Publications by authors named "T K Ramamurthy"

Pasteurization is a process that eliminates microorganisms and minimizes nutrient loss in fruit juices, thus extending their shelf life. It is effective for juices with a pH range of 3.5-4.

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Background: Traditional and fermented foods are widely consumed by the ethnic population of Northeast India. These foods are not only very nutritious, easily available, and reasonably priced, but also boost immunity and protect from various seasonal infections and have been reported through several investigations. However, pathogens transmitted by these foods have never been reported.

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Article Synopsis
  • - Food safety is a serious global issue, especially in India’s North-East region, where fermented foods have led to numerous diarrheal outbreaks, but there is a lack of systematic data on foodborne pathogens.
  • - The research aims to create an integrated surveillance system to monitor enteric pathogens in humans, food animals, and the environment, improving outbreak investigations in North-East India.
  • - The Indian Council of Medical Research (ICMR) is leading a study to gather data through laboratory surveillance at various locations, utilizing a centralized digital database for better management and analysis of foodborne diseases.
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Article Synopsis
  • Food and waterborne illnesses are a major public health concern in India, often linked to large gatherings and poor food handling practices, as seen in an acute diarrheal disease outbreak at a birthday party in rural Assam.
  • The investigation involved collecting demographic data, illness details, rectal swabs, and water samples, revealing that 25 people were affected, with Shigella sonnei identified as the pathogen responsible for the outbreak.
  • The study highlighted a significant association between illness and the consumption of chicken curry, indicating a high attack rate and resistance of the pathogen to several antibiotics, while the water quality was deemed safe.
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