Glossary Contributing factors: These are determinants that directly or indirectly cause an outbreak. A contributing factor can be biological, behavioral, or attitudinal; or an element of the physical or social environment; or the result of policies related to the problem. Examples include retort, pasteurization, or cooking temperatures that do not destroy or reduce pathogens, poor personal hygi...

The density and aflatoxin content of individual cateye fluorescent cottonseeds have been investigated. In general, higher average levels of aflatoxin contamination were found among the lower density seeds. However, significant amounts of aflatoxins were detected in a few of the higher density seeds. Subjective evaluation of color and texture of dissected kernels indicated a predominance of poor...

Starch is one of the biomolecules that appears frequently in food composition due to its physical properties, and because it acts as a source of glucose and therefore of energy (DEMIATE; KONKEL; PEDROSO, 2001; WEBER; COLLARES-QUEIROZ; CHANG, 2009). The proliferation of microorganisms in foodstuffs is directly dependent on their ability to hydrolyze starch releasing glucose that will be the prim...

varying degrees of water solubility. Some additives (e.g., methyl tertiary-butyl ether and alcohols) are highly soluble. Other components (e.g., benzene, toluene, ethylbenzene, and xylenes) are slightly soluble. Many components (e.g., ndodecane and n-heptane) have relatively low water solubility under ideal conditions. Physical and chemical properties which affect transport and fate of selected...

The nature of reporting of a microbiology laboratory depends upon the quality of the culture media used. Quality of media directly affects the observations and inferences drawn from the cultural characteristics of microorganisms. Checking of different parameters of media such as growth supporting characteristics, physical characteristics, gel strength and batch contamination can help to assess ...

Aquafaba is obtained by soaking different types of legumes, and utilised in the production several plant-based foods due to its functional properties. The present work aimed evaluate effects aquafaba produced chickpeas at durations, on safety, physicochemical properties, consumer acceptability mayonnaise. chickpea was prepared durations 12, 18, 24 h, later boiled for 35 min 120°C. results demon...

The vastness of water distribution systems (WDS) makes them vulnerable to exposure different types accidental/intentional contamination. Although most such contamination events that occurred in the recent past were accidental, criminal intent was involved a few. Considering accessibility WDS and potentially harmful outcomes drinking-water contamination, online water-quality monitoring sensors a...

This paper describes the performance and sensitivity to neutrino mixing parameters of a Magnetised Iron Neutrino Detector (MIND) at a Neutrino Factory with a neutrino beam created from the decay of 10 GeV muons. Specifically, it is concerned with the ability of such a detector to detect muons of the opposite sign to those stored (wrong-sign muons) while suppressing contamination of the signal f...