Abstract Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits later shape the practices well‐being of children. The objective this study was to establish baseline data assess food safety knowledge 18‐ 26‐year‐old Univ. Maine students. Demographic questions previously validated Food Safety Knowledge Questionnaire (FSKQ) were placed online. Of 123 people who responded email recruitment notice, 104...

Abstract: The objective of the study was to determine effectiveness acidulant dip treatments (with or without aqueous ozone) reduce enzymatic browning and extend shelf life fresh‐cut potato slices during refrigerated storage (4 °C) for 28 d. Potato subjected ozone (2 ppm) had significantly ( P ≤ 0.05) higher L ‐values lower a ‐values, but did not appear have any effect on aerobic plate counts (APCs) polyphenol oxidase (PPO) activity. NatureSeal (NS) sodium acid sulfate (SAS) were most...

Abstract: Sodium acid sulfate (SAS) dip treatments were evaluated against a distilled water control and citric (CA) to compare its effectiveness in reducing enzymatic browning of raw, French‐fry cut potatoes. Two separate studies conducted with concentrations ranging from 0%, 1%, 3% experiment 1 2%, 2.5% 2 determine optimal concentrations. Russet Burbank potatoes peeled, sliced, dipped for min stored at 3 °C. Color, texture, fry surface pH, microbiological analyses on days 0, 7, 14. The SAS‐...

Abstract: Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g per 3600 milk) prior to curd formation deliver high eicosapentaenoic acid (EPA) docosahexaenoic (DHA) serving. The evaluated for proximate composition, EPA+DHA content, oxidative stability, color, pH, consumer acceptability. partially vacuum packed stored at 2 °C weeks. fat content significantly (p < 0.05) higher in the treatments compared control, but not different among treatments....

Mechanical separation of green crab resulted in an average mince yield 49.2%, with moisture, ash, protein, and lipid contents 81.0, 5.1, 10.4, 1.4%, respectively. Mince from small crabs (< 55-mm carapace width) had significantly lower L* values than large (> 55 mm). The overall acceptability empanadas (fried, stuffed pastries) was rated between "like slightly" moderately" by a consumer panel (n = 87), regardless empanada formulation (30, 50, or 70% filling weight). Additionally, 63%...

ABSTRACT: The objective of this study was to determine the effects pre-rigor treatment lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations 0.1% 0.3% were prepared in 0.9% saline solution injected into processing. Controls solution. Lobsters then steam-cooked, cryogenically frozen, stored at −15 °C. Chemical textural analyses conducted on reheated samples storage months 0, 2, 4, 6, sensory 2 6. Cook loss results showed...

Abstract: After‐cooking darkening (ACD) is an inherent and undesirable trait that develops in cooked potatoes. The objective of this study was to evaluate the effectiveness sodium acid sulfate (SAS) dip treatments compared other antigraying a control reduce ACD boiled, Katahdin Dip were applied for 3 min prior boiling included: 3% SAS, citric (CA), pyrophosphate (SAPP), along with distilled water control. SAS‐ CA‐treated potatoes had slightly, but significantly ( P ≤ 0.05) higher b* chroma...

Functional beverages are a high-value market in the United States. The production of ready-to-drink sap-based represents significant economic opportunity for maple producers. Pasteurized maintained high quality during shelf life, but demonstrated risk bacterial contamination absence strict sanitation controls. Acidification unpasteurized sap was associated with more rapid spoilage, attributed to Rahnella and Bacillus spp. feasibility fermented, kombucha-style beverage comprising various...

Whey is the largest waste product of cheese-making industry and current methods extracting nutrients from it are costly inefficient. This study assessed feasibility using crude polysaccharides to flocculate proteins liquid whey waste. The flocculants used were a sugar kelp (

ABSTRACT: The Univ. of Maine is participating in the National Science Foundation's (NSF) GK‐12 Teaching Fellows program. Between 2000 and 2003, 4 food science graduate students demonstrated food‐ nutrition‐related lessons, among other innovative activities. This article includes details an activity on natural dyes to help understand plant pigments. Assessment NSF program ongoing both locally nationally. NSF's goals are being met, including one most important, which effect as role models K‐12...

ABSTRACT This study examined the influence of two key processing steps, chlorine spray and freezing, on microbiological characteristics frozen wild blueberries. Home garden sprayers were modified to approximate conditions. Samples sprayed with either sterile water or 100 ppm solution allowed 30, 60, 120, 300 second contact times. Microbiological analyses total aerobes yeasts conducted using FDA Standard Methods. ANOVA Tukey's HSD multiple comparisons used evaluate effectiveness all...

Abstract Students in the Didactic Program Dietetics (DPD) at University of Maine were exposed to cheese‐making process, within a lab setting two hours, utilizing an accelerated recipe for Queso Fresco‐style cheese. The purpose this project was provide students with novel, hands‐on learning experience, which covered concepts coagulating milk enzymes and treatment curds during process. cheese tested three times by faculty teaching assistant ensure standard results. recipe, directions...

The authors describe the importance of food safety regulations and practices in this era global systems illustrate some challenges facing Maine’s small producers processors.