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Why was the work done: To determine whether the susceptibility of lager to microbiological spoilage is determined by composition, microbiota or both. To assess beer spoilage by a consortium of yeast and bacteria from draught beer rather than pure laboratory cultures. How was the work done: Four draught beer styles - cask ale and keg lager, ale, and stout - were sampled twice in five different public houses in four different locations. The beers were forced by static incubation at 30°C for four days. 'Challenge testing' with an inoculum of heterogeneous microorganisms from the forced samples was used to assess the spoilage of ten commercial lagers after incubation by the increase in turbidity at 660 nm. The same approach was used to evaluate the role of nutrients in beer spoilage by forcing with the addition of yeast extract or vitamins (thiamine and riboflavin). What are the main findings: The ten lagers varied in susceptibility to spoilage ranging three-fold from the least to most spoilable. Average spoilage across the beers was comparable for microorganisms from lager, keg ale and stout but ca. 50% greater with microorganisms from cask ale. The ranking of spoilage of the 10 lagers was similar for microbiota from cask ale, keg ale and stout but less so from lager. Spoilage was influenced by beer composition and was inversely related to beer pH and level of free amino nitrogen. The addition of yeast extract stimulated spoilage of the least spoilable lager but the addition of vitamins B1 and B2 had little or no effect. Spoilage was extensive at 30°C, measurable at 12°C but imperceptible at 2°C. Why is the work important: The oft-quoted statement that beer is 'robust to microbiological spoilage' is a fallacy. All ten lagers were spoilt by draught beer microorganisms, but some were more spoilable than others. It is suggested that spoilage may be reduced by lowering beer pH and curbing the availability of nutrients for microbial growth. Whilst (as would be expected) beer storage at 2°C supresses microbial growth, storage at 12°C (as practiced in UK public house cellars) allows spoilage microorganisms to grow in beer. Although the threat of microbial spoilage in the brewing process is managed by good manufacturing practice, draught beer is vulnerable and requires more focus and commitment to hygienic practices to assure quality. [ABSTRACT FROM AUTHOR]

Objective: To assess in vitro antibacterial efficacy of three cross‐linking (XL) protocols on bacteria associated with canine ulcerative keratitis. Methods: Three XL protocols: UVA 3 mW/cm2 for 60 min, UVA 3 mW/cm2 for 30 min, and UVA 30 mW/cm2 for 3 min with and without application of riboflavin and a riboflavin‐only protocol were performed in vitro on the four most common bacterial genera isolated from cases of canine ulcerative keratitis treated at Dick White Referrals, UK. Zones of bacterial growth inhibition (GIZ) associated with treatment were measured and compared. Results: The four most common isolates were Pseudomonas aeruginosa (PA) (48/140, 34.3%), Streptococcus spp. (32/140, 22.9%), Staphylococcus spp. (24/140, 17.1%) and Escherichia coli (EC) (11/140, 7.9%). PA, EC, Streptococcus canis (SC), and Staphylococcus pseudintermedius (SP), isolated from canine corneas, were selected for testing. EC and SC demonstrated growth inhibition following all UVA/riboflavin protocols. PA and SP only displayed growth inhibition following the 60 min UVA/riboflavin protocol. GIZ areas for 60 min UVA/riboflavin protocols were significantly greater than 30 and 3 min UVA/riboflavin protocols (p <.01) and there was no significant difference between 30 and 3 min UVA/riboflavin protocols. In respect to GIZ areas, EC was significantly more susceptible to XL than SP (p = <.01). Conclusions: All UVA/riboflavin XL protocols caused growth inhibition of EC and SC in vitro. PA and SP did not show clear growth inhibition in vitro following exposure to XL protocol settings of UVA 3 mW/cm2 for 30 min and UVA 30 mW/cm2 for 3 min. [ABSTRACT FROM AUTHOR]

Fatty acid (FA), carotenoid and vitamin contents of UK eggs were assessed for four production systems (caged (CA), free-range (FR), organic (OR) and extensive organic (EO)) as well as season. The impact of enforced housing, due to avian influenza, was also investigated. Production system did not alter vitamin D 3 , B 2 or B 9 content, but significantly influenced nutritionally desirable FA, carotenoid and vitamins A and E - concentrations decreased as production intensity increased, although for most, CA and FR did not differ significantly. Vitamin E and FA profiles for OR and EO were also similar, although carotenoids were higher in EO eggs. In contrast, FA, carotenoids, vitamins E and B 9 were consistent throughout the year, unlike vitamins A, D 3 and B 2 , which fluctuated with season; D and B 2 were higher in July than January and lower vitamin A was the only detected implication from enforced housing of FR and OR birds. • Fatty acid, carotenoid and vitamins in eggs from caged, free range and organic hens • Eggs from free range and caged systems were very similar • Nutrients in organic eggs were higher than free range and cage eggs • Vitamins A, E, B 9 , carotenoids and fatty acids were consistent throughout the year • Vitamin D and B 2 were higher in summer than winter [ABSTRACT FROM AUTHOR]

Poor dietary choices not only manifest in obesity, which is currently the main public health focus in the UK, but can also lead to inadequate micronutrient intakes, with implications for health. Recent dietary survey data and measurements of status biomarkers have highlighted folate, vitamin D, calcium, iron and iodine to be amongst the micronutrients of most concern for particular subgroups of the UK population. Those most vulnerable to inadequate intakes of these micronutrients include adolescents, ethnic minorities and lower socio-economic groups. Teenage girls and women of childbearing age are of particular concern because of their high requirements for some micronutrients and the impact poor micronutrient intakes can have on the health of their offspring. Yet, compared to other food concerns, relatively little importance seems to be given by consumers to the micronutrient density of foods. This review explores different factors that may influence micronutrient intakes and status over the following decade and beyond. Over the next few years, it is likely that the micronutrients of concern remain similar, although continuation of dietary trends could result in further decreases in iron and calcium intakes. In an obesogenic and sedentary environment, where many people are being encouraged to reduce their energy intakes, increasing the micronutrient density of the diet is essential to prevent a concurrent decrease in micronutrient intake. Investment in fortification policies/practices or sustained government programmes aimed at raising awareness of micronutrients of most concern or encouraging supplementation, for example focusing on folate and vitamin D, could considerably improve population micronutrient intakes. Over the longer term, with sufficient investment in research and support from healthcare professionals and the food industry, adequate micronutrient intakes could be achieved across the UK population. However, global food security issues, including retaining food supply in response to an increase in demand for food, energy and water, and changing climate, could potentially hamper these efforts. [ABSTRACT FROM AUTHOR]

Micronutrient status during pregnancy influences maternal and fetal health, birth outcomes, and the risk of chronic disease in offspring. Research reporting dietary intake during pregnancy in nationally representative population samples, however, is limited. This review summarizes the micronutrient intakes of pregnant women from developed countries and compares them with relevant national recommendations. A systematic search without date limits was conducted. All studies reporting the micronutrient intakes of pregnant women were considered, irrespective of design. Two authors independently identified studies for inclusion and assessed methodological quality. Nutritional adequacy was summarized, with confounding factors considered. Meta-analysis data are reported for developed countries collectively, by geographical region, and by dietary methodology. Pregnant women in developed countries are at risk of suboptimal micronutrient intakes. Folate, iron, and vitamin D intakes were consistently below nutrient recommendations in each geographical region, and calcium intakes in Japan were below the Japanese recommendations and the average intake levels in other developed countries. Research examining the implications of potential nutrient insufficiency on maternal and offspring health outcomes is needed along with improvements in the quality of dietary intake reporting. [ABSTRACT FROM AUTHOR]

Background/Objectives:Breakfast is an important source of micronutrients in the diet and its consumption has been linked to positive health outcomes. The present analysis investigated the contribution that breakfast cereals make to the nutrient intakes of the materially deprived (low income) UK population.Subjects/Methods:Data for 3728 respondents aged 2 years and over from the UK Low Income Diet and Nutrition Survey (2003-2005) were analysed. Nutrient intakes of consumers and non-consumers of breakfast cereal were compared.Results:Breakfast cereals were consumed by 49% of men, 58% of women, 80% of boys and 80% of girls, and median intakes were: 35, 25, 29 and 21 g/d, respectively. Consumers of breakfast cereals had higher intakes of thiamin, riboflavin, niacin, biotin, folate, vitamin B6, vitamin B12, iron and zinc than non-consumers. Breakfast cereal consumption was also related to higher intakes of calcium, attributable to higher milk consumption. The intake of wholegrain and high-fibre breakfast cereals was associated with a higher intake of non-starch polysaccharides. Intakes of niacin, biotin, calcium and zinc were higher but that of vitamin B6 was lower among consumers of exclusively wholegrain and high-fibre breakfast cereals compared with consumers of other breakfast cereals. There were no significant differences observed in intakes of non-milk extrinsic sugars according to type of breakfast cereal consumed.Conclusions:Breakfast cereals make a significant contribution to the micronutrient intake of the low-income UK population. [ABSTRACT FROM AUTHOR]

The article discusses importance of good nutrition in children. It highlights the nutrition needed by children and adolescents which are high in relation to their size due to their demands for growth. It also explores the results of the National Diet and Nutrition Surveys (NDNS) wherein data on the eating patterns of people living in private households in Great Britain is provided.

[Display omitted] • Plant-based dairy alternatives (PBDA) cost three times more than dairy products. • There were significant differences between milk, yogurt and cheese and PBDA for many nutrients. • PBDA can have significant consequences for nutrient intakes when replaced with dairy. • Fortification provides a potential route for improving the nutritional composition of PBDA. • At present, PBDA can be considered a practical but not nutritional replacement for dairy products. The popularity of plant-based dairy alternatives (PBDAs) products has grown exponentially in recent years creating a new market of PBDA. The aim of this study was to compare the nutritional content of plant-based alternatives of milk, yogurt and cheese with dairy equivalents and the impact on nutritional intake across the lifespan when they are substituted into UK diets. Nutritional information from cow's milk, yogurt, cheese and PBDAs available on the UK market was collected via manufacturers information. The products were categorised according to primary plant-based ingredient/s and compared with the equivalent dairy product. The National Diet and Nutrition Survey data was used to calculate the intake of milk, yogurt and cheese across all age groups and the energy and nutrient intake was calculated. Plant-based milk, cheese and yogurt alternative categories were then substituted for dairy intakes, and energy and nutrient intakes were calculated and compared to UK Dietary Reference Values. A total of 299 PBDA products were identified consisting of 136 milk alternatives, 55 yogurt alternatives and 109 cheese alternatives. All PBDAs were more expensive than dairy products. Milk contained more energy, saturated fat, carbohydrates, protein, vitamin B 2 , vitamin B 12 and iodine, and less fibre and free sugars, than plant-based milk alternatives (P < 0.05). There were significant differences between yogurt and cheese and their corresponding PBDAs for energy, fat, saturated fat, carbohydrate, sugars, fibre protein, salt, and calcium (P < 0.05). These differences were reflected in the nutrient intakes of different age groups and the results demonstrated that PBDA may be useful as practical replacements of dairy products but cannot be considered nutritional replacements. [ABSTRACT FROM AUTHOR]

The article reports on the water-soluble vitamins studied at some pharmaceuticals in Great Britain. These vitamins include Vitamin B2, Vitamin B5, Vitamin B6, Vitamin C, Folic Acid, and Biotin. These vitamins were studied using various methods providing analyses results that made helpful to determine their sources and compositions.