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Department of Surgical Oncology
The University of Texas
MD Anderson Cancer Center
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Abstracting for class of case 20 through 22 is to be completed within six months of first contact with the reporting facility erectile dysfunction doctors northern va buy kamagra 50 mg with visa. These cases are analyzed because the facility was involved in the diagnostic and therapeutic decision making impotence quitting smoking discount kamagra 50mg with visa. Note: A facility network clinic or outpatient center belonging to the facility is part of the facility impotence hypertension purchase kamagra 50 mg overnight delivery. Abstracting for non-analytical cases should be completed within six months of first contact with reporting facility erectile dysfunction drugs and infertility cheap kamagra 100mg on-line. Note: Non-analytical class of case codes 49 and 99 erectile dysfunction in diabetes treatment cheap 50mg kamagra overnight delivery, are to be used solely by the central registry erectile dysfunction from a young age generic kamagra 50mg visa. A staff physician (codes 10-12, 41) is a physician who is employed by the reporting facility, under contract with it, or a physician who has routine practice privileges there. If the hospital purchases a physician practice, it will be necessary to determine whether the practice is now legally considered part of the hospital (their activity is coded as the hospital?s) or not. If the practice is not legally part of the hospital, it will be necessary to determine whether the physicians involved have routine admitting privileges or not, as with any other physician. Note: Code 00 applies only when it is known the patient went elsewhere for treatment. If it is not known that the patient actually went somewhere else, code Class of Case 10. Class 38* Initial diagnosis established by autopsy at the reporting facility, cancer not suspected prior to death. Class 41 Diagnosis and all first course treatment given in two or more different staff physician offices with admitting privileges. Class 42 Non-staff physician or non-CoC approved clinic or other facility, not part of reporting facility, accessioned by reporting facility for diagnosis and/or treatment by that entity (for example, hospital abstracts cases from an independent radiation facility). When applied to these types of facilities, the non-hospital source is the reporting facility. Using Class of Case in conjunction with Type of Reporting Source (500) which identifies the source documents used to abstract the cancer being reported, the central cancer registry has two distinct types of information to use in making consolidation decisions. The patient is discharged to another hospital for treatment for lung cancer with brain metastasis. Reporting facility found cancer in a biopsy, but was unable to discover whether the homeless patient actually received any treatment elsewhere. He has a wide excision at the reporting facility, and then is treated with interferon at another facility. Patient was diagnosed by staff physician, received neoadjuvant radiation at another facility, and then underwent surgical resection at the reporting facility. The patient receives radiation therapy at the reporting facility, and no other treatment is given. The patient undergoes surgery followed by radiation therapy at the reporting facility. She underwent a mastectomy at the reporting facility and did not receive any further treatment. After treatment failure, the patient was admitted to the facility for supported care. Explanation this data item is used to differentiate between patients with the same last name. Blanks, spaces, hyphens and apostrophes are allowed; do not use other punctuation. Explanation this data item is used to differentiate between patients with identical first and last names. If the patient does not have a middle name or initial, or it is unknown, leave blank. Enter the maiden name of female patients who are or have been married if the information is available. Record the alias last name followed by a blank space and then the alias first name. If a patient has multiple primary tumors the address may be different if diagnosed at different times. If the address contains more than 60 characters, omit the least important element, such as the apartment or space number. Do not omit elements needed to locate the address in a census tract, such as house number, street, direction or quadrant, and street type (street, drive, lane, road, etc. Punctuation marks are limited to periods, slashes, hyphens and pound signs in this field. Only use the post office box or the rural mailing address when the physical address is not available. Post office box addresses do not provide accurate geographical information for analyzing cancer incidence. These cases should be rare and every effort should be made to obtain a valid address. Note: Document in Text Remarks Other Pertinent Information: Patient address is unknown. Code the residence where the patient spends the majority of time (usual residence). If the usual residence is not known or the information is not available, code the residence the patient specifies at the time of diagnosis. Note: these include snowbirds who live in the south for the winter months, sunbirds who live in the north during the summer months. This also includes persons with vacation residences which they occupy for a portion of the year. Persons who are incarcerated 78 Texas Cancer Registry 2018/2019 Cancer Reporting Handbook Version 1. Persons who are physically or mentally handicapped or mentally ill who are residents of homes, schools, hospitals, or wards c. Armed Forces-For military personnel and their family members, code the address of the military installation or surrounding community as stated by the patient. Deceased Persons Use residency information from a death certificate only when the residency from other sources is coded as unknown. If the person was a resident of a nursing home at diagnosis, use the nursing home address as the place of residence. Explanation A registry may receive the name of a facility instead of a proper street address containing the street number, name, direction, or other elements necessary to locate an address on a street file for the purpose of geocoding. Explanation Allows for the analysis of cancer clusters, environmental studies, or health services research and is useful for epidemiology purposes. If the patient resides in a rural area, record the name of the city used in the mailing address. If the patient has multiple primaries, the address may be different for subsequent primaries. Explanation It allows for analysis of geographic and environmental studies and inclusion in state and national cancer publications/studies. Record the appropriate two-letter abbreviation for state of residence at the time of diagnosis. If the patient is a resident of Canada, record the appropriate two-letter abbreviation for the country of residence at time of diagnosis/admission. If the patient has multiple primaries, the state of residence may be different for subsequent cases. If the patient has multiple tumors, the postal code may be different for each tumor. Explanation It allows for the analysis of cancer clusters, geographic or environmental studies and health services research. If recording the full nine-digit zip code, no dash should be placed between the first five and the last four digits. This website is useful in obtaining missing address information in order to record a complete address. If the patient is a resident of a foreign country at the time of diagnosis, record 88888 for the zip code. If the patient has multiple tumors, the county codes may be different for each tumor. Explanation this data item may be used for epidemiological purposes (for example: to measure the cancer burden in a particular geographical area). If the patient has multiple tumors, the country codes may be different for each tumor. Coding Instructions Enter the appropriate alpha-3-digit code for the country of residence. Document in Text Remarks-Other Pertinent Information that the social security information is unavailable. Example: 777771234 Note: All efforts must be made to obtain the complete social, but if only the last four digits are provided they now can be used in the social security number field and not just documented in the pertinent information text box. Example: the record indicates the patient was born in 1978 but no month or day is given. Note: If the complete date of birth is not available, documentation must be provided in Other Pertinent Information. If only the age of the patient is known, calculate the year of birth from age and year of diagnosis and leave the day and month of birth unknown. Example: A 50 year old patient diagnosed in 2010 is calculated to have been born in 1960. Every effort must be made to obtain this information as it is critical for analysis. The first four digits are the year, the fifth and sixth digits are the month, and the seventh and eighth digits are the day. If the patient has multiple primaries, the state of birth is the same for each tumor. Explanation Birthplace is used to ascertain ethnicity, identify special populations at risk for certain types of cancers, and for epidemiological analyses. Explanation Racial origin captures information used in research and cancer control activities comparing stage at diagnosis and/or treatment by race. Race is defined by specific physical, hereditary and cultural traditions or origins, not necessarily by birthplace, place of residence, or citizenship. Record the two-digit code to identify the primary race(s) of the patient in fields race 1, race 2, race 3, race 4, and race 5. The five race fields allow for coding of multiple races consistent with the Census 2000. Code race using the highest priority source available according to the list below (a is the highest and c is the lowest) when race is reported differently by two or more sources. Race 1 is the field used to compare with race data on cases diagnosed prior to January 1, 2000. There is a statement that the patient is Hispanic or Latino(a) and no further information is available. Example: There is a statement that Sabrina Fitzsimmons is a Latina but no further information is available. Note: Persons of Spanish or Hispanic origin may be of any race, although persons of Mexican, Central American, South American, Puerto Rican, or Cuban origin are usually White. Code race as 02 (Black) when the stated race is African-American, Black, or Negro. Code the race based on birthplace information when the race is recorded as Oriental, Mongolian, or Asian and the place of birth is recorded as China, Japan, the Philippines, or another Asian nation. If no race is stated in the medical record or available from other sources in your facility, review the documentation for a statement of a race category such as a patient described as a Japanese female. Persons of Spanish or Hispanic origin may be of any race, although persons of Mexican, Central American, South American, Puerto Rican, or Cuban origin are usually white. Do not code race from name alone, especially for females with no maiden name given. Example: Record states: the patient was Nigerian? Code race as 02 (Black) per the Appendix. Death certificate information may be used to supplement ante mortem race information only when race is unknown in the patient record or when the death certificate information is more specific. A unique race code (other than 88 or 99) can be coded only once in race 1 through race 5. Patient photographs may be used with caution to determine race in the absence of any other information. The use of photographs alone to determine race may lead to a misclassification of race. If the face sheet states Other race? and there is not more information about race in the medical record, if no further information is found, code Race 1 as 99, and code Race 2-5 as 99. Document the specified race code in the Text Remarks Other Pertinent Information field. Note: A specific race code (other than blank or 99) must not occur more than once. For example, do not code Black in race 1 for one parent and Black in race 2 for the other parent. If a patient has a Spanish last name and she is stated to be a native of Indiana, code to 99, Unknown, because nothing is known about her race. Exception is done when Race is noted as other? in face sheet; use code 99 for Race 1 and code 88 for Race 2-5. Race is defined by specific physical, heredity, and cultural traditions or origins, not necessarily by birthplace, place of residence, or citizenship.

Beer erectile dysfunction rap order kamagra 100mg amex, Harpin elicitor of the hypersensitive response produced by the plant pathogen erectile dysfunction protocol free ebook purchase kamagra with mastercard, Erwinia amylovora erectile dysfunction viagra not working discount 50 mg kamagra amex, Science 257: 85 (1992) erectile dysfunction drug mechanism buy kamagra 100mg visa. Jha impotence effects on relationships purchase cheap kamagra online, Antifungal activity of flavonoids and their mixtures against different fungi occurring on grain erectile dysfunction under 35 purchase kamagra american express, Pesticide Sci. Board, Natural antimicrobial systems, In Mechanisms of Action of Food Preservation Procedures (G. Roberts, Utilization of cheddar cheese containing nisin as an antimicrobial agent in other foods, Int. Fats, oils, or fatty foods are deemed rancid if a sig nificant deterioration of the sensory quality is perceived (particularly aroma or flavor, but appearance and texture may also be affected. Rancidity includes several types of changes, but most often the degradation due to changes in lipid constituents is considered the main feature of rancidification. In most fats and oils, the presence of free fatty acids is not per ceptible to human senses, therefore, not considered as flavor deterioration. Free butyric acid, produced by their hydrolysis, imparts a typical dis agreeable off-flavor, resembling rancid butter. In oils obtained from seeds of palms (Palmaceae), such as coconut or palm kernel oils, caproic, caprylic, and capric acids are released by lipolysis, which results in a soapy off-flavor. Such deterioration is frequently observed in stored food products containing coconut. The soapy flavor is not only due to soap produced from coconut oil, but also due to all derivatives (free fatty acids, methyl or ethyl esters) having a hydrocarbon chain of 6?10 carbon atoms. Oxidative rancidity, the most important type of food rancidity, is discussed in Section 11. It appears during storage of fully refined, bland soybean oils, and imparts a beany? off-flavor to the product. It results from specific oxidation products, probably originating from particular oxygen substituted fatty acids (containing a furan group), present in soybean oil. Ketonic rancidity, with a character istic floral off-flavor, is sometimes observed during the storage of foods containing short or medium-chain fatty acids (4?10 carbon atoms), such as those containing milk fat or coconut oil [2]. It is caused by micro bial degradation of medium-chain fatty acids into the respective alkan-2-ones or methyl ketones (Figure 11. The flavor is objectionable in butter, but it is characteristic for blue cheese aroma. The mechanism of their production is not relevant, but usually secondary oxidation products are more active than products formed as a result of other types of reaction [3,4]. Oxidative ran cidity (also called autoxidation) is a free radical chain reaction consisting of three main phases: initiation, propagation, and termination [5,6]. During autoxidation, all unsaturated fatty acids bound in lipids are slowly oxidized. Polyunsaturated fatty acids are the least stable components, being easily attacked by air oxygen. Most often, free radicals are formed by cleavage of a hydroperox ide molecule (Figure 11. Hydroperoxides are usually present in trace quantities in raw lipid material, where they are produced by singlet oxygen or enzyme-catalyzed oxidation. The peroxy radical, being very reactive, abstracts a hydrogen atom from another molecule of a polyunsaturated fatty acid, forming a hydroperoxide and an alkyl free radical (Figure 11. The hydroperoxide molecule is easily cleaved with formation of a free peroxy or alkoxy radical (Figure 11. This reaction sequence can be repeated many times, therefore, it is called a chain reaction. During this reaction, the double-bond system of the original polyunsaturated fatty acid is usually isomerized into a more stable conjugated dienoic system (Figure 11. Two free radicals are produced from each hydroperoxide, which initiate further reaction chains. The lower-valency metal ion regenerates by reaction with another molecule of hydroperoxide (Figure 11. Therefore, minute traces of copper and iron, to lesser degree manganese and cobalt, are important promoters of oxidation. The products differ from those formed in the course of autoxidation by their stereoselectivity and positional selectivity. Lipoxygenases are mainly accompanied by the respective lyases, which cleave hydroperoxides into different low molecular weight compounds. Therefore, it is advisable to add substances that will stabilize hydroperoxides in food material. Hydroperoxides of polyunsaturated fatty acids have no particular odor or flavor, but they are easily cleaved at the double bond adjacent to the hydroperoxy group, resulting in the formation of various volatile low molecular weight (3?12 carbon atoms) aldehydes, hydrocarbons, alcohols, or ketones [10]. Only those sec ondary oxidation products impart the rancid off-flavor to oxidized fats and oils. They are easily oxidized in turn, giving rise to low molecular weight fatty acids and other tertiary reaction products. Lipid polymers, mainly dimers, are produced as well as cleavage products (Figure 11. Diperoxides are also formed by secondary oxidation of hydroperoxides, especially in advanced reaction stages of polyunsaturated lipids at sufficient access of oxygen. The degree of rancidity is the final goal of analysis, but usually sensory profile methods are used to estimate all flavor descriptors responsible for the final perception of rancidity. Even with expert panels of assessors, the analysis should be repeated 10?20 times to obtain reliable results. The benzidine or (better) p-anisidine value measures the browning reactions of the respec tive aromatic amines with carbonylic oxidation products; they react with aldehydes or ketones, and the intensity depends not only on the concentration of carbonyl groups, but also on the degree of unsaturation as well as on other factors [12]. The 2-thiobarbituric acid value, determined by measuring the absorbance at 530 nm, is the measure of the condensation products with malonaldehyde or with a hydroperoxide Antioxidants in Food Preservation 263 produced by oxidation of 3-alkenals or 2,4-alkadienals. If the condensation products are measured at 450 nm, the absorbance is correlated with total aldehydic oxidation products, which correlate better with rancidity than the substances reactive with formation of red products [13]. Both these methods are easy, rapid, and cheap; however, their specificity is questionable. Several other spectrophotometric methods were reported in the literature, mostly based on a reaction with aldehydes. The con tents of propane, hexane, hexanal, 2,4-decadienals, and other products are correlated with the degree of rancidity. Free radicals formed as intermediary products may initiate the development of cardiovascular diseases or cancer in vivo (see Section 11. Lipid hydroperoxides decompose liposoluble vitamins, such as vitamin E, vitamin C, and vitamin A or its provitamins carotenes [15]. Lipid oxidation products possess direct toxicity as well, cyclic dimers and hydroperoxides of aldehydic oxidation products being particularly toxic. Hydroperoxides and ketones react with primary amine groups of proteins, thus decreasing the biological value [16]. Very minute rancidity is not objectionable to most consumers; on the contrary, it makes the flavor richer and more acceptable. Larger amounts of secondary oxidation products, however, cause negative consumer response that may lead to the rejection of rancid food. Virgin olive oil or fried foods are typi cal examples of products where minute amounts of oxidation products are desirable but higher amounts are objectionable. Rancidity is a very complex phenomenon, and rancid foods may be described as, for example, old, warmed-over, cardboard, wet dog, or dumpy. Small amounts of oxidation products of polyunsaturated fatty acids impart fried flavor to food [17]. When application of the above methods is not possible or satisfactory, the best way to control rancidity is the addition of antioxidants (see below). In the presence of photo sensibilizers (such as chlorophylls) and in light, ordinary triplet oxygen is converted into singlet oxygen, which is 100?300 times more reactive [18]. A singlet oxygen molecule is added to a double bond of unsatu rated lipids, and the intermediary unstable product is rapidly isomerized into a hydroperoxide. Hydrogen peroxide is easily cleaved, resulting in formation of free radicals, which rapidly oxidize unsaturated fatty acids. The rancidity of durable products, such as nuts, flour, lard, or olive oil, was considered as normal. The problem of rancidity was less important then than now, when food products are often stored for days or months before their consumption. Therefore, processes deteriorating food during storage are substantially more important. In the beginning, the concentration of free radicals is very low, and oxidation is slow. Gradually, the concentration of hydroperoxides and other oxidation products increases, the concentration of free radicals formed during their decomposition increases as well, and thus the overall oxidation rate increases exponentially (Figure 11. The storage of fat-containing food materials is limited by the period of slow oxidation, where the sensory value is still acceptable. The stage of very slow oxidation in the beginning of storage is called the induction period. The induction period, and thus the shelf life, may be prolonged by addi tion of antioxidants, which are not able to entirely eliminate the oxidation reactions even when they are active in prolonging the storage time. More exactly, such compounds should be called oxida tion inhibitors, and only those substances that inhibit oxidation by reaction with free radicals should be called antioxidants [19]. The free radical scavenging potential is an important method for determination of antioxidant activity. Antioxidant may also inhibit the decomposition of lipid hydroperoxides, which would otherwise form free radicals [20]. The relative effect of oxidative chain breaking on hydroperox ide stabilization may depend on the concentration. Phenolic antioxidants and their synergists are the most important representatives of these compounds in food applications. W, weight increase; Time, storage time; 1, control (without antioxidants), oil with hexane rosemary extract; 2, 0. In the last few decades, the consumption of polyunsaturated fats, especially edible oils, has increased several times, mainly as the prevention against some cardiovascular diseases. Polyunsaturated fatty acids are easily oxidized in vivo resulting in formation of free radicals [22]. Therefore, the application of antioxi dants in the human diet for the suppression of free radicals is very important [23] in the prevention of several chronic diseases [24], common in affluent countries [25]. Free radicals produced by lipid oxidation damage the walls of blood vessels and lipoproteins and other particles circulating in the blood. They are bound firmly into serum lipoproteins, forming physically and covalently bound products. These cells are deposited, preferentially in places on cell walls, damaged by free radicals. The atherosclerotic plaques produced in this way are the cause of atherosclerosis. The best way of preventing cardiovascular disease is to increase the concentration of antioxidants in the blood to keep the con centration of free radicals at low levels. Free radicals present in blood are both lipophilic (lipid peroxy radicals) and hydrophilic (produced by decomposition of hydrogen peroxide, superoxide anion, or other active forms of oxygen); therefore, the best way to enrich foods is by adding both lipophilic (tocopherols, carotenes) and hydrophilic antioxidants (ascorbic acid). Polyphenols in red wine probably have a favorable effect, similar to polyphenols in fruits [27]. Another reaction is the formation of brown macromolecular complexes between oxidized lipids and proteins; they are deposited in the brain and other tissues. Therefore, the presence of antioxidants, which inhibit polymerization, in the body may delay the degenerative changes connected with the process of aging. The biological variability also contributed to the unreliable activity of natural preparations. They were soon replaced by pure synthetic compounds, which were cheaper and possessed reproducible activities. Their safety as a food additive has been tested by complicated sophisticated tests. Free antioxidant radicals are relatively stable so that the back reaction is extremely slow. Several secondary reactions of free antioxidant radicals were A* + A* A A (5) reported; free antioxidant radicals react with a peroxy or an alkoxy radical forming a copolymer (Figure 11. Dimers (and even A* + R H A H + R* (7) trimers) are formed in this way, which have a modest antioxidant activity of their own. By reaction with a molecule of oxygen, free antioxidant radical is con verted into an antioxidant peroxy radical (Figure 11. Free antioxidant radical can also react with some labile compounds, such as terpenes, which form free radicals easily (Figure 11. Changes of antioxidants occur under conditions of food processing and storage, including the culinary meal preparation [32]. The mechanism of action of natural phenolic antioxidants is essentially the same as that of synthetic phenolic antioxidants. The only difference is that they are usually present in mixtures with related compounds of varying activ ities and with synergists, such as phospholipids, amino acids, or terpenes. If they are added to food as unprocessed ingredients, the microstructure of the tissue can play a role. Most of the approved antioxidants are phenolic derivatives, usually substituted by more than one hydroxyl or methoxy group.

This is due to the uptake of sodium and to lesser extent of calcium from the brine impotence lifestyle changes quality kamagra 50 mg. Between 15% and 50% of potassium can be lost primarily by leaching on the canning of vegetables erectile dysfunction depression treatment buy kamagra in united states online. Slight leach ing of zinc and negligible changes in iron content occurs during processing erectile dysfunction q and a buy cheap kamagra 100mg on-line. Heating has been seen to increase the bioavailability of iron in spinach and the presence of fructose also leads to an increased iron bioavailability [56] erectile dysfunction treatment by injection order generic kamagra canada. The levels of total and available carbohydrates in vegetables have been found to be very stable on canning and subsequent storage of the canned vegetables erectile dysfunction ear discount kamagra 100 mg on line. The effect of sugar on protein and iron bioavail ability erectile dysfunction treatment on nhs buy kamagra with american express, and the relationship between starch, texture, and palatability are more important. A good example of this [54,57] is the potato, which in raw state is largely indigestible. The exact effect of heat preservation on various types and constituents of dietary fiber has not been fully investigated. Cellulose, the main constituent of dietary fiber, hemicellu loses, and pectins are together responsible for structure and texture in plant foods [58,59] and can be dis rupted by heating, which leads to a softening of the food and increased palatability as discussed earlier, generally, without any loss in the physiological value of the dietary fiber. Overheating can lead to a breakdown in the cells, enabling water-soluble nutrients, for instance, certain minerals, vitamins, and pectins to be leached out. Although dietary fiber is considered to be largely unaffected by heat process ing, the exact relationship between time?temperature conditions, dietary fiber breakdown, and the extent of nutrient loss due to fiber breakdown requires further study. Although the major effect of lipid oxidation is in the flavors of foods, oxidation can lead to a conversion of the natu ral cis-fatty acids to trans-fatty acids [56]. The digestion and absorption of trans-fatty acids is compara ble to that of the cis-fatty acids and their nutritional value as an energy source is not affected. However, trans-fatty acids do not generally possess essential fatty acid activity, i. This activity is dependent on a cis 9, cis 12 methylene interrupted double bond sys tem, but provided that sufficient linoleic acid is consumed, the trans-fatty acids do not appear to inhibit essential fatty acid metabolism [60,61]. The oxidation of lipids has also been implicated, as previously noted, in the loss of protein quality and can inhibit the activity of the fat-soluble vitamins A, D, and E as well as vitamins C and foliate. The oxidation of fats in processed foods, however, can be controlled by the exclusion or minimization of oxygen and the use of antioxidants. The effects of heat preservation on the nutritional value of fats can therefore generally be considered as negligible. The red oxymyoglobin pigment is converted into brown metmyoglobin, and pur plish myoglobin is converted into red-brown myohemichromogen. Maillard browning and caramelization also contribute to the color of sterilized meats. Sodium nitrite and sodium nitrate are added to some meat products to reduce the risk of growth of C. The resulting red-pink coloration is due to nitric oxide myoglobin and metmyoglobin nitrite. Interactions between these com ponents produce more than 600 flavor compounds in 10 chemical classes [62,63]. Other volatiles have been identified as having a significant effect on the flavor of foods, and perhaps one of the most dramatic is the development of catty taint. Heating is essential in the formation of the taint and incidents have been widespread due to the diverse availability of the unsaturated ketones. Examples include processed meat products using meat from cold store, painted with a material containing mesityl oxide as a solvent contaminant [64], canned ox tongues, which had been hung on hooks coated with a protective oil [65], and pork packed in cans with a side seam lacquer, which had been dissolved in impure solvent [65,66]. Softening is caused by hydrolysis of collagen, solubilization of the resulting gelatin, and melting and dispersion of fats through the prod uct. Small changes in the viscosity of milk are caused by modification of K-casein, leading to an increased sensitivity to calcium precipitation and coagulation. Reductions in lysine content are proportional to the severity of heating, but rarely exceed 25%. The loss of tryptophan and to a lesser extent, methionine, reduces the biological value of the proteins by 6%?9%. Vitamin losses are mostly confined to thiamin (50%?75%) and pantothenic acid (20%?35%). However, there are large variations owing to differences in the types of food, the presence of residual oxy gen in the container, and methods of preparation (peeling and slicing) or blanching. In some foods, vitamins are transferred into the brine or syrup, which is also consumed. Heat sterilization of meat leads to a reduction in digestibility of the meat proteins and damage of amino acids, especially the essential sulfur-containing amino acids and lysine, with 10%?15% losses in beef [67]. In many instances, the process replaces the conventional cooking, which the food receives prior to consumption. Reheating the heat-preserved food is a relatively mild treatment, which does not significantly affect the quality. After canned foods are sterilized, it is the container that protects the canned food from spoilage by recontamination with microorganisms. It is then most important for the success of the canning operation to use good-quality, reliable containers and properly adjusted closing machines. Thus, the seams and closures produced will be within the guidelines necessary to prevent access to microorganisms into the container during the cool ing operation and during the shelf life of the product. It is evident that a two-piece steel can would eliminate the long seam and one double seam, and thus pre clude two sources of potential leakage. Two-piece steel cans offer the advantages of a two-piece aluminum can at a lower price [21]. Presently, the three-piece cans are being widely used, and other cans such as two-piece cans, aluminum cans, and other flexible containers are slowly replacing them [21]. Steel cans are so well established in the canning industry that exceptionally good reasons are required before a change of mate rial is contemplated. The future use of aluminum for cans, for processed food use, to a great extent depends on the price at which it may be sold to the users, relative to that of an equivalent steel can. Aluminum cans offer advantages of product quality and economy for the canning of certain food prod ucts. Aluminum cans do not rust and their appearance, always bright, can be an important sales argument. Nevertheless, aluminum cans dent easily, abrade, and are not interchangeable with steel cans. Sterilized foods packaged in collapsible tubes for the feeding of astronauts and high-altitude aviators have been developed. The aluminum tube fitted with a hollow handled plastic spoon, which can be attached to the neck of the tube, should make a desirable and convenient package for feeding infants or bedridden patients [21]. The com posite spiral can made of fiber/polyethylene/aluminum foil and has the major share of the juice and juice drink frozen concentrate canning. Composite cans have been successfully employed for shortening and with polyvinylidene chloride coating for vacuum packaging of roasted and ground coffee. There has been considerable publicity on the use of composites, for beer, hot fills, pasteurized, and even retorted foods [21]. However, in long-term storage against aqueous solutions, and most particularly against acid foods, a very small amount of alkali may extract from the glass, and in some instances, lesser 606 Handbook of Food Preservation, Second Edition amounts of SiO2 or silica. These materials are commonly found in all food products; therefore, the glass container is considered quite inert and is nonadditive in the packaging of most, if not all, food products. It does not support or facilitate microbial growth on its surface, and like metal it is impermeable to gases, liquids, bacteria, and odors. While the visibility of the product contained is attractive to the consumer, it does impose restrictions on the canner as to the appearance of the product [68]. Commercial glass jars are formulated and designed to withstand the thermal shocks normally encountered in the canning process. The maximum temperature shock as measured by the temperature differential is generally 45?C. However, they can withstand wider temperature differentials, but under certain conditions. They are also designed to resist the mechanical shocks normally encountered in a well-designed and, maintained filling and packaging line. Their resist ance to vertical pressure allows the application of various capping methods and stacking [68]. The metal closure along with the sealant is designed specifically for each type of glass finish to permit the attachment of a proper seal and efficient closure. For shipping and storage, the nonstackable caps are packed in bulk in cartons, with or without plastic liners, and the stackable caps in overwrapped rolls. Staples should not be used to close the cartons because they may contaminate the closures [68]. Shelf life, toughness, resist ance to puncture, and ability to withstand high temperature are some of the important characteristics for selecting materials for flexible containers. The retort pouch was designed to be a package that would offer the shelf stability of canned foods with the quality of frozen foods. The material configuration of this pack age has been enhanced over the past several years to bring the pouch even closer to this goal. On the outside, the polyester provides toughness, abuse resistance, and printability. The package can be printed with colors ranging from a simple one with two color instruc tions to full-color vignettes of the food product. The actual printing is applied to the reverse? side of the polyester film, trapping the inks between laminates to protect against scuffing. Aluminum is the lowest cost barrier to light, moisture, oxygen, and microor ganisms. On the inside, the polypropylene film performs two important functions: first, it is inert and does not react with food, so that virtually the entire range of processed foods can be packaged in this one basic material. Second, it provides exceptionally strong heat seals that can withstand the pressure and tempera ture demands of retorting and contribute to a shelf life at least equal to that of cans [69]. The thin profile and increased surface area of the retort pouch permit rapid heat penetration and much more efficient processing than with cans. This reduction in heat exposure results in improved food product qual ity?better taste, color, and texture than similar products processed in cans. There is also a potential for nutritional advantage as well, particularly where heat-sensitive nutrients are concerned. Completely shelf-stable, retort-pouched foods may be stored in the cupboard along with other dry Canning and Sterilization of Foods 607 goods. In this manner, a variety of foods may be conveniently prepared at the same time, with no messy pots and pans to scrub. With the advent of the microwave oven, the true convenience of food preparation in boiling water is now less utilized. All that boiling water does to a retort-pouched food product is heat it; since the temperature of the boiling water is reasonably constant, the pouch can remain in the pot for 6?8 min and still deliver a satisfactory result, while the consumer is occupied elsewhere. The added stiffness of the aluminum foil makes the retort pouch easy to tear open, using the notches provided. Disposal of empty pouches after use is extremely convenient, as they are easily flattened and contain no dangerous sharp edges. Packaging materials cost for retort pouches are lower than for steel cans (comparing total package cost for a pouch and outer carton versus a three-piece steel can, lid, and label). A roll of retort pouch stock takes up 85% less space than the equivalent number of empty cans, providing warehouse space savings on the front end of a packag ing operation. The retort pouches offer savings in freight because it is lighter in weight than other pack ages. For example, 1000 numbers of 225 g (8 oz) steel cans weigh approximately 50 kg (109 lb), compared to just over 6 kg (12 lb) for equivalent pouches. With lighter package weight, more food prod uct can be shipped per truck load in unrefrigerated trucks. One of the principal advantages of the retort pouch is that the package is sized to the food product, not vice versa as with cans. Thus, where liquid, or brine, is not essential to the food product, much of it may be eliminated, offering even more cost and freight savings [69]. Initially, retort-pouched foods were marketed in paperboard cartons, for puncture resistance and product display. Soon, pouches may be marketed without cartons, printed with full-color illustrations, and merchandised on pegboards or special shelf units [69]. The pouch also made a more passive contribution to the waste-disposal systems than other packages [69]. For temperatures up to 138?C, 12 micron polyester/9 micron foil/15 micron oriented nylon 6/50 micron polypropylene can be used. From preformed pouches, filler seal ers for 25?60 per minute can with squeezing action or steam flush for air removal. First, it provides quantitative information on energy requirements of use in designing the energy generating and delivery system; and second, it evaluates the modes of energy loss. Information obtained from the energy analysis can be used for quantifying energy conservation practices [71]. Energy required for manufac turing, transporting, and processing was estimated for two alternative systems (canning line and retort pouch line), each capable of producing about 45 metric tons of processed spinach per 8 h shift. However, costs associated with the electrical use are small compared to total costs.

Many products are sorted according to color impotence group order kamagra now, mass erectile dysfunction qof order 100mg kamagra, profile erectile dysfunction doctor pune discount kamagra 100 mg with visa, and size after Storage Storage passing the minimum requirements of quality erectile dysfunction doctors in houston tx order kamagra overnight. Grade standards vary between and within countries impotence vs infertile trusted kamagra 50 mg, and local authorities should be consulted for updates erectile dysfunction treatment injection cost purchase generic kamagra pills. Minimum requirements for sale of apples in Australia for purposes other than processing specify that the product must be intact, sound, mature (except for green varieties marked Cooker), and clean and free from foreign taste or smell for all three classes of apples marketed [48]. Optimal maturity, color, sugar, solids, moisture content, size, and absence of defects are some of the factors considered for various fresh market products. Traditionally, sorting and grading are done by hand, which is extremely labor-intensive. Labor short ages and a lack of overall consistency have driven the search for automation of this operation. Color is a key sorting parameter used in the implementation of many automated vision systems that involve image acquisition and processing. Optical sorting is currently being used for apples destined for canning in Australia. Magnetic resonance spectroscopy and imaging, near-infrared spectroscopy, acoustic response, and impact response are being investigated for their utility in automated sorting and grading of produce. Equipment used in dumping, conveying, and grasping during sorting and grading should have smooth and properly cushioned surface to avoid injury. Large-sized containers are used for trans port and wholesale, and small-sized packagers for retail trade. Proper packaging can protect fresh produce from the environment, such as sunshine, moisture, and light. The container must be strong enough to withstand stacking and impact of loading and unloading, without bruising or scarring the produce. Thus, containers may require use of liners, pads, trays, or tissue wraps to prevent damage from contact with rough surfaces or adjacent produce. The produce can be packed in a box (wooden or paper) with absorbent, lining, or padding materials or in bags. The choice of packaging material is based on the requirements of stacking height, duration of storage, pretreatments, cooling, and cost. Pallet boxes are used for bulk handling, which saves loading and unloading time and manual labor [62]. Mechanical damage occurs in the postharvest handling system pri marily by impact forces and compressive forces. The compressive forces act on the product when it is handled in bulk and are normally static loads (in bins and stacks) or dynamic compressive loads (bin han dling and transport). The excessive impacts occur during harvesting, grading, handling, and transporta tion, and excessive compression loads occur during bulk handling and package handling. In terms of severity of impacts, handling systems may be classified into two broad categories: low-energy systems (0. Bruising results from fruits hitting each other during transportation and handling, and from contact with hard surface of machinery, container, or other handling equipment. Bruising causes enzymatic browning in apples, pears, peaches, apricots, grapes, and bananas. They also found that one-third of the damage occurred at harvest and was related to bin design and filling techniques. This was exacer bated by transportation on short-tyned forks, at the rear of the trailers and on heavy-duty leaf-sprung trucks traveling on unsealed roads [18]. The fruits in the middle of the bin experience bruising to a nonreject level in both transport and bin condition regimes. Bruising was considerable at the top of the bin near the sides and was likely to be due to impact damage, since bin condition and transport duration have little influence on damage levels. Compression damage is the primary cause of damage to fruit while it is handled in bulk. The force on the product is transferred from the vehicle transporting the bin to the produce. The energy is dissipated through movement of the product and absorption by the produce. The severity of the levels of bruising resulting from bulk handling has been reported in various studies. The forces vary considerably within bins according to the load paths owing to produce-stacking pattern. This loading pattern is also influ enced by the bin design and the transport method [55]. During this handling, the pro duce hits (impacts) hard surfaces or other produce. Cushioning and velocity control devices can be cho sen that will avoid bruising in handling systems. A cushioning material must provide effective energy absorption and dissipation and not create the critical stress/strain level in the produce tissue that will ini tiate bruising. Bruising can be caused by intermittent shocks, compressive forces, or prolonged low-level vibrations occurring during transportation of produce from the orchard or field to the packing-house, and from the packing-house to the retail store [10]. If hard surfaces on the equipment are adequately cushioned, and the roll velocity of each item is controlled to a low-enough level, impact bruises can be avoided. Immobilization and proper cushioning of the produce help in reducing damage due to cuts, punctures, bruises, abrasion, impact, and friction. This can be done by various types of trays, or by certain volume-fill techniques, such as padding or cushioning [62]. The material used for padding should have the following properties: (i) ability to absorb the impact energy without damaging the produce, (ii) should not impart a high rebound energy to the produce, (iii) durability by internal structure fatigue and surface wear (needs lower thickness), (iv) cushion cleanup, sanitation, and compatibility with water, fungicides, waxes, and cleaning solutions must be excellent, and (v) the cushion physical properties (thickness and stiffness). The materials are usually made with porous internal structure and specific surface characteristics [10,15]. The commonly used padding materials are leafs, straw, grass, coconut husk, paper, and plastics. Plastic films, mesh, or net and plastic-lined paper may also be used to prepackage fresh produce. Individual seal packaging or unipackaging creates a water-saturated atmosphere around the fruit and reduces water loss and shrinkage. Films used in packages may be used as carriers of fungicides to reduce toxic residue in products and ethylene-absorbing substances to delay ripening. Perforated films can be used to allow optimum gas exchange rates and avoid accumulation of ethylene in the enclosed microatmosphere [26,31]. The limitation of using seal packag ing is the possibility of development of off-flavors caused by poor gas exchange and enhancement of decay and spoilage due to the phytotoxic microatmosphere (low oxygen, excessive carbon dioxide, and ethylene). Bulk trucks are used for fruits, such as oranges, Postharvest Handling and Treatments of Fruits and Vegetables 53 and vegetables. Proper management of temperature, humidity, and ventilation is the main requirement. It is advised that bruised, decayed, and overripe products are sorted out before transportation to avoid dissemination of diseases, induction of ethylene gas, increase in respiration and evolution of heat, and loss of water. Severe mechanical injuries in the form of bruises, cuts, impact, compression, and vibration occur during transportation, leading to deterioration of quality and reduced shelf life. When large-sized products, such as watermelons, muskmelons, pumpkins, yams, and cab bages, are transported in bulk using trucks, trolleys, or lorries, products should be carefully stacked and adequately covered to protect from the environment. Refrigeration during transportation is convenient and the most effective means of reducing losses. Proper insulation and ventilation of trucks help in minimizing loss of quality in the absence of truck with out refrigeration. Following measures have been suggested to minimize heat accumulation during trans portation of fruits and vegetables [6]: (1) avoiding closed vehicles without refrigeration except for local deliveries, (2) fitting open-sided or half-boarded trucks with roofing and siding to protect produce from direct sun and wind exposures, (3) fitting a second white-painted roof 8?10 cm above the main roof to act as a radiation shield, (4) provision for air intake in conjunction with louvers in unrefrigerated vehi cles used in long-distance transport to ensure positive airflow through the load, and (5) equipping trans port vehicles such as trucks, railcars, and sea containers with refrigeration for long journeys. Overfilling of boxes can cause compression bruises, which makes bruised fruits more prone to decay than those affected by impact bruises. The produce must be protected against mechanical injuries using proper packages and suitable padding materials. Another important consideration is to make sure that only compatible fruits and veg etables are transported together. Rapid cooling of the produce to safe storage or transportation temperature is imperative in preservation of quality and to increase the shelf life by arresting the deteriorative changes caused by physiological and pathological agencies. The harvested produce contains substantial amount of heat associated with the product temperature and is known as field heat, a significant part of cooling load. Precooling is the rapid extraction of heat from the produce before transport, storage, and process ing. Depending on the temperature, the product will lose its quality in no time unless promptly and appropriately cooled. Precooling assists in maintaining quality by reducing the rates of metabolic activ ities such as respiration, transpiration, and ethylene production; minimizing growth of decay microor ganisms; and easing the load on cooling system downstream [62] for storage. The amount of field heat necessary to be removed depends on the produce and the required storage temperatures. At the time of harvest, the produce temperature is same as that of the environment; wher ever possible, the produce must be harvested when the ambient temperature is low, during night, morn ing, or evening, to avoid high cooling loads. The amount of heat to be removed can be estimated by methods described in several publications [4] or from the compositional data [66]. Cooling rates depend on the type of product, its size, weight, and the surface-to-volume ratio. A small sized product with a large surface area-to-volume ratio cools at a faster rate. Cooling rates are often expressed in several half-cooling times and can be used for comparing and predicting the effectiveness of different cooling methods for a given cooling time interval irrespective of the temperature of the produce or cooling medium used. Half-time is the time required to reduce the temperature difference between the product and the cooling medium by one half. Group 7: Separate sweet potato, white sapote and yam from pears and tomatoes owing to ethylene sensitivity. The curve shows several half cooling periods in terms of three half cooling periods corresponding to 1/2, 3/4, and 7/8 cooling. The 7/8 cooling time is generally con sidered adequate for transport and storage of most commodities. The essential information required for design and operation of coolers has been given in several publications [34,51,52,76,81]. The most commonly used methods of precooling are described below: (a) Room cooling this method involves using cold air as a medium to extract heat from the produce. For efficient heat removal, the produce container should be well vented and stacked so that the container surface is in contact with cold air and the storage space is utilized to the maximum extent. Since the rate of heat removal by still air is slow, it takes longer to cool a produce to a safe transit or storage temperature. High relative humidity (90%?95%) is maintained in the air to avoid desiccation and weight loss during cooling. Fans specially positioned in the room create the pressure dif ferential to circulate air. Cooling time depends on the speed of the airflow, provided sufficient refrigera tion capacity is available for a given duty. The problems of moisture condensation on the produce, package, and the wall are eliminated due to air movement. Cooling times can be significantly reduced and cooling accomplished in 10%?25% less time compared to room cooling. Forced air cooling is accomplished by using three systems: cold wall, forced air tunnel, and serpentine cooling. The use is limited for products that can tolerate both weight of the ice and water that wets the product and the package. It is commonly used for cooling spinach and broccoli during transport and retail displays. Water, being liquid, is a superior heat transfer medium than air due to its large heat capacity. Near-freezing water cools the product about 15 times faster than air, allowing for greater har vesting and marketing flexibility. However, water may be a source of contamination if soil and debris picked up during cooling are not removed before recycling. Chlorination is the most commonly used method to control infection 56 Handbook of Food Preservation, Second Edition due to microorganisms. Maintenance of high level of chlorine (50?200 ppm) and continuous monitoring of the chlorine concentration are highly recommended to avoid contamination. Hydrocooling is best suited for medium to large-scale cooling of product and the packages that are both water and chlorine-tolerant. The method does not require any cooling medium as in other methods of precooling, for example, air in forced cooling or water in hydrocooling. The reduction in product temperature for a unit percent weight loss can be determined by the ratio of the latent heat of vaporization and heat capacity of the produce. This method can be used to precool products that have high surface-to-mass ratio, freely available water, highly porous nature, and whose structure will not be damaged by the removal of water. The product may encounter a weight loss of about 3%?4%; however, adding preselected amount of water before or during precooling can prevent weight loss [79]. This method is based on the cooling effect created by evaporation of water when dry air is blown over the wet product. In the process of evaporation, water absorbs latent heat of vaporization (2260 kJ/kg) from dry air to change its phase from liquid to vapor. The choice of an appropriate cooling method is a very important decision that a grower or a packinghouse needs to make. The decision is based on the following factors [35]: (i) nature of the product to be cooled. The multiple Recommended Precooling Methods for Selected Fruits and precooling options may also be feasible for Vegetables better quality [23].

The Species of live Number of Import Field Office will provide spe Kind of product stock derived pieces or Weight from containers cific application instructions (See 301 impotence 17 year old male kamagra 50 mg with visa. Application gram inspection vacuum pump for erectile dysfunction in dubai order kamagra 100 mg with mastercard, time and place; shall be made on a form furnished by application for approval of facilities the Program erectile dysfunction home remedies discount 50 mg kamagra visa, Food Safety and Inspec as official import inspection estab tion Service impotence following prostate surgery buy genuine kamagra on-line, U erectile dysfunction prescription drugs order generic kamagra. If and in the same manner as they apply the inspector determines erectile dysfunction and diabetes leaflet kamagra 50mg mastercard, on the basis with respect to official establishments. However, a consignment in accordance with the requirements of rejected for container defects but oth paragraphs (c) and (d) of this section erwise acceptable may be reoffered for and he determines that such establish inspection under the following condi ment meets the requirements under tions: paragraph (e) of this section. Any ap (1) If the defective containers are not plication for inspection under this sec indicative of an unsafe and unstable tion may be denied or refused in ac product as determined by the Adminis cordance with the rules of practice in trator; part 500 of this chapter. Approval may also be shall report the sealing of cars, trucks, withdrawn in accordance with section or other means of conveyance, and the 401 of the Act and applicable rules of sealing or identification of containers practice. Such number shall (l) Representative samples of canned be used to identify all products in product designated by the Adminis spected and passed for entry at the es trator in instructions to inspectors tablishment. Except for Cana (d) the consignee or his agent shall dian product, all other products so provide such assistance as Program in marked, in compliance with this part, spectors may require for the handling shall be entered into the United States, and marking of product offered for insofar as such entry is regulated entry. If there is a conflict file at the import inspection facility as to any material fact, a hearing shall where the inspection is to be per be held to resolve such conflict. The daily stamping log must the sample was collected for laboratory be retained by the establishment in ac examination. The duplicate copy of the cordance with the requirements of receipt shall be retained by the inspec 320. If packaged products bearing on their im the cancellation is oral, the decision mediate containers trade labels which and the reasons therefor shall be con have not been approved under 317. Any person whose forwarded to the laboratory by the controlled pre-stamping privilege has Program inspector for examination, been cancelled may appeal the decision and the products shall be held pending to the Administrator, in writing, with receipt of the report of the laboratory in ten (10) days after receiving written findings and the results of the exam notification of the cancellation. The ination of trade labels and the marks appeal shall state all of the facts and on shipping containers. The markings which have been approved Administrator shall grant or deny the under 317. Form 410 in the original request for in (a)(1) Program inspectors shall report spection for importation pursuant to their findings as to any product which 327. Ex disposing of it under the supervision of tension beyond the 45-day period may a Program employee so that the prod be granted by the Administrator when uct can no longer be used as human extreme circumstances warrant it;. The owner or (6) If the owner or consignee fails to consignee of the refused entry product take the required action within the shall not transfer legal title to such time specified under paragraph (a)(5) of product, except to a foreign consignee this section, the Department will take for direct and immediate exportation, such action as may be necessary to ef or to an end user. The Department shall seek court costs Refused entry? product must be deliv and fees, storage, and proper expense in ered to and used by the manufacturer the appropriate legal forum. Even if such title is illegally entry and exported to another country transferred, the subsequent purchaser pursuant to paragraph (a)(2) of this sec will still be required to export the tion may be returned to the United product or have it destroyed as speci States under any circumstance. Any fied in the notice under paragraph such product so returned to the United (a)(5) of this section. States shall be subject to administra (3) No lot of product which has been tive detention in accordance with sec refused entry may be subdivided during tion 402 of the Act and seizure and con disposition pursuant to paragraph demnation in accordance with section (a)(2) of this section, except that re 403 of the Act. Refused words product of,? immediately under Entry? or found in any respect not to the name or descriptive designation of comply with the requirements in this the product as required by 317. The ceded by the words product of?; the marks of inspection of foreign systems establishment number assigned by the embossed on metal containers or foreign meat inspection system and branded on carcasses or parts thereof certified to the Program; and such need not be submitted to the Food other markings as are necessary for Safety and Inspection Service for ap compliance with part 316 of this sub proval, and such marks of inspection chapter. When such markings are im put on stencils, box dies, labels, and prints of stamps or brands made with brands may be used on such immediate branding ink, such ink shall be harm containers as tierces, barrels, drums, less and shall create permanent im boxes, crates, and large-size fiberboard prints. In case the name of the country containers of foreign products without of origin appears as part of an official such marks of inspection being sub mark of the national foreign govern mitted for approval, provided the ment and such name is prominently markings made by such articles are ap and legibly displayed, the words plicable to the product and are not product of? may be omitted. As used one of the following: in this section, the term frozen? in (i) Group I, consisting of cured pork cludes chilled fresh,? and lot? means products which have been cooked while any amount of frozen boneless manu imperviously encased. Any product facturing meat of one species, simi that fits into the Group shall be placed larly packaged, shipped from one es in this Group regardless of any other tablishment, and offered for import in considerations. Any product that spection will consist of the necessary is not completely boneless or still con number of 12-pound units drawn from tains all the bone which is traditional these cartons. Ex tablishment shall be held under reten cept for product imported from Canada, tion until the provisions of paragraph the Department shall collect sample(s) (c) are satisfied. Averages for the last 36 consecutive the product shall not be held pending lots falls below the upper 95 percent of laboratory results during the moni the Normal distribution, all available toring phase. In addition, if the importer so that it conforms to the provisions of wishes, he or she may have samples 319. The denaturing of meat, and unground pieces of meat agent must be mixed intimately with darkened by charcoal or other black all the material to be denatured, and dyes shall be deemed to be denatured must be applied in such quantity and pursuant to this section only if they manner that it cannot easily and read contain at least that degree of dark ily be removed by washing or soaking. The charcoal shall be culture, 123 East Grant Street, Minneapolis, used in no less quantity than 100 parts Minnesota 55403. Diagrams 2 and 3 of the per million and shall be of such char Meat Denaturing Guide are for comparison acter that it will remain suspended in purposes only. The Meat Denaturing Guide has been approved for incorporation by ref definitely in the liquid fat. Sufficient erence by the Director, Office of the Federal of the chosen identifying agents shall Register, and is on file at the Federal Reg be used to give the rendered fat so dis ister Library. For application to cattle, sheep, swine, and goat carcasses, primal parts, and cuts, not in containers. For application to outside containers of meat and meat food products pre pared from cattle, sheep, swine, and goats. The establishment number of the offi For application to mule and other cial import inspection establishment where the imported product is inspected shall be (nonhorse) equine carcasses, primal used in lieu thereof. In the event notification is given or meat food product, or any dead, orally, it shall be confirmed in writing, dying, disabled, or diseased livestock, as promptly as circumstances permit. The provisions of this part relating For purposes of this part, the term to seizure, condemnation and disposi State? means any State (including tion of articles or livestock do not der the Commonwealth of Puerto Rico) or ogate from authority for condemnation organized Territory. The Federal receipt of gifts by Program employees, provisions apply, effective on the dates and forcible assaults on, or other inter shown below: ference with, Program employees while State Effective date of applica engaged in, or on account of, the per tion of Federal provisions formance of their official duties under Alaska. Temporary such a designated State shall be grant approval, pending formal approval ed inspection required under under 316. Within 90 days after inaugura federally-inspected products in tion of inspection, all labeling material States designated under paragraph and marking devices temporarily ap 301(c) of the Act. For a period of 90 temporary basis to permit the max days from the effective date of such imum allowable use of all labeling ma designation, products which were pre terials on hand. All unacceptable label pared and inspected and passed under ing material which is not modified to the supervision of a responsible State comply with the requirements of this or local inspection agency can be dis subchapter must be destroyed or re tributed solely within the State, pro moved from the official establishment. Within ations and transactions not in or for the 90-day period, products that have commerce in a State designated under been inspected by the State or local in paragraph 301(c) only if the State is spection agency may be further pre also designated under section 205 of the pared and otherwise handled in official Act and if such provisions are applica establishments required to have inspec ble as shown in 331. After said 90?day period, only apply to establishments required to federally inspected and passed products have inspection under 302. When it is determined by added deleterious substance which may the Regional Director that any estab render it injurious to health or make it lishment preparing products solely for unfit for human food; or distribution within any State is pro (ii) It consists in whole or in part of ducing adulterated products for dis any filthy, putrid, or decomposed sub tribution within such State which stance or is for any other reason un would clearly endanger the public sound, unhealthful, or unwholesome or health, written notification thereof otherwise unfit for human food (for ex will be issued to the appropriate State ample, it was prepared from meat or officials, including the Governor of the other ingredients exhibiting spoilage State and the appropriate Advisory characteristics; or it is, or was pre Committee, for effective action under pared from, a carcass affected with a State or local law to prevent such en disease transmissible to humans and dangering of the public health. All of tion with the Regional Director, that it the provisions of the regulations shall is producing adulterated products, apply to establishments designated which would clearly endanger the pub under this section, except that the ex lic health, and formal notice of such ceptions provided for in 331. The United States De be provided when the impending crimi partment of Agriculture. The Food Safety and In ery and related offenses, or clandestine spection Service of the Department. Any officer or employee (b) A notice of opportunity to present of the Department authorized to per views will be sent by registered or cer form any duties under the regulations tified mail, summarize the violations in this part. Any individual, corpora templated prosecution, and describe tion, company, association, firm, part the procedures for presentation of nership, society, or joint stock com views. Any information given by a re pany, or other organized group of any spondent, orally or in writing, shall be of the foregoing. The De spected and passed under the Meat In partment is under no obligation to dis spection Act, as amended (21 U. All applicable Upon application in accordance with provisions of this chapter shall apply 350. The service will be which will be furnished by the Admin available only on premises other than istrator upon request. The (Approved by the Office of Management and sanitation of the plant or area where Budget under control number 0583?0036) service is furnished must comply with applicable provisions of part 416, 416. At the request regulations in this part, or if the serv of a purchaser, supplier, exporter, or ice cannot be furnished to any person others, inspectors may make certifi applying therefor because of lack of cation regarding livestock products for available inspectors or other adminis human food purposes (including cas trative reasons, the service may be de ings), to be exported, as meeting condi nied to such person by the Adminis tions or standards that are not imposed trator until the condition justifying or are in addition to those imposed by such denial is corrected. The ap ices which are not covered under the plicant or recipient of service involved base time, overtime, and/or holiday costs. If (d) Charges may also be made to such notification is oral, the Adminis cover the cost of travel and other ex trator shall confirm such decision and penses incurred by the Service in con the reasons therefor, in writing, as nection with the furnishing of the serv promptly as circumstances permit, and ice. The certifi mate export, and at which certification cation will be made by a Program em service is provided under the regula ployee when he determines, upon the tions in this part. In (2) He will comply with the applica case of a change of ownership or ble regulations in this part. Applications shall be service must file with the Adminis made on forms1 available from the Ad trator, with the application for service, ministrator and provide all informa a written description of the procedures tion called for thereon relating to the to be used for receiving, identifying, identity of the applicant and the plant, processing, storing, and otherwise han and the nature of the plant operations, dling technical animal fat, and mate and a certification of specified facts rials for use in the preparation thereof, and an agreement to comply with spec at the plant or storage facility in ified requirements. An ap from inspected and passed carcasses, or plicant will be given an opportunity to parts of carcasses, of animals that did present his views prior to refusal of the not die otherwise than by slaughter service. Such kept separated at all times from other number shall be preceded by the letter products; and C? and be used to identify all certified (3) He will comply with the applica technical animal fat prepared or stored ble regulations in this part. However, certifications (a) Facilities for the preparation, under these regulations may be issued identification, and storage of the tech only by Program employees, as pro nical animal fat to be certified shall be vided in 351. Such allowances at rates currently allowed rooms, compartments, and equipment by the Federal Travel Regulations, and shall be conspicuously marked with the other expenses incidental to the initial phrase Certified Technical Animal survey of the rendering plants or stor Fat? whenever they contain these fats. All wrappers and/or holiday costs and which are re and packaging shall be removed from quired to determine the eligibility of the source materials to the fullest ex any technical animal fat for certifi tent practicable before the materials cation under the regulations in this are rendered at the plant. Such cleaning shall be done in diem allowance at rates currently al such manner as to prevent contamina lowed by the General Services Admin tion of such certified fats or source ma istration, and other expenses incurred terial with materials that are unac by the Department in connection with ceptable under 351. Inspectors shall report to the circuit (a) All processes used in the prepara supervisor any apparent violations of tion of certified technical animal fats the regulations in this part or the Fed at any certified plant shall be subject eral Meat Inspection Act or regulations to supervision by an inspector. Cer thereunder (subchapter A of this chap tified plants shall not prepare any ter) which occur at certified plants, or technical animal fat for certification elsewhere, within their knowledge. The under the regulations in this part, ex circuit supervisor shall report such ac cept in accordance with such regula tions to the Administrator through ap tions. If technical animal fat would make the such notification is oral, the Adminis technical animal fat ineligible for such trator shall confirm such decision, and certification, certification of the lot the reasons therefor, in writing, as shall be withheld pending final deter promptly as circumstances permit, and mination by the circuit supervisor. The operator of the plant shall be afforded such written confirmation shall be an opportunity to demonstrate the eli served upon the operator of the cer gibility of the lot for certification be tified plant, in the manner prescribed fore the final determination is made. De under the regulations in this part, by cisions of other inspectors may be ap intimidation, threats, or other im pealed to the circuit supervisor. These records shall be maintained by the operator of Subpart A?Exotic Animals each certified plant and made available to an inspector, upon request, for ex 352. In addition to (b) the operator of each certified those definitions, the following defini plant shall provide such relevant infor tions will be applicable to the regula mation as any inspector may request tions in this part. An preparation or packaging in the official inspection and certification service for plant where inspected and certified, or wholesomeness relating to the slaugh (3) the condition and wholesomeness of ter and processing of exotic animals any previously inspected and certified and the processing of exotic animal product of an exotic animal if such products. All provisions of this part product has not lost its identity as an shall apply to the slaughter of exotic inspected and certified product. An application for inspection service to be rendered in accordance with this section. When an applica shall be remitted promptly to the Re tion has been filed for exotic animal in gional Director upon furnishing to the spection service, the Regional Director applicant a statement as to the or designee, shall examine the estab amount due. Such fees shall cover the costs of area from the Regional Director or des the service and shall be charged for the ignee prior to the rendition of such time required to render such service, service. An application seeking ap including, but not limited to , the time proval of the designated area for ante required for the travel of the inspector mortem inspection shall be obtained or inspectors in connection therewith from the Regional Director, and com during the regularly scheduled admin pleted and submitted to the Regional istrative workweek. Subsequent requests (e) Fees and charges for any inspec shall be made by the official exotic ani tion pursuant to a cooperative agree mal establishment on behalf of an ex ment with any State shall be paid in otic animal producer to the Regional accordance with the terms of such co Director in one of the following man operative agreement. An ap favor or other thing of value, to any plication or a request for service may employee or agent of the Department be rejected, or the benefits of the serv or a cooperating State authorized to ice may be otherwise denied to , or perform any function under this part; withdrawn from, any person, without a (3) has interfered with or obstructed, or hearing by the appropriate Regional attempted to interfere with or to ob Director: (1) for administrative reasons struct, any employee or agent of the such as the nonavailability of per Department or cooperating State in sonnel to perform the service; (2) for the performance of his or her duties the failure of payment for service; (3) under this part by intimidation, in case the application or request re threats, assaults, abuse, or any other lates to exotic animals or exotic ani improper means; (4) has knowingly rep mal products which are not eligible for resented that any exotic animal car service under this part; (4) for failure cass, or exotic animal product, has to maintain the designated area or the been officially inspected and passed by plant in a state of repair approved by an authorized inspector under this the Service; (5) for the use of operating part, when it had not, in fact, been so procedures which are not in accordance inspected; (5) has been convicted of with the regulations of this part; (6) for more than one misdemeanor under any alterations of buildings, facilities, or law based upon the acquiring, han equipment which cannot be approved dling, or distributing of adulterated, under the regulations in this part. No mislabeled, or deceptively packaged tice of such rejection, denial, or with good, or fraud in connection with drawal, and the reasons therefore, shall transactions in food, or any felony; promptly be given to the person in Provided, an application or a request volved. The applicant or recipient shall for service made in the name of a per be notified of such decision to reject an son or entity otherwise eligible for application or request for service or to service under the regulations may be deny or withdraw the benefits of the denied, or the benefits of the service service, and the reasons therefor, in may be withdrawn, from such a person writing in the manner prescribed in or entity in case the service is or would 1. Such decision shall a person or entity, from whom the ben be effective upon such oral or written efits of the service are currently being notification, whichever is earlier, to denied or have been withdrawn under the applicant or recipient. If such noti this part; or by a person or entity hav fication is oral, the person making ing an officer, director, partner, man such decision shall confirm such deci ager or substantial investor from sion, and the reasons therefor, in writ whom the benefits of service under this ing, as promptly as circumstances per part are currently being denied or have mit, and such written confirmation been withdrawn under this part, and shall be served upon the applicant or who has any authority with respect to recipient in the manner prescribed in the location where service is or would 1. An application or product in which any person or entity, request for service may be denied, or from whom the benefits of service are the benefits of the service may be with currently being denied or have been drawn from, any person or entity who, withdrawn under this part, has con or whose officer, employee or agent in tract or other financial interest. The Ad the Administrator may suspend serv ministrator may approve the use of ab ice under this paragraph without hear breviations of such inspection mark, ing, pending final determination of the and such approved abbreviations shall matter, when he determines that the have the same force and effect as the public health, interest or safety so re inspection mark. When the inspection mark or fication, whichever is earlier, to the approved abbreviation is used on pack applicant or recipient. If such notifica aging material, immediate container tion is oral, the Administrator shall or shipping container, it shall be print confirm such decision, and the reasons ed on such material or container or on therefor, in writing, as promptly as cir a label to be affixed to the packaging cumstances permit, and such written material or container. The name and confirmation shall be served upon the address of the packer or distributor of applicant or recipient in the manner such product shall be printed on the prescribed in 1. The name and address of service, including allegations of fact the packer or distributor, if promi which constitute a basis for the action. After the complaint is served upon the nently shown elsewhere on the pack respondent, as provided in 1.

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