Skip to Main content Journals & Books Help Search My accountSign inRice Blast In subject area: Pharmacology, Toxicology and Pharmaceutical Science About this pageAdd to MendeleySet alert On this page On this page
Rice and certain seasonings were the contaminated raw materials. Gas chromatographic fatty acid analysis of a bacterial cell was used as a diagnostic method as well as to identify a certain strain ofB. cereus. 展开 关键词: enterotoxins epidemiology food poisoning human diseases human faeces nausea ...
As a result of human activities, arsenic pollution is rising and high levels of inorganic arsenic can be found in all types of rice. Rice is now the single biggest food source of inorganic arsenic, the more toxic form which can be readily absorbed by the gastrointestinal (GI) tract. While ...
up to 24 hours at a high enough temperature (higher than 60 degrees Celsius or 140 degrees Fahrenheit) to discourage bacterial growth. However, it’s not recommended to keep rice warm for multiple days in a rice cooker because of the danger of bacterial growth and possible food poisoning. ...
present invention is easily formed into a ball, and is not fried in oil, thus eliminating concerns associated with cholesterols or fats, and is baked in the oven more than once, thus resolving the problem of bacterial infection or food poisoning commonly associated with the conventional rice ...
There are several reports regarding bacterial Hm-reducing activity in traditional fermented fishes (Kuda et al., 2007, Leuschner et al., 1998, Sato et al., 1995b). However, there are no report about clear Hm-reducing activity of food material and compositions. In this study, we screened ...
[ZHAO N X. Pathogenic bacteria of fermented corn flour poisoning—Pseudomonas cocovenenans[J]. Journal of Weifang Medicinae College,1990,12(1):1−9. [22] ZHAO X X, CHEN J Y, WANG Z Y, et al. Burkholderia gladioli causes bacterial internal browning in sweet potato of China[J]. ...
“soil-plant barrier” to toxic element entry to the food chain. There are three barriers limiting the entry of toxic elements to the food chain: (1) Solubility. Some elements (e.g. Pb, Hg, Cr3+, F, Ag, Au, Ti, Sn, Zr) have very low solubility in soil so that plants absorb ...
P.K Sarkar and B Hasenack and M.J.R Nout - 《International Journal of Food Microbiology》 被引量: 150发表: 2002年 Bacterial species associated with traditional starter cultures used for fermented bamboo shoot production in Manipur state of India Soidon is a non-salted acidic fermented food ...
vinegared rice called izushi.The major family of the bacterial flora found in food frequently causing food poisoning was Pseudomonadaceae for vinegared food, ... S Kaneko - 《Journal of the Japan Veterinary Medical Association》 被引量: 0发表: 1968年 PRODUCTION OF RICE FOR SUSHI, DEVICE THEREFOR...