aflatoxin contamination → caused by → poor processing and storage of milk, cereal grains, and nuts
“Poor processing and storage of milk, cereal grains, and nuts are a major cause of aflatoxin contamination and mold proliferation.”
calcium phosphate precipitation → causes → hazards in parenteral nutrition
“The admixtures were thought to contain a precipitate of calcium phosphate, and patient autopsies revealed diffuse microvascular pulmonary emboli.”
Brazil nuts → contaminated with → aflatoxin B1
size group: Group III (small)contamination level: 5.62 microg/kg
“The nuts, classified as small (Group III), presented aflatoxin B1 contamination at a level of 5.62 microg/kg.”
Salmonella senftenberg 775W → requires → 78 minutes at 140 F
“S. senftenberg 775W in custard 78, and chicken à la king 81.5”
Salmonella manhattan → requires → 19 minutes at 140 F
“S. manhattan in custard 19, and chicken à la king 3.1”
Salmonellae and Staphylococci → reduced to nondetectable levels → 12 minutes at 150 F
“heating perishable foods of the type studied to 150 F and holding every particle of food at this temperature for at least 12 min reduces 10 million or less salmonellae or staphylococci per gram to nondetectable levels”
fat emulsions containing 50% MCT → are safe → for use in parenteral nutrition
“Fat emulsions containing 50% MCT are safe for use in parenteral nutrition”
anti-nutritional factors → reduces → levels
process: baking
“There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking.”
other nuts, gram flour, spices → produced → higher counts of TVCs, coliforms, yeast, and mould
“Generally, rice, wheat and peanuts produced low counts whereas other nuts, gram flour and spices produced much higher counts.”
feed → heated to → 70 degrees C for 12 minutes
“All feed was heated to a minimum of 70 degrees C for 12 minutes immediately before it was pelleted and subsequently transported to the flocks through a dedicated system of conveyor belts, bins and lorries.”