The effect of lye concentration and pasteurization on the fermentation of Spanish-style Manzanilla green olives was investigated. Results showed that a rapid, normal fermentation always occurred when the proper lye was used, and only in the case of an inappropriate alkaline treatment could pasteurization help the growth of lactobacilli. Although pasteurization does not seem to affect color of p...

UNLABELLED Human milk provides crucial nutrition and immunologic protection for infants. When a mother's own milk is unavailable, donated human milk, pasteurized to destroy bacteria and viruses, is a lifesaving replacement. Flash-heat pasteurization is a simple, low-cost, and commonly used method to make milk safe, but currently there is no system to monitor milk temperature, which challenges q...

Botulinum neurotoxin (BoNT) is the most toxic substance known to man and the causative agent of botulism. Due to its high toxicity and the availability of the producing organism Clostridium botulinum, BoNT is regarded as a potential biological warfare agent. Because of the mild pasteurization process, as well as rapid product distribution and consumption, the milk supply chain has long been con...

The Holder method is the recommended pasteurization method for human milk banks, as it ensures the microbiological safety of human milk (HM). The loss of some biologically active milk components, due to the heat treatment, is a main limit to the diffusion of donor HM. High-temperature short-time (HTST) pasteurization may be an alternative to maintain the nutritional and immunological quality of...

In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated. Aloe vera gel juice was pasteurized conventionally and ohmically at 90 ºC for 1 min. The effect of pasteurization on vitamin C, total phenolic content  and juice color was evaluated. The samples pasteurized conv...

Pasteurization has long been the standard method to extend the shelf-life of dairy products, as well as a means to reduce microbial load and the risk of food-borne pathogens. However, the process has limitations, which include cost effectiveness, high energy input, and reduction of product quality/organoleptic characteristics. In an effort to reduce these limitations and extend shelf-life, this...

ABSTRACT The effects of non-thermal and low temperature treatments on parasite elimination and chemical and sensory quality of raw oysters were evaluated using: low temperature pasteurization, cold pasteurization, individual quick freezing, ultra-low freezing, and blast freezing. C. parvum was inactivated by all experiments. The results on the effect of treatments on C. cayetanensis were inconc...

Shiga toxin-producing Escherichia coli have been associated with food-borne illnesses. Pasteurization is used to inhibit microbial growth in milk, and an open question is whether milk pasteurization inactivates Shiga toxins. To answer this question we measured Shiga toxin's inhibition effect on Vero cell dehydrogenase activity and protein synthesis. Our data demonstrate that Shiga toxin 2 (Stx2...

Thermal Pasteurization of Eggs, as a widely used nutritive food, has been simulated. A three-dimensional numerical model, computational fluid dynamics codes of heat transfer equations using heat natural convection, and conduction mechanisms, based on finite element method, was developed to study the effect of air cell size and eggshell thickness. The model, confirmed by comparing experimental a...

Thirty-one batchor continuous-flow milk pasteurizers used on commercial dairy and custom calf-feeding operations were surveyed. One sample of raw waste milk (RWM) immediately prior to onfarm pasteurization and one sample of pasteurized waste milk (PWM) immediately after on-farm pasteurization from daily waste milk pools were evaluated. The RWM and PWM samples were evaluated for nutrient composi...