Preventing Foodborne Illness: E. coli O157:H7

Abstract

Revised! FSHN-03-1, a 5-page fact sheet by Keith R. Schneider, Renée Goodrich Schneider, Michael A. Hubbard, and Alexandra Chang, discusses the common foodborne pathogen E. coli O157:H7, especially as it concerns food handlers, processors, and retailers. Includes references. Published by the UF Department of Food Science and Human Nutrition, November 2009. FSHN031/FS097: Preventing Foodborne Illness: E. coli O157:H7 (ufl.edu)

Chitosan-coated liposomes encapsulating curcumin: study of lipid–polysaccharide interactions and nanovesicle behavior

“…The ratio of lipids to solvent was according to Schneider and Lovaas. 36 The mixed solution was kept at À18 C overnight to allow phospholipid precipitation. The acetone was decanted by so centrifugation at 1000 rpm, the precipitates were redissolved in chloroform, and the purication procedure was repeated once again.…”