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The purpose of this paper was to investigate the acceptability of processed tempeh and the effect of stir-frying on uncooked tempeh composition, total phenolic content (TPC), antioxidant (AO) activities and the phytic acid (PA) concentration.

Fermentation was performed in the solid-state using soybean (Glycine max) inoculated with Rhizopus oligosporus. The acceptability of tempeh was evaluated by administering a questionnaire. The TPC of uncooked and stir-fried tempeh was examined using Folin-Ciocalteu’s method, and PA was analyzed by high-performance liquid chromatography. AO activities were measured by the thiobarbituric acid reactive substance (TBARS) and ferric ion reducing/antioxidant power methods. The stir-fried tempeh was more acceptable than other preparations to the panelists.

In comparison with the uncooked tempeh, stir-fried tempeh showed higher fat composition, in addition to decreased levels of minerals, PA and TBARS.

Soy foods are an important source of protein. However, conventional cooking methods could change the chemical properties in soy foods. To avoid additional oil that adds calories, consumers might opt for other cooking methods, such as steaming.

White maize-based porridge is a staple food for about 80 per cent consumers in South Africa and in other sub-Saharan African countries contributing significantly to the diet of rural population in developing countries. White maize is deficient in some amino acids and over-dependency on its porridge may lead to high prevalence of malnutrition-related health conditions. Moringa oleifera (MO) and termite (Macrotermes falciger) are known to contain substantial amount of protein. The purpose of this study was to determine the effect of powders from MO leaves and termite on the nutritional and sensory properties of instant maize porridge.

Inclusion of MO and termite powder in instant maize porridge, using different treatments were considered using a completely randomised design. Factor levels were control (maize flour) cooked, blanched and uncooked MO samples. Data were analysed using SPSS version 23.

Protein content of fortified instant maize porridge (FMP) significantly increased from 10.0 to 21.2 per cent compared to unfortified porridge, and this could be attributed to the substitution effect, as fresh uncooked MO leaves are reported to be high in protein. Mineral content of FMP was higher in zinc, iron, calcium and magnesium. Calcium values of FMP were higher (276.8 mg/100 g) compared to unfortified porridge (7.1 mg/100 g). Upon the addition of MO leaves and termite powder, the zinc content increased from 3.4 mg/100to 7.6 mg/100 g. Higher iron values (27.9-36.9 mg/100 g) were observed among fortified samples. The sensory result showed that control sample had higher acceptance than the fortified samples (p = 0.02). Sensory analysis showed that among fortified porridges, blanched sample was rated high for colour and texture, cooked sample was higher in taste and uncooked sample was higher for aroma. Control sample had higher acceptance than fortified porridges for taste. The results of this study showed that the addition of MO leaves and termite powder to instant maize porridge has led to a substantial increase in the nutritional value of FMP.

This study was carried out to develop instant maize porridge fortified with MO leaves and termite powder suitable for infants, pregnant mothers and other maize consumers. The author aimed at improving the nutritional content of instant maize porridge by combining it with MO leaves and termite powders. The results showed that the addition of MO leaves and termite powders to instant maize porridge has led to a substantial increase in the nutritional value of FMP. Therefore, powder from MO leaves and termites could be used in complementary foods to increase protein and mineral contents.

The long‐awaited regulations to provide statutory compositional requirements for the ever‐increasing range of meat products have at last arrived; presented in the form of a triology—The Canned Meat Product Regulations, The Meat Pie and Sausage Roll Regulations and The Sausage and Other Meat Product Regulations—all of which apply to England and Wales only; presumably the Scottish counterparts, modified for the geographical variations in commodities, will appear in due course. The Meat Pie and Sausage Roll Regulations come into operation on May 31 1968; the other two on May 31 1969.

The purpose of the present study was to observe the preparation practices of both adult and young consumers using frozen, uncooked, breaded chicken products, which were previously involved in outbreaks linked to consumer mishandling. The study also sought to observe behaviors of adolescents as home food preparers. Finally, the study aimed to compare food handler behaviors with those prescribed on product labels.

The study sought, through video observation and self‐report surveys, to determine if differences exist between consumers' intent and actual behavior.

A survey study of consumer reactions to safe food‐handling labels on raw meat and poultry products suggested that instructions for safe handling found on labels had only limited influence on consumer practices. The labels studied by these researchers were found on the packaging of chicken products examined in the current study alongside step‐by‐step cooking instructions. Observational techniques, as mentioned above, provide a different perception of consumer behaviors.

This paper finds areas that have not been studied in previous observational research and is an excellent addition to existing literature.

Although a comparatively rare disease in Great Britain, cases of trichinosis have been reported from different parts of the country from time to time. Statistics show that during the present century only 59 cases were reported prior to the Wolverhampton outbreak in 1941. Trichinosis is a parasitic disease. The Trichina spiralis lives in the small intestine, the female measuring about ⅛ in. in length and the male 1/16 in. The ova emerge as minute hair‐like embryos which burrow from the intestines to the musculature of the host. Thus if man consumes pork containing live trichinæ the larvæ are freed from their capsules by the action of the gastric juices, and maturity is attained in the small intestine. The female grows rapidly and at the end of a week gives rise to a swarm of a hundred or so embryos. The burrowing process starts again, and this boring into muscles produces intense muscular pains, swelling and tenderness, high fever, and other symptoms. The effects of cooking and preserving on infected meat are described by Mr. C. R. A. Martin, who says that thorough cooking for twenty minutes at a temperature above 150° F. is sufficient to destroy all trichinæ, providing the whole of the meat is subjected to this temperature for a similar period. It is obvious, therefore, that in domestic cookery boiling would be preferable to roasting in order to kill live parasites. Only very low temperatures (0°–5° F.) applied for three weeks have any effect on the vitality of trichinæ. Dry salting will kill all trichinæ in surface layers of the meat after exposure to the salt for fourteen days, but in the case of large bacon or hams a much longer exposure of eight to twelve weeks would be necessary, together with brine pumping of the thicker parts. Pickling in brine, if the brine is sufficiently strong, is a surer method of destroying larvæ. Smoking, partly through heat and partly the resinous products of burning pine sawdust, also has a slight effect on their vitality. It has, howver, been suggested that Memo. 62/Foods issued by the Ministry of Food, which recommends that a carcase affected with trichinosis should be condemned, is out of date and that there should be no grounds for ignoring the possibility of the disease during the ordinary routine meat inspections. In this connection, the recent circular dealing with outbreaks of cysticercus bovis infestation of cattle in different parts of the country should serve as a warning. A further warning is given in a letter to the British Medical Journal in which the writer deplores the way in which corned beef is served to the public. The procedure in the majority of shops, says the writer, is to open a large tin of corned beef and place the contents on a wooden cutting board. The same knife used for cutting uncooked sausages, uncooked beef, uncooked pork, and slabs of sausage meat is used, without any attempt at cleaning it, for cutting slices of corned beef. The writer goes on to say that the corned beef is then placed on the weighing machine plate, which quite normally in a butcher's shop is covered with blood. Further contact between the uncooked meat and corned beef is made when the wrapped (and sometimes unwrapped) corned beef is placed on top of the raw meat. Should parasitic worms or cysts which have evaded the eye of the meat inspector be present in the raw meat, they will be transferred to the corned beef by knives, by butchers' hands, by scales, and by direct contact with the raw meat. Many veterinarians have pressed for the detailed examination of pig carcases for trichinosis which would necessitate the removal of suspected muscle by means of a trichinoscope, but no such instrument is in existence in the abattoirs of this country. The whole operation, which is carried out as a matter of routine inspection in many Continental abattoirs, takes only a few minutes. Should simple safeguards in feeding and inspection be adopted, it seems fairly evident that the absence of a trichinoscope need not be regarded as a serious gap in our public health services, but the rarity of outbreaks of the disease in this country must not lead to complacency or to ignoring the possibility of its presence during the normal course of meat inspection.

Each year there are 75,000 reported cases of food poisoning. As the majority of cases are not reported, the true incidence of food poisoning is undoubtedly much higher. During the summer months the incidence of particular types of food poisoning increases. Bacteria, the major cause of food poisoning, are widely distributed in nature and primary agricultural products at the time of slaughter (meat and poultry) or harvesting (soil crops) are invariably contaminated with bacteria or more specifically pathogenic bacteria which can give rise to food poisoning.

Food-borne diseases can be prevented with the knowledge of food safety. Food-related infirmity, especially in developing economy perspective such as Iraq can be addressed effectively with adequate food safety knowledge. So, this study aims to analyse the food safety knowledge of Iraqi students studying in food science programs.

Four aspects of food safety, namely, the food poisoning, personal hygiene, temperature control and cross contamination and cleaning were considered to understand the food safety knowledge of Iraqi students. A survey of 105 Iraqi food technology students was conducted to know their food safety knowledge. A structured questionnaire was made involving multiple choice scales. Among the alternatives, one alternative was right and all other alternatives were wrong. Respondents were asked to pick the correct answer amongst the given alternatives. Correct answer given by the respondent was considered a measure of food safety knowledge.

Findings of the study revealed that students had insufficient knowledge about various dimensions of food safety. Students had knowledge about the food poisoning (p < 0.001) Students had partial understanding about personal hygiene wherein they had knowledge about handwashing practices (p < 0.001) and food-handling practices (p < 0.001). Respondents had knowledge about role of freezing in bacterial growth (p < 0.001). Students only had knowledge about separation of cooked and uncooked food (p < 0.001), indicating partial understanding about cross contamination and cleanliness. Both age and gender of the student did not have relationship with their food safety knowledge. The results implied that instructors and tutors should stress upon the socio-cultural facets to facilitate the food safety knowledge. Educators should also emphasize upon the application and laboratory demonstration of food safety knowledge rather than over-emphasizing the theoretical part.

The present study suffers from multiple limitations demanding specific mention. The study undertook a quantitative methodology and made use of a close-ended questionnaire. As generally the quantitative studies include the self-reported actions or behaviours of the selected respondents, the present study also offers its results on the basis of self-reported behaviour of the students. It might be possible to observe the difference between the stated and actual behaviour of the food technology students. Other researchers might use an observational study to obtain more genuine results.

It is important to study food technology students regarding their food safety knowledge due to their projected future roles, as students are stipulated to perform the role of managers, food handlers, trainers, experts and caterers in the future in food industry. These students are more likely to influence the food safety orientations of society at large than the those belonging to other educational programs. Hence, this study offered a review of food safety knowledge of food technology students.

This Food Standards Committee Report has been with us long enough to have received careful appraisal at the hand of the most interested parties — food law enforcement agencies and the meat trade. The purposes of the review was to consider the need for specific controls over the composition and descriptive labelling of minced meat products, but the main factor was the fat content, particularly the maximum suggested by the Associaton of Public Analysts, viz., a one‐quarter (25%) of the total product. For some years now, the courts have been asked to accept 25% fat as the maximum, based on a series of national surveys; above that level, the product was to be considered as not of the substance or quality demanded by the purchaser; a contention which has been upheld on appeal to the Divisional Court.

It must be evident to those who read the reports of the legal cases which are published month after month in this journal, that the administration of the laws relating to the sale of bad, adulterated, and impoverished food in this country is rapidly becoming chaotic. We labour under the radical defects in the Acts themselves, the negligence of many of the authorities whose duty it is to set the law in motion, the lassitude of Parliament, and the apparent impotence of Government Departments. Add to these the mournful incapacity so frequently exhibited by occupants of the magisterial or judicial bench, when called upon to adjudicate on matters involving scientific points—even when these are only decimal points—the quibbling of defending lawyers, and the remarkable allegations of certain types of reputed expert witnesses, and we have a picture which can only be considered as in the highest degree discreditable. We admit that the picture has its ludicrous aspect, but the issues involved are far too serious to justify laughter or negligence ad infinitum. The difficulties, due to the causes mentioned, which lie in the way of those who really desire to see the Acts effectively enforced, are daily becoming greater, and in the absence of early and drastic remedial measures, can only lead to chaos. We urge again, as we have repeatedly urged before, that immediate, vigorous, and comprehensive action should be taken by the Government Authorities concerned to give legal effect to the recommendations of their own Departmental Committees, and to meet the representations so frequently made by those who are called upon to set the law in motion. If the absence of effective, action is to be attributed to real and not merely to apparent impotence, the only method of securing ultimate reform is that education of public opinion which it is the main object of this journal to carry out. The people who, rightly enough, are disturbed about the physical deterioration of the nation, and who hope great things from yet another Departmental Committee's investigations and reports—probably, like others we could name, doomed to pigeon‐holes and sterility—have not yet appreciated that WATER AIR, and FOOD are the main determining factors in all questions of human deterioration. When the fact is grasped by a sufficient number of persons—possessing votes—it may be hoped that there will be an awakening, and that some legislator of Herculean power will arise to cleanse the Augean stable.

The purpose of this research is to investigate how biofortification claims impact consumer food taste inference and purchase intention. Based on the halo effect, the authors propose that food products with biofortification claims are inferred to taste better than regular foods. Due to this inference, biofortification claims subsequently improve purchase intention.

To examine these predictions, the authors conducted three between-subject design lab experiments featuring three staple foods: corn soup (β-carotene biofortification claim present or not), cooked rice (zinc biofortification claim present or not) and uncooked rice (zinc biofortification claim present or not). Participants were randomly assigned to one of two bioproduction claim conditions (present vs absent). Then, taste inference, purchase intention, consumer characteristics and confounding variables were measured.

In Experiment 1, the results showed that biofortification claims indeed appeared to evoke a heuristic halo effect, in which foods with biofortification claims were inferred to taste better than regular food. In Experiment 2, the results showed that participants had more intention to purchase foods with biofortification claims than regular food. The mediation effect of taste inference between biofortification claims and purchase intention was examined. In Experiment 3, the data further showed that this halo effect was more pronounced when consumers held a higher preference (vs lower preference) for the enriched nutritional element.

Biofortification claims have commonly been viewed solely as information about nutrition value for consumers. However, little is known about how biofortification claims impact hedonic consumer expectations. In this paper, the authors find that biofortification claims alone can impact consumer food taste inference, as nutritional information is not related to actual food taste. These findings extend the authors’ understanding of the psychological mechanism behind consumer attitudes towards biofortification.