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Dairy
Published in Christopher Cumo, Ancestral Diets and Nutrition, 2020
Cheese—including the cottage cheese schmierkase—custard, pudding, butter, milk, and ice cream characterize a diet of animal products.150 Amish pizza follows tradition in featuring cheese. Children and adults drink raw milk, believing it healthful.151 Even families that do not sell milk often keep a cow for their needs. Amish eat butter noodles, cheeseburgers, milk chocolate, crème pie, and cheesy Mexican fare.
Manufacturing food extracts
Published in Richard F. Lockey, Dennis K. Ledford, Allergens and Allergen Immunotherapy, 2020
Natalie A. David, Anusha Penumarti, Jay E. Slater
Milk allergy is one of the most common food allergies in infants but is usually outgrown by adulthood [2]. The known allergens of cow milk are caseins and globular whey proteins (α-lactalbumin and β-lactoglobulin) [56]. Caseins lack a three-dimensional structure, instead forming micelles in solution, and are heat stable. IgE from milk-allergic patients demonstrates preferential binding to the linear epitopes of caseins, thus providing further evidence that IgE binding to caseins is not sensitive to denaturation [57]. In fact, pasteurized and homogenized milk, which is readily commercially available and commonly consumed, is more allergenic than raw milk in allergic individuals [58].
Nutraceuticals for Bone Health in Pregnancy
Published in Priyanka Bhatt, Maryam Sadat Miraghajani, Sarvadaman Pathak, Yashwant Pathak, Nutraceuticals for Prenatal, Maternal and Offspring’s Nutritional Health, 2019
In the mid-nineteenth century raw milk was distributed in metal buckets and could still be warm from the dairy animals it came from when it arrived at its destination. This technique of distribution was not appropriate for the delivery of fresh milk in cities, however, therefore over time the methods of collection and distribution of milk have changed. The consumption of raw milk can be hazardous to health, as harmful bacteria may be present, for example, salmonella, E. coli, and listeria which are responsible for some food-borne ailments. Pasteurization, homogenization, fortification, and, finally, packaging in plastic containers were developed to address distribution and food safety issues (Braithwaite et al. 2014).
Association between Streptococcus gallolyticus and colorectal cancer in Mansoura University hospitals
Published in Egyptian Journal of Basic and Applied Sciences, 2021
Heba E. Eldegla, Mohamed Abdel-Wahhab, Dalia Moemen
Forty-eight cases and 48 controls who underwent colonoscopy in GISC, Faculty of Medicine, Mansoura University were enrolled in the study. The mean age of the included subjects was 55.98 and 46.83 years for cases and controls, respectively. Age was significantly older in cases compared to controls. As regard gender, females represented 50 and 45.8% of the included subjects in both groups, respectively. Also, most of the included subjects were from rural areas (72.9 and 70.8% o in both groups, respectively). Both gender and residence did not significantly differ between the study groups. Occupational contact with animals was significantly higher in cases compared to control (43.8 and 31.2%, respectively). Nevertheless, handling raw meat and raw milk products did not significantly differ between the two groups (Table 1). The incidence of rectal bleeding, weight loss, and crampy abdominal pain showed a significant increase in cases compared to controls; however, the incidence of diarrhea and anorexia was significantly increased in controls. There was no significant difference between cases and controls regarding the prevalence of tenesmus, nausea, vomiting, and fever (Table 2).
Factors determining phage stability/activity: challenges in practical phage application
Published in Expert Review of Anti-infective Therapy, 2019
Ewa Jończyk-Matysiak, Norbert Łodej, Dominika Kula, Barbara Owczarek, Filip Orwat, Ryszard Międzybrodzki, Joanna Neuberg, Natalia Bagińska, Beata Weber-Dąbrowska, Andrzej Górski
Food ingredients and type of diet may influence phage composition in the human gut [197] as well as phage activity. For example, Gill et al. (2016) showed that raw milk protected bacteria against the K phage active against S. aureus, which is probably due to the protective effect of whey high molecular weight proteins inhibiting phage adsorption to bacterial cells by sterically blocking phage attachment sites on the cell surface [198]. However, heat treatment of the whey, applied proteases and ultrafiltration eliminated the inhibitory effect. Abdulamir et al. (2014) recommended (based on rat experiments) oral phage application (with drinking water, oral injection, and vegetable capsules) [199]. The method was shown to be effective because it limited phage inactivation.
Seroprevalence and risk factors for Campylobacter jejuni seropositivity in Jordan
Published in Infectious Diseases, 2019
This study concluded that raw milk consumption and ruminant ownership are risk factors and probably a major source of Campylobacter infection in Jordan. Thus, awareness regarding the adverse health consequences from raw milk consumption should be addressed. In addition, raising the issue of the zoonotic potential of diarrhoea in small ruminants should be addressed to the farmers, probably by their private veterinarians. Campylobacteriosis should also be considered in the differential diagnosis of diarrhoea in farmers and their children, especially since farmers typically seek the assistance of their children in shepherding their herds. In addition, given the high seropositivity rate demonstrated by this study, it would be beneficial to undertake further investigation of Campylobacter infection among younger age groups.