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.
View Article and Find Full Text PDFBackground: 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.
View Article and Find Full Text PDF