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

Food Handling

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Disease relevance of Food Handling

  • The effects of seven commercially available alkaline cleaners used in the food processing industry, 0.025 M NaOH, and 0.025 M KOH on viability of wild-type (EDL 933) and rpoS-deficient (FRIK 816-3) strains of Escherichia coli O157:H7 in logarithmic and stationary phases of growth were determined [1].
  • Detection and characterization of tet(M) in tetracycline-resistant Listeria strains from human and food-processing origins in Belgium and France [2].
  • The practice of detecting and enumerating all oxidase-negative, glucose-fermenting-Gram-negative rods (i.e., the family Enterobacteriaceae) is used to indicate unsanitary or inadequate food processing conditions [3].

High impact information on Food Handling

  • Food processing: probiotic microorganisms for beneficial foods [4].
  • CONCLUSIONS: The food matrix or the food processing, or both, could have adverse effects on the hypocholesterolemic properties of oat beta-glucan [5].
  • Enzymic antioxidants are mostly inactivated in food processing but the non-enzymic ones can be active also in heat-treated food and might also be active after consumption of the food, as is claimed with beta-carotene, and vitamins A and E. Vitamin C is a generally reducing substance which acts synergistically with other antioxidants [6].
  • The aim of the study was to elucidate how extracted starches submitted to food processing (or not) can influence plasma insulin and glucose responses in healthy subjects [7].
  • In both normal and NIDDM subjects the glucose and insulin response to a particular starch is not a stable feature dependent on the unique characteristics of the starch molecule but is affected by food processing and the form in which it is presented to the gastrointestinal tract [8].

Chemical compound and disease context of Food Handling


Biological context of Food Handling


Associations of Food Handling with chemical compounds

  • The proposed method is useful to separate the major components of the thiolysate in effluents from food processing (e.g., skins and seeds from grape and apple) considered as potential procyanidin sources [15].
  • Chitosan exhibits a variety of physicochemical and biological properties resulting in numerous applications in fields such as waste and water treatment, agriculture, fabric and textiles, cosmetics, nutritional enhancement, and food processing [16].
  • The formation of mutagen precursors, including beta-carboline derivatives and tyramine which become mutagens with nitrite treatment, was found during food processing [17].
  • Cholesterol oxidation products (COPs) can be formed in the body or in animal foods from cholesterol during food processing [18].
  • Classification of carbohydrates as "simple" or "complex" is of little use in predicting GI, because GI is influenced by starch structure (amylose versus amylopectin), fiber content, food processing, physical structure of the food, and other macronutrients in the meal [19].

Gene context of Food Handling

  • The uspA, grpE and rpoS promoters were up-regulated to varying degrees by stresses commonly encountered during food processing [20].
  • GF bread, pasta, biscuits are usually manufactured using different combinations of thickenings and particular food processing procedures that could affect starch digestibility [21].
  • Strain RJ16 produced enzymes of interest in food processing (esterase, esterase lipase and phytase activities), and did not decarboxylate amino acids precursors for biogenic amines [22].
  • The potential inhibitory effect of ethoxyquin, an antioxidant commonly used as a preservative in the food processing industry (e.g., for stabilizing dissolved air flotation residuals), was evaluated at concentrations up to 300 mg/L using a mixed, mesophilic (35 degrees C) methanogenic culture and dextrin, peptone and methanol as the carbon source [23].
  • Thus, tyrosinase provides a simple and safe way to convert food-processing byproducts into environmentally friendly products that offer useful functional properties [24].

Analytical, diagnostic and therapeutic context of Food Handling

  • The reaction of folic acid with reducing sugars (nonenzymatic glycation) under conditions that can occur during food processing and preparation was studied by high-performance liquid chromatography with diode array detection [25].
  • The usefulness of these characteristic mAbs and ELISA tests are discussed in relation to allergen labeling, monitoring food processing, and movement or change of dietary protein in vivo [26].


  1. Sensitivity of Escherichia coli O157:H7 to commercially available alkaline cleaners and subsequent resistance to heat and sanitizers. Sharma, M., Beuchat, L.R. Appl. Environ. Microbiol. (2004) [Pubmed]
  2. Detection and characterization of tet(M) in tetracycline-resistant Listeria strains from human and food-processing origins in Belgium and France. Bertrand, S., Huys, G., Yde, M., D'Haene, K., Tardy, F., Vrints, M., Swings, J., Collard, J.M. J. Med. Microbiol. (2005) [Pubmed]
  3. 3M Petrifilm enterobacteriaceae count plate method for enumeration of enterobacteriaceae in selected foods: collaborative study. Silbernagel, K.M., Lindberg, K.G. Journal of AOAC International. (2003) [Pubmed]
  4. Food processing: probiotic microorganisms for beneficial foods. Schiffrin, E.J., Blum, S. Curr. Opin. Biotechnol. (2001) [Pubmed]
  5. Cholesterol-lowering effect of beta-glucan from oat bran in mildly hypercholesterolemic subjects may decrease when beta-glucan is incorporated into bread and cookies. Kerckhoffs, D.A., Hornstra, G., Mensink, R.P. Am. J. Clin. Nutr. (2003) [Pubmed]
  6. Antioxidant agents in raw materials and processed foods. Eriksson, C.E., Na, A. Biochem. Soc. Symp. (1995) [Pubmed]
  7. Insulin and glycemic responses in healthy humans to native starches processed in different ways: correlation with in vitro alpha-amylase hydrolysis. Bornet, F.R., Fontvieille, A.M., Rizkalla, S., Colonna, P., Blayo, A., Mercier, C., Slama, G. Am. J. Clin. Nutr. (1989) [Pubmed]
  8. Postprandial metabolic responses to the influence of food form. Crapo, P.A., Henry, R.R. Am. J. Clin. Nutr. (1988) [Pubmed]
  9. Enhanced detection and enumeration of Listeria monocytogenes from foodstuffs and food-processing environments. Johansson, T. Int. J. Food Microbiol. (1998) [Pubmed]
  10. Useful byproducts from cellulosic wastes of agriculture and food industry--a critical appraisal. Das, H., Singh, S.K. Critical reviews in food science and nutrition. (2004) [Pubmed]
  11. Formation of semicarbazide (SEM) in food by hypochlorite treatment: is SEM a specific marker for nitrofurazone abuse? Hoenicke, K., Gatermann, R., Hartig, L., Mandix, M., Otte, S. Food additives and contaminants. (2004) [Pubmed]
  12. The toxicology of 1-acetyl-2-methyl-2-formyl hydrazine (Ac-MFH). Braun, R., Weyl, G., Netter, K.J. Toxicol. Lett. (1981) [Pubmed]
  13. Stability of the insecticide cypermethrin during tomato processing and implications for endocrine activity. Lin, H.M., Gerrard, J.A., Shaw, I.C. Food additives and contaminants. (2005) [Pubmed]
  14. Conversion of pyridoxine into 6-hydroxypyridoxine by food components, especially ascorbic acid. Tadera, K., Arima, M., Yoshino, S., Yagi, F., Kobayashi, A. J. Nutr. Sci. Vitaminol. (1986) [Pubmed]
  15. Mixed micellar electrokinetic capillary chromatography separation of depolymerized grape procyanidins. Herrero-Martínez, J.M., Ràfols, C., Rosés, M., Torres, J.L., Bosch, E. Electrophoresis (2003) [Pubmed]
  16. Potential applications of chitosan in veterinary medicine. Senel, S., McClure, S.J. Adv. Drug Deliv. Rev. (2004) [Pubmed]
  17. Past, present, and future of mutagens in cooked foods. Sugimura, T. Environ. Health Perspect. (1986) [Pubmed]
  18. A new LC/APCI-MS method for the determination of cholesterol oxidation products in food. Raith, K., Brenner, C., Farwanah, H., Müller, G., Eder, K., Neubert, R.H. Journal of chromatography. A. (2005) [Pubmed]
  19. Glycemic index, cardiovascular disease, and obesity. Morris, K.L., Zemel, M.B. Nutr. Rev. (1999) [Pubmed]
  20. Effects of environmental stresses on the activities of the uspA, grpE and rpoS promoters of Escherichia coli O157:H7. Gawande, P.V., Griffiths, M.W. Int. J. Food Microbiol. (2005) [Pubmed]
  21. In vitro starch digestibility and in vivo glucose response of gluten-free foods and their gluten counterparts. Berti, C., Riso, P., Monti, L.D., Porrini, M. European journal of nutrition. (2004) [Pubmed]
  22. Enterocin AS-48RJ: a variant of enterocin AS-48 chromosomally encoded by Enterococcus faecium RJ16 isolated from food. Abriouel, H., Lucas, R., Ben Omar, N., Valdivia, E., Maqueda, M., Martínez-Cañamero, M., Gálvez, A. Syst. Appl. Microbiol. (2005) [Pubmed]
  23. Fate and effect of the antioxidant ethoxyquin on a mixed methanogenic culture. Shah, A.G., Pierson, J.A., Pavlostathis, S.G. Water Res. (2005) [Pubmed]
  24. Enzymatic grafting of peptides from casein hydrolysate to chitosan. Potential for value-added byproducts from food-processing wastes. Aberg, C.M., Chen, T., Olumide, A., Raghavan, S.R., Payne, G.F. J. Agric. Food Chem. (2004) [Pubmed]
  25. Reaction of folic acid with reducing sugars and sugar degradation products. Schneider, M., Klotzsche, M., Werzinger, C., Hegele, J., Waibel, R., Pischetsrieder, M. J. Agric. Food Chem. (2002) [Pubmed]
  26. Recognition of native and/or thermally induced denatured forms of the major food allergen, ovomucoid, by human IgE and mouse monoclonal IgG antibodies. Hirose, J., Kitabatake, N., Kimura, A., Narita, H. Biosci. Biotechnol. Biochem. (2004) [Pubmed]
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