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PubMedDate not supplied

Investigations upon the incidence of atmospheric fungi in the town of Craiova.

The present investigation was suggested by the fact that bronchial asthma (of all types) presents in Craiova and the district of Dolj a relatively increased incidence which may be correlated with certain findings concerning the incidence of atmospheric fungi in the houses and working places of asthmatic subjects. Petri dishes with Czapek medium were exposed monthly in the open air, in 17 houses of asthmatic subjects and in a large bakery unit. The prevalence of various types of fungi was observed on the culture media and a correlation could be made with the seasons. In the houses of asthmatics Penicillium was found to predominate and in certain months of the year Aspergillus as well, which may have a certain etiopathogenic role in bronchial asthma. In certain months Cladosporium and Alternaria also appeared. In the open air the number of colonies was smaller but the incidence was identical. In the bakery unit Penicillium was predominant in 3 out of 5 months, Aspergillus prevailling in all the other months of the year. Cladosporium and Alternaria were also rather frequent. Other fungi sometimes found in relatively large proportions (Mucor, Rhizopus, Verticillium) were not in themselves etiopathogenically involved in bronchial asthma.

Air Microbiology↗
PubMed1983

[A model of cockroach control in a large area. II. Occurrence and distribution of Blattella germanica and Blatta orientalis in the district of Potsdam (GDR)--an infestation analysis].

Blattella germanica and Blatta orientalis occur in the district of Potsdam (German Democratic Republic). B. germanica is the real cause of plague. Up to now 2,734 building properties have been infested with cockroaches. B. germanica was found in 2,644 properties; B. orientalis was found in 20 properties and both were found in 70 properties. Infestation with cockroaches increases with urbanisation. Infestation is especially frequent in works canteens and similar rooms. Outdoor distribution of cockroaches takes place passively in food transports. Inside buildings cockroaches spread through cracks in walls, through pipings, lift shafts etc. 70 to 80% of the properties infested by cockroaches are works canteens, shops, restaurants, hotels and bakeries. B. germanica was found in 82% of the larger hospitals and outpatients' clinics, in about 72% of the works canteens, in about 26% of the restaurants and hotels, in about 20% of the bakeries and the enterprises manufacturing beverages, in 17% of the shops, in 8.8% of the nurseries and crèches and in a smaller percentage in flats and newlybuilt residential areas.

Animals↗
PubMed1994

Study on the life cycle of a sexually transmitted nematode parasite of a terrestrial snail.

A technique for the artificial infection of the snail Helix aspersa by its parasite the nematode Nemhelix bakeri is described. The snail is relaxed by injection of an anesthetic, and 1 gravid female worm is introduced into the genitalia through the genital pore. Half of the injected snails were successfully infected. Following the course of infection over time indicated a 1:1 sex ratio, that the maximum number of progeny produced by injected female worms was 7, and that the development time of female worms was 56 days. The first generation of gravid females was found 100 days after infection. A survey of naturally parasitized snails was also conducted. The sex ratio of worms was in equilibrium, with a mean number of 2.4 larvae per female. The development time (56 days) and the body size (2.47-4.00 mm) of female N. bakeri are similar to those of a related species Cosmocercoides dukae (52-57 days and 1.66-4.34 mm), although the life cycle and biogeographic distribution for each of them are distinct.

Animals↗
PubMed1994

Respiratory symptoms and airway responsiveness in apparently healthy workers exposed to flour dust.

Our aim was to measure the levels of exposure to wheat flour dust in a modern industrial bakery, and to assess the relationship between respiratory symptoms, sensitization to wheat flour antigens and airway responsiveness in the workforce. Forty four flour-exposed male workers and 164 unexposed controls were examined. Inspirable dust concentrations were measured using personal samplers. Respiratory symptoms were assessed by questionnaire, sensitization to wheat flour antigens by skin-prick tests, and methacholine airway challenge (MAC) test using an abbreviated method. Subjects were labelled MAC+ if forced expiratory volume in one second (FEV1) fell by 20% or more. The linear dose-response slope (DRS) was calculated as the percentage fall in FEV1 at last dose divided by the total dose administered. Inspirable dust concentrations were within acceptable limits in all working areas but one. The proportion of subjects with one or more symptoms and with airway hyperresponsiveness was significantly greater among flour-exposed workers than among controls. Using logistic or linear regression analysis, airway responsiveness was found to be strongly related to working at the bakery and to the baseline level of lung function. A positive skin-prick test was found in only 11% of flour-exposed workers and 6% of controls. In conclusion, our data show that despite exposure to relatively low concentration levels of inspirable flour dust, subjects working in the baking industry are at risk of developing both respiratory symptoms and airway hyperresponsiveness.

Adult↗
PubMedDate not supplied

Lepidoglyphus destructor acarus in the urban house environment.

To assess the presence of Lepidoglyphus destructor in the household environment of sensitized children living in an urban environment, samples of house dust were collected at the homes where two groups of patients were living, as well as in two bakeries in the city of Valencia, which were taken as a reference. Patients were divided into two groups. Group A included atopic children suffering from rhinitis and/or asthma, who were sensitized to L. destructor, as proven by prick test and specific IgE (CAP). Group B included children with the same features as those included in Group A, who were sensitized to Dermatophagoides pteronyssinus, with prick and CAP tests showing no significant sensitization to L. destructor. The samples of dust were analyzed, and the amounts of Der p I, Der f I, Der II and Lep d I per gram of dust were assessed through a solid-phase ELISA with monoclonal antibodies. In Group A, all patients but two showed a sensitization to D. pteronyssinus by prick test and serum IgE. At the homes of the patients from both groups, significant levels of Dermatophagoides were found. In Group A, only three houses showed levels of L. destructor which were comparable to those found in bakeries. Lep d I was not found in the houses of Group B patients. This means that a sensitization to L. destructor, as assessed with full extracts, is not always an indicator of its presence at the patient's house environment; it may rather refer to cross-reactivity to Dermatophagoides. Thus, availability of the main antigen Lep d I seems necessary to increase the specificity of the allergologic study.

Adolescent↗
PubMed1996

[Outbreak of food-borne gastroenteritis caused by a Norwalk-like virus. Evaluation of methods for confirmation of the etiology in suspected viral gastroenteritis].

Acute gastroenteritis is a common disease and can be food-borne. We describe an outbreak of acute gastroenteritis, probably caused by Norwalk-like virus, which struck 250 people in the course of one week in a small Norwegian community. The source of the infection was probably an infected food handler in a bakery who contaminated cream cakes with the virus. The sensitivity of electronmicroscopy and analyses of IgG antibodies in serum to detect the etiologic agent was very low. The sensitivity to Norwalk Virus Polymerase Chain Reaction was much higher, and this was a considerable diagnostic benefit during the epidemic. Close cooperation between the local health authorities, the food control authorities, the bakery and the public was necessary to diagnose the etiology, source and spread of this food-borne infection.

Acute Disease↗
PubMed1997

The effects of host population density on the epidemiology of the trichostrongyle nematode Heligmosomoides polygyrus.

The present study considers the effect mouse population density on the fecundity, expressed as daily egg output per gram of faeces, and infectivity of the trichostrongyle nematode. Heligmosomoides polygyrus and in the field mouse (Apodemus sylvaticus) and H. p. bakeri in laboratory mouse (CD1). The higher host density resulted in an increased fecundity of H. polygyrus compared with medium and lower host densities. However, the number of H. p. polygyrus and H. p. bakeri recovered 30 days post-infection indicated an increase in worm recovery with increasing host population density. Overcrowding in a host density may affect susceptibility to infection as a result of stress-mediated immunodepression.

Animals↗
PubMed2000

Social and occupational differences in chronic obstructive lung disease in Denmark 1981-1993.

BACKGROUND: Chronic obstructive pulmonary disease (COPD) is a common crippling disorder related to exposure to noxious dust and fumes. The purpose of this study was to estimate relative rates of COPD in socioeconomic groups and in 'classic' high-risk industries. METHODS: Cohorts of all gainfully employed 20-59 year old Danes in the years 1981, 1986, and 1991 were formed, to compare standardized hospitalization ratios (SHR) and time trends (1981-93). RESULTS: The risk ratio (RR) between unskilled workers and senior salaried staff was 2.31, (95% CI 2.13-2.51) for men and 1.62 (1.38-1.92) for women. Among classic high-risk occupations we found a decreasing SHR in farmers and an increasing SHR in the hotel and restaurant industry and for taxi and bus drivers. The study confirmed earlier reports on high risks in the metal, rubber, and bakery industries. CONCLUSIONS: Apart from the reduced SHR among farmers there were no signs of decreasing differences in COPD risk.

Adult↗
PubMed2001

Isolation and study of the functional properties of pea proteins.

Proteins of pea seeds were isolated after defatting with hexane using alkaline (0.1 M sodium hydroxide) extraction and acid (HCl) precipitation. Concentrates were also prepared by hexane extraction and ethanolic extraction (pH = 5). Gross chemical composition amino acid content and functional properties (solubility profile, emulsifying--and foaming properties, water--and oil absorption) were studied. The results were compared with the same parameters of soy and lupin protein products. Although the majority of functional characteristics of isolates were lower in comparison to soy isolates, pea protein concentrate and isolate could be successfully used in bakery products for enrichment in protein and improvement of biological value. Their utilization as meat protein substitute in some Frankfurter type sausages is also possibly.

Amino Acids↗
PubMed2003

Wheat flour exposure results in recruitment of inflammatory cells in the lungs of healthy individuals.

BACKGROUND: Flour dust in bakeries is known to cause allergic as well as nonallergic respiratory symptoms. Fungal alpha-amylase is a commonly used baking additive that has been shown to have allergenic properties. The aim of this study was to investigate any effects on bronchoalveolar lavage (BAL) cells and peripheral blood lymphocytes (PBL) of healthy individuals exposed to airborne wheat flour dust with or without fungal alpha-amylase added. METHODS: Fifteen subjects were exposed during 1 hr in an exposure chamber, ten individuals to wheat flour alone and five with alpha-amylase added. BAL was performed 2-6 weeks before and 1 day after the exposure. BAL cells were differentially counted and flowcytometric analysis of the expression of activation, adhesion, and subset markers on alveolar macrophages (AM) and T cells in BAL fluid and peripheral blood were carried out. RESULTS: Exposure to wheat flour dust increased the total number of cells in BAL fluid from 75.4 (i.q. range 70.4-104.1) to 127.4 (92.1-187.4) cells x 10(6)/L, P < 0.01. There was a significant difference in the change of total BAL cell concentration between the study group exposed to wheat flour only (n = 10; increase with 91.9 x 10(6)/L) and the group exposed to wheat flour with the baking additive fungal alpha-amylase (n = 5; decrease with 5.4 x 10(6)/L). The exposure level of respirable dust was lower in the group that received alpha-amylase and the increase in BAL cell concentration showed a positive correlation with the concentration of respirable dust in the exposure chamber (r = 0.80, P < 0.001). The phenotypic analysis of AM indicated an influx of monocytic cells. CONCLUSIONS: The results indicate that the concentration of respirable dust, but not alpha-amylase, is of importance for the recruitment of inflammatory cells to the peripheral airways in healthy individuals exposed to wheat flour dust.

Adult↗
PubMed2005

Baker's asthma with a predominant clinical response to rye flour.

BACKGROUND: Relatively little attention has been paid to rye flour as opposed to wheat flour in clinical and epidemiological research into Baker's asthma. METHODS: This report describes the investigation of a baker with asthma who reported a workplace response to rye flour and none to wheat flour, despite co-reactivity to both wheat and rye antigen. RESULTS: Skin prick tests, RASTs and basophil stimulation tests were positive for both wheat and rye antigen, but quantitatively greater for rye than wheat. Bronchial challenge elicited a much greater response to the rye-wheat flour mix used in the bakery than to 100% wheat flour. CONCLUSIONS: The greater clinical response to rye than to wheat may be immunologically mediated, but could also be due to physical characteristics of rye flour such as greater dose of inhaled airborne particles or an irritative effect. This information may be useful for medical management and occupational hygiene control, and should stimulate further research into rye flour in Baker's asthma.

Adult↗
PubMed1994

Humoral immune responses of workers occupationally exposed to wheat flour.

Wheat flour is a complex organic dust likely to induce immune responses when inhaled in work environment conditions. We compared the humoral status of 159 exposed workers from 11 flour mills and one industrial bakery with that of 41 workers from a salt factory. IgG, IgA, and IgM levels of antibodies to whole flour and to gliadin were assayed using ELISA tests in serum and saliva samples. Serum levels of IgG and IgA to both antigens were significantly higher (p < 0.0001) in occupationally exposed workers. Exposed workers had significantly higher levels of salivary IgG (p = 0.005) and IgA (p < 0.0001) to whole flour and of salivary IgG (p = 0.0005) to gliadin. In both groups, similar levels of anti-gliadin salivary IgA antibodies were observed. These data suggest that occupational exposure to wheat flour triggers specific immune responses, most likely through stimulation of the mucosal immune system. The presence of significant levels of serum antibodies, however, indicates that a systemic immunologic response is also present among exposed individuals.

Antibody Formation↗
PubMed1995

Respiratory symptoms and pulmonary function in flour processing workers in the baking industry.

Respiratory symptoms and ventilatory capacity were studied in 63 flour processing male bakery workers in Umtata, Transkei, Southern Africa. The controls were from a bottling plant in the same city. Both groups were black Africans from the Xhosa-speaking population. The studied population was nonsmoking and no significant difference was noted in age, race, sex, or height between the groups. The exposed workers had significantly lower forced expiratory indices than the control group. Mean percent predicted values of forced expiratory volume in one second (FEV1), forced expiratory ratio (FEV1/FVC x 100), forced mid-expiratory flow between 25% and 75% of FVC (FMF), forced expiratory flow between the first 200 ml and 1,200 ml of FVC (FEF 200-1,200), and peak expiratory flow rate (PEF) were, respectively, 11.2%, 20.0%, 31.0%, 27.4%, and 36.1% lower in the exposed group compared with the controls. The prevalence of forced expiratory ratio less than 70% in the exposed group was 37% while in the controls it was 8%. The prevalence of PEF rate less than 5 1/s in the exposed group was 32% while in the controls it was 11%. The exposed workers reported a significantly higher prevalence of respiratory symptoms compared to the controls. The prevalence of nasal symptoms, phlegm, and cough in the exposed workers was 53.9%, 30.1%, and 25.4%, respectively. The present study demonstrated that exposure to flour dust in flour processing workers in the baking industry is associated with significantly lower pulmonary functions and a higher prevalence of respiratory symptoms, and that these workers show signs of airway obstruction, compared to workers not exposed to flour.(ABSTRACT TRUNCATED AT 250 WORDS)

Adult↗
PubMed1982

Production, characterization and application of protein isolates from shark. Part 3. Characterization of protein isolates.

The functional and nutritional characterization of two isolates elaborated through cleaning-extraction processes, as well as that of a third isolate obtained by means of a chemical modification (alkaline heat treatment) from one of the former, was carried out. The first two isolates exhibit in general similar properties, are nutritionally comparable with casein and show a fairly high water absorption, having a potentially great value for instance in bakery and meat products and pastes. The modified isolate is essentially different from the isolate used as raw material in many of the characterized parameters, having a high nitrogen solubility index (NSI) by pH 3.5 and 7.0 and thus offering its possible use in such food systems as soft drinks where a high solubility is desired.

Amino Acids↗
PubMed1983

Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma.

The composition of sulfur containing compounds in simulated meat flavour goods for food industry and obtained through Maillard reaction from bakery yeast autolysate was studied for the first time. Gas chromatographic analysis on a series of four columns of different polarity identified 37 compounds, and structure of 13 from them were confirmed by mass spectrometry. 9 sulfur substances have been previously reported neither for model systems nor natural meat products. It was found that two from four gas chromatographic fractions reminiscent cooked meat aroma correspond to boiled beef. All these fractions were characterized by retention indices and odor description. 25 from identified sulfur compounds were shown to be also inherent for various meat products.

Animals↗
PubMed1985

Phytate content of some foods from plant origin from Vietnam and Hungary.

For the estimation of phytate-ion the iron content of FeIII-phytate complex was determined by spectrophotometry with o-phenanthroline. In most cases phytate-phosphorus was also evaluated. In different food samples iron to phosphorus ratio in phytate generally deviated significantly from the theoretical 1.20 value. Wheat flour products, maize, rice, beans, peas, lentil and soy from Vietnam and Hungary, furthermore several bakery products from Hungary and some imported soy products were analysed for phytate content. The effect of heat and fermentation on phytate content was also checked in breads and other foods. It was concluded that the processes often used in food industry, namely fermentation and thermal load, have relatively slight effect on the phytate content of plant foods. Cooking losses for phytates ranged 1-60% in cereals and legumes according to the usual kitchen technique in Vietnam.

Bread↗
PubMed1997

Application potential for some sugar substitutes in some low energy and diabetic foods.

Preparation of acceptable low energy fiber enriched and diabetic jams, cakes and biscuits using different formulas of sucrose substitutes with the partial replacement of wheat flour with bran as a source of dietary fibre, was studied. Special care was paid to evaluate the nutritional plus keeping qualities and the potential effect of the most acceptable formulae from each food stuffs group on the blood glucose level in lean and obese diabetes mellitus patients. It was technologically possible to prepare acceptable, high nutritional diabetic and low energy apricot, guava and strawberry jams and jellies by combinations of sweeteners using xylitol (i.e. xylitol-sorbitol-aspartame and xylitol-fructose). The attainment of a suitable texture may be more difficult in xylitol and sorbitol jams, therefore 0.2 g CaCl2. 2H2O was added. Storage of these jams at 4 degrees C improved their keeping quality significantly (p < 0.05), where the microbial load was less than 20 cells per gram and the products were free from molds and yeasts. Also, high nutritional and acceptable cakes and biscuits for low energy supply and for diabetic subjects can be sweetened with low level of aspartame in combination with fructose, sorbitol and xylitol. Consumption of such low energic and diabetic food items reduces significantly (p < 0.05) the plasma glucose level in lean and obese diabetics. Addition of wheat bran in bakery products not only reduced both energy value of these foods and blood glucose, but it also improved peripheral insulin activity by its system modification.

Blood Glucose↗
PubMed1997

Microbial populations associated with commercial bread production.

The microbial ecology of a commercial bread production line was assessed by plate counts and characterization of microbial populations of raw materials, dough, equipment surfaces, air inside the bakery and baked bread. Aerobic plate counts for raw materials were higher than mould counts. Dough samples had high aerobic plate counts, but low mould counts. Mould counts on pre-baking equipment surfaces were lower than those on post-baking equipment surfaces, while aerobic plate counts on equipment surfaces varied. Counts of bacteria and moulds on bread increased during storage at 30 degrees C and moulds predominated over bacteria on air settle plates. Of the 316 bacterial isolates, 50% were Bacillus and 31.6% Micrococcus. Of the 97 mould isolates, 37.1% were Penicillium, 18.6% Aspergillus and 13.4% Cladosporium. Bacillus, Aspergillus and Penicillium were isolated predominantly from baked bread.

Bacteria↗