Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Subash Shrestha"'
Autor:
Kathleen A. Glass, Cynthia B. Austin, Melissa A. Bohn, Max C. Golden, Kristin M. Schill, Steven C. Ricke, Subash Shrestha
Publikováno v:
Journal of Food Protection, Vol 87, Iss 8, Pp 100317- (2024)
The 2021 FSIS Stabilization Guidelines for Meat and Poultry Products (Appendix B) Option 1.2 limits Phase 1 cooling from 48.8 to 26.7 °C in uncured meats to 1 h. However, this time restriction is impractical to achieve in large−diameter whole−mu
Externí odkaz:
https://doaj.org/article/c3d2bd8a55184cdb94683ad793c2e349
Autor:
Subash Shrestha, Jerry J. Erdmann, Michelle Riemann, Kevin Kroeger, Vijay K. Juneja, Ted Brown
Publikováno v:
Journal of Food Protection, Vol 86, Iss 5, Pp 100081- (2023)
Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units were surface
Externí odkaz:
https://doaj.org/article/c1db47732615486cb64cd5c8b5f14633
Autor:
Shrijana Shrestha, ProfMD, Meeru Gurung, MD, Puja Amatya, MD, Sanjeev Bijukchhe, MSc, Anindya Sekhar Bose, MD, Michael J Carter, DPhil, Madhav C Gautam, MSc, Sunaina Gurung, MBBS, Jason Hinds, PhD, Rama Kandasamy, DPhil, Sarah Kelly, MSc, Bibek Khadka, MSc, Pratistha Maskey, MBBS, Yama F Mujadidi, MSc, Peter J O’Reilly, MSc, Bhishma Pokhrel, MD, Rahul Pradhan, MSc, Ganesh P Shah, MD, Sonu Shrestha, MSc, Brian Wahl, PhD, Katherine L O’Brien, MD, Maria Deloria Knoll, PhD, David R Murdoch, ProfMD, Dominic F Kelly, PhD, Stephen Thorson, MD, Merryn Voysey, DPhil, Andrew J Pollard, ProfFMedSci, Kalpana Acharya, Baikuntha Acharya, Imran Ansari, Ruby Basi, Shriya Bista, Sabitri Bista, Arjun Kumar Budha, Saraswati Budhathoki, Rasmila Deshar, Swati Dhungel, Sally Felle, Kushal Gautam, Katie Gorham, Tshering Yanyzon Gurung, Pallavi Gurung, Roshan Jha, Manisha K.C, Shirty Raj Karnikar, Anushiya Kattel, Laxmi Lama, Tham Kumari Pun Magar, Mamata Maharjan, Anshu Mallik, Alexandra Michel, Diksha Nepal, Jita Nepal, Kate M Park, Krishna Govinda Prajapati, Rupa Pudasaini, Subash Shrestha, Matthew Smedley, Rose Weeks, Jyoti Kumari Yadav, Sonu Kumar Yadav
Publikováno v:
The Lancet Global Health, Vol 10, Iss 10, Pp e1494-e1504 (2022)
Summary: Background: In Nepal, Streptococcus pneumoniae (pneumococcus) is a common cause of bacterial pneumonia in children, and is a major health concern. There are few data on the effect of vaccination on the disease or colonisation with pneumococc
Externí odkaz:
https://doaj.org/article/15585aa5cfdc4bbc802f34db6156463c
Autor:
Subash Shrestha
Publikováno v:
OUSL Journal, Vol 16, Iss 1, Pp 39-54 (2021)
Principals of schools are more focused on managerial work rather than supporting teaching and learning in the school. As a result, they spend most of their time behind the desk and in work pertaining to documentation. Principals are guided by the
Externí odkaz:
https://doaj.org/article/f84d74d9f5554e18966e6857875e1f7b
Autor:
Subash Shrestha, Birendra Bista
Publikováno v:
Nepalese Journal of Management Science and Research. 5:89-115
This study analyses the effects of TQM practices on organizational performance relating the practices of BBA programs in Tribhuvan University, Kathmandu. The specific objectives of the study were to determine the effect of top management commitment o
Autor:
Subash Shrestha
Publikováno v:
ACADEMICIA: An International Multidisciplinary Research Journal. 11:1114-1122
Publikováno v:
Journal of food protection. 85(6)
The use of antimicrobials in formulated ready-to-eat meat and poultry products has been identified as a major strategy to control Listeria monocytogenes. The U.S. Department of Agriculture's Food Safety and Inspection Service recommends no more than
Autor:
Donald W. Schaffner, Max C. Golden, Marangeli Osoria, Laurel Dunn, Kathleen A. Glass, Kristin M. Schill, Abhinav Mishra, Vijay K. Juneja, Ravi Jadeja, Subash Shrestha, Govindaraj Dev Kumar, Xinran Xu
Publikováno v:
Food research international (Ottawa, Ont.). 149
Cooking temperature of poultry meat is typically inadequate to inactivate the heat resistant spores of Clostridium botulinum. The purpose of this study is to develop a predictive model for C. botulinum during cooling of cooked ground chicken. Cooked
Autor:
Vijay K. Juneja, Gaganpreet Sidhu, Xinran Xu, Marangeli Osoria, Kathleen A. Glass, Kristin M. Schill, Max C. Golden, Donald W. Schaffner, Govindaraj D. Kumar, Subash Shrestha, Manpreet Singh, Abhinav Mishra
Publikováno v:
Innovative Food Science & Emerging Technologies. 77:102960
Autor:
Brian Nummer, Subash Shrestha
Publikováno v:
Food Control. 59:663-668
Dry flavor ingredients such as black pepper and hydrolyzed vegetable protein (HVP) have been frequently recalled from the supply chain due to contamination with Salmonella. These spices are commonly used in preparation of savory meat flavor bases. Th