There will also be all-weather Bio-Domes designed by Jerry Tate (architect of the CORE educational facilities at the Eden Project). Feeling peckish? Enjoy a feast on the Slow Food Moving Restaurant, where tables and chairs snake up through the ‘hanging gardens’ atrium, into rooms created by food-artists. Discover innovative, fresh, locally produced food, designed to stimulate all the senses, de...

Perchlorate (ClO) has been detected in edible leafy vegetables irrigated with Colorado River water. The primary concern has been the ClO concentration in lettuce ( L. var. L.). There has been a limited number of studies on ClO uptake, but the interactive effect of other anions on ClO uptake is not known in detail. We conducted a greenhouse ClO uptake experiment using two types of lettuce (icebe...

Enzymatic reactions taking place in minimally processed vegetables are considered as a major problem, because they adversely affect sensorial and nutritional quality. Polyphenol oxidase (PPO), peroxidase (POD) and lipoxygenase (LOX) from lettuce were purified on a column packed with positively charged diethylaminoethyl (DEAE) cellulose by applying pH gradient elution from pH=4.0 to 9.0. The mai...

Background : Leafy vegetables are good sources of folates and food shops nowadays offer an increasing number of lettuce varieties. Objective : To obtain data on the folate content and forms in common lettuce varieties and spinach sold in the Nordic countries, and to investigate effects of different storage conditions and preparations in the consumer’s home or at lunchtime restaurants. Design : ...

Human hands are an important source of microbial contamination of foods. However, published data on the effectiveness of handwashing and glove use in a foodservice setting are limited. Bacterial transfer through foodservice quality gloves was quantified using nalidixic acid-resistant Enterobacter aerogenes (a nonpathogenic surrogate with attachment characteristics similar to Salmonella). Five t...

The contamination of minimally processed fresh products such as fresh-cut Iceberg lettuce with microorganisms especially Escherichia coli and Salmonella spp. is a serious safety problem in the fresh food business. Therefore, the elimination of such microorganisms on sliced Iceberg lettuce by washing with water, ozonated water (1.5 ppm ozone concentration) and combinations of both was investigat...

Oxidative stress, increase of lipid peroxidation and resultant DNA damage are associated with pathophysiology of many human diseases such as acute and chronic CNS injuries and diseases, cancer, and also aging. This work was done to investigate whether water fraction from the hydroalcoholic extract of green leaf lettuce (Lactuca sativa L.) can protect N2a cells against glucose/serum deprivation ...

The aphid Nasonovia ribisnigri (Mosley) is a common pest of lettuce in the United States. It hinders export of U.S. lettuce to the overseas market such as Japan where it is a quarantined pest. Ultralow oxygen treatments were studied for control of the insect on iceberg lettuce. Small-scale ultralow oxygen treatments in plastic jars were conducted at 1, 5, and 10 degrees C for different duration...

BACKGROUND Human food borne infections traditionally are acquired through the ingestion of foods of animal origin. Fresh fruits and vegetables are major vehicles for the transmission of the food-borne infections. In Ethiopia, there is a tradition of consuming raw vegetables, particularly lettuce and green pepper, without adequate treatment. The objective of this study was to investigate the mic...