A cluster of three cases of food-borne botulism due to Clostridium baratii type F occurred in France in August 2015. All cases required respiratory assistance. Consumption of a Bolognese sauce at the same restaurant was the likely source of contamination. Clostridium baratii was isolated both from stool specimens from the three patients and ground meat used to prepare the sauce. This is the sec...

Thermal Ionisation Mass Spectrometry (TIMS) was applied to discriminate a total of 118 tomato samples (berries, "passata", tinned tomatoes, sauce, double and triple concentrate) coming from two different countries. The TIMS technique gave significantly different results for the (87)Sr/(86)Sr ratios and δ‰ values between Chinese and Italian tomato samples, irrespective of the treatment type. Thi...

BACKGROUND There is limited evidence that supports etiologically distinct molecular subtypes of prostate cancer, the identification of which may improve prevention. Given their antioxidant properties, we hypothesized that lycopene and tomato sauce may be especially protective against diseases harboring the common gene fusion transmembrane protease, serine 2 (TMPRSS2):v-ets avian erythroblastosi...

We reported that gelatin gel 'Nikogori' soup made from the collagen in chicken wing meat, which is a part of the medicated diet 'Yakuzen', has high peroxyl and hydroxyl radical scavenging activities as the antioxidative capacity using chemiluminescence and electron spin resonance methods. The peroxyl radical scavenging activity of the soy sauce and chicken jelly 'Nikogori' soup sample was much ...

Soy sauce (Shoyu) is a traditional fermented seasoning of Japan and is available throughout the world. We investigated the effect of Shoyu polysaccharides (SPS) prepared from soy sauce on iron absorption in vitro and in vivo. First, by measuring the iron-binding capacity of SPS, it was found that SPS stabilized the solubility of ferrous iron at neutral pH's by forming a complex, Fe-SPS. Second,...

The present study was designed to investigate the effect of variety on long-term product acceptance and consumption in a home-use situation. Subjects (N= 105) consumed a meat sauce once a week at dinner at home for a period of 10 weeks. Three variety groups were designed. The monotony group (N= 45) consistently received the same flavour of meat sauce across all 10 weeks; the imposed variation g...

In order to develop new Kalopanax pictus shoot Jangajji (KJ) with low salt concentration, physicochemical changes of KJ soaked at different concentration of soybean sauce (10∼50%) were investigated for 50 days. The pH of KJ increased significantly with increasing concentration of soybean sauce in soaking solution (P<0.05). Titratable acidity and NaCl concentration of all KJ increased during sto...

OBJECTIVE Creative class theory explains the positive relationship between the arts and commercial innovation as the mutual attraction of artists and other creative workers by an unobserved creative milieu. This study explores alternative theories for rural settings, by analyzing establishment-level survey data combined with data on the local arts scene. The study identifies the local contextua...

We tested whether interacting with a gun increased testosterone levels and later aggressive behavior. Thirty male college students provided a saliva sample (for testosterone assay), interacted with either a gun or a children's toy for 15 min, and then provided another saliva sample. Next, subjects added as much hot sauce as they wanted to a cup of water they believed another subject would have ...

The inactivation of spores of four low-acid food spoilage organisms by high pressure thermal (HPT) and thermal-only processing was compared on the basis of equivalent thermal lethality calculated at a reference temperature of 121.1°C (F(z)(121.1)(°)(C, 0.1 MPa or 600 MPa)) and characterized as synergistic, not different or protective. In addition, the relative resistances of spores of the diffe...