Linked Life Data

18646681

Source:http://linkedlifedata.com/resource/pubmed/id/18646681

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
4
pubmed:dateCreated
2008-7-23
pubmed:abstractText
Salt rising bread (SRB) is an Appalachian traditional bread made without yeast, using a starter derived from flour, milk and potatoes. The "rising agent" has been identified as Clostridium perfringens, not salt, and is presumably derived from the environment. Although no cases of illness have been attributed to SRB, C. perfringens type A is a common cause of food poisoning from meats and gravies. Other C. perfringens isolates may cause enteritis necroticans (pig-bel disease) and gas gangrene. Past research documents that pathogenic strains derived from wounds may be used to produce bread and that bacteria isolated from this bread retain their pathogenicity. SRB starter samples were cultured at the University of Pittsburgh and abundant C. perfringens, type A grew out of all samples. However none of the cultures were positive for enterotoxin and thus would be unlikely to cause human food borne disease. While this does not preclude the possibility of other starter mixes containing enteropathogenic strains, the baking process appears to reduce bacterial contamination to safe levels and SRB has not been implicated in causing any human disease.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:status
MEDLINE
pubmed:issn
0043-3284
pubmed:author
pubmed:issnType
Print
pubmed:volume
104
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
26-7
pubmed:dateRevised
2010-11-18
pubmed:meshHeading
pubmed:articleTitle
Microbiology of salt rising bread.
pubmed:affiliation
West Virginia University School of Medicine, USA.
pubmed:publicationType
Journal Article