food handling

Summary

Summary: Any aspect of the operations in the preparation, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.

Top Publications

  1. ncbi Consumer food handling in the home: a review of food safety studies
    Elizabeth C Redmond
    Food Research and Consultancy Unit, University of Wales Institute Cardiff, Colchester Avenue, Cardiff CF23 9XR, South Wales, UK
    J Food Prot 66:130-61. 2003
  2. ncbi Risk factors for sporadic Campylobacter infection in the United States: A case-control study in FoodNet sites
    Cindy R Friedman
    Foodborne and Diarrheal Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333, USA
    Clin Infect Dis 38:S285-96. 2004
  3. ncbi From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity
    Antonio Piga
    Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro Alimentari, Universita degli Studi, Viale Italia 39, 07100 Sassari, Italy
    J Agric Food Chem 51:3675-81. 2003
  4. ncbi Riding in shopping carts and exposure to raw meat and poultry products: prevalence of, and factors associated with, this risk factor for salmonella and campylobacter infection in children younger than 3 years
    Mary E Patrick
    Centers for Disease Control and Prevention, 1600 Clifton Road, MS C 23, Atlanta, Georgia 30333, USA
    J Food Prot 73:1097-100. 2010
  5. pmc Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana
    Eric S Donkor
    Department of Microbiology, University of Ghana Medical School, Accra, Ghana
    Int J Environ Res Public Health 6:2833-42. 2009
  6. ncbi Feeding barley grain steeped in lactic acid modulates rumen fermentation patterns and increases milk fat content in dairy cows
    S Iqbal
    Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
    J Dairy Sci 92:6023-32. 2009
  7. ncbi Bacterial SOS response: a food safety perspective
    Stijn van der Veen
    Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
    Curr Opin Biotechnol 22:136-42. 2011
  8. ncbi Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside
    Marta Kostelanska
    Institute of Chemical Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic
    J Agric Food Chem 59:9303-12. 2011
  9. ncbi Acrylamide in French fries: influence of free amino acids and sugars
    Adam Becalski
    Food Research Division, Address Locator 2203D, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2
    J Agric Food Chem 52:3801-6. 2004
  10. ncbi Analysis of heat-processed corn foods for fumonisins and bound fumonisins
    J W Park
    Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario K1A 0L2, Canada
    Food Addit Contam 21:1168-78. 2004

Detail Information

Publications344 found, 100 shown here

  1. ncbi Consumer food handling in the home: a review of food safety studies
    Elizabeth C Redmond
    Food Research and Consultancy Unit, University of Wales Institute Cardiff, Colchester Avenue, Cardiff CF23 9XR, South Wales, UK
    J Food Prot 66:130-61. 2003
    ..The need for the development and implementation of food safety education strategies to improve specific food safety behaviors is reviewed in this paper...
  2. ncbi Risk factors for sporadic Campylobacter infection in the United States: A case-control study in FoodNet sites
    Cindy R Friedman
    Foodborne and Diarrheal Diseases Branch, Division of Bacterial and Mycotic Diseases, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, GA 30333, USA
    Clin Infect Dis 38:S285-96. 2004
    ..Restaurants should improve food-handling practices, ensure adequate cooking of meat and poultry, and consider purchasing poultry that has been treated to reduce Campylobacter contamination...
  3. ncbi From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity
    Antonio Piga
    Dipartimento di Scienze Ambientali Agrarie e Biotecnologie Agro Alimentari, Universita degli Studi, Viale Italia 39, 07100 Sassari, Italy
    J Agric Food Chem 51:3675-81. 2003
    ..The most striking result was that drying at 85 degrees C doubled antioxidant activity in both cultivars, while contradictory results were found for 60 degrees C processed plums...
  4. ncbi Riding in shopping carts and exposure to raw meat and poultry products: prevalence of, and factors associated with, this risk factor for salmonella and campylobacter infection in children younger than 3 years
    Mary E Patrick
    Centers for Disease Control and Prevention, 1600 Clifton Road, MS C 23, Atlanta, Georgia 30333, USA
    J Food Prot 73:1097-100. 2010
    ..Retailer use of leak-proof packaging, customer placement of product in a plastic bag and on the rack underneath the cart, use of hand sanitizers and wipes, and consumer education may also be helpful...
  5. pmc Application of the WHO keys of safer food to improve food handling practices of food vendors in a poor resource community in Ghana
    Eric S Donkor
    Department of Microbiology, University of Ghana Medical School, Accra, Ghana
    Int J Environ Res Public Health 6:2833-42. 2009
    ..five keys of safer food were utilized in an evidence based training programme for the vendors to improve their food handling practices. Impact assessment of the food safety training showed that 67...
  6. ncbi Feeding barley grain steeped in lactic acid modulates rumen fermentation patterns and increases milk fat content in dairy cows
    S Iqbal
    Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada
    J Dairy Sci 92:6023-32. 2009
    ..In conclusion, results demonstrated that treatment of barley grain with LA lowered the risk of subacute rumen acidosis and maintained high milk fat content in late-lactating Holstein cows fed diets based on barley grain...
  7. ncbi Bacterial SOS response: a food safety perspective
    Stijn van der Veen
    Top Institute Food and Nutrition, Nieuwe Kanaal 9A, 6709 PA Wageningen, The Netherlands
    Curr Opin Biotechnol 22:136-42. 2011
    ..This review places the bacterial SOS response in a food safety perspective by providing an overview of the known triggers of the SOS response mechanism and its impact on the survival of spoilage and pathogenic bacteria...
  8. ncbi Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside
    Marta Kostelanska
    Institute of Chemical Technology, Prague, Faculty of Food and Biochemical Technology, Department of Food Chemistry and Analysis, Technicka 3, 166 28 Prague 6, Czech Republic
    J Agric Food Chem 59:9303-12. 2011
    ..Most of these compounds were located in the crust of experimental breads...
  9. ncbi Acrylamide in French fries: influence of free amino acids and sugars
    Adam Becalski
    Food Research Division, Address Locator 2203D, Health Products and Food Branch, Health Canada, Ottawa, Ontario, Canada K1A 0L2
    J Agric Food Chem 52:3801-6. 2004
    ..001). It appears that one of the ways acrylamide formation in French fries can be effectively controlled is by the use of raw products with low sugar (and to a lesser degree, asparagine) content...
  10. ncbi Analysis of heat-processed corn foods for fumonisins and bound fumonisins
    J W Park
    Food Directorate, Health Products and Food Branch, Health Canada, Ottawa, Ontario K1A 0L2, Canada
    Food Addit Contam 21:1168-78. 2004
    ..HFB1 derived from bound FB1 in selected samples was confirmed by HPLC with mass spectrometry (MS)...
  11. ncbi Filamentous fungi producing ochratoxin a during cocoa processing in Cameroon
    Pauline Mounjouenpou
    Institut de Recherche Agricole pour le Développement, BP 2067, Yaounde, Cameroon
    Int J Food Microbiol 121:234-41. 2008
    ..77 microg g(-1) on rice medium. Aspergillus niger strains did not always produce OTA and their toxigenesis was much lower. Fermented dried cocoa from poor quality pods was the most contaminated by OTA: up to 48 ng g(-1)...
  12. ncbi Diarrhea prevention through food safety education
    Mini Sheth
    Department of Foods and Nutrition, Maharaja Sayajirao University of Baroda, Vadodara 390 002, Gujarat, India
    Indian J Pediatr 71:879-82. 2004
    ..Food safety education (FSE) was imparted in order to reduce the prevalence of diarrhea in children and improving the knowledge, attitude and practices of mothers regarding safe feeding practices...
  13. ncbi Thermal degradation of the Fusarium mycotoxin deoxynivalenol
    Michael Bretz
    Institut fur Lebensmittelchemie, Westfalische Wilhelms Universitat Munster, Corrensstrasse 45, 48149 Munster, Germany
    J Agric Food Chem 54:6445-51. 2006
    ..1 micromol/L, all other compounds did not show any significant effect up to 100 micromol/L. These findings indicate that the degradation of DON under thermal treatment might reduce the toxicity of DON contaminated food...
  14. ncbi Diet-derived advanced glycation end products are major contributors to the body's AGE pool and induce inflammation in healthy subjects
    Jaime Uribarri
    Division of Nephrology, Deparment of Medicine, Mount Sinai School of Medicine, One Gustave Levy Place, New York, NY 10029, USA
    Ann N Y Acad Sci 1043:461-6. 2005
    ..Together with previous evidence from diabetics and renal failure patients, these data suggest that dietary AGEs may play an important role in the causation of chronic diseases associated with underlying inflammation...
  15. ncbi Barley grain-based diet treated with lactic acid and heat modulated plasma metabolites and acute phase response in dairy cows
    S Iqbal
    Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton T6G 2P5, Canada
    J Anim Sci 90:3143-52. 2012
    ..In conclusion, results indicated that feeding dairy cows barley grain steeped in 1.0% LA and treated with heat modulated the profile of plasma metabolites and acute phase response...
  16. ncbi Food safety knowledge, attitudes, and behaviors among Puerto Rican caretakers living in Hartford, Connecticut
    Angela Bermudez-Millan
    Hispanic Health Council, Inc, 175 Main Street, Hartford, Connecticut 06106, USA
    J Food Prot 67:512-6. 2004
    ..Employed individuals and those with higher education were also more likely to be familiar with the term pasteurization. These results fully justify the delivery of culturally appropriate food safety education in this community...
  17. ncbi Risky eating behaviors of young adults-implications for food safety education
    Carol Byrd-Bredbenner
    Vitae Rutgers University, New Brunswick, NJ, USA
    J Am Diet Assoc 108:549-52. 2008
    ..Food safety knowledge and self-efficacy and stage of change for safe food handling were also assessed. Mean risky eating score (5.1+/-3.6) indicated that young adults consumed risky foods...
  18. ncbi Bactericidal activities of health-promoting, food-derived powders against the foodborne pathogens Escherichia coli, Listeria monocytogenes, Salmonella enterica, and Staphylococcus aureus
    Mendel Friedman
    Western Regional Research Center, Agricultural Research Service USDA, Produce Safety and Microbiology Research Unit, Albany, CA 94710, USA
    J Food Sci 78:M270-5. 2013
    ..016%). Listeria bacteria were also highly susceptible to apple skin extract (0.007%). The most active substances provide candidates for the evaluation of antimicrobial effectiveness in human food and animal feed...
  19. ncbi Identification of unique food handling practices that could represent food safety risks for minority consumers
    Shauna C Henley
    Department of Biology, Drexel University, Philadelphia, PA 19104, USA
    J Food Prot 75:2050-4. 2012
    ..among minority consumers has focused more on general food safety knowledge than on culturally specific food handling practices...
  20. ncbi Determination of mycotoxins in foods: current state of analytical methods and limitations
    Robert Köppen
    BAM Federal Institute for Material Research and Testing, Richard Willstätter Str 11, 12489, Berlin, Germany
    Appl Microbiol Biotechnol 86:1595-612. 2010
    ....
  21. pmc The risk of pathogenic intestinal parasite infections in Kisii Municipality, Kenya
    Robert M Nyarango
    Department of Health Sciences, Gusii Institute of Science and Technology, P O Box 222 40200 Kisii, Kenya
    BMC Public Health 8:237. 2008
    ..The objective of this study was to determine the risk of pathogenic intestinal parasites infections in Kisii Municipality...
  22. ncbi An eight-year report on the implementation of HACCP in a university canteen: impact on the microbiological quality of meals
    Andrea Osimani
    Universita Politecnica delle Marche, SAIFET, Ancona, Italy
    Int J Environ Health Res 21:120-32. 2011
    ..The microbiological results clearly demonstrated the success of the HACCP plan implementation, through a general improvement of the hygiene conditions of both meals and work surfaces...
  23. ncbi Trends in U.S. consumers' safe handling and consumption of food and their risk perceptions, 1988 through 2010
    Sara B Fein
    Center for Food Safety and Applied Nutrition, U S Food and Drug Administration, 5100 Paint Branch Parkway, College Park, Maryland 20740, USA
    J Food Prot 74:1513-23. 2011
    Although survey results measuring the safety of consumers' food handling and risky food consumption practices have been published for over 20 years, evaluation of trends is impossible because the designs of published studies are not ..
  24. ncbi Listeria monocytogenes in multiple habitats and host populations: review of available data for mathematical modeling
    Renata Ivanek
    Department of Population Medicine and Diagnostic Sciences, College of Veterinary Medicine, Cornell University, Ithaca, New York 14853, USA
    Foodborne Pathog Dis 3:319-36. 2006
    ..monocytogenes load and transmission in hosts and habitats associated with these anthropogenic practices would reduce human exposure and consequently human listeriosis...
  25. ncbi Overview of current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact, and Listeria monocytogenes in ready-to-eat, meat products
    John N Sofos
    Department of Animal Sciences, Colorado State University, Fort Collins, Colorado 80523 1171, USA
    Meat Sci 86:2-14. 2010
    ..coli O157:H7 in nonintact meat products, and control of L. monocytogenes in ready-to-eat meat products, conducted at the Center for Meat Safety & Quality and Food Safety Cluster of Colorado State University in recent years...
  26. ncbi Development of spoilage microbiota in beef stored in nisin activated packaging
    Danilo Ercolini
    Department of Food Science, The University of Naples Federico II, Via Universita 100, 80055 Portici, Italy
    Food Microbiol 27:137-43. 2010
    ..Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage...
  27. ncbi High-risk food consumption and food safety practices in a Canadian community
    Andrea Nesbitt
    Department of Population Medicine, Ontario Veterinary College, University of Guelph, Guelph, Ontario, Canada N1G 1P7
    J Food Prot 72:2575-86. 2009
    Understanding consumers' high-risk food consumption patterns and food handling in the home is critical in reducing foodborne illness...
  28. ncbi Predicting intentions to adopt safe home food handling practices. Applying the theory of planned behavior
    Michael A Shapiro
    Department of Communication, 319 Kennedy Hall, Cornell University, Ithaca, NY 14853, USA
    Appetite 56:96-103. 2011
    While most home cooks know about safe home food handling procedures, compliance is generally low and has not been much improved by campaigns...
  29. ncbi Biofilm in milking equipment on a dairy farm as a potential source of bulk tank milk contamination with Listeria monocytogenes
    A A Latorre
    Department of Population Medicine and Diagnostic Sciences, Cornell University, Ithaca, NY 14853, USA
    J Dairy Sci 93:2792-802. 2010
    ..The presence of a bacterial biofilm was observed on the bottom covers of the 2 milk meters. Prevention of the establishment of biofilms in milking equipment is a crucial step in fulfilling the requirement of safe, high-quality milk...
  30. ncbi The European perspective on pale, soft, exudative conditions in poultry
    M Petracci
    Department of Food Science, Alma Mater Studiorum University of Bologna, 47023 Cesena FC, Italy
    Poult Sci 88:1518-23. 2009
    ..Several key factors have been identified and their effects have been analyzed, including genetics, season, antemortem factors, and slaughtering conditions...
  31. ncbi Effects of sanitation, freezing and frozen storage on enteric viruses in berries and herbs
    S Butot
    Quality and Safety Assurance Department, Nestle Research Center, Vers chez les Blanc, CH 1000 Lausanne 26, Lausanne, Switzerland
    Int J Food Microbiol 126:30-5. 2008
    ..Available chlorine at a concentration of 200 ppm and ClO(2) at 10 ppm reduced measurable enteric viruses in raspberry and parsley samples by less than 2 log(10) units...
  32. pmc Randomized, double-blinded clinical trial for human norovirus inactivation in oysters by high hydrostatic pressure processing
    Juan S Leon
    Hubert Department of Global Health, Rollins School of Public Health, Emory University, Room 6041 Claudia Nance Rollins Building, 1518 Clifton Rd NE, Atlanta, GA 30322, USA
    Appl Environ Microbiol 77:5476-82. 2011
    ..0014). In summary, these data suggest that HPP is effective at inactivating HuNoV in contaminated whole oysters and suggest a potential intervention to inactivate infectious HuNoV in oysters for the commercial shellfish industry...
  33. pmc Biodegradation of ochratoxin a for food and feed decontamination
    Luís Abrunhosa
    IBB, Institute for Biotechnology, Bioengineering, Centro de Engenharia Biólogica, Universidade do Minho, Campus de Gualtar, Braga, Portugal
    Toxins (Basel) 2:1078-99. 2010
    ..A critical discussion about the technical applicability of these strategies is presented...
  34. pmc Epidemiology of foodborne norovirus outbreaks, United States, 2001-2008
    Aron J Hall
    Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA
    Emerg Infect Dis 18:1566-73. 2012
    ..Interventions to reduce the frequency of foodborne norovirus outbreaks should focus on food workers and production of produce and shellfish...
  35. ncbi Consumer food safety knowledge, practices, and demographic differences: findings from a meta-analysis
    Sumeet R Patil
    RTI International, 3040 Cornwallis Road, Research Triangle Park, North Carolina 27709, USA
    J Food Prot 68:1884-94. 2005
    ..Thus, an understanding of the overall status of food handling knowledge and practices is needed...
  36. ncbi Application of a five-step message development model for food safety education materials targeting people with HIV/AIDS
    Emily W Hoffman
    Utah State University, Logan, USA
    J Am Diet Assoc 105:1597-604. 2005
    ..Carefully listening to HIV-infected people and their health care providers, as well as detailed investigation of the literature on foodborne illnesses, contributed to acceptance of the education materials...
  37. pmc Biocontrol of Listeria monocytogenes on fresh-cut produce by treatment with lytic bacteriophages and a bacteriocin
    Britta Leverentz
    Produce Quality and Safety Laboratory Henry A Wallace Beltsville Agricultural Research Center, Agricultural Research Service, U S Department of Agriculture, Beltsville, Maryland 20705, USA
    Appl Environ Microbiol 69:4519-26. 2003
    ..The spray application of the phage and phage plus nisin reduced the bacterial numbers at least as much as the pipette application. The effectiveness of the phage treatment also depended on the initial concentration of L. monocytogenes...
  38. ncbi Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins
    Hans Ulrich Humpf
    Institut fur Lebensmittelchemie, Westfalische Wilhelms Universitat Munster, Munster, Germany
    Mol Nutr Food Res 48:255-69. 2004
    ..In this review the affects of cooking and processing on the concentration and chemical structure of fumonisins as well as the toxicological consequences of known and likely fumonisin reaction products are discussed...
  39. ncbi Consumer perceptions of food safety risk, control and responsibility
    Elizabeth C Redmond
    Food Research and Consultancy Unit, University of Wales Institute, Western Avenue, Cardiff, CF5 2BY, South Wales, UK
    Appetite 43:309-13. 2004
    ..It is suggested that consideration of such judgements and associations during the development of future consumer food safety risk communication strategies may increase their effectiveness...
  40. ncbi Food safety education: what should we be teaching to consumers?
    L C Medeiros
    Department of Human Nutrition and Food Management, The Ohio State University, Columbus, Ohio 43210 1295, USA
    J Nutr Educ 33:108-13. 2001
    ..The evaluation questions must focus on salient behaviors that are most likely to result in foodborne illnesses and must withstand rigorous standards of reliability and validity...
  41. pmc Dietary factors and stomach cancer mortality
    L T Ngoan
    Department of Clinical Epidemiology, Institute of Industrial Ecological Sciences, University of Occupational and Environmental Health, 1 1 Iseigaoka, Yahatanishi ku, Kitakyushu 807 8555, Japan
    Br J Cancer 87:37-42. 2002
    ..3-11.8). The high consumption of pickled food and traditional soups also increased risk, but not significantly. The findings suggest that a diet high in salt and low in vitamins may be associated with an increase in stomach cancer...
  42. ncbi Why do consumers deviate from best microbiological food safety advice? An examination of 'high-risk' consumers on the island of Ireland
    Mary Brennan
    Agriculture Building, School of Agriculture Food and Rural Development, University of Newcastle upon Tyne, Newcastle upon Tyne, UK
    Appetite 49:405-18. 2007
    ..Personal (overconfidence; lack of interest), environmental (technological) and lifestyle (time and energy investment) characteristics were identified as the source cause of such deviating behaviour...
  43. ncbi Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables
    Cristiana Miglio
    Department of Public Health, University of Parma, Via Volturno 39, 43100, Parma, Italy
    J Agric Food Chem 56:139-47. 2008
    ..Our findings defy the notion that processed vegetables offer lower nutritional quality and also suggest that for each vegetable a cooking method would be preferred to preserve the nutritional and physicochemical qualities...
  44. ncbi Induction of apoptosis in a human lymphoma cell line by hydrophobic peptide fraction separated from anchovy sauce
    Young Gon Lee
    Department of Food Science and Technology, School of Agricultural Biotechnology, Seoul National University, Seoul 151 744, South Korea
    Biofactors 21:63-7. 2004
    ..The peptide fraction having antiproliferative activity was found to be composed of Ala and Phe, and its molecular weight was estimated to be 440.9 Da...
  45. ncbi Coffee consumption and serum lipids: a meta-analysis of randomized controlled clinical trials
    S H Jee
    Department of Epidemiology and Disease Control, Yonsei University Graduate School of Health Science and Management, Seoul, Republic of Korea
    Am J Epidemiol 153:353-62. 2001
    ..Trials using filtered coffee demonstrated very little increase in serum cholesterol. Consumption of unfiltered, but not filtered, coffee increases serum levels of total and LDL cholesterol...
  46. ncbi Human listeriosis in England, 2001-2007: association with neighbourhood deprivation
    I A Gillespie
    Health Protection Agency, Centre for Infections, London, United Kingdom
    Euro Surveill 15:7-16. 2010
    ..Failure to do so may enhance health inequality across socio-economic groups...
  47. pmc Poultry-handling practices during avian influenza outbreak, Thailand
    Sonja J Olsen
    International Emerging Infections Program, Nonthaburi, Thailand
    Emerg Infect Dis 11:1601-3. 2005
    ..Results suggest that public education campaigns have been effective in reaching those at greatest risk, although some high-risk behavior continues...
  48. ncbi Polymeric procyanidins as radical-scavenging components in red-hulled rice
    Tomoyuki Oki
    National Agricultural Research Center for Kyushu Okinawa Region, National Agricultural Research Organization, 2421 Suya, Nishigoshi, Kikuchi, Kumamoto 861 1192, Japan
    J Agric Food Chem 50:7524-9. 2002
    ..GPC analysis of the acetylated procyanidins revealed that the average molecular weight is about 5000, in a range of about 500-18,000...
  49. pmc Prevalence of bacteria and intestinal parasites among food-handlers in Gondar town, northwest Ethiopia
    Gashaw Andargie
    Department of Health Management and Health Economics, School of Public Health, Gondar College of Medicine and Health Sciences, University of Gondar, PO Box 196, Gondar, Ethiopia
    J Health Popul Nutr 26:451-5. 2008
    ..lumbricoides, T. trichiura, hookworm, and G. lamblia. The findings emphasize the importance of food-handlers as potential sources of infections and suggest health institutions for appropriate hygienic and sanitary control measures...
  50. ncbi Toward improving food safety in the domestic environment: a multi-item Rasch scale for the measurement of the safety efficacy of domestic food-handling practices
    Arnout R H Fischer
    Social Sciences Group, Marketing and Consumer Behaviour Group, Wageningen University, Wageningen, The Netherlands
    Risk Anal 26:1323-38. 2006
    To reduce consumer health risks from foodborne diseases that result from improper domestic food handling, consumers need to know how to safely handle food...
  51. ncbi Strategies to reduce sodium consumption: a food industry perspective
    Mariska Dötsch
    Unilever R and D Vlaardingen, Unilever Food and Health Research Institute, Vlaardingen, Netherlands
    Crit Rev Food Sci Nutr 49:841-51. 2009
    ..Further reduction will require new technologies. Research into the physiology of taste perception and salt receptors is an emerging area of science that is needed in order to achieve larger sodium reductions...
  52. ncbi Strategy to inactivate Clostridium perfringens spores in meat products
    Saeed Akhtar
    Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR 97331, USA
    Food Microbiol 26:272-7. 2009
    ..Collectively, this study demonstrates the feasibility of an alternative and novel strategy to inactivate C. perfringens spores in meat products formulated with germinants specific for C. perfringens...
  53. ncbi Food safety knowledge, perceptions, and behaviors among middle school students
    Irja Haapala
    Department of Public Health and General Practice, University of Kuopio, Kuopio, Finland
    J Nutr Educ Behav 36:71-6. 2004
    ..To assess the level of food safety knowledge, perceptions, and self-reported food-handling behaviors among middle school students...
  54. ncbi Food safety in family homes in Melbourne, Australia
    Teresa Z Mitakakis
    Cooperative Research Centre for Water Quality and Treatment at the Department of Epidemiology and Preventive Medicine, Monash University, Alfred Hospital, Melbourne 3004, Australia
    J Food Prot 67:818-22. 2004
    Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations...
  55. ncbi Food safety practices and readiness to implement HACCP programs in assisted-living facilities in Iowa
    Jeannie Sneed
    Department of Hotel, Restaurant, and Institution Management, Iowa State University, 18B MacKay Hall, Ames, IA 50011 1120, USA
    J Am Diet Assoc 104:1678-83. 2004
    ....
  56. ncbi Molecular epidemiology of foodborne hepatitis a outbreaks in the United States, 2003
    Joseph J Amon
    Epidemic Intelligence Service, Epidemiology Program Office and Division of Viral Hepatitis, National Center for Infectious Diseases, Centers for Disease Control and Prevention, Atlanta, Georgia 30333, USA
    J Infect Dis 192:1323-30. 2005
    ..In 2003, outbreaks of foodborne hepatitis A were reported in multiple states...
  57. ncbi Food safety practices among pregnant women and mothers in the women, infants, and children program, Miami, Florida
    Mary Jo Trepka
    Stempel School of Public Health, Florida International University, 11200 S W 8th Street, HLS II Room 595, Miami, Florida 33199, USA
    J Food Prot 70:1230-7. 2007
    ..Eligible and consenting women completed a 23-item self-administered survey with questions concerning food handling practices around the Partnership for Food Safety Education's Fight BAC! campaign constructs of "clean", "..
  58. ncbi Discovery and development of educational strategies to encourage safe food handling behaviors in cancer patients
    Lydia C Medeiros
    Department of Human Nutrition, The Ohio State University, Columbus, Ohio 43210 1295, USA
    J Food Prot 71:1666-72. 2008
    ..Participants had a basic knowledge of safe food handling practices but did not necessarily link their awareness of increased susceptibility for infection with their ..
  59. ncbi Food safety knowledge and behaviors of women, infant, and children (WIC) program participants in the United States
    Junehee Kwon
    Department of Nutrition and Food Sciences, Texas Woman s University, Denton, Texas 76201, USA
    J Food Prot 71:1651-8. 2008
    ..To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special ..
  60. ncbi Practice-specific risk perceptions and self-reported food safety practices
    Alan S Levy
    Center for Food Safety and Applied Nutrition, US Food and Drug Administration, College Park, MD 20740, USA
    Risk Anal 28:749-61. 2008
    ..However, in domains such as driving or food handling, the validity of responses about usual behavior is threatened because people think about the situations in ..
  61. ncbi Certified kitchen managers: do they improve restaurant inspection outcomes?
    Sheryl C Cates
    RTI International, 3040 Cornwallis Road, P O Box 12194, Research Triangle Park, North Carolina 27709, USA
    J Food Prot 72:384-91. 2009
    ..Our analyses suggest that the presence of a CKM is protective for most types of CVs, and we identify areas for improving training of CKMs...
  62. ncbi Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults
    J M Abbot
    Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ 08901, USA
    Eur J Clin Nutr 63:572-9. 2009
    ..The objective of this study was to examine the relationship between food safety self-reported food-handling behaviors and cognitions of young adults to observed food-handling behaviors...
  63. ncbi Diarrheal illness among women, infants, and children (WIC) program participants in Miami, Florida: implications for nutrition education
    Evelyn P Davila
    Florida International University, Stempel School of Public Health, Miami, FL 33136, USA
    J Nutr Educ Behav 41:420-4. 2009
    ..To assess risk factors for diarrheal illness among clients of a Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) clinic in Miami, FL...
  64. pmc Food safety in the 21st century
    F Kaferstein
    Food and Drug Administration, Joint Institute for Food Safety and Applied Nutrition, Washington, DC 20204 0001, USA
    Bull World Health Organ 77:347-51. 1999
    ..This will be an important task for the primary health care system aiming at "health for all"...
  65. ncbi Survival of lactic acid and chlorine dioxide treated Campylobacter jejuni under suboptimal conditions of pH, temperature and modified atmosphere
    Nada Smigic
    Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Food2Know, Ghent, Belgium
    Int J Food Microbiol 141:S140-6. 2010
    ..The results obtained in this study highlighted the importance of combining decontamination technologies with subsequent preservation techniques to the control survival and growth of foodborne pathogens...
  66. ncbi A National Australian Food Safety Telephone Survey
    L S Jay
    Microtech Laboratories Pty Ltd, Blackburn, Australia
    J Food Prot 62:921-8. 1999
    ..The findings raise important concerns about domestic food handling practices in Australian homes and the level of food safety knowledge in the community generally.
  67. ncbi Hygienic food handling behaviors: attempting to bridge the intention-behavior gap using aspects from temporal self-regulation theory
    Elizabeth Fulham
    School of Psychology, University of Sydney, Sydney, New South Wales 2006, Australia
    J Food Prot 74:925-32. 2011
    ..the United States and Australia suffer from foodborne illness every year, generally as a result of incorrect food handling practices...
  68. ncbi Effect of native microflora, waiting period, and storage temperature on Listeria monocytogenes serovars transferred from cantaloupe rind to fresh-cut pieces during preparation
    Dike O Ukuku
    U S Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center, Wyndmoor, PA 19038, USA
    J Food Prot 75:1912-9. 2012
    ..monocytogenes. The results of this study confirmed the need to store fresh-cut cantaloupes at 5°C immediately after preparation to enhance the microbial safety of the fruit...
  69. ncbi Observational trial of safe food handling behavior during food preparation using the example of Campylobacter spp
    C Hoelzl
    Data, Statistics and Integrative Risk Assessment, Austrian Agency for Health and Food Safety, Spargelfeldstraße 191, A 1220 Vienna, Austria
    J Food Prot 76:482-9. 2013
    ..The primary cause of these infections is reported to be improper food handling, in particular cross-contamination during domestic preparation of raw chicken products...
  70. ncbi Survival and transfer of microorganisms from kitchen sponges to surfaces of stainless steel and polyethylene
    Eliandra Mirlei Rossi
    Microbiological Research and Diagnostic Laboratory, Department of Biological and Health Sciences, University of Western Santa Catarina Sao Miguel Oeste, SC, Brazil
    J Infect Dev Ctries 7:229-34. 2013
    ..The main objective of this study was to evaluate the transfer and the survival of bacteria from kitchen sponges to surfaces of AISI 316 stainless steel and polyethylene...
  71. ncbi Development and evaluation of a university campus-based food safety media campaign for young adults
    Jaclyn Maurer Abbot
    Department of Nutritional Sciences, Rutgers University, New Brunswick, New Jersey 08901, USA
    J Food Prot 75:1117-24. 2012
    ..safety knowledge and skill, actual food safety knowledge, food safety self-efficacy, stage of change for safe food handling, and reported hand washing behaviors of a geographically and racially diverse group of college students...
  72. ncbi Sociodemographic characteristics of food handlers and their knowledge, attitude and practice towards food sanitation: a preliminary report
    Maizun Mohd Zain
    Department of Community Medicine, School of Medical Sciences, Universiti Sains Malaysia, Kubang Kerian, Kelantan
    Southeast Asian J Trop Med Public Health 33:410-7. 2002
    ..Furthermore, it will in turn reduce national morbidity and mortality of food-borne diseases...
  73. ncbi Aqueous matrix compositions and pH influence feline calicivirus inactivation by high pressure processing
    David H Kingsley
    U S Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, W W Baker Center, Delaware State University, Dover, Delaware 19901, USA
    J Food Prot 71:1598-603. 2008
    ..Aqueous matrix compositions, in particular different concentrations of NaCl and sucrose or different pH values, can substantially alter the efficiency of virus inactivation by high pressure processing...
  74. ncbi Enzyme activities of lactic acid bacteria from a pearl millet fermented gruel (ben-saalga) of functional interest in nutrition
    L T Songré-Ouattara
    IRSAT, Département Technologie Alimentaire, 03 BP 7047 Ouagadougou 03 Burkina Faso
    Int J Food Microbiol 128:395-400. 2008
    ....
  75. ncbi Prevalence of high-risk food consumption and food-handling practices among adults: a multistate survey, 1996 to 1997. The Foodnet Working Group
    B Shiferaw
    Department of Human Services, Oregon Health Division, Portland 97232, USA
    J Food Prot 63:1538-43. 2000
    ..Although there were statistical differences between demographic groups, they are insufficient to warrant targeted educational programs...
  76. ncbi The role of intramuscular connective tissue in meat texture
    Takanori Nishimura
    Meat Science Laboratory, Graduate School of Agriculture, Hokkaido University, Kita, Sapporo, Japan
    Anim Sci J 81:21-7. 2010
    ..Given the large influence of IMCT on meat texture, further elucidations of molecular mechanisms which change the structural integrity of IMCT during chronological ageing of animals and postmortem ageing of meat are needed...
  77. ncbi Conditions for high pressure inactivation of Vibrio parahaemolyticus in oysters
    Ayse G Kural
    Department of Animal and Food Sciences, University of Delaware, Newark, DE 19716 2150, USA
    Int J Food Microbiol 127:1-5. 2008
    ..To achieve a 5-log reduction of V. parahaemolyticus in live oysters, pressure treatment needed to be > or = 350 MPa for 2 min at temperatures between 1 and 35 degrees C and > or = 300 MPa for 2 min at 40 degrees C...
  78. ncbi Genotypic and phenotypic characterization of a biofilm-forming Serratia plymuthica isolate from a raw vegetable processing line
    Rob Van Houdt
    Laboratory of Food Microbiology, Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, B 3001 Leuven, Belgium
    FEMS Microbiol Lett 246:265-72. 2005
    ..plymuthica type strain in production of pigment and antibacterial compounds, and in AHL production profile. Nevertheless, the identification as S. plymuthica could be confirmed by gyrB phylogeny and DNA:DNA hybridization...
  79. ncbi Inactivation of human and murine norovirus by high-pressure processing
    Gloria Sanchez
    Department of Biotechnology, Institute of Agrochemistry and Food Technology IATA, Spanish Council for Scientific Research CSIC, Paterna, Spain
    Foodborne Pathog Dis 8:249-53. 2011
    ..5 log(10) units as determined by RT-qPCR. Additionally, RNA of human NoV was more resistant to certain HPP treatments than the RNA of MNV...
  80. ncbi Pale, soft, and exudative poultry meat--Reviewing ways to manage at the processing plant
    S Barbut
    Food Science Department, University of Guelph, Guelph, Ontario, Canada, N1G 2W1
    Poult Sci 88:1506-12. 2009
    ..When it comes to formed products (e.g., nuggets), gentle brine addition and the use of low-pressure forming equipment can also help to minimize the effects of using PSE meat...
  81. ncbi Processing can alter the properties of peanut extract preparations
    David A Schmitt
    US Department of Agriculture, Agriculture Research Service, Southern Regional Research Center, 1100 Robert E Lee Boulevard, New Orleans, Louisiana 70124, USA
    J Agric Food Chem 58:1138-43. 2010
    ....
  82. ncbi Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 5. Sources of contamination and pathogen excretion from infected persons
    Ewen C D Todd
    Department of Advertising Public Relations and Retailing, Michigan State University, East Lansing, Michigan 48824, USA
    J Food Prot 71:2582-95. 2008
    ....
  83. ncbi Prevalence of Staphylococcus aureus and intestinal parasites among food handlers in Sanliurfa, Southeastern Anatolia
    Zeynep Simsek
    Department of Public Health, Harran University Medical Faculty, Sanliurfa, Turkey
    J Public Health Manag Pract 15:518-23. 2009
    ..This study was undertaken to determine the prevalence of Staphylococcus aureus and intestinal parasites among food handlers working in Sanliurfa, Southeastern Anatolia...
  84. ncbi Effects of gutting and ungutting on microbiological, chemical, and sensory properties of aquacultured sea bream (Sparus aurata) and sea bass (Dicentrarchus labrax) stored in ice
    S Cakli
    Ege University, Fisheries Faculty, Fish Processing Technology Department, 35100 Bornova Izmir, Turkey
    Crit Rev Food Sci Nutr 46:519-27. 2006
    ..Each chemical, sensory, and microbiological result for sea bream showed us that there was a correlation and similarity and on day 14 it was spoilt...
  85. ncbi Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage
    U Erikson
    SINTEF Fisheries and Aquaculture, N 7465 Trondheim, Norway
    J Food Sci 73:C50-9. 2008
    ..The color change patterns during storage were different for the 2 groups of fish. The computer vision method was considered suitable for automated (online) quality control and grading of salmonid fillets according to color...
  86. ncbi Inactivation of Staphylococcus aureus in milk using flow-through pulsed UV-light treatment system
    K Krishnamurthy
    Dept of Food and Animal Sciences, Alabama A and M Univ, Normal, AL 35762, USA
    J Food Sci 72:M233-9. 2007
    ..Predicted results were in agreement with the experimental data. Overall, this work demonstrates that pulsed UV-light has a potential for inactivation of milk pathogens...
  87. ncbi Myco-protein from Fusarium venenatum: a well-established product for human consumption
    M G Wiebe
    Institute of Life Sciences, Aalborg University, Denmark
    Appl Microbiol Biotechnol 58:421-7. 2002
    ..E venenatum myco-protein is now used in products available in six European countries and there are plans for it to be sold in France, the United States and Germany...
  88. ncbi Reduction of patulin during apple juice clarification
    J Bissessur
    Department of Biological Sciences, M. L. Sultan Technikon, Durban, South Africa
    J Food Prot 64:1216-9. 2001
    ..However, clarification resulted in high levels of patulin in the pressed pulp after filtration and centrifugation, and this could be harmful if they are used as animal feeds...
  89. ncbi Study through surveys and fermentation kinetics of the traditional processing of pearl millet (Pennisetum glaucum) into ben-saalga, a fermented gruel from Burkina Faso
    E H Tou
    Université de Ouagadougou UFR SVT CRSBAN, Burkina Faso
    Int J Food Microbiol 106:52-60. 2006
    ....
  90. ncbi Pressure inactivation of hepatitis A virus in strawberry puree and sliced green onions
    David H Kingsley
    U S Department of Agriculture, Agricultural Research Service, Microbial Food Safety Research Unit, James W W Baker Center, Delaware State University, Dover, Delaware 19901, USA
    J Food Prot 68:1748-51. 2005
    ..Although high-pressure processing may cause some organoleptic alterations to strawberries and onions, results show high-pressure processing will inactivate hepatitis A virus in these foods...
  91. ncbi [The HACCP method for personnel education]
    A Biondi
    Dipartimento di Scienze di Sanità Pubblica G Sanarelli, Universita degli Studi di Roma La Sapienza
    Ann Ig 18:31-9. 2006
    ..The not optimal situation emerged from the search confirms that the use of the handbook of CPI and the self-control based on method HACCP needs of time and professional contributions for one they corrected management...
  92. pmc Control of Listeria spp. by competitive-exclusion bacteria in floor drains of a poultry processing plant
    Tong Zhao
    Center for Food Safety, University of Georgia, Griffin, GA 30223, USA
    Appl Environ Microbiol 72:3314-20. 2006
    ..The results indicate that application of the two CE can greatly reduce the number of Listeria sp. cells in floor drains at 3 to 26 degrees C in a facility in which fresh poultry is processed...
  93. ncbi Effect of high hydrostatic pressure processing on freely suspended and bivalve-associated T7 bacteriophage
    Todd August Sheldon
    Department of Civil and Environmental Engineering, Virginia Polytechnic Institute and State University, Blacksburg, Virginia 24061, USA
    J Food Prot 71:345-50. 2008
    ....
  94. ncbi Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyeke
    Eric Mantey Obilie
    Department of Nutrition and Food Science, University of Ghana, Legon, Ghana
    Int J Food Microbiol 93:115-21. 2004
    ..A reduction of about 98% occurred in the total cyanogens (CN) content of cassava roots during processing, from 69.3 to 1.4 and 110.3 to 2.8 mg CN equivalent/kg dry weight for laboratory and field samples of akyeke, respectively...
  95. ncbi Direct costs associated with a nosocomial outbreak of Salmonella infection: an ounce of prevention is worth a pound of cure
    N M Spearing
    Mater Hospital, South Brisbane, Australia
    Am J Infect Control 28:54-7. 2000
    ..We suggest that dedication of limited resources toward such preventive strategies as education is a practical and cost-effective option for health care facilities...
  96. ncbi Antioxidant properties of kilned and roasted malts
    Thomas S Samaras
    School of Food Biosciences, The University of Reading, Whiteknights, P O Box 226, Reading RG6 6AP, United Kingdom
    J Agric Food Chem 53:8068-74. 2005
    ..In roasted malts, Maillard reaction products were responsible for the majority of the antioxidant activity...
  97. ncbi Effect of ozone pretreatment on fish storage life at low temperatures
    A Gelman
    Kimron Veterinary Institute, Bet Dagan 50250, Israel
    J Food Prot 68:778-84. 2005
    ..Although the most important factor affecting the fish shelf life is storage temperature, the combination of ozone pretreatment with storage at 0 degrees C appears to be a promising means of prolonging the shelf life...
  98. ncbi Hepatitis A transmitted by food
    Anthony E Fiore
    Division of Viral Hepatitis, Centers for Disease Control and Prevention, Atlanta, GA 30333, USA
    Clin Infect Dis 38:705-15. 2004
    ..In addition, HAV-contaminated food may be the source of hepatitis A for an unknown proportion of persons whose source of infection is not identified...
  99. ncbi Carbohydrate composition of selected plum/prune preparations
    Cheryl L Dikeman
    Department of Animal Sciences, University of Illinois at Urbana Champaign, Urbana, Illinois 61801, USA
    J Agric Food Chem 52:853-9. 2004
    ..9-84.7% of substrate organic matter. These results indicate that carbohydrates of various types constitute a significant proportion of plum/prune preparations and byproducts...
  100. pmc Keeping up appearances: perceptions of street food safety in urban Kumasi, Ghana
    Thilde Rheinländer
    Department for International Health, Immunology and Microbiology, University of Copenhagen, Øster Farimagsgade 5, P O Box 2099, 1014, Copenhagen K, Denmark
    J Urban Health 85:952-64. 2008
    ..The findings indicate that educating vendors in safe food handling is evidently insufficient...
  101. ncbi Enteric illness in Ontario, Canada, from 1997 to 2001
    Marilyn B Lee
    School of Occupational and Public Health, Ryerson University, 350 Victoria Street, Toronto, Ontario, Canada M5B 2K3
    J Food Prot 66:953-61. 2003
    ..6 and 14.1%, respectively. Findings from this study suggest that public health efforts should be directed toward safe food handling in the home during the summer months.

Research Grants35

  1. Activity Space Environments, Behaviors, and Body Weight Status in Urban Adults
    Shannon Zenk; Fiscal Year: 2009
    ....
  2. Revitalizing Tennessee's Core Environmental Health Programs: Food Safety and Wate
    John R Dunn; Fiscal Year: 2013
    ..the Tennessee Department of Health (TDH) are concerned with preventing foodborne outbreaks by promoting safe food handling practices and by working on local and national levels to understand how these outbreaks occur...
  3. California Emerging Infections Program Capacity Building, Influenza Testing and B
    Duc Vugia; Fiscal Year: 2011
    ..programs and strategies(eg vaccination;screening and chemo-prophylaxis;health education;and improved food handling and manufacturing processes)...
  4. Kern County Environmental Health Division activities to meet Standard 5 by develo
    Diana Wilson; Fiscal Year: 2013
    ..retailers on how to implement the intervention strategies and will provide further training on overall safe food handling. The Department will develop a gold seal certification program for food retailers that attend the training in ..
  5. A Rapid On-Site Human Fecal Contamination Biosensor
    JACK U REN; Fiscal Year: 2005
    ..Therefore, sensitive measurements of water supplies and food handling processes for fecal microorganism are of great value in identifying dangerous human fecal contamination and ..
  6. ENHANCED DISINFECTION OF FOOD HANDLING EQUIPMENT
    JOHN BOWSER; Fiscal Year: 1999
    Proper disinfecting of food handling equipment (FHE) is problematic. Sterility has become even more crucial as the US population ages and the frequency of immunocompromised individuals increases...
  7. MULTIMEDIA FOOD HANDLERS TRAINING PROGRAM
    Lynne Swartz; Fiscal Year: 2000
    ..for food handlers to reduce the incidence of food borne illness by providing both information about safe food handling and motivation to apply the information...
  8. Back Disorders in Union Carpenters
    Hester Lipscomb; Fiscal Year: 2006
    ..The project addresses a number of areas of expressed interest to NIOSH including construction workers, back disorders, surveillance methods and health services research. [unreadable] [unreadable]..
  9. WORK AND HEALTH DISPARITIES AMONG RURAL WOMEN
    Hester Lipscomb; Fiscal Year: 2004
    ..Education will also be targeted to medical providers in this geographic area on work exposures and conditions, exposure response, prevention, basic epidemiology, and ergonomics. ..
  10. Effectiveness of patient lift equipment
    Hester Lipscomb; Fiscal Year: 2008
    ..The proposed work addresses several NIOSH priority areas including health care workers, back injuries, and intervention effectiveness research. ..
  11. Iron Deficiency and Anemia in HIV and HCV-Infected Women
    Richard Semba; Fiscal Year: 2005
    ..S. and elsewhere. ..
  12. PSYCHOMOTOR STIMULANTS AND AGGRESSION IN ANIMALS
    KLAUS MICZEK; Fiscal Year: 2008
    ..Reversal of cross-sensitization from stress may be a means by which to prevent the transition to out-of-control compulsive-like drug taking. ..
  13. Bioavailability of Tea Polyphenols in Prostate Cancer
    Susanne Henning; Fiscal Year: 2002
    ..ODC enzyme activity will be determined measuring the release of 14C CO2 from 14C ornithine. These studies will provide information important in designing studies to critically test the role of dietary supplementation in prostate cancer. ..
  14. ADJUNCT VITAMIN A THERAPY FOR TUBERCULOSIS AND HIV/AIDS
    Richard Semba; Fiscal Year: 2005
    ....
  15. Hepcidin and the pathogenesis of anemia in older adults.
    Richard D Semba; Fiscal Year: 2010
    ..This study should provide new insight into the epidemiology and biological mechanisms of anemia among older adults and help identify strategies aimed at the prevention and treatment of anemia. ..
  16. Tea Polyphenols in Chemoprevention of Prostate Cancer
    SUSANNE MARGARETE HENNING; Fiscal Year: 2011
    ..The results will assist in designing dietary supplements for chemoprevention of early stages of prostate cancer or during watchful waiting. ..
  17. MICRONUTRIENTS AND MOTHER TO CHILD TRANSMISSION OF HIV
    Richard Semba; Fiscal Year: 2001
    ..The relationship between mastitis and breastmilk HIV load and the epidemiology and microbiology of mastitis will be examined in a new cohort of HIV-infected lactating women. ..
  18. ALCOHOL BENZODIAZEPHINES AND AGGRESSION IN ANIMALS
    KLAUS MICZEK; Fiscal Year: 2002
    ....
  19. Healthy Home Offerings via the Mealtime Environment:HOME
    Jayne Fulkerson; Fiscal Year: 2007
    ..The intervention developed in this project and the preliminary trial results, including formative and process evaluation data, will be used to inform a future full- scale and fully-powered research study. [unreadable] [unreadable]..
  20. VOLTAGE CLAMP PROBE OF TASTE RESPONSES IN DEVELOPMENT
    John DeSimone; Fiscal Year: 2003
    ..Methods will also be developed to determine the buffering properties of the lateral intercellular spaces for hydrogen and calcium. ..
  21. Oxidative Stress and the Pathogenesis of Sarcopenia and Disability in Older Women
    Richard Semba; Fiscal Year: 2008
    ..AGEs are a potentially modifiable risk factor, as circulating AGEs can be lowered by dietary modification and by pharmacological intervention. ..
  22. VITAMIN A SUPPLEMENTATION FOR HIV INFECTED CHILDREN
    Richard Semba; Fiscal Year: 2002
    ....
  23. An Exploratory Center for Obesity Research (RMI)
    Adam Drewnowski; Fiscal Year: 2006
    ..By promoting interagency collaborations, these efforts will help the NIH develop a roadmap on how to effectively translate research findings into national, state, and local health policy. [unreadable] [unreadable]..
  24. INFLAMMATION AND ATROPHY IN PROSTATE CARCINOGENESIS
    Angelo Demarzo; Fiscal Year: 2003
    ..Finally, new emphasis would be focused on finding the cause of chronic inflammation in the prostate with an aim towards its eradication. ..
  25. Etiologic studies on EMND: An animal model for ALS
    Hussni Mohammed; Fiscal Year: 2004
    ..Data obtained from these pilot studies will represent a major breakthrough towards the understanding of the mechanism of the motor neuron disease and lay the foundation for more thorough investigation. ..
  26. Anti-Trypanosomal Agents from a Neotropical Cloudforest
    WILLIAM SETZER; Fiscal Year: 2004
    ..The long-term benefit of this research project is the development of new medicines to treat patients with Chagas disease. ..
  27. ACTIVATING MULTIETHNIC YOUTH FOR SMOKING PREVENTION
    Karen Glanz; Fiscal Year: 2002
    ..abstract_text> ..
  28. Effects of Stress on Behavior and Glucose in Type 1 DM
    Vicki Helgeson; Fiscal Year: 2005
    ..abstract_text> ..
  29. MOLECULAR PATHOLOGY OF STEM CELLS IN CANCER
    Angelo Demarzo; Fiscal Year: 2002
    ..These studies should produce new insights into altered stem cell maturation in BPH, PIN and carcinoma, and may provide new molecular targets for diagnosis, prognosis and treatment of prostate cancer. ..
  30. PICU Nosocomial Infections: Epidemiology and Outcomes
    Alexis Elward; Fiscal Year: 2007
    ....
  31. Economic Contextual Influences on Population Diet and Obesity
    Lisa Powell; Fiscal Year: 2010
    ..abstract_text> ..
  32. Role of Kupffer Cell in Hepatic Carcinogenesis
    James Klaunig; Fiscal Year: 2009
    ..These studies will further our understanding into the mechanisms of the development and progression of human liver cancer with potential application to prevention and therapy. ..
  33. Plant-Based Dietry Intervention in Type 2 Diabetes
    Neal Barnard; Fiscal Year: 2004
    ..Glycosylated hemoglobin, insulin concentrations, 24-hour urinary albumin, body weight, blood pressure, serum lipids, and related cardiovascular risk factors will be measured at baseline, 22 weeks, and 74 weeks. ..