Twelve people became ill with vomiting and diarrhoea approximately four hours after eating cake with a cream filling at a birthday party and on the day following. The cake had been prepared by a food handler who had long experience in preparing foods for such functions. Staphylococcus aureus that produced enterotoxin A was isolated from the nose, the fingernails, and a healed infection on the n...

Food refrigeration is essential to maintain microbiological quality but it accounts for high energy impact. An integrative modelling approach was developed estimate the impact of increasing temperature in processing plant, on consumption, products temperatures, and food product microbiology. The a pasteurized refrigerated fresh pasta. microbial indicators considered were Bacillus cereus safety ...

This study was conducted to evaluate the effect of oven, steam and microwave cooking methods on lipid oxidation, microbiological and sensory quality of chicken nuggets. Nuggets were prepared and analyzed at a regular interval of 5 days from day of production to spoilage of products under refrigerated storage. Cooking methods significantly affected the lipid oxidation of nuggets under refrigerat...

PURPOSE The stability and viscosity of preparations of a commercially available, flavored, immediate-release powder for oral suspension (omeprazole-sodium bicarbonate) during refrigerator and room temperature storage were investigated. METHODS Omeprazole-sodium bicarbonate 20-mg packets were suspended to initial omeprazole concentrations of 0.6 and 2 mg/mL, and omeprazole-sodium bicarbonate 4...

Listeria monocytogenes is an opportunistic pathogen that affects specific groups of individuals, with a high mortality rate. The control L. in dairy industries presents particular challenges, as this bacterium capable adhering and forming biofilms, well thriving at refrigerated temperatures, which enables it to persist harsh environments. consumption products has been linked sporadic cases outb...

Acid solutions have been used as antimicrobials on meat and poultry. FreshFx is a commerciallyavailable surface treatment for the reduction of pathogens and extension of shelf life of raw poultry. Two replicate trials were conducted to determine the effect of FreshFx on numbers of total aerobes and inoculated Salmonella on raw turkey breast meat during 14 d of refrigerated storage. In each tria...

Between 1998 and 2002, 25 patients who were treated with a refrigerated or frozen allograft were evaluated. The mean patient age was 48 years. The mean lesion size was 4.5 cm. Validated outcome instruments [Knee Society Score, Western Ontario and McMaster University Score] were used. Clinical and radiographic evaluations were performed pre-operatively and at the most recent follow-up. Histologi...

The objective of this study was to determine the effect of sodium lactate on the survival of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella spp. in cooked ham during storage at refrigerated and abuse temperatures. Cooked ham was added with 0% 3% lactate, inoculated with a multiple-strain mixture of L. monocytogenes, E. coli O157:H7, or Salmonella spp. and stored at 4 ̊C 15 ̊C fo...

In addition to N load, cold weather nitrification is an important consideration for stabilized performance of biological processes applied to continuous animal production systems. A winter simulation experiment was conducted in the laboratory to evaluate performance of immobilized bacteria for treatment of swine wastewater under cold weather conditions. Bench fluidized reactors (1.2 L) containi...

The effect of microwave heating (MH, 65 and 75 °C for 15, 30, 60 s) on the bioactive compounds, fatty acid profile, volatile compounds orange juice-milk beverage (OJMB) was evaluated during 28 days refrigerated (4 °C) storage. Conventionally pasteurized (75 °C/15 untreated beverages were used as controls. MH-OJMB presented a lower browning index higher levels ascorbic acid, total phenolics, car...