The Experts below are selected from a list of 26697 Experts worldwide ranked by ideXlab platform
Maurizio Pocchiari - One of the best experts on this subject based on the ideXlab platform.
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inactivation of transmissible spongiform encephalopathy agents in Food products by ultra high pressure temperature treatment
Biochimica et Biophysica Acta, 2006Co-Authors: Franco Cardone, Paul Brown, Richard J Meyer, Maurizio PocchiariAbstract:Abstract Bovine spongiform encephalopathy (BSE) contamination of the Human Food Chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. The availability of effective decontamination methods for products considered at risk for BSE or other transmissible spongiform encephalopathies (TSEs) would be an attractive safeguard to Human health, but neither of the two proven inactivating methods, autoclaving or exposure to strong alkali or bleach, are applicable to Foodstuffs. Ultra high pressure–temperature treatment of Foods is an effective decontamination method that can reduce the pathogen load while keeping unaltered the nutritional and organoleptic properties of the product. The application of different combinations of high pressure–temperature pulses to meat products ‘spiked’ with the agents of TSEs can reduce the level of infectivity by 10 3 to 10 6 mean lethal doses (LD 50 ) per gram of tissue. These data indicate that the high pressure–temperature treatment is a ready-to-use and feasible strategy to reduce the risk of TSEs transmission via contaminated meat products.
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ultra high pressure inactivation of prion infectivity in processed meat a practical method to prevent Human infection
Proceedings of the National Academy of Sciences of the United States of America, 2003Co-Authors: Paul Brown, Franco Cardone, Richard Meyer, Maurizio PocchiariAbstract:Bovine spongiform encephalopathy contamination of the Human Food Chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. We spiked hot dogs with 263K hamster-adapted scrapie brain (10% wt/wt) to produce an infectivity level of ≈9 log10 mean lethal doses (LD50) per g of paste homogenate. Aliquots were subjected to short pressure pulses of 690, 1,000, and 1,200 MPa at running temperatures of 121–137°C. Western blots of PrPres were found to be useful indicators of infectivity levels, which at all tested pressures were significantly reduced as compared with untreated controls: from ≈103 LD50 per g at 690 MPa to ≈106 LD50 per g at 1,200 MPa. The application of commercially practical conditions of temperature and pressure could ensure the safety of processed meats from bovine spongiform encephalopathy contamination, and could also be used to study phase transitions of the prion protein from its normal to misfolded state.
Kenneth J. Rodgers - One of the best experts on this subject based on the ideXlab platform.
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Cell death and mitochondrial dysfunction induced by the dietary non-proteinogenic amino acid L-azetidine-2-carboxylic acid (Aze).
Amino acids, 2019Co-Authors: Kate Samardzic, Kenneth J. RodgersAbstract:In addition to the 20 protein amino acids that are vital to Human health, hundreds of naturally occurring amino acids, known as non-proteinogenic amino acids (NPAAs), exist and can enter the Human Food Chain. Some NPAAs are toxic through their ability to mimic protein amino acids and this property is utilised by NPAA-containing plants to inhibit the growth of other plants or kill herbivores. The NPAA l-azetidine-2-carboxylic acid (Aze) enters the Food Chain through the use of sugar beet (Beta vulgaris) by-products as feed in the livestock industry and may also be found in sugar beet by-product fibre supplements. Aze mimics the protein amino acid l-proline and readily misincorporates into proteins. In light of this, we examined the toxicity of Aze to mammalian cells in vitro. We showed decreased viability in Aze-exposed cells with both apoptotic and necrotic cell death. This was accompanied by alterations in endosomal–lysosomal activity, changes to mitochondrial morphology and a significant decline in mitochondrial function. In summary, the results show that Aze exposure can lead to deleterious effects on Human neuron-like cells and highlight the importance of monitoring Human Aze consumption via the Food Chain.
Mark J F Brown - One of the best experts on this subject based on the ideXlab platform.
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microsporidia emergent pathogens in the global Food Chain trends in parasitology 32 336 348 april 2 2016
Trends in Parasitology, 2016Co-Authors: Grant D Stentiford, Louis M Weiss, Elizabeth S. Didier, James J Becnel, Patrick J Keeling, Bryony A P Williams, S Bjornson, Michael L Kent, Mark A Freeman, Mark J F BrownAbstract:In the review ‘Microsporidia–Emergent Pathogens in the Global Food Chain’ by G.D. Stentiford and colleagues, which was published in the April 2016 issue of Trends in Parasitology, the Acknowledgments section should read as follows.This review is an output from a symposium sponsored by the OECD Co-operative Research Programme on Biological Resource Management for Sustainable Agricultural Systems, whose financial support made it possible for most of the invited speakers to participate, and the Society for Invertebrate Pathology (SIP), held on the 9 August 2015, at the University of British Columbia, Vancouver, BC, Canada. The symposium was entitled ‘Microsporidia in the Animal to Human Food Chain: An International Symposium to Address Chronic Epizootic Disease’. The lead author (G.D.S.) would like to acknowledge funding by DG SANCO of the European Commission (under contract #C5473) and the UK Department for Environment, Food, and Rural Affairs (Defra) (under contract #FB002). The corresponding author (L.S.) would like to acknowledge funding by the Illinois Natural History Survey, Prairie Research Institute, University of Illinois and the National Institute of Food and Agriculture, US Department of Agriculture project no. ILLU-875-931. The opinions expressed and arguments employed in this publication are the sole responsibility of the authors and do not necessarily reflect those of the OECD or of the governments of its Member countries.
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microsporidia emergent pathogens in the global Food Chain
Trends in Parasitology, 2016Co-Authors: Grant D Stentiford, Louis M Weiss, Elizabeth S. Didier, James J Becnel, Patrick J Keeling, Bryony A P Williams, S Bjornson, Michael L Kent, Mark A Freeman, Mark J F BrownAbstract:Intensification of Food production has the potential to drive increased disease prevalence in Food plants and animals. Microsporidia are diversely distributed, opportunistic, and density-dependent parasites infecting hosts from almost all known animal taxa. They are frequent in highly managed aquatic and terrestrial hosts, many of which are vulnerable to epizootics, and all of which are crucial for the stability of the animal–Human Food Chain. Mass rearing and changes in global climate may exacerbate disease and more efficient transmission of parasites in stressed or immune-deficient hosts. Further, Human microsporidiosis appears to be adventitious and primarily associated with an increasing community of immune-deficient individuals. Taken together, strong evidence exists for an increasing prevalence of microsporidiosis in animals and Humans, and for sharing of pathogens across hosts and biomes.
Franco Cardone - One of the best experts on this subject based on the ideXlab platform.
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inactivation of transmissible spongiform encephalopathy agents in Food products by ultra high pressure temperature treatment
Biochimica et Biophysica Acta, 2006Co-Authors: Franco Cardone, Paul Brown, Richard J Meyer, Maurizio PocchiariAbstract:Abstract Bovine spongiform encephalopathy (BSE) contamination of the Human Food Chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. The availability of effective decontamination methods for products considered at risk for BSE or other transmissible spongiform encephalopathies (TSEs) would be an attractive safeguard to Human health, but neither of the two proven inactivating methods, autoclaving or exposure to strong alkali or bleach, are applicable to Foodstuffs. Ultra high pressure–temperature treatment of Foods is an effective decontamination method that can reduce the pathogen load while keeping unaltered the nutritional and organoleptic properties of the product. The application of different combinations of high pressure–temperature pulses to meat products ‘spiked’ with the agents of TSEs can reduce the level of infectivity by 10 3 to 10 6 mean lethal doses (LD 50 ) per gram of tissue. These data indicate that the high pressure–temperature treatment is a ready-to-use and feasible strategy to reduce the risk of TSEs transmission via contaminated meat products.
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ultra high pressure inactivation of prion infectivity in processed meat a practical method to prevent Human infection
Proceedings of the National Academy of Sciences of the United States of America, 2003Co-Authors: Paul Brown, Franco Cardone, Richard Meyer, Maurizio PocchiariAbstract:Bovine spongiform encephalopathy contamination of the Human Food Chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. We spiked hot dogs with 263K hamster-adapted scrapie brain (10% wt/wt) to produce an infectivity level of ≈9 log10 mean lethal doses (LD50) per g of paste homogenate. Aliquots were subjected to short pressure pulses of 690, 1,000, and 1,200 MPa at running temperatures of 121–137°C. Western blots of PrPres were found to be useful indicators of infectivity levels, which at all tested pressures were significantly reduced as compared with untreated controls: from ≈103 LD50 per g at 690 MPa to ≈106 LD50 per g at 1,200 MPa. The application of commercially practical conditions of temperature and pressure could ensure the safety of processed meats from bovine spongiform encephalopathy contamination, and could also be used to study phase transitions of the prion protein from its normal to misfolded state.
Paul Brown - One of the best experts on this subject based on the ideXlab platform.
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inactivation of transmissible spongiform encephalopathy agents in Food products by ultra high pressure temperature treatment
Biochimica et Biophysica Acta, 2006Co-Authors: Franco Cardone, Paul Brown, Richard J Meyer, Maurizio PocchiariAbstract:Abstract Bovine spongiform encephalopathy (BSE) contamination of the Human Food Chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. The availability of effective decontamination methods for products considered at risk for BSE or other transmissible spongiform encephalopathies (TSEs) would be an attractive safeguard to Human health, but neither of the two proven inactivating methods, autoclaving or exposure to strong alkali or bleach, are applicable to Foodstuffs. Ultra high pressure–temperature treatment of Foods is an effective decontamination method that can reduce the pathogen load while keeping unaltered the nutritional and organoleptic properties of the product. The application of different combinations of high pressure–temperature pulses to meat products ‘spiked’ with the agents of TSEs can reduce the level of infectivity by 10 3 to 10 6 mean lethal doses (LD 50 ) per gram of tissue. These data indicate that the high pressure–temperature treatment is a ready-to-use and feasible strategy to reduce the risk of TSEs transmission via contaminated meat products.
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ultra high pressure inactivation of prion infectivity in processed meat a practical method to prevent Human infection
Proceedings of the National Academy of Sciences of the United States of America, 2003Co-Authors: Paul Brown, Franco Cardone, Richard Meyer, Maurizio PocchiariAbstract:Bovine spongiform encephalopathy contamination of the Human Food Chain most likely resulted from nervous system tissue in mechanically recovered meat used in the manufacture of processed meats. We spiked hot dogs with 263K hamster-adapted scrapie brain (10% wt/wt) to produce an infectivity level of ≈9 log10 mean lethal doses (LD50) per g of paste homogenate. Aliquots were subjected to short pressure pulses of 690, 1,000, and 1,200 MPa at running temperatures of 121–137°C. Western blots of PrPres were found to be useful indicators of infectivity levels, which at all tested pressures were significantly reduced as compared with untreated controls: from ≈103 LD50 per g at 690 MPa to ≈106 LD50 per g at 1,200 MPa. The application of commercially practical conditions of temperature and pressure could ensure the safety of processed meats from bovine spongiform encephalopathy contamination, and could also be used to study phase transitions of the prion protein from its normal to misfolded state.