Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Karuna Kharel"'
Autor:
Karuna Kharel, Kiara Bookman, Renee Goodrich Schneider, Ploy Kurdmongkoltham, Bruna Bertoldi, Keith R. Schneider
Publikováno v:
EDIS, Vol 2024, Iss 6 (2024)
The bacterium Clostridium perfringens causes one of the most common types of foodborne gastroenteritis in the United States, often referred to as perfringens food poisoning (FDA 2012). It is associated with consuming contaminated food that contains g
Externí odkaz:
https://doaj.org/article/e40b2879ab704dacad444dd0bd7637fd
Autor:
Christopher R. Pabst, Karuna Kharel, Jaysankar De, Cameron A. Bardsley, Bruna Bertoldi, Keith R. Schneider
Publikováno v:
Heliyon, Vol 10, Iss 10, Pp e31521- (2024)
The use of flume tanks for tomato processing has been identified as a potential source of cross-contamination, which could result in foodborne illness. This study's objective was to assess the efficacy of peroxyacetic acid (PAA) at a concentration of
Externí odkaz:
https://doaj.org/article/13e0103c4d0e49c8af5510bac10c0b37
Autor:
Keith R. Schneider, Mari Schroeder, Alan Gutierrez, Karuna Kharel, Renée Goodrich Schneider, Amy Harder, Amanda Philyaw Perez, Kristin Woods, Laurel L. Dunn, Paul Priyesh, Christopher Gunter, Elena Rogers, Chip Simmons, Lynette Johnston, Chad Carter, Thomas M. Taylor, Alejandro Castillo, Juan Anciso, Joseph Masabni, Laura K. Strawn, Amber Vallotton, Katelynn Stull, Taylor O'Bannon, Michelle D. Danyluk
Publikováno v:
Journal of Food Protection, Vol 87, Iss 5, Pp 100266- (2024)
The Produce Safety Alliance (PSA) grower training was introduced in 2016 as the standardized curriculum to meet the training requirements of the Food and Drug Administration’s (FDA) Food Safety Modernization Act’s (FSMA) Produce Safety Rule (PSR)
Externí odkaz:
https://doaj.org/article/aa5d115d5dd9472eb7ef5eaddd12f0e9
Autor:
Karuna Kharel, Karolina Kraśniewska, Małgorzata Gniewosz, Witoon Prinyawiwatkul, Kathryn Fontenot, Achyut Adhikari
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29610- (2024)
Pecan shell is considered an agricultural waste; however, it contains various bioactive compounds with potential inhibitory effect against microorganisms. This study evaluated the antimicrobial efficacy of pecan shell extract (PSE) in vitro using dis
Externí odkaz:
https://doaj.org/article/780bd081b77d4ff9a0e7eb1aa16f3c28
Autor:
Vijay Singh Chhetri, Kathryn Fontenot, Ronald Strahan, Veerachandra K Yemmireddy, Cameron Cason, Karuna Kharel, Achyut Adhikari
Publikováno v:
PLoS ONE, Vol 14, Iss 1, p e0210115 (2019)
Pre-harvest contamination of produce has been a major food safety focus. Insight into the behavior of enteric pathogens on produce in pre-harvest conditions will aid in developing pre-harvest and post-harvest risk management strategies. In this study
Externí odkaz:
https://doaj.org/article/18869cea1d2440a182796d4f5df2fa76
Autor:
Karuna Kharel, Witoon Prinyawiwatkul, Małgorzata Gniewosz, Kathryn Fontenot, Karolina Kraśniewska, Achyut Adhikari
Publikováno v:
LWT. 173:114377
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4842c95300374aa3ab8508ab55868542
https://doi.org/10.1016/j.lwt.2022.114377
https://doi.org/10.1016/j.lwt.2022.114377
Autor:
Charles J. Graham, Witoon Prinyawiwatkul, Veerachandra K. Yemmireddy, Karuna Kharel, Achyut Adhikari
Publikováno v:
International Journal of Food Science & Technology. 54:1884-1891
The effect of hot water pre‐treatment of in‐shell pecans on physicochemical properties, consumer acceptance and purchase intent of dehulled and roasted kernels was evaluated. In‐shell pecans were first subjected to hot water at 70, 80 and 90 °
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8fd45ae9ce813f75999cb8179b3107f4
https://doi.org/10.1111/ijfs.14096
https://doi.org/10.1111/ijfs.14096
Autor:
Achyut Adhikari, Karuna Kharel, Witoon Prinyawiwatkul, Veerachandra K. Yemmireddy, Charles J. Graham
Publikováno v:
LWT. 97:555-560
In-shell pecans are susceptible to microbial contamination. This study was performed to investigate feasibility of using hot water treatment as a kill-step for food-borne pathogens during pecan shelling. In-shell pecans were subjected to hot water at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abf7f42edacaba8b1b15a53c94d95038
https://doi.org/10.1016/j.lwt.2018.07.048
https://doi.org/10.1016/j.lwt.2018.07.048
Autor:
Vijay Singh Chhetri, Karuna Kharel, Achyut Adhikari, Thao T. H. Nguyen, Debanjana Bhattacharya
Publikováno v:
Food and Nutrition Sciences. :1261-1272
Fish processing environment is very favorable for the growth of microorganisms and highlights a potential risk associated with microbial hazards. The present study investigated the growth behavior of aerobic bacteria, yeasts and molds, and bacterial
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d93549fafc0266fa88921310e713526c
https://doi.org/10.4236/fns.2018.911090
https://doi.org/10.4236/fns.2018.911090
Autor:
Achyut Adhikari, Karuna Kharel
Publikováno v:
Handbook of Nutrition and Pregnancy ISBN: 9783319909868
Pregnancy is one of the vital phases of a woman’s life during which hormonal changes such as increased progesterone levels downregulate immune function to prevent the death of the fetus. These hormonal changes make pregnant women vulnerable to food
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c2e5596c55d95bfa17c6f0a01ae439b
https://doi.org/10.1007/978-3-319-90988-2_7
https://doi.org/10.1007/978-3-319-90988-2_7
