50 mg cyclamate are equivalent to 125 mg cyclamate and 12.5 mg saccharin. Cyclamate is also used in combination with aspartame, sucralose and acesulfame K. Cyclamate was banned in the United States in 1970 following the result of a test on rats which developed bladder cancer with very high dose of cyclamate in addition to saccharin. A current petition to reaprove cyclamate is before the FDA. Cyclamate and its major metabolites cyclohexylamine are not considered as carconogenic according to numerous animal test failing to conrm the original ndings of 1969. Meanwhile cyclamate is approved in more than 55 countries around the world.
310 E 954 Saccharin and its Na- and Ca- salts [251]Saccharin is a articial sweetener Saccharin is 300 times sweeter than sugar. Due to the water solubility the sodium salt is most frequently used. Saccharin is high temperature and cooking and backing resistant. Saccharin high dose was charged of causing bladder cancer, this could not be conrmed. In small amount saccharin is considered to be safe. In some industrial recipes sugar is being substituted because to bring down cost of ingredients. Dont use a higher concentration as 5% to 8% sugar substitution= maximum 0.02% saccharine in food as a metallic taste will be present in higher concentrations. All articial sweeteners reduce their sweetening power when a certain dose is exceeded. The combination of two sweeteners such as saccharin/acesulfame K or saccharin/cyclamate or cyclamate/aspartame increases the sweetening power.In kitchen and in industrial production saccharin/cyclamate in relation 1 to 10 is therefore frequently used.
E 957 Thaumatin [251] It is won from the fruit of the west African shrub Ketemfe Thaumatococcus daniellii. It is a mixture of proteins ( a polypeptide chain of 207 amino acids). It is 2000 times sweeter than saccharose. It is non-cariogenic and has 4.2 Kcal/g and contributes no calories when used in low levels. It is considered as safe and has no maximum ADI (Allowable Daily Intake). It is not resistant to heat, therefore not indicated for cooking and backing..Thaumatin can also be produced by bacteria using genetic engineering. E 959 Neohesperidin DC Neohesperiden DC[251] It is won from dierent types of Bromelia fruits, like pineapple.and grapefruit. It is a sweetening agent with very intensive taste, dihydrochalcone C28 H36 O15 , a glycosidic avonoid. It is also a bitterness suppressor. Blends of Neohesperidin with polyols, aspartame and acesulfame K and Saccharine are used. It is 1500 times sweeter than saccharose.The ADI of neohesperidin is 5 mg/Kg body weight. E 967 Xilit E 999 Quillaia extract E 1105 Lysozyme E 1200 Polydextrose E 1201 Polyvinylpyrrolidon E 1202 Polyvinylpropylpyrrolidon
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Modied starch 1404 oxidized starch : The name used for the ingredients list is modied starch.
311
E 1410 Monostarch phosphate : The name used for the ingredients list is modied starch. E 1412 Distarch phosphate : The name used for the ingredients list is modied starch. E 1413 Phosphated distarch phosphate : The name used for the ingredients list is modied starch. E 1414 Acetylated distach phosphate : The name used for the ingredients list is modied starch. E 1420 Acetylated starch The name used for the ingredients list is modied starch. E 1422 Acetylated distarch adipate The name used for the ingredients list is modied starch. E 1440 Hydroxypropyl starch The name used for the ingredients list is modied starch. E 1442 Hydroxypropyl distarch phosphate The name used for the ingredients list is modied starch. E 1450 Starch sodium octenyl succinate The name used for the ingredients list is modied starch. E 1505 Triethyl citrate E 1518 Glyceryl triacetate Vitamins Vitamins are essential substances which act in very small quantities. Under- or oversupply of vitamins bears serious dangers.To avoid misuse in food production there were limits established by each country. Germany has a limit for vitamin A of 1000 and for vitamin D 2,5 microgramms/100g food. As sun incidence and the amount of natural vitamins in dierent geographical regions throughout the world vary, each country has its own regulations. France being nearer to the Equator and having thus a higher sun incidence as Germany has
312 a limit of vitamin A which is very low.Vitamin D is there not allowed in order to avoid an oversupply. The European Union advises not to exceed 1000 mg of complementary vitamin C in a daily personal feeding. Other specic legislations exists and should be observed for each vitamin and each kind of food. Flavors Flavors,avor enhancer These ingredients give taste,hide o avor and permit standardization of the taste of food. They increase the value of the food bearing however the danger of excessive consume. Aroma According to labeling rules of the European Community aromes can be included in the label without mentioning their origin. Articial aromes and synthetic aromes are found under this class.Natural aromes are more valuable as articial ones.They are more complex having therefore a better taste.The composition of synthetic avors is more simple in their composition as natural ones .The taste is therefore not so specic. Natural aromes are extracts of of spices such as vanilla and orange peeling. Aroma, identical with natural aromas are synthetic origin.They have identical chemical structure of natural aromas. Articial aromas are of synthetical origin.They are not found in nature, for example: ethyl vanillin, methyl cumarine,resorcine dimethyl ether.
Flavor enhancer Flavor enhancer intensify avor of food.Persons which are sensible to glutaminic acid may experience the chinese restaurant syndrome.There were related pressure on brainsides, headache,stiness of neck[30]. On rats avour enhancer cause alterations of procriation and retarded learning. Flavour enhancer potenciate voracity. Flavour enhancer in human metabolismus are transformed in uric acid which is undesired.Animals like rats do not form uric acid from avour enhancers because thei metabolise them as alantoine.Toxicological tests on rats are therefore irrelevant. Glutaminic acid is part of the proteins of our body.However there is a capital dierence between glutaminic acid bound in a sequence of proteins and glutaminic acid or their salts being obtained syntheticaly.Glutaminic acid of the protein sequence is not free.It is liberated during digestion and reaches the bloodstream slowly. Flavour enhancer are already free and reach the bloodstream immediately in great ammount and may cause the above mentioned syndrome.[29] People with the characteristic syntomes should ask for food without glutamate. Industry should reduce glutamate in their formulas and try to avoid completely its use in dry soups,dry sauces and an innity of other product which are on market.Industry should return to natural ingredients avoiding synthetic other products.In doing so there is also a benet on mar-
313
keting because the products from natural resouce have great acceptance by consumers. Please read the list of ingredients on the label, carefuly, especialy those of dry soups and dessicated sauces because they have a great amount of salts of glutamic acid. E 620 Glutamic acid E 621 Sodium glutamate Glutamate has a neurotransmitter function in the physiology of nervous cells.[31] The neural function was used to promote selling of Intelligence Drugs to improve marks at school Unfortunately there was no such benet . E 622 Potassium glutamate E 623 Calcium glutamate E 624 Monoammonium glutamate Monoammonium glutamate E 625 Magnesium glutamate E 626 Guanylic acid Guanylic acid E 627 Sodium guanylate E 628 Potassium guanylate E 629 Calcium guanylate Calcium guanylate E 630 Inosinic acid Inosinic acid E 631 Disodium inosinate E 632 Dipotassium inosinate E 633 Calcium inosinate Calcium inosinate E 634 Calcium 5ibonucleotid Calcium 5ibonucleotid r r
314 E 635 Disodium 5ibonucleotid Disodium 5ibonucleotid r r E 640 Glycine and salts Glycine Ethylmaltol It is used as avour enhancer in sweet profuct mainly together with articial sweetener s.It is used in chocolate, cakes and desserts.There is doubtt about ethylmaltol being resposible for talasemia [ a rare anemia]. E 239 Hexamethylentetramin It is a widely used substance. as medicine against gout and infections of the urinary tract.It is also a vulcanisation acelerator and is used in the chemistry of explosives.In food it is a donator of formaldehyd and is used to to improve the optical appearance of food.At the moment it is used only in some kind of cheese. Natamycin It is an antibiotic used in infections of mouth,foot and genitals.It is employed in food indutry to treat the shell of cheese. Resistence against this antibiotic will soon be established in bacteria coming in contact with it.His use should therefore forbidden in food industry Antioxidants Antioxidants are used to improve the shelf life of food interfering in the reaction of oxygen with dierent components of food avoiding their chemical decomposition.They are used in soups,sauces in powder,chewing gum,dried products of potatoes margarine,oil, icecream .
Vitamins as dietary supplements There are many dietary supplements being sold at supermarkets.The prices dier enormously.The amount of vitamins are almost the same and cannot justify the dierence of price between the products. Some products have minerals and other trace elements varying from product to product.Their benet should be analysed considering the local nutritional habits. It is is very dicult to establish general rules concerning the ammount of daily supplements to be taken because of dierent nutritional habits. To explain these problems the case of selenium, kalium, magnesium and vitamin A is here cited: Selenium is an essential part in the building of glutathione peroxidase. An undesupply of selenium causes diseases. An oversupply of selenium causes on his turn serious harm. As sh and meat bears much selenium and vegetables very little of it a well balanced nutrition is important. Vegetarians should therefore consider to take selenium as dietary supplement.[78]
315
Kalium and magnesiumstabilises heart rhythmik disturbaces. Both minerals should be supplemented up to 50normal daily intake of 2 - 3 gramm for kalium and 200 - 350 milligramm for magnesium. People with this kind of disorder need therefore supplementation of these minerals. Normal people can supply the minerals out of a balanced nutrition.[79] Vitamin A is important for the north and the south of the globus because of having less sun incidence. People living near the equator dont have to bother supplementing with vitamin A. Because of high incidence of sunlight boosting biological synthesiis of vitamin A of the body in these countries one fears an hypervitaminosis of vitamin A. Therefore regulations in these countries forbid adding vitamin A to food. The table below gives some information about the usual products on the german market: Table 12.1: Dietary supplements,composition of one tablet Ingredients Centrum Vitamin A 800g Provitamin A Vitamin E 10 mg Vitamin C 60 mg Vitamin K1 30g Vitamin B1 1,4 mg Vitamin B2 1,6 mg Vitamin B6 2,0 mg Vitamin B12 1 g Vitamin D 5 g Biotin 150 g Folic acid 200 g Nicotinamid Niacin 18 mg Pantothenate 6 mg Calcium 162 mg Phosphat 125 mg Iron 4 mg Magnesium 100 mg Iodine 100 g Kalium 40 mg Chloride 36,3 mg Copper 1 mg Manganese 1 mg Multibionta 12 mg 300 mg 1,3 mg 1,7 mg 1,8 mg 3 g 30 g 150 g 18 mg 8 mg Multivitamin Kr ger Hermes Multivit u 2 mg 10 mg 12 mg 60 mg 75 mg 1,4 mg 1,6 mg 1,6 mg 1,8 mg 2,0 mg 2,1 mg 1 3 g 0,15 mg 30 g 200 g 160 g 18 mg 20 mg 6,0 mg 6,5 mg 100 mg -
316 Chromium Molybdenum Selen Silicium Zink 25 g 25 g 25 g 2 g - 10 g - 2 mg
Food supplements should have a ratio of half as much magnesium as calcium. A daily intake of 1.200 mg calcium needs 600 mg of magnesium[81]. Provitamin A Caroten Provitamin A can be modied by the body to vitamin A.This happens only to the extent of need. Therefore one says provitamin A to be a safe source of vitamin A bearing no danger of overfeeding. Vitamin B1 Hipervitaminosis of vitamin B1 may lead to nervocity and headache.
Vitamin B2 There is no maximum limit for vitamin B2.Even in high dose there are no undesired reactions.
Vitamin B6 Acentuated hipervitaminosis of vitamin B6 causes alterations of the mobility,numbness and psychical alterations.Alterations similar to contergan in neonates were also observed. The UK Committee on Toxicity of Chemicals in Food recommend not to exceed 10 mg per day. A sucient supply of vitamin B6 is garanteed with consumption of meat,sh,eggs, and some vegetables. Some food supplements contain up to 100 mg.The Committee tries to organize a voluntary producer limit of vitamin B6 in food supplements and include more informations on label.The commission is concerned about possible damage of the nervous system in case of high dose.[1] Vitamin B2 There are no major problems noted by excessive consumption of vitamin B12. A predisposition to trombosis is possible. Niacine Niacine is a global denomination of nicotinic acid and her acid amid denominated as nicotinamide, also called niacinamide.Both vitamins have same properties. Nicotinamide is important to the transport of electrons in cells and is engaged in the following reactions: Anaerobic glicolysis In the cycle of cancer (oxidative phosphorilation)
OurFood (c) 1998 - 2005 by Karl Heinz Wilm In the synthesys of fatty acids.
317
Nicotinic acid and nicotinamide can be assimilated directly or are created by hydrolysis of coenzyme.Adenine is transformed in NAD(P) in the liver. NAD(P) stands for NicotinamideAdenineDinucleotide-Phosphate. To synthesises NAD in human cells 60 mg of tryptophane corresponding to 1 mg equivalents of nicotinamide are necessary.For this reason the unit niacine equivalent was created. 1 niacine equivalent = 1 mg niacine = 60 mg tryptophane Niacine is not deposited.Poisonings resulting from excessive addition of niacine to food are documented.Symptoms are ictericia,failures of liver,icteric skin with burning ushes. Toxic reactions were not noted after daily intake of 3 to 6 grams of nicotinic acid trying to inhibit the production of hepatic VLDL causing parallel dilatation of the peripherical vascular system producing the red ush which disapears after some days. Nicotinamide does not produce ush and does not reduce cholesterol. It is therefore that nicotinamide is being used in treatment of unsuciency of niacine, using dose between 50 to 250 mg/day.
Sources of niacine Niacine is present mainly in animal food (meat)as coenzymes. Absorption of Niacine from meat is near 100%.The ammount of niacine in plants is very low. In cereals niacine is being found in the aleurone coat (external coat of the grain). Niacine is lost during polishing of grains to obtain white our. In cereal niacine is bound as a complex in macromolecules niacitine, therefore only 30% of vegetable niacine can be assimilated. Triptophane is sometimes much higher as free niacine, therefore the equivalent of niacine is being used. In vivo conversion of triptophane in niacine depends on coexistence of vitamin B6.
Table 12.2: Niacine in food, according to DGE Food Meat Fish Sardine Tuna Mackerel Milk Butter Cheese mg niacine in 100 g 5 to 11 3 to 4 9,7 8,5 7,5 0,09 0,03 1,2
318 Black bread 3,3 White bread 0,9 Lentil 2 Soya meal 2,2 Sunower seed 4 Yeast , dry 45 Yeast , fresh 17 Fruits 0,65 Vegetables 0,6 to 2,0 Coee, ground 13,7
Table 12.3: Daily intake of niacine in mg/day ,recommended by DGE Group Under 4 month From 4 to 12 month From 1 to 4 years Over 4 and under 7 years From 7 to under 10 years From 10 to 13 years From 13 to under 15 years From 15 to under 19 years From 19 years and up Pregnant During lactation babies children 5 6 9 12 13 men women
15 20 20 18
14 16 16 15 17 20
Transglutaminase [141] Transglutaminase is an enzyme which polymerizes proteins with the result of a network like structures. This eect is used in the production of meat, sausages, cheese, yoghurt and related products, ice creams and production of gelatine improving consistency and cream character of the products.
Chapter 13 Hygienemonitoring
To achieve safety on regard of disease agents and to secure shelf-life are the central concern of hygiene of every food processing. Continuous training of the people which are engaged with handling and processing of food is vital importance. To guarantee safe foods it is necessary to control the raw material which is being used. Check the processing, the packaging, the end product and last but not least necessary to keep samples of all charges until expiring date. Example of wood as bacterial contamination is demonstrated by a splinter of wood cultivated
on plate count agar: Hygiene monitoring tries to avoid the contamination caused by raw materials, not sterile packagings, the inuence of the environment and wrong behavior of the sta. Hygienemonitoring is a part of the HACCP Program which was introduced in the European community by law The hygiene may be supervised by : 319
320 Traditional methods such as contact cultures of surfaces of utensils and parts of machines,and culture of swabs of places to be dicultly reached,nal results taking 2 to 3 days. quick methods based upon ATP-Bioluminescence nal results taking about 2 minutes
ATP-Bioluminescence ATP-Bioluminescence is used to supervise cleaning in food industries and other industries where perfect cleaning is necessary. ATP nds also increased use in special methods of detection and counting of bacteria. Hygienemanagement in food industry In the production of food quick methods are important to check the quality of cleaning. During the cleaning of utensils and machines it is important to remove from the surfaces as much organic material as possible to insure a later disinfection and to avoid protein failure and to withdraw organic material for further growth of bacteria. The ATP-luminescence measures the ATP (Adenosine tri phosphate) from animal and from vegetable cells as well as living or dead bacteria. It shows in this manner how much impurities have been left after cleaning. Principle of the ATP-bioluminescence-method: The ATP taken up with a swab from approximately 100 cm2 of the surface to be tested is put together with a luciferin/luciferase system of commercially available kits. There is light emitted which is proportional to the amount of ATP being present. This light is measured with a luminometer as Relative Light Units RLU . The light being emitted during this method is proportional to the amount of ATP being present on the surface to be examined. In order to achieve a better supervision of the hygiene it is advisable to use both system: The ATP luminescence method showing how much residues are left after cleaning, and the normal method of contact cultures telling what kind of bacteria are present, As the ATP-method gives the total amount of organic material left, it is necessary to determine for every place how much residues are still being considered as good, and bad. To determine the maximum RLU being accepted for these two points proceed as following:
321
Measure for about 1 week the RLU of all relevant places of the production line and list the results for each place and note as: Good cleaning: Sum total of RLU measured during one week divided by the number measures for each place. Bad cleaning: 2 times the Good Cleaning point. In order to determine the standard of hygiene which can be obtained during normal production proceed as follow: Determine the RLU after normal cleaning. Continue the cleaning by hand using dierent detergents and determine the RLU after rigorous cleaning. This is considered as being the best achievable cleaning. The best reference data are those values of normal cleaningwhich are as close as possible to the values of rigorous cleaning. After one to two month repeat the determination of the reference points good and bad. It is very likely that these points will be reduced because cleaning is growing better as a result of the continuous supervision. The checks may be horizontal being made on the same specic critical places of all machines. It is good to change from time to time to vertical checks from isolated machines checking all their parts. Hygienic training of the sta The Hygiene rule 93/43/EWG demands also for a training of the sta. To train your sta show the bacterial count made on Plate count Agar Base. Bad cleaning and disinfection resulting in food spoilage : innumerous bacteria on the surface of a table. Good cleaning and disinfection gives low bacterial count of the surface of the table. On Plate Count Agar Base there are no colonies grown. A good shelf life of food is the result. Cleaning with CO2 in food industry [84] The main concern of cleaning in food industry is: Remove the coatings of rest of product and dirt. Reduce the number of bacteria an the surface of machines and utensils, preparing the eld for a following disinfection. Cleaning must be made very carefully. It is expensive, produces great amount of waste-water, chlorine and other disinfectants.
322 Cleaning with pellets of carbon dioxide can be an alternative to conventional cleaning methods. CO2 pellets are mixed with an air jet and directed against the surface to be cleaned under high pressure at about 20 bar. The reduction of the surface temperature due to sublimation of the carbon dioxide hardens the layers to be removed and cracks are formed. The undesired material starts to peel o. An abrasive action takes place. The cracks formed on the surface of product layers due to very low temperatures allows carbon dioxide pellets to get under and between the undesired material. As the pellets sublimate they enlarge their volume about 700 times removing thus foreign material like organic rest, dirt and bacteria. The DIL (Deutsches Institut fr Lebensmitteltechnik) has tested this technique with good results in cleaning and reduction of the number of surface bacteria. Cleaning and disinfection, Standard method (According Codex Alimentarius) Good hygiene includes the following steps Cleaning of building, of tools and equipment and the transportation system. Important is the complete removal of food rests and garbage from the rooms where production takes place. Disinfection using an appropriate disinfectant. Sometimes the cleaning step is combined with the disinfection. This is ecient because organic material inhibits the disinfection agents or built a protective layer around microorganism. The cleaning and disinfection method before being included in the daily work should be discussed and authorized by: Veterinary authorities in charge Production management Engineering management and Supplier of cleaning and disinfection agents. The cleaning and disinfection method should be written and be available to the personal engaged in the daily work and to the production management. Cleaning instructions should include the handling of cleaning equipment such as disinfection of scrub brushes an buckets. The production management should continuously supervise cleaning and disinfection in order to make sure the work is being done according instructions observing the prescribed intervals. All persons engaged in cleaning and disinfection should be instructed regarding the caution in handling chemicals such as: Alkaline solutions should not be put together with acid solutions.
323
Hypochlorite solutions should not be put together with acid solutions because chlorine gas can be generated. All chemical containers must be labeled so that everyone can know its content. They must be kept separate from food and packing material. Handling strong concentrated chemicals the use of gloves, safety goggles and protective clothes are necessary. Good cleaning and disinfection results: a low bacterial count is found at the surface of the equipment:
Bad cleaning and disinfection results: a high bacterial count is found at the surface of the equipment:
324 Cleaning methods Cleaning methods should remove the main part of food and other materials from the surfaces with could or hot water. Cleaning agents should remove strongly adherent rests. Clear water should wash the cleaning agents away. Abrasive substances or acid solutions should not interfere with surface. Cleaning can be made by hand using brushes, Cleaning in place (CIP method): This method is being used in large scale to clean pipe systems, tanks and machines without disassemble them.The system must be appropriated for CIP cleaning. The Flow of water and cleaning solutions should be over 1,5 meter per second having ushing character. Flushing with low pressure using much water: This method uses much water under 6,8 bar (100 psi) pressure and great amount with chemicals. Flushing with high pressure and little water: High pressure up to 68 bar (1.000 psi) is used. Foam cleaning: The cleaning agents are integrated in the foam which has to rest on the surfaces to be cleaned for about 15 to 20 minutes. They are then washed away. Wash machines: Small parts, buckets an other utensils can be washed and disinfected Cleaning agents There may be necessary to use heat in order to get good cleaning results. Sometimes cold solutions are sucient. Mineral salts may deposit scale. Small amount of scale can be detected with ultraviolet light. After all cleaning agents have been washed away disinfection can follow. Disinfection Disinfection are the methods to reduce the number of bacteria living on the surfaces. Disinfection can be made using: Heat The most common way of disinfection is to rise the temperature of the surfaces to a minimum of 70 C (160 F). The surfaces to be disinfected should be clean having no rests of product left, otherwise protein would coagulate building insoluble layers.
325
Disinfection with hot water IndexHot water as disinfectant This method is widely used. Machines and parts to be disinfected are immersed in hot water at 80 C (176F) for at least two minutes. Water to rinse o disinfectants in mechanical dish washers should have this temperature. Steam as disinfectant Steam can be used to disinfect tanks, pipes and other parts which are not easily reached. Steam must be applied long enough to heat up the surfaces to temperatures which can kill bacteria. Steam can be unsuitable for machines and systems containing plastic materials or gaskets which are destroyed by high temperatures. Steam kills bacteria even when they are located behind gaskets. Chemical disinfectants does have the same property as seen from the disinfection using steam. Steam disinfection can give origin to condensing water which can collect in in pipes and tank drain giving chance to bacteria to grow. Therefore it is important to repeat steam disinfection after a standstill for more then one day. Chemical disinfection Chemical disinfectants are reduced in their activity in presence of dirt and other residues of food. Disinfectants are useless when the amount of residues are to high. Therefore disinfection should always be preceded by a cleaning procedure. High temperatures increases the activity of chemical disinfectants.There is however a limit of temperature for every disinfectant. The technical informations of the suppliers of the chemical must be observed. Iodophores give iodine free which can corrode metal, so as chlorine producing corrosion coming from hot hypochlorite solution. All chemical disinfectants need time to kill bacteria. This time diers from one disinfectant to another according to the technical informations. The concentration of the disinfection solutions must be made according to the informations of the supplier. They should not be mixed with cleaning agents or other disinfectants because of loss of activity. The most important chemical disinfectants are: Chlorine and products on basis of Chlorine such as hypochlorite-compounds Chlorine and their compounds are the best chemical disinfectants. Commercial products have 100 to 120 gram chlorine per liter being active against a great number of bacteria. They have low prices compared with other chemical disinfectants. Working solutions should have 200 to 250 mg of active chlorine/Kg. Chlorine disinfection is being substituted by other disinfectants because of environment. Chlorine reacts with organic residues forming AOX compounds. . Chlorine produces corrosions and turns inactive in presence of residues of food and dirt.
Iodophore iodophores may be used in combination with acid cleaning agents. They need a short time of contact with the surfaces, killing a broad spectrum of bacteria.
326 Working solutions should have a concentration of 25 to 50 milligram/liter of active iodine using a pH 4. iodophores are inactivated in presence of food residues and dirt. They have yellow color when active iodine is still present. Loss of color indicates the loss of activity. They can be corrosive, being necessary to ush away the iodophores with clean water. Ammonium quarternairy-compounds Theses substance have good cleaning activity and have low corrosive activity. They are not toxic. Their taste is bitter. These compounds tend to settle on the surfaces, therefore it is important to rinse with clear water carefully after disinfection. They should be used in 200 to 1200 milligrams per liter solution. Using hard water high concentrations must be used. They should not be used together with soaps and anionic cleaning agents. Their activity against Gram negative bacteria are smaller as found by chlorine. Surfactants (amphotheric surface active substances) Surfactants are old disinfection agents being made out of active agents with cleaning and bactericide activity. They are low toxic, tasteless and have little corrosive activity.Organic rests inactivate surfactants. Strong acids and basic agents Strong acids and basic reacting agents have cleaning and disinfectant activities. They can easily contaminate food. They should be handled with great care. Control of the activity of cleaning The control of the cleaning and disinfection activity of the system being used should be made using bacteriological methods described above. Origin of Contamination of food with pathogen bacteria is originated by: 1. Contaminated raw material e.g. water, meat, cereals. 2. Handling e.g.unclean devices, bacteria bearing surfaces of machines etc. 3. Environment e.g. dust, unclean rooms, polluted air from air conditioning systems. 4. Personal e.g.sick persons handling food. To avoid contamination wash hands before starting work, after visiting toilet and before starting with a new work. Disinfection solution should be used after washing. There are lots of bacteria on ngers as shown by ngerprints
327
on nutrient media:
Clean room technology Clean room technology is being used in the microelectronic, micro optics, in hospitals, pharmaceutical industry, cosmetic industry, research laboratories and many other branches. To guarantee a clean environment of a room the air must be ltered. Today air lters are available which can lter particles 0,12 micro m. Clean air, correct temperature humidity and pressurization of the room are fundamental parts of clean room technology. The outlets of the air system should be located over the places where handling takes place, such as: Cutting machines, Can openers, Mixer, Bowl-choppers. In this way processing heat,from sta contaminated air and microorganism which may multiply in standing air or humidity are driven away by the sterile air ow of the air conditioning system. To avoid not ltered air to get into the clean room through doors and other outlets it important to create a pressure high enough to overcome atmospheric variations. Laminar airow is often used to achieve safety at doors. The airow should be always against the sta and never from the sta to the product which is being handled as contamination of living beings is unavoidable. This type of clean room is called island solution and is much cheaper as what is being described for clean rooms in VDIguideline 2083 or US-FS 209 E for the RR-class demanding the ltration of particles down to 0,5micro m. In food processing the aim is to avoid bacterial contamination. As these microorganisms are generally linked to particles between 0,12 and 100 micro m. The lter should be
328 from the class 14 and better. One important factor of a product contamination is the sta which produces particles down to 0,5 micro m. Moist of the contamination results from breathing, talking, coughing and movements. Microorganism isolated from the skin,nose, mouth and bowl are Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa, Candida albicans and Enterobacteriaceae like Salmonella and Shigella. People with clinical signs like boils and suppurating wounds, diarrhea and strong cough should report this to the management and be released from working with unpacked food or send home for medication. The personal which works in a clean room must b e dressed with special headdress to avoid bacteria from hairs to contaminate air. An overall should cover all the part of the body, shoes should be changed before entering the clean room. There should be a ood gate entering the clean room.in front of this ood gate there should be a device to clean shoes, gloves. This outt should be changed daily. In the clean room personal belongings are not allowed. Eat and drink in the clean room is not allowed. Private food and drink should not be taken into the clean room. A high motivation of the sta is necessary. This can only be achieved when the environment of the clean room has been put in accordance to hygienic rules like the disposal of trash, tiled walls and oor, machines and other devices made of stainless steel without rusty parts. RABIT ( Rapid Automated Bacterial Impedance Technique
Chapter 14 Radioactivity and food

Radioactivity is the property of atomic nucleus to change spontaneously to another nucleus by itself, without the inuence from outside, releasing energy in form of particles and/or electromagnetic rays. The parent nucleus is called the emitting nucleus which changes its atomic number and becomes the nucleus of a dierent element being called daughter nucleus or decay product. Mass number of an atom is the sum of neutrons and proton. It is given as a small number high up in front of the symbol of the element. Atomic number is the sum of protons of an atom. It is given as a small number down in front of the symbol of the element. Every atom has a central, positively charged nucleus made of protons and neutrons. Nuclei are unaected by chemical reactions. Protons and neutrons are collectively referred to as nucleons Isotopes: Two atoms which have the same number of protons but dierent numbers of neutrons are called isotopes of each other. Isotopes have identical chemical properties and cannot be separated by chemical methods. The isotopes of hydrogen are: 1 Hydrogen (1 H) 2 Deuterium (1 D) 3 Tritium (1 T ) The particles of the nucleus are held together by one of the four fundamental forces: Strong interaction, also called nuclear force. This force is very strong. Electromagnetic force. Weak interaction. Gravitational force. Atomic warfare and atomic bomb tests in Nevada, Bikini and Soviet Union are responsible for high levels of strontium 90 fall out which caused high levels of strontium 90 in Brazil nuts growing in the rain forest of the Amazon region. Nuclear energy is an important part of electrical power supply.It was considered to be clean energy.The disaster of Harrisburg and Tschernobyl have demonstrated the danger of nuclear 329
330 power stations. The fallout from Tschernobyl made the killing and disposal of Norwegian reindeer. Rising radioactivity of the Arctic region and its food chain is a product of uncontrolled nuclear handling. The disposal of radioactive trash is unsolved problem for future generations. The end store in the salt mine of Gorleben in Germany is unsafe.
History of radioactivity 1895 Roentgen rays (X rays) were discovered by Rntgen. o 1896 Radioactivity was discovered by H.Becquerel working with uranium at the Ecole Polytechnique in Paris. 1898 Discovery of radioactivity of thorium by C.G. Schmidt at the same time with Madame Marya Curie. In the same year Madame Curie isolated from pitchblende (uraninite) polonium and radium. 1899 Discovery of actinium by Debierne, collaborator of Madame Curie. Actinium is a very rare element. 1934 The rst articial atomic nucleus was created by J. and Ir`ne Joliot. e This discovery opened the way to further studies in modern particle accelerators. 1963 FDA approves the use of irradiation in food to control insects in wheat and wheat our. Another application of irradiation which was approved by the FDA was the inhibition of sprouting of potatoes. 1980 The Food and Agriculture Organization (FAO), the International Atomic Energy Agency (IAEA) and the World Health Organization (WHO)concluded that the irradiation of food up to a maximum dose of 10 kilo Grays is considered to be safe . 1983 FDA approves the irradiation of spices and seasonings. 1985 FDA approves irradiation of pork to control trichina. 1990 FDA approves the irradiation of packaged fresh or frozen unheated poultry. 1992 FDA based on a review data and information concluded that irradiated food is safe and nutritionally adequate. 1997 FDA approves the irradiation of red meats.
Dierent types of rays Electron beams X rays: Radiation was used in many ways as X rays in medical use and industrial purposes. Radiation of uranium:Radiation of uranium includes alfa- beta- and gama rays. Alfa rays are positive charged particles of helium nuclei(two protons and two neutrons). Alfa rays are heavy and are stopped by a piece of paper. They are therefore not interesting for technological irradiation of food. Alpha particles are the most energetic form of radiation produced by radioactive decay. As they are charged and move relatively slowly ( 6% of the velocity of light], they produce high ionization, loosing their energy over a short distance producing considerably ionization.
331
An alfa decay of a nucleus takes place when the nucleus loses four nucleons, two of them are protons. Uranium 238 decays by alfa-emission to thorium 234. The mass number decreases by 4. The atomic number decreases by 2. Beta rays are negative charged very fast electrons with near light velocity.Beta particles are emitted by nuclei which have to many neutrons to be stable. One neutron changes then into a proton and an electron which is emitted as beta particle. The mass number does not change. The atomic number increases by 1. Beta rays are used for irradiation of food because of their high penetration. The radioactivity of carbon can be use to date archaeological samples. As an example suppose that an archaeological sample has an activity of 7,5 disintegrations per minute, and that an equal mass of carbon from a living plant has an activity on 15 disintegrations per minute. The activity of the sample is one half that of the present day level and therefore its age is equal to the half-life of C 14. The sample is therefore 5.730 years old. Gama rays are electromagnetic waves which are very short and bear high energy. In comparison with alfa and beta particles they produce very little ionization and are very penetrating Radiation of cobalt-60: Irradiation of food is practiced most frequently with cobalt-60 as radiation source with emission of gama and beta. The technology of the future will probably be the irradiation with X-rays which penetrate the food more eectively than gama rays of cobalt 60 does. X-rays can be switched o when the rays are not needed. Cancer cells can be destroyed by gama-radiation from cobalt 60.
Irradiation of food Irradiation of food can prolong shelf-life, reduce spoilage, reduce the menace of pathogens, delay ripening of fruits and vegetables avoiding the sprouting of potatoes [195]. The acceptance of irradiated food is very low because safe foods can be produced without radiation. The problems of Salmonella in poultry must be handled by monitoring the poultry feed, by hygienic measures of poultry stables and last but not least hygienic measures in kitchen. It is not known if radiolytic products and free radicals which are created by irradiation are harmless or toxic and essential nutrients such as vitamin E are reduced by radiation. Foods with high fat content such as oily sh and some dairy products , develop o-odors even with low dosis. Other technologies of food processing may cause more damage to the food as radiation does. The problem of the disposal of useless cobalt-60 units still unsolved. Germany has decided to exit atomic energy programs in order to reduce radiation garbage.
332 Irradiation detection tests Lipids from not cooked foods under ionising rays form a cyclic compound 2-alkyl-cyclobutone. Hydrocarbons of irradiated lipid-rich foods can also be detected. Damage of the DNA caused by radiation may also be detected on unheated foods. Cell membrane damage may cause changes of the physical properties of irradiated foods such as: electrical impedance, viscosity, electrical potential, electron spin resonance (ESR) and thermal and nearinfraread analysis as well as thermoluminescence. Minerals trapp in their crystals free radicals originated by irradiation. These crystals are responsible for theroluminescence which can be used for the detection of irradiation of vegetables, fruits, grains and spices because all contain minerals. The same phenomena takes place in bone bearing foods where ESR may be used to detect irradiated food such as chicken with bones. Boneless chicken, liquid egg nd certain fruits are analysed by mass spectrometric detection of 2-alkylcyclobutanones after gaschromatgraphic separation. Low body exposure to radiation Low fractionated body exposure to radiation can activate immunological resistance. This is being used in tumor therapy. That is why short rest in certain radioactive caves are being used in the treatment of some sanitariums and mineral water with low radioactivity is being sold in Brazil. High dosis of radioactivity are responsible for a decrease of immunity because of the reduction of lymphocytes causing an increase of infections and cancer risk citeAltmann.
Natural radioactive exposure Radon:Radon and its decay products which are present trapped air in rooms can be reduced with fresh air[197]. Radon endangers lung. Air pollution from coal power plant:All minerals have a low natural radioactivity, so does coal. As it is being burned the radioactive part concentrates in the ash and through exhaust gases it comes to the atmosphere and causes fallout of isotopes of uranium, polonium and lead. Air travel:Cosmic radiation is very high. The atmosphere is a natural shiel against this radiation. Air trac at high altitude is exposed to increased radiation because of a thin atmosphere leading to 5 microSievert/hour (0,5 millirem/hour). This is very important for aircraft crews who are due to their profession exposed to this radiation. Phosphate fertilizer:Phosphate fertilizer are being utilized in great amount in modern agriculture. As phosphate fertilizer contain radioactive parts increase the natural exposure of people engaged in storage an handling including an increase of radiation of fertilized plants. This leads to an exposure of 40 millirem/year[199]. Mineral water Drinking 60 liters of mineral water in a year leads to 300 millirem/year. Cigarette smoke Tobacco has lead-210 and Polonium 210 as natural isotopes. Smoking during 25 years leads to an exposure of 20 000 millirem. Life has been always submitted to natural radiation. A low level of radioactivity can cause
333
small damage to DNA. The body can repair this by itself. It triggers th immune system. As the radioactive contamination caused by civilization rises, it becomes dangerous because of deposition in bones and organs concentrates radioactive material. The only way out of this dilemma is to reduce growing industrialization, reduce trac, is to return to small ecological limited populations and to be satised with a normal life avoiding the destruction of earth. Half-life period of radioactive material The half-life period is the time in which half of a certain amount of radioactive material will decay. An element with 1600 years as half-life period has after 1600 years half of its material still active. After another 1600 years half of this amount is still active, one-fourth of the initial amount from 3200 years ago. It takes another 1600 to reduce it to one-eighth of the initial amount of 4800 years ago. Some examples demonstrate the necessity to handle radioactivity with great care as radioactive garbage will remain as burden for thousands of generations to come: Element
238
Half-life
4 510 000 000 years Uranium-238 (92 U) 235 Uranium-235 (92 U) 704 000 000 years 234 247 000 years Uranium-234 (92 U) 226 Radium-226 (88 Ra) 1 600 years 222 Radon-222 (86 Rn) 3,82 days 214 4 Polonium-214 (84 P o) 1.6 X 10 seconds 218 Polonium-218 (84 P o) 3.05 minutes Radiation hazards The extend of the harm caused to cells by radiation depends on the nature of the rays, the part of the body exposed to radiation and the dose received. Nature of rays: Alfa- particles are absorbed in the dead surface layers of the skin and are therefore not dangerous. If the source however is taken into the body through food, water or dust. Alfa rays can cause great damage. Radiation dose: Radiation doses the energy absorbed by a unit of mass. It is measured in gray (GY) units ( 1 Joule is absorbed by 1 Kg mass). 1 GY = 1 Jkg old writings used 1 Gy = 100 rad Unied atomic mass unit ( u ) 1 u = 1.660 X 1027 kg 1 u = 931 MeV Relative biological eectiveness ( RBE-Values) In order to take account of the dierent biological eects of the dierent radiations it is useful to dene the eective dose as : Eective dose = Radiation dose X RBE
334 The RBE values are given below: Radiation X rays Beta, gama and X High Speed neutrons Alpha rays RBE 1 1 10 20
The jungle of units The eective dose is labeled as Sievert (Sv) An old unit for eective dose had been the rem (rntgen equivalent man) o 1 rem = 1 rad times RBE 1 Millirem ( mrem ) = 0.001 Sievert 1 Sv = 100 rem The unit of the activity of radioactive material is Becquerel (Bq): 1 Bq = 1 decay/second. The old unit of activity replaced by Bq, is Curie (Ci): 1 Ci = 3,7 X 1010 decays/second = 3,7 X 1010 Bq Energy dose: The rays of radiation have an interaction with the mass of the body which is being irradiated. This is called energy dose, with Gray (Gy) The unit is fact when 1 joule is absorbed by 1 kg of body. 1 Gray (Gy) = 1 J/Kg The old unit of energy dose was Rad (Radiation absorbed dose)RadRadiation absorbed dose 1 Gray (Gy) = 100 Rad The mass-energy relation of Einstein According to the theory of relativity mass is equivalent to energy in accordance to: E = mc2 where c is the speed of light (3 X 108 m )s1 Mass-energy during an atomic ssion: When 1 kg of uranium-235 undergoes ssion the energy released is 80 000 000 000 000 J corresponding to a decrease in mass of 0,9 gram. This is a signicant loss of mass and can be measured. Mass-energy during a chemical reaction: Chemical reactions release relatively small amounts of energy and the decrease in mass is to small to be measured. When 1 kg of petrol is burned the energy released is only 50 000 000 J corresponding to a decrease in mass of only 0,000 005 500 gram. This is to small to be measured and is omitted in chemical stoichiometry.
Natural exposures Cosmic radiation: The atmosphere protects against cosmic radiation. As the air gets thinner, radiation rises. Free protons as primary rays from outer space collide with the upper layers of the terrestrial atmosphere reacting with other particles. This causes a mixture of rays, like mesons which
335
passes meter of concrete and weak rays such as electrons,positrons and gama rays. Some examples demonstrate the growing exposition to radiation resulting growing air trac. Passengers and crew of airlines are submitted to considerable high cosmic radiation. To spare fuel air trac takes place at 10 000 o 20 000 meters over sea level: Altitude(meters) Cosmic radiation (mrem/year) sea level 30 1 500 60 3 000 140 4 000 200 0,5 mrem/ight hour (4 320 mrem/year) A crew member with 80 ight-hours per month is exposed to 480 mrem/year, this is twelve times the exposure of a profession at sea level Exposition to radon: The lung of inhabitants in cold climates are exposed to radiation of radon which emanates from soil and concentrates in poor change of air. This may lead to an exposition of the air tract and lungs of: exposition to radon = 400 to 1 300 mrem/year The radiation of radon (86 Rn) is signicant because it consists of alfa particles which cause great damage to surface cells. The volume of air which passes the lungs is very high. Intake of radon is therefore relevant. Keep rooms well aerated to get rid of radon.
220
Air trac
Articial radioactivity Radioactive nuclides which do not occur in nature can be produced by bombarding natural occurring nuclides inside a nuclear reactor with atomic particles such as neutrons.
Nuclear reactor Nuclear reactors try to provide electric energy with the claim of clean energy. Today Germany tries to get rid of the atomic industry as it proved to be unsafe and there is no solution for the disposal of nuclear waste. Nuclear ssion is the disintegration of a heavy nucleus into two lighter nuclei with release of energy because the binding energy per nucleon of the ssion products is greater than that of the parents. 235 A classic example of ssion is the bombardment of uranium-235 (92 U) by slow neutrons and 236 the formation of 92 U which is unstable and undergoes ssion. 1 92 141 236 1 235 U + (0 n)- 92 U - 56 Ba + 36 Kr + 30 n + energy 92 Nuclear reaction make use of controlled ssion reactions to provide energy. The atom bomb
336 makes use of an uncontrolled ssion reaction. Nuclear fusion is the combining of two light nuclei to produce a heavier nucleus and energy. A classic example of nuclear fusion is the fusion of two deuterium nuclei to produce helium 3. 1 3 2 2 H + 1 H -2 He + 0 n + energy 1 This is the source of energy of the sun. The high pressure and high temperature which is necessary to overcome the mutual electrostatic repulsion in the hydrogen bomb is provided by an atom bomb. The thermal reactor Uranium-236 being bombarded by neutrons undergoes a ssion and releases about 2,5 neutrons which can bombard other uranium-236 atoms turning to a chain reaction. 235 238 In natural uranium only about 1 atom is a 92 U atom. All other atoms are 92 U which can 235 only be ssioned with very fast neutrons. To produce ssion of 92 U atom slow neutrons are 238 235 necessary. Therefore the neutrons released by 92 U atom are to slow to cause ssion of 92 U 235 atom and to fast for as92 U atoms. Therefore they must be slowed down by moderators ( graphite, water or heavy water D2 .). According to the material of the moderator the reactors are called: Graphite-moderated reactor: Control rods of boron coated steel are used to keep the rate of production of neutrons to the requiredrods level by capturing the necessary proportion before they can initiate ssion. The produced energy is removed with a coolant such as carbon dioxide or water though the reactor, passing through an heat exchanger producing steam to drive turbines. Cycle of the fuel rods of nuclear power plants Uranium is being won from ore in 99,3% U-238 and 0,7% U-235. This mixture is tranformed in gas as Uranium hexa uorid (UF6 ) in the special enrich plant. The amunt of U-235 is risen to 3,5% which is necessary for the function of light water reactors. Here the Uranium is formed to rods which arre then forwarded to the nuclear power plants. The fuel rods once exhauted are stored until the separation of Uranium and Plutonium and other materials can take place. Waste of recycling is stored being protected by a glas layer. Uranium-238 and ammunition in warfare Uranium-238 is a waste of the production of fuel cells for nuclear power plants. As waste it is forwarded to the arms industry which uses it for hard core projectiles, mines and grenades. Depleted uranium-238 (DU) projectiles were used to bust tanks in the desert of Kuwait and Iraq. From the 24.2.1991 to the 28.2.1991 around 315.000 kg of radioactive uranium red against Sadams soldiers are now scattered all over the region. Later, in the war against Milosewich in Kosovo almost the same amount of depleted uranium238 was used and is still distributed all over the territory. This material is highly radioactive with a half-life of 4,5 billions of years. All eorts should be done to avoid a growing contamination of nature as there alternatives to
337
uranium (density=18,7 Kg/dm3 with traces of plutonium which can be replaced by tungsten (density=19,3 Kg/dm3 ).
338
Chapter 15 Moulds and yeasts

Moulds Moulds cause spoilage of food and fodder. Some strains produce mycotoxines such as ochratoxin in coee and in cocoa which spreads out over the entire chocolate market. They cause o avor in food and destroy paper, wood, drugs, cosmetics etc. Moulds can cause allergies and infections. Allergies caused by moulds however are not so frequent as they seem to be. The most important sources of allergies in decrescent importance are [?]: Dogs,cats and other pets as 70% of all allergy cases. Get rid of dogs and cats and you have solved 70% of your problems. House dust, furniture, mites Pollen, grass Trees and shrubs Food with chemical preservatives, lactose, albumen, milk, eggs Odorous substances Moulds as last item of the list of allergenic sources. To avoid mould allergy dont get in contact with cheese like Roquefort , Camembert or Brie cheese. Keep perishable food always refrigerated to reduce mould growth. Dont keep restover of fruits and vegetables in the kitchen. Keep it outside of the house. Keep away from garbage [97].
339
340 Allergies Allergies can be a serious threat to life and can end as anaphylatic shock. The allergens in foods represent a hazard for those who suer from allergies, that is why the most important ones are cited here: Allergens: Cereals containing gluten ( i.e. wheat, rye, barley, oats, spelt, kamut or their hybridised strains) and products thereof.) (Coeliac disease) Crustaceans and products thereof. Eggs and products thereof. Fish and products thereof. Peanuts and products thereof. Soybeans and products thereof. Milk and products thereof (including lactose). Nuts i. e. Almond (Amygdalus communis L.), Hazelnut (Corylus avellana), Walnut (Juglans regia), Cashew (Anacardium occidentale), Pecan nut (Carya illinoiesis (Wangenh.) K. Koch), Brazil nut (Bertholletia excelsa), Pistachio nut (Pistacia vera), Macadamia nut and Queensland nut (Macadamia ternifolia) and products thereof. Celery and products thereof. Mustard and products thereof: Mustard protein allergic individuals may react to the protein content of the mustard oil. Individuals sensitised to and by the skin sensitising component allyl isothiocyanate may react to oil in the absence of mustard proteins. Sesame seeds and products thereof. Sulphur dioxide and sulphites at concentrations of more than 10 mg/kg or 10 mg/litre expressed as SO2. Preservatives: A small part of humans suer fron allergy to preservatives. Labels like Free of preservatives must be true as some persons suer heavy allergic responds to some preservatives. To avoid recourses due to cross over No preservatives added is being now labeled. This, however, does not solve the problem of allergic reactions.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Culture media for moulds and yeasts
341
Moulds and yeasts spoil foods. It is therefore important to control raw materials and nished. A useful medium is the Yeast Chloranphenicol dextrose Agar. Moulds grow as large colonies and are easily identied. Yeasts grow as small colonies, Both types of microorganism can grow with beautiful colors. Moulds can be phytopathogen and can cause serious damage to agriculture. Moulds have also a good side. They produce antibiotica like Penicillin, Cephalosporin and Griseofulvin and many substances in industrial scale such as citric acid, succinic acid, glucuronic acid, and malic acid. Moulds can also be used in the production of polymer such as Pullulan. They are used to produce beta-carotene, enzymes such as amylase glucoamylase, Protease, Lipase, pectinase, cellulase, lactase, catalase some types of cheese, sausages, fermentation of certain food such as soya, rice and corn. Examples of pathogen moulds: Aspergillus candidus: It has slow growth. It produces infections. Citrinin is formed. A. candidus grows down to a pH of 2.1 and aw 0,75. Aspergillus scherianus: A.scherianus can survive 100o C for over 60 minutes ! Aspergillus avus: Aspergillus avus causes broncopulmonary allergy. It grows up to 42 to 45oC. It produces aatoxins B1, B2, G1, G2, sterigmatocystin and other mycotoxins. The toxins are present in peanuts and their products, pistachio nuts and Brazil nuts.In cereals from warm regions (corn,wheat rice) Several brands of dried gs with origin from Turkey and Greece have high amount of aatoxin B1,B2, G1 and G2. The aatoxins which are found on these samples are located in the interior of the fruits. As spoiled gs are detected under UV light as they are packed, only the fruits with mould contamination from inside are not removed and are often eaten despite a high level up to 900 microgram/Kg of aatoxin B1. (Only 2 microgram are allowed). Bad hygienic condition during harvest, drying, transport of gs and weather conditions such as high humidity and high temperatures are the cause of rising mould spoilage. Consumer should look inside the gs and discard those which are dark.[207] Detection of Aspergillus avus and Aspergillus parasiticus: Detection of Aspergillus avus and Aspergillus parasiticus For the detection of A. avus and A parasiticus the use of AFPA (Aspergillus avus and parasiticus Agar). Incubation at 30o C during 42-48 hours (not longer).?? Reading of the plate: A. avus, A. parasiticus, and A. nomius grow leaving orange-yellow color under the colony. Aspergillus niger can produce yellow but not orange color under the colony.
342 Aspergillus fumigatus: Grows rapidly. It is present in ower pots, compost, garbage and cereals It grows at a minimum of 10-12o grows best at 37-43oC and as maximum 52-55oC. Conids may survive 60 minutes at 80oC and 10 minutes at 85oC. Aspergillus fumigatus is the most pathogen Aspergillus. It may act as secondary pathogen but also as primary agent. It does not attack the skin, but it causes severe infections of ear, of synus and the respiratory tract (lungs) The temperature optimum of growth is 50o C, but it also grows at 50o C. Its spores are very small. It causes allergies an produces fumigatin Aspergillus glaucus : Its growth is quick,it is worldwide spread in nature. It is xerotolerant spoiling food with low water content such as oat akes and dried fruits, food with high amount of sugar such as jam, syrups and sweets, meat products with low water content, such as ham, in cereals ,in breads and pastries.In East Asia Aspergillus glaucus is used for the fermentation of soy and sh products. Aspergillus nidulans: It grows rapidly from 6o C to 48o C and aw-0,80. It is pathogenic and builds Sterigmatocystin It is present in cereals, breads and pastries an wet leather. Aspergillus niger : Black, rapid growing colonies is infectious, allergenic and produces the mycotoxin koji acid . It is present in soil, dust, on cereals and fruits. It is strong lipolytic. It spoils food such as cereals, breads and pastries, meat products, fats, nuts, raisins and onions. It can spoil material such as paper, leather,plastics and paint. In biotechnology Aspergillu niger is used for the production of organic acids and enzymes. Aspergillus ochraceus: Slow growing, produces ochratoxin A. It is present in cereal storehouse, bread, pistachio, salami and ham. Ochratoxin Ochratoxin is a mycotoxin which was rst described in 1965 starting from cultures of Aspergillus ochraceus. It stays for long time in blood stream. It is toxic for kidneys being responsible for kidney diseases in pigs from Norway. Aspergillus oryzae: Rapid growing from 7o C to 47o C. It is used for fermentation of many East Asia foods.
343
Aspergillus penicilloides: Very slow growth, pathogenic. It can grow at aw- 0.75. It is present in cereal storehouse. It grows on cereals and meat products with low content of water. Aspergillus tamarii: Rapid growing even at aw 0.78. Aspergillus terreus: It is infectious and produces citrinin and patulin. It is present in cereals and corn,leather and paper. Aspergillus versicolor: It is pathogenic and produces Sterigmatocystin It grows by aw 0.75 and is present on cereals, corn,nuts, rice and meat products. Aspergillus wentii: It is present on salami, ham, barley, leather and nuts. Fusarium culmorum Fusarium oxysporum Microsporum gypseum Penicillium aurantiogriseum: Grows from -4o C to 35o C producing patulin,Penicillin and nephotoxic mycotoxins. It is present on damp or wet cereals.It can create heat up to 64o C. Fusarium bacteria grow at CZID (Czapek Iprodione Dichloran Agar) Penicillium brevicompactum: Allergenic,growing from 12oC to 30oC Penicillium camemberti: Produces mycotoxins cyclopiazon acid, toxic concentrations are not built during the production of camembert cheese. Penicillium chrysogenum: Allergenic, produces ochratoxin A, patulin and penicillin. It grows from -4o C up to 33o C it is found in soil and in cereal storehouses, on bread, meat products, very often on leather, fruit juices, nuts and damp stored books. Penicillium expansum: Spoils stored fruits such as apples and decaying plants. It produces citrinin and patulin.In juices there is a rapid decay of taste due to production of acetoinand diacetyl. Active
344 enzymes such as proteases,cellulases, lipases, amylases are build, spoiling leather and other materials. Grows from -6o C up to 35o C Penicillium glabrum: It is frequent and produces various toxins Penicillium hirsutum: Grows on onions and horseradish. Penicillium italicum: It grows with a pH 1.6 up to 9.8 and from -3o C up to 34oC. It is very frequent on citric fruits and all kind of food. Penicillium roquefortii: Produces roquefortine A and B, patulin, festuclavine,emerofortine, cyclopiazon acid and others. Cultures of P.roquefortii sold for the production of cheese do not form cancerogenic substances. It is present in refrigerators, on fat, cereals, sliced bread and juices. Penicillium verrucosum: Produces ochratoxin A, citrinin and penicillin. It is present on cereals, peanuts and vegetables. Penicillium verrucosum grows on DRYS (Dichloran rosebengal yeast extract sucrose agar at 20o C for 7 to 8 days and produces under the colonies a violet color. On DRYS there also can grow Penicillium aurantiogriseum and Penicillium viridicatum producing xanthomegnin and Viomellein Stachybotrys chartarum Thrichophyton mentagrophytes Trichothecium roseum Extreme xerophylic moulds: Extreme xerophylic moulds like Xeromyces bisporum, moulds of the Eremascus genus and Erotium halophilicum grow on Malt extract agar+50for 1 to 3 weeks. A small pice of the sample is placed on the medium. Malt extract agar+70fructose. Incubation at 25o C for 4 weeks. Eroticum spp. shows black conids under a stereo microscope. Heat-resistant moulds Heat-resistant moulds which can produce spoilage are Byssochlamys spp, Talaromyces spp, Neosartorya spp and Eupenicillium in fruit juices , concentrated products and jams.
345
Neosartorya scheri has D88o C= 1,4 min, z= 5,6o C Culture of heat-resistant moulds[158] Adjust the samples at 35o Brix and pH 3,5-4,0. Heat two 50 ml portions of the sample in water bath 30 minutes at 80o C, cool down quickly. Add double concentrated malt extract agar to the portions and distribute it in Petri plates. Incubate at 30oC for 30 days. Readings should be made weekly. If bacteria may be present add 100 mg/l chloramphenicol. Colonies of Penicillium and Aspergillus growing on the plates come from a contamination during handling of the samples as they can not resist heating up to 80o C. Table 15.1: Special moulds and their importance Gliocladium species Isaria species Paecilomyces species Destroys paper, may be present in fuel Pathogen to insects grows very quickly, infectious Produces mycotoxines such as patulin and Byssochlamin acid in fruit and juices.The ascospores resist Temperatures up to 85o during 30 minutes 96o, the plant must be dismantled to get rid of Paecilomyces. grows quickly,sometimes pathogenic. pH optimum 9 - 10,grows in tilsit cheese and camembert cheese and meat and derivates Produces trichothecenes and T-2-toxin grows at pH 2.5 up to 9.5 and can grow on sour food, is found an corn, rice and wheat pathogenic for plants
Scopulariopsis brevicaulis
Trichoderma species
Verticillium species
Botrytis cinerea: Spoils fruits on trees. Chrysonilia sitophila: Produces contamination in laboratories. Often associated with bakers asthma Mucorales: Mucorales have a rapid growth within 2 days. The best growing temperature is 37 to 41oC. It produces gas even under vacuum.Mucorales have a broad variety of enzymes such as: -alfa-amylase,glucoamylase and cellulase. -Pectinase -Protease
346 -Lipase -Esterase Important genus of Mucorales are: -Mucor -Rhizopus -Absidia -Phycomyces
There are many types of Candida,some important genius are cited below: Candida albicans: Can produce gastrointestinal infections Candida glabrata Candida krusei: It is less pathogenic as C.albicans. Candida catenulata Candida colliculosa Candida dattila Candida famata Candida guillermondii Candida inconspicua Candida Kephyr,also named Candida pseudotropicalis Candida lipolytica Candida norvegiensis Candida pelliculosa Candida rugosa Candida sake Candida tropilalis Candida utilis
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Selective culture of Candida albicans
347
The selective culture of Candida albicans uses Merck Fluoroplate Candida -Agar (1.11011) . It is a modied SABOURAUD with the addition of uorogene substrate (MUGal) which can be hydrolysed by the enzyme Galactosaminidase resulting a uorescent compound. 99% of Candida albicans bear this enzyme. Incubate at 37o C for 2-3 days. Read the plates under UV light. All uorescent colonies are Candida albicans.
Candida albicans ID: Another selective and chromogenic medium for identication of Candida albicans is the albicans ID medium bio Mrieux Nr.43 121 citealbicans e
Table 15.2: albicans ID medium Ingredient Amount for 1.000 ml
bio-Thione 2,00 g Yeast extract 6,00 g Monopotassium phosphate 0,5 g Dipotassium phosphate 0,5 g Chromogen substrate (hexosamine) 0,05 g ADA butter o,6 g Gentamicin sulfate 0,10 g Chloranphenicol 0,05 Agar 14,00 g pH 6.6 Albicans ID is a medium to isolate yeasts and immediately identify Candida . Colonies of Candida albicans grow as blue colonies on Albicans ID medium due to hydrolysis of hexosaminidase chromogen substrate. The two antibiotic which are present in albicans ID inhibit the bacterial ora. The buer system of the medium facilitates the growth of yeasts and optimizes the enzyme reaction. Albicans ID medium is used to detect yeasts by direct inoculation of pathological specimens (buccal, vaginal, rectal swabs,feces, scales, pus, urine. It should also be suitable to control food), Reading of the culture is made after incubation at 30 to 37o C for 24 to 48 hours. The colonies have a round, smooth,slightly domed shape, with a clearly dened border, and blue coloration. This coloration does not diuse into the medium and turns from pale to dark blue depending on the incubation time.The size of the colonies is 0.5 to 1.5 mm. Other yeast species have a creamy-white color and the size is 0.25 to 2 mm. A complete biochemical identication should be carried out if required.
348 Albicans ID medium must always be stored and incubated in the dark. Some strains of yeasts such as Saccharomyces cerevisiae and Cryptococcus neoformansgive small colonies and require an incubation of more than 48 hours. A small percentage of Candida tropicalis strains give blue colonies within 48 hours. Certain strains of Trichosporon cutaneum can give cotton-like bluey-green colonies, which can be easily dierentiated from Candida albicans colonies. More attention should be payed to Candida albicans on bacteriological control of food as this yeast can cause diseases of the intestinal tract. The Fluoroplate Candida-Agar contains chloranphenicol and gentamycine to inhibit accompanying bacteria. The isolation can be made directly from faecis or vaginal samples. Moulds attack human when there is a lesion such as burns, frost, injuries, immuno insufciency, serious diseases such as tumor, diabetes, leucosis, transplantations, use of immunosupresives, therapy with antibiotic.
Growing conditions Molds can grow at a wide rage of temperature[?]:
Table 15.3: Mesophylic moulds Minimum growth of mycelium optimum growth of mycelium maximum growth of mycelium As example Penicillium optimum As example Aspergillus optimum Table C 25-30oC 30-40C 20-25oC 25-35oC 15.4: Thermotolerant moulds
o
Minimum growth of mycelium 0 C optimum growth of mycelium 30-40C maximum growth of mycelium 50 C As example Mucorales optimum 30-41C Some moulds may grow under 0 C, such as Chladosporium growing at -6 C. Table 15.5: Thermophile moulds Minimum growth of mycelium optimum growth of mycelium maximum growth of mycelium As example Rhizomucor pusillus 25 C 35-45C 55-60C
349
Temperatures for best production of toxins dier often from growth optimum Spores and sclerotias can survive high temperatures. Only molds which can grow at 37 C can cause a systemic mycose. Table 15.6: pH and growth of moulds pH-optimum pH-maximum in the majority 4.5 - 6.5 8.0 Exceptions are 9.8 - 10.5 such as: Aspergillus niger, Penicillium italicum, Aspergillus avus. 2.0 and below
pH-minimum for growth of moulds
Table 15.7: Oxygen and growth of moulds Moulds are aerobic Many Mucorales can produce fermentation. Increasing CO2 reduces growth of many moulds. At the same time reducing oxygen stops completely growth of molds on fruits. They grow however also as microaerobic.
Culture and microscopy of moulds The morphology of colonies vary with the culture media employed, age of the culture, the species and the temperature of incubation. Preparations for microscopy should be made with 50% alcohol because moulds are not water soluble. Dont use very old colonies because only spores are present. Black moulds Black moulds have their color due to melanin in their mycelium. They are UV-resistant and very frequent in the environment. They destroy materials and spoil food. They are potential allergens.
Determination of yeasts and moulds Optimal media for the determination of yeasts and moulds Wort agar and Malt extract agar Selective media DRBC (Dichloran-Rosebengal-Chloramphenicol-agar): . This culture medium is suitable for fresh food with high water activity. It contains 25 ml/l Rosebengal and 2 mg/l Dichlo-
350 ran. Culture on surface and incubation at 25o for 5 days. DG 18 (Dichloran 18agar) This medium is suitable for xerophile moulds from cereals, nuts, our and spices. OGY (Oxytetracyclin glucose yeast extract agar: This medium is suitable for determination of yeasts and moulds simultaneously.
Table 15.8: Culture media for yeasts and moulds, according Baumgart Fresh food moulds yeasts yeasts and moulds Nuts,cereals yeasts and moulds yeasts xerophile yeasts yeasts and moulds yeasts molds xerophile aatoxins DRBC TGY MEA, OGY DRBC on surface pourplate
DRBC
on surface
Fruit juice Concentrated fruits Dried food
TGY, MEA, OGY pourplate MY50G pourplate
DG18
on surface
dried fruits and chocolate
MY50G
on surface
All samples on surface or All samples
AFPA pourplate
Ochratoxin
DRYS
on surface or pourplate
351
DRBC= Dichloran-Rosebengal-Chloranphenicol-Agar TGY= Tryptone glucose yeast extract agarindexTryptone glucose yeast extract agar (TGY) MEA= Maltextract-agar OGY= Oxytetracyclin glucose yeast extract agar MY50G = Malt extract agar, 50% glucose indexMalt extract agar, 50% glucose (MY5G) DG18= Dichloran, 18% Glycerol AFPA= Aspergillus avus parasiticus agar DRYS= Dichloran rosebengal yeast extract saccharose agar
Contamination of cereals with Fusarium graminearum and Fusarium culmorum According to a denition of the food regulation of the EU cereal grains are to be classies as unusable when : Mycotoxines are present. The value of the grains is reduced because of bacterial activity. There are changes of smell and color Bacterial count is high Tolerated by EU regulation are 0,5% of grains with black Fusarium contamination.
Trichotecene Zearalenon Zearalenon is a mycotoxin which can be present in animal feed and can cause be found in muscles and organs of animals with destination as human food. Citrinin Patulin Patulin is frequently produced by Penicillium expansum on fruit juices when sterilization is using spoiled fruits. Very important for the production of juices is to select rotten and mouldy fruits on the transportation belt, use fresh and not contaminated water, a brush station for some kind of fruits. extreme care should done to keep all machines and the surroundings always clean to avoid the growths of bacteria and moulds. Be always aware that the bacteria and moulds can be killed by sterilization, the poisons such as patulin however are not inactivated by heat.Quality and safety of food depend on careful handling through the whole production process. Pasteurization of fruit juicesshould be done at 60 to 90o C, orange juice at 85 to 90oC for several minutes. Enzymes such pectin esterase are also inactivated during this procedure. Yeasts which can spoil wrong treated juices are Candida, Cryptococcus, Hanseniaspora, Rhodotorula and Saccharomyces cerevisiae Common moulds on fruit juices are Geotrichum, Mucor, Penicillium and Phialophora. Fruits as raw ware for juice industry should
352 have not more than 2 X 106 yeasts and not more than 2X 105 moulds/g otherwise alcohol and toxic products are formed.[184]. Talaromyces trachyspermus, Talaromyces avus and Neosartorya scheri are moulds which may develop heat resistant organisms an may spoil juices during storage. In storage tanks dripping water from condensation may dissolve the juice at that point making it possible for moulds and yeasts to grow. Green colonies may be the result of growth of Penicillium expansum, black colonies of Aspergillus niger. One percent of N2 of the atmosphere of storage tanks may be useful to avoid growing of moulds. Bottles and other packaging materials should have less than 1 mikroorganism/cm2 . Layer yeasts such as Candida boidinii,Candida intermedia, Candida parapsilosis and Debaryomyces hanseniiproduce a slimy yeast skin. Measures to reduce the risk of contamination of juices with yeasts and moulds Good raw material, not spoiled with low bacterial count. Proper cleaning and disinfection of of the equipment. Avoiding underheat of the juice 2% of N2 or CO2 in the atmosphere of storage tanks. Cool storage tanks down to 2o C. Avoid dripping of condensation water in storage tanks. Use bacterial lter on air inlet of tanks.
Ryegrass staggers [242][243] Feed grass such as lolium (Lollium perenne which grows in North America and Australia also called English ryegrass) and festuca (such as Festuca ovina) may have a symbiotic community with a mould which rises the vitality of the Gras, reduces drought damage resistance to various pests. The mould may produce under certain weather conditions alkaloids such as lolitrem B which may have an adverse eect on the cattle.This toxicosis is called ryegrass staggers and is common in North America and in New Zealand and in some cases also in Europe. Moulds and bacteria found in spices Spices grow in tropics and subtropics and are therefore submitted to ideal temperatures and humidity conditions for the growth of bacteria and moulds.
Chapter 16 Phytopathology,diseases of plants

Diseases of plants can cause great crop damages which may lead to hunger disasters of great part of populations. Basic knowledge of the diseases of plants and their cause are therefore important for everyone handling foods. Despite all eorts to reduce crop damage due to plant diseases using agrochemicals in the past 30 years the loss of approximately 10% remained unchanged. As the crops have increased the total loss is increasing rapidly. This makes a better understanding of phytopathology necessary[200]. Phytopathology wants to bring a bectter understanding on the cause, the circumstances and the progress of diseases of plants as well the interaction of host-pathogenic agent. Phytopathogenic agents are not pathogenic to mankind as moulds and bacteria known as phytopathogenic cannot grow at 37oC or are eliminated by immunology of mankind. Phytopathogenic virus need plant louse or gnome zicada as vectors as they cannot penetrate by itself. Human skin is not attractive for these insects. The infection of these virus is therefore not possible. However allergies to the spores of moulds such as Aspergillus and Penicillium sp. and mycotoxins are of great importance. The evolution of diseases in plants of a disease caused by mould: Diseases in plants develop in dierent phases: Phases
Infection period:The infection period is the time between the rst attack of the plant by the pathogen agent and the moment in which he has established itself in the tissue of the host. Incubation period:The incubation period includes the infection period and ends with rst macroscopic symptoms.
353
354 Fructication period:Is the time between Infection and the rst reproduction of the agent in the host. Some moulds have short periods and the whole life cycle takes only days such as: Polymyxa Phytium Olpidium Some moulds need over half a year to complete their life cycle such as: Sphaerotheca mors-uvae Venturia inaequalis Puccinia graminis f. sp. tritici Its spores may be transportet in air at several thousand meters of altitude for a distance over 100 kilometers. That is the cause of sudden diseases never known in this region. Ophiostoma novo-ulmi: It is the agent of the death of elms and is carried by the elm beetle. Erwinia amylovora: Is being carried from pear farm to pear farm by birds or insects. Ustilago segetum var. hordei Phases of a disease caused by other agents: viral agents,bacteria, mycoplasma-like organism (MLO) and Rickettsia-like Organism (RLO) present a great reproduction with high number of organism before the st symptoms appear. Vectors of phytopathogenic agents Bacteria such as Xylella fastidiosa, spiroplasma, mycoplasma-like Organism (MLO) and Ricketsialike organism (RLO) need the help of other living cells or small animals like gnome zicade as vectors to invade another host
OurFood (c) 1998 - 2005 by Karl Heinz Wilm The cause of plant damage
355
Climatic factors like excessive temperatures like heat or frost, heavy or prolonged rain, storm. Care should be taken to avoid harmful environment such as may become in a green house under specic conditions. Cucumber growing in a green house had a heavy attack of moulds destroying the owers. The part of the plant coming through the door to the outside of the green house was free of moulds, the owers could develop to ripe cucumber. Instead of using fungicidal chemical to combat moulds one should seed remove the green house as soon as the rst signs of mould attack Soil structure, heavily compact, water and oxygen circulation, chemical composition, content of manganese or aluminum Emissions like acid rain and industrial smog and dust Agrochemicals in excess which may evaporate coming down as rain like the herbicide atrazin Condition for a disease of plants Susceptible to the disease The host must be susceptible to the disease. Some plants are resistant to dierent agents. Organ specic activity There must be an organ specic activity of the agent. Some agents can infest only specic organs like owers or roots to which they are specialized. they cannot invade other parts of the plants. Examples of organ specic activity are: Polymyxa betae for instance can only attack roots of sugar beet and Peronospora farinosa can only attack leaves of the sugar beet. Pleospora betae can attack the whole plant. Phase specic activity Some agents have a specic activity to owers. They have wait till the blossoms open to attack the host, other have a phase specic activity to leaves. they have to wait for the phase of leaves of a plant which is growing from a seed. Survival of the agent Some agents have developed survival strategies to overcome the time between one host to another. Virus cannot survive for long time outside a host cell. They need therefore a vector cell to get through the time between where there are no host cells available.The spores of the mould Polymxa can serve as vector for the beet necrotic yellow vein furovirus for a period of many years. Other agents have a saprophytic phase surviving in dead tissue of the host of the culture period to another season to start a new outbreak of disease. Saprophytic decomposition Some saprophytes may decompose cell walls of dead material this activity also can include living phytopatological agents. Mucor and Rhizopus moulds can decompose cellulose of the cell
356 of dead materials disclosing pathogen virus which had invaded these cells. The virus is now unprotected and will soon be damaged. Agrochemicals can interfere in the cycle of nature destroying normal saprophytes which are enemies of harmful pathogenic agents. Competition of nutrients Saprophytic bacteria can multiply within an half hour. Pathogen mould need days to multiply being so in disadvantage on regard of nutritional resources. Production of antibiotics Some moulds like Penicillium sp and Streptomyces sp =produce antibiotics which act as natural enemies of some phytopathogen agents. Interfering in the natural environment may destroy useful saprophytes boosting pathogens. Virus with mycopathogenic activity. Some virus act toxic on pathogenic moulds. The protection of the natural environment is therefore important. Modern agricultural techniques should protect the complex interaction of th dierent biological systems. Hyperparasites A parasite with phytopathologic activities may be invaded on its turn, by other parasites ,like nematodes, bacteria and bacteriophages. Parasitic plants can be half parasites having well developed leaves. They depend only from water and minerals from the xylem of the host (Loranthaceae, Viscaceae, Scrophulariaceae. Full parasites have underdeveloped or no leaves at all. They invade the xilem and the phloem of their host and get there nourishing substances Table 16.1: Parasitic plants causing diseases . Mistletoe Loranthus europaeus Arceuthobium sp Viscum album ssp album Viscum album ssp.abietes Convolvulaceae Cuscuta europea Cuscuta campestris Cuscuta reexa Scrophulariaceae Striga asiatica Orobanchaceae Orobanche cernua Orobanche crenata Orobanche ramosa South Europe North America, Himalaya Europe Europe Europe worldwide Southeast Asia worldwide,except Europe Mediterranean region East Europe,Africa Mediterranean region Mediterranean region Oak tree conifer Apple, poplar Fir tree Hop, shrubs, sugar beets Legume, sugar beet Citrus, Coee, Litchi Maize,sorghum, millet, sugar cane Sunower Beans, lentil, chick pea Tobaco, tomato, aubergine
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Africa, Zentral and North America
357
Microbes as agents of plant diseases Virus: have only one type of nucleic acid, most of the time RNA, seldom DNA. Energy system ATP does not exist. Virus depend on ribosomes of host cells. Mycoplasma-Like Organism (MLO) Rickettsia-Like Organism (RLO) Bacteria Moulds MLO, RLO, bacteria and moulds have usually both types of nucleic acids (RNA and DNA). Energy system ATP exists and they can multiply without aid of a host cell. Phytopathogenic virus Cauliower mosaic (Caulimo): It is build of DNA. Bacilus-shaped DNA (Badna) Gemini virus Phytoreo virus Rhabdo virus Tomato spotted wilt (Tospo) Tenui virus Cowpea mosaic virus (Como) Faba virus Nematode-transmitted polyeder (Nepo) Potato virus Y (Poty) Rye grass mosaic (Rymo) Barley yellow mosaic (Bymo) Southern bean mosaic (Sobemo) Luteo virus Tomato bushy stunt (Tombus) Carnation mottle (Carmo) Tobacco necrosis (Necro) Diantho virus Tobacco mosaic (Tobamo) Tobaco rattle (Tobra) Hordei virus Fungus-transmitted, rod shaped virus (Furo) Clostero virus Turnip yellow mosaic (Tymo) Alfafa mosaic (Alfamo) Isometric labile ringspot (Ilar) Brome mosaic (Bromo)
358 Cucumber mosaic (Cucumo) Carnation latent (Carla) Potato virus X (Potex)
Virus of economic importance Cacao swollen shoot badnavirus: It is a DNA- virus. Tomato leaf roll geminivirus: DNA- virus. Cassava mosaic geminivirus: DNA- virus Rice dwarf phytoreovirus: RNA- virus Tomato spotted wilt tospovirus Rice grassy stunt tenuivirus Barley yellow dwarf luteovirus Potato leaf roll luteovirus Beet yellows closterovirus Citrus tristeza closterovirus Potato virus Y potyvirus Barley yellow mosaic bymovirus Tobacco mosaic tobamovirus Grapevine fanleaf nepovirus Beet necrotic yellow vein furovirus Cucumber mosaic cucumovirus Prunus necrotic ringspot ilarvirus Alfafa mosaic alfamovirus Tobacco rattle tobravirus Table 16.2: Phytopathogenic bacteria Pathogen germ Gram-negative Agrobacterium tumefaciens Agrobacterium vitis Burkholderia solanacearum Burkholderia caryophylli Erwinia amylovora Erwinia carotovora Pseudomonas savastanoi Pseudomonas syringae Xanthomonas axonopodis Host Disease
tumor vine clove pear and apple potatos bush bean
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Xanthomonas campestris cabbage Xantomonas hortorumpelargonium Xanthomonas oryzae rice Xanthomonas transluceus wheat Gram-positive Clavibacter michiganensis Rhodococcus fascians Streptomyces scabies
359
tomato pea potato
Phytopathogenic moulds Aspiognomonia veneta: It causes antracnosis on plane-tree. Cryphonectria parasitica: causes disease of chestnut-tree. Diaporthe perniciosa: Causes necrosis of the bark from apple-tree Leucostoma cincta: Causes a disease of the bark of peach-trees. Cochliobolus sativus: Disease of cereals. Cochliobolus victoriae: Victoria disease of oats. Didymella aplanata: Disease of raspberry. Leptosphaeria maculans: Disease of the roots of rape. Mycosphaerella arachidicola: Spots on leaves of the peanut-plant. Mycosphaerella graminicola: Spots on leaves of wheat. Mycosphaerella musicola: Disease of banana. Phaesphaeria nodorum: Disease of wheat. Pyrenophora chaetomioides: Disease of oats. Pyrenophora graminea: Disease of barley. Pyrenophora teres:Disease of barley. Venturia inequalis: Scab of apple. Blumeria graminis Disease of cereals: It cannot synthesize purines which are part of nucleic acid . Purines must therefor be taken from the host. It is therefore an obligatory parasite Leveillula taurica: Disease of tomatos. Podosphaera leucotricha: Disease of appel. Sphaerotheca fuliginia: Disease of cucumber. Uncinula necator: Disease of grape plant. Aspergillus avus:Disease of peanuts. Penicillium expansum Rot of apple. Claviceps purpurea: Ergotism of wheat. Claviceps purpurea forms ascospores can infect only blossoms. The best conditions of weather for the production of blossoms of the wheat most of the time occurs at a dierent time of the releae Builts black sclerots which are formed from mycelium Cibberella fujicuroi: Disease of rice. Cibberella zeae:Disease of maize. Nectria galligena: canker of apple-tree. Diplocarpon rosae: Disease of roses.
360 Drepanopeziza ribis: Disease of redcurrant. Mollisia acuformis: Disease of cereals. Pezicula malicortis: disease of apple. Pseudopezicola tracheiphila Disease of wine. Pseudopeziza medicaginis: Disease of Spanish trefoil. Magnaporthe grisea Rice blast. Taphrina deformans: Disease of peach. Taphrina pruni: Disease of prun. Alternaria solani: Stains of the leaves of tomato-plant. Septoria apiicola: Stains of the leaves of celeriae. Alternaria sp.: Black rott of citrus fruit. Aspergillus sp.: Black rott of peach and nectarine. Aspergillus avus produce aatoxin B1 . 100mcg in the feed of mice over a long period o time induces liver cancer in all rats. In Africa Aspergillus avua can be very high. The disease of liver cancer is in Africa the highest of the world because of contaminated vegetable foods. Botryodiplodia sp.: Rottenness of the banana-plant. Botrytis sp.: Rottenness of fruits. Cercospora musaeIs the cause of the Sigatoka disease of banana plantations.To ght the Sigatoka fungus a watery solution of chalk and copper sulphate was sprayed on the plants, later on mineral oil was sprayed by helicopters and crop airplanes. Environment protection organizations have started a campaign to reduce toxic chemicals in banana plantations. The careless use of chemicals used against moulds and worms as well as weed killers being sprayed by crop planes over banana plantations produce sterility, skin diseases, asthma, damage kidneys and liver of the population living in this area.[209] Cladosporium sp.: Rottenness of fruits. Colletotrichum sp.: Rottenness of citrus fruits, avocados and papayas. Diaporthe sp.: rottenness of citrus fruits. Diplodia sp.: Rottenness of the stem of citrus fruits, avocados, and papayas. Wet rottenness of peach. Fusarium sp.: Brown rottenness of citrus fruits, pineapple and wet rottenness of gs. Fusarium oxysporum var.cubense This fungus is known as agent of the Panama disease of banana plants. It invades the roots of the plant and destroys a banana farm. In 1925 and 1935 the Fusarium fungus was avoided by getting the plantations one to one and a half meter under water. After six month the water was drained and the plantation could be used again for ve to six years. This method could be used only in valleys or plains. Very sensible to Fusarium are the banana sorts Gros Michel. In Brazil, in some parts of Africa and Australia the Cavendish sort is being cultivated, also Lactan and Robusta are sorts which are resistant to the fungus Fusarium. Geotrichum sp.: Acid rottenness of citrus fruits and peaches. Gibberella fujikuroi is the agent of the Bakanae disease of rice. The fungus Gibberella produces gibberilin acid which is a growth promoter. The growth which is induced by gibbeilin thin
361
and the plant can scarcely carry its own weight. Gibberella also produces a substance which is toxic to the roots of rice. The rice plants die on account of these substances. Gloeosporium sp. Rottenness of pome fruits. Leptosphaeria maculansIs worldwide the most important pathogen fungus which attacks rape. There are pathogen and not pathogen types. Monilia sp.: Brown rottenness of fruits. Monilia attacks cherry-trees, killing leaves and branches. Nigrospora sp.: Rottenness of banana pulp. Penicillium sp.: Blue and green rottenness of fruits. Phomopsis sp.: Rottenness of the stem of citrus fruits and avocados. Phytophthora sp.: Rottenness of citrus fruits, apple and strawberry. Piricularia oryzae causes the Brusone disease blue dots which later change to brown color are the rst symptoms. When the invasion takes place at an early stage of the growth of the plant no rice kernels are built. If it takes place later the stalk is bend under the weight of the grain in such a manner that the grain comes together with water or mud and gets lost. To help against the Brusone disease solutions of mercury compounds and copper compounds were used despite their toxic eects. Rhizopus sp.: Wet rottenness of fruits. Sclerotinia.: White rottenness of strawberry. Sclerotinia sclerotiorum Is a fungus which causes great damage on rape. This fungus is in vitro highly sensible to alkenile-glucosinolates. Sclerotinia sclerotiorum produces during the invasion of a plant high amount of oxalic acid getting the pH down to 2,0 - 4,0. At the place of the invasion nitriles instead of alkenyles are formed. Trichoderma sp.: Brown-green rottenness of citrus fruits. Venturia sp.: rottenness of fruits.
Mediterranean fruit y The Mediterranean fruit y Ceratitis capitata attacks fruits, vegetables and nuts. The female Mediterranean y mates once in her life span depositing the sperm in the female sperm-storing organ, the spermatheca. The female produces 250 - 1,200 eggs which can be fertilized with the stored sperms from the spermatheca. The fertilized eggs are deposited beneath the outer surface of fruit and vegetables hatching into maggots which then feed on the pulp of the fruit or vegetable spoiling them. Matured maggots drop to the ground, form pupae and eventually emerge as new ies, completing the life cycle. The y originated in West Africa from where it spread out to North and South Africa. As the eggs are hidden under the skin of fruits the y can easily be exported to all parts of the world. The y is now being found in Europe, Middle East, Australia and South America.
Key program of USA against the Mediterranean fruit y In California the Mediterranean fruit y was seen for the rst time in 1975. USA has a key program against the fruit
362 y distributing traps with trimedlure as bait for the y. External abiotic sources of damage of plants Climate and weather: Frost,heat, excessive rain, hail shower, snow, light and storm. Composition of the soil: The soil may be to compact, carry insucient amount of water. It may have insucient oxygen,insucient amount of nutrients.It may have excessive manganese and aluminum. Environment poisons: Plant diseases which spread by trac Hop mildew was introduced in North America in 1890 coming from Europe and Asia. Hop mildew destroyed the plantations of hop of east and middle west of USA. The mildew mould was found all over the country. Asparagus rust reached America 1912. Quarantine of plants and seeds being imported are an important measure against uncontrolled spread of plant diseases.
Silage [210] To avoid moulds and resulting aatoxins in hay silage and forage as well as silage grains and feeds liquid concentrates of fermentation extracts of Lactobacillus acidophilus, lactis in the pre-bud stage of growth may be added. Alfalfa hay can thus be baled with 18 to 23% moisture. 1 ton square bales hay had the best results on proteins when obtained at 20% moisture. Most frequent hazards to trees [248] Beetles: Beetles attack deciduous trees and coniferous forests.If they fed on leaves only the damage is not great, but some beetles such as bark beetles can destroy large parts of the plant beneath the bark. Other beetles transmit virus diseases. Rhychaenus fragilis: Their larva undermine the leaves of the red beech and copper beech. the leaves turn out brown. Elm sapwood beetle (Scolytus scolytus): is known to attack European elms. In America Elms are threatened by Hylurgopinus rupes. Big brown weevil (Hylobius abietis):Brown weevil This beetle gnaws round holes in the bark of young conifers causing their death. Butteries If numerous butteries are present complete defoliation of the growing ends may happen. Of importance are Sackbeetle (Thyridopteryx ephemeraeformis): Male species with wings are harmless.Female species are wingless and live in a sack spun with leaves and leavestalks of USA shrubs and trees. They can cause defoliation of young trees.
363
Moonbird (Phalera bucephala): Larvae can cause complete defoliation at various deciduous trees. Tamarack moth (Coleophora laricella): The larvae hollow out the needles of tamarack. Western tent caterpillar (Malacosoma pluvialis): Their larvae live on hardwood trees of the Pacic coast of USA, inside of cocoons and nourish themselves with the young shoots of the plants. Sawies Adult species are not harmful, but their larvae destroy leaves and needles heading to complete defoliation. Larch sawy (Pristiphora erichsonii): The larvae nourish from larch needles.causing destructive defoliation. Willow sawy (Pontania vesicator): It forms blister-like galls between the midrib and leave edge of willow trees. In these galls larvae develop. Plant louse They are small insects which may have wings or are wingless. attacking deciduous trees and coniferous plants. Schizoneura lanuginosa: It sucks on elm leaves . not regular galls are formed. Byrsocrypta ulmi (Byrsocrypta ulmi:) produces similar lesions as the galls of Schizoneura, but they are club formed. Pemphigus bursarius: It attacks poplars deforming the petioles with galls. Sitka spruce Picea sichensis: It feeds on the vascular system of spruce. Scale insect: Scale insects are generally covered by a waxlike protective cover. Only female species produce damage. They attack deciduous trees and coniferous plants.and fruits. Leaves and needles may die. Common scale insects are : San-Jos-scale Insect, Pernicious scale (Quadraspidiotus perniciosus) sucks on leaves e and fruits of apple-, plums- and peach trees. The insect is small. it introduces its mouthpieces in the plant and feeds from the liquids. It secrets a white waxi material Beech scale (Cryptococcus fagi): It is a sap feeding insect which together with at least two Nectria fungi causes beech bark disease. The American Beech (Fagus grandifolia) may be infested with the beech scale (Cryptococcus fagisuga Lind= fagi Baer).The tiny insects attack trunk and branches of the trees suckling sap of the inner bark.White wax covers the bodies of the scale so trees seem to be covered by white wool. Very small wounds caused by the scale enable the Nectria fungus to penetrate the tree killing areas of woody tissue. The tree will be girdled and die. Some infected trees will break o in heavy winds which is called beech snap . The scale insect is tiny. It feeds on sap of the inner bark of the tree trunk and branches of American and European beech trees (Fagus sylvatica). The body of the scale is covered by a white wax which gives a look of white wool covering heavy infected parts of the tree. The scale insect causes small wounds and injuries which enables the Nectria fungus(Nectria galligen, Nectria coccinea var.faginata, Nectria ochroleuca) to penetrate the deeper tissues of the tree. leading to widespread damages.
364 The wind may transport scale insects and fungal spores, spreading the disease. The scale insect and the Nectria fungi can be transported from tree to tree in wind. The Nectria fungi species which are associated to beech bark disease are: Nectria galligena , Nectria coccinea var.faginataand Nectria ochroleuca.Beech scale alone does not kill the trees but after 3 to 6 years an invasion of Nectria fungi takes place which leads to the destruction of the plant. Oistershell scale, Mussel scale (Lepidosaphes ulmi:) It feeds from the liquid of plants such as olive and apple trees causing incrustations on branches, twigs and fruits.It also leads to the splitting of the bark. Anthracnose fungus (Colletotrichum sp.): is a disease of plantations of coee, cashew, melons,citric fruits (Colletotrichum gloeosporioides) but also trees are aected, such as willow trees and poplar trees.Humidity accelerates the growth of the fungus. Also economical important is Colletitrichum lindemuthianum (Sace and Magn.)which attacks black beans important food in Brazil. Armillaria mellea: Is a root disease which is a frequent cause of decay of trees in garden and in free nature. It survives as mycelium in the roots and wood of dead trees. The mushrooms of Armillaria grow in clusters at the base of dead or dying tree-trunks or near infected roots. Plantations of coee can be infested by Armillaria and Rosselinea spp. which has remained in roots and wood of trees of preceding forest. Fruit tree red spider mite: Mites are spider like organisms which nourish from plant sap. Economical important mite is the Fruit tree red mite Metatetranychus ulmi. it feeds by sucking the underside of leaves of vine and fruit trees like apple, pear, cherry-trees. The leaves turn brown and dry. Bursaphelenchus xylophilus It is a nemathode which attacks pines. Its habitat is the southwest Asia and is present in USA, Japan China and Scandinavia. The nemathode is vectored from one pine to another by cerambycid loghorn beetles, also known as sawyers of the genus Monochamus. It can destroy 50 to 70 years old trees within few years. In Germany,Saxony living nematodes Bursaphelenchus xylophilus were found for the rst time among pallet wood of Chinese origin. As wood for pallets are of poor quality of dead trees are used pallets turn out to become a way of spread pests all over the world.
Diseases of potatoes Tuber diseases: Pink rot: is caused by the fungus Phytophthora erythroseptica which is soil-borne. Pink rot can be detected by a smell of ammonia prior of visual symptoms. Phytium leak is caused by the fungi Phytium debaryanum and Phytium ultimum.Also known as water rot is caused by the fungus Phytium spp. living in the soil. The fungus invades the tubers through wounds made during harvest. It causes internal wet spongy rot with hollow cavities leaving behind only the tuber shells as thin paper skins. Avoid overwatering near harvest. Avoid unnecessary damage to the tubers during harvest. Fusariun dry rot:It is a postharvest disease of potatoes. It is caused by several soilborne
365
fungus Fusarium. Infected tubers have wrinkled, sunken, brown to black lesions. The Fusarium fungi are common in soil and decaying plants as resistant spores. After low-temperature storage, internal tissues become rm and dry or even powdery. . Potato bacterial ring rot: is caused by Clavibacter michiganensis subsp. sepedonicus producing yellow areas which start on leave margins later turning brown. The leaves look like being burned. Brown necrosis of the tubers are formed from the middle of the tuber, progressing to surface, leaving sometimes only hollow shells. Rhizoctonia Canker: It is a disease of potatoes caused by the fungus Rhizoctonia solani. It is known as black scurf Hard black bodies called sclerotia are formed on the surface of the tubers. Delayed budding is caused by an attack of the buds by the fungus. Misshappen stems and weak plants with brown cankers at the base and belowground portions of the stem. Silver scurf: Is a potato disease caused by the fungus Helmithosporium solani. It causes a metallic discoloration of the epiderma and causes weight loss during storage due to increased water loss of the tubers. Shrinking and abbiness aects peeling of the tubers reducing consumer acceptance and rejection. It is a seed-borne disease. Spongospora, Powdery Scale Is a disease of potatoes caused by Spongospora subterranea which can be the vector of the mop-top furovirus. Net necrosis: Foliar diseases Early blight: Potato early blight is caused by the fungus Alternaria solani. It is a disease of stressed and senescing plants. Lesions of the leaves are circular with a target look. They turn out yellow and drop. Tubers develop dry rot lesions which appear sunken. Infection is possible during wet and warm weather conditions (dew, rain or sprinkler irrigation). Tubers can be contaminated by lifting them through the surface soil. Early blight can be reduced with with optimum growing conditions like fertilization,irrigation and other pest controls in order to strengthen the plants. Fungicide application is recommended only when the plants become diseased in a very early stage so the damage will be considerable. Potato late blight[214] Potato blight is caused by Phytophthora infestans a fungus-like organism whose sporangia are dispersed by wind. To avoid damage caused by blight the potato farmers watch weather forecasts for the climatic conditions which favor the spread of the disease. Spraying fungicides may be unnecessary when blight spores are not present in the air current. More eorts are being done to control spore ight with air sampler in connection with ow cytometer. Particles collected by the sampler are stained and analyzed in the cytometer using laser light. Airborne potato blight spores are identied and counted against a background of other fungal spores, pollen and inert particles. This system is being developed by Dr. Gareth Grith of the Institute of Biological Sciences at the University of Wales, Aberystwyth. The forecast of the potato blight disease which has caused the Irish Potato Famine, 1845-1847 leading to the death of 1 million people could be improved using data of the climatic forecast ( suitable conditions for pathogen growth) and detection of the sporangia in air (inoculum). With the help of these data the decision to spray the crops could could reduce excessive fungicides.
366 Potato late blight is caused by the fungus Phytophtora infestans and is the most important potato disease. Specially the US-8 genotype is strongly resistant to the fungicide mefenoxam and is together with the genotype US-11 very aggressive. The spores of the fungi are carried by wind or other infection ways from one eld to another. Once the fungi is established in the plant no chemical fungicide can kill it. Prevention is therefore the best way to prevent great damage. Fungicides must always be applied before the crop shows any signs of infection. The fungus hibernates in infected potato tubers as mycelium.New sprouts of the mycelium invades the cortical tissue of the tubers.Reaching the aerial part of the plant sporangiosphores will be created and which emerge through the stomata of leaves or stems.The sporangia which are then produced can infect other wet plants by means of wind and rain. Infection of tubers may not be seen during harvest, but it will go on during storage. The sporangia can also spread on soil and tubers near the surface. Prevention of potato late blight depends on the forecast of temperature and humidity of the specic region When the relative humidity is below 80% the sporangia will lose its ability to germinate in 3 to 6 hours. Free moisture or dew makes germination possible.Best conditions for growth of the fungus is 100% of relative humidity. Preventive application of fungicides are necessary if the environmental conditions are favorable for the disease. Mefenoxam is not recommended because Phytophtora infestans is resistant to it. If there is an infection of late blight the vines should be dead 2 to 3 weeks before harvest to avoid contamination of the tubers, as Phytophtora infestans does not survive for long in dead foliage. Net necrosis and Potato leaf roll virus: Net necrosis is caused by the potato leaf roll virus (PLRV). It is a damage of the cells of the vascular tissue.of the tuber causing specic symptoms. The virus can be spread by means of various aphid species such as the green peach aphid which can be killed with carbamate insecticides. Mechanical contact does not cause a transmission of the virus from plant to plant. it occurs only with a vector such as the aphids.
16.0.4
Phenology
Phenology is the study of the annual cycles of plant and animals and how they respond to seasonal changes in their environment. The uses of phrenology can be used in IPM: Correlation with insect emergence and pest control. Correlation with crop planting dates Trap cropping planting small plots at the beginning and end of a growing season to attract and concentrate pests which can be killed by selective insecticides
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Designing bee forage plantings Designing orchards for pollination and ripening sequence
367
368
Chapter 17 Physiology
Research and intensive supervision of food has widened the knowledge about the physiology of nutrition. The activity of newspaper, broadcasting and television searching for sensational news have mobilized the food industry in order to optimize their products. The interest of the industry on nutrition physiology developed a great know how in the sector of laboratory analyze methods, in processing technologies, in packaging material and in storage. All these eorts resulted in better quality and safety. The consumer, however needs more informations. Many basic rules for healthy nutrition are not known and misled informations are spread by commercials seeking sales increase resulting sometimes in extreme reactions of certain groups of consumers. Failure of nutrition is responsible for most of our diseases and rotten health. Diets are a wide eld of incomprehensible eorts to correct mislead nutrition. Diets with clinical orientation such as diets for diabetes, for kidney diseases or arteriosclerotic malfunction are not commented here. Only calorie reducing diets are mentioned here. The classic function of diets are to reduce body weight. A great number of women try diets to reduce their weight. They are looking for better health or want to improve aesthetics. Body culture is getting important in actual society. There are some ways to determine normal weight[53]: Broca normal-weight Table of the American life insurance companies Bodymass Index BMI The Broca normal-weight The Broca normal weight is given in kg and is dened as body size in cm minus 100 for man. For women the body size minus 100 minus 5 to 10% is used. Over- and underweight in relation to broca normal weight is given in percent. The Broca-Indexis the quotient of the actual weight and the Broca normal-weight. 369
370 Table of the American life insurance companies With this table the actual weight is put in relation to the normal weight for the corresponding age and body size. The Bodymass Index BMI The Bodymass index is the quotient of the body weight and the square of the body size (kg/m2 ). This index gives best informations about the mass of the body fat. It is less used as Broca because it is less informative for the patient.
Table 17.1: Ideal Bodymass index in relation to age Age 19 - 24 years 25 - 34 years 35 - 44 years 45 - 54 years 55 - 64 years over 65 years Bodymass index (kg/m2 ) 19 - 24 20 - 25 21 - 26 22 - 27 23 - 28 24 - 29
(National Research Council 1989) Table 17.2: Classication of overweight Grade of overweight Normal weight Moderate overweight Strong overweight Extreme overweight 0 I II III BMI(kg/m2 ) 20 up to 24,9 25 up to 29,9 30 - 40 > 40 Broca-overweight(%) 0 up to 20 (-40) 20 - 70 (-80) > 70 (>80)
Dubious Pharmaceutical industry and at magazines recommend all kind of diets. There are made increasing turnovers in this eld, not always without damage of health of the consumer. Advertising uses terms likeslim, calorie reduced, light, Du darfst(You may), fat reduced and others to promote selling of their products. With great publicity campaigns in magazines, TV and radio appetite of the group of overeaters is stimulated rather then reduced. The result of these products are therefore negative. Examples of diets lacking any scientic background[?]: The apple diet The mayo diet The Max-Plank-diet The Book Fit for liveH. and M. Diamond, USA The separation diet of DR. Howard Hay in USA and Dr. Walb in Germany
OurFood (c) 1998 - 2005 by Karl Heinz Wilm the Atkins diet The point diet
371
Lowcarb diets Lowcarb diets are low in carbohydrates and rich in protein and fat. The most prominent lowcarb diets are the Atkins diet, the Southbeach diet, the Ketogen diet the Anabole diet and the LOGI diet (Low Glycemic Index) from Dr. Nicolai Worm. Vegetarian Food with animal ingredients Many vegetarian labeled foods of industrial origin do contain animal ingredients such as bovine suet, lard, restaurants prepare their meals labeled as vegetarian with meat broth and marine oil[155]. More informations are available at free E mail [email protected] or VZN-Versandservice, Postfach 6126 D- 30061 Hannover, Germany for 8,50 Dm. Psychology of diet plans Diet plans and diet systems to be successful must observe some basic psychological rules: 1. At the beginning of a diet plan the dangers of overweight are enumerated. This is the most dangerous part of the plan as those who do not succeed with the diet will later on create a deeper psychological conict. Their real problems which took them to overeat will then be boosted. Such an introduction should always be banned from a diet plan as it frightens the reader, it increases the inferiority complexes. Instead of telling the reader how bad its life is, a diet plan should make its introduction enumerating the benets. 2. The promise that overweight can be reduced to normal values using a specic diet is not honest. As weight reduction is coupled to intake and output of calories over the whole life, the necessary modication of life style cannot be achieved in one or two weeks of sometimes strange procedures which lack any explanation of how it should work. The explanations should be short and come to the point precisely. If the principles are unknown this part should be omitted completely. 3. Reference of people who were successful with the diet.Usually well known people of the public life and TV stars are cited. This increases the desire to participate of the life of these persons. Awaking from the fairy tales the monotony of the daily round will be more sad then before. 4. Certainty that everyone can succeed with the diet is a claim which is untrue. Many people are unsuccessful and have great psychological distress failing in what is told to be easy for everyone.
372 5. Explanation of the foundations of the diet should only be given based on well known statements.If there is no explanation available no comment suggesting miracles should be given. The cause of failure of diet plans and how to do it better Mislead diets are not caused by alteration of the basic metabolism. The real cause is the lack of learn eect to adapt the life Style to a healthy way of life and to correct the bad habits. Wolfgang Stabel[159], during a course to get rid of smoking habit said: Mankind can live 170 seconds without air, 12 days without water and 46 days without food. Without tobacco it can live a whole life. To this statement one can add : one can live without chocolate, without candies and hamburgers. The essential message of diet plans should be to change the life habits: How to to it better[160]: 1. Drink 2 liters of water per day, eat bre rich food. 2. Do not bother about calories, but spare fat and alcohol. 3. Eat on regular hours, do not eat in between. 4. Eat enough vitamins, minerals and proteins 5. Noting is forbidden, you can eat everything, but always without excesses 6. Enjoy a small dish. Eat always with attention. 7. Act against stress with physical activity and relaxation exercise and not with eating junk food 8. Stay realistic. Set small scores. Distrust crash-diets and miracle-diets. Do it the safe way changing food habits. 9. Activate the fat break down with physical activity. The more muscles you activate more calories are burned. 10. Money back guarantee in case of failure of the diet is a bad trick. Less than 10% complain in case of failure. The majority does not dare to do it.Who wants to admit to have failed when it is being told that all other do succeed ? Diet pills and powders[160] Many pills and powders are sold in super market in health stores and in pharmacies. They promise wonders for much money without success:
373
L-carnitin Bodybuilder were the rst to use L-carnitin as fat-burner. L-carnitin works only with long time persistent muscle training, together with fat reduced food. L.carnitin under these condition can act as a biocarrier in the energy system of the mitochondria of the muscle cells. Without physical activity fat is not burned. Even carnitin cannot change that. Oxygen must burn the fatty acids and the resulting energy must be used. L-carnitin can be obtained by the body through synthesis using methionine and lysin in liver and kidneys. Carnitin is present in bovine and in sheep meat. That is the etymology of carnitin (Carnelatin=meat). Vegetarians could get an undersupply of carnitin. However there are no signs of over weight because vegetarians eat less fat. The use of pills containing carnitin is therefore unnecessary. Tyrosine Tyrosine is an hormone of the thyroid gland . It is supposed to stimulate burning of food components.Tyrosine is sometimes prescribed by physician to compensate an insucient function of the thyroid gland gland. In normal persons the use of tyrosine can lead to an hyperfunction of the thyroid gland gland causing insomnia, restlessness, heart throbbing, tachycardia, trembling, fear and overexcitability as well as intensive sweat. Instead of using tyrosine normal persons should have more activity.
Genistein Genistein is a phytoestrogen (plant hormone) found in soybeans being of great importance in human and in animal nutrition. The fertility of sheep and birds were found to be reduced by high amount of genistein. It may be a natural defense of plants against natural enemies. Genistein has reduced anity to estrogen receptors and thus a reduced activity compared with estrogen. As the use of soy beans in nutrition is increasing high levels of genistein in blood stream is to be expected. Importance has the nutrition in Asia which has 50 times and baby food with soy bean diet 400 times more genistein than European and normal nutrition respectively. It is however interesting that there have been no reports on negative activities with these nutrition. A certain protection against women Breast cancer is brought into combination with an interference of genistein in the hormone household of hormones which enlarges the menstrual cycle of Asiatic women[?] Iodine and algae Algae (Fucus vesiculosus)are sometimes used to increase the supply of iodine. and are sometimes added to diet pills and diet powders. Iodine is needed for the synthesis of thyroid gland hormones which regulate the energy household. Iodine can be obtained from marine sh, iodinated kitchen salt, and food prepared with iodinated salt.
374 The daily intake of 180 to 200 mcg is recommended. Increasing the intake over this value no further activity on the fat burning machine is takes place.
Appetite depressant Ephedrine, Norephedrine, Fenuramine can cause heart throbbing, restlessness, insomnia, and hypertension. They can cause addiction.
Laxatives Long time use of laxatives leads to an important loss of potassium ions which on its turn increases the intestinal inactivity. Laxatives increase the problems. More physical activity and enough water during meals can solve it.
Cynarine The bitter constituent and enzyme of chicory can promote the production of biliary acids which act on the digestion of fatty acids. Cynarine does not destroy fat as often is being told. Physical training is better than cynarine.
Bromelain and papain These enzymes are found in tropical fruits such as pineapple, papaya and mango. They help the digestion of food increasing the absorption. In this way these enzymes do not reduce or destroy fat. As a matter of fact the assimilation of the food is optimized. This has nothing to do with weight reduction.
How to avoid diet pills: Instead of appetite depressant chew longer during meals.Eat slowly. Drink a glass of water before meals and eat a great portion of salad before the main dish. Instead of laxatives eat bre rich food, drink enough water and make physical training Instead of dehydration pills use less salt in the kitchen. Eat more vegetables and fruit juices, rice containing much potassium Instead of enzymes eat protein and vitamins rich foods. The body can produce sucient enzymes from proteins and vitamins which exist in nature. Instead of carnitin reduce the fat in your meals.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm The separation diet of Dr. Howard Hay
375
Dr. Howard Hay was during his life attacked by a renal insuciency. To help himself Dr. Hay studied the composition of the body noting that it was built of 80% of alkaline material and 20% of acid material. Starting from this hypothesis Dr. Hay divided food in alkaline generator and in acid generators. He introduced the following modication in his nutrition: Acid generators : Great part of the proteins and part of carbohydrates. Alkaline generators: Vegetables, fruits and salads. According to Dr. Hay the the alkaline generators may neutralize acid elements, helping their excretion. Dr. Hay augmented the amount of vegetables being half cooked and the other half raw. Dr. Hay says that the failure of balance between the acid generator food and the alkaline generator food is responsible for diseases like obesity, insomnia and depression. Dr. Hay separated the protein rich food from the carbohydrate rich food, putting them in dierent meals. This gave the name to his diet. Dr. Hay established the rules to his diet: Do not be hungry. The body should be supplied continuously with energy Distribute the food through 6 meals between 7:00 am and 10:00pm The portions should be small Between the meals there are only fruits permitted Chew long enough. The old saying Chew every bit 36 time is to be rejected. 20 times are enough. If food is not suciently ground the enzymes cannot do its job and repleteness cannot be achieved. Beverages: Mineral water is permitted. Herb tea and fruit tea, but not black tea is permitted Take the beverages before or after the meals in order not to disturb digestion. Most of the catabolists are excreted between 5:00 am and 12:00 am. It is that why Dr. Hay recommends to take great part of the liquid after wake up. The potential risks of low-carbohydrate diets The American Heart Association, the American Dietetic Association and the American Kidney Fund warn about the potential risks from the long-term use of low-carbohydrate, high-protein diets. There are many misunderstandings and misleading statements supporting these diets which try to boost sells of special foods which have already build a huge niche in food assortment. Low-carbohydrate diets, like Atkins diet avoid carbohydrates (starches or sugar) reducing or even eliminating the intake of fruit, fruit juices, starchy vegetables, beans, bread, rice, cereals pasta and other grain products.
376 This leads to a nutrition consisting mainly of fat and proteins. Permitted are meat, cheese, nonstarchy vegetables. Everything else is limited to a minimum. Later on the carbohydrate restriction is reduced but high fat and proteins persists. Despite initial weight loss higher than rob obtained with other diets, low-carb diets however have a net weight loss after one year which is not signicantly dierent from other diets in comparison. Fit for Live The book Fit for Life describes a separation diet like that of Dr. Atkins. It gives an additional recommendation not to eat simultaneously products rich in proteins together with dietary bres.
Arguments against the diet of Dr. Atkins and the book Fit for Live Traditional physiology does not agree with the diet of separation of Dr. Atkins. Meat does not have dietary bres. It is therefore necessary to eat meat together with vegetables and fruits. The bers absorb rests of digestion. Protein digestion starts in the stomach with chloridric acid, together with pepsin. In the intestines there are proteases such as produced by the pancreas and by the gall bladder. Important proteasesare: trypsin peptidase elastase ribonuclease and others. As the external layer of the intestines is also composed by proteins the danger of proteases to digest his own meat. Nature protects against an own digestion secreting a protective layer of mucus made of mucopolysaccharides . This is the origin of the denominationmucous membrane which is not attacked by proteases. Sometimes however particles of enzymes get through the mucus barrier. damaging mucous cells which can regenerate rapidly.With protein rich nutrition there are more proteolytic enzymes secreted as in case which should of a normal nutrition. Fibers of vegetables, fruits and cereals absorb excesses of enzymes.Fibers also accelerates passage of not digestible material through the intestines. The diet of Dr. Hay advises the ingestion of proteins at night when the body rests permitting the enzymes to stay longer in the intestines. The danger of intestinal cancer and other gastric malfunctions are possible. The Mayo diet The Mayo diet has no connection with the famous Mayo-Clinic of USA. It is a protein rich and fat reduced diet (1.000 to 1.500 kcal) The diet includes 3 eggs every day, meat, fruits and vegetables. The diet is not well balanced. It is very high in cholesterol, and even for short time not suitable.
Ovo-lacto-vegetarian diets
377
Bircher-Benner diet It is the ovo-lacto-vegetarian diet from Dr. Max Bircher-Benner which according to Dr. Bircher-Benner Mobilizes the ability of self healing Stimulates the intestines Fresh vegetable food containing high energy of the sun contains only three meals The diet contains minimal amount of food The diet contains lacto-vegetable food, at least 70% food of vegetal origin as muesli, fresh fruits, vegetable, salads, only moderate heat is used to prepare food. All ingredients should be of ecological origin. No potatoes and no sh is allowed The Birchner-Benner diet avoids meat and meat products being therefore low in animal fatty acids, cholesterol and purine. This is positive in case of gout, coronary diseases and disorder of the fatty acid metabolism. Like every lacto-vegetarian diet undersupply of iodine and iron can take place.
Evers diet from the physician Josev Evers The Evers Diet was at rst developed to be applied in case of Multiple sclerosis. It is a moderate ovo-lacto-vegetarian diet with germinated cereals (containing high level of polyunsaturated fatty acids.) Ingredients should be of natural, unmodied origin. Denaturated food resulting from industrial processing was considered as being the reason for diseases of industrial era. The diet has dierent levels to be applied on dierent diseases:
In case of disease only unheated vegetarian food, no potatoes are given. For convalescents low-fat meat, ground unheated meat, fresh sh and raw ham are given. Comment The ban of potatoes is unreasonable. Potatoes are low in calories, and dietary bres and vitamin rich. Ground, unheated meat is a danger to weak patients because of possible bacterial hazard.
378 Waerland diet, Waerland, Sweden This diet was established to clean intestines, to balance acid and base metabolism. Regulate the intestinal ora. Useful bacteria from milk and plants are in confrontation with harmful bacteria from meat, eggs and sh. The diet has low amount of food. Raw vegetable meals are followed by cereals meals. Milk, fruits and vegetables are considered as alkaline food. Instructions about sleeping and working time are given. In the morning 1/2 liter of potatovegetable soup is taken followed by warm bed rest lying on stomach. The Waerland diet cannot be explained. Meat, eggs and sh cannot be considered as harmful and many claims are not true. Anthroposophical nutrition It was established by Rudolf Steiner, . It should develop consciousness, to live in reconciliation with nature, nutrition as part of the holistic doctrine. Ovo-lacto-vegetable nutrition with low content of meat. Avoid potatoes as they destroy instinct and promote materialism. Ban of use of pressure cooking and frozen food as they are enemies of life. Comment Many of the doctrines of anthroposophy cannot be followed. The ban of potatoes, pressure cooking and frozen food is not tenable. Macrobiotic nutrition according M.Kushi Macrobiotic nutrition was founded by G.Ohsawa, Japan. His nutrition was dangerous and some people died using this diet. In USA macrobiotic nutrition according Ohsawa was prohibited. M.Kushi modernized the content of macrobiotic nutrition. A short use of this nutrition is harmless. It is harmful and not indicated to be followed for a log period. Macrobiotic nutrition is a part of Zen-Buddhism a kind of philosophy of life. Life energy comes from vegetable nutrition, cereals in the highest form. Contrast from passive to active, from night to day, from feminine to masculine, is the principle of Yin and Yang which were transfered to food by Kushi. No milk, and milk products, no meat and tea are consumed. Special nutrition Adventists of 7 Days Nutrition of Adventists is reduced in proteins and may chose between 3 types: 1. Rigid vegetable nutrition (veganism) 2. Ovo-lacto-vegetable nutrition (approximately 50% of adventists follow this nutrition) 3. Conventional nutrition low in meat, avoiding completely the intake of pork and his derivatives, mollucs and blood.
379
Every meal should have many grains of cereals, fruits and vegetables. Strong spices are avoided, Old cheese and spicy cheese such as roquefort as well as alcoholic beverages or caeine are not allowed. There are only three meals each day without any coee break. It is interesting that there is a smaller number of cancer of adventists and mormons as found in other groups. There is no doubt that the dierent nutrition of adventists and mormons is one important factor of lower cancer rate. Batiste They have moderate meals and negation of alcohol. Buddhists Nutrition generally veganic, no bulb vegetables are eaten(onions, garlic etc). Ban of alcohol and caeine. Hare Krishnas Vegetarian nutrition, raw meals. Veganic nutrition is seldom followed. Ban of alcohol and caeine. Hindus 1. Lower castes: Mixed nutrition with little meat, sheep, lamb, goats, pork, chicken and sh. Bovine and bualo meat are not eaten 2. High castes (Brahmans): Lacto-vegetal nutrition with exclusion of any kind of meat and sh, often exclusion of eggs. The nutrition avoids bulb vegetables (onions, garlic and leek). Alcohol is forbidden. Mormons Mormons are moderate in nutrition. They eat fruits and vegetables and have a moderate consumption of meat. Such moderate nutrition is reduced in fat, albumin, cholesterol and purines. Vitamins and dietary bers are higher as found in normal nutrition. Mormons and adventists have lower cancer rate as other groups. There way of life and their nutrition seems to be the reason for favorable statistics. Jews Jews try to avoid any kind of excesses. There are detailed rules concerning consume of meat. The animals are chosen and killed ritualistic by a butcher which is determined by the community. Bovine meat is permitted, as well as goats, lamb, poultry (excluding carnivorous birds) sh with scales and ns. Forbidden is pork, meat of horses, camels, rodents, carrion eating animals, bird of prey, eel, octopus, Crustacea, milk and eggs of forbidden animals, blood and meat with rests of blood, fatty acids from organs such as kidneys, sciatic nerve.
380 Supply of meat and derivatives is made by communities. Milk and meat are not consumed together. Milk has to be taken immediately before meals containing meat, or 5 to 6 hours after. Milk substitutes of vegetable origin have no restriction. Milk and milk products in soups, margarine, ice cream and chocolate must always be taken in consideration. Food containing milk are to be kept and handled separated from food containing meat and their derivatives. This refers also to utensils such as pots, knifes, forks and spoons, plates, napkin have to be used only for one type of food. Dish washing of both types of food must be separately. Fish, eggs and vegetable food can be consumed together with meat. There is no restriction. During Passah (the Jewish eastern) unleavened bread is eaten. Kosher Foods The food scares in Europe and in US shows a great need of further food quality control through ocial governmental ruled authorities. Industry and retail service are engaged in a catastrophic price war in the struggle for might and power. That is why the level of assessment between good and evil in the practice of business world is being lowered and gives chances to outlaw practices in food industry. In this struggle ethics are put aside, unfortunately also by governments such as the case of BSE meat being forced to be sold in the European Community by directives of the Commission of the European Community. It is that why US consumer starts to buy kosher foods in the hope to get food produced under strictly controlled environmental technologies. In US the market of kosher food is growing by over 10% each year and even over 40% of all grocery items are kosher certied in the Northeast America. Religion is not the only motivation for these customers. Over 60 % of kosher food buyers are not Jewish. Muslims, Seventh Day Adventists, vegetarians, people with specic allergies and consumer seeking extra quality look for food labeled as kosher[179]. What is Kosher Food ? Kosher means t and is regarded as prepared in accordance with Jewish food laws. The laws are biblical in origin coming from the ve books of the Bible. Interpretation and extentions were made by rabbits in order to include new foods and new processes such as new technologies.
Slavery of desires and emancipation of animal inclinations an the role of moral laws such as kosher dietary laws [216] Rabbi Grunfeld wrote in 1972 an essay about why Jews follow kosher dietary laws: Holiness or self sanctication is a moral term; it is identical with moral freedom or moral autonomy. Its aim is the complete self-mastery of man. To the supercial observer it seems that men who do not obey the law are freer than law-
381
abiding men because they can follow their own inclinations. In reality however, such men are subject to the most cruel bondage; they are slaves of their own instincts, impulses and desires. The rst step towards emancipation from the tyranny of animal inclination in man is , therefore, a voluntary submission to the moral law. The constraint of law is the beginning of human freedom...Thus the fundamental idea of Jewish ethics, holiness, is inseparably connected with the idea of law; and the dietary laws occupy a central position in that system of moral discipline which is the basis of all Jewish laws. The three strongest natural instincts in man are the impulses of food, sex, and acquisition. Judaism does not aim at the destruction of these impulses but at their control and indeed their sanctication. It is the law which spiritualises their instincts and transgures them into legitimate joys of life. Certication of kosher food In USA an organization makes an audit on the production line of the food which is going to be certied as kosher. Ingredients and technology is examined in order to see if it is in accordance to the Jewish law. With a contract the producer signs an obligation to avoid any change. European certication is done by a rabbi which visits the plant. He alone decides if the product is kosher. There is no contract being made and the company can therefore change its produce after the rabbi has gone. This is a matter of ethics. A good company will maintain the rules imposed by the rabbi. Bad ethics will follow the way which is the best to it. In London the Beth Din companyis specialized in certication of kosher food plants all over Europe. Kosher laws Jewish religion laws are the basis of kosher laws. It seems that the rules based on the Old Testament of the Holy Bible developed from experiences such as diseases coming from pork which was contaminated by Trichinella spiralis. Eating pork with trichinosis could cause disease thus proving that pigs were impure animals.
Kashrus The Kashrus magazine lists foods and ingredients which are certied as kosher, as well all kosher certication agencies of the world down to single Rabbis Kosher laws First law: Allowed animals Allowed are mammals which chew their cud and have a split hoof. So cows are permitted. Pigs and horses are forbidden. Birds: Chicken, ducks and goose are allowed. Ostrich and Emu are forbidden. Fish: All sh with ns and easily removable scales ( without tearing the skin ) are allowed. Molluscs and crustaceans: This includes shrimps lobsters and oysters are forbidden, such as lard, chitin and porcine lipase. Ingredients: All ingredients derived from not kosher foods are forbidden. Ingredients such as gelatin, tallow or lard, chemicals derived from animal fat such as glycerol or monoglycerides are prohibited.
382 Emulsiers such as used in the production of margarine containing mono and diglycerides are of great concern as their plant or animal origin are often unknown. Second law: Animal blood Blood is considered to be a special uid inherent to life. Consumption is forbidden. Slaughter must be performed by a trained person in a way to eliminate the blood from the remaining meat. Slaughter must therefore follow a specic procedure. Heat, hot water and various acids to prevent microbial contamination are forbidden at this stage of processing. Inspection of the meat must guarantee that there are no specic defects. After that the meat is soaked and salted to remove last remains of blood. The second law does not apply to sh. Third law: Separation of dairy products from meat products and equipment used The third law says that all kosher foods, ingredients and equipment are classied in three categories: 1.- Dairy products 2.- Meat products 3.- Pareve: Here are included all vegetable foods sh, eggs and honey. Pareve food and their ingredients must be dairy free. People with allergies to milk and their derivates, allergies to egg proteins and vegan vegetarians welcome the third law as they can nd the separation of these three categories which are not being observed by any other food laws. Pareve may contain a certain amount of milk and their derivates as it is sometimes not to be avoided. This may be tolerated for religious purposes but should be kept in mind of those who are very sensitive. Ingredients allowed for pareve foods: Agar-agar, Carrageen, dextrose, gum arabic (Acacia), lecithin Chocolate may also contain milk and milk derivates. The technical equipment used for milk chocolate must be cleaned throughly before producing pareve chocolate. European chocolate may have up to 5% of other fats than cocoa fat. These fats can be of vegetable and of animal origin. Fourth law: Ban of Finland grains of wheat, oats, rye, barley and spelt during the Passover week Permitted is matzo which is a specically prepared unleavened bread, matzo meal and matzo cake our. Many baked products are available completely grain free giving persons with grain allergies such as coeliac disease to get foods which are free of certain allergens.
Grain-like materials Rabbis in Europe have extended the prohibition of the grain rules to other grain-like materials such as legumes, corn, rice mustard and sesame seeds. Sugar and corn syrup are avoided as ingredients of many products during Passover The third rule supports the theory that the deep roots of the Jewish religious laws regarding kosher foods were unconciously based on veterinary and epidemiological experiences which had summed over centuries under the classication this is good and that is bad.
383
Kosher technology The production and marketing of kosher food require: 1.- A reputable rabbinical supervision agency (or a single Rabbi in Europe) must be contacted. 2.- All ingredients are checked are included in the Kashrus. The equipment and their material must be examined to be kosher. There are restrictions on account of parts made of rubber ceramics and some plastics. 3.- All ingredients must be completely labeled on kosher food thus providing a complete information for sensitive people,, whereas normal food regulation use class names and exceptions allowed to hide some of the ingredients. Ingredients which require kosher supervision Casein, emulsiers fats, fatty acids, lipids and whey. Moslems Halaal food means permitted, allowed lawful or legal for Muslims. The opposite of Halaal is Haraam meaning prohibited, not allowed, unlawful, illegal. Nutrition of Muslims differs from one region to another. There is a strong negation of pork and his derivates, gelatine, meat of dogs, birds of prey, frogs and snails. Killing of animals are ritually. Alcohol is forbidden. Consume of blood is not allowed. The use of animal fat in baking is forbidden. Gelatine is not allowed. Exceptions are allowed only in emergencies. The rules for Halaal are very similar to those of kosher foods The most important rules for Halaal are: 1.- Meat must be slaughtered in a particular way. 2.- Only certain animal products are allowed 3.- Technological processing , like Processing aids, cleaning materials and equipment used in production must be free from prohibited food traces. These restrictions are based on the Quran (The revealed book)and Sunna The Islamic dietary laws which rule the production of Halaal foods is a religious matter which can be handled only by a Muslim expert. The Quran is the holy book of Muslims, being the last testament and revealed from God (Allah) as the Holly bible. The Quran says: Sura ve ( The table) ( Al - Maida ) verse 4 to 5. (4) It is forbidden to eat: From which has died by himself, blood and meat of swine and of that by whose slaughter another name as Allah has been invoked, and of that which has been suocated dead by beating or which has fallen to death or which has been killed by the horns of other animals or have been killed by other wild animals, (except the animal which has been wounded by wild animal came to your hands still alive and you have nally killed it by yourself), and this what has been slaughtered in honor to wrong idols. Other quotations are: The Hadith (sayings of the last Prophet, Muhammad The gh (jusrisprudence) of the Muslim Jurists Hana, Shai, Maliki and Hanbali.
384 The Muslim Food Board ( UK ) is one company which investigates and certies Halaal foods.Heat, hot water and various acids to prevent microbial contamination are Ritual slaughter The Sunna describes the ritual slaughter. All animals should be slaughtered according to this Islamic ritual with exception to animals shot during hunting. Ritual slaughter should be done invoking the name of Allah and cutting the throat, artery and gullet with one stroke of a sharp knife.The animal must be alive at the moment of slaughter in order to allow total bleeding because consumption of blood is forbidden. Blood is therefore used as meal for animal feeding or dried together with the content of stomach and intestines as agriculture fertilizer.(Buckenhskes et al.,1996][139] In Germany the Islamic ritual slaughter is not allowed (BVerwG,Urt from 15.06.1995-BVerwG 3 C 31.93 German resolution against ritual slaughter without stunning). According German veterinary rules animals have to be made unconscious before bleeding. The University Al Azhar of Cairo has accepted stunning with electro shocks. This however is not according to the opinion of the majority of Moslems which consider such slaughter as haraam[139]. Animal slaughter research At the University of Hanover, Germany Professor Schultz and Dr. Hazim used Electroencephalograph (EEG) and electrocardiogram (ECG) to compare the pain caused by Islamic slaughter and western method using captive bolt stunning. According to both scientists the Halaal method caused no change in the graph of the EEG the rst 3 minutes after cutting the throat of the animal according to Islamic ritual.The next tree minutes showed a condition of deep sleep, followed by a zero level.The heart was still pumping and convulsion of the animal due to a reex of the spinal cord driving maximum quantity of blood out of the body. Islamic slaughter was therefore classied as humane and hygienic method. Western method by captive bolting stunning showed in the graph of the EEG signs of severe pain.The heart stopped beating retaining much blood in the body. The western method was therefore classied by the authors as unhumane and unhygienic for the consumer because of increased amount of blood being retained in meat(Animal slaughter research; report in Internet). Ramadan, the fast-month indexRamadan, the fast-month Consumption of food and beverages during daytime. There is only one meal right after sunset and one meal before sunrise. This rule is very dicult to be followed by hard workers, persons exposed to high temperatures and travelers. Halaal (lawful) food product denition The Muslim Food Board (U.K.) [139] gives the following denition of food for Moslems [139]: Halaal food is dened as any food product that is free from all of the following:
385
Any product or by-product derived from: a) Pig b) Blood c) Carnivorous animals (except sh] d) Reptiles and insects e) Any marine animals except sh f) The bodies of dead animals g) The bodies of Halaal animals (i.e. Bualo, Cow, Sheep, Lamb, Goat, Deer, Rabbit, Chicken etc.) which are not slaughtered according to the Islamic Law. h) Wine,Ethyl Alcohol or Spirits, where these remain in their original chemical form. Vinegar, produced from alcohol. Fermentation is only permitted when vinegar as nal product is wanted.A rest of 0,5Any product or by-product (including any product used temporarily as a substitute] which contains any one or more of the above products in however minute quantity, whether as an ingredient or sub-ingredient or as a processing aid or as a releasing agent or as a glazing agent or as an additive or as a color or in any other form, is Haraam ( unlawful for Muslims. Some examples of Halaal food products are as follow: 1. Milk (Cow, Sheep and Goats) 2. Honey 3. Eggs 4. Fish 5. Edible plants (including sea plants), which are not intoxicant 6. Edible fresh or naturally frozen vegetables 7. Edible fresh or dried fruits 8. Edible nuts like peanuts,cashew nuts, hazel nuts, Walnuts etc. 9. Edible grains such as wheat, rice, rye, barley, oats etc. 10.Edible condiments such as cardamom, clove, sage leaves, turmeric, chilli, curcumin etc. Some common examples of Haraam ( unlawful,forbidden) food products are as follows: 1. Bone stocks or animal fats (e.g.: Lard, suet, dripping, gelatine, aspic, glycerol, stearates, stearic acid, proteins, amino acids, bone, charcoal, pepsin, animal renet etc. ) At the beginning of 1998 the Al Azhar University of Cairo redened gelatine as halaal.According to the University of Cairo is gelatine a food ingredient which is so strongly hydrolysed that there is no connection left with the original pig. This new point of view is ocial granted but not everywhere accepted by all Moslems.The industrial use of gelatine should therefore be avoided. The Islamic religion does not have a central religious head which dictates latest ndings but some authorities are accepted in their leadership, such as the mufti of the Al Azhar University of Cairo. Due to dierent translations of the Koran the local interpretation of its content diers from country to country[139]. 2. Any additive or color derived from animals: (e.g. E 120 Cochineal E 104 Quinoline yellow (if glycerol is used)
386 E 153 Carbon black (if animal charcoal is used) E 471 Mono and diglycerides of fatty acids (if animal products is used) E 472 (a to e) Acetic ,lactic, citric, tartaric acid esters of mono and diglycerides of fatty acids (if animal product is used) E 474 Sucroglycerides (if animal product is used) E 476 Polyglycerol esters of polycondensated fatty acids of castor oil (if animal product is used) 3. Production of whey powder or whey solids using animal based rennet. 4. Lactose made from whey which is produced using animal rennet. 5. Lining of containers with animals or alcohol products as used in baking of bread, cakes etc. 6. Production of beta-carotene and apocarotenal using animal based gelatine. 7. Use of animal based glycerine as a coating for raisins or as a ower improver. 8. Vitamins A, D and beta-carotene which is protected in a matrix that do not conform to the above Halaal Food Production denition. The above are some examples of Halaal and Haraam food products,the list is by no means complete. 9.- Plants which can cause drug addiction and cause doping.[139] Not permitted foods are called Haraam. The hypothesis that certain kinds of food were forbidden because of hygienic reasons was made by L ck in 1966 and Saleh in u 1972. This hypothesis is nowadays denied unanimously.It is believed that all rules have strict religious origin[139]. A food does not lose his halaal character when it proves to be allergic to a small part of the population. Toxic foods such as containing aatoxins are haraam because they are harmful [139] Denition of Halaal Food according to the Codex Alimentarius second edition:Food labeling 1998(General Guidelines for use of the term halal) [181] Muslim halal dietary laws are found in the Qumramand the books of Hadith ( the Traditions). Interpretation of these laws are made by Muslim scholars over the years to make an update to modern nutritional knowledge including new processes which are being used in modern technology.The basic principles of the Islamic laws should however not be altered. Because of the growing global Moslem population the committee of the Codex Alimentarius has set up rules for a global denition of Halaal Foods. According to the Codex Alimentarius are Halaal Foods those which are conforming with the Islamic laws. They do not contain anything which is forbidden by the Islamic laws. They were handled stored and free of any forbidden materials.During their production they were kept away from other food which are not conforming with Islamic laws. The processing or storage of halaal foods is allowed in the same room where not halaal food is being processed or stored when it is absolutely sure that any contact between both foods are avoided. It is allowed to prepare Halaal foods which equipments which have been used to prepare not halaal foods when cleaning of the equipment according to Islamic laws have been performed.
387
Basic foods which are Halaal according to the Codex Alimentarius All foods are considered as Halaal with exception of specic animal origin or containing products or derivates from not law conform origin. Haraam animal food Pigs and boars Dogs, snakes and monkeys Carnivorous animals with claws and tusks such as lions, tigers, bears, and similar animals. Birds of prey with talons, such as eagle, vulture and similar animals Pests like rats,centipedes, scorpions and similar animals. Animals which according to Islamic laws should not be killed such as ants, bees and woodpecker Repulsive animals such as lice,ies worms and similar animals Animals which can live on land and in water such as frogs, crocodiles and similar animals Mules and similar animals All poisonous and dangerous animals of the sea All animals which have been slaughtered disregarding the Islamic laws. Blood Haraam vegetable foods All poisonous and dangerous plants are considered as Haraam, unless the poison or the danger is being discarded during processing. Haraam beverages All alcoholic beverages are haraam as well all forms of poisoning and dangerous beverages. Haraam additives All additives which originate from the foods cited before are considered as Haraam. Haraam animal food
388 Halaal slaughter All animals living on land according to Islamic laws should be slaughtered in accordance to the Islamic hygienic rules. The person who slaughters the animal should be of Islamic religion and should know the Islamic slaughter procedure. The animals which are to be slaughtered should be in conformity with the Islamic laws The sentence Bismillah ( in the name of Allah ) should be uttered immediately before the slaughter of every animal. The slaughter instruments should be sharp and not withdrawn from the animal during slaughter Slaughter should happen cutting the windpipe,the gullet and the most important veins and arteries in the neck. Labeling of Halaal food according to the Codex Alimentarius If Halaal characteristics are mentioned in relation to food the term Halal should be declared on the label. Claims suggesting that Halaal foods are more nourishing or healthier than other foods should be avoided. Quakers Quakers dont have a set of rules about anything including nutrition. Their principle is moderation in all things. Rosacrucis Lacto-vegetable, renunciation of alcohol. Not to be mistaken by A.M.O.R.C. Antiquus Misticus Ordae Rosae Cruzis who smoke, drink alcohol, all forms of nutrition are allowed. Sikhs Meat of bovines and alcohol are not allowed. Daily intake of energy The only way to treat overweight is to bring the daily intake of energy down to the level of the daily output of energy. None of the above mentioned wonder diets have brought a durable weight reduction[53] Eat half of what you eat now can reduce intake of calories to an acceptable amount. Formula diets [93] Formula diets such as Cambridge-diet, Day-t , Slimfastor Herbalife according to DGE (Deutsche Gesellschaft f r Ernhrung ) are expensive, reduce life quality and destroy u a environment. Formula diets in Germany have to be in accordance to the Diet-directrix which prescribes the concentration of nutritional components.
389
The amount of dietary bres of formula-diet is often to low, so bres and pellets of peelings and hull of cereals are added.
Formula diets for weight reduction according to Codex Alimentarius, second edition,1994 part 3 Formula Foods for weight reduction diets are foods which are ready to serve or must be prepared according to instructions and are intended to replace one or more meals of the day. Formula foods to replace all daily meals They should have at least 800 kcal(3.350 kJ) and not more than 1.200 kcal (5020 kJ).for a day, divided in three or four meals with equal amount of calories. Formula foods to replace one or more mealsTo replace one or more meals they should have at least 200 kcal(835 kJ) and not more than 400 kcal (1.670 kJ) for each meal. If the formula foods are claimed to replace main meals they should not have more than 1.200 kcal (5.020 kJ). The formula diet system is not a safe system to reduce body weight. As soon as one comes back to former nutritional habits the overweight returns. This is called Jo-Jo-eect. Publicity campaigns using words like avor and delicious meals were prohibited in relation to formula diets because of their monotonous avor which becomes disgusting being used for a long period. To reduce body weight the DGE says to return to normal balanced nutritional habits. There should be no struggle with the body. A permanent bad conscience leads to stress. A good feeling is to achieve having no feeling of guilt. As an orientation about the amount of energy which is necessary in normal life a table of the daily required energy is given below. This table does not replace weighing. It is not possible to calculate the real daily intake of energy and there is not possible to determinate the ideal intake of energy because each individual has its own basal metabolism and has dierent jobs and do dierent sports requiring dierent amount of energy. The determination of nutritive value of carbohydrates and proteins in relation to their content in calories are calculated using calorie tables when recipes are known. If recipes are not available the content of fat by means of solvent extraction are determined. Proteins are measured by means of the Kjeldahl method using the factor of 6,25 for conversion of nitrogen to protein. The content of bres and water are determined at 105C. Carbohydrates are calculated as being the rest of it. The energy of 100 g of Food is calculated using the following values:
Table 17.3: Energy of food ingredient
390 Ingredient kJ kcal 1 g protein 17 kJ 4 kcal 1 g fat 37kJ 9 kcal 1 g carbohydrate 17 kJ 4 kcal Calorimetry Calorimetry burning the food in a closed system and measuring the rise of temperature is a method which is seldom used. Table 17.4: Daily intake of energy as calories or Joules Age kCal/day(man/women) cJoules/day (man/women) 0 to 2 month 550 2.200 2 to 5 month 750 3.100 6 to 11 month 850 3.600 1 to 3 years 1.100 4.500 4 to 6 years 1.500 6.500 7 to 9 years 1.900 8.000 10 to 12 years 2.300 / 2.200 9.500 / 9.000 13 to 14 years 2.700 / 2.500 11.500 / 10.500 15 to 18 years 3.000 / 2.400 12.500 / 10.000 19 to 35 years 2.600 / 2.000 11.000 / 9.000 36 to 50 years 2.400 / 2.000 10.000 / 8.500 51 to 65 years 2.200 / 1.800 9.000 / 7.500 > 65 years 1.900 / 1.700 8.000 / 7.000 Pregnancy + 300 + 1.200 Breath-feeding + 700 + 3.000 This table is made for people with normal activities. For hard workers please add: For moderate hard workers add 2.500 kJ (600 kcal) For very hard workers add 5.000 kJ (1.200 kcal For super hard workers add 6.700 kJ (1.600 kcal)
17.0.5
Drugs to ght bodyweight
[99] The classic diets and fasting are seldom long lasting. The pharmaceutical industry is conscious of the growing market of drugs to reduce weight without changing once life habits. H. HAUNER [100] writes:For the moment being there are no convincing drugs for treatment of overweight. The majority of authorized Drugs act on the neurotransmitter noradrenalin or serotonin. Suppressant of appetite like derivates of amphetamines should be used very seldom because of their side reactions (such as rise of heart beat frequency and rise of blood pressure, insomnia,
391
pulmonary hypertension), their short time of activity and the danger of habit formation. A long-time eect every overweight therapy are disappointing. Only less than one third of patients can hold their weight after a diet. Xenical, the antifat drug Xenical is a drug containing the substance orlistat . It can reduce bodyweight up to 10% without serious side eects. Xenical can help when used for a long period together with a change of life habits. Its activity takes place in the intestines. It reduces the absorption of fat up to 30 percent. Xenical is being produced by Homann la Roche , Grenzach, Swiss. Orlistat Orlistat is a synthetic substance resulted from the research regarding lipstatin which had been found in bacteria which live in the soil of Mallorca, the Island in the Mediterranean Sea. Lipstatin was found to slow down the absorbtion of fat. This took the research of Roche to the discovery of orlistat. Xenical was liberated on the European market in august 1998. Reductil Reductil is being sold in the USA under the name of MERIDIA . It acts in the brain reducing appetite. The active substance of Reductil is sibutramin Reductil is being produced by BASFKnoll (Badische Anilin und Soda Fabrik) . The drug has been liberated by the FDA (Food and Drug Administration)in USA only after a long time. A similar drug, the appetite suppressant REDUX with its active part the dexfenuramin presented dangerous secondary reactions. In Germany and in Austria Redux had been sold under the name of Isomeride. Redux has caused damage of cardiac valves as well as pulmonary hypertension. After many tests it has been proved that Reductil does not have these side reactions. Amphetamines Amphetamines were used in war to keep soldiers awake during combat.Later amphetamines were found to act as appetite suppressant and being sold as such. Very soon the selling was canceled because of heart complaints, Angina-pectoris tremble and nervosity. Phentermin and norephedrine Phentermine is the active substance of Adipex N and norephedrine was used in Antidiapositum X 112 Fugoa N and Regenon. They are appetite suppressant. They have the same side reactions noted by amphetamines. Phentermin was prohibited in Germany because of the high
392 blood pressure of the pulmonary artery. In Austria it is still being sold under the name Adipex.
Aminorex Aminorex was used as active substance of the drug Menocil. Its selling was canceled because of irreparable high pressure at the pulmonary artery.
Phenuramine Phenuramine is an appetite suppressant which stimulates serotonin presenting the same side reactions described above as well as depressions. Physiology of hunger Hunger has dierent phases:
Phase 1: The seat of the center of hunger is located in the hipothalamus. Tiny sensors situated on the walls of the stomach and intestines communicate with the hipothalamus. They send informations about quantity of food lling the stomach and the intestines. Other biochemical sensors control the concentration of the dierent substances such as glucose, the amino acids and the concentration of fatty acids in blood. These informations are also send to the hipothalamus. When the level of glucose drops the hipothalamus sends signals to the brain where old habits related to the search for food are located. Phase 2: If the body does not react on these signals the hipothalamus intensies the signals of hunger. Phase 3: If these strong signals of hunger does not work the hipothalamus changes his tactic and starts to burn fatty acids, situated in the centers of reserve. Phase 4: If this phase is also overcome the hipothalamus erases the signals of hunger. Hunger artists and Fakirs can overcome long periods of hunger. These people report that hunger vanishes after 2 to 3 days of starving being replaced by a feeling of wellnes which may escalate to euphoria.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Appetite to specic foods
393
The body can show unspecic hunger but also increase the desire to specic foods, for example: Noradrenalin, insulin and the neuropeptide Y are responsible for the desire to eat bread or noodles. Galanin is responsible for the desire to fatty food. As serotonin rises the desire for carbohydrates decreases increases the appetite to food rich in proteins such as fried meat. After a meal rich in proteins the blood level of serotonin decreases. The next meal will then be rich in carbohydrates.
Well-fed The feeling of well-fed comes slowly. The rst signals come from the walls of the stomach and intestines indicating the stretch of these organs. These informations are centralized in the brain. The feeling of well-fed depends not only from the amount of food which had been eaten but also from the quality of food. One liter of water does not kill hunger. The seat of the feeling of well-fed is located in the hipothalamus controlling also the level of nutrient substances in blood. Noradrenalin and cholecystokinin are responsible for the informations of sucient quantity of energy being stored. Other substances such as serotonin modulate the informations with emotions. Serotonin is being produced in the brain and transported along the spinal cord to the neurons where it produces the feeling of well-fed.
Reductil, a suppressant of appetite Reductil or Plenty makes serotonin stay for a longer time between the neurons. By this mean the appetite is suppressed. The neurotransmitter serotonin transmits the feeling of well-fed in the sinapsis from one neuron to another. after some time serotonin is slowly catabolized and partially reabsorbed by the neurons. Reductil with sibutramin closes the way which exists in the cell membrane of the neurons in the region of the sinapsis avoiding serotonin being absorbed. Serotonin can therefore transmit for a longer time the feeling of well-fed. At the end of the decade of the 80 the WHO (World Health Organization) had obesity declared as being a worldwide epidemic. The FDA ( Food and Drug Administration) being conscious of the gravity of the problem had speeded the registration and the approval of weight reducing substances. This caused a ood of new drugs, bres to ll the stomach, laxatives, teas, special diets and appetite suppressants. All these products dont work or have serious side reactions.
394 Xenical, The ght against fat Digestion of fat takes place with help of bilear acids and pancreatic lipases, which hydrolyzes the fat molecules enables thus the absorbtion by the gastric mucose. Xenical by means of its active substance orlistat blocs the lipases of pancreas avoiding 30% of fat to be hydrolysed in smaller parts. Fat which is not hydrolysed cannot be absobed by the gastric mucous. It remains in the faeces causing diarrhea when to much fat is consumed. This causes an educational eect which lead to a reduced intake of foods rich in fat. Xenical acts slowly. It is necessary to take the drug for a long period. It helps only in combination with a diet, together with a change of its nutritional habits towards a healthy composition: much fruits and vegetables, little meat, less fat accompanied by physical activities such as sport or garden work. One cannot escape the following overweight equation: (Absorbed energy) - (Basal metabolism energy + physical activities energy) = Body fat To reduce body weight it is necessary to eat less, to reduce fat intake, and practice more physical activities. All eorts to reduce overweight with drugs, even surgery of the adipose tissue are not lasting when they are not accompanied by a change of the nutritional habits. Serotonin Serotonin is a neurotransmitter which together with more than 100 other substances are active in the brain where nerve cells (neurons) link. Serotonin is 5-Hydroxytryptamine. Besides its biochemical activities in the neurophysiology it is also active as biogenic amine produced by bacteria. Serotonin is part of the blood clotting, being released by the trombocytes[170]. Serotonin causes a strong contraction of blood vessels resulting in an increase of blood pressure [171]
Serotonin
HO
CH2 . CH2. NH2
N H
Tryptophane is basis for serotonin. It is broken down by monoamineoxidase The Institute of Technology of Massachusetts discovered that a high level of serotonin provides good mood and
395
avoids uncontrolled hunger and continuous desire to sweet food. Serotonin is therefore also known as Good mood hormone. Serotonin should be present in a steady concentration of about 10 mg. Some foods are rich in serotonin such as pineapple, banana, tomatoes. Other foods are rich in trytophan which can be used by the body to synthetize serotonin.These foods should therefore build the basis for a long lasting diet to reduce overweight. Foods rich in serotonin and/or Tryptophan:[169] Fruits: Pineapple,avocado, banana, date, g, papaya. Vegetable: Lambs lettuce, carrot, round lettuce, leek, parsley, beetroot, spinach, tomato, onion. Meat: Chicken, veal, beef, pork, turkey breast. Seafood: Perch, catsh, trout, shrimp, herring, codsh, carp, salmon, spiny lobster, mackerel, mussel, sardine, haddock, plaice, pollack, sole, tuna. Cereals: Rolled oats, rice, rye bread, white bread, rusk. Milk and eggs: Buttermilk, eggs, fresh cheese, yoghurt, low fat curd cheese, milk. Nuts: Cashewkernel, peanuts, hazelnut, almond, Brazil nut, walnut. Overweight The Body-Mass-Index (BMI) is used to indicate overweight. BMI = Body weight divided by the square of body length in meters International classication of BMI ( Please see also BMI at the beginning of the chapter Physiology: (National Research Council 1989) Table 17.5: Classication of overweight Grade of overweight Normal weight Moderate overweight Strong overweight Extreme overweight 0 I II III BMI(kg/m2 ) 20 up to 24,9 25 up to 29,9 30 - 40 > 40 Broca-overweight(%) 0 up to 20 (-40) 20 - 70 (-80) > 70 (>80)
Use of Xenical in case of low body weight (BMI below 30) Xenical and Reductil were not developed to adjust cosmetic eects.They are drugs .0 to be used when there are clinical indications. Physicians and authorities of health departments refuse prescription of both drugs because new drugs may have serious side eects which are seen only after many years. It is necessary to compare the unknown risk of a new drug with the risk of obesity. The greatest eect of weight reduction with Xenical are due to reduction of fat in the food using the diet which should accompany the use of the drug. Chocolate, fat sausages, cheese with high fat content and similar food should be banned from the table when weight should be reduced. Reducing fat causes the weight return to normal in a healthy way without dependence
396 on drugs. Food with reduced fat Curd cheese can be used in place of butter or margarine as bread spread. Avoid all white sauces like mayonnaise, use vinegar or sauces made with diluted yoghurt. Be careful not to use Sauces with yoghurt from the supermarket. they contain small amount of yoghurt together with a lot of oil in order to increase self life. Avoid peanuts, sunower nuts and other nuts. They contain much oil. Avoid fried potatoes and all fast food. Medical prescription of Xenical in case of BMI 30 to 40 In Germany Xenical is being sold only with medical prescription. The BMI must be at least 30 (obesity degree I and higher). Use of Xenical in case of BMI over 40 In case of overweight with a BMI over 40 the use of Xenical should not be used. The loss of weight would be to slow. In these cases the use of the Optifast program is indicated or even a surgical reduction of the stomach. Xenical, the drug of the rich society The use of Xenical is very expensive. The medication of one month with Xenical costs 200 Dm in Germany [99] and 300 Reais in Brasil[101]. The use of Xenical for two years costs 2.400 Dm. Dexfenuramin Dexfenuramin acts on the brain reducing appetite. It was recalled from market because of serious side reactions such as coronary problems. Dexfenuramin had been sold under the name of Redux and is an example of serious side eects which are noted only after years of use. One of such horrible markers of the history of pharmacy Contergan which produced anatomical modications on unborn. Other drugs which are being studied as possible weight reduction are leptin , neuropeptide Y inhibitor, and CCK hormone . CCK hormone is produced by the small intestine and acts as message substance telling the brain that there is enough food which has been taken in. [101]. Instead of praising a new era of wellness-drugs (Viagra from Pzer, Prozac from Eli Lilly an antidepressant, Propecia from Merck Sharp and Dohme for better hairs, Xenical from BASF to ght overweight and Reductil from Roche an appetite suppressant) one should come back to the real values of life.
397
Dietary bre Dietary bre are a variety of carbohydrates which are not hydrolysed by the digestive system of the small intestine. They comprise polysaccharides which are not starch, Oligosaccharides and lignin. They are found in vegetables, fruits, wheat bran, oat bran, sugar beet pulp, Guar gum, locust bean gum, gum arabic, Psyllium, carrageenan,gum tragacanth (Astragalus spec., alginic acid, xanthan gum, dextran, lactulose, karaya gum ( Sterculia urens)) Dietary bre have great nutritional values for intestinal bacteria in the colon. Dietary bre have inuence in the metabolism of the carbohydrates, lipids and minerals they act protective against coloncancer. Recommended daily intake of dietary bre: at least 30 g/day. European and other industral countries daily intake of dietary bre is around 20 g/day. The intake of food rich in dietary bre should therefore be increased. Recommended composition of the dietary bre: - 20 g macromolecular dietary bre of polysaccharides of not starch type. 5 g of them should be insoluble. - 15 g of resistant starch - 3-4 g oligofructose
Pectin Pectin can: - Bind and help the excretion of steroid compounds reducing thus blood level of LDL- cholesterol[190]. - It increases viscosity and reduces the availability of nutritional energy. - It reduces the peak of glucose after meals. - It binds water and increases volume of faecis. - Pectin has anionic groups which can be used as a transport medium of special drugs which should act in colon. On the other side it should always taken under consideration if medication should be taken during meals or between meals as the in some cases important parts of the drug may be absorbed by pectin and other dietary bre. -Pectin can cause modication of the mucosa. Increase of the weight of ileum and colon of mice was found by Schmehl[191]. Low esteried pectin had great activity. Even with no limits established by food law the use of pectin should be kept in a reasonable level as the high viscosity may reduce resorption of important food components.
Nutrition claims in the Philippines The US company Procter & Gambler has launched on the Philippines market a concentrated orange powder NutriDelight. This orange juice in form of a dehydrated powder is enriched with vitamin A, iron and iodine. This product is claimed to let children grow stronger, taller, and smarter. According to P&G director Durk Jager the undersupply of these three elements is one of the most outstanding problem of worldwide nutrition. The Nutridelight according to Jager has
398 been developed in cooperation with Health departments and UNICEF and was tested in Tanzania. This product may have importance in the nutrition of a wide population in case of undersupply during catastrophes where international associations try to feed people of a limited region to overcome a short period of calamity. It not suitable for the nutrition at normal times. The population which has no money to buy a balanced natural nutrition will certainly have not the possibility to achieve orange juice powder enriched with food supplements from Procter & Gambler. Health authorities should try to get the population educated in a way to get a well balanced nutrition with local fruits,vegetables, sh and meat. Getting back to the elementary balanced nutrition helps although the local industry, shery and agriculture bringing jobs and the most important of all: It gives thousand and thousand all other components which are necessary to our nutrition avoiding synthetic food from pills and pharmacy.
Complete low caloric servings Low caloric serving pro gur are servings of 250 g of yoghurt enriched with vitamins, pineapple, cereals vitamins and minerals. The servings are to small to avoid hunger. Articial sweetener are used not being in consent to an organic food. The amount of cereals should be increased. the avoring of the product is very intensive turning it very soon to be felt awful. Intensive avoring should always be avoided in products which are supposed to be used over a long time. It is advisable to go back to the recommendations of the health departments and associations like the DGE in order to reduce or to avoid overweight: 1.- Increase the amount of vegetables and fruits. 2.- Reduce fat 3.- Eat sh 4.- Practice sport to burn excessive calories. These recommendations lead to normal weight without synthetic modied foods. The main goal which Nestl tries to achieve with progur e is to boost sails taking out sails from drugstores where low caloric ready servings are well sold. However even there these servings have proven to bring no success on lasting weight reduction. Low fat nutrition .[174] Low fat nutrition has proved to be suitable to reduce body weight. The Ernrungsphychologische Forschungsstelle in Gttingen[174] (Nutrition Psychology Rea o search Center in Gttingen) has made a study related to body weight reducing diet changing o from high fat to low fat nutrition. High fat sausages and cheese types were exchanged by low fat foods. Milk and yoghurt with 1,5 % fat were taken in the nutrition plan. Whipped-cream gateau was exchanged with fruit tart with a bottom of yeast pastry. Foods based on carbohydrates such as vegetables and fruits were unlimited allowed. The result of this study was successful. In 8 weeks weight reduction of 1,5 up to 2,9 Kg took place. This nutrition should be used to body weight reduction instead of pills or special foods
399
which cannot be consumed a whole life. The low fat nutrition keeping the old nutrition habits can be followed for an unlimited period. It is therefore an alternative to the reduction diets which can be followed only during short time ending in the jo-jo eect.
Vitamins and essential elements The WHO (World health Organization of the United Nations) has recommended the Daily Allowance(RDA) of vitamins and minerals given in the table below. Linus Pauling and a group of his followers claim higher doses. The table draws a comparison between WHO and other recommended doses. The recommendations of WHO should be followed as the doses marked ***are likely to be considered as overdose when used for long time. You may nd the table of RDA useful to compare with the labeling of your food complements. Table 17.6: Recommended Daily Allowance(RDA) of vitamins and minerals Vitamin or mineral Vitamin C (ascorbic acid) Vitamin E (d-alfa tocopherol) Beta carotene Vitamin B1 (thiamine) Vitamin B2 (riboavin) Vitamin B3 (niacinamide) Vitamin B6 (pyridoxine) Pantothenic acid Folic acid Biotin Vitamin D Vitamin K Selenium Chrome picolinate Zinc Calcium Magnesium Iodine Bioavonoid Garlic RDA 60 mg 10 I.U. 1,0-1,4 mg 1,2-1,7 mg 18 mg 2,2 mg 4-7 mg 100-200g 200-300 I.U. 70-120g minimum *** daily *** maximum *** 500 2000 10.000 400 600 1.000 0 mg 15 15 10 50 100 10 50 100 10 50 100 10 50 50 50 100 200 400 1.000 5.000 0 300 3 0 200 400 0 0 120 100g 150 200 200g 200 400 15 mg 15 30 500 mg 1.000 1.500 200mg 400 600 150 150 300 0 200mg 1.000 0 600 mg 900
150g
400 Concentrated sh oil Glutathione Glutamine Coenzyme Q-10 Ginkgo Bilobe Egb 761 Iron 0-18 mg Copper 2-3 mg Manganese 2,5-5,0 mg Molybdenum 0,15-0,5 mg Fluor 0 1.000 mg 2000 0 50 mg 100 0 2.000 mg 8.000 0 30 mg 240 0 120 mg 120 0 0 5 0 2 3 0 2,5 5,0 0 0,15 0,5 0mg 0 0
Vitamin B6 overdose Heavy overdose of vitamin B6 (pyridoxine can cause alterations of mobility, psychological alterations and reactions like those of Contergan in new born. The Committee on Toxicity of Chemicals in Food Consumer Products and the Environment (COT) gives the advice not to exceed daily 10 mg. Supplier of vitamin B6 are meat, sh, eggs, cereals and some vegetables. Some food complements contain dose up to 100 mg. COT tries to establish a voluntary limit of vitamin B6 in food complements between manufacturers and include more informations on the label. The commission has great concern with possible about damages of the nervous System in case of over dose[189]. Other components of nutrition The nutritional value of fats Oils and fats have high nutritional value as they are rich in energy and act as transport medium of liposoluble vitamins. Some fatty acids cannot be synthetize by human body, they are called essential fatty acids (arachidonic acid, linoleic acid and linolenic and linolenic acid). They are important parts of the synthesis of the hormone prostaglandin and are part of the structure of cell membrane[55]. The intake of fat, however is to high. Adults should reduce the intake of fat There is a connection between the amount of fat consumed and arterial diseases, as well as duodenal cancer and mammal cancer. It is advisable to reduce fat an to chose fat with high amount of polyunsaturated fatty acids. Daily intake of fat The European population has a daily intake of 130 to 150 gram/person/day. This should be reduced to 60 gram with maximum of 90 gram.
Recommended composition of fats According to the DGE (Deutsche Gesellschaft f r u Ernhrung) and WHO the intake of fat should be constituted by on third of saturated fatty a acids, one third of monounsaturated fatty acids and one third of polyunsaturated fatty acids.
401
(This rule is called The one third rule. The amount of saturated fatty acids in nutrition is to high. The main source of saturated fatty acids is found in meat, sausages milk product, cakes and biscuits. This should be reduced. Total fat intake: should not be over 30% of total energy by people with light manual work, and not over 35% of total energy by people for people with heavy manual work. Long chain saturated fatty acids: should not be over 10% of total energy. Polyunsaturated fatty acids: should be about 7% of total energy and up to 10% when the amount of saturated fatty acids lies over 10%. Relation between linoleic acid (n-6) and linolenic acid (n-3): the relation should be 5:1. Monounsaturated fatty acids: can ll up to the total amount of total energy. Trans-fatty acids: should be less than 1% of total energy[212] Recommended intake of Cholesterol The European daily intake is 500 to 800 mg/person/day. This should be reduced to a maximum of 300 mg/day. Every health organization supports the theory of an excess of animal food rich in cholesterol and saturated fatty acids being the main cause of high levels of blood fats and arteriosclerosis. Saturated fatty acids rise thae blood cholesterol, accelerating the formation of arteriosclerosis. Polyunsaturated fatty acids may help to reduce blood cholesterol. Blood levels of Cholesterol HDL cholesterol should be at least 45 mg/dl for females and 35 mg/dl for male. The maximum of cholesterol for adults allowed is 200 mg. Values of cholesterol between 200 and 250 mg/dl have to be controlled. They can be tolerated if the bad LDL is low and the good HDL is high and there are no secondary risks (high arterial pressure, smoke, diabetes, excessive body weight, no sports are made and continuous stress). The higher secondary risks are more cholesterol values have to be reduced. According Lancet 1996 every third person with more then 40 years, smoking, with high arterial pressure and cholesterol over 230 mg/dl of blood will suer an infarct. In Germany die annualy 261.000 persons die of infarct. It is therefore important to stop smoking, to have a healthy nutrition and practice sports. According to the WHO healthy nutrition should have 45 to 55% complex carbohydrates, 30% of oils and fats having more than half of her fatty acids unsaturated. (Some say 10% saturated, 10% monounsaturated and 10% polyunsaturated fatty acids.) The intake of cholesterol should be under 300 mg/day and less than 5 gram of salt /day. This means nutrition rich in pasta, sh, olive oil, vegetables and fruits. The daily sport should be 30 minutes biking or walking. Infarct risk and diabetes II can so be reduced signicantly. It is important to consider the fat intake not in percentage of calories but as grams of
402 fat.[73] The National Health and Nutrition Examination Surveys ( NHANES)1960 to 1994 shows that the intake of fat in percental terms ha decreased but the average body weight has increased. This was caused by a steady increase of all other components of food. The NHANES paper shows that lowering fat intake lowers total cholesterol, lowers low density lipoprotein (LDL) cholesterol, reducing cardiovascular risks, but it also reduces the high density lipoprotein (HDL) cholesterol, increasing cardiovascular risk if it drops below 35 mg/deciliter. Trevor Smith says that a blanket condemnation of saturated fats is unwise. [73]. It has been shown by Scott Grundy that stearates (saturated fatty acids) does not raise blood cholesterol.[74] Lowering fat intake often lowers HDL cholesterol. According to Trevor Smith it is sucient to limit the fat intake to an average of one gram per kilogram of body weight, or target body weight per day. There is no need to count calories having a normal balanced diet. In addition one should limit animal fat intake avoid hydrogenated fats entirely, favorize olive and rapeseed oil, increase the consumption of fruits, vegetables, whole grains and prevention of excessive weight increasing physical activity like walking three miles a day at least ve days a week, or an hour a day [75]. Values of cholesterol over 250 md/dl are always coronary risks. Everyone should know his values of blood cholesterol. Values over 200 mg/dl should be reason enough to change the way of life, the nutrition and the physical constitution. With a modication of nutrition indicated by a dietician blood cholesterol may be reduced by 20%. (250 mg/dl may be brought down to 200 mg/dl without medication.) Blood LDL cholesterol should be treated in order to level with: LDL cholesterol > 160 mg/dl (4,14 mmol/l) LDL cholesterol > 130 mg/dl (3,36 mmol/l) with two or more secondary risks and HDL cholesterol > 35 mg/dl=0,91 mmol/l Secondary risks are: Arterial hypertension, smoke, overweight, Diabetes mellitus, peripheral arteriosclerosis and cerebral sclerosis Arterial hypertension: Blood pressure up to 140/90 mmHg is considered as normal. Blood pressure from 140/90 mmHg up to 160/95 should be put under medical supervision. Blood pressure higher than 160/95 is considered as hypertension which needs medication. LDL cholesterol > 100 mg/dl (2,6 mmol/l) in case of manifested coronary diseases LDL cholesterol > 110 mg/dl (2,8 mmol/l) in children and juveniles
403
Traditional blood cholesterol values Isolated values of total blood cholesterol does not give safe informations for therapy control. Below values are cited as being traditional: Table 17.7: Blood values of cholesterol traditional considered as normal Adults < 30 years Adults > 65 years Children Diet necessary total cholesterol < 180 mg/dl (4,66 mmol/l) total cholesterol < 240 mg/dl (6,21 mmol/l) total cholesterol < 160 mg/dl (4,14 mmol/l) total Cholesterol < 200 mg/dl (5,17 mmol/l) LDL/HDL quotient < 5,0
Dietary measures to lower blood cholesterol The following measures lower the blood cholesterol in great number of cases. Reduction of calories Reduction of fat in nutrition Change of nutrition related the composition of fatty acids, substituting saturated fatty acids Reduction of cholesterol in nutrition. An interesting way to reduce cholesterol in nutrition is made with the introduction of a low-cholesterol egg. These eggs are produced in Malaysia and also in Germany feeding chicken with monounsaturated fatty acids, maize and palm oil. They have 100 to 160 mg cholesterol which is 25 to 50% below normal [105].
The omega*-3 egg In Germany there are being made eorts to produce eggs with high level of omega-3 fatty acids.Hens are being fed with a special type of grains.This gets eggs rich on polyunsaturated fatty acids of the omega-3 type.The daily intake of omega-3 fatty acids should be 0,5% of total calories ( with a diet of 2.200 kcal/day = approximately 1 g omega 3 fatty acids)(information from EIVIt Fischer Weppler GmbH PB 100572 76486 Baden-Baden). Rise of amount of bres in nutrition Reduction of the amount of meat in nutrition Reduction of Broca Index below 1,0. Broca Index Body weight in Kg = Body length in cm-100 Body Mass Index < 25 Body Mass Index = Body weight in Kg : (Body length in meters)2
404 Before medication is used a 6 month cholesterol lowering diet should be tried. An immediate medication is parallel needed with diet when LDL-cholesterol > 350 mg/dl= 9,1 mmol/l.
Fatty acids with trans conguration Most of the unsaturated fatty acids in nature have a cis conguration. The trans conguration results mainly during chemical hydrogenation of polyunsaturated fatty acids. In February 1995 the rst part of the Euromic-Study was published in The Lancet. This part of the study was mainly concerned with trans fatty acids and diseases of the coronary vessels. The second part of the study was related to intake of TFA and cancer. Approximately 2 to 3% of the fat of the milk and derivates have a cis conguration being elaidinic acid ( C18:1 trans) responsible for most of the trans fatty acids of milk. In some cases the amount of trans fatty acids in milk and derivates can be as high as 5%. Therefore the International Federation of Margarine Association (IFMA) and the IMACE (Association of Margarine Industry of the EC Countries)indexAssociation of the Margarine Industry of the EC Countries (IMACE) recommended to lower the amount of TFA (Trans Fatty Acids) in margarine to a maximum of 5% of fat. Margarine to be used as spread or cooking should have less than 1%.[96] The trans fatty acids can be reduced during renation by reducing the temperature of the process. This however means a longer time the oil or fat has to spend in the system an therefore higher operation costs. The increased costs should be accepted in change of a healthy product. The deodorization of vegetable oils during renation using temperatures over 230 C results more than 3% of trans fatty acids. Using temperatures under 230 C a maximum of 0,5% trans fatty acids are formed. This can be tolerated. A real great amount of trans fatty acids are formed by partial hydrogenation of soy oil. A melting point of 36 to 37 C of soya oil very commonly used in the production of margarine as well as deep frying fat and products for backery results in up to 50% of trans fatty acids. Trans fatty acids are therefore hidden in cakes, cookies, creams and margarine and all kind of fried product. In USA partially hydrogenated oil is used almost everywhere. The trans fatty acids represents therefore a great menace to health because they act as saturated fatty acids and may cause arteriosclerosis. Trans fatty acids can be avoided during industrial processing of oil using entirely hydrogenated oil. If all double and triple bindings of the molecule of the fatty acids are saturated the trans stereoisometric conguration ceases to exist and there is no negative physiological activity left. To obtain the same consistence of partially hydrogenated oil it is necessary to add more liquid oil and esteried the whole compound. This implies in higher production cost. All eorts to get healthy products should however be made, including the acceptance of a small increase of
405
price of the nal product in order to get margarine, fats, creams and backery products having less than 5% of their fatty acids in trans conguration. Fats and margarine for backery Fats and margarine for backery must have special stability, structure and melting point. Therefore special hydrogenated oils and fats are needed. Table 17.8: Example of fat for aky pastry Palm oil, hydrogenated melting point 45/46C 40% Soybean oil, hydrogenated melting point 36/38 C 35% Rapeseed oil, liquid melting point 5 C 25% This fat blend has 20 to 25% OF TFA. Melting points of fats found in nature: Coconut fat melting point 24-28C Palm oil melting point 37-39C Palmkernel oil melting point 26-30C These melting points are to low for the production of pastry margarine. To avoid hydrogenated oils and fats for backery it is possible to fractionate fats leaving it at specic temperature to permit the hard components (stearin) to crystallize. Filtration separates the low melting components (olein). Industry still uses hydration instead of fractionated fats because of the the higher prices of fractionated fats. For the sake of health these rise of the price should be accepted by the consumer in order to get healthy food. Bakery products bear a lot of hidden fats an are a great source of trans fatty acids with arteriosclerotic and carcinogenic activity. Physiology of trans fatty acids The fatty acids in cis form have the property to reduce blood cholesterol, meanwhile the trans conguration being consumed about 30 to 40 gram a day make the total blood cholesterol and LDL cholesterol to rise. HDL cholesterol is reduced by trans fatty acids. In countries with high consume of partially hardened soya oil like USA there is an increase of heart diseases like heart infarct. Industrial manufactured oils and fats cannot avoid completely trans fatty acids. By using proper technologies the content of trans fatty acids however can be reduced to a tolerable amount of maximum 5%. A daily intake of 4 to 6 gram of trans fatty acids are told to be harmless. All eort should be made by the industry to reduce the amount of trans fatty acids. Physiology of saturated fatty acids Saturated fatty acids rise the blood level of LDL cholesterol. Claim to lower risk of heart disease with soy products [175] U.S. Food and Drug Administration has approved to label foods containing at least 6,25 grams of soy protein per
406 serving touting a link between eating soy and lower risk of heart disease. 6,25 grams of soy proteins are one-fourth of the 25 grams of soy protein daily which are supposed to be needed to show a signicant cholesterol-lowering eect. The claim was requested by Protein Technologies International, a subsidiary of DuPont Co, which is a manufacturer of isolated soybean protein. Foods which may be qualied for this claim are soy beverages, tofu, soy-based meat alternatives and some baked goods. Antioxidants in human nutrition [69] Formation of radicals Free radicals are told to start cancinogenic reactions in vivo. Oxygen is the main source of free radicals such as Singulett-O2, superoxydation and the hydroxilradical. In small amounts the radicals are used in many biochemical reactions. The amount of free radicals being however to high the benet of the radicals turn out to be dangerous to the physiology of the cell ending in Arteriosclerosis and cancer. The organism protects itself from free radicals with the building of an own free radical defense system helped by external antioxidant vitamins. Table 17.9: Antioxidant vitamins and their protective function Antioxidant vitamins Carotenoids (provitamin A) Tocopherols (vitamin E ) Protective function against free radicals Singulett-O2 quencher. Act as radical receiver in lipid layers together with vitamin C mainly to protect polyunsaturated fatty acids. Tocopherols also protects beta-carotene and vitamin A from autoxidation in cells. Act as radical receiver in the cytoplasm together with vitamin E. It also regenerates tocopherol from tocopheryl radicals which were originated during the antioxidant function. Aspirin can triple the rate of excretion of vitamin C
Vitamin C
Selenium, Zinc, copper,
OurFood (c) 1998 - 2005 by Karl Heinz Wilm manganese
407
Magnesium[226]
As elements being found as traces in enzyme system of the cells. An undersupply of these elements reduces the eciency of vitamins, therefore they are here included Magnesium is a light metal which can burn in presence of oxygen, being used as torch but also in metal alloys in aeronautic.It is present in minerals, seawater and mineral water, in plants as chlorophyll and wheat bran 590 mg/100g, slim cocoa powder 500 mg/100g, sunower seed kernel 20 mg/1000g, sesame seed 350 mg/100g, cashew nut 270 mg/100g peanuts 163 mg/100g, oat akes instant 140 mg/100g dried gs 70 mg/100g, Edam cheese 45% 59 mg/ 100g cooked spinach 50 mg/100g, wholemeal bread 92 mg/100g white bread 19 mg/100g. A balanced diet supplies sucient magnesium It is an important biological element for animals and humans. It is a physiological antagonist of calcium. Values of serum are 0,65-1,03 mmol/l Magnesium is very important for many enzymatic reactions (it activates all reactions where ATP is present. Important for undisturbed building of bones, It acts relaxing. It is being told that magnesium improves the connections of the synapsis of nerve cells having therefore anti stress function, however there is no scientic evidence for it. According to D. Htze, C. Kpper and A. Zittermann[227] research has been done relating a permanent eect of the stre hormones catecholamine and cortisol. The result of this research was that there is a loss of magnesium. Other ndings say there is an improving of the stress situation with supplementation of magnesium working in very laud places. An undersupply of Magnesium may be an additional factor of the origin of arteriosclerosis[228] Undersupply of Magnesium electrolyte syndrome caused by undersupply of magnesium due to unbalanced diet, infusion therapy, chronic diarrhea, special diets, excessive alcoholism. laxatives,
408 inammation of the pancreas, diseases of the intestinal tract. faulty absorption syndrome, magnesium loss through urine with diuretica therapy. chemotherapy, Diabetes mellitus Syndromes of undersupply of magnesium are: Loss of appetite, nausea, vomiting,lack of drive, weakness. Course tremor, cramps, cramp in the leg during the night. Tetanic contractions. Aside of its function in enzymes selenium is known acting by itself as an antioxidant and probably protecting from cancer. All other inorganic elements have not been found with antioxidant properties.
Selenium
The study of Finland : Over 5.000 men and women over a period of 14 years in Finland were given a nutrition with high levels of vitamin E They had a signicantly lower cardiovascular death rate than the group with lower intake of vitamin E. In women vitamin E had a synergistic activity with beta-Carotene and vitamin C.
The American study : 1.900 men in the USA with hypercholesterolemie from type IIa (according Frederickson) had shown over a period of 14 years an inverse relation between the total carotenoids in serum and cardiovascular diseases.
The EUR0MIC-Study : The EUROMIC Study has veried the risk of trans-fatty acidsin food. This study has demonstrated an inverse correlation between the level of beta-carotene and heart attack.
Basel Study : This study monitored 4.000 employees of a chemical industry during 7 years. The study shows an inverse corelation between the serum level of beta-carotene and lung- and stomach carcinoma. To obtain high levels of carotenoids, vitamin E and vitamin C, a nutrition rich in bres and reduced in fat, typical for vegetables was used in these studies. The prophylactic eect of this nutrition cannot be considered apart from the eect of the vitamins lowering thus the importance of the foregoing. The ATBC Study of Finland : Over 29.000 men in Finland between 50 and 69 years were given 20 mg beta-carotene and 50 mg vitamin E for 6 years.
409
The group of beta-carotene had an unexpected increase of 18 % of lung carcinoma and 8prostate gland carcinoma had 34% decreased and a very low decrease of colon carcinoma. The CARET Study : Approximately 14.000 smokers and employed persons in asbestos industries were given 30 mg beta-carotene and 25.oooi.U. vitamin A during 6 years. The rate of lung cancer rate was 28% higher and the death rate 17% higher than the placebo group. The Physician Health Study : Over 12 years 22.000 male physicians in USA were given 50 mg/day beta-carotene. There was no signicant change in cancer, heart disease rate or mortality. The Linxian Study : Linxian is a northern Chinese region which has worldwide the highest rate of Oesophagus cancer and a very low intake of retinol, beta-carotene, vitamin E, vitamin C and riboavin. In this study 29.000 men and women in the age of 40 to 69 years were supplemented with 30 mg vitamin E, 15 mg beta-carotene, 30 microgram selenium. Death rate of Oesophagus cancer was reduced about 13%, stomach cancer about 21% and death of general origin about 9 The Nurses Health Study : 87.000 healthy US nurses were supplemented with 100 mg vitamin E /day during 8 Years. Death rate due to heart diseases was reduced to37% compared withe the placebo group. The Health Professional Study : 40.000 healthy US physicians were supplemented with 100 mg vitamin E /day during 4 Years. Death rate due to heart diseases was reduced to 43% compared withe the placebo group. From all these studies it is to be noted: 1. No help to reduce cancer incidence is expected with high dose of antioxidant vitamins in high risk groups such as heavy smoker when cancer already had started before begin of the supplementation. 2. Very high, not physiological dose of beta-carotene can start prooxidative reactions in relation to the tension of oxygen in cells. The studies were made with high dose of beta-carotene which are not obtained with normal food. 3. Vitamin E can act as antioxidant only in presence of sucient concentration of vitamin C. Vitamin C bears the danger to build Fe++ ions when high iron levels are present.
410 4. In some regions were not sucient supply of vitamins are present a supplementation with low dose of antioxidant vitamins can act positively 5. With a nutrition rich in vegetables and fruits and reduced amount of lipids there is no need to supplement with vitamins because ideal blood levels are normally achieved Vegetable phenols Vegetable polyphenols are due to historical background known as tannin when they are able to tan animal skin to leather. Substances of the group of the vegetable phenols act antioxidant similar to antioxidant vitamins. These substances are: Chlorogenic acid Flavonoids Anthocyanesare the most important avonoids.Anthocyanes are found mainly in red grape peel, in red beet and bilberry. Flavonoids are found in nature having phenylchroman as basic element.Its characteristic molecular formula is C6 - C3 - C6 . Important avonoids are: quercentins: Scientists of the University of California have found that quercentins are present in yellow and red onions, red grapes and broccoli. Quercentins are anticancer agents suppressing malignant cells before they form tumors an were used against capillary fragility, easy bruising and small pin-point hemorrhages Quercentin is obtained by steam distillation of quercentins bark and epicatechin, in the rinds and barks of wild fruits and trees, in clover blossoms and in ragweed pollen. Isolation was done from rhododendron , forsythia, hydrangea, pansies and eucalyptus Antocyanes Catechines(Flavanoles). Flavonole Flavone Flavanole: (= 3-Hydroxyavone) Flavanonole: (= 3-Hydroxy-2,3-dihydroavone) Flavanoneor catechin: (= 2,3-Dihydroavone) Anthocyanide Isoavone
Activity of polyphenols These substances interrupt the radical chain reaction in lipids of the cell membrane avoiding the formation of oxidated LDL which starts ateriosclerotic diseases. They have reducing properties. Flavonoids may also act as antimutagenic and anticarcinogenic. Some activities of avonoids in human are studied but are not conrmed yet: Inhibition of enzymes with carcinogenic activity. Inhibition of proteolytic enzymes. Polyphenoles of these groups are found in many fruits and vegetables. That is why more fruits and vegetables and less meat, fat and alcoholics should be consumed. Tea is the main source of catechins. According to the Rotterdam-Study the consumption of
OurFood (c) 1998 - 2005 by Karl Heinz Wilm tea protects against heavy aorta ateriosclerosis in particular in women.[219] Important varieties and their content of polyphenoles are: Camellia sinensis var. assamica:
411
High content of catechins and coein
High activity of Phenoloxidase activity resulting in dark brown colour of black tea
Camellia sinensis var. sinensis:
Lower content of catechins and coein as noted in assamica
Lower activity of Phenoloxidase activity which makes it suitabler for the production of green tea
Bitter chocolate has high levels of catechins ( 53,3 mg/100g chocolate). Milk chocolate has only 15,9 mg catechins /100g chocolate. Catechines are situated in the cocoa part of the cocoa beans ( Theobroma cacao ), that is why bitter chocolate with high cocoa is rich in catechines. Analytical test for total polyphenols is the Folin-Ciocalteau. Due to the reducing activity of the polyphenols a strong blue colour is created which can be be measured. Specic polyphenols are measured with aid of HPLC or capyllary electrophoresis. In order to act reducing it is necessary have at least one of the following structures: 1.- 3 , 4 -Dihydrofunction at the B ring. This makes the turnover of a proton building thus an aryloxy-radical. 2.- OH- A group in position 5 and 7 at the A ring. 3.- A doublebound in 2-3 position in conjugation with the 4-Oxo-function and the 3-OH group at the ring C turning possible the delocalization of the electrons of the B ring. Quercentine has all three structures turning out to be an excelent antioxydant in water solution.
412
Polyphenols OH OH B O OH A C OH O OH A C O B OH
OH
OH Flavone
Quercentine
OH B O OH A C OH OH A C OH O O B
OH
OH Flavanole
OH Flavonole
Antioxidants in dietary supplements Many dietary supplements are labeled as antioxidants. The price vary from product to product. Sometimes it possible to bye a cheap products which have the same activities as expensive products. Co-enzyme Q10 can be added using sheep products. Table 17.10: Dietary supplements Ingredient per capsule Oxano Anti-Age tetesept A-Z in one Multivitamine Raucher Recommendet Vitamine for
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Health+ Fitness Vitamin Ag Beta-carotin mg Vitamin C mg Vitamin E mg Vitamin B1 mg Vitamin B2 mg Vitamin B6 mg Vitamin B12 g Vitamin D3 g Vitamin K1 g Pantothenic acid mg Folic acidg Niacinamide mg Biotin g Calcium mg Chloride mg Chromium g l-Cisteine mg Iron mg Potassium mg Copper mg Magnesium mg Manganese mg Molybdenum g Phosphorus mg Selenium g Silicon mg Zinc mg Iodineg Fluorideg Co-enzyme Q10 mg Anthocyane* mg Bioavonoids** mg Borage oil mg 275,2 225 36 5 10 50 Merz Spencer Food 800 900 60 10 1,40 1,60 1,60 1,00 5,00 80 6,00 200 18 150 200 36,4 60 9 6 60 1 120 1,2 80 103 25 2 9,5 5 Pharma Aldenhoven 850 75 12 1,40 1,70 1,80 3,00 5,00 6,00 150 18 100 200 5 1 150 1,0 80 30 5 100 250 Abtei***
413
343,7 29,5 152 3 2,25 0,25 407
112,5 18 2,6 60 12 -
Cell growth,skin Vitamin A builder Bones, connective tissue Cell, metabolism Muscle,metabolism Skin, metabolism proteins,metabolism Cell, metabolism Bone Antihemorrhage Skin, metabolism Cell Cell energy Skin, hair, nail Bone, tooth
Metabolism of carbohydr Oxygen transport
Cell physiology Muscle Cell physiology,enzyme a Enzyme activity
Cell activity, protein syn Cell physiology, growth Thyroid gland function Dental enamel Cell physiology Cell physiology Cell physiology Omega-6-fatty acid
414 Linseed oil mg Price per capsule EUR Ingredient per capsule 0.50 Oxano Health+ Fitness * from red grapes ** from citrus ***Vitamines for smoker Oxano and Anti-Age Oxano and Anti-Age are produced by Merz. Both are developed to avoid or even reverse damage caused by free radicals thus acting as anti-aging agent. Dr. M ller-Wohlfahrt has created u the Formula for both products. In his book How to protect your health[259] he explains his strategy to ght free radicals in an attempt to reduce the risk of cancer and early aging. He suggests : 1.- Drink daily milk to supply calcium in prevention of late osteosporosis. 2.- Eat one banana for the meal between. It is rich in vitamins, minerals and new energy 3.- Eat dried fruits. They are good antioxidants and combat free radicals. 4.- For supper: Eat sliced fruits such as tomatoes and vegetables. If these conditions cannot be maintained dietary supplements should be taken such as Oxano. Oxano is supposed to act against jetset symptoms, fast food reactions, heavy smoking and parties. Dr. M ller-Wohlfahrt believes that people which think about dietary supplements takes u care about healthy nutrition, does some sport, reduces smoking and moderates his profession. The president of the Deutsche Gesellschaft f r Sportmedizin und Prvention (German Society u a for Sportmedicine and Prevention) Prof Hans Hermann Dickhuth however does not agree with Dr. Mller-Wohlfahrt. According to Prof Dickhuth the antioxidants are not been proved yet by scientic researches to have any positive activity [260]. Five times a day there should be fruits and vegetables on the menu. Despite critics related to the activity of antioxidants the number of evidences speaking for good biochemical activities of antioxidants are growing from day to day. Linus Pauling with his book dated from 1970 was a pioneer of these ideas[261]. Telesept and Multivitamine Both products are example of sheep products which can replace the much costlier Oxano or even Anti-Age. As seen on the table the Composition of the sheep products has a wider range of ingredients.Co-enzyme Q10 and bioavonoids can be supplied by additional products. Raucher Vitamine (Vitamines for smokers) Is an example of special products which are developed for special needs. For smokers vitamin 45 0.18 Anti-Age MerzSpencer 0.14 tetesept A-Z in one Pharma Food 0.04 Multivitamine Abtei*** Aldenhoven 0.30
Ome
Raucher Rec Vitamine for
OurFood (c) 1998 - 2005 by Karl Heinz Wilm A and provitamin A are in this case not allowed.
415
416
Chapter 18 Packaging
Modern packaging protects food, increasing shelf live and safety. It also makes distribution possible over long distances. Its closures are made to avoid any undesired alterations after production. This includes safety seals and other devices to show any criminal poisoning of food by blackmailer. The best packaging is glass because of its chemical stability. Industry tries to change glass by one-way packages made of glass because of price and weight. Glass is one hundred percent barrier against oxygen. Glass however can break. The small splinters being undetected present a great hazard to consumers. The industry spends great eorts to avoid any fragmentation. Tin cans are widely used for packaging of pasteurized and sterilized food. They present corrosion with acid medium. Zink, iron and all other metal ions are the increased in food. Many poisoning cases were caused by the use of zinc bowls. Metal ions were drastically reduces by internal coating the cans with layers of varnish. The wrong varnish can also create a high level of BADGE ( see this topic ). Small cracks of the varnish layer can cause black dots when chicken meat is present. The iron of the can reacts with the sulphur of the protein molecules of the resulting iron sulde. Quality inspection of the varnish coating is therefore very important. Packaging made of plastics present new advantages. There are rigid and exible packages. Flexible packages may present active and barrier properties. This is used for meat packaging. At rst the package acts actively to get rid of excessive moisture and works then as a barrier against oxygen.[103] The war between glass and plastics The war between glassworks and plastic producers ghting for increasing sales of packaging materials goes on for years. PP and PET is gaining ground because of lighter weight compared with glass and being unbreakable. These however are of minor importance when advantages of glass packagings are cited: 417
418 1. Glass is inert. There is no migration of components of the plastics to the food. There is no danger of intake of plastic components and other chemicals and there are no alterations of taste caused by these substances. 2. Glass is a perfect barrier to atmospheric oxygen, avoiding rancidness, changes of colour such as brown colour of Ketchup. Plastics can also bear poisons from herbicides, insecticides and other pesticides when the bottle was wrongly used for these substances. Reusing bottles which had been used as described before endangers the health of the consumer because of migration of the polycyclic aromatic components. To detect and discard these bottles a complicated system called snier is being used detecting volatile compounds of pesticides which might be present in some bottles This system covers only a special group of substances. It does not give an ultimative solution to avoid reusing contaminated packagings. The Fraunhofer-Institut fr Verfahrenstechnik und Verpackung (IVV)in Freising, Germany has developed a test of concerning how inert PET is. Bringing the material in contact with a sample of four classes of chemicals (alcoholes, ester, ketones, hydrocarbons and halogenated hydrocarbons) and measuring the remigration of residues in a test lling medium PET material can be examined in relation to undesired migration of chemicals in food. As dierent PET plastics are produced varying from producer to producer the migration from chemicals of the packaging material itself and chemicals of poisonous llings such as pesticides, cleaning agents,industrial chemicals and organic poisons such as aatoxins turning the use, the reuse and even the recycling of plastics as food packaging a danger for the consumer. PET bottles are being used increasingly for soft drinks such as cola and soft drinks, because o avour caused by migration of plastic chemicals to food is not noticed by the consumer because of the dominance of the product avoring. Mineral water with carbon dioxide however shows o avour immediately. That is why glass bottles are still used for this kind of beverage. Unfortunately the glass bottle is being changed to PET by Gerolsteiner mineral water producer in Germany . The PET bottle used by Gerolsteiner has acetaldehyde residues which are below taste level. Acetaldehydes are told to be responsible for apple taste in water. Karlsberger brewery tries a new PET for its beer which is told to be a barrier against oxygen. According to Walter Jungbauer from the Bund Natur und Umwelt (BUND) Bonn (Union for Nature and Environment the PET bottle for beer is a compound of PET-therephthalat and Nylon in order avoid changes of taste. This material can very hardly be recycled[128]. The argument of lower weight compared with Glass bottles is insignicant because of the dicult recycling. Industry wants to force the one way bottles to get rid of recall of packagings. The Coca Cola
419
Company sells water in one-way PET bottles, lled by BEG Badische Erfrischungsgetrnke a being deposit free.All other soft drinks of Coca Cola are also sold in this way. In the early times of the use of plastics as packaging material PVC was the most common used plastic.
Multilayer-PET-bottle with EVOH barrier EVOH barrier plastics are copolymers of ethylene and vinylalcohol and are used as gasbarrier as food packaging in order to avoid oxygen entering the packaging and to avoid modied atmosphere to leave the packaging. Normally the EVOH lm is placed between two layers of PET. This method is used for the production of bottle for beer in order to achieve same properties of glass bottles. In 6 month storage not more then 10% loss of CO2 and a maximum of 1 ppm of oxygen are allowed for beer glas bottles. This material is also used as packaging for ketchup and mayonnaise.
n CH CHCl 2
CH
CH
CHCl
Vinyl chloride
Polyvinyl chloride PVC
PVC (Polyvinylchlorid) was banned as food packages because of not entirely polymerized vinylchlorid (VC) which is carcinogenic. PVC creates although environment problems. Being burned chloridrig acid is formed which is liberated in the atmosphere and turns out to be a part of the acid rain which is a menace to forests. PVC is being substituted by many other polymerized products such as: Polyethylen (PE) ,being used also as layers in other packaging materials.
420
H n C H Ethen
H C H
H C H
H C H n
Polyethylene
Heavy density polyethylene (HDPE) which is a higher barrier to oxygen compared to PE,HDPE is used as bottles and tubs for ketchup, mayonnaise and other products with extended self life, polypropylene (PP) which is mainly used for small vessels as packaging for ne salads, margarine and dairy products and buckets such as 10 kg mayonnaise, Ketchup and other products of fast food. Oriented polypropylene (OPP) used as pouches,polyethylene terephthalate (PET). Barrier resins such as ethylene vinyl alcohol (EVOH)prevent oxygen from penetrating the package, enhancing avour, extending shelf life, avoiding rancidness. Newcomers are metallocenes in polyolen product which however are very expensive. The metallocene blend is based on a thee-layer coextrusion and oers strong seals at the bottom and sides of the pack with an easy-open top seal. Specially in frozen food reclosable exible packaging is used.[103] Flexible pouches for beverages are made of a combination of PET, aluminum and polyethylene. Schller ice-cream uses Tritello-Peel Pac in its 1,5 l packaging consisting of a plastic layer covo ered by carton. To recycle the customer is asked to separate by hand both materials and to discard them properly. Only very few people will follow these instructions. Finish producers oer a combination of carton and three-layer polymers (High-Barrier-Layer Esobarr). The external carton is to suggest the packaging being entirely made of recycling carton. The consumer believes to help environment. He does not know that that compounds of carton and polymers are almost impossible to recycle. They are burned because a separation of the carton and the polymer layer would be to expensive. The arguments of the producer of the Carton-polymer packaging are a better protection against UV rays, a barrier of gas, avour and humidity. As polymers have low weight compared with other packaging materials when used as barrierlayer they represent down to 5% of total weight. This argument however fails to see the problems of recycling. The aim is therefore to nd new materials which can be used as barrier-layer on biopolymer basis being recycled in nature[104]. One way packagings such as glass bottles, one way PET bottles and beverage cans made of aluminum or tinplate were in the past used only as outdoor catering.Nowaday they gain increasingly importance.
421
The recycling of one way packagings and recycling of PET bottles with deposit will soon be a task for the industry to avoid to burn the material because of environment problems. Recycling is possible as long as there is no mixture of plastic types. The following products result from recycling:[112] 1. The resulting product has technical properties which dier from the original product. This is called downcycling PET bottles for beverages can be downcycled to packagings for non-food 2. Recycling food packagings material for the production of industrial textile bers can be produced. 3. Recycled PET material may be used as internal layer of multilayer bottles 4. PET material may be used in the steel industry in high temperature ovens instead of heavy oil 5. Today experiments are made to recycle PET bottles to PET recycling granulate wit identical properties of the original PET using a recondensation step. The bottles obtained with this technology can be used for food.
18.0.6
German regulations concerning recycling of packaging:
Decree to avoid plastic waste from 12.06.1991,Packaging Decree (Verordnung uber die Vermeidung von Verpackungsabfllen vom 12.6.1991 - Verpackungsverordnung. a LMBG, Lebensmittel und Bedarfsgenstndegesetz (Food and articles of daily need) a BGV, Bundesinstitut fr gesundheitlichen Verbraucherschutz (National Institute for BgVV, embracing the Kunststokommission (Plastic commission) Plastic recyclates are classied by the Plastic Commission of the BgVV in Germany as follows: Class 1 : Primary recyclate from rests of production. Class 2 : Secondary recyclate from unclean of the same type of plastic, such as returned used PET beverage bottles. As there are no recall of one type of plastics DSD burns this class. Class 3 : Mixed plastic types, unclean such as the recall from the DSD (Duales System Deutschland -Dual System Germany This class is not suited to reuse as food packaging. DSD burns all plastics recording it as thermal use
422 Other plastics used in nonfood articles Common used plastics in nonfood are cited here because some of them were in headlines. Polyurethane PUR : The typical molecular structure is ...-NH-CO-O-... This group is repeated throughout the whole long molecule. They are known under the names of Desmopan, Vulkollan, Elastomoll, Moltopren, Porosyn. Linear polyurethane are thermoplastics. With increasing number of links they turn out to be elastic and later hard. They are used as soft and hard foam and many other articles. It is on market under Desmopan, Vulkollan, Elastomoll, Moltopren, Porosyn. Polyurethane bres are used in textiles under trade marks like Dorlastan, Elasthan (Germany, Lycra (USA).
n OCN R NCO + n HO R OH Diisocyanate Diole CO NH R NH CO O R O Linear polyurethane PUR
Phenoplaste PF Polycondensation of phenol or cresol with formaldehyde. OH OH

H n H H Phenol Formaldehyd H H + O = CH 2 H H Phenoplaste H CH 2
n + (n 1)H 2 O
It is used in all electrical articles and as glues. Phenoplastes are on market as Bakelite, Dekorit, Haveg,Pertinax, Trolitan, Trolitax. Aminoplaste They are obtained by polycondensation of formaldehyde with melamine. Important types of aminoplastes are: Melamine resin MF Dicyandiamid resin DD Urea resin UF Polyester The typical molecular structure is ...-CO-O-... (ester group). This group is repeated through-
423
out the whole long molecule. It is being obtained by polycondensation of high alcohols and carboxylic acid. Using maleic acid or fumaric acid unsaturated polyester resines UP are formed. They are known as Trevira, Diolen (Germany), Dacron (USA). Epoxy resines EP Reaction of polyaddition and polycondensation between epoxy (such as Epichloridrine) and a diphenol (such as diphenyl propane) originating an intermediate product which hardens together with phthalic acid anhydride or diethylentriamine as hardening agent Polymethylmethacrylate PMMA. It is the product of the polymerization of methacryl acid methylester It is known as organic glas as security glas under the name of Plexiglas and Resartglas. Polytetrauorethylene PTFE Product of polymerization of tetrauorethene. It is stable up to 260o C, stable against ozone. It is used as gaskets. Polyvinylacetate PVAC It is a product of polymerization of vinylacetate and is used in solution as paint. Products of cellulose 1.- Cellulose acetate CA Esterication of cellulose with acetic acid anhydride in presence of sulphuric acid. 2.- Celluloid CN It is cellulose dinitrate with camphor as plasticiser. Chemical bres Polyamide bres PA It is on market under Perlon(Germany) and Nylon(USA). Polyacrylnitril bre PAN It is a product of polymerization of acrylnitril. Dralon, Dolan (Germany) Orlon (USA)
18.0.7
The Euro glass
On regard to vanishing natural resources it is important to reduce the quantity of plastics as packaging material. Industry should look to the example of German mineral water producers: They all use the same standard bottle. This could also be done with all kind of food. The glass could have the
424 sizes of 125 , 200 ,250,400 500 and 750 ml. For the size of 100 to 250 ml a 53 twist-o closure and 63 closure for 400 to 750 ml glass should be used. The refund system should be used and the glasses could be cleaned in central washing factories sterilize and protecting the pallets with shrinkable foil. Food producers could order glasses from the washing factory instead from the glassworks. The Heinz Ketchup would be found in the same bottle as Kraft Ketchup, the Thomy mayonnaise together with Hellmann mayonnaise and all ne food together with herring, mustard, coee creamer and marmelade. A universal glass for all products and brands is a nightmare for a marketing manager but at the same time it is a blessing for the future of his son. Label and closure gives sucient ground for the work of art designer to create an individual touch for every product and every brand. Unfortunately there is a move from glass to plastic as noted by increasing number of packaging of soft drinks and soft drinks as well as traditional products such as Nestl Coee Mate, the e coee creamer of UK changing from glass to PET (polyethylene terephthalate) jars with a shrink-sleeve label[107]. Reuse of bottles: Glass bottles are reused about 45 times. PET bottles are reused about 15 times. The Euro glass As plastics fail to be recycled it is being burned. Precious materials are so lost. We should try to change to glass packaging. Recycling of glass in the way which is practiced at the moment loses fossile or atom energy to melt and form glass packaging. The refund and cleaning system of a standard glass packaging would reduce energy needed to reuse glass and jars. As recycling organizations such as The Green Dot in Germany and Spain fail to reach proper amount of recycling of plastics, government should regulate the Euro glass. This way is better as dissolving the recycling organizations leaving the responsibility in the hand of every producer to recall his own packagings. Increasing problems with environment and vanishing resources will soon force the producers to think over their marketing strategy. The situation will also force the consumer to accept reduction of amenities which can no longer be maintained. Industry tries to change from glass to plastics because of reduced costs in handling, weight transport costs and costs of cleaning, disinfection for a reuse. Due to regulations concerning recycling of packagings in Germany there is a minimum share of 72% dened. This limit was not achieved in 1998. It is sure that for 1999 the limit will not be achieved. According to the regulation there will be a compulsory deposit starting from the year 2000 of 0,50 Dm for beverage packagings from 0,2 liter up to under 1,5 liter and greater packagings starting with 1,5 liter 1,00 Dm.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm European regulations concerning packaging recycling
425
European guideline 94/62/EG from December 1994 regulates the recycling of packagings in the European Community. According this guideline the government of the Community may regulate recycling of packaging materials in order to promote reuse of bottles but they are not allowed to create trade hindrances. Not recyclable packagings are therefore protected by this regulation. The guideline also denes a rate of 50 to 60% of use of packaging material in any form whatsoever including heat recycling and 25 to 45% recycling the material getting new products. These scores are ridiculous low and shows that the governments should force the introduction of standard packagings like the Euro glass. Types of plastic packaging The type of Packaging can interfere in the growth of bacteria[120]. Gas permeable packaging : Aerobic bacteria can grow. Fresh meat packed in cellulose lm so as used in tray packaging is threatened by Pseudomonads like Pseudomonas uorescens and Pseudomonas fragi as dominant bacteria producing smell and slime. Gas barrier, closed packaging : The atmosphere in the packaging can be modied according to the food which is being packed. Enzymes, temperature and competitive growth can produce gas like CO2 . For some food gas packaging with modied atmosphere are used.
Vacuum packaging : Vacuum inhibits the growth of aerobic microbes such as Pseudomonas,Bacillus, moulds. In these packagings the growth of lactobacillus is dominant. Enterobacteriaceae can grow under anaerobic conditions.
Modied Atmosphere Packaging MAP : Nitrogen, CO2 and in some cases O2 are used. Nitrogen has no activity against bacteria. It increases shelf life substuting oxygen. CO2 acts bacteriostatic on gram negative aerobic bacteria and bactericide because of its undissociated part of H2 CO3 which enables CO2 to trespass the cell membrane and act bactericide on the cells of the bacteria. Lactobacillus is not aected by CO2 . CO2 can reduce growth of Listeria on meat.
426
Table 18.1: Plastics used as packaging material Polymer PVdC,EVOH,Acrylnitril PET/PVdc-PVC/PE HDPE, PVdC,PP PA/PE-PVC/PE HDPE,PP PET/PVdC/PE Nylon PET/PE/PVdC-PVC/PE CPET used as Oxygen barrier multilayer foil water vapor barrier multilayer foil stability,suitable for microwave oven multilayer foil high temperatures resistant multilayer foil mechanical resistance, high temperatures resistant, oxygen barrier multilayer foil mechanical resistance, oxygen barrier multilayer foil high temperatures resistant, exibility and resistant to perforation multilayer foil mechanical stability, some types multilayer foil sealing layer highly permeable to oxygen and CO2 Filling product red meat treated meat
poultry
fresh sh
PET/PVdC/PE APET PET/PE/PCdC Polyester
Pizza
Cheese
Metallized PET/PE-metallized PA/PE PVC/PET Micropore foil-LDPE/OPP/PVCPA/PE LDPE, HDPE, EVA EVA
dried products,coee
fresh vegetables
Table 18.2: Polymers, abbreviations used Abbreviation material ABS Acrylbitril-Butadien-Styrol Copolymer APET amorphous polyester CPET crystalline polyethylenterephthalat
OurFood (c) 1998 - 2005 by Karl Heinz Wilm ECTFE ETFE EVA EVOH FEP HDPE LDPE OPP PA PC PET PE l PFA PMMA PMP PS POM PP PPO PTFE PVC PVdC SAN Ethylen-Chlortrieuorethylen Copolymer Ethylen-Tetrauorethylen-copolymer ethylen-vinylacetat ethylenvinylalcohol Tetrauorethylen-Hexauorpropylen highdensity polyethylen lowdensity polyethylen streched polypropylen Polyamid (Nylon) Polycarbonat Polyethylenterephthalat Polyethylen Peruor-Alkoxylalkan Polymethyl-Methacrylat Polymethylpentene Polystyrol Polyoxymethylen Polypropylen modied polyphenylenoxid Poly-Tetrauor-Ethylen Polyvinylchlorid polyvinilidencloride Styrol-Acrylnitril-Copolymer
427
Multilayer foils may have PE, PVdC and PET as typical components. Packaging as short news:[128] Plastic bags are bad because they may contain PVC which develops toxic gases as it is burned. Use paper bags. Aluminum cans are hostile to environment because they can hardly be recycled. Greaseproof paper is better as plastic foodwrap because the later may contain harmful softener Nonylphenol in food [254] Nonylphenol is an industrial chemical which interacts with human hormones and produces cancer. Its synonyms are p-nonylphenol,4-nonylphenol, C15 H24 O. Nonyphenoles were found in mineral waters due to migration from the plastic seal of the caps of bottles. Another source of nonylphenol in food are the nonylphenolethoxylate which are used in the production of plastics for wrappings and packagings of food. Nonylphenolethoxylate act as
428 emulsier and stabilizer in plasticizers for Packagings. Nonyphenoles are breakdown products of norylphenolethoxylate detergents used in household and industrial cleaning products.which contaminate food. Their contact with foods leads to the contamination with nonyphenoles. Very high amount of nonylphenoles were found in apples and in tomatoes by the Research Center in Julich. The estimated human intake of nonylphenoles is 7.5 microgram a day. The content of nonylphenole in pesticides are now being analyzed. . [119] Table 18.3: Packaging under controlled atmosphere Product Red meat Modied atmosphere 80% O2 + 20% CO2 Remarks CO2 reduces growth of Pseudomonas aerobic bacteria which often spoils red meat.High concentration of oxygen is needed to keep red colour. CO2 reduces growth of aerobic bacteria less O2 is needed because of reduced red colour of porc compared with beef A high headspace with gas is important
Porc
60% O2 + 40% CO2
Poultry Sausages Sliced heated meat Fish, high-fat
50 - 80%CO2 + 20 - 50% N2 20% CO2 + 80% N2 20% CO2 + 80% N2 60 - 70% CO2 + 30 - 40% N2
No oxygen should be used to reduce rancidity Oxygen is used to keep red colour of low-fat sh and seafood It also reduces growth of anaerobic bacteria such as Clostridium and its toxins in case of long shelf life
Fish, low-fat
30 - 40% O2 + 30 - 70% CO2 + 0 - 40% N2
Sliced sh,cooked
20% CO2 + 80% N2
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Hard Cheese Sliced hard cheese Soft cheese Gateau Cake and bread Pizza Pommes frites Salads with dressings 80 - 100% CO2 + 0 - 20% N2 80 - 90% CO2 + 10 - 20% N2 20 - 40% CO2 + 60 - 80% N2 50 - 70% CO2 + 30 - 50% N2 20 - 40% CO2 + 60 - 80% N2 30 - 60% CO2 + 40 - 70% N2 70 - 80% CO2 + 20 - 30% N2 100% N2 Storage at +4 - +7o C
429
Some special remarks concerning CA packaging (Controlled Atmosphere packaging Spoilage of food can be caused by: 1. The nature of bacteria and their amount. Bacteria can be aerobic, growing in presence of oxygen such as Pseudomonas, Acinetobacter and moraxella.Or they are anaerobic, growing in absence of oxygen such as Clostridium producing toxins and Lactobacillus producing lactic acid. 2. Water activity aw 3. pH 4. Cell breathing 5. Composition of the food 6. Storage temperature. Low temperatures reduces bacteria growth. Some bacteria grow even under low temperatures, the psycrophilic like Pseudomonas 7. Hygiene during production Bacteria can be present in the raw material,additives and environment, such as our skin,used utensils and air. 8. Gasatmosphere oxygen can cause rancidity, oxidizes vitamins, Nitrogen can replace oxygen. Oxygen is sometimes necessary to keep the red colour of fresh meat. The choice of the gas to be used during lling is therefore very important and varies from one food to another.
430 9. Good Manufacturing Practice CO2 reacts with water forming carbonic acid which increases acidity of the product reducing bacteria growth.Nitrogen can replace CO2 In Products such as cottage cheeseand dairy cream CA packaging with nitrogen instead of oxygen is being used. Hard cheese is packed under up to 100% CO2 to reduce bacterial activity and stabilizes consistency of the product. Soft cheese is packed under 20 - 40% CO2 because otherwise the packaging would shrink because the gas gets in solution with the product.In this case 30% of of CO2 should not be exceeded.
Chapter 19 Parasites and Pathogenic Protozoa

A great deal of chronical diseases is caused by parasites and pathogenic protozoa due to consumption of infected water and foods, mainly in underdeveloped countries.
Endamoeba histolytica The vegetative form of Endamoeba histolytica is motile and uninucleate. It multiplies by ssion and is able to invade the mucosa of the large intestine where it causes ulcerations. The invasion of the mucosa of the colon takes place by using histolytic enzymes what gave the name to the species. It comes to abscesses and destruction of the intestinal capillarities raspberry red bloody stool is the result. It may be carried to the liver, lung or brain and causes abscesses in those organs. In the intestine, the ameboid form may develop into cyst, a spherical body containing four nuclei and one or more rod shaped chromatoid bodies.Cysts are resistant to chemical and physical agents. Ninety per cent of infected people are not obviously ill. Only about 10 per cent have active dysentery, discharging trophozoites (motile cells).AS trophozoites die outside of the body and are killed by gastric juice and bile if they are ingested, the disenteric cases are not important as source of infection. The cysts however are able to survive for sometime outside the body and can pass uninjured through the alimentary canal to the ileum. Here each cyst gives rise to eight small infective trophozoites. Important source of infection are cyst passers which do not have signs of any disease but produce great amount of cysts which are spread by contaminated food and polluted water. If polluted water is used to irrigate plantations of vegetable and salads and human faecis are used as fertilizer the spread of Endamoeba histolytica can take place in large group of persons. Imported vegetables and salads should therefore carefully rinsed or better cooked when the origin of it is unknown. With modern logistic service throughout the world, contaminated food can easily be imported from the most exotic parts of the world. Amebiasis is considered to be a tropical disease however occasional epidemics in the temperate zone are possible. The cyst431
432 passers state is common in all parts of the world. About 10% of Americans are carriers.Also in Germany cyst carriers of Endamoeba histolytica are present. The incidence is highest in areas where sanitation is poor. In concentration camps, prisons and in homes with poor sanitation like favelas direct transfer and ies spread the disease[168]. Prophylaxis of amebiasis Improve the sanitary facilities, boil the infected water before drinking, avoid ingestion of infected vegetables, cook all meals and make combat to ies. It is obvious that there must be a decline of resistance of the human body to open the way to an infection. It is also admitted that warm climate rises the disposition to the disease. Other factors which help the eclosion of the disease are bacterial infections, disorders of nutrition and cold. Endamoeba histolytica was rst seen and described in feces of diseased persons in 1875 by Lsch. o The disease in Germany is also known as Ambenruhr alled after the region around the river c Ruhr in Germany where great epidemics took place around 1875. Other amebae Endamoeba gingivalis: It is harmless and lives around gums and teeth. Endamoeba hartmanii: Is a small ameba which may live in the intestines producing subclinical or mild infections. Dientamoeba fragilis: Is an intestinal form causing infections.It is not common. Endamoeba coli: It is not pathogen. Endolimax nana: It is not pathogen. Iodameba btschlii: It is not pathogen. u
Giardia lamblia Giardia lamblia is a pathogenic protozoa living in the duodenum often without symptoms. Giardia lamblia adheres to the surface of the epithelian cells of the mucosa of the duodenum. When millions are present the mucosa is completely covered. Fat absorption and digestion is disturbed. Dietary deciency, diarrhea and bad smelling atulence takes place. The disease is spread over cysts in Water and foods. Cryptosporidium Oocysts of Cryptosporidium are widespread in the environment and can be found in lakes and streams. It is found in North America and Caribian islands, infesting animals which just had been born and adult animals which produce oocysts and serves as a source of infection for neonates. Breakdowns of public sewage systems have occasionally resulted in community outbreaks of cryptosporidiosis. Diarrhea, some weight loss and abdominal cramping are the sign of the disease. Many cases of cryptosporidiosis are caused by contamination by pet animals or by contact
OurFood (c) 1998 - 2005 by Karl Heinz Wilm with other humans.
433
Balantidium coli It is a very large protozoan which may cause severe ulcerations of the large intestine. Cysts and motile forms are found in feces. Hogs harbor commonly Balantidium coli.Infection of men is caused by contaminated food and water. Parasitic worms Parasitic worms are described under helmiths , comprising three groups: Nematodes also called roundworms. Trematodes like the ukes. Cestodes which are the tapeworms. Bacteria can multiply in the human body almost indenitely. Worm parasites do not multiply in the human host, they usually need to pass through stages in the human host and then they have to undergo other stages in one or more animals, im soil or water. Some persons may harbor only few worm parasites, the infestation remains subclinical and symptomless. However with repeated exposures a massive infestation takes place and illness comes up. Roundworms: Ancylostoma duodenale and Necator americanus The infestation with both worms are alike and no laboratory attempt is made to dierentiate among them, reporting as larvae of ancylostomideans. Life cycle of ancylostomideans The hookworms are a quarter to halve an inch long. They attache themselves to the wall of the small intestines. The females produce eggs which are carried by feces. In warm moist soil the eggs develop within a day or two into a larval form which is capable to penetrate human skin between toes if no shoes are worn. It causes local itch. The blood stream carries the larva to the lungs where it gets though the lung wall and reaches the bronchi, the trachea and being swallowed getting to stomach and intestines, where it settles growing to an adult male and a female form. After fertilization of the eggs a new cycle starts. Infestation from contaminated food and water The larvae can be ingested from food and water lead to an infestation without the skin-bloodlung-cycle.This way of infestation is less common but should not be neglected handling with food, specially imported vegetables and fruits being eaten without proper washing and cooking. Each worm can suck 0,5 ml or more blood from its host per day. Few worms do not get noticed but when more then two hundred are present severe anemia and intoxication takes place causing the hookworm disease. The use of shoes reduces the possibility of an infection by the larva through the skin of the foot.
434 Strongyloides stercoralis The disease caused by Strogyloides stercoralis is similar to the hookworm disease. The eggs can develop to small larvae and are carried by feces. In soil the larvae can reinfect man in the same way hookworm do. The use of shoes reduces the possibility of an infection by the larva through the skin of the foot.
Trichuris trichiura Is also called whipworm because of its shape. The ova are discharged in great number in the feces. In the soil they need several days to develop to infective larvae. They enter through the mouth in contaminated food and water.
Ascaris lumbricoides Is is the largest roundworm being up to 12 inches long. The eggs deposited in feces develop in soil during several weeks to infective stage. When swallowed the larvae penetrate the intestinal wall and a similar cycle as known as Ancylostomideans. If a considerable number of larvae are ingested at one time high fever and pneumonitis are caused. The vermifuge principle of santonica seeds is santonin which is used to expulse Ascaris lumbricoides
Enterobius vermicularis It is also called pinworm or seat worm The female migrate through the anus and deposit thousands of ova on the skin of the perianal region. When these eggs are ingested they develop into larvae and adult worms in the intestine. Laboratory diagnosis is done by microscopic examination of anal swabs.
435
Life cycle of Enterobius vermicularis
Ingestion of ovum by men
The ovum develops to larvae
Contamination by hands,food and water.
Adults in lower intestine and ovum in feces
Trichinella spiralis Is a common parasite of esh eating animals. It causes thichinosis.Adult trichina worms are just barely visible to the naked eye. They live in the duodenum.The female worm penetrates the intestinal wall and deposits its larvae in the mucosa. The larvae are carried by blood to all parts of the body. In the striated muscle tissue these larvae can grow and be surrounded by capsules, calcied cysts. When these cysts are ingested by other animals or by men the material is digested and the larvae gets free. In the duodenum the larvae develop to mature worms. The cycle begins again. Trichinella spiralis parasites many esh eating animals like hogs. Eating raw meat or not suciently heated pork containing larvae. As many infections of hooks are not noted there is pork on market with larvae. Due to growing of the global market veterinary control is not always perfect. If undercooked food with larvae is eaten infestation of man can take place. To avoid trichinosis cook meat appropriately. Avoid contaminated meat be eaten by hogs. As imported meat from unknown and sometimes dubious origin are coming on market the number of human trichinosis is increasing again. As treatment is very dicult all care should be made to avoid ingestion of meat with living
436 larvae of Trichinella spiralis by refusing any food with raw or not suciently heated meat, this includes also all kinds of unheated sausages.
Life cycle of Trichinella spiralis
Men Ingestion of cyst in pork by men
Hog and rat Ingestion of cyst in garbage and containing infected hog flesh The cyst develops to adult worms. females penetrate intestinal wall and deposit there larvae
The cyst develops to adult worms. females penetrate intestinal wall and deposit there larvae Larvae migration through the blood all over the body
Larvae migration through the blood all over the body
Formation of cysts in striated muscles
Formation of cysts in striated muscles
Flukes (Trematodes) Flukes are uncommon in developed countries. However due to increased travels and adventure trips their importance is growing. One divides the ukes according to the place where they live: Blood ukes Liver ukes and
OurFood (c) 1998 - 2005 by Karl Heinz Wilm Lung ukes
437
Blood ukes There are three important blood ukes:Schistosoma haematobium, Schistosoma mansoni and Schistosoma japonicum. Schistosoma haematobium Is found as chronic disease in Africa and in Asia. The female gets her way to the capillaries of the lower intestinal or bladder wall where she discharges the ova which passes the wall of intestine or bladder to reach excreta causing inammatory reactions which can turn out to malignant tumors. Inammatory reactions on the portal vessels to the liver are also known. The ova in the excreta can only develop when they get into water. There small free swimming larvae are formed. These larvae penetrate certain snails where three stages of development are passed. The last stage emerges from the snail and swims in the water until it comes in contact with human skin penetrating it and entering the blood stream. Avoid to take bath in swallow water with low stream velocity. Hygienic condition of drinking and water used in the preparation of food in these areas in endemic areas should be looked upon. Schistosoma mansoni Causes endemic infections of man in the Caribbeans and the northern part of South America. The adult worms are much narrower and more elongated than other ukes. Schistosoma japonicum
Intestinal ukes Fasciolopsis buski The uke Fasciolopsis lives in the upper part of the small intestine. It contains both mail and female reproductive systems causing diarrhea and anemia. The ova in faecis develop to larvae and penetrate certain types of snails as intermediate host. Leaving the snail the larvae becomes encysted on plants like nuts of the red ling or water chestnut which are eaten by man. Here again the hygienic condition of water is important in the areas where trematodes may be found. Cooking of all foods, sanitary disposal of sewage and the elimination of snail hosts. This is not always possible due to high costs.
Tapeworms Tapeworms are Cestodes with ve important species: Taenia solium Taenia saginata Diphyllobotrium latum Hymenolepsis nana Echinococcus granulosus Taenia solium: Is the tapeworm of pork. The ova leave the body with the faecis free or in
438 the interior of proglotides. When these ova or proglotides are ingested by animals the larvae develop in the intestine, penetrate the wall and are carried by the blood to the muscles where they become bladder worms or cysticerci. When the muscles are eaten the cyst wall is digested. The tapeworm the head of the worm adheres to the wall of the intestines and proglotides start to grow. Taenia saginata: Is the tapeworm of beef. The adults are 6 to 20 feet long. The proglottids contain male and female reproductive organs. The ova leave the body with the feces and are ingested from contaminated soil by the intermediate host like cattle. The larvae develop in the intestine, penetrate the wall and are carried by the blood stream to the skeletal muscles becoming bladder worms or cysticerci being spherical an inverted scolex. When beef containing these cysts are undercooked eaten the cyst wall is digested and the scolex may attache to the intestinal wall and the proglotids develop to form the adult parasites. If ova of Taenia saginata are ingested by men the same cycle observed in cattle take place. The larvae migrate through the body and cyst formation in various organs may take place. To control spreading of Taenia saginata it is important to avoid cattle to get in contact with human feces contaminated soil. Dont eat raw or undercooked meat as they may contain cysts of Taenia. Dont drink water from suspected areas without boiling as they may contain ova of Taenia.
439
Life cycle of tapeworm like Taenia saginata and Taenia solium Man as final host Man as intermediate host Hogs and cattle
Ingestion of encysted larvae in undercooked meat
Ovum of Taenia solium ingested by man as intermediate host
Ovum of Taenia solium ingested by hogs or cattle as intermediate host The ovum develops to .larvae which penatrate the intestinal wall and fall into blood stream Cyst formation in various organs
The larvae develops to adult worm
Contamination by hands, food and water with ovum of Taenia solium
The ovum develops to .larvae which penatrate the intestinal wall and fall into blood stream Cyst formation in various organs
Ovum in feces
Diphyllobotrium latum Diphyllobotrium latum is the sh tapeworm causing the broad tapeworm infection. The proglotids are much broader then long. Denitive hosts are man, cats, and bears. In water the ova develop to ciliated embryos which must be ingested by a copepod where they develop during 2 to 3 weeks. If the copepod is swallowed by a sh the parasite develops in the muscle tissue of the sh. If the contaminated sh is eaten by men, cat or bear the ova develop to larvae and form the adult tapeworm. Diphyllobotrium latum may cause severe anemia since it utilizes the vitamin B12 of the host
440 diet. It is common in North Europe and also USA. Fish should therefore not be eaten raw or undercooked specially fresh-water pike. Hymenolepis nana It causes the dwarf tapeworm infection. It is a very small tapeworm which does not need an intermediate host. The ova may remain in the intestine and develop to the larval form and nally to the adult tapeworm. In this way heavy infestation can take place. Contamination takes place through fecal contaminated food and hands. Mice and rats may also bear Hymenolepis nana. Echinococcus granulosus It causes the hydatid cyst. The adult stage lives in dog. The ova of the dog feces when ingested by sheep, hogs or cattle develops as larvae in the liver. If dogs feed from these animals during slaughter the ingested ova develop to adult tapeworms. Human beings may contaminate itself ingesting ova from food or hands contaminated by feces of dogs.This kind of contamination is common in sheep-raising countries. The ova so ingested develops to the larval form which penetrates liver or other organs forming the hydatid cyst[?] which is a bladder-like growth containing uid and many small capsules with scolices inside. The cyst may grow for years and cause severe reactions. Cutaneous larval migration:Larvae of the dog and cat hookworms can infect humans as unnatural hosts. They will not turn into adult worms. The larvae remain in the skin where they continue to migrate for months, causing a creeping eruption under the skin and die at the end. Treatment is surgical removal of the migrating larvae. A common source of infection are sandboxes contaminated by cats. Sandboxes are ideal environment for the hookworm eggs to develop and hatch and for the larvae to survive. Keep sandboxes covered. Other places where cats like to go are ower beds and vegetable gardens. Cats and dogs should be kept away from food production and vegetable farming. Other pet parasites: There are several examples of parasites that are normally found in pets which can be transmitted to humans: Dipylidium caninum: It is the common tapeworm of dogs. It can be transmitted to humans. The life cycle of Dipylidium caninum involves dogs or cats as the denitive host and eas or lice as the intermediate host. The ea or louse ingests the eggs. The dog or cat (or human) is infected when they ingest a ea or louse infected with the cysticercoids. Fleas or louse on dogs and cats should be eliminated as they transmit not only bacteria, viruses but also parasites. Taenia pisiformis: Immature forms of the common roundworm of dogs, Toxocara canis can
441
also cause migration in human visceral tissue. The feces of an infected dog or cat (or human) may contain proglotids of Taenia pisiformis.
Anisakis and Herring Anisakis simplex (herring worm), Pseudoterranova (Phocanema, Terranova) decipiens (cod or seal worm), Contracaecum spp., and Hysterothylacium (Thynnascaris) spp. are anisakid nematodes (roundworms) that have been implicated in human infections caused by the consumption of raw or undercooked seafood. To date, only A. simplex and Pseudoterranova decipiens are reported from human cases in North America. Anisakiasis is most frequently diagnosed when the aected individual feels a tingling or tickling sensation in the throat and coughs up or manually extracts a nematode. In more severe cases there is acute abdominal pain, much like acute appendicitis accompanied by a nauseous feeling. Symptoms occur from as little as an hour to about 2 weeks after consumption of raw or undercooked seafoods. (SUSHIS). With their anterior ends, these larval nematodes from sh or shellsh usually burrow into the wall of the digestive tract (occasionally they penetrate the intestinal wall completely and are found in the body cavity). Anisakis rarely reach full maturity in humans and usually are eliminated spontaneously from the digestive tract lumen within 3 weeks of infection. In cases where the patient vomits or coughs up the worm, the disease may be diagnosed by morphological examination of the nematode. (Ascaris lumbricoides, the large roundworm of humans, is a terrestrial relative of anisakines and sometimes these larvae also crawl up into the throat and nasal passages.) Seafoods are the principal sources of human infections with these larval worms. The adults of A. simplex are found in the stomachs of whales and dolphins. Fertilized eggs from the female parasite pass out of the host with the hosts feces. In seawater, the eggs embryonate, developing into larvae that hatch in sea water. These larvae are infective to copepods (minute crustaceans related to shrimp) and other small invertebrates. The larvae grow in the invertebrate and become infective for the next host, a sh or larger invertebrate host such as a squid. The larvae may penetrate through the digestive tract into the muscle of the second host. Some evidence exists that the nematode larvae move from the viscera to the esh if the sh hosts are not gutted promptly after catching. These parasites are known to occur frequently in the esh of cod, haddock, uke, pacic salmon,
442 herring, ounder, and monksh. Severe cases of anisakiasis are extremely painful and require surgical intervention. Food Analysis: Candling or examining sh on a light table is used by commercial processors to reduce the number of nematodes in certain white-esh sh that are known to be infected frequently. This method is not totally eective, nor is it very adequate to remove even the majority of nematodes from sh with pigmented esh.
Chapter 20 Bioterrorism
20.1 Food and Bioterrorism
Bioterrorism may involve single cases or menace a whole nation. Some examples are: Blackmailing: Several cases of blackmail looking with food poisoning have lead to safety caps and closures to avoid violation of products. Psychopaths: With thallium tainted orange juice several German students were life threatend poisoned one died by a psychopath. Egotism: Craving for recognition was the cause of tainting mustard with pesticides in a German case. Literature: Agatha Christie describes poisoning with chlorine, Arsenic, nicotine, morphine, strychnine, chloridric acid, hydrocyanic acid, oxalic acid in 41 books. Warning from politicians Health and Human Services Secretary Tommy Thompson resining in December 2004 warned of a global outbreak of the u and health-related terrorist attacks. For the life of me, I cannot understand why the terrorists have not attacked our food supply because it is so easy to do.
20.1.1
The Bioterrorism Security Act
In America the Public Health Security and Bioterrorism Preparedness and Response Act of 2000 Public Law 107-188 was the response to possible bioterrorism, a modern menace in food. The New United States Bioterrorism Law will aect all food exporters to the US. The Bioterrorism Security Act: In response to the attack of September 11, 2001 the Public Health Security and Bioterrorism Preparedness and Response Act of 2002 was signed into law on June 12, 2002.
443
444 The Act is divided into ve Titles I - National Preparedness, II - Biological Agents and Toxins, III - Safety and Security of the Food and Drug Supply, IV- Drinking Water Security and Safety, V - Additional Provisions. Export registration: Section 305 of Title III requires that domestic and foreign food facilities that export to the U.S. register with the Food and Drug Administration (FDA) by December 12, 2003. Facilities must register, however, or their food will be held at the U.S. port of entry until the facility is registered. The recordkeeping proposal is designed to help FDA track foods implicated in future emergencies, such as terrorism-related contamination. Under the proposed rule, manufacturers, processors, packers, distributors, receivers, holders and importers of food would be required to keep records identifying the immediate source from which they received the food, as well as, the immediate subsequent recipient, to whom they sent it. This requirement would apply to almost all foreign and domestic food sources and almost all recipients of food destined for consumption in the United States. It would assist FDA in addressing credible threats of serious adverse health consequences or death to humans or animals. The Public Health Security and Bioterrorism Preparedness and Response Act of 2002 (the Bioterrorism Act or the Act) requires that FDA receive prior notice of food imported or oered for import into the U.S. beginning on December 12, 2003. When goods arrive in the U.S., FDA must receive advance information on import shipments. This would allow FDA time to review, evaluate, and assess information before a food product arrives, and shift resources to target inspections, to help intercept contaminated products, and to help ensure movement of safe food to market. Dangerous agents Biological agents: Anthrax, plague, smalpox, botulism, Viral Hemorrhagic Fevers, tularemie.
445
Chemical agents Sulfur mustard: it is not present in food and is no food contaminant. Last use was in the Iran-Irak war in the 1980s. Accidental exposure to sulfur mustard may occur to shermen who catch weapons dumped in the Baltic Sea, Adriatic Sea, Pacic Ocean and Japanese coastal waters.
446
Chapter 21 Global Food Safety

21.1
21.1.1
Global food safety and global food trade

Introduction
Agriculture: The agriculture, the domestication of animals and the abandonment of nomadic life made the formation of cities possible. Trade and interchange between one region and another started. With rising productivity time was left to develope the arts, science and other mankind activities. All great civilizations have rested on a food base, usually a single key staple crop like rice, wheat, corn or meat. Industralization: Depending on one single key staple foood such as rice, wheat, corn or meat the control over food became more and more concentrated in organized trade busines. Foods had to stored, transported and distribuited in a retailing system, this gave rise to industrialization. Fears concerning safety matters: Industrialized food gave rise to fears about. Responding to the rising control of food by corporations, the consumer became increasingly afraid of loosing the control over his basic needs. Concerns about food safety resulted in sosticated safety systems. Disenchantment of food: As meals are more and more no longer prepared and consumed at home, their symbolic, religious and cultural importance are lost. They merely serve as a mean of sustaining life and are a source of pleasure. Powerful corporations are taking over world production of almost every food. In order to coordinate the global trade the WTO was founded. 447
448
21.1.2
Food and Agriculture Organization (FAO)
The Food and Agriculture Organization of the United Nations was founded in 1945 with a mandate to raise levels of nutrition and standards of living, to improve agricultural productivity, and to better the condition of rural populations. Today, FAO is one of the largest specialized agencies in the United Nations system and the lead agency for agriculture forestry, sheries and rural development. An intergovernmental organization, FAO has 187 member countries plus one member organization, the European Community. FAO works to alleviate poverty and hunger by promoting agricultural development, improved nutrition and the pursuit of food security, dened as the access of all people at all times to the food they need for an active and healthy life. Convention on Biological Diversity Biological diversity is the variety of life on Earth, from the simplest bacterial gene to the vast, complex rainforests of the Amazon. Human beings are an integral part of this diversity, as is the food, medicine, clothing and other biological resources that sustain us. Recognizing the importance of biodiversity to our daily lives and the pressure that human activities are placing on our living world, governments adopted the Convention on Biological Diversity in 1992 as an activity of the UN Environmental Program. From the start it was understood that scientic knowledge and technological know-how would have a vital role to play. The curse of overspecialization: Many developing countries rely on exports of a small number of agricultural commodities for a large share of their export revenues. In many cases, they even depend on one single commodity. As many as 43 developing countries rely on a single agricultural commodity for more than 20 percent of their total export revenues and more than half their revenue from agricultural exports. Most of these countries are in sub-Saharan Africa or Latin America and the Caribbean, and depend on exports of coee, bananas, cotton lint or cocoa beans.
FAO Anti-Hunger Program: The program develops measures to increase the productivity and improve the livelihoods of small-scale farmers and landless labourers. At the same time, it proposes immediate action to
449
give hungry people access to the food they need. The Anti-Hunger Program paper sets out priorities and budgets for action in ve areas: Improving agricultural productivity in poor rural communities Developing and conserving natural resources Expanding rural infrastructure and market access Strengthening capacity for knowledge generation and dissemination Ensuring access to food for the most needy. The FAO paper also proposes costs to be divided equally between the governments of countries where hunger is a problem and international donors. Ultimately the success of anti-hunger programs will depend on winning support and commitment at both the national and international levels. The International Alliance against Hunger: The International Alliance against Hunger was created by FAO. It should unite national governments, the international community and all civil society organizations to reduce the number of hungry by at least half by 2015. A specic priority of the Organization is encouraging sustainable agriculture and rural development, a long-term strategy for increasing food production and food security while conserving and managing natural resources. The aim is to meet the needs of both present and future generations by promoting development that does not degrade the environment and is technically appropriate, economically viable and socially acceptable. Codex Alimentarius Commission The Codex Alimentarius Commission was created in 1963 by FAO and WHO to develop food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme. The main purposes of this Programme are protecting health of the consumers and ensuring fair trade practices in the food trade, and promoting coordination of all food standards work undertaken by international governmental and non-governmental organizations. World Trade Organization ( WTO ) Established in 1995, the World Trade Organization (WTO), located in Geneva, Zwitzerland, enforces a dozen separate trade agreements and serves as a forum for ongoing talks to develop new trade agreements. The WTO is the product of the Uruguay Round (1986-1994) of negotiations. Today, the WTO has 146 members.
450
It includes specic commitments by WTO member governments to improve market access and reduce trade-distorting subsidies in agriculture. These commitments are being implemented over a six year period (10 years for developing countries) that began in 1995. Participants have agreed to initiate negotiations for continuing the reform process one year before the end of the implementation period, i.e. by the end of 1999. These talks have now been incorporated into the broader negotiating agenda set at the 2001 Ministerial Conference in Doha, Qatar Environmentally speaking, the most important new topics under negotiation in the WTO are investment and services. Its Budget for 2003 was 154 million Swiss francs. Functions of WTO Administering WTO trade agreements Forum for trade negotiations Handling trade disputes Monitoring national trade policies Technical assistance and training for developing countries Cooperation with other international organizations Agreements and other organizations resulting from WTO WTOs Agriculture Agreement The WTOs Agriculture Agreement wants to promote fairer competition, improving market access and reducing trade-distorting subsidies in agriculture. These commitments are being implemented over a six year period (10 years for developing countries) that began in 1995. Participating governments have agreed to initiate negotiations for continuing the reform process one year before the end of the implementation period, i.e. by the end of 1999. These talks have now been incorporated into the broader negotiating agenda set at the 2001. Ministerial Conference in Doha, Qatar The Doha Declaration: The declaration reconrms the long-term objective to establish a fair and market-oriented trading system through a program of fundamental reform. The program encompasses strengthened rules, and specic commitments on government support and protection for agriculture. The purpose is to correct and prevent restrictions and distortions in world agricultural markets.
451
Without prejudging the outcome, member governments commit themselves to comprehensive negotiations aimed at market access and export subsidies that distort trade. The declaration makes special and dierential treatment for developing countries integral throughout the negotiations, and should enable developing countries meet their needs, in particular in food security and rural development. The non-trade concerns, such as environmental protection, food securit and rural development will be consedered in the Agriculture Agreement.
Sanitary and Phytosanitary Measures ( SPS ) Sanitary and phytosanitary of WTO wants to ensure that every consumers are being supplied with food that is safe to eat, and at the same time, to ensure that strict health and safety regulations are not being used as an excuse for protecting domestic producers. An agreement on how governments can apply food safety and animal and plant health measures (sanitary and phytosanitary or SPS measures) sets out the basic rules in the WTO.
Standards and Trade Development Facility (STDF) The Standards and Trade Development Facility (STDF) is a global program in capacity building and technical assistance to developing countries in trade and standards. The Facility builds upon a Head of Agency communiqu issued by the World Bank, the World Animal Health Organization (OIE), World Trade Organization (WTO), World Health Organization (WHO), and Food and Agriculture Organization (FAO) at the Doha Ministerial of the WTO in 2001. Funding is initially provided through the World Banks Development Grant Facility, along with support from the Doha Development Trust Fund of the WTO. The activities of STDF relate specically to food safety, plant, and animal health, and to the standards developed by the FAO/WHO Joint Codex Alimentarius Commission (Codex), the FAO International Plant Protection Convention (IPPC), and the OIE. WTO is important and can turn out to be a good partner of the United Nations as soon initial errors are amended. Learning from errors of the past, global control can be improved using feedback from NGOs ( Non-Governmental Organizations.)
452
21.1.3
Famines
Historical famines are always related to droughts and mismanagements. Centralizing control in modern form of government, mismanagement and their increased dramatically. The British mismanagement in its Empire, was responsible for the death of hungger of 10 to 30 million of Indians in the 19.th century. They liberalized trade in grain, forcing the producers to sell on an open market. Basic social and redistributive supports were destroyed. Grain traders and elite groups made prots on the international liberal market, leaving the poor people starving. Great famines 1845-50 The Great Irish Famine: Following the arrival of the potato blight in Ireland in 1845 and the consequent failure of the national potato crop (the staple food of the poor) in that year and in 1846, an estimated one million people perished from starvation and disease. In 1844, a new form of potato blight was identied in America. The American blight was rst identied in France and the Isle of Wight in 1845. The summer of 1845 was mild but very wet in Britain causing best conditions for the spread of the fungus Phytophthora infestans. 1873-4 Indian famine: due to droughts. 1876-9 Indian famine: due to drought. 1889-91 Famine: in India, Korea, Brazil, Russia, Ethiopia and Sudan due to droughts. 1896-1902 Droughts in tropics and northern China 1900 Great Irish famine 1919 Mislead informations: Following mislead informations a great funding for India was initiated in Canada. The famine did not take place. 1943-4 Bengale famine 1993 Rwanda civil war: The food crisis suered by refugees eeing the Rwandan civil war in 1993 has resulted in the partial or complete deforestation of parts of Virunga National Park in Zare, prompting fears for the safety of endangered animal species living in the park. Those endangered species already known to have been subjected to poaching in this park include mountain gorillas, hippopotamuses and bualoes. Meanwhile, Rwandas national park at Akagera has also suered badly since Tutsi revolutionaries took power in Rwanda. Needing land to support the revolutionaries herd of 650,000 to 2 million Ankole cattle, they occupied the park to use it as pasture land. The new government of Rwanda then sent troops into the park to hunt down lions that attacked the cattle and slaughtered large numbers of wild herd animals because these might transmit diseases to the cattle.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm 2003-2004 Famine in Central Africa and Horn of Africa.
453
21.1.4
Activities of the Third World
Third World governments trying to repaire the mismanagements of colonialism, founded the United Nations Conference on Trade and Development (UNCTAD) in the 1976. in its meeting in Nairobi. A system of price controls for sixteen major commodities, to balance the price instability of an unregulated global market was introduced. According to this paper, domestic investors ought to have more rights than foreign ones. The U.S. and Europe, used the next UNCTAD meeting in 1980 to conter the liberalization of the Third World using the debt of the Third World to restruct the Third World economies using structural adjustment programs. The inclusion of agriculture in the Uruguay round of the GATT by the U.S. turned the UNCTAD irrelevant to protect the interests of the Third World in 1992. To develop the principle of global solidarity of the UN, the FAO and the WTO, it is necessary to hear international farmers movement like Via Campesina, and many other organizations of small farmers, FIAN, the international human rights organisation for the right to food, the global network of small peasants and landless peoples movements. have precious knowledge about sustainability which should be used in order to get a balance between new agrarian techniques and old inherited sustainable knowledge. UN, FAO and WTO have the obligation to make pressure on governments of countries making wealth with monocropping to sustain their small peasants. Brazil, on its way to become world exporter number one of soy beans is one example where the poor rural population should prot from such national gain. There are a lot of people which can say how the gente sem terra could be helped. These activities must be local, driven by the inhabitants of the region and will depend on local specic solutions.
Table 21.1: Gross national product/inhabitant in US$ Wealthy nations Luxenburg Switzerland Japan Norway USA 2000 42.060 38.140 35.620 34.530 34.100 1999 44.640 38.350 32.230 32.880 30.600 Poor nations Chad Tadschikistan Niger Guinea-Bissau Eritrea 2000 1999 200 200 180 280 180 190 180 160 170 200
454 Denmark Iceland Sweden Austria Finland 32.280 30.390 27.140 25.220 25.130 32.030 29.280 26.750 25.970 24.730 Malawi 170 190 Sierra Leone 130 130 Burundi 110 120 Zaire 100 100 Ethiopia 100 100
Food sovereignty Food Sovereignty is a guiding principle adopted by the NGO Via Campesina demanding the right of the communities to decide the food policies that are ecologically, socially, politically and economically appropriate for them. Land: People need equitable and just access to land. Great monocropping agriculture should be controlled in order not to deprive poor peasants of their land. This is happening in Brazil where rural poverty is extreme. Social costs: They need subsidies for education, health care, agricultural extension and support services. Seeds: It should be guaranteed that local seeds of ancient agricultural habits should be preserved and be given in sucient amount to small peasants. Prices: Stable pricing and support mechanisms are necessary to ensure that farmers and consumers are in control of the food system, not corporations. As globalization takes over in agrarian business, a central organization like the WTO, must protect small regions from the inuence of dumping prices. Such as happened in Columbia where a global milk giant switched from domestic supplies of fresh milk to imported milk powder from overproduction in Argentina which has generated misery for small and medium dairy farmers and for peasants. The same corporation benets from the depressed market in coee prices, which has been wreaking havoc in the coee growing areas. Food sovereigntyr fom Via Campesina includes fair trade. Fair trade must be granted a new framework, under the responsibility of the United Nations ensuring: Prioritizes local and regional production before export, Allows the Countries/Unions to protect themselves from too low priced imports, Permits public aids to farmers, provided these are not intended directly or indirectly to export at low prices, Guarantees stable agricultural prices at an international level through international agreements of supply management.
455
One united front against hunger: Via Campesina wants WTO out of agriculture forgetting that it could become a valuable aid to support local agriculture by sponsoring sustainable small farms with their surplus. The rapidly increasing world population demands intensive agriculture, but also demands sustainability of regions where conventional agriculture is not practicable. Only surplus can open the door to funds for help. For the future we have only one united front against hunger: The union of all technological, ecological and sociological know-how to come to global solutions where all interests are observed. To start with it, all meetings of all organizations should be attended by representatives of the important governments and NGOs. The AoA (Agreement on Agriculture) demands that countries open up their economies to agricultural products, whose ood of heavily subsidized imports wipes out rural economies. Mexico has experienced precisely this dynamic as a result of the agriculture provisions in the North American Free Trade Agreement (NAFTA). The opening of the Mexican market to US corn led to a massive inux of subsidized, and hence cheaper, US corn. Corn prices are currently US$ 1.74 a bushel and the latest gures of the US department of agriculture show production costs at about US$2.66 a bushel, the dierence being attributable to direct and indirect subsidy. What Mexico is experiencing is termed dumping when the international price is lower than the domestic cost of production. Organization for Economic Cooperation and Development (OECD:) The OECD has been active in the development of rules for international investment, capital movements, and trade in services. OECD member governments have established ground rules for themselves and for multinational enterprises based on their economies by means of legal instruments to which Members must adhere. Trade-related Aspects of Intellectual Property Rights TRIPS: The TRIPS Council made WTO member governments decide on intellectual property protection and public health agreeing on legal changes that will make it easier for poorer countries to import cheaper generics made under compulsory licensing if they are unable to manufacture the medicines themselves. WTO and the conference in Cancn The Fifth WTO Ministerial Conference was held in Cancn, Mexico from 10 to 14 September 2003. The main task was to take stock of progress in negotiations and other work under the Doha Development Agenda. In the end the ministers could not summon the necessary exibility and political will to solve
456 the pending problems. Failing of the conference was due to the emergence of the G20 coalition, which demanded curbs on farm subsidies in exchange for a broader agreement on free trade rules. The future of WTO Agricultural production worldwide is an economically, geographically and culturally diverse aair. To protect this diversity, a one-size ts all policy of international trade cannot work. Even when food production is not so ecient as heavy monoculture cropping it generates work avoiding unemployment in local community and secures their subsistence. The solution is to let WTO manage huge agriculture, but at the same time this organization must support local small peasants practicing sustainable agriculture in the areas where monocropping is not successful. This would support diversity of cropping. North American Free Trade Agreement (NAFTA) NAFTA was negotiated between Canada, the United States and Mexico and came into eect on January 1, 1994. It was an expansion of the idea of FTA (Canada-US Free Trade Agreement) of 1989. Some negative eects of global trade agreements will always be used by some corporations to protect their activities or to consolidate their monopolistic worldwide enterprises. Regional agreements and worldwide organizations like the WTO need time to develop the spirit of community to avoid such pitfalls. However, one should not forget the wonderful possibility to regulate prots of Green Revolution and monocropping, protecting the diversication of agriculture by sponsoring small peasants. Misuses of NAFTA: Gasoline additive MTB and MMT: California decided to phase out MTBE from gasoline because of its threat to groundwater. Taking advantage of NAFTA provisions Methanex Corporation sued the US government in September 2000 to lift the ban or to pay nearly US$ 1 billion in compensation. In 1998, Canada was forced to settle a NAFTA complaint led by Virginia-based Ethyl Corporation over Canadas ban on MMT,that may cause brain damage. Canada was forced to end its ban on MMT and had to paid US $13 million to Ethyl, and declared publicly that MMT is safe, despite the known risks. PCBs waste import/export: In 2002 Canada had to pay US $ 50 million to S.D. Myers, an Ohio-based toxic waste disposal company, which claims it was denied the right to import hazardous PCBs from Canada for incineration in the United States. US Metalclad corporation hazardous waste landll: Mexico had to pay in 2002 US $
457
19 million to Metalclad in response to damages caused by environmental ocials in the state of San Luis Potosi blocking a planned hazardous waste landll that threatened to pollute the regions water supply. The NAFTA is to be claimed for this. The culprit resides in the philosophy of these corporations which do not place ethics higher than their economic interests. Standards Weakened: To increase international food trade, the WTO pressures countries to lower their strong food safety standards to comply with weaker international standards. The WTO ordered Europe to lift its ban on American beef treated with growth hormones which are believed to cause breast cancer. Under WTO rules, however, food safety ocials must prove conclusively that a food product is risky before they take action to protect the public. They can no longer take precautionary measures based on preliminary scientic evidence to prevent an emerging risk. Mercosur and the South American Free Trade Area (SAFTA) Mercosur has its origins in the political accord in 1985 which brought together Brazil and Argentina united their merkets in 1985 under MERCOSUR. In 1991 Paraguay and Uruguay joined the market forming the Common Market of the South with a combined population of over 200 million becoming a Custom Union in January 1995. There are now moves towards links between Mercosur and the European Union and between Mercosur and other South American countries for a South American Free Trade Area (SAFTA).
The American Free Trade Area (AFTA) According to the Brazilian Embassy in Washington, Brazils view is that AFTA, launched by 34 American countries at the Miami Summit in December 1994, will result from the gradual convergence of all the integrationist processes in the hemisphere: Mercosur, the Andean Pact, the Group of Three, the Central American Common Market, CARICOM and NAFTA. This focus on building blocks, is the only way in our view to respect the proper pace of integrationist plans which have already been successfully put into practice on the continent
textbfConclusion related to trade agreements: The formation of economic groups such as the European Union, the Mercosur, the NAFTA and all the others have a great importance for a better understanding between the countries. Europe had been shaken by so many wars. It
458 now comes together in deep friendship. Participating in a community brings the countries to abandon their aggression toward their neighbour and opens the way to a better understanding of FAO of the UN and the WTO. The way toward a global fair trade must go through these regional groups which can present the problems and interests of their region in global decisions levels such as the WTO and FAO. It should be the job of a future WTO together with the FAO through its Agrarian Agreements to determine the regions where heavy monocropping can be done and to protect the diversied agriculture of smaller units. Agriculture and plant protection The International Plant Protection Convention (IPPC) is an international treaty whose purpose is to secure a common and eective action to prevent the spread and introduction of pests of plants and plant products, and to promote appropriate measures for their control. The Convention extends to the protection of natural ora and plant products. It also includes both direct and indirect damage by pests, thus including weeds. The provisions extend to cover conveyances, containers, storage places, soil and other objects or material capable of harbouring plant pests. Monocultures Monocultures require increases in the use of pesticides and fertilizers, but the eciency of applied inputs is decreasing and crop yields in most key crops are leveling o. According to a theory, the decline of yields in some regions is caused by the maximum yield potential of current varieties. Genetic engineering should redesign seeds. According to another theory, which is backed by the agroecologists, unsustainable practices are eroding the productive base of agriculture. Excessive monoculture farming and agrochemicals inputs, pesticides and fertilizers are the main cause of such a decline
Agroecology Agroecology sees two groups of eects of excessive monocropping:
Diseases of the ecotope: This includes erosion, loss of soil fertility, depletion of nutrient reserves, salinization and alkalinization, pollution of water systems, loss of fertile croplands to urban development.
459
Diseases of the biocoenosis: which include loss of crop, wild plant, and animal genetic resources, elimination of natural enemies, pest resurgence and genetic resistance to pesticides, high cost of inputs, chemical contamination, and destruction of natural control mechanisms. According to Agroecology, the rst wave of environmental problems is deeply related to monocultures, being an eological, a social and political-economic process. The emerging biotechnology agriculture with products based on environmentally friendly agrochemicals and more prot for the farmer promises an improved agriculture. New developed plants resistant to pests and adverser environmental conditions have been successful. The present orientation and control by multinational corporations, further industrialization of agriculture and the intrusion of private interests into public interest sector make it urgently necessary global agrarian structure to be inuenced by the WTO through its Agreement on Agriculture as a steering advice, as well as the activities of the FAO and the Convention on Biological Diversity of the UN. Old alternative sources of nutrients such as manures, sewage sludge and other organic wastes, and legumes in cropping sequences to maintain soil fertility must be used. Rotation benets are due to biologically xed nitrogen and from the interruption of weed, disease and insect cycles. Advantages of Agroecology: Agroecology is founded on local farming knowledge and techniques adjusted to dierent local conditions, diering from the one solution for the whole world from plants of the Green Revolution. It restores degradaded agricultural lands, oering an environmentally sound, and aordable way, for smallholders. Principles of Agroecology: Agroecology is a scientic discipline that denes, classies, and studies agricultural systems from an ecological and socioeconomic perspective, integrating indigenous knowledge with modern technical knowledge. In contrast to the conventional agronomic approach that focuses on the spread of packaged uniform technologies, agroecology emphasizes vital principles such as biodiversity, recycling of nutrients, synergy and interaction among crops, animals, soil, etc., and regeneration and conservation of resources.
Integrated Production Systems Diversied farms in the Andenian Region use 0.5 ha model farms, which consist of a spatial and temporal rotational sequence of forage and row crops, vegetables, forest and fruit trees, and animals. Most vegetables are grown in heavily composted raised beds located in the garden
460 section. The rest of the 200-square meter area surrounding the house is used as an orchard, and for animals. Vegetables, cereals, legumes and forage plants are produced in a six-year rotational system within a small area adjacent to the garden, dividing the land into as many small elds of fairly equal productive capacity as there are years in the rotation.
Cuba agroecological example In 1990 the trade relations of Cuba with the socialist bloc collapsed. Pesticide imports dropped by more than 60 percent. The Cuban government was forced to introduce an IPM program which focused on biological control (Rosset and Benjamin, 1994). Key components of their strategy are the Centers for the Production of Entomophagae and Entomopathogens (CREEs), where the centralised, artesanal production of biocontrol agents takes place. By the end of 1992, 218 CREEs had been built throughout Cuba and were providing services to the State, cooperatives, and individual farmers. CREEs produce a number of entomopathogens (Bacillus thuringiensis, Beauvaria bassiana, Metarhizium anisoplae, and Verticillium lecanaii), as well as one or more species of Trichogramma wasps. Their production depends on what crops are being grown in the area. Phillipines: Similar results were obtained in integrated rice-based systems with livestock, aquaculture, tree and vegetable components have proven to be productive, ecient and profitable. Africa: In Senegal, for example, the Senegal Regenerative Agriculture Center is working to promote sustainable agriculture based on soil regeneration for small-scale farmers who have suffered from soil degradation. The cropping system is a millet-groundnut rotation, and legumes and intercropped with cereals. Compost is also being used to restore soil fertility. Cows, goats, and sheep are usually kept by each household, and their manure is collected for the compost mixture. Intelligent Pest Management (IPM Systems) As long as the simplied structure of monocultures is maintained, pest problems will continue because the process of ecological simplication that has been set in motion. Some IPM projects withdrawing pesticides allowed benecial fauna to recover. Cases of insecticide-induced ecological disruption Peru: In the mid 1950s the Canete Valley, organochlorinated insecticides were used with declining results in cotton els. Pest resistence developed and new pest settled in the elds. Banning of synthetic organic pesticide, the
461
reintroduction of benecial insects, crop diversication schemes, the planting of early maturing varieties and the destruction of cotton crop residue was able to solve the problem.(Hansen, 1987) Costa Rica: In 1954 United Fruit Company banana plantations were treated dieldrin granules against banana weevil and rust thrips, killing natural enemies of banana stalk borer, Castiomera humbolti. In 1958 outbreak of six Lepidptera pests, Ceramidia moth, owleye and the West Indian bag worm became a great problem despite increasing use of pesticides. Due to the oil crisis in 1973 the use of pesticides was stopped. Stopping the use of pesticides sprays the natural enemies of pests to take over reducing pests to neglectic number of cases.(Stephens, 1984). Nicaragua: In 1971, a programme started by UN-FAO to solve the problem of boll weevil and boll worm in cotton farms. Planting the cotton at seasons diering from the seasons where natural enimeis were most abundant together with trap cropping and killing the trapped pests with selective insecticides solved the problems in Nicaragua.(Swezey et al., 1986). Brazil: In 1974, Brazil adopted an IPM programme that relied primarily on monitoring pest damage and application of specic insecticides, reducing pesticides by 80-90%. In the 1980s the Nuclear Polyhedrosis Virus against the velvetbean caterpillar was introduced in soybean farms using macerated sick larvae, containing the virus.(Campanhola et al., 1995). Colombia: An IPM programme in the Cauca Valley implemented in 1985 in a tomato area microbial insecticide derived from Bacillus thuringiensis combined with the release of natural enemies such as Trichogramma spp., and the encouragement of natural populations of the parasite Apanteles spp., were particularly in order to control Scrobipalpula absoluta, a leaf miner/fruit borer (Belloti et al., 1990). Chile: In 1976, several aphidophagous insects and parasitoids were introduced in an IPM program against two aphid species (Sitobium avenae and Metopolophium dirhodum) and the Barley Yellow Dwarf Virus they transmit menacing wheat crops. Predators were introduced from South Africa, Canada and Israel, and parasitoids of the families Aphidiidae and Aphelinidae rom Europe, California, Israel and Iran were introduced in the elds of wheat in 1975. This controlled the aphid population. (Zuiga, 1986).
21.1.5
Precision Farming Project
An important technical development in conventional agriculture is precision farming. Precision farming is based on the combination of satellite-supported navigation systems (e.g. GPS Global Positioning System), geographical information systems (GIS), computerised control of agricultural machinery, and corresponding software for farm management. Precision farming is expected to result particularly in a reduction in inputs of production
462 factors (fertiliser, pesticides/plant protection agents). A joint project promoted by the German Federal Ministry for Education and Research initiated in 2002 Based on the present work, the TA project Potential of modern agricultural technology and production methods will probably cover the following key points: Status of and prospects for technological development and practical implementation Evaluation of diusion processes. economic and agri- structural impact. Development of production inputs and production intensity, together with ecological impacts. Signicance for sustainable agriculture. Conclusions for research policy. Traditional farming Despite the increasing industrialization of agriculture, the great majority of the farmers in the developing world are peasants, or small produce Many of these agroecosystems are small-scale, geographically discontinuous, and located on a multitude of slopes, aspects, microclimates, elevational zones, and soil types. They also are surrounded by many dierent vegetation associations. Many of the systems are surrounded by physical barriers (e.g. forests, rivers, mountains) and therefore are relatively isolated from other areas where the same crops are grown in large scale. This makes them so important and it is why they must be included in the new global information systems like Precision Farming. In many areas, traditional farmers have developed and/or inherited complex farming systems, adapted to the local conditions. Some examples of these traditional farming methodes are: Mixtures of cabbage and tomato reduce colonization by the diamond-back moth, while mixtures of maize, beans, and squash have the same eect on chrysomelid beetles. The odors of some plants can also disrupt the searching behavior of pests. Grass borders repel leafhoppers from beans and the chemical stimuli from onions prevent carrot y from nding carrots (Altieri, 1994).
Bibliography
[1] Holt,John G. [et al.], Bergeys manual of determinative bacteriology. Williams & Wilkins, Baltimore 1994 [2] B.Meyer,R.Laa,ZFL 49(1998)Nr.1/2 [3] Baumgart,J rgen:Mikrobiologische u Hamburg:Behr,1986 Untersuchung von Lebensmitteln-
[4] Krmer,Johannes:Lebensmittel-Mikrobiologie - 2.Auage-Stuttgart:Ulmer 1992 a [5] Food Engineering International, December 1996: Aseptic Processing Opens New Markets for Mangos [6] Food Engineering International, December 1996: Irradiation update [7] Baltes,Werner:Schnellmethoden zur Beurteilung von Lebensmitteln und ihren Rohstoen, 2.neubearbeitete und aktualisierte Auage ,Hamburg:Behrss 1995 [8] Rmpp,Hermann :Chemie Lexikon 1962 5.Auage Francvkhsche Verlagsbucho handlung, Stuttgart [9] OXOID Handbuch Unipath GmbH,Wesel 1993 [10] Acker,L. :Handbuch der Lebensmittelchemie Band II 2. Teil Analytik der Lebensmittel Nachweis und Bestimmung von Lebensmittel-Inhaltsstoen , Berlin: Springer-Verlag 1967 [11] Schorm ller,Josef: Lehrbuch der Lebensmittelchemie,Berlin :Springer Verlag u 1961 [12] Der Lebensmittelbrief, 7.Jahrgang 3/96. Seite 61: Richtlinie uber Lebensmittel hygiene,Europaweite standardisierung der Hygiene angstrebt [13] Der Lebensmittelbrief, 7. Jahrgang 3/96 ,Seite 64 Agar Kontaktverfahren 463
464 [14] Sellenschlo, U. :Gefhrdung des Menschen durch Ungeziefer an Vorrten. Der a a Lebensmittelbrief , Jahrgang 5/96 , Page 101 [15] Die Fleischerei 47,Heft 3 S.71 (1996): Hormonverbot wackelt [16] Timothy Neville Wittmore and Sidorowicz,Stefan:Novel Methods for the c.oncentration and Selective Purication of Microorganisms and Their Potential Application for Water Analysis.,Weinheim:VHC Verlagsgesellschaft mbH [17] Microbiology Europe Vol.3 No.5 1995 [18] Der Lebensmittelbrief, 7. Jahrgang 2/96 ,Seite 48 Highlights aus dem ELISASystems-Programm [19] Sellwood,Jane and Wyn-Jones,Peter:Viruses in Water:Present Knowledge and Future Opportunities. Weinheim:VHC Verlagsgesellschaft mbH Microbiology Europe Vol.4 No.6 1996 [20] Byrne,Maureen: Playing it safe, Food Engineering IntL February 1996 [21] Fricker,E.F. and Fricker,C.R.:Alternative Approaches to the Detection of Escherichia coli and Coliforms in Water. Weinheim:VHC Verlagsgesellschaft mbH Microbiology Europe Vol.4 No.2 1996 [22] Amtliche Sammlung von Untersuchungsverfahren nach 35 LMBG, BeuthVerlag , Germany [23] Rudolph,Michael: Lumineszenzanalyse in der Mikrobiologie und Biochemie. BioTec Mikrobiology Nr. 6 Dez. 1991 [24] Culture Media Manual , bioMrieux 1994 [25] Cernaj,Ingeborg: Mehr Vitalitt mit Melatonin ,S dwest a u [26] Lebensmitteltechnik 3/1997 Page 34 [27] Lebensmitteltechnik 5/1992: Warnwerte f r Feinkostsalate u [28] Kster-Lsche,Kari:Rinderwahnsinn,BSE:die o o neue Gefahr aus dem Kochtopf/Kari Kster-Lsche-M nchen:Ehrenwirth,1995 (Ratgeber Ehreno o u wirth) [29] Olney J.W.;Fd Cosmet.Toxicol. 1975/13/S. 595 [30] Ghadimi H.et al;Biochem.Med.1971/5/S, 447
OurFood (c) 1998 - 2005 by Karl Heinz Wilm [31] BaughamR.W.and Gilbert C.D.;Nature 1980/287/S. 848 [32] Hausner:Herstellung von Konserven.1912 [33] Pollmer,Udo:201 Zusatzstoe in Leben,Umwelt,Technik,6000 Frankfurt 1 [34] Kapfelsperger,Eva/Pollmer,Udo:Iss Witsch,Kln,1982, S.122. und Lebensmitteln,Chancen stirb/Verlag Kiepenheuer
465
f r u und
[35] Gentechnik und Allergierisiko Beispiel : Round Up Ready -Sojabohne ZFL 48 (1997) Nr. 11. [36] Amtliche Sammlung von Untersuchungsverfahren 35 LMBG, Gliederungsnummer L 23.01.22-1, Mrz 1998: Nachweis einer genetischen Vernderung von Soa a jabohnen durch Amplizierung der vernderten DNA-Sequenz mit Hilfe der PCR a (Polymerase Chain Reaction) und hybridisierung des PCR-Produktes mit einer DNA-Sonde Beuth-Verlag , Germany [37] Fremder DNA auf der Spur: Nachweis gentechnisch vernderter Lebensmita tel:Lebensmitteltechnik 11/1997 S.41 [38] Holt,John G. ... [et al.], Bergeys manual of determinative bacteriology. Williams & Wilkins, Baltimore 1994,351. [39] Krieg,Noel R.,Holt,John G.:Bergeys manual of determinative bacteriology,volume 1,1983,729 [40] Das aktuelle Interview: Chlamidien und Arteriosclerose, Prof. Dr.med. G.Wolfram, Institut f r Ernhrungswissenschaft der Technischen Universitt u a a M nchen, Ernrungs-Umschau,Verlag Umschau Zeitschriftenverlag. u a [41] Brandis,H.:Eggers,H.J.Khler,W.:PulvererG. (Hrsg): Lehrbuch der Medizinisa che Mikrobiologie 7.Auage Gutav Fischer Verlag , Stuttgart 1994 [42] Regnath,Th.:Hahn , H.: Infektionen durch Chlamydien - Stand des Wissens , RKI : Epidemiologisches Bulletin 18/97, 121 - 122. [43] Essig , A.: Marre,R.:Diagnostik und Therapie von Chlamydieninfektionen . Dtsch. Med. Wschr. 122 ( 1997 ), 971 - 975 [44] Strobel, E.:Chlamydien-Infektionen nehmen weltweit zu. Fortschritte der Medizin 115 ( 1997 ) , Nr. 33 , 43 - 44 [45] Marre, R .: Essig , A.: Chlamydia pneumoniae und Atherosklerose. Dtsch. Med.Wschr.122 ( 1997 ), 1092 - 1095
466 [46] Stille , W.:Just-Nbbling,G.: Ist die Arteriosklerose eine Infektionskrankheit a durch Clamydia pneumoniae ? RKI: Epidemiologisches Bulletin 8/97, 51 - 52 [47] Ma,M.:Die Assoziation von Chlamydia pneumoniae-Infektionen und Arteriosklerose. RKI: Infektionsepidemiologische Forschung III/97 , 1 - 6 [48] Mikrobiology Europe Volume 4 Number 4 July/August 1996, 6 : Chlamydia and Heart Disease [49] J.A.College Cardiol.27(7),1555-15561 (1996) [50] Ernhrungsinformation der CMA 11/97 a [51] Voigt,Thomas f.:Schdlinge,Ein wichtiges Element im HACCP-Konzept,Der a Lebensmitelbrief,9.Jahrgang Mrz/April 1998;pg 55. a [52] Krieg,Noel R.,Holt,John G.[et al.], Bergeys manual of Systematic bacteriology. Williams & Wilkins, Baltimore 1984,2 [53] Ernhrungsmedizin: hrsg von Hans-Konrad Biesalzki; Stuttgart: Thieme 1995; a pg 188,219 [54] EU Food Law,January 1997 pg 27. [55] Bayrhuber,Horst,Kull,Ulrich :Linder Biologie,Lehrbuch fr die Oberstufe;20.Ausgabe,1989 ;J.B.Metzlersche Verlagsbuchhandlung,Stuttgart,S.166 [56] Untersuchung von Lebensmitteln:Bestimmung des Gehaltes an Algentoxinen in Muscheltieren und Muscheltiererzeugnissen,Fluorimetrisches Verfahren 35 LMBCG, Beuth Verlag [57] Luckas,B.:Einsatz Chromatographischer Verfahren mit selektiver Detection zur Kontrolle von Seafood auf Algentoxine,GIT Labor-Fachzeitschrift 5/98 page 482. [58] Der Grosse Brockhaus, Wiesbaden, 1997 [59] Lebensmittelf hrer: u Inhalte,Zustze, a R ckstnde/Vollmer,G nter, u a u Stuttgart;New York:Thieme (Wissenschaft fr den Alltag ) [60] Strasburger,E.;Noll,F;Schenk,H;Schimper,A.F.W:Lehrbuch der Hochschulen.28.Auage Gustav Fischer Verlag,Stuttgart,1965. [61] Duden-Lexikon in drei Bnden,Dudenverlag, 1965. a [62] M ller, Gunther und Weber, Herbert: Mikrobiolopgie der Lebensmitel, Grundu lagen, Behr Verlag, Hamburg 8.Auage 1996 s.216. Botanik fr
467
[63] Schuh,Hans: Alkohol - Opium f rs Volk;Die Zeit Nr. 28; 2.juli 1998, page 31. u [64] Streble,Heinz;Krauter, Dieter: Das Leben im Wassertropfen, Mikroora und Mikrofauna des S swassers. u Ein Bestimmungsbuch.7.Auage,Stuttgart;Franksche Verlagshandlung (Kosmos Naturf hrer). u [65] Schuh,Hans: Klarer Blick , Schnaps sei Dank:eine neue Kategorie kanzerogener Stoe; Die Zeit, Nr. 29 vom 9.7.98 [66] Lebensmittel Zeitung 9.7.98 [67] Feinendegen,L.E.; Feldmann,A.; M nch,E.;Paschke,M.: Strahlenschutz Rau dioaktivitt und Gesundheit; im Auftrag des Bayrischen Staatsministerium fr a Landesentwicklung und Umweltfragen.1986 Pg 66. [68] Bundesverband der Lebensmittelkontrolleure e.V.: Lebensmittelhygiene transparent gemacht , 1997 [69] Bitsch,Roland:Antioxidantien in der Ernhrung;L.M.-Dialog Nr. 15 01. 98; Raps a Industrie-service;Kulmbach [70] Der Spiegel 33/1998: Dioxin in Kraftfutter. [71] UNICEF - Nachrichten 3 September 1998Schuften fr den Whltisch. u [72] Lebensmittelf hrer: Inhalte,Zustze, Rckstnde/Vollmer, G nter, Stuttgart; u a a u New York: Thieme (Wissenschaft f r den Alltag ) u [73] Smith,Trevor: Health Perspectives, Questions on fat vs. calories;Todays Chemist at Work/August 1998 pg 53. [74] Katan,M.B.;Grundy,S.M.;Willet,W.C.N.Engl.J.Med. 1997,338 (8),562-63. [75] Smith,Trevor:Health Perspectives,Walk your weight down; Todays Chemist at Work/May 1998 pg 43. [76] Briem,J.Misstrauen im Land der Kche;Lebensmittel Zeitung LZ 33 , 14.8.98. o [77] Westermair,Dr. Thomas:Neue Aufgaben in der Schadstountersuchung? ;ZFL 49 (1998)Nr. 7/8 S.28. [78] R.M ller,I.Sander,M.Anke:Untersuchungen zur Selenversorgung Erwachsener in u Deutschland.Lebensmittel-und Biotechnologie (1998) Nr.2,S.84-86. [79] Stabiles Herz durch Kalium und Magnesium;DAK Magazin , Deutsche Angestellten- Krankenkasse 3/98 S 8.
468 [80] Koch,K.:Margarine unter Heuschnupfenverdacht;Sddeutsche 20./21.5.1998. Zeitung vom
[81] Carper,Jean:Spop aging now ,The ultimate plan for staying young and reversing the aging process;HarperCollins Publishers,Inc.East 53rd Street, New York,Ny: 1995. [82] Gruber,L.;Wolz,G;Piringer,O:Analysis of phtalates in babyfood; Deutsche Lebensmittel- Rundschau 94 (1998) Nr. 6 , S. 177 - 179. [83] Nagel,Dr.rer.nat. M.:Verminderung von Sticksto- und Kohlensto- Verbindungen in G lle durch Algen und andere Mikroorganismen;Jahresbericht 1996 u Deutsches Institut f r Lebensmittel. u [84] Knoch,Achim :Einsatz der CO2 - Reinigung in der Lebensmittelindustrie.Jahresbericht 1996 Deutsches Institut f r Lebensmittel. u [85] Hanewinkel-Meshkini,S. and Hackmann, W.Chemisches Untersuchungsamt der Stadt Bielefeld: Beitrag zur Beurteilung von Tomatenmark; Deutsche Lebensmittel-Rundschau 85. Jahrgang, Heft 11, 1989. [86] Milk Calcium: A natural choice; Ingredients and Alalysis; Food Engineering International; September 1998 Pg 19. [87] Seeling,M.S.: Interrelationship of magnesium and estrogen in cardiovascular and bone disorders, eclampsia, migraine and premenstrual syndrome. Journal of the American College of Nutrition 1993;12(4): 442-58. [88] Beckmann,Johannes: Verdorben bis ins Mark;Stern Nr 49/1969 II 21 [89] Karpf,Walter: Rote Karte f r die Tomate ?:HORZU Nr. 12,1991 u [90] Holzgartner,H.; Schmidt,U.; Kuhn,U.: Wirksamkeit und Vertrglichkeit a eines Knoblauchpulver Prparates im Vergleich mit Bezabrat; Arzneimittela Forschung Drug Research 42 (II), 12, 1473-1477 (1992). [91] Spurenelement Selen,Aktueller Stand der wissenschaftlichen Erkenntnisse; Der Lebensmittelbrief,9. Jahrgang, Mrz/April 1998 ; pp 90. a [92] DGE-Info 5/1955 pp 5. [93] DGE: Formula-Diten wenig sinnvoll, Gericht untersagt Genu; Der Lebensmita telbrief,6. Jahrgang, Juli/August 1995 ; pp 159. [94] Supp,Barbara: 5.10.98. Rinderwahn,Auch Minister haben Angst;Der Spiegel Nr.41
469
[95] Consumer Healthcare: Mayo Clinic Study an Plant Stanol Ester Spread (Benecol) Presented at American Dietetic Assotiation Meeting;Advance/Kansas City, Oct. 20/PrNewswire. [96] Schneiter, Thomas: Transfettsuren (TFA) - Warum?; Lebensmittelidustrie 7/8 1997 pp 6. [97] Leibold, Gerhard: So besiegen Sie Ihre Allergie; Wiesbaden, Englisch Verlag 1987. [98] Seeliger, Heinz P.R.; Heymer, Theresia: Diagnostik Pathogener Pilze des Menschen und seiner Umwelt:Lehrbuch und Atlas,Tuttgart-New York: Thieme 1981. [99] Langbein, Kurt; Skalnik, Christian: Endlich schlank mit Xenical? 1. Auage 1998 Verlag Kiepenheuer und Witsch,Kln. o [100] Biesalzki, Hans-Konrad: Ernhrungsmedizin; Stuttgart; New York;Thieme,1995 a ppg 197. [101] Mezarobba, Glenda; Luna,Fernando: A plula que faz a dieta;Veja ano 31 N42 Editora Abril [102] Der Koran, Das heilige Buch des Islam; Wilhelm Goldmann Verlag, M nchen, u 14. Auage, 1959. [103] Martin,Kathryn: Flexible Packaging,the shape of things to come; Food Engineering International; december 1998. [104] Kartonverpackungen Auf die Beschichtung kommt es an; Lebensmitteltechnik 12/1998 pg 83. [105] Malaysia a healthy egg; World Food Law, november 1998 pg.17 [106] Campylobacter; World Food Law, november 1998 pg.17 [107] Making the switch from tional:December 1998 pg 18. glass to plastic;Food Engineering Interna-
[108] Linder,Ernst: Toxikologie der Nahrungsmittel; 4. Auage; Stuttgart; New York; Thieme,1990 pg 53 [109] Linder,Ernst: Toxikologie der Nahrungsmittel;4. Auage; Stuttgart; New York; Thieme, 1990 pg 155. [110] Schrempp erwartet Weltregierung; Bild am Sonntag; 45.Jahr;nr. 52 27.12.98.
470 [111] Tempel, Gudrun: Als wrs der liebe Gott,Die Weltmacht der Konza erne;Bertelsmann Sachbuchverlag; G tersloh-Wien, 1971. u [112] Vogelpohl, H.: Aspekte der Getrnkeverpackung. Ein- und mehrwega Getrnkeverpackungen - Grundlagen f r einen Vergleich. Teil 1 und Teil 2; ZFL a u 49 (1998) Nr. 11 und Nr. 12. [113] Korneel, Peter: Deutschlands Saftladen. Brasilien ist der grsste Orangenproo duzent der Welt. Industrie und Handel protieren - Bauern und P cker werden u ausgepresst; Die Zeit 22.Dezember 1998 Nr. 53 Wirtschaft pg 21. [114] Carrefour sales up 10.4% in November; Eurofood, 17 December 1998. pg. 9 [115] 60 000 jobs lost in German retail sector; Eurofood, 17 December1998 pg 5. [116] Heasman, Michael; Mellentin, Julian: High stakes for low Cholesterol; International Food Ingredients, Nr 6 1998 pg 29. [117] Schorm ller,J.: Handbuch der Lebensmittelchemie, Band IV, Fette und lipoide; u Springer-Verlag 1969. pg 777. [118] Schorm ller,J.: Handbuch der Lebensmittelchemie, Band IV, Fette und u lipoide;Springer-Verlag 1969. pg 791. [119] F nf Gr nde, etwas uber Schutzgasverpackung zu lesen;information pamphlet u u of AGA AB; 1998. [120] M ller, Gunther; Weber,Herbert: Mikrobiologie der Lebensmittel, Grundlagen; u Behrs Verlag, Hamburg 1996 [121] Leist,Ralph Qualitts Management;Weka Praxis Handbuch; Weka Fachverlag a f r technische F hrungskrfte,Augsburg, 1996. u u a [122] Krahl,Gisela:Mood Food das Kochbuch f r Lust und Laune;Deutscher Taschenu buch Verlag, M nchen; 1998. u [123] Erlenspiel,Johannes: HPLC mit elektrochemischer Detektion zur Bestimmung von Neurotransmittern; GIT Laborfachzeitschrift 43.Jahrgang 1/99 , Seite 26. [124] Kneucker,Dieter: Gesund essen mit Functional FoodLabor Praxis Nr.1;Januar 1999;23.Jahrgang; S.4. [125] Sloan,Dr.Elisabeth: The next generation of American health foods; Ingredients,Health and Nutrition; Turret RAI plc; Volume one: Isue Four;Jan.1999.
471
[126] Roberfroid, Marcel B.: Functional Foods; Ingredients Health and Nutrition; January 1999. [127] Genscher, Hans-Dieter: Wer regiert unsere Welt 2000, Herr Genscher?: TV Hren und Sehen 27.2.99/5.03.99 S. 20. o [128] Freiwald, Ina; Petersen, Angela: Bier in Plastik? Arme Umwelt! TV Hren und o Sehen 27.2.99/5.03.99 S.12. [129] Schorm ller, u Josef: Lehrbuch der Lebensmittelchemie,SpringerVerlag,Berlin.Gttingen.Heidelberg 1961 S. 660. o [130] Todesbakterien bei der Queen;Bild 284/49 5.Dezember 1998. [131] Freese, Gunhild: Billig wie noch nie;Die Zeit, Nr.9; 25.2.99. [132] Byrne, Maureen: Software Solutions, Advance Manufacturing Eciency;Food Engineering International , february 1999. [133] Sch mann, Michael: Laborergebnisse an jedem Arbeitsplatz;Labor Praxis, Nr.1 u Januar 1999 23. Jahrgang,S.34. [134] Gen-Kartoel schdigt Immunsystem; Lebensmittel Zeitung 8, 26.2.99; Gena technik; S.64. [135] Gr ne Gentechnik soll Zeliakie-Kranke helfen; Lebensmittel Zeitung 8, 26.2.99; u o Gentechnik; S.64. [136] Camire, Mary Ellen: Focus on bre; Ingredients Health and Nutrition; January 1999; S.27. [137] Rindeisch-Importverbot besttigt; Lebensmittelzeitung LZ 9 from 5. march a 1999. [138] Umweltbiotechnologie Biokorrosion schachmatt; UmweltMagazin;Februar 1999, S.8. [139] Omran, Helmy T.; Buckenh skes,Herbert J.: Halal oder haram? Muslime leben u nach strengen Speisegesetzen.:Lebensmitteltechnik 3/1999 S 47. [140] Juretko, Axel: Facts uber Functional Food Wissenschaftliche Informationsta gung in Berlin; Lebensmitteltechnik 3/1999 S. 29. [141] Spektrum: Transglutaminase Feste Bindungen; Lebensmitteltechnik 3/1999 S. 32.
472 [142] Teufel, Prof.Dr.,Vortrag , Hygiene-Forum 9.-10.3.1999 Behrs Hamburg. [143] de Boer, A. et al.: Letters in appl. Microbiol. 23, 64-66, 1996. [144] Fusarien-Toxine Abschtzung der Fumosinaufnahme des Verbrauchers z. Zt. nicht mglich;Der Lebensmittelbrief 10. Jahrgang 1+2/1999,S 21. [145] Mathiaschk G,Weber Uberlegungen zur Festsetzung von Ochratoxin AHchstmengen fr Lebensmittel.Bundesgesundhbl 10(1998 443-444.;);Der Lebenso mittelbrief 10. Jahrgang 1+2/1999,S 21. [146] Report 330 22.2.99 from the Embassy of Germany in Brasilia, Brazil. [147] Nahrungsmittelsupplementierung mit konjugierter Linolsure; 49(1998) Nr. 10. [148] Neuer BSE-Fall in Frankreich Lebensmittel Zeitung 14 from 9.april 1999. [149] Bauern erreichen R ckrufaktion f r Gen-Mais, vwd Getreide, Futtermittel, Oele; u u 26.4.99 Nr.79. [150] PTI: Mehr nicht genmanipuliertes Soja; vwd Getreide, Futtermittel, Oele; 29.04.99, Nr.82. [151] Amerikanische Exporteure wollen doch GVO Soja und Getreide liefern; Lebensmittelindustrie 3/4 1999 [152] Fluorocult- Programm schneller und einfacher Nachweis von Bacterien und Hefen;information leaet of E.Merck, Darmstadt, Germany [153] Seehunde an giftige Alge gestorben?; Jeversches Wochenblatt Nummer 114, 19.05.99, page 8. [154] Futschik, Dr.K.: Impedanz-Splitting-Methode; leaet of Sy-lab, Purkersdorf, Austria. [155] Auch Fleisch im Vegetarieressen, Verbraucherberatung gibt Tips zum Einkaufen; Jeversches Wochenblatt 21.5.99, page 9. [156] Automated impedance technology for rapid detection an enumeration.; leaet bioMrieux. e [157] Albicans ID selective and chromogenic medium for identication of Candida albicans; Culture Media Manual bioMrieux, France. e [158] Baumgart, Prof dr. Jrgen Baumgart: Moderne Standard- und Schnellmethoden in der Lebensmittelmikrobiologie; Weiterbildungsseminar; Lemgo 17/19.3.99.
473
[159] Emmrich, Michael: Wider den blauen Dunst; Frankfurter Rundschau am Wochenende, 29.5.99. [160] Hamm, Prof. Dr. Michael: Schlank und gesund ohne Dit, Mosaik Verlaag a M nchen, 1997. u [161] Executive Summary, Assessment of the health risk of dioxins: re-evaluation of the Tolerable Daily Intake (TDI), WHO Consultation May 25-29 1998, Geneva, Switzerland; http://www.who.int/home/whatsnew.html. [162] Bannstrahl auf Fleisch;Lebensmittel Zeitung LZ 26 vom 2.Juli 1999. [163] GMO-freie Rohstoe aus USA f r Europa;Lebensmittel Zeitung LZ 26 vom u 2.Juli 1999. [164] Sensorische Eigenschaften objektiv beurteilen;7-8/99 dei 41; page 48. [165] S ss und trozdem gesund;7-8/99 dei 39; page 38. bibitemVerderbJendras,Peter: u Gedeih statt Verderb;dei 7-8/99; page 16. [166] EU pr ft Produktion von Tierfutter in Deutschland; vwd/24.8.99/br [?] Versuch u a mit Sonnenblumen mit hohem Olsuregehalt;vwd/25.08.99/jc/mi. [167] In Osterreich Konikt um Raubkopien bei Saatgut;vwd/24.8.99/mi. [168] Young,Genevieve Gray: Wittons Mikrobiology;McGraw-Hill Book Company, Inc.1961. [169] Heepe,Fritz:Ditetische Indikationen; Springer Verlag, Heidelberg, 1994, pg. 229. a [170] Der Grosse Brockhaus, Wiesbaden, 1980. [171] Rmpp,Hermann :Chemie Lexikon 1962 5.Auage Francvkhsche Verlagsbucho handlung, Stuttgart [172] Matissek,Reinhard: Genetik im Lebensmittelbereich Herausgeber:Lebensmittelchemische Gesellschaft,Fachgruppe der GDCH, Behr Verlag 1998 [173] Lebensmittelzeitung: Unilever-Chairman fordert Euro-FDA;LZ42 22.11.99. [174] Umstieg auf fettreduzierte Lebensmittel;Der Lebensmittelbrief 10. Jahrgang 5+6/1999. [175] http://dailynews.yahoo.com/h/ap/19991026/pl/soylabels
474 [176] Fritsche, J.Steinhart,H: Amounts of conjugated linoleic acid (CLA) in German foods and evaluation of daily intake, Z.Lebensm. Unters. Forsch. A, 206 (1998b) 77-82. [177] Kelly,..: Dietary fatty acid sources aect conjugated linoleic acid concentrations in milk from lctating dairy cows, J. Nutr., 128 (1998) 881-885. [178] Halter,Hans: Die Arzte haben versagt Der President der Deutschen Krebsgesellschaft Lothar Weibach ber die Mngel der Fr herkennung, die Versumnisse u a u a der Mediziner und die Zukunft der Tumortherapie; Der Spiegel 12/2000, page 230. [179] Why Kosher is cool for all,Food Ingredients and Analysis International, April 2000, page 13. [180] F llgra, Georges: Lebensmittel-Toxigologie; Verlag Eugen Ulmer Stuttgart u 1989, pg 85. [181] Codex Alimentarius CAC/GL 24-1997 AVI-6 [182] Schorm ller: Handbuch der Lebensmittelchemie, Fette und Lipoide, Band IV, u Springer Verlag,1969, page 809. [183] Peter H.A Sneath Mair, Sharpe, Holt,John G.[et al.], Bergeys manual of Systematic bacteriology volume 2,. Williams & Wilkins, Baltimore, Page 1120,1123 [184] Weidenbrner,Martin: Lebensmittel-Mykologie, 1. Au. Behr, 1998, page 190. o [185] Westrate,J.A., Meijer,G.W.(1998) Plant sterol-enriched margarines and reduction of plasma total and LDL-cholesterol concentrations in normocholesterinemic and mildly hypercholesteremic subjects. Eur. J. Clin Nutr. 52, 334-344. [186] Burr,M.L.; Gilbert, J.F.; Holliday,R.M.; Elwood,P.C.; Fehily,A.M.; Rogers,S.; Sweetnam,P.M.; Deadham,N.M.; : Eects of changes in fat, sh, and bre intakes on the death and myocardial reinfarction: Diet and reinfarction trial (DART),Lancet ii, (1989), 757-761. [187] DeLorgeril,M.; Renaud,S.; Mamelle,N.; Salen,P.; Martin,J.L.; Monjaud,L.; Guidollet,J.; Touboul,P.; Delaye,J.: Mediterranean alpha-linolenic acid-rich diet in secondary prevention of coronary heart disease. Lancet 343, (1994)1454-1459. [188] Martin et al.:Serumcholesterol,blood pressure and mortality (1996), Lancet II:933-936.
475
[189] Law,M.R.,Wald M.J.& Thompson S.G. (1994): By how much and how quickly does a reduction in serum cholesterol concentration lower risk of ischaemic heart disease? BMJ 308, 367-373. [190] Reiser,S.: Metabolic eects of dietary pectins related to human health. Food Technol. 41(2)(1987)91-99. [191] Schmehl,K;Dongowski,GNyska,A;Pster,C.:Einussvon Pectin unzterschiedlichen Veresterungsgrades auf die Darmschleimhaut von Ratten. Z.Ernhrungswiss.36(1997)34-35. a [192] Rmp, Hermann:Vitamine,Chemie Lexikon,f nfte Auage 1962. o u [193] Zloch, Z. International J.Vit. Res. 39: 269 (1969). [194] Atanassova,V. Ring,Ch.: Campylobacter agent;Fleischwirtschaft 5/2000 page 82. an important infectious
[195] Food and feedstu analysis, Preserving food by irradiation;Lab Plus international, November 2000; volume 14,nr5,page16-17. [196] Food ingeneering and ingredients:Monsantos gift to the poor; october 2000; page 13. [197] Feinendegen L. E.: Strahlenschutz Radioaktivitt und Gesundheit; Baya erisches Staatsministerium f r Landesentwicklung undUmweltfragen; 3.Auageu September 1986. [198] Altmann,H.;Tuschl,H.: DNA-repair in lymphocytes of persons living in elevated natural background radiation areas (Badgastein). Late biological eects of ionizing radiation. Vol I, IAEA, Wien, 1978. [199] Bundesminister des Innern: Umweltradioaktivitt und Strahlungbelastung in a den Jahren 1981 und 1982. September 1984. [200] Schlsser, Eckart: o Allgemeine Phytopathologie; Stuttgart.New York, 2. Auage, page 4. Georg Thieme Verlag
[201] Greim, Heidrun:Panzenhormone und ihre Wirkung auf den Menschen ;GIT Labor-Fachzeitschrift 10/200, page 1164. [202] Braun,Ueli: BSE und andere spongiforme Enzephalopathien; Parey Buchverlag Berlin 1998,Page 33. [203] Auch Milch gert in die Schusslinie : Lebensmittel Zeitung Nr. 51; 22.Dezember a 2000; Pg 11.
476 [204] Kemken,Frank; Kempken,Renate:Genetik bei Panzen: Chancen und Risiken; Spring Verlag 2000. S.87. [205] Sojaschrot ist das wichtigste Eiweifutter; vwd/4.1.2000/12/bag. [206] Killer-Garnelen erobern den Rhein; Bild 13.01.01 [207] Trockenfeigentest: Nicht gleich reinbeissen;Test februar 2001,Stiftung Warentest Pg 81. [208] Japan:Snow Brand schliesst Milchwerke; Handelsblatt 16.01.2001. [209] Protest gegen Gifteinsatz in der Bananenproduktion; Nordlicht 27.4.2000 page 17. [210] http://www.ublcorp.com/index. [211] Wolfgang,G.,Fremann,D.:Krankheitsprophylaxe mit richtiger Ernhrung. In: a Deutsche Gesellschaft f r Ernrung (Hrsg). Ernhrungsbericht 2000,Druckerei u a a Henrich, Frankfurt am Main (2000). [212] Wolfram,G. :Bedarfsermittlung f r wirksame Stoe, Ableitung von Referenu zwerten/Verzehrsempfehlungen; Funktionelle Lebensmittel- Lebensmittel der Zukunft, Erwartungen, Wirkungen, Risiken; Band 25 der Schriftenreihe Lebensmittechemie, Lebensmittelqualitt. (Hrsg) Lebensmittelchemische Gesellschafta Fachgruppe in der GDCH.Behrs Verlag, page 64 and 66. [213] Belsten,Jo; Institute of Food Research UK:The protective factors of fruit and vegetables; Food Technology International, issue 2001, page 10. [214] Potato blight detection reduces fungicide use; Bio Tech international September 2001. pg 14. [215] First sequencing of a nitrogen-xing bacteriums genome; Bio Tech international, September 2001. pg 15 [216] Regenstein,Joe M.:Kosher and halal laws impacting on biotechnology;Food technology international, issue 2001 pg. 77. [217] Guillemin,Jeane: The Investigation of a Deadly Outbreak. [218] Bergeys Manual of Systematic Bacteriology Volume 2 , pg 1131. [219] Geleunse,J.M.;Launer,L.J., Hofman, A.; Pols, H.A.; Wittemann,J.C.: Tea avonoids may protect against atherosclerosis: The Rotterdam Study. Arch Intern. Med. 159 (18) (1999) 2170-4.
OurFood (c) 1998 - 2005 by Karl Heinz Wilm [220] Lebensmittel Zeitung , 6. Dezember 2001. [221] BSE-Opferanklage in Paris.Lebensmittel Zeitung LZ 49 7.Dezember 2001.
477
[222] Kein Zweifel an Prionen-Theorie, Lebensmittel Zeitschrift LZ 49 7. Dezember 2001 Page 24. [223] National CJD Surveillance Unit (http://www.doh.gov.uk/cjd [224] 124 BSE-Flle bei zwei Millionen Tests;Lebensmittel Zeitung LZ 48 30.November a 2001. [225] Birne, David; European Commissioner for Health and Consumer Protection: BSE in Europe- The EU Response to a Major Public Health and Food Safety Challenge; New Food 14, page 9. [226] Roche-Lexicon Medizin/Homann-La Roche AG und Urban and Fischer. 4th edition 1998,pg 1050. [227] Pudel ,v.; M ller, M.J.:Leitfaden der Ernhrungsmedizin, Springer Verlag 1998, u a page 164. [228] Rayssiguier, Y.: Role of Magnesium and potassium in the pathogenesis of arteriosclerosis. Magnesium 3 1984 226. [229] Nhrmedien f r die Mikrobiologische Untersuchung von Bacillus anthracis; Bola u letin of Heipha Diagnostika 2001. [230] Knut Rudi Matforsk Food Research, Norway: Direct DNA Based Campylobacter Diagnostics: Rapid Methods Enable New Logistics in the Production of Campylobacter Free Poultry.; New Food 25 2001. [231] Danesh J., Peto R. (1998). Risc factors for coronary heart disease and infection with Helicobacter pylori: metanalysis of 18 studies. BMJ 316: 1130-1132. [232] Dr S DArcy BSc,MBBS: Chlamydia pneumoniae and atherosclerosis: Association or causation; Culture Oxoid Volume 22 No 1 March 2001. [233] Everett KD. Bush RM. Anderson AA. (1999): Emendet description of the order Chlamydiales , proposal of parachlamidiaceae fam. nov. and Simkaniaceae fam. nov. each containing one monotypic genus, revised taxonomy of the family chlamidiaceae, including a new genus and ve new species, and standards for the identication of organisms. Int J Syst Bacteriol 49 (pt2): 415-40.
478 [234] Molestina RE, Dean D, Miller RD, Ramirez JA, Summersgill JT, (1998) Chraracterisation of a strain of Chlamydia pneumoniae isolated from a coronary atheroma by analysis of the omp 1 gene and biological activity in human endothelial cells. Infect Immun 66: 1370-1376. [235] Waizmann, Michael; Gr nwald, Thomas: Milzbrand (Anthrax)- neue Aspekte u einer alten Krankheit; GIT Labor-Fachzeitschrift 12/2001 Pg. 1272. [236] Anthrax Researche Update - new ndings oer hope; Bio Tech International November/December 2001 Pg 12. [237] Biesalski, Hans-Konrad: Ernhrungsmedizin Thieme, 1995 pg 130. a [238] Kasper, Heinrich: Ernhrungsmedizin und Ditetik; Urban and Schwarzenberg a a 8. Auage, 1996 Pg 20. [239] o.V.: A role of carnitine in medium-chain fatty acid metabolism? Nutr. Rev. 49 (1991) 243-245. [240] Scheck, A.: L-Carnitin: Sinn und Unsinn der Substituition einer krpereigenen o Substanz.; Ernhrungs-Umschau 41 (1994) 9 - 15.l a [241] Kneucker, Dieter: Lachs mit Nachgeschmack; Laborpraxis March 2000 pg 4. [242] Grser plus pilz knnen auf den Magen schlagen;vwd /7.2.00/12/mi. a [243] Der Grosse Brockhaus 1979, Wiesbaden volume 7, page 203 and volume 10 pg 332. [244] Laborpraxis March 2000, Page 96: Streptomycetten gegen PPLO. [245] Klingel, Brigitta:Gesund und schlank mit der Algenkche, S dwest u u [246] Koie, Marianne; Kristiansen, Aase: Der grosse Kosmos Strandf hrer; Kosmosu Verlag pg 276. [247] Furtmayr,Andreas: Sushi; GU Ratgeber [248] Johnson, Hugh Das grosse Buch der Wlder und Bume. Verlag Das Beste 1981. a a page 53. [249] www.cfsan.fda.gov/-dms/acrydata : Exploratory Data on Acrylamide in Food.Center for Food Safety and Applied Nutrition. December 4, 2002. [250] www.munlv.nrw.de/sites/arbeitsbereiche/verbraucherschutz: Lebensmitteln Acrylamid in
479
[251] Elmadea,Prof.Dr.I.;Museat,Dr.E.;Fritsche,Dipl.Oec.Troph.D.:E-Nummern,Alles uber Lebensmittettelzusatzstoe.GU www.gu.online.de,Page 67. [252] Associated Press, December 23, 2001 [253] The Oregonian, November 9, 2002 [254] aid Presseinfo Nr. 31 (2002)S 3 [255] Commission of the European Union COM (2002) 375 nal 2002/0152 (COD) from July.11.2002. [256] codex Alimentarius: International Numbering System for Ingredients General Codex-Standard for Additives, Codex Stan 192-1995, Rev 1999. [257] Mackenzie JS (1999): Emerging viral diseases: An Australian perspective Emerging infectious diseases 5(1): 1-8. [258] Chua KB, Bellini BJ, Rota PA et al (2000): Nipah virus: A recent emerging deadly paramyxovirus; Science 288:1432-1435. [259] Dr. Hans-Wilhelm M ller-Wohlfahrt: So sch tzen Sie Ihre Gesundheit; Verlag u u Zabert Sandmann GmbH M nchen. 6. Auage 2001. u [260] Wilkens, Katrin: Der Arzt, seine Haut und die Pille; Die Zeit Nr.2 January, 2. 2003 pg 17. [261] Pauling, Linus: How to live longer and feel better; W.H.Freeman and Company, New York. [262] Unit Composition et Hygi`ne des Produits Laitiers; Applied and Environmental e e Microbiology, 70.9:5644-5655. [263] Vandenesch F, Naimini T, Enright MC, Lina G, Nimmo GR, Heernan H, Liassine N, Bes M, Greenland T, Reverdy ME, Etienne J: Community-acquired methicillin-resistant Staphylococcus aureus carrying Panton-Valentine leukocidin genes; worldwide emergence. EID 2003:9:978-984. [264] Robert Koch Institut:Epidemiologisches Bulletin 11.Mrz 2005/Nr. 10;Ausbruch a von Furunkeln durch lukS-lukF-positive Staphylococcus aureus in einem Dorf in Brandenburg 2002-2004. [265] Centers for Disease Control and Prevention (CDC): Nguyen, Dao M; Mascola, Laurene; and Bancroft, Elisabeth: Recurring Methicillin-resistant Staphylococcus aureus Infections in a Football Team; Current Issue Volume 11, No.4 April 2005.

Our Food

Uploaded by

Copyright:

Available Formats

Our Food

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Our Food

Uploaded by

Copyright:

Available Formats

OurFood Database of Food and Related Sciences

Karl Heinz Wilm E-Mail: [email protected] April 24, 2005

5 162 162 162 163

7 417 . 417 . 421 . 423 . 424 . 425 . 425

Metro The Kroger Co Carrefour Alberton s Edeka Rewe

Germany,Zwitzerland USA France USA Germany Germany

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OUR FOOD wishes you success on your researches.

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Identication on Cereus-Ident-Agar should be made of the suspected colonies:

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Chapter 3 Food poisoning

4. Euglenophyta Order Euglenales Order Peranematales

5. Phylum Dinophyta Class Dinophyceae Order Peridiniales

Analytical methods: HPLC and immunoassays and HPLC with MS coupling.

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Changing ecology and toxic foods

Origin of mercury in the Amazon region:

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Metachlor: member of chloracetamides

2,4-D Agrotect: member of the Chlorophenoxy acetic acid herbicides

Triuralin Member of the Dinitroaniline herbicides

Glyphosphate: Member of the Organophosphate herbicides(nonnitrogen based herbicides

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Dicamba is not carcinogenic

2,4,5-T Member of the chlorinated phenoxyalkanoic aciherbicideses acid herbicides

Table 3.5: Important Insecticides Insecticide groups Insecticide Breakdown Remarks

Organophosphates Malathion Ethylparathion Diazinon

Chlorinated hydrocarbons (DDT) or organo chlorines(Such as DDT, HCC, Dieldrin, Toxophene

Nicotine Rotenone Limonene

Nicotine Rotenone Limonene

The most frequent used fumigants

Ethylene dichloride Phosphine gas (PH3 )

Registration Registration Registration Registration

Registration lost Potential cancer risk.New analysis of risk

Dimelone DEET, Delphene(r)

Registration lost Still registrated

OurFood (c) 1998 - 2005 by Karl Heinz Wilm if used as labelled.

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Integrated Pest Management (IPM)

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Benzene Carbon Tetrachloride Chlorobenene Toluene Vinyl chloride

Table 3.10: Non-volatile chemicals with environmental impact Chemicals hazard

Pentachlorphenol Acrylamide Polychlorinated Biphenyls 2,3,7,8-TCD (dioxin)

Aquatic life, human consumption, cancer risk

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Pollutants in milk and dairy products

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

average adult Children

1,8pg 0,9pg 2pg 1,6-5,1pg 0,7-2,3pg Source: FSA UK

Growth stimulating hormones in beef

International trade of Pesticides

OurFood (c) 1998 - 2005 by Karl Heinz Wilm

Category Severely hazardous