There have been periodic electronic news media reports of potential bioterrorism-related incidents involving unknown substances (often referred to as "white powder") since the 2001 intentional dissemination of Bacillus anthracis through the U.S. Postal System. This study reviewed the number of unknown "white powder" incidents reported online by the electronic news media and compared them with unknown "white powder" incidents reported to the U.S. Centers for Disease Control and Prevention (CDC) and the U.S. Federal Bureau of Investigation (FBI) during a 2-year period from June 1, 2009 and May 31, 2011. Results identified 297 electronic news media reports, 538 CDC reports, and 384 FBI reports of unknown "white powder." This study showed different unknown "white powder" incidents captured by each of the three sources. However, the authors could not determine the public health implications of this discordance.
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http://dx.doi.org/10.1111/1556-4029.12608 | DOI Listing |
Food Chem
December 2024
Institute for Egg Science and Technology, School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China. Electronic address:
Egg white protein's functional properties and digestibility can be significantly affected by processing methods. In this study, a novel combined ultrasound-heating (UH) pretreatment protocol was developed, where liquid egg white was subjected to ultrasonic treatment (0.4 W/mL, 10 min) followed by mild heating (72 °C, 10 min) prior to drying processes.
View Article and Find Full Text PDFJ Forensic Sci
January 2025
National Forensic Service, Wonju, Gangwon-do, Republic of Korea.
Food Chem
February 2025
The Food Processing Center, Department of Food Science and Technology, University of Nebraska-Lincoln, Lincoln, NE 68588, USA; Department of Food Science and Human Nutrition, University of Illinois Urbana-Champaign, Urbana, IL 61801, USA. Electronic address:
Aronia berry has a strong unpleasant astringency, however, few approaches have been developed to modify it. This study aims to screen out the suitable proteins to mitigate astringency in aronia juice, elucidate the interaction mechanism, and evaluate the digestive stability of formed complexes. Among proteins tested, two egg white powders (original P-110 and modified M-200) were the optimal ones with 0.
View Article and Find Full Text PDFFood Sci Nutr
October 2024
Food Engineering Department, Engineering Faculty Ege University Bornova Izmir Turkey.
This study evaluated chia flour, egg white powder, and peanut oil gelled emulsion (GE) as a fat replacer in beef patties. Four formulations were prepared, replacing beef fat with different levels of gelled emulsion: 0% (C), 50% (G50), 75% (G75), and 100% (G100). The beef patties with GE showed improved nutritional properties, technological parameters, and cooking characteristics.
View Article and Find Full Text PDFJ Sci Food Agric
November 2024
Engineering Faculty, Food Engineering Department, Necmettin Erbakan University, Konya, Türkiye.
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