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At least 127 records · Page 7Linked to original sources
PubMed1989

Comparison of the inhalation toxicity of kretek (clove cigarette) smoke with that of American cigarette smoke. I. One day exposure.

The comparative acute toxicity of a branded American cigarette and kreteks (Indonesian cigarettes containing approximately 60% tobacco and 40% ground clove buds) was assessed by exposure of groups of ten male and ten female rats to three different but equivalent (in terms of total particulate matter) concentrations of smoke from each type of cigarette. The smoke was delivered "nose only" using an HRC Rodent Smoking Machine (Mark IV) within a single 1-h period, with a total delivery of 30 min smoke and a 15 min air-breathing period between the two smoke exposures. Comparison of the immediate response to smoke exposure was made by monitoring respiration during exposure and by observation of the animals immediately following exposure. At this level, the only differences observed were more severe signs of smoke intoxication in the American smoke exposed animals which, at least in part, was attributed to the higher concentrations of carbon monoxide (CO) to which these animals were exposed; CO concentrations in the American smoke atmospheres were 2-2.5 times higher than the corresponding kretek smoke atmospheres. Comparison of any delayed response was made by observation and measurement of body weight, food and water consumption for a sub-population maintained for 14 days following exposures. This comparison revealed no differences between the groups which could be attributed to the smoke exposures. Comparison of any lung changes induced were made at two intervals, 24 h and 14 days following smoke exposures. These intervals were selected to provide information on any damage to the lung attributable to the smoke exposures and any subsequent development or repair.(ABSTRACT TRUNCATED AT 250 WORDS)

Animals↗
PubMed1989

Critique of available studies on the toxicology of kretek smoke and its constituents by routes of entry involving the respiratory tract.

Kreteks are tobacco cigarettes containing clove, imported into North America from Indonesia. Health effects, including severe pulmonary toxicity, are suspected to be associated with kretek use among adolescents and young adults. The most likely candidate for a specific toxic effect among the chemical constituents of kreteks is eugenol. Eugenol is a natural compound found in high concentrations in clove buds and is the active ingredient that distinguishes kreteks from conventional cigarettes. It is a potent and valuable topical anesthetic, as well as a pungent spice constituent. Until kretek use became a fad in North America in the early 1980s, the toxicity of eugenol by routes of exposure involving the respiratory tract had not been considered because human exposure had been predominantly oral and topical. Concern over the possible pulmonary toxicity of kretek smoke has stimulated studies on the smoke, eugenol itself, and other chemical constituents of kreteks. Two sets of studies are now available for review, one series conducted by La Voie et al. of the American Health Foundation and another conducted by Clark et al. of the Huntingdon Research Centre in the United Kingdom. Their methods and findings are very different. Common problems include low statistical power, methods of exposure that do not duplicate human exposure, and failure of the models to replicate the circumstances of the extant clinical reports, which suggest that aspiration, idiosyncratic or allergic reactions, or impaired host defense mechanisms may be involved. The available toxicologic studies must be considered preliminary.(ABSTRACT TRUNCATED AT 250 WORDS)

Administration, Inhalation↗
PubMed1985

Peculiar odours in newborns and maternal prenatal ingestion of spicy food.

A peculiar odour in an infant may raise the possibility of several important syndromes. Four cases of newborn infants with peculiar smells are described. In two, the sharp odour was identified as cumin, one smelled of fenu-greek and one of curry. All these babies were born to mothers who ingested spicy food prior to delivery. In one case, the foul smelling amniotic fluid led to a spurious suspicion of amniotitis.

Condiments↗
PubMed1980

Aspergillus growth and aflatoxin production on black pepper.

Black peppercorns supported the growth of Aspergillus parasiticus (flavus) NRRL 3145. Incubation at 28 C and RH of 85% for 30 days resulted in profuse conidial production on the reticulate ridges of the peppercorns. An SEM study of these ridges showed that they were cortical eruptions, and the particulate matter present favored mycelial establishment. Hyphal anastamoses were commonly observed. Following this incubation the inoculated peppercorns were stored in the dark at room temperature and ambient humidity for 15 days. Aflatoxin was detected on minicolumn. Aflatoxin B1 was produced at levels of 60 micrograms/kg with traces of aflatoxin B2, G1 and G2. Quantitative estimation was based on a visual comparison with standards by thin-layer chromatography.

Aflatoxins↗
PubMed1988

Food additives and plant components control growth and aflatoxin production by toxigenic aspergilli: a review.

Growth and aflatoxin production by toxigenic aspergilli are partially or completely inhibited by the undissociated form of acetic, benzoic, citric, lactic, propionic and sorbic acids. Salts such as sodium chloride, potassium chloride and sodium nitrate, at low concentrations, can enhance aflatoxin production. At higher concentrations they become inhibitory, but marked inhibition requires amounts of the salts greater than are commonly used in foods. Phenolic antioxidants, sometimes added to foods to prevent oxidative deterioration, also are inhibitory to toxigenic aspergilli. Other inhibitory agents include certain insecticides, methylxanthines (caffeine and theophyllin), and components of some herbs, spices and other plants.

Aflatoxins↗
PubMed1976

Search for B-1 aflatoxin and similar fluorescent compounds in 'misso'.

Following previous studies on the investigation of B-1 Aflatoxin in food samples (4,5) we report in this paper the results obtained using thin layer chromatography (TLC) with three different solvent systems and spectrophotometric analysis in order to differentiate actual B-1 Aflatoxin and Aflatoxin-like substances. Twenty 'Misso' samples were studied and we could detect Aflatoxin in 3 of them. An Aflatoxin-suspected substance was also isolated. No Aflatoxin-producing Aspergillus was isolated from the samples analysed.

Aflatoxins↗
PubMed1985

[Rapid method for indirect bacterial determination in minced meat and spices by measurement of carbon dioxide production rates].

A rapid method has been developed for the determination of total microbial count in foods within one hour in the range between 10(5) and 10(9) microorganisms per ml resp. g. This method was developed for microbial analysis of highly contaminated food stuffs, e.g. of minced meat and spices, which are not suitable for indirect determination of total microbial counts by measurement of oxygen consumption rates. The method is based on the measurement of microbially produced CO2 by means of a selective electrode. For that purpose a sample is diluted with a glucose containing suitable nutrient broth and placed into a tightly closable measuring vessel. Substrate-specific correlations between microbial loads (total plate count) and CO2-production rates were determined.

Animals↗
PubMed1980

Inhibition of aflatoxin formation by some spices.

The effects of black pepper, cinnamon, peppermint, cumin, ginger and clove on growth and aflatoxin formation of Aspergillus flavus were studied in rice powdercorn steep (RC) medium. The effects of the first five spices were judged to be inhibition of aflatoxin formation rather than of mycelial growth. Clove completely inhibited both mycelial growth and aflatoxin formation at a concentration above 0.1%. No aflatoxin was produced when cumin and mint levels of 5% and 10% were used. Black pepper and ginger levels of 10% decreased aflatoxin formation by 100%. Higher concentrations of cinnamon, mint, cumin and ginger stimulated mycelial growth.

Aflatoxins↗
PubMed1989

Concentration of selected heavy metals in spices, dry fruits and plant nuts.

Different spices, dry fruits and plant nuts commonly consumed in Pakistan were assayed for the heavy metals cadmium, lead, copper, zinc, iron and manganese by the potentiometric stripping analysis and AA spectrophotometry. The results revealed wide variation in heavy metal content among different biological materials. Mixed spices generally exhibited higher value for trace metals specially lead (6.6-9.2 micrograms/g), cadmium (0.65-1.34 micrograms/g), iron (142.3-285.0 micrograms/g) and zinc (64.2-65.8 micrograms/g). Dry fruits contained relatively lesser amounts of heavy metals than plant nuts. Almonds contained higher levels of lead (1.02 micrograms/g) and cadmium (0.24 micrograms/g) than other nuts and dry fruits.

Cadmium↗
PubMed1987

[Anaerobic spore formers in commercial spices and ingredients for infant food].

Anaerobic spore-formers can cause food intoxication. Clostridium (Cl.) perfringens type-A strains are mainly involved. In addition to the original contamination of food, e.g., meat or milk, ingredients such as spices or meat extracts are the main source and low numbers of clostridia are present (i.e., up to 10(2) cells/g). At present, information about the quantitative ecology of clostridia is incomplete; therefore 115 commercial food products were investigated (spices: n = 70, meat extracts: n = 15, instant foods: n = 30). For the detection of low numbers of clostridia (less than 10(3)/g), the most probable number (MPN) technique was used. For the detection of higher numbers (greater than 10(3)/g) a cultivation method in solid media was developed. The mesophilic sulphite-reducing clostridia spores were detected by the pour-plating method with overlayer. Twenty-one of the 70 commercial spices, 7 of the 30 specimen of instant food and 12 of the 15 meat extracts were clostridia-positive. The low counts ranged between 3 X 10(0) and 10(3) cells/g, in most cases (2/3) in the range 10(1)/10(2)/g. Only in 6 cases were more than 10(3) clostridia/g detected. Most of those isolated were identified as Cl. perfringens (46 of 73 isolates). Only in meat extracts did clostridia species other than Cl. perfringens strains predominate. Three of the 23 Cl. perfringens strains proved to be heat-resistant. A hydrated meat extract originally contaminated with low numbers was tested in a pilot study for the enrichment of clostridia. This extract showed an increase of up to 10(7) cells/ml after a 24-h incubation period.(ABSTRACT TRUNCATED AT 250 WORDS)

Clostridium perfringens↗
PubMed1978

[A method for differentiating between vinegar produced by fermentation and vinegar made from synthetic acetic acid based on the determination of the specific 3H-radioactivity (author's transl)].

The applicability of the specific 3H-radioactivity for the distinction of synthetic and biogenic vinegar was tested. The acetic acid was isolated from the vinegar as calcium acetate, and the calcium acetate was combusted at 830 degrees C to CO2 and H2O. The water was measured either after two destillation steps by liquid scintillation counting or after reduction to hydrogen and reaction to ethane in a gas proportional counter. The difference in the 3H-content between the two types of vinegar in Austria is about 80--100 T.U. Since the level of activity is subject to appreciable annual fluctuations a series of synthetic and biogenic comparison samples always has to be included.

Acetates↗
PubMed1976

[Lead- and cadmium-content of foodstuffs 1. Lead- and Cadmium-content of spices and table salt (author's transl)].

The lead and cadmium contents in more than 50 commercially available spices and spice mixtures were determined. About 75% of the lead-values were below 1 ppm. About 30% of the cadmium-values were between 0.1 and 0.5 ppm, about 60% below 0.1 ppm, and in about 10% of the products cadmium was not found (less than 0.004 ppm Cd). In table salt lead contents of up to 1.8 ppm were found, while cadmium was below or slightly above the detection limit.

Cadmium↗
PubMed1978

[Flavonol glycosides of leaves and fruits of dill (Anethum graveolens L.). II. Phenolics of spices (author's transl)].

From the leaves of dill (Anethum graveolens L.) ten flavonol glycosides have been isolated by means of polyamide, paper and thin-layer chromatography and could be identified by the usual procedures. The two major flavonoids, quercetin 3-O-beta-D-glucuronide and isorhamnetin 3-O-beta-D-glucuronide, were obtained crystalline. The minor components were found to be the 3-glucosides, 3-galactosides and 3-rhamnoglucosides of quercetin and isorhamnetin. Two other 3-glycosides of quercetin and isorhamnetin occur with the component sugars galactose, xylose, and arabinose. Besides these there are probably other two flavonoids present in trace amounts. In addition, the fruits of dill contain kaempferol 3-glucuronide as main component thought this component is completely absent in leaves.--This is probably the first time that isorhamnetin 3-O-beta-D-glucuronide has been obtained crystalline from a plant.

Chromatography, Thin Layer↗
PubMed1990

Methods for detection of irradiation of spices.

Three types of methods for the identification of irradiation of spices were tested as potential control methods. The methods were microbiological, combining a direct epifluorescent filter technique (DEFT) with a total aerobic plate count (APC), a chemiluminescence method and chemical gas-chromatographic (GC) and GC mass-spectrometric (MS) methods for analysis of volatile oils of spices isolated by steam distillation. Twelve samples of spices, mainly peppers, were analysed before and after gamma-irradiation with doses of 10 and 50 kGy. The chemiluminescence measurements were performed before the irradiation and 10 and 100 days after the irradiation. The best methods for control purposes were the microbiological (DEFT + APC) methods combined with chemiluminescence measurements. No differences were detected between the irradiated and non-irradiated samples with the chemical methods.

Chromatography, Gas↗