The identification of alcohol intoxication by police.

BACKGROUND: The identification of alcohol intoxication by police, bartenders, social hosts, and potential passengers is an important issue in the prevention of alcohol-related driving accidents. This study examines the ability of police officers to correctly identify and make ratings of the sobriety of target drinkers presented on video. METHODS: Raters were asked to determine (1) whether the target drinker had been drinking alcohol, (2) whether it was "okay" to serve the target another drink, and (3) whether the target drinker was "okay" to drive. A rater confidence score for each target evaluated, as well as demographic characteristics about the raters, was obtained. RESULTS: Drinkers were accurately targeted to low (0.08-0.09%), medium (0.11-0.13%), and high (0.15-0.16%) blood alcohol concentrations (BACs) by using a method previously described. At lower BACs, most police officers were unable to identify whether or not targets had been drinking. Raters were "pretty sure" that targets in the 0.15-0.16% range had been drinking and "not sure" whether or not they should be served another drink or drive a car. CONCLUSIONS: The ability of raters to reliably identify target drinkers who were too intoxicated to drive safely was not obtained until the BACs were relatively high. These results suggest that prevention measures must focus on improving behavioral observations made of potential drunk drivers. Implications for bartenders and social hosts are discussed.

Determination of acceptability of flavored oat bran frankfurters by older adults.

The US population is aging rapidly and, within the next 25 years, 20-25% will be over age 60. This creates a vast new market for age-specific products and increases the responsibility of food scientists and nutritionists to provide appropriate foods for older adults. Many older individuals are energy deficient and need to be encouraged to consume more food in order to maintain body weight and health, but need to decrease the calories from fat in their diets. Many of these older individuals are not inclined to eat foods that they enjoy for fear that these foods may be detrimental to their health (de Castro, 1993), or they have lost their gustational abilities to the degree that these foods are no longer enjoyable. This research looks at a possible solution to both problems by replacing fat in a favorite food of older adults and adjusting the flavor levels of this product. Frankfurters were made from mechanically deboned poultry meat in which standard commercial formulation was compared to three flavoring treatments using oat bran as a fat replacer (6% oat bran, 30% H2O). Mixed spices (traditional saucisson) were added to two of these treatments in standard and double proportions. Participants were 71 individuals over the age of 65 in varying levels of health from four regional care facilities. Seven gram, three-digit-coded samples were evaluated at 60 degrees C, and scored on a nine-point hedonic scale. A significant (alpha = 0.0004) preference was shown for the double-spiced frank. No differences by sex or race were found. Research concluded that addition of flavoring aids in the increased acceptability of products by older adults.

Use of chuck muscles and their acceptability in restructured beef/surimi steaks.

Ten major muscles along with any unidentifiable lean, were carefully excised from 16 Choice square-cut chucks Yield Grade 2, and placed according to previously determined tenderness rankings, into one of three muscle groups. Group 1 was composed of the most tender muscles, and contained the infraspinatus, longissimus, and triceps brachii. Group 2 contained intermediate tenderness muscles and was composed of the serratus ventralis, deep pectoral, and complexus. Group 3 contained the least tender muscles and was composed of the biceps brachii, supraspinatus, rhomboideus, trapezius, deltoids, and neck muscles. Each group was restructured into beef/surimi steaks and was evaluated. Total muscle yield before trimming accounted for 66.2% of the chuck. Careful fat trimming, desinewing, and internal seam cutting on individual muscles resulted in 34.7% lean available for the restructuring of steaks. The triceps brachii, longissimus, supraspinatus, and infraspinatus required the least trimming and were easiest to excise. These muscles made up 49% of the trimmed meat and 13.7% of the total chuck. Steaks were evaluated by a consumer sensory panel for tenderness, flavor, overall preference, and intent to purchase. There were no differences detected by consumers among the muscle groups for the sensory traits studied. Tenderness and flavor were rated equal to intact steaks for all muscle groups studied. The consumer sensory panel indicated that Groups 1 and 2 would be purchased twice a month and Group 3 once a month.

Prevalence of Campylobacter spp. and Salmonella spp. on Pork Carcasses and the Reduction Effected by Spraying With Lactic Acid.

Two hundred and twenty-five pork carcasses were sampled immediately after slaughter and 24 h postmortem for the presence of Campylobacter spp. and Salmonella spp, Campylobacter spp. were present on 23 carcasses with 9 isolates from the shoulder area and 14 isolates from the ham. Salmonella spp. were isolated from 63 carcasses with 29 isolates from the shoulder and 34 isolates from the ham area. Spraying with a 2% solution of lactic acid reduced the numbers of both organisms that could be isolated immediately and 24 h after slaughter from the 75 carcasses sprayed. All of the Campylobacter spp. isolated in this study were confirmed to be Campylobacter coli .

Central and regional hemodynamic effects of flosequinan for congestive heart failure.

The central and regional hemodynamic effects of flosequinan, a new orally administered vasodilator, were examined in 10 patients with moderate to severe congestive heart failure. A single-blind design was used to compare a standard dose of flosequinan (100 mg) with placebo. Flosequinan produced a statistically significant increase in cardiac output, primarily through its augmentation of stroke volume. This response was accompanied by significant reductions in systemic vascular resistances and right and left ventricular filling pressures. A reduction in pulmonary artery pressure and total pulmonary vascular resistance also was observed. The vasodilatory actions of flosequinan improved overall left ventricular performance; the inotropic indexes measured were not altered. There were no significant changes in upper limb, renal or hepatic-splanchnic blood flow or in the vascular resistances of these regions after flosequinan administration. The upper limb venous capacitance increased significantly. First-dose flosequinan evokes favorable central hemodynamic changes and improves overall left ventricular performance in patients with congestive heart failure. The acute augmentation in cardiac output, however, is not accompanied by a preferential alteration of flow to any of the major vascular regions studied.

Cognitive moderators of alcohol's effects on anxiety.

The present study was designed to test the prediction from the attention-allocation model that intoxication in the absence of a pleasant distractor will fail to produce anxiolytic effects. A second prediction, that the sequence of intoxication and exposure to the anxiety-producing situation would influence alcohol's effects, was also tested. Subjects were male social drinkers who received an 0.85 g/kg dose of alcohol or a placebo. Conventional statistical analysis of the results indicated an anxiolytic effect of alcohol on heart rate but a problem with this analysis is identified. An alternative interpretation provides no support for an anxiolytic effect. Exposure to the anxiety-producing stimulus prior to intoxication led to greater heart rate reactivity than if it followed intoxication.

Effect of added water, sodium erythorbate and storage time on the functional properties of prerigor beef preblends in a model system.

Singular and combined effects of added water, sodium erythorbate and storage time on salt soluble protein extractability, bacteriological and chemical characteristics of preblended hot-boned beef were evaluated. Waterholding and gel forming capacities of preblended hot-boned beef containing either 0, 10 or 20% added water were determined. Significant interactions between added water level and storage time on microbial counts and between sodium erythorbate level and storage time on thiobarbituric acid values and residual nitrite levels were noted. The presence of sodium erythorbate resulted in a more (P < 0·05) rapid rate of nitrite disappearance, but it did not affect (P > 0·05) microbial counts. Salt-soluble protein extractability was not affected (P > 0·05) by added water, but more protein could be extracted with increasing storage time. A trend existed to suggest that the presence of added water in the meat preblends slightly improved the gel formation and waterholding capacities.

Selection strategies for developing smooth bromegrass cell wall ideotypes.

A random sample of 80 families of the B8HD smooth bromegrass (Bromus inermis Leyss.) population were tested in three environments for forage yield and cell wall constituents. Expected progress from one cycle of family selection was computed for single-trait selection and multiple-trait restricted selection. Expected gains were compared to desired goals and actual results from one cycle of phenotypic selection. Desired goals were: Model I = reduced lignin and cellulose, with increased hemicellulose, resulting in no change in cell wall content; Model II = reduced lignin and cellulose with no change in hemicellulose; or Model III = reduced lignin, cellulose, and hemicellulose. Single-trait selection for high hemicellulose in first harvest or low cellulose in second harvest had the best expected responses, of any single trait, for Model I. Possible undesirable effects of selection for low cellulose would be a reduction in forage yield potential. Multiple-trait restricted selection was judged to be more effective, with responses all in the desired direction, by specifying increased hemicellulose in index development. Selection in second harvest was expected to have similar responses as first harvest, except for a greater increase in forage yield. Development of Models II or III is expected to be difficult due to a negative correlation estimate between first and second harvest cell wall concentration.

Physical and sensory attributes of hot-processed and conventionally chilled hams and bellies from electrically stimulated and non-stimulated pork carcasses.

Forty-eight fresh hams and bellies were obtained from 24 market weight hogs (x = 94·5 kg) of which twelve were electrically stimulated (ES) by pulsing current immediately after exsanguination. The left side of each non-stimulated (NS) carcas was fabricated after conditioning for 3h post mortem at 17°C (NS hot-processed). The left sides of ES carcasses were fabricated 1 h pm. The right sides were fabricated following a 24 h cooler chill at 2°C (conventionally chilled: CP). Hams from ESCP carcasses had higher (P < 0·05) smokehouse yields than hams from NS carcasses. Hams that were hot-processed had higher smokehouse yields than the NSCP hams. Time of fabrication (1, 3 or 24h post mortem) did not affect smokehouse yields. Conventionally chilled bellies obtained from ES carcasses showed higher (P < 0·05) residual nitrite levels than those front electrically stimulated hot-processed (ESHP) carcasses. No differences were found for residual nitrite levels in the non-electrically stimulated sides. Panelists were unable to detect any sensory differences from the bacon strips. Sensory scores of ham slices were more juicy for non-stimulated hot-processed carcasses (NSHP) than those from ESHP carcasses. Panelists found the ham slices from NSCP carcasses to be more tender (P < 0·05) than those from electrically stimulated cold-processed (ESCP) carcasses. Results from this study clearly indicated that hot-processing of pork can provide hams and bellies that are acceptable for the production of cured hams and bacon of comparable quality and yield to those currently being produced under conventional processing methods.

Airborne aflatoxin in corn processing facilities in Georgia.

Problems affecting the health of agricultural workers in processing facilities where grains are contaminated with aflatoxin have been noted previously. Airborne particulates produced during processing are reported to produce various carcinomas when inhaled by factory workers. Two corn processing plants within Georgia were surveyed during the fall of 1984 and 1985 with utilization of an Andersen 6-stage air sampler, a high-volume air sampler and a slit sampler. No airborne aflatoxin was found; however, 10% of settled dust samples were contaminated with aflatoxin. The average particles were found to be globular in shape with an effective diameter between 2 to 3 microns. Only 30% of the bulk corn samples contained aflatoxin, which was present at low levels (0.15 to 8 ppb).

Assessment of the development of tolerance to ethanol using multiple measures.

Development of tolerance to ethanol was examined using a motor coordination test, startle response, and rectal temperature in rats chronically treated with ethanol (8-11 g/kg/day), equicaloric dextrin maltose (DM) or water. A 2.0 g/kg test dose resulted in 92, 48, and 2.7% depression from baseline of motor coordination test performance, startle response, and rectal temperature, respectively, on the first test day. There was complete tolerance to the hypothermic effect of this dose of ethanol on the 9th day of treatment while 17 days of treatment were required to achieve total tolerance on dowel test but still did not produce full tolerance on the startle response. Measurement of blood ethanol concentration indicated no significant changes in the rate of ethanol disappearance. Therefore the observed decrease in sensitivity to ethanol represents functional tolerance. These results indicate tolerance to ethanol develops at different rates depending on the measures employed to evaluate it.

Risk of noncardiac operation in patients with defined coronary disease: The Coronary Artery Surgery Study (CASS) registry experience.

It has been suggested that coronary artery bypass grafting (CABG) is efficacious in patients with severe coronary artery disease before they undergo a major noncardiac operation. The Coronary Artery Surgery Study (CASS) registry population was reviewed to identify variables affecting operative mortality and cardiovascular morbidity for noncardiac procedures, and to assess the influence of prior CABG on these surgical risks. Major noncardiac operations were performed on 1,600 registry patients between June 30, 1978, and June 30, 1981. Operative mortality for individuals without significant coronary artery disease (Group 1) was 0.5% (2/399) and for patients with such disease having CABG prior to a noncardiac procedure (Group 2), it was 0.9% (7/743) (Group 1 versus Group 2, p = 0.42). Patients with significant coronary artery disease undergoing noncardiac operation without prior CABG (Group 3) had an increased operative mortality, 2.4% (11/458) (p = 0.009). Group 2 patients had more severe angina symptoms (p less than 0.001) and more extensive coronary artery disease (p less than 0.001) on entering CASS than Group 3 patients. Postoperative chest pain occurred in 8.7% (40/458) of the Group 3 patients versus 4.5% (18/399) in Group 1 and 5.1% (38/743) in Group 2 (p = 0.004). No group differences were noted for the incidence of perioperative myocardial infarction or arrhythmias.(ABSTRACT TRUNCATED AT 250 WORDS)

Evaluation of particulate air samplers for airborne aflatoxin B1.

Five air samplers (Millipore, all-glass impinger, centrifugal, Andersen, and absorbent cotton) were evaluated for their ability to collect airborne grain particles contaminated with aflatoxin B1. Corn dust containing 100 micrograms aflatoxin B1/g was aerosolized within a containment system. Each device sampled 100 I air, thus exchanging the air in the chamber two times. Aflatoxin B1 was extracted from all sampling matrices and was detected and quantitated with thin-layer chromatography and scanning fluorodensitometry. The highest efficiency was obtained with the Millipore sampler, while the efficiencies of the centrifugal and the cotton samplers were almost identical. Efficiency of an Andersen was less, with no toxin recovered from an all-glass impinger. Measurement of particle size was accomplished with the Andersen sampler.

Comparison of Sampling Methods for Isolation of Campylobacter jejuni coli from Pork Skin.

Samples of fresh pork skin were inoculated with known numbers of a nalidixic acid-resistant strain of Campylobacter jejuni and sampled by two methods, swabbing and scraping, 10 min after inoculation to compare sampling methods. The effect of frozen storage of samples on detection was also examined. C. jejuni was readily recovered with swab samples while recovery of the organism was greatly reduced by the scrape method. Frozen storage of samples decreased the numbers of viable cells as compared to the fresh samples.

Selective and differential medium for detecting Clostridium botulinum.

A selective and differential growth medium was developed for detection of Clostridium botulinum types A, B, and F. The medium consisted of peptone-glucose-yeast extract agar supplemented with cycloserine, 250 micrograms/ml; sulfamethoxazole, 76 micrograms/ml; and trimethoprim, 4 micrograms/ml as selective inhibitors and various types and levels of botulinal antibodies for type differentiation in the immunodiffusion reaction. Growth of proteolytic types of C. botulinum were not affected by the incorporation of the selective agents, but some nonproteolytic types were suppressed. Cross-reactions between types A and B were visually distinguishable, whereas cross-reactions between type F and Clostridium sporogenes did not occur at the optimum antibody titer. Optimum antibody titer varied with toxin type. The proposed selective differential medium should be valuable in isolating and typing of proteolytic C. botulinum types A, B, and F from samples containing mixed microbial populations.

Development of tolerance to ethanol-induced tachycardia in rats.

Development of tolerance to ethanol was examined using heart rate as a measure. Ethanol-treated rats were infused IG with 8-11 g/kg/day (in 3 divided doses), control rats received similar infusions of either equicaloric dextrin-maltose or water (equivolumetric) for a period of 17 days. On days 1, 5, 9, 13 and 17 of treatment heart rate was recorded before and at 10, 20 and 30 minutes after injection of a challenge dose of 2 g/kg ethanol, dextrin-maltose or water. The tachycardia produced by ethanol increased with days of chronic treatment to a maximum on the 9th day of treatment. Significant tolerance to the tachycardia was evident only on the 17th day of treatment. Neither control showed significant changes in heart rate.

Incidence of Campylobacter jejuni / coli on Pork Carcasses in the Northeast Georgia Area.

One hundred and twelve freshly slaughtered pork carcasses from three packing plants were sampled before and after chilling for the presence of Campylobacter jejuni / coli by the use of two isolation methods (Preston enrichment and Skirrow direct plating). Preston enrichment media gave the highest isolation rate, 12.5%, on freshly slaughtered carcasses. No isolations were obtained from chilled carcasses. More isolates were obtained from the ham skin area compared with the jowl area. All isolates were confirmed as Campylobacter coli .