Common Food Research Articles

Bisphenol analogues in infant foods in south China and implications for infant exposure

Bisphenol analogues (BPs) are commonly used as modifiers, stabilizers and photo-initiators in polymer materials, including those used in food packaging. Compared to adults, infants are more sensitive to chemicals because their bodies are growing and not fully developed. Therefore, it is essential to determine the concentrations of BPs in common infant foods to assess infant exposure and prevent hazards. We collected 54 infant formula (IF) samples, 90 complementary food (CMF) samples and 62 breastmilk samples from breastfeeding women in south China. Tandem mass spectrometry coupled to liquid chromatography separation (HPLC-MS/MS) was used to detect the concentrations of 8 BPs in the three types of food samples. The estimated daily intake (EDI) of infants was also assessed. The results showed that the detection frequency of bisphenol F (BPF), bisphenol S (BPS), bisphenol AF (BPAF) and bisphenol AP (BPAP) were relatively high among the different infant foods. BPF, BPP and BPS were predominant among the detected BPs. The lowest 95th EDI for BPA was 0.67 ng kg-bw−1 day−1, exceeding the tolerable daily intake (TDI) limit for BPA set by the European Food Safety Authority in 2023. Thus, BP exposure is a significant risk to infants. More attention should be paid to the presence of BPs in daily use products and food, and intake limits should be set for BPs other than BPA.

Retrospective Analysis of Allergen Distribution Dynamics in Central Taiwan.

Introduction: Allergy is a type Ⅰ hypersensitivity reaction to certain substances (allergens) such as environmental factors, food and drugs. Allergies are a significant public health issue, and therefore, understanding the distribution patterns of allergens in specific regions is important. This study aimed to retrospectively analyse allergen distribution patterns in Central Taiwan over a 5years period (2018-2022). Methods: Data of patients who had allergen sensitization testing using the OPTIGEN® Allergen-Specific IgE Assay from the 1st of January 2018 to the 31st of December 2022 were reviewed retrospectively. Statistical analyses were performed to determine the prevalence and distribution of allergens in our study population. Results: A total of 8,444 patients (3,784 males and 4,660 females) who attended the Asia University Hospital for allergen detection were enrolled in this study. Dermatophagoides farina (41.8%), Dermatophagoides pteronyssinus (37.9%), house dust (24.6%), cockroach mix (17.7%), crab (12.6%), clam (9.8%), shrimp (9.1%), cat dander (8.1%), pig weed (8%) and peanut (7.8%) were identified as the ten allergens that most commonly induced sensitization in our study population. Additionally, crab, clam, shrimp, peanut and beef were the five most common food allergens. Conclusion: In summary, our findings contribute significantly to the knowledge on allergen distribution in Central Taiwan. Our identification of prevalent allergens may contribute to an improved understanding of the epidemiology of allergies in this region.

The Effect of Sodium Benzoate on Host Health: Insight into Physiological Indexes and Gut Microbiota.

Sodium benzoate (SB) is a common food preservative widely used in the food industry. However, the effects of SB intake on host health at different stages were still unclear. Hence, we investigated the impact of SB with three concentrations (150 mg/kg, 500 mg/kg and 1000 mg/kg) and at three stages (intake for 5-weeks, intake for 10-weeks and removal for 5 weeks) on host health in normal mice. The results showed that SB intake for 5 weeks slightly changed gut microbiota composition, but it significantly increased TG (only 150 mg/kg and 1000 mg/kg) and blood glucose levels (only 500 mg/kg) and promoted the secretion of interleukin (IL)-1β and IL-6 (p < 0.01). However, SB intake for 10 weeks mostly maintained normal glucolipid metabolism; although, IL-1β (p < 0.01) and IL-6 (p < 0.05) levels were also significantly increased and positively regulated the gut microbiota by significantly increasing the relative abundance of Lactobacillus and significantly decreasing the relative abundance of Ileibacterium. Meanwhile, the safety of SB for host metabolism and gut microbiota was also confirmed via a fecal microbiota transplantation experiment. In addition, we found that SB removal after 10 weeks of intake significantly increased the levels of blood glucose, insulin and HOMA-IR index, which might be attributed to gut microbiota dysbiosis. Mechanistically, these positive effects and negative effects had no close relationship with the concentration of short-chain fatty acids in the gut, which might be associated with metabolites of SB or special bacterial strains. In short, this work provided positive evidence for the safety of SB consumption within the recommended range.

Hexametaphosphate, a Common Food Additive, Aggregated the Hen Egg White Lysozyme.

Polyphosphate polymers are chains of phosphate monomers chemically bonded together via phosphoanhydride bonds. They are found in all prokaryotic and eukaryotic organisms and are among the earliest, most anionic, and most mysterious molecules known. They are everywhere, from small cellular components to additives in our food. There is a strong association between hyperphosphatemia and mortality. That is why it is crucial to assess how polyphosphates, as food additives, affect the quality of edible proteins. This study investigated the effect of inexpensive and widely used food additives (hexametaphosphate labeled as E452) on bakery items, meat products, fish, and soft drinks. Using various spectroscopic and microscopic techniques, we examined how hexametaphosphate affected the aggregation propensity, structure, and stability of a commonly used food protein: hen egg white lysozyme (HEWL). The solubility of HEWL is affected in a bimodal fashion by the concentration of hexametaphosphate. The bimodal concentration-dependent effect was also observed in the tertiary and secondary structural changes. Hexametaphosphate-induced HEWL aggregates were amorphous, as evidenced by ThT fluorescence, far-UV CD, and TEM imaging. This study showed that the food additive (hexametaphosphate) may denature and aggregate proteins and may lead to undesirable health issues.

IgE to common food allergens is associated with cardiovascular mortality in the National Health and Examination Survey and the Multi-Ethnic Study of Atherosclerosis

In individuals without symptomatic food allergy, food-specific IgE is considered clinically irrelevant. However, recent studies have suggested that galactose-α-1,3-galactose (alpha-gal) IgE is associated with cardiovascular (CV) disease. We sought to determine whether sensitization to common food allergens is associated with CV mortality. The association between IgE sensitization to foods and CV mortality ascertained to 2019 was examined in the National Health and Examination Survey (NHANES) 2005-2006 and the Wake Forest site of the Multi-Ethnic Study of Atherosclerosis (MESA) cohort; MESA enrolled adults without baseline clinical CV diseases between 2000 and 2002. Total and specific IgE was measured to cow's milk, egg, peanut, shrimp, and a panel of aeroallergens (NHANES), and to cow's milk, alpha-gal, peanut, dust mite, and timothy grass (MESA). Cox proportional hazard models were constructed, adjusting for sex, age, race/ethnicity, smoking, education, and asthma. A total of 4414 adults from NHANES (229 CV deaths) and 960 from MESA (56 CV deaths) were included. In NHANES, sensitization to at least 1 food was associated with higher CV mortality (hazard ratio [HR], 1.7 [95% confidence interval (CI), 1.2-2.4], P= .005). Milk sensitization was particularly associated (HR, 2.0 [95% CI, 1.1-3.8], P= .026), a finding replicated in MESA (HR, 3.8 [95% CI, 1.6-9.1], P= .003). Restricting analyses in NHANES to consumers of the relevant allergen strengthened food sensitization relationships, unmasking shrimp and peanut sensitization as additional risk factors for CV mortality. The finding that food sensitization is associated with increased risk of CV mortality challenges the current paradigm that sensitization without overt allergy is benign. Further research is needed to clarify mechanisms of this association.

Food retail environments, extreme weather, and their overlap: Exploratory analysis and recommendations for U.S. food policy.

Extreme weather events are increasing in frequency and severity due to climate change, yet many of their impacts on human populations are not well understood. We examine the relationship between prior extreme weather events and food environment characteristics. To do so, we conduct a U.S. county-level analysis that assesses the association between extreme weather events and two common food retail environment dimensions. Overall, we find a relationship between higher levels of historic extreme weather exposure and lower food availability and accessibility. In addition, we find heterogeneity in association across the distribution of the number of extreme weather events and event type. Specifically, we find that more localized extreme weather events are more associated with a reduction of access and availability than broad geographic events. Our findings suggest that as extreme weather events amplify in intensity and increase in frequency, new approaches for mitigating less acute and longer-term impacts are needed to address how extreme weather may interact with and reinforce existing disparities in food environment factors. Furthermore, our research argues that integrated approaches to improving vulnerable food retail environments will become an important component of extreme weather planning and should be a consideration in both disaster- and food-related policy.

Mastering textural control in multi-polysaccharide gels: Effect of κ-carrageenan, konjac glucomannan, locust bean gum, low-acyl gellan gum, and sodium alginate

To comprehend the intricate interplay of five common food polysaccharides, κ-Carrageenan (KC), konjac glucomannan (KGM), locust bean gum (LBG), low-acyl gellan gum (LAG), and sodium alginate (SA), within composite polysaccharide gels, widely employed for textural modulation and flavor enhancement. This study systematically modulates the quantities of these five polysaccharides to yield six distinct multi-polysaccharide gels. The unique impact of each polysaccharide on the overall quality of composite gels were studied by thermostability, microstructure, water-holding capacity (WHC), texture, and sensory attributes. The findings unequivocally manifest the phenomenon of thermoreversible gelation in all composite gels, except for the KC-devoid sample, which displayed an inability to solidify. Notably, KGM, LBG, and LAG emerged as pivotal enhancers of the network structure in these composite gels, while SA was identified as a promotor of layered structure, resulting in a reduction of surface hardness. Leveraging principal component analysis (PCA) to analyzed 14 critical evaluation parameters of the five multi-polysaccharide gels, revealing the order as follows: KC > KGM > SA > LAG > LBG. These findings would imparts valuable insights into the pragmatic utilization of multi-polysaccharide gels for the development of food products (e.g. Bobo balls in milk tea) with tailored textural and sensory attributes.

How accurate is the human olfactory system in detecting peanuts?

This is the first study to quantify the accuracy, sensitivity, and specificity of the human olfactory system in detecting peanuts in common food items. With more competing sensory input, the human olfactory sensitivity to peanuts decreases; this is especially evident when peanuts are mixed in sauces. Metrics established in this study can be used to develop standards for determining the clinical utility of allergen detecting devices that are currently under development.

Sodium sesquicarbonate elicits oxidative stress in erythrocytes, liver and kidney tissues

Sodium sesquicarbonate also known as Sodium sesquicarbonate dihydrate (SSD) has been used globally for centuries in food and traditional medical practices. There is paucity of scientific information on the safety of this common food additive. This study was designed to find out if the oral administration of SSD is capable of generating oxidative stress in erythrocytes, liver and kidney using albino rats as experimental models. The total number of animals used for this study was fifteen. The experimental animals were grouped into three. There were five animals in each group. The rats in the first group which was the control group, were dosed with 1 ml distilled water, while groups 2 and 3 were treated with 400 mg/kg and 800 mg/kg body weight (bw) of SSD, respectively, once daily per os for 28 days. After the duration of treatment, the erythrocytes, hepatic and kidney tissues were processed for the analysis. The biomarkers of oxidative stress, superoxide dismutase (SOD), catalase; and thiobarbituric acid reactive substances/ malondialdehyde (TBARS/MDA) were assayed. The result indicated that catalase enzyme activity was overexpressed in the red blood cells, liver and kidneys of the group that consumed the lower dose of SSD. The dose-dependent increase in the lipid peroxidation of the tissues as indicated by increased levels of MDA in the erythrocytes and TBARS in the tissues of the treated groups was significant (P &lt; 0.05). The SOD enzyme activity in all the tissues assayed showed a dose-dependent decrease, which was significant at the probability level of 0.05. The consumption of SSD therefore caused lipid peroxidation and reduction in activity of the antioxidants present in the tissues studied.

Traditional and common millet-based food recipes of the tribal communities of Arunachal Pradesh

Abstract BACKGROUND: Millets have been cultivated in Arunachal Pradesh for generations, vital to the state's food security and dietary practices. Preserving and promoting culinary traditions not only benefits the local communities but also contributes to the global movement towards a more sustainable and diverse food future. The present study aims to document the common millets based food recipes traditionally prepared in Arunachal Pradesh. MATERIALS AND METHODS: The millet-based food recipes were documented from the ethnic tribal people. This study documented different types of millet-based recipes including millet type, ingredients, recipe type, method of preparation, recipe name in the local languages, and nutritional benefits of millet recipes. RESULTS: The study documented 11 types of millet-based food recipes from the ethnic tribes of Arunachal Pradesh, such as Adi, Apatani, Nyishi, Monpa, and Idu Mishmi. Finger millet is predominantly used to prepare food recipes followed by sorghum and kodo millet. Various ingredients, including local vegetables, milk, egg, ghee, coconut, sugar, etc., are used along with millet flour for food preparation. Various types of cooking techniques, such as steaming, frying, and boiling, have been adopted to prepare these dishes. Apong, a type of alcoholic beverage commonly served during tribal festivals in Arunachal Pradesh, is the most common item prepared mostly with rice and finger millet. CONCLUSION: The present study revealed that various millet-based food recipes are used by local tribes of Arunachal Pradesh.

Natural Product – Drug Interactions and Their Evaluation Using a Caco-2 Cell Culture Model

Natural products, such as herbal medicinal products, food supplements, and functional food, are widely used to support well-being and for promoting health. In general, the effects of using these products are desired and beneficial, but unexpected adverse effects might also occur, especially when natural products are used with medication. Consumers do not often even know that they are exposed to bioactive compounds that might interact with the body and have effects on their well-being. One of the objectives of the World Health Organization is to promote herb–drug interaction monitoring, and it is important to know how marketed preparations and compounds from common foods interact when they are absorbed. In this review, we describe how a Caco-2 cell absorption model has been used to study how natural products, such as flaxseed, rapeseed, purple loosestrife, pine, echinacea, certain berries and herbs, anthranoid laxatives, and traditional medicinal plants, affect the absorption of co-administered drugs. We discuss the types of interactions and adverse effects that might occur and their possible reasons. Overall, we conclude that the Caco-2 cell absorption model is a useful tool for studying the absorption of natural products with drugs; and that to enable the safe use of natural products with medicines, concomitant use should be studied.

A nationwide survey of non-IgE-mediated gastrointestinal food allergies in neonates and infants

BackgroundNon-IgE-mediated gastrointestinal food allergies (non-IgE-GIFAs) seem to be increasing rapidly worldwide. However, nationwide studies have been limited to food-protein-induced enterocolitis (FPIES) and food-protein-induced allergic proctocolitis (FPIAP), with little attention to other non-IgE-GIFA subgroups. The aim of this study was to elucidate the clinical features of all patients with non-IgE-GIFAs, not just certain subgroups. MethodsWe conducted a nationwide cross-sectional survey of non-IgE-GIFAs in Japan from April 2015 through March 2016. A questionnaire was sent to hospitals and clinics throughout Japan. The questionnaire asked about the number of physician-diagnosed non-IgE-GIFA patients, the status of fulfillment of the diagnostic criteria, tentative classification into 4 clusters based on the initial symptoms, the day of onset after birth, complications, and the suspected offending food(s). ResultsThe response rate to that questionnaire was 67.6% from hospitals and 47.4% from clinics. Analyses were conducted about “diagnosis-probable” patient cohort (n = 402) and the “diagnosis-confirmed” patients (n = 80). In half of the reported non-IgE-GIFA patients, onset occurred in the neonatal period. The patients were evenly distributed among 4 non-IgE-GIFA clusters. In Cluster 1, with symptoms of vomiting and bloody stool, the onset showed a median of 7 days after birth, which was the earliest among the clusters. Cow's milk was the most common causative food. ConclusionsIn half of the patients, the onset of non-IgE-GIFAs was in the neonatal period. This highlights the importance of studying the pathogenesis in the fetal and neonatal periods.

Shellfish allergy – diagnostic approach

Shellfish allergy is one of the most common food allergies, with an estimated prevalence of 3% in the general population. Crustaceans and mollusks are part of this food category, being capable of immunologic hypersensitivity reactions (IgE-mediated, as well as non-IgE-mediated), but also non-immunologic reactions, based on intoxication with certain neurotoxins from contaminated seafood, in which neurological but also gastrointestinal symptoms predominate. The clinical picture in IgE-mediated hypersensitivity reactions can vary in severity, from mild reactions such as oral allergy syndrome to severe reactions such as anaphylaxis. Among the delayed, non-IgE mediated reactions, we can identify food protein-induced enterocolitis syndrome, food protein-induced enteropathy and food protein-induced allergic proctocolitis, which mainly involve gastrointestinal symptoms. Over the past decades, the knowledge gained regarding the characteristics of different allergens has improved the diagnostic approach. Thus, for an accurate diagnosis of seafood-induced allergy, a thorough history, along with skin prick testing and specific IgE dosing are essential, and when these are insufficient, an oral challenge test can disentangle causality.

Determination of the frequency of food allergen sensitivity in children with atopic dermatitis

Aims: We aimed to evaluate the frequency of food allergen sensitivity in children with atopic dermatitis (AD).&#x0D; Methods: The study is a descriptive study in a retrospective design. Children aged 0-18 years with AD were included in the study. The sociodemographic characteristics, laboratory parameters and the frequency of food allergen sensitivity were evaluated. Allergen sensitization was defined as a positive allergen-specific IgE or skin prick test.&#x0D; Results: The data of 295 patients with AD were evaluated. Food allergen sensitivity was detected in 34.2% (n=101) of them. Of the patients 21.4% (n=63) had a single food allergen sensitivity, whereas 12.9% (n=38) had multiple food allergen sensitivity. Egg was the most common food allergen (n=78, 26.4%). Patients with single food allergen sensitivity and multiple food allergen sensitivity were both significantly younger than those without food allergen sensitivity (p

The Common Food Allergy in Iraqi Patients with Urticaria

A food allergy is a type of immunological reaction to food that is abnormal. The allergic reaction's symptoms might range from moderate to severe. Itching, swelling of the tongue, vomiting, diarrhea, hives, difficulty breathing, and low blood pressure are some of the symptoms. This can happen anywhere from a few minutes to several hours after exposure. Methods: The included samples of this study were 125 patient with chronic urticaria with age between 20 - 60 years were collected from allergy specialized center of Baghdad/ Ressafa. Determination of food allergen specific IgE in serum of total subjects was done for twenty two of common food allergens. Results: The current results showed that 39/125 of urticarial patients were positive to Beta-Lacto globulin, 29/125 positive to Banana, 21/125 positive to Apple, 14/125 positive to Egg Yolk, 10/125 positive to Sesame, 9/125 positive to Nut-Mix, 7/125 positive to Rice and Potato, 6/125 positive to Egg White, Citrus Mix and Peach, 5/125 positive to Milk and Tomato, 3/125 positive to Wheat Flour and Onion, 2/125 positive to Celery, 1/125 positive to Pea, Pork Meat, Strawberry, Baker’s Yeast, Chicken Meat and Cacao (Chocolate). Conclusions: The most common food allergies concluded in this study were for Beta-Lacto globulin, Banana, Apple, Egg Yolk and Sesame.

A common food additive (E452), hexametaphosphate, denatures the digestive enzyme trypsin

Phosphate additions in processed foods are a health risk that has been overlooked. This study examined the effects of a permitted food additive (E452; Sodium Hexametaphosphate (SHMP)) on trypsin solubility, structure, and stability at the intestinal physiological pH of 6.0. SHMP-treated trypsin samples were assessed for conformational changes and aggregation propensity using various spectroscopic and microscopic methods. Far-UV CD spectroscopy and intrinsic tryptophan fluorescence showed a rise in fluorescence intensity and alpha-helical structure up to 10 μM SHMP (∼1:1 M ratio). Secondary structure loss, tryptophan quenching, and solubility decrease with an increase in SHMP concentration (>10 μM). SHMP-treated trypsin aggregates showed poor ThT fluorescence. According to kinetics, SHMP leads to trypsin aggregation instantly. All spectroscopic studies showed trypsin denatured at above 10 μM SHMP. Thus, digestive enzyme structure and solubility loss will impair food digestion and health. Therefore, SHMP should be avoided as a food additive.

Minimal Effective Dose of Beans Required to Elicit a Significantly Lower Glycemic Response Than Commonly Consumed Starchy Foods: Predictions Based on In Vitro Digestion and Carbohydrate Analysis.

Beans elicit lower glycemic responses (GRs) than other starchy foods, but the minimum effective dose (MED) to reduce GR is unknown. We sought to determine the MED of beans compared to common starchy foods. Overnight-fasted healthy volunteers consumed ¼c (phase 1, n = 24) or ½c (phase 2, n = 18) of black, cranberry, great northern, kidney, navy and pinto beans and corn, rice, pasta and potato (controls), with blood glucose measured before and for 2 h after eating. GRs (incremental areas under the curves, iAUCs) after beans were consumed were compared to those of controls by ANOVA followed by Dunnett's test. To qualify for MED, beans had to elicit an effective reduction in GR, defined as a statistically significant reduction in iAUC of ≥20% (i.e., a relative glycemic response, RGR, ≤80). Outcomes from in vitro digestion were compared with in vivo RGR. Both doses of all six beans effectively reduced GR versus all four starchy controls, except for ¼c and ½c cranberry and pinto vs. corn, ¼c great northern and navy vs. corn and ¼c navy and pinto vs. potato. MED criteria were met for 18 comparisons of the ¼c servings, with four of the remaining six met by the ½c servings. The overall mean ± SEM RGR vs. controls was similar for the ¼c and ½c servings: 53 ± 4% and 56 ± 3%, respectively. By multiple regression analysis, RGR = 23.3 × RDS + 8.3 × SDS - 20.1 × RS + 39.5 × AS - 108.2 (rapidly digested starch, p < 0.001; slowly digested starch, p = 0.054; resistant starch, p = 0.18; available sugars, p = 0.005; model r = 0.98, p = 0.001). RGR correlated with in vitro glucose release (r = 0.92, p < 0.001). The MED of beans is ¼ cup. For n = 30 comparisons (n = 24 beans vs. controls, n = 6 controls vs. each other), an effective reduction in GR was predicted from in vitro carbohydrate analysis with 86% sensitivity and 100% specificity.

Exposure to multiple sources of accessible, cheap, energy dense fast foods in a deprived community

Abstract This study assesses the levels of fats, including trans-fatty acids, and salt in common takeaway fast foods in a deprived urban community in the West Midlands England and implications in the context of the spatial distribution of fast food takeaways. The results of the compositional analysis of over 250 take out foods were compared with established and derived standards. 70% of products exceeded the recommendation that a meal should contain less than 30% of a Guideline Daily Allowance (GDA). More than half exceeded 50% GDA for at least one metric including 81% of all analyses for saturated fatty acids (SFA). Over 30% samples exceeded the children's GDA for total fat or SFA. 27% of salt analyses exceeded the GDA. For poorer social groups avoiding the expense of cooking entirely is a cost effective way of sourcing calories. These are the same populations experiencing high levels of unemployment and limited opportunities to develop businesses. People in Sandwell are exposed to large portion sizes and high levels of fats and salt in takeaway foods. Given this population's limited options to break out of a highly compromising environment of living simultaneously in a ‘swamp’ of unhealthy, readily accessible and cheap takeaways, and a ‘desert’ of healthy options, an innovative package of interventions is required. There are strong political, social and economic reasons for not considering a blanket restriction on takeaways given the role such businesses play in entry-level employment and business opportunities for disadvantaged communities Rather than trying to ban such foods, a more realistic and effective intervention is to challenge and change what's on offer, how much is on offer, and how it's been prepared, ‘change the menu not the venue', while at the same time enabling communities to access, prepare and cook good quality ingredients for a healthier diet. Key messages • This population is living simultaneously in a ‘swamp’ of unhealthy, readily accessible and cheap takeaways, and a ‘desert’ of healthy options. • A package of interventions is required including local planning and regulatory powers, educational interventions and working with industry to promote healthy and affordable food preparation techniques.

Epidemiology and molecular characterization of Feline panleukopenia virus from suspected domestic cats in selected Bangladesh regions.

Feline panleukopenia (FPL) is a highly contagious cat disease and is endemic in Bangladesh. The study aims to describe the epidemiology and molecular characterization of the Feline panleukopenia virus from the suspected domestic cats in selected Bangladesh regions. Randomly, 161 rectal swabs were collected from the pet hospitals between July 2021 and December 2022. A structured questionnaire was administered through face-to-face interviews with cat owners in order to collect data on potential risk factors for FPL, such as age, sex, sharing litter boxes and every day utensils in multicat households, vaccination history, hospital visits for other diseases, and season. The rectal swabs were tested by PCR targeting the VP2 capsid protein gene, and six PCR-positive samples were further sequenced for molecular characterizations. The risk factors for FPLV were identified using multivariable logistic regression analysis. The overall prevalence of FPL among suspects was 22.9%. The mortality and case fatality were 10.6%, and 45.9%, respectively. However, mortality in kittens was significantly higher (16.4%) than younger cats. The odds of FPL were 8.83 times (95% CI: 3.14-24.85) higher among unvaccinated cats than vaccinated cats. The winter season had almost six times (95% CI: 1.38-24.40) higher odds of FPL than rainy season. In a multicat house, the odds of FPL was about five times (95% CI: 1.93-13.45) higher for cats that shared a litter box and food utensils compared to those that did not engage in such sharing. Visiting hospitals for other reasons nearly triples the odds of FPL (OR: 2.80, 95% CI: 1.04-7.54) compared to cats that do not visit hospitals. Analysis of partial sequence of the VP2 gene revealed genetic variations among the isolates from different regions. Among these isolates, four were identical to FPLV isolates from South Korea and China, while one showed complete homology with FPLV isolates from Thailand. In contrast, the remaining one was 100% identical to Carnivore protoparvovirus-1 isolated from a feline sample in Italy. Our isolates were classified into three distinct clades alongside Feline panleukopenia virus and Carnivore protoparvovirus-1. One in every three suspected cats was infected with Feline panleukopenia. Regular vaccination of the cats, especially those that share common litter box and food utensils and visit hospitals for other purposes, will help reduce the prevalence of FPL in Bangladesh. Besides, it is worth emphasizing the existence of genetic diversity among the circulating Feline panleukopenia viruses in Bangladesh.

Lignan-containing maple products inhibit Listeria monocytogenes biofilms on fresh produce.

Major listeriosis outbreaks have been associated with fresh produce contaminated with Listeria monocytogenes. Strains that synthesize the Pss exopolysaccharide (EPS) have an estimated 102 to 104-fold advantage over nonsynthesizing strains in causing listeriosis. They more readily attach to the surfaces of fruit and vegetables forming EPS-biofilms that better withstand stresses associated with produce storage and consumption. Here, we show that the threat to fresh produce safety posed by the listerial EPS-biofilms may be countered by broadly available maple products. We serendipitously discovered that aqueous extracts of wood from several Acer (maple) and Carya (pecan, hickory) species inhibit the formation of listerial EPS-biofilms without affecting bacterial viability. One active ingredient in maple wood was identified as nortrachelogenin-8'-O-β-D-glucopyranoside (NTG). At 120 μM, this lignan decreased colonization of the EPS-synthesizing L. monocytogenes on cantaloupe pieces by approximately 150-fold, and on cut celery and lettuce by 10 to 11-fold. Another lignan, lariciresinol, which is abundant in a common food sweetener, maple syrup, had antibiofilm activity comparable to that of NTG. Diluted in the range of 1:200 to 1:800 maple syrup from two random manufacturers prevented formation of listeiral EPS-biofilms. Importantly, not only did maple products drastically decrease colonization of fresh produce by the EPS-synthesizing strains, they also decreased, by 6 to 30-fold, colonization by the L. monocytogenes strains that do not synthesize measurable EPS, including strains from the infamous 2011 cantaloupe listeriosis outbreak. Inhibition of surface colonization by various listerial strains, broad availability of maple sap and syrup as well as maple lumber processing waste position maple products as potential antibiofilm agents for protecting fresh produce from L. monocytogenes.