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Standards and regulations related to spirit drinks have been established by different countries and international organizations to ensure the safety and quality of spirits. Here, we introduce the principles of food safety and quality standards for alcoholic beverages and then compare the key indicators used in the distinct standards of the Codex Alimentarius Commission, the European Union, the People's Republic of China, the United States, Canada, and Australia. We also discuss in detail the "maximum level" of the following main contaminants of spirit drinks: methanol, higher alcohols, ethyl carbamate, hydrocyanic acid, heavy metals, mycotoxins, phthalates, and aldehydes. Furthermore, the control measures used for potential hazards are introduced. Harmonization of the current requirements based on comprehensive scope analysis and the risk assessment approach will enhance both the trade and quality of distilled spirits. This review article provides valuable information that will enable producers, traders, governments, and researchers to increase their knowledge of spirit drink safety requirements, control measures, and research trends.

Background: During 2008, we conducted a statewide survey on beverages served to preschool-aged children in California child care that identified a need for beverage policy. During 2011, the US Department of Agriculture began requiring that sites participating in the Child and Adult Care Food Program (CACFP) make drinking water available throughout the day and serve only low-fat or nonfat milk to children aged 2 years and older. During 2012, the California Healthy Beverages in Childcare law additionally required that all child-care sites eliminate all beverages with added sweetener and limit 100% juice to once daily., Design: To assess potential policy effects, we repeated the statewide survey in 2012. During 2008 and 2012, a cross-sectional sample of ∼1,400 licensed child-care sites was randomly selected after stratifying by category (ie, Head Start, state preschool, other CACFP center, non-CACFP center, CACFP home, and non-CACFP home)., Results: Responses were obtained from 429 sites in 2008 and 435 in 2012. After adjustment for child-care category, significant improvements in 2012 compared with 2008 were found; more sites served water with meals/snacks (47% vs 28%; P=0.008) and made water available indoors for children to self-serve (77% vs 69%; P=0.001), and fewer sites served whole milk usually (9% vs 22%; P=0.006) and 100% juice more than once daily (20% vs 27%; P=0.038). During 2012, 60% of sites were aware of beverage policies and 23% were judged fully compliant with the California law., Conclusions: A positive effect occurred on beverages served after enactment of state and federal policies. Efforts should continue to promote beverage policies and support their implementation., (Copyright © 2015 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.)

The effect of bactericidal UV-C treatments (254 nm) on Escherichia coli O157:H7 suspended in apple juice increased synergistically with temperature up to a threshold value. The optimum UV-C treatment temperature was 55 °C, yielding a 58.9% synergistic lethal effect. Under these treatment conditions, the UV-heat (UV-H55 °C) lethal variability achieving 5-log reductions had a logistic distribution (α = 37.92, β = 1.10). Using this distribution, UV-H55 °C doses to achieve the required juice safety goal with 95, 99, and 99.9% confidence were 41.17, 42.97, and 46.00 J/ml, respectively, i.e., doses higher than the 37.58 J/ml estimated by a deterministic procedure. The public health impact of these results is that the larger UV-H55 °C dose required for achieving 5-log reductions with 95, 99, and 99.9% confidence would reduce the probability of hemolytic uremic syndrome in children by 76.3, 88.6, and 96.9%, respectively. This study illustrates the importance of including the effect of data variability when selecting operational parameters for novel and conventional preservation processes to achieve high food safety standards with the desired confidence level.

Background: Medical and public health decisions are informed by reviews, which makes the quality of reviews an important scientific concern., Objective: We systematically assessed the quality of published reviews on sugar-sweetened beverages (SSBs) and health, which is a controversial topic that is important to public health., Design: We performed a search of PubMed and Cochrane databases and a hand search of reference lists. Studies that were selected were published reviews and meta-analyses (June 2001 to June 2011) of epidemiologic studies of the relation between SSBs and obesity, type 2 diabetes, metabolic syndrome, and coronary heart disease. A standardized data-abstraction form was used. Review quality was assessed by using the validated instrument AMSTAR (assessment of multiple systematic reviews), which is a one-page tool with 11 questions., Results: Seventeen reviews met our inclusion and exclusion criteria: obesity or weight (16 reviews), diabetes (3 reviews), metabolic syndrome (3 reviews), and coronary heart disease (2 reviews). Authors frequently used a strictly narrative review (7 of 17 reviews). Only 6 of 17 reviews reported quantitative data in a table format. Overall, reviews of SSBs and health outcomes received moderately low-quality scores by the AMSTAR [mean: 4.4 points; median: 4 points; range: 1-8.5 points (out of a possible score of 11 points)]. AMSTAR scores were not related to the conclusions of authors (8 reviews reported an association with a mean AMSTAR score of 4.1 points; 9 reviews with equivocal conclusions scored 4.7 points; P value = 0.84). Less than one-third of published reviews reported a comprehensive literature search, listed included and excluded studies, or used duplicate study selection and data abstraction., Conclusion: The comprehensive reporting of epidemiologic evidence and use of systematic methodologies to interpret evidence were underused in published reviews on SSBs and health.

The aims of this study were to evaluate the microbiological quality of fresh-squeezed orange juice and to reduce the microbial population by using various chemical and physical fruit surface decontamination methods. In the first step of the study, polyethylene-bottled fresh-squeezed orange juice samples purchased in Ankara, Turkey, were examined. The average aerobic plate count (APC) and coliform count (CC) varied within the ranges of 3 to 5 log CFU/ml and 1 to 4 log MPN/ml, respectively. Ten of 60 samples contained various levels of Escherichia coli, while Salmonella spp. and E. coli O157:H7 were not detected in any of the samples. Comparing the efficacy of various fruit surface decontamination methods on microbial population of oranges, the best results were obtained following two applications of submersion in boiling water and 5% H(2)O(2) solution for both the uninoculated and inoculated samples. Orange juice samples obtained from surface-inoculated and decontaminated oranges were also examined. We showed that about 17.4% of the E. coli population was transferred to orange juice after extraction, indicating the separation of microbial contaminants from fruit peel during extraction. Finally, the levels of microbial contamination occurred throughout the extraction process on the inner surfaces of a commercial juice extractor at one of the sale points investigated. Significant (P < 0.05) increases in the APC and CC were determined in surface samples of the extractor after the extraction. Surface decontamination and extraction are critical steps in fresh juice production for preventing microbial contamination. Immersion in boiling water for 0.5 min, without using any chemicals, can be offered as an effective method to reduce microbial population on orange surfaces.

The US National Heart, Lung, and Blood Institute has grouped foods and beverages into three classes: "Go," "Slow," and "Whoa," as part of a children's guide to eating right. Using nutrient composition data in the 2004 Food and Nutrient Database for Dietary Studies, this descriptive study compared the Go, Slow, and Whoa food classes to tertiles of food rankings generated by the Nutrient Rich Foods Index. A total of 1,045 foods and beverages were first assigned into Go, Slow, and Whoa classes and then ranked by the Nutrient Rich Foods Index nutrient profile model. The Nutrient Rich Foods Index model was based on nine nutrients to encourage: protein, fiber, vitamins A, C, and E, calcium, iron, magnesium, and potassium; and on three nutrients to limit: saturated fat, added sugar, and sodium, all calculated per 100 calories. Both the Go, Slow, and Whoa and the Nutrient Rich Foods Index models readily distinguished between energy-dense and nutrient-rich beverages and foods, and the three Go, Slow, and Whoa classes closely corresponded to tertiles of Nutrient Rich Foods Index scores. There were some disagreements in the class assignment of fortified cereals, some dairy products, and diet beverages. Unlike the Go, Slow, and Whoa model, the Nutrient Rich Foods Index model produced continuous scores that could be used to rank foods within a given class. The study provides an illustration of how diverse nutrient profiling systems can be used to identify healthful foods and beverages., (Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.)

The Child Nutrition and WIC Reauthorization Act of 2004 required school districts participating in the federal school meals program to establish by the start of the 2006-2007 school year policies that included nutrition guidelines for all foods sold on school campus during the school day and policy development involving key stakeholders. For many schools, policy development was done by wellness councils. This study examined the association between having a wellness council and availability of low-nutrient, energy-dense foods/beverages in school vending machines following enactment of the federal legislation. In 2006-2007, Minnesota middle (n=35) and high (n=54) school principals reported whether their school and district had a wellness council. Trained research staff observed foods/beverages in vending machines accessible to students. Low-nutrient, energy-dense foods/beverages (snacks >3 g fat or >200 calories/serving, and soda, fruit/sport drinks and reduced-fat/whole milk) were grouped into seven categories (eg, high-fat baked goods) and a food score was calculated. Higher scores indicated more low-nutrient, energy-dense vending fare. Multivariate linear regression, adjusted for school characteristics, was used to examine associations between scores and a three-category council variable (district-only; district and school; no council). Among schools, 53% had district-only councils, 38% district and school councils, and 9% had no council. Schools with both a district and school council had a significantly lower mean food score than schools without councils (P=0.03). The potential of wellness councils to impact availability of low-nutrient, energy-dense vending fare is promising. There may be an added benefit to having both a school and district council., (Copyright © 2011 American Dietetic Association. Published by Elsevier Inc. All rights reserved.)

Furan, an oxygen containing monocyclic aromatic hydrocarbon, is considered possibly carcinogenic to humans. In the framework of the EU-project "Role of Genetic and Non-Genetic Mechanisms in Furan Risk", furan levels in food have been collected from the literature. Three food type categories have been selected on the basis of the collected data for sampling and analysis on furan with headspace GC-MS. This paper describes the results for the selected food categories, fruit and vegetables juices, nutrition drinks and bakery products. An attempt has been made to correlate the furan levels with the ingredients of the products., (Copyright 2010 Elsevier B.V. All rights reserved.)

States and school districts around the country are developing policies that set nutrition standards for competitive foods and beverages sold outside of the US Department of Agriculture's reimbursable school lunch program. However, few tools exist for monitoring the implementation of these new policies. The objective of this research was to develop a computerized assessment tool, the Food and Beverage Environment Analysis and Monitoring System (FoodBEAMS), to collect data on the competitive school food environment and to test the inter-rater reliability of the tool among research and nonresearch professionals. FoodBEAMS was used to collect data in spring 2007 on the competitive foods and beverages sold in 21 California high schools. Adherence of the foods and beverages to California's competitive food and beverage nutrition policies for schools (Senate Bills 12 and 965) was determined using the data collected by both research and nonresearch professionals. The inter-rater reliability between the data collectors was assessed using the intraclass correlation coefficient. Researcher vs researcher and researcher vs nonresearcher inter-rater reliability was high for both foods and beverages, with intraclass correlation coefficients ranging from .972 to .987. Results of this study provide evidence that FoodBEAMS is a promising tool for assessing and monitoring adherence to nutrition standards for competitive foods sold on school campuses and can be used reliably by both research and nonresearch professionals., (Copyright 2010 American Dietetic Association. Published by Elsevier Inc. All rights reserved.)

School environments that provide consistent and reliable nutrition information promote the development of healthful eating in children. High-energy, nutrient-poor beverages offered for sale to children during the school day compete with healthful choices. The primary objective of this prospective, quasiexperimental study was to encourage children to choose more healthful beverages during the school day without adversely affecting the profits realized from vending sales. Fifteen of 18 schools completed voluntary changes to beverage sales practices during the school day between August 2005 and May 2006. Twelve of 15 schools reported increased profits from the previous year (2004-2005) while offering more healthful beverage choices at discounted prices. Units of carbonated soft drinks sold declined when sports drinks, 100% fruit juice, and water were made available in their place. Passive marketing in the form of vending machine fronts, attractive pricing with a nominal 10% to 25% discount, and changing the types and proportions of beverages offered encouraged children to make more healthful choices. Local school administrators were receptive to making changes to beverage sales when local needs were incorporated into the study design. Profit information from this study informed state legislators and the Mississippi State Board of Education in the development and adoption of statewide snack and beverage vending guidelines. Registered dietitians serve as advocates to foster these collaborative efforts, inform key decision makers, and work in their local communities to develop and promote healthful practices in K-12 school settings.

Purpose: To determine extent and factors associated with implementation of California's school nutrition standards 1 year after standards became active., Methods: Information on competitive foods and beverages available in schools was collected from a representative sample of 56 public high schools in California. Adherence to nutrition standards was calculated for each item and summarized for each school by venue. The association between schools' sociodemographic characteristics and adherence to standards was determined by multivariate analysis., Results: The majority of schools were adhering to the required beverage standards. None of the schools selling competitive foods were 100% adherent to the food standards. Adherence to both standards tended to be highest in food service venues. In univariate analyses, percent nonwhite enrollment, population density, percent free/reduced-price (FRP) meal eligibility, and school size were significantly correlated with the beverage adherence rate. Percent nonwhite enrollment and population density remained significant in the multivariate regression model. Percent nonwhite enrollment and percent FRP meal eligibility were significantly correlated with the food adherence rate in univariate analysis, but neither remained significant in the multiple regression model., Conclusions: California high schools are making progress toward implementation of the state nutrition standards. Beverage standards appear easier to achieve than nutrient-based food standards. Additional support is needed to provide schools with resources to implement and monitor these policies. Simpler standards and/or a reduction in the foods and beverages sold could better enable schools to achieve and monitor adherence.

Objective: To identify food and beverage brand Web sites featuring designated children's areas, assess marketing techniques present on those industry Web sites, and determine nutritional quality of branded food items marketed to children., Design: Systematic content analysis of food and beverage brand Web sites and nutrient analysis of food and beverages advertised on these Web sites., Setting: The World Wide Web., Participants: One-hundred thirty Internet Web sites of food and beverage brands with top media expenditures based on the America's Top 2000 Brands section of Brandweek magazine's annual "Superbrands" report., Main Outcome Measures: A standardized content analysis rating form to determine marketing techniques used on the food and beverage brand Web sites. Nutritional analysis of food brands was conducted., Results: Of 130 Web sites analyzed, 48% featured designated children's areas. These Web sites featured a variety of Internet marketing techniques, including advergaming on 85% of the Web sites and interactive programs on 92% of the Web sites. Branded spokescharacters and tie-ins to other products were featured on the majority of the Web sites, as well. Few food brands (13%) with Web sites that market to children met the nutrition criteria set by the National Alliance for Nutrition and Activity., Conclusions and Implications: Nearly half of branded Web sites analyzed used designated children's areas to market food and beverages to children, 87% of which were of low nutritional quality. Nutrition professionals should advocate the use of advertising techniques to encourage healthful food choices for children.

Survival of a five-strain mixture of stationary phase (nonadapted) and acid-adapted Escherichia coli O157:H7 in single-strength lemon and lime juices was evaluated at room temperature (22 degrees C). The juices were reconstituted from concentrates that contained no preservatives and intrinsic pH values of 2.5 to 2.6 and titratable acidities of 4.51 to 4.53% (wt/vol, citric acid). A greater than 5-log reduction of stationary-phase cells was achieved in both lemon and lime juices after 72 h of incubation. Similar log reductions were obtained when the reconstituted juices were adjusted to pH 2.7, which is above the highest value normally observed in juice processing plants during the reconstitution of single-strength lemon or lime juice from concentrates. Lemon juice had a significantly higher inhibitory effect (P < 0.05) on E. coli O157:H7 than did lime juice. Validation tests with commercially produced shelf-stable lemon and lime juices confirmed that storage of the juices at room temperature (22 degrees C) for 3 days may be an alternative to heat treatment to ensure the 5-log reduction of vegetative pathogens of concern required for the products under the U.S. Food and Drug Administration juice hazard analysis and critical control point regulations.

The objective of this study was to elucidate the controversial relationship between the molecular weight (MW) of chitosans and their antibacterial activity (upon different inoculum levels, at several concentrations). The influence of food components on the activity was also ascertained, as well as acceptance by a sensory panel. All the compounds tested exhibited antibacterial activity against Staphylococcus aureus and Escherichia coli. This activity was shown to be closely dependent on the inoculum level, MW and concentration used. Within 4h at 10(3) cells/mL, all five compounds, at every concentration (0.5%, 0.25% and 0.1%, w/v), proved to be bactericidal; for higher inocula, 0.1% (w/v) was only bacteriostatic; at 10(7) or 10(5) cells/mL, and independently of the inoculum level, 0.25% (w/v) of any chitooligosaccharide (COS) mixture was sufficient to reduce the E. coli initial population by at least 3 log cycles; COS never exhibited bactericidal action over S. aureus, unlike high and medium MW chitosans-which, at 0.5% (w/v), presented a bactericidal effect even against 10(7) cells/mL. When incorporated in liquid food matrices, medium and high MW chitosans maintained their activity, for both matrices and bacteria, although a slower activity was noticeable in milk; however, COS lost their activity upon both bacteria in milk after 4-8h. Furthermore, addition of chitosans to apple juice led to several unpleasant off-flavors, such as astringency and after taste--which increased in magnitude with MW.

Concerns about the preparation of thickened beverages for patients with dysphagia highlight the need for objective measurements with application to clinical settings. This cross-sectional study examined the line spread test (distance a liquid flows) to determine reproducibility of the measurements and whether specific line spread measurements can differentiate nectar- and honey-like thickness levels in the National Dysphagia Diet. Two common thickeners were tested in three different beverages. Replication of preparation procedures allowed comparison of product/beverage line spread results to viscometer-determined viscosity measured at a similar temperature and time to thicken. Analysis of variance showed a significant two-way interaction for both levels of thickness, indicating that line spread measurements differentiated products mixed with different beverages. Standard deviations and confidence intervals confirmed that measurements were highly repeatable. Line spread distance (cm) and viscosity measured in centipoise (cP) for a similar product/beverage statistically correlated with one another, suggesting that line spread and viscometry provided some similar information about thickness across the six product/beverage combinations tested.

The effect of high-intensity pulsed electric field (HIPEF) combined with citric acid (0.5-2.0%, w/v) or cinnamon bark oil (0.05-0.30%, w/v) against populations of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes in melon and watermelon juices were evaluated. Microbiological shelf-life and sensory attributes were also determined. Populations of E. coli O157:H7, S. Enteritidis and L. monocytogenes were reduced by more than 5.0log(10)CFU/ml in HIPEF-processed melon (35kV/cm for 1709 micros at 193Hz and 4 micros pulse duration) and watermelon (35kV/cm for 1682 micros at 193Hz and 4 micros pulse duration) juices containing 2.0% and 1.5% of citric acid, respectively, or 0.2% of cinnamon bark oil. In addition, these treatments were also able to inactivate mesophilic, psychrophilic and, molds and yeasts populations, leading to a shelf-life of more than 91 days in both juices stored at 5 degrees C. Hence, the microbiological quality and safety of these fruit juices by combining HIPEF and citric acid or cinnamon bark oil were ensured. However, the taste and odor in those HIPEF-treated melon and watermelon juices containing antimicrobials were significantly affected. Therefore, further studies are needed to decrease the impact on the sensory attributes by using antimicrobials.

Objective: To investigate the efficacy and cost effectiveness of an herbal tea, Smooth Move, in nursing home residents with chronic constipation., Design: Double-blind, placebo-controlled, 2-armed, parallel-group clinical trial., Setting: A 483-bed nursing home in Allentown, Pennsylvania, operated by Lehigh County Government., Participants: A total of 86 nursing home residents with chronic constipation., Interventions: Participants (n = 86) were randomly assigned to receive Smooth Move (n = 42) or a placebo (n = 44), once daily, in addition to standard treatment for chronic constipation. The study period was 28 days., Measurements: The primary efficacy parameter was the difference in total number of bowel movements. Secondary parameters included the difference in average number of standard treatment doses dispensed, and the difference in total medication costs., Results: Compared to placebo, in the intention to treat (ITT analysis) there was a statistically significant increase in the number of bowel movements in the Smooth Move group. The Smooth Move group (n = 42) compared with the placebo group (n = 44) experienced an average of 4.14 more bowel movements during the 28-day study period versus the 28-day pre-study period (P = .017)., Conclusion: Smooth Move herbal tea, when added to the standard treatment regimen for nursing home residents with chronic constipation, increased the average number of bowel movements compared to the addition of a placebo tea.

Pulsed electric field treatment has been claimed to produce more acceptable chilled citrus juices than those obtained by conventional thermal treatment. The pectin methylesterase activity and the acceptability of nine juices obtained from Clementine mandarins, Valencia oranges, and Ortanique fruits (hybrid of mandarin and orange), untreated, pasteurized (85 degrees C for 10 s), and treated by pulsed electric fields (25 kV/cm for 330 micros), were evaluated. The treatments, selected to reach a similar level of pectin methylesterase inactivation, produced juices that did not differ in acceptability from each other for the three varieties and in all cases were less acceptable than the untreated juice.

Objective: To describe and compare sensory characteristics of six beverages prepared with four commercial thickeners used in dysphagia diets., Design: The study used a completely randomized design within a test of each beverage., Subjects/setting: Five highly trained descriptive sensory analysis panelists conducted the testing in a laboratory environment., Intervention: Coffee, milk, apple juice, orange juice, Ensure (Abbott Laboratories, Abbott Park, IL), and water were thickened using two starch-based and two gum-based commercial thickeners according to manufacturers' instructions to achieve nectar-like and honey-like consistencies., Main Outcome Measures: Sensory attributes of the original beverages and the thickened samples were defined and scored., Statistical Analyses Performed: Sensory scores were analyzed by analysis of variance using general linear models and Fisher's least significant difference test to determine specific differences., Results: All thickeners suppressed the main flavors of the base beverages and imparted slight off-flavors (bitter, sour, metallic, or astringent) in some beverages. Starch-based thickeners imparted a starchy flavor and grainy texture, whereas gum-based thickeners gave added slickness to the beverages. Although thickeners mixed well with some beverages, they were difficult to disperse in others, making some thickened beverages lumpy., Conclusions: All thickeners added either a starchy, grainy, or slick flavor or texture and tended to suppress the base flavor of beverages, especially at honey-like consistencies. Thus, individual decisions about which characteristics are more negative (eg, slick vs grainy texture) for specific patients must be made. Additional development of thickening agents seems necessary for improved sensory properties. Information from this article should help professionals and their patients with dysphagia better understand the sensory issues associated with the use of commercial thickening agents in various beverages.

Alicyclobacillus acidoterrestris, a thermoacidophilic and spore-forming bacterium, has been isolated from spoiled acidic juices and is considered to be one of the important target microorganisms in quality control of acidic canned foods. Combined high pressure and heat treatment showed an effectiveness to control A. acidoterrestris spores. However, the effectiveness of the combined treatment may change upon the apple juice concentration. Therefore, the objective of this study was to evaluate different levels of apple juice concentrate for reduction of Alicyclobacillus spores by high pressure and heat. Spores of A. acidoterrestris were inoculated into three different concentrations of apple juice (17.5, 35, and 70 degrees Brix), and subjected to three high-pressure treatments (207, 414, and 621 MPa) at four different temperatures (22, 45, 71, and 90 degrees C). High-pressure treatment (207, 414, and 621 MPa) at 22degrees C did not reduce the level of spores regardless of the apple juice concentration (P > 0.05). In diluted apple juice (17.5 degrees Brix), the combined treatment of high pressure and heat resulted in spore reductions of about 2 log at 45 degrees C, and more than 5 log at higher temperatures (71 and 90 degrees C) in a high-pressure and temperature-dependent manner. For apple juice with a higher concentration (30 degrees Brix), high-pressure treatment showed no effect at 45 degrees C but resulted in about 2 and 4 log reduction at 71 and 90 degrees C, respectively. However, for apple juice concentrate (70 degrees Brix), treatment with heat or high pressure alone, or their combinations showed no inactivation against spores of A. acidoterrestris. It is likely that differences in the water availability explain the greater resistance of spores to high-pressure inactivation in the juice concentrates than in diluted juices. Our results demonstrate that the effect of high pressure combined with heat against spores of A. acidoterrestris was highly dependent on the apple juice concentration.

The Beverage Guidance Panel was assembled to provide guidance on the relative health and nutritional benefits and risks of various beverage categories. The beverage panel was initiated by the first author. The Panel's purpose is to attempt to systematically review the literature on beverages and health and provide guidance to the consumer. An additional purpose of the Panel is to develop a deeper dialog among the scientific community on overall beverage consumption patterns in the United States and on the great potential to change this pattern as a way to improve health. Over the past several decades, levels of overweight and obesity have increased across all population groups in the United States. Concurrently, an increased daily intake of 150-300 kcal (for different age-sex groups) has occurred, with approximately 50% of the increased calories coming from the consumption of calorically sweetened beverages. The panel ranked beverages from the lowest to the highest value based on caloric and nutrient contents and related health benefits and risks. Drinking water was ranked as the preferred beverage to fulfill daily water needs and was followed in decreasing value by tea and coffee, low-fat (1.5% or 1%) and skim (nonfat) milk and soy beverages, noncalorically sweetened beverages, beverages with some nutritional benefits (fruit and vegetable juices, whole milk, alcohol, and sports drinks), and calorically sweetened, nutrient-poor beverages. The Panel recommends that the consumption of beverages with no or few calories should take precedence over the consumption of beverages with more calories.

A study was conducted to identify possible sources of microbial contamination and to assess the effect of good cleaning and sanitation practices on the microbial quality and safety of unpasteurized apple cider. Raw unwashed apples, washed apples, cleaning water, fresh cider, and finished cider samples were collected from five Ontario producers over 4 months and microbiologically tested. Total coliforms were found in 31, 71 and 38% of the unwashed apple, water, and washed apple samples, respectively. Escherichia coli was found in 40% of the water samples from one producer alone. The washing step was identified as a potential source of contamination, possibly due to water in the dump tanks seldom being refreshed, and because scrubbers, spray nozzles, and conveyors were not properly cleaned and sanitized. Higher total coliform counts (P < 0.0001) and prevalence (P < 0.0001) in fresh cider compared with those in unwashed apples and washed apples indicated considerable microbial buildup along the process, possibly explained by the lack of appropriate equipment sanitation procedures. Results showed that producers who had better sanitary practices in place had lower (P < 0.001) total coliform prevalence than the rest of the producers. Overall results show that good sanitation procedures are associated with improved microbial quality of fresh cider in terms of total coliforms and that operators who pasteurize and/or UV treat their product should still be required to have a sound good manufacturing practices program in place to prevent recontamination. Cryptosporidium parvum, an important pathogen for this industry, was found in different sample types, including washed apples, water, and fresh and finished cider.

Background: The cranberry produces antimicrobial compounds such as proanthocyanidines in response to microbial invasion. In vitro it is able to prevent growth, adhesion or biofilm formation of a large number of bacteria, while clinically, cranberry juice has been shown to prevent urinary tract infections (UTI) in women. However, the effect of cranberry on bacterial colonization more widely has not been evaluated. We were interested in studying cranberry juice in children since many children with recurrent UTI need long-term antimicrobial prophylaxis and would benefit from an alternative., Objective: To evaluate the effect of cranberry juice on nasopharyngeal and colonic bacterial flora, to evaluate how well cranberry juice is accepted by children and to evaluate its effect on infectious diseases and related symptoms., Design: Children (mean age 4.3 years) in day care centers were randomized to receive either cranberry juice (n=171) or a placebo (n=170) for 3 months. Bacterial samples were collected before and after the intervention and analyzed for both respiratory bacterial pathogens and enteric fatty acid composition, reflecting changes in the colonic bacterial flora. Infectious diseases and their symptoms were monitored using symptom diaries. Compliance was evaluated as the number of drop-outs during the trial and by counting the numbers of doses taken., Results: The carriage of respiratory bacteria did not change significantly during the intervention, while fecal fatty acid composition changed significantly with time (P<0.001) but did not differ between the groups (P>0.05). Cranberry juice had no effect on common infectious diseases or their symptoms. The cranberry juice was well accepted: the number of drop-outs in 3 months was 18 (11%) in the cranberry group and 11 (7%) in the placebo group, and most of the doses were taken as instructed, 145 (88%) and 129 (77%) children, respectively, taking at least 90% of the doses., Conclusions: Cranberry juice was well accepted by the children, but led to no change in either the bacterial flora in the nasopharynx or the bacterial fatty acid composition of stools. Thus cranberries seem to have beneficial effect on urinary health only and this is not compromised by other unexpected antimicrobial effects.

The antibacterial effect of low concentrations of monocaprylin on Escherichia coli O157:H7 in apple juice was investigated. Apple juice alone (control) or containing 2.5 mM (0.055%) or 5 mM monocaprylin was inoculated with a five-strain mixture of E. coli O157:H7 at approximately 6.0 log CFU/ml. The juice samples were stored at 23 or 4 degrees C for 14 or 21 days, respectively, and the population of E. coli O157:H7 was determined on tryptic soy agar plates supplemented with 0.6% yeast extract. At both storage temperatures, the population of E. coli O157:H7 in monocaprylin-supplemented juice samples was significantly lower (P < 0.05) than that in the control samples. The concentration of monocaprylin and the storage temperature had a significant effect on the inactivation of E. coli O157:H7 in apple juice. Monocaprylin at 5 mM was significantly more effective than 2.5 mM monocaprylin for killing E. coli O157:H7 in apple juice. Inactivation of E. coli O157:H7 by monocaprylin was more pronounced in juice stored at 23 degrees C than in the refrigerated samples. Results of this study indicated that monocaprylin is effective for killing E. coli O157:H7 in apple juice, but detailed sensory studies are needed to determine the organoleptic properties of apple juice containing monocaprylin.

This study was conducted to evaluate the microbiological quality of sous (a drink prepared by extracting dried roots of Glycyrrhiza glabra) and tamarind (a drink prepared by infusing Tamarindus indica dried pulp), traditional drinks consumed in Jordan. Twenty-one samples of sous and 44 samples of tamarind were collected from the local market in Amman, Jordan. Water is the major component of the drinks. Sous drink is characterized by having an alkaline pH (range, 6.6 to 9.9; mean, 8.6), whereas tamarind drink has an acidic pH (range, 1.8 to 3.7; mean, 2.8). The drinks are not processed for safety before serving, and at some vendors drinks are not properly refrigerated. The mean counts for aerobic bacteria, lactic acid bacteria, and yeasts in sous drink samples were 5.9, 5.0, and 3.8 log CFU/ml, respectively; those in tamarind drink samples were 4.0, <1, and 5.8 log CFU/ml, respectively. The lactic acid bacteria isolated were Enterococcus raffinosus, Enterococcus hirae, Enterococcus durans, Lactobacillus acidophilus, and Lactobacillus buchneri. The yeast isolates in sous drink were from the genera Candida, Filobasidium, Hanseniaspora, Lodderomyces, Pichia, and Williopsis, and those in tamarind drink were from Arthroascus, Brettanomyces, Candida, Debaromyces, Filobasidiella, Hanseniaspora, Klavispora, Lodderomyces, Pichia, Saccharomycodes, Trichosporon, and Zygosaccharomyces. Enterobacteriaceae were detected in two sous samples and were identified as Enterobacter sakazakii and Erwinia sp., and in two tamarind samples and were identified as Citrobacter freundii and Klebsiella pneumoniae. Salmonella was detected in one sous and one tamarind sample. Pseudomonas aeruginosa was detected in only one sous sample. These findings highlight the importance of application of hygienic practices throughout preparation and vending of drinks, starting with raw ingredients and continuing through preparation, storage, display, and serving.

Swallowing impairment with advancing age is a major health care problem, especially among nursing home residents. An estimated 40% to 60% of nursing home residents have signs of swallowing disorders or dysphagia. The high number of nursing home residents with dysphagia is, at least in part, caused by patients with swallowing disorders being more likely to be discharged to institutional care. Aging alone does not result in swallowing disorders. Conditions that contribute to swallowing problems include dementia, cerebral vascular accidents, Parkinson's disease, neuromuscular disorders, and some medications. This article discusses the health-related rationale for thickened liquids and fluid viscosities, reviews each phase of the study, and concludes with the practical implications of the study for clinical dietitians.

Objective: To describe transitions and patterns in infants' and toddlers' beverage intakes, with focus on nonmilk beverages., Design: A cross-sectional study was conducted by telephone to obtain a 24-hour dietary recall of infants' and toddlers' food intakes, as reported by mothers or other primary caregivers., Subjects: A nationwide sample of infants and toddlers (n=3,022) ages 4 to 24 months, who participated in the Feeding Infants and Toddlers Study (FITS)., Analyses: Beverages were categorized as total milks (ie, breast milk, infant formulas, cow's milk, soy milk, goat's milk), 100% juices, fruit drinks, carbonated beverages, water, and "other." Analyses included means +/- standard deviations, percentages, frequencies, nutrient densities, and linear regression., Results: Beverages provided 84% of total daily food energy for infants 4 to 6 months of age, decreasing to 36% at ages 19 to 24 months. Apple juice and apple-flavored fruit drinks were the most frequently consumed beverages in the 100% juice and fruit drink categories, respectively. Juices, fruit drinks, and carbonated beverages appeared to displace milk in toddlers' diets (P<.0001)., Applications/conclusions: This research shows that beverages make important contributions to infants' and toddlers' energy and nutrient needs, but they must be wisely chosen. Registered dietitians should advise parents and caregivers that excessive intakes of any beverage, including milks and 100% juices, may displace other foods and beverages in the diet and/or contribute to excess food energy (kcal). Further research is needed to define excessive amounts in each beverage category, and such guidance could be very useful to parents and caregivers of infants and toddlers.

A continuously working pilot plant-scale prototype was used to evaluate the effects of continuous-flow ultrasound-temperature treatment for bacterial decontamination of model suspensions and various liquid food systems such as milk, fruit, and vegetable juices. Escherichia coli K12 DH 5 alpha and Lactobacillus acidophilus were used as test microorganisms. In addition, treated juices were investigated for damage caused by heat or ultrasound-induced degradation of sensory and nutritional properties after treatment and storage. Changes in color and destruction of heat-labile and slightly oxidizable L-ascorbic acid content were monitored as an index to measure processing effects. Results were assessed with respect to the total energy requirement and compared with those using a conventional, indirect heating method having similar processing conditions. For the bacteriological process evaluation, the temperature- and time-dependent process lethality was used as the basis; for the quality- and energy-related investigations, the degree of bacterial inactivation was used. At identical degrees of bacterial inactivation, the ultrasound-assisted thermal treatments required a lower processing temperature than treatment with conventional thermal processing. However, according to energy balances, the total energy consumption was not reduced compared to conventional heating. Indications for a positive influence on shelf life, with improvements in surface color stability (lightness) and L-ascorbic acid retention, were found among quality parameters of treated orange juice.

The American Academy of Pediatrics (AAP) recently issued recommendations for 100% fruit juice consumption for children and adolescents. National survey data (1994-1996, 1998 Continuing Survey of Food Intakes by Individuals) were used to evaluate intake of 100% fruit juice for comparison with AAP recommendations. Mean daily intakes of 100% fruit juice were 0.9, 4.6, and 3.4 ounces in children aged <6 months, 6 months-6 years, and 7-18 years, respectively, which fall within AAP recommendations for these age groups. At age 5, mean intake of fruit drinks and ades exceeded that of 100% fruit juice (P=.009). Carbonated soft drink intake exceeded that of 100% fruit juice at age 5 and of milk at age 13 (P<.04). By age 13, adolescents drank more carbonated soft drinks than 100% fruit juice, milk, or fruit drinks and ades. Increased consumption of nutrient-dense beverages (100% fruit juice, milk) and water as part of a varied diet should be encouraged.

Objective: To compare the vitamin C content of reconstituted frozen orange juice concentrates at preparation to that of ready-to-drink orange juices purchased 4 to 5 weeks from expiration., Design: Juices were unsealed and analyzed for reduced and oxidized vitamin C content at the time of purchase and reanalyzed 3 times weekly for 4 to 5 weeks. Same-lot samples of the ready-to-drink juices remained sealed after purchase and were opened for analyses at 3, 2, 1, or 0 weeks before expiration. SAMPLES/SETTING: Orange juices were reconstituted frozen concentrates, ready-to-drink juice packaged in resealable, screw-top containers, or ready-to-drink juice packaged in nonresealable containers. Juices were obtained from local retailers and stored at 4 degrees C in their original containers when appropriate., Statistical Analyses Performed: The reduced vitamin C content of juices analyzed repeatedly, 3 times weekly for 4 weeks, were compared using repeated measures analysis of variance. Linear regression lines were computed for reduced vitamin C in each juice over time, and differences between slopes were analyzed by oneway analysis of variance., Results: The orange juices from frozen concentrates contained 86 mg reduced vitamin C per fluid cup at initial preparation and 39 to 46 mg/c after 4 weeks of storage. Ready-to-drink juices averaged significantly lower reduced vitamin C: 27 to 65 mg/c at opening and 0 to 25 mg/c at expiration 4 weeks later. Ready-to-drink orange juices had twofold to threefold higher concentrations of oxidized vitamin C vs the orange juices reconstituted from frozen, and the decomposition rate of reduced vitamin C was similar for all juices, about 2% per day once opened., Applications: Ready-to-drink orange juices should be purchased 3 to 4 weeks before expiration date and consumed within 1 week of opening.

A simple analytical procedure using FT-NIR and multivariate techniques for the rapid determination of individual sugars in fruit juices was evaluated. Different NIR detection devices and sample preparation methods were tested by using model solutions to determine their analytical performance. Aqueous solutions of sugar mixtures (glucose, fructose, and sucrose; 0-8% w/v) were used to develop a calibration model. Direct measurements were made by transflection using a reflectance accessory, by transmittance using a 0.5-mm cell, and by reflectance using a fiberglass paper filter. FT-NIR spectral data were transformed to the second derivative. Partial least-squares regression (PLSR) was used to create calibration models that were cross-validated (leave-one-out approach). The prediction ability of the models was evaluated on fruit juices and compared with HPLC and standard enzymatic techniques. The PLSR loading spectra showed characteristic absorption bands for the different sugars. Models generated from transmittance spectra gave the best performance with standard error of prediction (SEP) <0.10% and R(2) of 99.9% that accurately and precisely predicted the sugar levels in juices, whereas lower precision was obtained with models generated from reflectance spectra. FT-NIR spectroscopy allowed for the rapid ( approximately 3 min analysis time), accurate and non-destructive analysis of sugars in juices and could be applied in quality control of beverages or to monitor for adulteration or contamination.

A method using capillary isotachophoresis (ITP) was developed and applied for the determination of the anionic profile of orange juices with the aim to obtain some useful information on the authenticity or adulteration of imported and native beverage products. An EA 100 electrophoretic analyser (Villa-LABECO, Slovak Republic) was used for capillary isotachophoretic determination of anions in tested samples. More systems of leading and terminating electrolytes were used. Detection conductivity and UV detection at 254 nm were used. Sample injection volume was 30 microl. These systems allow one to determinate inorganic anions, organic acids and some additives--adulterants in anionic forms in orange juices. By capillary isotachophoretic determination the lengths or areas of characteristic zones were established and compared to authentic orange juices of different species and origin and with RSK reference values (Code of Practice). Special emphasis was placed on D-isocitric acid ITP determination as a reliable fruit juice authentication marker. The presented multicomponent analysis of orange juice authenticity according to ITP anionic profiles obtained by capillary isotachophoresis presents an alternative information source necessary for deciding about authenticity of the products.

This work describes an alternative for chemical data research, with the aim of evaluating finished product quality. Analytical data for additives in soft drinks are interpreted by the use of multivariate data analysis: principal component analysis (PCA), factor analysis, cluster analysis, and artificial neural networks. Taking into account various chemical components like sorbic, benzoic, and ascorbic acids; saccharose; caffeine; Na, K, Ca, Mg, Fe, Zn, Cu, P, and B, soft drinks were characterized and classified. The ratios of Na, K, Ca + Mg, P, and K/Na have been studied. The application of PCA, cluster analysis, and artificial neural networks showed that combination of these chemometric tools offers effective means for modeling and classifying soft drinks in accordance with their contents in additives and heavy metals.

Results of two clinical studies support the use of a carbohydrate-electrolyte beverage to improve performance of intermittent moderate- to high-intensity exercise, such as soccer and ice hockey. Two other studies documented that such beverages improved performance during steady-state moderate- to high-intensity exercise, although the mechanism by which carbohydrate improved performance in these protocols is yet to be determined.

Objective: To develop and validate a practical, economical, and objective viscosity assessment tool, the line-spread test, for foods and beverages formulated for the dysphagic diet. The line-spread test is based on the measure of product dispersion over a flat surface., Design: Viscosity-altering formulations for a selection of soups and beverages commonly served to patients with dysphagia at a local hospital were developed under controlled conditions. The samples were presented to a trained sensory panel for evaluation by quantitative descriptive analysis and were measured by the line-spread test. Numeric results of the two tests were compared., Setting: The Food Research Laboratory with private sensory booths at Mount Saint Vincent University., Main Outcome Measures: Results of the sensory evaluation and the line-spread test would strongly correlate, indicating predictive validity, but the line-spread test would be more reliable and show variability in measurement., Statistical Analyses Performed: Correlation, analysis of variance (ANOVA), and standard deviations (calculated from the within-group mean square error of the ANOVAs)., Results: ANOVA showed that both the sensory panel results and the line-spread test values indicated significant differences among the samples. Standard deviations indicated less variability in line-spread values. There was a strong positive correlation (r = .90 to .97) between the two types of results, which indicated strong predictive validity for the line-spread test., Applications: The line-spread test is a reliable and valid tool to assess viscosity of formulated foods and beverages for the dysphagic diet and can be readily and economically adapted to any dietary department for product development and quality control.