Foul-smelling environmental pollution was a major concern following a chemical workplace explosion. Malodorous pollution has previously been associated with aggravated physical and psychological health, and in persons affected by a trauma, an incidence-related odour can act as a traumatic reminder. Olfaction may even be of significance in the development and persistence of post-traumatic stress symptoms (PTSS). The present longitudinal study assessed whether perceived smell related to malodorous environmental pollution in the aftermath of the explosion was a determinant of subjective health complaints (SHC) and PTSS among gainfully employed adults, when the malodorous pollution was present, and after pollution clean-up. Questionnaire data from validated instruments were analysed using mixed effects models. Individual odour scores were computed, and the participants (n=486) were divided into high and low odour score groups, respectively. Participants in the high odour score group (n=233) reported more SHC and PTSS than those in the low odour score group (n=253), before and even after the pollution was eliminated. These associations lasted for at least three years after the pollution was removed, and might indicate that prompt clean-up is important to avoid persistent health effects after malodorous chemical spills.
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http://dx.doi.org/10.2486/indhealth.2016-0155 | DOI Listing |
Food Res Int
January 2025
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China; Shanghai Engineering Research Center of Aquatic-Product Processing and Preservation, Shanghai 201306, China. Electronic address:
In order to study the pattern of changes in quality of marinated Chinese mitten crabs (Eriocheir sinensis) during cold storage, three aspects of sensory, taste and odor were investigated. Sensory evaluation and total volatile basic nitrogen (TVB-N) were measured in viscera and abdomen muscle at 0, 7, 15 and 30 days of storage at 4°C. Sensory scores significantly declined at 15 d, coinciding with TVB-N levels exceeding 25 mg N/100 g.
View Article and Find Full Text PDFFoods
December 2024
Department of Plant Sciences, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
In this study, panelists in rural Bangladesh ( = 150) assessed the sensory attributes of two cooked and uncooked dehulled red lentils: the control (unfortified lentils) and lentils fortified with eight vitamins and two minerals (multiple micronutrient fortified; MMF). The panelists evaluated the appearance, odor, and overall acceptability using a nine-point hedonic scale (1 = extremely dislike; 9 = extremely like). The taste and texture of the cooked lentils, prepared as South Asian lentil meals, were assessed.
View Article and Find Full Text PDFBMC Womens Health
January 2025
Department of Obstetrics and Gynecology, University Clinic of Bern, Friedbuehlstrasse 19, Bern, 3010, Switzerland.
Background: Bacterial vaginosis (BV) is a prevalent vaginal condition among reproductive-age women, characterized by off-white, thin vaginal discharge with a fishy odor. It increases susceptibility to sexually transmitted diseases (STDs) and pelvic inflammatory disease (PID). BV involves a shift in vaginal microbiota, with reduced lactobacilli and increased anaerobic bacteria.
View Article and Find Full Text PDFFood Chem X
January 2025
Tea Research Institute, College of Agriculture and Biotechnolgy, Zhejiang University, Hangzhou 310058, PR China.
The fresh aroma of Longjing tea is vulnerable to unfavorable storage conditions. However, limited research has addressed effective solutions apart from low-temperature storage. This study aimed to investigate the impact of oxygen scavenger on aroma quality of packaged Longjing tea samples at elevated storage temperatures.
View Article and Find Full Text PDFFront Bioeng Biotechnol
December 2024
School of Intelligent Manufacturing Engineering, Chongqing University of Arts and Sciences, Chongqing, China.
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