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Pulses are a major source for plant-based proteins, with over 173 countries producing and exporting over 50 million tons annually. Pulses provide many of the essential nutrients and vitamins for a balanced and healthy diet, hence are health beneficial. Pulses have been known to lower glycemic index (GI), as they elicit lower post prandial glycemic responses, and can prevent insulin resistance, Type 2 diabetes and associated complications. This study reviews the GI values (determined by in vivo methodology) reported in 48 articles during the year 1992-2018 for various pulse type preparations consumed by humans. The GI ranges (glucose and bread as a reference respectively) for each pulse type were: broad bean (40 ± 5 to 94 ± 4, 75 to 93), chickpea (5 ± 1 to 45 ± 1, 14 ± 3 to 96 ± 21), common bean (9 ± 1 to 75 ± 8, 18 ± 2 to 99 ± 11), cowpea (6 ± 1 to 56 ± 0.2, 38 ± 19 to 66 ± 7), lentil (10 ± 3 to 66 ± 6, 37 to 87 ± 6), mung bean (11 ± 2 to 90 ± 9, 28 ± 1 to 44 ± 6), peas (9 ± 2 to 57 ± 2, 45 ± 8 to 93 ± 9), pigeon peas (7 ± 1 to 54 ± 1, 31 ± 4), and mixed pulses (35 ± 5 to 66 ± 23, 69 ± 42 to 98 ± 29). It was found that the method of preparation, processing and heat applications tended to affect the GI of pulses. In addition, removal of the hull, blending, grinding, milling and pureeing, reduced particle size, contributed to an increased surface area and exposure of starch granules to the amylolytic enzymes. This was subsequently associated with rapid digestion and absorption of pulse carbohydrates, resulting in a higher GI. High or increased heat applications to pulses were associated with extensive starch gelatinization, also leading to a higher GI. The type of reference food used (glucose or white bread) and the other nutrients present in the meal also affected the GI. [ABSTRACT FROM AUTHOR]

Abstract Foodborne pathogens account for about 4 million illnesses in Canada annually. Unsafe handling, chilling, cooking and cleaning/sanitation procedures in the household contribute to a significant proportion of these infections. As such, it is important to practice safe food behaviors to prevent incidence of illness and cross-contamination. One way to provide food safety education and guidance to the consumer is through media including magazines, cooking shows, online recipes and cookbooks. Therefore, this study reviewed and analyzed the food safety knowledge of Canadian cooks and chefs by reviewing meat and seafood recipes in Canadian cookbooks published from 2015 to 2017. Of the 30 cookbooks examined, only 19 were included in the study as they focused on meat and seafood. Overall, this study found that cookbooks are not a good source of reliable food safety information or safe food handling practices, and they do not encourage the reader to practice safe food handling during preparation. Furthermore, thermometer use is not encouraged and the majority of recipes (approximately 96%) provided the incorrect temperature or was lacking a minimum internal temperature. Instead, subjective indicators such as a timeframe, colour and/or texture were given to indicate the degree of doneness. In addition, cookbook recipes were deficient in relaying safe preparation, serving and storage instructions. Thus, Canadian cookbooks are not being used effectively for the purposes of informing consumers on safe food handling and preparation techniques, and cannot be relied upon as a reliable source of food safety information. Efforts should be made to educate Canadian chefs (authors of the recipes) on safe food handling practices so that they can promote positive behavior messages conducive to promoting food safety to consumers. As such, currently, cookbook recipes cannot be relied upon as a tool for food safety education. In fact, a number of the cookbooks either lack information on food safety, and/or provide misleading or inaccurate information to consumers. Highlights • Cookbooks provided misleading/inaccurate food safety information. • Cookbooks are not a good source of safe food handling practices. • Recipes lacked safe preparation, serving and storage instructions. • Cookbooks do not encourage the reader to use thermometers. • 96% of recipes provided incorrect/lacked minimum internal temperature for doneness. [ABSTRACT FROM AUTHOR]

Foodborne pathogens and biofilm formation pose a critical threat to food safety. Pseudomonas aeruginosa is a pathogen of interest in the food industry. High-power pulsed microwave (HPPM) is a non-thermal technology with proven efficacy towards bacterial inactivation. This study investigated the inactivation mechanisms and performance of different HPPM treatments (50, 100, 150, 200, and 250 Hz for 3, 5, 7, 9, and 11 min, respectively) to identify the optimum conditions to inactivate P. aeruginosa PAO1 biofilms. The results showed significant cell inactivation at increasing frequency/time (p < 0.05). Hence, HPPM treatment (200 Hz, 9 min) was selected following its efficacy and limited thermal sublethal effects to elucidate further the inactivation mechanisms against P. aeruginosa and its biofilm-forming ability. Cell viability, scanning (SEM) and transmission electron microscopy (TEM) results demonstrated severe morphological disruptions, cell disintegration, and cell lysis in the treated cells. From the confocal laser scanning micrographs (CLSM), biofilm thickness was calculated, showing a significant reduction after treatment (17.56 vs. 42.16 μm in the treated and untreated groups, respectively), indicating that HPPM effectively compromised the integrity of the biofilm envelope. This study outlines useful insights into better understanding HPPM's efficacy on microbial inactivation and biofilm proliferation in the food industry. • High-power pulse microwave (HPPM) demonstrated significant cell inactivation at increasing frequency/time (p < 0.05). • Treated cells demonstrated severe cell deformation, membrane shriveling, and cell lysis. • It showed a marked reduction in biofilm thickness than untreated cells (17.56 ± 1.51vs. 42.16 ± 1.23 μm). • This study provides useful insights into validating HPPM's efficacy against bacterial biofilm formation. [ABSTRACT FROM AUTHOR]

• A novel method for identification of fish species using Closed-Tube Barcoding, FASTFISH-ID, is described. • One set of universal reagents is used for identification of an unknown fish tissue via fluorescent signatures. • Amplified material can be sent directly for Sanger sequencing to confirm results for regulatory purposes. • Simple methods and rapid results, with 98% accuracy across multiple laboratories. • Expands potential use of DNA-based identification to combat fraud and IUU fishing. Seafood represents up to 20% of animal protein consumption in global food consumption and is a critical dietary and income resource for the world's population. Currently, over 30% of marine fish stocks are harvested at unsustainable levels, and the industry faces challenges related to Illegal, Unregulated and Unreported (IUU) fishing. Accurate species identification is one critical component of successful stock management and helps combat fraud. Existing DNA-based technologies permit identification of seafood even when morphological features are removed, but are either too time-consuming, too expensive, or too specific for widespread use throughout the seafood supply chain. FASTFISH-ID is an innovative commercial platform for fish species authentication, employing closed-tube barcoding in a portable device. This method begins with asymmetric PCR amplification of the full length DNA barcode sequence and subsequently interrogates the resulting single-stranded DNA with a universal set of Positive/Negative probes labeled in two fluorescent colors. Each closed-tube reaction generates two species-specific fluorescent signatures that are then compared to a cloud-based library of previously validated fluorescent signatures. This novel approach results in rapid, automated species authentication without the need for complex, time consuming, identification by DNA sequencing, or repeated analysis with a panel of species-specific tests. Performance of the FASTFISH-ID platform was assessed in a blinded study carried out in three laboratories located in the UK and North America. The method exhibited a 98% success rate among the participating laboratories when compared to species identification via conventional DNA barcoding by sequencing. Thus, FASTFISH-ID is a promising new platform for combating seafood fraud across the global seafood supply chain. [ABSTRACT FROM AUTHOR]

This study explored the effect of HPPM treatment (200 Hz for 3, 5, 7, 9, and 11 min) on P. aeruginosa PAO1 inactivation using tandem mass tag-based quantitative proteomics. HPPM demonstrated marked nucleic acid and protein constituents (p < 0.05) and inhibited ATPase activity and intercellular ATP concentration time-dependently. Hence, 9 min was selected for proteomic profiling to avoid any potential thermal effect. A total of 452 proteins (309 = down-regulated; 143 = up-regulated) were identified as differentially accumulated proteins (DAPs). The DAPs were primarily related to energy production and conversion; DNA replication, transcription, and translation, cell membrane composition; amino acid (AA) transport and metabolism, and biofilm formation and quorum sensing (QS). HPPM significantly disrupted cell membrane composition, altered AA metabolism, impeded cell energy generation, and drastically inhibited biofilm formation in P. aeruginosa. This study provided insights into the underlying mechanisms of HPPM against P. aeruginosa at the proteomic level. Pseudomonas aeruginosa is a key spoiler implicated in food contamination. High-power pulsed microwave (HPPM) is a potential non-thermal inactivation technology. However, the underlying mechanism to validate its efficacy remains unclear. This study provides the industry with the inactivation efficacy of HPPM against P. aeruginosa , highlighting insights into the molecular and biochemical changes after treatment and its remarkable potential to control cross-contamination in food processing, food services, and clinical environments. • High-power pulse microwave (HPPM) demonstrated marked leakage of nucleic acid and protein constituents. • Differentially accumulated proteins (DAPs) enabled molecular and biochemical expressions. • Most DAPs were involved in energy metabolism, membrane composition, DNA repair, and biofilm formation. • HPPM damaged cell membranes, disrupted energy production and inhibited biofilm formation. [ABSTRACT FROM AUTHOR]