More Salmonella Enteritidis Phage Type 913 Gastroenteritis Shows Up InMung Bean Sprouts MoreSalmonella Enteritidis Phage Type 913 Gastroenteritis Shows Up In Mung BeanSprouts - Growers Prevent Outbreak SproutNet International Specialty Supply October 7, 2001 Lastweek a US sprout grower reported that he received a confirmed positivefor salmonella inhis mung bean sprouts.  The sprouts had been sanitized with 20,000 ppmcalcium hypochlorite.  The grower received a full container of Chinese seedfrom a Japanese supplier doing business in the US and had used all but fivepallets of the seed.  He detected the pathogen during post testing in hishold and release program.  No contaminated sprouts were releasedto the public. Thegrower notified the supplier but the supplier said the grower had receivedthe entire lot.  Yet, another bean sprout growerdetected salmonella in his own hold and release program.  Theseed was from a different 'lot", but was reported to be from the samesupplier, and the salmonella was reported to be the same strain foundby the first grower.  It is also reported to be the same strain (PT913) as the outbreak in Canada in February and March, 2000 (See SproutNet,September 25,

Amino Acid Composition Protein Quality and Water Amino acid composition protein quality and water-soluble vitamin content of germinated cowpeas (Vigna unguiculata). Plant Foods Hum Nutr 1989 Jun;39(2):187-200 Nnanna IA, Phillips RD. Department of Food Science and Technology, University of Georgia College of Agriculture, Griffin, GA 30223-1797. Amino acid composition, protein digestibility, calculated protein efficiency ratio (C-PER and DC-PER), chemical scores and water-soluble vitamin content of cowpea seeds germinated at 25 degrees C or 30 degrees C for 24 h were determined. Also, the effect of processing steps (heated-air drying, decortication and cooking) on these parameters were examined. Germination had little effect on amino acid profile of cowpeas. In vitro protein digestibility was not improved significantly by germination nor by decortication but was improved by cooking. C-PER and DC-PER ranged from 1.95 to 2.21 and from 1.63 to 1.82, respectively. DC-PER compared well with reported rat PER of cowpea products and seemed more sensitive than C-PER. Based on whole egg values, chemical scores ranged from 37.7 to 45.8% (mean +/- SD;

Parasites Cryptosporidium and Giardia In The November 2001 issue of the Journal of Food Protection, a group of Norwegian researchers reported finding parasites on fruits and vegetables in Norway.  Of 475 samples of various fruits and vegetables collected from produce distributors, 19 tested positive for Cryptosporidium and 10 tested positive for Giardia.  Of the positive Cryptosporidium samples, 14 (74%) were from mung bean sprouts. One sample of radish sprouts was found to be positive for Giardia.  This one sample represented 10% of the fruit and vegetables found to be positive.  This was the first report of these parasites being detected in fruits and vegetables in a highly developed, wealthy country, without being an outbreak situation.    It was also the first study to suggest that sprouts may pose a risk of infection with these parasites. Although there was a higher incidence of these parasites in sprouts than in other produce, the researchers did not consider them to be any greater health risk than other produce.  They concluded that because these parasites do not

Legumes As a Source of Natural Antioxidants European Journal of Lipid Science and Technology Volume 110 Legumes as a source of natural antioxidants European Journal of Lipid Science and Technology Volume 110, Issue 10, Date: No. 10 October 2008, Pages: 865-878 Ryszard Amarowicz 1 *, Ronald B. Pegg 2 1Division of Food Science, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, Olsztyn, Poland 2Department of Food Science and Technology, The University of Georgia, Athens, USA Abstract The following article summarizes the most up-to-date information available concerning endogenous bioactives and the antioxidant activity/radical-scavenging capacity of selected leguminous seeds, and extracts derived therefrom, as well as the impact of processing and seed germination on these bioactives. Biologically-active compounds of interest found in leguminous seeds come from many chemical classes and include phenolic acids as well as their derivatives, flavanols, flavan-3-ols, anthocyanins/anthocyanidins, condensed tannins/proanthocyanidins, tocopherols, and vitamin C. Research findings from over 100 references, many of which published only within the last 10 years, have been compiled and used in this review.

Identification of the Cellular Location of Internalized Escherichia Coli O157 Identification of the cellular location of internalized Escherichia coli O157:H7 in mung bean, Vigna radiata, by immunocytochemical techniques 06.aug.11 Journal of Food Protection®, Volume 74, Number 8, August 2011 , pp. 1224-1230(7) Deering, Amanda J., Pruitt, Robert E., Mauer, Lisa J, Reuhs, Bradley L. Abstract: Escherichia coli O157:H7 has been associated with numerous outbreaks involving fresh produce. Previous studies have shown that bacteria can be internalized within plant tissue and that this can be a source of protection from antimicrobial chemicals and environmental conditions. However, the types of tissue and cellular locations the bacteria occupy in the plant following internalization have not been addressed. In this study, immunocytochemical techniques were used to localize internalized E. coli O157:H7 expressing green fluorescent protein in germinated mung bean (Vigna radiata) hypocotyl tissue following contamination of intact seeds. An average of 13 bacteria per mm3 were localized within the sampled tissue. The bacteria were found to be associated with every major tissue and corresponding

Evaluation of Zinc and Magnesium Bioavailability From Pea Sprouts Evaluation of zinc and magnesium bioavailability from pea (Pisum sativum, L.) sprouts. Effect of illumination and different germination periods International Journal of Food Science & Technology Volume 41 Issue 6 Page 618-626, June 2006 Gloria Urbano, María López-Jurado, Carlos Aranda, Antonio Vilchez, Lydia Cabrera, Jesus M. Porres & Pilar Aranda Departamento de Fisiología, Instituto de Nutrición y Tecnología de Alimentos, Universidad de Granada, Campus Universitario de Cartuja s/n, Granada 18071, Spain Summary The effect of sprouting pea seeds (Pisum sativum, L) for 2, 4 and 6 days, with and without light, on the content of zinc (Zn) and magnesium (Mg) and their nutritive utilisation by growing rats was studied. Soaking of pea seeds prior to germination caused a 49% reduction in Zn content followed by minor losses during germination. The content of Mg decreased by 6% as a result of the soaking process, and by 20-28% during germination. Sprouting for 2 and 4 days improved the bioavailability of Zn and Mg from pea

Severe Chronic Acne Treatment with Wheatgrass Severe Chronic Acne: Dr. Reynolds' Casebook Dr. C. L. Reynolds. M.B.,B.S. Chronic acne present 10 years causing marked disfigurement. No response to numerous and various medical treatments. After six weeks' treatment with topical wheatgrass there is significant improvement in appearance. Wheatgrass appears to contain growth factor activators which may be responsible for the improvement shown in these photographs. In acne, there is a disturbance of the sebaceous glands. The activity of these glands is controlled by various hormones which in turn are controlled by the body's immune system. Wheatgrass, as a potent immune stimulant may play an important role in acne treatment via this mechanism.    Pre-treatment 3 Oct '03  26 days treatment 29 Oct '03  38 days treatment 10 Nov '03

Meat Equivalent for Vegetarians Meat Equivalent for Vegetarians By Dr K. C. Kanwar The Tribune, Chandigarh, India Wednesday, November 25, 1998 PULSES, also termed legumes or beans, are podded seeds of leguminous plants. Beans is a collective term applied to the tender edible pods as well as used for the seeds of various such plants. Many varieties of beans are grown exclusively for their tender pods to be used as green vegetable, e.g., the French beans, string beans and "lobia". These are profitably grown only in places where the growing season is long enough to permit repeated pickings. Otherwise, beans are cultivated for their fully grown seeds which are either used fresh (green peas) or dried (e.g. dried peas, Bengal grams, chickpeas, navy and lima beans, varied lentils and pulses). There are approximately 2000 known legume plants that produce the edible seeds variedly known as beans, lentils, pulses, grams etc. Many a time these terms are used synonymously. Dried beans display a bewildering variety of colours - from uniformly dark-brown,