Aseptic Processing of Foods Containing Particulates

Aseptic processing involves sterilising the product and package separately, and filling under sterile conditions. Advantages include better product quality compared with canned products, lower transport and storage costs compared with frozen products, and virtually no restriction on package size. Problems include ensuring adequate heat penetration into the particles to ensure sterility, preventing separation of particles from the carrier liquid, and retention of particle structure and shape. Particulate foods can be sterilised in scraped - surface heat exchangers. Other methods involve heating the particles separately, and combining them during filling. Projects will commence at the International Food Institute of Queensland (IFIQ) on aseptic packaging of a meat and vegetable product, and aseptically packaged mango pieces.

Exploring the potential of VIS-NIR spectroscopy to predict sensory properties of foods

Sensory analysis of food involves the measurement, interpretation and understanding of human responses to the properties of food perceived by the senses such as sight, smell, and taste (Cozzolino et al. 2005). It is important to have a quantitative means for assessing sensory properties in a reasonable way, to enable the food industry to rapidly respond to the changing demands of both consumers and the market. Aroma and flavour are among the most important properties for the consumer and numerous studies have been performed in attempts to find correlations between sensory qualities and objective instrumental measurements. Rapid, non-destructive instrumental methods such as near infrared spectroscopy (NIR) might be advantageous to predict quality of food and agricultural products due to the speed of analysis, minimum sample preparation and low cost. The advantages of such technologies are not only to assess chemical structures but also to build a spectrum, characteristic of the sample, which behaves as a “finger print”.

Foods of pigeons and doves in fragmented landscapes of subtropical eastern Australia

We report dietary items of pigeons and doves from northern New South Wales and southern Queensland, obtained from opportunistic sampling of the gut contents of dead birds and observing foraging birds. Most records were from fragmented rainforest habitats, which now support abundant invasive fleshy-fruited plants. The fruits and seeds of invasive plants, particularly Camphor Laurel Cinnamomum camphora, formed the dominant food of several of the species sampled, although in some cases these birds appear to destroy most of the ingested seeds in the gizzard, thereby not contributing to weed dispersal. We also describe the first records of White-headed Pigeons Columba leucomela eating flowers and Brown Cuckoo-Doves Macropygia amboinensis eating flower buds. Camphor Laurel, via flowers, green and ripe fruits, and seeds, provided food for White-headed Pigeons in the Goolmangar district of New South Wales throughout the entire year. Seventy percent of the plant species whose fruits and seeds were recovered from the gut had not previously been recorded as food items for those bird species, illustrating how little is known about the diets of pigeons and doves in fragmented Australian landscapes.

Defining the unique flavours of Australian native foods

Australian native plant foods provide new and exciting eating experiences for consumers and have the potential to re-position ‘Australian cuisine’ as a contemporary food choice for consumers worldwide. The development of a common set of flavour and aroma descriptors and characteristics was identified as a key priority for the Australian native food industry. This research assists in the development and supply of product information to support market access and market growth for this emerging industry. This work was targeted so that a concise, consistent and accurate marketing message of the flavours of these ingredients could be delivered to customers. This report details the results of the development of the first ‘Australian native flavour wheel’ and sensory descriptions for sixteen of the key commercial native food species including fruits, berries, herbs, spices and seeds.

Multidrug-resistant extraintestinal pathogenic Escherichia coli of sequence type ST131 in animals and foods.

Multidrug-resistant Escherichia colt sequence type 131 (51131) has recently emerged as a globally distributed cause of extraintestinal infections in humans. Diverse factors have been investigated as explanations for ST131's rapid and successful dissemination, including transmission through animal contact and consumption of food, as suggested by the detection of ST131 in a number of nonhuman species. For example, ST131 has recently been identified as a cause of clinical infection in companion animals and poultry, and both host groups have been confirmed as faecal carriers of ST131. Moreover, a high degree of similarity has been shown among certain ST131 isolates from humans, companion animals, and poultry based on resistance characteristics and genomic background and human and companion animal ST131 isolates tend to exhibit similar virulence genotypes. However, most ST131 isolates from poultry appear to possess specific virulence genes that are typically absent from human and companion animal isolates, including genes associated with avian pathogenic E. coli. Since the number of reported animal and food-associated ST131 isolates is quite small, the role of nonhuman host species in the emergence, dissemination, and transmission of ST131 to humans remains unclear. Nevertheless, given the profound public health importance of the emergent ST131 clonal group, even the limited available evidence indicates a pressing need for further careful study of this significant question.

Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

Understanding and describing Australian flavor has proved to be a challenge for marketers of native foods because of the diversity of unique flavor signatures exhibited. Descriptive analysis techniques were applied, using a panel of 11 experienced judges, to define and articulate the sensory properties of 18 key commercial Australian native plant foods and ingredients including fruits, herbs and spices. Quantitative descriptive data were transformed into concise and accurate verbal descriptions for each of the species. The sensory language developed during the vocabulary development panel sessions was combined, categorized and ordered to develop a sensory lexicon specific for the genre. The language developed to describe the foods and ingredients was diverse and distinctly Australian including aromas such as musk, rosella, citrus and spiced tea to eucalypt, bush scrub, fresh beetroot and wheat biscuit. Practical Applications This work provides a clear, useful means of characterizing and accurately describing the flavors of Australian native plant foods and ingredients. This information has been communicated to the native food industry, chefs, formulators, food technologists and flavor experts, and provides knowledge that will assist the wider food industry to successfully develop flavor blends and produce food products from native food ingredients. It is anticipated that extension of this information to both the local and international food markets will stimulate a renewed interest in Australian native ingredients and open new market opportunities for the industry. The data developed by this research have also formed the basis of quality control targets for emerging native foods and ingredients.