Results 101 to 110 of about 77,125 (267)
Food Science &Nutrition, Volume 14, Issue 5, May 2026.In dairy powder manufacturing facilities, the repeated isolation of clonally related Cronobacter sakazakii isolates underscores the persistent challenge of eliminating contamination risks posed by this pathogen, which may rapidly proliferate under conducive environmental conditions.
Qicheng Hao, Francis Butler
wiley +1 more source
Journal of High Institute of Public Health, 2008 Assessment of the hygienic condition of 15 chicken shops in Alexandria revealed that carcass handling had the highest mean score percentages in all zones ranging from 69.7% to 83.3% but unfortunately personal hygiene was given the lowest score ...
Heba Nasr +3 more
doaj +1 more source
Botanical Gazette, 1897 (Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Traditional Ethiopian fermented foods and beverages such as Injera, Kocho, and Tella provide important health benefits, including improved nutrient bioavailability, gut health, and digestibility. However, challenges such as lack of standardization, insufficient documentation, and economic constraints limit their wider development and commercialization.
Limenew Abate Worku +5 more
wiley +1 more source
Evaluation of microbiological safety and antioxidant activity of stored seedless barberry fruit from the main production regions of South Khorasan province, Iran [PDF]
Journal of Horticulture and Postharvest ResearchPurpose: The microbial load and nutritional value of products have always been important issues in human nutrition. This research aimed to identify and determine the microbial levels and total antioxidant contents of dry, seedless barberry fruits ...
Farid Moradinezhad +3 more
doaj +1 more source
Efficacy of Chromocult Coliform Agar for Coliform and Escherichia coli Detection in Foods
Journal of Food Protection, 2000 Chromocult coliform agar (CCA) was compared with Petrifilm Escherichia coli count plate (PEC) for identifying coliforms and E. coli in a variety of meat products. Products examined included 45 raw beef samples, 12 sausage emulsion samples, 11 samples of meat-based ready-to-eat appetizers, and 8 pork trimming samples.
K M, Turner, L, Restaino, E W, Frampton
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.This study evaluated microbial contamination and vendor hygiene practices associated with soya kebabs sold in public and private basic schools in Sunyani Municipality, Ghana. Significant increases in bacterial contamination were observed throughout the school week, with poor hygiene practices strongly associated with elevated contamination levels ...
Afia Sakyiwaa Amponsah +4 more
wiley +1 more source
The Survey on Contamination Value of Staphylococcus aureus, Coliform and E.coli in Traditional Ice Cream Offered in Ahvaz Market [PDF]
Bihdāsht-i Mavādd-i Ghaz̠āyī, 2011 The diseases due of the consumption septic and unsafe nutrition are one of the major problems in developed and developing countries yet. Ice cream is a dairy product which favors the growth of microorganisms.
M Ekhtelat, Z Zaheripour, B Shekar riz
doaj
Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.Moderate inclusion (20–30%) of cassava starch residue in broiler diets improved gut morphology and reduced E. coli counts with minimal adverse effects, while higher levels impaired growth and liver health. The findings highlight CSR's potential as a partial maize replacement, but caution is needed at elevated inclusion rates.
Agnes Osei‐Adjei +8 more
wiley +1 more source
Media Gizi Indonesia, 2018 Coliform bacteria is microorganisms that can be used as indicator todefine the quality of water. Bacteria in food or drink indicates that the food may be contaminated by stool. The purpose of this research was to describe the total number of microbes and
Aprilia Mustikaning Putri +1 more
doaj +1 more source