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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
MeSH Review

Food Preservation

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Disease relevance of Food Preservation

  • On the basis of anthropological studies in Tunisia, southern China and Greenland, extracts of representative preserved food items consumed frequently by the high-risk populations for NPC were assayed for the presence of EBV activators in Raji cells [1].
  • The uptake and accumulation of the potent osmolytes glycine betaine and carnitine enable the food-borne pathogen Listeria monocytogenes to proliferate in environments of elevated osmotic stress, often rendering salt-based food preservation inadequate [2].
  • Our findings suggest that diets high in fruit and antioxidant vitamins that are common in plant foods reduce the risk of colon cancer, whereas diets high in red meat, eggs, and preserved foods increase the risk [3].
  • The results of this study suggest that lysozyme may have selected applications in food preservation, especially when thermophilic sporeformers are problems, and as a safeguard against food poisoning caused by C. botulinum and L. monocytogenes [4].
  • The protective effect of these foods might be largely due to ascorbic acid, but other nutrients and non-nutrients may also be important; the risk for stomach cancer is increased by salt, some types of preserved foods, and by infection of the stomach with the bacterium Helicobacter pylori [5].

High impact information on Food Preservation


Chemical compound and disease context of Food Preservation


Biological context of Food Preservation


Associations of Food Preservation with chemical compounds


Gene context of Food Preservation

  • 3-hydroxypropionaldehyde (3-HPA) forms, together with HPA-hydrate and HPA-dimer, a dynamic, multi-component system (HPA system) used in food preservation, as a precursor for many modern chemicals such as acrolein, acrylic acid, and 1,3-propanediol (1,3-PDO), and for polymer production [19].
  • There is an increasing interest in the use of natural and/or synthetic antioxidants in food preservation, but it is important to evaluate such compounds fully for both antioxidant and pro-oxidant properties [20].
  • A previously published gel permeation chromatographic (GPC) procedure for determination of organophosphorus insecticides is used to determine 24 organochlorine (OC) pesticide and 9 polychlorinated biphenyl (PCB) residues in 8 fatty preserved foods of vegetable and animal origin [21].
  • Various canned foods were digested sequentially with HNO3 and HCl, diluted to 100 mL, and filtered, and then tin was determined by inductively coupled plasma atomic emission spectrometry (ICP/AES) [22].
  • Among the latter are use of Lf in food preservation, fish farming, infant milk formula and oral hygiene [23].

Analytical, diagnostic and therapeutic context of Food Preservation


  1. Epstein-Barr virus activation in Raji cells by extracts of preserved food from high risk areas for nasopharyngeal carcinoma. Shao, Y.M., Poirier, S., Ohshima, H., Malaveille, C., Zeng, Y., de Thé, G., Bartsch, H. Carcinogenesis (1988) [Pubmed]
  2. Three transporters mediate uptake of glycine betaine and carnitine by Listeria monocytogenes in response to hyperosmotic stress. Angelidis, A.S., Smith, G.M. Appl. Environ. Microbiol. (2003) [Pubmed]
  3. Dietary factors and risk of colon cancer in Shanghai, China. Chiu, B.C., Ji, B.T., Dai, Q., Gridley, G., McLaughlin, J.K., Gao, Y.T., Fraumeni, J.F., Chow, W.H. Cancer Epidemiol. Biomarkers Prev. (2003) [Pubmed]
  4. Antimicrobial activity of lysozyme against bacteria involved in food spoilage and food-borne disease. Hughey, V.L., Johnson, E.A. Appl. Environ. Microbiol. (1987) [Pubmed]
  5. Micronutrients and cancer aetiology: the epidemiological evidence. Key, T. The Proceedings of the Nutrition Society. (1994) [Pubmed]
  6. Preserved foods in relation to risk of nasopharyngeal carcinoma in Shanghai, China. Yuan, J.M., Wang, X.L., Xiang, Y.B., Gao, Y.T., Ross, R.K., Yu, M.C. Int. J. Cancer (2000) [Pubmed]
  7. Ability of Shiga toxin-producing Escherichia coli and Salmonella spp. to survive in a desiccation model system and in dry foods. Hiramatsu, R., Matsumoto, M., Sakae, K., Miyazaki, Y. Appl. Environ. Microbiol. (2005) [Pubmed]
  8. The weak acid preservative sorbic acid inhibits conidial germination and mycelial growth of Aspergillus niger through intracellular acidification. Plumridge, A., Hesse, S.J., Watson, A.J., Lowe, K.C., Stratford, M., Archer, D.B. Appl. Environ. Microbiol. (2004) [Pubmed]
  9. Benzoic acid, a weak organic acid food preservative, exerts specific effects on intracellular membrane trafficking pathways in Saccharomyces cerevisiae. Hazan, R., Levine, A., Abeliovich, H. Appl. Environ. Microbiol. (2004) [Pubmed]
  10. Broussochalcone A, a potent antioxidant and effective suppressor of inducible nitric oxide synthase in lipopolysaccharide-activated macrophages. Cheng, Z., Lin, C., Hwang, T., Teng, C. Biochem. Pharmacol. (2001) [Pubmed]
  11. Influence of food preservation parameters and associated microbiota on production rate, profile and stability of acylated homoserine lactones from food-derived Enterobacteriaceae. Ravn Flodgaard, L., Christensen, A.B., Molin, S., Givskov, M., Gram, L. Int. J. Food Microbiol. (2003) [Pubmed]
  12. Accuracy of localizing radiopaque markers by abdominal radiography and correlation between their gastric emptying rate and that of a canned food in dogs. Guilford, W.G., Lawoko, C.R., Allan, F.J. Am. J. Vet. Res. (1997) [Pubmed]
  13. Effect of ingesta and of tablets of different strengths on the systemic availability of digoxin in normal dogs. Watson, A.D., Church, D.B., Emslie, D.R., Baggot, J.D., Griffin, D.L. Res. Vet. Sci. (1995) [Pubmed]
  14. The taurine requirement of the kitten fed canned foods. Earle, K.E., Smith, P.M. J. Nutr. (1994) [Pubmed]
  15. Effect of three different preservative systems on the stability of extruded dog food subjected to ambient and high temperature storage. Gross, K.L., Bollinger, R., Thawnghmung, P., Collings, G.F. J. Nutr. (1994) [Pubmed]
  16. NMR solution structure of the precursor for carnobacteriocin B2, an antimicrobial peptide from Carnobacterium piscicola. Sprules, T., Kawulka, K.E., Gibbs, A.C., Wishart, D.S., Vederas, J.C. Eur. J. Biochem. (2004) [Pubmed]
  17. An updated review of environmental estrogen and androgen mimics and antagonists. Sonnenschein, C., Soto, A.M. J. Steroid Biochem. Mol. Biol. (1998) [Pubmed]
  18. Simultaneous determination of bisphenol-A-diglycidyl ether, bisphenol-F-diglycidyl ether, and their derivatives in oil-in-water and aqueous-based canned foods by high-performance liquid chromatography with fluorescence detection. Leepipatpiboon, N., Sae-Khow, O., Jayanta, S. Journal of chromatography. A. (2005) [Pubmed]
  19. 3-hydroxypropionaldehyde: applications and perspectives of biotechnological production. Vollenweider, S., Lacroix, C. Appl. Microbiol. Biotechnol. (2004) [Pubmed]
  20. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol. Aeschbach, R., Löliger, J., Scott, B.C., Murcia, A., Butler, J., Halliwell, B., Aruoma, O.I. Food Chem. Toxicol. (1994) [Pubmed]
  21. Multiresidue method for determination of organochlorine insecticides and polychlorinated biphenyl congeners in fatty processed foods. Sannino, A., Mambriani, P., Bandini, M., Bolzoni, L. Journal of AOAC International. (1996) [Pubmed]
  22. Inductively coupled plasma atomic emission spectrometric determination of tin in canned food. Sumitani, H., Suekane, S., Nakatani, A., Tatsuka, K. Journal of AOAC International. (1993) [Pubmed]
  23. The therapeutic potential of lactoferrin. Weinberg, E.D. Expert opinion on investigational drugs. (2003) [Pubmed]
  24. Sample preparation including sol-gel immunoaffinity chromatography for determination of bisphenol A in canned beverages, fruits and vegetables. Braunrath, R., Cichna, M. Journal of chromatography. A. (2005) [Pubmed]
  25. Methemoglobinemia and consumption of vegetables in infants. Sanchez-Echaniz, J., Benito-Fernández, J., Mintegui-Raso, S. Pediatrics (2001) [Pubmed]
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