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At least 19 recordsLinked to original sources

PubMed1977

Foodborne hepatitis A infection: a report of two urban restaurant-associated outbreaks.

The cities of Portland, Oregon, and Buffalo, New York, each experienced a restaurant-associated foodborne outbreak of viral hepatitis type A during 1975. Although there were several food handlers ill with viral hepatitis A in each of the restaurants involved, each outbreak was the apparent result of food contamination by a single food handler. In the Buffalo outbreak, food contamination was documented to have occurred for a brief period of time six days prior to onset of any symptoms in the index case. These outbreaks point out the uncommon occurrence of food contamination by individuals ill with type A viral hepatitis, the usefulness of two types of food questionnaires in identifying the vehicle(s) of transmission, and the apparent lack of benefit of widespread immune serum globulin administration as a control measure in this setting.

Adult↗

PubMed1979

A low-cholesterol menu in a steak restaurant.

A twelve-month pilot project was conducted to test public reaction to a special restaurant menu identifying food choices low in cholesterol and saturated fat. The Houston steak house in which the "Help Your Heart" menu was tested prepared foods according to guidelines from dietitians of the Diet Modification Clinic, Baylor College of Medicine. Two newspaper articles, a brief magazine feature, and regularly scheduled radio advertising spots publicized the special menu. At the end of each month of the test period, the number of orders from the special menu was tallied for fourteen randomly selected days. Monthly sales from the special menu ranged from 2.5 to 5.1 per cent, with an overall average of 3.4 per cent. There was no statistically significant change from the mean of the percentage of total sales from the special menu over the months. Despite the relatively low percentage of total sales, restaurant executives were pleased with the results of the study and planned to offer the low-cholesterol menu indefinitely, eventually in an expanded form.

Behavior Therapy↗

PubMed1975

Bacterial growth in seafoood on restaurant premises.

Operational guidelines for a chain of the newer type of seafood restaurants and take-out stores were derived from plots of bacteriological and trimethylamine changes during the preparation and storage of cod fillets, shrimp, and clams. If fish is to be defrosted at room temperature it should be washed and portioned within 14 h. Subsequent storage at 5 degrees C should not exceed 72 h and once removed from the refrigerator it should be fried within 3 h. New stores should consider improved methods of defrosting. Trimethylamine content was a more sensitive measure of quality loss than bacterial growth. Shrimp quality can be improved by emphasizing the way shells are removed because most of the contamination was external. Shrimp shelled while still frozen had the best potential keeping quality. Clam meat is handled less and is always held at 5 degrees C; but bacterial growth indicated that it should not be held on the premises for more than 3 days including the time necessary for defrosting. Batter prepared fresh daily can be feft at room temperature. Frying can obliterate poor handling procedures, but adequate cooking is essential under any conditions. Clams are a gourmet item but the practice of cooking them lightly at customer request proved inadvisable.

Bacteria↗

PubMed1979

Prevalence of the "Chinese restaurant syndrome".

A questionnaire survey attempted to define the prevalence of symptoms characteristic of the "Chinese restaurant syndrome" (CRS) in the general adult population. Forty-three per cent of 3,222 respondents associated unpleasant symptoms with specific foods and eating environments; however, only 1 to 2 per cent reported symptoms characteristic of the CRS, and only 0.19 per cent associated these characteristic symptoms with consumption of Chinese food. Most respondents who were "aware" of the syndrome and most of those who believed they had experienced it reported non-specific symptoms. If the word "syndrome" is to be used to describe symptoms attributed to specific food ingredients, the limits of the "syndrome" must be specified.

Adult↗

PubMed1978