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At least 127 records · Page 7Linked to original sources
PubMed1977

Natural occurrence of Aspergillus fumigatus in cane sugar mills.

The environmental distribution of Aspergillus fumigatus in 2 cane-sugar mills and one paper factory in northern India is compared with 2 localities in Delhi. The preponderance of the species at the U.D. Sugar Mills, Shamli, was contrary to its low prevalence in the University of Delhi campus and at Subzimandi, the vegetable and fruit market of Delhi. Aspergillus fumigatus accounted for 42.5% of the total aerial fungal colony counts recorded in the Shamli Mills as against 2% in Delhi. The predominant aerial fungus at Subzimandi was A. niger whereas aspergilli were overshelmingly outnumbered by other fungi in the University of Delhi campus. Within the Shamli Mills, the bagasse-containing sites had a significantly higher aerial prevalence (50.3%) of A. fumigatus than the bagasse-free sites (13.5%). Furthermore, A. fumigatus was more prevalent in the operational (57.2%) than in the non-operational period (23.8%) of the mills. The high frequency of isolations of A. fumigatus from and its dense population in sugar-cane bagasse seemed to suggest a special association of the fungus with this substrate.

Aspergillus fumigatus↗
PubMedDate not supplied

[Comparative studies of food product contamination with carcinogenic aromatic polycyclic hydrocarbons (APH) in the USSR and the GDR (defining the problem)].

The article is the first in a series of joint publications relating to work carried out in the USSR and GDR in studying possible carcinogenicity of alimentary products and pertinent preventive measures to exclude it. It contains brief information on the effect produced by carcinogenic additives in nutritional products upon the cancer involving the gastro-intestinal tract (in workers of meat packing plants and smokehouses). Under discussion is the relation between the disease-incidence and nutritional specificity. Major sources of possible carcinogenicity of alimentary products, such as additions of some dyestuffs, admixtures of some natural substances (cycsdine, thiourea, etc), contaminations of biological origin, with mycotoxins, carcinogens finding their way from the environment and, what is most important caused by specific technology of manufacturing the nutritional product (smoking, direct drying, frying, etc) are considered. The significance of carcinogenic PAH and benzpyrene, nitrose-amines and mycotoxins is discussed. The possibility and the need for determining carcinogenic compounds, of PAH above all, and their technical limitations in alimentary products with a view of preventing cancer of the gastro-intestinal tract are considered.

Benzopyrenes↗
PubMed1977

[Protein mixture: importance of its presentation forms (author's transl)].

Acceptability and tolerance of a mixture containing corn (60%), soybean (30%), and wheat (10%) were tested. The mixture was used in the recuperation of pre-school children suffering from 2nd. and 3rd. degree malnutrition. To enable a higher consumption the mixture was used in forty-four different forms. The mean daily intake of the mixture was 121.35g during the four months of the experiment corresponding to about two-thirds of the protein intake of every child. Tolerance was found to be high. Acceptance of the mixture was high (92.2%) indicating that the form in which a product to be tested is presented is a matter of great concern.

Child, Preschool↗
PubMed1979

[The veterinarian in the agricultural and food-supplying industries (author's transl)].

The major importance of the livestock industry in the Netherlands is apparent from the following facts. Over 250,000 jobs, roughly 9,600 million guilders' worth of exports in 1977 and roughly 11,000 million guilders' worth of annual sales to home consumers. A healthy livestock population is essential. Approximately 2,000 veterinarians have considerably assisted in achieving these aims. This made possible economics of scale and strengthening the international competitive position. Curing animals has been robbed of much of its importance, whereas prevention of diseases has become essential. To maintain the quality of products, improvement of legislation concerning the supply of drugs, antibiotics, etc., is imperative. This includes a well-defined Veterinary Surgeons Act. The major importance of disease prevention requires more extensive knowledge of the veterinarian. Specialization has also become increasingly necessary. Especially in employment, the future offers many possibilities for veterinarians, national as well as international. In particular fields such as the Veterinary Service and the Meat Inspection Service, the monopolistic position of the veterinarian may be impaired. In the light of these facts, it should be considered whether adjustment and widening of the training in Utrecht is not desirable.

Animal Diseases↗
PubMed1976

Nitrite, nitrosamines, and cancer.

Carcinogenic N-nitroso compounds are formed from the reaction of naturally-occurring amines and nitrites that may be added to foods or produced by bacterial reduction of nitrate. N-Nitroso compounds can be produced during processing, storage and preparation of foods and in the mammalian stomach. Factors that influence the rates of nitrosation reactions include pH, temperature, catalysts, and inhibitors. Predictions of the extent of nitrosation are complicated by these factors and ultimately the amounts and types of N-nitroso compounds present must be determined by direct analysis. Methods for detection and estimation of volatile nitrosamines are available and low levels (parts per billion) have been found in some cured meat and fish products. General methods for detection of all N-nitroso compounds are not available yet, but are under development. Evaluation of the risk to human populations from these compounds is difficult in the absence of more comprehensive data on their environmental distribution.

Animals↗
PubMed1976

[The consumer in the face of change].

The study on consumer behaviour done by the nutrition department of INSERM shows that there are opposing attitudes towards Change. Among the factors unfavorable to change are: reluctance to changing old habits, nostalgia for the past, suspicion towards industrially prepared foods, fear of food pollution, love for the art of good cooking. Among the factors favoring change are: the higher standard of living, the desire to save time, the change in the way of thinking about foods, the evolution of cooking practices, as well as a need for variety and quality. Man looks for change more for his own pleasure than by necessity. They can be positive pleasure such as: -- Sensory values (taste, zest, variety). -- Coenesthesic values (feeling of well-being, euphory). -- Emotional values (means of communication a gift). -- Symbolic values (prestige, personnalization, creativity, distraction). However there are also negative pleasures. That is all factors which decrease the effort or the work load such as: -- Health values (harmlessness, safety, maintaining attention). Practical values related to convenience (time saving, ease of storage). The favorizing these positive or negative pleasures will lead to change. The consumer will accept things which give a maximum of pleasure for the least effort. He will also accept something which by its taste, prestige, convenience and safety contributes to a better life.

Adult↗