Results 11 to 20 of about 19,510 (90)
, 2021 A food additive is defined as a substance not normally consumed as a food in itself and not normally used as a characteristic ingredient of food whether or not it has nutritive value. Food additives are natural or manufactured substances, which are added
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Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 4, Page 3225-3266, July 2021., 2021 Abstract The last two decades saw a steady increase of high hydrostatic pressure (HHP) used for treatment of foods. Although the science of biomaterials exposed to high pressure started more than a century ago, there still seem to be a number of unanswered questions regarding safety of foods processed using HHP.
Kemal Aganovic +15 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 3, Page 2716-2741, May 2021., 2021 Abstract Nontyphoidal salmonellae are among the most prevalent foodborne pathogens causing gastrointestinal infections worldwide. A high number of cases and outbreaks of salmonellosis are associated with the consumption of eggs and egg products, and several of these occur at the household level.
Maria João Cardoso +9 more
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Identity preservation & traceability: the state of the art - from a grain perspective (status of agricultural quality systems / traceability / certification systems) [PDF]
, 2008 A descriptive paper on the state of identity preservation and traceability (IPT) as it relates domestically and internationally to food safety and economics. While not exhaustive, it is illustrative of trends. Identity preservation and traceability (IPT)
Bennet, Gregory Scott
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EFSA Journal, Volume 16, Issue 12, December 2018., 2018 Abstract This report of the European Food Safety Authority and the European Centre for Disease Prevention and Control presents the results of zoonoses monitoring activities carried out in 2017 in 37 European countries (28 Member States (MS) and nine non‐MS).
European Food Safety Authority and European Centre for Disease Prevention and Control (EFSA and ECDC)
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Listeria monocytogenes contamination of ready‐to‐eat foods and the risk for human health in the EU
EFSA Journal, Volume 16, Issue 1, January 2018., 2018 Abstract Food safety criteria for Listeria monocytogenes in ready‐to‐eat (RTE) foods have been applied from 2006 onwards (Commission Regulation (EC) 2073/2005). Still, human invasive listeriosis was reported to increase over the period 2009–2013 in the European Union and European Economic Area (EU/EEA).
EFSA Panel on Biological Hazards (BIOHAZ) +27 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 6, November 2024.Abstract Listeria monocytogenes contamination of ready‐to‐eat (RTE) food products and food‐associated built environments (e.g., processing facilities) represents a food safety issue with major public health and business risk implications. A number of factors make L.
Alexandra Belias +2 more
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Comprehensive strategies for controlling Listeria monocytogenes biofilms on food‐contact surfaces
Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 3, May 2024.Abstract Listeria monocytogenes biofilms formed on food‐contact surfaces within food‐processing facilities pose a significant challenge, serving as persistent sources of cross‐contamination. In this review, we examined documented cases of foodborne outbreaks and recalls linked to L.
Zi Hua, Mei‐Jun Zhu
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Survey of Microbiological Content of Commercial Beef Jerky [PDF]
, 2007 Forty-two samples of beef jerky were analyzed. They were aseptically ground and appropriate serial dilutions plated by a spread plate method in duplicate on Baird Parker agar for coagulase positive Staphylococcus aureus, and on acidified Potato Dextrose ...
Ramos, Miriam Velasco
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Persistence of microbiological hazards in food and feed production and processing environments
EFSA Journal, Volume 22, Issue 1, January 2024.Abstract Listeria monocytogenes (in the meat, fish and seafood, dairy and fruit and vegetable sectors), Salmonella enterica (in the feed, meat, egg and low moisture food sectors) and Cronobacter sakazakii (in the low moisture food sector) were identified as the bacterial food safety hazards most relevant to public health that are associated with ...
EFSA Panel on Biological Hazards (BIOHAZ) +25 more
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