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At least 289 records · Page 16Linked to original sources
PubMed1980

Klebsiella species in hospital food and kitchens: a source of organisms in the bowel of patients.

Hospital food was examined for the presence of Klebsiella species. Salads and cold meat were most frequently contaminated, often containing more than 10(3) organisms per g. Klebsiella species were also widely distributed in the kitchen environment which was considered, at least in part, to be the source of the organisms in food. By the use of serological and bacteriocin typing, intestinal carriage of strains ingested in food could be demonstrated.

Bacteriological Techniques↗
PubMed1984

Evaluation of disinfectants in the domestic environment under 'in use' conditions.

An 'in use' test was developed to investigate effectiveness of disinfectant application and of detergent of hot water cleaning at kitchen, bathroom and toilet sites in the domestic environment. Detergent and hot water cleaning produced no observable reduction in microbial contamination. Single and daily application tests demonstrated that hypochlorite and phenolic disinfectants can be used to produce substantial reductions in bacterial contamination in the home. Results indicate that maximum protection afforded by disinfection is relatively brief; 3-6 h after disinfection, contamination levels were only marginally less than those observed at pretreatment. Some suggestions are made for improvements in home hygiene.

Bedding and Linens↗
PubMed1984

A microbiological study of various food premises with an assessment of cleaning and disinfection practices.

A study of cleaning and disinfection methods in a variety of types of catering premises has been carried out. The level of bacterial contamination of the hands and of equipment was related to cleaning methods and to the type of catering establishment. Wiping cloths were frequently contaminated with Escherichia coli, and these may be important reservoirs of bacteria for contamination of the hands of catering staff. Regular and efficient cleaning of food surfaces and equipment was found to be more important than the use of a disinfectant as part of the cleaning process. Methods for reducing the risks of cross-contamination in catering premises are discussed.

Cooking and Eating Utensils↗
PubMed1990

Faecal contamination of water and fingertip-rinses as a method for evaluating the effect of low-cost water supply and sanitation activities on faeco-oral disease transmission. I. A case study in rural north-east Thailand.

Most villagers in north-east Thailand carry water to their homes and store it in separate containers depending on its subsequent use. In one village, information on water use was collated with the bacteriological quality of stored water, water sources and fingertip-rinses. Stored water quality was a function of water-related activities rather than quality at source (P less than 0.0001). Specifically water used for toilet, washing dishes and cooking-related activities was much more contaminated with faecal bacteria than that used for drinking and cooking. Salmonella spp. was significantly more common in water used for washing dishes than drinking (P less than 0.05). Escherichia coli contamination of fingertip-rinses was strongly associated with the individual's activity prior to testing (P less than 0.0001); child care, food and water-related activities produced much higher levels of fingertip contamination than others. Dirty utensils used for cooking and eating were usually left to soak and faecal bacterial growth occurred in this grossly contaminated soak-water. Cross-contamination via water handling was the main mechanism of stored water pollution. These results were used to develop a hygiene intervention study presented in a companion paper.

Bacteria↗
PubMed2005

A case-control study of domestic kitchen microbiology and sporadic Salmonella infection.

The microbiology of domestic kitchens in the homes of subjects who had suffered sporadic Salmonella infection (cases) was compared with control domestic kitchens. Case and control dishcloths and refrigerator swabs were examined for the presence of Salmonella spp., total Enterobacteriaceae counts and total aerobic colony counts. Salmonella spp. were isolated from both case and control dishcloths and refrigerators but there were no significant differences between the two groups. Colony counts were similar in case and control dishcloths and refrigerator swabs. There was no relationship between the total counts and presence of Salmonella . There was no evidence that cases of Salmonella infection were more likely to have kitchens which were contaminated with these bacteria or have higher bacterial counts than controls. Total bacterial counts were poor indicators of Salmonella contamination of the domestic kitchen environment. Further factors which could not be identified by a study of this design may increase risk of Salmonella food poisoning. These factors may include individual susceptibility of the patient. Alternatively, sporadic cases of Salmonella food poisoning may arise from food prepared outside the home.

Adolescent↗
PubMed2002

Behavior of some solid food simulants in contact with several plastics used in microwave ovens.

The behavior of two synthetic adsorbents, Tenax and Porapak, as food simulants in contact with some plastic containers commercially available, recommended to be used for heating food in microwave ovens, has been studied. Containers of polycarbonate (PC), polypropylene (PP), polypropylene random (PP-random), polypropylene-20% talcum (PP%T), and the copolymer styrene-acrylonytrile (SAN) have been studied at 150 degrees C (PC) and 120 degrees C (the others). The volatile compounds released from the plastics and trapped into Tenax and Porapak have been analyzed by thermal desorption-gas chromatography-mass spectrometry (TD-GC-MS). The results obtained from these migration studies at high temperature are shown and discussed. Tenax performs better than Porapak at low temperature since the former desorbs the compounds at high temperature.

Adsorption↗
PubMed1997

Dietary strategies to improve the iron and zinc nutriture of young women following a vegetarian diet.

Dietary strategies to enhance the content and bioavailability of iron and zinc in vegetarian diets were compiled. Strategies included increasing promoters and decreasing antagonists of iron and zinc absorption, adopting food preparation and processing methods which hydrolyze the phytate content of cereals and legumes, and using iron cookware. These strategies were used to devise two vegetarian menus based on food consumption patterns derived from three day weighed food records of 78 Canadian lacto-ovo-vegetarian adolescents. The iron and zinc, as well as calcium, phosphorus, thiamin, riboflavin, niacin, vitamin A, protein and energy content of the devised menus were all higher than the actual intakes and the corresponding Canadian recommended nutrient intakes. Results show the overall nutrient adequacy of the recommended vegetarian menus and indicate that young lacto-vegetarian women can potentially meet their estimated dietary requirements for absorbed iron and zinc through modest modifications to the diet. Laboratory studies designed to measure the total amount of iron and zinc absorbed from these diets by young vegetarian women are needed to verify the efficacy of the devised menus.

Absorption↗
PubMed2003

Sensory and physical properties of peanut brittle prepared in different types of cookware and with different levels of sodium bicarbonate.

Two studies to evaluate peanut brittle containing either raw or roasted peanuts were conducted. In the first study, brittles were prepared in iron, aluminum, stainless steel and nonstick stainless steel pans. In the second study, brittles containing 0, 2 or 4 g of sodium bicarbonate prepared in either stainless steel or nonstick stainless steel pans were evaluated. All brittles were evaluated for color, shear strength and sensory properties at 0, 30 and 60 days. Products prepared in a nonstick stainless steel pan and those with added sodium bicarbonate were lighter, more yellow and slightly greener than other products. Pan type did not affect shear force but increasing sodium bicarbonate was associated with decreasing force needed to shear brittles. Peanut and caramel aromas were not affected by pan type or sodium bicarbonate level but were greater (p < 0.05) in products containing roasted peanuts. Burned flavors were more prevalent in products prepared in iron or stainless steel pans with roasted peanuts. More intense sweet and buttery flavors were detected as level of sodium bicarbonate increased.

Arachis↗
PubMed1999

Use of chopsticks for eating and Helicobacter pylori infection.

Epidemiological data suggests that ethnic groups using chopsticks for eating have a higher prevalence of H. pylori infection. This study investigated the carriage of H. pylori in chopsticks after eating. Used chopsticks and saliva were collected from asymptomatic individuals whose H. pylori status was determined by [13C]urea breath test and serology. Both the saliva specimens and chopsticks were cultured and processed by polymerase chain reaction (PCR) for the detection of H. pylori. Furthermore, chopsticks used by hospital staff in the cafeteria were pooled for the detection of H. pylori by bacteriologic culture and PCR. Sixty-nine volunteers were recruited in the first study and 45 (65%) were diagnosed to have H. pylori infection. While all cultures were negative, H. pylori was detected by PCR in the saliva from 15 (33%) infected subjects and in the chopsticks from one (2%). Among the 12 sets of pooled chopstick-washing studied, H. pylori was detected by PCR in two sets. This study showed that H. pylori was rarely detected in chopsticks after eating and hence, the risk of contracting this infection via the use of chopsticks is low.

Adult↗
PubMed2004

Iron contents of Malawian foods when prepared in iron cooking pots.

The aim of this study was to determine the iron content of Malawian foods prepared in iron pots and to examine the effects of continuous cooking time and added oil on the iron content of the food prepared. Foods prepared, which included a staple (Nsima), relish vegetables, and beans, had an increased iron content when prepared in an iron compared to a glass pot. For these three foods, iron content per gram increased by 3.15 micrograms, 35.8 micrograms, and 147.32 micrograms, respectively. Continuous use of the iron pot for cooking could have a positive effect on the amount of iron added to the food, as the three foods' iron content increased by a further 2.9 micrograms iron/g, 7.6 micrograms iron/g and 20.1 micrograms iron/g, respectively. This effect needs more study. Food pH was significantly negatively correlated with food iron content. The use of oil reduced the amount of iron added to stir-fried vegetables by 52.37 micrograms/g and increased iron added to Nsima (1.2 micrograms/g). Malawian foods increased their iron content when cooked in iron pots. This method of food preparation potentially provides a low-cost sustainable means of improving the iron intakes of families and communities where this traditional method of food preparation is acceptable.

Cooking↗