Food Protection Trends - May 2011 - (Page 320)

Celebrating 100 Years of IAFP Journals: 1970s Prepared by the FPT Subcommittee of the 100−Year Planning Committee* he Journal underwent several significant changes during the 1970s. During this decade, articles in the Journal of Milk and Food Technology ref lected societ y’s at tit udes toward food consumption, food safet y and environmental trends. Articles investigating microwave oven technology and the description and application of Hazard Analysis (and) Critical Control Points (HACCP) programs had a profound impact on the preparation and safety of foods. The name change from the Journal of Milk and Food Technology to the Journal of Food Protection provided the opportunity for publication of articles on a wide variety of food safety topics, rather than the previous focus on dairy products. For most of the 1970s, the Journal focused significantly on ar ticles about issues af fecting dair y product s, including a number of articles examining the survival of Salmonella, Clostridium perfringens, and Staphylococcus aureus in milk and of Vibrio parahaemolyticus in oysters. More broadly, articles reported on examination of the quality and safety of stored, refrigerated, pasteurized milk. Several studies addressed the effect of fluorescent light on the nutritional and qualit y at tributes of milk. Off-flavors developed in milk stored in glass or plastic bottles within 12 h, but not in milk stored in fiberboard containers until 48 h (4). It was also determined that these off-flavors were not due to lipid oxidation, indicating that the fat content of milk did not affect the quality of stored milk. Milk stored in fiberboard containers also showed no loss of riboflavin compared to that stored in plastic or glass containers and exposed to light, where the loss was proportional to the amount of light exposure that the milk received (4, 6). Off-flavor development and vitamin destruction were reduced by storing milk in colored or filtered light (6). These types of studies appear to have directly influenced how milk is stored and displayed in U.S. supermarkets today. The widespread presence of microwave ovens in homes around the world has changed food preparation and consumption patterns over the past forty years, a trend that received considerable attention during the 1970s. Several articles in the Journal addressed the use of microwave ovens, their potential impact on human health, and their effectiveness in reducing potential foodborne pat hogens in contaminated, microwaveable foods. Survey data of microwave ovens in 1970 showed that 20% leaked radiation that exceeded 10 mW/cm2, twice the 5 mW/cm2 limit that the U.S. Department of Health, Education and Welfare had established (5). This radiation leakage was attributed primarily to poor design, with user maintenance and frequency of service also playing roles. Cleaning of ovens, especially sealing mechanisms, reduced radiation leakage of microwave ovens, indicating that sanitation and maintenance of microwave T ovens is crucial to operating them safely and reducing exposure of humans to radiation (5). The effect of microwave cooking on inactivation of foodborne pathogens was also evaluated. Microwave heating of containers of soups showed that the highest temperatures were achieved in the center of the soup, followed by the bottom of the container, and then the top of the container. However, even though the top portion of the soup had the lowest temperature, greater inactivation of Salmonella Typhimurium and Escherichia coli was observed in this region of the product (3). These findings indicate that heating may not have been the only method by which microwave ovens could kill bacterial pathogens. Microwaves may change cell permeabilit y, or induce sub-lethal injury in bacterial cells from which cells may not recover (8). Regardless, these studies show that proper microwave heating could serve as an equivalent process to conventional cooking to inactivate foodborne pathogens that may be present in foods and likely provided assurance to food microbiologists that microwaveable foods were indeed safe for consumption. Environmental issues also found their way into the pages of the Journal. The use of DDT {1, 1, 1-trichloro-2,2 bis-(p-chlorophenyl) ethane} was banned by the U.S. Environmental Protection Agency because of the potentially harmful effects exposure to it could have on humans. Apple pomace, because it was thought to contain DDT, had been discontinued as an ingredient in dairy cattle feed because of the potential transmission of harmful levels of DDT in milk. A study published in the Journal showed that milk f rom dair y cows receiving apple pomace Continued on page 316 320 FOOD PROTECTION TRENDS | MAY 2011

Table of Contents for the Digital Edition of Food Protection Trends - May 2011

Food Protection Trends - May 2011
Contents
Sustaining Members
Reflections of Your President
Commentary from the Executive Director
Lessons to be Learned from an Outbreak of Foodborne Listeriosis, Austria 2009–2010
Observations of Consumer Salad Preparation
IAFP Secretary Announcement
Highlights from the Dubai International Food Safety Conference
New Members
What’s Happening in Food Safety
Industry Products
Special Contributors and Sponsors
Preliminary Program
Ivan Parkin Lecture
John H. Silliker Lecture
Activities
General Information
Exhibitors
Workshops
Registration Rates
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Booklet Order Form
Membership Application
Celebrating 100 Years of IAFP: 1970s

Food Protection Trends - May 2011