Food irradiation is a preservation process of exposing foods to high-energy rays to improve product safety and shelf life. Red meats, poultry, potatoes, onions, spices, seasonings, fresh fruits and vegetables may be irradiated to prevent growth of food poisoning bacteria, eliminate parasites, or delay ripening and spoilage. Also, irradiation could be used to replace chemical preservatives in fo...

The effect of pre-heating fresh strawberries (hot break) and the use refrigerated temperatures prior to pasteurization on stability anthocyanins, vitamin C, color polyphenol oxidase (PPO) activity during storage (42 days at 35 °C) strawberry puree was studied. Hot break resulted in 20% residual PPO caused 10% anthocyanin degradation, whereas C unaffected. After mashing, purees were stored 4 °C ...

Recent foodborne illness outbreaks associated with the consumption of low moisture foods such as spices have emphasized concerns over microbial food safety. In-package RF pasteurization method was evaluated for inactivation Salmonella enterica in dried basil leaves. Samples were packed polystyrene bottle provided a steam venting film and either positioned vertically (electrode gap = 16 cm) or h...

Infant mortality rate is an indicator of public health and social welfare (Preston 1975; Haines 1985, 2011; Lee 1991). In the US and some European countries, urban infant mortality rates have been gradually declining since the middle 1800s. Several factors accounted for this trend, e.g. the economic growth, improved public sanitation and medical provisions, spread of child care knowledge, and b...