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Metal cans, while boasting excellent barrier properties, raise concerns about leaching and environmental impacts. This study explored plastic trays, a potential alternative for canned food packaging. First we delved into the plastic tray's characteristics, including its composition and permeability to oxygen and water vapor. Secondly, we conducted a comparison between the newly introduced plastic packaging and traditional metal cans, focusing on their interactions with food during the sterilization process and their effects on the quality of Tunisian pea sauce. The composition analysis revealed that the plastic tray was composed of polypropylene (PP) (with a single endothermic peak at 168 °C), while the film was found to have a mixture of PP internally and polyethylene terephthalate (PET) externally (with two endothermic peaks at 161.96 °C and 243.81 °C). Plastic trays showed good results in water vapor permeability (0.832 g/m2.d) but exhibited higher oxygen permeability (190 g/m2.d), raising oxidation concerns. Migration testing confirmed plastic packaging safety (<10 mg/dm2), while some simulants exceeded limits in metal cans. pH levels remained consistent between both packaging types, but varied significantly over a 28-day storage. Total Volatile Basic Nitrogen (TVBN) levels differed significantly between plastic and metal packaging, with notable variations observed over time with maximums of 0.3 mg/100 g for plastic trays and 0.17 mg/100 g for metal cans. Sensory evaluation revealed that tasters were adept at differentiating between canned pea sauce in plastic trays and metal cans (83%, 10/12), with taste and color exhibiting significant differences (p < 0.05). This underlines the impact of packaging material on canned food quality and consumer preference, with minimal influence on other sensory aspects. This data empowers manufacturers to make informed packaging decisions for a diverse range of canned foods. [ABSTRACT FROM AUTHOR]

AbstractAdditives, such as bisphenol A (BPA) that are added to packaging material to enhance functionality may migrate into food products creating a concern for food safety. BPA has been linked to various chronic diseases, such as: diabetes, obesity, prostate cancer, impaired thyroid function, and several other metabolic disorders. To safeguard consumers, BPA migration limits have been defined by regulatory bodies. However, it is important to address the underlying factors and mechanisms so that they can be optimized in order to minimize BPA migration. In this review, we determine the relative importance of the factors, i.e. temperature, contact time, pH, food composition, storage time and temperature, package type, cleaning, and aging, and packaging damage that promote BPA migration in foods. Packaging material seems to be the key source of BPA and the temperature (applied during food production, storage, can sterilization and cleaning processes) was the critical driver influencing BPA migration. [ABSTRACT FROM AUTHOR]

Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations. [ABSTRACT FROM AUTHOR]

To explore the effects of calcium ion, pectin and NFC citrus juice addition on the sensory and nutritional quality of fruit juice-type canned yellow peach, the processing technology of juice-type canned yellow peach was opti¬mized by using Dangshan yellow peach NJ83 as raw material and the combination of yellow peach pulp and NFC citrus juice through evaluation indexes such as chromaticity, texture characteristics and sensory level. The results of visual anal-ysis and variance analysis showed that the adding amount of calcium ion had the greatest impact on the sensory quality of juice-type canned yellow peach, followed by NFC orange juice, and the last was pectin. The optimal process was as follows: The mass fraction of calcium ion was 0.4%, the mass fraction of pectin was 0.35%, the mass fraction of NFC fruit juice was 8%. In the final product, fruit juice was transparent, the pulp was golden yellow, the color was uniform, the block shape was complete without burrs, the taste was sweet and sour, the hardness was moderate. HPLC was further used to detect the flavonoids in canned foods under the optimal process and found that the content of hesperidin in juice-type canned yellow peach was 70.665 mg/kg, which was 22 times higher than 3.149 mg/kg in water-type. The content of narirutin (9.193 mg/kg) and didymin (6.807 mg/kg) were 161 times and 33 times higher in juice-type can than in water-type can, respectively. Therefore, juice-type canned yellow peach is a new canned product with both taste and nutrition. [ABSTRACT FROM AUTHOR]

The pet food industry's growth, driven by increased demand for premium options, emphasizes the popularity of canned dog foods due to their palatability and convenience. This study evaluates the nutritional and microbiological quality of canned dog food for puppies and adult dogs, with and without grains, immediately after opening and following 24 h of incubation simulating home storage conditions. The grain-free products exhibited higher protein and energy levels, while the grain-included products contained more ether extract, crude ash, and nitrogen-free extract. Age-specific differences revealed higher ether extract, crude ash, crude fiber, and energy in growing dog foods and more nitrogen-free extract in adult dog foods. Discrepancies between labeled nutrient values and laboratory results indicated overstatements for ether extract and underestimations for protein and crude ash. A microbiological analysis showed that the canned dog foods were generally safe when opened, but after 24 h, 85% exhibited bacterial presence, emphasizing the need for rigorous evaluation. A statistical analysis did not confirm associations between grain presence or age group and microbiological contamination. This study underscores the importance of accurate labeling for nutritional value and emphasizes the need for microbiological safety evaluations, especially in regions lacking specific regulatory standards, to ensure pet food safety and nutritional adequacy. [ABSTRACT FROM AUTHOR]

Bisphenol A diglycidyl ether (BADGE) is widely present in the inner coating of metal food cans, from which it can migrate into food and generate harmful derivatives during storage, such as bisphenol A (2,3-dihydroxypropyl) glycidyl ether, bisphenol A (3-chloro-2-hydroxypropyl) glycidyl ether, and bisphenol A (3-chloro-2-hydroxypropyl) (2,3-dihydroxypropyl) glycidyl ether. Here, a gold-nanoparticle-based immunochromatographic strip assay based on a broad-spectrum polyclonal antibody was developed for the simultaneous detection of BADGE and its derivatives, which could be accomplished within 15 min. The quantitative analysis of the visualization results was performed using Adobe Photoshop CC 2021, and the detection limit, defined as the concentration causing 15% inhibition, was 0.97 ng/mL. The recoveries of BADGE and its derivatives at various spiking levels in canned food samples ranged from 79.86% to 93.81%. The detection results of the proposed immunochromatographic strip assay were validated via high-performance liquid chromatography, showing a good correlation coefficient (R2 = 0.9580). [ABSTRACT FROM AUTHOR]

Disasters, which are an important part of human history, make access to food and safe water difficult and affect human health. During a disaster or emergency, everyone must be provided with food and safe water for at least 3 days. These foods should be easily prepared, have high energy, prevent dehydration, and be durable, such as canned foods, cereals, legumes, nuts, dried fruits, and meats. After the acute period is over, food stores should be designed to meet the requirements adequately. For a total of 2100 kcal/day, at least 10% of the total energy should be from protein and at least 17% from fats. It is the most practicable and healthy option that is to meet the drinking water requirement with bottled water immediately after disasters and until temporary settlement is established. Mains, water should be brought to the area without delay, regardless of temporary or permanent settlement. If water cannot be supplied with bottled water and central chlorination, appropriate techniques such as filtration, chlorination, and boiling must be applied for unsafe water, especially until safe water is provided by aid organizations. These methods, which only remove physical and microbiological contamination in water, should be applied until a long-term solution is developed. [ABSTRACT FROM AUTHOR]

Food contaminated with heavy metals poses a serious threat to consumers. This study aims to assess levels of lead (Pb) and cadmium (Cd) in offals of chicken, cattle, and pig as well as tin (Sn) in canned food. A total of 378 offal samples was collected from wet markets, while 218 canned food samples were purchased locally. Samples were digested using a microwave before analysis with inductively coupled plasma mass spectrometry (ICP-MS). Pb was determined, highest in cattle lung (0.11 ± 0.20 mg/kg) followed by cattle spleen (0.09 ± 0.14 mg/kg), and cattle tripe (0.09 ± 0.12 mg/kg). For Cd, the highest concentrations were in cattle liver (0.13 ± 0.12 mg/kg), pig liver (0.08 ± 0.05 mg/kg), and chicken liver (0.03 ± 0.02 mg/kg). Significant variations of Sn levels existed in different canned food categories with 3.21% samples (n = 7) exceeded the maximum level of 250 mg/kg set by Codex Alimentarius. All offal samples were below the Malaysian regulatory limits, indicating their safety for human consumption. However, Sn levels varied significantly among canned food categories, with the highest levels found in canned pineapple chunks in syrup, mixed pineapple cubes in syrup, pineapple slices and longan. Samples exceeding the maximum level set by Codex Alimentarius may pose a risk to consumers. [ABSTRACT FROM AUTHOR]

One of the new pre-disaster activities in Türkiye is to locate the neighborhood disaster stations (i.e., containers) that contain emergency relief items like tents, medicines and canned goods so that people can take the relief items inside them. After a disaster, people should reach to these items easily and quickly. Therefore, locating the disaster stations in the right locations is important. Moreover, emergency relief items inside the disaster stations have an expiration date. Therefore, they need to be replenished periodically to be usable after a disaster. To the best of our knowledge, there is no study in the literature that considers the location problem of disaster stations and the replenishment problem of perishable relief items that are inside the disaster stations simultaneously. Therefore, in this study, the location and replenishment problems of the neighborhood disaster stations are studied. A MILP model is developed for solving the stated problem. The primary goal is to decide the locations of the disaster stations, which will minimize the maximum distance between a post-disaster assembly area and the nearest disaster station. The second objective is to create routes that will minimize the total transportation cost in the replenishment process of the items. Optimal solution is obtained by using the proposed model for solving a small instance in IBM ILOG CPLEX 12.9 and the model is verified. Moreover, a case study is performed by using the real data of Buca/Izmir, and computational studies are done for evaluating the performance of the model. [ABSTRACT FROM AUTHOR]

Bisphenols (BPs) are suspected posing potential endocrine disrupting properties. Occurrence of BPs has been reported in environmental matrices. BPs might migrate into foodstuffs through food packaging materials or contaminated water and soil. Information on the occurrence of bisphenols, other than BPA, in foodstuffs, however, is scarce. Dietary exposure is of paramount importance way for human health. In this study, eight BPs, including BPA, BPS, BPP, BPB, BPAP, BPAF, BPF and BPZ, were analyzed in market foodstuffs (N = 278) collected from Guangyuan, Sichuan, China, using ultra-performance liquid chromatography tandem mass spectrometry (UPLC-MS/MS) foodstuffs were divided into ten categories of beverages, dairy products, eggs, cquatic foods, cereals, meats, fruits, vegetables, canned food and packaged drinking water. Bisphenols were found in the majority (76.3%) of the food samples, and the total concentrations of bisphenols (XBPs: sum of eight bisphenols) were in the range of below the limit of detection (LOD) to 59.08 µg/kg, with an overall mean value of 3.12 µg/kg. The higher overall mean concentration of XBPs was found in canned food, cereals, cquatic foods and vegetables. The predominant bisphenol analogues found in foodstuffs were BPA and BPS, which accounted for 77.9% and 14.4% of the total BPs concentrations, respectively. On the basis of measured concentrations and daily ingestion rates of foods, the daily dietary intakes of bisphenols (calculated from the mean concentration) were estimated to rang from 42.59 ng/kg bw/d to 96.54 ng/kg bw/d for different age and gender groups. BPA contributed to the majority of the total intakes of the BPs, followed by BPs. The daily dietary intakes of BPs showed a decrease with the growth of the age. It should be noted that dietary intakes of people aged 2-19 year old (critical time of development, 87.96 ng/kg bw/d) were obviously higher than that of aged above 19(48.05 ng/kg bw/d). Based on the t-TDI set by EFSA (4 µg/kg bw/d for BPA), the BPs through dietary intake pose low risks on the general population even summarization exposure levels of different BPs. However, the production and application of BPA analogues are increasing worldwide, and the health risks caused by BPA analogues should be continuously concerned. [ABSTRACT FROM AUTHOR]

This article details the development and pilot deployment of Rise Up: A Program for At-Risk Youth, which was created by the Santa Clara County Library District (SCCLD) in partnership with the County District Attorney, County Social Services, City of Gilroy and the South County Youth Task Force. The project focused specifically on youth at risk for drug or violent activity, as well as their caregivers and the adults in Gilroy serving these youths and their families. The process of rolling out Rise Up demonstrated the benefits of adjusting assumptions and how flexibility opens the way to future opportunities. Rise Up also taught the library valuable lessons about the need for improved equity—fulfilling basic needs like childcare and food security can go a long way in ensuring that at-risk youth and families can take advantage of learning opportunities. [ABSTRACT FROM AUTHOR]

Glycaemic index (GI) is an important characteristic of any newly formulated foods. This study aimed to validate the estimated glycemic index (eGI) and glycaemic load (eGL) of some selected baked products, beverages, and canned foods. Also, further aimed to develop the relationship between eGI and the eGL value. For the method validation, 30 food products were selected. The eGI were determined and compared with published GI values from International GI Table 2021. This study used the in vitro digestion method to determine the eGI and eGL. In the results, it has been observed that baked products showed significant positive correlations (p

Polychlorinated biphenyls (PCBs) are organic pollutants containing chlorine, which can be carcinogenic to humans. The current research focused on the heart risk and determination of PCBs levels in canned foods using the modified QuEChERS (fast, easy, cheap, effective, resistant and safe) method and gas chromatograph/mass spectrometer (GC-MS) technique. In this study, LOD (limit of detection), LOQ (limit of quantification), and recovery ranged from 0.06 to 0.32, 0.18 to 1.07 ng/g, and 97.05 to 102.5 %, respectively. In canned foods, the highest median of PCBs was PCB 52 (0.27 ± 0.20 ng/g fat) and the lowest median were PCB 28 and 138 (not detected in samples). Also, the maximum median of PCB 28, 52, 101, 138, 153, and 180 were detected in eggplant samples (0.06 ng/g), haricot samples (0.49 ng/g), eggplant samples (0.36 ng/g), eggplant samples (0.19 ng/g), eggplant samples (0.11 ng/g) and lentiform samples (0.66 ng/g), respectively. The median PCBs levels of oral exposure were estimated to be in the range of 9.80E-07to 4.30E-05 ng/g.d for all population groups, which were meaningfully lesser than the Tolerable daily intake value. The Monte Carlo simulation (MCS) outcomes indicated that the rank order of PCBs in adults based on incremental lifetime cancer risk (ILCR) was Lentiform (7.05E-8) > canned fish (5.73E-8) > Eggplant (5.38E-8) > Haricot (4.33E-8) > pasta source (2.06E-8); and in children was Lentiform (3.40E-7) > canned fish (2.72E-7) > Eggplant (2.44E-7) > Haricot (2.06E-7) > pasta source (9.83E-8). The median values of the ILCR induced oral exposure for all groups were within safe limits (lower than 10−6). The heat map and multivariate principal component analysis (PCA) showed significantly different contributions of PCBs profile in samples as the PCA axis scores were correlated with the type of cans. Based on the obtained outcomes, it can be concluded that the PCBs of canned food do not potential health risks to Iranian consumers.

We evaluated the environmental impact of aseptically packaged chicken using ohmic heating. Ohmic heating is a method that directly applies electric power to food. CO2 emissions were determined for each stage and compared with retort-heated food products. Retort-heated foods were assumed to be packaged by two methods: retort pouches and canned food. Replacing cans with pouches reduced CO2 emissions by 64 %. CO2 emissions were reduced by more than 80 % by replacing retort heating with ohmic heating. Additionally, the characterized results of 13 environmental areas indicate that the substitution of canned foods with aseptically packaged foods using ohmic heating can potentially reduce the environmental impact by up to 88 %. Furthermore, in the quality evaluation, ohmic-heated foods retained the same or better quality and palatability as the retort-heated foods. Aseptically packaged food products using ohmic heating can be substituted for conventional retort heating methods to reduce the environmental impact without sacrificing palatability. [ABSTRACT FROM AUTHOR]

The article focuses on the impact of tariffs on imported steel, particularly tin-plated steel, on the U.S. canned food sector. It explores the competing special interests of steel producers and canned food manufacturers, examines the lobbying efforts, and discusses the implications for canned food prices and domestic food security, highlighting the broader context of trade protections and their effects on concentrated gains and losses within specific industries.