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PubMed2002

Ratings of pleasantness and intensity for beverages served in containers congruent and incongruent with expectancy.

Pleasantness and intensity ratings of beverages served in containers congruent and incongruent with expectancy were assessed. Past research has shown that the violation of food expectancies, e.g., color, taste, temperature, leads to more negative evaluations of food. Thus, it was hypothesized that beverages sampled from a container incongruent with expectancy, e.g., beer from a coffee cup, would be rated less favorably than the same beverage sampled from a container congruent with expectancy, e.g., beer from a beer bottle. 61 participants evaluated three beverages (beer, orange juice, and hot chocolate) in three containers (bottle, glass, and cup) using 11-point rating scales for pleasantness and intensity. Analysis indicated beverages were rated as significantly more pleasant in containers congruent with expectancy, as well as rated more intense when presented in bottles. These results further address the effects of violating expectations on producing negative hedonic evaluations.

Adolescent↗

PubMedDate not supplied

A feeding mechanism for Parkinson's disease patients.

A pivotted four-bar chain mechanism has been studied and built as a feeding aid for Parkinson's patients. This system provides a good feeding path. Guidance is by means of a spring restrained sliding handle. The tremor exhibited by three patients was established in constant force tests. Shake tests using simulated inputs spanning the frequency range indicated (2.5 Hz-6 Hz) established the vibration isolation properties of the system.

Aged↗

PubMed1978

Overcoming the feeding problems of the mentally and the physically handicapped.

Three centres in the South Manchester area for mentally and physically handicapped children were visited. The paper describes the feeding difficulties of mentally and physically handicapped children and the techniques developed to overcome them, with special reference to the cerebral palsied child. The problems of the adult handicapped person are considered, and the apparatus designed to assist feeding.

Adult↗

PubMed1980

A cookery book for self-catering mentally handicapped.

The more able patients from hospitals for the mentally handicapped in Southmead Health District Bristol, are being established in minimal-support homes. Dietitians were asked to advise on how to teach practical cookery skills and encourage good nutrition. They were unable to recommend any of the available cookery books, and have designed a recipe folder in picture form of suitable meals for one week. The mentally handicapped patient's background is discussed as it relates to the practical problems of rehabilitation.

Adult↗

PubMed2006

A case report of drinking glass in rectum.

A fifty years old man was admitted in the Dept. of Surgery of Community Based Medical College, Bangladesh, Hospital with the history of pain and distension of lower abdomen for 4 days with obstipation for the same duration. He gave history of being assaulted and forceful introduction of some foreign body per-rectally 5 days back. History, clinical examination and abdominal X-rays diagnosed the case as impacted foreign body in rectum. He was undergone laparotomy and a big drinking glass was extracted from sigmoid colon. Patient developed subcutaneous stitch infection postoperatively and discharged from the hospital after controlling the infection.

Colon, Sigmoid↗

PubMed2002

[Influence of the conditions of storage and cooking on growth, invasion and survival of Salmonella enteritidis in eggs].

Basal studies for the confirmation of sanitary rules in the kitchen were performed, focusing on preventing an outbreak of food poisoning due to eggs contaminated with Salmonella Enteritidis (SE), using hen and quail eggs. SE did not grow at 5 degrees C but grew markedly at 25 degrees C in eggs. The invasion and growth of SE were marked under very humid conditions regardless of whether the eggshell was damaged. The invasion of SE into egg also occurred when eggs were taken in and out of the refrigerator. Moreover, SE was spread immediately to all non-contaminated eggs when SE-contaminated eggs were cracked into a bowl with non-contaminated eggs. In homemade mayonnaise containing 15% vinegar, sterilization took several hours to occur. On a stainless-steel bowl, SE survived for 2 weeks or more. These findings suggest that it is necessary to pay attention to secondary contamination.

Animals↗

PubMed2004

Endoscopic retrieval of multiple fragmented gastric bamboo chopsticks by using a flexible overtube.

This is a rare case of a patient with mental disorder, who ingested nineteen pieces of fragmented bamboo chopsticks. We managed the multiple gastric foreign bodies with a sclerotherapy overtube, and these multiple fragmented bamboo chopsticks were retrieved successfully using the endoscopic method. There were only multiple erosions with hemorrhage over the mucosa of fundus and body of stomach, no fragments adhered or perforated through the gastric wall. The mucosa of esophagus was intact. The patient tolerated the procedure well and without any major complications. Multiple sharp elongated gastric foreign bodies can be successfully and safely retrieved by using protective sheath of oropharynx without assistance with laparoscopy or surgical intervention. This renders an option for the endoscopists to manage multiple elongated gastric foreign bodies.

Adult↗

PubMed1999

Inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on plastic kitchen cutting boards by electrolyzed oxidizing water.

One milliliter of culture containing a five-strain mixture of Escherichia coli O157:H7 (approximately 10(10) CFU) was inoculated on a 100-cm2 area marked on unscarred cutting boards. Following inoculation, the boards were air-dried under a laminar flow hood for 1 h, immersed in 2 liters of electrolyzed oxidizing water or sterile deionized water at 23 degrees C or 35 degrees C for 10 or 20 min; 45 degrees C for 5 or 10 min; or 55 degrees C for 5 min. After each temperature-time combination, the surviving population of the pathogen on cutting boards and in soaking water was determined. Soaking of inoculated cutting boards in electrolyzed oxidizing water reduced E. coli O157:H7 populations by > or = 5.0 log CFU/100 cm2 on cutting boards. However, immersion of cutting boards in deionized water decreased the pathogen count only by 1.0 to 1.5 log CFU/100 cm2. Treatment of cutting boards inoculated with Listeria monocytogenes in electrolyzed oxidizing water at selected temperature-time combinations (23 degrees C for 20 min, 35 degrees C for 10 min, and 45 degrees C for 10 min) substantially reduced the populations of L. monocytogenes in comparison to the counts recovered from the boards immersed in deionized water. E. coli O157:H7 and L. monocytogenes were not detected in electrolyzed oxidizing water after soaking treatment, whereas the pathogens survived in the deionized water used for soaking the cutting boards. This study revealed that immersion of kitchen cutting boards in electrolyzed oxidizing water could be used as an effective method for inactivating foodborne pathogens on smooth, plastic cutting boards.

Colony Count, Microbial↗

PubMed2002

Factors affecting lead leaching from microwavable plastic ware made with lead-containing pigments.

Although food contact polymers do not normally contain lead, it is suspected that lead may be leached from some microwavable plastic ware items made in Thailand with lead-containing pigments. The purpose of this study was to examine relationships with regard to lead leached from microwavable plastic ware. Four factors were studied: pH, heat level, extraction time, and number of repeated extractions. A total of 243 samples of microwavable plastic ware items locally manufactured in Thailand were used. This study used three pH values (3.5, 4.5, and 6.5) and three heat levels (levels 3, 6, and 9 [170, 500, and 850 W, respectively]). Acetic acid was used both as the extracting agent and for adjusting the pH. Samples were collected at each level at 1, 3, and 5 min, and the amount of leached lead was measured with an atomic adsorption spectrometer. The results of this study show that pH, heat, and extraction time affected the amount of lead leaching from microwavable plastic ware. The amount of lead leaching increased with decreasing pH but increased with increasing heat level and extraction time. On the basis of these three factors, the results of this study indicate that the pH of the extractant (r = -0.592, P < 0.01), the heat level of extraction (r = 0.293, P < 0.01), the extraction time (r = 0.226, P < 0.01), and the number of extractions (r = -0.153, P < 0.01) are related to lead leaching from microwavable plastic ware. The relationship between the pH of the extractant, the heat level of extraction, and the extraction time significantly moderated lead leaching from microwavable plastic ware (R2 = 0.511, P < 0.001). For all factors, the amount of lead leaching was lower than the permissible level of 1 mg/liter specified by the Minister of Public Health. In conclusion, a combination of high acid, prolonged heating, and extraction time accelerated the amount of lead leaching from microwavable plastic ware, but the incidence of lead leaching was negligible.

Acetic Acid↗

PubMed2002

Effect of the licensing process on hygiene in retail butchers' premises in the West Midlands, United Kingdom.

As the result of a change in legislation, all retail butchers in England were required to be licensed by 1 November 2000. A fully implemented hazard analysis critical control point plan was a condition of the license. This longitudinal study assessed the effect of licensing on hygiene in a group of retail butchers in the West Midlands, England. A hygiene audit and environmental sampling were used to determine if the licensing process improved hygiene in the study group. At the end of the study, 30% of the original group were no longer trading as they had been, having either altered the product they were selling or ceased to trade. The remaining butchers showed a significant improvement in the hygiene of their premises, both in the audit scores and in the environmental sampling. The mean audit score for the group had improved from an initial score of 47.54 to 54.95 (P < 0.02). The contamination with Enterobacteriaceae on equipment used for cooked meat had also improved, decreasing from mean contamination levels of 1.38 log CFU/cm2 before licensing to mean contamination levels of -0.11 log CFU/cm2 after licensing (P < 0.00001).

Animals↗

PubMed2003

Stability of electrolyzed oxidizing water and its efficacy against cell suspensions of Salmonella typhimurium and Listeria monocytogenes.

Electrolyzed oxidizing (EO) water has proved to be effective against foodborne pathogens attached to cutting boards and poultry surfaces and against spoilage organisms on vegetables; however, its levels of effectiveness against Listeria monocytogenes and Salmonella Typhimurium in cell suspensions have not been compared with those of other treatments. In this study, the oxidation reduction potentials (ORPs), chlorine concentrations, and pHs of acidic and basic EO water were monitored for 3 days at 4 and 25 degrees C after generation. There were no differences between the pHs or ORPs of acidic and basic EO waters stored at 4 or 25 degrees C. However, the free chlorine concentration in acidic EO water stored at 4 degrees C increased after 24 h. In contrast, the free chlorine concentration in acidic EO water stored at 25 degrees C decreased after one day. Cell suspensions of Salmonella Typhimurium and L. monocytogenes were treated with distilled water, chlorinated water (20 ppm), acidified chlorinated water (20 ppm, 4.5 pH), acidic EO water (EOA), basic EO water (EOB), or acidic EO water that was "aged" at 4 degrees C for 24 h (AEOA) for up to 15 min at either 4 or 25 degrees C. The largest reductions observed were those following treatments carried out at 25 degrees C. EOA and AEOA treatments at both temperatures significantly reduced Salmonella Typhimurium populations by > 8 log10 CFU/ml. EOA and AEOA treatments effectively reduced L. monocytogenes populations by > 8 log10 CFU/ml at 25degrees C. These results demonstrate the stability of EO water under different conditions and that EO water effectively reduced Salmonella Typhimurium and L. monocytogenes populations in cell suspensions.

Animals↗

PubMed2004

A quantitative analysis of cross-contamination of Salmonella and Campylobacter spp. via domestic kitchen surfaces.

Epidemiological data indicate that cross-contamination during food preparation in the home contributes noticeably to the occurrence of foodborne diseases. To help prevent such occurrences, the inclusion of a cross-contamination model in exposure assessments would aid in the development and evaluation of interventions used to control the spread of pathogenic bacteria. A quantitative analysis was carried out to estimate the probability of contamination and the levels of Salmonella and Campylobacter spp. on salads as a result of cross-contamination from contaminated chicken carcasses via kitchen surfaces. Data on the prevalence and numbers of these bacteria on retail chicken carcasses and the use of unwashed surfaces to prepare foods were collected from scientific literature. The rates of bacterial transfer were collected from laboratory experiments and literature. A deterministic approach and Monte Carlo simulations that incorporated input parameter distributions were used to estimate the contamination of the product. The results have shown that the probability of Campylobacter spp. contamination on salads is higher than that of Salmonella spp., since both the prevalence and levels of Campylobacter spp. on chicken carcasses are higher than those of Salmonella spp. It is realistic to expect that a fraction of the human exposure to Campylobacter spp., in particular, originates from cross-contamination in private kitchens during food handling. The number of human campylobacteriosis cases could be reduced either by reducing the degree of Campylobacter spp. contamination on chicken carcasses or by improving the hygiene in private kitchens. To eliminate the cross-contamination route, it is important to use separate surfaces or to properly wash the surfaces during the preparation of raw and cooked foods or ready-to-eat foods.

Animals↗

PubMedDate not supplied

Effects of object characteristics on female grasp patterns.

OBJECTIVE: This study determined which object characteristics had an effect on grasp when adult women took a drink from a cup. METHOD: Thirty women aged 20 to 45 years (M = 27.6 years) were randomly assigned to a sequence for each of three experiments. The first experiment tested the grasp pattern used for cups of same height and weight but with different-sized handles. The second experiment tested the grasp pattern for cups of varied height but with same-sized handles and same weight. The third experiment tested the grasp pattern for cups of varied weight but with same-sized handles and same height. The grasp patterns were recorded by a videocamera placed across from the subjects. RESULTS: The number of fingers placed through the handle was found to be significantly greater for the cup with a larger handle than for the cups with the smaller handles when cup size and weight were held constant, chi(2)(2) = 49.8, p < .001. No significant difference was found in the number of supporting fingers for varying cup heights or weights. CONCLUSION: The results support other research that has stated that handle size accounted for the change in grasp pattern. Because motor performance is affected by the object characteristics as well as personal abilities, adaptation of characteristics, such as handle size, for persons with limited hand use may provide an environment that evokes more optimal performance.

Activities of Daily Living↗

PubMed1969