Application of serological typing to the investigation of outbreaks of Clostridium perfringens food poisoning, 1970-1978.

Serological typing was used as an epidemiological tool in the investigation of 524 outbreaks of Clostridium perfringens food poisoning in the United Kingdom and 37 outbreaks in other countries. Five thousand five hundred and fifty-four (77%) of 7245 strains of C. perfringens associated with the 561 outbreaks were typable with the 75 Food Hygiene Laboratory antisera; in 354 (63%) of these outbreaks a specific serotype was established as being responsible for the outbreak. An assessment is made of the ability of two additional sets of antisera, prepared against 34 American and 34 Japanese strains of C. perfringens, to increase the number of strains which can be typed. The extent of cross-reaction between the three sets of antisera was determined and the results are discussed in relation to the source and history of the type strains.     

Arterial roads and area socioeconomic status are predictors of fast food restaurant density in King County, WA

Background  

Fast food restaurants reportedly target specific populations by locating in lower-income and in minority neighborhoods. Physical proximity to fast food restaurants has been associated with higher obesity rates.     

Application of serological typing to the investigation of outbreaks of Clostridium perfringens food poisoning, 1970-1978

Serological typing was used as an epidemiological tool in the investigation of 524 outbreaks of Clostridium perfringens food poisoning in the United Kingdom and 37 outbreaks in other countries. Five thousand five hundred and fifty-four (77%) of 7245 strains of C. perfringens associated with the 561 outbreaks were typable with the 75 Food Hygiene Laboratory antisera; in 354 (63%) of these outbreaks a specific serotype was established as being responsible for the outbreak. An assessment is made of the ability of two additional sets of antisera, prepared against 34 American and 34 Japanese strains of C. perfringens, to increase the number of strains which can be typed. The extent of cross-reaction between the three sets of antisera was determined and the results are discussed in relation to the source and history of the type strains.     

Protein,fat, moisture and cooking yields from a U.S. study of retail beef cuts

Nutrient data from the U.S. Department of Agriculture (USDA) are an important resource for U.S. and international databases. To ensure that data for retail beef cuts in USDA's National Nutrient Database for Standard Reference (SR) are current, a comprehensive, nationwide, multi-phase study was conducted. Samples were collected and analyzed in three phases based on primal category. Using a statistically based sampling plan, 72 beef carcasses per phase were obtained with nationally representative quality and yield grades, genders and genetic types. Retail cuts were fabricated, cooked and dissected to obtain component weights. Nutrient values were determined by validated laboratories using quality assurance procedures. Full nutrient profiles were made available in SR (http://www.ars.usda.gov/nutrientdata). Results for 16 beef retail cuts were compared for cooking yield and protein, fat and moisture concentrations. For example, cooked fat levels differed among three roasted cuts and among three grilled cuts from chuck, rib and loin (p < 0.01). Cooking yield for roasted ribeye (76%) was lower (p < 0.001) than for grilled ribeye (83%) or for chuck eye grilled (80%) or roasted (84%). This study demonstrates the importance of maintaining data for a variety of retail beef cuts due to their unique properties and different cooking methods.     

The health of restaurant work: A historical and social context to the occupational health of food service

The United States currently has over one million restaurants, making food service one of the largest workforces and industry sectors in the nation's economy. Historically, concern for the health of early restaurant workers was tied largely to the hygiene of the food and thus the wellbeing of the customer rather than the individuals preparing the food. The landscape of occupational illness and injury that resulted is fraught with some of the starkest health disparities in wages, discrimination, benefits, injuries, and illness seen among US laborers. These disparities have consistently been associated with social class and economic position. Conditions identified during the early years of restaurant work, before the introduction of occupational safety and health protections, persist today largely due to tipped wages, dependence on customer discretion, and the management structure. Research and intervention efforts to control occupational health hazards should be directed toward the socioeconomic and structural roots of health problems among food service workers in the United States. Such efforts have important implications for enhancing worker protections, improving wages, and restructuring working conditions for restaurant and food service workers. They also suggest opportunities for occupational health practitioners and researchers to contribute to system-level change analysis to address centuries-old occupational health challenges still facing one of the largest sectors of workers in the country.     

The assessment and application of a bacteriocin typing scheme for Clostridium perfringens.

A collection of 50 bacteriocins was assembled and used to type 802 isolates of Clostridium perfringens from food poisoning outbreaks and a variety of other sources. It was found that strains of the same serotype within an outbreak showed similar patterns of susceptibility to bacteriocins, and the use of "one difference'' rule is proposed for interpretation of the typing patterns of epidemiologically related strains. Isolates of different serotype or of the same serotype isolated from different sources produced many variations in bacteriocin susceptibility patterns. Two computer programs were developed to assist in the interpretation of bacteriocin typing patterns. Their use showed that related and unrelated strains formed different clusters and enabled a range of the 20 most discriminatory bacteriocins to be selected. Isolates of C. perfringens from a wide range of sources were screened for their ability to produce bacteriocins. A much greater proportion of the strains from food poisoning outbreaks was bacteriocinogenic than were isolates from human and animal infections, various foods and the environment. The relevance of these findings to the occurrence of C. perfringens food poisoning is discussed.     

Organizational issues related to satisfaction with food and food service in the nursing home from the resident's perspective

This paper reviews organizational factors that potentially affect food quality and food service in the nursing home. A model is proposed for assessing the influence of organizational technology on resident satisfaction with food and food service from the resident's perspective. Findings from an exploratory phenomenological case study applying the model are presented. Staff knowledge of how to prepare and serve food properly, and staff availability to serve food on time, were key constructs. Resident-staff interactions appeared to moderate resident control over food and food service. Recommendations are suggested for improved communication between residents and staff to address certain limitations and enhance empowerment of residents.     

Overweight/obesity is associated with food choices related to rice and beans, colors of salads, and portion size among consumers at a restaurant serving buffet-by-weight in Brazil

The present study investigated the prevalence of overweight/obesity and its relationship with behavioral and food choice characteristics among consumers at a restaurant serving buffet-by-weight in the city of Florianopolis, southern Brazil, during lunch time. An analytical cross-sectional survey of 675 consumers aged 16-81 years was conducted. The measures included anthropometric, socio-demographic, and behavioral characteristics, as well as portion size and a photographic record of the plate chosen by the consumer. The results indicated a prevalence of overweight/obesity in the sample of 33.8%. Overall, after an adjustment for other variables (sex, age, schooling, marital status, and food choice variables), overweight/obesity was positively associated with not choosing rice and beans (PR=1.11) and larger portion sizes (PR=1.08 for a portion size of 347-462g and PR=1.16 for a portion size of 463g or more). Moreover, choosing 1-2 colors of salads showed a positive association when compared with choosing 3 or more colors of salads (PR=1.06). Efforts in helping consumers make healthier food choices when eating out and thereby possibly reduce weight gain should address those aspects along with socio-demographic factors.     

Hepatitis A in a food worker and subsequent prophylaxis of restaurant patrons

A laboratory-confirmed case of hepatitis A was reported to Tri-County Health Department (TCHD) in Colorado, and the infected person was subsequently determined to have been a food worker at a local restaurant during the period of infectiousness. After conducting a public health risk assessment, TCHD decided to offer immune globulin (IG) to potentially exposed restaurant patrons. A two-day clinic in Adams County, Colorado, administered IG to 693 individuals. Planning, implementation, and evaluation of this clinic used a total of 900 staff hours and had a financial cost of dollar48,300. No additional restaurant employees became ill, and no secondary cases of hepatitis A were reported within the community. The mass-prophylaxis clinic was an important public health measure taken to prevent the potential spread of illness. The experience also provided relevant hands-on emergency-preparedness training that can be applied in other settings.     

Children's food store, restaurant, and home food environments and their relationship with body mass index: a pilot study

This pilot research assessed the feasibility and utility of a study designed to examine the relationship between children's BMI and food store, restaurant, and home food environments. Home visits were conducted with sixth-grade children (N = 12). BMI z-scores were calculated with weight and height measurements. Nutrition Environment Measures Surveys evaluated children's food environments. The study protocol involved a feasible time duration, minimal missing data for primary variables, and participant satisfaction. Potential design problems included the homogeneous store environments and low restaurant exposure of the sample recruited from one school, and the adequacy of a single cross-sectional measure of the home environment.     

Changes in content of coenzyme Q10 in beef muscle, beef liver and beef heart with cooking and in vitro digestion

The goals of this study were to determine the contents and digestibility of coenzyme Q10 (CoQ10) in beef muscle, beef liver and beef heart, which are rich in coenzyme Q10, as well as the effects of cooking on coenzyme Q10 content. Coenzyme Q10 contents were found as 109.97 ± 1.54 μg/g in beef heart, 33.34 ± 1.43 μg/g in beef liver and 23.47 ± 1.06 μg/g in beef M. longissimus dorsi muscle. The lowest retention in coenzyme Q10 content was found as 69.42 ± 0.56% (p < 0.01) in beef heart after frying processing. Coenzyme Q10 retentions were also found as 76.38 ± 0.89% and 77.19 ± 1.09% after frying of beef liver and boiling of beef M. longissimus dorsi muscle, respectively. Digestibility of coenzyme Q10 in beef heart (65.84 ± 0.84%) and beef liver (68.17 ± 0.60%) was significantly higher than the digestibility of coenzyme Q10 in beef M. longissimus dorsi muscle (60.16 ± 0.53%) (p < 0.01).