Staphylococcus aureus is one of the important aetiological agents of food intoxications in Europe and can cause gastro-enteritis through the production of various staphylococcal enterotoxins (SEs) in foods. Due to their stability and ease of production and dissemination, some SEs have also been studied as potential agents for bioterrorism. Therefore, specific and accurate analytical tools are r...

Staphylococcus aureus produces a wide variety of toxins including staphylococcal enterotoxins (SEs; SEA to SEE, SEG to SEI, SER to SET) with demonstrated emetic activity, and staphylococcal-like (SEl) proteins, which are not emetic in a primate model (SElL and SElQ) or have yet to be tested (SElJ, SElK, SElM to SElP, SElU, SElU2 and SElV). SEs and SEls have been traditionally subdivided into cl...

We investigated the association between dietary habits/food group consumption patterns and early risk of metabolic syndrome (MetS), a main cause for metabolic disease. Study participants were recruited from the health promotion center in Dong-A University Hospital and public advertisement. Study subjects (n = 243, 21-80 years) were categorized into three groups: Super-healthy (MetS risk factor ...

J. Anim. Sci. Vol. 88, E-Suppl. 2/J. Dairy Sci. Vol. 93, E-Suppl. 1/Poult. Sci. Vol. 89, E-Suppl. 1 T90 Oxidation stability of milk rich in α-linolenic acid produced through duodenum infusion of high-linolenic perilla fatty acid into dairy cows. Q. S. Liu, J. Q. Wang*, D. P. Bu, E. Khas, G. Yang, L. Y. Zhou, P. Sun, and K. L. Liu, State Key Laboratory of Animal Nutrition, Institute of Animal Sc...

The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...

INTRODUCTION Few studies have investigated the relationship between dietary pattern and household food insecurity. The objective of the present analysis was to describe the food consumption patterns and to relate these with the prevalence of food insecurity in the context of a rural community. METHODOLOGY Three hundred and seven (307) randomly selected households in Kilosa district participat...

High-quality Indo-Mediterranean foods are characterised with unrefined, unprocessed foods, whole grains such as dry millets and beans porridge. Vegetables leaves gourds, nuts fruits apples, grapes, papaya, guava, etc major components of this diet. It seems that healthy vegetable oils olive, mustard, rape seed oil protein sources beneficial; beans, pulses, cottage cheese crucial in Among animal ...