Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.

BACKGROUND: Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other dietary components. The objective of the present study is to assess intake of spices at the household and individual level on the basis of pattern of spice use and portion size of spice consumed from routinely prepared dishes in Hyderabad city in Southern India. METHODS: The study was conducted in 100 households in urban areas of Hyderabad city in India with the help of a spice intake questionnaire that was prepared to collect information on the pattern of spice use, frequency, and quantity of spice consumption of 17 spices routinely used in Indian cuisine. The quantity of spice intake was assessed by measuring portion size of spice consumed from the quantity of i) spices added in routinely prepared dishes and ii) the prepared dish consumed by an individual. RESULTS: Based on the type of dish prepared and frequency of preparing the dishes, 11 out of 17 spices were found to be consumed by more than 50% of the households. Maximum number of spices was consumed at weekly frequencies. Red chillies and turmeric were the most frequently consumed spices by 100% of the households. The mean total intake of spices was observed to be higher through dishes consumed daily (10.4 g/portion) than from those consumed at weekly or monthly frequencies. Highest portion size intake was observed for chillies (mean 3.0 g; range 0.05-20.2 g) and lowest for nutmeg (mean 0.14 g; range 0.02-0.64 g) and mace (mean 0.21 g; range: 0.02-0.6 g). CONCLUSIONS: The study suggested that assessment of intake of spices varies with frequency of use of spices and type of dish consumed. Portion size estimations of spices consumed and the frequency of consumption of the spice containing dishes facilitates in quantifying spice intake at the individual level.

Workgroup report: public health strategies for reducing aflatoxin exposure in developing countries.

Consecutive outbreaks of acute aflatoxicosis in Kenya in 2004 and 2005 caused > 150 deaths. In response, the Centers for Disease Control and Prevention and the World Health Organization convened a workgroup of international experts and health officials in Geneva, Switzerland, in July 2005. After discussions concerning what is known about aflatoxins, the workgroup identified gaps in current knowledge about acute and chronic human health effects of aflatoxins, surveillance and food monitoring, analytic methods, and the efficacy of intervention strategies. The workgroup also identified public health strategies that could be integrated with current agricultural approaches to resolve gaps in current knowledge and ultimately reduce morbidity and mortality associated with the consumption of aflatoxin-contaminated food in the developing world. Four issues that warrant immediate attention were identified: a) quantify the human health impacts and the burden of disease due to aflatoxin exposure; b) compile an inventory, evaluate the efficacy, and disseminate results of ongoing intervention strategies; c) develop and augment the disease surveillance, food monitoring, laboratory, and public health response capacity of affected regions; and d) develop a response protocol that can be used in the event of an outbreak of acute aflatoxicosis. This report expands on the workgroup's discussions concerning aflatoxin in developing countries and summarizes the findings.

Human health problems associated with current agricultural food production.

Scientific and technological developments in the agricultural sectors in the recent past has resulted in increased food production and at the same time led to certain public health concerns. Unseasonal rains at the time of harvest and improper post harvest technology often results in agricultural commodities being contaminated with certain fungi and results in the production of mycotoxins. Consumption of such commodities has resulted in human disease outbreaks. Naturally occurring toxins, inherently present in foods and either consumed as such or mixed up with grains, had been responsible for disease outbreaks. Other possible causes of health concern include the application of various agrochemicals such as pesticides and the use of antibiotics in aquaculture and veterinary practices. Foodborne pathogens entering the food chain during both traditional and organic agriculture pose a challenge to public health. Modern biotechnology, producing genetically modified foods, if not regulated appropriately could pose dangers to human health. Use of various integrated food management systems like the Hazard Analysis and critical control system approach for risk prevention, monitoring and control of food hazards are being emphasized with globalization to minimise the danger posed to human health from improper agricultural practices.

Field Level Evaluation of Aflatoxin Detection Kit.

An aflatoxin detection kit was evaluated at the field level for groundnut and groundnut meal. A total of 88 groundnut samples and 20 groundnut meal were analyzed with the help of the kit in the field. Aliquots of same samples were analyzed in the laboratory by the conventional BF-thin layer chromatographic method. In 89% of the groundnut samples and 100% groundnut meal, results of the both methods were comparable. Aflatoxins were overestimated in 5% of the groundnut samples, and in 6% of the samples, aflatoxins were underestimated.

The Economic Impact of a Foodborne Disease Outbreak Due to Staphylococcus aureus.

The economic cost of a Staphylococcus aureus outbreak involving over 100 persons was estimated. About 41% of the expenditure was borne by the affected persons which includes, loss of wages or productivity loss and other expenses. The cost of hospitalization, laboratory investigations, etc., was 43%. Educative and preventive measures would considerably reduce the economic cost of the outbreaks which are very high for a developing economy. A comparison of the economic cost calculated on the basis of percent of per capita income with that of a similar outbreak in the United States indicated that the cost of a foodborne disease outbreak is higher in India than in the United States.