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Effect of the kashering process on the safety and quality of meat
(2019)
The process of making meat kosher, or “kashering,” involves soaking the meat, covering it in salt for at least one hour, and several rinses after. This study evaluates the effect this process has on the survivability and ...
EVALUATION OF PUBLIC HEALTH RISK FOR ESCHERICHIA COLI O157:H7 IN CILANTRO
(2019)
The supply chain of cilantro was modeled for growth and die-off of Escherichia coli (E. coli) O157:H7 from infield and harvesting, transportation and storage and ultimately consumption at home. Using Visual Basic for ...
Enhancement of Thermal Inactivation of Foodborne Pathogenic Bacteria at Mild Heating Temperatures with Inclusion of Butyl Paraben and the Application on Foods
(2019)
Thermal processing is widely used in food industry to ensure the microbial safety, however, there is increasing demand on reducing the processing temperature and duration. This study specifically focused on mild heating ...
The Development of a Qualitative Risk Assessment and Targeted Storage Decline Kinetics Data as Critical Components for Developing a Full Quantitative Risk Assessment of Salmonella Contamination in Milk Chocolate
(2019)
Salmonella enterica infections and outbreaks have been associated with chocolate consumption over the last four decades. The source of contamination for these occasional salmonellosis outbreaks are often unidentified, and ...
Chemical Compositions of the Selected Cold-pressed Seed Flours and Their Free Radical Scavenging and Anti-proliferative Capacities
(2019)
The cold-pressed blackberry, broccoli, carrot, cucumber, and milk thistle seed flours were extracted with 100% ethanol and examined for their phytochemical compositions, total phenolic contents, ABTS•+ and relative DPPH• ...