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PubMed2001

[Dietary risk factors of nasopharyngeal carcinoma in the Setif area in Algeria].

BACKGROUND: The aim of our work was to identify risk factors specific to populations in our region for primary prevention of risk behaviors, particularly eating habits. METHODS: We conducted a case-control study on dietary factors of nasopharyngeal carcinoma in the Setif area in Algeria. The study included 72 cases and 72 controls matched for age, sex and area of residence. The variables analyzed were identified by an anthropological study. RESULTS: Increased risk of disease was associated with consumption of traditionally preserved foods such as "harissa", pickled fruit and vegetables and dried and salted meat. These factors were commonly found in other endemic areas. Certain products appeared to be specific to the Setif area including dried and salted fat, especially after prolonged exposure. Rancid butter was related to a 4 to 7-fold increase in risk and use of pickling increased the risk of nasopharyngeal carcinoma 4 to 12-fold depending on the type of food. CONCLUSIONS: These data point to the need for biochemical analysis of food specimens to search for the carcinogenic agents and to the importance of an immediate information and education program on food habits for the populations living in this area.

Adolescent↗
PubMed1980

[Various methods for the determination of preservatives in food. II. Gaschromatography, high performance liquid chromatography, TAS-method (author's transl)].

For the quantitative determination of preservatives in food, analyses were carried out by means of GLC, HPLC, and TLC according to the TAS-method. Using the alkaline extract (sample preparation see part I) the preservatives can be analysed as free acid or appropriate ester out the same GLC-column without any interference from coextractives. A fast and accurate HPLC determination can be achieved by direct injection of the alkaline extract. All preservatives were well separated and detected at a wavelength of 225 resp. 232 nm. As a quick test for the qualitative estimation the TLC (TAS) method is suggested and a suitable solvent system is proposed.

Chromatography, Gas↗
PubMed1982

Evaluation of intolerance to analgesics, preservatives and food colorants with challenge tests.

In 504 patients with asthma or rhinitis 1,868 oral challenge tests with analgesics, preservatives and food colorants were performed. Sodium benzoate and other benzoic compounds, as well as tartrazine and other azo dyes, were found to give similar but milder adverse reactions than acetylsalicylic acid. No patients reacted to potassium sorbate, another preservative, or to Patent Blue, which is not an azo dye. Intolerance was demonstrated most frequently in patients with a history of adverse reactions to analgesics or food, but also in 6% of patients investigated for other reasons. There are obvious risks for false positive or false negative results with a challenge test. Examples of these are given. The need for repeated tests and the clinical importance of all reproducible challenge reactions is stressed.

Adolescent↗
PubMed1999

Antimicrobial screening of some Indian spices.

In India, spices have been traditionally used since ancient times, for the preservation of food products as they have been reported to have antiseptic and disinfectant properties. In this respect, a preliminary screening for antimicrobial activities of 35 different Indian spices has been carried out. Of the spices surveyed, the results indicate that clove, cinnamon, bishop's weed, chilli, horse raddish, cumin, tamarind, black cumin, pomegranate seeds, nutmeg, garlic, onion, tejpat, celery, cambodge, have potent antimicrobial activities against the test organisms Bacillus subtilis (ATCC 6633), Escherichia coli (ATCC 10536) and Saccharomyces cerevisiae (ATCC 9763). The results also establish the traditional use of spices as food preservatives, disinfectants and antiseptics.

Anti-Bacterial Agents↗
PubMed1995

Augmentation of chrysotile-induced oxidative stress by BHA in mice lungs.

Asbestos is known to induce oxidative stress in the lung. The consumption of butylated hydroxyanisole (BHA) in preserved food and soft drinks is increasing in the general population, which includes workers in asbestos factories. Because there is no information on the effect of co-exposure to chrysotile and BHA, the time-dependent effects of a single intratracheal dose of chrysotile (1 mg per mouse) and a single ip dose of BHA (350 mg/kg body weight) on various indices of oxidative stress such as lipid peroxidation, hydrogen peroxide generation, glutathione peroxidase (GPX), glutathione reductase (GR), catalase, glucose-6-phosphate dehydrogenase (G6PDH) and glutathione (GSH) were followed for up to 14 days. Microsomal lipid peroxidation (as well as that induced by NADPH) was significantly enhanced by BHA in the chrysotile-exposed group. GPX and GR activities in the same group were gradually decreased by BHA. Non-significant modulation of catalase activity by BHA was also noted. BHA induces GSH to a significant extent in lungs exposed with chrysotile. An increase in the G6PDH activity was maximal (19%; P < 0.05) at day 3. The results clearly demonstrate that BHA enhances chrysotile-induced oxidative stress in the lung.

Animals↗
PubMed2003

Differential changes in taste perception induced by benzoic acid prickling.

Benzoic acid (Bz) is a prickling compound used to preserve foods. However, its effects on taste are unknown. This work examines Bz-taste interaction using psychophysical methods [magnitude estimation (ME) and paired comparison (PC)] to measure taste intensity in aqueous solutions of pure tastants (T) and their respective mixtures with 10 mM Bz (Mix). Prototypical tastants induced basic taste qualities (mM): sucrose [90-1440, sweetness (Sw)], citric acid [1-64, sourness (So)], NaCl [15-960, saltiness (Sa)], quinine [0.01-0.64, bitterness (Bitt)], KCl (12.5-400, Sa and Bitt). MEs were analysed using Steven's and Beidler's equations. Bz increased Sw (all concentrations) and ionic tastes (low concentrations) and Bz effects were reduced by concentration increase according with quality and tastant Bz reduced Bitt(Quinine) (high concentrations). Bz reduced taste slopes (percentage decrease): Sw 45% (P<.02), So 34% (P<.01), Sa 35% or 41% (NaCl or KCl, P<.03), Bitt 33% or 60% (quinine P<.01 or KCl P<.04). Bz reduced K(diss) (affinity(-1)) (percentage reduction): Sw 79% (P<.0002), So 40% (P<.03), Sa(NaCl) 63% (P<.005), Sa(KCl) 48% (P<.04), Bitt(KCl) 64% (P<.04). Bz reduced ME(max) (percentage reduction): Sw 31% (P<.004), Bitt(Quinine) 29% (P<.03). PCs confirmed taste increases by Bz (percentage of 'Mix(intensity)>T(intensity)' answers/total answers): Sw 79-69% (90-1440 mM sucrose), So 75% (1 mM citric acid) and 71% (2 mM citric acid), Sa 75-71% (15-120 mM NaCl). Negative concentration dependence of taste increases by Bz suggests different levels of interaction. Biophysical and neurophysiological changes are discussed in relation with Bz properties and mechanism of interaction with taste.

Adult↗
PubMed2003

Antioxidizing potency of phenol compounds in olive oil mill wastewater.

The antioxidizing potency of phenol compounds contained in olive oil mill wastewater (OOMWW) has been elucidated. Commercially available phenol standards at varying concentrations and the Rancimat oxidation test have been used. Refined purified olive oil was utilized as an oxidation lipid substrate. Synthetic antioxidants, such as 2,3-tert-butyl-4-hydroxyanisole (BHA), 3,5-di-tert-butyl-4-hydroxytoluene (BHT), l-ascorbic acid, and gallates (commonly used as food preservatives), and other known chemicals endowed with antioxidizing properties have been employed as reference compounds. The OOMWW phenol compounds have been classified into different groups depending on their antioxidizing potency. This was significantly affected by the tested concentrations of the standards. Mixtures of phenol standards and other antioxidants (l-proline, chlorophyll a, chlorophyll b, and alpha-, gamma-, and delta-tocopherol) have also been tested. Many phenol compounds present in OOMWW showed antioxidizing potency higher compared to that of the less safe synthetic antioxidants and could therefore replace these in the industrial preservation of food items. They could also be used in combination with other natural antioxidants (e.g., tocopherols). In fact, some mixtures of antioxidants, owing also to the synergistic phenomena, showed strong antioxidizing potency.

Antioxidants↗
PubMed1999

High pressure response of fruit jams contaminated with Listeria monocytogenes.

High pressure is an alternative to thermal processing and is used to preserve food. Listeria monocytogenes is a bacterium which grows at low temperature, is able to multiply under vacuum, and is responsible for food poisoning. Pressures of 100, 200, 300 and 400 MPa were used for 5, 10 and 15 min at 20 degrees C on pure culture, and on apple and plum jam baby food artificially contaminated with Listeria. Pure culture was also to test pressures of 200, 300, 350 and 400 MPa at 5 degrees C for 30 min. The results were analysed statistically and showed that there were no significant differences between pressures of 100 and 200 MPa at 5, 10 and 15 min. However, at 300 MPa, there were significant differences at 15 min. When the pressure treatment was 400 MPa, significant differences were observed at pressure times of 5, 10 and 15 min. The results were fitted to a linear curve. In pure culture, no viable cells were detected after high pressure treatment of 350 MPa for 30 min at 5 degrees C. The use of low temperature helps to maintain the sensory properties of the product.

Colony Count, Microbial↗
PubMed1988

An outbreak of type A foodborne botulism in Taiwan due to commercially preserved peanuts.

Until recently, botulism was not recognized as an important public health problem in Taiwan. In 1986, an outbreak of type A foodborne botulism resulted in nine cases, two of them fatal. The vehicle in this outbreak was commercially preserved peanuts processed by an improperly equipped, unlicensed cannery. A single batch of peanuts was implicated; however, we could not determine why this particular batch was contaminated. Efforts to recall the product were hampered by a lack of distribution records. Mass media announcements were used to warn the public about the outbreak, and preliminary data suggest the ensuing publicity improved botulism surveillance. The local preference for low-acid preserved foods, increasing consumerism, the shortage of adequately trained inspectors are factors which probably contributed to this outbreak. Stricter enforcement of food sanitation policies are needed to meet the changing situation in Taiwan.

Adult↗
PubMed2004

Superior molasses assimilation, stress tolerance, and trehalose accumulation of baker's yeast isolated from dried sweet potatoes (hoshi-imo).

Yeast strains were isolated from dried sweet potatoes (hoshi-imo), a traditional preserved food in Japan. Dough fermentation ability, freeze tolerance, and growth rates in molasses, which are important characteristics of commercial baker's yeast, were compared between these yeast strains and a commercial yeast derivative that had typical characteristics of commercial strains. Classification tests including pulse-field gel electrophoresis and fermentation/assimilation ability of sugars showed that almost the stains isolated belonged to Saccharomyces cerevisiae. One strain, ONY1, accumulated intracellular trehalose at a higher level than commercial strain T128. Correlated with intracellular trehalose contents, the fermentation ability of high-sugar dough containing ONY1 was higher. ONY1 also showed higher freeze tolerance in both low-sugar and high-sugar doughs. The growth rate of ONY1 was significantly higher under batch and fed-batch cultivation conditions using either molasses or synthetic medium than that of strain T128. These results suggest that ONY1 has potential commercial use as baker's yeast for frozen dough and high-sugar dough.

DNA, Bacterial↗
PubMed2003

Weak organic acids: a panoply of effects on bacteria.

Weak organic acids have been used for centuries to preserve foods, but only recently has the possible mechanism for bacterial growth inhibition been investigated. Although the lowering of internal pH was favored as the cause of growth inhibition, the emphasis has shifted to the anion and its specificity. There are a number of applications of weak organic acids to foods and in the food industry be they pre- or postharvest, However, there is concern that the ability of foodborne pathogens to adapt to these acids may allow longer survival in these commodities and also to better survive transit through the gastric acid barrier of the stomach. Genomic and proteomic approaches have been applied to the identification of genes and proteins that may allow prokaryotes to cope with organic acid stress. These technologies in combination with genetic approaches may provide better identification of genes essential for survival to organic acids. These acids may have other roles: they can induce phenotypic antibiotic resistance, and the high concentrations of these acids in the colon may signal a relationship to diet, colonic microflora, and human health.

Bacteria↗
PubMed1992

[Current aspects of analgetics-induced asthma].

Up to 10% of all asthmatics are intolerant to aspirin reacting with bronchospasm after intake of this drug. The triad aspirin-intolerance, glucocorticoid-dependent intrinsic asthma and nasal polyps is common in these patients. The reaction to aspirin is not mediated by IgE. Cross-intolerance is observed with all non-steroidal antiinflammatory drugs inhibiting the enzyme cyclooxygenase. If intolerance to aspirin is suspected such drugs have to be strictly avoided. Paracetamol is the alternative in most instances. Only rarely an adaptive desensitization with acetylsalicylic acid is indicated. This method may help to overcome the intolerance. Non-acetylated salicylates occurring also in some foods, preservatives, and food dyes must not generally be avoided in aspirin-induced asthma.

Algorithms↗
PubMed2004

[Food-borne botulism: review of five cases].

Food-borne botulism is a disease caused by the ingestion of food contaminated with botulinum toxin, often present in smoked meat, canned food and preserved food; it can occur as sporadic case or as an outbreak. In the last decades there has been an increasing incidence of food-borne botulism in Portugal. The authors do a review of five cases of food-borne botulism, three isolated cases and 2 familiar. Four were associated with the ingestion of smoked ham and one of canned tunafish. The incubation period was 48 hours in one patient and 4 days in another, in the remaining patients it was not possible to determine this period. The clinical picture was dominated in all patients by diplopy, dysphagia, dizziness, blurred vision, dry mouth and constipation, and in two patients there were gastrointestinal complains. In one patient the electromyography findings were compatible with pre-synaptic neuromuscular blockage. A toxin type B was found in the serum of one patient and in the food involved in the two familiar cases. All patients experienced complete recovery with only symptomatic treatment. With this article the authors intend to call attention to this diagnosis, which is not rare, but difficult for someone not familiar with its presentation, being of notice that the diagnosis is essentially clinic with a strong epidemiological history, confirmed by typical electromyography findings and by the identification of the toxin involved. In Portugal there is only descriptions of clinical cases associated with the type B and the type E toxins, not being necessary the resource to the antitoxin therapy.

Adult↗
PubMed1973

Botulism--diagnosis, management and public health considerations.

Botulism is an uncommon but often fatal disease associated with ingestion of a potent neurotoxin present in improperly preserved foods. Exposures to commercially preserved foods with an odd or peculiar taste almost never represent exposure to botulism toxin. Improperly prepared home-canned products which are tasted or consumed without heating are more likely to be associated with botulism. The management of suspect and confirmed cases of botulism is presented by medical epidemiologists in the State Department of Public Health, Bureau of Communicable Disease Control, to provide physicians in California with a practical approach to this problem.

Botulism↗
PubMed2005

Genetic variants of DNA repair genes and prostate cancer: a population-based study.

As part of a population-based case-control study in Shanghai, China, we investigated whether variants in several DNA repair genes, either alone or in conjunction with other risk factors, are associated with prostate cancer risk. Genomic DNA from 162 patients newly diagnosed with prostate cancer and 251 healthy men randomly selected from the population were typed for five nonsynonymous DNA repair markers. We found that the XRCC1-Arg399Gln AA and the MGMT-Leu84Phe CT+TT genotypes were associated with an increased risk of prostate cancer [odds ratio (OR), 2.18; 95% confidence interval (CI), 0.99-4.81 and OR, 1.99; 95% CI, 1.19-3.34, respectively]. In contrast, XRCC3-Thr241Met, XPD-Lys751Gln, and MGMT-Ile143Val markers showed no significant associations with risk, although due to the much lower frequency of their variant alleles in this population we cannot rule out small to modest effects. There was a significant interaction between the MGMT-84 marker and insulin resistance (P(interaction) = 0.046). Relative to men with the MGMT-84 CC genotype and a low insulin resistance (<0.097), those having the CT-TT genotype and a greater insulin resistance had a 5.4-fold risk (OR, 5.39; 95% CI, 2.46-11.82). In addition, for the XRCC3-241 marker, relative to men with the CC genotype and a low intake of preserved foods (<12.7 g/d), those harboring the CT+TT genotype and having a higher intake of preserved foods (>12.7 g/d), which contain nitrosamines and nitrosamine precursors, had a significantly increased risk of prostate cancer risk (OR, 2.62; 95% CI, 1.13-6.06). In contrast, men with the CT+TT genotype and a low intake of preserved foods had a 69% reduction in risk (OR, 0.31; 95% CI, 0.10-0.96; P(interaction) = 0.005). These results suggest that genetic variants in the DNA repair pathways may be involved in prostate cancer etiology and that other risk factors, including preserved foods and insulin resistance, may modulate prostate cancer risk in combination with genetic susceptibility in these repair pathways. Replication in larger studies is necessary to preclude chance findings, particularly those among subgroups, and clarify the mechanisms involved.

Aged↗
PubMed1999

Food fermentations: role of microorganisms in food production and preservation.

Preservation of foods by fermentation is a widely practiced and ancient technology. Fermentation ensures not only increased shelf life and microbiological safety of a food but also may also make some foods more digestible and in the case of cassava fermentation reduces toxicity of the substrate. Lactic acid bacteria because of their unique metabolic characteristics are involved in many fermentation processes of milk, meats, cereals and vegetables. Although many fermentations are traditionally dependent on inoculation from a previous batch starter cultures are available for many commercial processes such as cheese manufacture thus ensuring consistency of process and product quality. This review outlines the role of lactic acid bacteria in many such fermentations and the mechanisms of antibiosis with particular reference to bacteriocins and gives a brief description of some important fermented foods from various countries. It is anticipated that the contribution of the advances in lactic acid bacteria research towards improvement of strains for use in food fermentation will benefit both the consumer and the producer.

Fermentation↗