Shiga toxigenic Escherichia coli are the most important causes of food-borne diseases due to the consumption of contaminated ready to eat foods. The present investigation was done to study the prevalence rate and antibiotic resistance pattern of STEC strains recovered from various types of ready to eat foods. Seven-hundred and twenty various types of food samples were collected and cultured. Is...

3. Halasa NB. Update on the 2009 pandemic infl uenza A H1N1 in children. Curr Opin Pediatr. 2010;22:83–7. DOI: 10.1097/ MOP.0b013e3283350317 4. Kidd IM, Down J, Nastouli E, Shulman R, Grant PR, Howell DC, et al. H1N1 pneumonitis treated with intravenous zanamivir. Lancet. 2009;374:1036. DOI: 10.1016/S0140-6736(09)61528-2 5. Gaur AH, Bagga B, Barman S, Hayden R, Lamptey A, Hoffman JM, et al. Int...

The purpose of this study was to develop data on the risk of listeriosis to support a science-based strategy for addressing Listeria monocytogenes in foods in the United States. Eight categories of ready-to-eat foods were collected over 14 to 23 months from retail markets at Maryland and northern California FoodNet sites. The product categories included luncheon meats, deli salads, fresh soft "...

The effect of storage on sterol oxidation of ready-to-eat infant foods was evaluated. Two different liquid infant foods (honey or fruits flavors), prepared with milk and cereals, were stored for 0, 2, 4, 7 and 9 months at 25 degrees C. Sterol oxidation products (SOP) were isolated by cold saponification, purified by silica solid-phase extraction, and analyzed by gas chromatography (GC) and GC-m...