Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed

Citation: Godwin, S., Maughan, C., & Chambers, E. (2016). Food Safety: Recommendations for Determining Doneness in Consumer Egg Dish Recipes and Measurement of Endpoint Temperatures When Recipes Are Followed. Foods, 5(3), 10. doi:10.3390/foods5030045Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 degrees C (160 degrees F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed. Time was the most frequently used indicator, given in 92% of the recipes, with 15% using only time. Other indicators included: set (89), browned (76), clean toothpick/knife (60), puffed (27), and jiggled (13). Only two recipes indicated final endpoint temperatures. Three recipes (a pie, a quiche, and an egg casserole) were chosen and prepared in triplicate to see if they would reach recommended temperatures. The pie and quiche were still liquid at 71 degrees C, and were well over the recommended temperature when cooked according to instructions, but the egg casserole was not consistently above 71 degrees C, when the recipe instructions indicated it was done and the center was light brown and "jiggled" This research indicates that consumers are not receiving information on endpoint temperatures in egg recipes, but the likelihood of foodborne illness is low since most dishes probably be cooked past the recommended temperature before the consumer considers them done unless there are many inclusions that may absorb liquid and reduce the appearance of liquid in the dish

A Cost Comparison of Northern Utah High Tunnel Strawberry Production Costs and Returns with Low Tunnels and Supplemental Heating

This publication uses partial budgets to compare the costs, returns and resulting changes in net income when supplemental heating is added to a high tunnel plus low tunnel system

Northern Utah High Tunnel Strawberry Production Costs and Returns, 2014

This fact sheet is intended to be a guide used to make production decisions, determine potential returns and prepare business and marketing plans. All practices, yields, costs, and pricing were determined through a research study conducted at Utah State university across a 3-year period

Making preparation of poultry and eggs safer for consumers: a focus on recipes and temperature

Doctor of PhilosophyHuman NutritionEdgar Chambers IVConsumer food safety often is lacking, with many studies showing that we need to understand consumer behavior better and find new ways to provide information. The objective of this research was to better understand consumer food safety behaviors, find possible avenues for communicating food safety instructions to consumers, and determine how those avenues could work for demonstrating food safety today. Results from this research showed that two of the main potential avenues for communicating food safety instructions, namely recipes and cooking shows, were wholly lacking in good information and behaviors. A survey of egg dish recipes found that almost none contained temperature information, despite recommendations of food safety agencies. Observing celebrity chefs prepare food showed that every chef repeatedly had poor food safety practices which would lead to foodborne illness if followed by consumers at home. Two consumer studies were done with observers watching consumers prepare poultry and egg items. In the first study, consumers were asked to prepare poultry and egg items using both stovetop and oven methods. This study demonstrated that consumers do not follow many food safety behaviors, such as hand washing and using thermometers, and that those who used a thermometer were not better at reaching a safe temperature than those who didn’t use one. The second study had consumers prepare poultry items following a recipe, with half receiving food safety instructions on hand washing and thermometer use with their recipes. This study demonstrated that the addition of food safety instructions dramatically improved food safety behaviors in consumers. A separate study looked at the effect of changing lighting due to recent changes in efficiency regulations. This study found that some forms of modern lighting, such as LEDs, are more likely to make consumers think that poultry products are finished cooking before they are done, showing an even greater need for thermometer use. These studies present a message for the industry: food safety information and behaviors are lacking in consumers, but simple efforts such as adding food safety instructions to recipes can make consumers more aware of appropriate behaviors and improve their food safety

Motivations for Food Consumption during Specific Eating Occasions in Turkey

Citation: Chambers, D., Phan, U. T. X., Chanadang, S., Maughan, C., Sanchez, K., Di Donfrancesco, B., . . . Esen, E. (2016). Motivations for Food Consumption during Specific Eating Occasions in Turkey. Foods, 5(2), 14. doi:10.3390/foods5020039Several studies in different countries have been conducted to investigate factors affecting food choices. The objective of this study was to understand the motivations of specific food and beverage choices for different eating occasions in a typical diet of the Turkish people. A convenience sample of 141 respondents from seven different geographical regions in Turkey completed an online survey questionnaire that included questions about demographic information and details about their latest eating occasion. Respondents reported all of their motivations for choosing each food/beverage item reported for that specific eating occasion. Results indicated that different motivations played different roles in food choices of people in Turkey. Liking was a key characteristic for all eating occasions, but key natural concerns were even more important at breakfast, and need and hunger were more important for a mid-afternoon snack. Lunch involved additional motivations such as Sociability, Variety Seeking, and Social Norms. In addition to Liking, choices of different food groups were also driven by other motivations such as Habits, Convenience, Need and Hunger, Natural Concerns, and Health. This study helped better understand the current dietary patterns of Turkish people as well as the motives underlying their choices of foods and beverages for different meals and snacks. These findings could be useful for dietary campaigns that aim to improve eating behaviors in Turkey

Dietary Supplements and Sports Performance: Herbals

This is the fourth in a series of six articles to discuss the major classes of dietary supplements (vitamins; minerals; amino acids; herbs or botanicals; metabolites, constituents/extracts, or combinations). The major focus is on efficacy of such dietary supplements to enhance exercise or sport performance

Cognitive-behavioural therapy and short-term psychoanalytic psychotherapy versus brief psychosocial intervention in adolescents with unipolar major depression (IMPACT): a multicentre, pragmatic, observer-blind, randomised controlled trial.

Although there are effective psychological treatments for unipolar major depression in adolescents, whether or not one or more of the available therapies maintain reduced depressive symptoms 1 year after the end of treatment is not known. This is a non-trivial issue because maintaining lowered depressive symptoms below a clinical threshold level reduces the risk for diagnostic relapse into the adult years. To determine whether or not either of two specialist psychological treatments, cognitive-behavioural therapy (CBT) or short-term psychoanalytic psychotherapy (STPP), is more effective than a reference brief psychosocial intervention (BPI) in maintaining reduction of depression symptoms in the year after treatment. Observer-blind, parallel-group, pragmatic superiority randomised controlled trial. A total of 15 outpatient NHS clinics in the UK from East Anglia, north-west England and North London. Adolescents aged 11-17 years with Diagnostic and Statistical Manual of Mental Disorders-Fourth Edition major depression including those with suicidality, depressive psychosis and conduct disorder. Patients were randomised using stochastic minimisation controlling for age, sex and self-reported depression sum score; 470 patients were randomised and 465 were included in the analyses. In total, 154 adolescents received CBT, 156 received STPP and 155 received BPI. The trial lasted 86 weeks and study treatments were delivered in the first 36 weeks, with 52 weeks of follow-up. Mean sum score on self-reported depressive symptoms (primary outcome) at final study assessment (nominally 86 weeks, at least 52 weeks after end of treatment). Secondary measures were change in mean sum scores on self-reported anxiety symptoms and researcher-rated Health of the Nation scales for children and adolescents measuring psychosocial function. Following baseline assessment, there were a further five planned follow-up reassessments at nominal time points of 6, 12, 52 and 86 weeks post randomisation. There were non-inferiority effects of CBT compared with STPP [treatment effect by final follow-up = -0.578, 95% confidence interval (CI) -2.948 to 4.104; p = 0.748]. There were no superiority effects for the two specialist treatments (CBT + STPP) compared with BPI (treatment effect by final follow-up = -1.898, 95% CI -4.922 to 1.126; p = 0.219). At final assessment there was no significant difference in the mean depressive symptom score between treatment groups. There was an average 49-52% reduction in depression symptoms by the end of the study. There were no differences in total costs or quality-of-life scores between treatment groups and prescribing a selective serotonin reuptake inhibitor (SSRI) during treatment or follow-up did not differ between the therapy arms and, therefore, did not mediate the outcome. The three psychological treatments differed markedly in theoretical and clinical approach and are associated with a similar degree of clinical improvement, cost-effectiveness and subsequent maintenance of lowered depressive symptoms. Both STPP and BPI offer an additional patient treatment choice, alongside CBT, for depressed adolescents attending specialist Child and Adolescent Mental Health Services. Further research should focus on psychological mechanisms that are associated with treatment response, the maintenance of positive effects, determinants of non-response and whether or not brief psychotherapies are of use in primary care and community settings. Neither reason for SSRI prescribing or monitoring of medication compliance was controlled for over the course of the study, and the economic results were limited by missing data. Current Controlled Trials ISRCTN83033550. This project was funded by the National Institute for Heath Research Health Technology Assessment programme and will be published in full in Health Technology Assessment; Vol. 21, No. 12. See the National Institute for Heath Research Journals Library website for further project information. Funding was also provided by the Department of Health. The funders had no role in the study design, patient recruitment, data collection, analysis or writing of the study, any aspect pertinent to the study or the decision to submit to The Lancet

Cluster Lensing And Supernova survey with Hubble (CLASH): An Overview

The Cluster Lensing And Supernova survey with Hubble (CLASH) is a 524-orbit multi-cycle treasury program to use the gravitational lensing properties of 25 galaxy clusters to accurately constrain their mass distributions. The survey, described in detail in this paper, will definitively establish the degree of concentration of dark matter in the cluster cores, a key prediction of CDM. The CLASH cluster sample is larger and less biased than current samples of space-based imaging studies of clusters to similar depth, as we have minimized lensing-based selection that favors systems with overly dense cores. Specifically, twenty CLASH clusters are solely X-ray selected. The X-ray selected clusters are massive (kT > 5 keV; 5 - 30 x 10^14 M_solar) and, in most cases, dynamically relaxed. Five additional clusters are included for their lensing strength (Einstein radii > 35 arcsec at z_source = 2) to further quantify the lensing bias on concentration, to yield high resolution dark matter maps, and to optimize the likelihood of finding highly magnified high-redshift (z > 7) galaxies. The high magnification, in some cases, provides angular resolutions unobtainable with any current UVOIR facility and can yield z > 7 candidates bright enough for spectroscopic follow-up. A total of 16 broadband filters, spanning the near-UV to near-IR, are employed for each 20-orbit campaign on each cluster. These data are used to measure precise (sigma_phz < 0.02(1+z)) photometric redshifts for dozens of newly discovered multiply-lensed images per cluster. Observations of each cluster are spread over 8 epochs to enable a search, primarily in the parallel fields, for Type Ia supernovae at z > 1 to improve constraints on the time dependence of the dark energy equation of state and the evolution of such supernovae in an epoch when the universe is matter dominated.Comment: Accepted for publication in the Astrophysical Journal Supplements, 22 pages, 16 figures. Updated Tables 3,4,8 and figures 6 and 8 to reflect replacement of Abell 963 with Abell 1423 in CLASH survey. A963 cannot be observed with WFC3 due to the lack of usable guide star

Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle

Flavor lexicons are used in sensory evaluation to determine the flavor profile of a food product. The objective of this study was to develop a flavor lexicon for cooked beef, which can then be used in various projects relating to beef quality such as studies investigating animal diet, marinating, ageing, or other enhancements. A descriptive panel of 10 people was used to develop a flavor lexicon of 18 attributes, including astringent, barny, bloody, brothy, browned, gamey, grassy, juicy, fatty, livery, metallic, oxidized, roast beef, and the five basic tastes (bitter, salty, sour, sweet, and umami). In contrast to other studies on beef, this lexicon was developed to include both positive and negative attributes. The lexicon was able to show that rib eye steaks from the Longissimus dorsi muscle in grass-fed animals were significantly (pSpinalis dorsi (or “cap” muscle) of the rib eye steak, with similar results. Additionally, descriptive and consumer evaluations found no difference between two types of grass diets, namely alfalfa and sainfoin. Different mixtures of beef and chicken were also evaluated to determine flavor differences between the two meats. Chicken was found to be more closely correlated to brothy, juicy, sweet, and umami, among others, while beef was found to be more closely correlated to terms such as gamey, bloody, oxidized, metallic, roast beef, and astringent. Throughout these tests, the newly developed lexicon was shown to be an effective tool for profiling fresh meat samples