Iowa's Center for Agriculture Safety and Health Annual Report, 2005

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2006

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2007

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2009

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2010

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2011

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2012

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa's Center for Agriculture Safety and Health Annual Report, 2013

I-CASH is to enhance the health and safety of Iowa's agricultural community by establishing and coordinating prevention and education programs. This annual report gives information about a variety of areas that participate in I-CASH

Iowa Rural and Agricultural Health and Safety Resource Plan, 2011

The Iowa Department of Public Health (IDPH) convened the Health and Long-Term Care Advisory Council (HLTCAC) to assist in the development of its strategic plan. One component of the strategic plan is a rural health care resource plan. The intent of this document is to present reliable information and data as a valuable resource for the officials, agencies, and organizations responsible for strengthening and supporting the rural health systems vital to 43 percent of Iowa residents.

Farm Safety is Important in Iowa, October 11, 2012

An IDPH Occupational Health and Safety Surveillance Program (OHSSP) analysis of Iowa’s work-related traumatic fatalities shows that transportation events accounted for 48 of 90 deaths in 2011. Agricultural activities were involved in 21 of the 48 transportation deaths (44%) and 32 of the 90 total fatalities (36%). Tractor and ATV (all-terrain vehicle) or UTV (utility vehicle) rollovers were responsible for 62% (13/21) of the farm or ag-related transportation deaths.

Deinking flotation of recycled linerboard for food packaging applications

Brown packaging linerboard, made entirely from recovered pulp, was subjected to deinking flotation for evaluating the possible improvements in its chemical, optical and mechanical properties. The increase in the rate of recovered paper utilisation, along with the tendency towards lower basis weights, in the packaging paper production, has created a growing need for the utilisation of secondary fibers of improved quality. To attain better quality fibers, flotation deinking of brown grades is being considered, along with the addition of primary fibers to recovered paper furnish. Numerous conducted studies, in which the flotation technology was used in the treatment of brown grades, support this idea. Most of them show that the quality of fibers is improved after flotation deinking, resulting in higher mechanical properties of the deinked handsheets and in lower amounts of chemical contaminants. As to food and human health safety, packaging paper has to meet specific requirements, to be classified as suitable for its direct contact with foods. Recycled paper and board may contain many potential contaminants, which, especially in the case of direct food contact, may migrate from packaging materials into foodstuffs. In this work, the linerboard sample selected for deinking was made from recycled fibers not submitted previously to chemical deinking flotation. Therefore, the original sample contained many noncellulosic components, as well as the residues of printing inks. The studied linerboardsample was a type of packaging paper used for contact with food products that are usually peeled before use, e.g. fruits and vegetables. The decrease in the amount of chemical contaminants, after conducting deinking flotation, was evaluated, along with the changes in the mechanical and optical properties of the deinked handsheets. Food contact analysis was done on both the original paper samples and the filter pads and handsheets made before and after deinking flotation. Food contact analysis consisted of migration tests of brightening agents, colorants, PCPs, formaldehydes and metals. Microbiological tests were also performed to determine the possible transfer of antimicrobial constituents

Packaging inks for folding cartons used in food packaging

This thesis examined packaging inks suitable for folding cartons used in food packaging. The recent cases of compounds migrating from packaging inks into packed food, have forced the packaging ink manufacturers to develop inks that do not include substances at a level, that may pose a risk to the health of a consumer or to the quality of packed food. Food packaging is a sensitive area and subject to extensive legislation. This research presents the current situation on regulatory documents that can be used to demonstrate the safety of packaging inks used in food packaging. In the research, data was also collected on the available packaging inks for food packaging in packaging ink market. Test printing was performed with five printing inks and three varnishes on Ensocoat board, produced by Stora Enso. Tests results regarding print quality, runnability, sensory properties and migration were analysed. The packaging inks with the finest performance in the tests were ultra violet curing printing ink and varnish. The results showed that ultra violet curing printing technology in food contact applications is an important research area, with further research possibly being able to redeem the UV technologies' bad reputation within the packaging supply chain.

Computational fluid dynamics evaluation of liquid food thermal process in a brick shaped package

Food processes must ensure safety and high-quality products for a growing demand consumer creating the need for better knowledge of its unit operations. The Computational Fluid Dynamics (CFD) has been widely used for better understanding the food thermal processes, and it is one of the safest and most frequently used methods for food preservation. However, there is no single study in the literature describing thermal process of liquid foods in a brick shaped package. The present study evaluated such process and the influence of its orientation on the process lethality. It demonstrated the potential of using CFD to evaluate thermal processes of liquid foods and the importance of rheological characterization and convection in thermal processing of liquid foods. It also showed that packaging orientation does not result in different sterilization values during thermal process of the evaluated fluids in the brick shaped package.

The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper) was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.

Stability of cassava flour-based food bars

The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts) from different regions of Brazil may add value to this traditional product as a fast food.