There are several laboratory tests that can be used to diagnose candidiasis. The most common test is a **blood culture test**, which checks if Candida grows from a blood sample. Other tests include **mannan antigen and anti-mannan antibody test**, which detects a carbohydrate in the cell wall of CanRead more
There are several laboratory tests that can be used to diagnose candidiasis. The most common test is a **blood culture test**, which checks if Candida grows from a blood sample. Other tests include **mannan antigen and anti-mannan antibody test**, which detects a carbohydrate in the cell wall of Candida, and **organic acids urine test**, which measures the metabolites of Candida in the body. For candida in the mouth or throat, a visual examination or a small sample from the area may be enough. For candida in the esophagus, an **endoscopy** may be needed.
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Pasteurization is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life. The two most common methods of pasteurization are batch pasteurizatiRead more
Pasteurization is a process of food preservation in which packaged and non-packaged foods (such as milk and fruit juices) are treated with mild heat, usually to less than 100°C (212°F), to eliminate pathogens and extend shelf life. The two most common methods of pasteurization are batch pasteurization and high-temperature short-time (HTST) pasteurization.
Batch pasteurization, also known as the vat or holding method, involves heating milk or other liquid in a large container to at least 63°C (145°F) for 30 minutes. The liquid is then rapidly cooled to 4°C (39°F) or below.
High-temperature short-time (HTST) pasteurization, also known as flash pasteurization, involves heating milk or other liquid to at least 72°C (162°F) for 15 seconds. The liquid is then rapidly cooled to 4°C (39°F) or below.
There are also non-thermal pasteurization methods such as Pascalization or high-pressure processing (HPP), pulsed electric field (PEF), and microwave volumetric heating (MVH).
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