Latest news with #Escherichia
The Star
19-07-2025
- Health
- The Star
How you cook petai matters for maximum nutrients
The best way to ensure that you are getting the maximum amount of healthy compounds in petai is to eat it raw, e.g. as ulam. — Filepic Petai: You either love it or you're politely pretending to love it at gatherings. But beyond the strong smell and even stronger opinions it inspires, Parkia speciosa might just be a little health powerhouse hiding in plain sight. Researchers from Monash University Malaysia have recently taken a closer look at this iconic South-East Asian bean to figure out how different cooking methods affect its antioxidant and antibacterial properties. Led by food scientist Associate Professor Dr Choo Wee Sim, the team set out to find out whether boiling, steaming or microwaving petai reduces its health benefits. Turns out, yes, it does, but it also depends on how you cook it. Petai is rich in phenolic compounds, which have antioxidant properties. But it also contains rare sulphur-based compounds known as cyclic polysulphides. These are believed to help fight bacteria and inflammation. And yes, they're also partly responsible for the smell that lingers long after lunch is over. Antioxidants help your body mop up harmful free radicals, while antibacterial properties can help fight nasty bugs. When cooking, it's great to try and keep as many of these compounds as you can, as they add so much value to your meals. The team found that microwaving petai led to the greatest loss of beneficial phenolic compounds, followed by boiling. Steaming, on the other hand, was the gentlest, helping retain most of the good stuff. Boiling and microwaving likely leach phenolics into the cooking water, especially with longer cooking times. So, while that bubbling pot might be traditional, it's not doing your petai much good nutritionally. Raw petai showed the highest antioxidant power and antibacterial activity. In fact, the raw extracts inhibited the growth of 12 different bacteria, including the harmful Staphylococcus aureus , Salmonella typhimurium and Escherichia coli . After cooking, this effect was noticeably reduced. The researchers believe this is largely due to the breakdown or loss of sulphur compounds like 1,2,4,5-tetrathiane, which plays a big role in fighting bacteria. Some new compounds, such as 1,3,5-trithiane and 1,2,5,6-tetrathiocane, were formed during cooking, but they didn't make up for what was lost. The researchers measured antioxidant properties in two ways. One (FRAP, which gauges reducing power) showed a significant drop after cooking. But the other (DPPH, a measure of free radical scavenging) stayed relatively stable, even in cooked samples. This suggests that petai might have other components, like peptides, that help fight free radicals regardless of cooking style. So how should you eat your petai? If you can handle it raw, perhaps with sambal or as a ulam side, that's your best bet for reaping all the health benefits. But if cooking is a must, steaming is clearly the winner. It preserves more of the good compounds compared to boiling or microwaving. This study, which was published on April 16 (2025) in the journal Plant Foods for Human Nutrition , doesn't mean you have to overhaul your petai routine. But it does give you something to think about the next time you're prepping it for your nasi lemak or sambal udang. Cooking changes more than just the flavour; it changes the chemistry of the ingredient. And who knows? Grandma's steamed petai might've been ahead of its time all along.
Malaysian Reserve
01-07-2025
- Health
- Malaysian Reserve
Solution Group inks exclusive deal to distribute HPV vaccine Cecolin in Malaysia
SOLUTION Group Bhd (SGB), through its wholly-owned subsidiary Solution Biologics Sdn Bhd (SOLBIO), has signed an exclusive distribution agreement with China-based Xiamen Innovax Biotech Co Ltd (INNOVAX) to register, commercialise and distribute the Cecolin Human Papillomavirus (HPV) vaccine in Malaysia. Under the agreement, SOLBIO will hold exclusive rights to register, import, promote and market Cecolin, a recombinant HPV bivalent vaccine targeting HPV types 16 and 18 – the primary causes of cervical cancer – for women aged 9 to 45 years. The vaccine, produced using Escherichia coli expression technology, has a 36-month shelf life and meets World Health Organization (WHO) prequalification standards. 'This partnership with INNOVAX is a major step forward for SOLBIO in expanding our vaccine portfolio and supporting public health efforts in Malaysia,' said SGB's group CEO Datuk Mohd Nazlee Kamal. 'Cecolin provides a cost-effective and globally recognized solution to HPV prevention, and we are proud to make it accessible to our communities,' he added. 'We believe this partnership will drive greater vaccine accessibility and cervical cancer prevention in the region,' INNOVAX GM Huirong Pan said. The agreement follows a series of discussions between both parties aimed at strengthening healthcare outcomes through access to high-quality, affordable vaccines. — TMR
Western Telegraph
27-06-2025
- Health
- Western Telegraph
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. We are working together to understand the reasons behind the rise in Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
South Wales Argus
26-06-2025
- Health
- South Wales Argus
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. We are working together to understand the reasons behind the rise in Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
Glasgow Times
26-06-2025
- Health
- Glasgow Times
Health warning as Salmonella cases linked to cheese rise
Salmonella and Campylobacter cases have soared according to the UK Health Security Agency (UKHSA). These infections are usually caught by eating contaminated food such as poultry, meat, eggs, raw fruit and vegetables, as well as unpasteurised milk or cheese. People can die from them via dehydration or if the bacteria enters the bloodstream, which can lead to sepsis — a life-threatening reaction. In response to the surge in cases, the health officials have reminded businesses and households of important food safety measures. Dr Gauri Godbole, Deputy Director, Gastrointestinal infections at UKHSA says: "Our extensive surveillance is showing high levels of gastrointestinal infections in England. We continue to work closely with partners to detect, investigate and halt the spread of infections. "These infections spread in many ways, including through contaminated food or water, contact with an infected person as well as contact with an infected animal or their environment. Washing hands thoroughly with soap and water, particularly after using the toilet or handling raw meat, before meals and after contact with animals or farms can prevent infections. Planning a BBQ this weekend? Food poisoning can easily become an unwelcome guest. Follow good food hygiene practices, such as washing your hands, cooking meat properly, and avoiding cross-contamination. More info on food poisoning: — NHS (@NHSuk) June 20, 2025 "Additionally, anyone experiencing diarrhoea or vomiting should avoid handling or preparing food for others. Do not return to work, and children should not attend school or nursery, until at least 48 hours after symptoms have subsided." Young children, elderly adults and those with weakened immune systems should take extra care as they are at higher risk of developing severe illness. The new data says Campylobacter cases have increased by 17.1% from 60,055 in 2023 to 70,352 in 2024, reaching 121.9 reports per 100,000 population. This represents the highest number of cases recorded in the past decade. Adults aged 50 to 79 years account for 44% of all reports. Similarly, Salmonella infections reached a decade high, with a 17.1% increase from 2023, rising from 8,872 cases in 2023 to 10,388 cases in 2024. Children under 10 years old were particularly affected, accounting for 21.5% of cases. UKHSA and Food Standard Agency (FSA) experts are investigating further with partner agencies to understand the reasons behind this increase in Salmonella and Campylobacter cases. Cases of the parasite Cryptosporidium decreased by 16.4% compared to 2023, with 5,708 cases reported in 2024, although this was the second highest number of cases reported in the past decade. The number of infections in April 2024 were unusually high, associated with large outbreaks linked to lambing events and petting farm venues, and an outbreak in South Devon associated with mains water. The 2023 data for Shiga toxin-producing Escherichia coli (STEC) shows a slight decrease of 2.2% compared to 2022 overall. How do I know if I have food poisoning? All these gastrointestinal infections can cause similar symptoms, including diarrhoea (sometimes bloody), stomach pains and cramps, vomiting and mild fever. While most people recover within one to two weeks of infection, young children, the elderly and those with weakened immune systems face higher risks of developing serious illness or complications. In severe cases, STEC can cause haemolytic uraemic syndrome (HUS), a serious and potentially life-threatening condition primarily affecting the kidneys. Dr James Cooper, Deputy Director of Food Policy at the FSA, says: "Public safety is our highest priority. The FSA works closely with UKHSA and other partners to monitor and assess the latest foodborne disease data. We are working together to understand the reasons behind the rise in Campylobacter and Salmonella cases, as well as trends in other pathogens. This analysis will help us take the necessary action to protect public health. "We've launched a new campaign to help people stay safe - find out more on We're also working with industry and local authorities to support businesses to meet their legal responsibility to make sure food is safe. Consumers can further protect themselves by checking Food Hygiene Ratings on When preparing food at home, people can reduce their risk of food poisoning by following good hygiene practices and by following advice on the 4Cs of food hygiene: chilling, cleaning, cooking, and avoiding cross-contamination. Recommended reading: How can I avoid food poisoning? The FSA has put out this advice. Following good food hygiene and the 4Cs when preparing food can help protect you and others from food poisoning:
