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Results 351 - 400 of 677
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Mochizuki Naoki - - 2011
An accurate analysis is required to address various issues concerning the food safety. Many risk factors, such as agricultural chemical residues, residual veterinary drugs, mycotoxins, food additives, and carcinogens produced during food processing may be present in foodstuffs. High-performance liquid chromatograph-tandem mass spectrometry (LC-MS/MS) is an analytical system advanced in ...
Engler-Stringer Rachel - - 2011
Purpose: This study was conducted to explore whether preparing more complex meals was associated with higher food security status. Methods: This mixed-methods, community-based study involved the use of semistructured interviews to examine the cooking practices of a group of young, low-income women in Montreal. Fifty participants aged 18 to 35 ...
Perry Jennifer J - - 2011
Popular foods such as fresh produce and dry nuts are increasingly implicated in outbreaks of food-transmitted diseases. These products are not amenable to conventional processing technologies; therefore, many alternative decontamination methods are actively investigated. Ozone is a versatile sanitizer with promising applications in some high-risk foods. This antimicrobial agent is ...
Barthelmebs Lise - - 2011
The food industries need rapid and affordable methods to assure the quality of products and process control. Biosensors, combining a biological recognition element and a sensitive transducer, are versatile analytical tools that offer advantages as classical analytical methods due to their inherent specificity, selectivity and simplicity. This paper reviews the ...
Chobtang Jeerasak - - 2011
Dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs) are hazardous toxic, ubiquitous and persistent chemical compounds, which can enter the food chain and accumulate up to higher trophic levels. Their determination requires sophisticated methods, expensive facilities and instruments, well-trained personnel and expensive chemical reagents. Ideally, real-time monitoring using rapid detection methods should ...
Suzuki Seizi - - 2011
The amount of parental provisioning is thought to reflect the need of offspring. This hypothesis was tested in the case of provisioning food mass to young with controlled clutch size using the maritime earwig, Anisolabis maritima Bonelli (Dermaptera: Anisolabididae). The female provisioned a constant mass of food to the young ...
Rowe Aaron A - - 2011
Although potentiostats are the foundation of modern electrochemical research, they have seen relatively little application in resource poor settings, such as undergraduate laboratory courses and the developing world. One reason for the low penetration of potentiostats is their cost, as even the least expensive commercially available laboratory potentiostats sell for ...
Dejean Alain - - 2011
I studied the predatory behavior of Platythyrea conradti, an arboreal ponerine ant, whereas most species in this subfamily are ground-dwelling. The workers, which hunt solitarily only around dusk, are able to capture a wide range of prey, including termites and agile, nocturnal insects as well as diurnal insects that are ...
Nummenmaa Lauri - - 2011
An organism's survival depends crucially on its ability to detect and acquire nutriment. Attention circuits interact with cognitive and motivational systems to facilitate detection of salient sensory events in the environment. Here we show that the human attentional system is tuned to detect food targets among nonfood items. In two ...
Sims Jennifer N JN Center for Bioinformatics & Computational Biology, Jackson State University, Jackson, Mississippi, - - 2011
Foodborne illnesses caused by microbial and chemical contaminants in food are a substantial health burden worldwide. In 2007, human vibriosis (non-cholera Vibrio infections) became a notifiable disease in the United States. In addition, Vibrio species are among the 31 major known pathogens transmitted through food in the United States. Diverse ...
Kammerer Judith - - 2011
A comprehensive overview of adsorption and ion exchange technology applied for food and nutraceutical production purposes is given in the present paper. Emanating from these fields of application, the main adsorbent and ion-exchange resin materials, their historical development, industrial production, and the main parameters characterizing these sorbents are covered. Furthermore, ...
Iovdijová Anna - - 2010
Consumers are exposed to a diversity of chemicals in all areas of life. Air, water, soil and food are all unavoidable components of the human environment. Each of those elements influences the quality of human life, and each of them may be contaminated. We are exposed to toxic or potentially ...
Pomiecinski Fabiane - - 2010
Refractory gastroesophageal reflux disease (GERD) can be related to greater sensitization to foods. To evaluate sensitization to foods in patients with refractory GERD. Patients with refractory GERD after using at least 40 mg of a proton pump inhibitor were given a restriction diet based on the results of skin prick ...
Williams Peter - - 2010
Healthy food baskets have been used around the world for a variety of purposes, including: examining the difference in cost between healthy and unhealthy food; mapping the availability of healthy foods in different locations; calculating the minimum cost of an adequate diet for social policy planning; developing educational material on ...
Lucendo Alfredo J - - 2010
Eosinophilic gastrointestinal disorders (EGIDs) are a diverse group of disorders whose diagnosis is on the rise and are characterized by symptoms caused by infiltration by eosinophils of the different sections of the digestive tract. Although little is known of their etiology, it seems to be multifactorial. Alteration of the immunological ...
Wohlers Anton E - - 2010
Abstract This paper examines whether national differences in political culture add an explanatory dimension to the formulation of policy in the area of biotechnology, especially with respect to genetically modified food. The analysis links the formulation of protective regulatory policies governing genetically modified food to both country and region-specific differences ...
Crinnion Walter J - - 2010
Some environmental toxins like DDT and other chlorinated compounds accumulate in the body because of their fat-soluble nature. Other compounds do not stay long in the body, but still cause toxic effects during the time they are present. For serious health problems to arise, exposure to these rapidly-clearing compounds must ...
Sobrova Pavlina - - 2010
Deoxynivalenol (DON) is one of several mycotoxins produced by certain Fusarium species that frequently infect corn, wheat, oats, barley, rice, and other grains in the field or during storage. The exposure risk to human is directly through foods of plant origin (cereal grains) or indirectly through foods of animal origin ...
Bazin Ingrid - - 2010
This paper reviews the early detection strategies that have been employed for the rapid monitoring of ochratoxin A (OTA) contamination of food. OTA, a mycotoxin mainly produced by some Aspergillus and Penicillium species, is found in cereals, coffee, wine, pork and grapes. To minimize the entry of this mycotoxin into ...
Croteau Marie-Noële - - 2011
Abstract If engineered nanomaterials are released into the environment, some are likely to end up associated with the food of animals due to aggregation and sorption processes. However, few studies have considered dietary exposure of nanomaterials. Here we show that zinc (Zn) from isotopically modified (67)ZnO particles is efficiently assimilated ...
Kim Nam In - - 2010
Eosinophilic esophagitis (EoE) is a disorder characterized by isolated eosinophilic infiltration of the esophagus with esophageal symptoms. Although some patients with EoE are related to food hypersensitivity, it is hard to identify causative foods. This report describes a case of EoE with dysphagia. A 28-year-old man presented with dysphagia and ...
Gonsalves Nirmala - - 2010
Eosinophilic esophagitis (EoE) has emerged as an important cause of dysphagia and food impactions in young adults. Previously considered a rare condition, an increasing number of cases of EoE have been attributable to a rising incidence and a growing awareness of the condition. Typical endoscopic features include concentric mucosal rings, ...
Putnam P E - - 2010
Eosinophilic esophagitis (EoE) is a chronic, eosinophil-predominant inflammatory condition that can affect esophageal mucosa at any age. Distinguished from gastroesophageal reflux disease in the mid 1990's, it has seemed to be increasingly prevalent, and is usually a manifestation of food allergy. The endoscopic and histologic features are well described. The ...
Abrunhosa Luís - - 2010
Ochratoxin A (OTA) is one of the most important mycotoxins that is found in food and feed products. It has proven toxic properties, being primarily known for its nephrotoxicity and carcinogenicity to certain animal species. OTA is produced by several species of Aspergillus and Penicillium that can be found in ...
Miura Tomofumi T Division of Gastroenterology and Hepatology, Nagaoka Red Cross Hospital, 2-297-1, Senshu, Nagaoka, Niigata 940-2085, Japan. - - 2010
We report an extremely rare case of adult intussusception caused by anisakiasis. A 41-year-old man was admitted into our hospital for right lower abdominal colicky pain. Ultrasonography and computed tomography revealed the presence of intussusception. As pneumo-dynamic resolution by colonoscopy failed, surgery was performed. The anisakis body was found in ...
Du Huali - - 2010
Food impaction is a severe clinical trouble that bothers most people especially middle aged and old people. It is reported that the rate of food impaction is 92.2%. The incidence of 40-59 years old is 98.9%. It is a disease of high prevalence in population. It has influenced people's social ...
Chung Woo Chul - - 2010
A 53-yr-old man presented with a two-day history of odynophagia and a foreign body sensation. Two days before admission, the patient began to experience odynophagia and a foreign body sensation in the chest after swallowing several extremely hot pieces of solid food (prawn) in haste. Endoscopy revealed a huge longitudinal ...
Quested T E - - 2010
Current and potential future trends in technology, consumption and trade of food that may impact on food-borne disease are analysed and the key driving factors identified focusing on the European Union and, to a lesser extent, accounting for the United States and global issues. Understanding of factors is developed using ...
Saeed Humodi Ahmed - - 2010
BACKGROUND/PURPOSE: Pathogenic organisms are thought to be widely distributed among food handlers. This study was designed to assess the prevalence of carriers of some pathogenic bacteria and intestinal parasites among food handlers in the city of Omdurman, Sudan. METHODS: A total of 518 nasal swabs and stool specimens were collected. ...
Carratù Brunella - - 2010
In Italy most herbal products are sold as food supplements and are subject only to food law. A list of about 1200 plants authorised for use in food supplements has been compiled by the Italian Ministry of Health. In order to review and possibly improve the Ministry's list an ad ...
James Clive - - 2010
In the early 1990s, some were skeptical that genetically modified (GM) crops, now referred to as biotech crops, could deliver improved products and make an impact at the farm level. There was even more skepticism that developing countries would adopt biotech crops. The adoption of and commercialization of biotech crops ...
Arnett Heather A - - 2010
The intestine is subjected to a barrage of insults from food, bacterial flora, and pathogens. Despite this constant antigenic challenge, the mucosal tissues lining the intestinal tract remain largely under control. The mechanisms regulating the homeostatic balance in the gut have been investigated for many years by many groups, but ...
Peters Siegfried - - 2010
Sucrose (alpha-D-glucopyranosyl-(1-->2)-beta-D-fructofuranoside) is an inexpensive chemical produced by sugar cane and sugar beet cultivation. Chemical and/or biochemical transformations convert it into highly valuable synthetic intermediates such as 5-hydroxymethylfurfural (HMF), bioethylene, 1,2-propylene glycol and levulinic acid. Sucrose can also be converted into biodegradable polymers such as polyesters and polyurethanes, as well ...
Estabrook Barry - - 2010
Milk has always been susceptible to price fluctuations. Farmers are used to putting away money during good times to see themselves through lean times. Recently, however, the cycles have become more violent, with lows falling lower and highs rising not quite so high and the intervals between peaks and valleys ...
Benjamin Jaya - - 2010
OBJECTIVE: Chronic intestinal pseudo-obstruction (CIPO) is a rare intestinal motility disorder. A prolonged avoidance of food due to fear of aggravation of postprandial symptoms leads to severe malnutrition. We report a case of a 21 y old man who was diagnosed as CIPO with a history of recurrent intestinal colic ...
Chukwuocha U M - - 2009
The spread of diseases through food is still a common problem which results in appreciable morbidity and occasional mortality. Food handlers play an important role in ensuring food safety throughout the chain of production, processing, storage and preparation. This study was designed to determine knowledge, attitude and practice of food ...
Maragos Chris - - 2009
Immunoassays are routinely used in the screening of commodities and foods for fungal toxins (mycotoxins). Demands to increase speed and lower costs have lead to continued improvements in such assays. Because many reported mycotoxins are low molecular weight (below 1 kDa), immunoassays for their detection have generally been constructed in ...
Simsek Zeynep - - 2009
OBJECTIVES: Food-borne diseases represent a persistent global health burden, and food handlers play a major role in their transmission. Staphylococcus aureus carriage and intestinal parasitism are important risk factors for the contamination of food and water. This study was undertaken to determine the prevalence of Staphylococcus aureus and intestinal parasites ...
Ravikumara Madhur - - 2010
This is a case report of a 1-year-old, otherwise healthy, girl who presented with the history of refusal of solid foods and vomiting of 1-month duration. She underwent upper gastrointestinal endoscopy, which revealed an eye-catching endoscopic finding and the cause of her symptoms.
Arnett Heather A - - 2009
The intestine is subjected to a barrage of insults from food, bacterial flora, and pathogens. Despite this constant antigenic challenge, the mucosal tissues lining the intestinal tract remain largely under control. The mechanisms regulating the homeostatic balance in the gut have been investigated for many years by many groups, but ...
Babiker M A - - 2009
Food-handlers (n = 1500) attending the public health laboratory in Khartoum, Sudan, for annual check-ups were screened for intestinal parasites by 3 different techniques (direct faecal examination, formol-ether concentration and floatation) to evaluate the adequacy of annual screening. Results showed that 29.4% of food-handlers were harbouring intestinal protozoa in stool ...
Kovalkovičová Natália - - 2009
According to world statistics, dogs and cats are the species that owners most frequently seek assistance with potential poisonings, accounting 95-98% of all reported animal cases. Exposures occur more commonly in the summer and in December that is associated with the holiday season. The majority (>90%) of animal poisonings are ...
Harris R - - 2010
INTRODUCTION: The prevalence of eosinophilic oesophagitis is increasing. A Pubmed search for 'eosinophilic oesophagitis' and 'eosinophilic esophagitis' yielded 345 publications since 1976. Only seven were in otolaryngology journals.1-7 Patients typically present with dysphagia, vomiting, dyspepsia or food impaction and are therefore usually referred to a paediatric gastroenterologist; otolaryngologists are not ...
Hawkes Corinna - - 2009
The mapping and analysis of supply chains is a technique increasingly used to address problems in the food system. Yet such supply chain management has not yet been applied as a means of encouraging healthier diets. Moreover, most policies recommended to promote healthy eating focus on the consumer end of ...
Keiser Jennifer - - 2009
An estimated 750 million people are at risk of infections with food-borne trematodes, which comprise liver flukes (Clonorchis sinensis, Fasciola gigantica, Fasciola hepatica, Opisthorchis felineus, and Opisthorchis viverrini), lung flukes (Paragonimus spp.), and intestinal flukes (e.g., Echinostoma spp., Fasciolopsis buski, and the heterophyids). Food-borne trematodiases pose a significant public health ...
Moawad Fouad J - - 2009
Eosinophilic esophagitis is a chronic inflammatory disorder characterized by dense eosinophilic infiltration of the esophageal mucosa. The pathogenesis is incompletely understood and food allergies and aeroallergens have been implicated. The most common clinical presentation in adults is dysphagia to solids. Its associated endoscopic findings are distinct and include concentric rings ...
Franzen Lisa - - 2009
This study investigated how acculturation influences diet, cultural practices related to cooking and food preparation knowledge, and stature and body mass index (BMI) of Hmong children. Focus groups (n=12) were conducted during the spring of 2008 in St. Paul/Minneapolis, Minnesota with those born in the US and 9-13 years old ...
Zopf Yurdagül - - 2009
More than 20% of the population in industrialized countries suffer from food intolerance or food allergy. Selective literature search for relevant publications in PubMed and the Cochrane Library combined with further data from the interdisciplinary database on chronic inflammatory and allergic diseases of the Erlangen University Hospital. The majority of ...
Chen Yu-Kuei - - 2009
OBJECTIVE: The main objective of this study was to further elucidate the effect of consuming various foods on the development of squamous cell carcinoma (SCC) in three different sections of the esophagus. METHODS: A total of 343 patients with SCC of the esophagus and 755 cancer-free control subjects were recruited ...
Neeliah S A - - 2009
Food control systems are being established or revamped in many countries because of problems occurring along the food chain and the obligations of governments towards the World Trade Organization. The main components of an ideal food control system are food legislation, administration, enforcement and supporting bodies like analytical services and ...
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