Botulism and Preserved Green Olives

نویسندگان

  • Amy Cawthorne
  • Lucia Pastore Celentano
  • Fortunato D'Ancona
  • Antonino Bella
  • Marco Massari
  • Fabrizio Anniballi
  • Lucia Fenicia
  • Paolo Aureli
  • Stefania Salmaso
چکیده

and 120 participants (89%) reported a variety of gastrointestinal symptoms, including epigastric pain. Persons with active infection were no more likely to report epigastric pain (75 [78%] of 97) than persons without infections (30 [79%] of 38). One participant reported gastric cancer and was H. pylori–positive. Seven participants reported a family history of gastric cancer; all were H. pylori–positive. Five participants, of whom 3 were H. pylori–positive, reported a history of gastric surgery for peptic ulcer disease. More rural participants (23 of 27) reported a history of ruptured ulcers or a family member with gastric cancer than did urban participants (74 of 108). The frequency of reported gastrointestinal symptoms was similar between urban and rural participants. To our knowledge, this is the first survey of H. pylori infection in Georgia. We found a high rate of infection with H. pylori. Participants also reported a very high rate of dyspeptic symptoms, although these were not correlated with infection. This small convenience sample survey has several limitations, however. First, our participants did not constitute a systematically selected population sample. Second, rural populations were underrepresented. Finally, we used neighborhood or village of residence as a marker for socioeconomic status without specific income information from the participants. Therefore, socioeconomic status misclassification possibly occurred and the association between infection and socioeconomic status may not be accurate. Nevertheless, it is unlikely that we substantially overor underrepresented infection prevalence in the general population. Despite the limitations of this study, our results clearly indicate that H. pylori is a serious public health problem in Georgia. There is a pressing need to educate medical professionals and the general public about H. pylori infection and gastrointestinal illness and to introduce diagnosis of this infection and appropriate treatment for it into standard medical practice. In addition, rigorous population surveys that include children are needed to identify high-risk groups of persons for targeted public health interventions (7).

برای دانلود رایگان متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Foodborne botulism associated with home-preserved turnip tops in Italy.

In Italy, foodborne botulism is a rare disease mainly due to home-preserved food. In the case reported here, clinical diagnosis was performed on the basis of clinical signs and referred consumption of home-preserved turnip tops in oil. Definitive diagnosis was performed by detection of botulinum toxin in sera and neuro-toxigenic organisms in stools and leftover food. This case report highlights...

متن کامل

Effect of 1-methylcyclopropane in combination with Calcium chloride on postharvest storage and quality of green olives

Green olive cultivars “Manzanila” and “Mission” were harvested at the mature green stage. They were either treated with 1-methylcyclopropane (1-MCP) at a concentration of 1.8 µL/L for 24 h at 20°C or kept untreated as a control. Both treated and untreated fruits were then immersed in water containing CaCl2 of 0 (control), 50 and 100 mM for 2 h under 1.2 bar pressure. Fruits were then surface dr...

متن کامل

Composition of pigments and colour changes in green table olives related to processing type.

Brownish colourations in Natural green table olives (non-treated with alkali) make this product less attractive to consumers than Spanish-style green table olives (treated with alkali), which develop a more appreciated bright golden-yellow colour. These colour differences were studied in relation to changes in the composition of chlorophyll and carotenoid pigments, as well as polyphenolic compo...

متن کامل

Influence of pasteurization and lye treatment on the fermentation of spanish-style manzanilla olives.

The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of p...

متن کامل

Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.

"Greek-style" Moroccan black table olives were screened for potent odorants by GC/olfactometry/aroma extract dilution analysis of representative Likens-Nickerson extracts and compared with "Spanish-style" green fruits. ( Z)-3-Hexenal, ( E, E)-2,4-decadienal, ( E, Z)-2,4-decadienal, guaiacol, and methional were found in both green and black olives, but with significant differences in concentrati...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

عنوان ژورنال:

دوره 11  شماره 

صفحات  -

تاریخ انتشار 2005