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At least 523 records · Page 29Linked to original sources
PubMed1983

The protective effect of some food ingredients on Staphylococcus aureus MF31.

The upper limiting temperature of growth of Staphylococcus aureus MF31 in heart infusion broth (HI) was about 44 degrees C but addition of monosodium glutamate (MSG) and soy sauce permitted the organism to grow above this temperature. This effect is similar to that of NaCl. Tomato ketchup, Worcestershire and HP sauces added to HI did not allow growth at the non-permissive temperature of 46 degrees C but death was delayed. Staphylococcus aureus died in unsupplemented chicken meat slurry at 46 degrees C but grew at 48 degrees C in slurry supplemented with 5.8% NaCl and survived incubation for 18 h at 50 degrees C in slurry supplemented with 5.8% NaCl and 5% MSG. Cultures grown at 37 degrees C had a D60 value of 2 min in 50 mmol/l Tris (pH 7.2) buffer. Cultures grown at 46 degrees C in HI containing 5.8% NaCl had a D60 value of 8 min in Tris buffer. Addition of 5.8% NaCl plus 5% MSG to the buffer increased the D60 by a factor of about 7 for both cultures. In storage experiments at room temperature, the culture grown at 37 degrees C and at 46 degrees C plus 5.8% NaCl died at about the same rate in salami. In milk powder, however, the count of 37 degrees C culture decreased from 10% g to 10(6)/g in 5 weeks while the count of 46 degrees C culture remained unchanged. In cottage cheese, freeze-dried rice and macaroni, the 37 degrees C cultures also died more rapidly. It is suggested that cultures grown at 46 degrees C plus 5.8% NaCl may be suitable for experiments with artificially contaminated foods.

Cheese↗
PubMed1979

Allergy to coriander. A case report.

After 3 years of occupational exposure to powdered coriander - a spice - a woman developed respiratory symptoms of immediate hypersensitivity. Skin tests, nasal and bronchial challenge tests and the RAST were positive to coriander. Column chromatography, enzymatic digestion of the fractions and skin testing suggested that the allergen is a protein.

Allergens↗
PubMed1981

Immediate skin test reactions to spices.

Scratch tests with common spices were performed in 1,120 atopic and 380 non-atopic patients. Positive skin test reactions were seen almost exclusively in atopics. Curry and paprika produced reactions most frequently, and when the components of curry were tested separately, coriander, caraway, cayenne and mustard were responsible for the vast majority of the skin reactions. A high correlation between positive skin test reactions to spices, especially to curry and its components, and tree pollens, fruits and vegetables was demonstrated, suggesting that there may be a group of cross allergies. Clinical symptoms from ingested spices were noticed by five patients. When small amounts of spices were spread on the oral mucosa, local reactions, especially in the mouth and nasopharynx, were found in 14 out of 35 unselected patients with positive skin test reactions. Peroral challenges with spices in gelatin capsules were negative in 20 nonselected patients.

Adolescent↗
PubMed1989

Spice allergy: results of skin prick tests and RAST with spice extracts.

Skin prick tests (SPT) with freeze-dried spices and 5% (w/v) spice extracts were performed on 50 patients with 2+ or stronger SPT reactions to spices per se, and RAST were performed on 10 of them. Freeze-dried extracts produced mostly equal or stronger SPT reactions than corresponding whole spices, but 5% (w/v) extracts produced weaker reactions and also remained totally negative in some patients. Positive RAST results were seen in all 10 patients tested. The correlation between the RAST and SPT results was good for mustard and paprika, but poor for cayenne, coriander, caraway and white pepper. Five patients with positive SPT and RAST for spices contracted rhinitis from powdered spices in their working environments, and one patient suffered from gastrointestinal pains caused by spiced food. The others had noticed no clinical symptoms caused by spices. The present results thus indicate that both SPT and RAST should include purified spice extracts.

Adolescent↗
PubMed1991

Spice allergy in celery-sensitive patients.

Scratch tests (SCT) with powdered commercial spices were performed in 70 patients with positive skin tests to birch and/or mugwort pollens and celery. Positive SCT to aniseed, fennel, coriander and cumin--all from the same botanical family (Apiaceae) as celery--were observed in more than 24 patients. Spices from unrelated families (red pepper, white pepper, ginger, nutmeg, cinnamon) elicited positive immediate skin test reactions only in three of 11 patients. Specific serum IgE to spices (determined in 41 patients with positive RAST to celery) up to class 3 were seen especially in patients with celery-mugwort or celery-birch-mugwort association, and concerned various botanical families. Celery-birch association pattern was linked to positive reactions (RAST classes 1-2) to spices from the Apiaceae family only.

Condiments↗
PubMed1976

Cinnamon dermatitis from an ointment.

Six patients are reported who had an allergic contact dermatitis from the use of a proprietary antiseptic ointment containing oil of cinnamon. Three were positive and three negative to balsam of Peru; two of these and one other also reacted to cinnamic aldehyde. The history and usage of cinnamon is briefly reviewed.

Adult↗
PubMed1984

Delayed-type allergy to spices.

9 common spices were tested epicutaneously in 338 dermatological patients, 118 of whom were allergic to balsam of Peru. Positive reactions to one or more spices were seen in 50 patients all of whom except 2 were allergic to balsam of Peru. The spices giving positive reactions most often were clove, Jamaica pepper and cinnamon (cassia). 2/3 of the patients allergic to balsam of Peru or spices were women, usually suffering from hand eczema. Peroral challenge with spices was carried out in 71 patients allergic to balsam of Peru. Pompholyx on the palms and other objective symptoms were encountered in 7 cases, 3 of whom showed no reactions to spices in epicutaneous tests.

Adolescent↗
PubMed1987

Scratch-chamber tests in food handler dermatitis.

Foods were tested by the scratch-chamber and open application techniques in 80 hand dermatitis patients, 55 of whom were food handlers. Both immediate and delayed reactions were seen. Most immediate scratch-chamber test reactions were provoked by vegetables and spices in patients with birch pollen allergy, and most delayed reactions from spices in patients with allergy to balsam of Peru, and from onion and leek. The evaluation of allergic and irritant reactions was difficult. Positive open application tests were seen in about 75% of patients with immediate or delayed scratch-chamber reactions. Immediate reactions from vegetables, fish and meat, and delayed reactions from orange and lemon peel and onion showed the best clinical relevance. Wet work, surface active agents and other irritant factors were considered the main causes, and food allergies as contributory factors only in food handler hand dermatitis.

Adolescent↗
PubMed1990

Contact allergy to spices.

A group of 103 patients suspected of contact allergy was tested with the European standard series, wood tars and spices: paprika, cinnamon, laurel, celery seed, nutmeg, curry, black pepper, cloves, white pepper, coriander, cacao and garlic. 32 patients (Group I) were selected on the basis of positive tests to one or more of possible indicators for allergy to spices: colophony, balsam of Peru, fragrance-mix and/or wood tars. 71 patients (Group II) showed no response to these indicators. In Group I (n = 32) a statistically significantly higher % of patients (47%) showed positive reactions to 1 or more spices, compared with 15% in Group II (N = 71). Among the spices, the highest numbers of reactions were found to nutmeg (28%), paprika (19%) and cloves (12%) in the indicator-positive Group I. Fragrance-mix turned out to be a particularly important indicator allergen, especially for paprika, nutmeg and cloves. The contact allergy in 11 out of 32 (Group I) and 7 out of 25 patch-tested patients (recruited from Group II) appeared to be directed mainly against the ether-extractable volatile fractions of the spices.

Condiments↗