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At least 397 records · Page 22Linked to original sources
PubMed2001

Potential role of fomites in the vehicular transmission of human astroviruses.

The persistence of human astroviruses dried on representative porous (paper) and nonporous (china) surfaces was investigated. Long-term astrovirus survival on fomites was monitored by an integrated cell culture-reverse transcription-PCR procedure. Viruses were applied to inanimate surfaces in the presence and absence of fecal material, and their survival was assayed at 4 and 20 degrees C with high relative humidity. Astroviruses exhibited a notable persistence when dried on porous and nonporous materials, particularly at low temperature. Short-term survival of astroviruses on fomites was compared to that of other enteric viruses significant for health, such as rotavirus, adenovirus, poliovirus, and hepatitis A virus. Overall, astroviruses persisted better than poliovirus and adenovirus, although they exhibited a shorter survival than rotavirus and hepatitis A virus. Astroviruses show a high level of persistence at the desiccation step, which is of major significance in determining the chance of subsequent virus survival dried on fomites. Astroviruses are able to survive on inert surfaces long enough to suggest that fomites may play a relevant role in the secondary transmission of astrovirus diarrhea.

Astroviridae Infections↗
PubMed1971

Quick counting method for estimating the number of viable microbes on food and food processing equipment.

A rapid method for estimating the extent of microbial contamination on food and on food processing equipment is described. Microbial cells are rinsed from food or swab samples with sterile diluent and concentrated on the surface of membrane filters. The filters are incubated on a suitable bacteriological medium for 4 hr at 30 C, heated at 105 C for 5 min, and stained. The membranes are then dried at 60 C for 15 min, rendered transparent with immersion oil, and examined microscopically. Data obtained by the rapid method were compared with counts of the same samples determined by the standard plate count method. Over 60 comparisons resulted in a correlation coefficient of 0.906. Because the rapid technique can provide reliable microbiological count information in extremely short times, it can be a most useful tool in the routine evaluation of microbial contamination of food processing facilities and for some foods.

Bacteria↗
PubMed1972

Introduction of Pseudomonas aeruginosa into a hospital via vegetables.

Pseudomonas aeruginosa was isolated from tomatoes, radishes, celery, carrots, endive, cabbage, cucumbers, onions, and lettuce obtained from the kitchen of a general hospital, with tomatoes yielding both highest frequencies of isolation and highest counts. Presence of P. aeruginosa on the hands of kitchen personnel and cutting boards and knives which they used suggests acquisition of the organism through contact with these vegetables. It is estimated that a patient consuming an average portion of tomato salad might ingest as many as 5 x 10(3) colony-forming units of P. aeruginosa. Pyocine types of P. aeruginosa isolated from clinical specimens were frequently identical to those recovered from vegetables, thus implicating tomatoes and other vegetables as an important source and vehicle by which P. aeruginosa colonizes the intestinal tract of patients.

Bacteriocins↗
PubMed1990

Kitchen aids.

Explore the source record for details and available documents.

Aged↗
PubMed2005

The case of the disappearing teaspoons: longitudinal cohort study of the displacement of teaspoons in an Australian research institute.

OBJECTIVES: To determine the overall rate of loss of workplace teaspoons and whether attrition and displacement are correlated with the relative value of the teaspoons or type of tearoom. DESIGN: Longitudinal cohort study. SETTING: Research institute employing about 140 people. SUBJECTS: 70 discreetly numbered teaspoons placed in tearooms around the institute and observed weekly over five months. MAIN OUTCOME MEASURES: Incidence of teaspoon loss per 100 teaspoon years and teaspoon half life. RESULTS: 56 (80%) of the 70 teaspoons disappeared during the study. The half life of the teaspoons was 81 days. The half life of teaspoons in communal tearooms (42 days) was significantly shorter than for those in rooms associated with particular research groups (77 days). The rate of loss was not influenced by the teaspoons' value. The incidence of teaspoon loss over the period of observation was 360.62 per 100 teaspoon years. At this rate, an estimated 250 teaspoons would need to be purchased annually to maintain a practical institute-wide population of 70 teaspoons. CONCLUSIONS: The loss of workplace teaspoons was rapid, showing that their availability, and hence office culture in general, is constantly threatened.

Academies and Institutes↗
PubMed2005

Shape of glass and amount of alcohol poured: comparative study of effect of practice and concentration.

OBJECTIVE: To determine whether people pour different amounts into short, wide glasses than into tall, slender ones. DESIGN: College students practised pouring alcohol into a standard glass before pouring into larger glasses; bartenders poured alcohol for four mixed drinks either with no instructions or after being told to take their time. SETTING: University town and large city, United States. PARTICIPANTS: 198 college students and 86 bartenders. MAIN OUTCOME MEASURES: Volume of alcohol poured into short, wide and tall, slender glasses. RESULTS: Aiming to pour a "shot" of alcohol (1.5 ounces, 44.3 ml), both students and bartenders poured more into short, wide glasses than into tall slender glasses (46.1 ml v 44.7 ml and 54.6 ml v 46.4 ml, respectively). Practice reduced the tendency to overpour, but not for short, wide glasses. Despite an average of six years of experience, bartenders poured 20.5% more into short, wide glasses than tall, slender ones; paying careful attention reduced but did not eliminate the effect. CONCLUSIONS: To avoid overpouring, use tall, narrow glasses or ones on which the alcohol level is premarked. To avoid underestimating the amount of alcohol consumed, studies using self reports of standard drinks should ask about the shape of the glass.

Adult↗
PubMed2001

Stimulation of IL-8 release from epithelial cells by gas cooker PM(10): a pilot study.

OBJECTIVE: To measure the effect of matter collected by a method that has a 50% efficiency for particles with an aerodynamic diameter of 10 microm (PM10), generated by gas and electric cooking, on A549 epithelial cells with and without nitrogen dioxide (NO2). METHOD: Multiple indoor PM10 samples were collected on Teflon filters during the use of gas or electric cookers. Interleukin-8 (IL-8) concentrations were measured with a sandwich enzyme linked immunosorbent assay (ELISA) system. RESULTS: Treatment of A549 cells with PM10 generated from gas cooking resulted in increased concentrations of IL-8 compared with untreated cells; particles from the electric cooker had no effect. NO2 did not alter the concentration of IL-8. CONCLUSION: PM10 generated by gas cooking has the potential to cause proinflammatory effects in lung cells. This may have implications for susceptible people.

Air Pollution, Indoor↗