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Ohk Seung-Ho - - 2013
Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella enterica are the most common foodborne bacterial pathogens and are responsible for many outbreaks. Therefore, multiplex detection of these three using a single assay platform is highly desirable. The objective was to develop and optimize a fiber optic sensor for simultaneous detection of ...
Wang Yixian - - 2013
A novel surface plasmon resonance (SPR) biosensor using lectin as bioreceptor was developed for the rapid detection of Escherichia coli (E. coli) O157:H7. The selective interaction of lectins with carbohydrate components from bacterial cells surface was used as the recognition principle for the detection. Five types of lectins from Triticum ...
Shah Bhavini - - 2012
Essential oils are marginally soluble in water, making it challenging to evenly disperse them in foods and resulting in an increased tendency to bind with food lipids and proteins, resulting in lowered antimicrobial efficacy. In the current study, free and nano-dispersed (ND) thymol were compared in terms of their antimicrobial ...
Kim Seong Yeong SY Nutrition Education, Graduate School of Education, Kyonggi University, Gyeonggi 443-760, - - 2012
Trifoliate orange seed extracts (TSEs) were prepared from different solvents, water (TW), ethanol (TE), and n-hexane (TH), and assessed for their antimicrobial activities against six gram-negative food-borne pathogens (Escherichia coli KCTC 1039, Escherichia coli O157:H7 ATCC 43895, Salmonella Enteritidis ATCC 3311, Salmonella Typhimurium KCCM 11862, Shigella sonnei KCTC 2518, and ...
Tseng Angela - - 2012
  The effects of different drying methods (40 °C conventional and vacuum oven, 25 °C ambient air and freeze dry) on the stability of two red wine grape (Pinot Noir, PN and Merlot, M) byproducts, pomace containing skins and seeds (P) and pomace containing skins only (S) were investigated. Freeze ...
Trotz-Williams Lise A - - 2012
To describe an outbreak of Shiga toxin-producing Escherichia coli (STEC) O157:H7 infection following a four-day family gathering in Ontario. This is the first published account of a STEC O157 outbreak in Canada linked to consumption of pork. The outbreak investigation included interviews with food handlers and other key associated persons, ...
Edmonds Sarah L - - 2012
Pathogenic strains of Escherichia coli and human norovirus are the main etiologic agents of foodborne illness resulting from inadequate hand hygiene practices by food service workers. This study was conducted to evaluate the antibacterial and antiviral efficacy of various hand hygiene product regimens under different soil conditions representative of those ...
Carter Chandi D - - 2012
Foods contaminated with Escherichia coli O157:H7 cause more than 63,000 foodborne illnesses in the United States every year, resulting in a significant economic impact on medical costs and product liabilities. Efforts to reduce contamination with E. coli O157:H7 have largely focused on washing, application of various antibacterial chemicals, and gamma-irradiation, ...
Shimizu Yoshio - - 2012
In 2011, simultaneous, widespread outbreaks of food poisoning by contaminated enterohemorrhagic Escherichia coli in beef, which killed four and hospitalized more than 30 people, occurred in Japan. While the press was widely reporting this disaster, two maintenance hemodialysis patients were suffering from Campylobacter bacteremia by eating undercooked meat. One patient ...
Biedermann Traci T University of California, Los Angeles, CA 90095-1563, United - - 2012
Although food reward plays a large role in learning and behavioral experiments, there have been few studies examining the most motivating food reward for pigeons. Brown (1969) found that pigeons had a tendency to prefer peas, while Killeen et al. (1993) found pigeons to prefer peas and popcorn in Experiment ...
Zohoori Fatemeh V FV Health & Social Care Institute, Teesside University, Middlesbrough, UK. - - 2012
To measure the fluoride (F) content of infant foods and drinks requiring reconstitution with liquids prior to consumption and to determine the impact of water F concentration on their F content, as consumed, by measuring F content before and after preparation. In total, 58 infant powdered formula milks, dry foods ...
Orak H H - - 2012
Antioxidant activity, colour and some nutritional properties of hot air and freeze-dried strawberry tree (Arbutus unedo L.) fruits were investigated. Additionally, the effects of two pre-treatments, namely ethyl oleate and water blanching, were compared in terms of drying characteristics. For determination of antioxidant activities in ethanol extracts, two different analytical ...
So Shuhei - - 2012
We previously reported significant body size change in the nematode Caenorhabditis elegans, depending on the food strain of E. coli. Here, we examined this body size change in 11 other nematode species as well, and found that it is common to most of these nematodes. Furthermore, this food-dependent body size ...
Cupisti Adamasco - - 2012
OBJECTIVE: Assessment of the quantity and chemical type of phosphorus (P) content in cooked ham products with or without preservatives using a novel biochemical procedure. METHODS: We examined the quantity and types of P in 40 samples of cooked ham, including 20 without and 20 with P-containing preservatives, which were ...
Turski Michal P - - 2012
Kynurenic acid (KYNA) is a metabolite of tryptophan which is formed along the kynurenine pathway. KYNA may possess neuroprotective, anti-inflammatory, antioxidant and antiproliferative properties. This study measured the concentration of KYNA in various varieties of potatoes and products made from potatoes. KYNA content was determined by means of the high-performance ...
Lee Dong-Woo - - 2012
The aim of this study is to determine the incubation period of enteropathogenic Escherichia coli (EPEC), which creates several outbreaks in a year in South Korea. We reviewed all water and food-borne outbreaks data reported to the Korea Centers for Disease Control and Prevention (KCDC) from 2009 to 2010 and ...
Rounsefell B D - - 2012
Anaerobic digestion is a viable on-site treatment technology for rich organic waste streams such as food waste and blackwater. In contrast to large-scale municipal wastewater treatment plants which are typically located away from the community, the effluent from any type of on-site system is a potential pathogenic hazard because of ...
Rawdkuen Saroat - - 2012
Microbial activity is a primary cause of deterioration in many foods and is often responsible for reduced quality and safety. Food-borne illnesses associated with E. coli O157:H7, S. aureus, S. enteritidis and L. monocytogenes are a major public health concern throughout the world. A number of methods have been employed ...
Tham Johan - - 2012
Extended-spectrum β-lactamase (ESBL)-producing Enterobacteriaceae with Cefotaximase-München (CTX-M) enzymes are rapidly increasing worldwide and pose a threat to health care. ESBLs with CTX-M enzymes have been isolated from animals and different food products, but it is unknown if food imported from the Mediterranean area may be a possible reservoir of these ...
Lee Chin How - - 2012
Escherichia coli is commonly found in intestine of human, and any changes in their adaptation or evolution may affect the human body. The relationship between E. coli and food additives is less studied as compared to antibiotics. E. coli within our human gut are consistently interacting with the food additives; ...
Feliciano Lizanel - - 2012
Cross-contamination of ready-to-eat (RTE) foods with pathogens on contaminated tableware and food preparation utensils is an important factor associated with foodborne illnesses. To prevent this, restaurants and food service establishments are required to achieve a minimum microbial reduction of 5 logs from these surfaces. This study evaluated the sanitization efficacies ...
Santivarangkna Chalat - - 2011
High viability of dried probiotics is of great importance for immediate recovery of activity in fermented foods and for health-promoting effects of nutraceuticals. The conventional process for the production of dried probiotics is freeze-drying. However, loss of viability occurs during the drying and storage of the dried powder. It is ...
Malá Zdena - - 2011
Sample stacking is of vital importance for analytical CE since it may bring the required sensitivity of analyses. A lot of new relevant papers are published every year and regular surveys seem to be very helpful for experts and practitioners. The contribution presented here is a continuation of a series ...
Malá Zdena - - 2010
Sample stacking is of vital importance for analytical CE since it may bring the required sensitivity of analyses. A lot of new relevant papers are published every year and regular surveys seem to be very helpful for experts and practitioners. The contribution presented here is a continuation of a series ...
Gwack Jin - - 2010
In Korea, every outbreak of acute gastroenteritis in two or more patients who are epidemiologically related is investigated by local public health centres to determine causative agents and control the outbreak with the support of the Korean Centers for Disease Control and Prevention. The findings and conclusions of each outbreak ...
Kaartinen N E - - 2010
The glycaemic index (GI) is used to describe the blood glucose-raising potential of carbohydrate-containing foods. Only a few descriptions of the addition of GI values to national food composition databases (FCDBs) exist. We tested whether the value documentation framework established within the European Food Information Resource (EuroFIR) Network could be ...
Ranawana Viren - - 2011
It is speculated that the physical form (liquid or solid) of the food substrate has an independent effect on the body's satiety mechanisms. Using a balanced and controlled design, the objective of the present study was to determine the glycemic response (GR), insulin response (IR) and subjective feelings of satiety ...
Lin Meng-Hsueh Amanda MH Department of Food Science, National Pingtung University of Science and Technology, 1, Shuefu Road, Neipu, Pingtung 91201, Taiwan, - - 2010
To determine the glycemic index (GI), glycemic load (GL) and insulinemic index (II) of five starchy foods that are commonly used in Chinese diets. Ten healthy subjects aged between 20-30 years were recruited. Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference ...
Ventura Emily E - - 2011
The consumption of fructose, largely in the form of high fructose corn syrup (HFCS), has risen over the past several decades and is thought to contribute negatively to metabolic health. However, the fructose content of foods and beverages produced with HFCS is not disclosed and estimates of fructose content are ...
Whelan William J - - 2010
When the glycemic response to consuming digestible carbohydrate is measured, little or no attention appears to have been paid to the possible effect on this response of the rate at which the food is consumed. We compared glycemic responses when volunteers ate or drank foods containing digestible carbohydrate as rapidly ...
Chillo Stefania - - 2011
The postprandial glycemic response and glycemic index (GI) of spaghetti made with semolina and the addition of two β-glucan barley concentrates, Glucagel (GG) and Barley Balance (BB), was studied. For each type of β-glucan concentrate, six spaghetti samples containing increasing percentages (0%, 2%, 4%, 6%, 8%, and 10%) of β-glucan ...
Cox Gregory R - - 2010
The aim of this study was to investigate the prerace and during-race carbohydrate intakes of elite-level triathletes contesting draft-legal Olympic-distance triathlon (ODT) events. Self-reported prerace and during-race nutrition data were collected at 3 separate ODT events from 51 elite senior and under-23 triathletes. One hundred twenty-nine observations of food and ...
Whelan William J - - 2010
The Glycemic Index (GI) is a measure of the extent of the change in blood glucose content (glycemic response) following consumption of digestible carbohydrate, relative to a standard such as glucose. We have explored whether the reported GIs of foods are a sufficient guide to a person wishing to avoid ...
Hassan Abdelmonem - - 2010
This study determined the glycemic index (GI) of selected carbohydrate-rich foods consumed in Qatar. Recruited volunteers (n = 19) consumed two reference foods, glucose and white bread, and 10 test foods. The foods tested for their GI were Fatayer (cheese, Zaatar, spinach), Tanour white bread, white basmati rice, Shearia, Muhalabea, ...
Karolina Peterson - - 2010
The purpose of this prospective open-label trial was (1) to assess the influence of oral antidiabetic drugs (OAD) on the glycemic index (GI), glucose response curves (GRCs), daily mean plasma glucose (MPG) and (2) to compare the GI of foods in persons with OAD-treated type 2 diabetes mellitus (T2DM) with ...
Louie Jimmy Chun-Yu - - 2011
To describe a standardized method to assign glycemic index (GI) values to food items, obtained from 3 x 24-h recalls among Aboriginal and Torres Strait Islander and non-Indigenous Australian children, which can be adapted for use with simple food composition databases. Four published GI databases were used as the source ...
Whelan William J - - 2010
The glycemic index is used to compare the extent to which the blood glucose level increases following the consumption of foods containing digestible carbohydrate and is considered to be zero, or not measurable, if the food, such as protein, is carbohydrate-free. We have found that after overnight fasting, the consumption ...
Vrolix Ruth - - 2010
Epidemiologic studies suggest that diets with a low glycemic index (GI) or glycemic load (GL) are associated with a decreased risk of developing metabolic syndrome. Intervention studies are inconsistent, however, possibly due to differences in macronutrient and fiber compositions of the experimental diets. We tested side-by-side test foods with similar ...
Noipha K - - 2010
Glucose uptake activity of 11 plant foods was assessed in L6 myotubes. Among them onion and ginger showed potent enhancement of glucose transport. This effect required new protein synthesis of glucose transporters. In addition, onion-induced glucose uptake in L6 myotubes was mediated through activation of phosphoinositide 3-kinase.
Monro John A - - 2010
The relative glycemic impact (RGI), the weight of glucose that would induce a glycemic response equivalent to that induced by a given amount of food, is preferably expressed for reference amounts of foods customarily consumed per eating occasion. But because customarily consumed portions of different foods deliver different glycemic carbohydrate ...
Chlup Rudolf - - 2010
The glycemic index (GI) is routinely measured 120 minutes after food intake (GI120). The purpose of this prospective open label study was to assess (1) the dynamics of glycemia over the 210 minutes following food consumption and (2) the evolution of GIs based on 120-, 150-, 180-, and 210-minute glycemic ...
Janevic Teresa T Department of Epidemiology, Mailman School of Public Health, Columbia University, New York, NY, USA. - - 2010
The association between neighbourhood characteristics and gestational diabetes has not been examined previously. We investigated the relationship between the number of healthy food outlets (supermarkets; fruit/vegetable and natural food stores), and unhealthy food outlets (fast food; pizza; bodegas; bakeries; convenience, candy/nut and meat stores) in census tract of residence, and ...
Charreire Hélène - - 2010
Through a literature review, we investigated the geographic information systems (GIS) methods used to define the food environment and the types of spatial measurements they generate. Review study. Searches were conducted in health science databases, including Medline/Pubmed, PsycINFO, Francis and GeoBase. We included studies using GIS-based measures of the food ...
Mathur Ram K - - 2010
Hyperosmolar food causes atherosclerosis. Hyperosmolal food hypothesis encompasses all the factors involved under one heading and, that is, the generation of heat in the body. The involvement of cigarette smoking is obvious. High glycemic index food and diabetes result in high levels of blood glucose, which raises the core body ...
Chen Ya-Jun YJ Department of Sports Science and Physical Education, The Chinese University of Hong Kong, Shatin, Hong Kong, - - 2010
To determine the glycemic index (GI) and glycemic load (GL) values of Chinese traditional foods in Hong Kong. Fifteen healthy subjects (8 males and 7 females) volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast. The blood glucose concentrations were analyzed immediately before, ...
Monro John A - - 2010
Practical values to guide food choices for control of postprandial glycaemia need to refer to entire foods in amounts customarily consumed. We tested an in vitro method for determining the relative glycaemic impact (RGI) of customarily consumed portions of foods. Sugars released during in vitro pancreatic digestion of eighty-three foods ...
Holub Ines - - 2010
The slow digestible disaccharide isomaltulose (iso; Palatinose) is available as novel functional carbohydrate ingredient for manufacturing of low glycaemic foods and beverages. Although basically characterised, various information on physiological effects of iso are still lacking. Thus, the objective of the present study was to expand scientific knowledge of physiological characteristics ...
Furchner-Evanson Allison - - 2010
The effect of different snack foods on satiety and plasma glucose and hormone responses was assessed. Nineteen fasted adult women (mean age: 39.2 + or - 0.7 years, mean BMI: 26.1 + or - 0.8 kg/m(2)) consumed test foods including dried plums, low-fat cookies, white bread and water only on ...
Faresj? Ashild - - 2010
AIM: Nutritional changes are often considered first-line treatment in public health diseases that apply to many gastrointestinal (GI) disorders, as different food and beverages may modulate GI motor and sensory functions, and may provoke GI symptoms. The aim of this study was to examine dietary coping and possible changes in ...
Chillo Stefania - - 2010
Spaghetti is a favoured carbohydrate source because of its low glycaemic impact. The protein quality of semolina spaghetti is not ideal, however, and could be improved by including legume flour. We investigated whether incorporating legume flour in spaghetti, to improve its nutritional value, would affect its cooking quality and glycaemic ...
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