Background Scalds from domestic hot water are an important public health problem in New Zealand (NZ). Aims We aimed to study the hot water hazard in a yet unstudied setting: that of campgrounds. Methods Convenience sampling was performed involving 25 NZ campgrounds. These were sampled during summer months over a 4-year period (2008–2011) and in five different regions. We measured the temperatur...

Enhancing color formation in “Anna” apple is desired by producers and customers. Preharvest application of Ethrel has been known to increase anthocyanin formation in climactreric fruits such as apples while shortens the shelf life and storability. In this study, Ethrel pH was modified in an attempt to examine its effect on the shelf life and the incidence of scalding in Anna apples. Thus, fruit...

The microbial ecology of traditional postharvesting processing of vanilla beans (curing) was examined using a polyphasic approach consisting of conventional cultivation, substrate utilization-based and molecular identification of isolates, and cultivation-independent community profiling by 16S ribosomal DNA based PCR-denaturing gradient gel electrophoresis. At two different locations, a batch o...

BACKGROUND Microbiological standards within pork slaughter processing plants in the European Union are currently governed by Commission Regulation (EC) 2073/2005, which describes detailed performance criteria at specific stages of the procedure (following carcass dressing and before chilling) for total viable counts (TVC), Enterobacteriaceae (EB) and Salmonella spp. In this study, 95 carcasses ...

A prospective study of 94 burned children was carried out from January 1993 to October 1994. Scalding was the predominant cause of injury affecting mainly toddlers between 1 and 3 years old. Ninety-six per cent of the injuries occurred at home. There was 1 death following an 81% flame burns. An intense campaign to make parents aware of the hazards is required as almost all the injuries were pre...

In order to make Mucuna seeds consumable, are treated according the following procedures: boiling, soaking followed by boiling in presence of 0.5% KOH and finally for a long time KOH, so that tannins can be removed. Preliminary studies done on raw four species revealed tannins. The results showed crushed contained all high tannin with content 0.370 g GAE/100g DM, 0.336 DM; 0.266 DM 0.203 deerig...