Subash Shrestha
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View article: Effect of Nisin and Storage Temperature on Outgrowth of Bacillus cereus Spores in Pasteurized Liquid Whole Eggs
Effect of Nisin and Storage Temperature on Outgrowth of Bacillus cereus Spores in Pasteurized Liquid Whole Eggs Open
Pasteurization is used to ensure the safety of liquid whole eggs (LWEs) before commercial distribution; however, it is insufficient to inactivate the spore-forming bacteria Bacillus cereus. This study investigated the effect of nisin on th…
View article: Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time
Evaluating the Growth of Staphylococcus aureus During Slow Cooking of Beef and Turkey Formulations from 10 °C to 54.4 °C for an Extended Time Open
USDA FSIS recommends meat dwell ≤6 h during cooking from 10 to 54.4 °C to limit the growth of Staphylococcus aureus and prevent its production of heat-stable enterotoxins. This study evaluated the growth of S. aureus in irradiated beef and…
View article: Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products
Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products Open
The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large-diameter wh…
View article: Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes
Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes Open
Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units we…
View article: Effect of the of 10-valent pneumococcal conjugate vaccine in Nepal 4 years after introduction: an observational cohort study
Effect of the of 10-valent pneumococcal conjugate vaccine in Nepal 4 years after introduction: an observational cohort study Open
View article: Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese
Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese Open
Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments. Some food-safety recommendations that are difficult to incorporate into handlin…