LITERATURE SURVEY

This section lists publications relevant to the scope of FOOD CONTROL. The information has been abstracted with permission from searches including those supplied by NERAC Inc, USA and a literature compilation supplied by the Leatherhead Food Research Association, UK (LFRA) based on a search using the FOODLINE database of the LFRA. Papers are listed once only under the main topic covered.

Good manufacturing and distribution practices - quality assurance and control

Foods at risk and their technologies. A. Baird-Parker. Znt. Food Safety News 1992, 1 (8), 61-62

On the quality of pork. 1. Microbiological concerns. F. J. M. Smulders and R. L. J. M. van Laack. Ffeischwirtschaft 1992. 72 (6) 875-880, 888-891

HACCP and total quality management - winning concepts for the 90s: a review. Microbiology and Food Safety Committee of the National Food Processors Association. J. Food Protect. 1992, 55 (6), 459-462

New aspects in food control or quality, by food industry and food surveillance. H. Emde. Arch. Lebensmittelhyg. 1992, 43 (2), 45-48

Hygienic building construction in the dairy industry. P. Russell. Milk Ind. 1992, 94 (8), 26-28

Quality management tools and techniques: an overview. B. Dale and C. Cooper. Qual. News 1992, 18 (6), 273-277

Quality control on gaining meat - technological aspects. G. Reuter. Fleischwirtschaft 1992, 72 (7), 974-982, 1004

Ultrasonics in the sterilisation tank -cleaning and disinfecting knifes in abattoirs and meat-cutting plants. L. Schutt- Abraham, E. Trommer and R. Levetzow. Fleischwirtschuft 1992. 72 (6), 864-867, 900

Management’s fatal flaw. TQM obstacle. W. M. Hayden. J. Management Eng. 1992, 8 (2), 122-129

Quality costing for total quality management. L. J. Porter and P. Rayner. Int. J. Prod. Econ. 1992, 27 (l), 69-81

Hazard analysis and risk assessment

Hazard Analysis and Critical Control Point System. The National Advisory Committee on Microbiological Criteria for Foods. Int. J. Food Microbial. 1992, 16 (I), l-23

Food safety: the HACCP approach to hazard control. M. C. Majewski. Commun. Dis. Rep. 1992, 2 (9), R105-R108

HACCP - an industry food safety self-control program - Part V. 0. P. Snyder. Dairy Food Environ. Sanit. 1992, 12 (S), 291-295

Risk assessment. R. Fairman and N. Parkinson. Environ. Health 1992, 100 (6), 156-159

Development and use of the HACCP concept in fish pro- cessing. H. H. Huss. Int. J. Food Microbial. 1992, 15 (l/2), 33-44

Application of predictive microbiology to assure the quality and safety of fish and fish products. T. A. McMeekin, T. Ross and J. Olley. Int. J. Food Microbial. 1992, 15 (l/2). 13-32

Clostridia as contaminants in meat processing: how to assure the hygienic quality of meat products. H. Eisgruber. Fleischerei 1992, 43 (5), 548-553

Managing the pesticide challenge: a food processor’s model. G. E. Dunaif and E. P. Krysinski. Food Technol. 1992. 46 (3). 72-76

Food Control - Vol3 No 4 1992

Optimal food process design and control

Evaluation of continuous system for recovery of volatiles from roasted coffee and its effect on soluble products. N. Imura and 0. Matsuda. Nippon Shokuhin Kogyo Gakkaishi 1992, 39 (6), 536-543

Homogenisation of milk for cheesemaking - a review. A. H. Jana and K.G. Unadhvav, Aust. J. Dairy Technol. 1992,47 (I), 72-79 ’ a ’

Improving the bread-making quality of gluten. P. L. Wegels and R. J. Hamer. Cereal Foods World 1992, 37 (5), 379- 385

The electrocatalytic hydrogenation of soybean oil. G. J. Yusem and P. N. Pintauro. J. Am. Oil Chem. Sot. 1992,69 (5) ( 399-404

Current concerns in the science and technology of red meat. R. A. Lawrie. BNF Nutr. Bull. 1992, 27 (64), 16-30

The role of government in a mandatory HACCP based program. H. Spencer. Dairy Food Environ. Sanit. 1992, 12 (8), 501-505

Potential of Fourier transform infrared spectroscopy and fiber optics for process control. E. K. Kemsley, R. H. Wilson and P. S. Belton. J. Ag. Food. Chem. 1992,40 (3), 435-438

Application of electron paramagnetic resonance (EPR) spectroscopy for control of irradiated food. W. Stachowicz, G. Strzelczak-Burlinska and J. Michalik et al. J. Sci. Food Ag. 1992, 58 (3), 407-415

Prevention and control of foodborne listcriosis. J. M. Farber. Dairy Food Environ. Sunit. 1992. 12 (6), 334-340

Environmental hygiene and food safety

Evaluating chemical carcinogenicity: the updated UK view. J. Hopkins. Food Chem. Toxicol. 1992, 30 (7), 663-665

The contribution of microbial ecology to management and monitoring of the safety, quality and acceptability (SQA) of foods. D. A. A. Mossel and C. B. Struijk. J. Appl. Bacterial. 1992, 73, supplement ‘Ecosystems: Microbes: Food’, 1 S-22s

UK approach to the evaluation and control of novel foods produced by genetic modification. D. A. Jonas. Food Technol. 1992, 22 (2), 14-19

Food composition and analysis in the assessment of the safety of food produced by biotechnology. K.K. Stewart. Food Technol. 1992, 46 (3), 103-107

Microbiological safety of chilled foods: current issues. R. E. Brackett. Trends Food Sci. Technol. 1992, 3 (4), 81-85

Antibiotic and disinfectant susceptibility in Enterobac- teriaceae isolated from minced meat. M. L. Strecchini, M. Manzano and I. Sarais. Int. J. Food Microbial. 1992, 16 (I), 79-85

Experience of a IO-year use of competitive exclusion treat- ment as part of the Salmonella control programme in Sweden. M. Wierup, H. Wahlstrom and B. Engstrom. Int. J. Food Microbial. 1992, 15 (3/4), 287-291

Differences between calculated L values and L values given in tables. P. Nitsch. Fleischerei 1992, 43 (7), 726-727 Consumer perceptions of food safety. C. L. Huang. Dairy

Food Environ. Sanit. 1992, 12 (8), 495-498

Codes of practice, legislation and international harmonization

Control of Salmonella in poultry in Great Britain. D. A. E. Ehlermann. Int. J. Food Microbial. 1992. 15, 2155221

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Literature Survey

The microbiological safety of food. F. Bushell. Environ. Health 1992, 100 (9), 251-254

Pesticide residues and tolerances - a review. C. K. Winter. Food Safety Notebook 1992, 3 (7/8), 73-74

Food and biotechnology. International Food Biotechnology Council. Chemtech 1992, 22 (6), 347-352

Information sources on food hygiene. T. Knowles. Pruct. Food Hyg. 1992, 4, 3-4

Nutritional information: do we know what we are eating? R. Moody. Proc. Nutr. Sot. 1992, 51 (l), 55-61

Role of the Food Chemicals Codex in lowering dietary lead consumption: a review. S. W. Bigelow. J. Food Prot. 1992, 55 (6), 455-458

European regulation on materials intended to come into contact with foodstuffs. M. Fondu. Rev. Fr. Corps Gras 1992, 39 (3/4), 77-83

European food quality. The prospective importance of IS0 9.OOO/EN 29.000. D. Gorny. Eur. Food Law Rev. 1992, 3 (l), 13-25

Multiplicity of migrants. L. L. Katan. Nature 1992, 358 (6383), 183

Microprocessors and computing systems applica- tions

Estimation of the equilibrium water activity of multicompo- nent mixtures. M. Peleg and M. D. Normand. Trends Food Sci Technol. 1992, 3 (7), 157-160

Classification of pig myofibres and assessment of postmortem glycogen depletion according to fibre type by computerised image analysis. L. Lefaucheur, P. Buche, P. Ecolan and M. Lwmoing. Meat Sci. 1992, 32 (3), 267-278

An experimental fruit dehydration system. C. F. Hausmann and G. Van Noort. Dry. Technol. 1992, 10 (2), 491-508

Comparison of alternative recording mechanisms (mobile vs. fixed-bowl) for the IS- and IO-gram mixographs. A. R. Wooding and C. E. Walker. Cereal Chem. 1992, 69 (3), 249-253

Computer-supported manufacture of cooked ham. H. Wein- berg, A. van der Leest and P. Kelders. Ffeischwirtschaft 1992, 72, 748-750

Dynamic mathematical model to predict microbial growth and inactivation during food processing. J. F. van Impe, B. M. Nicolai, T. Martens, J. de Baerdemaeker and J. Vandewallc. Appl. Environm. Microbial. 1992, 58 (9). 2901-2909

Continuous measurement of surface water activity in dry sausage. A. Stiebing and W. Roedel. Feischwirtschuft. 1992, 72 (4), 432, 434-438

Computer analysis of fluorescence for the measurement of flow refinement as determined by flour ash content, flour grade color, and tristimulus color measurements. S. J. Symons and J. E. Dexter. Cereal Chem. 1991, 68 (5), 454- 460

In vivo prediction of goat body composition by computer tomography. M. T. Sorensen. Anim. Prod. 1992, 54 (I), 67-73

Eviscera identification using knowledge-based image proces- sing. R. J. Gibbons and D. J. Williams. Int. Conf. Image Process Applic. 1992, 159- 162

Sensors including biosensors

Application of a microbial sensor for determination of short- chain fatty acids in raw milk samples. H. Ukeda, G. Wagner, G. Weis, M. Miller, H. Klostermeyer and R. D. Schmid. Z. Lebensm. Unter. Forsch. 1992, 195 (l), l-2

Meat quality. H. J. Swatland. Meat Focus Int. 1992, 1 (l), 31-35

Molecular interface for an activity controlled enzyme elec- trode and its application for the determination of fructose.

G. F. Khan, E. Kobatake, H. Shinohara, Y. lkariyama and M. Aizawa. Anal. Chem. 1992, 64 (1 l), 1254-1258

Development of on-line sensing and computer-aided control systems for sake brewing. K. Oishi, M. Tominga, A. Kawato. Y. Abe and S. Imayasu. J. Biotechnol. 1992, 24 (l), 53-74

Dual-enzyme fiber-optic biosensor for glutamate. A.-J. Wang and M. A. Arnold. Anal. Chem. 1992,64 (9), 1051- 1055

Real-time monitoring of immunochemical interactions. A. Gebbert, M. Alvarez-Icaza, W. Stocklein and R. D. Schmid. Anal. Chem. 1992, 64 (9), 997-1003

Measurement of sulfur dioxide in foods by biosensor method. Y. Kawamura, T. Satou, N. Kubo, H. Akano, H. Kurosawa, K. Nakamura, Y. Amano, Y. Ito and M. Fujimaki. Nippon Shokuhin Kogyo Akkaishi 1992, 39 (3). 233-238

Distributed fibre optic temperature sensing. P. R. Orrell. Sens Rev. 1992, 12 (2), 27-31

Monitoring yoghurt fermentation by use of an optical sensor for remission measurement. K. L. Schulze and H.-J. Raeuber. Int. Z. Lebensmitt. Technol. Mark. Verpack. Anal. 1992, 43 (3). suppl. ‘European Food Science’ EFS6- IO

Monitoring the refrigeration chain. H. Mittler. Lebensmitt. Praxis. 1992, 4 (7), 58

Rapid and novel methods of analysis

Evaluation of the bacteriological quality of seafood. L. Gram. Int. J. Food Microbial. 1992, 16 (l), 25-39

Analysis of acesulfame-K, saccharin and preservatives in beverages and jams by HPLC. A. Hannisdal. Z. Leben smitt. Unters. Forsch. 1992, 194 (6), 517-519

Evaluation of an immunoassay kit for the detection of certain organochloride (cyclodiene) pesticide residues in apple, tomato and lettuce. Y. Y. Wingfield and R. Grant. Bull. Environ. Contam. Toxicol. 1992, 49 (3), 342-347

Comparison of two enzyme immuno assays for recovery of Srdmonella spp. from four low-moisture foods. G. A. June, P. S. Sherrod and W. H. Andrews. J. Food Prot. 1992, 55 (8). 601-604

A microplate reader assay for rapid enzymatic quantification of sugars in potato tubers. R. Viola and H. V. Davies. Potato Res. 1992, 35 (l), 55-58

Determination of total aflatoxin levels in peanut butter by ELISA: collaborative study. A. L. Patey, M. Sharman and J. Gilbert. J. AOAC Int. 1992, 75 (4), 693-697

Comparisons of different methods for determination of dietary fibre. M. G. E. Walters, C. Verbeek, J. J. M. van Westerop, R. J. J. Hermus and A. G. J. Voragen. J. AOAC Int. 1992, 75 (4), 626-634

Education, training and research needs

Health and safety training. N. Spencer. Milk Ind. 1992, 94 (8), 25

The NEBOSH certificate course. J. Stranks. Milk Ind. 1992, 94 (9), 22-24

Food poisoning from Campylobacter. L. Ackerly. Environ. Health 1992, 100 (9), 257-260

Food hygiene training for all. H. King. Environ. Health 1992, 100 (9), 244-246

The chill chain-driver training. A. Saunders. Milk fnd. 1992, 94 (4), 46-47

Correlating food safety knowledge with home food- preparation practices. D. M. Williamson, R. B. Gravani and H. T. Lawless. Food Technol. 1992, 46 (5), 94-100

Public attitudes to nutritional messages. L. Randall, A. Wise and A. McLcish. J. Hum. Nutr. Diet. 1992, 5 (3), 151-156

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