In an overall evaluation of the situation published by IARC in 1993, beryllium and beryllium compounds are identified as carcinogens to humans. This prompted the initiation of this study on beryllium which reviews the situation up to 1998 on the aspects: properties and applications, toxicity, analytical procedures for food and drinking water, reference materials, occurrence in food and drinking water and estimates of daily dietary exposure. Special emphasis is put on analytical aspects and levels of beryllium in food and drinking water.

Cold plasma is an emerging non-thermal disinfection and surface modification technology which is chemical free, and eco-friendly. Plasma treatment of water, termed as plasma activated water (PAW), creates an acidic environment which results in changes of the redox potential, conductivity and in the formation of reactive oxygen (ROS) and nitrogen species (RNS). As a result, PAW has different chemical composition than water and can serve as an alternative method for microbial disinfection.This paper reviews the different plasma sources employed for PAW generation, its physico-chemical properties and potential areas of PAW applications. More specifically, the physical and chemical properties of PAW are outlined in relation to the acidity, conductivity, redox potential, and concentration of ROS, RNS in the treated water. All these effects are in microbial nature, so the applications of PAW for microbial disinfection are also summarized in this review. Finally, the role of PAW in improving the agricultural practices, for example, promoting seed germination and plant growth, is also presented.PAW appears to have a synergistic effect on the disinfection of food while it can also promote seedling growth of seeds. The increase in the nitrate and nitrite ions in the PAW could be the main reason for the increase in plant growth. Soaking seeds in PAW not only serves as an anti-bacterial but also enhances the seed germination and plant growth. PAW could potentially be used to increase crop yield and to fight against the drought stress environmental conditions.

External corrosion of tinplate cans containing food products, although less frequent and comparatively less dangerous than internal corrosion, should anyhow be studied more in depth, since the consumer requires not only high-quality products, but also cans having a good appearance. The objective of this experimental work was to study the influence of the main ions present in cooling waters on the corrosion of metal food cans. After a short introduction on tinplate corrosion phenomena and on the chemical and processing factors affecting it, the results are shown which were obtained from electrochemical corrosion trials performed using model solutions at various concentrations as well as cooling water samples directly taken from food plants. This research work yielded information on the corrosion mechanisms (extent and morphology) of the various species and parameters affecting the aggressivity of industrial waters (presence of additives, free chlorine content and conductivity) | La corrosione esterna delle scatole di banda stagnata contenenti prodotti alimentari, sebbene meno frequente e relativamente meno pericolosa della corrosione interna, deve comunque essere oggetto di maggiore attenzione, in quanto il consumatore richiede, oltre a prodotti di alta qualita', contenitori di aspetto accettabile. Oggetto del lavoro sperimentale e' stato lo studio dell'influenza dei principali ioni presenti nelle acque di raffreddamento sulla corrosione delle scatole metalliche per alimenti. Dopo una breve introduzione sui fenomeni di corrosione della banda stagnata e sui fattori chimici e di processo che la condizionano, il lavoro illustra i risultati ottenuti nelle prove di corrosione elettrochimiche effettuate con soluzioni modello a diverse concentrazioni e con acque di raffreddamento prelevate direttamente presso industrie alimentari. A conclusione della ricerca sono state ottenute informazioni sul meccanismo di corrosione (intensita' e morfologia) delle diverse specie e sui parametri che influenzano l'aggressivita' delle acque industriali (presenza di additivo, concentrazione di cloro libero e conducibilita')

Adsorption isotherms of 3 selected paper-based packaging materials, that is, vegetable parchment (VP) paper, Kraft paper, and solid-bleached-sulfate (SBS) paperboard, were determined at 3 different temperatures (25, 40, and 50 °C). The GAB isotherm model was found to fit adequately for describing experimental adsorption isotherm data for the paper samples. The monolayer moisture content of the paper samples decreased with increase in temperature, which is in the range of 0.0345 to 0.0246, 0.0301 to 0.0238, and 0.0318 to 0.0243 g water/g solid for the MG paper, the Kraft paper, and the SBS paperboard, respectively. The net isosteric heats of sorption (qst) for the paper samples decreased exponentially with increase in moisture content after reaching the maximum values of 18.51, 27.39, and 26.80 kJ/mol for the VP paper, the Kraft paper, and the SBS paperboard, respectively, at low-moisture content. The differential enthalpy and entropy of 3 paper samples showed compensation phenomenon with the isokinetic temperature of 399.7 K indicating that water vapor had been adsorbed onto the paper samples with the same mechanism. Depending on the paper material, tensile strength of paper samples was affected by moisture content.

The antimicrobial effect of water extracts of sumac (Rhus coriaria L.) at concentrations of 0.1%, 0.5%, 1.0%, 2.5% and 5.0% (w/v), non-neutralized and after neutralization to pH 7.2 +/- 0.1, was studied on the growth of 12 bacterial strains (six Gram positive strains and six Gram negative strains), mostly food borne including pathogens. It was found to be effective against all the test organisms with Gram positive strains being more sensitive than Gram negative strains. Significant differences (P<0.01) were found among the bacteria and between the non-neutralized and neutralized extracts with non-neutralized being more effective against all the bacteria. The minimal inhibitory concentration (MIC) of the extract for each bacterial strain was studied by a gradient plate method. Among the Gram positive organisms, Bacillus species (Bacillus cereus, Bacillus megaterium, Bacillus subtilis, and Bacillus thuringiensis) were found to be the most sensitive showing MICs of 0.25-0.32% (after 24 h incubation) followed by Staphylococcus aureus (0.49%), while Listeria monocytogenes was found to be the least sensitive demonstrating a MIC of 0.67%. Of the Gram negative organisms, Salmonella enteritidis was found to be the most resistant with a MIC of 0.67% followed by Escherichia coli Type I, E. coli O157:H7, Proteus vulgaris and Hafnia alvei having MICs of 0.63%, 0.60%, 0.55% and 0.45%, respectively; whereas Citrobacter freundii was found to be the least resistant surviving up to 0.42%. Some loss of antimicrobial activity was, however, observed after incubation for 3 days. Bacteriostatic/bactericidal effects of sumac, as studied by enumerating survival by the viable count technique after 1 h direct contact of each microorganism with various concentrations of sumac extract, revealed a 4-5 log cycle reduction in Bacillus spp. and 2-3 log cycle reduction in other bacteria tested with 1.0% sumac extract.

Twelve ruminally, duodenally, and ileally cannulated (average initial BW 313 +/- 20 kg) and 27 intact Hereford heifers (average initial BW 256 +/- 17 kg) were used in two experiments to evaluate dairy food wash water solids (WWS) as a protein source in medium-quality hay diets. Heifers received a basal diet of orchardgrass hay (7.4% CP) and were assigned to one of three supplement treatments: control (C;.9% CP), WWS (18.8% CP)-, and soybean meal (SBM 19.1% Cp)-based supplements (fed at 1.5 kg of DM/d). Supplements were formulated to have similar ME concentrations. Ruminal ammonia concentrations were greater (P <.10) for WWS- and SBM-supplemented heifers than for C heifers at most sampling times. Moreover, WWS and SBM increased (P < .10) total VFA (mM) and acetate (mol/100 mol) and lowered propionate (mol/100 mol) at several sampling times. Ruminal fluid volume (liters) was unchanged (P > .10) by treatment; however, fluid dilution and flow rate (liters/h) were less (P < .10) in C heifers than in heifers fed SBM or WWS supplements. Wash water solids and SBM supplementation increased (P < .10) OM, NDF, and ADF digestibilities compared with C heifers. Feeding WWS and SBM supplements increased BW at 84 d (P < .10) compared with C-supplemented heifers. Forage intake at 54 and 84 d by heifers supplemented with SBM or WWS was greater (P < .10) than by C heifers. Control-supplemented heifers had the least, WWS intermediate, and SBM the greatest ADG at 84 d (P < .10; .14 vs .35 vs .48 kg/d, respectively). These data indicate that WWS may be used as a protein source without serious adverse effects in heifers consuming medium-quality hay for 84 d.

Algae can be used as an ingredient for food production, as well as a source of marine hydrocolloids and various biologically active substances. There is a lack of studies on the significant floral diversity of the northern seas. It justifies the need not only to determine the species composition of common red algae species, but also to scrutinize its chemical composition and methods to obtain sulfated polysaccharides for further use in the food industry. The chemical composition of a natural mixture consisting of two species of red algae – Ptilota serrata and Ptilota gunneri - gathered in the littoral near Bolshoy Solovetsky Island in the period 2019–2023 had been explored. The research demonstrated that there were no significant differences in the content of ash, protein, carbohydrates and fiber in the mixtures, depending on the month of gathering. When developing a production technology for a water-soluble polysaccharide from a P. serrata and P. gunneri mixture, it was revealed that the rational algae pretreatment mode was maintaining the pH level, duration 1 hour, temperature (22 ± 2) deg C. The polysaccharide extraction modes are the following: temperature (120 ± 2) deg C, duration 1 hour and pH medium level 7. To purify the polysaccharide extract, it is most rational to use activated carbon in an amount of 0.5–1.0% by extract weight, duration (60 ± 5) minutes, temperature (98 ± 2) deg C. The water-soluble polysaccharide should be dried using freeze-drying or spray dryers. The authors recommend using a water-soluble polysaccharide from a P. serrata and P. gunneri red algae mixture as a thickener in production such foods as fruit desserts, sauces and jelly-like soft drinks. | Морские водоросли могут использоваться для производства продуктов питания, как источник морских гидроколлоидов и различных биологически активных веществ. Значительное флористическое многообразие северных морей практически не изучено, что обосновывает необходимость не только определения видового состава массовых видов красных водорослей, но и исследования их химического состава и способов получения сульфатированных полисахаридов с целью их дальнейшего применения в пищевой промышленности. Представлены результаты исследования химического состава природной смеси, состоящей из двух видов красных водорослей – Ptilota serrata и Ptilota gunneri, собранных на литорали у о. Большой Соловецкий в период 2019–2023 гг. Показано, что в смесях отсутствуют значимые различия в содержании золы, белка, углеводов и клетчатки в зависимости от месяца их сбора. При разработке технологии получения водорастворимого полисахарида из смеси P. serrata и P. gunneri, установлено, что рациональным режимом предобработки водорослей является поддержание рН среды, продолжительность 1 ч, температура (22 ± 2) град. С. Экстрагирование полисахарида следует проводить при температуре (120 ± 2) град. С, продолжительности 1 ч и рН среды 7. Для очистки экстракта полисахарида наиболее рационально использовать активированный уголь в количестве 0,5–1,0% к массе экстракта, продолжительность (60 ± 5) мин, температура (98 ± 2) град. С. Сушку водорастворимого полисахарида следует проводить с использованием сублимационной или распылительной сушилок. Рекомендовано использовать водорастворимый полисахарид из смеси красных водорослей P. serrata и P. gunneri в качестве загустителя при изготовлении таких пищевых продуктов, как десерты фруктовые, соусы и кисели питьевые.