Garlic (Allium sativum L.) and ready-to-eat garlic products: in vitro antioxidant activity

Garlic contains polyphenol and sulphur compounds, which are responsible for its antioxidant activity (AA). This study aimed at evaluating the AA of fresh garlic and its commercialised products and their shelf life. Fresh garlic (FG) and its products, i.e. chopped with salt (CGS), chopped without salt (CG), fried (FRG) and mixed garlic (FG with dehydrated garlic; MG) antioxidant activity was evaluated by three different methods: DPPH (1,1-diphenyl-2-picrylhydrazyl) assay, ß-carotene/linoleic acid assay and Rancimat® method. Amongst all the analysed products, fried garlic presented the highest antioxidant activity. The free radical-scavenging activity decreased during the shelf life of all analysed products that correlated with the decrease in the total polyphenol content. Our findings suggest that some compounds other than phenol may have contributed towards this outcome

Identification of Staphylococcus aureus Carrying the mecA Gene in Ready-to-Eat Food Products Sold in Brazil

Since Staphylococcus aureus can cause several types of diseases, the development of antibiotic resistance poses an even greater threat to public health. S. aureus is known to possess the adaptive capability to promptly respond to antibiotics, making it resistant and increasingly difficult to treat; methicillin-resistant strains of S. aureus are a major concern with regard to this species. Previous studies reported the identification of methicillin-resistant S. aureus in food, demonstrating that this can represent a source of S. aureus which may carry the mecA gene. Fifty-seven S. aureus isolates, previously obtained from different types of food, were screened by polymerase chain reaction with specific primers for the mecA gene, which mediates methicillin resistance. Five (9%) isolates showed the presence of mecA gene, demonstrating that food may contain microorganisms possessing resistance genes. This study emphasizes the need to include food as a possible source of S. aureus carrying mecA gene and the need to monitor these products. Moreover, this is the first report of the presence of mecA genes in S. aureus isolated from ready-to-eat food in Brazil and Latin America.

Microbiological quality of ready-to-eat minimally processed vegetables consumed in Brazil

Minimally processed leafy vegetables are ready-to-eat (RTE) products very attractive to consumers looking for healthy and convenient meals. However, the microbiological safety of these foods is of special concern due to the absence of lethal treatments during processing. In the present study, indicator microorganisms, Listeria spp. and Salmonella spp. were determined for 162 samples of minimally processed leafy vegetables commercialized in Brazil. Psychrotrophic aerobic bacterial populations >5 log CFU/g were found in 96.7% of the samples, while total and thermotolerant coliforms were detected respectively in 132 (81.5%) and 107 (66%) of vegetables analyzed. Escherichia coil was present in 86 (53.1%) samples analyzed and Listeria spp. and Salmonella spp. were detected respectively in 6 (3.7%) and 2 (1.2%) samples. These results indicate the need of implementing quality programs in the production chain of RTE vegetables to improve shelf life and microbiological safety. (C) 2011 Elsevier Ltd. All rights reserved.

In vitro transference and molecular characterization of bla TEM genes in bacteria isolated from Portuguese ready-to-eat foods

The principal aim of this study was to investigate the possibility of transference to Escherichia coli of β-lactam resistance genes found in bacteria isolated from ready-to-eat (RTE) Portuguese traditional food. From previous screenings, 128 β-lactam resistant isolates (from different types of cheese and of delicatessen meats), largely from the Enterobacteriaceae family were selected and 31.3% of them proved to transfer resistance determinants in transconjugation assays. Multiplex PCR in donor and transconjugant isolates did not detect bla CTX, bla SHV and bla OXY, but bla TEM was present in 85% of them, while two new TEMs (TEM-179 and TEM-180) were identified in two isolates. The sequencing of these amplicons showed identity between donor and transconjugant genes indicating in vitro plasmid DNA transfer. These results suggest that if there is an exchange of genes in natural conditions, the consumption of RTE foods, particularly with high levels of Enterobacteriaceae, can contribute to the spread of antibiotic resistance.

Multi-elemental analysis of ready-to-eat “baby leaf” vegetables using microwave digestion and high-resolution continuum source atomic absorption spectrometry

The mineral content (phosphorous (P), potassium (K), sodium (Na), calcium (Ca), magnesium (Mg), iron (Fe), manganese (Mn), zinc (Zn) and copper (Cu)) of eight ready-to-eat baby leaf vegetables was determined. The samples were subjected to microwave-assisted digestion and the minerals were quantified by High-Resolution Continuum Source Atomic Absorption Spectrometry (HR-CS-AAS) with flame and electrothermal atomisation. The methods were optimised and validated producing low LOQs, good repeatability and linearity, and recoveries, ranging from 91% to 110% for the minerals analysed. Phosphorous was determined by a standard colorimetric method. The accuracy of the method was checked by analysing a certified reference material; results were in agreement with the quantified value. The samples had a high content of potassium and calcium, but the principal mineral was iron. The mineral content was stable during storage and baby leaf vegetables could represent a good source of minerals in a balanced diet. A linear discriminant analysis was performed to compare the mineral profile obtained and showed, as expected, that the mineral content was similar between samples from the same family. The Linear Discriminant Analysis was able to discriminate different samples based on their mineral profile.

Assessment of nutritional and metabolic profiles of pea shoots: The new ready-to-eat baby-leaf vegetable

Pea-shoots are a new option as ready-to-eat baby-leaf vegetable. However, data about the nutritional composition and the shelf-life stability of these leaves, especially their phytonutrient composition is scarce. In this work, the macronutrient, micronutrient and phytonutrients profile of minimally processed pea shoots were evaluated at the beginning and at the end of a 10-day storage period. Several physicochemical characteristics (color, pH, total soluble solids, and total titratable acidity) were also monitored. Standard AOAC methods were applied in the nutritional value evaluation, while chromatographic methods with UV–vis and mass detection were used to analyze free forms of vitamins (HPLC-DAD-ESI-MS/MS), carotenoids (HPLC-DAD-APCI-MSn) and flavonoid compounds (HPLC-DAD-ESI-MSn). Atomic absorption spectrometry (HR-CS-AAS) was employed to characterize the mineral content of the leaves. As expected, pea leaves had a high water (91.5%) and low fat (0.3%) and carbohydrate (1.9%) contents, being a good source of dietary fiber (2.1%). Pea shoots showed a high content of vitamins C, E and A, potassium and phosphorous compared to other ready-to-eat green leafy vegetables. The carotenoid profile revealed a high content of β-carotene and lutein, typical from green leafy vegetables. The leaves had a mean flavonoid content of 329 mg/100 g of fresh product, mainly composed by glycosylated quercetin and kaempferol derivatives. Pea shoots kept their fresh appearance during the storage being color maintained throughout the shelf-life. The nutritional composition was in general stable during storage, showing some significant (p < 0.05) variation in certain water-soluble vitamins.

Perturbações da deglutição : contribuição para a validação do P-EAT-10 numa população institucionalizada e utentes de Centro de Dia

RESUMO: O acelerado processo de envelhecimento da população portuguesa apresentando taxa negativa de crescimento (OCDE, 2013) corrobora para o surgimento de doença crónicas e incapacitantes que, por conseguinte, pode levar os idosos a apresentar dificuldades na deglutição. Alguns instrumentos de despiste das dificuldades de deglutição estão surgindo ao longo dos últimos anos facilitando o rastreio rápido dessas dificuldades. Objectivo: Este trabalho teve como objectivos de estudo caracterizar uma população de idosos institucionalizados e utentes de centro de dia quantos aos seus dados sócio demográficos, deglutição e a linguagem, bem como contribuir para a validação da versão portuguesa do P-EAT-10. Métodos: Realizou-se um estudo do tipo descritivo, transversal, analítico-correlacional com abordagem quantitativa, onde foi feito um levantamento dos dados sociodemográficos e das condições de saúde de 30 idosos institucionalizados e utentes de centro de dia, de ambos os sexos e com idades acima dos 64 anos. Foram aplicados instrumentos para verificar a percepção do estado de saúde (EQ-5D), o estado cognitivo (MMSE), o estado de depressão (EDP), o grau de dependência (IB), a deglutição (P-EAT-10 e 3OZ Wst), a linguagem (TN e TT). Algumas hipóteses foram levantadas e para estudálas utilizamos testes não-paramétricos (U de Mann Whitney, Kruskal-Wallis e Correlação de Spearman, p<0,05). Resultados: Observou-se que os idosos do sexo feminino é maioria (72,7%) na população estudada. Os idosos com mais de 84 anos apresentaram maior percentagem de deficit cognitivo e sinais depressivos. Quanto a deglutição a maioria dos idosos tem percepção das dificuldades de deglutição. Verificou-se haver relação significativa entre o score do P-EAT-10 e o score do 3OZwst (p= 0,016), assim como também entre as habilitações literárias, as morbilidades e a linguagem (nomeação, p<0,047). Conclusão: Nosso estudo levou-nos a concluir a necessidade de testes de rastreio para as dificuldades da deglutição para a população em estudo, sendo o P-EAT-10 um bom instrumento e que associado a outros instrumentos de avaliação podem ajudar na prevenção das dificuldades de deglutição/ disfagia.---------------ABSTRACT:The accelerated aging of the Portuguese population showed a negative growth rate (OECD, 2013) corroborates the emergence of chronic and disabling diseases. Therefore, can lead seniors have difficulty in swallowing. Some screening instruments of swallowing difficulties are emerging over the last few years facilitating rapid screening of these difficulties. Methods: We conducted a descriptive study, crosssectional,correlational with quantitative analytical approach, where a survey was made of sociodemographic and health status of 30 institutionalized elderly and users of the day center, of both sexes and ages above 64 years. Instruments were applied to verify the perception of health status (EQ-5D), cognitive status (MMSE), the severity of depression (EDP), the degree of dependence (IB), swallowing (P-EAT-10:03 OZ Wst), and language (TN and TT). Some hypotheses were to study them and used nonparametric tests (Mann-Whitney U, Kruskal-Wallis and Spearman correlation, p <0.05). Results: It was observed that the elderly female is majority (72.7%) in the study population. Elderly patients over 84 years were mainly cognitive deficits and depressive signs. As for swallowing most seniors have perceptions of swallowing difficulties. Found to be no significant relationship between the score of the P-EAT-10 score and the 3OZwst (p = 0.016), as well as between educational attainment, the morbidities and language (naming, p <0.047). Conclusion: Our study led us to conclude the need for screening tests for swallowing difficulties for the population being studied, and the PEAT-10 a good instrument and associated with other assessment tools can help to prevent difficulties swallowing / dysphagia.

Novel ready-to-eat mango product using gellan gum as gelling agent: physico-chemical, microbial and sensory characteristics

Este trabalho foi efectuado com o apoio da Universidade de Lisboa, Instituto Superior de Agronomia com o Centro de Engenharia dos Biossistemas (CEER

Eat Natural business plan

NSBE - UNL

Eat well, keep well and reduce your risk of cancer

This leaflet highlights Northern Ireland's incidence of cancer as an important public health concern, and explains how eating more fruit, vegetables and other fibre rich foods can significantly reduce our risk of getting the disease.

Ballina Eat Wise Project

The Mayo North East Ballina Eat Wise project will proactively engage with disadvantaged communities, including migrant and Traveller groups, in Ballina to encourage and support people to make informed decisions regarding their diet and that of their families. The project aims to empower people with the resources, skills and knowledge to improve their physical and mental wellbeing through affordable healthy eating. A steering group comprising local stakeholders will be established to co-ordinate and inform the CFI’s work and to ensure it is fully addressing the needs of the target group. The CFI will begin by developing a training module to equip a group of peer researchers to carry out a needs analysis. The information gathered will inform the practical aspects of the project ensuring participation and a sense of ownership from the local community. Young people will be targeted through local schools and youth organisations. Training will be provided for both adults and young people in vegetable/fruit growing, nutrition, cooking, preventing food wastage, smart shopping and budgeting. Practical cookery demonstrations coupled with advice on healthy eating will take place in the target areas. The project will also engage with local supermarkets and takeaways to encourage the provision of healthy affordable options. Other options to increase the availability of healthy food in the target areas will be explored. Part of theCFI Programme 2013-2015 Initiative Type Nutrition Education and Training Programmes Location Mayo Target Groups Children (13-18 years) Families Partner Agencies safefood

Dunmanway Grow it Cook it Eat it - Growing Together

Growing Together will develop a community garden on unused land to help local families and groups to grow, cook and eat fruit and vegetables. The project aims to engage members of Dunmanway community in sharing and learning skills (including intergenerational cooperation) to promote healthy eating and wellbeing and to provide opportunities for growing and using food together in a fun, sustainable and inclusive way. Watch this space! Part of theCFI Programme 2013-2015 Initiative Type Community Food Growing Projects Nutrition Education and Training Programmes Location Cork Partner Agencies safefood Website http://dunmanwayfrc.com/communityandoutreach/881/

Other people can eat here, so why can't he?

This poster promotes breastfeeding and aims to encourage the general public to support breastfeeding mothers, rather than being embarrassed or offended by breastfeeding. It carries the strapline: Breastfeeding mums need your support - because every baby deserves the best.

Eat well, keep well and reduce your risk of cancer

What we eat affects our health. With just a few small changes to what we eat every day, we can help to protect against major illnesses, including some cancers. These changes can also give our health an extra boost.