Pasta Salad Research Articles

Multiple Outbreaks of Gastroenteritis That Were Associated with 16 Funerals and a Unique Caterer and Spanned 6 Days, 2011, Québec, Canada

In January 2011, multiple acute gastroenteritis outbreaks that spanned many days and were related to attendance at funerals were reported to public health units in Quebec. An epidemiological investigation was initiated to identify the source of the contamination and to explain the extent of the contamination over time. Thirty-one cohorts of individuals attended different funerals held between 14 and 19 January. All attendees were served a cold buffet made by the same caterer. Of these 31 cohorts, 16 (with a total of about 800 people) contained individuals who reported being ill after the funeral. Symptoms were mainly diarrhea (89 to 94% of individuals), vomiting (63 to 90%,) and fever (26 to 39%), with a median incubation period of 29 to 33 h and a median duration of symptoms of 24 to 33 h, suggesting norovirus-like infection. Among the 16 cohorts, 3 were selected for cohort studies. Among those three cohorts, the mean illness rate was 68%. Associations were found between those who fell ill and those who had consumed pasta salad (relative risk [RR] = 2.4; P = 0.0022) and ham sandwiches (RR = 1.8; P = 0.0096). No food handlers reported being sick. No stool samples were provided by individuals who became ill. Environmental and food samples were all negative for causative agents. Although the causative agent was not clearly identified, this investigation raised many concerns about the importance of preventing foodborne transmission of viral gastroenteritis and generated some recommendations for management of similar outbreaks.

Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities

Experiencing Reality through Cookbooks: How Cookbooks Shape and Reveal Our Identities

Simultaneous and sequential comparisons of food quantity and consumption

Two experiments explored how food-quantity comparisons affect judgments of food quantity and consumption. In Experiment 1, participants viewed drawings of portions of mashed potatoes presented either simultaneously or sequentially and later recalled sizes from memory. The observed biases in memory for size were consistent with previous research on the biases in judgments of the sizes of geometric shapes when shapes were presented simultaneously or sequentially. In Experiment 2, participants viewed two serving bowls of pasta salad presented either simultaneously or sequentially and consumed as much or as little as they wished from the smaller bowl. Consistent with previous findings suggesting that the quantities people consume are inversely related to biases in judgments of quantity, the effects observed in Experiment 1 were flipped in Experiment 2. These results suggest that food consumption is likely to be affected by comparison quantities and the effects of comparison quantities will depend on whether quantities are presented simultaneously or sequentially.

Severe infections caused by Salmonella Enteritidis PT8/7 linked to a private barbecue.

A cohort study on a barbecue-associated Salmonella outbreak was conducted to describe the burden of disease and to identify the outbreak vehicle. Dose-response relationships were tested with Fisher's exact and Wilcoxon rank sum tests (alpha = 0·05). S. Enteritidis isolates were cultured and phage-typed. Information was available for 11 out of 14 individuals attending the barbecue; all were healthy young adults (median age 27 years). The attack rate was 100%. Three cases were hospitalized and two developed acute pancreatitis. The exposure common to all cases was a vegetable pasta salad that had been stored unrefrigerated for 23 h. Consuming higher doses was associated with longer median symptom duration (7 days vs. 4 days, P = 0·11). S. Enteritidis was found in the stools of nine barbecue guests. Phage type 8/7 was identified in the stools of the salad preparer and one barbecue guest. This outbreak shows that S. Enteritidis can cause serious infection in young healthy individuals without well-known risk factors.

Ethnobotanical and pharmaceutical evaluation of Capparis spinosa L, validity of local folk and Unani system of medicine

This paper describe ethnobotanical and pharmaceutical importance of Capparis spinosa L, (Capparidaceae) used by many local people since century under the traditional, Ayurvedeic, Chinese and Unani system of medicine. The present endeavour was, therefore, conducted during summer 2010 with the aim to document and prepare detail ethnobotanical inventory and pharmaceutical importance of C. spinosa and also to explore its agro-industrial potentialities for the Kingdom of Saudi Arabia. Information’s about C. spinosa were collected through semi-structured interviews and discussion with the local elderly and experienced people up to age group 60 by using standard protocol. Additionally, all available literature on C. spinosa was reviewed and studied. The results showed that C. spinosa is a multipurpose plant and used for the curing of various human ailments including gastro-intestinal problems, strangury, inflammation, emmenagogue, anemia, liver dysfunction, rheumatism, antispasmodic analgesic; anthelmintic; antihaemorrhoidal; aperient; deobstruent; depurative; diuretic; expectorant; and general body tonic in indigenous, Ayurvedeic, Chinese and Unani system of medicines. The current study also documented that C. spinosa has peculiar aroma and therefore, used in pasta sauces, pizza, fish, meats and salads in many places. The young fruits and tender branch tips are used in pickled and also as a condiment agent. The study also revealed that the tender young shoots including immature small leaves are eaten as a vegetable. Additionally, ash from burned caper roots has been used as a source of salt in indigenous system. The present study concluded that C. spinosa is Plant of the Millennium, has applications for the development of pharmaceutical and food industries and also possess agro-industrial potentialities. Therefore, sustainable utilization and exploration of C. spinosa is suggested for the socio-economic uplift of the inhabitants of the Kingdom of Saudi Arabia. Key words: Capparis spinosa, pharmaceutical value, economic uses, traditional system of medicine, human ailments.

Relation between microbial levels of ready-to-eat foods and the monitoring of compliance with HACCP-based own control programs in small Danish food outlets

This study concerns the correlation between monitoring of hygienic levels by public food inspectors and observed microbial levels in two types of food, cream cakes and pasta salads sold by small enterprises. The microbial contents of pasta salads exceeded frequently 7 log CFU g −1 in outlets with highly satisfactory rankings by food inspectors. Contrarily, microbial contents of cream cakes were mostly below 5 log CFU g −1, in relatively high agreement with food inspectors’ ranking. The implications for monitoring compliance with HACCP-based own control programs in small food outlets are discussed.

Contaminação microbiológica de alimentos comercializados em restaurantes de auto-serviço de Itumbiara-GO

The purpose of this study was to evaluate the microbiological conditions of food served in self-service restaurants in Itumbiara-GO. In total, we studied 23 restaurants and the foods collected were: pasta, tomato and cucumber salad, mayonnaise and meat from the pan. The samples were acquired with the support of the municipality's sanitary inspectors. Our research was focused on total mesophiles, coagulase positive taphylococci and heat tolerant coliforms. The sample preparations and their dilutions were performed according to the technique recommended by the Compendium of Methods for the Microbiological Examination of Foods. Non-contamination of food was confi rmed in only one restaurant. In 16 restaurants (69.6%), there were at least three types of food contaminated with scores above the standard allowed by law. All the pathogens studies were detected in at least one type of food. The most commonpathogen was coagulase positive Staphylococcus (86.5%). These results are alarming. The presence of potentially pathogenic microorganisms in the food demonstrates the poor sanitary conditions under which it was prepared.

Food-related norovirus outbreak among people attending two barbeques: epidemiological, virological, and environmental investigation

Norovirus (NoV) is commonly associated with gastrointestinal infection. It is normally transmitted person-to-person or from contaminated surfaces, although food-borne transmission is possible. We conducted environmental, epidemiological, and microbiological investigations to ascertain the route of transmission of two linked outbreaks of NoV associated with events where food was consumed. Multivariate logistic regression was used to determine food items independently associated with infection. In outbreak A, 19 of the 26 people who completed the food questionnaire fulfilled the case definition. The highest relative risks (RR) were for chicken kebab (RR 3, 95% confidence interval (CI) 0.9-10.4), pork sausages (RR 2.1, 95% CI 0.5-9.1), pasta salad (RR 1.94, 95% CI 0.9-4.1), cheese (RR 1.6, 95% CI 0.9-2.8), and green leaf salad (RR 1.5, 95% CI 0.9-2.4). In outbreak B, 60 of the 106 people surveyed fulfilled the case definition. Green leaf salad (adjusted odds ratio (aOR) 3.2, 95% CI 1.4-9.9) and coleslaw (aOR 8.2, 95% CI 3-22.2) were independently associated with illness in the multivariate logistic regression model. NoV genogroup II genotype 6 (GII-6) was identified in cases of both outbreaks and a food handler who had prepared salads for both events. Because outbreak investigations of small cohorts may not yield epidemiological association to food, most of these outbreaks may be attributed to the person-to-person transmission route. Therefore ascertainment of food-borne NoV infection may be low, underestimating the true prevalence of this route of transmission.

Satiety effects of a dairy beverage fermented with propionic acid bacteria

Organic acids, and in particular short-chain fatty acids, are reported to have satiety-inducing effects. The aim of this study was to investigate if a dairy beverage containing propionic acid obtained by fermentation induces more satiety and a greater decrease in food intake than a non-fermented dairy product. In a within-subjects repeated-measures design, 43 young, healthy, normal-weight women consumed 150 mL, 1.0 MJ each of the fermented dairy beverage, a non-fermented dairy beverage (placebo) and a non-fermented dairy beverage with addition of 0.6% calcium propionate (positive control). Actual food intake of cold pasta salad was measured 25 min after finishing each preload. Subjects felt significantly fuller ( F = 4.21; P = 0.02), were less hungry ( F = 4.49; P = 0.004) and had less desire to eat ( F = 5.34; P = 0.006) after consumption of the fermented dairy beverage and positive control compared with the placebo. However, there was no effect on ad libitum food consumption.

A foodborne outbreak of enterotoxigenicE. coliandSalmonellaAnatum infection after a high-school dinner in Denmark, November 2006

In industrialized countries enterotoxigenic Escherichia coli (ETEC) is mainly diagnosed as a cause of travellers' diarrhoea, but it is also known to cause foodborne outbreaks. We report an outbreak of acute gastroenteritis caused by ETEC serotypes O92:H- and O153:H2 as well as Salmonella Anatum, which affected around 200 students and teachers after a high-school dinner in Greater Copenhagen, Denmark, November 2006. A retrospective cohort study showed that consumption of pasta salad with pesto was associated with an increased risk of illness (attack rate 59.4%; risk ratio 2.6, 95% confidence interval 1.2-5.7). Imported fresh basil used for preparation of the pesto was the most likely source of contamination. Although ETEC is associated with travellers' diarrhoea in Denmark, this outbreak suggests that a proportion of sporadic ETEC infections might be caused by contaminated imported foodstuffs. To improve food safety further, it is important to target this poorly regulated and researched area.

Energy density effects on food intake, appetite ratings, and loss of control in women with binge eating disorder and weight-matched controls

Individuals with binge eating disorder have increased gastric capacity and may require excessive food intake and increased volume in the stomach to produce satiation. The present study examined whether lower energy density (ED) meals lead to lower energy intake more than higher-ED meals in women with binge eating disorder (BED) and weight-matched controls. Women with BED ( n = 15) and healthy weight-matched controls ( n = 15) were instructed to consume as much as they wished during two test meals on non-consecutive days. Participants were served two hedonically similar versions of a pasta salad (19% protein, 50% carbohydrate, 31% fat): low-ED (1.0 kcal/g) and high-ED (1.6 kcal/g), and food intake and appetite ratings were assessed. Energy intake was significantly lower in the low-ED condition than in the high-ED condition across all participants. BED participants were more likely to report greater prospective consumption, desire for dessert, loss of control over eating, and less enjoyment after meals. Decreasing the energy density of food consumed may help target disturbances in satiation in women with frequent binge eating.

Growth of Listeria monocytogenes in egg salad and pasta salad formulated with mayonnaise of various pH and stored at refrigerated and abuse temperatures

This study investigated and modeled the behavior of Listeria monocytogenes in egg salad and pasta salad as affected by mayonnaise pH (3.8, 4.2, 4.6, and 5.0) and storage temperature (4, 8, and 12 °C). At each storage temperature, L. monocytogenes was able to grow in both salads regardless of the mayonnaise pH. The lag-phase durations (LPD) of L. monocytogenes in egg salad ranged from 33 to 85, 15 to 50, and 0 to 19 h, and the growth rates (GR) ranged from 0.0187 to 0.0318, 0.0387 to 0.0512, and 0.0694 to 0.1003 log 10 cfu/h at 4, 8, and 12 °C, respectively. The LPD of L. monocytogenes in pasta salad ranged from 210 to 430, 49 to 131, and 21 to 103 h, and GR ranged from 0.0118 to 0.0350, 0.0153 to 0.0418, and 0.0453 to 0.0718 log 10 cfu/h at 4, 8, and 12 °C, respectively. The growth of L. monocytogenes was more rapid in egg salad than in pasta salad, indicating that a better growth environment for L. monocytogenes existed in egg salad. In both salads, the LPD decreased and the GR increased as the storage temperature increased. Mathematical models and response surface plots describing the LPD and GR of L. monocytogenes in both salads as affected by the mayonnaise pH and storage temperature were developed. The models confirmed that the growth of L. monocytogenes in egg salad and pasta salad was primarily promoted by higher storage temperatures and, secondarily, by higher mayonnaise pH. The conditions under which the models may be applied to estimate the growth of L. monocytogenes in both salads were identified.

Fatal Family Outbreak of Bacillus cereus -Associated Food Poisoning

Bacillus cereus is a well-known cause of food-borne illness, but infection with this organism is not commonly reported because of its usually mild symptoms. A fatal case due to liver failure after the consumption of pasta salad is described and demonstrates the possible severity of the emetic syndrome.

Long-chain conversion of [13C]linoleic acid and α-linolenic acid in response to marked changes in their dietary intake in men

We studied the long-chain conversion of [U-13C]alpha-linolenic acid (ALA) and linoleic acid (LA) and responses of erythrocyte phospholipid composition to variation in the dietary ratios of 18:3n-3 (ALA) and 18:2n-6 (LA) for 12 weeks in 38 moderately hyperlipidemic men. Diets were enriched with either flaxseed oil (FXO; 17 g/day ALA, n=21) or sunflower oil (SO; 17 g/day LA, n=17). The FXO diet induced increases in phospholipid ALA (>3-fold), 20:5n-3 [eicosapentaenoic acid (EPA), >2-fold], and 22:5n-3 [docosapentaenoic acid (DPA), 50%] but no change in 22:6n-3 [docosahexanoic acid (DHA)], LA, or 20:4n-6 [arachidonic acid (AA)]. The increases in EPA and DPA but not DHA were similar to those in subjects given the SO diet enriched with 3 g of EPA plus DHA from fish oil (n=19). The SO diet induced a small increase in LA but no change in AA. Long-chain conversion of [U-13C]ALA and [U-13C]LA, calculated from peak plasma 13C concentrations after simple modeling for tracer dilution in subsets from the FXO (n=6) and SO (n=5) diets, was similar but low for the two tracers (i.e., AA, 0.2%; EPA, 0.3%; and DPA, 0.02%) and varied directly with precursor concentrations and inversely with concentrations of fatty acids of the alternative series. [13C]DHA formation was very low (<0.01%) with no dietary influences.

EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMA

ABSTRACTWe tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory‐specific satiety. In a first experiment, 35 young, normal‐weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch‐flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon‐flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon‐flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma.

Outbreak of cyclosporiasis associated with basil in Missouri in 1999.

During the summer of 1999, an outbreak of cyclosporiasis occurred among attendees of 2 events held on 24 July in different counties in Missouri. We conducted retrospective cohort studies of the 2 clusters of cases, which comprised 62 case patients. The chicken pasta salad served at one event (relative risk [RR], 4.25; 95% confidence interval [CI], 1.80-10.01) and the tomato basil salad served at the other event (RR, 2.95; 95% CI, 1.72-5.07) were most strongly associated with illness. The most likely vehicle of infection was fresh basil, which was included in both salads and could have been grown either in Mexico or the United States. Leftover chicken pasta salad was found to be positive for Cyclospora DNA by means of polymerase chain reaction analysis, and 1 sporulated Cyclospora oocyst was found by use of microscopy. This is the second documented outbreak of cyclosporiasis in the United States linked to fresh basil and the first US outbreak for which Cyclospora has been detected in an epidemiologically implicated food item.

From Olympia to Atlanta: A Cultural-Historical Perspective on Diet and Athletic Training

Greek and Roman writers described diet and training of Olympic athletes. Lucian (A.D. 120–ca. 180) described distance and speed work in runners; Galen (A.D. 131–201) recommended ball-related exercises to train vision and the body; Philostratos (A.D. 170–249) suggested cross training by endurance running, weight training, and wrestling with animals. The ancient Greek training system, the tetrad (ὴτετρας̀), was a four-day cycle with each day devoted to a different activity. Diogenes Laertius (died A.D. 222) wrote that Greek athletes trained on dried figs, moist cheese and wheat; then the pattern changed and focused on meat. Epictetus (2nd century A.D.) wrote that Olympic victors avoided desserts and cold water and took wine sparingly. Philostratos deprecated athletic diet in his era, a pattern based on white bread sprinkled with poppy seeds, fish and pork. Americans at the XIth Olympiad in Berlin (1936) consumed beefsteak with average daily intake of 125 grams of butter or cotton oil, three eggs, custard for dessert and 1.5 L of milk. The American pattern at Berlin was characterized by ad libitum intake of white bread, dinner rolls, fresh vegetables and salads. At Atlanta, more than 5 million meals will be served during the Olympic festival. The highly varied menu will include fresh vegetables and dips; fruits, cheeses and breads; salads; pasta, rice and fruit salads; soups; meat and seafood entrees; hot vegetables; desserts; and beverages. American Southern specialties will be served.

Using the food guide pyramid to display food at public receptions

Public gatherings that serve food provide an excellent opportunity to provide nutrition education in a nonthreatening, positive manner. At a recent holiday reception at the Lexington-Fayette County Health Department, we used the Guide to plan the menu and display the food, creating a dramatic visual impact designed to make a lasting impression on the guests. In keeping with the Guide concept, the bulk of what we served were grain-based foods, fruits and vegetables, with smaller amounts of dairy, protein foods, sweets, and fats. The pyramid itself was set up on a long cafeteria-style table, using three flat boards to build the three upper levels (dimensions: 27 X 11 X 1 inches, 40 X 11 X 1 inches, and 60 X 11 X 1 inches). Small boards (11 X 4 X 2 inches), placed in pairs at both ends of each of the long boards, were used to separate the levels, for a total of 12 boards. In addition to displaying the food that was served, other food props were used to make the pyramid look plentiful and contribute to the educational value of the display. For example, jars of uncooked pasta, brown rice, and oats were arranged alongside the pasta salad and assorted breads on the bottom level of the pyramid. Guests received a copy of a handout showing how the menu reflected the Pyramid, along with the handout Food Guide Pyramid developed by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services. If they had not heard of the Guide Pyramid, they were given a brief description in order to make the display more meaningful to them. The guests seemed to enjoy looking at, learning from, and eating from the three-dimensional food pyramid. For example, one guest commented, now have a picture in my head bf what my overall diet should be like. IfI ever forget, all I have to do is think of the display at this reception. It has lots of The Guide

Fate of Salmonella spp., Listeria monocytogenes,and Indigenous Spoilage Microorganisms in Home-style Salads Prepared with Commercial Real Mayonnaise or Reduced Calorie Mayonnaise Dressings

Two home-style salads, chicken and macaroni, were prepared with three different commercial mayonnaise products: (i) real mayonnaise, (ii) reduced calorie mayonnaise dressing, and (iii) reduced calorie/reduced fat mayonnaise dressing. The salads were inoculated with 103/ml levels of Salmonella spp. or Listeria monocytogenes and held at 4°C (refrigeration) and 12.8°C (temperature abuse) for 10 and 2 d, respectively. Uninoculated controls were evaluated to determine the refrigerated shelf-life limit and microbial spoilage profile of both salads. Salmonella spp. growth occurred in the temperature-abused chicken salad, while L. monocytogenes grew in the temperature-abused and refrigerated chicken salad. The synergistic combination of mayonnaise and refrigeration inhibited L. monocytogenes outgrowth for >7 d. The microbiological shelf life of refrigerated chicken and pasta salads was 5 and 7 d, respectively. Microbial spoilage was predominantly caused by heterofermentative lactic acid bacteria, of which Leuconostoc mesenteroides was the most important. The organism was psychotropic and exhibited competitive inhibition against Salmonella spp. The latter was attributed to diacetyl formation synergistically interacting with the acidic salad environment. No microbiological safety or spoilage differences were observed between the salads prepared with real mayonnaise or reduced calorie mayonnaise dressings. Under proper refrigeration and good hygienic practices, home-style salads made with commercial real mayonnaise/mayonnaise dressings represent negligible microbial health hazard risks to consumers.