Gastroenteritis Due to Listeria monocytogenes

Ooi, Say Tat; Lorber, Bennett

doi:10.1086/429324

Cited by 228 publications

(142 citation statements)

References 28 publications

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“…(1995) showed that 97% of resistant starch assayed in foods was recovered in ileal fluids. (Miliotis and Bier, 2003) (d) Typically 1-2 days or may be prolonged (FDA, 2002) (e) 3-6 days (WHO, 2008); 2-6 days (Miliotis and Bier, 2003) (f) Typically 1-3 days, up to 1 week (Ooi and Lorber, 2005) …”

Section: Resultsmentioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

220

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While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

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Section: Resultsmentioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

220

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“…Although, antecedent diarrhoea has been reported in invasive form of listeriosis (Schwartz et al, 1989), however in recent past it has been convincingly proven that L. monocytogenes can cause a non-invasive acute, self-limiting, febrile gastroenteritis in healthy individuals including immunocompromised hosts (Ooi and Lorber, 2005). After ingestion of L. monocytogenes through contaminated food, the intestinal tract serve as a major portal of entry, wherein L. monocytogenes penetrate the mucosal tissue either directly, via invasion of enterocytes, or indirectly, via active penetration of the Peyer's patches.…”

Section: Introductionmentioning

confidence: 99%

Isolation and Identification of pathogenic Listeria monocytogenes from diarrhoeal cases in human infants and young animals

Negi¹

2014

Adv. Anim. Vet. Sci.

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Studies addressing isolation of Listeria monocytogenes from febrile gastroenteritis cases are very sparse. In the present study sporadic febrile diarrheal cases in human infants (less than 5 years of age) and young animals (0 -6 months) were initially analyzed for isolation of L. monocytogenes. The isolates recovered were further characterized for their virulence potential using in vitro and in vivo pathogenicity tests and serogrouping by multiplex serotyping PCR. A total of 315 diarrhoeal samples (165 human infants and 150 young animals) were collected and analyzed for isolation of L. monocytogenes. On microbiological and biochemical analysis, four L. monocytogenes isolates were identified, two each from human infants and piglet respectively. The overall isolation rate of L. monocytogenes was very low in human infants (1.2%) and piglets (1.3%); however all the isolates were found to be highly pathogenic when assessed using in vitro and in vivo assays. Further, serotyping revealed that all the four L. monocytogenes isolates, belonged to serogroup 4b, 4d, 4e, which is a matter of great concern as serovar 4b in particular, is generally associated with listerial foodborne outbreaks worldwide. To conclude, isolation of pathogenic L. monocytogenes from sporadic febrile diarrheal cases (human infants and piglets) appears to be the first report in India. Thus, from future human and animal health perspective, due consideration should be imposed for either isolation or detection of L. monocytogenes from febrile gastroenteritis cases. All copyrights reserved to Nexus® academic publishers

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“…Salmonella and Shigella species, Escherichia coli (Pickering, 2004), Listeria monocytoglues (Ooi & Lorber, 2005), Yersinia enterocolytica (Abel-Haq et al, 2000) are the pathogens involved with this disease. The use of antimicrobial agents for treatment of the diarrhea is limited because of the resistance among enteric pathogens.…”

Section: Resultsmentioning

confidence: 99%

Biological activity of Herissantia crispa (L.) Brizicky

Lima¹,

Costa²,

Matias³

et al. 2009

Rev. bras. farmacogn.

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RESUMO: "Atividade biológica da Herissantia crispa (L.) Brizicky". O extrato metanólico bruto (EMeOH) das partes aéreas da Herissantia crispa (L.) Brizicky, planta rica em flavonóides e que não possui estudos farmacológicos, foi testada para avaliar sua atividade sob os parâmetros comportamentais e determinar a dose letal 50 (DL 50 ) em camundongos; atividade antimicrobiana e antiulcerogênica. O EMeOH (5000 mg/kg, v.o. ou 2000 mg/kg i.p.) não alterou os parâmetros comportamentais e não causou mortes nos animais. A amostra vegetal em estudo inibiu o crescimento bacteriano. O EMeOH (750 mg/kg) apresentou atividade anti-diarréica. O EMeOH (250, 500 e 750 mg/kg) foi capaz de inibir as lesões gástricas induzidas pelo 0,3 M HCl/etanol 60% em camundongos. Desta forma, pode-se concluir que a planta em estudo apresenta atividade antiulcerogênica, entretanto, se faz necessário avaliar tal atividade através de modelos mais específicos e estudar o mecanismo de ação pelo qual a amostra vegetal protege a mucosa gástrica.Unitermos: Herissantia crispa, Malvaecae, avaliação comportamental, atividade antibacteriana, atividade antiulcerogênica. ABSTRACT:The crude methanol extract (EMeOH) of the aerial parts of Herissantia crispa (L.) Brizicky, plant riches in flavonoids and without pharmacological studies, was tested to value its activity under the behaviour parameters and to determine the lethal dose (LD 50 ) in mice; antimicrobial and antiulcerogenic activities. The EMeOH (5,000 mg/kg, v.o. or 2,000 mg/kg i.p.) did not alter the behaviour parameters and there were not mice deaths. The extract inhibited the bacterial growth. The EMeOH (750 mg/kg) showed anti-diarroeal activity. The EMeOH (250, 500 and 750 mg/kg) decreased the gastric lesions induced by 0.3 M HCl/ethanol 60% in mice. In conclusion, the EMeOH presents anti-ulcerogenic activity;, however it is necessary to value the antiulcerogenic activity in more specific models and to study the action mechanism by which the vegetable sample protects the gastric mucosa.

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Gastroenteritis Due to Listeria monocytogenes

Cited by 228 publications

References 28 publications

The energetic significance of cooking

The energetic significance of cooking

Isolation and Identification of pathogenic Listeria monocytogenes from diarrhoeal cases in human infants and young animals

Biological activity of Herissantia crispa (L.) Brizicky

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