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Use of Natural Ingredients to Control Foodborne Pathogens: Antimicrobial Effects and Inhibition MechanismsQiu, Xujian January 2007 (has links) (PDF)
No description available.
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Anticholinergic toxicity in a one-year-old male following ingestion of Lupinus mutabilis seeds: case reportFlores-Pamo, Adrian Ernesto, Pisano, Elinor, Carreazo, Nilton Yhuri 06 November 2017 (has links)
CONTEXT:
The seeds from Lupinus mutabilis Sweet, also called “chocho”, are an important part of the diet in several countries in South America. Prior to consumption, processing is required to remove toxic alkaloids. These alkaloids are known to have pharmacological properties as antiarrhythmics, antimuscarinics and hypoglycemics.
CASE REPORT:
We report a case in which a one-year-old male initially presented with altered mental status and respiratory distress and subsequently developed symptoms of anticholinergic toxicity, after ingesting a large amount of chocho seeds.
CONCLUSION:
In spite of going through a difficult clinical condition, the subject evolved favorably through receiving supportive treatment. The seeds from Lupinus mutabilis provide nutritional benefits when consumed, but people need to know their risks when these seeds are consumed without proper preparation.
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Identification of bacteria by infrared imaging with the use of focal plane array Fourier transform infrared spectroscopyPrévost Kirkwood, Jonah. January 2007 (has links)
No description available.
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Bacillus subtilis endospore coat protein solubilization methods for studying effects of high pressure precessingGandhi, Kalpesh K. 08 November 2002 (has links)
Spores of foodborne pathogens such as Clostridium botulinum,
Clostridium perfringens and Bacillus cereus are widely distributed in nature.
Presence of those spores in food products, particularly C. botulinum spores in
vacuum packed, ready-to-eat low-acid products, is a great safety concern. The
research here described is a first effort towards understanding the role of the
spore coat proteins in the inactivation of bacterial spore using high pressure
processing. This study proposes a coat protein solubilization methodology
using non-ionic detergents minimizing protein damage and compatible with
spectroscopy methods. The methodology developed here was compared with
approaches proposed in the literature with respect to protein yield, protein
fractions identified, amino acid composition and suitability with spectroscopy
techniques for the further analysis of coat proteins.
Bacillus subtilis ATCC 6633 spore coat proteins were solubilized
(n=3) using octyl-β-D-glucopyranoside (OGP) at room temperature and
urea/sodium dodecyl sulphate (UDS) at 37C and 70C. Analysis of variance
(ANOVA) showed no significant (95% confidence) differences between the
three repetitions of the three spore coat protein solubilization methods. Protein
yield was significantly larger (95% confidence) when using UDS at 70C as
compared to UDS at 37C. OGP gave the lowest protein yield but allowed circular dichroism (CD) analysis of the spore coat protein solution with
minimum blank signal. SDS-PAGE revealed that the UDS-70C coat protein
solutions consisted of five major and six minor proteins ranging 6 to 65 kD
while the OGP solution appear to consist of four major and nine minor bands
in the same mw range. Amino acid analysis of the protein extracted by the
OGP method was conducted using reverse phase HPLC (RP-HPLC) and
compared with published information. The OGP spore coat protein solution
showed a higher proportion of aspartate, glutamate, alanine and tyrosine.
Pressure, heat and time effects were studied on spore coat proteins
obtained from untreated and pressure-treated B. subtilis ATCC 6633 spores.
Pressure treatments of spores, and of extracted spore coat protein solutions, at
50 kpsi (345 mPa) and 85 kpsi (586 mPa) for 10 and 30 min at constant 85C
along with appropriate heat- and pressure-only controls and untreated sample,
were used to study the effect of pressure, heat and time on spore coat proteins.
Both spore coat protein solubilization procedures showed a significant
reduction in protein yield for pressure-only, heat-only and pressure/heat treated
spores when compared with untreated spores. When OGP-solubilized proteins
from untreated spores were pressure treated, SDS-PAGE profile showed an
increasing overall band intensity with increasing pressure and time. In the case
of protein solution obtained from pressure-treated spores the electrophoretic
pattern showed the loss of higher molecular weight proteins.
The significance of this study is that for the first time we have observed
extensive changes on spore coat proteins caused by pressure, as well as heat
treatments. Future studies will examine what is the probable physiological role
of the proteins damaged by these physical treatments. An advantage of the
protein solubilization here developed will allow the application of
spectroscopy techniques to characterize changes in spore coat proteins. / Graduation date: 2003
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Food safety practices and dietary intake of female students in self-catering residences at the Cape TechnikonDu Toit, Linda Dorothea January 2004 (has links)
Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2004 / Concems have been voiced regarding the food practices and dietary intake of
students since residences changed from a catered to a self-catering food provision
system. In this study, the purchasing, storage, food preparation practices and dietary
intake of female students living in self-catering residences at the Cape Technikon in
Cape Town, South Africa, were investigated.
A sample of 60 students, representative of the female students living in self-catering
residences, participated. A structured interview, together with direct observation,
using an observational checklist, was used to determine whether food practices
complied with food safety guidelines. As self-reported and actual behaviour may
differ, the reported food safety behaviour was compared with the observed
behaviour. The mean food and beverage intakes were determined using two 24-hour
dietary recalls covering a week and weekend day. Intakes were compared with the
recommendations of the Daily Food Guide and the South African Food-Based
Dietary Guidelines. Nutrient intakes were analysed using dietary analysis software.
Nutrient intakes were compared with the Dietary Reference Intakes for their gender
and age grouping. Intakes of S 67% of the Recommended Dietary
Allowance/Adequate Intakes or below were deemed as inadequate. The weight
status of the students was also determined and compared to the health maintenance
Body Mass Index range of 20 to 25 kg/m2
.
Results indicated that some, but not all food safety guidelines were followed. Both
positive and negative practices were reported and observed.
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Focal-plane-array fourier transform infrared spectroscopy as a rapid method for the differentiation between antibiotic resistant and sensitive salmonellaTaqi, Marwa. January 2006 (has links)
No description available.
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Determining the Growth Limiting Conditions and Prevalence of Clostridium difficile in FoodsSugeng, Clarissa K. 06 June 2012 (has links)
Community-acquired Clostridium difficile infections have recently been increasing in incidence and severity. Several studies have isolated C. difficile spores from livestock and retail meats, suggesting that food may play a role in transmission. No research has been done, however, on what food conditions might allow for the survival and/or growth of the bacterium. We therefore modelled the minimum thresholds for C. difficile growth under low pH, water activity (aw), and temperature. We also sampled retail ground meats, cheese, and milk for the presence of C. difficile spores and subtyped food isolates for comparison with clinical strains. We found that C. difficile growth could be prevented by refrigeration temperatures. C. difficile spores were also detected for the first time in Canada in ground lamb, ground turkey, ground chicken, cheese and milk. The majority of these food isolates were genetically similar to epidemic strain NAP7/078, suggesting that food may not be a direct vector for C. difficile transmission, but could still be clinically relevant.
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Mechanisms of inhibition of escherichia coli O157:H7 by food preservatives /Nasri, Hassen, January 2000 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references. Also available on the Internet.
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Mechanisms of inhibition of escherichia coli O157:H7 by food preservativesNasri, Hassen, January 2000 (has links)
Thesis (Ph. D.)--University of Missouri-Columbia, 2000. / Typescript. Vita. Includes bibliographical references. Also available on the Internet.
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Focal-plane-array fourier transform infrared spectroscopy as a rapid method for the differentiation between antibiotic resistant and sensitive salmonellaTaqi, Marwa. January 2006 (has links)
The utility of focal-plane-array Fourier transform infrared (FPA-FTIR) spectroscopy as a rapid method for the differentiation of antibiotic resistant foodborne pathogens was studied. / Optimum spectral acquisition and processing parameters as well as appropriate film thickness of bacterial films were empirically established for the discrimination between two Shigella species (S. flexneri and S sonnei) in order to optimize the scanning parameters of an FPA-FTIR spectrometer. A detailed study of the potential of FPA-FTIR spectroscopy for the discrimination between antibiotic resistant and sensitive strains from two Salmonella species (S. Typhimurium and S. Heidelberg) was subsequently undertaken. The results of these studies demonstrated that the infrared spectra recorded by an FPA-FTIR spectrometer contained sufficient information to differentiate between antibiotic resistant and sensitive strains of Salmonella. Accordingly, FPA-FTIR spectroscopy may potentially serve as a high-throughput technique for the identification of foodborne as well as antibiotic resistant bacteria. / Interpretation of the regions selected in relation to the different resistance mechanisms would require more detailed studies. However, the identification of specific biochemical markers based on such spectral interpretation is generally not feasible owing to the complexity of the FTIR spectra of microorganisms.
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