Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Ashagrie Zewdu"'
Autor:
Henok Nahusenay Admasu, Abdi Bedassa, Tesfaye Sisay Tessema, Jasna Kovac, Jessie L. Vipham, Ashagrie Zewdu Woldegiorgis
Publikováno v:
Food Safety and Risk, Vol 11, Iss 1, Pp 1-8 (2024)
Abstract Seasonal fluctuations influence foodborne illness transmission and affect patterns of microbial contamination of food. Previous investigations on the seasonality of Salmonella enterica prevalence in dairy products in Ethiopia have been minim
Externí odkaz:
https://doaj.org/article/ebc61d706aef4141b81d57a6f6440136
Autor:
Xiaoyuan Wei, Anwar Hassen, Karen McWilliams, Karen Pietrzen, Taejung Chung, Marysabel Méndez Acevedo, Tyler Chandross-Cohen, Edward G. Dudley, Jessie Vipham, Hassen Mamo, Tesfaye Sisay Tessema, Ashagrie Zewdu, Jasna Kovac
Publikováno v:
BMC Genomic Data, Vol 25, Iss 1, Pp 1-8 (2024)
Abstract Listeriosis caused by Listeria monocytogenes often poses a significant threat to vulnerable populations. Dairy products have been implicated in outbreaks of listeriosis worldwide. In Ethiopia, studies have identified Listeria spp. and L. mon
Externí odkaz:
https://doaj.org/article/21ebf13480f7436ba4408703d6ef4ecb
Publikováno v:
Journal of Food Protection, Vol 87, Iss 4, Pp 100241- (2024)
The study was carried out keeping in view the recently emerging concern of adulteration of natural honey on the honey markets. This study intended to investigate honey adulteration detection using physical and chemical composition to achieve a foreig
Externí odkaz:
https://doaj.org/article/9005ac616fc04e6d9306bffacbb92b80
Autor:
Abera Admasie, Xiaoyuan Wei, Beth Johnson, Logan Burns, Preeti Pawar, Ashley Aurand-Cravens, Olena Voloshchuk, Edward G Dudley, Tesfaye Sisay Tessema, Ashagrie Zewdu, Jasna Kovac
Publikováno v:
PLoS ONE, Vol 19, Iss 8, p e0305581 (2024)
Campylobacteriosis outbreaks have previously been linked to dairy foods. While the genetic diversity of Campylobacter is well understood in high-income countries, it is largely unknown in low-income countries, such as Ethiopia. This study therefore a
Externí odkaz:
https://doaj.org/article/4ad8247300074b06b0ceaffad046e16e
Publikováno v:
PLoS ONE, Vol 19, Iss 1 (2024)
Externí odkaz:
https://doaj.org/article/801683efd22b4800a5ebdda12174c8ce
Publikováno v:
Foods, Vol 13, Iss 8, p 1272 (2024)
Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were
Externí odkaz:
https://doaj.org/article/b311ba0fa8ac43b191c4968eed76005f
Publikováno v:
Heliyon, Vol 9, Iss 10, Pp e20830- (2023)
High-quality and genuine honey is crucial to provide consumers with natural honey and prevent any potential health issues. This study aimed to examine the quality of commercial honey available in the Addis Ababa market. A total of 30 honey samples we
Externí odkaz:
https://doaj.org/article/40fe11b8c88342b09e8c184341bf3d5a
Autor:
Abdi Bedassa, Henok Nahusenay, Zerihun Asefa, Tesfaye Sisay, Gebrerufael Girmay, Jasna Kovac, Jessie L. Vipham, Ashagrie Zewdu
Publikováno v:
Food Safety and Risk, Vol 10, Iss 1, Pp 1-11 (2023)
Abstract Animal sourced foods, such as dairy products, are common sources of Salmonella enterica, a foodborne pathogen of increasing global concern, particularly in developing countries. In Ethiopia, most data on the prevalence of Salmonella in dairy
Externí odkaz:
https://doaj.org/article/b21efd5e0f78450ca3e82afa4a5206eb
Autor:
Henok Nahusenay, Alganesh Tola, Tesfaye Sisay Tessema, Jessie Vipham, Ashagrie Zewdu Woldegiorgis
Publikováno v:
Foods, Vol 12, Iss 24, p 4377 (2023)
A longitudinal design with a simple random sampling method was used to collect and compare microbial hygiene levels between the dry season (January to April) and wet season (June to August). A total of 456 milk and cottage cheese samples were collect
Externí odkaz:
https://doaj.org/article/925df0db8eb342d8a525898a65f07734
Publikováno v:
Heliyon, Vol 9, Iss 5, Pp e15922- (2023)
Milk is a nutritionally rich food for humans. However, fulfilling the quality of milk is a major concern for milk factories, nutrient requirements, and public health. The objective of this research was to assess the composition of raw and pasteurized
Externí odkaz:
https://doaj.org/article/1adf8d55c17c46e99a55f3ac9c030188