Barbara Rasco
Washington State University, Food Science, Faculty Member
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Abstract The various national and regional regulatory requirements for seafood provide critical guidance for its harvest and sale. DNA analysis can often help industry to meet these requirements, both for local sale and for exporting... more
Abstract The various national and regional regulatory requirements for seafood provide critical guidance for its harvest and sale. DNA analysis can often help industry to meet these requirements, both for local sale and for exporting products, and regulators to enforce them. When specific regulations are not in place, regulations from other regions may be helpful in developing guidelines. This chapter contrasts the more thorough regulations of the European Union with the frameworks in place in South Africa, a developing nation. It also discusses the changing state of seafood regulations in the United States, one of the world's largest consumers of seafood, and how these regulations may impact global seafood sales. The integration, or potential integration, of DNA analysis is reviewed, including benefits and barriers from a regulatory perspective.
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Research Interests: Engineering and Cosmetics
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Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies. The book examines the risks associated with the... more
Written by specialists in the fields of food bioterrorism and industry preparedness, Bioterrorism and Food Safety focuses on developing rational and implementable food security strategies. The book examines the risks associated with the intentional contamination of food. It provides implementation strategies to reduce food security risks and discusses the underlying legal issues tied to product liability and regulatory compliance. The text includes current hazards, provisions of the Bioterrorism Act, guidance documents from the FDA and USDA, and more. Risk management models are presented and workable strategies for addressing food safety risks are developed through case studies.
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SummaryIn this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose... more
SummaryIn this study, the oxygen barrier and physical properties of two maltodextrin/gum Arabic (MD/GA) (3:1 w/w) microcapsules with dextrose equivalence (DE) 26 and 6 were assessed with or without the incorporation of cellulose nanofibres (CNF). The oxygen diffusion coefficient (Deff) was between 10.6 × 10−15 m2 s−1 and 17.3 × 10−15 m2 s−1 for all microcapsules. The addition of CNF improved the oxygen barrier of MD/GA microcapsules. The incorporation of CNF did not significantly impact Tg due to the low quantity of CNF present in the microcapsules. Wettability was higher in CNF incorporated microcapsules, and dispersibility was lower only for microcapsules with maltodextrin of DE 26. Spray‐dried microcapsules exhibited poor flowability and high cohesiveness due to the moisture content (2.0–2.5%) of the powders. The results suggest that incorporation of CNF can increase the oxygen barrier of MD/GA microcapsules which may lead to better oxidative stability of micronutrients incorpora...
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Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil‐based packaging for shelf‐stable products with extended shelf‐life. The barrier performance of these films depends upon the integrity of the metal... more
Metal oxide coated multilayered polymeric pouches provide a suitable alternative to foil‐based packaging for shelf‐stable products with extended shelf‐life. The barrier performance of these films depends upon the integrity of the metal oxide coating which can develop defects as a result of thermal processing and improper handling. In this work, we developed a methodology to visually identify these defects using an oxygen‐sensitive model gel system. Four pouches with different metal oxide coatings: MOA (Coated PET), MOB (SiOx‐coated PET), MOC (Overlayer‐AlOx‐Organic‐coated PET), MOD (Overlayer‐SiOx‐coated PET) were filled with water and retort‐processed for 30 and 40 min at 121 °C. After processing, the pouches were cut open, dried and subsequently filled with a gel containing methylene blue that changes color in the presence of oxygen. The pouches were then stored at 23 and 40 °C for 180 and 90 days, respectively. Defects were identified by observing the localized color change from ...
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The objective of this study was to systematically examine the effect of high‐pressure processing and package headspace on package integrity and properties. Working pressures were 400 and 600 MPa, and starting vessel temperatures were... more
The objective of this study was to systematically examine the effect of high‐pressure processing and package headspace on package integrity and properties. Working pressures were 400 and 600 MPa, and starting vessel temperatures were 30°C, 60°C, and 90°C. Coextruded and laminated multilayers packaging films were studied: film A: (PA/EVOH/PP) and film B: (PET‐AlOx‐OC/PA6/PP), respectively. The films were made into pouches (0.05 m × 0.10 m) and filled with 30‐mL water as a model food. Various headspace volumes (0, 0.05, 0.10, 0.15, 0.20, 0.25, and 0.30‐cc air/mL H2O) were introduced into the packaging before processing. Imaging was used to quantify defects such as the formation of white spots on the package surface and delamination of film layers. The results showed that the headspace level and processing initial temperature had a greater effect than the operating pressure on visual defects. The package with 0% headspace did not show any physical damage to the tested films. Furthermor...
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Abstract Thermal transitions in frozen foods may occur due to temperature fluctuations during storage and distribution, inducing ice recrystallization and loss of food quality. This study evaluated the effects of state/phase transitions... more
Abstract Thermal transitions in frozen foods may occur due to temperature fluctuations during storage and distribution, inducing ice recrystallization and loss of food quality. This study evaluated the effects of state/phase transitions on ice recrystallization and on mechanical properties of unblanched and blanched potatoes. Potato samples were frozen at −32 °C for 5 days to achieve a glassy state and then subjected to temperature fluctuations of varying amplitudes to achieve different physical states: glassy state with temperature fluctuation, rubbery and thawed states. Ice crystal size of potatoes was evaluated using scanning electron microscopy (SEM) through pore analysis of freeze-dried potatoes. Hardness of potatoes was determined using texture analyzer. Temperature fluctuation increased the ice crystal size and reduced the hardness of potatoes-the changes depended on the severity of temperature fluctuations and the treatment medium. Findings may inform improved packaging design, storage and transportation strategies to minimize quality changes in frozen potatoes.
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Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole... more
Fish roe products are extremely valuable and currently enjoy expanding international and domestic markets. Caviars represent the best-known form of fish roe products; however, several other product forms are also consumed, including whole skeins and formulations with oils and cheese bases. Caviars are made from fish roe after the eggs have been graded, sorted, singled-out, salted or brined, and cured. Most caviar is marketed as a refrigerated or frozen food. Several types of caviar from different fish species are marketed as shelf-stable products. Market preferences for lower salt content have raised food safety concerns. Descriptions of and processing technologies for many delightful fish roe and caviar food products are presented here.
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Abstract This is a synopsis of current (as of this writing) food laws and regulations and market-based regulatory programs that have an impact on novel technologies, such as ultrasound, but which affect other processing methods as well.... more
Abstract This is a synopsis of current (as of this writing) food laws and regulations and market-based regulatory programs that have an impact on novel technologies, such as ultrasound, but which affect other processing methods as well. The most important criteria for novel technologies from a legal and regulatory standpoint will be, as a processor, to clearly ascertain that the process used is effective for its intended purpose and that food prepared using such a processing method is not misrepresented in a way that could lead a consumer to think the food has properties that it does not possess. For ultrasound pasteurization processes, these would need validation to ensure food safety, along with a showing that the food after the processing treatment is not at an increased food safety risk that is not addressed with appropriate preventive controls. Emphasis is placed on the requirements of the new Food Safety Modernization Act being implemented as of this writing, particularly 21 CFR Part 117. This law is causing a shift in food regulations globally. Although adulteration and misbranding and labeling requirements for food, including country of origin labeling and organic foods, are important for any food regardless of how it is processed, these will not be covered in any great detail. Similarly, USDA food safety and market-based programs and environmental regulations affecting food producers are outlined to provide the reader with the scope of regulatory impact associated with food production.
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ABSTRACTSensory evaluations by healthy individuals were conducted on cobalt‐60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at ‐78°C) caused... more
ABSTRACTSensory evaluations by healthy individuals were conducted on cobalt‐60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at ‐78°C) caused little change in product color or texture, but generally there was a decrease in overall acceptability and an increase in off‐flavor and aftertaste. Modified atmosphere packaging (nitrogen, helium, or air) or antioxidant addition (ascorbyl palmitate or a combination of butylated hydroxyanisole and butylated hydroxytoluene) prior to irradiation were effective in preserving specific sensory attributes, which in some cases resulted in improved overall acceptability (helium packed peppermint ice cream; ascorbyl palmitate treated strawberry yogurt bars) when compared to untreated irradiated products.