Search Results - "Shrestha, Subash"

Exploring Instructional Leadership Practices in Institutional Schools of Kathmandu: A Narrative Inquiry by Subash Shrestha

“…Principals of schools are more focused on managerial work rather than supporting teaching and learning in the school. As a result, they spend most of their…”
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Ready-to-Eat Egg Products Formulated with Nisin and Organic Acids to Control Listeria monocytogenes by Shrestha, Subash, Erdmann, Jerry J., Riemann, Michelle, Kroeger, Kevin, Juneja, Vijay K., Brown, Ted

“…•6.25 ppm nisin in cooked egg at pH 6.3 limited growth to <2-log for 4 weeks at 4.4°C.•No difference (p > 0.05) in growth for eggs with 0 vs. 6.25 ppm nisin at…”
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Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products by Glass, Kathleen A., Austin, Cynthia B., Bohn, Melissa A., Golden, Max C., Schill, Kristin M., Ricke, Steven C., Shrestha, Subash

“…•Cooling rate and formulation are critical in C. perfringens control.•Formulation-cooling profiles that control C. perfringens will inhibit B. cereus.•1.25%…”
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Control of Bacillus weihenstephanensis in Pasteurized Liquid Whole Eggs Formulated with Nisin by Shrestha, Subash, Hariram, Upasana

“…Bacillus weihenstephanensis can grow at refrigeration temperature and cause food poisoning. It has been isolated from liquid whole egg products. The moderate…”
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Survival of Salmonella spp. in low water activity chicken base paste and powder formulated at different salt levels by Shrestha, Subash, Nummer, Brian

“…Dry flavor ingredients such as black pepper and hydrolyzed vegetable protein (HVP) have been frequently recalled from the supply chain due to contamination…”
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Predicting the Growth of Listeria monocytogenes in Cooked, Sliced Deli Turkey Breast as a Function of Clean-Label Antimicrobials, pH, Moisture, and Salt by Shrestha, Subash, Erdmann, Jerry J, Smith, Sean A

“…The use of antimicrobials in formulated ready-to-eat meat and poultry products has been identified as a major strategy to control Listeria monocytogenes. The…”
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Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork by Juneja, Vijay K., Sidhu, Gaganpreet, Xu, Xinran, Osoria, Marangeli, Glass, Kathleen A., Schill, Kristin M., Golden, Max C., Schaffner, Donald W., Kumar, Govindaraj D., Shrestha, Subash, Singh, Manpreet, Mishra, Abhinav

“…Cooling deviations and temperature abuse are two main reasons leading to the risk of Clostridium botulinum outgrowth in cooked pork. The aim of this research…”
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Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken by Juneja, Vijay K., Xu, Xinran, Osoria, Marangeli, Glass, Kathleen A., Schill, Kristin M., Golden, Max C., Schaffner, Donald W., Dev Kumar, Govindaraj, Dunn, Laurel, Jadeja, Ravi, Shrestha, Subash, Mishra, Abhinav

“…[Display omitted] •Growth kinetics of Clostridium botulinum in chicken was investigated.•Baranyi growth model was used to estimate the growth in chicken.•A…”
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Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 °C by Shrestha, Subash, Grieder, James A., McMahon, Donald J., Nummer, Brian A.

“…:  The microbiological stability of low‐salt cheese has not been well documented. This study examined the survival of Salmonella in low‐salt compared to…”
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Sensory quality and food safety of boneless chicken breast portions thawed rapidly by submersion in hot water by Shrestha, Subash, Schaffner, Donald, Nummer, Brian A.

“…Boneless chicken breast portions were thawed by submersion in hot water (60 °C) and compared to refrigerator thawing. Thawing in hot water was significantly…”
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Process Optimization and Consumer Acceptability of Salted Ground Beef Patties Cooked and Held Hot in Flavored Marinade by Shrestha, Subash, Cornforth, Daren, Nummer, Brian A

“…Food safety is paramount for cooking hamburger. The center must reach 71 °C (or 68 °C for 15 s) to assure destruction of E. coli O157:H7 and other food…”
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Survival of Salmonella Serovars Introduced as a Post-Aging Contaminant during Storage of Low-Salt Cheddar Cheese at 4, 10, and 21 degree C by Shrestha, Subash, Grieder, James A, McMahon, Donald J, Nummer, Brian A

“…The microbiological stability of low-salt cheese has not been well documented. This study examined the survival of Salmonella in low-salt compared to regular…”
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Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-salt Cheddar Cheese by Shrestha, Subash

“…Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments…”
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Ensuring microbial safety in food product/process development: Alternative processing of meat products and pathogen survival in low-salt cheddar cheese by Shrestha, Subash

“…Most outbreaks of foodborne illness in the United States occur as a result of improper food-handling and preparation practices in homes or food establishments…”
Get full text