Ecoli Outbreak Linked to Two Other Sprout Outbreaks E.coli O157:H7 Infections Associated with Alfalfa Sprouts January (2003) ~ Hennepin and Ramsey Counties Minnesota Department of Health 2003 Gastroenteritis Outbreak Summary Minnesota Department of Health Infectious Disease Epidemiology, Prevention and Control Division Acute Disease Investigation and Control Section Foodborne, Vectorborne, and Zoonotic Diseases Unit 717 Delaware Street S.E. Minneapolis, MN 55414 Phone: (612) 676-5414 Fax: (612) 676-5730 On February 14, 2003, through routine surveillance of E. coli O157 isolates submitted from clinical laboratories, the Minnesota Department of Health (MDH) identified a cluster of five E. coli O157 case-isolates with an indistinguishable pulsed-field gel electrophoresis (PFGE) pattern. During February 14 to 18, MDH conducted a case-control study based on hypotheses generated from standard enteric pathogen interviews of the first four cases. A case was defined as a Minnesota resident with a culture-confirmed E. coli O157 infection with illness onset after January 1, 2003 and with an isolate matching the outbreak PFGE subtype. Two age-matched controls were selected for each case by sequential digit dialing anchored on the case's telephone

Role of the Nrf Role of the nrf-2 gene in protection and repair of gastric mucosa against oxidative stress. Inflammopharmacology. 2005;13(1):83-90. Yanaka A, Zhang S, Tauchi M, Suzuki H, Shibahara T, Matsui H, Nakahara A, Tanaka N, Yamamoto M. Department of Gastroenterology, Institute of Clinical Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8575, Japan; Department of Endoscopy, Institute of Clinical Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba, Ibaraki 305-8575, Japan. Helicobacter pylori infection, as well as NSAIDs induce oxidative stress on gastric mucosa, thereby causing mucosal damage and retarding mucosal repair. Cells can survive against chronic oxidative stress by enhancing activities of anti-oxidant enzymes, thereby protecting cells from DNA damage. Recent studies have clearly shown that the gene encoding Nrf-2 (NF-E2 p45-related factor-2) plays an important role in the induction of antioxidant enzymes against oxidative stress. In this paper, we will describe the cellular mechanisms by which the nrf-2 gene stimulates anti-oxidant enzyme activities during exposure to oxidative stress. Secondly, we will also mention the beneficial effects of sulforaphane, an

Would You Like a Little Salmonella with Your Sandwich - Sprout Food Safety Research Would you like a little Salmonella with your sandwich? Field Epidemiology Training Program June 1998 Abstracts Health Canada P Buck, K Grimsrud, J Waters, R Cardinal, J Talbot, C Anand, W Johnson, R Khakhria, J Spika, P Sockett, D Werker   Introduction: By the end of October 1997, 78 cases of infection due to Salmonella Meleagridis (SM), a rare serotype, were reported to the National Enteric Surveillance Program. The province of Alberta, comprising 10% of the Canadian population, reported 43 of these cases. From 1993 to 1995 only 10 isolates of SM had been reported in Canada. In response to the unusual number of cases of SM, we conducted an outbreak investigation in Alberta.   Methods: We defined a confirmed case as a person with laboratory isolation of SM from stool, blood or urine. We conducted home visits on 7 cases to gather detailed food histories and to take food samples. We conducted an unmatched case-control study recruiting

Test Your Sprouts Knowledge Ready to test your knowledge of sprouts? Here are some questions about sprouts, based on information featured in the past in our SproutNet Newsletter.  Answers are at the bottom of the section. Which of the following statements is true? Surveillance studies have concluded that one to 10 per cent of ruminants --  cattle, sheep, goats, deer -- carry E. coli 0157:H7 at any one time. Flies, especially houseflies, are widely recognized as potential reservoirs and vectors of foodborne Salmonella pathogens. Typhoid fever is a type of salmonellosis. Louis Pasture developed the Binomial Nomenclature System. Mung bean seed needs to after-ripen in order to improve the quick germination. Seed that is not scarified will store far longer than seed that is scarified. ISS developed the pads to go in the bottom of sprouting containers. The larger the seed, the higher the yield of sprouts. ISS developed the first packaging containers that allowed alfalfa sprouts to be grown directly in them. Sprouts containing more that 10,000,000 bacteria/gram are spoiled and should

Butyrate From Bacterial Fermentation of Germinated Barley Foodstuff Preserves Intestinal Barrier Function in Experimental Colitis in Butyrate from bacterial fermentation of germinated barley foodstuff preserves intestinal barrier function in experimental colitis in the rat model J Gastroenterol Hepatol. 1999 Sep;14(9):880-8. Kanauchi O,Iwanaga T,Mitsuyama K,Saiki T,Tsuruta O,Noguchi K,Toyonaga A. Applied Bioresearch Center, Corporate Research and Development Division, Kirin Brewery Co. Ltd, Gunma, Japan. BACKGROUND AND AIMS: The consumption of germinated barley foodstuff (GBF) prevents inflammation and diarrhoea in a colitis model. In this study we investigated the mechanism of the preventative effect of GBF on experimental colitis in rats, in view of production of bacterial butyrate and preservation of intestinal barrier function. METHODS: Sprague-Dawley rats administered with diets supplemented with 3.5% dextran sodium sulphate were used as an experimental colitis model. Butyrate was given to rats orally or intracaecally. Intestinal barrier function was estimated by light microscopic observation of the mucosa, intestinal permeability and bacterial translocation. RESULTS: Mucosal damage was reduced by intracaecal administration of butyrate, but not by oral administration. Bacterial butyrate production

Sprout Centrifuge Introducing the New ISS Cyclone II Centrifuge   The Cyclone II is fast, strong and easy to operate.  It is preferred by sprout growers everywhere.   Drop in up to 50 pounds of product, close the lid, press the start button and 30 seconds later you will have sprouts that will stay crisp and fresh up to 30% longer.   New Cyclone II - Precision engineered frame to handle unbalanced loads - Slider bar allows quick in and out of centrifuge baskets - Designed to be easy to clean inside, outside, and under it. - All food grade materials - Variable time and speed controls for multiple products - Superior quality continuous welded stainless steel frame with baked on finish protection to resist chlorine - Energy efficient wash down electrical components - Automatic and manual shutoffs - Emergency shutoff control - Designed so a fork lift or pallet jack can easily move it - 20 years of experience in centrifuge design and manufacturing - Engineering support available to

Sprout Links, Books, Videos and Other Resources For sprout growers, sprout producers and anyone interested in the sprouts industry, we've gathered some useful online resources, helpful food safety videos, and a list of good books about sprouting. Sprouting Links - Access an extensive collection of information for the sprout industry, including sprouting regulations, food safety requirements and more. Sprout Food Safety Video - Improve your processes for ensuring that your sprouts are safe. These sprout industry food safety training videos will get you started. Sprout Industry Books - Increase your knowledge of sprouts. This list of 200 good sprouting books includes some excellent reads for those who want to learn more about growing sprouts.

Digestibility of Processed Food Protein Digestibility of processed food protein. Adv Exp Med Biol 1991;289:371-88 Oste RE. Department of Applied Nutrition and Food Chemistry, University of Lund, Sweden. An overview is given on the effects of food processing on the protein digestibility. Beneficial effects of food processing are primarily observed in a range of plant foods containing toxic substances and/or anti-nutrients (legumes, cereals, some seed food). Digestibilities improve by heating, soaking, germination and fermentation. These processing steps reduce the amount of active enzyme inhibitors through extraction, inactivation by heat or microorganisms, or by compositional modification through germination. Reduced protein digestibility is primarily associated with excessive heat, exemplified by the comparatively low digestibility of ready-to-eat breakfast cereals. Experiments with model systems indicate that some caution should be observed with the use of alkalis in food processing, and with products prone to the Maillard reaction.

Efficacy of Ozonated Water Against Various Food Efficacy of ozonated water against various food-related microorganisms. Restaino L; Frampton EW; Hemphill JB; Palnikar P R & F Laboratories, Inc., Bridgeview, Illinois 60455, USA. Appl Environ Microbiol, 61: 9, 1995 Sep, 3471-5 Abstract The antimicrobial effects of ozonated water in a recirculating concurrent reactor were evaluated against four gram-positive and four gram-negative bacteria, two yeasts, and spores of Aspergillus niger. More than 5 log units each of Salmonella typhimurium and Escherichia coli cells were killed instantaneously in ozonated water with or without addition of 20 ppm of soluble starch (SS).  In ozonated water, death rates among the gram-negative bacteria--S. typhimurium, E. coli, Pseudomonas aeruginosa, and Yersinia enterocolitica--were not significantly different (P > 0.05). Among gram-positive bacteria, Listeria monocytogenes was significantly P < 0.05) more sensitive than either Staphylococcus aureus or Enterococcus faecalis. In the presence of organic material, death rates of S. aureus compared with L. monocytogenes and E. coli compared with S. typhimurium in ozonated water were not significantly (P >

Effect of Radiation Processing On Nutritional and Sensory Quality of Minimally Processed Green Gram and Garden Pea Sprouts Effect of radiation processing on nutritional and sensory quality of minimally processed green gram and garden pea sprouts Sachin N. Hajare, Sunil D. Saroj, Varsha S. Dhokane, R. Shashidhar and Jayant R. Bandekar Food Technology Division, Bhabha Atomic Research Centre, Mumbai 400 085, India Received 21 December 2006; accepted 27 January 2007. Available online 14 February 2007.   Abstract In the present study, radiation processing of minimally processed green gram and garden pea sprouts was carried out at doses 1 and 2 kGy. The effect of this treatment on different quality parameters like vitamin C content, total carotenoids content, sensory quality, texture, and color was determined over a storage period of 12 days at two different temperatures, a 4 and 8 °C. It was observed that treatment of irradiation (1 and 2 kGy) and storage period did not have any significant effect on vitamin C content of control as well as irradiated sprout samples stored