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At least 721 records · Page 40Linked to original sources
PubMed1959

Nutmeg poisoning.

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Condiments↗
PubMed2004

[Implementation of the HACCP system in the production line of the traditional sandwich in Phnom Penh City, Cambodia].

From July 2000 to July 2001, the hazard analysis and critical control points (HACCP) system was implemented to the benefit of the traditional sandwich production in Phnom Penh City Sandwiches were initially analyzed for bacterial indicators among 6 large-scale producers during a 2 months period. In the second stage of the study, two selected producers were involved in the HACCP process. Microbiological analyses revealed a poor sanitary quality of samples from all the production lines tested. Implementation of HACCP method resulted in a reduction of microbial contamination, but this decrease was not significant compared with others steps of HACCP process (chi2 test for trend, p > 0.05). HACCP system was well accepted by producers but routine practices and wrong perception by production-line workers did limit the success of the process. A regulation on the mass catering sector should be part of a large strategy of food safety and environmental health in the city.

Animals↗
PubMed1992

Symptoms in spice workers.

Spices are widely used for flavouring food and are mostly grown in the tropics. Twenty-eight workers in a store processing cloves, pepper, nutmeg, mace and cardamom for export were studied. They were exposed to the dust of these products for short periods, in rotation. Seventy-six per cent of the workers experienced symptoms such as smarting of the nostrils and eyes, cough, sneezing and running nose while handling cloves. Similar symptoms occurred less frequently with pepper (44%). These symptoms were all temporary and lasted only during exposure. Nutmeg, mace and cardamom did not induce any untoward effects. These symptoms, which were absent in a control group, were attributable to irritation of the mucus membranes by the active principles of the spices. A comparison with two other spices, namely chilli and cinnamon, suggests a spectrum in which the frequency of symptoms is proportional to the pungency of the spice.

Adult↗
PubMed1992

[Etiology of hypersensitivity reactions following Chinese or Indonesian meals].

Various authors have criticised or confirmed the relation between adverse reactions to Chinese food ('The Chinese Restaurant Syndrome') and the use of monosodium glutamate (Vetsin). In our experience the occurrence of urticaria, angioedema or anaphylaxis after meals in Chinese or Indonesian restaurants is more often due to IgE-mediated Type I food allergy, caused by consumption of shrimp, peanut or spices, in particular those of the parsley family (e.g. coriander). A detailed description of four such cases is presented.

Adolescent↗
PubMed1992

The effect of red and black pepper on orocecal transit time.

The effects of spices on intestinal peristalsis have not been studied in humans. In this pilot study we evaluated the effects of red pepper and black pepper on small intestinal peristalsis measuring orocecal transit time (OCTT) utilizing a lactulose hydrogen breath test. Subjects included 16 healthy volunteers. The lactulose hydrogen breath test was done on different days with or without the powdered red pepper (2 g) or black pepper (1.5 g) given in gelatin capsules. The baseline orocecal transit time was increased significantly after red pepper consumption (88 +/- 37.2 to 128 +/- 63.2 min, p less than 0.01). Although the change in OCTT was not statistically significant, a similar trend was observed after black pepper consumption (90 +/- 51 min to 122 +/- 88 min., p = 0.09). The pathogenesis of increased OCTT after red pepper may be attributed to the known effects of capsaicin, a constituent noted to be a potent stimulator of many biologically active peptides. Although the effect of spices on OCTT is likely to vary depending upon the dose and nature of the product, it is of clinical importance in the management of various gastrointestinal tract disorders.

Adult↗
PubMed1992

Clove cigarettes.

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Adolescent↗