Browsing by Subject "VEGETABLES"

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  • Adebayo, Folasade A.; Itkonen, Suvi T.; Koponen, Päivikki; Prättälä, Ritva; Härkänen, Tommi; Lamberg-Allardt, Christel; Erkkola, Maijaliisa (2017)
    Aims: We evaluated the consumption of healthy foods among Russian, Somali and Kurdish immigrants in Finland, and examined the relationship between socio-demographic factors and food consumption. Methods: We used data from the Migrant Health and Wellbeing Study (Maamu), a population-based health interview and examination survey in six different municipalities in Finland between 2010 and 2012. Altogether, 635 men and 737 women, aged 18-64 years, of Russian (n = 527), Somali (n = 337) and Kurdish (n = 508) origin were included. The important socio-demographic determinants of healthy food consumption - sex, age, education, place of residence and household size - were assessed by logistic regression. Results: Based on the consumption frequencies of recommended healthy foods - fruits, berries, vegetables, fish and rye bread - immigrants of Russian origin had higher consumption of healthy foods than their peers of Kurdish and Somali origin. Low consumption of fresh vegetables, fruits and berries was found among Somali immigrants. Sex and age were the most important determinants of healthy food consumption, as women and older age groups had diets closer to the national nutrition recommendations. High educational level was also positively associated with healthy food consumption. Conclusions: We found ethnic differences in the consumption of healthy foods among the immigrant groups of Russian, Somali and Kurdish origin in Finland. Socio-demographic factors, especially age, sex and education, seem to also play an important role in immigrants' food consumption. Further studies examining the consumption of fruits, berries and fresh vegetables among Somali immigrants in Finland are needed.
  • Pernu, Noora; Keto-Timonen, Riikka; Lindström, Miia; Korkeala, Hannu (2020)
    Clostridium botulinum is a significant food safety concern due to its ability to produce highly potent neurotoxin and resistant endospores. Vegetarian sausages have become a popular source of plant protein and alternative for meat products. While vegetarian sausages have not been linked to botulism, numerous outbreaks due to preserved vegetables suggest a frequent occurrence of C. botulinum spores in the raw material. The product formulation of vegetarian sausages involves limited NaCl and preservatives, and shelf-lives may be several months. The safety of vegetarian sausages thus relies mainly on heat treatment and chilled storage. The main food safety concern is C. botulinum Group II that can grow and produce toxin at refrigeration temperatures. Here we show a high overall prevalence (32%) of C. botulinum in 74 samples of vegetarian sausages from seven producers. Both Groups I and II strains and genes for neurotoxin types A, B, E and F were detected in the products. The highest cell counts (1200 spores/kg) were observed for C. botulinum Group II in products with remaining shelf-lives of 6 months at the time of purchase. We conclude that vacuum-packaged vegetarian sausage products frequently contain C. botulinum spores and may possess a high risk of C. botulinum growth and toxin production. Chilled storage below 3°C and thorough reheating before consumption are warranted.
  • Greis, M; Seppa, L; Venalainen, E. R; Lyytikainen, A; Tuorila, H (2018)
    Abstract The impact of iodized table salt on the sensory quality of wheat bread, bologna sausage and pickled cucumber was studied. Table salt (NaCl) content of the products was 1.7, 1.2 and 1.7 g/100 g, respectively. Iodine, added as potassium iodide (KI), was incorporated at levels 0, 25, 50 and 100 mg per kg table salt. Odor, flavor, appearance, and texture were evaluated using deviation from reference descriptive analysis (12 panelists, 4 replicates). Each sample was rated against the non-iodized reference sample (0 mg iodine). The retention of iodine during processing and storage was determined chemically. The iodine level 25 mg/kg, corresponding to current recommendations, did not cause sensory changes in tested products. In sausage, 50 and 100 mg/kg levels were associated with minor changes in texture and color. The maximum retention of iodine was 83% for bread, 98% for sausage, and 51% for cucumber. We did not find any sensory obstacle to using iodized table salt in industrial food production. Due to loss in manufacturing and inadequate intakes, iodine additions higher than currently recommended should be considered.
  • Lagström, Hanna; Halonen, Jaana I.; Kawachi, Ichiro; Stenholm, Sari; Pentti, Jaana; Suominen, Sakari; Kivimäki, Mika; Vahtera, Jussi (2019)
    Neighborhood socioeconomic status (SES) is associated with dietary habits among the residents, but few studies have examined this association separately among long-term residents and movers. We calculated cumulative neighborhood SES score weighted by residential time in each address over 6 years for non-movers (n = 7704) and movers (n = 8818) using national grid database. Increase in average neighborhood SES was associated with higher adherence to dietary recommendations in both groups. Among the movers, an upward trajectory from low to high neighborhood SES was also associated with better adherence. Our findings suggest high SES areas might offer healthier food environments than low SES areas.
  • Akter, Taslima; Shahriar, Asif; Rahman, Tasmina; Mahmud, Md. Rayhan; Alo, Mahenaj; Emran, Talha Bin (2020)
    Table grape act as a popular and mouthwatering fruit supplement over the world. Unhygienic handling of these fruits can possess a diverse threat to public health safety. Moreover, the fruit juice can serve as a nutrient for bacterial growth as well if kept in an unsanitary condition. For this purpose, five imported grape samples (Red Globe, Perlette, Calmeria, Princess and Summer Royal) were tested to assess the presence of pathogenic bacteria and drug-resistant pattern of the isolates. The total bacterial count (TBC) and total fungal count (TFC) showed the presence large amount of bacterial (ranged from 4.4 x 10(4) to 8.1 x 10(7)) and fungal population on the grapes samples, especially on the skin part of the fruits. Several pathogenic isolates, Escherichia coli, Staphylococcus spp., and Pseudomonas spp. were isolated from tested grape samples. However, the presence of Salmonella spp., Shigella spp., Vibrio spp. and Klebsiella spp. were not found from any of the samples. The concerning part of the present study was drug-resistant bacterial strains isolated from supplied Fresh Summer Royal Grape. The most of the isolated bacterial spp. were resistant to all most all of the commonly used antibiotics such as ampicillin (10 mu g), trimethoprim/sulfamethoxazole (25 mu g), tetracycline (30 mu g), ceftriaxone (30 mu g), imipenem (10 mu g), chloramphenicol (30 mu g), azithromycin (15 mu g), novobiocin (30 mu g), vancomycin (30 mu g), penicillin G (10 mu g), ciprofloxacin (5 mu g), neomycin (30 mu g), levofloxacin (5 mu g), kanamycin (30 mu g) and cefiximycin (5 mu g). No grape samples showed any kind of antimicrobial activity against both pathogenic and non-pathogenic bacteria. The survival pattern of inoculated bacterial samples in the grape sample showed a slight decrease in growth in the course of time.
  • Pinto, A.; Adams, S.; Ahring, K.; Allen, H.; Almeida, M. F.; Garcia-Arenas, D.; Arslan, N.; Assoun, M.; Altinok, Y. Atik; Barrio-Carreras, D.; Quintana, A. Belanger; Bernabei, S. M.; Bontemps, C.; Boyle, F.; Bruni, G.; Bueno-Delgado, M.; Caine, G.; Carvalho, R.; Chrobot, A.; Chyz, K.; Cochrane, B.; Correia, C.; Corthouts, K.; Daly, A.; De Leo, S.; Desloovere, A.; De Meyer, A.; De Theux, A.; Didycz, B.; Dijsselhof, M. E.; Dokoupil, K.; Drabik, J.; Dunlop, C.; Eberle-Pelloth, W.; Eftring, K.; Ekengrena, J.; Errekalde, I.; Evans, S.; Foucart, A.; Fokkema, L.; Francois, L.; French, M.; Forssell, E.; Gingell, C.; Goncalves, C.; Ozel, H. Gokmen; Grimsley, A.; Gugelmo, G.; Gyure, E.; Heller, C.; Hensler, R.; Jardim, I.; Joost, C.; Joerg-Streller, M.; Jouault, C.; Jung, A.; Kanthe, M.; Koc, N.; Kok, I. L.; Kozanoglu, T.; Kumru, B.; Lang, F.; Lang, K.; Liegeois, I.; Liguori, A.; Lilje, R.; Lubina, O.; Manta-Vogli, P.; Mayr, D.; Meneses, C.; Newby, C.; Meyer, U.; Mexia, S.; Nicol, C.; Och, U.; Olivas, S. M.; Pedron-Giner, C.; Pereira, R.; Plutowska-Hoffmann, K.; Purves, J.; Dionigi, A. Re; Reinson, K.; Robert, M.; Robertson, L.; Rocha, J. C.; Rohde, C.; Rosenbaum-Fabian, S.; Rossi, A.; Ruiz, M.; Saligova, J.; Gutierrez-Sanchez, A.; Schlune, A.; Schulpis, K.; Serrano-Nieto, J.; Skarpalezou, A.; Skeath, R.; Slabbert, A.; Straczek, K.; Gizewska, M.; Terry, A.; Thom, R.; Tooke, A.; Tuokkola, J.; van Dam, E.; van den Hurk, T. A. M.; van der Ploegcn, E. M. C.; Kerckhove, K. Vande; Van Driessche, M.; van Wegberg, A. M. J.; van Wyk, K.; Vasconcelos, C.; Garcia, V. Velez; Wildgoose, J.; Winkler, T.; Zolkowska, J.; Zuvadelli, J.; MacDonald, A. (2019)
    Background: In phenylketonuria (PKU), weaning is considered more challenging when compared to feeding healthy infants. The primary aim of weaning is to gradually replace natural protein from breast milk or standard infant formula with solids containing equivalent phenylalanine (Phe). In addition, a Phe-free second stage L-amino acid supplement is usually recommended from around 6 months to replace Phe-free infant formula. Our aim was to assess different weaning approaches used by health professionals across Europe. Methods: A cross sectional questionnaire (survey monkey (R)) composed of 31 multiple and single choice questions was sent to European colleagues caring for inherited metabolic disorders (IMD). Centres were grouped into geographical regions for analysis. Results: Weaning started at 17-26 weeks in 85% (n=81/95) of centres, > 26 weeks in 12% (n=11/95) and <17 weeks in 3% (n=3/95). Infant's showing an interest in solid foods, and their age, were important determinant factors influencing weaning commencement. 51% (n=48/95) of centres introduced Phe containing foods at 17-26 weeks and 48% (n=46/95) at > 26 weeks. First solids were mainly low Phe vegetables (59%, n=56/95) and fruit (34%, n=32/95). A Phe exchange system to allocate dietary Phe was used by 52% (n=49/95) of centres predominantly from Northern and Southern Europe and 48% (n=46/95) calculated most Phe containing food sources (all centres in Eastern Europe and the majority from Germany and Austria). Some centres used a combination of both methods. A second stage Phe-free L-amino acid supplement containing a higher protein equivalent was introduced by 41% (n=39/95) of centres at infant age 26-36 weeks (mainly from Germany, Austria, Northern and Eastern Europe) and 37% (n=35/95) at infant age > 1y mainly from Southern Europe. 53% (n=50/95) of centres recommended a second stage Phe-free L-amino acid supplement in a spoonable or semi-solid form. Conclusions: Weaning strategies vary throughout European PKU centres. There is evidence to suggest that different infant weaning strategies may influence longer term adherence to the PKU diet or acceptance of Phe-free L-amino acid supplements; rendering prospective long-term studies important. It is essential to identify an effective weaning strategy that reduces caregiver burden but is associated with acceptable dietary adherence and optimal infant feeding development.