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Moreillon J, Culbertson J, Byrd M, Wismann J, Galbreath M, Wilborn C, Taylor L, Campbell B, Nassar E, Dove J, Harvey T, Kerksick C, La Bounty P, Parker A, Ferreira M, Cooke M, Iosia M, Chandran R, Beavers K, Serra M, Jitomir J, Curts C, Deike E, Hudson G, Buford T, Shelmadine B, Rasmussen C, Greenwood M, Willoughby D, Kreider R. Effects of the Curves® fitness & weight loss program on markers of health & fitness. FASEB J 2009. [DOI: 10.1096/fasebj.23.1_supplement.lb461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Beavers K, Serra M, Moreillon J, Hudson G, Shelmadine B, Jitomir J, Curts C, Deike E, Byrd M, Culbertson J, Leeke P, Vela F, Rasmussen C, Greenwood M, Campbell J, Beiseigel J, Jonnalagadda S, Kreider R. Comparison of two 10‐week diet and exercise programs for weight loss in women. FASEB J 2009. [DOI: 10.1096/fasebj.23.1_supplement.720.7] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Culbertson J, Byrd M, Cooke M, Kirksick C, Campbell B, Wilborn C, Galbreath M, Li R, Ferreira M, Nassar E, Harvey T, Parker A, Courtney T, Dove J, Beavers K, Serra M, Jitomir J, Moreillon J, Simbo S, Chandran R, Hudson G, Cecelia C, Deike E, Iosia M, Rasmussen C, Greenwood M, Kreider R. Effects of the Curves® fitness & weight loss program on body composition & resting energy expenditure. FASEB J 2009. [DOI: 10.1096/fasebj.23.1_supplement.lb459] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Serra M, Beavers K, Moreillon J, Hudson G, Shelmadine B, Jitomir J, Curts C, Deike E, Byrd M, Culbertson J, Leeke P, Vela F, Rasmussen C, Greenwood M, Campbell J, Beiseigel J, Jonnalagadda S, Kreider R. Comparison of two ready‐to‐eat cereals as partial meal replacements in a 2‐week weight loss plan. FASEB J 2009. [DOI: 10.1096/fasebj.23.1_supplement.720.8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Sagoo SK, Little CL, Greenwood M, Mithani V, Grant KA, McLauchlin J, de Pinna E, Threlfall EJ. Assessment of the microbiological safety of dried spices and herbs from production and retail premises in the United Kingdom. Food Microbiol 2009; 26:39-43. [PMID: 19028303 DOI: 10.1016/j.fm.2008.07.005] [Citation(s) in RCA: 116] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2008] [Revised: 07/15/2008] [Accepted: 07/17/2008] [Indexed: 11/30/2022]
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81
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Grenfell P, Little CL, Surman-Lee S, Greenwood M, Averns J, Westacott S, Lane C, Nichols G. The microbiological quality of potable water on board ships docking in the UK and the Channel Islands: an association of Port Health Authorities and Health Protection Agency Study. JOURNAL OF WATER AND HEALTH 2008; 6:215-224. [PMID: 18209284 DOI: 10.2166/wh.2008.045] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
Providing safe potable water onboard vessels presents particular challenges and contamination can occur directly from source waters as well as during loading, storage and distribution. Between May and October 2005, 950 potable water samples were collected from 342 ships docking at ports. Comparison with Guidelines found 9% of samples contained coliforms, Escherichia coli or enterococci and 2.8% had faecal indicators (E. coli or enterococci). Action levels of aerobic colony count (ACC) bacteria were detected in 20% (22 degrees C) and 21.5% (37 degrees C) of samples. ACC results from one-off sampling are not informative as this does not enable port health authorities to monitor ACC trends. They should be removed as a routine criterion for remedial action and vessels should adopt the WHO Water Safety Plan approach, whilst continuing to monitor water quality with public health-based indicators (e.g. chlorine residual, coliforms, E. coli and enterococci). Logistic regression analyses identified practices associated with water quality. Practices protective against coliforms, E. coli or enterococci in potable supplies were: good hose hygiene, processing water onboard, maintaining free chlorine residual at >or=0.2 mg/L. This emphasizes the importance of good hygiene during potable water loading and maintaining adequate disinfection of supplies onboard.
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Parker A, Galbreath M, Deike E, Buford T, Nassar E, Shelmadine B, Boulton C, Dove J, Chandran R, Beavers K, Wismann J, Hudson G, Serra M, Jitomir J, Li R, Campbell B, La Bounty P, Cooke M, Rasmussen C, Greenwood M, Wilson R, Kreider R. Effects of the Curves® fitness & weight loss program in senior‐aged women: training adaptations. FASEB J 2008. [DOI: 10.1096/fasebj.22.2_supplement.783] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Little CL, Rhoades JR, Hucklesby L, Greenwood M, Surman-Lee S, Bolton FJ, Meldrum R, Wilson I, McDonald C, de Pinna E, Threlfall EJ, Chan CH. Survey of Salmonella contamination of raw shell eggs used in food service premises in the United Kingdom, 2005 through 2006. J Food Prot 2008; 71:19-26. [PMID: 18236658 DOI: 10.4315/0362-028x-71.1.19] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This survey was launched after an unusual number of Salmonella Enteritidis outbreaks associated with the use of eggs in food service premises in England and Wales. Between November 2005 and December 2006, 9,528 eggs (1,588 pooled samples of 6 eggs) were collected from 1,567 food service premises in the United Kingdom, most of which (89%) were produced in the United Kingdom. Salmonella was isolated from 6 (0.38%) pools of eggs. Of these, 5 (0.31%) were Salmonella Enteritidis, which were further characterized to phage types (PTs): PT 4 (0.19%), PT 8 (0.06%), and PT 12 (0.06%). Salmonella Mbandaka was also isolated (0.06%). Salmonella was detected from five and one of pooled eggs samples that were produced in the United Kingdom and Germany, respectively; these were from different producers. The study showed evidence of poor egg storage and handling practices in food service premises, in that 55% did not store eggs under refrigerated conditions; 20.7% of eggs had expired "best before" dates or were in use after 3 weeks of lay, indicating poor stock rotation; and 37.1% pooled eggs not intended for immediate service. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella at different rates, according to their country of origin. The food service sector needs to be aware of this continuing hazard, receive appropriate food safety and hygiene training on storage and usage of raw shell eggs, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.
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Little CL, Walsh S, Hucklesby L, Surman-Lee S, Pathak K, Gatty Y, Greenwood M, De Pinna E, Threlfall EJ, Maund A, Chan CH. Survey of Salmonella contamination of non-United Kingdom-produced raw shell eggs on retail sale in the northwest of England and London, 2005 to 2006. J Food Prot 2007; 70:2259-65. [PMID: 17969606 DOI: 10.4315/0362-028x-70.10.2259] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This survey was prompted by a change in the epidemiology of Salmonella Enteritidis infections in England and Wales and elsewhere in Europe and, to our knowledge, is the first survey to provide information on Salmonella contamination of non-United Kingdom eggs on retail sale. Based on 10,464 non-United Kingdom eggs (1744 pooled samples of six eggs) purchased between March 2005 and July 2006, the total weighted prevalence estimate for all Salmonella detected in non-United Kingdom eggs was 3.3%. Of the eggs sampled, most were produced in Spain (66.3%), France (20.0%), or The Netherlands (7.4%). Salmonella was detected from 4.4 and 0.3% of eggs produced in Spain and France, respectively, with weighted prevalence estimates. Eight different Salmonella serotypes were recovered from non-United Kingdom eggs, of which Salmonella Enteritidis predominated, with an estimated prevalence of 2.6%. Salmonella Enteritidis was obtained only from Spanish eggs. Nine different phage types of Salmonella Enteritidis were identified, with phage type 1 found to be the predominant phage type. Most of the Salmonella Enteritidis isolates obtained from Spanish eggs in the survey were resistant to nalidixic acid with concomitant decreased susceptibility to ciprofloxacin (0.125 to 1.0 mg/liter) or ampicillin (8.0 mg/liter). Salmonella Enteritidis phage type 1 until now had not been detected in eggs examined as part of previous United Kingdom egg surveys but has been detected in eggs of Spanish origin examined during recent national outbreaks of Salmonella Enteritidis non-phage type 4 infections in England and Wales. Eggs are a commonly consumed food that may occasionally be contaminated with Salmonella. The rates of contamination may be linked to the origin of the eggs. Consumers and caterers need to be aware of this continuing hazard, adopt appropriate control measures, and follow advice provided by national food agencies in order to reduce the risk of infection.
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Little CL, Surman-Lee S, Greenwood M, Bolton FJ, Elson R, Mitchell RT, Nichols GN, Sagoo SK, Threlfall EJ, Ward LR, Gillespie IA, O'Brien S. Public health investigations of Salmonella Enteritidis in catering raw shell eggs, 2002-2004. Lett Appl Microbiol 2007; 44:595-601. [PMID: 17576219 DOI: 10.1111/j.1472-765x.2007.02131.x] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Abstract
AIMS In response to a dramatic change in the epidemiology of Salmonella Enteritidis in England and Wales thought to be associated with raw shell eggs, the Health Protection Agency initiated public health investigations to establish the incidence of Salmonella contamination and origin of eggs used by catering premises implicated in outbreaks of Salm. Enteritidis. METHODS AND RESULTS Between October 2002 and November 2004, 16 971 eggs were sampled and Salmonella were recovered from 3.4%. Salmonella was isolated from 5.5% and 6.3% of Spanish and eggs of unknown origin, respectively, used in catering premises linked to outbreaks, a level significantly higher than that (1.1%) found in nonLion Quality UK eggs sampled. The small sample of UK Lion Quality eggs tested (reflecting their lack of use in premises visited) did not contain Salmonella. Several phage types of Salm. Enteritidis other than phage type 4 (PT 4) were identified with nonUK eggs. CONCLUSIONS Eggs from Spain were implicated as a major source of infection. Eggs were contaminated more frequently with Salmonella when shells were dirty and/or cracked, and stored at above 8 degrees C. SIGNIFICANCE AND IMPACT OF THE STUDY The use of Spanish eggs by the catering sector has been identified as a consistent significant factor in many of the outbreaks caused by Salm. Enteritidis nonPT4 in England and Wales during 2002-2004. Advice to caterers and hospitals that raw shell eggs should not be used in food that will either not be cooked or only lightly cooked should be reinforced.
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Greenwood M. On Digestion in Hydra, with some Observations on the Structure of the Endoderm. J Physiol 2007; 9:317-i6. [PMID: 16991502 PMCID: PMC1485210 DOI: 10.1113/jphysiol.1888.sp000290] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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Greenwood M. On Structural Change in the Resting Nuclei of Protozoa: Part I. The Macronucleus of Carchesium Polypinum. J Physiol 2007; 20:427-54. [PMID: 16992369 PMCID: PMC1512977 DOI: 10.1113/jphysiol.1896.sp000631] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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Li R, Kerksick C, Campbell B, Wilborn C, Marcello B, Ferreira M, Wismann J, Beckham‐Dove J, Galbreath M, Harvey T, La Bounty P, Sharp K, Parker A, Nassar E, Iosia M, Cooke M, Rasmussen C, Greenwood M, Kreider R. Effects of the Curves® fitness & weight loss program II: resting energy expenditure. FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb48-a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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94
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Magrans‐Courtney T, Li R, Campbell B, Nassar E, Ferreira M, Iosia M, Cooke M, Greenwood L, Rasmussen C, Greenwood M, Kreider R. Effects of glucosamine and chondroitan supplementation in women with knee osteoarthritis participating in a fitness and weight loss program. FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb47-c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Chandran R, Jitomir J, Shelmadine B, Beavers K, Kerksick C, Wilborn C, Wismann J, Nassar E, Beckham‐Dove J, Galbreath M, Harvey T, La Bounty P, Ferreira M, Cooke M, Iosia M, Rasmussen C, Greenwood M, Kreider R. Effects of isoenergetic high carbohydrate and high protein diets on health outcomes in women with metabolic syndrome (MS) participating in the Curves® fitness program. FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb50-a] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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96
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Iosia M, Campbell B, Wilborn C, Wismann J, Sharp K, Nassar E, Beckham‐Dove J, Galbreath M, Parker A, Harvey T, Kerksick C, La Bounty P, Marcello B, Cooke M, Ferreira M, Li R, Rasmussen C, Greenwood M, Kreider R. Effects of the Curves® fitness & weight loss program III: training adaptations. FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb48-b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Jitomir J, Chandran R, Shelmadine B, Beavers K, Kerksick C, Wilborn C, Wismann J, Nassar E, Beckham‐Dove J, Galbreath M, Harvey T, La Bounty P, Ferreira M, Iosia M, Cooke M, Rasmussen C, Greenwood M, Kreider R. Effects of diet and exercise interventions on health outcomes in women with and without metabolic syndrome (MS). FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb50-b] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Sharp K, Kerksick C, Wilborn C, Campbell B, Wismann J, Galbreath M, Nassar E, Beckham‐Dove J, Harvey T, La Bounty P, Parker A, Ferreira M, Cooke M, Iosia M, Rasmussen C, Greenwood M, Kreider R. Long‐Term effects of the Curves® fitness & weight loss program on weight and fat loss. FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb50] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Wismann J, Galbreath M, Wilborn C, Taylor L, Campbell B, Nassar E, Beckham‐Dove J, Harvey T, Kerksick C, La Bounty P, Parker A, Ferreira M, Cooke M, Iosia M, Chandran R, Rasmussen C, Greenwood M, Kreider R. Effects of the Curves® fitness & weight loss program IV: health markers. FASEB J 2007. [DOI: 10.1096/fasebj.21.6.lb48-d] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
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Willis C, Baalham T, Greenwood M, Presland F. Evaluation of a new chromogenic agar for the detection of Listeria in food. J Appl Microbiol 2006; 101:711-7. [PMID: 16907821 DOI: 10.1111/j.1365-2672.2006.02917.x] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Abstract
AIM Rapid identification of Listeria in food is important in protecting consumers from infection. The development of chromogenic media such as agar Listeria according to Ottaviani and Agosti (ALOA) has allowed more rapid detection of Listeria monocytogenes, with presumptive identification of this pathogenic species after only 24 h of incubation. The aim of this study was to evaluate Oxoid chromogenic Listeria agar (OCLA) in comparison with ALOA and a traditional, nonchromogenic medium, Oxford agar. METHODS AND RESULTS Media were compared using pure cultures, spiked food samples and naturally contaminated samples. Whilst development of typical colony morphology took 48 h on Oxford agar, Listeria spp. were frequently detected after 24 h of incubation on OCLA and ALOA. There was no significant difference in recovery between the two chromogenic media. CONCLUSIONS Results indicate that OCLA gives equivalent recovery of Listeria spp. compared with ALOA. Whilst L. monocytogenes was frequently detected after 24 h of incubation, a 48-h incubation time was necessary to ensure detection of both L. monocytogenes and other Listeria spp. SIGNIFICANCE AND IMPACT OF THE STUDY This study has shown that a commercially available chromogenic medium other than ALOA is appropriate for use in the international standard method. The commercial availability of more than one medium will facilitate the more widespread use of the method, thus increasing confidence in the ability to detect L. monocytogenes in food in the presence of other Listeria spp.
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