Botulism was believed to be a rare disease in both the US and UK in the 1920's, until two deadly outbreaks altered that view and launched public health measures to control it. In the United States, the ripe olive scare of 1920 found glass-packaged olives linked to multiple deaths. In the United Kingdom, eight deaths from glass-potted duck paste, in the summer of 1922 at Loch Maree, Scotland will always be associated with botulism.
Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.3109/15563650.2011.571694 | DOI Listing |
Foods
December 2024
Department of Chemistry, University of La Rioja, 26006 Logroño, Spain.
Extra virgin olive oil (EVOO) is one of the main daily food items consumed around the world, particularly in the Mediterranean region, and it has unique organoleptic properties. This study aims to determine the best frying conditions of EVOO supplemented with natural exogenous antioxidants enriched in hydroxytyrosol (HTyr) and its derivatives from olive fruit extract (OFE) to conserve its positive sensorial attributes while minimizing its sensorial defects, in particular, rancidity under high thermal processes. In this study, an experienced panel assessed the sensory attributes of nine EVOO varieties, olive oil 0.
View Article and Find Full Text PDFFront Plant Sci
November 2024
Department of Agriculture, Food and Environment, University of Catania, Catania, Italy.
Foods
October 2024
Food Biotechnology Department, Instituto de la Grasa (IG), CSIC, Ctra. Utrera km 1, Building 46, 41013 Seville, Spain.
Foods
November 2023
Food Biotechnology Department, Instituto de la Grasa (IG, CSIC), Building 46, Ctra. Utrera km 1, 41013 Seville, Spain.
The presence of acrylamide, a known human carcinogen, in various heated foods raises significant concerns among consumers. Therefore, the development of a good analytical method is of paramount interest to the scientific community. Keeping this in view, a rapid, simple, reliable, and low-cost analytical method was developed and validated for acrylamide quantification in black ripe olives.
View Article and Find Full Text PDFFront Plant Sci
September 2023
Department of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, Italy.
The cultivated grapevine, subsp. , possesses a rich biodiversity with numerous varieties. Each variety adapts differently to varying pedoclimatic conditions, which greatly influence the terroir expression of wine regions.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!