ABSTRACT
Coeliac disease frequency increases by obscure reasons and affects in some Western countries as much as 1% of the populations. The second one of monozygotic twins does not develop the disease in 100% but only in 20-50%. To unravel these mysteries, literature was searched to determine the disease background and find suggestions for research and prevention. The causal antigen of coeliac disease is gluten of wheat that is neutralised in the intestine by secretory immune globulin A (sIgA). SIgA is secreted by the secondary (lymphoid) immune system that develops in a newborn infant after the primary (central) immune organs thymus and bone marrow have been primed with antigens of the intestine. Predisposed infants are sensitive for development of coeliac disease during the time without sIgA secretion into the intestine. The risk of the disease diminishes when sIgA cycles of gluten neutralisation develop. Peyer's patches (PP) of the secondary immune system play a central role in the cycles and possibly do not function well in the case of coeliac disease. Coeliac disease in predisposed infants may be prevented by delay of bread consumption till the time of normal sIgA secretion and by application of a challenge period with gluten (see Discussion). It is concluded that sIgA secretion into body cavities and malfunction of immune cells in PP should be included in the future research of coeliac disease as well as in more allergic diseases (type 1 diabetes, Crohn disease, asthma, hay fever).
Subject(s)
Celiac Disease/immunology , Glutens/immunology , IgA Deficiency/immunology , Intestines/immunology , Peyer's Patches/physiopathology , Humans , InfantABSTRACT
The bacteriological changes appearing on transport of legs of beef, pork carcases and parts of cattle and pigs were studied. Meat from three slaughter-houses was examined. Of the meat of each slaughter-house, specimens transported over a short distance, over a long distance or by the butcher's own vehicle were studied. The transported meat was found to be contaminated by bacteria which had developed on (other) meat. The hygienic condition of the meat-van obviously is a factor in the transfer of bacteria to legs and carcases; this was not observed where the parts were concerned. The effect of bacterial contamination was that the decrease in stability was most marked in meat showing low bacterial counts. The season during which the meat was transported and the temperature reached during transport were not found to have any appreciable effect on the increase in bacterial counts. Nor were any marked differences observed between slaughter-houses or the various transports to butcher's shops. On the other hand, there was a relatively marked increase in bacterial counts on a particular transport route on which the meat had to travel for periods varying from five to six hours.
Subject(s)
Food Microbiology , Meat , Animals , Cattle , Food Contamination , Seasons , Swine , Time Factors , TransportationABSTRACT
Beef carcases were stored in the chilling rooms of seven slaughter-houses for periods varying from ten to thirteen days and bacteriologically examined at regular intervals. At best, the bacteriological state of the carcases continued to be acceptable for nearly two weeks; under adverse conditions, it was acceptable for barely a week. The bacteriological keeping qualities were markedly affected by the temperature and, if to a far less extent, by contamination during slaughter and loss of weight due to evaporation. The importance of these factors as well as that of the method adopted in sampling is stressed.
Subject(s)
Enterobacteriaceae/isolation & purification , Food Microbiology , Food Preservation/standards , Meat , Animals , Food Contamination , Humidity , TemperatureABSTRACT
In slaughter-houses in the Netherlands the bacteriological contamination of beef-carcases was determined immediately after slaughter. The highest aerobic bacterial count as well as the largest numbers of Enterobacteriaceae were found to be present on the carcases at those sites at which the skin or meat had been cut. It is likely that bacteria are carried from the skin to the meat during cutting. Differences in bacteriological contamination of carcases are attributed to the difference in transmission from the skin. Mechanization of the dressing-line did not have any perceptible effect on the degree of contamination.
