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NEWS Lysozyme strong inhibitory action on LAB. Study (PDF) February 25, 1995, The European Communities Directive no. 95/2/EC authorized the use of Lysozyme in cheese production without any given limit on its dosage. Before 2005, Lysozyme was declared on the product label as E1105. Since the label change required it to be labeled as egg white Lysozyme, all major cheese companies across Europe continued using Lysozyme as before. You see many big brands in your supermarket today showing Lysozyme on the label. Recent Study published by The American College of Nutrition concludes that the use of Lysozyme as an additive in Grana Padano cheese is not harmful in egg white allergic subjects. (study research by Amerigo Iaconelli, MD, Lucia Fiorentini, PhD, Sara Bruschi, PhD, Filippo Rossi, PhD, Gertrude Mingrone, MD, PhD, FACN, Gianfranco Piva, PhD) Similar studies are planned soon to further confirm that the use of Lysozyme in food, and fermented beverages is safe also for the small percentage of the populations which is sensitive to egg white Lysozyme Lysozyme-enriched goat’s milk benefits human health http://www.news.ucdavis.edu/search/news_detail.lasso?id=7831 Lysozyme in cow and buffalo milk may increase during higher risk of mastitis A study* was conducted to determine the Lysozyme level in blood serum and milk of cows from two farms in the Lublin province of Poland. Lysozyme level was determined using the basin-diffusive method according to Hankiewicz. The examination was carried out in 42 cows fed with ration of different quality and quantity based on the season of the year. The cows were grazed during summer months. Results showed that season and feeding affected the level of Lysozyme in the blood serum of dairy cows. However, minimal variation was observed in the milk Lysozyme level. Higher Lysozyme level was observed in the milk and blood serum of cows from the private farm. The highest Lysozyme level in milk and blood was observed during summer. *published by Wydawnictw Akademii Rolniczej: “Lysozyme activity in Buffalo milk: Effect of lactation period, parity, mastitis, season in India, pH and milk processing heat treatment” Authors: PRIYADARSHINI Subhadra ; KANSAL Vinod K. ; Abstract Journal Title: Asian-Australasian journal of animal sciences ISSN 1011-2367 Eggs Provide Affordable Source of High-Quality Protein for Sustained Energy http://www.nutritionhorizon.com/home/viewarticle.rails?id=40405 Lysozyme in your tears "The Miracle of Tears" by Jerry Berman: http://pacific-breeze.blogspot.com/2009/01/miracle-of-tears-by-jerry-bergman.html Effect of combining nisin and/or Lysozyme with in-package pasteurization for control of Listeria monocytogenes in ready-to-eat turkey bologna during refrigerated storage - (Food Microbiology Volume 25, Issue 7) Safety2Life: http://www.safety2life.com/13360.html Food Safety: http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=28213 Study shows Lysozyme in Cheese not harmful to egg white allergic subjects Recent Study published by The American College of Nutrition concludes that the use of Lysozyme as an additive in Grana Padano cheese is not harmful in egg white allergic subjects. (study research by Amerigo Iaconelli, MD, Lucia Fiorentini, PhD, Sara Bruschi, PhD, Filippo Rossi, PhD, Gertrude Mingrone, MD, PhD, FACN, Gianfranco Piva, PhD) Similar studies are planned soon to further confirm that the use of Lysozyme in food, and fermented beverages is safe also for the small percentage of the populations which is sensitive to egg white Lysozyme Journal of American College of Nutrition article Cheese Reporter Editorial
By KIM SEVERSON/NEW YORK TIMES LEAVE heirloom tomatoes to the organic farmers and pork belly to the chefs. In the chemistry department at Rutgers University and other laboratories like it, the real action is in less trendy ingredients like oregano, crab shells and milk. In a handful of food science labs around the country, people who talk about food in terms of microbes and polymers have been turning the natural pathogen fighters found in everyday food into edible films and powders. If their work pans out, thin films woven with a thyme derivative that can kill E. coli could line bags of fresh spinach. The same material in powder form might be sprinkled on packages of chicken to stop salmonella. Strawberries could be dipped in a soup made from egg proteins and shrimp shells. The resulting film — invisible, edible and, ideally, flavorless — would fight mold, kill pathogens and keep the fruit ripe longer. For average eaters who are still scratching their heads over trans fat, food coated with invisible films that lure bad microorganisms to their death might as well be nuclear fusion. But food scientists believe the potential for using these everyday ingredients to make a safer food supply is huge. “These natural films are really a very hot topic these days,” said Michael Chikindas, a food scientist working with the team at Rutgers. “The range of applications is endless, from very delicate foods to Army rations and space missions.” On the most basic level, the films are something like a plastic wrap made of edible components that dissolves in water. The films can be infused with molecules from cloves, thyme or other foods that can keep unhealthy bacteria from growing. They can even be manipulated to carry flavor. Of course, what works in the lab doesn’t always translate to the production line. As far as most of the scientists know, these new edible antimicrobial films and powders have yet to coat any food on the market. But their time is near, researchers say. Patents are pending and several large companies, commodity groups and the federal government have invested money in the research. In any food processing innovation, the timing has to be right for both consumers and manufacturers, and this might be the moment. Reports of food-borne sickness outbreaks have become part of the daily news. Just last week, baby carrots infected with shigella, a bacteria, were recalled in 12 states. In July, 86 brands of canned chili sauce and other meat products were recalled in a botulism scare. In June consumers were advised to throw away bags of the snack called Veggie Booty after salmonella in it made people in 17 states sick. As shoppers demand safer food, they’re also demanding healthier food made with ingredients they can pronounce. Professor Daeschel teamed up with the food scientist Yanyun Zhao to engineer an edible film made from a fiber found in crab and shrimp shells. They mixed in Lysozyme, a protein found in both eggs and human tears that has proven effective against listeria and staphylococcus. “It’s why we don’t get eye infections,” he said. The result is a film that could coat fruit or meat or even become an edible yogurt lid. “One of the big breakthroughs were those Listerine strips,” said Tara McHugh, a food researcher with the Department of Agriculture who makes films from carrots and tomatoes. “Consumers have just become more comfortable eating films.” Many people already eat more films and coatings than they realize. The wax on apples and the coating on aspirin are examples of edible protective layers used to battle oxygen, moisture and mishandling. Most coatings are made from gluten, cellulose, starch and various proteins approved by the Food and Drug Administration as safe for consumption. They line ice cream cones and coat battered frozen food. A layer of film in some frozen pizzas keeps moisture from the sauce from seeping into the crust. Fresh sliced apples and other produce get coatings of ascorbic acid to keep them from turning brown. Indeed, many shiny confections like chocolate-covered almonds and raisins are coated with confectioner’s glaze, a substance that might make some snackers cringe. It is often made with the secretions of a mite-sized beetle that lives in India and Thailand. Making confectioner’s glaze also requires ethanol, which is regulated by the Environmental Protection Agency, said Dr. John Krochta, a food scientist at the University of California at Davis. The new kinds of edible coatings might eliminate the need for ethanol, he said. In the mid-1990s, when work on edible films was beginning to take off, Professor Krochta figured out how to turn whey into a film that would be biodegradable. He was interested in the film, but also in finding a way for cheesemakers to use the excess whey they produced. The California government and that state’s dairy industry helped pay for the research. Now he is investigating whether his milk film can fight bacteria. The magic ingredients are milk proteins designed to help protect calves from bacterial infections. He believes they could be manipulated so that edible film wrapped around ready-to-eat turkey or smoked salmon would inhibit salmonella or listeria. At Rutgers, researchers have just begun to dream about a product that could be used on food. “We haven’t tried eating it yet but I’m sure it’s going to be O.K.,” said Dr. Uhrich, whose team presented her lab’s findings last week at the American Chemical Society’s annual meeting in Boston. “It’s a naturally derived polymer,” she said. “Even though I am a chemist, I recognize that people are more comfortable with food-derived components.” The films of Ms. McHugh, who works in the U.S.D.A. Agricultural Research Service labs near San Francisco, have a much less scientific beginning. She originally intended to make films as way to get people to eat more fruits and vegetables. People liked the flavor and the novelty and they took off. A company called Origami Foods now wraps sushi in her carrot film instead of nori and sells it at stores like Trader Joe’s. Her apple film adds flavor and moisture to a spiral-cut ham. As is often the case in the food science, one thing led to another. And unlike some water-based films that are brushed on in liquid form, her sticky fruit and vegetable films might adhere to food better and provide a longer-lasting attack on bacteria. Researchers are still noodling over several problems. One is how to control the timing of the release of the natural bug fighters once the film is on the food. Others are the films’ excessive sensitivity to humidity, and how they can be applied to food so that the good bacteria touch every surface. Then there are labeling issues. Are the milk and shellfish proteins used in films the same ones that trigger allergic reactions? What about milk films on products a vegan might eat? And no one knows how much it might cost in additional research and new equipment to actually transfer films from a lab to a food plant. But scientists say the films might be a more palatable way of killing pathogens than irradiation, a process that has met resistance from food advocacy organizations. And as excited as the scientists are about their new powders and films, they are quick to point out that the products are not cure-alls. “This is not intended to make up for sloppy growing or handling or cleaning and processing,” Professor Krochta said.
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