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PubMed1979

HLA histocompatibility antigens in a Polynesian population -- Cook islanders of Mauke.

Polynesians living on the island of Mauke in the Cook Island group were typed for HLA-A and -B locus antigens. The Mauke population has restricted HLA polymorphism, with five A-locus antigens and four B-locus antigens accounting for a majority of the HLA phenotypes. Although some differences in antigen frequency were found when Mauke Islanders were compared with Polynesians from Easter Island and Samoa, the Mauke Islanders were closer in their HLA antigenic profile to polynesians than to Melanesians.

Epitopes↗
PubMed1983

Ophthalmic findings among one thousand inhabitants of Rarotonga, Cook Islands.

A survey of 986 Polynesians was conducted in Rarotonga, Cook Islands, for the complications of diabetes. The ophthalmologists in the team made a general assessment of eye health. Trauma was a major cause of blindness. Diabetic retinopathy, trachoma, cataract and macular degeneration were not common findings. The initial criteria of nuclear cataract were pigmentation or opacification with loss of fetal suture detail. This was invalidated by the finding in young adults of enhanced pigmentation may augment the intrinsic filter of near ultraviolet light. Of the 118 people with chorioretinal scars, 25 shared features with cases reported from the Pacific region attributed to filariasis. The majority, however, were typical of toxoplasmosis. Cases of pseudoexfoliation were rare. This is surprising in view of the high prevalence reported among Australian Aborigines at a comparable latitude.

Adult↗
PubMed1996

Thermal inactivation of Listeria monocytogenes during rapid and slow heating in sous vide cooked beef.

Heating at slowly rising temperatures is suspected to enhance thermotolerance in Listeria monocytogenes and, since anaerobic environments have been shown to facilitate resuscitation of heat-injured cells of this micro-organism, concern may arise about the possibility of L. monocytogenes surviving in minimally preserved products. The effect of rapid ( > 10 degrees C min-1) and slow (0.3 and 0.6 degrees C min-1) heating on survival of L. monocytogenes in sous vide cooked beef was therefore examined at mild processing temperatures of 56 degrees, 60 degrees and 64 degrees C. No statistically significant difference (P = 0.70) was observed between the tested heating regimes. Since the average pH of beef was low (5.6), and little or no effect was observed, a pH-dependency of heat shock-induced thermotolerance in L. monocytogenes is suggested to account for this result.

Food Microbiology↗
PubMed2006

Heat resistance of coliform species isolated from cooked ham, snail flesh, and 'bouchées à la reine'.

AIMS: In this study, the heat resistance of coliform species isolated from cooked ham and ready-made meals was determined. METHODS AND RESULTS: Thirteen coliform strains belonging to 12 different species were studied using laboratory medium in order to determine delta (first decimal reduction time) and z(T) values (temperature increase leading to a 10-fold reduction of delta) using the Weibull model. For seven strains, delta-values were determined at temperatures ranging from 55 to 60 degrees C, with, delta values between 0.52 and 2.98 min, at 59 degrees C. For the other six strains, lower temperature values were determined with delta-values ranging from 0.47 to 1.64 min at 54 degrees C. z(T) values calculated for the 13 strains were 3.1 to 7.5 degrees C. For eight strains, plotting of the log of survivors was not linear but rather showed shoulders or shoulders and tails. CONCLUSIONS: Coliform species were sensitive to heat treatment with a decimal reduction time under 2 min at 60 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY: The better knowledge of coliform heat resistance by determining thermal resistance parameters with confidence intervals will be useful for evaluating the efficiency of industrial thermal processes.

Animals↗
PubMed1989

Carcinogenic potential of cooked food mutagens (IQ and MeIQ) in Wistar rats after short-term exposure.

Two potent cooked food mutagens, 2-amino-3-methylimidazo/4,5-f/quinoline (IQ) and 2-amino-3,4-dimethylimidazo/4,5-f/quinoline (MeIQ), were examined in an initiation-promotion assay in the male wistar rat. Fourteen doses of 10 mg IQ or 10 mg MeIQ/kg b.wt. were given during initiation, followed by promotion with 500 p.p.m. phenobarbital sodium (PB) in the drinking water up to week 58. A small number of tumours of Zymbal's gland were seen in all groups treated with IQ or MeIQ, irrespective of PB-treatment. Though the promotional regimen failed to produce the expected number of liver tumours, it did induce a significant amount of gamma-glutamyltranspeptidase (GGT) activity. These results suggest that even short exposures to low doses of IQ or MeIQ produce persistent procarcinogenic lesions in the rat, and that secondary factors, e.g. promoters or high cell turnover, may over time develop these lesions into cancer.

Animals↗
PubMed1985

Use of histidine dipeptides and myoglobin to monitor adulteration of cooked beef with meat from other species.

A new high performance liquid chromatography (HPLC) method was used to monitor the adulteration of cooked beef products with meat from other species. The ratio of the histidine dipeptides anserine and carnosine which are present in skeletal muscle, are so different between sheep, cattle, horse and kangaroo that detection of adulteration can be rapidly achieved by chromatography on a Partisil-10 SCX column with 0.2 M lithium formate, pH 2.9. To obtain a definitive identification of the adulterant it was necessary to also examine the electrophoretic mobility of myoglobin in sodium dodecylsulphate gels. One brand of "beefsteak" pie was found to actually be a mixture of mutton and beef.

Animals↗
PubMed1981

Natural toxicants in human foods: psoralens in raw and cooked parsnip root.

Parsnip root contains three photoactive, mutagenic, and photocarcinogenic psoralens in a total concentration of about 40 parts per million. These chemicals are not destroyed by normal cooking procedures (boiling or microwave); thus humans are exposed to appreciable levels of psoralens through the consumption of parsnip and possibly other psoralen-containing foodstuffs. The toxicologic consequences to man of such exposure may be speculated on the basis of medicinal and laboratory studies, but epidemiologic data are not available.

Carcinogens↗
PubMed1981

Relationship of sporulation, enterotoxin formation, and spoilage during growth of Clostridium perfringens type A in cooked chicken.

Sporulation and enterotoxin formation were determined for 17 strains of Clostridium perfringens type A in autoclaved chicken dark meat and in Duncan-Strong sporulation medium. The mean numbers of heat-resistant spores detected after 24 h at 37 degrees C were log10 1.13 to log10 7.64/ml in Duncan-Strong medium and log10 4.93 to log10 6.59/g in chicken. Of 17 strains, 7 formed enterotoxin in Duncan-Strong culture supernatant (1.0 to 60 microgram/ml) and 8 produced enterotoxin in chicken (0.21 to 24 microgram/g). Additional studies with chicken were conducted with C. perfringens NCTC 8239. With an inoculum of 10(6) cells per g, greater than log10 7.99 vegetative cells per g were detected by 4 h in chicken at 37 degrees C. Heat-resistant spores occurred by 4 and 6 h and enterotoxin occurred by 8 and 6 h in autoclaved chicken dark meat and barbecued chicken drumsticks, respectively. Enterotoxin was detected in autoclaved dark meat after incubation at 45 degrees C for 1.5 h followed by 37 degrees C for 4.5 h, but not after incubation at 45 degrees C for 1.5 to 8 h. With an inoculum of 10(2) cells per g in oven-cooked or autoclaved chicken, greater than log10 8.00 vegetative cells per g were detected by 6 to 8 h at 37 degrees C, heat-resistant spores were detected by 8 h, and enterotoxin was detected by 12 h. A statistical analysis of odor determinants of chicken after growth of C. perfringens indicated that, at the 95% confidence level, the product was considered spoiled (off or unwholesome odor) by the time spores or enterotoxin were formed.

Animals↗
PubMed1988

Growth of Clostridium perfringens in cooked chili during cooling.

U.S. Department of Agriculture regulations require that brick chili be cooled from 48.9 degrees C to 4.4 degrees C within 2 h of cooking, but processors may not always be able to comply. Studies were conducted to evaluate the extent of bacterial multiplication resulting from outgrowth of germinated Clostridium perfringens spores experimentally inoculated into chili and incubated at various temperatures. Inoculated samples were heated (75 degrees C for 20 min) to activate spores, quickly equilibrated, and held at one of five desired temperatures for 6 h. No growth was observed for C. perfringens in samples held at 26.7 degrees C and below for 6 h, but growth was observed by 6 h in samples held at 32.2 degrees C and after 2 h in samples held at temperatures between 37.8 degrees C and 48.9 degrees C. Using isothermal growth data, we developed a simple model for predicting the growth of bacteria with time under exponential cooling conditions. The model predicts both the lag phase and the numbers of bacteria at specific times during the growth phase. It was developed by using isothermal growth data and tested by using temperature-varying growth data from experiments with spores of C. perfringens in chili. Actual data agreed closely with predicted results. The results should be useful for evaluating the hazard potential for growth of C. perfringens in chili.

Clostridium perfringens↗
PubMed1989

Combined effect of water activity and pH on inhibition of toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes.

The effects of water activity (aw, 0.955 to 0.970), pH (4.75 to 5.75), and storage time (up to 60 days) on toxin production by Clostridium botulinum in cooked, vacuum-packed potatoes were studied by using factorial design experiments and most-probable-number methodology. Samples were inoculated with 10(3), 10(4), or 10(5) spores of a mixture of five type A and five proteolytic type B strains, incubated at 25 degrees C, and analyzed for toxin production. Toxin was produced at pH levels of greater than or equal to 4.75 when the aw was greater than or equal to 0.970, pH greater than 5.25 when the aw was 0.965, and pH greater than or equal to 5.75 at an aw of 0.960. No toxin was detected when the aw was 0.955. The probability of toxigenesis was significantly affected (P less than 0.0001) by storage time, aw, pH, and the interactions aw.pH and aw.storage time. The response to a decrease in pH was linear, while the response to a decrease in aw was curvilinear. Using multiple linear regression, equations were derived which could predict the length of time until toxin production and the probability of toxigenesis by a single spore under defined conditions.

Analysis of Variance↗
PubMed1989

Sodium lactate delays toxin production by Clostridium botulinum in cook-in-bag turkey products.

Comminuted raw turkey, containing 1.4% sodium chloride, 0.3% sodium phosphate, and 0 (control), 2.0, 2.5, 3.0, or 3.5% sodium lactate, was inoculated with a 10-strain mixture of proteolytic type A and B Clostridium botulinum spores. The inoculated turkey was vacuum packaged and cooked by immersion in heated water to an internal temperature of 71.1 degrees C. Samples were incubated at 27 degrees C for up to 10 days. Five samples per treatment were examined for botulinal toxin at specific intervals. Sodium lactate exhibited an antibotulinal effect which was concentration dependent. Processed turkey containing 0, 2.0, 2.5, 3.0, or 3.5% sodium lactate was toxic after 3, 4 to 5, 4 to 6, 7 or 7 to 8 days, respectively. Subsequent studies with a broth medium revealed that lactate, not the sodium ion, was the principal factor in delaying botulinal-toxin formation.

Animals↗
PubMed1998

Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.

Leuconostoc carnosum was shown to be the specific spoilage organism in vacuum-packaged, sliced, cooked ham showing spoilage during 3 weeks of shelf life. Identification of the specific spoilage organism was done by use of phenotypic data and ClaI, EcoRI, and HindIII reference strain ribopatterns. One hundred L. carnosum isolates associated with the production and spoilage of the ham were further characterized by pulsed-field gel electrophoresis (PFGE), together with some meat-associated Leuconostoc species: L. citreum, L. gelidum, L. mesenteroides subsp. dextranicum, and L. mesenteroides subsp. mesenteroides. ApaI and SmaI digests divided the industrial L. carnosum strains into 25 different PFGE types, ApaI and SmaI types being consistent. Only one specific PFGE type was associated with the spoiled packages. This type also was detected in air and raw-meat mass samples. The spoilage strain did not produce bacteriocins. Only seven isolates belonging to three different PFGE types produced bacteriocins. Similarity analysis of the industrial L. carnosum strains revealed a homogeneous cluster which could be divided into eight subclusters consisting of strains having at most three-fragment differences. The L. carnosum cluster was clearly distinguished from the other meat-associated leuconostoc clusters, with the exception of the L. carnosum type strain. Ribotyping can be very helpful in the identification of L. carnosum, but its discriminatory power is too weak for strain characterization. PFGE provides good discrimination for studies dealing with the properties of homogeneous L. carnosum strains.

Anaerobiosis↗
PubMed1996

Transcatheter occlusion of the arterial duct with Cook detachable coils: early experience.

OBJECTIVE: To assess the effectiveness of modified, controlled release Gianturco coils for transcatheter occlusion of the arterial duct. DESIGN: Prospective study, approved by local medical ethics committee. SETTING: Tertiary paediatric cardiac centre. PATIENTS: 43 patients with left to right shunting through the arterial duct, two of whom had a residual leak after surgical ligation and three had residual shunting after previous Rashkind umbrella implantation. INTERVENTION: Transcatheter delivery of one or more coils to the arterial duct. MAIN OUTCOME MEASURES: Complete occlusion of the arterial duct, based on intention to treat and judged by Doppler echocardiography. Absence of flow disturbance in the branch pulmonary arteries and the descending aorta following the procedure. Assessment of cost of the disposable items used. RESULTS: At a median follow up period of three months complete duct occlusion was achieved in 37 (86%) of the 43 patients. No flow disturbance in the branch pulmonary arteries or the descending aorta was detected in any patient. The median cost of disposable items used during the procedure was 342 pounds. CONCLUSIONS: The Cook detachable coil is an effective and financially attractive alternative to the Rashkind umbrella for closure of the arterial duct.

Adolescent↗
PubMed1998

Residual and recurrent shunts after implantation of Cook detachable duct occlusion coils.

OBJECTIVE: To assess the presence and outcome of Doppler detectable shunts following implantation of the Cook detachable PDA coil. DESIGN: Prospective study. SETTING: Tertiary paediatric cardiac centre. PATIENTS: 76 consecutive patients undergoing coil implantation (80 procedures). MAIN OUTCOME MEASURES: Detection and colour Doppler echocardiographic appearance of residual or recurrent shunts, the timing of the appearance of recurrent shunts, and the time taken for spontaneous resolution of these shunts. RESULTS: Immediate occlusion was achieved in 52 patients. At one month 63 patients had complete occlusion and after three months the duct was completely occluded in 67 patients. In 27 cases small residual shunts were detected on echocardiography 10 minutes after the completion of the implantation procedure; 15 of these had resolved by 24 hours and 20 had resolved by three months. Recurrent shunts were detected after apparent initial complete occlusion in 11 cases 24 hours after coil implantation and in two cases one month after the procedure. Six recurrent shunts resolved on later follow up. Residual shunts appeared as single jets after implantation of a single coil, but up to three separate jets were detected after implantation of multiple coils. CONCLUSIONS: Spontaneous resolution of small residual shunts occurs in most patients. The recurrence of small shunts after apparent complete occlusion suggests that recanalisation of the duct may occur in a small percentage of patients up to one month after occlusion. Residual shunts may take the form of multiple residual jets that may require implantation of further coils to achieve complete duct occlusion.

Ductus Arteriosus, Patent↗
PubMed1997

Paediatric rhabdomyosarcoma: MyoD1 demonstration in routinely processed tissue sections using wet heat pretreatment (pressure cooking) for antigen retrieval.

AIMS: To investigate wet heat pretreatment (pressure cooking) as a means of antigen retrieval for demonstration of MyoD1 in paraffin wax embedded tissue. METHODS: Routinely processed tissue sections of transmission electron microscope confirmed cases of rhabdomyosarcoma were stained immunohistochemically with the MyoD1 antibody. Antigen retrieval was achieved by wet heat pretreatment of the tissue sections. RESULTS: MyoD1 was stained successfully in all seven cases. The protein was localised to nuclei and cytoplasm depending on the type of tumour cell. CONCLUSIONS: Wet heat pretreatment for antigen retrieval from routinely processed tissue sections permits excellent subsequent immunostaining for MyoD1 in rhabdomyoblasts.

Histocytological Preparation Techniques↗
PubMed1995

Anonychia and absence/hypoplasia of distal phalanges (Cooks syndrome): report of a second family.

We describe a second family with four affected members in three successive generations with a rare nail dysplasia syndrome. The syndrome, which was first reported by Cooks et al in 1985, is characterised by bilateral nail hypoplasia of digits 1-3, with absence of nails of digits 4-5 of the hands, and total absence of all toe nails. In addition, there is absence/hypoplasia of the distal phalanges of the hands and feet. Our family confirms this syndrome as a distinct entity with autosomal dominant inheritance.

Adult↗
PubMed2004

Differential effects of cooked common bean (Phaseolus vulgaris) and lentil (Lens esculenta puyensis) feeding on protein and nucleic acid contents in intestines, liver and muscles in rats.

AIM: Our aim was to investigate the influence of legume feeding on the protein and nucleic acid content of intestinal tissues and muscles. METHODS: Growing male Wistar rats were fed ad libitum on balanced diets containing cooked common bean or lentil as the unique protein source (180 g.kg(-1) dry matter) for 20 days. The control group was pair-fed with an iso-energetic, iso-nitrogenous balanced casein diet. RESULTS: Intestinal tissues were heavier in the legume-fed groups and higher relative mass (g per 100 g body mass) of protein, RNA and DNA were found in these tissues as compared to those of the control groups. In liver protein and RNA masses were significantly lower in the bean group than in the control group but the DNA content was not different in the legume and in the control groups. In gastrocnemius and soleus muscles, there was no significant effect of legume feeding on the fresh mass and on the protein and RNA contents, but the DNA content of the m. gastrocnemius was significantly lower in both legume groups than in their control group. The ribosomal capacity of intestines, liver and muscles was not significantly affected by legume feeding. CONCLUSION: Legume feeding had a trophic effect on both proximal and distal intestinal tissues; dietary fiber appears to be the main cause of this effect.

Animals↗
PubMed1991

Alpha-2-HS-glycoprotein phenotype frequencies in Cook Islanders.

The polymorphism of the alpha 2-HS-glycoprotein (A2HS) was analysed in Rarotonga and Mangaia, the Cook Islands. The A2HS*2 frequency was found to be the highest value among all populations studied up to now. There was a significant difference in A2HS*2 gene frequencies between the two populations, Rarotonga (0.62) and Mangaia (0.76).

Alleles↗