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At least 73 records · Page 4Linked to original sources
PubMed1994

[Dietary folates--a timely review. Stability, physiological significance, bioavailability, analytical determination methods, effect of food handling].

Because of the unequal and, in some instances, low stability of different folate vitamers against extreme conditions the analytical determination of folate and the estimation of folate losses in food processing and preparation cause considerable difficulties. HPLC allows determination of the native folate derivative patterns. As the bioavailability of folates is influenced by a variety of factors and different methods were employed for assessing bioavailability there is a considerable inconsistency in the results of these studies. Folates labeled with radioactive or stable isotopes provide new approaches to metabolic and bioavailability studies.

Animals↗
PubMed2002

Relationship between home food-handling practices and sporadic salmonellosis in adults in Louisiana, United States.

Salmonellosis is the leading cause of death caused by foodborne bacterial pathogens in the United States. Approximately 90% of salmonella infections are sporadic, but most of what is known about salmonellosis has come from outbreak investigations. We studied the risk for sporadic salmonellosis among 115 persons aged > or = 15 years reported to the Louisiana Office of Public Health during May 1998-April 1999, compared with 115 age-matched controls. Significantly more case-patients than controls had chronic underlying medical conditions [adjusted odds ratio (aOR) = 4.3; 95% confidence interval (CI) = 2.2-8.7]. Although reported consumption of specific food items likely to contain salmonella was not associated with illness, inconsistent handwashing between preparation of meat and non-meat items was associated with illness (aOR = 8.3; CI = 1.1-61.8). Enhanced measures to provide a consistently safe food supply and promote safer food preparation in households will depend on prevention of sporadic salmonellosis.

Adolescent↗
PubMed1990

Residual effectiveness of insecticides for control of German cockroaches (Dictyoptera: Blattellidae) in food-handling establishments.

Residual effectiveness of insecticides was compared for two treatment methods at various sites within two commercial kitchens. For all sites and insecticides, German cockroach, Blattella germanica (L.), mortality was greatest for treatments of cracks and crevices than for treatments of exposed surfaces. Mortality at the dishwashing site was lower than at all other sites. We attributed reduced mortality at the dishwashing site to a higher vapor pressure deficit. Mortality and the amount of insecticide residue recovered from treated surfaces were closely correlated. These data demonstrate that careful placement of residual insecticide treatments will influence their effective longevity.

Animals↗
PubMed1995

Special needs for disinfectants in food-handling establishments.

Freedom from microbial and foreign body contamination is essential in food production, and the principal means for controlling the surface route of contamination is sanitation (cleaning and disinfection). After the cleaning phase, disinfection plays a crucial role in further reducing microbial numbers and viability. However, disinfectants for use in the food industry may contaminate the product. Therefore, as well as being effective and suitable for factory use, such disinfectants must also be non-toxic and non-tainting. The author describes the usage criteria and operator safety requirements of disinfectants, together with methods to determine taint potential, toxicity and efficacy. Using these parameters, a limited number of disinfectants are judged suitable for general food industry use and these are compared.

Animals↗
PubMed1993

Ventrolateral striatal dopamine depletions impair feeding and food handling in rats.

The present study was conducted to characterize the changes in feeding behavior produced by localized depletion of dopamine (DA) in the nucleus accumbens and subregions of the neostriatum in the rat. Food-deprived rats were given at least 2 weeks of training, which consisted of being placed in a Plexiglas box and being given 15-18 g of food for a 30-min session. After the training period, rats received bilateral injections of the neurotoxic agent 6-hydroxydopamine (6-OHDA) into the nucleus accumbens, ventromedial striatum, or ventrolateral striatum. Observations were made in 30-min tests on days 3 and 7 after surgery, and measures were obtained for total food intake, time spent feeding, rate of feeding, and forepaw usage during feeding. The ventrolateral striatum was the only site at which dopamine depletion altered aspects of food intake. Rats with ventrolateral striatal DA depletion had reductions in food intake, decreases in the rate of feeding, and impaired forepaw usage during feeding. Time spent feeding was not significantly affected by DA depletion. Water consumption was significantly reduced by DA depletions in the ventrolateral striatum but not by depletions at other sites. These results indicate that ventrolateral striatal DA depletions decrease food intake by impairment of motor functions necessary for the performance of feeding behavior.

Animals↗
PubMed1993

Outbreak of SRSV gastroenteritis at an international conference traced to food handled by a post-symptomatic caterer.

In an outbreak of small round structured virus (SRSV) gastroenteritis at an international AIDS conference 67 people were ill with diarrhoea or vomiting, one requiring admission to hospital. Epidemiological investigations demonstrated that the vehicle of infection was food prepared by a foodhandler who was recovering from a mild gastrointestinal illness. The food most strongly associated with illness, coronation chicken, was prepared by the food handler on the second day after symptoms ceased. The investigation confirms the view that foodhandlers may contaminate food with SRSVs after cessation of symptoms and should remain off work until at least 48 h after recovery.

Adolescent↗
PubMedDate not supplied

Contribution of children's activities to lead contamination of food.

This study evaluates the relationship of children's hygiene habits and food-handling behaviors on lead levels on hands and handled foods for toddlers living in lead-contaminated homes. Forty-eight inner city toddlers previously identified as having elevated blood lead levels participated in three consecutive days of designated food-handling activities. During the visits, duplicate diets were obtained, the child handled a banana, a hot dog, and had his/her hands wiped with a moist towelette. In addition, wipe samples were collected from the kitchen floor, and food items were deposited on and subsequently collected from the kitchen floor. All samples were analyzed for lead. The child's caregiver completed a questionnaire, which addressed the child's hygiene and eating behaviors. It was demonstrated that children's contact with residential dust containing lead can transfer lead to food. Both lead in the home and on the children's hands contribute to the contamination of food, and hence potential dietary exposure. Mean lead in handled bananas was 26 microg/kg and on hot dogs 65 microg/kg, and mean lead values on cheese and apple slices that had been on the floor were 119 and 215 microg/kg. In addition, the child's hygiene habits as reported by the parent indicate that lack of basic hygiene patterns within a high lead environment can contribute to children's dietary exposure to lead.

Activities of Daily Living↗