منابع مشابه
Foodborne botulism from eating home-pickled eggs--Illinois, 1997.
During November 1997, the Illinois Department of Public Health was notified by a local physician about a possible case of foodborne botulism. This report summarizes the case investigation, which implicated home-pickled eggs as the cause.
متن کاملChanges of amino acid composition and lysinoalanine formation in alkali-pickled duck eggs.
Duck eggs were pickled in alkali for 20 days to prepare Pidan. The extent of the degradation of compositional amino acids, the formation of lysinoalanine (LAL) in Pidan, and the relationship between the formation of LAL and the racemization values of D-serine and D-aspartic acid in Pidan albumen during the pickling period were investigated. Results showed that the remaining percentages of Cys, ...
متن کاملPasteurization of pickled asparagus using 915 MHz microwaves
Asparagus spears are sensitive to thermal treatments. Lengthy pasteurization at elevated temperatures may cause severe thermal degradation. In this research we explored the application of short-time microwave pasteurization for pickled asparagus in glass bottles and studied the effect of this process on the textural quality of the products in comparison with the conventional hot-water pasteuriz...
متن کاملEvaluation of antioxidant properties in fresh and pickled papaya
Preservative fruits have gained popularity in recent years as part of food consumption, but their benefits towards human health are not known. This study compared total phenolic (TPC), total flavonoid (TFC), β-carotene, lycopene, ascorbic acid (AA) contents and antioxidant properties between fresh and pickled papaya. The results indicated that mean TPC (mg gallic acid equivalent/100 g dry sampl...
متن کاملMicrobial Safety of Pickled Fruits and Vegetables and Hurdle Technology
Escherichia coli O157:H7 is a member of the enterohemorrhagic group of pathogenic E. coli that has emerged as a foodborne pathogen of major public health concern. E. coli O157:H7 is highly tolerant of acidic pH and outbreaks attributed to this bacterium have been in many acidic foods which have pH level with similar to those of pickled products. Therefore, pickled vegetables, although acidic, m...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1973
ISSN: 0032-5791
DOI: 10.3382/ps.0520107