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PubMed2001

[Jejunal reservoir for pouch. Anal reconstruction].

Jejunal reservoir for pouch. Anal reconstruction. For restaurative proctocolectomy the ileal J-pouch is a world-wide accepted procedure. In some cases the mesenteric vascular anatomy does not allow to bring the ileum down to the dentate line. In these patients a jejunal reservoir can be a good alternative. The different architecture of arteries and veins within the jejunal mesentery makes the bridging of a longer distance possible. Within a group of 38 restaurative proctocolectomies, jejunal pouch was performed in 2 cases. Failure of an ileal pouch was the reason in one patient. In the other, the ileal mesentery was too short to achieve a tension free ileal pouch-anal anastomosis. The functional result is good in both cases.

Adenomatous Polyposis Coli↗
PubMed1983

Hemorrhagic colitis associated with a rare Escherichia coli serotype.

We investigated two outbreaks of an unusual gastrointestinal illness that affected at least 47 people in Oregon and Michigan in February through March and May through June 1982. The illness was characterized by severe crampy abdominal pain, initially watery diarrhea followed by grossly bloody diarrhea, and little or no fever. It was associated with eating at restaurants belonging to the same fast-food restaurant chain in Oregon (P less than 0.005) and Michigan (P = 0.0005) and with eating any of three sandwiches containing three ingredients in common (beef patty, rehydrated onions, and pickles). Stool cultures did not yield previously recognized pathogens. However, a rare Escherichia coli serotype, O157:H7, that was not invasive or toxigenic by standard tests was isolated from 9 of 12 stools collected within four days of onset of illness in both outbreaks combined, and from a beef patty from a suspected lot of meat in Michigan. The only known previous isolation of this serotype was from a sporadic case of hemorrhagic colitis in 1975. This report describes a clinically distinctive gastrointestinal illness associated with E. coli O157:H7, apparently transmitted by undercooked meat.

Adolescent↗
PubMed1989

An outbreak of shigellosis associated with the consumption of raw oysters.

We describe an outbreak of Shigella sonnei infection among 24 persons who had eaten raw oysters in restaurants in southeastern Texas within five days before the onset of symptoms. The oysters in all eight restaurants were supplied by the same dealer, but examination of a routine water sample collected six days before the probable time of contamination showed the waters where the oysters were harvested to be free of fecal contamination, making widespread sewage contamination unlikely. The suspect oysters were traced to a single boat. Stool swabs from that boat's oyster harvesters allowed the identification of one asymptomatic carrier who had a strain of S. sonnei (determined by colicin typing, plasmid analysis, and testing for susceptibility to antibiotics) that was similar to or the same as that infecting the patients. Although the source of this man's infection was unknown, he reported having eaten no oysters. Investigation revealed that 5-gallon (19-liter) pails were used as toilets aboard the oyster boats. Sewage collected in these pails was often dumped overboard into the harvesting area. We conclude that this outbreak of S. sonnei resulted from poor sanitary procedures that probably allowed stool from a carrier to contaminate oysters either just before or after they were taken aboard the boat.

Animals↗
PubMed1997

Epidemiological and clinical studies on an outbreak of trichinosis in central China.

An outbreak of trichinosis occurred in the city of Zhengzhou, central China, between December 1995 and February 1996, affecting 85 of the administrative units into which the city is split. Of 297 subjects from eight of the affected units, 54% were seropositive for Trichinella and 41% had symptoms consistent with acute trichinosis. Of the 490 subjects who had eaten at one particular dumpling restaurant 1-5 weeks before the outbreak and who were traced, 291 (59%) were seropositive and 212 (43%) had been or were ill. MOst of the infections were in manual workers, cadres and merchants aged 20-49 years. Most of those who had been infected failed to develop gastro-intestinal symptoms or a cutaneous rash. Eyelid oedema was only seen in the early stages of the infection, the main clinical manifestations being fever of long duration of tiredness. Surprisingly, six cases had no marked symptoms after repeated infection. Eosinophilia (eosinophils > 7% of leucocytes) was noted in 71 (55%) of the 130 cases in which blood cells were counted. When 212 sera were tested for antibodies to Trichinella, seropositivities were found to increase from 89.1% (IFAT) of 87.7% (microprecipitation test) at presentation to 100% (both tests) 1 week after treatment with albendazole. All those treated were cured. The outbreak was one of the most extensive, single-source outbreaks ever recorded in China, probably with > 600 infections and > 300 clinical cases. The entire episode was attributed to the ingestion of undercooked pork dumplings at one restaurant.

Adolescent↗
PubMed2001

Occurrence of heterocyclic aromatic amines in the Swiss diet: analytical method, exposure estimation and risk assessment.

A total of 86 meat samples, prepared in restaurants or homes, ready to eat (including poultry and fish) and 16 commercial samples such as bouillon (cubes) were analysed for heterocyclic aromatic amines (HAA). The analytical method consisted of an acidic extraction, clean-up on a cation exchange cartridge followed by an analogous HPLC step to recover the following HAA: IQ, MeIQ, MeIQx, 4,8-DiMeIQx, PhIP and 7,8-DiMeIQx. The HAA containing HPLC-fractions were collected, the HAA identified and quantified using two RP-HPLC-systems of different retention properties (UV-detection). The limit of quantitation was in the range of 0.2-0.4 ng/g and the relative repeatability 6-15%. The recovery of PhIP was lower than for the other HAA analysed (less than 80%) and a correction factor was applied. No significant differences of the HAA-concentration were found in samples from homes and restaurants, half of the total samples contained HAA at the following frequencies: PhIP and MeIQx 33% (each), 4,8-DiMeIQx 11% and MeIQ 4%; 7,8-DiMeIQx and IQ were not detected. The frequencies in commercial products were for MeIQx 31%, 7,8-DiMeIQx 19%, IQ 13% and PhIP 6%; MeIQ and 4,8-DiMeIQx were not found. Based on these data, the average exposure of Swiss adults to HAA was estimated to be 5 ng/kg body mass per day, commercial products contributing less than 10%. The theoretical excess cancer risk due to this intake was estimated on the base of the carcinogenic potency of the HAA in long-term animal experiments by linear extrapolation. The resulting risk in the order of 10(-4) at the maximum is discussed in terms of Swiss epidemiological data.

Amines↗
PubMed2001

Microbiological quality of fresh leafy vegetables, salad components and ready-to-eat salads: an evidence of inhibition of Listeria monocytogenes in tomatoes.

A total of 116 samples of 11 different fresh vegetables from a local market generally consumed in raw form as well as 12 samples of ready-to-eat green salads procured from three grade 1 and 2 restaurants in Mumbai, India were examined for overall microbial quality in terms of bacterial, mold and coliform levels and incidence of pathogens such as Listeria and Yersinia. Standard procedures and media were used for isolation and identification studies. Thoroughly washed samples of 26 leafy vegetables, 12 roots, 62 tomatoes and four samples each of cabbage, capsicum and cucumber showed total bacterial and yeast-mold count in 10(6)-10(7) cfu/gm and 10(2)-10(5) cfu/gm range respectively. On the other hand, higher range of bacterial (10(6)-10(8) cfu/gm) and mold (10(4)-10(7) cfu/gm) count were noticed in ready-to-eat salads from restaurants. The MPN index/gm for coliforms for vegetables from a local market ranged from < 3 to > 1100 whereas for ready-to-eat salads it was 11 to 460. Evidence of higher number of coliforms was observed mostly in green leafy vegetables. All (100%) local vegetables exhibited the incidence of Listeria and Yersinia. On the other hand, ready-to-eat salads showed 20 and 73% presence of Yersinia and Listeria respectively. Higher occurrence of fecal coliforms was (65.6%) found in raw vegetables while they were absent in ready-to-eat salad samples. Non-pathogenic species like Y. intermedia and L. innocua were predominating species in most of the samples. Nevertheless, presence of L. monocytogenes was observed in 7 out of 62 tomatoes, 5 out of 10 coriander leaves, 2 out of 4 spinach samples and one from 4 cabbage samples. Studies conducted to understand the ability of L. monocytogenes 036 and 35152 to grow in tomato in the presence of naturally occurring bacteria suggested that artificially inoculated (10(3) cfu/ml) cells are killed after 3 days, 12 days and 14 days of incubation at 37 degrees C, 8-10 degrees C and 2-4 degrees C respectively.

Colony Count, Microbial↗
PubMed2003

Nutritive value of meals, dietary habits and nutritive status in Croatian university students according to gender.

The aim of this study was to evaluate daily menus at students' restaurants and to report dietary habits and other health-related behaviour of Croatian university students (n=2075) according to gender. A specially designed self-administered questionnaire was used. One hundred and twenty daily menus were chosen by random sampling, and the nutritive value was calculated using food composition tables. Daily menus on average provide an adequate amount of energy, protein and most micronutrients: 88.2% of daily menus provide a balanced intake of protein, fat and carbohydrates, 22.5% of daily menus provide more than 300 mg of cholesterol, and 58.8% have more than 25 g dietary fibre. On average, students had 2.4 meals and 1.3 snacks per day. Breakfast was the most often skipped meal. Red meat, cereals and fast food were consumed more often by males (P<0.05). Low-fat dairy products, whole grain products and breakfast cereals were consumed more often by females (P<0.05). The most common choice for snacks was fruit. Males exercised more than females (4.4 h/week versus 1.6 h/week; P<0.05). A higher percentage of females (29.8%) than males (17.2%) smoked cigarettes. For alcohol consumption it was vice versa: 88.9 and 84.8% of males and females, respectively. A total of 80.4% of students were well nourished. This study showed that meals offered at students' restaurants are adequate. Dietary and other health-related behaviour differed according to gender. Clustering of some behaviours was observed.

Adult↗
PubMed2004

Squalene in oils and fats from domestic and commercial fryings of potatoes.

Squalene was determined in commercial frying oils and fats (sunflower oil, cottonseed oil, corn oil, soybean oil, palm kernel oil, palm oil, vegetable shortening oil, and cooking fats) sampled during deep-frying of potatoes from 21 restaurants in Athens, Greece, and in domestic frying oils [virgin olive oil (VOO), vegetable shortening and sunflower oil] used during the domestic pan-frying and deep-frying of potatoes. The analyses were carried out after cold saponification of the oils followed by gas chromatography-mass spectrometry of the hexane extract. Quantification was carried out by reference curve, using standard squalene solutions. Fresh vegetable oils and fats were found to contain small amounts of squalene (10.2-49.3 mg/100 g oil or fat), with the exception of fresh VOO, which contained 454 mg/100 g. The squalene content of the frying oils was reduced during frying, its lower concentration found in cooked fats (5.9 mg/100 g fat) and its higher in fried VOO (428 mg/100 g oil) after the first frying session. Squalene appeared to be rather stable during frying. Its retention in used restaurant seed oils and fats remained over 50% even after 30 h of frying while a high recovery of 84-96% was observed during the domestic deep-frying of potatoes in VOO. It seems that by using VOO as frying medium a considerable amount of squalene is absorbed by the fried potatoes, thus becoming part of our diet.

Gas Chromatography-Mass Spectrometry↗
PubMed1997

Regulating the use of degraded oil/fat in deep-fat/oil food frying.

During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed. The process of frying reviewed includes moisture, heat and fat/oil transfer, crust formation and various structural, textural and chemical changes in the product, and degradation of frying medium. Some of the European nations and the U.S. have specific regulations against the use of deteriorated frying oils. Due to the absence of a suitable online frying oil quality sensor for restaurant situations, it is difficult to implement any regulation against the use of deteriorated frying oil. Based on various regulations, a model regulation to increase the safety and quality of fried foods is discussed. Background and requirements for developing an online sensor to measure frying oil quality are discussed. Other related areas reviewed in this article are factors affecting oil penetration and absorption by the food, surfactant theory of frying, analytical indices, quick tests and acceptability of frying oil.

Cooking↗
PubMed2006

How to choose a seat in theatres: always sit on the right side?

Right seat-side preference in a cinema has been explained by suggesting that it allows for emotional information processing by the right hemisphere (Karev, 2000). In order to determine seat-side preferences, participants in our experiments had to choose seats on cinema, theatre, and restaurant maps. The maps varied with respect to cinema screen, theatre stage, and restaurant entrance positions as viewed by the participants: on top, to the right, to the left, and at the bottom. Seat-side preference was found to be modified by the map's arrangement: With screen, stage, or entrance on top, participants preferred seats to the right of the screen, stage, or entrance, while for the other positions the results were not conclusive. Based on these results it cannot be concluded that the preference for a cinema seat is solely mediated by the preparation for an upcoming event to optimise emotional processing by the right hemisphere. Rather, seat choice seems to be determined by basic behavioural tendencies, such as which side to turn to when entering a room, or by visual attentional orientation.

Adolescent↗
PubMed2001

Is nicotine dependence related to smokers' support for restrictions on smoking?

OBJECTIVES: To examine the relationship between nicotine dependence and attitudes, predicted behaviours and support regarding restrictions on smoking. DESIGN: Population-based, computer-assisted, telephone survey of adults in Ontario, Canada using a two-stage stratified sampling design; 1764 interviews were completed (65% response rate) yielding 424 (24%) cigarette smokers, of whom 354 (83%) smoked daily. The Heaviness of Smoking Index was used as a measure of nicotine dependence. MAIN OUTCOME MEASURE: Attitudes toward smoking restrictions, predicted compliance with more restrictions, and support for total smoking bans. RESULTS: Attitudes favorable to smoking restrictions tended to decrease with increased nicotine dependence, but the associations were not statistically significant after adjusting for demographic variables. Predicted compliance with more restrictions on smoking decreased with higher levels of dependence, as did support for a total ban on smoking in restaurants, workplaces, bingo halls, and hockey arenas. Support for smoking bans in food courts, family fast food restaurants, and bars and taverns did not vary significantly with level of nicotine dependence. CONCLUSIONS: Level of nicotine dependence is associated with intended behaviors and support for smoking restrictions in some settings. These results have implications for tobacco control programs and policies.

Adolescent↗
PubMed2001

An outbreak of Salmonella serotype Thompson associated with fresh cilantro.

An outbreak of Salmonella serotype Thompson in California was identified through laboratory-based surveillance and investigated with case-control, traceback, and laboratory studies. There were 35 "sporadic" cases and a restaurant-associated outbreak of 41 cases with onset between 6 March and 31 March 1999. Three case patients were hospitalized. A case-control study found a significant association between illness and eating cilantro at a restaurant (63% of case patients vs. 34% of control subjects; odds ratio, 3.5; 95% confidence interval, 1.1-11.4). Although common distributors of cilantro were identified, inadequate records prohibited the identification of a single farm supplying cilantro. At room temperature, Salmonella Thompson grew more rapidly and to a higher concentration on chopped cilantro, compared with whole-leaf cilantro. Freshly made salsa (pH 3.4) supported growth of Salmonella Thompson. Cilantro should be served promptly after chopping. Accurate records of the distribution of produce should be available, and bacterial contamination of produce should be prevented in retail and wholesale establishments, in packing sheds, and on farms.

Adolescent↗
PubMed2004

Farm visits and undercooked hamburgers as major risk factors for sporadic Escherichia coli O157:H7 infection: data from a case-control study in 5 FoodNet sites.

In 1996, active surveillance in 5 Foodborne Diseases Active Surveillance Network (FoodNet) sites revealed up to a 9-fold difference in Escherichia coli O157:H7 (O157) infection incidence between sites. A matched case-control study of sporadic O157 cases was conducted in these sites from March 1996 through April 1997. Case subjects were patients with non-outbreak-related diarrheal illness who had O157 isolated from their stool samples. Control subjects were healthy persons matched by age and telephone number exchange. Overall, 196 case patients and 372 controls were enrolled. O157 infections were associated with farm exposure, cattle exposure, eating a pink hamburger (both at home and away from home), eating at a table-service restaurant, using immunosuppressive medication, and obtaining beef through a private slaughter arrangement. Variations in cattle exposures may explain a part of the regional variability of O157 infection incidence. O157 control measures should focus on reducing risks associated with eating undercooked hamburger, dining at table-service restaurants, and farm exposures.

Adolescent↗
PubMed2005

Molecular epidemiology of foodborne hepatitis a outbreaks in the United States, 2003.

BACKGROUND: Molecular epidemiologic investigations can link geographically separate foodborne hepatitis A outbreaks but have not been used while field investigations are in progress. In 2003, outbreaks of foodborne hepatitis A were reported in multiple states. METHODS: Case-control studies were conducted in 3 states. Hepatitis A virus was sequenced from serologic specimens from individuals associated with outbreaks and from individuals concurrently ill with hepatitis A in non-outbreak settings in the United States and Mexico. RESULTS: Case-control studies in Tennessee (TN), North Carolina (NC), and Georgia (GA) found green onions to be associated with illness among restaurant patrons (TN: odds ratio [OR], 65.5 [95% confidence interval {CI}, 8.9-482.5; NC: OR, 2.4 [95% CI, 0.3-21.9]; GA: OR, 20.9 [95% CI, 3.9-110.3]). Viral sequences from TN case patients differed by 2 nt, compared with those from case patients in NC and GA. A third sequence, differing from the TN and GA/NC sequences by 1 nt, was identified among case patients in a subsequent outbreak in Pennsylvania. Each outbreak sequence was identical to > or =1 sequence isolated from northern Mexican resident(s) with hepatitis A. The sources of green onions served in restaurants in TN and GA were 3 farms in northern Mexico. CONCLUSIONS: Ongoing viral strain surveillance facilitated the rapid implementation of control measures. Incorporation of molecular epidemiologic methods into routine hepatitis A surveillance would improve the detection of hepatitis A outbreaks and increase our understanding of hepatitis A epidemiology in the United States.

Case-Control Studies↗
PubMed2006

Assessment of emotional reactivity produced by exposure to virtual environments in patients with eating disorders.

The aim of this study was to assess the usefulness of virtual environments representing situations that are emotionally significant to subjects with eating disorders (ED). These environments may be applied with both evaluative and therapeutic aims and in simulation procedures to carry out a range of experimental studies. This paper is part of a wider research project analyzing the influence of the situation to which subjects are exposed on their performance on body image estimation tasks. Thirty female patients with eating disorders were exposed to six virtual environments: a living-room (neutral situation), a kitchen with high-calorie food, a kitchen with low-calorie food, a restaurant with high-calorie food, a restaurant with low-calorie food, and a swimming-pool. After exposure to each environment the STAI-S (a measurement of state anxiety) and the CDB (a measurement of depression) were administered to all subjects. The results show that virtual reality instruments are particularly useful for simulating everyday situations that may provoke emotional reactions such as anxiety and depression, in patients with ED. Virtual environments in which subjects are obliged to ingest high-calorie food provoke the highest levels of state anxiety and depression.

Adolescent↗
PubMed1986

Intestinal fluke infection as a result of eating sushi.

Severe diarrhea in a female outpatient was caused by an intestinal fluke, identified as Heterophyes heterophyes, a natural parasite of humans and domesticated and wild fish-eating mammals. This parasite is endemic in the Orient and the Middle East. A detailed case history revealed that the woman had never traveled outside the continental United States but became infected while eating raw fresh-water fish (sushi) that had been served at a local Japanese restaurant. The restaurant specialized in serving a great variety of fresh-water and salt-water fish that were flown in from the Orient and other parts of the world. The authors' findings indicate that a person does not have to travel to an endemic area to become infected with this organism.

Diarrhea↗
PubMed1999

Description of a mixed ethnic, elderly population. II. Food group behavior and related nonfood characteristics.

BACKGROUND: Elderly persons 60-103 years of age, who were participants in a Title III-C Nutrition Program, provided information regarding weekly frequencies of food group consumption, weekend meals and snack patterns, and several nonfood items that may affect food intakes. METHODS: Nonrandomized volunteers were interviewed in senior centers or in their homes. Chi-square, t test, and Pearson's product moment correlations were used to assess differences in the population sample with regard to six independent variables: ethnicity, gender, type meal (congregate or home delivered), age, proportion of noon meal usually eaten, and socialization factor (lived alone or with others). RESULTS: White subjects ate more fruits, dairy products, and weekend snacks than black subjects. White elders also consumed more caffeine, had larger incomes, and more often had sufficient money to buy food. Black subjects ate more pasta and desserts, and in sickness more often had help available. Men consumed more meats, dairy products, eggs, and starchy foods than women. There were no gender differences in income, but men ate more weekend meals in restaurants, spent more money weekly for food, more often were able to shop for food and leave home without assistance, and reported greater pleasure associated with eating. Home delivery clients ate more desserts and Sunday snacks and more frequently ate breakfast on the weekend than congregate clients. Congregate clients had more money to buy food, were better able to shop for and prepare food, and more frequently had help available in sickness. Young-old (<75 yr) and old-old (> r =75 yr) clients showed no difference in consumption of any of the food groups. Persons who usually ate all or most of the noon meal more frequently experienced pleasurability in eating, reported less anorexia, and had larger intakes of the vegetable and pasta groups. Persons living with others ate more meats, pasta, and desserts, spent more weekly for food, and ate more weekend meals in restaurants. CONCLUSION: The need for focus of the elderly nutrition program is greater in home delivery than congregate clients. The average home delivery client is older, has more chronic health problems and less physical prowess, less income, less frequently has help available in sickness, and has greater need for services other than the noon meal.

Black or African American↗
PubMed1992

Occupation and hospitalization with ischaemic heart diseases: a new nationwide surveillance system based on hospital admissions.

A cohort of all people in Denmark aged 20-59 years on 1 January 1981 was followed up for four years for emigration, death and hospital admission for ischaemic heart disease (IHD) as the primary diagnosis. The data set allows tabulation of rates of hospitalization by occupation, position and industry. Well-known classic associations for IHD have been reproduced. Examples are: male bus drivers had a standardized hospitalization ratio (SHR) of 136; for male urban bus drivers SHR = 143, male taxi drivers SHR = 168, fishermen SHR = 129, men occupied in hotels and restaurants SHR = 140, women in hotels and restaurants SHR = 157. The consistency with previous findings is an argument that new significant associations should be treated as substantiated hypotheses if no selection bias is known. Examples of groups at significant excess risk of IHD are those self-employed in the textile industry, self-employed hairdressers, foremen in the construction industry, bakers, medical and industrial laboratory technicians, telephone assistants and unskilled tube and sheet workers in shipyards.

Adult↗