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The surface microbial contamination is of great interest, since these microbes can be potential sources of food-borne diseases. The purpose of this study was to determine and compare the microbial surface contamination of sour cherry (Prunus cerasus L.) produced by integrated and organic cultivation methods in Hungary. The effects of the growing area, year, and cultivar were studied on 62 samples. According to the results, the average microbial contamination of sour cherry is within a certain range, independently from the cultivar, growing area, and year. The frequency distribution of the surface bacterial, mould and yeast counts also did not show significant differences between the growing methods or cultivars. Principal component analysis ranked the sour cherry samples into seven groups on the basis of the level of microbial contamination. The discriminant analysis proved the correctness of the grouping. The grouping was independent from cultivars, growing methods, and years. No examined food-borne pathogen Salmonella spp. or Listeria spp. were found on the surfaces of sour cherry.

Restricted access
Acta Alimentaria
Authors:
B. Raposa
,
E. Antal
,
J. Macharia
,
M. Pintér
,
N. Rozmann
,
D. Pusztai
,
M. Sugár
, and
D. Bánáti

Abstract

Several misconceptions exist about foods and nutrition. Many believe, that the human body can “acidify”, thus, an “alkaline diet” should be followed. The acid-base balance is a characteristic of a normally functioning human body. Throughout our metabolic processes, acids and substances with acidic pH are produced continuously, which, in the case of a healthy person, does not affect the pH of the human body. In those rare cases, when an overall pH imbalance evolves in the human body due to its life-threatening nature, it requires urgent medical intervention. Furthermore, it cannot be influenced by dietary interventions.

This paper highlights evidence regarding acidification and the acid-base balance, with special attention to certain food groups. Foodstuffs have different specific pH value (acid-base character), they can be acidic, alkaline, or neutral in elemental state. Beside their chemical nature, the effect they have on the human body depends on the mechanism of their metabolism, as well. Diet and ingredients have direct and indirect effects on the human body's intracellular and extracellular compartments (especially blood and urine), still they do not influence its pH significantly.

Alkaline diets were born in the absence of evidence-based information and/or the misunderstanding and wrong interpretation of the available and up-to-date scientific facts. The convictions of consumers and the promotion of the alkaline diet lack the scientific basis, so it can be harmful or even dangerous in the long run.

In summary, scientific evidence on the efficacy or prophylactic effects of an alkaline diet is not available.

Open access

Abstract

A plethora of research and empiric observation supported the claim that–among other symptoms–diseases often affect the ability to smell and the sense of taste, possibly affecting the taste- and food preferences as well.

The aim of the present study was to shed light on the impact of COVID-related smell- (dysosmia/anosmia) and taste function-disorder/loss (dysgeusia/ageusia) on the food and taste preferences COVID-19 patients of different symptomatic and pre-existing conditions and demographic backgrounds.

The research based on a descriptive, cross-sectional survey. In total, 514 participants filled our self-administered online questionnaire. Thirteen participants were excluded according to the exclusion criteria. Descriptive statistics, Chi-square test, t-test for correlation coefficient, were performed.

The most common long COVID symptom was fatigue/weakness (53.1%) followed by anosmia (50.9%) and tachycardia (33.5%). Many participants reported dysgeusia/ageusia during the acute phase of the disease, which sometimes prevailed as a long COVID symptom. A high percentage of participants reported that they rejected all kinds of meat of animal origin except cold cuts for their duration of recuperation, which proved to be the most common dietary change during the post-COVID period so far.

Open access