Mendel Friedman

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..The described results provide a valuable record and resource for further progress on the multifaceted aspects of D-amino acids in food and biological samples...

..Practical Application:  The results of this study suggest that food-compatible and safe antitoxin olive compounds can be used to reduce both pathogens and toxins produced by the pathogens in foods...

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..The possible significance of the results for the human diet is discussed...

..Possible mechanisms of the anticarcinogenic and other beneficial effects and the significance of the cited observations for breeding improved tomatoes and for the human diet are discussed...

..Possible mechanisms of degradations of catechins during storage and the possible significance of the results to consumers of tea are discussed...

..Also covered are the origin and distribution of DAAs in food and possible roles of DAAs in human physiology, aging, and the etiology and therapy of human diseases...

..We are very hopeful that the described findings will be a valuable record and resource for further progress to improve microbial food safety and food quality...

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..The findings extend related observations on the anticarcinogenic potential of tea ingredients and suggest that consumers may benefit more by drinking both green and black teas...

..The results show that apple-based films with allspice, cinnamon, or clove bud oils were active against 3 foodborne pathogens by both direct contact with the bacteria and indirectly by vapors emanating from the films...

..5%) at the most abusive chilling rate evaluated (21 h). These findings establish the value of the plant-derived antimicrobials for inhibiting C. perfringens in commercial ground turkey products...

..perfringens spore germination and outgrowth during abusive cooling from 54.4 to 7.2 degrees C in 12, 15, 18, or 21 h of cooling for ground beef, chicken, and pork...

..Films containing antibacterial active compounds derived from essential oils can be used to protect raw chicken pieces against bacterial contamination without adversely affecting preferences of wrapped chicken pieces after baking...

..Thermal death times from this study will assist the retail food industry to design cooking regimes that ensure the safety of beef contaminated with E. coli O157:H7...

..These studies extend our knowledge about the antimicrobial effects of food ingredients...

..Incorporation of lower levels of these test compounds with other antimicrobials used in meat product formulations may reduce the potential risk of C. perfringens germination and outgrowth during abusive cooling regimes...

..These observations suggest that antimicrobial wine formulations have the potential to improve the microbiological safety of foods...

..This 1st report on tomato-based edible antimicrobial tomato films suggests that these films have the potential to prevent adverse effects of contaminated food and promote human health associated with the consumption of tomatoes...

..The results suggest that pasteurization of apple juice used to inactivate E. coli O157:H7 has no effect on Stx2, and that food-compatible and safe antitoxin compounds can be used to inhibit the biological activity of the Shiga toxin...

..These studies provide information about new ways to protect apple juice and other foods against human pathogens...

..The decreases in cell populations were also observed visually by reversed-phase microscopy. The results complement related observations on the anticarcinogenic potential of food ingredients...

..5 to 1.0%. The observed thermal death times may facilitate the design of acceptance limits at critical control points for ground beef at lower times and temperatures of heating...

..The cited observations facilitate relating compositional and physicochemical properties of apple puree films containing volatile plant antimicrobials to their use in foods...

..The significance of the results for microbial food safety and human health is discussed...

..enterica at pH 7.0 as it was at pH 3.7, suggesting that the ionization of its OH groups may enhance bactericidal activity...

..Thermal death times from this study will be beneficial to the food industry in designing hazard analysis and critical control point plans to effectively eliminate Salmonella contamination in chicken products used in this study...

..Such studies should lead to safer foods...

..cereus (vegetative) >> S. aureus approximately E. coli >> B. cereus (spores). Some of the test substances may be effective against antibiotic-resistant bacteria in foods and feeds...

..The red bran was further fractionated on a Sephadex column. Fraction 3 rich in proanthocyanidin oligomers and polymers had the greatest activity. Red bran has the potential to serve as a functional food supplement for human consumption...

..These results demonstrate the utility of the described extraction and analytical methods used to determine the wide-ranging individual and total piperamide contents of widely consumed peppers...

..Dose-response and chemopreventive mechanisms for tomatine protection remain to be examined. This is the first report on the anticarcinogenic effects of tomatine in vivo...

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..Possible approaches to prevent the formation of deleterious food ingredients are also addressed...

..The possible significance of the results to plant and food sciences is discussed...

..Such an understanding can lead to the creation of improved tomatoes and to improved practices on the farm and in the consumption of tomatoes...

..Further research is suggested for each of these categories. The herein described findings are not only of fundamental interest, but also have practical implications for nutrition, food safety, and animal and human health...

..These observations suggest that ricin toxicity may possibly be reduced at room temperature by a widely consumed natural liquid food...

..The results show that carvacrol concurrently reduced E. coli O157:H7 and amines in a widely consumed meat product. Possible mechanisms of the beneficial effects and dietary significance of the results are discussed...

..These findings indicate that lactate and oregano oil may be used to render Salmonella spp. more susceptible to the lethal effect of heat and to inhibit growth of Salmonella spp. that survive heat treatments...

..Additional benefits include reduced energy use in cooking, and the addition of antioxidative apple polyphenols may provide beneficial health affects to consumers...

..034 to 0.21) were thymol, cinnamaldehyde, carvacrol, eugenol, salicylaldehyde, geraniol, isoeugenol, terpineol, perillaldehyde, and estragole. The possible significance of these results with regard to food microbiology is discussed...

..Related studies by other investigators are also mentioned. Accurate analytical methods for these food ingredients help assure the consumer of eating a good-quality and safe diet...

..Generally, the biological effects of solanidine differ from those of the parent potato glycoalkaloids. Possible mechanisms of these effects and the implication of the results for food safety and plant physiology are discussed...

..An enhanced understanding of the multiple and overlapping aspects of glycoalkaloids in the plant and in the diet will benefit producers and consumers of potatoes...

..The results are clinically relevant for food safety because we also found that heat treatments (pasteurization) that destroy bacteria did not inactivate the heat-resistant toxin produced and secreted by the bacteria...

..Practical Application: Plant-derived health-promoting food supplements, high in bioactive compounds, are candidates for use as antimicrobials in food...

..These results indicate that the Vero-d2EGFP fluorescence assay is an accurate and sensitive method to detect Stx2 activity and can be utilized to identify toxin inhibitors...

..A better understanding of these multifaceted ninhydrin reactions provide a scientific basis for further improvements of this important analytical technique...

..A better understanding of the chemistry and biology of pure acrylamide in general and its impact in a food matrix in particular can lead to the development of improved food processes to decrease the acrylamide content of the diet...

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