Introduction: Due to the advantages of sourdough, its film production for food packaging could be interesting. This study aimed to evaluate the influence of probiotic sourdough based edible film covered on set yogurt and subsequent changes during post fermentation storage. Materials and Methods: The parameters examined included changes to the fermentation characteristics (pH, and viable counts...

Introduction: Today, transmitted diseases through food and food poisoning have been considered as a public health problem in many countries. Lack of knowledge concerning hygiene and food safety can increase the risks associated with the consumed foods. Hence, the present study aimed to determine the students' knowledge and attitude of hygiene and food safety in Shahid Sadoughi University of Med...

abstract nanoparticles (nps) are increasingly recognized as their usage in biological applications including nanomedicine and food safety. purpose of this study was study on comparison of antibacterial effect of zno nanoparticles in apple juice at 25 and 4 ° c. the present study investigated the antibacterial activity of zno was tested against listeria monocytogenes, escherichia coli, staphyloc...

OBJECTIVE To assess the food storage knowledge and practice of elderly people living at home. METHODS Three phase survey data collection: face to face interviews; dietary diaries with a food frequency questionnaire; and follow up interviews. SETTING Urban Nottingham. PARTICIPANTS 809 elderly people (aged 65+) randomly selected from general practitioner lists. MAIN OUTCOME MEASURES Respo...

Safe, Healthy, Sustainable Communities 1 This paper reports on a special health concern identified in Point Hope during the Climate Change Health Impacts Assessment performed in May 2009: the thawing of traditional food storage cellars due to warming soil temperature. This problem is reducing the quality and quantity of food available to the residents of Point Hope. Adaptive strategies are nece...

The consumption of dehydrated vegetables, which provides an important source of vitamins, is increasing worldwide. Dehydrated vegetables are located on non-refrigerated shelves in food shops and, therefore, it is of utmost importance to understand the modifications that take place in the content of these labile micronutrients at the ambient conditions currently found in food shops. The present ...