Tennessee State University, a member of the Maternal Health Research Collaborative, is pleased to announce the publication of new peer-reviewed research examining a cost-effective food safety intervention with direct implications for maternal and child health.
Food safety during pregnancy is a critical yet often overlooked dimension of maternal health. Pathogens such as Listeria, Salmonella, and E. coli pose heightened risks to pregnant women — and fruit juices, commonly consumed during pregnancy, are a known vehicle for these contaminants.
Our latest research, published in [Journal Name], examines High-Pressure Processing (HPP) as a non-thermal, cost-effective alternative to conventional processing. The study found significant pathogen reduction in fruit juices while preserving their nutritional qualities — findings with meaningful implications for food safety standards, procurement decisions, and public health policy.
Citation: Akwu AS, Allison A, Adhikari J, Henry M, Inman W. Enhancing Maternal Health: Cost-effective Alternatives in High-Pressure Processing of Fruit Products. Arch Gastroenterol Res. 2024;5(1):21-41.
