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. WHO. World Health Organisation . Campylobacter 2020 . [cited 2020 04.06.2020]; Available from: https://www.who.int/news-room/fact-sheets/detail/campylobacter [ Accessed 04 Jun
issues worldwide, with high morbidity and mortality rates, particularly in developing countries. One-third of the world's population is infected with MTB. The World Health Organization estimates that approximately eight to ten million new TB cases occur
global framework? World Allergy Organization Journal , 7 : 10 . Bindslev-Jansen , C. , Briggs , D. , and Osterballe , M. ( 2002 ). Can we determine a threshold level for allergenic foods by statistical analysis of published data in the
, fluoroquinolones and carbapenems in Hungary were 68.8, 78.1 and 48.1% in 2012, while 47.2, 63.8 and 57.9% in 2022, respectively [ 13 ]. Furthermore, carbapenem-resistant A. baumannii was designated by the World Health Organization (WHO) as a “Priority 1: Critical
Science of the University of Debrecen within 4 h of collection and were examined immediately. 2.2 Isolation of staphylococci The isolation of staphylococci was performed according to the ISO 6888-1:1999 standard procedure of the International Organization
using single restriction enzyme MwoI . Braz. J. Microbiol. , 45, 503 – 507 . 10.1590/S1517-83822014000200018 IARC ( 2002 ): Monograph on the evaluation of carcinogenic risk to humans , vol. 82 . World Health Organization , International Agency for
acids ( Ramírez et al., 2001 ). In addition, they contribute to the development of obesity and metabolic syndromes ( Ebrınuer et al., 2008 ). The effort to mitigate saturated fatty acid intake is an official recommendation of WHO (World Health Organization
baking and boiling on the nutritional and antioxidant properties of sweet potato [ Ipomoea batatas (L.) Lam] cultivars . Plant Foods for Human Nutrition , 66 : 341 – 347 . FAOSTAT , ( 2019 ). The food and agriculture organization corporate
: Eighty-third report of the Joint FAO/WHO Expert Committee on Food Additives . World Health Organization . Switzerland , pp. 90 - 106 . Oke , E.K. , Idowu , M.A. , Sobukola , O P , Adeyeye , S.A.O. & Akinsola , A.O. ( 2018 ): Frying of food
. (Ed.) ( 2016 ): Physical properties of foods: Novel measurement techniques and applications . CRC Press , 420 pages. FAO ( 2017 ): Food and Agriculture Organization of the United Nations, Land Resources. FAOSTATS-Crops . http
