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  2. Danger zone (food safety) - Wikipedia

    en.wikipedia.org/wiki/Danger_zone_(food_safety)

    Food safety agencies, such as the United States' Food Safety and Inspection Service (FSIS), define the danger zone as roughly 40 to 140 °F (4 to 60 °C). [ 1 ] [ 2 ] [ 3 ] The FSIS stipulates that potentially hazardous food should not be stored at temperatures in this range in order to prevent foodborne illness [ a ] and that food that remains ...

  3. Here’s Why the Common Antibiotic Amoxicillin Is Hard ... - AOL

    www.aol.com/lifestyle/why-common-antibiotic...

    Amoxicillin is in a class of medication called penicillin-like antibiotics and works by stopping the growth of bacteria, Medline Plus says. You can take the drug in the form of a capsule, tablet ...

  4. Shelf-stable food - Wikipedia

    en.wikipedia.org/wiki/Shelf-stable_food

    Shelf-stable food (sometimes ambient food) is food of a type that can be safely stored at room temperature in a sealed container. This includes foods that would normally be stored refrigerated , but which have been processed so that they can be safely stored at room or ambient temperature for a usefully long shelf life .

  5. 15 Foods That Should Always Be Refrigerated - AOL

    www.aol.com/15-foods-always-refrigerated...

    5. Opened Condiments. After being opened, condiments such as mayonnaise, mustard, or ketchup get exposed to air and contaminants. While many of these products contain vinegar and salt — which ...

  6. Amoxicillin - Wikipedia

    en.wikipedia.org/wiki/Amoxicillin

    Amoxicillin is in the β-lactam family of antibiotics. [9] Amoxicillin was discovered in 1958 and came into medical use in 1972. [12] [13] Amoxil was approved for medical use in the United States in 1974, [4] [5] and in the United Kingdom in 1977. [2] It is on the World Health Organization's List of Essential Medicines. [14]

  7. Modified atmosphere - Wikipedia

    en.wikipedia.org/wiki/Modified_atmosphere

    CO 2 has the ability to penetrate bacterial membrane and affect intracellular pH. Therefore, lag phase and generation time of spoilage microorganisms are increased resulting in shelf life extension of refrigerated foods. [9] Since the growth of spoilage microorganisms are suppressed by MAP, the ability of the pathogens to grow is potentially ...

  8. Amoxicillin/clavulanic acid - Wikipedia

    en.wikipedia.org/wiki/Amoxicillin/clavulanic_acid

    However, across the spectrum of dosage of amoxicillin-clavulanate combination, the dose of clavulanate is constant at 125 mg, whereas the dose of amoxicillin varies at 250 mg, 500 mg and 875 mg. Thus the use of low-dose amoxicillin-clavulanate in combination with meropenem may be used in part of a treatment regimen for drug-resistant TB and ...

  9. Did Your Power Go Out From Hurricane Helene? Here's How ... - AOL

    www.aol.com/did-power-hurricane-helene-heres...

    Generally, foods like meat, poultry, eggs, condiments like mayonnaise or fish sauce, refrigerated doughs, desserts that contain cream, cheese, milk, and pre-cut fruit and vegetables need to stay ...