The Experts below are selected from a list of 14298 Experts worldwide ranked by ideXlab platform
Johanna M Geleijnse - One of the best experts on this subject based on the ideXlab platform.
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Raw and processed fruit and Vegetable consumption and 10 year stroke incidence in a population based cohort study in the netherlands
European Journal of Clinical Nutrition, 2011Co-Authors: L Oude M Griep, W M M Verschuren, Daan Kromhout, M C Ocke, Johanna M GeleijnseAbstract:Prospective cohort studies have shown that high fruit and Vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of Raw and processed fruit and Vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed fruit and Vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of Raw fruit and Vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant (P for trend=0.07). Raw Vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and Raw fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). High intake of Raw fruit and Vegetables may protect against stroke. No association was found between processed fruit and Vegetable consumption and incident stroke.
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Raw and processed fruit and Vegetable consumption and 10-year stroke incidence in a population-based cohort study in the Netherlands
European Journal of Clinical Nutrition, 2011Co-Authors: Lm Oude Griep, W M M Verschuren, Daan Kromhout, M C Ocke, Johanna M GeleijnseAbstract:Background/Objectives: Prospective cohort studies have shown that high fruit and Vegetable consumption is related to a lower risk of stroke. Whether food processing affects this association is unknown. We evaluated the associations of Raw and processed fruit and Vegetable consumption independently from each other with 10-year stroke incidence and stroke subtypes in a prospective population-based cohort study in the Netherlands. Subjects/Methods: We used data of 20 069 men and women aged 20–65 years and free of cardiovascular diseases at baseline who were enrolled from 1993 to 1997. Diet was assessed using a validated 178-item food frequency questionnaire. Hazard ratios (HRs) were calculated for total, ischemic and hemorrhagic stroke incidence using multivariable Cox proportional hazards models. Results: During a mean follow-up time of 10.3 years, 233 incident stroke cases were documented. Total and processed fruit and Vegetable intake were not related to incident stroke. Total stroke incidence was 30% lower for participants with a high intake of Raw fruit and Vegetables (Q4: >262 g/day; HR: 0.70; 95% confidence intervals (95% CIs): 0.47–1.03) compared with those with a low intake (Q1: ⩽92 g/day) and the trend was borderline significant ( P for trend=0.07). Raw Vegetable intake was significantly inversely associated with ischemic stroke (>27 vs ⩽27 g/day; HR: 0.50; 95% CI: 0.34–0.73), and Raw fruit borderline significantly with hemorrhagic stroke (>120 vs ⩽120 g/day; HR: 0.53; 95% CI: 0.28–1.01). Conclusions: High intake of Raw fruit and Vegetables may protect against stroke. No association was found between processed fruit and Vegetable consumption and incident stroke.
Elisabete Salay - One of the best experts on this subject based on the ideXlab platform.
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Raw Vegetable salad consumers in full-service restaurants
British Food Journal, 2015Co-Authors: Mariana Schievano Danelon, Elisabete SalayAbstract:Purpose – The purpose of this paper is to identify the profiles of those frequenting full-service restaurants and eating Raw Vegetable salads, as well as to analyze the influence of socio-demographic variables and of the tendency for social desirability in consumption frequencies. Design/methodology/approach – A non-probabilistic consumer sample (n=630) was interviewed in the city of Campinas, Brazil. Besides the frequency of eating in full-service restaurants and the frequency of eating salads (as a function of the meal type and week day) in this type of restaurant, the survey instrument was also composed by socio-demographic variables and a social desirability scale. To compare data, non-parametric tests were used. Findings – Of the interviewees, 52.3 percent were shown to eat in full-service restaurants at least once a week. The frequency of eating salads in full-service restaurant stood out as being significantly higher (p
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Development of a scale to measure consumer perception of the risks involved in consuming Raw Vegetable salad in full-service restaurants.
Appetite, 2012Co-Authors: Mariana Schievano Danelon, Elisabete SalayAbstract:Abstract The importance of the number of meals taken away-from-home represents an opportunity to promote consumption of Vegetables in this context. However, the perception of risk may interfere with the food consumption behavior. The objective of this research was to develop a scale to measure consumer perception of the risks involved in consuming Raw Vegetable salad in full-service restaurants. The following research steps were carried out: item elaboration; content validity; scale purification (item-total correlation, internal consistency and exploratory factor analysis); and construct validity (confirmatory factor analysis). Non-probabilistic samples of consumers were interviewed (a total of 672 individuals) in the city of Campinas, Brazil. Several analyses were carried out using the Predictive Analytics Software 18.0 and LISREL 8.80. The final scale contained 26 items with an adequate content validity index (0.97) and Cronbach’s alpha coefficient (0.93). The confirmatory factor analysis validates a six risk type factor model: physical, psychological, social, time, financial and performance (chi-square/degrees of freedom = 2.29, root mean square error of approximation – RMSEA = 0.060 and comparative fit index – CFI = 0.98). The scale developed presented satisfactory reliability and validity results and could therefore be employed in further studies.
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Perceived physical risk and risk-reducing strategies in the consumption of Raw Vegetable salads in restaurants
Food Control, 2012Co-Authors: Mariana Schievano Danelon, Elisabete SalayAbstract:Abstract The importance of eating away from home has revealed the need to understand consumer perception with respect to the physical risks in this context. When a consumer perceives risks, he/she uses different strategies to minimize them. This study aimed to identify consumer perception concerning the physical risks of consuming Raw Vegetable salads in full-service restaurants, as also the frequency of using physical risk-reducing strategies, examining the influence of socio-demographic variables and social desirability. The survey instrument consisted of 5 items to measure risk perception, 17 items regarding the risk-reducing strategies, socio-demographic questions and the social desirability scale. A total of 359 consumers were interviewed in the city of Campinas, Brazil. An exploratory factor analysis was carried out to group the risk-reducing strategies using the software PASW Statistics, 18.0. A moderate level of physical risk (mean ± standard deviation = 24.2 ± 13.2, on a response scale that could vary between 1 and 49) was perceived by consumers. Three physical risk-reducing strategies presented significant positive correlation (p
Christiaan Michiels - One of the best experts on this subject based on the ideXlab platform.
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Genotypic and phenotypic characterization of a biofilm-forming Serratia plymuthica isolate from a Raw Vegetable processing line
Fems Microbiology Letters, 2005Co-Authors: Rob Van Houdt, Pieter Moons, An Jansen, Kristof Vanoirbeek, Christiaan MichielsAbstract:Recently, we isolated from a Raw Vegetable processing line a Serratia strain with strong biofilm-forming capacity and which produced N-acyl-l-homoserine lactones (AHLs). Within the Enterobacteriaceae, strains of the genus Serratia are a frequent cause of human nosocomial infections; in addition, biofilm formation is often associated with persistent infections. In the current report, we describe the detailed characterization of the isolate using a variety of genotypic and phenotypic criteria. Although the strain was identified as Serratia plymuthica on the basis of its small subunit ribosomal RNA (16S rRNA) gene sequence, it differed from the S. plymuthica type strain in production of pigment and antibacterial compounds, and in AHL production profile. Nevertheless, the identification as S. plymuthica could be confirmed by gyrB phylogeny and DNA:DNA hybridization.
Sandhya Pathak - One of the best experts on this subject based on the ideXlab platform.
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Multi-drug Resistant Extended Spectrum Beta-Lactamase Producing E. coli and Salmonella on Raw Vegetable Salads Served at Hotels and Restaurants in Bharatpur, Nepal
2019Co-Authors: Sanjeep Sapkota, Sanjib Adhikari, Asmita Pandey, Sujan Khadka, Madhuri Adhikari, Hemraj Kandel, Sandhya PathakAbstract:Abstract Antimicrobial resistance among bacteria present in ready-to-eat foods like Vegetable salads is an emerging concern today. The current study was undertaken to investigate the presence of multi-drug resistant extended-spectrum β-lactamase (ESBL) producing E. coli and Salmonella spp. in Raw Vegetable salads served at hotels and restaurants in Bharatpur. A total of 216 salad samples were collected from three different grades of hotels/restaurants and examined for the presence of E. coli and Salmonella spp. in Microbiology laboratory of Birendra Multiple Campus by conventional microbiological techniques. Out of 216 samples, 66 samples (35.2%) showed presence of Salmonella spp. whereas E. coli was recovered from 29(13.4%) samples of which 3 samples harbored E. coli O157: H7. Antibiotic susceptibility testing revealed that 9(13.6%) Salmonella and 4(13.8%) E. coli isolates were multi-drug resistant. Total ESBL producers reported were 5(7.57%) Salmonella and 4(13.8%) E. coli . The study also assessed a significant association between occurrence of E. coli and Salmonella with grades of hotels/restaurants, personal hygiene and literacy rate of chefs and with type of cleaning materials used to wash knives and chopping boards (p<0.05). The findings suggest immediate need of attention by concerned authorities to prevent emergence and transmission of food-borne pathogens and antimicrobial resistance.
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Multi-drug resistant extended-spectrum beta-lactamase producing E. coli and Salmonella on Raw Vegetable salads served at hotels and restaurants in Bharatpur, Nepal
BMC research notes, 2019Co-Authors: Sanjeep Sapkota, Sanjib Adhikari, Asmita Pandey, Sujan Khadka, Madhuri Adhikari, Hemraj Kandel, Sandhya PathakAbstract:Antimicrobial resistance among the bacteria present in ready-to-eat foods like Vegetable salads is an emerging concern today. The current study was undertaken to investigate the presence of multi-drug resistant extended-spectrum β-lactamase (ESBL) producing E. coli and Salmonella spp. in Raw Vegetable salads served at hotels and restaurants in Bharatpur. A total of 216 salad samples were collected from three different grades of hotels and restaurants and examined for the presence of E. coli and Salmonella spp. in Microbiology laboratory of Birendra Multiple Campus by conventional microbiological techniques. Out of 216 samples, 66 samples (35.2%) showed the presence of Salmonella spp. whereas E. coli was recovered from 29 (13.4%) samples of which 3 samples harbored E. coli O157: H7. Antibiotic susceptibility testing revealed that 9 (13.6%) Salmonella and 4 (13.8%) E. coli isolates were detected as multi-drug resistant. Total ESBL producers reported were 5 (7.57%) Salmonella and 4 (13.8%) E. coli. The study also assessed a significant association between occurrence of E. coli and Salmonella with different grades of hotels and restaurants, personal hygiene and literacy rate of chefs and with the type of cleaning materials used to wash knives and chopping boards (p
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multi drug resistant extended spectrum beta lactamase producing e coli and salmonella on Raw Vegetable salads served at hotels and restaurants in bharatpur nepal
BMC Research Notes, 2019Co-Authors: Sanjeep Sapkota, Sanjib Adhikari, Asmita Pandey, Sujan Khadka, Madhuri Adhikari, Hemraj Kandel, Sandhya PathakAbstract:Antimicrobial resistance among the bacteria present in ready-to-eat foods like Vegetable salads is an emerging concern today. The current study was undertaken to investigate the presence of multi-drug resistant extended-spectrum β-lactamase (ESBL) producing E. coli and Salmonella spp. in Raw Vegetable salads served at hotels and restaurants in Bharatpur. A total of 216 salad samples were collected from three different grades of hotels and restaurants and examined for the presence of E. coli and Salmonella spp. in Microbiology laboratory of Birendra Multiple Campus by conventional microbiological techniques. Out of 216 samples, 66 samples (35.2%) showed the presence of Salmonella spp. whereas E. coli was recovered from 29 (13.4%) samples of which 3 samples harbored E. coli O157: H7. Antibiotic susceptibility testing revealed that 9 (13.6%) Salmonella and 4 (13.8%) E. coli isolates were detected as multi-drug resistant. Total ESBL producers reported were 5 (7.57%) Salmonella and 4 (13.8%) E. coli. The study also assessed a significant association between occurrence of E. coli and Salmonella with different grades of hotels and restaurants, personal hygiene and literacy rate of chefs and with the type of cleaning materials used to wash knives and chopping boards (p < 0.05). The findings suggest an immediate need of attention by the concerned authorities to prevent the emergence and transmission of food-borne pathogens and infections antimicrobial resistance among them.
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Multi-drug Resistant Extended Spectrum Beta-Lactamase Producing E. coli and Salmonella on Raw Vegetable Salads Served at Hotels and Restaurants in Bharatpur, Nepal
2019Co-Authors: Sanjeep Sapkota, Sanjib Adhikari, Asmita Pandey, Sujan Khadka, Madhuri Adhikari, Hemraj Kandel, Sandhya PathakAbstract:Abstract Objective Antimicrobial resistance among the bacteria present in ready-to-eat foods like Vegetable salads is an emerging concern today. The current study was undertaken to investigate the presence of multi-drug resistant extended-spectrum β-lactamase (ESBL) producing E. coli and Salmonella spp. in Raw Vegetable salads served at hotels and restaurants in Bharatpur. A total of 216 salad samples were collected from three different grades of hotels and restaurants and examined for the presence of E. coli and Salmonella spp. in Microbiology laboratory of Birendra Multiple Campus by conventional microbiological techniques. Results Out of 216 samples, 66 samples (35.2%) showed the presence of Salmonella spp. whereas E. coli was recovered from 29(13.4%) samples of which 3 samples harbored E. coli O157: H7. Antibiotic susceptibility testing revealed that 9(13.6%) Salmonella and 4(13.8%) E. coli isolates were detected as multi-drug resistant. Total ESBL producers reported were 5(7.57%) Salmonella and 4(13.8%) E. coli. The study also assessed a significant association between occurrence of E. coli and Salmonella with different grades of hotels and restaurants, personal hygiene as well as with the literacy rate of chefs (p<0.05). The findings suggest an immediate need of attention by the concerned authorities to prevent food-borne infections and emerging antimicrobial resistance
Mariana Schievano Danelon - One of the best experts on this subject based on the ideXlab platform.
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Raw Vegetable salad consumers in full-service restaurants
British Food Journal, 2015Co-Authors: Mariana Schievano Danelon, Elisabete SalayAbstract:Purpose – The purpose of this paper is to identify the profiles of those frequenting full-service restaurants and eating Raw Vegetable salads, as well as to analyze the influence of socio-demographic variables and of the tendency for social desirability in consumption frequencies. Design/methodology/approach – A non-probabilistic consumer sample (n=630) was interviewed in the city of Campinas, Brazil. Besides the frequency of eating in full-service restaurants and the frequency of eating salads (as a function of the meal type and week day) in this type of restaurant, the survey instrument was also composed by socio-demographic variables and a social desirability scale. To compare data, non-parametric tests were used. Findings – Of the interviewees, 52.3 percent were shown to eat in full-service restaurants at least once a week. The frequency of eating salads in full-service restaurant stood out as being significantly higher (p
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Development of a scale to measure consumer perception of the risks involved in consuming Raw Vegetable salad in full-service restaurants.
Appetite, 2012Co-Authors: Mariana Schievano Danelon, Elisabete SalayAbstract:Abstract The importance of the number of meals taken away-from-home represents an opportunity to promote consumption of Vegetables in this context. However, the perception of risk may interfere with the food consumption behavior. The objective of this research was to develop a scale to measure consumer perception of the risks involved in consuming Raw Vegetable salad in full-service restaurants. The following research steps were carried out: item elaboration; content validity; scale purification (item-total correlation, internal consistency and exploratory factor analysis); and construct validity (confirmatory factor analysis). Non-probabilistic samples of consumers were interviewed (a total of 672 individuals) in the city of Campinas, Brazil. Several analyses were carried out using the Predictive Analytics Software 18.0 and LISREL 8.80. The final scale contained 26 items with an adequate content validity index (0.97) and Cronbach’s alpha coefficient (0.93). The confirmatory factor analysis validates a six risk type factor model: physical, psychological, social, time, financial and performance (chi-square/degrees of freedom = 2.29, root mean square error of approximation – RMSEA = 0.060 and comparative fit index – CFI = 0.98). The scale developed presented satisfactory reliability and validity results and could therefore be employed in further studies.
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Perceived physical risk and risk-reducing strategies in the consumption of Raw Vegetable salads in restaurants
Food Control, 2012Co-Authors: Mariana Schievano Danelon, Elisabete SalayAbstract:Abstract The importance of eating away from home has revealed the need to understand consumer perception with respect to the physical risks in this context. When a consumer perceives risks, he/she uses different strategies to minimize them. This study aimed to identify consumer perception concerning the physical risks of consuming Raw Vegetable salads in full-service restaurants, as also the frequency of using physical risk-reducing strategies, examining the influence of socio-demographic variables and social desirability. The survey instrument consisted of 5 items to measure risk perception, 17 items regarding the risk-reducing strategies, socio-demographic questions and the social desirability scale. A total of 359 consumers were interviewed in the city of Campinas, Brazil. An exploratory factor analysis was carried out to group the risk-reducing strategies using the software PASW Statistics, 18.0. A moderate level of physical risk (mean ± standard deviation = 24.2 ± 13.2, on a response scale that could vary between 1 and 49) was perceived by consumers. Three physical risk-reducing strategies presented significant positive correlation (p
