Search PubMed⌕ Search

SEARCH · Search PubMed

Results for “COOKING”

Search indexed PubMed citations on genomics, clinical trials, systematic reviews and public health. Explore titles, authors and supplied subject terms, then open the PubMed record.

Quote a phrase for an exact phrase match. Source license links do not imply unrestricted reuse.

At least 739 records · Page 41Linked to original sources

RESEARCH: Effects of Recent Volcanic Eruptions on Aquatic Habitat in the Drift River, Alaska, USA: Implications at Other Cook Inlet Region Volcanoes.

/ Numerous drainages supporting productive salmon habitat are surrounded by active volcanoes on the west side of Cook Inlet in south-central Alaska. Eruptions have caused massive quantities of flowing water and sediment to enter the river channels emanating from glaciers and snowfields on these volcanoes. Extensive damage to riparian and aquatic habitat has commonly resulted, and benthic macroinvertebrate and salmonid communities can be affected. Because of the economic importance of Alaska's fisheries, detrimental effects on salmonid habitat can have significant economic implications. The Drift River drains glaciers on the northern and eastern flanks of Redoubt Volcano. During and following eruptions in 1989-1990, severe physical disturbances to the habitat features of the river adversely affected the fishery. Frequent eruptions at other Cook Inlet region volcanoes exemplify the potential effects of volcanic activity on Alaska's important commercial, sport, and subsistence fisheries. Few studies have documented the recovery of aquatic habitat following volcanic eruptions. The eruptions of Redoubt Volcano in 1989-1990 offered an opportunity to examine the recovery of the macroinvertebrate community. Macroinvertebrate community composition and structure in the Drift River were similar in both undisturbed and recently disturbed sites. Additionally, macroinvertebrate samples from sites in nearby undisturbed streams were highly similar to those from some Drift River sites. This similarity and the agreement between the Drift River macroinvertebrate community composition and that predicted by a qualitative model of typical macroinvertebrate communities in glacier-fed rivers indicate that the Drift River macroinvertebrate community is recovering five years after the disturbances associated with the most recent eruptions of Redoubt Volcano. KEY WORDS: Aquatic habitat; Volcanoes; Lahars; Lahar-runout flows; Macroinvertebrates; Community structure; Community composition; Taxonomic similarity

Journal Article↗

Radiographic characteristics of Cook detachable and Gianturco coils as well as clinical results of transcatheter closure of the patent ductus arteriosus.

PURPOSE: To describe the radiographic appearance of the Gianturco and the Cook detachable coils and present the clinical results in patients who underwent transcatheter closure of patent ductus arteriosus. MATERIALS AND METHODS: Between January 1994 and June 1997, eighty-two patients underwent closure of patent ductus arteriosus (PDA) using either Gianturco or Cook detachable coils. The chest x-ray and echocardiography of all patients were reviewed and the following parameters were evaluated: 1) the size of the heart (cardiothoracic ratio), 2) the position and the type of the coils in the postero-anterior and the lateral projection, 3) the number of coils used, 4) the existence of residual ductal flow, 5) Doppler velocity in the left pulmonary artery. RESULTS: Complete occlusion was achieved in 94%, and cardio-thoracic ratio regressed from 0.57 to 0.53 (p < 0.01), after a mean follow-up of 1.2 years. The identification of the different coils on the chest radiograph was successful in only 47% of cases, difficulties arising especially, when multiple coils were used. In 55 patients (67%) the coil position was judged to be optimal, in 27 patients (33%) suboptimal. The latter correlates with the presence of residual shunt. Multiple coils correlated more with a left pulmonary artery flow velocity exceeding 1.5 m/s. CONCLUSION: Coil-occlusion of patent ductus arteriosus is effective and leads to reduced cardio-thoracic ratio. Radiographic coil identification is possible but may be difficult if multiple coils are deployed. Suboptimal coil position led more often to residual PDA shunt. Multiple coils are more commonly associated with increased LPA velocities, but hemodynamic significant obstruction to flow is rare.

Adolescent↗

Bacteriological study of cooked ogi (fermented cereal weaning food) and its potential safety in a rural Nigerian community.

Thirty households with children receiving the fermented cereal food ogi were selected randomly from Ajara, a rural community in Lagos State, Nigeria. Eighty-one samples of ogi were collected from these households at the time of administration to the children. The degree of bacteriological contamination and pH values of the cooked ogi samples were determined. The mean pH was 3.6 +/- 0.2. Faecal coliform contamination levels of 3 to > or = 2400/ml were recorded in 26 (31.3%) of the 81 ogi samples. Levels of faecal coliforms increased significantly (P < 0.025) during storage of cooked samples for 9 h. The high contamination rate is unacceptable and is a potential health hazard. Although fermenting food like ogi, resulting in a low pH, may reduce bacterial contamination, hygienic practices during handling and preparation should be emphasized as adjuncts in intervention for control of diarrhoeal disease in developing countries.

Edible Grain↗

Inhibition of the mutagenicity of cooked-beef basic fraction by its acidic fraction.

By using the Salmonella/microsome system, it was found that the activity of mutagens present in the basic fraction of cooked-ground-beef was completely suppressed by addition of the acidic fraction obtained from the cooked-beef. The suppression was ascribable to the presence of oleic acid in the acidic fraction. This finding indicates that no, or diminished, mutagenicity would be found in materials containing fat.

Animals↗

Production of enterotoxins and thermonuclease by Staphylococcus aureus in cooked egg-noodles.

Production of enterotoxin A (SEA), enterotoxin C (SEC), and thermonuclease (TNase) by Staphylococcus aureus was determined during growth in cooked egg-noodles at different temperatures (15-37 degrees C). Both SEA and SEC and TNase were detected when greater than or equal to 4.0 x 10(7) colony forming units (cfu)/g were present. The contents of SEA, SEC, and TNase in egg-noodles mainly increased at the end of the exponential growth phase. In contrast with SEA and SEC the production of TNase always continued till the end of each experiment. Recovery rates of SEA and TNase in cooked noodles were dependent on their amounts. High amounts (64 ng SEA/g; 1 unit TNase/g) were recovered at a rate of 93% (SEA) and 54% (TNase) respectively, whereas low concentrations (1 ng SEA/g; 0.004 units TNase/g) were recovered at a rate of only 45% (SEA) and 1.1% (TNase). TNase usually is produced at all conditions which allow growth of S. aureus. Evidence of TNase was proposed for screening for staphylococcal enterotoxins (SE) in foods. But sometimes foods contain no TNase but SE. For this reason the ELISA-test which is simple and sensitive should be used for determination of SE-production in foods.

Animals↗

Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species.

This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000-30000 and contained glucose and galactose in a ratio 10:1-10:2. The formation of ropy slime also occurred on sausages without added sugars.

Animals↗

Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages.

The bacterial populations of the surface layer and the centre of 15 spoiled vacuum-packed cooked ring sausages were characterized. About 95% of the total bacterial population in the surface layer and 55% at the centre were lactic acid bacteria. Another large bacterial group at the centre consisted of Bacillus spp. The lactic acid bacteria on the surface and at the centre were quite similar. Atypical streptobacteria, i.e. homofermentative psychrotrophic lactobacilli, were a major group of lactic acid bacteria in the surface layer of the spoiled sausages. Three main homofermentative groups could be observed on the basis of different carbohydrate patterns. Heterofermentative lactic acid bacteria belonged mainly to genus Leuconostoc. The proportion of leuconostocs in the spoiled sausages was also quite large. They could be divided into three main groups on the basis of different carbohydrate fermentation patterns. The lactic acid bacteria population of spoiled cooked ring sausages thus seemed to be heterogeneous. The strains isolated resembled strains observed by other workers in meat and meat products.

Bacillus↗

Bacterial spore injury during extrusion cooking of corn/soybean mixtures.

This study examined the potential for injury of Bacillus globigii (Bacillus subtilis var. niger, strain ATCC9372) spores during extrusion cooking of a corn/soybean (70/30%, w/v) mixture. The barrel temperature in zone 1 was kept constant at 80 degrees C while it was varied from 100 to 120 and 140 degrees C in zone 2. Recovery and enumeration of spores surviving the extrusion cooking process were conducted with five culture media ranging from minimal to rich in nutrient composition. Numbers of spores counted with a minimal culture medium after extrusion at the low temperature were lower compared to recovery with more complete media. All culture media, including minimal and richer, were equally effective in recovering untreated spores. At the higher extrusion temperatures all media were equally effective in recovering the small numbers of viable spores. The results indicated that the spores of the organism may be injured at lower extrusion temperatures.

Bacillus↗

Modeling lag phase of nonproteolytic Clostridium botulinum toxigenesis in cooked turkey and chicken breast as affected by temperature, sodium lactate, sodium chloride and spore inoculum.

The length of the lag phase (LP) of toxigenesis in commercially cooked turkey meat stored under vacuum was determined as affected by 0, 1.2, 2 and 3% sodium lactate (L), 0, 1 and 2% NaCl (S), spore (pool of nonproteolytic B and E strains: B2, B17, B197, B706, E211, E250, E KA-2 and E Beluga) inoculum (I) of 10(-2) to 10(4), storage temperature (T) of 4, 8, 12, 16, 20 and 30 degrees C and their interactions. The time from inoculation to the detection of first toxic sample was defined as LP. Using regression analysis the following model predictive of LP of C. botulinum toxigenesis in the cooked turkey breast was derived: Log(1/LP) = -2.2877 -0.1235(S) -0.2174(L) +0.4391(square root of T) +0.0204(square root of T) (I). The model explained 94.5% of the variation in results, in which square root of T was the most influential factor (65%), followed by L (21.2%), interaction of I and square root of T (4.9%) and S (3.4%). The model predicted LPs longer than those observed in 28.3% of the comparisons, but only in 1% of the comparisons when the lower limit of the 90% confidence interval of LP was used. Similar trends on the effect of L on C. botulinum were observed in an inoculated chicken meat study. This study demonstrated quantitatively that increasing L and S concentrations and lowering of T had a beneficial effect on delaying toxigenesis.

Analysis of Variance↗

Bacteriological safety of cook-chill food at the Royal Free Hospital, with particular reference to Listeria.

Cook-chill food prepared by the Catering Department of the Royal Free Hospital was examined over an 8-month period commencing October 1989. Total aerobic viable counts (TAVCs) were performed on 200 food specimens which were also examined for Listeria using selective enrichment culture. Ten of 200 food samples tested had TAVCs greater than 10(5) colony forming units (cfu) g-1, and nine of these were from non-vegetarian (meat) dishes. Although most of the food prepared by cook-chill had microbial loads within the limits recommended by current Department of Health guidelines (i.e. less than 10(5) cfu g-1), our findings for the non-vegetarian dishes suggest that extra caution is required when preparing such food. Listeria were not isolated from any food sample. In a survey of listeria faecal carriage, Listeria monocytogenes was isolated from only two of 100 faeces specimens obtained from patients.

Colony Count, Microbial↗

Isolation of Salmonella enteritidis from cook-chill food distributed to hospital patients.

Cook-chill systems are increasingly being used in the UK as a convenient means of catering for hospitalized patients. When such a system is operational, it is recommended that sampling of food be performed prior to regeneration. At our hospital we have established a food hygiene laboratory to achieve this. On routine sampling of nut roast prepared by the cook-chill method, Salmonella enteritidis was isolated. It was subsequently established that raw egg had been used in the preparation of the food which had been fried. Our investigation thus exposed potentially dangerous practices in the production line and highlights the need for constant vigilance where the system is used to provide food for a relatively high risk population group.

Eggs↗

A model describing the complexing effect in the leaching of aluminum from cooking utensils.

A simple model describing the complexing effect in the leaching of aluminum from cooking utensils is presented in this paper. Some experimental results obtained by previous workers may be explained by this model, which demonstrates that the complexing effect takes a very important role in the process of aluminum liberated from cooking utensils. Increased concentrations of complexing ions (organic acids, fluoride ion, OH-, etc.) significantly enhance the release of aluminum. The speciation of aluminum in simulated food solution is also investigated. The model suggests that in the pH range of most food (pH 4-8) aluminum present is predominantly in the form of organic Al-complexes, which is harmful to the human body.

Journal Article↗

Characterization of mutagenic activity in cooked-grain-food products.

Wheat gluten or flour from several plant sources heated at 210 degrees C for 1 hr produced 0-1800 revertant colonies/g in the Ames/Salmonella test using strain TA98 with metabolic activation. Baked or toasted foods and a heated grain beverage showed a mutagenic response in all cases from 2 to 320 revertants/g, with higher values seen when overcooked. Fried meat-substitute patties showed 0-23 revertants/g when fried at 210 degrees C. A greater mutagenic response in bacterial strain TA98 than in strain TA100 and a requirement for metabolic activation suggests that one or more aromatic amine mutagens are formed at normal cooking temperatures, but the mutagenic activity measured cannot be accounted for by the known heterocyclic amines commonly found in cooked meats. We conclude that grain products from aromatic amine chemicals during heating that are mutagenic in bacterial mutation tests.

Amines↗

Analysis of mutagenic heterocyclic amines in cooked beef products by high-performance liquid chromatography in combination with mass spectrometry.

Mutagenic activity detected in beef extracts and in fried beef heated for varying periods of time was purified and then analysed by high-performance liquid chromatography in combination with mass spectrometry (LC-MS). The major mutagenic component found in all of the beef products was identified as 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) followed by lesser amounts of 2-amino-3-methylimidazo[4,5-f]quinoline (IQ) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx). Identification and quantification of mutagens were achieved by the use of deuterium-labelled analogues. Measured levels of MeIQx and 4,8-DiMeIQx in different batches of beef extract were in the range 11.7-52.2 and 0-11.2 ng/g, respectively, and in beef heated at 275 degrees C for 5-15 min the values of MeIQx and 4,8-DiMeIQx were in the range 2.7-12.3 and 0-3.9 ng/g, respectively. The levels of IQ found in beef extracts were 0-36.8 ng/g and in fried beef the amounts were estimated at 0.3-1.9 ng/g. The method of purification is rapid, requiring only XAD-2 adsorption followed by an acid-base liquid partition against ethyl acetate and blue cotton treatment (trisulpho-copper-phthalocyanine) prior to LC-MS analysis. Because of the sensitivity of LC-MS, mutagens present in cooked beef can be detected at the low parts-per-billion-level and as little as 10 g of cooked beef was required for analysis.

Animals↗

Effects of cooked brussels sprouts on cytochrome P-450 profile and phase II enzymes in liver and small intestinal mucosa of the rat.

Male Wistar rats were given semi-synthetic diets supplemented with 0, 2.5, 5 and 20% cooked Brussels sprouts for 2, 7, 14 or 28 days. The effects on several cytochrome P-450 enzymes and phase II enzymes (glutathione S-transferase (GST), glucuronyl transferases 1 and 2 (GT1 and GT2) and DT-diaphorase (DTD)) in the liver and small intestinal mucosa were investigated. From 2 days of exposure onwards Brussels sprouts induced P4501A2 and--to a lesser extent--P4501A1 apoprotein levels in the liver, whereas in the small intestine markedly enhanced P4502B apoprotein levels could be detected. No enhanced P4503A apoprotein levels were observed. The 5 and 20% sprouts diets increased the intestinal pentoxyresorufin depentylation (PROD, 4.5-9-fold), and the hydroxylation of testosterone at the 16 alpha- and 16 beta-site (2.6-4.2-fold) after 2 days of exposure. In addition, the 20% sprouts died also enhanced the intestinal ethoxyresorufin deethylation (EROD) activity (c. 5-fold), the hepatic EROD and PROD activities (c. 2-fold) and the formation of 6 beta-hydroxytestosterone (c. 1.6-fold); the formation of 2 alpha-hydroxytestosterone in the liver was decreased (to c. 70% of the control value). GST activity was induced both in the liver (5 and 20% diet) and intestine (20% diet only) throughout the experiment. The 20% sprouts diet enhanced the hepatic DTD and GT1 activities, whereas the GT2 activity was decreased. The induction of DTD in the small intestine after 2 days (2.5-3.2-fold with 5 and 20% sprouts diets, respectively) diminished during the experiment. These results indicate that dietary exposure to cooked Brussels sprouts for only 2 days can change the metabolic activities of several phase II enzymes and cytochrome P-450 enzymes, of which P4502B is the predominant form induced in the small intestine.

Administration, Oral↗

Cooking-smoke as a factor affecting thyroid metabolism and oxygen transport capability.

1. Young Bedouin women found to be prone to illnesses of the thyroid gland and lungs. It was surmised that the cause of both complaints had the same origin: the smoke from cooking over a fire. 2. Laboratory rats were placed in the cooking space in a Bedouin encampment for 2 months. These rats (termed "smoke" animals) were smaller and less active than normal siblings. 3. The smoke animals had increased secretion of thyroid hormones and TSH and the thyroid glands were enlarged, when compared to body weight. 4. Histology of the thyroid showed areas of atrophy, areas of hypertrophy and cysts. There was increased erythropoiesis, allowing for enhanced oxygen transport capability. 5. It is concluded that the smoke, directly, or indirectly by hampering normal lung function, caused a reaction in the thyroid gland, which in turn led to increased production of hemoglobin, probably to guarantee sufficient oxygen for basic cell metabolism.

Animals↗

Formation of mutagens in cooked foods. V. The mutagen reducing effect of soy protein concentrates and antioxidants during frying of beef.

Cooking beef patties results in the formation of mutagens detectable by Salmonella typhimurium TA98 with metabolic activation. Decreased mutagenic activity results when frying beef with added soy protein concentrates (SPC). The reduction in mutagenicity takes place during the cooking process. Whereas fried beef hamburgers show high mutagenic activity, by comparison, similarly fried soy-hamburgers have much less mutagenic activity. Volumetric effects are responsible partly for the reduction on mutagenicity by SPC. Naturally occurring antioxidants in SPC, such as chlorogenic acid, also play a role. Also, a commonly used antioxidant, butylated hydroxyanisole (BHA), has been found effective in reducing the mutagenicity of fried beef. Thus, the addition of SPC or BHA in beef patties may provide a practical way of reducing mutagen formation during frying of beef.

Animals↗

Heterocyclic amines formed by cooking food: comparison of bioassay results with other chemicals in the Carcinogenic Potency Database.

Results in the Carcinogenic Potency Database (CPDB) on 11 mutagenic heterocyclic amines (HA) tested for carcinogenicity in rats, mice and cynomolgus monkeys are compared to results for other chemicals. An analysis of strength of evidence of carcinogenicity for HA vs. other mutagenic carcinogens and vs. all rodent carcinogens, indicates strong carcinogenicity of HA in terms of positivity rates and multiplicity of target sites. The liver is the most frequent target site in each species. Despite several target sites in each species, concordance in target sites between rats and mice is restricted to the liver for each HA except one. In cynomolgus monkeys, liver tumors have been induced rapidly by 2-amino-3-methylimidazo[4,5-f]quinoline (IQ). Human exposures to HA in cooked animal foods are small, in the low ppb range. A comparison of possible carcinogenic hazards from a variety of exposures to rodent carcinogens in the American diet is presented, using an index (Human Exposure/Rodent Potency, HERP) that relates human exposure to carcinogenic potency in rodents. Results indicate that there is a large background of exposures to naturally-occurring rodent carcinogens in typical portions of common foods, and that possible hazards from HA rank below those of most natural pesticides and products of cooking or food preparation; synthetic pesticide residues also rank low.

Animals↗