We report a case of pectin-induced occupational asthma in a 35-year-old man. His job involved mixing powdered pectin into a fruit puree during the manufacture of jam. Within minutes of adding pectin, he developed coryza, rhinorrhea, coughing, and wheezing. His symptoms cleared during weekends while away from work and improved with the use of a protective face mask at work. Peak flow rates were ...

The impact of pulsed electric fields (PEF) and their combination with a thermal treatment on the bioaccessibility phenolic carotenoid compounds in oil-added carrot puree (5 %) was investigated. Fractions such were differently treated: subjected to PEF pulses 3.5 kV cm−1) (PEF); thermally treated (70 °C for 10 min) (T) or first then (PEF/T). Purees vitro digested, content determined. Likewise, q...

Background: Alicyclobacillus acidoterrestris is a key spoilage causing bacterium commonly found in fruit juices and purees. Commercial real-time PCR based assays to detect this organism are available, but reportedly require 48 hours of enrichment for detection. The underlying hypothesis of this study was that fruit juice and puree characteristics influence the enrichment requirements of this or...

Recent studies have shown that handcrafted glass-clay containers are a health risk because they can be contaminated by heavy metals, which can be transferred to food, thus reaching the human body to potentially cause illness. Therefore, in the present work, we evaluate the leaching of lead, cadmium, and cobalt from glass-clay containers into two types of food: tomato sauce (salsa), and chickpea...