Health literacy and health information sources in relation to foodborne and waterborne diseases among adults in Gedeo zone, southern Ethiopia, 2022: A community-based cross-sectional study

Seboka, Binyam Tariku; Negashe, Misrak; Yehualashet, Delelegn Emwodew; Kassaw, Chalachew; Namaro, Mulugeta; Yigeremu, Mahlet

doi:10.1016/j.heliyon.2023.e15856

Cited by 6 publications

(1 citation statement)

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“…Spores, such as those from Clostridium thermosaccolyaticum , Bacillus spp., and Clostridium botulinum , can also pose health risks as they can often be highly heat‐resistant and thrive under anaerobic conditions (Awuah, Ramaswamy, & Economides, 2007 ). Foodborne illnesses affect billions of people each year and impose a significant burden on public health globally (Seboka et al., 2023 ). To prevent this, it is crucial to implement procedures like sterilization and pasteurization to guarantee food safety.…”

Section: Introductionmentioning

confidence: 99%

Understanding retort processing: A review

Jimenez,

Bangar,

Suffern

et al. 2023

Food Science & Nutrition

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Retort processing is a food preservation technique to address the challenge posed by Clostridium botulinum for commercial sterility of a food product to get microbiologically safe and stable products by heating. This review aims to explore the journey of retort processing, starting from its early use in single‐batch canned foods and progressing to its contemporary applications with different types of containers and heating mediums. Additionally, it will delve into the adaptability of retort equipment, including its ability to operate in stationary and various agitation states, as well as its flexibility in processing speed for both single‐batch and continuous operations.

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Section: Introductionmentioning

confidence: 99%