Proceedings of the EIGHTH ANNUAL CONVENTION SCIENCE …

» • . . . " *

Proceedings of theEIGHTH ANNUAL CONVENTION

, SCIENCE AND SANITY IN FOOD SAFETY

NOVEMBER 27 AND 28, 1973

PAULINO J. GARCIA HALLCORNER PEDRO GIL-TAFT AVENUE

MANILA

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PREFACE

Food safety m y erroneously bt- based on popular fear rather than onobjectively evaluated risks. And many tinies the food technologists havoasked for expertise on the subject. In response to this need, thePhilippine Association of Food Technologists has sponsored a program or:"Science and Sanity in Food Safety" for its 3th Annual Convention. T*K.theme was so tinely that the convention participants would not vrait forthe proceedings to be printed in tint* for the following annual conventionas is the accepted practice. Hence, immediately after the convention,the proceedings couaittee got* down to the business of soliciting, editingand stencil-cutting the speeches and scientific papers in order to Makethis proceedings available within two Months. This has been nade possi-ble by the speakers who submitted their papers in a forr.i practicallyready for printing save for soi:.e editing to cake their, conform to ageneral format; and to Miss Tita Gabelo who typed the snanuscr.ipts wh.\.lc.most of us were celebrating the Chris Li:ias holidays. We would also Like-to thank Mr. Victor Sy of California manufacturing Corporation for ihouse of the recording tapes. ,/

PATRICIA T. iBRCKOChairmanProceedings Committee

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PHILIPPINE ASSOCIATION OF FOOD TECHNOLOGISTS

Ofiicers - 1973

President Mr. Cho Teng YuAssistant Vice PresidentCommonwealth Foods Corporation

Vice-president Dr. Alicia 0. LustreSenior ScientistFood Technology DivisionIndustrial Research CenterNational Institute of Science & Tech.

Secretary Jiiss Ana Corina CastroSenior AnalystInstitute of Export DevelopmentBoard of Investments

Assistant Secretary . Jiiss Remedies SilverioFood TechnologistCalifornia Manufacturing Corporation

Treasurer . Dr. Patricia T. ArroyoSenior ScientistFood Technology DivisionIndustrial Research CenterNational Institute of Science r Toch.

Assistant Treasurer Dr. iSstrella AlabastroChairman, Dept. of Food Science <\ W-:.t.University of the Philippines

PRO Mr. Elias CanapiFoods Quality Control ManagerPhilippine Refining Company

Directors

Miss Nelly Buensuceso ' . Mr. Gilbert EvaristoSenior Research Chendst General ManagerFood & Drug Administration Pepsi Cola Company, Davao

Dr. Michael Lao Mr. Jesus MelgarVice-President Production ManagerFood Masters Corporation Pure Foods Corporation

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TANGGAPAN HG PANGULO KG PILIPIMS

(Office of the President of the Phi l ippines)

M e s s a g e

It is heartening to note that the Philippine Association of FoodTechnologists is holding its 5th Annual Convention on the theme of"Science and Sanity in Food Safety."

Mass production on a scale ained at meeting the food requirementsof a fast growing population demands food processing techniques andquality control of a higher order. Lack of consumer appreciation,therefore, of the issues and problems involved in these areas consti-tutes a inajor concern and 1 am gratified to learn that the PAFT istaking positive steps to clear up the issues and generating greaterap"pr.&ciaLion of the work of the P..FT and also of Philippine foods.

I wish the delegates to the Convention all success.

| (Sgd.) FERDINAND £. ilARCOSPresident of the Philippines

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OFFICE OF THE PRESIDENTof the Phil ippines

M e s s a g e

It is a great pleasure to greet, the participants in the iiighth AnnualConvention of the Philippine association of Food Technologists. "Sconceand Sanity in Food Safety" is indeod a very fitting theine for this conten-tion, especially as the dangers ''.rising from foods increase in direct pro-portion to the growing sophistication of consumers as well as the iricry;:.;--ing complexity in the technology and science of food processing.

v«'e nust now recognize that some 01 the alleged hazards in our foodsupply are not yet fully supported by scientific facts, and that all toooften, so nuch inaccurate information about such haaards have broughtabout near—hysterical responses from the consuming public. It is there-fore ciy fervent hope that the PAFT convention will arrive at the specificmeans by which a thorough rationalization of has-ards in food supply C-MI bomade accessible to non-scientific groups, to the end that can evolve poli-cies and national regulatory measures concerning food, environment andpublic he'lth.

I wish the P..FT a most successful convention.

With ray warmest personal regards.

(Sgd.) RONALDO 3. ZAMORAAssistant Executive Secret"ry

<t e s s a g e

The Philippine Association of Food Technologists (PAFT); , a relativelyyoung, non-stock, non-profit professional organization has been in ox: . nc-'-for ; tore than 12 years. Though faced with numerous obstacles, includingthe. lack of financing and government recognition, it is continuously \ror):-ing as a cohesive professional organization with the primary purpose ci'promoting Food Science and Technology. If it wore able to survive so nanyhardships, it is because of the expert advice and guidance of those whomanifest keen interest in and have the aims of the PAFT at heart, and r.hc;unselfish support of the food industry. Ifc is also because of the sincere,desire of the officers,past and present, the neiabers and the volunteer work-ers to see that their organization achieve the goals that they havu 3-A, up.

. At the present stage when the food crisis is worldwide, food product-ion and food preservation are more than ever important to feed and nourisha hunger-exploding population. How is the time for us food technologiststo prove that ours is a challenging job that is geared towards the attain-ment of an adequate and proper food supply for the ever increasing worldpopulation.

Under the able and guiding hands and encouragement of our leaders inthe New Society, we, the members of the PAFT, sincerely and firmly beli.?vcthat we should be able to participate to a greater extent in our ahare ofthe responsibility in helping uplift the socio-economic status of our peopleand improve the health and well-being of our contryineri as well as those ofthe less fortunate nations.

PROGiUM of ..CTIVITIES

Eighth Annual ConventionPhilippine Association of Food Technologists (PAFT)

THESE: SCISKCE .JSU SANITY IN FOOD SAFETY

foovenber 27 -ind 28, 1973

Paulino J. Garcia Memorial,HallTaft Avenue, Corner P. Gil St., Manila

First day, Tuesday, November 2", 1973

3:00 A.M. REGISTRATION

8:30 A.M. OPSMIftG PROGRAM

National Anthem

Welcome Address andPresentation of Delegates CKO TENG XU #,«. p, 1

President, PAFT

Introduction of the KeynoteSpeaker REMEDIOS SILVERIO

Convention Ghaiman

Keynote Speech Hon. IJGWA1D0 B. ZAhGRAAsst. Executive Sfecrstary

Republic of the Philippines

ViRGILIO GARCIA.Dopt. of Food Science

University of the Philippines, Los Banos

Iiaster of Ceremonies

10:00 A.M. RECESS

Refreshments

Opening of Exhibits

10:'30 A.ll.Syjnposium I: ADDITIVES AM) EfJVIROMENTALCONTAMINANTS IN FOODS

1. Food Additives: Understanding Food Additives -Nitrates and Nitrites, Monosodium Glufcamate,Artificial Sweeteners and Colors ••••••••»•••«•• p« U

Dr. Alicia 0. LustrsSenior ScientistFood Technology DivisionIndustrial Research CenterNational Institute of Science and Tech.

2. Pesticide Residues: Pesticide Residues in Food -A Problem? •••••••••••••••«•••••••••»•«•••••• p» 16

Dr. Carlito R. BarrilBead, Pesticide Laboratory-University of the Philippines, Los Bwios

iiO.USRATGR - ^ Dr. Michael ]p.oVice-, resident-

u'-nuiacturing Food Masters' inc.

tjOON 12:00 Lunch - Sponsored by the ShrLnp Exporters Associationof the- Philippines and Jvindanao Ke^t Products

1:30 P.M. Symposium II. BIOLOGICAL HAZARDS

1. I4ycotoxins: The tfycotoxin mystique •••••••••••«•••• P« 2&

Dr. Lina H a gDepartment of Plant PathologyUniversity of the Philippines, Los Banos

2. f-iicrobial Contaminants •••••••«••••••••»••••••••••• p» 35

Dr. Ruben AspirasDepartjuent of SoilsUniversity of the Philippines, Los B^nos

3. Parasites in Foods •••••••••••••••••••*••••••••»••« p« Ifi

Dr. Car::ien VeJ.asquesDeparti-ient of ZoologyUniversity of the Philippines, Diliiaan

MOUERATOR -Libia L. CharozFood Techno log i s t

A,j.uinaldo Deve lopr^n t Corporao .on

3 :00 P.M. RECESS

3:30 P.M. Symposium III. AJJ APPEAL FOR SCIENCE AND S;j I"TY

1. Physiological Effects of Additives and Containinmts*. p, 56

Dr. Quintin SintanarActing Science Research ChiefMedical Research CenterNational Institute of Science and Tech.

2. The Process of Evaluating Food Safety ••••>«•••••••• p« 64

Mrs. Luzonica 14, fesiganAdministratorFood and Drug Administration

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3. Advice on the Weeds of the Tinos : Food «•••••••••••• p» 70Technology for the :;~w Society

Gen. Flarencio A. Medina . . . .ChaimanNational Science Development Board

.'•iCD/iRATOR Dr. Patricia T. ArroyoSenior Scientist

Food Technology Divis:' onIndustrial Research Ccnttr

National Institute- of Science and Technology

Second day, Wednesday, November 28, 1973

8:00 A.to. - 9:00 A.i'l. FOOD SAFETY

Toxicity Testing of Pesticides on Philippine Food Fish •••••••«• p« 73

Dr. Rtynaldo M. Lesaca .Coinr..issioner

3at,iona.l Air and Water PollutionControl Coiiiiission

A Survey of the Sanitary Handling of Frosh ilarine Productsin the Philippines Using Total Plato Count and Coliformsas Indicators of Sanitation ••••••••*••»«•••••••••••«••?•••••• P» '"

Dr. Ignacio S_ FabloIslander Foods Corporation

L Report on the Effect of Gama Irradiation on the.^ijuosine Content of Ipil-lpil Leaf Heal •••••••«•••««••••••••• p» 87

A.L. Alejandrino, C. Gnzeand B. Balboa

Fhilippme Atomic Energy Comr.dssionDiliinan, "uezon City

9:00 A.ii.' --10:00 A.M. FOOD TECHNOLOGY

Physicochemical Properties of Glutinous Ricein delation to Suiaan i.'uality ••••••••••••••••••«•«•••««••*•••• p« 9^

Alicia A. Antonio &Bienvenido 0. Juliano

International Rice Research InstituteLos Banos

andAngelita M. del liundo

University of the Philippines, Los Banos

Sensory Evaluation of Coconut Honey Formulations •«••«••••••••••• p. 97

Linda D. BalbontinFAO International Food Technology

Training Center,.. CFTRIMysore, India

The Effect of Maturity on the Quality of Canned ; tango •••••••••*« p« 102

Asuncion V. BariahanBureau of Flant Industries

Dept. of Agriculture &Natural Resources, Manila

10:00 A.M. - 10:30 i\J'l. RECESS

10:30 A.M. - 12:00 MOON FISH TSCKKOLOGY

Fish Ft.mentation With the Use of Papain •••••••••«•••••«•»••••» p. 1QJ

Gloria Guevara,Violeta C. j.atiae & FUrifca 0. de la Pena

Bureau of FisheriesDept. of Agriculture f- Natural Resources

Intrarauros, Manila

An Evaluation of Fish Protein Concentrates Preparedby Isopropanol and Ethanol Extraction ••••«*••••••••«•••••••« p # TT]

Florian Hagno-Crejana,R.C. Juliano, C M . Bigueras,

and M. N. BautistaDept. of Fisheries Technology,

College of FisheriesUniversity of the FlrLlippines, Diliinan

and theHatioiial Eesoarch -Council of the Phil.

Storage Life Study on Canned Bangus ••••••••••«•.•••«•••••«•••.. p# 215(chance chanos, F.) SaLuon and Sardine Style

C. G. Marfori, E. F. Fabian &P.T. Arroyo

Food Technology DivisionIndustrial Research Center

National Institute of Science & TechnologyNSDB

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Prediction of "Greening" on Steam Cooked Tuna FishBased on the TriisethylaKiine, pB and -JoLible ProteinsContent of Raw Tuna Fish •••••••••••••••,.•»•,••,«,.«• p. 116

Belen HilloDept. of Food Science & Nutrition

College of Home EconomicsUniversity of the Philippines

Diliraan, Quezon City

MODERATOR . . < Dr. Eliseo RuizPhilippine Institute of Nutrition,

Food Science and TechnologyPhilippine Women's University

NOOK 12;30 Lunch - Sponsored by Pure Foods Corporation

and San Miguel Corporation

2:00 P.M. - Business Meeting and Evaluation

Profcssionaliaation . . . Dr. Patricia T. Arroyo•••••,p» 125

iilectior: Results Mr. Jesus Relgar - > M e, p« 125

Convention Evaluation Dr. Alicia Lustre.»,»,» p. 126president's Report ••••••••••••••»••••«•«•««.,.««•.••* P* 123

Induction of New Members

Treasurer's Beporb •«•«*•«••••«••••••««•«**««,•••«,«..» p* 127

WELCOKE ADDRESS

Cho Teng YuPresident

Philippine Association of Food Technologists

Honorable Secretary Zaroora, distinguished guests, renowned guestspeakers, delegates from the government agencies, academic institutionsand private sectors, ay colleagues and fellow food technologists, friendsand professionals in the allied field of food technology, ladies andgentlemen.

We are indeed honored to have on*; of the-aost efficient and energeticsecretaries of the President of the land, in the person of SecretaryRonaldo Zamora, to address us in this convention. With a string ofachievements and services in his tenure of public office, I am sure weall acknowledge his capability and sincerity in serving our countrysucli that introducing him is m o longer necessary. However, we takepride and pleasure in introducing such a distinguished personalityand I am reserving this privilege tc Miss Remdios Silverio, our asso-ciation1 s incumbent assistant secretary and concurrently the chairmanof the organizing committee of this convention.

In behalf of the convention's organizing committee, I would liketo express our deep appreciation for the participation of the guestspeakers and those who are presenting their research papers tommorowfor sharing with us their valuable knowledge in their own field ofspecialization. The Board of Directors likewise takes cognizance ofyour attendance in this convention and the keen interest you havemanifested in food science and food technology developments. Creditsshould also go to the several convention sub-committee chairmen andtheir members and to those who voluntarily spared their valuable timeand exerted enthusiastic efforts, a s well as those who assisted usthrough financial contributions, by sponsoring the luncheons, servingus with refreshments and snacks, putting up displays and helping us inmany other ways and gestures to make this meeting possible and worth-while convening.

I am taking the opportunity of this opening remarks to conveyour long overdue gratefulness to the past and present administratorsof NSDB, NIST for letting us avail ourselves of this convention hall aswell as many other facilities whenever we request them. The personnelof both NIST and FNRC have been very accomodating. We feel very muchat home at NIST. As a matter of fact, PAFT still does not have its ownoffice and our office address has been the Food Research Laboratory ofNIST. Likewise, this year, Food Masters, the Board of Investments andthe Commonwealth Foods Inc.,have so kindly allowed us to use their con-ference rooms for our aonthy board meetings.

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I would like to make particular mention and acknowledgment to hisExcellency, President Marcos, his secretaries and his action staff forencouraging awareness of the role of food science and technology inhealth improvement and socioeconomic growth by declaring this week andthe same week hereafter in the years to come as "Food Science andTechnology Week".

The theme of our 8th annual convention is "Science and Sanityin Pood Safety"m

In recent years, there has been universal concern for the safetyof the food we eat. Oftentimes, the suspects .and I repeat, the suspectsof harmful effects of food additives, pesticide ' residues, heavy metaland microbiological and environmental contaminants on food are undulydramatized and tests and evaluations prematurely publicized such thatmore damages are done to our food industry. These results innimany un-necessary innovations and high cost of food for the consumers thanactual benefits or protection are given to the general public. Asfood consumers and particularly as food technologists, we should notkeep silent or shy away from discussions of this vital issue. Rather,we should get ourselves involved to keep the damage from spreadingand at the same time prod the food industry to take proper measuresto insure food safety with the consumer's health above all things.In other words, we-should all tttake the bull by the horn". For thatmatter, we have gathered together in this convention a battery of ourbest and knowledgeable scientists to enlighten us on the topic of foodsafety with scientific approach and with soundness of mind. Today'sconvention and its thene is therefore in consonance with with the pur-poses and functions of PAFT, to stimulate investigations into techno**logical problems, to disseminate information about food technology bysponsoring scientific meetings as well as to promote the growth of thefood industry with food nutrition, cost and food safety for the consum-ing public as primary concern^

I hereby urge the audience to take seriously the scientific pre-sentations of the speakers and participate actively in the discussions.

Food shortage is E. worldwide problem caused primarily by populat-ion growth outstripping food production and aggravated by natural cala-mities and wars. Food crisis is further compounded by malnutritionproblem particularly in developing countries. In the Philippines, underthe able leadership of our President and through the Green Revolutionprogram of ear First Lady, we are making every effort for self-sufficiencyin food, both qjuantity-*ise and quality-wise.

In the midst of our intensive food production campaign, food proces-sing plays the role of vulnerable partner of food production in preserv-ing the usual enormous quantity of food crops harvested during peak; pro-duction for consumption in non-producing areas as well as for off seasonneeds. Analogous to the popular saying that "a penny saved is a penny earned",

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food preservation can be expressed as "a kilogram of food preservedis a kilogram of food produced". So, this is the challenging job forus, food technologists, especially during the crucial hour of persis-tent food crisis.

In order that we can tackle this challenging job more effectively,aside from being knowledgeable in our profession, we have to have moredignified personality as food technologists and the role we can playin the food industry has to be better recognised. As a matter of fact,one of the functions and purposes of PAFT as stated under Article III,Section 1-d of our Constitution is and I quote "to promote the recog-nition of the food technologists1 role in the industry1*. Unquote.

In the past and at the present time, PAFT has been seeking forthis recognition and we vow to work relentlessly until this goal isachieved. The PAFT believes that with your guidance and pledge ofsolid support, our meritorious quest will be met with favorable actionfrom the responsive policy of the New Society.

With the light of hope and feeling of encouragement and trust thatunder the reformed environment of the New Society, we, food technolo-gists, should be able to perform better in pursuing the aims and objec-tives of PAFT, I hereby declare the convention open.

UNDERSTAIWING FOOD ADDITIVES - MTR-.TES ATD f-TTRlTEG.iiO^SODIUJ. GLUTA-ATE, ARTIFTCl.'.: c^TiJ&RS AND COLORS

. Dr. A l i c i a . 0 . LustreSenior Sc ien t i s t

Food Technology DivisionI n d u s t r i a l Research Center

NI5T, NSDB

Introduction

I run happy that a wuch maligned and misunderstood rispect of foodprocessing, that of the use of food additives, has been put before usfor discussion.

A few years back, we marvelled at the- high quality of our cannedmeats, at breakfast cereals, instant fruit drinks and low calorie Jamsand jellies. Today, not a few are shouting against these very samefoods and the so-called chemical poisons that have made ther.i possible.

In the United States, tht- accusations have cone in the form ofbooks entitled - "The Cher.ical Feast", "Poisons in Your Food", "TheHidden Assassins" and "The Great, American Food Hoax", (Sanders, 1966).The book titles alone have been scary enough, leading one writer tocomment that "if one were to believe all the horror stories writtenabout foods, sitting down to dinner means taking your life with yourown hands" (Beers, 1972).

All those appears oo be a reflection of that unfortunate paradoxthat exists in many parts of the world today. We are happy that fccter.eeand technology have become supremely capable of solving many of man1simportant problems. Yet it is quite evident that there is a growingpublic distrust at the fruits of its achievement and that more and moreof its chosen goa3.s are being questioned.

Locally, perhaps because we do not tend to take our achievementsin science and technology quite so rach for granted, the neurosis hasnot seeped into our shores. The flow of information regarding th<_hazards posed by additives however has created more than a ripple offear and apprehension and it is hoped that before public confidence infoods becomes seriously undermined, we can havo a better understandingof some of these additives.

Food additives comprise a long list of chemical compounds, bothsynthetic and natural, which are used in foods in very small amounts,to perform a wide variety of functions. These group of substancesinclude — enulsifiers, thickeners and stabilizers, flavors and flavorenhancers, arificial sweeteners, preservatives, colors, leaveningagents and a miscellaneous group of other compounds such as cloudingagents, -anticaking agents and others.

It will be impossible for me t.i discuss all the different additivesused in foods. This discussion thuj will be lir.dted to the handful offood additives that have recently aroused public interest is potent L-:.1hazards to hui:an health - the nitrates, nitrites, (..-one-sodium glutajviL-.j,artificial sweeteners and colors.

Nitrates and Nitrites

Functions

ioitrntes and nitrites in uhc fora cf their sodium or potassiumsalts (potassium nitrate is better known locally as salitre), have tra-ditionally been added to foods as a color fixing agent. The origin ofthtdr use is lost in history though it i~ generally believed that theymight have occurred is an impurity in salt (Held and Joslyn, 1967).

The better known and most obvious effect af nitrate addition tomeats is the development of T. pink color. The rele of nitrates incolor development can be seen in the following diagram (, Figure 1).

Hyoglobin n o omyoglbln __^__j,i]irosohui(red) ' (pink)

Reducing conditions present in the meat, reduce nitrates to nitriteand finally to nitric oxide. The latter reacts with an important con-jugated protein in meat muscle known as myo£lobin to produce n5.treso-Liyoglobin which is red. On heating, such as what occurs when meat iscooked or smoked, the protein portion of the molecule is denatured,iron remains in the +2 oxidation state, and the pigment, now known -isdenatured nitrosomyoglobin or nitrosohemochromogen changes to a pinkcolor.

Tho actual sequence of these reactions is still not entirelyknown. It is for example postulated that nitric oxide initiallyreacts with metr.iyoglobin (the iron in the hone group is in the +3valence state) to form nitrosometj-.iyoglobin which is eventually reducedto nitrosomyoglobin (Wolfe, 1972). It is well accepted however, thatnitrates function simply to provide the nitric oxide necessary for '.hi,formation of pink nitroschomochromogen.

/Jiother important function of nitrites in cured me&ts, is toprevent the growth of clostidium botulinum, a hazardous toxin produc-ing microorganism . The inechanisi.1 of nitrite action in this regardis still unknown but the latter has been shown to be the principalingredient responsible for the surprising stability of lightly pro-cessed canned cured meat products (Silliken, at al., 195S).

The control of clostridium botuliiaum, more than the productionof the pink color, is the major factor proposed to justify the u&eof nitrates as a food additive (Nitrates, Nitrites & Mitrasamines inFood, 1972).

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Toxicity

Thi toxicit.y ;>f nil-rates y.or se to aniraals has been knovm since1395. In infants, a toxic condition known as inothen:oglob.vne:Tiiii >v.rjbeen reported as .1 resuJt of the; ingestion of nitrate containing LT.••.-nach. In htL.-ian adults, no Ion.- of nitrite poisoning has ever occursJ.However, because of its demnstratod toxiciiy t:: infants and animals,nitrates have never been allowed in baby foods anil its presence incured products has been controlled since 1924, at n level of $00 ppn.That for nitrites is 200 ppu (Nitrates, Nitrites :md Kitros'.u:dnos inFood, 1972).

Recent concern regarding the use >f nitrates and nitrites in food;..,is due to reports that they tight lead to the formation in food, or innan's gastrointestinal tract, of a class of potent carcinogens kno\mas nitrosa;.dnes.

Nitrosaauines in foods

Witrosanines arc compounds classically produced by the reactionof nitrites or nitrous acid with secondary -vanes under acidic condi-tions (See Figure Z).

R1

NH

The reaction can occur oven with tertiary aj:dries ''.nd certain qua-ternary ajanoniuin coj:;_:v-iunds, which together with second.'»ry amines occu -naturally in foods (Sebranek and Cassens, 1972).

Tho potential hazard of nitrosauines has been known for over 20years. There is little doubt th?.t they ire extrcnely dangerous can-poands. Although carcino^enesis has not been directly demonstrated .ini,ian , it has been shovm to occur in a wide variety of animal specier(Sebranek and Cassens, 1972).

Iiitrosauines have become a problem to the food industry becauseit is t'roujjht that sodium nitrite added to foods during caring canreact with amines naturally present ir. the food, to form dangerouslevels of these carcinogenic compounds.

Survey studies recently conducted in the Unites States by theFood and Drug Administration and the Departnent of Agriculture shewedthat very low levels of nitrosamines r;ceur in a few eamrcerciallycured raoat prcaucts. Levels of 5-106 ppm of nitrosai.dne were foundt: occur erratically in the suiiiples analyzed i.e., in two out offorty five saiiLples of cured meats and in three out of forty sevensamples of cooked sausages (filtrates, Nitrites and Nitrosamnes inPood, 1972). Laboratory experiments show that nitrosainines areforsned in processed frankfurters only whan the; amount of nitrite

added is higher than the 200 ppm limit rec on;, .ended (Report Ur?es Cutin /j'itrate, Nitrite Use, 1972).

The qaesti'Jij of int. rest now is whether the concentration and con-ditions in which nitr03ari.nos nave been found in coinr.iercially curedlueat products indica.tt! the presence of a significant potential hazardto hui.an health.

This question is presently still unanswered and is tho subject ofmuch discussion and study. Data is slow in coMn^ because the wethouof analysis f >r nitrosar.ines in food which can only be done by a com-bined gas chroi.iatography-i.iass spectronetric tuchnique , is tedious.In addition ri^se—response relationships and pharmacological data atsuch low concentrations of ihc coiupound arc reportedly not well docu-mented (Wolfe ana Wasstrwan, 1972).

The N'.tj.onal Research Council of the Division of Agriculture ".nclthe Intional Acadeiry of Sgiences of the United States have reportedthat there is no evidence ,,hat foods consumed in the United Statuscontain nitrosa^unes at levels that could produce carcinogenic, tera-togtsiic and mutagenic effects (Nitrates, Nitrites and Witrosaninos inFood, 1972 and Report Urges Cut in Nitrate, Nitrite Use, 1972).

The Exptrt Comi.dtte of Food Additives of the Institute of FoodTechnologists of the United States, r ecanmerids that due to the lii.ii-ted scientific findings, a decision on the hanning of nitrates in foodsshould not be too hastily made. Their outright elimination might simplysubstitute a potential hazard with a :aore serious onu, which is thatwliich could arise fron the grovrt.li of clostridium botulinuni (Nitrates,Nitrites and Nitrosainines in Food, 1972;.

At the present tine, nitrates and nitrites in foods has been bannedin Norway (Nitrates, Nitrites and Nitrosamines in Food, 1972). The uSFood and Drug Adiainistration has maintained its previously describediinits of 500 ppr.» nitrates and 200 ppin nitrites in the finished product..However, it recently prohibited the use of prerdxed curing mixtures,if such i:iixtures are unbuffered as the nitrites present in the latterreact during storage with the amines of the spices to produce nitrosr.-Diines (Federal Register-b, 1973).

The Local .Situation

Potassium nitrate or salitre is used extensively in local recipesas longanisa, tapa and tocino. In addition to this we also producelocally, the standard western hams, bacons, and sausages. Since ourfood add.it5.ves regulations ars closely patterned after developjaentsin the United States, the saiae residual lir.d&s for nitrates and nit-rites and the same liMtations on the use of premixed curing powders,apply.

There appears to be a tendency however, to Fjconmend the use oftoo much salitre in local recipes and to utilize the additive in thehome, without too much thought of control. The use of salitre in foods,

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unlike that of. salt is not self-Uniting, and whether or not nitros.a-.'•dne formation occurs, nitrates per so are not entirely innocuous L.u'-fa-tances -and i-ust therefore b*; used only vith care and caution.

In i;iost western rec'-poo f. r frankfurters and sausages, the- 500pi;.'/, nitrates :ind 200 pp;i nitrites lii-dt set by the FDA appears to bi.-npplied to the amount .o£ these idditives being added rather than tothe residual amounts found present in the food, which is actually whatthe regulation requires. If we were to adapt the sane, precaution,tli<_ use of salitm for curing should not exceed 0,5 grains per kilo ofmeat or approximately l/8th of a teaspoon of the compound for everykilo, of the meat mixture.

Monosodium Glutamte

Monosodiui:i glutamatc or MSG is the most conurionly used flavor poter:-tiator in foods. The latter are substances which by themselves or inthe low concentration in which they are used in foods add no flavor oftheir own but modify or htd^hten the effect of specific food flavors.

uSG is often used at concentrations of 0.1 - 0.3 percent to inten-sify the natural meaty flavor of soups, ch:>wdor?., canned ueats, andother protein foods (3chultz,et al. 1967). Locally, it is sold ac vo-.sir

The structure- of J-ISG is shown in Figure 3:

0 > 0' 0 - CK - GH? - CH2 - C - 0~ Wa

+

HO y '

Both the monopotassium and Monoar.u-ionium salts of glutamic acidare effective (Schultz, ot _al. 1967).

The r.uastior. of how .'SG acts to enhance the flavor of foods hasbc.ffled r:any scientists for years. It is postulated that the compounieither increases the sensitivitj' of the taste buds or it acts by sti-mulating salivary secretion (Ganders, 1966). To this day the questionis unanswered.

Toxicity

Monoscdiur-i glutamate is classified as a GRAS substance. Thismeans that it is generally recognized as safe and there are no maxi-mum levels specified for its use in foods. Normally however, a con-cer.tration of anywhere between 0.1 - 0.5 percent is sufficient toproduce the- desired flavor enhancing effect.

Although used f-->r r.-any years ir. foods, the checiical first re-ceived public attention in 1968 when it was shown to be responsiblefor a certain type of temporary affliction, reported in the United

- 9 -

States, as the Chinese Restaurant Syndrome (Schaumberg and Byck, 196').The reaction which is not fatal is characterised by a burning sensation,facial pressure, and chest pains ind occurs only in certain sensitiveindividuals after eating in v. Chinese Restaurant, wore foods are kncvait> bo seasoned with MSG (Schaimberg, et al. 1969).

Serious concern ovtr the safety of ;:ionosodiun glutamte however,cane in 1969 when a group of scientists lod by Dr. Janes Olney of thdWashington University School of Medicine, reported that injection ofthe cuDpound in newborn mice produce brain lesions (Olney, 1969).

'Hie report created c.uite a stir. It was not duplicated in a se-parate study by another group of scientists from the University of NewMexico School of Medicine (Adamo and Ratner, 1970). A careful reviewof the studies by the US Food and Drug Administration, indicated th?.tthe dosage used by Dr. Olncy wore too excessive. If converted for hus;,anadults, it weald have ainounttd to the ingestion of 453.6 grains of MSG,which should produce haraiful effects in any human being, let alone new-born m c e . The method of adninifetration of the chemical, xirtuch wasdone by injection rather than orally, was not also legxtinate.

MSG is one of ths ;:iost ubiquitous of food additives. It is repor-ted that ordinary human beings consune 15-20 grains of glutar.ate per dayin the form of proteins in foodstuffs. It is Lhus felt that the addi-tion of a mere 2 grams more of MSG to the food in form of seasoningshould net produce any adverse effects (Food and Drug AdministrationReports, Manila). This and the faultiness of t>he experimental findingsreported regarding the formation of brain lesions, has so far kept thejiSG on the GRAS list.

Artificial Sweeteners

Artificial sweeteners arc che.niical compounds many tines sv;eeterthan sucrose. They are used in foods to artificially sweetened pro-ducts that are intended to have a lov; caloric value. A six ounce serv-ing of coca cola,for example,has about 70 calories whereas its lowcalorie counterpart which uses an artificial sweetener has, as put byit ad men, only one "nasty" calorie (Sanders, i960).

Only three artificial sweeteners have ever been introduced forfood use: Saccharine, dulcin and the cyclamates.

Saccharine(0 - benzosulfimide)

Sodium cyclamte(sodium cyclohexylsulfamate)

Dulcin(4-orthoxyphenylurea)

- 1 0 -

Dulcin and saccharine were discovered in the early part of the19th century, while the third, the cyelamates wert; synthesized i:,1942 (Sandors, 1966).

Ths. bsnnxnu of dulcin in IV50 (Senders, 1966) and of the cyclar.aU?in 1970 (Ufa Additives Opinion,1971) placod these group of additives inthu public limelight as notorious compounds.

Du.l.cin was banned because it produced c .ncsr xr. r.ifc livers. Gy-iianates on the other hand, received adverse publicity vrhcn it wasreported to induce tumours -.n rats after ii .plant it ion of cyclamate con-taining cholesterol pellets in the urinary bladder (Evaluation of Fo-xlAdditives, 14th report, 1971).

The report on cyclamate was considered un-!efinitive by inExpert Committee on F~>od Additives as the test compound was not admi-nistered orally (Evaluation of Food Additives, 14th report, 1971).Nevertheless, it was banned by the US Food and Drug Administration inSeptejnbcr, 1970. The reason being, that at the levels in which it waseffective as an artificial sweetener, it did not significantly reduce,the caloric content of foods (US Additives Opinion, 1971).

Saccharine, discovered in 1897 by a German chcrvist, and the firstartificial sweetener used in foods, regains the only chemical psmiti^Jfor such use, today.

It was removed froiu the GilAS List only recently but its. continueduse is peri.itted within safe liiiits under new regulations some of whichare as follows: i) It can be used in fruit juice drinks, bases orioixes or in beverages in amounts not to exceed 12 milligrams of theadditive per fluid ounce. 2) As a sugar substitute for cookinp or f-jrtable use, it should not be added in amounts exceeding 12 milligramsfor each teas^onnful of sugar sweetening equivalency. And 3) in pro-cessed food , it should not be added in ar.ounts exceeding 30 railligranspsr serving of designated size {Federal Register-C, 1973).

Scientists wei'e continuously looking for new sweeteners. Curt er.:.'.;/it is re;jortt,d tliat noro than a d. zen such c-iipounfis v;hose sweetnessranges from 10 — 1,000 tu/ies that of sugar are the subject of activeresearch. Many observers, however, point out that the introductionof a new artificial sweetener in the narkat within the next few years,is remote. Fart cf the reason being, that any new compound will haveto undergo an extraordinary amount of testing before it can be approvedby the US Food and Drug Administration for use in foods (Sanders, 1966).

Color Additives

Any substance added to a food to in^art color is considereda color additive. Ev&n an ingredient in animal fetd whose intendedfunction is to iiapart through the biological processes of the animal,a color to its neat, milk or eggs, is considered a color additive.Food ingredients like orange juice and chocolate which contributetheir own natural color when mixed with-otter foods are not considered

-21-

color additives but when beet juice is deliberately added to pink lemon-ade, the latter is acting as a coloring agent and is therefore consider-.:-•;an additive (Federal Register-?., 1973).

For a material not to be considered a color additive, it must boclear that the color imparted is uninportant in so far as the appear-ance, value and marketability of the product is concerned (FederalKsgister-a, 1973).

Natural and Synthetic Color

Color additives are classified as either natural or synthetic,jiiiiong tht; natural colors, the yellow carotenoids are the most widelyused. Well known locally as anatto which is a yellow coloring materialobtained from anatto seeds, or achuete. Other natural coloring materialsaro cochineal, or carmine, a red dye obtained from the cochineal insect.Caramel, a dark brown .material obtained from the carefully controlledheat treatment of food grade carbohydrates such as dextrose and Turmerica yellow dye obtained from the rhizome of an East Indian herb. Othernatural color sources are grapeskin extract, vegetable juices, paprika,saffron and beets (Listing of Color Additives for Pood Use, 1971).

Natural color additives are classified as GRAS and locally, theiruse in foods is limited only by what is termed "good manufacturingpractices", which rae?.ns that they should be used only in the smallestamounts needed to accomplish the desired results.

Synthetic colors arc produced mainly from coal tars. In theUnited States, they are more extensively used than the natural colorsbecause they are nore uniform, stable and usually, cheaper (Food andDrug Administration, 1966). Unlike the natural colors, thev also havea better defined chemical composition.

The eight synthetic colors presently allowed for use in foodstogether with their FDC classification are shown in Table I. (FDCstands for Food Drug and1 Cosmetic colors approved for use by the USFood and Drug Administration.)

Table 1. Synthetic Colors Approved for Food Use (Listing of ColorAdditives for Food Use, 1971).

Color FDC Classification

1. Fast Green FCF - FDG Green # 32. Tartrazine - FDC Yellow # 53. Sunset Yellow FCF-FDC Yellow # 64. Amaranth - FDC Red # 25. Srythrosine - FDC Eed # 36. Allura Red AC - FDC Ked # 2|O7. Brilliant Slue

FCF - FDC Blue ir 1S. Indigo Carmine - FDC Blue # 2

Color

greenyelloworangeredredred

blueblue

Chemical class

— triarylmethane- monoazo- monoazo- monoazo- xanthene- monoazo

- triarylmethane- indigoid

~ 12-

No maximum level of use is specified f^r the above synthetic colorswith tho exception of amaranth. Amaranth cannot be used at levelshigher than 30 ppin.

In 1950 there were nineteen synthetic colors available .for fooduse. Over the years as a result of toxicological testing of -ill thoapproved colors, the list was trimmed down to the present eight.

In April of this year, Violet no, 1, which has been used in foodsfor 22 years, was banned by the US Pood and Drug Administration, vrhenJapanese studios indicated that they could be cancer causing. The addi-tive has been kept off the market, pending review of these studies(Pood and Drug Administration, Manila).

Locally, it is a little discomforting to note, that some prohibi-ted food colors find Lheir way into some of our foods, particularlyth..>se manufactured in the; cottags level. Our local Food and DrugAdministration has tried to monitor .and control the use of these colors.In most cases, we are told, that their us© is brought about by ignorancethat tho color is not pemitted or that it is no longer permitted. Inother cases, the processor is unable to find a suitable substitute.Technical help, government control and sducatiorj appear to be necessaryin this fluid.

Conclusions and Recommendations

In spite of the growing apprehension over the safety of food addi-tives, I believe that they will continue to play an important role inranking better and higher quality food available.* Local food productsare rapidly moving out of kitchen scale production. The problem ofdeveloping stability and quality in many of these food products willdepend in so snail way on our ability to take advantage of known ad-vances in the use of additives 00 produce desirable dualities in foods.

The concentration and toxicity of these additives will continueto preoccupy regulator agencies and research laboratories everywhere.It will not b& unexpected that as nsv; knowledge becomes available,changes in the list of permitted additives will constantly be made.Our ability to measure the levels and forms in which aany of thesecompounds occur in food products has been greatly increased by newdevelopments in analytical methodology. In evaluating toxicologicalhazards, we are reportedly on less secure grounds due to the fact thatinevitably we have to extrapolate results from experimental animalsto human beings.

The main local problem with additives as I see it, is not thatof establishing their unforseen toxicities to man and animals butthat of insuring that, their indiscrirainate and improper use in localfoods is prevented. To accomplish this, we need to do three things.

First, there is no question, but that we must strengthen ourlocal Food and Drug Administration. A parallel increase in the

-23-.

FDA resources and ability must accompany the present rapid increase inthe number and kind of large and small food processing establishmentsin this country. The rapid increase in small and cottage level foodprocessors while extremely laudable, has created manifold problems ofcontrol which strain the already limited resources of our local FDA.

Secondly, the public, and especially the food processor must heproperly educated .-<nd informed. The use of prohibited additives or

the misuse of others, is nore often a case of ignorance rather thanof malice.

Finallv, we need more research. Specifically, we need to estab-lish the kind and levels of effective use, of these additives in localfood formulations. Known benefits from food additives are not fullyrealized because there are few well-designed experiments that are gearedtowards this objective. For reasjns not quite so clear this researchproblem has held little attraction to our food technologists.

Acknowledgement

Grateful acknowledgments are due to Mrs. Iazonica Pesigan Adminis-trator of the Food and Drug Administration, Department of Health andMrs. Lydia Jacinto of the same office, for generously providing tech-nical materials, interviews and clarifications.

Lj.ter-a.ture Cited-

Ad.-r...o, h.J. .r,r< A. Katncr. i?"0. Science I69 ^3%6): 673-

Betrs, Villiaia 0. 1973. J. Mill' ?~nd Food Technology 36(2): 71.

Cho, I.C. r-d L.J. Britzler. 1970. J. Food Science 35(5): 66«.

Comments of Dr. Ley, Director of the* UisFDA "o .1 testimony be Cor;- tb.-US Senate on July 25, 1969. Obtained froj:-. papers on local PIV.Department jf Health, Manila.

Evaluation ...f Food Additives. Report of Uit: Jo.lnt FAO/ir'JKO Expert Cui:~i-ilttee on Food Additives, F«0, Hoi':./. 1; 13th report, 1970; b) 1Areport 1971; c) 15th report 1971; -•) 16th report 1972.

Fazio, Thomas, J.i)ai:dco, J. :. Howard, R.i.. vJliite, J.C. Watts. 19"1.J. Ag. & Fd. Chcia. 19(2): 250.

Federal Regieter a, b, c pub11 cation Federal Register, Departnent J'Health, Education and Welfare, Fo-od anc' Dru r AdriLristration,'Washington, D.C. 197I.

Fiddler, M., E.G. Piotrowski, J.Vv. Ponsabont, R.C. Doerr -ana A.E.Wasserrcan. 1972. J. F^ ScL, 37: 66S.

Food and Drug Administration Reports, Departmcr.t of Health, Mr-nil?..

Hall, Richard L. 1959•. Fojd Tech. 13(7): 14-

Hall, Richard L, and Bernard L. Oser. 1965. Food Tech. 19(2): 151.

Held, J.L. and ilaynard A. Joslyn. 1967- 'fundamentals of Food Pr;>C' v,--sing Operations, AVi Publlsh.inr; Co., Inc. 'e'eatport Conn., p.!;'7C

Lee, C'.Y. Diccnbcr 18, 1971. Smiroiu-u-ntal Contaminants i:. Foods.Proceedings of the 6th Annual Sjnriposiun Sponsored by the Vicstin.Nev/ York Soate Institute of Food T&clinolr.gists. Department :•'£Food Scxence and Itclmology, Hew York State Agricultural Lx.;&i. ••laent Station. Cornell University,

Lijinsky, W. and Epstein, S.3. 1970. Nature 225(5227): 21.

Listing of Color Additives for Food Use. Color Additives reguiatirji-r.under the Federal Food Drug and Cosmetic Act, US Dept. of HoalUi,Education and Ualfare. June, 1971.

Nitrates, Nitrites and Nitrasanines in Food. 1972. J.Fd. Sc. 97?-

Olncy, Joto ¥- 1969. Scionce 164(8880): 719.

Report Urgos Cut? in Nitrate, Nitrite Use. August 23, 1972. Chen,and Eng. News. 12.

Sanders, Howard J. i960. Cheiu. -md Snp, News. 100 and 109.

Schaur.berp, Herbert ar l Robert Byck. 1962. N. England J. of Ke.Iici.-K279(2)- 105.

g, Herbert, P.. Byck, R. Gerstl md J.A. Mashi-an. 1969.Science 163(3^69): 826.

Schultz, D.W., S.A. Day and ji.il. Libbcy. 1967. Chei.istry ani Jhj^'.jlaf Flrv >rs. AVj Publishing Co., Inc. »;oct,port, Conn., p. 536,

Sebronek. J.G. and R.G. Cassuns. 1973. J . Milk and Food Technclopy,36(2): 76.

Spocificitions ' j r Identity, Purity ?-nd Toxicclo.^ical Evaluation ofFood Colours. FAO, Rciuo. 1?66.

Specifications and Criteria for Identity and Purity of Some FlavoringSubstanc&s and Mon-wutritive Sweetening A^ont, FtiO,, *M0. ls'6-\

Sillikun, John H., R..1. Greon berf and V.'.F. Shack. 195fv. Food Tech.12(10): 551.

Somers, E. 1959. Food Tech 13(7^: 14.

Tanneiribaura, S.R. and T.I. Fan. 1972. J. Fd. Sci. 37(2); 74.

U.S. Additives Opinion. May, 1971. Food Tec-i in Australia, 241.

Wolfe, J.A. n nd A.ji'. Wassen-.-n. 1972. Science. 177(4043): 15.

- 1 6

PESTICIDE aaSIPUEP •rM'; V • /. .ROBLSii?

Cs-.ri5.to R.APsistt-iit Pmfesuor

College of Sciences and HumanitiesUniversity o*' t lv Ph.i .lippitie s,, 'Lou Banos

In the light of: today'.; sgîrAiitural practices of the use of pesti-cides not only tfc'ough the \..riout rtages rtf production but also duringstorage and transpw. t of the pr-oduat, the possibility that food maycontain pesticide vosiduos ha.3 beiiome of increasing concern in many partsof the voi'ld notably in. ';nc CnVfcfcd s ta tes , Sngland., USSR, Germany andJapan (Dugan; _3t a l . , \SiJy. Et:rh»n, 196?^ KaeeaQrer apd and Buntenkotter,1973; Matsurara^ I97C •nnrt :'t..'u^l;o- aj.-.d Shsvohsnko, 1971),. This cancerni s based on the .fact «,aat h.:jnuoe of the txdLc nature of these chemicals,any amount that is prs^-vi, in tne xod cenr-titutes risks to the consuiêrs.Three raaôr factors oontributo co th s 5omerii: (a) the ability of so:repesticides to persist /or losig ye? iocs of tame and. become concentrate.; i».the bodie3 of 13.7h:g organisnsj (b) the finniix^ that sous pesticides vrei'efound far from, the place of iaSVxal applicaticnj and (c) the general ig-norance of the petsnti'1..! t-isk to both moa and his environment especiallytheir loiig term ii:»Aut or? bi'Aoginal rysteas.

There are several aspects to the problem of pesticide residues infood. The three most, important 'jjioc ^hich *d31 be briefly considereaare: (l) the chcrjixal nctiu-e and e;Cfect.U'i-;-.y of the pesticides , [2) theirsafety in use and io ih« consumer' of the treated produce includingthe legal asi3ectj aud (3) th? methods of residue analysis including theprevention of ovo?-t.o3.l-»raacc residues:..

Haturs and affect ivri.ty of Fe&ticidejB

Pesticide ie £- general tej-m us&d tc signify any cheaical used fcocontrol, destroy oi sri-ig'itc pjrts- I t includes insecticides, raiticide*.neiaatocides, ?uIlgicid3^ lieroicito.?. iaol]v.s-iieides. repellents, algae-cides, and iodentir-idos i 6)

The various chandca? pestroidGr usad cor crop protection, animalhusbandry and food storage, say be solvent^ntly classified into generalgroups, the three most popular of which are the chlorinated hydrocarbons,the organophosphatec, ;-ad the car-bamates. Vfhile a l l of them are biolo-gically active and are bios'xLj toxic tc a great vax-iety of organisms,the chlorina.ted hydrocarbons, in contrast to the tvro types are known tobe chenacailg- very stable, persifcect and lo:ig lasting. Popular examplesare DDT, BHCjâxixin, an.1 ethers. Most of these could remain undecojii-posed i'or loag periods of time in the soi l , or ever when carried off bywind or water and transferred from one organism tc another (See Table 1).

-17

Thus in tems of importance as residues in food, the organochlorine :esti-cides on account of their persistence, are the ones of main interest fol-lowed closely by the oiv;ano}~hosphates in view of their widespread use aswell as their high raamaalian toxicity. The carbamates in general do notseem to be of jnuch importance in this regard. Tables 2, 3» and 4 : .-resentthe comparative toxicity, the occurrence and significance of the variouspesticides in food.

Hovr effective are pesticides?

Despite the inherent high toxicity of organic synthetic pesticides,farmers have not attained a completely satisfactory degree of insect con-trol. Several factors account for this: (1) the development of resistancein insects which render a ^articular pesticide ineffective after soretime; (2) the destruction of beneficial insects and other organisms vrhichupset the balance of nature and often leads to the rapid multiplicationof harmful insects; (3; environmental contairdnation.

Yet in spite of these disadvantages, the demand for pesticides con-tinues to be at a sustained level. The present agricultural system accountsfor this. Wheu a fanner sees that his crops are being at acked by pests,Ius 1. ediate action is to retaliate with pesticide chesdcals. However,tlus exclusive dependence of the farmer on pesticides is in direct con-trast to the techniques of professional entomologists who consider pes-ticides as a last-resort measure.,, to be called into play only when the:.ore constructive pest control methods, such as the use of resistantvarieties, biological control, crop rotation, etc., have been found in-effective in the solution of the problem. Recent developments have,fortunately, come to recognize this fact and efforts are being gearedtoward the development of an integrated approach to pest control, mean-while - the use of chemical pesticides shall continue, at least in theforseeable future, and therefore the concern about their safety both inuse and to the food consumers is legitimate and timely.

Safety and lexicological Evaluation

Although many questions about pesticides lnay be answered by drawingupon the vast amount of information already accumulated, there are stillsome important perplexing questions left unanswered. For instance,"what are the unsuspected ill effects on the individual, and what bodychanges are associated Kith exposure to certain of the pesticides?" Or,"what are the adverse effects of pesticide contamination of the environ-ment?" Concerning the former, there has been considerable progress inrecent years ir. elucidating the effects on the individual, particularlywith respect to the insecticides that cause cholinesterase depression.Parathion, an organophosphate, has been found to produce a slow rise inblood sugar while Sevin, a carbacate, a rapid one. Exposure to anti-cholinesterase co; .pounds is known to affect blood coagulation, respira-tion, heart function, and intestinal movements. The same compoundsaffect discrete avoidance behavior and cental alertness (American publicHealth Association, iy67).

eiaeri ;Cher.Lcai. a.'.nsi

ITlOUlti. U.uS

... WlliCt > Athe Kici-xb

:o <e- '••e t

in-.'1S«<"

leal

asc

- 1 8 -

. . . . e w e v e r , -h i ! i . :ii; .i^.r. ' t o x i c o i o ; ic - : . i ^ .rc-\1 n r - s soc ; . •;•.;:•': . : : v ^ r -...,.'. v i s s

a .in I s «.;, o ^ u r e c-i«\..iciri; i l i r s s L - , -''U.. ..•:•.... r •.'.•.• £ Vnl ' •.:••••:, ...'">-a••-'•• h e a l t h c * c o n a u ; i - ion O . " 3 J : I 1 I -I. •.•i.z,^. -:•: c - . C" 1: •*.•••::?^.arioct ox' ...-ears {.i'A-xLe i . d UTIJX'.'V, 1 'b /Vj . ''u:- ..-.r " ?., •'••'••'..•>•• i.:: •'••.&'.i« e f f e c t o f ^.eSoj.c . d e s s x o.?ur" c- >.;• •• -<n t'.v. c>.'.-L-.. ." r. c-;"Y : . i j - ;i n f e c n i - n :-.nd c h r o n i c c j . sear 3 e i s : i : j t -.-ell •.;.-.»c'rui o •. ..-..•• vi* --.r r r . t• - e ^ c i c i d e s c a : : a d - • e r s e l . v a f . V c t .-:.-. ' in.; .;i*r: c l i : j . d , .. ... . a " n . , •;. • . ' . e

r - c i & r l . . . - i.: t h • Q-.h-. ^ • ' . . ' ] • . . • - • c . •

.til , snersl ta!:en a ; ro-ri'.'.e , Cu.-.-.-n t..- o. :'.5. ucr.. L'". c.n»-.. sr. .-•- • :.t-internaoj.ono.1 ie.-cj., .-.hi.- ,;'---ernj.nii bo*!,. .-.." -:^- orl'i -'.e-nith r T.-ii?.-.," ,>n,ths •;orlci. Heali.li ^sseubly, in 1953 ejtjrescsc- oim -/ievr t;•;:-.t chi increc:s-in:_ use of various chemical substances in oho fo-••:' in.;.. - r r h;-.s in tholast fs'.-f decides .relented a new I.JJ-IC .ivs:.2.&ji ..•:•'./ Is- ?.r... i hi bo use-fully investigated, .'.ince then, a series of nn:i-:.l .crr.iii.:!r D.'' theJoint /AO/liO ;.T ert Go..dttees on Vaod .•.tltliwL.w.-s v?-:-..-& IVJM, i ' . i larneetin^s have been held since 1/61 ;o e w h ' , e the to'iicit"'- of .f-sbicrl--residues ii» ood. A. a ineetin-; of a ../..• -JC ert Joi'-'iioteo or esoicideiiesidues helf jointly with* $i:J . a,n-;l o* . i : erfcs on uhe Use of • estici.-.e;;in Agriculture \i\ l?6l (.''/.u/... o, 1.53 "Jid 1,67>(?) i t was reco-. .endeatâu studies be unceriikan t-> ev.vlm.-e- .ossio.e haa'-pig to .- ar aar:/.dnjfrj, . the occurrence of residues of :ee.,'.ci>i 3 i;. fo-jcls. orosly 100..eSLicides ,h'iv£ been considered u; to i?71 .u > 1;:73). /ro:.i ihese ef.t-in^rs the concept and (Dsoij-ation of acce'-table o.ail/ intakes were c n s i -rtered -:ind gi--en x'or various food additivee :\rA ;e;;::.cide res^'.-'tes. bacce.taoie dail^r int"v.:e (A01), i s a;iir.e". ?.£ t•>: .ii-.'iy c!'-.~a;;e of ^cae. .ical vrhich, during an tunîrs lii'^v.'L.o, ". e':rs '.• be -'it-'uno a_ re-ciaale risk or. the basis of a l l the i ' r c s hnoini a- ..lie t i . s . •:••. i sex;-.ressed in r.i,c ;"«r k;; hod;- wei.;ht , e-r af.~. These ..;^j. f.i. ;tr-;r ifhichare based on to;d.coxo_vicai evidence ar -. * iar.-ii-ative '.. :.cr.».o;-2 of .-hsto;;, .city or safety of the r:.spec;.iv<5 e. a-iccl_ and arv '• ::e r.rls ..'or •'----assess, .enii or ji-oi-ential risks uo cone:'...-er. • .'-.leo "he -ues : . or; >?. levelsof use and definition >f penrdssible levels .!.d v. lerrnce were "lso c..>nsi-dered by oiie corirdttee but no fiMirss were ^ven 'or -,::-3f:e -:ian..ities._erijiissiple levels must be calculated .?<••>• iridi.ri-ir.a.:. countries or re;ions:jice they are based not rserei> on ,-.O, but ;,l:o ox: \>h-> "..£!%,« weightof tae cohsuuier and the food factor i.fhich de .encs o .hi -êoar^ •••a&.ern•rhich varies froj. place to place, .. ^.-.lerance i s r.;ien iho r^siilesi;residue consistent with the control of tiie : est but to ue toxicolo ici-l-iy acoettable i t raust not exceed ohs. -sraissibie leêl {F..J/;.WJ, 1/63,1/65 and lv'6?J. Tables 5 and 6 3i:oi.' the ucia; o2Vie '-'.ril, dosage andtolerance for aor« pesticides.

i'he tolerance values serve i'oi- ch^ -prjt»jction of cha consui-.'-er.j.'hey ars not irrevocable an<L hat- oo be reesi.a'olishsd each tine i t 'êeasnecessarjr. Tolerance values <lif .'er froa Cvnvyrj" t -counor/ and.shoulciîiot exceed the periaissble level. Tue terrvs "no residue" or- "zero t o - "•.ier-ance" are considered unsustainable scientifically as well as ad- \siinistratively and should ^ v e ' *!B& 3-a favor of "negligible residue"

- 19 ~

or ";er i&iibl?- -.-siclue, rc^ ec.ively (. , i;73 and revenue -ird. P.T.'.::.'•.

rks ;,b,,uc,. -SAS Jtxî. .-.is •

...ore- ur« sever:.!. i's-c-.-.T. uh c . 'J:'>iJ.tl be &.•-.. has.-.zed andc nca?iiin; t. o :-c-j?l(i.ie :.nc i.i.-- 'rial.-sis, yur.damental -uestions are:

• ' "..ittii dotffs t'tii residua consist; o.t"." -nether i s "Jhat is the tota l quan-t i t y -,i veil r-s WIJB li.'etims cJ A« re id-ies*." The f i r s t 'uesoion cor.-GQi-ttf. -.;•• irio-icb ef-'eetivi cv.bE .anc-* TS v?ell as the raet,abol:'.tes o:' de^ra-<lz\,i.:n ,-roi'iCts. Co;, licô.ions and clifriculuies could ar i ie especiallyvlsen -ho da .»-• HV.IT; .U'J v.iuta.r?.y i-ii'J ohe che: ical nature cf the metabolites;cre nc-t ixown. jien T.1I:-.S is so, both the residue chej. i s t and the fcoxi-coj.D,is- cyih\ h<3 in a hi- uiiarjna. ihe situation i s very -ach rx>±eco. ..lj.c-.teci \;hen t ie *.re:itcient hif-tor;r of the a_ ricuitural sarii. ie is notiTr-Mn .\nc? :.hi),. -41-/ o2 chi.- l?T(?i na.bcr of pesticides nay have been used.JIIIL. i.'-' "..•here whe- j:.-r.':raJ. vo^lei- be.,i.r.s, i'or '..ost of these cliei'iicaljêsi.icides s.x'b com lex ca.'-:pounds. x«'ur ,hsr...ore, tue uesidues involved

ai*-j ^.resent in *dr- i . i l l anounts (in ohc- -jpi level; usually in the pre-sai'ics or lr.i-_i r*v.;:„;X.i of c'-.vt, ;.i. .sents, proteins and other fo--d consti-cufsftos. Vhf. .-:s..icide i-esi'-lde analyst therefo; e requires hi^hl;* senai-t':-e, verf;.&..i.s ;»r.:- ^-ecifr.c echocls. 'ihere !.:• no iin.-;le nethod ciff •e.;-,:in:;u:lon id'-.ch ui.L. . ivu ase.'ul r'ji Comfit ion on any compound vriiich .'.»/be .resîri;. !••.*.'jverf ,',«r.er?l chAviical or -hvsical iiethods of analysisf:- ,ji*L-a. 2 of c/;-ûi'.s ".;-.. availab.'-.e '.."hicii can be U3ed for screening.»s--.. lfcs .-ri oil© chr:'. ato;irai.hic •. :eohod wlilck offer high sensitivity and•crtao:. :Vi.7 ••-.s '-'fclx as :o d s. eciîcity especiallj- vhen coupled irich ascna.U..ve ^'ez eh&- ic:vl cv .; h-rsic-:il uechoc; of analysis.

• esiduu o.n •Ijsis c nnivus of *ûr steps, naively, ( l) the extraction. : ' x, -.a residue Troin >--.e sample; (2)'removal of interferring cc—extractives;',3yan;-i- tic:;... aec^cc.Lor of the pesticides; and t4^ confirm afcorytsst toes-o?>:lish tiie i entiir- of che residue.

"in general, rav.- cr-r^s are soi..ev»i:at easier, to analyze-than processedf->c<is.. i. -you exa..;. le is i^ vhs case of the baby-food industry './heremeat. xr.ducts cuv;:. /o eoables or fruits are pureed snd then processed.OsrâiivLf .-<. :rv..-«ic'i' s'.'.ch as crsa ed r.pinaclvw&ald i-resent soi* extractionarn.. o.i.eanu/ flif.i'ic i i t iss oha.: -oes raw siiiaeh (Ti1-.rnbu-rg,'/1963-;i •

..s re. arai >;-e r .sidue le-. eus and c-^nfor. ance i«ith the tolerance^•aj.aes, it; biicu.-•'. bt noted •Ca.&.y. the yrccessirij of a raw agricultaralcou .yJity in t . / a f e d i:.aist be conducted ô as to reduce the residue tothe Icweso vossi,.0.e level, 'anc one concentration of _th« r&sidue iii thei'>a;. I'Tsisii read,- to.eat shall not be ;:reater than that permitted in therav.r cunaaviicj-. O&e iistitod u-sed to. .rev^nz t'-.e occurrence of over-tue-tolcrance levels i.- the i-r-.-cessed fooa or even 5^ the raw.a^ricui"-tdral crops finSsrin the jrocessins ;/lant i s to have a program whichwil l minimize ifna rssidues on crops at harvest t fce. ' Such r.rograniusuaiij- inclad4 <lsta fad infoiviation o:- the 2"jssticide treatnent andcrop history fri'-ohab i f the s-;ra:: hislory. indicates that a pesticidei..ay be near ^k- exceed tha tolerance au harvest tx\e, analysis i3 made

- 2 0 -

f n' thic ;ssticide several days before _hs harvest date. If ..IK r«si'i-.eievel :1s above tolerance, i:; jr./ be ;.ossi'.O..e to delsy hardest or washtne commodity to remove the vesvicide, ' :.w.rer ".;•"resell .•.s the ; re;-.T?.-tion of the :/ate of dj.sar..-

earance carves f- r e-.ch Cj?f-" sv/: i.'.-eTes'lcues.i'es icides applied to ^rowinv cr-'^s ex. ossu !••• von- , sunli/ht, rain, a.ndother environmental factors will decrease ir. a.j.-int as ii:.e elaysesthrough, hydrolysis, volatilization, J ee'.-;mcai loi-6, e^c. .iar,e ox c:.i-e-avoearance cuxves ai-e prejiared b- rlottin;. T,rc! amount of -.escicide •_ ..~e-sent a,...ainst tlie. i£ ohs yro..er envircr-..antal factors t-..r-j c>Tisr.de-.-ed,tlie data CEU: be useful in esci...ai:u: 'ihs reeidues &• be fcwrnJ. na-r .harvest t:Ltie.

/ here f.i~e so, .e vjoiriuers oo. the .?o . i • &-c!:er or r>;cei;.cy' asgiven by Thornburf.. (1963.

1. Crops w..th larê leaf suvfaces, ivir^. a ioir rat,io of weirht tosurface, usually present .vrehter res.'.due .rv;.i.o:s u'.vaii ....-.: srwoth-surfacedfriiits and v«jgetables.

2. only i-esticides with label ret is'..-a .Aon ~o.c r,he cr-.. chonid beallied;

3. If aailti. le aj-. •lica&ion of c. .••estio.'.dv is n^ceas&ry, eonoiu.erp.-tion should be given to the effect •:>.• the residue level a; harvest time.

4.If r.iore tl.aji one ;.eai.:i.cide is ap. l;.ecl t-- ..'a* cro", considerationsaoald bs £iven to -ht effect or the r sidie tole:.*:ince.

5. If a new forr:i2.'.ai-ioxi of a uesviei.de .Is bsini, used, the cueaticnof its effect on t.he : ersiSuence >T(1 tine rcoiûe levels of the pesiicdei::ust be considered.

$. Finally, if a cro^ may have been ean^xiinated vrlt.h a hi?;.-: levelof pesticide - fro... drift, ace'.dental a^ lica .ion at or nea^ harvest,or for any other reason - the cr :-ns „ lie -uialyaed for residue befc-i-eharvest to prevent the ciarketin^ or processing o£ a food with an over -the-»tplerance residue level. .

Soae iteanlts of uesidae Ah

- *All the dat and.infdrriatip- co Car presented were all Ji"*. f o ^

sources., Locally j*e have- sc e results i>o;::.t,hi.- analysis of oesvicideresidues ij^ soiae "fishes .and ve-eâbies. 1'able 7 thews the r»sJ.due levelsof some freshwater fishes fro: i ia&una de Bay sa;a: led in 1972 ^nd 1973.'i'here is the general presence of chlorinated «s,.-.eid#s KjL.ch seen tohave increased during the period undei' consideration, ihis'is an evi-dence of the pesticide conoaj.inatibn of the envir-onr-ient;* / f^nm A3hay and_nt. rrovince. Sojne saraples show considerable levels of tiie coiaaionorganophosphate insecticides, fhe data indicate the pesticide contai^dn-ation of a food during its production, i'liia :is i^jnificant -snd aastbe further studied.

8 show the residue analysis of cabbage

- 2 1 -

xn conclusion, in the Li ;ho o- vrh-v.; K-.& bs.-en ;.resented .r.cl in -'/lev,'•JI' she vides^geafi use anii ; roi'.JTe-i .o.lDft ;f 03v..cJeo ii; jar cunsrv.,the ..TO ;'l--s..-. < -ie'jt. e.ifi's 'lvs.^iet'n-ji; •;/,! ' i1: ±'..>;u bat in tho ;3ii?T-ril.envirjri.tent a ears so real and warrants '«i« c^ncsrn or

untl i:L.«d.Late action fro. the Goverr.: ent.

- 2 2 ~

Literature Cited

American Public Health Association. 1967. Safe use of pesticides.. APHA, Inc. New York, N.Y.

Bevenue, A. and Yoshihiko Kawano. 1970. Pesticides, pesticideresidues, tolerancesaand the law (USA) Residue reviews.3J>: 103-150.

Duggan, R.T., H.C. Barry, and L.Y. Johnson. 1966. Pesticide residuesin total-diet samples. Science 151: 101.

Durham, tf.F. 1963. Pesticide residues in food in relation to humanhealth. Eesidue Reviews. £: 32

Egan, H. 1966. Agricultural Chemical Residues in Food. AnalyticalProblems and Progress. Proceed. 2nd Int. Congress of Food Scienceand Technology. Aug. 22-27, 1966. p. 253-264.

Egan, H. 1967. Pesticide Residues. J.A.O.A.C. ,£0:1067.

FAO/HHO. 1963, 1965, .v67. iivaluation of the toxicity of pesticideresidues in food. Report of the joint FAO/toO expert committeeson pesticide and pesticide residues.

Fpear, D.E.H. 1969. Pesticide handbook - Entouia. 21st ed. StateCollege, Pa. College Science Publishers.

Kaensuerer, K. and S. Buntenkotter. 1973. The problem of residues inmeat of edible domestic animals a ter application or intake oforganophosphate esters. Residue Review. 46: 1

la, Frank C. 1973. Toxicological evaluation of food additive and pesti-cide residues and their "acceptable daily intakes" for man: Therole of WHO in conjunction with FAO. Residue Reviews, 4J>: : 1-94.

Hatsuaara, F. 1972. Current pesticide situation in the Unites States.In Environmental Toxicology pf. Pesticides,«is. , Katsumura, Boush,and Hisato. Academic Press: N.Y.

Kelnikov, N.N. and Ji.G. Shevchenko. 1971. Hygienic normalization ofpesticide residues and their tolerance levels in foodstuff in theUSSR. Residue Reviews. 3J>: 1-10.

Rodale, J.I. and Staff. 1964. Our poisoned earth and sky. RodaleBooks, Inc., Emmaus, Pa.

Thornburg, W.W. 1963. Residue analysis in the food industry. InPesticides, Plant Growth Regulators and Food Additives. Zweig,G. ed. Vol. 1., p. 531.

~ 23 ••

Table 1. Geneual Persistence of Some Pesticides in Soils (ua^su:au'-,1.72)

Pesticide-

Orânochlorines

AldpinChlosâneDDT'"i- rildrinHeiAachlorLindaneTelodrin

95 percent disappear-ance years (Ave.)

1 - 6 (3)3 - 5 (£)4-30 (10)5-25 (*)3-5 (3.5)3-10 (6.5)

• 2 - 4 (,.)

Pesticide

Organophosphates

DiazinonMalathion andParathion

Herbicides

Propasine and

75-100 r er-cent dis-appearance

12 weeks

1 woek

piclorai" 18 KIOS.Siniazine 12 ;nos.At'•'Hiss and Monuron 10 mos.2,4,5-T 5 -os .KCPA 3 JUOS.2,4-D 1 , .0.Dalapon and CIPC 3 vtos.IPC, £i'TG k wi:s.

2. Classes of Checdcal Pesticides, Their Haimaalian Toxicity andOccurrencîn Food (Egan'and Rodale and Scaff, 1964).

CheEdcal Type General Toxicity Occurrence ofKes.idue in Food

Carbamates

Chiorinated Hydrocarbon

Organophosphates

Chlorphenoxy acids

OTganojaetallic

moderately toxic(250-500 KgA^)Generally toxic«L00->5O0nigAg)Hir;hly toxic( J A )gI e Ss toxic

00 /( 5 g/g}Generally toxic(<100->500 /

Doubtful

possible

Unlikely but canoccur

Generally

Less likeHy bu'c canoccur

- 2 4 -

I'rv. e 3. levels of Chi-.Jidnated KC -.nsecticio.ea .?t rea in ."lu..an i-st (:.:;J•.;•.,values) (jiatsu. .ara, 1972y.

/C.-uxtry Y,

v.ndia :

BritainAns-ralis.iiecherlandsi;r:jice• <iai7

Israel

«• sarve.-e'd

1961-621964l-/o41964Iv641.6519671V6:;19631V67I>b7

•J-'IL <• r e ' l a ' t e S

4.97.6

10.02-.123.11.72.0j . 2

,..26.4

D'j '

•J.7.04 5 . . '

11.66.42.00.931.73.27.57.S

Aldrin-c' voldrin

...150.14

• •:.£?C.03i.06

U.21>-.O50.17

—0.45

Gar^ a-:J-.r-

O.V: .t i , 'JC>

1.70.90.34

—0 . 1

•—

0.06

Vable 4. /est icide tesi.dues Kost Cojavionly occurrin... in Total ^iet tudy(Duf;. un,uAv:l.

rootFciass " ™ .'"IOSO l^rjuent Besidae Ko. ;f !Ar. les with liajDJiin 'ereIs

,;.;..i.i-y D M , DDa, Til-, 15__e;t, fish DDT, Lii),.., iX1^ ISCereals DDT, lindane 17. ota^-.es K.i, JJU- , endrin- L.'.. sifj- ve;;etables JJi1, l»D TD2 .12

i.-..-ot vs^eiables JDT, Dii.a, dieldrin 9bruits JUT, D.- , aldrin 16

...Is and fat Ii.-., DDT, i-li- , -I'-i's 7

.'%ver_;-.es JD« ' r . 1

o.i . .

0 .^'.

o

02

-702?0516

* <-.»ut of lfe co::i,oBite sariples.

- 2 5 -

*>, iicce^-table ^ailjr 2nf,!jce (e-A.. /.fdo) anci Tolerance Values for ocaae Pesticides.

Aoce.table 'daily"d'se^ "Us "Tolerance^"*"GeSian "Tolerance"*5

4 1965,

b - j"*-iia Frear (1969)

c - xi-,.,-: Ks,e^.:erer..an4 Suntcnlottor,,(1973J

d - ?ro3.i . lelnikov and Shevchenlco (1971)

MR - n> residue peri;d.ited

1-sA - not available ,

:\ono assigned Cleans available data n : t enough t o evaluate t ^x i c i t y .

.'.ldr.ln nono assigned, J.';66 .02 - 0 .1 N.A. fl@t alloued

ifiiC n ,ne assigned, 1,66 5 , N.A. not allowedOarb&r/l 0.02 0-10 fa'.A. 2 . 0I3u£ 0.01 ' 1 - 7 — 0.5iteusrr.cn G.o025 u.3 - 1.25 0.1 0.35-.etlijrl deaeton v.0025 KS 0.1 0.7DiazLlnon ^.0002 0.75 G.175Jieldrin none assigned, 1966 K.A. S.A. __Disnethoate c.iO4 El 0.2 1,5DisuiTaton 0.OJ25 O.75 0.1 —Jnctosulfan none assigned, 1 66 0.2 - 2 N.A. ~lindane 0.0125 ~ «— 0 - 2 . 0..'alathion 0.02 0 - 4 1 C.OPar-'.thion 0.005 1 0,2 not allowediiBthyi parathionO.Ol 1 0.5 not aliened'irichlorfon 0.16 KH 0.5 —

- 2 6 -

i'able 6. -st?o.lshed Tolerances Tor ~o- e Pesticides";.a:: n.ry c* <a iscered Agr5.cu.".i ..oal est:".c..de Chei.dcal Uses"(ii.:.) (*re»ir, 1-69).

; 3vinphvs) (,0.-:) - i.?-5 rpr* - beans carrots, co~n cucumber t a :.*••1 .;'iu - c-;boa,e, cauliflower, celery, cona.fr?

"Idrin - Gx) - u.;-5 ;•. - vice (seed and r*iin)u,02 \.j:-. - barLS'', oat, rye, n;heatU..10 i' .u - ',s,;ecc.ol9s - cab.a:;e, br-'cccii and fruit -- .....r.o-r

chor.'.es, vjoc.

BaC _ ^ .itaa - fruits anc; i,-. e ve. etabês

Oari?aryl - zer--: t--ier-;.ce f'.-r e ; s end5 ;•.;_• - c m , a r e a s , nuts

10 ;:.'j.: - ve etab^Su arid f rui ts

Cfc.'-i;rc«"ii« - 0.2 _...• - f i- * ion iv a e;,ei,ab

Z, I, -J - 0 . ; ;.;.-.: - pri-ins ,• > .,••.. - f n u t s

J)JT - 1 [:-J.L - .os; vs ty^c es; 1.5 ;.".:. - soybeansj 3.5 ppi-'i - most fruitsand iaa ^

Diasinon - v. «-'.')' - ^--l 1-i- - potatoes and sweet potatoes0.2 ; ; - bananas

.75 - 1 ••.•:.'. - i'ruits and veê-abj.es

_nd.suifan ^Thiodrai) __ _? p;.?. for carrots, coi-n, potatoes', j>0 i . - su arcane

2 ;;• - nany ve.;e ables

- tero tolerance

iie^.tachicr - 0.1 ;u. ; - oraru:;lant waêr for cabbage

.alai,hi?n - zer^ to.'.erance f-r e^rgs, ::il!{. and •.•eanut, hay -2 ./n - corn4 A-; i - i.-.eai-s and meat b,-iroaucts

•arath.-. ;n - 1 i. • - .;.'Si ve. enables

- 2 7 -

i'ablc- 7. iiesidue Levels (, j.i) of Sc:ae freshwater F^ghes from ,. a.una de 3,v.

"JDT" A "" Total chioririatecl *pes>i.io.'.iie,Sauple •.-$•!•• ppn

3072 .1973 1973

Carp 0.02 3.1 3.46 - 4.0Catfish (hit;) 0.01 0.07 - 3 O.f,2 - 6.5Ckurar.i 0.01 —r/gnila catfish

Usnduli) 0.02 2.6 3.0Hilkfish .005-,.19 — —;iudfjsh (ils-lag) trace 0 .14 -4 .73 - STherapon (ajamjin) 0.02 0.0: .35Tliapia — 0.13 - 3 0.15 - 5Goby (dal-j-ng) trace.ihit© aOby (bia) ^ .ul 0.12 - 2 0.44 - 6Duck sit. 0.U& 0.23 0.32

of , ,

Tab.i.e 8. :esidue Analysis of Cabbage '-ai.nles (in pjx

a methyl£;ii.: le t. ..'"* Fhosdrin Pai-^thion rarathion Malathion Bayrust

1 0.44 o.l4 0.602 2.40 1.613 3.43 1.60 25.004 14.32 lw.265 2.45 1.16 21.16 9.63 9.63 8.477 1.29b 15.12 8.77 27.69 11.32 11.33 21.3i/ 10.47 7.07 10.70

ia^.les 1 to 7 wei-s fr«i: ":.t. rcvince wMle sar.-les 2 to 10 v/ere fron

e L - '

Ttui i YCOTOiE; : YCTI UE

Jri..Lina.L. Ilag •Assistant professor '

Department of Plant . athology •College'" of Agriculture *

University of the ,-td.li. pinss at ios Banosi e , i&gaxia. .. . .- .-

If your ho&tess offered sone pear.ut-butier sandwiches and fre3hcow's nilk with the words, "ixycotoxiriS, anyone?"1, she nay be merel;/trying to be facetious to invite so;:ie sidles. Nevertheless, herjest iaay be closer z . the truch than is generally realized.

'..ycotoxins are poisonous Metabolites that sue elabo; •:• ,ed by f'ing i.or i:ioj.ds during growth, ./urgi are ukiouituos; they are corxinuceslypresent in the ai> and sail and ca:. £."ow in .practically any o/ganicsubstrate. t''oods a..d .eeds are z'\eir favor ad fare;

The c'iseasfc or tiê toxicicy s.vadroKe caused by the ingest.ion ofi%-cotoxin-conâ]:iina&ed substances i s c-.iled mycoooxicosi-s, Kycosit;on the other hand is the tem used to define a general invasion of theliving tissues by an actively growing fungus ^5). Kycotoxicosis mayoccur in the absence o..1.' a living runûs as long as I,he t,oxin i s pre-ser-t, whorons inj cosis requires an --\ctive virulent, fungus.

..he effects o. mycotoxins are -aried depending on tho dosage,languh ol' oxposui'e} and -he particular £!St system. Soiuo are carci-nogenic, othois arc :.mtagbnic> and s t . l l others cause abnor7.ialioiesin tlit. unborn animal, iaralysis, • espiratory 'ailur'e, csr.largjd repro-ductive organs, ('ir.rrhi.-c.,'bloat, d^nnaL.vtis', on^tis. and hcuorrhagârt.- aiiiong jhc o£i...c:s of injrcotoxiii incosîon. • Ctrtair niycotoxins s.rz.c;ctr'-i:.oly fatal. Several ur/cotoxins caus^ •• cbnorcial changes in thtl.i./>.r. Sorat; of cheso hôatotoxins ar<- t'io aflatoxins., ochratoxins,isianaotojcins sporodtsnans, luiooskyrin si^rignaôc'/scin, ragulosinanc griscofui -ir:.

Thoro aro K-.OIV than 200 myeo-oxajiS. . .a. can caus^ mycotoxidosuGin animals. liovruvcr, oi..ly a fevr nycotoxiris have boon ruportcd-to bytoxic to humans: isiandotoxin, lca-.ooslcjr; in, ciuroorij idin, ni-axonol,tho ergot toxins, the psoral^na fro;:, disâs^d c^lt-ry, the tox.ln cauî'ig

Ji toxa.c aioukia and i'.v. stachybotrytis toxin (?). I t nay bothat laoso of -ohc toxin-forjidng fungi belong to thu gonora Aspir-

P i i l ^ and Fa'aarima. 'Jndor those three gonora arc- theSJdiLS gnost abunc.ant and coriaon fungi... Jhey grow rapidly on almost any sube- ..siirato. Curoals, zlu= staple food of most puoplv around thu globe/'ar-i aniong ta-dr fa.or^d subsCraccs 'for toxin fonaation. Valuable;protein sources anuig which i s peanut., are' she nost highly corifffl! 3i-atod fdous. . ' • '• .

- 29 -

Fen.icnt.-.c'i /ooc.s which f.rm paro o' th-: ; ^.ular ::.iet of noal f'ilr-ir.csar . liKei./ to be contairLi.t.aêd ir< '..i-viei: .at -.or. ir i.on.; >•'•.•.. hoi11 s.ric.quality c-jntr^l ft.acur c. 11 v?as o.iuic' r-c-..».,.!;•• that a-'lat jxin naypursxsx. in soy sauce (6). .-.oreover, prac-icaij,/. any L'ood coi:iinodjt;'thac. is stored '.or -in -.x^c-.d.d period of iiia:. j.o subj--.ee to moldinvasion and possibly to tox.in cor:.tai:i:;ji;ition. A nui-.ib-..r oC" ; hiJip-pinc agriculr,ural cr/n'.nviitics .'md th-:ir by-,.relucts v/.iv found tocor.cain. highly uoxic L.-veleoT ;ulatoxu. (9).

• In esc-;.iiCe, we can i l l af or<.i lo ...l.-..fatv. -iio mycocoxir. probl-.»:iin the background. -i'h>! n^-d to uak.. a :?tark look- at, this era;'lex. .orobiori and f or. v.l.ai^ d. f ir . i t . at,,p.-; ...ovard i.:'- r>. solution ard-eo-vtrol has leng b-.en overdue. -.

A.Brief His-.,orv o:' i jrcotcxj.coais • .--

i erhaps, i-he tarliesc kttawj't d.'c;âse au-.. to a, .mjrc'ofcoxin is ertotif.••or "St. Anthor.y'p fir.-" (1 , 11)'whic'-• vray fir^v- .obc.rv~d i;-, Europe ir.X7-62. The toxin-it; t.ade up.of ..rgoc alkaloids.-produced in iyv by th-fungus, Clavicep.-: :air;.-uiva. Io afi'ecos uan, cattle-, swine, sh-ep anupoultry, hr ,ot poisoning is often fatal and has resulted 5.n th-; dec.cho-j? thousands, of people in England, 'iussia --nd F:

; toxic aloukia i t ano^Lr classic -xain.pl.. of my«-toxi-cosis. I t f i rs t ap-xarod in Ru-jeia in 1913 (1} an'i dueii'ig'ior?.d V'arI I , i t occurred in an opidonuc ccaiv.. T1I»J c.r.f. ac- i s nssjoc .av-'.d .with corcals that 'have ovorwint-rcd iii tnv i'iîd sine-. th_ fungi p-o-dacing th^ toxin C?JI groiv at tî.Owramrvu below freezing. It af.C-.ccsman, cattle,.horsoi?. and si-/in..; oynptoi-io rut; i.'wic. those of

Over the'years, a nuiib-.r of -toxinB.hav_- bo-n isolated and iden-t if ied. Aiuoiitj thus'- nr- -ho toxinc •-laborao^d in barley b/'_Pusariurispp., first.' observed ir; Japan i:, 1923. in oho. 1940's and 195O"'"J "thJtoxii'is associatvd wioh y- 13.ov;cd ric-^ vrere irvu£;-ig3ftc--d by.Japan_Sv.workcj-s. ' But' cvan up to ohis time the ctudy of njy'co'toxins h;'.d autr'.c-tod the attention of onl~ a rcl"tiv.-.ly i'-.xt nui ibv.r of scientists.

In I960, a sorious outbreak of an unknaar: disc-as^, c aj.l^d "Turk..-7X dieoaso" at that time, kill-.d 100,000 -roung turkeys in England. Th..loss amounted to r.bout a quarter of -;i iailiion dollars. The cuisu ofthe.malr,dy. was later tr.ac. d to a mycotoxln presont iii t'hu f«»d. .Thismay bo regarded a blessing in disguiso, to uee-. a h-neknoyod phraa>^,--ainco i t r.iarkod the ons^t of a series of concerted investigationsnot only on this particular disease bui, also on myeotrsxicosis on gen-. r"l,

Although ii^rcetoxicosic has been th:- subject of nunu-rcus investi-gations in the United States, J.apnn, India, and firoat; Britain.,- ourcountry is.lagging far behind .in th is respect. There- i s a dire needfor more- Filipino scientists to hu directly involved in raycotoxinwork. • -•• ' " . '

- 3 0 -

Aflr.toxin

The •-li'Litox.i..-. s-to*;r began in ijvland i; I960 when thousands oftu;ke,v poults vere killed. The cv-se pro-eel UD be n mystery 'orquite a while since chey could no- defect be presence o.:" any'knownpathogen in t e r»fflicker anij.alo. A oeriec o.-in estig-.Sionsfinally ISL. t,o «he iuen-.Uy of he cuiixa^., ". toxin produced by •?.fungus in Jie pe-.mu coiuponenl. of ho Tee... The m •otoxin was n-.s.-edr.fiatoxin, ri new word dorr.'cci Iron .ho r.rist syllr-bles oi" he genericand specific n'l.et c-* he i'ungus /_{A.) sper,?i Jus (flr)'/u37 v.'hidhfrp.s sWown to produce o.:e toxin. Ai'idohea fungus which elo.borti es •cfl-"t.o:dJi it; A. pya.s.-.tiicas w'i'ici: closely res-enbles A. I*lavas in,.iorphoiagy.

There ::re r,3W afe leT.so twelve cojipounds i*i the group of .iflr.- .toxins (3). Tne afluôxir bhi:< is> i;:OG_ oi\en '.".nd nbundantly Toi-nedt»3?- A. i l jvus r.nd.A. p~.. "lajtJ.cus i s .;'.fl;.';oxin.B,v -Incidentally, B-j •i s ~lao' the most toxic Afl^cud.n, . .. • -. " -,

Afln.o;c:iji ia min ly T.. hopr.iotoxin,;• -It may in<!uce tuinors inducklingfaj'r-iuL;, fcrrote, t n u t s "nd possibly yuinca- pigs, race andahecp ($). It1 i s r.lso toxic to awido variety ef -raiiniais includingtrout , rticv., duck, cisickon, pi&, co.tt3.c-,'.'ifcti wonkdy. The toxicityoj afl'itocicin to l nn h-::a n t bocn dcf.jii..tclj .OHt'-tbliched. •"evecthts-loac, ^h^ i'aco that, i t i s tosiic to sOv-^r'.l sjpo.cies of ani!:alc in-cluc'lng nnn'c ncsj-oct rVlntiv^-, ..hi.- oonfc'-y, should r_>.*.ko us vxary.fiuv^raj. circu!.iE;i.-..ntial oyiduiic^s-link c-.-i' ain livvr ilit:-ov<iorc in »:;anco ii-igjs-ion o-:* ai*laooxin-con/;dc^~,C

Afla-ôxih i;. '- cor.t'1.. minti^d cor.ii.o-"iiCy canno- bu ',k ...'C-ed by •i:nry vit'j.-rj., o l facory or:-oi*?.l .cent; .'4). The- prosonc.j of A.

and A. o::r:'.aiticus i s asc-.;r ainod b - plating ropyofuer.tativBS 'sa.pl..a or a c6i;£iodity ir a t:ui:.-.ibii ;jddiua such it. malt-salt arar.t-.'heii..xunga.L growth i^ -••sri'. nc or. oh^ pla^ JS , jîcroacopic i.-xn• inav.ionc•are .nude to identify olvj futî. _!h..- abeeriCv of thv fur.gi fraa a coin-.;noaicy doo£ iiot, hov/ev^r, tuaranc* •.. the abu-ncjj of aflatoxin .bocause' 'a iiuiôr of faccorti may k i l l Ai^ i'unri but 1 -av . thu toxin unchangb -Also jhc pret-nct of iv. fungi ;.OI_L; i;ot r.lwayj, ra ,ar. th-.i.- i'.h-j comi'io-

eon.-?j.uj'.-:ioioii i j i> t:rr.ar.ud b.;r chpioc-.-Jur^G foliawo-3 by-thin layer' chrocj'icograpbjr analysis (7).' Acoiifirijfiupry t^ct wich aflrtceiin I ' ivativos.provides gj'-iator assur-mcc ?!]•.. chîidcal -U^SP.J iw ûppl^xit'^to;! with a bioassay uaing onL—iiCy-oli. v.Iucklii*£&. liepi-Lt-Oi. aîvo sraiplots ur^ fod to th-j -'iucklingsan-! i f charac-c-idi-oic hiiLopa.hological offsets ar^ obsorvocl-, thosaLiplu i s considered positivefor. aflaooxin. ' • . ' • .-

The; iflatoxin thso i s present in a coraaoc'.itjr ia d:_fficulfc toI-OJ..OVL: er uastroy. Aflauoiiin B^ i s not dostroyotl by boiling.

I t rouaino stable up to i t s editing point at about 250 C (2). Somu• .xpcrinonts h:ur-.; shown th"t tho toxin i.r./.r b- vciy.-v. 'I or ••'cstroycu by..xtro.ctioii with polar solvnitb, urc:it:'i'.,nt with, oxi '.izing ".ônta, bymcroorjaiisnc, n ' through irradiation. M..vui-th..L.-ss, th j practicalU£.\ fn.lno.'jj of -Ik..-;.,- ,\ o1iioc1j have yet to bj •iiuafcv.cl.

In vi.JbT of th.. ilifi'iculty v£ •Vto-cifyin^ cono".i:i.inavj.1 pryductsr

the i.i-.>t»t. l^;ic:vl ,- c-ns of lickii,.;;, o.flritoj:'.0'.)Ji.-;, .r.:: oth>.r nyCotoxi-cosos, f:.>r tlr.o ra^.ttorj i^ bj; pr-'^ntiur. tli.: grovrth of thi- tcxiri-

• ?omirc£ funî'ii'i ".^ricultui-T.1 coj.m'j.'.it.i'-t; uo^d as rzw ur-tcri^lt: forV * • r - •' p i " . * . * . ' - * ' • • - ' • •

Control oi'

Th- ip -c i i i c control, iacasurva f or o-ach'jiiyc'otoxin nay vary inc^roain r_Lpi_G-./iJ buc tl:<j.r- aro bnsiic principle a wiiich havo /r^nuralappl.icati.:-no. Since jirycoioxir.ii -.:r. horned b / fungi or moidi;, preyen-ti j ;* of n-..-ld £_:r>vrth if- a prihiftr-y'js-p. t wru-lc VIK. production of rayco-toxin-i'r--s, co:.j:u-.xtiv.i;. • A oun3.it? cjn&ui.:or pr'.i'Auct s'Jc.rzs froi- aq.-.ality'cr-;p that has boon uurv.urv ": i.; OIK I'ivld with tho boot car--

p-.-'V-tc . t o t h ^ ji=.! usi-r un-.lv.r i^.cal con • i t i .!•.:.- which pro»>r-t c-.-.-ld1-•gr-..vreh. I t xn worth rwiv-jr:ib.-.rin^ that a'.-l'ls thrivo best vhon tho re—lati'A: hUi."i.'.ity ±c jv^-r 80 percent at •.u:.ip--r«turc ranging xr-jis 25- •t , 35 C. u-ai.Ki,_;.-.l or iroitiiati.d d.ra:.j.liti<-i; arc n-a-lily poi:cr,ra>od

•nij a.'*up-aior. •>.•: QO i far:>-:nanaô:iiji:t praciiicos i s oeixnivial in •c.-i-it,r-.-llin£ iv.-l--1 yrov/th- ir= ch^ f ie ld . Just enough fe r t i l i ze r ai-.l\ixilr fur vh< ^px.±,:ay^ grewth of p.. ant a shoul-l^bo. appliod. ' Too r.uichfvr t i l izor ai-..i UXCOJQ wr.tv.-r naj pr-.:...»tt.- .rank growth and' ro t t in j of .r--ots (10). Alth-ii£h fi^ld ir^'oCuior. with i: -cpto:cln-fo2T.-iin2 iunîic r.olativoly r - r 0 , i t i s b^st nre to î.jjalv Kith thu clioacu of -:^t-tin[--; a t-.-xin-C'nta;:dnato.l harvest bocaoot» -f tlW highly t xic nature •'of ovon jaii .iiti. aiT.-uni: -i' certain r.iyc -t/xins -sjich as aflatoxin.Bâi.ajs, ihor^ ar<" otL>.-r obvi-.tis; "K.n. f i t s thal ; rjay bo lorivod

H-ar7v.s-Jin,i; sh.ul'. bo -1 n^ ivo th~ ri . l i t .s'oar/o of c-r^p m t u r i t y ; • .T'r.oro ar-- corfcain ...cjn'..irdc -a'.v?.;vi.i.;-;cs fru.i ârly h-arvesiin". H-::'Wcv--r. •-.-•th-.. crc-p at this, tiitu has; a r--lat. •-•--ljr hiL>i noiaturo c ^nt-ant thorobyc^bj,ct t u.,.11 invasion. 1'ho pr- p.-:- Iryini: cCjUipiu-ht sh-iil'.l bo irmc-.'.ictwly'available an 1 pr.-rLvi. ,ns fv>r prj-sapt c. .lisiinpti jr. by oithcr.nanj r ani_;?.lc b- accnrc-1 f ..11 a-rin;- an ârly harv^gt. Harvostinf; af -^t a..;r: pr-'viûs rain ur vrh i* thv, wjath^r i s ria.-.p sh.-ulU bo avc-id^rl. i/oisturo1?. .on harvooto '• cr .ps at ract n ;ld .--r-.wth ac h-.jnoy a t t rac ts ants. Bruissan," -.tii^r iiijuriof; nus : b- k--pL t : a irdiiirinis since- they provi-io portalu

ry ± r th^- ladle . . . '"

-32-

Infection by toxin-forning molds usually begin right after harvest.So, it i3 imperative to dry the crop immediately after harvest to aisoi3ture content that inhibits mold growth. The aafe noisture-contentlevel varies with each particular crop* In drying, care should betaken not to reach a temperature that will result in loss of seed via-bility or reduce the processing quality of the crop* Commodities forfoods can usually withstand higher drying temperatures than those forplanting*

It is recommended that dugged peanut plants at harvest be turnedroot>«side-up so that the pods do not touch the ground. Pods that areexposed to the sun and not in contact with the ground are less suscep-tible to fungal invasiono This method also permits faster and moreuniform drying than wind row dryingo Peanut kernels should be driedto 7-9 percent moisture content in 3-5 days at temperatures not exceed-ing 35°C» ffare rapid drying adversely affects its processing quality*

Prevent mold growth in corn by drying the harvested crop In a mecha-nical dryer to 12 percent moisture content within 24 hours after har-vest* The common practice of husking the com right in the field afterharvest and subsequently piling them on the ground should be discouraged*The soil is a natural reservoir for molds} soil particles that cling tothe surface of the kernels harbor fungal spores that serve as inoculum*

Essentially the same requirements apply to other grains and oil-seeds, vizoy prompt drying after harvest, freedom from crop injury ordiseases, and freedom from soil and defcris©

Once the commodity has been dried it should be stored in a cleanarea where aeration is adequate to maintain the temperature and mois-ture content at safe levels* Without proper aeration, certain portionof the stored lot will become warmer than otherso When the warmer airrises air moisture concentrates in the cooler partso This mositurebuild up^ favors the growth of molds* Such molds grow rapidly and 3nthe process give off moisture and generate heat which stimulate furthergrowth and faster spread of the fungio Moisture reabsorption is oneof the things one must guard against during storage*

In short, the farmer is responsible for producing a crop that isfree of pests and diseases and should be of the highest quality possible*Warehousemen are responsible for maintaining this quality while the cropas in storage* Processors are obliged to inspect and analyse raw productsand discard those falling below standard^

Other means of eliminating or reducing mycotcodn contamination arethe following!

1* Low-temperature storages —Ttis is the method suited for cer-tain crops such as most fresh fruits and vegetables* It is also the

~33 -

b..ct :-.lt.;r:rîv if t h . ci' p cu-in t b-. ' ' . r id .1: •-• s '.iv.t ..ly .ift.-.r hr.rvi.st;.i.. t ir.cl-iu-ni. v;.rLoli-r i1 t • .th r circa:.rt".nc..c.

2. I>..v\.l .p...nt £ c :•: ...rci-l-.'-r-. •, c ,.L...-'roi f f.ir.t ".r--.. r-.-aiavant u.l. ' . iir.-.-'.l'ji ;:r t t xlr f ..r^r.ti jn. - T.'.- pj-iuut va r ie ty O.S. 26wns r-.tu-i.1. t b. i'lv";:. f afl-it xir. " . ™ r rvw.-it.v...'. in:culr.;,i..inc withA. fl-.vuc (S) .

3 . UE^ f v . r i .-us prc'C^.'.'aroL, thai, vr i l l .'•-•str y -;r M J -v.; ih>.ii. xiu f r ...• c-•K-6ra.;in-~tI.:. p>r :"uci:c, - Si:ch huth • "s Eh-uL'. hr.v-j WIL1•r.jTplicr.tl 5-, *bv" CG n : d c ' l l ; - - V-r":xa-; ,tro, -..rf^ctivo, rji": ahual'. n L.•: "v^rscl / "ff.oco ohv. nutritiv--. ^r '. r r . h c t i c qu. i l i ty ->f tlsc cj-i;ir:i>'.ity.

4. Application f- fun.'-icl'.oc. - Ev^n if a particular fush-ulJ. pr ••/•-• id n r.iicr.lly f^nciblc, tlu'r-, -.-.ny bo. s .& conscquor.tir.lh':r-.iful ch^:.dcr.l iv£i'.uos fc-> c n'o^n'. with. Thu r^c-i^cn'od fun^ci.'.omet bii pr pi-rly uo^ 1 u • thr.t ro.:idu".l t -xicity it;, rc'.ueo '.. t.. z^r..

A Call f r -Mi Ir-Lo rr.j^.; liulfci'.jjciplinary Approach

"ich iii th. oivi'.y '.•£ nyc t.ocLnt ie r.;t.yi'..->".l; i t i.: in fr.ct,A v^;.v.rinr.ri.T.n jjrikos hiu 'li:.. nosis. A ::iicrobi .lo>jist stu-.li^s the

i . i : cynciv.ti-u -f t'a^ ..;••• ;ai.iij;.i thnt f r;.is tho t'jxin. A chouist i'.'on- •tifiv-i: pth^ t .:cLc c .*. ;p- un ".. i'» t :iic .I '-jist iot.^ri dnoc i t s effects nv i r i us •.Jijj.i-.'.l cp.^ci^s. h'iot p:.ch -.l.îots, nut r i t ionis t s , ?.z?vno:-Azia}plant pr»uholjj_-:i_tu, •• nîn-cri, an... t r t i l l thi_r -ocicntists -.f variout;

-u h.ivo thoir ovrh v±i:2 rol^c to i

Oncj th^ potcntir.l hnzar . _f r..pr-.rticulnr c:.-i:pounl i s ostablishod,thi. c^nlc-s of n.rosp.naibl. prose, r-. '.i;>, •inc- other ucrlia vf cor.anuni-cnti .'H n.r noodc'l. The cc'jp^.r"-tion -f f •-•.• - .^rowers, procussor.s, d i s t r i -butors rsi-' •rj.lic-1. services ar- ^xtroncly <ritnl in ch^ckinj_, the- flow of

c.'. coixiclitios. Th- r;l<.- --f the f- ;'. rm.1. -Iru^ rc;".uln.t-.<rys e'-nn-1> bo ovuru.ph?.oizo'.. • A i'.':, of • c ..ursu, we ni.u'1 a jrjup

:f wr.ry an'l juilitdnt cimcuro

In closing, I wish t • p int .ut l.p.t th is paper i s .not iritondodt , h-j.iji <i ccr.ro into anyone, inat^r. 1 i t . t r i o s t.. iiiiprost; the rea l i ty ':in'. i.Tavity .f th*.- riye -t ^cin pr blja in air jai.'.st s-; that encorte ' .-fforts in i t s stuly in c ,ntr i uay be uri.".c-r&o.k-jn hor-o ~n:." n-.<w.

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Literature Cited

Enoiioto, M. ::.nd M. Saito. 1972. C-ircinogons produced by funjji.;inn. Rev. Microbiol. 26: 279-312.

. FCJUII, A.J. • 1966. Aflitoxin in groundnuts, £;, roblens of.detoxifi-cation. Trop. Sci. 8: 61-70. - • -

Goldblatt, L.A. 1972. Jrjplic voions- of r.iycotoxins. Clinic.lToxicology 5; k53-'M-.

Hag, Lina L. 1973. -/^flatoxin tnd otlier injrcotoxinB. ,P3?A Press,Manila. 12, pp. •.

Lillehoj, E.V., A. Ciegler, and it.W. Detroy. 1970. Fungal toxins.In Essays in Toxicology 2: 1-136. . - • t ' /

Maing, LI. Young, J.C. ^jrrts 'ind P.K. Koeblor. 1973. Persistenceof'aflsitoxin during the fomentation of soy sauco. Appl*idcrobiol. 25: '1015-1017. . • . - . '

Fons, iir.A. t J r . and L.A. Goldblatt. '.1965. The determination ofaflatpxin in eottonseed products'. J . Anw Oil Cherdst' Soc.42: 417-475. • • . '

Tiao, k.S. and ir.G.. Tulpule; 1967. Varietal differences of ground-nuts in che production of aflatoxin. Nature 214: 733-739.

aiaaria^ '"?.*>.., A.C. rizarro. and C.K. Jackson. ' 1972. ' .'Jflafoxincontamination on raw agricultural crops and th«ir by-productsin the Philippines. Philippine Phytopathology 3: 12-20.

USDA. 1968. Prevent raycotox3.ns in farsu conmoditics. USDA Iloporf,AP.S 20-16. ' \ "

\iogrm, C-.N. and it.I. Mateles. 1968. i.ycotoxins Progress in indus-t r i a l iiicrobiol. 7; 149-175.

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•JCPtCBIAL CONTAIilN/JITS IN FOOD

;jib&n E. AspirasAssistant Professor.

Deyirtment of Soil ScienceUniversit/ ai" tiie i hili^.pines ao. Los Banos

- • - College, Lacuna ••_,... * •

Foods should, be clean and free fro,, any, noxious and harmful• subs-tances. These harr-iful substances may be disease-causing- raicroor.'anisrisintroduced.accidentally by workers, foodstuffs or through the utensilsduring food'';"reparation. Sometimes these organisms may be already pre-sent in the food because the foodstuffs were, contaminated. Once inges-ted these noxious substances in food could give rise to illness calledfood poisoning. For my part this afternoon, I will .cover, bacterialfood poisoning with emphasis on botulism. ' , • '" • "

Glostridioin .botullnup tj

..orghology. In 1696 van Eruengem in Belgium discovered .the or-ganism, Clostridium botulinuci, responsible for a very serious form offood poisoning known as botulism. C. botulinum produces a hi§;hl3rpoirsonous t oxin affecting the nervous system and often causing death. Itis graia-positive, rod-shaped, sporewforraing-, and anaerobic. The'rodhas long peritrichous flagelia and is actively motile. The size of therod is 0.3 to. 1.0 u, with rounded ends. Spores are oval.and subter*-mana], . . • ,

Characteristics of the toxin. 'The- toxin elaborated by C. botu-has known serological types. The disease results frabTthe in-

gestion. of the preformed toxin. Once a lethal dese has been ingested,very little can be-done for the affected animal or man. The anti-toxin, unless administered very early after, .intoxication, is not •veryeffective^ There are no other substances or. drugs known to counter-act the 3«thal action of the toxin. Even if the animal survives,convalescence is prolonged and difficult. The only sure proteofcioiragainst the disease is prophylactic immunisation,' Vaccines are stillbeing developed, . , '

Tht; botulinum toxin is of uniquo lethality. About 10 ug issufficient to kill a 20-gram mouse. . • - ••.••"-• ••-

Certain observations suggested tiat tryptophan might be a criti-cal eltsjient in tho active sites of this protein (jBorof f »e1j, al;-i966-)i;

Incidence of botulism. 3otu33Sa outbreaks.occurred only incountries located in the northern latitudes of the Hortherhphero.- Of the 96 outbreaks recorded from-1932 to 1964,

- 3 6 -

Japan, 29 in North America-, and 17 in Europe (Dolraan, 1964). Theseoutbreaks involved 44y cases with 135 casualties or 30.1 percent fa-tality rate It should be noted that the people in these areas tra-ditionally eat uncooked, preserved fish or sea manuals. Tho fish isseldom cooked because cooking destroys the flavor of the products;*'The seafoods arc allowed to stand to remove blood and to allow for- *mentation. • • • » . " •••

This does not mean that we Filipinos arp iramuned' to botulism,iiie do not. havo information in this country because of oithor of two-reasons,- namely, (1) the cases wore riot reported to tho proper-autho.-.ratios, or (2) the reported cases were not clinically proven.

Foodstuffs involved. Almost all the outbreaks were due to fish,fish eggs or sea maiaaals. Exceptions were the outbreaks in the UnitedStates (1941) attributed to canned mushroom sauco and two outbreaks inthe-USSR (1961) attributed,to picklod Ham and pickled beets. All thefoodstuffs implicated we're uncooked or lightly cooked products.Exceptions ware canned mushroom sauce and tuna fish in thi, US,- caraietlmackerel in Japan (1956) and canned herring in Poland (1962). •"-•>.'• •

Distribution of spores* Distribution of type 15 spores is wide-spread - soil, lakeshoro mud, coastal sand, sea-bottom sludge, 'fish,etc. Of the 2,300 samples of soil, naid, and coastal sand in Hokkaid®,Japan, 82 cultures (3.6 percent), demonstrated type £ toxin (Wakamura,ot al. 1956). Of 756 soil samples collected in Yamguehi Prefecture,Japan, wharo no outbreal-: has been reported, Yainagata '1963) isolated3 type E strains. Dead fish in Hachiro Lagoon in Alcita, Japaia yialdedtype E cultures in high frequency; $3 pbrcdnt in-one survey and> 92 .'.percent in another compared to only 0.4 percent from frosh fish'(Koda-ma, et al, 1964). Likewise, type.E spores have been isolated-from"samples of tirater, mud, and fish taken from Lake Michigan and Lake Su-perior ?Bott,£t al. I964) and in wd sajapltis taken from cscuarine •waters of tho"*Gulf of ..exico (Ward o.nd Carroll, 1965).

The findings indicating -rfide distribution of l ype S spores showthat type E spores arc terrestrial in origin and-are carried'to-tiibsea or lakes by streams (Kanzawa I960, Johansen 1963).

Hoat resistance of oporcs. Type E spores heve unus'jr.lly loi/ heat •resistance and therefore, botulism can rarely be due to heat-procossed.foodstuffs. Pedersen (1955) claimed that mtfst of the type E sporesoccurring in nature can bo killed by heating for 5 minutes at SOJC.

• For jiiaxiaum secui'ity,<_foodstuffs must b^ exposed to heating at SO°C 'for 30 minutes, at 90~>C for 10 sainutes, or at 100°C for 5 minutes'(Dolman, 1957). Keating of foodstuff before consumption msy destroy .ail toxin, if any were formed.

Other preventive measures. Since type E spores are widely dis-tributed in the -environment, she contamination of foodstuffs with typeE spores may.be inevitable. Cleaning of surfaces of fish and" removf-l

37-

of intestines of fish will.reduce the contaminating spores.

Addition of vinegar to fish to lower the pH t° allow quick lafermentation by Stroptococcus lactis >rill bo a useful treatment.

If fish is to bo refrigerated for a long tirac, the- psychrbphilicpi'opertios of typo £ scores must bo taken into account. Refrigerationof fish at 3°C.or at much lower temperatures' should be suitable. '

Salmoaella ' ' " ' '"'..

In thw years 1909 to 1923 many of the bacteria now known to beresponsible for food poisoning wore- grouped, together under th« generic,name- Salmonella in honor of Dr. Salmon. ., - '. •

The saliaonellao cause food poiscnaiig by infection,':that is, by''invasion of tho body. Usually^ the-contamination, of the food comesdirectly- from-.human excreta. Probably illness occurs only whan thoorganisms.are.ingested in large numbers so that contamination of food .by small nuniber of bacilli may not Toe hanriful. when- th-sy arc- allowed.to multiply in'the food, that is by allijwing contaminated foods tostand a few hours in a Wria room, thiin suffgLcierit 'nuiobors will 'dovii-Ipp to produce symptoms of -food poi'soning. • . ' •

Staphylococcus •-••... •

Staphyl'ccoccal food pelscning'follows the ccnsuijqjtion of foodhoavily laden with staphylccocci which produce toxic "substance inths food. Sines the toxin is fcraitd by the .organism growing in £*".•&before it is eaten and not after it lias entered the body, tho incu-bati-jn period jaay be as short as 2 hours but in general is from 4to 6 hour-s. Recovery'is. fast. -••••' . " •

Staphyiocccci are fairly raadily destroyed by heating e.g.,pastourization and npmal cook procedures. However, the toxin is

resistant to hoat,it is destroyed by 30-cilnute boiling.

G. ejfrijB^ens like C. "b.-.tullnuiii -is-an anaerobe and v. spcre- ''farmer. IlMsie occurs after oating food, particularly rasat, heavilycontomiBated with 'fTrTifriitfi''"5 ^ ^ bas multiplied during\lsng_ slowcmoling apd stvrage of cookefi meats, stews and pios in the kitchen...This bactci ium 0~MS favorably under ccnditi-ons including teof up to 50*1 j Mttle g-Pttwth is observed below 15'C. ..

- 3 8 -

oms

Thu Cifiuront typae >i" f •_.d p . i s •ning '".iscuasufl in this piporpresent soracwhat uifforcnt cl inical pictures which uir.y giv»: soaoindicati .ns as t tlv, cfme-j :.f th^ oenditi-in vis tabulntou

Incubation puri ds 'ind main syniptons of bacterial

JCCUSp(2-4

C.purfringuns S L a v o l iT12-16 hours) 120-48,-houis)

V-.r.iiti-ng

Diarrhea

ryroxia

rrostration

Lxtr^i

conm'-n

absent

coonon absent

. • -common - •

cc>rara.>n v v ry .common

' . very ccninon

' : rarely in

l / Incubation "p^ri'-it1.,

- 3 9 -

L&erature Cited

Borc-ff, U.A., B.H. lias Gupta, U. Flock. 1966. Biuchu-jiatry .•£ li-mmF d b a o -iicr-obial T.xins . iicl. U . I . i-iatcloss and G.N. W-.igan.

Bot t , T.L-., Doffnor, J . S . , Fos te r , i!.N. anc;..,iIcC'.y, Li. I964. In"Botulism 1964" PP. 221-234; U.fc. .;,;pfc. of Health, iiducationand ¥o3^aro, publ ic Hcr-lth Scrvicu. . ..•

Hobbc, B.C. 1968. Fvod P>is.ning anil F ou I^giono.. ;jdwart!•'ArnoL t d . , l.ondon. . ' . • ' " . •

Kamzawa, K i960. Hokkairic Ino t . '• ub l ic Hoalth Dopt, _11: 161...

i-ii.daoa, E, t Fujisnwa, i i . , and Sakam:.t<.., T. 1964. Akitn I n s t .i 'ublic Health D^pt. 8:>15., • • :- ,

, • C . , D.^...:voiilroy, an:'. H.'J. Sluaclv 1946« ii

Nakouura, Y., lic'a, Hi, Sneki, II., Kanzawa, ,K., and Karashiiaada,' T.' 1956.. Japan "J, Mod. Sci. Biol. 2: 45 • ' •

i-'od&rson, K.O. 1955. J. Appl. Bacte!ri^;l. 2£t 619.

Putnam, P . M . , C. Laiaanna, and D.G. Sharp. 1946. J . Bici* Ghcra. •365.: 735. . • • ' ... .

Sakaguchi, G. 1969. Food-bowio Infec t ions and In tox ica t ions . . .. .Ed. H. Kitinann. Chapter V1TI Botulism Typo B. pp. 329-358. •••• •

¥ard , B. •":.'and C a r r o l l , B.J. . 1965. Ap?l . 'J3icrobiol . 13: 502.

Yamagata, H. 1963. Yamajguchi P rc fcc tu ra l Eos, I n s t . Health Hej.t;XUX

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F00DS AND PARASITISM

Dr. Carmen C. VelasquezProfessor

Department of ZoologyCollege of Arts and SciencesUniversity of the Philippines

!\".T' sac, Quezon City

I welcome this opportunity to talk to you on this subject. I con-sider it my duty to indicate to you the possibilities of the develop-ment of applied helminthology, at this time, as we enter a new era ofindustrialization and campaign for more food production. Our naturalresources is rich; if properly exploited, we may yet live to enjoythis wealth. What we need is the development of these natural resources.But, how can we, without health?

In this world of ours, organisms live by eating each other* Ina broad sense, all animals are parasites, Plants alone are able tobuild up their food out of sunlight and chemicals. Herbivores, carni-vores and omnivores constitute what ecologists caU food chain. Manysuch chains can be traced in any animal community*

Parasitism is a very general biological phenomenon. It may be saidthat no species of vertebrate are without parasites. 3!he field of ani-mal parasitology is so vast that practically every species of livinganimal is subject to attack of parasites.

The complexities of the life cycle of certain species of parasitesare great stumbling blocks for the parasitologists as he attempts tofind vulnerable points in their life. Knowledge of the life cycle isimportant, it being fundamental towards measures in the control, ifnot eradication of any species of parasite whether it be in man, do-mestic or wild animals. The distribution of parasites is dependent on1) the presence of suitable hosts,and 2) habits and environmental con-ditions that make possible the transfer from host to host.

Waesa present in small numbers, parasites do little damage to theirespecially in the case of intestinal worms. However, when multipleinfection involving several or single species in great numbers in a givenhost, definite harm may resultc

Although parasites have been known from the very earliest timesand had been long regarded as cause of human disease, and although themore obvious helminths had been equally long recognized in animals, theassociation between parasites of lower animals and diseases in man hadonly quite recently been regarded important. Some parasites of lowerforms of animals are frequently transmitted to man, so frequently at

-41

times, that they constitute important health problems. On the otherhand, there are many parasitic forms occurring in lower animals whichare occasionally, and others rarely, found in man, so that their occur-rence in the latter, nay bs somewhat a zoological curiosity.

lean's relation to his beef cattle is essentially that of a tigerto its prey; his relation to his milk cattle and chicken is essentiallythat of tapeworms and hookworms to their hosts.

There is every gradation between parasites and carnivores - hook-woms, leeches, Mosquitoes and tigersj also gradations between parasitesand saphrophytes v» those that depend upon wastes and left-overs. Alsosome are a) incapable of living outside hosts, b) others feed on tissues,c) still others feed in part on or at least on digested food, d) ondigested food and bacteria, and e) on waste materials.

A parasite, like other meiiibers of the animal society is concernedwith the right kind of food as well as adequate shelter. But, unlikethe free-living members of the society, parasites got free board andlodging «s well as free ria'e at the expense of other organisms we calltheir hosts. A parasite may have one or more hosts. The larval stagesmay develop in intermediate hosts, the first is termed the primary,the second, secondary, and even tertiary, if there is a third which isseldom. The adults are found in definitive hosts.

i-

Man:s dependence en his domesticated animals as pigs, cattle,and such animals as snails, crabs, fish, frogs, birds not to mentionfruits and vegetables as sources of food, offer opportunities for thetransmission of parasites that may occur in gome.of them. On accountof his variable food hebits, man is subject to a wide range of such •accidental parasites, including species properly belonging to bothcarnivores and herbivores, domesticated or wild. The closer man's habitsare to the lower forms of animals, the greater are his chances of ac-quiring the parasites of the latter. The portals of entry may be through1) contaminated food and water, and 2) eating raw or imperfectly cookedinfected flesh of domesticated or wild animals.

Included in this pager are examples of several representative pa-rasitic species in three major groups of animals, namely, the 1) Proto-zja or unicellular aniisals, 2) PlatyheHminthes - (trematodes and cestodes)flakes and tapeworms,and 3) Neoathelminthes (roundworms). We find among, theexamples, some which are less host-specific, hence are capable of adapting^themselves in both man and lower animals. Some of these species are impor-\tant agents of disease in man, Vlhile there are exceptions, from the fre-quency of. &he transmission, the trematodes Belonging to the family Hete-rophyidae occur in a wide variety of hosts then are cestodes, the latterless so, than the nematodes. Some of the protozoa are equally adaptedin both man and lower animals, although some from the lower forms can

maintain themselves in man with difficulty.

For the purposes of this discussion the following is adapted:

1) Animal parasites transmitted through food contamination.

2) .»niinal parasites transmissible to man through aquatic intermediatehosts*

3) #eat-carried helminth parasites.

Under each category, certain examples are given with more detaileddiscussion of those forms which cause disease or which impair the healthof the individual.

A list is appended (Tables 1, 2, 3 and 4} of those parasites oflower animals which have been reported as occurring in nan with emphasison those found \n the Philippines. While the list may not be complete,it includes a majority. Except those of the aquatic intermediate hosts,where the Tagalog or common local nai.-ie iaay be variable depending upon thelocality, the scientific names of the lower animals are not included.

Parasites Transmitted Through Food Contamination

In Table 1, Entainoeba histolytica. the c ausative agent of amoebicdysentery, is ranked as one of the most important human parasite becauseof its pathogenicity, frequency in the human colon and its world-widedistribution. It is more frequent in the tropics because in some of theregions, proper sanitation is less observed so that food and water arecontaminated with infected cysts. Once ingested with contaminated foodand water, the tissue-invading forms feed on the intestinal lining andblood corpuscles, resulting in severe dysentery and bloody stools whichnay prove fatal, if untreated. Abscesses in the liver, lungs or eventhe brain may occur, if the amebas escape accidentally into the blood-stream. Non-dysenteric cases or the so-called carriers do not exhibitobservable symptoms. If employed as food handlers as cooks, dairy workers,icemen, waitresses, etc., they are potential transmitters.

likewise, Giardia lamblia, s transmitted in the sane manner. Itinhabits the upper part of the small intestine especially the duodenum,occasionally invading the bile ducts. There is evidence that this fla-gellate interferes mechanically with the absorption of food materials(fats) from the intestir.e of the host (Veghelyi, 1931 and Chandler andRead, 1961). Although without evidence, some claim that, it may causeirritation in the bile ducts thus, predisposing the structure to chronicinfection. Giardiasis nay cause jaundice. At autopsy, McGath, et al. ,1940(Belding, I965) found G. lamblia associated with extensive denudationand ulceration of the u\->per small intestine in a patient who had diarrhea,hypochlorhydria and hyperchronic anemia.

Pigs are usually regarded as the important sources of human infection

- 4 3 -

of Balanti^imrt coli, a ciliats. It inhabits the large intestines of notonly pig and monkeys but also man. It is pathogenic, causing balantidialdysentery in )uan although appearing harmless in :>igs.

Gastrodiscoides hominis has been reported in s~an in the Philippines.It is a common parasite of pigs in India. Buckley (1939), Chandler andRead slv6l) found that three villages i.i assail, 40 percent of 221 personsexamined were infected with this fluke. Although the life cycle is un-known, it is believed that it is essentially siailar to that of the membersof the fajiily Fasciolidae. Fasciola hepatica, Fasciola gigantica andFadeiolopsis buski are representative of this fSHOyl F. hepatica likethat of F. fpLgantica are normally found in the bile ducts of ruminants.Man acquires the infection through consumption of uncooked freshwatervegetation grown in infected places. Watercress which is used i'or saladsand garnishes is one of the commonest source of infection. A fatal caseof F.gigantica was reported in Hawaii (Chandler snd Read, 1961).Fasciolopsis buski is a common intestinal parasite of pigs. In China,huian infection is acquired by eating the infected nuts of the water plantknown as red ling (Trapa natans) and also the so sailed water chestnut,ISlioeharis tuberosa. The larvae or cysts are deposited in the outer cover-ing of these plants, which are ingested if peeled off with the teeth. Asingle case of hm :an infection of Plagiorchid phili;. oinensis has beenreported in the Philippines (Africa, 1940). If the life cycle followsthe pattern of the other Plagiorchids so far known (Velasquez, 1964), itis likely that man oust have acquired the infection through the acciden-tal ingestion of mosquito wrigglers or infected freshwater crustaceansUamaguti, 1971).

formally parasitic in apes and monkeys, Hertiella studeri has beenreported in man several times, mostly children. Although Stunk*rd (1940)Chanlder and Head (1961) succeeded in infecting oribatid mites with thelarvae, there is need for iiiore studies on its mode of transmission to man.It may be that children pick up the infection through food contaminationwith infected mites. On the other hand, Dipylidiua canisam. the cosmopo-litan doubled-pored tapeworm of dogs, cats and certain wild carnivoreshas been reported from nan over 250 occasions (Wright, 1947). The larvalstages develop in the dog flea (Ctenocephalides canisj, the cat flea(Ctenocephalides felis), the human flea (i-ulex"irritans) sn(j the dog louse(Trichodectes canis). Most infections have been found in children whoperhaps, have accidentally ingested infected fleas or lice as a result offondling pet dogs and c ats* z-In the sa&e Manner, the rats and mouse tape-worms, Hyiaanolepsis diminuta require an intermediate host for the develop-ment of the larva (cystieercoid) like the grain-infesting insects includ-ing the larvae and adults of seal moths (pyralis farinales), nymphs andadults of earwigs (Anisolobis annolipes), adults of various beetles suchas Tenebrio and Tripolinnt. dung beetles, larvae of fleas and myriapodsbut, Hymenolecis nana does not require an intermediate host. Man getsinfected by eating such contaminated foods as dried fruits and precookedbreakfast cereals or with infected grain insects froia mouse or rat drop-pings.

Echinoccocus grgnulosus lives as adult tapeworm in the intestinesof dogs, cats and certain v/ild carnivores. Infection is acquired by thesecondary hosts, such as nan, frequently ruminants and swine and lessfrequently horses by swallowing the eggs of the worn in infected food ordrinking water. The hydafcid disease is one ot' the raost serious parasiticdisease in man and often ends fatally. T,ir,ors or cysts may be due tohydatids.

Ascaris ludbricoideSj the cor-unon intestinal roundwonn of man andswine are morphologically similar but the pig Ascaris does not developto maturity in i:ian except under conditions of avitamincsis. However,it oay complete its migration through the liver lungs. Infection isacquired by swallowing eubryonated eggs through contaminated hands, food,and water. In some places, it is distinctly a household parasite, eggsdeveloping in the soil, on the floors and dooryards of houses pollutedby indiscriminate waste disposaj. of young infected children (Velasquez,1954). Raw fruits, vegetables raised in infected areas and insects thathave alighted from infected material ciay be sources of infection. Theheaviest Ascaris burd^ • are in areas suffering froin malnutrition parti-cularly protein deficiency (Chandler and Head, 1961), Unfavorable con-ditions in the digestive tract of man may result in migrations causingobstruction of the bile duct, perforation o'.' the eyes, stomach wall shusinjuring these organs0 A fatal case of peritonitis has been reportedthrough penetration of the intestinal wall (Chandler and Head, 1961).The ascarids of dogs and cats, Toxocara eanis and Tpxascaris leoninado not develap to maturity in man but in their Migrations may causeinflammation of the lungs especially in children. They cause "viscerallarva migrans" an extra-intestinal tissues other than the skin in unna-tural hosts or in natural hosts producing granulomatous lesions.Evidence indicate that the eggs of T,. canis are resistant to detergentsand develop into infective embryongted eggs in loamy sandy soils as longas the temperature is not above 70 C (Garcia, thesis, 1969s unpublished).

The whipworm (Trichuris tmcMura) is world wide in distributionand coEriiion in moist parts or warjc countries., It usually inhibits thececum in lower animals and the verjaiforaa append!'-': of man,, There isevidence of high incidence of infection of our college students (Velas-quez, unpublished). Weil distributed heavy rainful may contribute toits survival and greater opportunities for infection, through contamina-ted food and water resulting from unsanitary habits.

Syphacia obvelata, pinrcorms of mice and rats, was found once in achild in the Philippines (Tuhangui, 1V47)« The life cycle of this wormsuggests that the infection was acquired by food contamination.

Anical Parasites Transcdssible to Man Through Aquatic Intermediate Hasts.

A relatively large number of helminths (trenatodes and neiaatodes)encysted in various species of fish frequently infect man and certainfish-eating lower forms of animals like cats, dogs and birds (Tables 2and 3).

•» 45 «

Mjcrophallus brevicaeca, Haplorchis pai!^3i», Haplorchis yokogawai.laplorchis taichui, Haplorchis vanissixms t Stellantchasmus aaplicaecaiis,

•plorlant

ieteropnyopsis expectans ana froeergvun caiosroni are tony intestinalflukes of the family Het'ei-ophyidae except the first w&ntioned species.They have attracted considerable interest because of the very low degreeof host-specifiuity exhibited by some of its inerabers- They have theability of developing bo functional maturity in many i'ish-eating birdsand maraaals including laboratory animals such as nice, rats and guineapigs (Velasquez, 1973 »» bs a). Until recently, these worms have beenregarded as comparatively harmless for in aild infections, the symptomsare usually negligible, but in heavy infections, ndld digestive distur-bances and diarriiea may occur. Very few life histories of these trema-todes have been worked out and in those that, are known, two intermediatehosts are essential - a snail and a fish. The infective stage (metacer-caria) of several species have been found encysted in many of our fresh-water, marine and brackish water fishes (Table 3 ) . The aduls are coramon-ly found in our dogs, cats and sows species of our wild birds. In humaninfections, the ova of these flukes .'..equently find their way into otherorgans where they may cause injury (Africa, et al., 19W>) „ The sameauthors (1940) also found that 14*6 percent of the heart ailments incharity patients they examined at the Philippine General Hospital wereattributed to heterophyid infections, These findings have created con-siderable interest in many part3 of the world. Eating raw and imperfect-ly cooked infected fish results in human infection, laboratory findingsshow that condiments such as vinegar, soy sauce, salt at low concentrationsdo not kill ths encysted larvae in the inuscles of fish for periods lessthan I, hours at room temperatuge and even longer if kept in the refri-gerator at a temperature of 10 C,

Amphimerus noyerca is found in the bile ducts of cats but may in-fect man as in Clmjorchis jsjjaensis (human liver fluke) „ The latter alsoinfects dogs,, cats, swine and other carnivores and even gainea pigs.Human infections are limited to localities where the fish host is general-ly eaten raw or half cooked. Where waste disposal is not adequate, suit-able snails become infected, the ceraariae encysting in suitable fishhosts, Clonorchia singnsis have been recorded in the Philippines inChinese residents,,

Cases of pharyngo-laryagitis or "halaoun15 in man in the near Jfiasthas been attributed lay Wifcenberg of Israel to the ingestion of imperfect-ly cooked Glinostoroug infected fish (Chandler and Read, 1961). In thiscountry, several species of clino3tom".ds have been found in the eyes,opercular cavity, naisc2.es, pericardial cavity of some of our freshwaterfishes such as the dalag., hito, martindJto, carpa and one species in themuscles of our pjalakang galaj {£TogJ$ these worms mature in the mouthof fish-eating birds (Velasquez, 1959)*

Gnathostomiases is a disease caused by Gnathostoaia spinigerum.They are robust icundworras of about 25 to 50 nm* long, called stomachworms since they are fcund in the stomach of infected animals.

- 4 6 -

Jha larvae are usually sne;£xed iii -h~- use.los of infec-isd fish (Taole3) end develop tot the stomach of infsctco. c;;ca and infrer-iently dogs,causing tutors by boring through ;.iieir -i'i^ch wall, huwnn infectionshave long been reported in lliailand. Gros-in/ eruption or • x-iuinr. .iue tognathostoi-ia infections are viiite caôn in J^<cn. Yopore t».ud Juliano\1951) hiivs re«O3*fced lun^ involver-ier-i dua t^ tcsthosuoiao-' infection ina Chines in th-s Pln.lipjr.ines. Very recently, Cbsnco, et &1. ,(1959) "s-jjoroed « e&tse of ;,nathostoffla extern.-? jf the creeping eruption tyê ina vili; JJIO fro.• sn^ssin&n, ;iiie suiae otiisr hslvdnths in a strangehose. Cfoi»h'jci•&'.-..a a;'in.ij;eraia larvae jji:;ested vl&h ii-^-erfaotly cookedfisii iuc..- devel>:. to . .oi-pholo ..icalj.f ;;:»i.iirs but; ev3:vusll>- ii.i-ature wortis.

• Tiie.v becoeie eiTatic ;.rid in their wanci.ei»iri,,Sj the,-1 aav find their wayto the s'.cinj ..aicoas nei-ibranes or viscsraj. linings, e;"e or saay be thebrain. ..s a res ' i l t of tiiess i.i^ratj.jns, s'.felldiay,.ode..a ox> creepingeruvtiaris .;r.;- result ana the wor. s i..oy eT«staal3y <?3ca e ^hrotigh- theaccesses. . .

Two fatal hu!.ian'cases of -i-nisakia ini'tjeciens has been reported inHolland; an hunclrad or «ore case;: in-Jcoaa*' '.aryae of the representa-tives tills- ênus are cou.ion in i:'.arJJi« Wishes ;>.nd 'devoloi:. .into adultsin the stciach csf ;:i?.r:Lne iiiaimals and birds, i'able-3 siicsvrs soiie of ouriiarine fisiies ihat harbor the encysted •l.-.rv-:*e ±ii their :;oiscle&. It i slikely that if -infected fish is efien rr.v? :,r i;.«Grfectl- cooked, infect-ion nay ensue. ' .

westenaanni, the lurif; .tluke rS ••'.an, i s found in a largedi ldnuj.iber of lov;er aniiials, including the u»£, cat, ;d=.; and niu.:erous wild

carnivores in the «•«!• .iast. The flu>e lives ;JI ti>3 lutn-,1 where, shortlysifter the« have arrives, tha hoste i"ori:i cjat-ll-is sockets around them,whj.ch'ruptures ojad liberates the e^-s into the bronchial tubes raid arethen excreted uith the sûtu;.. or fece's. vhe sj.:-..tDi-'.s are si'viLir tothose of tuberculosis characterized tooLby bloody spata]:-, ' In. sone cases,the. wor;:is a^jarently get'' in vhs ia'on£i places- lika ih<. spleert, liver, .brain, urinary systen, intestinal wall, t>yv c-v .-.iiseles. • 2n the Philip-pines, the esrlr larval stages develop in a i'risiurater snail called ."tabaûan^" in-'ilicol. The carcaria (la:-va) encysts in a-freshwatercrab, i'arsthelphasa (gar^thelT^lmsaj nis'ciot closely related to the"talangka". The infected larvae are pj-iKci^-rdl;- found in ihe'.gills,and iauscles of the bc-d- and le^'s.. G^ sts a.ci .-.uftercily in,-;est3d with ' 'ravr or partially cooked falQUMba) infected-crabs, ^he? **© relishedby the natives with either basi or vine^sr. Jt i s ids-.;- possible'thatcysts f ra . the ^ i l l s of dead crabs ••as; in so-aj cases ba freed and beace; clents.ll/ tnlren in with drinkin.- v/ator cait&inins; ther., for suchcysts n-ay live fo:- several weelcs ic-

a .ilveanusa, a suall inMsstiEal flulce of .'K-n t ras firstfound in as ^locarso patient fro-. "Ja: balss, hv:nce the specific na>;ieilocanui:t« xater studies have SIICVJII that i i '.:• r.ot only confined ai=.iongthe people. t>f iacibales and J.iocos re ions bat -.iis-. avion:; tiie inhabitantsof liortiwesiiern .azon incloidinv. ânil-r., : .nôro, .t^-te ?Jntl

- 4 7 -

g found it also in Jarr. (194-). It.is primarily a parasite offield rats, but Chen (1934J, GU"ii«;L.er and ,e*d (1961) found it cannonin dogs in Canton, China. In the /'fclliÂnes, the early larval stagesdevelop in a very tin? planorbid freshwa&er snail, G-yraulas prashadi.The infacoive staê encapsulates i:. - lar^c o;oerculated snail, I-'ilalugoniea called "kohol" in 'f &£*&:>,,> Jn£actit.-n is acquired by eatingraw or. 2j.-vterfacily cooked infecsec* sna^l hosos. ' ' .

cantonensis *s.n<.a.< knew: •<>.> cao.se ecsihophilict h b:.isnin&eenc:e,pal}litis:iri £ian* Tho ;.r.rrsite hss been AOUJ'.C1 in-vats in

Australia, Chfjia, Foriiosa, Gus^1., llasaiJ.j :-s« Calcuoni.",'.obcVje, fahifci,Truk islands i^lcaia, 1>62; Bs3/Cn;;, 1.6i>). . . " • " . -

The infected larvae have been i'ounu i. v. &be. siU£ yerj.;nicella.Achatina fulica and gila lugonica in T>..O y-ice. 4 sdilos of ihe fli'caucus, University of-the Ki;.liy.vines (Velascues, Iy7?-). .

In i'sl-dti infective' larvae hv.vt- beesi 'i'ound in freshwater jrawns,apparently, hui;;an infection rasttu.t'c fr:.:: fccidcntal inrestion. of infecu-ive lrrvae fEn coniaainated watersj V'j;ei;able& or other foods. *«.-

Oapillaria r>hili".'..:Lnensis- has-boas 'ro;..crfed in Tajiudin, Ilocos i-urin over 900 cases, and is a si;.nij.*icnt -public hsalth problem. The firstlethal case, was reported in 1;63 \Chitwof.-dj Vel-risouez *jid .islssar).oevaral lethal cases are* now lch;.:-.'n. i'o date, ihs e-«-iusncs on >..:ode oftrans.iission are net clear. ; ore siudiss ar? needed,

L'Parasitic Helsonuhs •i'rayisid.ssible to. ...ani .

Ifotably, tuo la'rne tapei:c;-i;ts vt?enir-.s) and a n&r-asoae,. rriehinellaspjralis are conveyed to nan in .':i.eat (T?.:J1S 4 ) .

C.:'stleercus ceUuiosae, the larva.; scc.je of Taenia soliim is foundaost frequently ± B svdns "baf has been re; v-rted fron shee> and do^;, ijri-sates ancV also aan, jlgin • acquires ths. larva!-infection (cj-sticercus)by accidental ingestion of the ova, tnrou;.ii auto3jifeefcion 6,\ food con-tasdnation. .If lodged in thei B3nbr?-1 nervous sjstew it may be fatal.The adult is -acquired by eating -Lr^rfectly'cocked or barbecued iafsctedpork. Since all neat are nmt ine;.t>cted esyec:'.ally pi^s for "lechon

:i

adequate cooking should be observed.

Cysticereus foovis, the larval &ta..:;D;of feeni-a- sa^jjata occurs inthe juUscies of cattle. Kuaan infection resa.lts by es.ting- rare or halfdone beef, ' -

The'only iuportant source of nuti'jn infection of. Trichinella spira-lis is the pig.. • However, it cs£ live pract5»eall7 in any nasra sl and isa parasite of flesh-eating isa-.âls. It Is earn.yon in isurope £»d- i&erlcabut has not been reported in the.?h:'::3dviiines, "Imported pork products .like sausages' intended for uncooked consumption ?,ltiiou<di a seldoEi cause

- 4 8 -

of cl inical tr ichinosis should be taLsn v.dth reserve. Cvuptojas are likethose of typhoid fever. ' •

Conclusion • •

of "the iaore inportano p;ir?-site3 of ;.ian have' been oiscusseu,are juany uore which are not kneivm taid others which i-xre not clearly

under stood.' I t •'•is, however, clear that soi--e :i" nan's eating habitsoffer opportunities for the transi&ss.'.on of i-arcs-ites and that abundancevaries T.'ith'his carelessness, saaitaii*1 habits, cliastip hn& soi l . .

iJx? 1 en.-;, by saying thai the' ./re&t advaacas in scientific under -standing: be^in '..'hen people s tar t asid-n^ yuestirais about things wMch upt i l l then,has/e merely bsen tal^en fo;- -.."dinted. If -.iati i s to be broughtunder his ovai control, he tiusi; cease ta&i&.-.j liii-self :'<st tjjTjated andeven i f the procsss rady' often be huiiiliafcing1, be. in to ei-csa-dne hi>:;selfin a cocr-letsly detached and sc.Ve.m>iflo s;di*it«

- 4 9 -

Literature Cited

Africa, C M . and E«Y. Garcia* 1935» The occurrence of Bertiella in r-an,monkey and dog in the Philippines, Phil. J. Sci. J>6: 1-11.

Africa, CM.' *rf. de Leon and E.Y? Garcia,, 1940. Visceral complicationsin intestinal heterophyidiasis of man. Acta Hed. Philippina, Monog.Series 1: 1-132^ pl«, 1-23.

*Belding, D. 1965* Textbook of Parasitologyv 3rd edition. Appleton-

Century Crofts, Mew York. 1374 PP., illus. pis.

Cameron, T.W,ii«, 1938. Diseases comnon to animals and man. Can. J.Compo Hod, : 1-8.

Chanco, P.P., Jr., P.G. Iiefuerzo and A.C. Chanco. 1956. Hunan gnatho-miasis. Report of the first case inita native Filipino. U.S.T.J. tfed. n { 2 ) : 156-140,

Chandler, A.C and Read, Ciark, I960. Introduction to Parasitology,with special reference to the parasites of man. 10th ed. New fork,London. 822 pp., illus., pis.

Garcia, Estela LI. 1969. Studies on the viability and resistance ofthe early developmental stages of Toxocara canis {Werner) undercertain environmental conditions,, Thesis, unpublished.

Sandground, J.H. ^a. C« Bonne. 1940. Echinostoma lindoensis n. sp., anew parasite of man in the Celebes with an account of its life his-tory and epidemiology. Amer, J. Trop. Hed. S2(^):, 511-535.

Stunkard, H.tf., Teodor Kcwastik and George Healey. 3.964. Infectionof a child in Minnesota by Bertiella studeri (Cestoda: Anople-cephalidae). Amer. J, Tropa Hgd. and Hyg. 13(3): 403-409.

Thiel, van, Peter Hendrik, F.C. Knipers and R.T. Roskam. I960. A nema-tode parasitic to herring, causing acute abdominal syndromes inman. Trop. and Geogr. Med, 12(2): 97-H3 illus.

Tubangui, H.A. 1947. A summary of the parasitic worms reported from thePhilippines. Phil. J. Sci. jj^C;,): 225-322.

B.D. Cabrera and H.G. Ypgore. 1950. Studies in the lifecycle of the human fluke (Paragoninus) in the Philippines, a pre-liminary report. A{.ta Hed. Philippina 6_j 371-372.

Velasquez, Carmen. 1954. Studies on resistance and dissemination ofAscaris ova for the control of Ascaris infection in rural districts.Nat. and Appl. Sci. Bull. 14: 159-244.

. 1959. Studies on parasites of Philippine edible fishes.

- 5 0 -

I. Family Clinostoiaidae in Ophicephalus striatus Blochj Clinosto-EJUH phiUppinensis sp. nov. with notes on the definitive hosts.Phil. J. Sei. 83(3): 263-273.

, 1959a. Some fish-carried parasites in the Philippines*Phi Sigma Bull. &: i 5•Speech delivered before the 10th Anniversary Banquet of the PhiSigma Society.

. 1963. First proven case of Capillariasis in Man.**Eead before the Helminthological Society of Washington heldNovember 15, 1963., Co-author: May Belle Chitwood, BeltsvilleParasitological Laboratory, U.S.A.

_. 1964* The physiological changes in a species of Capil-laria causing a fatal case of huaan intestinal capillariasis.**Read before the Zirst Congress of World Parasitologists, Sept-ember 21-26, 1964. Co-authors: May Belle Chitwood, BeltsvilleParasitological Laboratory, U.S.D.A. and Nelia Salazar, Insti-tute of Hygiene, U.P.

. 1964a. Observations on the life history of Plagiorchisdiliiiianensis sp. nov. (Treisatoda: Digenea), J. Parasit. 50(4):557-563.

. 1972. Anisakinae (Heterocheilidae: Nematoda) in Phi-lippine marine fishes. Printed in U.P. Natural Science ResearchCenter : 1-4.

. 1972a. Mollusks of parasitological significance in thePhilippines. Printed in U.P. Press : 1-16,.

1973. Observations on some Heterophyidae (TrematodasDigenea) encysted in Philippine fishes. Amer. J. Parasit, 59(1):77-84.

. 1973a. Intramolluscan stages of Haplorchis taichui(Nishigori) in Heiania juncea Lea in the Philippines, Amer. J.Parasit. ,22(2): 3

1973b.. Life cycle of Procerovum calderoni (Africa and) ( )

y (Garcia, 1935) Price, 1940 (Trematoda: Djpenea: Heterophyidae).Accepted for publication, A^er. H, Parasit., 2-lay, 1973.

Wright, ¥.H. 1947. Animal parasites transmissible to man. Ann.N.I. Acad. Sci. 48(6): 553-574.

Yogore, H.G.* Jr., and S.J. Juliano. 1951. Report of a case of humangnathomiasis. Acta. Med. FbHippina 7: 239.

. 1957. Studies on Paragonimiasis. I. The aolluscan andcrustacean hosts of Parasonimus in the Philippines. Phil. J. Sci.S6(1)J 37-45 pis.

- 51 -

TalaLe !» P_?JSITES TR&fSMITTSD THROUGH FOOD CCWTAMINATIQN

P A R A S I T E S Natural Hosts i n Occuirsnos in Man1

RJU1JJLSLA

aULJL2LLLiULBJ& (Flukes)hranarrffl

Faseiola gie;antica

F_3eiolopsis tjuald.

5 E S T 0 p E &

studeri

D3.nvlidium caninumformosana

RHTHirMrm __,

ibraenolerds diminuta

3 ]•! A TOp D E S

! J 1lMonkeys,rttba,dog?cat^swine 'Cosmopolitan1

'Cosmopolitan *' Cosmopolitan*

I i IX I ItSvine, deer iIndia,Vietna*,

i and others^Ruminants and others

tSwine, dogt ^t

'lower Primatesi

*Dog, cat,wild comi-rorasRodents ?

'Widespread'Formosa*'Philippines

t

(larval stage)

fl"l.qTiffn.tfiia jSwine

^ -**

I1

;Rat, mouse, gertdljRat, mouse & other rodents \Cosmopolitan!Ruiainants* swines, equities,,

lT^""i"-M •*"" many others * Cosmopolitan1

t tt tlCosmopolitan!t CosciopolitanttCoanopolitant*Cogmopolitant

IPhilippinesJPhilif"ft

iGorillG, Swine y

jDogs and cats *'•tDogs and cats •*•

ratt

CC0

00

0Gs

B0

R

R

00

CRRCRR0

Legend* * Records do not include experimental infectionx C~comraon$ O-occasionalj 3-single case

xz Biological race in swine, does not develop to maturity in nan1 Does not develop: to maturity in iaanj nay cause "verminous pneumoniaa Maybe le tha l

- 52-

Table 2_ AN1ML PARASITES TRANSMISSIB1E TO MAN THROUGH A'-UATIC ISTERMEDIA® KOoTS

P A R A S I T E S Natural Hosts inLower Animals

1 Occurrence in ;;an *1 Locality 'F^ecu incj

T R S M A T O D'ii" S (Flukes)

iichinostoffia ilocanumlilcrophallus brevicaecaHaplcrchis pumilio ""HaPlorchis yokogawai

Haplorchis taichui

Hnplorchis vanissimusfi£llth faleatus

Procerovum calderoni&nphimerus novercaClonorchis sinensis

Clinostomum coiaplaga'aua

Paragonisaus westermani

M K ti A T 0 D E S

Gnathostoma spinigercuu

Dog, cat

Anisakis sp. " 'Syn. Filocapsularis

QapiUaris philippinensis •ilngiostrongylus cantonensis'

1 Carnivores, rat ** ' Java, Phil, ' 0' Birds xxx ' Philippines ' 0i Dog, cat*** ' Japan, Phil.1 0• Dog, cat, cattle, egrett^^1 Formosa,

Philippines » 0« Dog, cat, cattle, egrett « Formosa,

Philippines ' 0? « Philippines ' S

1 Phil.,Hawaii,Japan * R

Dog, cat K * » Philippines » HCat « India, Phil.' SDog, cat, wild cat, swine, ' Far ast ' Cmarten badger, tank, andguinea pig x x x

t Birds x5oc ' Near East, RJapan '

' Cat, wild cat, tiger, panther ' 0fox, wolf, dog, rat, pig ' Far East,and others Afriea, South

America '

Cat, dog, weaoftl and otherwild carnivores :cxx ' Thailand, ;:alay R

States, India,Japan, China,Philippines •

Stonach parasites of ' Holland ' Rmarine mamals and birds

Rat d '

1 Philippines *.' Philippines '

Legend * Records do not include experimental infectionx C-commonj O-occasional; fi-rarej S-single case

xx Larval stage (metacercariae) in Pila luzonica "kohol" (Tagalog)xxx Larval stage (inetacercariae) in fish

a Metacercaria in fresh crab (Parathelphusa mistio) "Tabaguang" Bicolb Larva in fishc Unknown natural host and interraedirte hostd possible carr iers - shrimps, crabs, contacdnated vegetables and frui ts

- 5 3 -

T a b l e 3 , U S ? 0? PHILIPPINE! FISHES HASBCKING LARVAE OF PilciSITIOHEIMHITHS TKWBMJS3IBLE TO

MME <F F2SH TAGALOG NAME j HABIT.AX HAME OP. .W 0 R M.

bq.trachua

jfi-eshwator

Itt

"kanduli12 T freshwater"hito" ifreshwater"bia" or tfreshwater tProcerovum"bjyang puti*t

tI I

or freshwater .Procero

(0uv. & Veil,)"bitngo"(ikirmao)

"bitngo"(liiranaa)

| "ayungin11

Theraoon argenteuaC "S iencieties

31eo3cer

(ForskaL)chanos(Forskal)

Sleeker

"guno"

"talakitok"

"bangus"

"galonggong" jnarine

t

ifrsshwator tHrnlorohla

.freshwater1 toHjrackish »^wv.Q

Table 3. -eontinued-

* rccerc-'/a::>. c« IclarWtraductyla-'-;

-•uthynnUB yaito-

Ger-i'es kaâs Slacker "maiafcapas

Gerros filajiisntosas' ",-jalakaj>asn

Cuvier

sionally tobrackish

: ; r u £•..'.• i g

'uarins to 'Kavlcrehis Jîibrackish to KeLsroy-hropsis

'marine to 'Stiet^dqra i .aotvUbrackish to Hetarovhyor-sis "**freshwater aarectans

ProcerovuK ct'-lAsroni-iiatlorchis \mt

"kansusuwit" 'aarine to 'stictodora /?Olivier & Valenciennes- or "buguins" 'brac>d.sh oc-r'rocerovui:i caldea

cas .onally Ha-'lorehis g^fresht/ater

i-utianus vifcta -luc:'* "r.iaya-rjaya" 'marine '& Gaimard

Idene uaculata. Bloch' "âtabangin" • marine •*ci: Scimeider "hiwas"

IIu.Ajil duii«iddu).iieri ' Mtalllongn or ' salt water '.l.icsodora ."ueryeroi »Cuv« Si Val. "banak" to brackish Stictodora hianilensis

to

• .'.ji'.sskis s^-,

• ..'»n:l8-ild.s s- ,-•

freshwater Plaplorchis yol:c»;avfaiA

•••tel.!,antchasr.ais aaplioaecalisI-ieterophyopsis. ex.-; 3j i d i i tiarivillai•ygidiopsis enata

1-elates cuadrilineatus "babansi" 'marine to '^tictodora rtanillonsis(Bloch) bracid.sh oc-jfocerovm:t calderoni^

easionally, to fresh Heterorhyo"»sis ex;.sc^:-ns

1 latex orbicularia' "dahong ^;abi!l 'marine ' " • .inisslris sp. ••(Forskal) * •• :

Scato.rA'iaAttS ar.ais L, "kitang" 'marine to ' :'<rocerovoj;i ealdes-oni"31 ''. . brackish

to freshg'elaroides leptolepi llsalay~salay"iaarine • Jinisakis s^-,;

Cuvier. . .' .Sparus berda Forskal "bakoko" 'marine ' • ' Aaissfeis s?,-:

.rjtolephora3 sp.Teuthis .javus L.

'.-uaisakis

rherapon puta

' "dilis" • fmarine . "' ,

• "sacaral" 'marine oc- 'x'rocerovua' . cas' onally fiar-lorchls ^x

to brackish Ketsrotphyo;: sis1 ' " • •' ' salt water 'Heterot-hyopsis exir-ectans

entering rivers • "'' "boloan"- . 'saarine * ' Anisakis

Legend x - lincysted in tissues; worms recovered from tlte intestines of inan inthe Philippines

* - storms recovered from fatal cases in Holland

T a b l e A» MSAT-GABRI3D PiflUSITES TRANSMISSIBLE TO MAN

P A R A S I T E S Natural Hosts In Lower Antoals Paourrgnoe in man*Locality

(tapeworms)

?r\ev\*n(li

8pig (cysticercus)xiliiarval stage

*cattle (cysticercua) Larv&L stage'ttxpiga,(cats, dogs infrequent),'rodents, rats , "Wild cami-rores

tit

Cosmopolitan

Cosmopolitan

'Europe,1 A r c t i c reg ions*tMfed C J *tpolltaQi. except*Hropics. *

t It t.»- . m m» M M ~ X

c0

of

Ftmeroua lower aniiaals

r«Bnerous lower

Natiire

Oosmopoldtao

Cosraopolitaa

R

0

Legendj * - Records do not include experimental infection

x — G.» comraoBj 0 - occasional} H •• rarej S - single case

xx - Also occur in man

- 56 ~

PHYSIOLOGICAL EFFECTS OF FOOD AD.JITIVIS AKD CONTAMINANTS

•uintin L. i i intanar, M.D., Ph.D.Noting Science Research Chief

Tiedical Research CenterNational I n s t i t u t e of Science and Technology

MSJB

In c. roduct ion -•• • •

In;= the development of a scientific and sane attitude or policy .regarding additives and contaminants, the benefits nccraing from theiruse, if any, imsi be viewed against the perspective of the risks of•any underuirable •_£ :ect to which-people- taking the feed are exposed.In this paper, I will present a functional classification of food.addi-nivcE. arid "contardnahbs, ar.fcj sonc cocir ents on thoir uses; if any, andbriefly discuss; thu physiologic and or possible toxic or other unde-sirable effects of sou- of th-.sj fidditivos "-tid contaj-.iin?.ntE.

Functional Claseificr.vion of /ooc: ..dditivas •-:?'• Cont/?: .inantî, ••

A functional classification of food additives ?.nd contaminantsis prosoiiCwcl below indicating in brief choir lisus, if. .my.

1. Intention,-1 .:dcitives

- • *.. Ad<iitiV'.s to improve nutritive value (food suppltanonts)

1. Irradiated jrgoatorol adticfl to nil Ik to increase Vitamin Dactivity. " ' -••

2. B conplex -vitanins r fiorl to flour,-corn, and rico to increase•Vli-aain B coiuplox conÔnt. • " • • .

3. Vitamin L av.-.U.d to narâririv.- to increase Vicociin II consent.

4. .Iodine ndrl d to i.alt to incrcast. Iodine Content to preventIolino deficiency i t

B. iÎditivos t o iiiiprove thu q u a l i t y or appearance of the food(food'improvers)

1. j j j u l s i f iu r s • ( su r fac tan t s ) each as l b c i t h i n , mono- and. d i -glycorirles raii propyl-^ne g lyco l , add.:d t o - ' .

a) bakery products to iiaprovo volume, unifonaity and .fineness oi* grain. ' ' •. ' '

^erw-^^^^

~ 57 -

b^ dairy products for snoothneas

c) confectionery for- homogeneity and ir•••roveuent in'keepingc-uality.

2. s tabil izers ruvl thickeners, such ar., pectins, vegetable game,gelatin., agar-agar, sodiu;:. alginate ad?le-l to -

a ; confectioner,?, ice crcr.r.i m '. other frozen '.ssL-erv s to •improve auoothneos.

b) chocolate nilk to innrove visjeocitj ?ric\ .Cor urii?onaifc7r

jf color -vn.i f3.::vor. .-. .- ' . • '

c). a r t i f i c ia l ly sweei'enou bc'vcr'.gts-to- provile J1bodjr". !-

3 . Flavoring ''.ficnta to.iproyjcld or;improve flavor in aoZl tlrinlcs,bakery goods, cdnfcctiont-:rj-, e tc . • ' •

l - vol'vcilo ooi-ohtiij. o i ls of_v?.rioua f ru i t , u^od••aid. leaf'usually containing t^rpenos or theirhonologs, e.g. cinn:uaon\in<l V-.JI111A.

b; ^rnthifcicjj :uch r.a txjyl -icei-nta, .bcnznlr'chytlo» carvoric/'iitiiyl butyruto, f;!.-«hyl £;:ilicvl';to ~nl othur organic aci:'.::;on-1 iaonoi-;o:'.ium

Coloring igonts to ii%rovc; r

a) ifavui-f.1 such' as onthocy-'Miini., fl'-voncc, cr.rotone, -caraael, •turincric, e tc . '

b) Synthotic-various cor-1 onr coloring ".g^n&s-^ro.such tic. ^-.i-irr-nth, or;^hrosin, Poncc-au 3S» ronc'oau SX., ' • . .Xcllaw OB, Yellow Z.3, Trirt-r-nzino,-suns&t yelloir PCFi wtc ' .

5. Acids, alkali4 buffors ,an ; ncsufcralising "gents eiich as -•;

a) rxicls, >;.g. ta r -ar ic o.ci": atldotV to the leavening r.gc'ntLn baked foods to r^loaco gas anrl caus^ rising. . .

b) buffurts auch as exxxmiw. carbonate, c alcian cr.rbonatcand So'Iium /.^jptinuia' Phosphate %o control aaLiity of '. .churning butter for better flavor and keeping qualitj*. •••'

6. i-ascollancous group such as torbi to l , salicylic aci.1,- •fiisbydo-, fprnic acid, boric aeic., flouridoo -and sugar -substitutessuch as saccharin an! eyclnaatos, . ' . _*•••

G. iV-ditives to iEgjrove.tho keeping quniity (proscirvatives) •

- 5 3 -

1. /jntioxidants added to fat r,o delay rancidity such bubylatedanisolu, butylatcd hydros toluene* norhydroguaiarotic acidpropyl gallato and tacophurols, r

2. oi,ouostrants to jprovent physical or chemical changa whichafx'oct color, flavor, t^xturo or uppoatonce such sodium;"-

. "calcium and potassiun of citric, tartaric, nutaphosphoricanci pyrophoiiphoric acids,

3. Inhibitors of discoloration-such'as accorbic acid to-r re C:'"•. y -nt broT-/nin£ of fniit-during freezing, and s&lfur di-os&te''

• • *to.pre\rent diseolorization of dried apricots nnd apples.-

4.- ...ntiuycotic agents such as .calciuia-'and eodiuia prdpionate ". and Diacetaê for bread, and, sorbic acid and sodium' and"-"-- . '• potaseiun sorbates for cheeses, and Hydrochloric acid -andascorbic acid .'or other foods.

. 5 . 4 j i t i b a c t e r i a l a g e n t s • - .- ..''•••>• ' . ' ' •' -. ' . •

•*j -»ntibiotics such ac tenracyclinee * •:

2) Oi.her chejaical^ such as beniroic acid and sodiuii benaoate,ei,c.

6. iliicellaneoue group such as E-ugar^ salt, vinegar,• epebcides •of propj>-lene andtethylbns, nitrates and nitrilec and glu- •conic acid and calcium gluconate., " '• : '•'

II. lI&SDiMi:.! •IJJDITIVJS Râ.IMIMG.M FOOD-OR CGKT^Hi- 'fiD FOiB' AT-SOHL bL^ti Of ITS PdODUCTKJK, 1 .JiUPAO^yRii OH K^^îCK^-^•-»•••>-

A. F e r t i l i s e r s . . '

B. Herbicides e .g . VCi1 • - . " -• .••• = .-•'• •'

C . P e s t i c i d e s ' • - ' • " ' ' . ' -'•'.•'•':• • •>-

1* Insecticides. . " - "• ••••••••.•'•-•••••

, s . DDT and ".residual i n s e c t i c i d e such as polyehlorinat&ct "'••biplicnyl, betaisoir ier 3HC, an-:I "drink" i n s e c t i c i d e s .

'•'*. organic phoc;ihat.eo tuch as paraihion

- c.

d. rhenyl and aHQrl nercurials as .insecticides and soi3.-s~* •.' • .disinfectants in rice production. ' '..

2, fungicides . - ' ,• .

; . . v. ;, ^/ :

- 5 9 -

3 . Rot

D. Conta.jin?.tod additives such r.s .-y-sonic-c^nt-Jiin'..tsdPhosphr..te used r.s st-bil izor by ri:rint.Q-. ; illt Co.

i . Industrial wastes such '.s ...tothyl ^crcuri' • n'. CrAilau

P. Ani:sl food adjuvants such :.s •nt ibiot ics , hc-ruones(Diothylstilbostrcl), otc.

•G. lindicdsctopcs such as .trontiu;..-V0 .-.jaJ. Ooszitua-137 fr:.. fallout

H. Contauinciits incidontrl to ;;rvi ':rr-.tion such r.s BonzuiTin.- insoaked focsd's.

I. Biological

1. iaicrobirj. such as sr-li-xn^lln, st^'hylcc ;ccus rjad clostridir.

2. ijycctic • •'

i . aflr.toxin fro;: ^s,-.:re;illus flr.vic

b. ergot froi.: Clr.vico;;s ûrjjurjr'.

c. luteokyrin rjnd cyclochlcrotino in yullov;cd rict

3 . Hulninths

I I I , ' Accidental Contaminants such as /ntifuonj, Cadi-iitua, l-ercuiy,L/etergents, isrosene, ye, "ashing Sodo, silver Polish, ..Jtc.

rhysiologic and/or Toxic and other Undesirable Uf ects of .oneFood Additive's rnd Cont-rdhants.

As can bo s&tn iron thu foroôint; feeble, the focd rxlditiv^snnd ccntaaainants constitute r. i/idc variety of chwdcnls. i-jy dis-cussion .un thuir offocts.vdll bvi l i i i t c d tc sous o±* thcSw- l i s tedunder I . Intentional edditiv^s ^nfi I I . IncitUntr.1 additives (thr-ones wliich ar»s und>=rlinc.-d). Th« others hc,vo so far not be^n asso-ciated *n.th any toxic or und.ssirr.bifa effects in th« asacl a< sesfound in food. The selection of thy f--.rl additives cud

• to be discussed i s larJLnly dictated by rnrailsblc dct" on thi-ir possible effects nostly toxic w undesir'.blo in n".turo, in cnia^Tls cr inhumans.

Synthetic flavoring ?.nd colcrinr r.^cnts

A rather disturbing report on tiki possible! ^ss-;ci?.ti->n ofof synthetic flavoring snd coloring a^w-nts

in children, \v?.s ar.do rocontly to th« iû

-rtr

„ 60 -

Association Electing in Sow York by B. Ftdnguld _-f d-n Francisco. Hisobservation-was that r.fflicted children iispr.>vc-i vjhan put ^n z v'iat fruoof synthotic coloring and flavoring .-.gunte, ;,>nly to rovcrt tc thw. hyper-kinetic state when put back ;n diets c>ntr.ining those- synthetic foodadditives. To be sure, thu report i s bas«d on pr^lii.Mn?ry ob6wrv?ti -ns.Uncontrolled vrjpiableB othor th'in th*'filet racy oioc-urse be orer^.fcin;- h*r<3so that judgcicwt :.met be gu'rdt-d. HJsfcvcr, th i s £rcblw.'. nust b« studiedfurther social ly: bocausc; tha • oba^-rv-.tions w^re i::'xio on husxjas ;md C.'HR-n-jt thbrtfor'** bo .disoissed ss *ic; of those j?.i;-t>l vi.-.'.t-r. nvt l i b lto our own .

itgi Glutarjitt; ("Vatsin") .' ; ' . '

!Ehis very C'jjjia'--a ir^r.t fl"v;rin©'n£ont hr.s be^n kntvn to croisfe whrxi s knewh - s the "Chincso r^str.ar-.nt ayndr'rV in susceptible incn.ivicti".ls.This syn^rcne consists of blushing, headceho, "lid chest disccaaf•..rt f a l -lowing tht< intrJc^ -..f anosodiuu ^lutcriate-firivrjred food or the injocti..nof a-aicsodiuiA ^lutau-tc in l&rgt; doses' of. about 3^4 gns. intiT.venously.Fortunately, the Asinns including thu i«'ilipin-.js Sv-Ti to b i tto t h i s undesirable effect of innoscdiun c ^ L t

Ihem io also scnus data in- r.'donts thr.t trof.ti.iteht with l-".ri;c CIEJSof i;:..nosoSlan £lut rJirte ur.y be toxic' to 'thv- caatr r l narvms systou ofycung i:dcc.

e sugar substitutus woro orijdnally intr^cuetd forT*h.. raist l i i j i t thoir carbohydrate int^'.& t : koei thuir diser.se undera-ntrcl . '..'hon used for tho orijinr.1 iiurôsc, i t wr.s cler.rly iaore b«f ic ia l thcji harmful. Ir.taly, h^visvor thesu su^-rr substitutes hf-vevdcloly and indiscrirdnr.tely us^d in srft drinks ^n-i eauriies for jseni-i^J.consuu^jtiun to Einiiaiao caloric int?ke. Obvi-..iusly, the objectiva «fuinicdzing calories i s not always »l«sirrblc- f r the goner";! ..piblics:;<icinlly in undcnlavol-jpwd countries liko the ihilivînos whera lr.ckof calories rathsr thru toe ;.tuch calorics i s th« "rcblan. ^crc-.vtjr,o.s with the use of prr.ctics.lly r.ny chûical,. ;-nc h.'-3 t t rtcken vdLththeir possible toxic or undesirable effects.

In the easii of saccharin, thosw- arc in bh« fena of infro cujnv, hy-.iersensitivity or p.llergy, anri in." very hi^h i'oses, dyspepsia or stccir^chu-.set. In the case of cycla:iC.t-;S, those undosirr.ble effects aro in thefona of ajifrequent ph^tosensitivity PJII scft s tools . Lately, Bryan -ad-onturk (1970) rav.-orted that i t pretiucoi carciaviia of the urinary blMdwrin nice loading to the br-nnin> of cjrcl?rr.tes r.s a sweetener in the U..1.A.ear l i e r , cyclaaates heve been found to rccuRul^te in the brain snd f »trJLtissue causing retarded growth or death nt the off sjsring. They havebe«n found to deconiôse into cydahwQrlauine a t^xic by-prc-duct whichcan c?oise pulmonary congestion and gastro-iatfestinal heoorrhaê orcancer* -

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Antibiotics

Tetracyclines which ni-e br.ctc-i-iostn.tic antibiotics IWVG bii-n uswlto inhibit bacterial growth in dressed poultry, thereby ^-rcl^nîn^ ^hoirshelf l i fe . However, i t is well established thr-t the exposure of bac-teria to antibiotics results in the s el^cti. n -..£ -ntibiotic-r-sist-ntstrains which can Infect nan rjid c-usod difficult-tc-control infaetioi.Another undesirable effect is the ;• ossiblo sonsitizaciMI of humans opt-ing the antibiotic-treated n«r.t, thus increasing the'chr.nci»s of r.llc-r~iereactions, •

Nitrates jand i'jitrites

Sodima nitrate and ni tr i te cro j/:-t<jnt vr.s^dilr.tcrs -nd csn ccuschypotension. Sont of the nitratts such v-s glyecryl trinitrato i s cf -ac-tive a^sinst angina êctoris; . lAbiiXy befweveef th~ j.^ssibility of ni t -rate and ni tr i tes being converted byi.cert:.in intestinal bacteria, tonitro'sar.iin&s a potont c&rcinogen has been considered. Ti> this tii.-&,there i s no positive j. roof that this occurs tc rjiy sijîificrjit rte,;reein hujuans, but i t shculd ha lo-ks*d int., because .1 tht widosvrur-d useof these edditives in Kar-t products. In rniaala, rliathylnitros"îina(D3BA) ,i closely related cher.iical to nitrosw-dnes,- h?.s boon shovm tocause carcinomas. Before the DrAil-induced tui^re r. .eai'tocl same nnzy.:\~-t ic ch?jiges consisting of decreased fructokinr.sfc, '.ncl incrâsud glucose'6-phosphate dehydrogenaae, 6-;hos^ho^luctinr-te dshydro^nr se nc' hoxo-

' kinase were observed. IJhen these aniunls were rlso c-x.cs«d tc influvirus, there was a significant incrjr.se. in tlut incidence t-,t ;:ricr.rvcarcinomas sueêstins a synerfistic wffoct Zt tho cheiiic?.l ccrcino.>-nand the viral infection.

tiesidual Insecticides

. The resistance of DDf, and other chlorinated. Kycrocarbon insecti-cides to degradation in the bc-dy rjacl in nature has led to their "•CCUTJI-lation iii. nature through the food ehîn, thus a^-eetting ths delicr-teecological'balance, wany fishes and bir-is ho.ya been killed and theirspecies threRteiit5.d by extinction because of th-s-i re'si<iup.l insecticides.

PoisOT Gontardnants of occj.

In Japan, an incidental intreaction "of on« of these insecticidesnamely polychlc-rinated bithenyls (f-GB) into rice oil has caused anepidenic of serious poisoning characterized by î^nentntion, acnef-ru

i loss of hair, general fatigue and voaixing.

In another ins tance of i nc iden t a l addifci n of tox ic cheaaical t cfood, several thousand babies were affected uncl ^ - r e than a hundreddied froiu Arsenic contaainatinji the <uilk stabil issor Disodiuta Phosphateused by the iiorina&a Jiilk Co, • ••

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industrial wastes sucli as nithyl nercury concentratedin fish has caused the horrible i inanatas1 Disease characterized bybrain danaê and body deforrdties while Cr.w.;iuii has caused Itai-Itaidisease characterized by bone >iin ~nd fractures.

These incidents involving serL.us contaainstion of food by ;:oiscnsshould r.iake us uore vigilant to ths very re".l danger of c;ntaj:iinp.ticnof food products by toxic che; deals because of the ôtentisl f->r jrreattragic results should such contamination -ccur*

Let-we. Mention too tho efêt of thu t-.uth'.d of preparation of thefood on possible fo'd eontaj;tinr.tion. ianokin;;; i s often used as a Liathociof preserving fish and moat such as sauss^c-s. ^ ilussian study reportsthat do^s fed suoked sausrê shovjod. 3, 4-banz^yrsne in the lyr:ph andto a lesser extent in the blood and internal organs. Benz-pyrane, ofcourse, i s a well known carcinoôn. . Rats k«;.t in snoky ca &s for 350days showed -re-cancerous chants in this lun^s, intestinal tract, liverand stojaach. ?ersc.'ns e?.tin,:j sr-oked s:1us?. ;es CT uorkinji under pollutedair showed benzpyrene in their bodies su.-ûstintr that this carcinogenis a.ssiiuilated by nan fron food or tho environ: :<snt. •

An interesting report suggested ?. che.r., ret.id ;:iethod ofpotential chehdcal carcinogen in-vitro. It w?.s ob&ervet by B. (labin(1972) that every carcinogiai tested has \trv..iutsd the detjrftnulation ofrough endojlasioic reiiculu)-; j erabran^B. whereas non-carcinogenic pshow no such j - r f c '

5tr<.oitiuu-;;0 and Cvssziua-137 have be- n accumulating in x"o:d -.-.rti-calarljr nilk products since tho adve-nt of nuelew vreapon exrvlosions.i'hese radionuclides find thei:- way into the hunan body ftnd rtfiy c-r.usesarcomas and leul:euias.

The use of the synthet .c estro;en Jiethylstilbestrol incattle may have far-reaching re ercussi^ns in j-.ec;..le eating meat fromthese estroên-trer.t^c1. cattle. It i s well kn:A/n that estrcgsnic hor-liones supvort certain ty.es •_£ cancer of thu fsarnie, such as cancer of

| the breast, une recent report states that dau<;ht<;rs of mothers <;iven/ ' '' diethylstilbestr--;l during i.re.nancy have a higher incidence of cancer

'.'/ of the vagina than controls.

: I will skip the discussion of the biological c-ntajainants such as. ' bacteria, fungi and helminth which has been covered in othsr symposia.

Conclusion

} . In conclusion, I wish to raînd the audience, lest they get thewrong iiajression, that most of ths food additives.particularly thoseintentionally added to iH^rove the nutritive value and quality of fo -ds

• have withstood the test of tajW. Their beneficial effects without any

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significant toxic affect continue to be a boon to society who increasing-ly must depend on processed foods to sustain a constant flow of food inthe face of fluctuating production of raw materials. For sor.it: hoover,a re-evaluation is 1$ order because of reports of possible toxic or un-desirable effects. In our re-evaluation, we naxst be guided by scienti-fic evidence rather than impressions. V;e laust be airafce of the dangerof translating in-vitro .effect to in-vivo. and effects in animals tohuuans without qualification. \:'e must always renciaber too, that theeffect of any drug increases with dose following the usual sljnoid cui-vo.Below a certain level called the threshold iv>se, nc effects can be seen,and therefore a poison can be safe at sub^throsh-lci or sub-vharj:iacoloc.icdoses. This reminder is particularly a -ric',_ os to food additive's- someof which can easily be shown to j.roduc& toxic effects if t;iven ftt suffi-ciently high doses. De;.ending iii.cn what the ;. .ruicular additive or con-taminant is, and its particular use, therefore, sons acc<3;.table dailyintake.-jsist be arrived at based en scientific evidence. This aec<*;.-t ableIi«vel7should be a' fraction of the dose causing toxic effects in theuoat sensitive species.of anir.ials, for exaajie, 1/100 to allow fur soj;esafety nargin.

M s acceptable level for the various, individual additives andcontaninantB must be r e-evaluated frou tine to tine, as frequently asnecessary, and readjusted accordingly based on currently available scien-tific data, always having in uind the consumer of the food j^roduct, 7:rexanple, the .v.K.O. expert coiai:iittees on food additives htis recoirr.Lendedthat baby's foods should be prepared Tfithout food additives, if -ossibld,and if not possiblei ^reat caution should Jje exercised in the choics ofadditives and in the level of use. This specie! consideration for 5.n-fants is exi-lained on the basis of the undeve3.o;.ed detoxifying nechanisusof the infant. . •

I would like to end my tall: by saying that in the natter of fcodadditives and contaminants,we should have an o^en i.iind and reinainflexible, always keeping alert to new scientific findings and adjustingour decisions accordingly.

%f raay be zero level for ver^' toxic contalnants, and v/henever data inhuaan toxicity is.nor. available, this acceptable level

ÂuJATING Pi... J

Luzonicu i-i. PesAganAdidnietrator

Food and Drug Adi ;..nist ration

The increase ir. the nu.ber of ciie icals used or proposed f ,r use inor on foods has imposed u<:>oji >ubl;.c health authori-oies the responsibilityfor deciding whether or not such substances should be er^lcr-ed. Thesocio-econor.dc position of a country is an ir.i.,or*ant factor in arilv-ji«;at such decisions. Additives can contribute jreatly to ;.he preservationof food. In economically underdeveloped countries, lack of modern storagefacilities and the inadequacy of transport and co;.j:uinicaticns ; ay increasethe necessity of using certain food additives for i)Ur.oses jf food ••rer.er-vation. Again, in tropical regions \*here high oemperatui-e or huidityfavor olcrobial attack and increase the rate of development of oxidaterajicidity, a wider use of anti-j icrobial agents and anti-oxidants nay bejustified than in iiore te.»verate cLL-ates. Jn these re ions possibler.*eks associated with the increased use o:' the food additives uusi be

weighed against the benefits in the fora if preventing was&aê an;.. i:.a.l-:'Ln£jiore food available ir areas in itiiich it is needed. In these circu. stanceshowever, food additives should be used t.; sa-îlemenc the efx'cc . Ivenessof traditional i.ethods of food preservation rather to replace these rx-ch.-dt.

In countries which are technically and eccnojr.ically hi:.i)ly developed,Jrhe availability of adequate facilities for refrigerated transport andstorage reduces, even if it does not eli inate the need <"cr ant5.-. .Lcr-.-bial agents. In these countries, however, there :U ia ..ncreasing de..-.?jidfor aore attractive foods, for anif or; It" of reality and ':. c a widechoice at all seasons cf the year. i.oreover, larê quantities of Anyof the foods consu/ued have to be transported i'ro,j d'stant \ 'reducing ai-e?.s,a fact ifhich aoay create special transport and storage problenis, Por suchpurposes the variety of useful food additives is ^reat E-nd t:.eir e.'J.-.'-y-nont promotes the better utilization <-t the available foods.

The extent to which food additives are likely be needed and theirnature will therefore vary considerably froir; region to region and evenfror.. country to country. In ^gcisions concerning the use of an additiveattention should be given to its technological usefulness, protectionof the consumer against deception, the use of inferior techniques in pro-cessing and above all, to the evidence bearing 3ti the safsty for use cfthe substance.

I believe all food technologists know fully well the technicalpurposes for which food additives are used. However, I should like

to refresh your memory oji the situations in v.'hich food additivesshould not be used.

Apart froj:; questions of acute and chronic toxicity there are aof situations in which the use of certain food additives is not in thebest interest of the consumer and therefore should not be permitted suchas the following cases:

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1. ahf.n hhe additive a.-.? gai.se a- the asv of faulty processing an!handling techniquet;. In s::o,..e classes cf foods the use of food addi-t.i.ve£ :,.xy lead to abuses which are difficult t'..- detect and thas or.c-j.ii"-at-;e fa<;lty or car?l';e£ processing rust hods. For ex.i. -pis, pre3erv:ui •/..•:oh..mid not bu usod to replace iv •••.ieni.c prccaut Lons.

2. When it deceivec the c~>nou,ier. .'"he use •:.£ an additive shouldnot read the coiiourier t ; briieve that he iz purchasing food of s lusher>raL.ty than .it really ;..s. Typical exo-.ple& includes use of strongflav..<rin. jubsiincss to a :.5 ul£>e incipient putrefaction or use of ;irt;.-ficjal colors to dis :iise inferior raw materials. However, the use ofadditives in foods of high quality, the appearance, texture and attrac-tiveness of v/h...ci. have been adversely affected by the use of good iiianu-facturing processes, nay be justified.

3. iJhon the result is a substantial redtct.ion of the nutritivevalue of the food. The uss of certain additives nay result in thedestruction of nutrients. Thus, an additive which possesses oxidizingproperties nay cause a reduction in the content of a labile vitamin.Afiin, a nutrient thickening agent such as sugar or gelatine, n^mallyuced ir. substantial quantities, y.%y be replaced by a norifnutritiveagent. Khile in aor-e instances there ."iiy be no objection to thispractice, in othora the rtsilting decrease .in nutrient content naybe si-. nif.leant.

3t is desirable to rostrict as far as possible the use of non-nutritive substances to replace angredients which have nutritiveiralue. This is of special importance with general purpose foods.However, the use of certain non-nutritive additives is justified :.nfoods designed lor <:iedj.cal or other special purpose.

4. When the desired effect can be obtained by good mnufacturingpractices l.'Ji.icti are econoj.ically feasible. New and improved proces-sing j.rocedures can often eliidnate the need of an additive . Forexample, ir. sci&c situa ,lonc color iitay be retained in a processed foodiapr'.;venent in processing conditions or the need for a preservative

m y be elii.J.nated by refrigeration or other means during storage ortransport. Where feasible, these L:ipro.yei-.:ents are tD be preparedover the use of ar. additive. Attention should be drawn "to the possi-bility of certain anti-mcrobiai agents losing their effectivenessby the production of resistant strains of food spoilage organismsafter a period of use.

The safety for use of Food Additives is an all-important consi-deration. While it is impossible to establish absolute proof ofthe non-taxicity of a specified use of ar- additive for all huaanbeings under all conditions, critically designed aninal teste ofthe physiological, pharmacological and biocheuical behavior of aproposed additive can provide a reasonable basis for evaluating thesafety of use of a food additive at a specified of intake.

A decision to use an intentional additive in foods should bebased on the assurance that it w 11 benefit the consumer.

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In order to judge the safety of the use yf ar. additive, inf•-..!•..ac-ioribe obtained on:

CheKiicfll and physical properties

1) The additive shoula ba identifiable in chemical and physical '. .;v

2; if th? aridi.ti.ve is a mixture of chemicals, the components t-h'.wic!be- dejiiribsd as a reducible couponlion assured by reference to ;ijysicaland chcj.dcal contents.

3; A statement of the amount of the food additives propo.sed foruse and the purpose for which it is proposed together with all direct-ions, recoj:iiienda.o.\ons and suggestions for ace.

U) An accept ;ble method of analysis suitable for regulatory pur-poses that will determine the a.x-ur.t of the food additive and of anysubstance resulting fro::>. the ua« yf the food additive in the finishedproduct.

5) Data establishing tha^ the food additive Wj.ll. have the in1, end cphysical ;>r other technical effect.

6) -Iriowled e of the etab'.lity of the additive and its reactivitywith the components of the foods it. which it will be used id desirable.Additives are usually substances that cause some changes in the proper-ties of food materials and while these changes are intentionally imluoorlin a way that should be to the advantage of the eoneuner, it is alsonecessary to ensure that other concomitant changes are not disadvanta-geous. Such changes are of two types. The first is concerned withModification of the nutritional value, and i,he second is the fomationof new and possibly toxic substance? by the nodification of food ingre-dients. Changes in the test substances consequent upon cooking siori'tor application of other procedures, including changes which r>sy resultfro i its addition tc. the diets of the experimental anii.ialc, rust alsobe borne in irand.

Biological and Toxicological Aspects

It is generally recognized that a profile of the safety under ofa food additive can be predicted through toxicological and reproductionstudies in annuals, in vivo and in vitro uioche;:iical studies as wellas studi.es nn hur.ians.

In studies of toxicity, special attention should be given to.1) uniformity of response v/ithin and among species;2} rate, extent and. mode of detoxification and eliiainationr3) tendency toward accumulation in the body;4) occurrence of unusual or alarming reactions such as carcinogenicsteurat^ogenic or i.Jitagenic effects;i>) occurrence of sensitivity, tolerance, or idiosyncraey in responseto the compound.

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Anticipated Lsvel and Patterns of Consumption

In order to estimate t'.ic ;roba.tle intake level of the additiv;.infon.iat.ion on its proposed use should .include the proportion of thfusual cUet composed of foodc \n v.'fuch this additive nay appear ?ma theextremes of probable intakes of these foods. From this information,the naxiti.un potential consumption by individuals or specJ.rl groups at-well as the avex-age potential conspiiiption for the general populationcan be estimated. Ferr.itted .vjditives should be subjected to continu-ing observation for possible deleterious effects under changing condi-tions of use.

Ctlier factors to be taker into account in Food A^^tives Control'

Bearing of the Usefulness on the decision to Pemit a Food Additive

IVhen a new food additive is. proposed "or use, clear ev-dence mo ftbe available to show that benefits to the consular will ensue. Inccrjpar-LSon with additives already in use4 it should either be equalor nore effective in producing an acceptable product or should com'oron that product acceptable qualities not produced by other additivesor should be cheaper and thus tend to reduce the price of the food tothe consumer.

Classes of Food in Which the Use of Food Additives should be Lmir.od.

In principle, the use of inter.iti.onal additives should be lii>it'-..din those classes of foods vjuch constitute s. considerable proportionof the diet and particular care should bo exerc.sed in granting utr-i...'.ssion for such use. Since the greater portion 01 ';he diet of \ni'-y ••.;:arid young children may be derived frou a fev/ foods, the lir.vi.ta: LOP. :V?.additives in. these foods ie £-£;)&ctally to be desired.

tJeed of Spscificatioris of Identity of Fi'Od Additives.

The presence at' handful iijpurities in food additives can beexcluded .uost effectively by the establiohi .ent of specifications ofpurity. Food legislation should make provision for li-.dts in focasof inorganic impurities S'tcn as arsenic and heavy uetals. Theserequ'ireuients not only provide protection froi.: the harr:»ful effects ofsuch contairinants but also have a beneficial effect.

Need for Le^al Authorisation

Experience has indicated that it is essential to maintain lerf-lcontrol over the use of food additives. They should be- used only a'7t.erauthorization by the appropriate governmental body. It is prefersbitthat the legal control be based on the pr.inciple of a perr.dtted 1:1 st.This system prevents effectively the addition of any new substancesto food until an adequate basis for judgment of their, freedom fro!.ihealth hazard has been established. The safeguarding of :.he publichealth is iraposs ble if tnanufact.urers are allowed to use new subs-tances before appropriate study has established their suitability

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for sucii use. The altsrnati'/e method of a prohxbiti-ci list r.iay entail.a considerable r.'.sk to the ooiauunit;-' since it can allow a han.ifuladditive to be used fur several fears before the accumulation of siv".~ficitnt evidence to warrant placing it on tiie prohibited list.

It is generally recognised tha., all ci-.enicals are toxic to arj...!3.1i:-and nan if large amount? are a^dnistered. Even those so-called

innocuous substances, when given in excessive doses, way induce untowcr:'.effects as a result of various non-specific actions, e.g. physical obs-truction of the gsstry-intesoinal tract, alteration of osmotic prcsniuvand nutritional .unbalance. A iir.iit on zbe daily intake of a substanceis therefore essential for the protection of the health of the cop.sui.ier

A great deal of work has been carried out by the Joint FAC/WHOExpert Cocn-dttee on food Additives since 1961. The sessions of thisCoj.unii.tee have produced specij.icaiioiis for the identity and purity offood additives arid their toxicological evaluation in terms of accept.abjedaily intake (ADI).

Ah unconditional ADI was allocated only those substances for wh chthe BToTogicai data available included either the results of adequateshort-tern and lun^-tonn toxicological investigations or inforraationon the b;.oche!iiistry and metabolic fate of the compound or both.

A conditional ADI was allocated for s; ecific purposes arising fromspecial dietary requirements.

A temporary Ai)I was alloca .ed when tho available data v;ere notfully adequate to establish the safety of the substance ar.d it was c;;~sidered necessary that- the additional evidence be provided Mitten astated period of Liue. ,':f the further daua does not becone avd.lab;.owithin the stated period, it is possible tha. the temporary ADI vr.llbe withdrawn by future coa'.'iittee.

For tho^e additives for whiCi; the available infonnation vras r':fit-ly inadequate to establish safety, no ADI vrac ".allocated.

On the- other hand for certain, food additives whose level of u:.-eis lu.iited by good ;:ianufacturiri£ practice and vrhicli possess a very lowtoxieity, no limit v.ras established.

The need to review periodically past decisions on safety of foodadditives is premised on the following developments:

a) a new jnanufaccurins process for the food additives

b) a new specification

c) new data on the biological properties of the cojiipound

d) new data concerning the nature or the bzological propertiesor both of the iupurities present in a food additive

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e) advances in scientific knowledge concerning the nature of ends;of action of food additives

f) important developments in methodology

g) improved standard of safety evaluation. This is made possibleby new scientific knowledge, more information on metabolismand the quantity and '•uality of safety data considered neces-sary in tht: case of new additives.

t has long been recognized that no amount of human or animal test-ing can ever demonstrate the absolute absence of harm, All that, one carshow with certainty is the existence of harm. The marketing of any pro-duct therefore carries with it an inescapable but undeterminable risk.Presently, there j s no way to predict nans'- types of future ham forproducts about to be marketed, and our ability to monitor the safety ofalready inarketed products is limited.

£,ven centuries of use of natural substances in the diet, withoutnoticeable adverse effects, cannot be regarded as a proof of safety,Since it ic based only upon uncontrolled observations.

Thus, proof of complete safety appears at this moment to be anillusory goal.

iSven when substantial safety data are available on a particularsubsoanee, there is seldom scientific agreement on the meaning or sig-nificance of that information.

As a matter of practical necessity, we often regulate more out offear cf the unknown than out of respect and appreciation of the knevm..

With reference to present additive'testing methods, I would like; toquote Dr. Richard L. Hall, former president of Il<T.

"We need to recognize that a rather alarming effect ir. an aninal ornu effect at all means little or nothing unless it is translated by ex-perienced, judgment into its relevance to nan.

We need to recognize that a relentless search Tor adverse effectsis bound to succeed viith any substance in our environment .and that itis of no significance unless it is reasonably related to human experience,

We iieed to recognize that there are- no safe or unsafe, food addi-tiwes, merely safe and unsafe ways of using them. And finally, wenear! to reduce the background noise so that one does not have to Lsshrill to bo heard".

^

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ADVICE ON THE NEEDS OF THE TIMES: FOOD TECHNOLOGYFOR THE NEW SOCIETY

Gen. Florencio A. MedinaChairiuan

National Science Development Board

I thank you for your kind invitation to this 8th Annual Conventionof the Philippine Association of Food Technologists. I would like tobegin by congratulating ths officers and members of the PAFT for a verysuccessful convention. I have no doubt that the PAFT can be as equallysuccessful in the iraplsHentation of the decisions arrived at in this 8LhAnnual Convention, especially those decisions and plans that have rele-vance and can contribute to the development of the New Society. Youinvited ise to speak on "Advice on the Needs of the Times". I thoughtI should speak on "Food Technology for the New Society". Before doingso, however, I should like to lay down some preniises about the N O TSociety and Food Technology.

like most developing nations in Asia, the Philippines has beer,aspiring, auong othings, to attain a sustained econondc growth contin-ually increasing at a rate that outpaces the rapid rate of populationgrowth. The New Society is determined to reach and keep itself on thatstage of economic development. It is aware, at the same tine, of theinherent difficulties encountered in having agricultural and industrialproductivity to successfully fill the needs of an uncontrolled popula-tion explosion. It has therefore instituted control devices to slow-down the growth of population. I re er to <;he Population Center andFarjily Plaaning. It is not my intention, however, to discuss here ch.;prograns and activities of the New Society associated with populationgrowth. I merely would like to point out that the attainment of a"Zero population growth11 can help very jmich in reaching at, the sa^li^stpossible time the Hew Society's goals of economic, social, cultural andpolitical development which insures the greatest good for the greatestnumber.

"Man", according to President Ferdinand E. Marcos,• '-'is both therieans and the end of development efforts-; the means because it is aian'sability to control his physical; and social environment which promotesprogressj the end because no effort is worthwhile undertaking unlessdirected towards promoting the"-well-being,- security and integrity ofman." In the New Society the Pilipino aspires for improved social,political and cultural conditions for all-Measured in terms of more andbetter education, health care and health facilities, better transport-ation and cojiBHunication, and increased political participation.

. I iaist nerition here even only in passing that the New Society hasbeen directing its efforts towards advances in these fields. The cur-rent reforms in education are designed to reduce the dysfunctionaleffects of schooling on our youth. More and iaore, our schools todayare giving greater emphasis on work-oriented curriculum, on the technical

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and vocational education, on devalopD^nt-orianted decree programs w"tha bias toward the sciences, engineering and technology. The redirect-ion of thii educational system reflects the needs and aspira.ions of L.h-:filipmo people to produce- the Hew Society's concept of the "Bagor;Pilipino" with a strong ccr.se of prj.de in hii:.self as a hunan bfjing •": IUas a jjieabe-r of a truly "Coup'issionato Society" as our First lady socogently described the society that '-.'© all aspire to become.

Theru has b-jen a very noti.cca.b3c improvement in health care andhealth facilities with the establishment of the- Medicare, health caredelivery ir- the rurai are'i.:-, the recognition and training of the "bare-foot doctors" and "hilots", and the vigor-cus iirii>lei:i<-.:ntation of ournational applied nutrition program. Bettor facilities in transport:...o-and communication are auply demonstrated oy a very nuch inproved . hil-ippint: National Railways, new bridges, superhighways and feeder road?;,nev? airports, and new ports and harbors. Increased political partici-pation is very louch appreciated by the Bagong Filipino as he takes pr: ;interest and active participation in the Barrio Councils, Tanod-Bc.yar,fu].ong-pulong sa Kaunlaran, etc.

Jiconojdc development, indicated by increased use of Machines andimplements, chemicals and fertilizers, factory organizations, bus.?x.;s.vcorporations, readjustments in land tenure, technical specialization::and respi.net. for scientific :pothods, sij;ipl:»- means increased agricultur"!and industrial productivity. Increased xgriculLural production is anecessary precondition to increase industrial productivity, becausethe incusLrialieAtion nust of necessity dop&nd on agricultural -inclnatural resources for power production and .for the very raw materialsnecessary in che production oV coiviCioditit'S and articles of trade -?.ndcommerce.

During the IAEA PancU Meeting of i-xperts on tho Radiation Pro to i--vation of Fish m:d Fishery Froducts at the ?.J. Garcia ;-iei--.urial H&ll,I raadfr tne rcnark that before we can undertake radiation presc-rv.it ionof fish, or any other food item for that matter, i.re uust first prod.ic.:fish in excess of our present needs. I believes that this remark -ip liec.sii.rLlarly although only partiully to food tocJmolo.gy. We .'lust, in >•<:/opinion, first have the food materials in excess of our present ccmsuiAp-tion needs before food preservation technology iaay ba resorted to. 'Satfood technology is not si':;ply food preservation.

Being based prinarily on tho fundamentals of chejidstry, physics,biology and microbiology v/hj.ch are involved in some kind of engineeringoperation, food technology ±c- «he application of science and engineer-ing to the refining, nanufaciure and handling of foods. Most foodtechnologists, hov/ever, are by training and experience, food scientisti.rather than engineers. They are expected to develop new products,prcccssess and equipment, select proper raw materials, understand andcontrol iiMinufaeturing operations, solve technical problems of foodi:;anufacturc including the nutritional value, public health safety offoods, the fundamental changes of composition and physical conditionof food stuffs before, during and subsequent to their industrial pro-cessing, as well as the enviroru.isrital problems connected with suchfood manufacture.

- 7 2 -

In the life line of our Now Society food ;,ec Sinology is a vital li.n:-.en the i'irtu or the food stores. Without food technology, involving

as it does food engineering, food raanuficturing, food microbiology, fadpreservation, food science, etc, food would ba available mainly in fv.rv.iKand only in forms produced by naturo and in particular seasons only.

Ste arc aware oi' the potentials or food technology and the capabili-ties o.C oar food technologists. V»ts can therefore explore -ho specificrole.- that food technology can play so that it can contribute to thya^taini^nt of the aii.s of our Now Society.

A friend of nine once told r.ie that ho visited a barrio in lagunanear Los Banos. His wonderful host apologized because he had onlynilagang j-ianok and pork-chickon adobo. "Pasunsiya na po kayo, vnla pokaning sardinas o sa.L:»on dito sa buio.d". Tht Pilipino was oducaced tolove foreign thoughts and habits, oven die habit of eating salaon andsardines. Since those aat.lng habits are now deep seated and not easyto change, it won't be wise for our food technologists to address thc-Ei-sfclves x,o one problti.- of utilizing our t-iv-ral local species of fish.:.n place of sardines and ssLuons, fishes we don't have here in -hilip-pine waters?

Again, v/hy only .food piHipar.itj.ons that, would taste like aalnon andsard.-jrios? .-.i.- have nany Piiipinrj dj.shes that should be given theirrightful places in our groceries. Pork chicken adobo, mechado, banr<ussa tocho, bangus in oil, kare-kare, kaldereta, and many others are ;'i!.i-p.-.no dishes cha; should be a challenge to our food technologists. Hov?aboui. ii.tproving oar s;;,oked J'ish, tccliniques and equipi:.ent?

The vanip.lg is a ver. nutritious brsakfas food. It cojipares verywell, j.'iay bt, better than, corn flakes, puffed rice or wheat. But p±n?~pig is iri~5.de exactly the saue way today as it v/as when I was teri yearseld. Can't our food technologists inprovo the process and the equity antand also the packaging in order to eJ.t-vate it frau c-he lowly roadsidet.ienda. to the grocery? The coconut is another local raw material thatneeds your expertise. The bukayo, Tor example, is one food preparationindigenous to the r'hii.vppin«s, that, needs iaprovsinent. Other preparationsfrou the coco/iut, coconut proteins, coconut water, and the tuba are equal-ly important. What new products can be- ;:iade with coconut proteins to baproduced in iiliw, Laguba and in the University of San Carlos in Cebu City?Can we bottle the sweet tuba (without tangalj we call tinainis na tuba?You vill agree with r.ie that it can make a delicious as-.d '.ery refreshingdrank*

We have seasonal fruits that can be made available the year roundifith bhe nagic touch of ih& food technologists. Marang as such or as iau,fruit butter, or what not; durian, uiangosteen, mango, santol, atis, anda lot of other local prdducts; 'ohey need your expert touch.

. .agtulungan tayo sa iksuinlad ng Bagong Lipunan. itorarai pongsalajiat sa inyong lahat.

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TGXICITY-TESTING OF PESTICIDESON PHILIPPINE FOOL) FTSH

Keynaldo '«. LesacaCommissioner

National Pollut ion 'Control "ConuifisianNational Scioncc Development Board

ABSTRACT

Pesticides because of their mobility and persistence have create 1such problems as biological magnification in the natural food chain.Bio-assay scudi^E conducted by the National Pollution Control Conniis-sion have shown those pesticides to cause '.cute and chronic effects anPhilippine freshwater- food fishe-s. The oest species consisting ofcarps, bangus, tilapia and hito showed different tolerance levels tovarious chlorinated and organophosphate pesticides.

INTRODUCTION

Pesticides have been known to exert adverse effects on the envir-onment when present above certain levels. The agricultural sector ifperhaps the largest pesticide market. The Philippines being agriculum.oriented, is thus faced with possible toxic-ecological problems arisingfrom pesticide use in V:I<JW of the country's massive efforts at food pro-duction as evidenced by the "green revolution" and "masagana 99" pro-grains. Pesticides in uany instance i; undergo ecological magnificationin the natural food chain. n^n being the ultimate; consumer is therebyendangered. The majority of organic pesticides havt been shown toriffect man's nervous system in addition to causing other physical ail-aents. The process of pesticide ingestion by man starts either by directingeirtion of foodstuffs contaninated wioh pesticides,inhalation of pes-ticide powders and vapors and absorption through the skin. The body,through its natural process eliminates these substances, but if the riteof pesticide intake exceeds the rate of elimination, then the processof bioaccumulation begins.

Pesticideo have been classified into insecticides, fungicides anrialgicides. Organic phosphates, chlorinated hydrocarbons and carbonatesconstitute the major types of insecticides. Chlorinated hydrocarbonsare more toxic and persistent than organo-phosphates and may concen-trate in animal tissues.

Organo-phosphate insecticides are generally less toxic to fish,have a lesser residual effect and arc net known to concentrate intissues although .same are extremely toxic to mamals. Toxicity bestsusing some form of indicator organisms have been used to evaluatethe toxicity of these substances. These results do not directly

- 7 4 . -

Lndicato permissible levels in foodstuffs but they &o give indicationron i/he poi-i lissib.b"! toxicant lovc-ls in the aquatic environ icnt.

SlAMDAIiD IWICITY

Standard toxicity tes ts make use of aquatic aniiviLs v.'hj.ch arc ,.JC-pose.i to different conoeati'ati^ns of toxicant. Tho results are def D,;.;

in terms of nedian tolerance l i - a t ; for example, Tluv^ would be theconcentration of toxicant which would cause 50 percent Mortality to t : s t'.rgani£!:is in a 2/+-hour exposure period, Similarly, TLn/tq and TLn96are defined.

The choice of teot specie in confinee. to those l ikely to be exposedto the toxicant in question. Tfst specie i:tust be adaptable to labora-tory conditions and rust be available in hi^h quantities as a greatnuisiber i s often required. Prior to any tcxicitjr t e s t , t e s t species ireace lima ti^~-d to ancient rooi:i tei.peratures :aid diluent water, Extremocare must be practiced 5-n handling and feeding tes t organisms to avoidunduly hanrdnr; thei..

Standard toxicity tes t s c-nsist niainly of tiro types: s ta t ic andcontinuous flov; bioassays.. In the former^ Lhe test solution ccncistir:.^of the toxicant and diluent water is not changed during the entire te?i.period. In continu:'Us-flow bioassnys, there i s a continuous outfi-wof tes t solution consisting of toxicant :\ud diluent water and corres-ponding outflov; which keeps the volvine o.C solution constant, ttati.cbioassays are suitabl-j for testing substances whicli are non-volatiitami relat ively soluble. Or. ^he other hand, continuous-flow bioc-.ssv .•>are suited f..r tes ts involving vola t i le , unstable and soluble subsi.anc s.

A co-.plwio toxicity ti.st consintc of preliminary or exploratorytes t s and fuli scaJ.e t e s t s . The p^elirainPry test is conducted i'ordotonrdnirig the range o£ possible t.:.r.±c.±hj. Various toxicant concen-tratiwii are prepared based on volunistric co.uipu tat ions on ?. log scaleas follows: 100 percent, 10 percent., 0.3. percent, ,stc. Thus, a 100percent test colutior: would be a pure solution '.of toxicant v/hereasa 10 percent solution v.rould contain 10 percent toxicant and the ro.i:r:.in-ing 90 percent vrould be diluent water, fest containers would bo l^r^.'-enough to hold ab -ut (5) i i t u r s with a minimum liquid depth of six '6)inches, rxplcratory bustr- utilj.se at least twii tes t fish. The testi s carried through ". 2.'j~hoi.ir period, concentr:».tion at which mortalitii-,'ind survivals are u.xd to doterraine the ensuing full-scale t e s t s .Thus, i f fish mortalities occurred at toxicant c^-'neentration of 100percent, 10 percent, 1 percent and 0.1 percent and survival of 0,01percent and lower dilutions, the following full-scale bioassay willuse toxicant dilutions between 0..' rjercunt and 0.01 percent.Standard full-scale bioasssy tests also use a logarithraic meanscale for toxicant c-ncentnations. Thus, th^ full-scale toxicantconcent ration following the abo" e j.iortalitj.es wil l be 0.1 percent,O.O56percent, 0,032 percent, 0.016 percent and 0,01 percent. Acontrol at 0 percent toxienrit oonf>^n+ration i s always 5.nclud-;id.

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Full.—scale testc ire c ducted on larger a.quaria with a minimumvvxaiuo o£ fifteen (15) liters, and a Liquid dapth of at least 15 centi-1'ietera, At least six (6) fishes are Tin each aquaria. In cases wheretay vntor is usc-d as diluent, this ::asi alvruy be ai-rat.xl to rurov;residual chlorine. The teat is conducted through t,ho required oxp::,su:\-.period, usually ninety-six (96) hours, notinr fish mort/aiitior, Duv.'i:>;the; Juratiori of the tost, the test solution is regularly analyse.'.; fordissolved oxygen, pH, -"Ikalinity, acidity and other parameters conoi-dered relevant to the study. Aeration of test solution fur the tjirati-nof the test pi.-ri.o6. is asu?.ll,7 done to provide sufficient dissolved :::y-gen although aora^ion m y also cause volatile toxicants t-; be released.

M'JAPCC PROCEDURES *ND RESULTS

At the NWAPCC Research Laboratory, bioaesays are being conductedto determine tolerance liudts of pesticides, trace elements, industrialwa.jtes, organic dye stuffs ana oil en Philippine freshwater food fishes,shri ps and oyatcrs. Pesticide studies wei'c started in 1970 anu at pre-sent tests are still continuing. The pesticides tested so far are aldrin,DDT, uieldrin, c-ndrin, nialathion, methyl parathion and dithane K-45.The test species used are tii-apia (tilapia noscunbica), carps (cyprinuscr.rplo)t hitj (ehlarias batrachug) arid bangus (ehanos chanos).

The initial tvio years vrere spent 3n the detennining thetolerance values on varies species of ps:sticid«s using static bio-ass-ays. Median tolerance values obtained therein were subsequentlytested under continuous-flow of their applicability under continuous-flov; conditions, 5afo concentrations were subsequently computedanci tested.

Chlorinated hydrocarbon pesticides were the first group of agri-cultural chenicals used. DDT exhibited 43-hour and 96-hour median to-lerance valuta of 0.0C4 ppii and 0.040 ppin, respectively on bangus.Another chlorinated hydrocarbon used was dieldrin a non-systemic butpersistent insecticide vrtiich attacks the insects through the stoaach.Kito was relatively resistant to dieidrin showing a median toleranceLL.at of 0.01 ppn at 24-hour exposure. Endrin, on the other hand,showed a Tlm24 value of only 0.001S on hito. The sane specie shower!a 100 percent survival at mnlathicn concentrations of 0,01 ppm to0.032 ppn for 96-h>ur exposure. Hito upon exposure to malathionshowed high tolerance when exposed for 96 hours to 0.01 ppn to 0.032ppi:i malathion. Dithane Ii-4p and i:iethyl parathion when tested ; on hitoshowed tolerances similar to that of Eialathion.

To deteraine differences in the relative resistance of differentspecies to a toxicant, tilapia, hito and bangus were tested usingonurin. Tiiapxa and hito survived the 96-hour exjxisure at an aldrinconcentration of 0.01 ppci. However, at the sane toxicant concentra-tion, bangus survived only 24 hours showing lovfer resistance to aldrin.Hito was also shown to be very resistant to dieldrin at a concentrationof 0.01 ppm but bangus at the sajne concentration died in less than 24hours.

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Th.. foil-Ming table suinnarizts the nwlian tolerance values oil differentf.u.h species.

;fcd.;.:in Tolerance Values of Pcscicidef on Philippine Food Fish

Tost 3D

Jioldrin

^ (Chanos-chancs):Hito (Clarias batrachus,):Tilapj.a (Tilapia tfosarfoica)

g (Ghanos-chanos):Hito(Clarias batrachus)

g (Chanos-chan.-s):Hito (Cl:irias butrachus): 1'ilapj.a (Tilapia l

DDT :Bangus (Chanos-chanus)

:Hito f.Ciarias batrachus)

Jialathijn -Hito (Claries batrachus)

iiethyl Parathion :Hitu (Clarias b'.'.trachus)

uithane M-45 :Hito (Clarias batrachus)

ip (frpm)2/+ (hrs.) : L8 (hrs.TT*96

0.00180.0042

0.00710.056

0.0086

0.213

0.100

3.2

3.35

0.000820.00180.0042

0.003650.046

0.00700.0760.10

0.0640.218

0.064

0.S0

2.20

0.000380.001«0.0042

0.002650.038

0.00460.0680.056

0.0400.210

0.046

0.34

1.49

In a l l investigations, test species survival was the main criterion in evaluaoithe tiffoots of toxicantc on test orfanis;r.s, whj.ch juajr nut be sufficient in „•/?•-luating the total effects of toxicants on any aquatic environment. Exposuretests longer thnn the- standard 96-hour period are necessary. Simultaneously,the node of toxicant ingsstion and of foots on metabolic processes i.mst alsotc doterrdned.

- 7 7 -

Literature Cited

, .4.3rungs, W.A. and ^ount, U.I., (1967) "A De-vice for Continuous Treat)::-)of Fish in Holding Chambers", Trans. Ainer. Fisheries Soc., Vol.96,no. 1, pp. 55-56.

Coudoroff, P. and Katz, K., (1954) ''Critical Review of Literature onthe Toxicity of Industrial Wastes and Their Components to fish,The Metals as Salts", Sow, and Ind. Wastes J. Vol. 25, no. 7PP. 802-839.

Mount, D.L., (1962) i:Chrcnic Effects of Endrin on Bluntnose Kinnowsand Guppies", Ros. Report 58, U.S. Fi£;h and Wildlife Service,Bureau of Sport and Fisheries and Wildlife, Washington, D.C.pp. 1-17.

Portmann, J..'i. ( (i970) "Toxio.ity-Testing with Particular Referenceto Oil-Jiei;ioving J'aterial and Heavy ;-ietal", FAO Technical Con-ference on .forme Pollution and Its Effects on Living Resourcesand Fishing, pp. 2-9.

Suber, £ and Thatcher, T.O., (1963) "Laboratory Studies of theEffects of Alkyl Benzene Sulfonate on Aquatic Invertebrates",Transactions of American Fisheries Society, •JQI. 92, no. 2,PP. 52-59.

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A SURVEY ON THE SANITARY HANDLING OF FRS3H AND FROZENMARINE FRODUCTS IN THE PHILIPPINES: STANDARD PUTE COUNT

AND COL1FORHS AS INDICATORS OF SANITATION

Dr. Ignacio 3. Pablo, Sc.D.Director, Philippine Institute of Nutrition,

Food Science and Technology(Philippine Women's University Affiliate)

INTRODUCTION

Normally in our country, fish and other r.arino products such asshrimp, prawns, oysters, crabs, etc. are gauged for their freshnessor staleness on their appearance or smell. This procedure is very sub-jective anu if the person does not have the experience, he will find '•.'.difficult to tell whether or not the product is still fresh. Even ifone can detect a fresh product fror. one which is stale, it will stillbe difficult to determine the possible extent of contamination due oounsanitary handling. This information is important in the processingof those products because the extent of contamination proves a veryimportant factor.

A tiethod of determining this extent objectively through a processthat, can be quantitated is necessary and will be ideal information forthe food industry, ilicrobiological assay through the use of the stand-ard plate count, or ccliforsn counts, or identification of ricro-orv/ar-js!that can cause food poisoning has becoiae an accepted procedure in thefood industry in determining the extent of contajdnation. Such testsare believed indicative of initial quality cf tho raw luaterial and/orsanitary handling practices. The 3A Standards ConEdttee which definedthe physical, che.iical and bacteriological standards for dairy products;in the United States has recomended the "ise of standard plate counts •'and conform counts as incLloes of contamination (US Gov't. PrintingOffice, 1967). Anderson c& al.( 19-69 J have evaluated the microbial con-tairdnation of an automated dairy processing system, using conform 'in-Jstandard plate counts, and found the&a j;:othod:: satisfactory indices '•;:.post-pasteurization contamination.

In the past decade, frozen foods increase troj.;endously in salesfor uiost of the developed countries. Prices have been steadily increas-ing with an accompanying dei&and for butter quality. To meet the chal-lenge of the frozen food age, hygienic conditions in handling frozenfoods becomes imperative.

A survey on handling of marine products in one country, to deter-iaJJie unsanitary practices will be invaluable to the consuming publicin general and in particular to food industries processjjig these pro-ducts primarily forforeign markets. Results of this survey will serveas basis for recooiaending to some government agencies formulation ofpolicies that will maximize the ouality of frozen products in order to.•aeet foreign market requirements.

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EXr'ERIMENTAL 1'iETHOD

Representative sitoc which are known as r.i&jor sources of marineproducts in the Philippines were selected for this research, The VQg'.or.aof Central Luzon, 'bouthorn Luzon, Groater Manila, Bicol, Eastern I'i.'.-u:/'',Vsestern Visayas and r.indanao arc represented. Tables 1-A and 1-B showthe difisrcnt provinces from where samples were drawn and the differed.i:aruie products winch have bean analyzed for r.dcrobial contamination.All saciplas were collected by a tea;., consisting of fishery technologist:,ar.d food tfcchnologi3te. All sauples? woro shipped by air-cargo fully .covered with ice in styroporo boxes. The standard plate count usingthe dilution nethod and the standard coliforn test wh.-.ch constitutesthe presui:?ptive-confiri :ed-and-coii'pleted tests were used as indices ofsanitary handling of the difCerent marine products. For each test, 50grams of the sample of each product were used and incubation was donuac 37°C for 24 hours.

The procedure used for the enuiiuratior of Sal;:;onella in food spies-i:iens is the one reco]:a.ionded by the US -Oepartrjent of Hoalth, Educationand Welfare (.Examination of Foods for Enberopathogenic and IndicatorBacteria, 1964).

RESUIT3 3 D DISCUSSION

As shown in Table 1-A, ?• total of sev«n regions were surveyed fortills study. These regions wore selected on the basis of availabilityof relatively large ariounts of cupply. There were six shellfish pro-ducts of significant commercial valuee that were examined, najaely,shris:.p (Panaeus incrgiiinensin), lobster (Panulirus), prai«i (Penaeusj.onoden), crabs (both the blue crab (Netusnus pelagicus) and the imidcrab (Scylla serrata), oystor (Crassostrea) and scallops (Pinna sp.).A total of 112 samples were analyzed. The second type oi' marine pro-ducts exar.inod was sone species of fish which were considered high inexport wooential, such as i.iaya-naya (Lut.janus bahar), asojos (Sill.agoriaculata), lapu-lapu (Epinuphelus corallicola), and talakitok (Caranjcstellatus) (Tabj.o 1-B).

Table 1-A: Sources and Sizes of ShellfishProducts Analyzed ?4icrobially

Region

Greater ManilaCentral LuzonSouthern Luzon

-do—3.;.colBast e m Visayas

- d o -ifestern Visayas

-do- :- d o -

Representative- Province

: Pdaal (Malabon): Zajnbales. Bataan

Cavite. Cainarines Sur (Naga)

3ar.iar :-do-

l lo i lo :-do- :

Neg7 os Ccc.{Bacolod)

: Product

Oystor3hri'-ipShriiiipPrawnsShrijnpShrisipLobsters :Shrimp :Crabs :Shrirap :

: Huiiiber of Sauple: Analyzed

. 55

104

2145

201010

« eo-

1-A

Kegion

.(Continued)

'./astern Visayas-do-

Mindanao-do-

He pre sen z a t iveProvince

Hegros 0cc.(B3colod)PalawanZaniboanga dol Sur

-do-

Product

: Scallops: Shrinp: Shrimp: Frawns

Number of Sara]:.].;Analyzed

1010

44

Table 1-B: Sources of Five Species ofFish Analyzed Microbiaily

Region

Western Visayas-do-

Kindanao ;

: Ropresentatiye' Province

Iloilo-do-

Zajaboanga del Sur

" Product

Maya-MayaAsojosi-apu-lapu

TalakitokSalmonMaya-j;aya

: Number of S.?ipl! Analyzed

52213

The bacterial contamination of different marine products as dei:-i-~ironed by the standard plate count from representative provinces of thePhilippines is shown in Tables 2-A and 2-B. Colifonu counts of thesame samples were also made and listed in the sai:ie tables.

The total aerobic plate count of the six shellfish products rangedfrom 51,000 to 1,430,000 organisras/g of sample (Table 2-A). Froohshrii::p from Sai.ar was found to contain Sl,000 organisius per grai.i wr.• iothe samples f roiu Bataan had the highest total plate count which WP.S1,430,000 organis::i per gram. The total plate count of raw-headlessshell-on shrimp fro;;; the survey conducted by Silvenaan et al (i96l)varied froi:. a low of 6,000 organisms per gran to a high of 1,100,000organisms per gram. In this survey, the lowest total plate count ws.-sobtained from the Sasnar sai.ples which was approximately thirteen (13)times snore than the lowest plate count obtained bj>- Silveraian et al(l96l),while tho highest total plate count which was obtained from the Bataansamples was approximately the same as the highest total plate countobtained from the survey of Silverman et al (196l).

The oysters fro,. Pangasinan, Malabon and Cavite had an Jffi&X^&ra-total plate count of 1,3^,000 organisans por gran. This is quite/o%causea bacterial population of over 1,000,000 is considered rejected by theUS Public Health Service (H.R. Alliott, 1961). For crab neat, a totalplate count of 100,000 is suggested as the liiait for microbial stand-ards (Elliott, l?6l). The crabs obtained from Naga and Iloilo had atotal plate count of 1,400,000 which is fourteen fold greater than theiaicrobial limit suggested by Elliott and Kichener (196l).

Table 2-A: Total Plate Counts and Coliforra Countsof Some Commercial Shellfish Products

Region

Greater ManilaSouthern Luaon

-do-Centrai LuzonBicolEastern Vi&ayas

western VisayasMindanao

Representative :Province

Rizal (Kalabon) :Bataan :Cavite :ZambalesCaaarines Sur(Kaga)

; Megros Ooc.: (Bacolod): Palawan: Sainart -do-: lloilo: Zamboanga del Sur

Product

Oysters :ShrimpPrawns :ShrimpShrinipShrimpScallopsShrimp

: Shrimp: Lobstersi Crab •

: Prawns; Shrimp

Total Plate :Counts

138 x 104 :143 x 10^ :141 x 103 :±XJ A J.UT

50 x 10*126 x 10*51 x 10-*106 x 104

. 81 x 103

: 66 x 103

. 140 x 10*s 84 x 10|: 133 x 103

Colifo^TO Corits:

?3 :7

116 :

492

5• i'

430: 10i 10; S

E. coli

::)•I-

(-)(-)

(:1: (-): (+)

: (-)

». (-)

: (•)

: '+)

Table 2-B: Total Plate Counts and Colifor.i Countsof Some Coimaercial Speciss of T'.sh

' Region

Western Visayas

Mindanao -

Representative • :Province

lloilo

: Zamboanga del Sur

Product

Maya-mayaAsojosLapu-lapuTalakitok

: Salmon. Maya-tiaya

Total Plate .Counts

213 x 103

131 x 10i: 95 x 103

: 75 x 3#: 66 x loti 256 x 102

Colifor 1 Counts :iii'N/

23

7 eeli«

-32-

Table 2-B shows the total piatt counts of five species of fishfroui Iloilo and Zamboanga del Sur. The SaLuon froiu Zajuboanga del Surhad the lowest total plate counts (6,600 organisms per gram), whilethe Maya-maya from Iloilo had the highest total plate counts (213,000organisms per gray). In general, the fish had lower total plate countscompared to the crustaceans and mollusks analyzed in this study.

Several authors have shown that various intestinal organisms, suchas the coliform group, Escherichia coli, or enterococci, have long beenused to indicate fecal contarsination, and thus ths potential presenceof pathogens (Elliott et al, 1961). Although enterococci and coliformhave been shown to be ubiquitous, this is not the case with Escherichiacoli.

Out of the shriinp samples obtained from seven provinces, seventypercent were found to contain Escherichia coli. E. coli was found tobe present in shrinp from Bataan, Naga, Bacolod, "Samar, and Zar.;boangadel Surj oysters from Pangasinan Malabcn and Cavite and crab froiaSaiuar and Naga. However, both scallops and lobsters were found to benegative. This indicates that shriinp, crab and oysters from the aboveprovinces were either n&shandled at the source and/or ^hat the habitatwas contaminated.

Another crustacean of high corjnercial value both in local andexport markets is the prawn (sugpo) from Cavite. Our survey showedthat E. coli was found to be present in seventy five percent of allprawn samples from Cavite. This iiaplies that the brackish waters fromwhere the products were grown and harvested are possibly contaminatedwith fecal matter.

Because of the proxiiaity of Cavite to Manila, it is a generalpractice that prawns are brought to Manila without ice packing. Thismethod of handling prawns iaay contribute to a quality deteriorationof prawn freshness. If total plate count is considered as a possibleindication of quality deterioration, this practice of not icing prawnswhen shipped to Manila caused four thousand fold increase in bacterialpopulation (Table 3).

Table 3: Hicrobial Analysis ofPrawn Samples from Cavite

: . : : Total Plate : Colif o m : . -

Product : Source : Treataanb : Gount ; Count : E. coil

Prawns : Fresh water : Iced : 6.5 x l(r : all tubes: (+)

6 <+>-do- : Fresh water : Not iced : 266 x 10 : -do- : (+)

- 8 3 -

theSince .•.ni'Maliriicrobial flora of prawns is quite- high, a practice ofnot packing in ice during transit can aggravate the nicrobial procl :..especially of org;"nisns of public health significance.

In all the j-iarint; products that v/ero analyzed M c r obi ally, it VIEnoted that no correlation existed between total plate counts and coli-fori.. counts. This ueans that high total plate counts nay not neousjEar1. ~ly ;:,.ean that the product is also contaminated with ft.cal matter Tabl -c2-A, 2-B and 3). 'i'hi? ic. -.r. agr.3ci.iont with tho studies of Silvuman olal (1961) which showed that coliform ount of frozen raw and cookedshrimp had little- direct relationship with total counts.

Ono can only fully appreciate the significance of the microbialanalysis of fresh r.iarine products in this study if soi-.e possible causesof contamination are clarified. As far as thi.:- study is concerned,there are three possible coi.iri.on causes of contamination. One causecould be due to personal hygiene; another to possible water pollution,especially, improper disposal of human and annual wastes; anu thirdly,to possible hum;, waste contaj.lination of water that is used for wash-ing and/or for tho manufacture of ice.

It was observed in the survey that fishermen in general had verypoor personal hygienic practices. After a general Interview with thefishermen, it was concluded that a gross ignorance or lack of knowledgeon the significance of personal hygiene during fishing operation, r.;th'erthan malice, was tht laajcr factor influencing the extent of contamina-tion of fresh marine products. It was also noted that brackish water:;where sugpo and oysters are grown and harvested were contaminated wLtl;huLian and animal .intestinal discharges.

To establish the possibility of contai.tjaiatea water used for wash-ing or for the Manufacture of ice as a cause of the presence of E.c.O.iin so:;i3 of the fresh narine products, rnicrobial analyses of water iVauselected sources at different locations were ;>iadtf and the results pre-sented in Table 4.

Table k' liicrobial Analyses of Water front Selected Sources in Dif iorz-nx.Location in the Philippines

Region Source Total Plate: Colifonn CountsCounts : MPN/g

E. coli

Legaspi

Maga

Saraar

Zan.delSir

Possible waterfor ice makingDeep WellN&JASAPossible waterfor ice makingKAWASADeep WellKAWASADeep Well

NAWASA

210 x99 x 103

270

44 x 10 4

0119 x 10 4

224 x 10 4

57 x iO.4

33 x 104

1100460390

490

16090

22000

Sorae of the water samples which are possibly used for the making of ic..were found pos itive for 3. coli, indicating that the ice used duringtransport was contaminated. This v;as true of the waters in the Bic^lregion as well as in the Western Visayas. Incidentally, ths marineproducts from these places were found to have significantly high pl?.tcounts and a large percentage was found positive for B. coll. Thisshould warrant c3 c se watch as the presence of E. £ol±7 although non-pathogen, ];iimy indicate the presence of othar pathogenic organisms whicheventually Will bo a health hazard.

itaj and Liston (i 61 & 1963) have studied intensively the survi-val of bscteria of public health significance in frozen soafoocls. Theyhave shown tha<: salmonella and staphylococcus, when suspended in stori-lized fish hoLiogenats and frozen at -30°F, were reduced twofold after393 days storage; at 0°F, while Escherichia coli, streptococcus andCl. porfringens were r.ot significantly affected. Secondly, they alsoshowed that salmonella, E. coli and streptococcus survived multiplecyclic defrosting in nui.ibers sufficient to constitute as public healthhazard. With the above findings, v;e conducted a nicrobial analysisof three frozen luarine products that were commercially available.Frozen shrimp and 'fanguigui fillst (Cyfaium coin' icreon) sold at a com-mercial center in the Greater ilanxla area were cxai;ijjisd for the pre-sence of Ej_ coli, and Salmonella and two samples were found positivefor these organisms (Table i>).

fable 5: Kicrobial Analysis of Commercial Frozen Marine Products

Product

Crab MeatFillet ofTanguigui

Shrimp (Peeledand devenined)

: Total Plate: Count

: 70 x 10 4

14 x lO^u

1?9 x 10**

: Coiifora. Counts: MPH/g

4

0

460

E. coli

(-)

(-)

(•) '

: Saliitonella

'. (")

(+)

(*)

These findings substantiate the protective effect of seafood materials,as shovm in the pure culture studies of Raj and Listen (1963). Thisimposes a serious threat to public health and at the sane time endangersthe growth of exported frozen marine products. We are fully aware thatthe United States, which imports a large, .amount of our frozen usarineproducts, has imposed through the Food and Drug Administration, strictrules against the presence of E. coli and Salmonella in imported frosenmarine products. The presence~"of these two organisms is sufficientground for rejection of shipment which can be a big economic loss tothe exporter.

RECOMMENDATIONS

From the above findings, it would seem logical that some govern-ment agencies be involved in solving the problem of unsanitary hand-ling practices of the fishermen. The importance of this involvement

- 8 5 -

lies on the fnc • that contaminated frozen marine products can definite-ly poso a seric.ic threat to the growth of tho freezing industry in thePhilippines,

It it: hi.£i:Ly rcco;.ii:iend.jd that the 301 with the cooperation of tho3r.reau of Fisntrics, initiate :'.nd launch an intensive educational c?...•-paign for fisln. r?ion to practice strict sanitation during fishingoperations.

Secondly, oho Department of Health should inpos.-; strict regula-tions in the proper disposal of huwan waste which can possibly poliutabrackish waters.

Thirdly, the FDA should promulgate aicrob.ial .standards for waterthat is being used in the manufacture of ice.

Lastly, th-- SOI should initiate the establishment of central foodrj.crobiology laboratory where exporters raay seek certification withregard to the quality of frozen product:; prior to shipping the product,.;.

Results of i. he survey shewed that on the average our marine pro-ducts possess relatively high initial raicrobial flora as evidenced bythe high plate counts, or contain fecal matter as noted by the presenceof E. coli. However, there seened no correlation between these para-meters. Marine products raised in brackish water vrere generally posi-tive for conforms whereas products grown in open sea water were foundnegative for these Tganisns.

It was probable, as indicated by the results. that the water usedfor washing and cleaning the products or the ice used for preservationnay be a source of contaj.dnation* It was also found, based on preli-jainary survey and analysis, that some of the frosen aarine productssold coi:i!.,ercxally iri ^ho Greater Manila Area contained eoliforms andSalmonella.

LITERATURE CITED

Anderson, «;.£., riARSH.XI, R.T. and Webb, T.F. 196?. AutomatedCleaning ,>f a fluid j«.ilk Proceasinp System. .Japer presentedat the A; .JS Annual lieu ting. VI. Lafayette, Indiana.

Elliott, R.P. md Mlchener, H.D. I960. Microbiological ProcessReport. Jostern Regional laboratory.

Examination of Foods for Sntcropathogonic and Indicator Bacteria.1964. U.3. Department of Health, Education and Welfare, PublicHealth 5t-r'.rice.

Grade "A" -astearized ydlk Ord"nance. 19^5 R co.-Ji.andations of theU.S. Department of Health, Education and Vfelfvre. U3 Gov<t.Printing Office, 1965.

Gunderson, K.F. The; Ij pact of Froaen Foods on Pubiic Health.Food Freezing. Quick Frozen Foods Magssine.

Raj, H. and Liston, J. October, 196l. Survival cf Bacteria ofPublic Health Significance in Frozen Sea Foods. Food Technology.

Raj, H. and Liston, J. 1963. Effect of Processing on Public HealthBacteria in Frozen Sea Foods. Food Technology, Vol. 17 No. 10.

Silverman, G.J., Mickerson, J.T.R., Duncan, D.W., Javis, W.6.,Schachter, J.S. and Joseiow, .''i.K. Noveniber, 1961. llicrobialAnalysis of Frozen Raw and Cooked Shrimp. 1. General Results.Department of Nutrition, Food Science and Technology, iiassa-chusetts institute of Technology. Food Technology.

A R&GIt'f OK L'HL iiFFL.C, OF GA. •&>. IkilADIAxION

ON TH;; KIWOSIM, co::ra,r OF IPIL-I?II . LEAF .IM

A.L. Al j:uH'.ri.io, G. Goat arxd B. Brlbo-*Ph: ' l i ; p i n e Atouic jii&rgy Compassion

Uilixian, CMOZOX Ci ty

ABSTi.'JlCT

This stuty was initiated to determine th^ feasibility of usingguana irradiation to effect a reduction to a s'ift level of .rdmosinelit ipil-ipii (Loueacna leucoccphla La... de Uit) leaf weal. Ipil-ipilhas a hif,h protein content bur, the presence of Kiiuosine, a toxic oii.'.uibacid, has rssvr.icted to a great extent, its liberal incorporation iiuoaniiiial rations. Leaf :.\eil samples jf ipil-ipil weighing1 less thor: 1gram ir. anall plastic bags, vr ere subjected to h.u£;b levels of cob.ilb-60 gaiinia irradiation, ranging from 1,5 to 6 !'iernr ds A nodific.'itionof the procedure of Hegarty, Court m d fhorne was used in the deter-mination of mii.iosine in the irradiated ind unirr-'.di:ited laaf r.ieal s.c -pies. The process eonsistsof r;cid extraction, column and thin liverseparation, followed by spectroph-.^oraetry. Minosine v;as found tia unier-go some degradation at high levels of gauu..a irradiation, i.e., at theiuogarad range. A comparison of 'ohe results obtained with radiolysisof mii->osine in aqueous systems shovred the following order of radio-sensitivity: i.iimosinc solution (1 ing/jnl in v/ater)^ miciosine in 0.1K KC1 (1 i«ig/:-.il) r.iihtOoine in driod leaf neal. The observed magnitudeof this effect on ininosine in the loaf meal sanple is about 16 perc^r/;decrease at 4 Mrads. The protein content v;as only slightly af i'ectad.

INTHODUCTJ.OW

There exist :i strong de»i-\nd i'or ptotein in the world market. Animportation of 4 etric tons poultry and 1,227 nietric tons pork werer.;ade ir. 1970 to supplement the poultry and pork produced in 1971(TheStatistical Reporter, 1972). For this year, the Bureau of AnimalIndustry recoaaonded the importation of 700,000 breeders to meet localdemand (Science Review, 1972). This shows the great need to increaseour poultry and livestock population. However,the worldwide shortageand significantly increased cost of animal feed ingredients such asfish neal, meat bone !;:e.al and soya meal which we still import have beena matter of groat concern among feed fillers as well as livestock andpoultry producers. The price of copra :neal, a locally availablefeed ingredient, has also increased since this iteju is being exportedin bulk. Cost of feeds is about 75 percent of the total cost of pro-duction in poultry farms (Better Poultry and Livestock, 1972). Asa result of the chicken feed shortage, some poultry farms have sus-pended operations. Only 60 percent flocks were produced during the

first half of this year compared to last year's wirch means a decreaseof eggs produced i'or the second half of this yoar '.Better Poultry an;',Livestock, lV7i).

i lant sources like- legunes to supply Jr su, le; ent ?.nir.nl pr^teuuar« worthvr}ji.ie investigating. The Phil'ii-pine Atomic Research Centerh;is been conducting \ research on the feasibility • £ naxihiizinr '..ht. uucof a c.jrtr.in s:...inificant leguue. of h-.ch protein cc; tent and whi.ch iseasily produce* •. and widely distributed. This pari-.'cular plant isLeucaena louche-tphala L&r., clo '.Jit, foriioriy nar:od j.eacaena glauca K^y-h-tfid co!.i)'only'c-.iled "iril-ipil11 in cur country. The leaf meal cmt/...n_.wore than 20 percent protein. .'.11 the essential acJ.no acids are reac-ted to be present in the leaf laoal (Labadan, 1969). Crude protein -'is Id.is fro::i 1 to 3 t, ins/acre/year depending on ihe r.i.isture supply (Brev;br!:cr,u£ al. 1970). Digestibility trials indicate this legumes to be erulv--lent or su;.er.i.-r to alfalfa. {Work, 1946).

Ipil-ipil is uo-a;.3riy lised in animal feeds. Of about 400,090 riot-r.i.c tons c-->i:i.tircial feed produced annually, a leve] of 3 to 5 percentip.Ll-j.idl is be.uig incorporntod. Loucaena leaves i'roduced the heaviestchicks econoi:<ically and vrith tlio least mortality rcte when frc-sh choppedleaves wero c-x/pared to other green feedstuff3 in feeding trials (Uing-ayan and Frond", 1950). A level -jf not greater thrja 15 percent gavesatisfactory iivuweight gains in swine {Iv/anag-a, et jl»> 1957). S-w.-haiiians also cor.sune thxs legiux. riayansr. oat "ipil-x;;il" v/hich suiTaur.dtheir tei.iples. It is used -:.s a salad in H-iw-iii, Ii-'onesia, V7est Indies,and Thailand, and as a cooked vegetables in ilal;ya znd the Philippines.

The presenee of a toxio principle, in ipil-ipil, hov/ever, has li>.u --d.the use of thic logunie to the fullest extent. Ill-ef "ects in non-ruidr-ants, such as cirdnished growth ratt and delayed sexual maturity in ,.oui.-try were observed v/hen ipil-ipil was gj.ven at leveis of 10 percent ornore (C^^z, 1951i liolina, 1953; Abilay, et al.j M: teo, st al. ,1970).Rtuainants, however, were cither less or not affected by ninosine orexcessive ai-iounts of ipil-ipil (Oakes, 1968). As h'ji:ian food, temp K-ar/hair loss was reported in Kexico and Thailand when too much ipil-ip:'.!was eaten.

The high nutritive value of ipil-ipil cannot be ignored, however,and ways of reducing the adx.:os±ne content trere investigated by variousresearchers. Physical treatment by way of repeated water extractionis reported by Castillo et al 1964. Carangal and Catindig,(1955) us^d\>rater and heat and Matsunicto e€ al. {1951) used steam extraction.Chemical treatment by adding soluble ferrous compound in aninal rationsis reported by Toshida, 1"44; by Mati-.moto, et al., 1951; by Hoss andSpringfield, 19635 and by Mullenax, 19c3. A new approach under inves-tigation at the Philippine Atomic Research Center is the use of irra-diation tc effect the desired reduction in the mmosine content of .ipil-ipil. The advantage of this method if successful, is that it affordsa simple and more convenient process than other methods previouslynentioned above.

SXPLRlfciEMTAL •

Materials and ,'ethcds

(Jai.ua Sou.-ces: g.) ° Cobalt facility located at tho low power *•".< .1of the PARC reactor (activity: 12,000 Ci at" :uAugust 1973)

b) 60 Cobalt Gaiâcell 220 (c-jtivity; 5,400 Ci ' r.of Ma;- 1973;

Reference fcrarmdard: L~LÎ^^:- -,i} A grade, chrui'tatographically hoiuo-£oncus, obtained i'rc!:i CALBJ'oCHEM, Switzerland

Ipil-ipil Loaf M'jal; obtained from UP College of Agriculture,Department of Animal Husbandry, Division /inimalNutrition, courtesy of Dr. Leopold Castillo

Irradiation of ipil-ipilileaf meal; Samples weighing less than 1gi-t in "small plastic bags './ere exposed To different gaimaa closes ringingfrom 1.5 to 6 Mracis ao various dose rates of from Z3 to 92 Krads/hr.using tho "^Co facility located at the lov; povrcr pool of the reactor.The samples wore positioned in the dry gai j-a rooji. Dosinetry used wasth-3 Pricks method. Similarly packed irradiated leaf meal samples serve 1as control,

k S3t censisting of quadruplicates was irradiated at a dose rateof 543 Xrads/hr., to îve a total dose of 4 Mrads, using the 5,400 GiGaasr'.cell 220. The corresponding set of control was prepared. 1'hfjresults woro c-.Jinpared to these irradiated at a lower dose rate of 63Kraas/hr. to give the same total dose of 4 Mrads, using the 12,000 Ci

source.

Combined heat-irradiation treatment was also tocplored. Leaf i eaisamples, in duplicates v?ere heated at 85°C for 3 hours prior to irra-diation at a total doss of 4 Mrads. Another pair of similarly heat&dleaf meal samples were subsequently irradiated at 4.5 Mrads. Unheattd,unirradiated leaf meal samples served as control.

Analysis of Kiriusine in Ipil-ipil Leaf Meal: The experimental andcontrol leaf aeal samples were processed for Minosine content using chotechnique developed in our Laboratory (Aiejandrin, et al., 1973) whichis a modification of Hegarty, Court and Thome's Method (1964). Inbi>ief, it consists of cold acid extraction, column and thin layer sepa-ration followed by spectrophotcraetric measurement at 535 niu. Miisosinosolution (Irag/iiil) in o.l H KC1 prepared from L-isia ;3ine obtained fromCALBIOCHEH was used as reference standard in the localization of thejniinosir..; isolate in the TLC chromatogram and in tho preparation of thecalibration curve for the quantitative determination of inimosine.

- 9 0 -

ivJESULTS AND DISCUSSION

The extent of r.dnosine degradation in the leaf Meal by gar.im-v i r a -diation is shown in Table 1, At 4 /irads, a minosine- loss of 16.2 per-cent v;as observed in the loaf meal compared to n loss of 67 percent, ..b-scrved earlf.er in an aqeaous solution of inir.iosint- (1 rifi/inl) irradir.tt."!in the presence of air (Alej^ndrino, ot al. junpublithad). At a t-)bi\~.dose of 4.5 hrads, r.iiuosine loss in tiv, le?~f sneal was about 19 percent.At this d;ise, protein content was found to be only slightly affected(0.6 percent loss). The decreased radiosensitivity of raiinosine in i;-il-ipil loaf j.itr.l as con, ared to mimosine in aqueous relations may be '-.t'r.ri-buted to the presence of naturally existing antioxidants and protectiveconi.-ounds in the leaf meal. The follov/in^ order of radi©sensitivitywas observed: i.d::osine solution (1 mg/inl) in water > raiuiosine (1 i:i<j/nl)in 0,1 K HC1 > ndi;iOGirie in dried l -af neal. Whcress iriipoct effectsof radiation were significant in dilute aqueous solutions due to thepresence of reactive radicals from the radiolysis of water (Swallow,I960),this is not the case in a relatively dehydrated system as the leaf meal.

Table

TotalDose,

1.52.03.03.54.04.55.05.56.0

1. Effect- of Gamma Irradiation ua the i-'uuosine Contentof Ipil-ipil Leaf Meal.

Gamma Dose" RateMrads . Krads/Hr

233148566270768892

Percent IlimosineReaaining

99.38 +96.57 +95.33 *91.65 *S3.83 ~80.99 +35.03 +33.7 ~80.22 7

0.66 (4)2.45 (7)4.72 (8)7.95 (8)4.6 (8)5.44 (8)4.41 (8)5.5 (8)5.70 (6)

It was observed that greater loss of minosine in ipil-ipil leafaeal resulted tfhen irradiation was given at c. higher dose rate of 543Krads/hr than when given at a lower dose rate of 63 Krads/hr to give atotal gamma dose of 4 Mrads. The results are given in Table 2,

Table 2. iiffect of Gamma Dose Rate in Extent of MimosineDegradation in Ipil-ipil Leaf Meal

Total Ganaaa Dose flate Percent Mimosine Ganma SourceDose, Mrads Krads/i!r Hemaining *" Co

4.0 63 83.95 + 5.42 (4) 12,000 Ci Source4.0 543 75.45 12.39(4) 5,4OO Ci y-Cell

Ivote: Deviations are mean deviations*Figures in parenthesis represent number of samples analyzed.

-91-

A trial on combined heat-irradiation treatment was made to see ifgreater rdjuosiiie degradation could be produced. Heating the leaf laealat 85°C for 3 hours before irradiation at total doses of 4 and 4.5 Hrarlsdid not result in greater ininosine loss that that obtained by ar -acii.v-tion alone. This nay be due to the greatly depleted water content inthe dried leaf weal wherein indirect effects due t radiation are reduced.

if the fresh leaves of ip.l-ipii v/ere irradiated, greater mimosinsloss would be expected since the fresh leaves contain about 70 percent,water, permitting indirect effects due to reactive radicals from theradiolysis of water as observed in aqueous systems, though to a lesserextent. Initial trial showed this to be so. Half of the mimosine con-tent was found to be degraded at 4.5 Mrads. Moreover, if this irradia-tion treatment were followed by heating inasmuch as miiuosine is alsodegraded to soue extent at elevated temperature, the extent of degrada-tion might be increased. Initial trial also showed this is possiblealthough the increment was not much.

These latest findings encourage us to pursue irradiation work onthe fresh leaves of ipil-ipil rather than the leaf vieal which showed;nore radiores.i.stance -han the former. Treatanent of the fresh leaves,either by irradiation alone or with combined irradiation-heat treatsiien;W.LII be pursued in the immediate future. In this case, heat will beapplied after irradiation and not before irradiation. T^e optimumgaaraa dose-te.iiperature-tirae combination treatment on fresh leaves whichvrj.il produce a 50 percent miriosine loss will be sought. The advantageof irradiating at a sterilizing dose is that harr.iful microorganismspresent in the leaves are adversely affected thereby preventing or riirii-i-iiaing the production of any toxic substances due to microbial contatd-nants. S^gequent heating of the irradiated leaves would pcr.rdt storrjoin a dry state, miniiiizing problems which arise during post irradiationstorage.

The quality and nutritive valus of the irradiated ipil-ipil leaveswill need to be assessed. At dose levels of up tc 10 Mrads, littleeffect on digestibility or biological value of food proteins were re-

ported (Report pf the Meeting of the Wholesomeness of Irradiated Foods'1961)t Moran et al., found increased net protein utilization in chickensfed diet in which iiheat bran gama irradiated with C.4 or 5 Mrads wasthe sole protein source (1968) At 5 Mrads, only 0.01 percent of thecfaei.iical bonds are reported to"be disturbed so that naeronutrients arelittle altered. Some jrdcronutrients as vitamins E and K are however,significantly reduced. In our present study, we aim to utilize to thefullest extent, ipil-ipil leaves as a protein source in animal feedrations. According to Labadan (1973), a cojnbination of corn and soybeanand some other cereal by-products, .molasses, copra meal and ipil—ipiiwill answer1 95 percent of our poultry/problems. The remaining 5 percent comprising aicronutrients as vitamins and antibiotics can be imported.

In a number of experiments done abroad on radiation treatment offeeds, neither adverse effects on nutritive value nor toxicity have beenobserved (Lay,1972). An experiment by German researchers covering a

- 9 2 -

period of three years from 1968 to 1971 on four generations of aninalefed 4.5 Mrads-irradiated milk powder as 35 percent of the diet showedthat this di'et did not appear to cause biological effects (News Sec; .or,,1972),

Cost of irradiation may not be competitive but there is hope thatin the future, the process will be economically feasible since thereare opportunities for cost reduction and for flexible operation toserve mere than one purpose. With advancing technology, we are opti-i.dstic that irradiation as a process of treating foods or animal .feedingredients j.tay prove its true worth.

- 9 3 -

ACKNOVJIEDGEMBNT

The authors wish to thank Dr. lilur.dnado Valencia of PAEC for help-ful discussions, the i-'AIl'C Agricultural Science Department for the uceof laboratory facilities and the PAEC Nuclear Engineering Deparcmer.tfor valuable assisfcancein the irradiation of ipil-ipil leaf meal s'l.rp.los

Literature Cited

Abilay, T.A., A.£>. Alsjar and .V.S. Pungtilan. The effects of feedinghigh levels of ipil-ipil (L. leucocephala) leaf meal on comb andtestes growth of single comb White leghorn cockerels.

Alejandrino. A.L., C. Gose and B. Balboa. A report on the effect ofgar.ii.ia irradiation on v.w.ioslne irs liquid systems. Unpublished,

Alejandrino, A.L., C. Goae ami B. Balboa. 1973. Isolation and deter-mination of irdiiiosine in ipi].-ipil leaf neal by column and thinlayer ehrouatography. Unpublished.

Better Poultry and Livestock XIV:10. 1972.

Better Poultry ••md Livestock XIV: 46. 1V73.

Brewbaker;, J.L., D. Plucknett and V. Gonzales. 1970. Forage yieldtrials of Leucaena leucocephala ("koa haole") in Hawaii. U.Hav:aii Tech. Prog. Rept.

Caranpal, A.R. Jr. and Catindig, A.D. 1955. The jjiinosine content oflocally grown ipil-ipil (Leucasna glauca. Linn). Phil Agric.39: 24V-254.

C3.stillo,L.S. , F.B. Aglibut, A.L. Gerpacio, L.S. Gloria, A.R. Ga'.apia,and R.S. iiesurreccion. 1964. Leucaena glaaca Benth for Poultryand Livestock I. Leaf neals with high and low irjjnosirie eiDntentin chick rations. The Phil. Agric. k7' 393-411.

Dinjayan, A.B. and P.M. Fronda, . 1950. A comparative study of theinfluence of the leaves and young shoots of Centroseina, ipil-ipiiand sweet potato as grsen feed on the growth of chicks. Phil,Agric. 34: 110-115.

Gapuz, H.B. .1951. More facts about ipil-ipil. Poultry Messenger 2% 15.

Gantt, P.A. 1958. Utilization of Leucaena glauea as a.feed in thePhilippines. Proc. EIGHT Pac. Sci. Cong. 1VB 601-603.

Hegarty, M.P., R.D. Court, and P.M. Thorne. 1964. The;'determinationof mitiosine and 3>4— dih3tiroxypiridine in biological material.Austi-. J. Agric. Research 15: 168-179.

- 94 -

Iwanaga, I. , K. Otagaki and 0. .Wayntan. - 1957. Dehydrated koa haole(Leucaena glauca) In rations for growing and fattening svine.Aiuer. Soc. Aniin. Prod, ".vest Sec. .roc. 8: 1-4.

Labadan, i-i.M. Ph.D. Thesis Cornell University. 1969. Available -.'Poultry Division, UPCA, College, Laguna.

Labadan, M.M. 1973. Our poultry Industry. Better Poultry and Live-stock XIV: 19-22.

- #Lay,.F.G. 1972. The use of irradiation for the treatment of various

• aninal feed products. Food Irradiation Information No. 1 Ed.J.R. Hickman, B.M. Adkins, V.T. Potter pp. 8-22.

iiateo, J.P. , H.M. Labadan, T,A. Abilay and E. Alandy. 1970. Studyof paired feeding of pullets using high levels of ipil-ipil (leu-caena leocoeephala Lam. de Wit) leaf meal. Phil. Agric. 54: 312-313.

Matsuiaoto, H.j E. Sndth and''G. Sherman. 1951. The effect of elevatedtemperature on the nimosine content and toxicisy of koa hoale (I.,glauca). Arch. 'Biochciit. Biophys. 33-* 201-211. ™

1-Iolina, D.G. 1953. The. influence of 5 and 10 percent ipil-ipil (L.glauca) leaf jneal in the college all-mash ration for chicks. ~Phil. Agric. 37: 142-147.

Moran, E.T., Suiimiers, J.D. and Bayley,, H.S. 1963- Cereal Cheis 45:469.

Mullenax, C.H. 19o3. Observations on .leucaena glauca. Austr. Vet. J.39: SS-91.

Kevjs Sections 3-9?2. Long tena feeding studies using an irradiateddiet with high content of free radicals.' Food Irradiation Infor-nation No. 1. Ed.-J.H. liicfeiari, 3.H. Adkins, ¥.T. Potter ?.6S. '

Cakes, A.J. 1968. Leucaena leucocephalat description - culture -utilisation Chapt. Toxicity Syiaptoms in [tui:iina.nts 74: 75. Advan-cing Frontiers of Plant Sciences 20: 1-114.

Radiation Cheirdstry of Organic Compounds by A.J. Siralldw. i960. .Pergamon Press, Oxford. • ,

Report of the .-ieeting on the 1-Jholesoiv<enes,5 of Irradiated FoodSi 23-30 „;.••October 1961. Brussels, Belgium, p.5 Organised by FAO, WHO.,. IAEA'.

j E. and J. ipringhall. Evaluation of ferrous siilfate as a detoxi-fying agent for mitosine in_L. glauca rations for chickens. Austr. : ;

Met. J. 39: 394-397. 1963.

- 9 5 -

Science Review XIII: 39-40. 1972.

Statistical Reporter, The ;CVI: 34 1972. Office of Statistical Coor-dination and Standards, NEC.

Work, S.H. 1V46. Digestible nutrient content of sor.ic Hawaiian feeu;r;gstuffs. Hawaii Agr. iacpt. Sba.- Tech. Bui. 4, 22 pp. illus.

Yoshida, K.»<. 194it. l* chemcal and physioloijical study of the natureand properties of the toxic principle in Lcucaena glauca (Koa Kaoleji'h. D. Thesis University of i'inaesota; Proc. Hawaii Acad. ScienceP. 5.

M;Y,:I:C:OCJIIJ;ICAL FKOP^TISS ,? GLUTINOUS RICE INFJiLAVIOK TO 60MAK

Alicia A. Antonio anc. Bienveiudo 0. JuiianoInternational R:.ce Research Institute, Los Banos

and Angelita •. del ^University- of the Philippines Oollego of Agriculture, Los Banos

ABSTRACT

k previous study indicated that glutinous (waxy) rice suitable :f -rjnaking, such as Iialagkit Sungsong, has a high alkali dj.gestib •.-

(l )fi g, g g g , g g

lity value (lo;;; gelatinizacion temperature) and a low gel consj.si.ency(about 70 1.11.1}.' A similar study was conducted to determine the physicu-cher.iical properties of glutinous rice tl.ai, affeci. the texture of a r a ,Thirteen glutinous rice lines were obtained from 1973 dry season cropat Los Banos, Raw milled rice was analysed '.or alkali spreading andclearing values in 1.7 percent KOH for gel consistency of neutralized10 percent rice paste, and x'or water soluble starch at 100°C. Surcansa antala vras prepared from niilled rice by cooking with coconut isdlkvrrapping ±n banana leaves, and steaming che \«*apped samples. Freshsmuan was subjected to a preference test{39 judges, four samples perjudge) and its stickiness were determined v/ith a beau balance. Itssoftness after storag-3 at l\°C and inarming to room temperature \ras de-termined with an iiMprovised penetrojueter.

Sur.i);arizing uy report, sui an f-roa glutinuUE rice having highallcaLi digostibility and low gel consistency (>45 rau) rej ainsd softlonger on storage at 4°G than sucan fror. rice v.dth low alka].i digesti-bility value and high gel consistency (<45 rani). These two properties,however, were not Eii-:ply related to' stickiness and preference scoresof freshly prepared suiaan. Honce jallcali digestibility and gel consist-ency tests ;«ay be used in the breeding prograu to screen for sumajiqaaLity araong glutinous rice lines.

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Y EVALUATION OF COCCKLT HOKST FORMULATION

Linda D. BalbontinFood and Agriculture Organization

international Food Technology Training CenterCFTRI, Mysore., India

This paper 1 am going to present now is an investigation problemconducted at the Discipline of Sebsory Evaluation, Central Food Tech-nological Research Institute, Mysore,Mndia in partial fulfillment ofthe requirement for award of tns Master of Science in Food Technologyof the University of Mysore.

This study was conducted with special emphasis on the sensory .->ual-ities of coconut honey using different formulations, addition of stabi-lizers, protein enrichment and effects of storage on flavor.

In the preliminary experiments, the cooking time and the finaltotal solids that will give a quality product was determined. Keepingthe 2:1 ratio:» of coconut milk and jaggery constant with 0.2 percent to0.6 percent acidity as citric acid, the mixture was concentrated todifferent Brix reading at different length of cooking time. The pro-ducts were given for sensory evaluation to assess colour, consistencyor spreadability, flavour and ovsr-all acceptability. About J teaspoonof each -sample was placed in the coded container and were given to thej anel members. Uniform thin slices of toasted plain bread were given ascarrier. The panelists were instructed to spread the individual sampleson the bread to evaluate the consistency or the spreadability. 20 panel-ists assigned Difference/} reference Ranking. The panelists were encourage;4,to give under comrients any of their suggestion for the improvement of thesamples. The Preference Banks x*ere analyzed by Kramer's Rank Sum fiethod.Results were shown in Table 1.

Sample D which was cooked to 73°B for 30 minutes was evaluatedsignificantly poor for color while the other samples are comparable.In consistency forraulation A which was cooked to 73°B for 20 minuteswas ranked as highly significantly better while formulation E with 0.1percent carboxy methyl cellulose, cooked to 73°B for 30 minutes assignificantly poor, and the others comparable. In flavour, formulationsL, B, and C vxere rated significantly better, these samples having 0,2percent to 0.3 percent acidity while formulations D and £ with 0.6 percentcitric acid were rated significantly poor. Over-all acceptability offormulations A, B and C were ranked significantly better than formulationsD and E.

Formulation A having shown a highly significantly better qualitywere adapted as standardized formulation in all the later preparation.

The above mentioned samples were stored at room temperature forobservation of their stability. It was observed that stability of the

Inversely proportional to the final brix. The lower the

« 93 -

final brix, the faster the separation and eventually mold growth sets in.

.Another set of experiments was conducted bo determine the effectsof addit.ion of stabilizers on the individual qualities o,/ the product •Samples were ovaluatad by Diffur&ncb/Preference Ranking for individualquality attributes ind. over-all acceptability using the method describedearlier. Results are shown in Table 2. Manucol Ester and Carbox'/ Ce.iJ.u-lose added at 0.2 percent level improved significantly the colour- of t.h-.-formulation and the control was rated as significantly poor. The £ox\ -il-lation with Manucol lister was rated significantly better in consis", oncy.In flavour and over-all acceptability the samples were co-parabl-3.Furthermore, the addition of stabilizers slowed down the separationof the sar.ii.iles on storage.

Another set cf 5 formulations were prepared with varying jaggerycontent, proportionally balanced citric acid but keeping the amount ofcoconut milk constant. Sensory evaluation to study the reality differ-ence in individual attributes and over-all acceptability was carried over.These 5 formulations were evaluated thrice at a time by 40 panel membersin a randomized balanced incomplete block design such that each formulat-ion was ranked 24 ti):ies in the experiment. Difference/Preference ranKii:,;for color, consistency, flavour and over-all acceptability were ass.lf-ncafor the three coded samples served to the panelists as per proceduredescribed earlier. The rank ruins for the individual quality -attributesand the over-all acceptability were analyzed by Durban's Coefficient,of Concordance and tho Chi-Square for four degrees of freedom was tes.c ;for significance. Results of the evaluation are shown in Table 3.

Formulation J with 1 part milk and 0.5 jXJL-cry snowec* very poorquality. The same proportion with the addition of 5 percent proteinisolate slightly improved the quality of the product (Sample N ) .

Sample K having a ratio of 1 part coconut jnilk and 1 part jaggerywas too thin and had shown very poor consistency.

Sa^le L wir.h 1 part jiilk, 0.4 part jaggery and 0.1 part liquidglucose had shown significant preference in all the .-.uality factors.Sample M with 1 part milk raid 0.75 part jaggery was evaluated equal tosaraple L. Color of the sample L containing liquid glucose vras ratedlower than saraplo M.

To suiauarize results of thio experiments, products having 1 partcoconut inilk and 0.75 part of jaggery proved to be an ideal combinationwhen one considers the over-all acceptability. Addition of liquidglucose at 0.1 part in place of jaggery improved the over-all accepta-bility of the product still better, ^corporation of soya proteinisolate at 5 percent level in no way deteriorated the product.

/mother set of forr.oilations were prepared to study the effect ofthe incorporation of ground nut flour. Ground nut flour was incorpo-rated at 10 percent and 20 percent level and added at the start andat the end of cooking. The observed sensory -'ualities of the freshproducts are shown in Table 4.

-99 -

Saiaple 0, v;hioh is the control was brown with good consistency irdcharacteristic coconut aroma. Sajiplo P, having 10 percent ground nutflour added it the start WT.S dull whits;, thick and h-is characteristiccoconut aroma. Sample Q having 10 percent ground nut flour added atthe end was yellowish white, thick and has more of jaggery smell. So,: picR which has 20 percent ground nut flour added at the start was dullwhiie, very thick and had a slight flour flavour. Sample S having 20percent ground nut flour added at the an-J was yellowish white, verythick and lumpy and had distinct flour flavour. In this last fon-ula-tion Sample 5 0.1 percent sorbic acid was added.

The above singles wore not given for sensory evaluation becauseafter 3 d3.ysftSrr8oui toi :pt>>rature samples showed prof used mold growth,except sample with sorbic acid which feruented instead of supportinginold growth.

Finally, preliuinary studies were conducted to screen the storedsamples for evaluation to ascertain the storage stability of the pro-duct using formulation L as the reference sample1 with the followingstorage period:.. (1) one day, (2) two weeks, (3) four weeks, and (4)six weeks. The parameter used for screening were aroma and taste.Samples except that which has stored for six weeis did not show ranci-dity or off-suell thus the rest of the samples were given for sensoryevaluation. The stored sarqlea were paired with the one day old sai.ipltana given as Paired/preference Test. The samples were uniformly spreadon thin slices of toasted plain bread. The panel members were asked tojudge each pair whether there is any difference or not in flavour onlyif judged differently, the panel members were asked to pick the samplewhich had the desirable flavour. They were encouraged to conment on thequality of the samjile pairs. Results cf the evaluation are shown inTable 5.

Results show that there is no significant difference/preferencein flavour between the one day and the two week old sample. Betweenthe one day old and the one month old sample the identification fordifference in flavour was highly significant, but the preference tothe one day sample did not attain statistical significance indicatingthe aecerstability of the sai:i].le stored for one month. Under eoinnent-sthe panelists described the flavour of one month old sanples to givea very slight rancidity.

Therefore the following conclusions were drawn:Optimum preparation condition was found to be 20 minutes cooking

time at a temperature of 1Q3°G to obtain a product with 73°B.

Addition of stabilisers such as carboxy methyl cellulose andilanucol Ester at 0.2 percent level improved significantly the consist-ency without affecting the flavor. This also slowed down the sepa-ration.

A composition of 1 part coconut jailk, 0.4 part of jaggery and 0,1part of liquid glucose gave a quality product.

-100-

AdJition of protein isolate at 5 percent level not only increasedthe protein content but also found to prevent the separation even aftera storage of one month. Moreover, the quality of the product was foundto be good.

Incorporation of ground nut flour in this product adversely affVr.ctec1

the shell life. The product showed proftised mold grovrth within 3 d?.ys.The addition of 0.1 percent sorbic acid prevented j-.old growth but didnot prevent fermentation of the sample.

The flavour of the product stored for one month was found to bustable having shown no significant preference compared to the fresh

Table 1. Preference Rank Sum Analysis

of panelists - 20D

Colour 54.0 65.5 51.0 70.5 60.!poor

Consistency 52.0better

•»*••

72.0"poor..

Flavour.better

43.5™better

45.5"better49.0*

81.5poor79.5'r*

82.5'poor79.5**poor

Over-all acceptability 44.0better

48705

better4 9 9 5better poor

Table 2. reference Rank Sun Analysis

Mumber of Panelists - 25

Colour

Consistency

FlavourOver-all Acceptability

59*0^j5oor45.0

42.044.5

32.0*better29.5'/or

better41.038.5

29.0'*better43.5

38.037.0

* 0.01 £ PO.05

«* 0.001 i P<0.01

- 101 -

Table 3 . Chi-Square Values and Preference Rank Sum for Quality

Number* of Panelists - 40: J _ _

ColourK M M '. Chi-Squure [k DP).

57.CO 40.00 48.50 38.00 56.50 15.88**

gonsistency 55.00 5?.5O 40.00 41.00 48.50 10.92*

Flavour 56.00 50.50 33.00 41.50 54.50 12.43*

Over-allacceptability 55.00 54.50 37.50 39.50 53.5 15.2

Note? The lower the rank sum, the better the quality.DF - dugrees of freedom* - 0.01 * P<0.05«* - 0.001*- BtO.Ol

Table 4. Sensory Quality Observations of the Fresh Samples

0

p

Q

R

S

Colour

Brown

Dull white

Yellowish white

Dull white

Yellowish white

Consistency

Good consistency

Thick

Thick

Very thick

Very thickand lumpy

Flavour

Characteristiccoconut aromaGood coconut aroma

More of jaggerysmell

Slight flour flavoi

Slight distinctflour taste

Table 5. Paired Difference/Preference Test

Difference IdentificationPercent

Preference to FreshSamples Percent

T, U 53.00 MS 50.00 NS

T, V 74.00** 61.00 NS

T fresh sampleU - 2 week old samplev' - one month old sample

MS - not significant** - O.'JOl 5 p i 0.01

- 1 0 2 -

THE HFF3CT OF i&TUItlTY ON i'HE"JALITY OF CAWWfiD M&-GO

Asuncion V. Barlahaniiuroau of P lan t I ndus t ry

Manila

The purpose of this study is to find the right maturity of theErngo i'ruit for canning and this maturity is to be expressed in a .ratio of per cent by weight of soluble solids as determined by re-fract ai-ifcter to total acidity expressed as citric acid, (3S/Aj.

These degrees of maturity as indicated by Ate color of theskin of the nan^o fruit were canned separately.

maturity 1 - 7 5 percent yellow, 25 percent green and very f.imMaturity 2 - 100 percent yeliov; awl very finamaturity 3 - 100 percent yellow and less firm than iiaturity 2,

7ho canned mangoes were stored for si:c ninths before submittingthc!i:i to organoleptic evaluation for color, textur«2 and flavor.

The results showed tha,. the mangoes canned at Maturity 2 with30 (bS/A) and vrith around u.6 percent acidity were the most preferre:'by the panel of tasters.

- 103 -

FISH FERMJ3NTATI0N VJITH THE USE OF PAPAIN

Gloria GuevnraSupervising Fishery Technologist, Bureau of Fisheries

Violet a C. jMatiasResearch Chemist, Bureau of Fisheries

Purita 0. dela PenaJunior Fishery Technologist, Eureiu of Fisheries

ABSTRACT

Tills stud^r is designed to show the effect of papain froiii the dri^dlatex of Carica Papaya. Linne, as a prot^olytic agent in the fermentation•jfbagoong" (fish paste) and patis (fish sauce). It has been found thatas a proteolytic agent, 0.3 percent to 0.5 percent of purified papain isthe most effective concentration in accelerating the fermentation process.Tho usual ferraenting period which takes around six (6) months or mornhas been reduced to 4 to 7 days without destroying the characteristicflavor inherent to the final product. Liket-n.se, the use of crude pa,;--ya latex t>avc similar results.

INTRODUCTION

"Bagoong" is a fish paste obtained by fermentation of properly pre-pared whole or ground fish. It has a flavor similar to anchovy p?.steprepared in Europe. A very corxion fish preparation, "bapoong" is use. .as a condiiiicnt or flavoring .\gent for vegetables and treat. Along withthe "bagojng" a liquid fish sauce know): as "patis" is often j:;ade byseparating tho solid from the liquid portion of the a'.itolysate. Theliquid fish sauce is straw yellow to amber resulting fron the digesLior.•.f salted fish or shrinp and has a characteristic cheese'flavor nndfishy odor. In Burma, fish sauce is called ngapi, in Indo-ChLna a groi;pof countries, it is called nuoe-nan: while in Thailand, it is callednai/ipla l/.

The proper agin& of "bagoong" and "patis" i:i2y require six to tvnJ.vc-j.ionths. For this reason, a producer and j.anufacturer of this productis forced to tie up -i considerable investment in isaterials, containers,and warehouse space. The purpose of this study is to reduce the costof production bjr accelerating the aging period v/ith the use of theproteolytic agent papain. It jnay pave the way to a more extensivedevelopnent of bagoong and patis as a flourishing local industry andexpand the conestic and world market from bagoong and patis which isa direct advancement of growth of the fishery industry.

l/ — mdo-Pacific Fisheries Council, Fisheries Products Manual. pp.97-13j

Uyencs, et al,(1942) in their studies, found out that "bagoong"processing is actually digestion of protein by enz.7r.1es present mainlyin th& viscera of the raw material* The bacteria appear to play aminor role in the process due to ths presence of high concentrationof salt.

In recent years, attention has turned to the use of hasteningagents to accelerate fermentation period t&thcut destroying the char-

• acteristic flavor inherent to the- final product.

Studies have been made in other countries like Japan using arti-ficial enzjne like pronase and biophrase. The technique was found tobe useful but not applicable in the Philippines because the artificialproteolytic enzyme are not available locally.

F-ipain is the purified dried latex of the fruit of Carica papaya,Linne (Fain, Caricaceae). It possesses a digestive activity not lessthan that of the reference papain. 2/

According to Hwang«y the digestive action of the juice fron papaya,a fruit of the melon tree, Carica papaya, Linne has been known forcenturies. The results of the experimental investigation of its actionappeared in 1874. In 1373, Wittinack in German;'- also reported the diges-tive properties of the milky juice of the papaya.

This study indicates that the use of locally produced papain couldaccelerate the aging period of bagoong and patis.

,LATSR1ALS AMD METHODS

Materials: For this experiment anchovy (dilis) 5tolepherous sp. was used.

Both the crude papaya latex and purified papain was used as the pro-teoiytic agent. It was gathered froa. papaya trees grown in Muntinglupa,fiizal and Sta. Maria, Bulacan,

The latex was obtained from the green papaya fruit by making severallongitudinal scratches or cuts in its skin with a sharp stainless knife.The free flowing latex was caught in a baker. The curdled latex alongthe incisions were scraped ufroin the fruit and combined with the restof the latex. . • • •

The latex was purified by mixing .it with three (3) volumes of 95percent of ethyl alcohol. The precipitate is again washed with two,(2)volumes of 95 percent ethyl alcohol, the procedure is repeated usingtwo (2) volumes of diethyl ether.; Thej!finaliesidue is then: dried andground finely in a mortar and pestle. '

2/ - La^r^ R.iii -V M w-.-ot2jod-f-or ttiti Assay of Papai-n. •. -*innals ofthe. New York Academy or science., Vol. 54, piijjo ;

3 / - iir.o_> Hwang anrL^.C. ivy.: k- lioyiclw-;df: I- it--Future on- the Potential•'. Therapeutic Significance of.Faifeaini Annals of the New York Acac-g-

; my of Science, Vo, 54,^pp.

- 1 0 5 -

Ordmary solar salt from Paranaque, Rizal was used for salting.

Method; The fish was washed with 3 percent brine. All foreign matterlike small stones and weeds and other grit were removed. After drain-ing the. fish is mixed with salt. The ratio-of salt used is 1:3. Seve-ral proportions of papain and salted fish were tried to determine theiidnir.iuin amount of papain to be added to the raxture to get, a isaxjj uwresult. The following proportion were tried!

1. For every kilo of fish, 1 gram of papain

2. For every kilo of fish, 2 grains of papain

3. For every kilo of fish, 3 grans of papain

4. For every kilo of fish, 5 grans of panain

5. For every kilo of fish, i teaspoon of fresh papaya latex was added

6. One batch served as control.

All of the samples were stored in covered glass container. Duringthe experimental period, the pH and cheinical analyses was determinedfor crude protein on the autolysate. iJeriodic bacterial count weredetermined on the samples during the process of fermentation togetherwith organoleptic examination.

SSSULTS m> DISCUSSION

The resales of the studies are summarized in Table 1, It showsthe result of protein analyses nade on the liquid portion of the ancho-vy bagoong with and without papain.

Table 1. Grade Protein Content of Liquid Portion of AnchovyBagoong With and Without Papain.

Day ;

1

7

14

21

28

35

Control

-4.20

7.83

8.21

10.13

12.60

12.25

'cent ;

4.37

11.11

12.49

14.79

12.84

12.7S

0.2 Per:cent :

6.42

11.23

13.79

14.56

-

14.17

0.3 Percent

10.96

12.80

12.73

13.40

13.84

-

•: 0.5 Per:: cent ;

11.55

14.45

-

13.76

13.70

-

Fresh Latex1 teaspoon

9.47

11.73

13.08

13.28

13.63

j in '

- 1 0 6 -

Table 2. Total Encterxal Content of Anchovy Bagoong Withand without rapain

D^y Control Anchovy with Papain

•, 9,730 21,105

7 2,000 none

14 none none

21 277 none

28 306 none

35 none n8ne

A significant difference is noted in the rate of digestion betweensamples with, different amount of papain and samples which serves AStiit) control. This is shown graphically in figure 1. Tho differenceis t-.> ba expected because the presence of pripair., due to its digest A vaand pnteolytic property disintegrated faster the fish flesh, losi.::,;its shapu, thus consi.ioro.ble fish protein dissolves in th& liquid. Thoprotein content of this liquid is a fair noasure of the progress ofdigestion.

It can be., seen froni tha figure that in increase in the amount OL"papa.tn present in the sarnie results in r.ore rapid digestion as •Jsi.;r-i,aned by protein analysis. The sam-fie treated with 0.5 percent papaingave the fastest rite of digestion within 3. we-.k, foli.oi'/ed by sar.plcs-with 3 percent par.iin. The least ii?as the sample trcai-od with 0.1 per-cent papain.

Durin.-; bhe c.xperii:u-nt it \ns noted that the pH range o£ the hyr.ro-lysatc was from 5 to 6, which is slightly -acidic.

The results of the bacter-.al analysis for anchovy fish paste areshown in Table 2. In cor.],arar.ivc analysis, anchovy fish paste withpapain contain r.ore than twice the amount of bacteria present in thecontrol sample.

As the rate of digestion proceeds, th& total bacterial content c£saiLples with papain decreased and reached the sterility point and re:-a..nconstant. Th.-.s result is illustrated in Figure 2.

As to the physical characteristic, samples treated with papainchanged their original appearance- more rabidly than the untreated.The rapid change depeods on the amount of papain in the samples.This observation was very much evident on the ssiupies treated with0.5 percent papain. The fish lose its shape. Fish flesh were com-pletely disintegrated and the samples were liquid and pasty in

II ap\earanco within seven days of storage. Samples trca.ted with 0.3 per-I c«-n., ;'i;.iain showed coinplote fish flesh disintegration on i t s 10th days| " wh..le those samples treated 'ith 0,2 porcont papain coi.., letoly loss i t s) original .appearance •J: i t s 1/+U. cloy of storage. The sample with one 1)I teaspoon of fresh lat^x on the 7th day showed sign r.f lasihg i t s or i -

filial thc'.pc ancL avpe.'.r'incc-. Thu less in shape v.fi..re c^i'iplitely evidenton i t s 16th d-iy of

As to the odor aiv.i flavor, 'i characteristic oc-jr could b« sricliCuon oncho-ry bagoong treaiid v;ith papain on its fevr days of storage, ASthe f«r..:C.itation gees on, tho si 11 cif papaya disappeared. Ttie flavorof bagoong with papain vms accepted liJre that of the untreated sanplejfor taste test (Kedonic Scale) nobody could detect which of the samplewere treated with papain.

CONCLUSION

This study showed that papain hastens the fomentation of bagoonr(fish paste) and patis (fish sauce), thus could be used to shorten theaging period.

Papair, aJ. ed to the suited fish sign.-f. cintly increased the ra;...of digest ion of fish px-ctein.

The '.lost effective concontration of purified papuin in •'.cceing the- fermentation process was found out to be between 0.3 percentand 0.5 percent.

- 1 0 8 -

l i terature CiU,d

«lford, Q.I,., L. Arnold, 1. Tainter *& a l . May 16, 1951. Papain.Vol. L1V. Annalu of '.-he New York AcaJeru of Science, pp.143-296.

.ii-cc^i-Luz Biens. Th<-- Hanuf acturts of Sauc--. KJ:,T Technical Bulletin'No. 9. July, lv69, v.nila. pp. i -5 .

A very, Arthur C. 1950. Fish rr'.'cossing Handbook for the Philippines.United States Government Printing Office. 149 Pp.

Balls, A.K. Dec. 19^1. Protein Digest in 3 Enemies f P2pay-. xnti Pine-apple. United States Department ^f Agriculture. Circ-lnr No.t^J-pp. 1-7.

3ersar:dn, 5.V. M=iy-June 1964. TecluiDlo-ricil Advanc-s ir the ilaniif-.c-turc of Pemoiitcd Fich Products - Bagoong and Pat is . Vol 11, '.'•••:••.3*PJiilippine Fishing Journal, p;-. 11-24.

Hajruu, VJilliaius 6, and John A. Claque. 1950. Temperature and SaltPurity Ef foots on the '. ..inufacturo of Pich Paste and Sauce. Fisj.and Wildlife- Service, iles-.'Arch Report 24. U£ Department of th~interior, US Government Print in,'- Offic-. py. 1-2.0.

Lemassan, L. 1949. Several ' ,viev; of the Fisii and Fis'.i Culture inthe Continental Waters of Indo-China. I??C Proc. 1st 'Jesting.Singapore, p, 103.

Martin, Claro, Jost I . i u l i t . Studies on ths Frep'traiiop of SaltedFish p.-.iste (Bagoong) fr-.ia.Dried Dilis (Stolephorous Indicus).Bureau of Fisheries, Manila, pp. 1-8.

Murayaina, Shi^co, Doirlnidor L. C-ilvez, rrapart Kitay:ichin. Dcc.^6, "r)6 :.Study yn tho Product/ on of Fish Sauce l-2ffcct of Com serciv.l : J r>toclytic Ensyiae on the Production of Fish Sauce. Tokai Re.'r • 0/ ••?.Fisheries Research Laboratory.

Pr-tis (Fish Sauce). Ivr,vo;±>i.r 15, 1963. Philippine Standards Associv:. .;..

iiao, Subba G,!1.'. January, 1961. Chea-dcril Conpos:;tzon of Fish Past.:.IPFC Fisheries Prcducts Manual. FAO Regional OffiCt for Asia -.ncltha Far East. Bangkoic, Thailand, p. 93.

Uyence, V# _gt a l . 1952. Mechanic. of Bagoong (Fish Paste) and Patic(Fisn Saucuj Processing. Bureau of Fisheries, Manila.

- 109 -

15 i _•

5-

5 10 15 20 25 30 35 40

-i Per-od (Days)

Figure 1 - Percentage Crud^ Protein of Hydro lys-itcwith Papain anc Control

~no-

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3

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f -• •• fa • ' r, • i ; |> I , • L * J 1 4 ; !

10 15 20 25 30 35 40

Fer=:iontat.ion Period (in d"js)

Figure 2. Grqphical Illustration of the Total BacterialCount of Anchovy Bagoong -Vith and Without Papain

- 221 -

Mi EVL'AJATlOSi OF FISH iTiO' IIv CGKCKTiUTES PREPAREDBY 130PRCPAN0L AKD ETHAMOL EXTRACTION

Flori'in hagno-Grejans, R.O. Juliano,C.'w B.igueras :ind M.N. Baatista

Departaunt. of Fisheries TechnologyCollege of Pisheries

University of the Philippinesarid

National Research Council of the Philippines

ABSTRACT

'/>je full utilization of £1siJ and other aquatic products is severelyhampered due to the perishability of these materials especially at. theprevailing relatively high temperatures of our uroplcal climate. 7herapid onset of spoilage limits the distribution of fish and aauaticproducts to wider areas. Improved methods of preserving the nutritivequality of fish have to be applied to assure the lnaxiinur: utilizationof underexploited fishery resources.

A large proportion of the worLi catch is processed into fishnealfor an.-L.ial feeding. Developing countries (e.g. Peru, Chile and Morocco)export most of their fishr.eal output, although the protein level of tht.unational diets is accepted to be low. This fact has spurred consider-able; interest over the past 20 years, in producing an up-graded fish-ueal suitable for human consumption.

pi.sh Protein Concentrate; (F?C) has been defined as including anystable preparation froi.-i fish, intended for human consumption, in whichthe jTotein is nore concentrated than in the original fish. To avoicconfusion v;ith cereal flour;-, FA0(l:?6l) in consultation with a panelof experts have decided to use the tern FPC - to describe dried an::powdered fish products for hunan consumption - since it contains up to96 percent protein ind little or none of the carbohydrates :ind starchesof wheat flour.

Cheap species of fish which are not suitable to traditional orconventional methods of processing such as drying, smoking and canningrjaybe converted into Fi'C, a powdered product with' low fat and moisturecontent, and which is a rich and stable source of good quality proteinand other nutrients particularly for children.

There ars 2 basic approaches to the production of edible FPC:

(1) the upgrading of aniraal feed fish meal(2) the use of special processes to prejmre FPC directly from

raw fish by modern methods of extraction.

- 00O00 -

- 112 -

The first phase of the work dealt mainly with the standardisationof the method of preparation of Fish Protein Concentrate. Severalspecies of fish were converted to FPC using isopropanol as solvent.The effect of the number of extractions on the yield of FFC from dif-ferent species of fish was studied. A definite relationship betweenthe isoprcpanol-fish flesh ratio and. the lipid-noisture content of ;<heFPC was established.

FPC prepared by isopiopanol extraction was hydrolysed with acidand the auinoacids were cor.ipareu to that of raw fish hydrolysate, usinrtwo-dimensional paper chrona.togra.phy. The andnoacid content in thewet fish and in the FPC hydrolysates — showed no considerable difTer-ences, as shown by Rf values.

isopropanol, ethylene-dichloride, hexane and other solvents havebeen used extensively for FPC extraction in foreign countric-s. Hew-ever, these solvents are not produced locally. The fact tha.. ethanol,which can be prepared from local raw materials nay also be used forFPC extractions has hot been extensively studied in the Philippines.A comparison of the products prepared with the two solvents,isopropanoland ethanol will determine Lhoir suitability in the conversion of lociunderutilized spocios of fish and other aquatic resources to a stable,protein-rich powder such as Fish Protein Concentrate (FPC).

The objective of this particular phase of the study include mainlythe following: (1) to determine the percentage yield of FPC from severalspecies of fish, using ethanol and isopropanol respectively; (2) toassess the quality of the FPC samples by sensory, microbiological a;,,'cheL-dcal methods,- (3) to compare the biological value of FPC prepar. ifrom the two solvents.

Fish studied for FPC conversion include species from the followinp;genera: Chanos, Caasio, Cyprir.us, Decapterus, Leicflnathus, Lutjanus,Stolephoras •''nd 3coliodon. Fish Protein Concentrates were preparedfrom three sources.: - rav fish flesh, press cake or fishmeai, a3starting materials.

The percentage yieic.s of FPC fron; the ravi fish treated with varyingnumber of extractions were obtained. The FPC samples Cor ethanol ;indisopropanol extraction K&re prepared by refluxing the i.-dnced flesh rlt',:solvent follovred by mechanical pressing, drying and grinding. The sol-vents used were recovered by distillation. The samples were then eva-luated by sensory and jrdcrobiological nethods. The protein contentwas determined by the Kjeldahl nethod, and the lipids were extractedwith ether in a Soxhlet apparatus. Using the toluene distillationsaethoiff, the .moisture content was analysed. The pH of the suspensionsprepared frou the samples was determined using an electroraetric pHneter.

To deterndno the biological value of the FPC samples, animalfeeding experiments were conducted. Experimental white Swiss micewere fed with FPC prepared from ethanol and isopropanol, respective-ly using casein as the standard. The change in weight and the

-333 -

general behaviour of the r-i.ce were noted periodically for six weeks.An autopsy of eich animal was raodc and the liver lipids were extractedwith ether.

The percentage yield of FPC varied with the species of fish althoughthe yield froii the E'i;ie species, using the two solvents did not v.iryconsiderably. Comparison of sensory qualities of the FPC saiuules, pr.rci-cularly the odor, color r.ncl texture of the finished products, show thr-.teth'inol extraction gave FPC which has nore dosjrable organoleptic qurxli-ties than that of the IPA extract. The powders froir the various speciesgenerally showed a finer texture, were lighter in color and were practi-cally odorless.

*.microbiological assessment of the FPC samples show that for sanplos

stored frora 6 j.\onths to one year, blood agar cultures yielded some gram-positive cocci and yeast-iike organisms after one week of incubation.The sderoflora of the cultures fro/n the ethanolic and isopropanolic FPCextracts were essentially identical in nature. More detailed studiesin the microbiological assessment will be uade.

Cheniical assessment showed no considerable differences in the pro-tein, lipid and jnoisture content of FPC samples prepared from ethanoland i3opro;:anol. The protein content ranged from 60 to 37 percent ,;.:oisture was generally lower than 10 percent and lipid content rangedfror.i 2 to 6 percent. The species studied however, is one of the f:\ctor.:to bo considered in Iho che; deal analyses.

Growth studies showed a general increase in weight in the experi-mental mice, after six weeks of controlled feeding. The rats fed wiil;casein as control, showed sirdlar results as those fed with ethanolicor isopropanol extracts. Autopsy of the mice revealed no visibleieions in the internal organs of all the specimens. The lipid contertof liver fro;', rats fed with casein were higher, however, than thatyielded by tho&e fed vrith othrjjolic or isopropanolic FPC extracts.

Ai.iong the new findings which are considered significant, thesuit-ability of tho underutilized species of Seoliodon, S. palisorr'ihfor FPC conversion using ethanol is noteworthy. This fish, kno'.-mcorauonly as the sh?rp-nosod shark is generally unacceptable in itsunprocessed form due to its disagreeable odor and taste, and is un-suitable to other more conventional methods of preservation, likedrying and canning. Solvent extraction of the press cake from theshark removes the undesirable characteristics without impairing theprotein quality of the product.

The use of chemical solvents, like isopropanol and ethanol makesit possible i.o convert perishable and -underutilizod species of fishinto a stable source of protein Like FPC. FPC conversion of cheaperspecies will help solve protein malnutrition and promote maximumutilization of aquatic resources.

« 314-

After a comparison with isapropnnol sxtr-'icts using sensory, micro-biological -md biological evaluation, the quality of FPC prepared \n thethanol, has been found to be equally acceptable. Hence, the use ofethanol which is cheaper ~xid iriore readily .available than isopropanoljay be recou:itfndecl for use in the FPC conversion of local aquaticproducts..

- ooOoo -

(Obher underutilized species of fish, crustaceans and bivalvesare being currently studied and product formulations for FPC art;being made. The waste products of FPC have been converted to fish-ncal, fish silage, hydrolysates, condensed fish solubles and otherby-products for aniircl nutrition to fissure naxiraum utilization ofthe materials.)

« 125 -

STORAGE LIFE STUDY ON CAM-iSD BANGUS (CH/.MOS-CHAHOS, F.),SAU-iON STYLE AwU SARDINE STILE

C.G. Marfori, E.F. Fabian and P.T. ArroyoFOOD TECHNOLOGY DIVISION

Industrial Research Center, KIST, NSDB

Several recipes of canned ban^us have long been developed butstorage life studies have not been conducted in any of these products.Storage life study of a canned product which includes evaluation of itsquality and the performance of its container over a certain period, oftime is iiiportant. It supplies the food manufactures with informationregarding product behavior while going through nonnal as well as abnor-m l distribution channels such as warehouses, transporting vessels andmarket shelves and also while under home storage conditions. In thispapery two canned bangus formulations (Salmon and Sardine Style) werestored for one year and periodically observed orfeanoleptically, cheird-cally and Eiicrobiologically within this period. Container performancewas also observed for any feathering or corrosion.

Approximately one hundred tin cans (8 oz.cap. size 307 x. 301.25with C-enameled ends) of each product were prepared. Heat treatmentinvolved exhausting for five minutes at 180 F nnd processing at 15 psigfor 85-90 minutes. Bangus heads and tails were excluded. Storage wasat room temperature unless otherwise specifiied.

Based on invariable pH data, adequate vacuum, high acceptability-scores of trained taste panelists (none waa rated<7.25 on a 9-pt.Hedonic Scale), absence of external can defects, and minimal inicrobial, counts collected periodically throughout the storage period, it can beconcluded that "coramercial sterility" was attained in both products.This reiterates the importance of these aforementioned data in theevaluation of the soundness of 2. canned product. Some mesophilie anaer-obes and bacilli were detectsd occasionaly during ths sterility testingof these products. This was attributed to chance contamination whichEvancho. et al, 1973* reported to be unavoidable in all currently accep-table microbiological techniques. Thus the detection of these micro-organisms in the evaluation of a canned product is not meaningful unlesssupplemented with other data such as mentioned.

In addition, the two products had a fairly unifom gross and netheadspace and gross, net and drained weight and no severe internal canfeathering over the twelve iiomh period. Incubation tests at 37° -md 55°Cwere also conducted to serve as checks on soundness of the two products.

In conclusion, the two canned products have a satisfactory shelflife of at least one year and are, in all probability, satisfactoryfor longer storage periods.

* Evancho, G.!•!.,, P.H. Lshton and E.J. Briskey. 1973. Conditionsnecessary for sterility testing of heat-processed canned foods. -J. Food Science 38 (2): 185-188.

- 1 1 6 -

PKEDICTIOW OF "GREEIviNG" ON ST3AK COCKED TUNA FISH BASEDufi THE TRIMETKYLAillffi, pH AND SOLUBLE PROTEINS CONTENT OF

RAW TUNA FISH1

Helen 0. Ri l loFaculty Lember

of Food Science and Nut r i t ionCollege of Hone Econord.es

of the Phi l ippinesDilii.ian, 'ueson City

ABSTRACT

The correlation coefficients 'in.: coefficients of determinationbetween pH, trixiethylainine and soluble proteins content of the rawyellowfin tona and color and texture of.the steam cooked fish weredeteimned. '"Greening" in steau-cooked tuna fish, as measured by >/lun-sell values 'tnd color scores, v.'ns significantly correlated with pH andtriuethylairdne of the raw fish .samples, but poorly correlated withsoluble proteins content. Texture scores also gave a poor correlationwith pH, soluble proteins and trixiethylauine content.

lira! tuna neat with pH 5.*' "-nd tritaethylatiiinc values up co U>99 iv>percent have a cooked ;neat with nomal pinkish to slight brovm colorwhile those with pH 6.1 and trimethylaiuine values of 9 ing. percent \r.iabove resulted in a "green" tuna.

INTRODUCTION

A preliminary stop in the .canning of tuna fish is the steam cook-ing stage. An undesirable brown to brownish green color in the tunaflesh called "greening" soi^tines appear after this stage. Such "^reetuna, are rejected for canning and this phenomenon has cuased great financial losses to fish processing industries (?o)i;linson, 1966; Yrma^'-cae_t al., 1971). There is a need therefore, to be able to predict theoccurrence of "greening" in the steam cooked tuna fish such that re-jections, if any, could be done on the raw stage.

Several investiagtors (Nagaoba and Suguki* 1964; Koisumi, et $1,1965) have indicated the possibility of predicting the occurrence of"greening" in cooked tuna neat based on the amount of trimethylaminein the raw fish. Also, it was observed that "greening" is alnostalways accompanied by a soft and watery texture of the cooked meat.This study was undertaken to determine if a correlation exists het-ween trii.iethylaiaine, soluble proteins and pH values of the raw fishand (a) the degree of "greening" in the steaia cooked tuna neat as

1 MSFS Thesis

- 317-

trioasured by hunsell v.luoe converted to CIE values and (b) the nccepLbility of stsop' cooked tuna fish as deter;:dned by panel evaluation ofcolor ancl texture of the samples,

Al PROCEDURE

S-ry-iples representing 10 percent of the total nui.iber of pieces offish delivered for canning were taken. About 40 to 70 pieces of fish,with a total weight of 1,500 to 2000 bgs. were brought per delivery.Muscles were taken from the interior portion of the dorsal muscles ofeach fish for analysis. The sane i'ish samples were tagged and stea;acooked at 220°F until the internal temperature reached 1600F. The cookedsaioles were placed in the chiller (34°-36°P) overnight and evaluatedthe following morning.

Raw

YSES

Ha'it, pH. pH ^as taken using the Beckraan seronatic pH neter.

Soluble Proteins. Solnblo proteins were extract'.! using 5 percentN a d solution. Aliquots of tbe extract were taken for the dcterriin.i-tion of soluble proteins content using Folinciocaltcm method (Gorsuchand Norton, 1969).

TrimothylamiiK: content. Fish r.iuscle juice was extracted using 10percent Trichloroacetic acid. One nil. of the fish juice was taken forTi-iA detorr/iination using Cow-ray's microdiffusion technique (Conwiy, 19o-.

Cooked j-isat.

}£uisell Value. The color of a rindoui slice of each fish sai:;jic:was referred to the ilunsell book of color ^1960) inci recorded. Th"values v/ere converted to CIE values following the procc-dure outlinedby Paul B, Esau (1958) which nalcos uso of Hickereocs Ivanual on Cclej"1-ieasurer.icsnt (1946).

fanel evaluation of color anil texture. An untrained panel of 36raeabsrs directly involved in tuna fish canning was asked to evaluatethe samples for color and texture. The sarnies ware presented to thepanel immediately after slicing.

SVALUATIOK OF BESUITS.

The mean values of color and texture scores were obtained andcorrelated with the obtained Tij'A, pH and soluble pifoteins values bycomputing the respective correlation coefficients and coefficients ofdeterinination r . The least squares method was used as outlined byHuntsberger (196i).. The significance of r values were c<«jputedusing the t—test.

Ilunsell values obtained from the color evaluation were converted

- us -

to CIE values to fa.cilita.te mathematical calculations. The CIS valueswere correlated with TMA -$ "-no soluble proteins values using limit Viecorrelation method (Kra;;,er and Twigp, 1966). The obtained coefficientscf correlation were also testae! for significance.

RESULTS Afv'D DISCUSSION

Sn-ien sai.plings were done giving a tuts?, of 33 fish samples foranalyses. Table 1 presents the results of analyse." done on sa. ipleicooked on rhe same &"-y of delivery. To get i wider range of valuesfor correlation studies fish samples froi.i 3 deliveries were stcred forvarying number of days in the chiller. The results are presented inTable Z..

Correlation between pH and color scores. pH was found to be significant-ly correlated to the color scores with r of -0.8260. (fable 3) indicat-ing that as pH^is increased to 6.1, color scores approach 1 (exti-enelygreen). The r" v«.2uea was .6623 implying that 6a percent of the var-iation in color scores is due to changes ir. pH values while 32 percentis due to other factors. Since the.- r* value is quite high between pHand color scores, the latter could bo predicted, given a pH value usingthe regression equation computed fron the-; relationship between pll andcolor scores presented in Figure 1. At pH above 5.3, greening becor-.ceapparent with a color score of 3 and above. Figure 1 also indicatesthat vury slight changes in pH recults in abrupt changes in color scores.

Correlation between TiiA and color scores. The r value between TMA andcolor scores waa -0.8859 which was highly significant at 0.1 percentlevel (Table 3). As Tl-i/i values increased, low color scores were obtainedThis finding agrees w.-.th those :,f Magaob/i and Suzuki (1964) and Yainagitn,et al, (1970). At TMA values up to 4.99 mg. percent, the cooked tunameat had a norcial pinkish to sl\ghtly brown color (score above 3) whilea definitely green tuna, with color scores below 3, had TMA values ofjug. percent and above.(Tables 1 •aid 2). The r .value between E1A andcolor score was 0.7848 indicating that 7-3 percent of the variation igcolor scores is due to Ti-iA. Color scores could be predicted by givenTilA values frar.i the regression equation computed from the relationshipbetween the two parameters presented in Figure 2.

Correlation between soluble proteins and color scores. A poor correla-tion (r = .2731) between color scores and soluble proteins content ofthe fish samples was obtained (Table 3). For a good correlation, anr value of at least 0,7 should be obtained. The amount of solubleproteins has very little effect, if any, on the color scores given tothe fish samples. It was, however, always observed that "green" tunafish had a soft, watery texture.

Correlation between teeture scores and pH, T'jA and soluble proteins .contents. Table 4 presents the r values obtained. Texture scores werepoorly correlated with pH, TMA and soluble proteins with r values of-.3465, a -.3579 and 0.092-3, respectively, indicating that changes intexture scores can not be attributed to the three parameters mentioned.

-119-

Corrolation between pH and CIE values

Tho multiple eorreJation value (R) for pH and. CIE values was 0.7049(Table !>) suggesting that as pH values increase, degreu of ";;ref-;ning"correspondingly increases. Tho coefficient of determination (R" ') indi-cates that 49.69 percent of tho variation in the degree of "greening" .u-;due to. changes in ;H (Table '?). 'ihis agrees witn c-rreLation studiesdone on pl-j and color scores. *'roi;i Table 1 and 2, it could be seen thn/>,at pH values of 5.5 "greening11 is •?.,.parent with a hunsoll value of .2.?GY8/4. As. As pM values increased to 6.1, "^rteing" color beocesintense with Munsoll values up to 5GY5/4.

Correlation between Ti-iA and CIE values

Ti'iA ana CIK values ~re highly correlated with an R vilue of 0.7588.Of the total variation in "one oof-coloring of tuna fish, 59.1 percentis duetto TMA as indicated by the R value Ln Table 5. With such ahigh ?f value, TiiA of the raw fish could be used to predict the degreeof "greening". At TMA values up to 4.99 :\\.. percent (Tables i and 2)in the ravi fish, the cookud luoat acquires ,1 normal pinkish to slightbrovm color (7.5R 8/4 to 7.5YR 5/4). At 5.I6 rag. percent TM/,, thegreen color becomes apparent with Hunsell value of 2.5 GY 8/4 while th'_color of the cooked meat was definitely "green" at THIA values of 9 nig.percent and above vrith Munsell values up to 5tJY 8/4. Intense "greening"(5GY 5/4; occurs it TiiA values of 16.66 ing, percent.

C.Qi*?ek?-£.ign betvreen scluble T;rotein and CIE values.

An Ii value of 0,3310 {Table 5) between soluble protein and CIE valuesshows that the amount of soluble proteins had very little effect on theformation of "greening". As such, the observation that "green" tuna isalmost always accompanied by a soft and \>jaLery texture cannot be cxplaj.nar1

in terns of soluble proteins content.

CONCLUSIONS

With the obtained R and R^ values between TMA and "greening" incooked tuna neat could be predicted by,,the TMA content of the raw tunafish. On the other hand, hi^h R and R^ values would be obtained betweenpH and "greening" but the pH values were of a close range such thatthis parameter would be difficult to adapt for prediction purposes.

The anount of soluble proteins has very little effect, if any, onthe formation of "green" jueat tuna.

-120-

Literacure Cited

Uonway, E. 1962. .iicrocliffusion Analysis and Volumetric Error.London: Crosby Lockwood .-ind Ion, LTD.

£sau, Paul. 1958. Procedures for conversion of color data from or.osystem t.. •inotiu.r. Food Technology. 12 (3).' 167.

orgerj D. 1961. Llcnents of Statistical Inference.Boston: Allyn & 3'iCon, Inc.

Eoizuni, C. and Y. Hoshiiuoto. 1965. Studies or "green" tuna.111. Relationship between "greening" and TKAO conCenti-ationir. albacore meat. Bull. Jar,. S^c. Sci. Fish. 33 (2): 131.

Xraner, A. and B.A. Tifigg. 1966. Fundamijntals of -'"uality Controlin the Food Industry. Connecticut: The AVI Publishing Co.

Munsell Book of Color. I960. Focket edition. Baltimore MD.:Munscdl Color Co.

Kagacha, C# end N. Suzuki. 1964. Detection :>f "green" neat tunabefore cooking. Food Tcchr.olo/*y. 18 (5): 183.

Nickurson, D. 1946. Color Koasurenent and its implication to thegrading of agricultural products Misc. Publication 5%0-, USD/..

Tor.dinson, N. 1966. Greening in Tuna and Related Species. FisheriesResearch Board of Canada. Vanconne>r L-boratory, Vancover.

Yamagata, 'A., K. Honiaioto and C. Magaoha. 1971. Accuracy of predictingoccurrence of greening in tuna band on content of T\,A0# Journalof Food Science. 36: 55.

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Mean color scores vs pH - -0.8260 0.6823 3.7>6'~ *

color scores vs solubleproteins 0.2731 0.0746 1.7*3

iiean color scores vstrimethylfunine -O.8S59 0.7348 10.

* *

Table 4. Correlation coeff ic ient^ and coeff5.cient of determination r coinjjizteu fror.texture scores, pH, soluble proteins and WA. values.

Moan texture scores vs. pK -0.3456 0.1201 2.2165

Mean texture scores vs TMA -0.3579 0.1281 1.3003

uean texture scores vzsoluble proteins O.O92S 0.00^6 J.5592

Table 3 . Correlation Coefficient ( r) incl coefficient of deterioration (r*) floi-ioi'tci froi.. . fColor Scores, pH, soluble proteins and TJA values !

At 0.1 percent level of significance, t - 3.583 (Kuntsbtrger, l / 6 l ) . >,

At 10 percent level of significance, t « 1.689 (Huntsberger, 196? i. ;i

2Table 5. Kultiple Correlation Coefficient, R hnd Coefficient of determination !.." computed

from CUC values} pH, soluble proteins and I'M values.

CIE values va pH

CIE values vs soluble proteins

CIE values vs Tlxt/k

a

0.7049

0.3310

0.7638

R2

0.4969

0.1096

0.5910

i-tt St

5.9644***

2.1051

7.S151**

At 0,1 percent levol of significance, t " 5.533 (Huntsberger, l?6l).

•*#'

-125 -

BUSINESS MEETING AMD EEAHJAIION

• • • • by Patr ic ia T* Arroyo {Chair&an)

t This Committee oonsists of representatives from all schools offeringi B«SS or M*S. Food Technology and also from the government and industry' sectors! Mrs. Teresita Acebedo (EPHE), Dr. Patricia Arroyo (N3ST and

GST), Mr, SLiaa Canapi (Phil. Refining Co.), Dr. Bieardo del Hosario(UPIS), Ifrs. GELympia N. Gonzalez (N3ST and PWU), Mr. Jess Mslgar (PureFoods), Dr. ELiseo Buiz (PWU), and Prof* Flaviano Yenko (Araneta U iFoundation)*

As a result of several meetings during the year, a draft of theProclamation of the Establishment of the Board of Food Technologists hasbeen prepared* It is hoped that this draft will eventually b« submittedas a PAFT Bo-rd resolution to the Office of the President 6f the Philip-pines for consideration.' The Procimation soy bo signed as a doeroo> rego>

- , lcting the practice of Food Technology in the country. _

| The draft vas presented to the PAFT members for comments andI . suggestions during the meeting. Those present at the meeting requestedt that more time be given to them for thorough scrutiny of the draft as| the copies were distributed only the morning of the business meeting* In1 addition, the draft is a voluminous piece of reading material. It -was,| therefore, decided that the newly-elected Board take over the project for'- 1974 and further studies be made.k

5 ''-• ' . . .

! Bianf^nw Rflflijfi+tfl . . . * by Jes& Kblgar, Chairman, Committee on Elections

I & Nominations

1 The following were e lected i n the PAFT Board for 19741

; Patr ic ia Arroyo (N3ST, IBT, (SB)Ana Corina Castro (BOl)

' Ha* Hemedios S i lver io (California Macufacturiog)1 " Hike Lao (Foods Masters)'i Estre l la Alabastro (UPHE)I ; >5ay Gatchaliaa (DPSE)*P Jesus Malgar (Pure Foods}M Araceli Bolencb {GMTFM); ELias Canapi (Ph i l . Befining Co.)f! Thelma Haurido (San MLguel Corp*)•| Gerry Atjuino (Ckjnoonwealth Foods)I The of f icers w i l l be e lected by and from the newly-elected board*f The past President i s automatically included i n title new board*

K «

JfrSe M&flora Gatohalian, in behalf of the Constitution CoiamitteeChairman.) Dro Sonia I o de Leon, reported that the Committee reconmendedto defer the revision of the PAT?T Constitution pending the approval of thedraft of the proposed "Establishment of the Board of Food Technologists"by the PAFT Boardo

Convention Evalflafciqn oooo by Dr, £Licia 0o Lustre, Chairman, ConventionEvaluation Committee

The committee was composed of Dro ELiseo Ruis (PWtf), Drt LeoncioRayaundo (I3PLB), Kiss Virginia Bautista {BPHB)9 Engineer Siton (LorenzanaFood 3hcU), i-Jrac Libi.-s, da Limar-Chavea (Adeeor)-, Mrs* Pura(BAI) l* Ch T J A th i t t '

) , a c i s d i a a v e a (Adeo) , s* a fedlag(BAI), and l*e Cho Teng Jv.» A summary of the committee's emluation ofthe different facets of the convention follows*

frpgrfffl The choice of convention theme was good and timely, andthis was probably reflected in the large number of people who gttendedo

There was adequate delineation of topics except for the talk on Foodadditives and Pesticide Residues in Foods which both overlapped in someareas with the talk on the Physiological effect of additives*

The opening prograo was too dry* The unexpected heat would have con-tributed to this* A l i t t l e more ceremony or even a musical number mighthelp pep up the opening program.

The program slec railed to stick to the prescribed time schedule* Abell systen was suggested for the session Evolving the reading of tech-nical paperao

^?BB^M^L^4_Jhf^^lBrJteT The provisions made for registrationwas very good* I t was suggested, however, that ushers be provided toinsure thai a i l seats are properly, filled., Haae cards for the seats ofofficial delegates could also help*.

The refreshments wears adequate but the sandwich bags were better thanthe plate lunch«

- &>?e companies should be invited to participate*

The registration fee of P20,00 is too small for delegatescoming from industry0 The lat ter can give as much as *30#00, However,the lat ter fee i s too high for government employees, said i t was recom-mended that the PJFT should try to look into the possibility of makingdelegates representing government offices be entitled to per diems andrepresentation expenses**

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The fee of P200.00 charged for the exhibitors was considered reason-able*

Otftqrs. It was suggested that the Proceedings be made to come outearly and that EAFT hire a full-time secretary to complete it within amonth's time.

There were suggestions to hold the next convention in Davao or LosBaaos, to have a change from the usual convention site.

Rqport, „,. by Patricia T, Arroyo

While awaiting for the collection of the membership fees> delegatefees, etc,, as well as the numerous disinbursements of the expenses forthe convention still coming In, an exact figure is not feasible during theconvention. The following report is printed herein which was prepared ata later date (as of January 15, 1974) •

11,181,384,956,076,225,312,296,008,521,31

31,181.38

1*2,3,4,

Total collections* •<>••••••••.•••••*••••Total expenses* • • • • • • • •„ • • • • • • • •„ • •» .Cash on hand - (L-2) • „ «•«••••••••Deposit at HP Republic Bank •••••••••••«tl F ( / )5, Total Finances (3 -f 4)

*6ee below for details,

I, Total collections »•.„,..„«

•••••••••••

Cash received from 1972 PABT treasurer ••••••••••••Membership!, Convention registration &

delegate's fees ,„•••••••••••••••••*•••«•••«•Donations •*•••••««••«••••«••••••••••••••,•«*•«•••«mDividend

13,375,88

3,101.00

' 5>U00

I I , Total esEpenses ,••••••••«•••«,«••••,„«• 4*956,07

Convention ,,•„„,•...,,, ^3,644.97Proceedings (so far) ••••• 368.75Newsletter .•.•„,•„,,•«. 98.60Refreshments •••••«,,,...e 272^5Comaunications ,o,,,,,,,,, 319.25Others •«,*c••»»•»•*•*••••

9- 4,956.07

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Report .«,<j,by Cho Teng Yu

Regular I'fonfriiLy Board Meeting3a These had been scheduled everysecond Thursday of the montho The next Board meeting will bo held onDecember 13th& The agenda will include*

1 3hduction of the New Board by N3ST Commissioner, Jose R.2 New Board meeting the old Board*3 Setting the date and place for the f i rs t 3oard Meeting of 1974*

Other matters*

PAFT fewflifitt,^,. with the high cost of printing material, the PAFTaimed to publish only three issues of the Newsletter using less expensivepaper (with only a ?50»00 budget per issue)* SLLas Canapi was tagged aseditor* The first issue was circulated in early May. The second issuewas scheduled for distribution in August but cirerastances delayed theprinting, snd i t has been out to coincide with the annual convention.

Scientific Abstracts. This project i s actually a carry-over from theprevious ycar ts worko The f irst issue has just been released, and, as youal l must have noticed, i t is on sale for a minimum cost of £2*00 por copy*The selling price was sot just enough to cover the actual printing mate-rial and printing costo

Memberships Committee., This committee chaired by Tita Lustre hasworked on the reactivation of the inactive members, campaigning for morenew members, besides keeping the presently active members, A more accu-rate membership count wiU s t i l l be reported as there has bsen a fairlygood result, and many new members just signed tip during the convention*

Co-»spnn.qni»ffMp-' of* Pond Prnftfiffflnnp Trfl^n-irnJ Piy>PTnm.< r The PAFT hasco-sponsored with the University of the Philippines, Department of nutri-tion and Food Science, two workshops on training in Food Processing lastApril and 2fey# There has been quite a sizable number of participants inboth the Food Processing WbrlSBhop and the Sensory Evaluation Session.

PflT*fififrFVfr*°ni o f P- FT *.ri the Asian and Pacific Cou^gil fJSPACfl.Tital Lustre represented PAFT as an observer in the meeting of ASPACexperts on Food Processing held at the Hotel Intercontinental, Kakati,Rizal last January 16 to 18, 1973. The main agenda in- the meeting was theproposal for the establishment of an iQPAG Food Processing Center, The

• Philippines has offered the Food Technology Pilot Plant Building at theJBDB, Bicutan Compound as the site for the proposed JSPAC Food ProcessingCenter.

Pa3*bigtpRt,-tnn. in t.hcs HFAC fofl-f fgyinus Fnori 'Workshop. ThroughI3FAC Special Order Ho* 329, an Ad Hoc Committee was created to plan and •'.'organize a seminar-workshop with the objective of gathering al l availableknowledge on the production and processing of indigenous foods and

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arriving at viable recommendations for ths production of foods which willextend and/or replace those presently produced or imported* PAFT isincluded in the /id Hoc Committee, and I have been representing PJJFT in thoAd Hoc Committee meetings* Tho workshop' of HFAC is scheduled for nextT7eok on December 3 snd U at this place, tho P« Jo Garcia Hall*

3em3.nar. lest September 5, 1973, the PiiFT took advantage ofP E l d J i t t ( N t i l C l l f F d T h l

j p 5, 9 3 , gthe visit of Professor Eonald Jowitt (National College of Food Technology,The University of Reading, Wrybridge, Surrey, England) by sponsoring aSpecial Seminar here at the P» J^ Garcia Hall* Professor Jowitt spoke on"Recent Advances in Food Processing and Engineering", He is a chemicalengineer doing a lot of research work on food processing*

Professor Jowitt was the professor of one of our active members, Miss-Mercedes Sorianoo It was through her personal contact that we were able toinvite him to stop by the Philippines to give us the seminar* 3h spite ofthe announcement of the seminar in 30 short a time, the attendance wasvery good* We cannot expect better than a full house in this P* J , GarciaHall,

I t has been the policy of the present Board to sponsor such seminariihenever qualified and knowledgeable persons, particularly, those visitingfrom abroad, to inform us of the latest developments in the field of foodscience and food processingo Inasmuch as PiiFT would like to schedule moreoften good seminars such as this , we do not have the capability, financial-ly, to dnvite foreign qualified speakers to come over the country. ThePAPT, therefore, resorts to such kind of invitation or arrangement, i*e«,ly arranging through personal contact which £0 not involve any expensesfrom PiFT, PJIFT members are encouraged to invite such persons to speak tous. The attention of any member of the incumbent Board may bo celled upon,who in turn will bring up the topic during Board meetings for discussionof the arrangements of the invitation and the seminar*)

of Food Scxeiys rmd Technnl nenr This year*b f

^ y ydent Ferdinand; Marcos has proclaimed the last week of November of eachyear hereon as Food Science and Technology Week, through Proclamation No,1206, We can, therefore, mark our calendars for the annual convention asthe last week of November and make sure we are attending the conventionevery year.

Proceedings of the EIGHTH ANNUAL CONVENTION SCIENCE …

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