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At least 217 records · Page 12Linked to original sources
PubMed1999

Evaluation of dehydrated restaurant food waste products as feedstuffs for finishing pigs.

Two dehydrated restaurant food waste (DFW) products were evaluated as potential feedstuffs for finishing pigs. For each product, fresh food wastes were obtained from food service operations at a resort complex in central Florida. The wastes were mostly leftover food and plate scrapings. The wastes were minced, blended with a feed stock (soy hulls and wheat flour [DFW1] or soy hulls and ground corn [DFW2]), pelleted, and dried. The dried product was then blended with additional minced fresh food wastes and dried; this process was then repeated. The final DFW products contained approximately 60% dried food wastes. The DFW1 and DFW2 products contained 11.4 and 8.4% moisture, 15.0 and 14.4% CP, 13.8 and 16.0% crude fat, 10.4 and 14.5% crude fiber, 5.8 and 4.7% ash, .63 and .64% lysine, .54 and .63% Ca, .34 and .38% P, .69 and .86% Cl, and .35 and .47% Na, respectively. Two feeding trials with 48 and 72 finishing pigs (56 to 112 kg), respectively, were conducted comparing diets without (control) or with the DFW product included at 40% of the diet (DFW1) for Trial 1 and 40 or 80% of the diet (DFW2) for Trial 2. Pigs fed the DFW diets in both trials had ADG that were similar (P > . 10) to and average gain:feed ratios that were superior (P = .06, Trial 1; P < .01; linear, Trial 2) to those for control pigs. Carcass lean content and lean quality scores were not reduced (P > . 10) by feeding pigs the DFW diets in either trial. Carcass fat became softer (P < .01; linear) with increasing amount of DFW2 in the diet in Trial 2. Thus, dehydrated restaurant food wastes have the potential to produce a nutritious feedstuff for pigs while offering a viable solid waste disposal option.

Animal Feed↗
PubMed2006

Campylobacter outbreak due to chicken consumption at an Australian Capital Territory restaurant.

Campylobacter is the most common cause of bacterial gastroenteritis in Australia, with 15,008 notifications in 2004. This represents only a small fraction of the total cases of Campylobacter. Despite this, outbreaks are rarely reported. This report describes the investigation of an outbreak of campylobacteriosis following a restaurant meal in the Australian Capital Territory. The outbreak was identified by a general practitioner who notified the Health Protection Service, ACT Health. A retrospective cohort investigation of the 27 work colleagues who attended lunch at the restaurant was conducted. Eleven cases were identified with two culture positive for Campylobacter. An association between eating several dishes containing chicken was identified. This outbreak highlights the important identified risk for Campylobacter infection from commercially prepared chicken. It also demonstrates the important role of clinicians in notifying disease outbreaks.

Adult↗
PubMedDate not supplied

Public health inspectors in restaurants: what they do and why.

This report identifies strategies used by public health inspectors in the Central West Region of Ontario during restaurant inspections, based on and comparing the perceptions of inspectors, their managers, and restaurant operators. Factors influencing the choice of strategies are reviewed, putting into perspective the importance of manager and policy expectations relative to other influences experienced by inspectors in the field. The need to set pragmatic and reality-tested criteria and objectives for a HACCP-based inspection protocol is discussed.

Facility Regulation and Control↗
PubMed2003

A comparison of food safety knowledge among restaurant managers, by source of training and experience, in Oklahoma County, Oklahoma.

The annual incidence of illness related to food consumption continues to present a challenge to environmental health management. A significant fraction of cases have been attributed to consumption of food in restaurants, and as the number of meals eaten away from the home continues to rise, the potential for large-scale foodborne-disease outbreaks will continue to increase. Food handlers in retail establishments contribute to the incidence of foodborne disease; therefore, it is essential that workers and management staff have a thorough understanding of safe food practices. Since the training, certification, and experience of food service managers vary greatly, it is also likely that managers' knowledge base may differ. In the study reported here, restaurant managers were administered a survey designed to measure their understanding of basic food safety principles. The sources of training, certification, and experience were found to significantly affect the level of food safety knowledge; however, increased hours of training did not increase knowledge. In addition, the time lapsed since training did not significantly affect the level of knowledge.

Administrative Personnel↗
PubMed1992

100 percent smokefree New Jersey restaurants.

The overwhelming majority of New Jerseyans are not smokers and they want and deserve protection. Smokefree policies benefit restaurants. Smokers, too, support controls. Legal action, education, and public demand will make New Jersey restaurants smokefree.

Humans↗
PubMed2005

State smoking restrictions for private-sector worksites, restaurants, and bars--United States, 1998 and 2004.

Secondhand smoke is a known carcinogen. Exposure to secondhand smoke causes approximately 35,000 heart disease deaths and 3,000 lung cancer deaths among nonsmokers in the United States every year. Implementing policies that establish smoke-free environments is the most effective approach to reducing secondhand smoke exposure among nonsmokers. Smoking restrictions and smoke-free policies can take the form of laws or regulations implemented at the state or local level or of voluntary policies implemented by private employers and businesses. Smoking restrictions limit smoking to certain areas within a venue; smoke-free policies ban smoking within the entire venue. One of the national health objectives for 2010 is to establish laws in all 50 states and the District of Columbia (DC) that prohibit or restrict smoking in public places and worksites. A related objective calls for all worksites to voluntarily implement policies that prohibit or restrict smoking. To assess progress toward meeting the first objective, CDC reviewed the status of state laws restricting smoking as of December 31, 2004, updating a 1999 study that reported on such laws as of December 31, 1998. This report summarizes the changes in state smoking restrictions for private-sector worksites, restaurants, and bars that occurred during 1999-2004. The findings indicate an increase in the number and restrictiveness of state laws regulating smoking in private-sector worksites, restaurants, and bars from 1999 through 2004. At the end of 2004, however, 16 states still had no restrictions on smoking in any of the three settings considered. Although secondhand smoke exposure among U.S. nonsmokers has decreased sharply in recent years, a substantial portion of nonsmokers continue to be exposed to secondhand smoke.

Restaurants↗
PubMed2005

The Food Marketing Institute and the National Council of Chain Restaurants: animal welfare and the retail food industry in the United States of America.

In order to achieve real change, there must be a motivating force and all the stakeholders need to be involved. This is the premise of the animal welfare programme developed for the food retail, wholesale and chain restaurant industries in the United States of America (USA) by the Food Marketing Institute (FMI) and the National Council of Chain Restaurants (NCCR). This paper outlines a collaborative process that retailers and producers in the USA are using to enhance the care and welfare of animals in commercial food production. Although the efforts of the FMI and the NCCR are still underway, the process provides one example of how different parts of the food production system can work together to achieve positive change.

Animal Welfare↗
PubMed1980

[Prevalence of hepatitis virus infections in restaurant workers in Taipei (author's transl)].

Hepatitis B surface antigen (HBsAg) and anti-hepatitis A virus antibody (antiHAV) in sera or saliva of restaurant workers in Chung Shan District, Taipei, were tested by radioimmunoassay from October 1978 to March 1979. Among the 2006 serum samples 387 (19.3%) were HBsAg positive. While significant difference between male and female restaurant workers was observed, no age difference was noted. The workers originated from Taiwan demonstrated the highest frequency of hepatitis B antigenemia (20.9%). The next high group was the workers originated from southern mainland (16.5%). The lowest frequency was observed in those from northern mainland (9.4%). HBsAg was found in saliva of 40 out of 82 serum carriers (48.8%) Of the 946 workers 896 (94.7%) carried the anti-HAV antibody. There was no sex difference and the positive rates were 91.2%, 92.6%, 96.1%, 98.4% in 14--19, 20--24, 25--29 and > 30 years old population, respectively, i.e. a trend of increase in the rates with age was observed.

Adolescent↗
PubMed1979

A low-cholesterol menu in a steak restaurant.

A twelve-month pilot project was conducted to test public reaction to a special restaurant menu identifying food choices low in cholesterol and saturated fat. The Houston steak house in which the "Help Your Heart" menu was tested prepared foods according to guidelines from dietitians of the Diet Modification Clinic, Baylor College of Medicine. Two newspaper articles, a brief magazine feature, and regularly scheduled radio advertising spots publicized the special menu. At the end of each month of the test period, the number of orders from the special menu was tallied for fourteen randomly selected days. Monthly sales from the special menu ranged from 2.5 to 5.1 per cent, with an overall average of 3.4 per cent. There was no statistically significant change from the mean of the percentage of total sales from the special menu over the months. Despite the relatively low percentage of total sales, restaurant executives were pleased with the results of the study and planned to offer the low-cholesterol menu indefinitely, eventually in an expanded form.

Behavior Therapy↗
PubMed1994

Restaurant noise, hearing loss, and hearing aids.

Our multidisciplinary team obtained noise data in 27 San Francisco Bay Area restaurants. These data included typical minimum, peak, and average sound pressure levels; digital tape recordings; subjective noise ratings; and on-site unaided and aided speech discrimination tests. We report the details and implications of these noise measurements and provide basic information on selecting hearing aids and suggestions for coping with restaurant noise.

Hearing Aids↗
PubMedDate not supplied

The evaluation of the effectiveness of routine restaurant inspections and education of food handlers: critical appraisal of the literature.

Literature databases were scanned to locate articles pertaining to food handler education and restaurant inspection. Papers which met pre-established criteria, as described in the generic protocol produced by the Community Health Practice Guidelines Project (CHPG), were evaluated by standardized consideration of criteria. Studies were rated on a scale of one to three. There were eight papers related to the intervention of education, four papers dealing with the intervention of restaurant inspection, and one pertaining to both. the evidence presented in the papers regarding the effectiveness of food handler training in improving food establishment sanitation was weak, but it appeared that some training resulted in improved inspection scores. It appeared that inspections were beneficial, although it was not clear whether three or more inspections were better than two. No inspections appeared to result in worse inspection scores.

Food Handling↗
PubMed1993

Occupational burns among restaurant workers--Colorado and Minnesota.

Work-related burns are a leading cause of occupational injury in the United States (1). A substantial proportion of these burns occur among restaurant workers--often affecting adolescents working in fast-food establishments. This report summarizes investigations of restaurant-associated occupational burns by the state health departments in Colorado and Minnesota.

Adolescent↗
PubMed1999

A breakdown of event schemas in patients with schizophrenia: an examination of their script for dining at restaurants

Event schemas, the conceptualization of past experience, in schizophrenic patients were examined based upon script theory. Forty schizophrenic patients and 40 age- and education-matched normal control subjects participated in this study. This experiment consisted of three tasks. In the recall task, subjects recalled a typical scenario of going to a formal restaurant. In the frequency judgment task, subjects determined whether the given events happen frequently, occasionally or rarely in a restaurant. In the sequencing task, the subjects put the randomly presented events in the correct order. The responses of the schizophrenic patients in the recall task, when compared with those of the normal control subjects, had significantly fewer concepts and a greater proportion of highest-frequency concepts. In addition, the sequence of their responses was less accurate than that of normal individuals. This abnormality is unlikely due primarily to a retrieval deficit (i.e. generating fewer concepts in the recall task) given that their performances on the frequency judgment and sequencing tasks, tasks that require less retrieval effort, were consistent with those of the recall task. These results suggest that event schemas in schizophrenic patients contain little detailed information and are incoherent in organization.

Journal Article↗
PubMed2006

Clustering microarray gene expression data using weighted Chinese restaurant process.

MOTIVATION: Clustering microarray gene expression data is a powerful tool for elucidating co-regulatory relationships among genes. Many different clustering techniques have been successfully applied and the results are promising. However, substantial fluctuation contained in microarray data, lack of knowledge on the number of clusters and complex regulatory mechanisms underlying biological systems make the clustering problems tremendously challenging. RESULTS: We devised an improved model-based Bayesian approach to cluster microarray gene expression data. Cluster assignment is carried out by an iterative weighted Chinese restaurant seating scheme such that the optimal number of clusters can be determined simultaneously with cluster assignment. The predictive updating technique was applied to improve the efficiency of the Gibbs sampler. An additional step is added during reassignment to allow genes that display complex correlation relationships such as time-shifted and/or inverted to be clustered together. Analysis done on a real dataset showed that as much as 30% of significant genes clustered in the same group display complex relationships with the consensus pattern of the cluster. Other notable features including automatic handling of missing data, quantitative measures of cluster strength and assignment confidence. Synthetic and real microarray gene expression datasets were analyzed to demonstrate its performance. AVAILABILITY: A computer program named Chinese restaurant cluster (CRC) has been developed based on this algorithm. The program can be downloaded at http://www.sph.umich.edu/csg/qin/CRC/.

Algorithms↗
PubMed2001

Colorectal cancer among Chinese restaurant waiters.

To investigate whether Chinese restaurant waiters in Hong Kong had an increased risk of dying from colorectal cancer, we linked the records of deceased union members to the mortality information for the general population between 1986 and 1995. A case-control analysis among the deceased was performed with 346 deceased waiters and 306 deceased male kitchen workers. Waiters were found to have a significantly higher mortality odds ratio [(MOR) 2.29; 95% confidence interval (CI) = 1.47-3.56] of colorectal cancer when compared with the general population. The MOR (1.45; 95% CI = 0.71-2.93) was increased, but not significantly, when compared with the kitchen workers. The study suggested that waiters in Hong Kong Chinese restaurants are at a higher risk of dying from colorectal cancer. An unhealthy diet associated with their job is a possible explanation, and interventions should be initiated.

Case-Control Studies↗
PubMed2004

Prolonged restaurant-associated outbreak of multidrug-resistant Salmonella Typhimurium among patients from several European countries.

This report concerns a prolonged restaurant-associated outbreak of infection caused by a multidrug-resistant (ASSuT) strain of Salmonella Typhimurium, phage-type U302, which took place during July and August 2003 and affected people from Denmark and neighbouring countries who had attended a specific restaurant. The outbreak comprised 67 laboratory-verified cases and ten probable cases; however, the actual number of patients was estimated to be more than 390. The outbreak strain was isolated from a buffet which was probably contaminated by an assistant chef who was found to excrete the epidemic strain. An attack rate of 7.3% was estimated and long incubation periods were observed, including one extreme instance of 27 days. This outbreak underscores the importance of conscientious personal hygiene, including frequent washing of hands, for professionals handling food.

Adolescent↗
PubMed1998

An outbreak of food poisoning associated with restaurant-made mayonnaise in Abha, Saudi Arabia.

In May 1996, an outbreak of gastroenteritis occurred among customers who bought dinner from a restaurant that specialised in fried chicken in Abha city, south-west Saudi Arabia. The median incubation period was 10 hours (range: 3 to 27 hours). Of the 10 food items served, only mayonnaise (RR 2.52; 95% CI 1.71-3.73) and minced garlic (RR 1.20; 95% CI 1.02-1.41) were associated with cases. Salmonella enterica was isolated from 124 (84%) of the 159 persons with symptoms of food poisoning, and 91 (73%) were serogroup Enteritidis, phage type B 14. Mayonnaise was prepared in the restaurant using a regular blender. Minced garlic was prepared with the same blender immediately after making the mayonnaise. Unsafe storage of the mayonnaise at room temperature for a median of 6 hours could have resulted in overgrowth of bacteria and a high infective dose of bacteria per serving.

Adolescent↗
PubMed2004

Heterocyclic amines in some Swedish cooked foods industrially prepared or from fast food outlets and restaurants.

Accurate assessment of human intake of mutagenic/carcinogenic heterocyclic amines (HAs) is necessary for epidemiological studies and future risk assessment. Using questionnaires, the frequency of consumption of specific dishes can be obtained at an individual level and linked to analyzed concentrations of different compounds in corresponding dishes. Some typical Swedish cooked meat dishes, hamburgers and kebab, industrially prepared or from fast food outlets and restaurants, were analyzed regarding their content of 11 different HAs. The amount of each of these compounds was below 0.1 ng/g cooked weight in most of the industrially prepared products. The total amount of HAs was highest in the kebab samples. The intake of HAs from 200 g of the dishes was estimated to range from not detectable levels to 0.6 microg. The results of the present study indicate that the content of HAs in a specific dish may vary with origin, and that the concentrations of HAs in commercial fried meat products are generally low, although some of these food items may contain elevated amounts.

Amines↗