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Filtering by: Creator Harper, Bryan Advisor Woodburn, Margy

Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, Ecuador

Creator:

Morales R., Maria F.

Abstract:

The Hazard Analysis and Critical Control Point (HACCP) system for studying the food preparation process was conducted in four households in an environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis consisted of observing all of the steps in the food preparation process, measuring food temperatures at each step, and...

Resource Type:

Masters Thesis

Full Text:

implementation of appropriate and immediate corrective actions. Frank Bryan, consultant to the World Health
Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety

Creator:

Petchsing, Urairatana

Abstract:

Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented...

Resource Type:

Dissertation
Ascorbic acid and vitamin B-6 retention in broccoli and green peppers after home dehydration and storage

Creator:

Barrett, Joan

Resource Type:

Masters Thesis
Bacteria of public health significance on alfalfa and bean sprouts at the retail level

Creator:

Patterson, Janet Elizabeth

Resource Type:

Masters Thesis