History Of Food Research Articles

The Rise and Demise of Multi-Purpose Food in India: Food Technology, Population Control and Nutritional Development in the Post-War Era, c. 1944–66

This article traces the transnational history of Indian Multi-Purpose Food (Indian MPF, or simply MPF) to make two contributions to the historiography of development in post-War South Asia. Firstly, it illuminates the involvement of supporters of Indian nationalism in North America, who backed the use of food supplements in India, in the process of mobilising US resources to promote Indian national development in general, and family planning in particular. Secondly, the article sheds new light on the production of development knowledge on food and nutrition in early post-colonial India and the role that food science and technology assumed in national food planning in the first decades after Independence.

Toward a Just Food System

Toward a Just Food System Gabriel N. Rosenberg (bio) and Jan Dutkiewicz (bio) Animal, Vegetable, Junk: A History of Food, from Sustainable to Suicidal by Mark Bittman Houghton Mifflin Harcourt, 2021, 384 pp. "Get big or get out." It's a statement that lives in infamy in the history of American agriculture. Ascribed to Richard [End Page 197] Nixon's secretary of agriculture, Earl Butz, it marked the moment when farm policy took a catastrophic turn by throwing family farms to the agribusiness wolves. It's an idea so callous that it's been seared into the minds of generations of aggrieved small farmers, food writers, and activists and repeated in scores of food and farming tracts, including Animal, Vegetable, Junk, the new book by the prolific cookbook author and former New York Times food columnist Mark Bittman. But there is scant evidence that Butz actually said it. Some of our finest food writers, including Michael Pollan, Dan Barber, Ted Genoways, and now Bittman, all attribute the claim to Butz. But others, including Wendell Berry, Tom Philpott, and Catherine Friend, pin the blame on Ezra Taft Benson, the chief of the U.S. Department of Agriculture (USDA) under Dwight Eisenhower, which would mean the fatal dysfunction of the nation's farm policy started at least a decade earlier. But Benson probably didn't say it either. We could find no firsthand, contemporaneous accounts of either Benson or Butz saying these words and were unable to locate any newspaper articles reporting it. While so many authors use the quotation, they cite only each other or nothing at all, and not one is able to give a date and location. The appeal of this rural legend is that it feels correct. It fits common complaints about the American food system and implies a clear solution: hitting reverse on a half-century of failed food policies by going small and local. With his latest book, Mark Bittman wades into the debate about our troubled food system and falls back on this canonical story. Like the authors mentioned above, Bittman argues that farmers producing "real food" have been undone by corporate forces and their government enablers, leaving rural America damaged, the environment despoiled, and consumers sick from gobbling down ultra-processed "junk." But Animal, Vegetable, Junk is also a story of how food and farming have always been remade and reinvented. It's an expansive, ambitious book propelled by Bittman's claim that "Food not only affects everything, it represents everything." The book develops over three acts. The first section is a grand historical tour of humanity's relationship to food. Starting with our earliest nomadic ancestors foraging for food before developing tools, domesticating animals, and eventually establishing settled agriculture, it sweeps across continents and millennia. In a style that will be familiar to readers of Yuval Noah Harari or Jared Diamond, Bittman's panoramic history shows how food and farming have been central to the rise and fall of entire empires and civilizations, as well as the trajectory of their laws, customs, hierarchies, systems of labor, and technological and scientific innovations. Bittman writes about the accomplishments and failures of the massive agricultural and irrigation projects of vast ancient civilizations, often built using corvée labor and despotic rule, in mostly descriptive rather than judgmental language. This history documents the myriad forms, from miniscule to impressively large, that agriculture has taken. It's only when Bittman turns to colonial British and then American agriculture that his real target becomes clear: the current capitalist food system and its grotesque scale, labor exploitation, and harmful consequences to human, animal, and planetary health. This is the focus of the second—and strongest—part of the book. It was capitalism that drove the colonization of what is now the United States, and Bittman traces how a settler-colonial society displaced thriving indigenous communities and their food cultures and replaced them with cash crops dependent on slave labor and small-scale farms and ranches. Much of this was the direct result of first colonial and then federal policy, perhaps most evident in the land grants given to white farmers to produce food and settle land during westward expansion. Yet...

Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries by Florence Hachez-Leroy

Reviewed by: Menaces sur l'alimentation. Emballages, colorants et autres contaminants alimentaires XIXe-XXIe siècles [Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries] by Florence Hachez-Leroy Jean-Pierre Williot (bio) Menaces sur l'alimentation. Emballages, colorants et autres contaminants alimentaires XIXe-XXIe siècles [Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries] By Florence Hachez-Leroy. Tours: Presses Universitaires François-Rabelais, 2019. Pp. 288. Menaces sur l'alimentation. Emballages, colorants et autres contaminants alimentaires XIXe-XXIe siècles [Threats to food: Packaging, colorants and other food contaminants, 19th–21st centuries] By Florence Hachez-Leroy. Tours: Presses Universitaires François-Rabelais, 2019. Pp. 288. Menaces sur l'alimentation is based on Florence Hachez-Leroy's 2015 habilitation. She is a specialist in the history of aluminum and has written numerous works on the topic. Her research involves the history of materials, the history of food, and the history of the management of hygiene and health risks. This book combines these three focuses to tell us about the hazards of different metals when used in food, the challenges of regulations and the controversies they give rise to, and the rise of international regulation. The main actors include industrialists, lawyers, scientists, practitioners, consumers, and politicians. In this book, Hachez-Leroy covers issues relating to the history of techniques and the societal analysis of innovations. Through case studies about several materials, including aluminum, cellophane, and plastics, Hachez-Leroy covers industrial developments from the second half of the nineteenth century to the 1990s. The author focuses on food packaging and the use of additives and dyes in food. Comparing American and European practices, in particular those in the United Kingdom and France, this work analyzes the shaping of public regulations on the toxicity of certain materials or chemical substances in foodstuffs. While historians of health and medicine have studied similar issues, the history of food techniques rarely takes this fruitful of a path. From approaching the history of uses through the prism of materials instead of companies or territories, the book moves on to analyze the construction of scientific and technical knowledge. It shows how trust is established in food and even more how mistrust mobilizes many actors. Suspicion generates controversies, and public opinion seizes upon these. The author reconstructs these movements. The first part shows how the discovery of new materials raised the problem of their use. While chemistry was established as a scientific field in the second half of the eighteenth century, it was at the beginning of the following century that more specific knowledge appeared on the materials used in cooking or in food substances. A typical example, the discovery of aluminum in 1854, made it possible to manufacture a whole range of new everyday objects. But the safety of this metal was debated. Food frauds and falsifications legitimized legislative interventions everywhere, notably in France in 1851 and 1905, in Great Britain in 1875, and in the United States in 1906. The end of the nineteenth century to the 1930s constitutes a crucial [End Page 945] period in food regulation. The second part of the book offers a detailed analysis. The emergence of an international community concerned with food safety was a decisive turning point. Preservatives and dyes were their primary targets. International hygienic congresses were interested in additives beginning in 1879. Institutions such as the Imperial Health Bureau in Berlin (created in 1876) and laws such as the American Federal Food and Drugs Act of 1906 helped to institutionalize scientific supervision. Nevertheless, certain technologies kept raising concerns. This is the case with aluminum and even more so with baking powder in the United States. The arrival of plastics in food packaging opened yet another debate. Cellophane, manufactured from 1924 in the United States, conquered the market for food packaging owing to the improved hygiene it made possible. But it took time before this new material was free from technical flaws. Much research was devoted to solving problems like dehydration, food expiry, and innocuity, especially by the DuPont company. The third part of the work presents a more global perspective on the dynamics of innovation...

БОЛЕЗНИ ТОНКОЙ КИШКИ. ЧАСТЬ 2. ЭНТЕРОПАТИИ С НАРУШЕНИЕМ МЕМБРАННОГО ПИЩЕВАРЕНИЯ

This part of the article begins with a description of the clinical manifestations and their causes in the pathology of the small intestine in patients who complain of excessive bloating, recurrent abdominal pain, and violation of the bowel movement with a tendency to relax. Such patients repeatedly return to the doctor. Evidence of a decrease in the activity of disaccharidases in this cohort of patients is presented. The emphasis is placed on the need to study the food history, identify products that provoke a violation of the membrane digestion. The classification of carbohydrates with the indication of products containing them is given. It explains the essence of repeated and non-passing clinical manifestations due to a violation of membrane digestion and absorption of carbohydrates in the small intestine, which leads to their appearance in the large intestine in different volumes, which is accompanied by the breakdown of carbohydrates with the formation of gases. On the one hand, this is a normal process, but when it gets out of control, the patient goes to the doctor. It describes the essence of a diet with a restriction of carbohydrates – this is the low FODMAP diet and its’ decoding. These products contain oligosaccharides that can be broken down by the enzyme alpha-galactosidase, which is absent in the human body, but is present in the microflora of the large intestine. Advice is given on limiting the intake of such products, both in terms of the frequency of intake and the volume of portions containing them, in order to avoid excessive amounts of intestinal gases, the development of a clinically painful condition. A thorough study of the food history and the necessary correction of eating behavior is the main idea of this part of the article, which is devoted to the same type of clinical picture with different degrees of manifestations of its symptoms.

Современные подходы к лабораторной диагностике аллергии — в помощь практикующему врачу

The prevalence of allergic diseases in the population varies in different countries from 10 to 40%. Improving the quality of diagnosis, treatment and prevention of allergic diseases is an urgent public health problem. The article deals with the etiology, pathogenesis, clinical picture and diagnosis of allergic diseases. The main stages of allergy diagnosis include a number of specific and non-specific examination methods. In particular, the authors consider various methods of laboratory diagnostics, discuss the indications and contraindications, and the benefits and drawbacks of various diagnostic methods. Although skin testing conducted by an allergist is the gold standard for the diagnosis of allergies, it has several contraindications and limitations, in the presence of which it is possible to perform laboratory diagnostic methods in vitro. For laboratory tests, it is necessary to choose a laboratory that uses modern methods of the third generation with an accuracy of 0.1 kU/L to detect allergic reactions, starting with the first class of significance. However, despite the importance of laboratory diagnostic methods, the conclusion should be made only after comparing with the following: clinical picture, data of the allergic, pharmacolo gical and food history, results of instrumental studies and skin tests (in t he absence of contraindications to their use). KEYWORDS: atopy, allergy, laboratory diagnostics, immunochemiluminescence assay, skin test, atopic dermatitis, allergic rhinitis, bronchial asthma, dermato-pulmonary syndrome. FOR CITATION: Rybnikova E.A., Prodeus A.P., Fedoskova T.G. Modern laboratory diagnostic methods of allergy to help the practicing physician. Russian Medical Inquiry. 2021;5(1):43–49. DOI: 10.32364/2587-6821-2021-5-1-43-49.

Table Lands: Food in Children’s Literature by Kara K. Keeling and Scott T. Pollard

Reviewed by: Table Lands: Food in Children’s Literature by Kara K. Keeling and Scott T. Pollard Sarah Minslow (bio) Table Lands: Food in Children’s Literature. By Kara K. Keeling and Scott T. Pollard. University of Mississippi Press, 2020. This is a delightful compilation that extends arguments around food in children’s literature with which Kara Keeling and Scott Pollard have become associated since their 2008 anthology Critical Approaches to Food in Children’s Literature (Routledge). This book focuses on “how food signifies in a sociohistorical context” (5) and engages in numerous interdisciplinary discourses about history, identity, and social hierarchies associated with food: its production, preparation, presentation, and consumption. The intention of the book is to show “how comprehending the sociocultural contexts of food reveals fundamental understandings of the [End Page 210] child and children’s agency,” thus the arguments presented enrich our interpretation of texts as “classic” as Beatrix Potter’s The Tale of the Pie and the Patty-Pan to more contemporary works like Inside Out and Back Again by Thanhha Lai. They focus on the classist significance of food in Potter’s works and argue that “food and the complex beliefs, behaviors, and customs that surround it remain fraught and function to illustrate the irresolvable and irreconcilable motives that Potter uses to create her characters and build her plots” (46). Throughout this book, the authors link their interpretations of the food, foodways, and meals in children’s books to arguments of scholars like Paula Connolly, who argues that Pooh is highly motivated by his search for honey. In one of the most interesting chapters, the authors highlight and extend Michelle Pagni Stewart’s analysis of how Louise Erdrich employs the concept of “counting coup” in the Birchbark series. Keeling and Pollard argue that Laura Ingalls Wilder and Erdrich use detailed descriptions of “pioneer and Ojibwe food and food-ways” to “portray these opposing journeys of settlement and displacement” (65). They also explain that Erdrich’s series highlights Native foodways and how they were adapted by pioneers in Wilder’s books even while the pioneers displaced indigenous people from the land on which they lived and depended for survival. The first chapter is dedicated to exploring the history of cookbooks written for American kids and how they reflect “a changing set of adults’ expectations of skills based on shifting ideologies of child capability” (7). They trace the Victorian stereotype of Coventry Patmore’s “the angel in the house” in 1920s cookbooks aimed at young girls’ initiation into domesticity through to later cookbooks that provided a more subversive space where “ordinary women could record their subjectivity and network it with other women” during a time when women’s writings (and voices) were marginalized (17). This chapter also shows how American culinary traditions were passed down through generations and became “repositories of generational memory and knowledge” until they changed significantly after World War II, when “the availability of industrialized foods fed a growing appetite for convenience” (19). They also showcase more contemporary cookbooks by Molly Katzen and Alice Waters that emphasize and value child agency and promote healthy, sustainable foods. The link between food and cultural identity and history is sustained throughout Table Lands. Their analysis of Maurice Sendak’s In the Night Kitchen focuses on how it “uses the city of food to portray ethnic Jewish experiences set within the mainstream American culture” and represents “the tensions between assimilation and integration, forgetting and remembering, inclusion and alienation that shaped Jewish cultural identity for generations” (92). Further in the chapter on Rita Williams-Garcia’s books, Keeling and Pollard highlight how “each place is marked by distinctive foods and foodways that reflect the particular historical moments of African American culture of that time and place: the Black Power movement [End Page 211] in Oakland in 1968, the Great Migration in Brooklyn as it adapts to post-World War II convenience culture, and the Jim Crow American South” (144). In the chapter on Pixar’s film Ratatouille, the authors argue that viewers are invited “to value the subjectivity of characters that could be defined as Other,” in this case, a rat in the kitchen (124). Digging into the sociohistorical contexts...

Les Marmites de la Commune: Qu'on vive à table comme sur la barricade!

Stemming from the Commune, the social and gustatory experiment of the Marmites exemplifies concepts of solidarity, conviviality and manger-ensemble that provide a model for the contemporary French context of economic inequity. The socially-conscious feminist engagement responsible in establishing the Marmites offers an alternative vision to Versaillais representations of helpless cantinières and threatening pétroleuses. While French food history traditionally equates this bloody period with an obsessive quest for meat in all its forms, we examine instead how, both in practical and philosophical terms, the Marmites aligned with a nascent vegetarian and ecological sensibility as, in the largest sense, vivre-ensemble also includes living together with fellow non-human animals. (In French)

Cookbooks – A Resource to Study Food History

Cookbooks – A Resource to Study Food History

特集1 食に聴く、食を書く―食の媒介者たちをめぐる歴史と社会 本特集にあたって

特集1 食に聴く、食を書く―食の媒介者たちをめぐる歴史と社会 本特集にあたって

Quality in the Eye of the Storm: The Bread of the Ghent Co-operative Vooruit, 1880 to 1914

ABSTRACT Bread constituted the core of most European co-operatives before 1914, and, hence, the administrators’ concern about its weight, price, and quality. In 1883, the Ghent Vooruit industrialised the baking process, assuming that this would guarantee good and fair bread. However, the co-operators complained about the bread, and, moreover, critiques about the bread quality came in the open around 1900, which traumatised Vooruit. The paper addresses the way the co-operative dealt with internal and external critiques. By so doing it contributes primarily to the history of food with special interest in quality and consumers’ views, but also to entrepreneurial history, the history of marketing and the history of the labour movement. Sources include newspapers, pamphlets, flyers and, especially, the minutes of the board of administrators which allow a unique view from within the enterprise.

Endotoxin, Food Allergen Sensitization, and Food Allergy: A Complementary Epidemiologic and Experimental Study

A Tsuang, A Grishin, G Grishina. Allergy. 2020;75(3):625–635 The epidemiologic aspect of the study aimed to describe the association between exposure to house dust endotoxin and sensitization to food allergens, while the experimental component compared the measurement of cytokines secreted from peripheral blood mononuclear cells (PBMCs) after stimulation with endotoxin in allergic and nonallergic children. 6963 participants, ages 1 to 84 years, from the 2005–2006 NHANES were included in the epidemiologic study. Twenty-one children (ages 1–19 years) from pediatric clinics at the Mount Sinai Health System with food allergy to either egg, milk or peanut, and healthy controls were included in the experimental study. Dust endotoxin measurement in the household was …

Investigations of Possible Multistate Outbreaks of Salmonella, Shiga Toxin-Producing Escherichia coli, and Listeria monocytogenes Infections - United States, 2016.

Investigations of Possible Multistate Outbreaks of Salmonella, Shiga Toxin-Producing Escherichia coli, and Listeria monocytogenes Infections - United States, 2016.

Editorial Letter

Editorial| November 01 2020 Editorial Letter Eric C. Rath Eric C. Rath Eric C. Rath is Professor of History at the University of Kansas, where he teaches courses on food history and premodern Japan. A specialist in Japanese food, his books include Food and Fantasy in Early Modern Japan (University of California Press, 2010), Japan's Cuisines: Food, Place and Identity (Reaktion Books, 2016), and the forthcoming Oishii: The History of Sushi (Reaktion Books, 2021). Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (4): iv–vi. https://doi.org/10.1525/gfc.2020.20.4.iv Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Eric C. Rath; Editorial Letter. Gastronomica 1 November 2020; 20 (4): iv–vi. doi: https://doi.org/10.1525/gfc.2020.20.4.iv Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints.2020 Article PDF first page preview Close Modal You do not currently have access to this content.

Maritime cultural encounters and consumerism of turtles and manatees: An environmental history of the Caribbean

By the mid-eighteenth century, a distinctive maritime commerce in turtle and manatee products existed in the Caribbean. It was especially prevalent amongst English-speaking inhabitants, from the Cayman Islands and Jamaica to the outposts of Costa Rica, Nicaragua and the Colombian islands. Consumption patterns led to a variety of encounters between indigenous Indians, Europeans, Africans and Creoles. Commerce in these natural resources, especially turtles, grew steadily, creating prodigious consumer demands for medical uses, culinary and fashion trends in Europe and the North America by the late-nineteenth century. This study intertwines themes of environmental history, maritime cultural encounters, fisheries and food history. Topics such as indigenous hunting techniques, processing, transportation, marketization, utilitarian and luxury consumerism and evolution of social attitudes towards natural resources are addressed. It is based on contemporary sources and covers various aspects of the supply and utilization of these marine animals over the longue durée.

Technology and Taste in East Asia: An Introduction

Research Article| November 01 2020 Technology and Taste in East Asia: An Introduction Eric C. Rath Eric C. Rath Eric C. Rath is Professor of History at the University of Kansas, where he teaches courses on food history and premodern Japan. A specialist in Japanese food, his books include Food and Fantasy in Early Modern Japan (University of California Press, 2010), Japan's Cuisines: Food, Place and Identity (Reaktion Books, 2016), and the forthcoming Oishii: The History of Sushi (Reaktion Books, 2021). Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (4): 51–52. https://doi.org/10.1525/gfc.2020.20.4.51 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Twitter LinkedIn Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Eric C. Rath; Technology and Taste in East Asia: An Introduction. Gastronomica 1 November 2020; 20 (4): 51–52. doi: https://doi.org/10.1525/gfc.2020.20.4.51 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.2020 Article PDF first page preview Close Modal You do not currently have access to this content.

The Food and COVID-19 NYC Archive: Mapping the Pandemic's Effect on Food in Real Time

Research Article| November 01 2020 The Food and COVID-19 NYC Archive: Mapping the Pandemic's Effect on Food in Real Time Amy Bentley, Amy Bentley Amy Bentley is Professor of Food Studies at New York University and author of Inventing Baby Food: Taste, Health, and the Industrialization of the American Diet(University of California Press, 2014). Current research projects include a history of food in US hospitals, and the meanings and uses of food production in religious communities. Search for other works by this author on: This Site PubMed Google Scholar Stephanie Borkowsky Stephanie Borkowsky Stephanie Borkowsky is a master's student of food studies at New York University. She holds an undergraduate degree in history from McGill University. Her current research explores the relationship between food and power in colonial relations. Search for other works by this author on: This Site PubMed Google Scholar Gastronomica (2020) 20 (4): 8–11. https://doi.org/10.1525/gfc.2020.20.4.8 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Amy Bentley, Stephanie Borkowsky; The Food and COVID-19 NYC Archive: Mapping the Pandemic's Effect on Food in Real Time. Gastronomica 1 November 2020; 20 (4): 8–11. doi: https://doi.org/10.1525/gfc.2020.20.4.8 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This content is only available via PDF. © 2020 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, https://www.ucpress.edu/journals/reprints-permissions.2020 Article PDF first page preview Close Modal You do not currently have access to this content.

Phenotypes and natural history of food protein‐induced enterocolitis syndrome in the east Mediterranean region

Background: Food protein-induced enterocolitis syndrome (FPIES) is a rare non-IgE mediated food allergy. Objective: To delineate the differences in the spectrum of culprit foods, remission patterns, and predictors among varying cultures. Methods: We reviewed demographics, culprit foods, outcomes, and predictors in 81 children with a diagnosis of FPIES who were followed up between 2015 and 2020. Results: Eighty-one patients (55.6% boys) were enrolled, including 72 with acute FPIES and 9 with chronic FPIES. Hen's egg was the most common culprit food (36.6%), followed by fish (26.9%), and cow's milk (21.5%). Interestingly, cow's milk was significantly prevalent in chronic FPIES cases (p = 0.006). The most common clinical symptoms were vomiting (100%), pallor (63.4%), and lethargy (55.9%). Emergency department visits were noted in 39 patients (41.9%), of whom 37 (39.8%) were treated with intravenous (IV) fluid. The subjects were followed up for a median (interquartile range) of 19.4 months (12.3-41.2 months), and 26 subjects (32.1%) achieved tolerance. The median (interquartile range) age at tolerance was 2.5 years (2.1-3.2 years). With regard to the culprit foods, hen's egg was observed more frequently in the subjects with resolved FPIES cases (p = 0.008), whereas fish FPIES cases were high in the persistent group (p = 0.001). IgE sensitization of the culprit food was found to be an independent risk factor for the persistence of FPIES (odds ratio 4.855 [95% confidence interval, 1.131-20.844]; p = 0.034). Conclusion: In our cohort, unlike other published series, hen's egg and fish were the two most common culprit foods. Fish differed from other culprit foods, with significantly delayed onset and persistence, and may create a model that allows for the understanding of the disease.

Development of a Maillard Reaction–Based Time-Temperature Integrator/indicator (TTI) for Visual Monitoring of Chilled Beef During Long-term Storage and Distribution

Time-temperature integrator/indicator (TTI) is a temperature monitoring tool that visually presents the temperature history of foods to easily and cost-effectively manage the temperature of food products in cold chain system. However, few TTIs exhibit suitable performance under chilled conditions over a long period, such as beyond 100 days, as in the storage and distribution of chilled beef across the world. This study aimed to visualize the temperature history of chilled vacuum-packed beef, during international distribution, using Maillard reaction–based TTIs to record the accumulated temperature under chilled conditions, for more than 100 days. The developed Maillard reaction–based TTI comprised of double-sealed large and small plastic pouches. While the small pouch contained 500 μL D-xylose solution, the large pouch contained 1000 μL glycine solution with disodium hydrogen phosphate solution. Both the solutions were mixed by breaking the small pouch into the large pouch, following which the Maillard reaction started, depending on the ambient temperature. We examined two different combinations of the solution concentrations of TTI that turned brown and yellow at − 0.5 °C after approximately 77 days and 100 days, respectively. The developed TTIs, along with Tasmanian chilled beef, were transported from Australia to Japan through commercial supply chains and stored at a constant temperature of − 0.5 °C. One of the TTIs (TTI-brown) turned pale brown after 77 days which is the current shelf life of Australian chilled beef in Japan. The color of TTI-yellow changed to clear yellow after 150 days, when the chilled beef developed an off-odor, as judged by sensory evaluation. The TTI-brown was functional until day 77 which is the current shelf life of Australian beef in Japan, while the TTI-yellow was functional until day 150 to indicate remaining shelf life of beef. The results collectively indicated the Maillard reaction–based TTIs to realize visualization of temperature history during long-term storage and distribution of chilled beef.

Whole-genome sequencing to investigate two concurrent outbreaks of Salmonella Enteritidis in South Africa, 2018.

Salmonella enterica serotype Enteritidis (Salmonella Enteritidis) is a major cause of foodborne disease outbreaks worldwide. In 2018, two concurrent outbreaks of Salmonella Enteritidis gastroenteritis in one district of South Africa were investigated. We describe the use of whole-genome sequencing (WGS) analysis of bacterial isolates to assist with the investigation of these outbreaks. Outbreak A affected children (n=27) attending a day-care centre, while outbreak B affected adults (n=16) who ate breakfast at the same restaurant. Salmonella Enteritidis was isolated from stool samples in both outbreaks (four children in outbreak A; 12 restaurant customers and three restaurant food-handlers in outbreak B). In outbreak B, Salmonella Enteritidis was isolated from three food retention samples (raw chicken egg, hollandaise sauce and rocket-herb). Available isolates from both outbreaks (n=13) were investigated using WGS analysis. Sequencing data for isolates were analysed at the EnteroBase web-based platform and included core-genome multi-locus sequence typing (cgMLST). Isolates with epidemiological links to the restaurant (n=10) and day-care centre (n=3), were shown by cgMLST to be highly genetically related, with no more than five allele differences when comparing one isolate against another. On food history, eggs and hollandaise sauce were the common food items consumed by ill restaurant customers. Unfortunately, Salmonella Enteritidis isolated from the egg and hollandaise sauce were not available for WGS analysis. Our investigation concluded that the two concurrent outbreaks were caused by a highly related strain of Salmonella Enteritidis, suggesting the possibility of a common contaminated food source, of which contaminated eggs are strongly implicated.

Determinants Factors Affecting Stunting In Children 2-5 Years In The Working Area Of Tajinan Public Health Center

Background: Malang Regency is included in the 100 priority districts for stunting with a stunting rate of 20% spread over 6 priority villages.Objective: The research was to analyze risk factors related to child, mother, and environmental factors for stunting under five years old.Method : The study used a case-control design population was all children aged 2 to 5 years at the Tajinan Public Health Center for six months in 2018. The case sample was 75 stunting toddlers and the control was 75 toddlers well-nourished. Data was collected by interview and measurement (anthropometry). Data was analyzed by chi square test and multiple logistic regression.Result : 80% of stunted children had infectious diseases, a history of length of birth 48 centimeters and low birth weight was 72% and 10%, a history of breastfeeding and complementary foods (59%). The risk factors for stunting were a history of low birth weight, a history of infectious diseases, maternal education, environment sanitation, and family income.Conclusion : The most influential factors are history of infectious diseases and environment sanitation. It is necessary to increase family empowerment related to the prevention of infectious diseases through improving dietary and health care patterns and improving environment sanitation.