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To compare the clinical and bacteriological efficacies of azithromycin and chloramphenicol for treatment of typhoid fever, 77 bacteriologically evaluable adults, with blood cultures positive for Salmonella typhi or Salmonella paratyphi A susceptible to their assigned drugs, were entered into a randomized open trial at four hospitals in India. Forty-two(More)
This research was to investigate the feasibility for developing a short-time sterilization protocol for a highly inhomogeneous food prepackaged in polymeric trays using 915 MHz microwave (MW) energy. A 915-MHz, single-mode, 10-kW pilot-scale MW system developed at Washing State University was used for this study. The inhomogeneous food consisted of sliced(More)
A major challenge in developing advanced thermal processess based on electromagnetic heating is to determine the location of cold spots in foods. A rapid and reliable method was developed in this study with the aim to effectively locate the cold spot in model food sterilized in microwave systems. The developed method involved application of chemical marker(More)
In this study, a novel approach to determine heating patterns using chemical marker (M-2) yield and computer vision was developed for packaged foods after microwave sterilization. Due to various constraints of temperature measurement devices such as fiber-optic temperature sensors, thermocouples, and infrared sensors, there is a need to develop an accurate(More)
Treadmill exercise electrocardiography was performed in 47 patients of diabetes to detect latent coronary artery disease. Eighteen patients (36.3%) were found positive on treadmill test. All forty seven subjects were evaluated for cardiac autonomic neuropathy. The incidence of cardiac autonomic neuropathy in treadmill positive group was 72.2% as compared to(More)
The single-mode 915 MHz microwave sterilization system developed at Washington State University, Pullman has the capability to produce high quality shelf stable foods. In order for this technology to receive FDA approval there is a need for a rapid and reliable method to determine the location of cold spots in food products of different chemical(More)
The aim of this study was to integrate an ozone-based sanitization step into existing processing practices for fresh produce and to evaluate the efficacy of this step against Escherichia coli O157:H7. Baby spinach inoculated with E. coli O157:H7 (approximately 10(7) CFU/g) was treated in a pilot-scale system with combinations of vacuum cooling and(More)