Results 71 to 80 of about 34,293 (253)

Challenges in food safety as part of food security : lessons learnt on food safety in a globalized world [PDF]

, 2016
Food safety should accomplish food and nutrition security. A key challenge to scale up food safety globally is to better leverage existing capacity and research working towards evidence-based decisions.
De Boeck, Elien, Jacxsens, Liesbeth, Uyttendaele, Mieke   +2 more
core   +2 more sources

Predictive modeling and risk assessment strategies for enhancing dairy product safety: A comprehensive review

Food Safety and Health, Volume 3, Issue 2, Page 172-187, April 2025.
This review addresses risk assessment and predictive modeling strategies for dairy product safety. Key steps include hazard identification, characterization, exposure assessment, and risk characterization, aiding risk managers in mitigating risks. Abstract The dairy industry is a crucial part of the food sector, encompassing a wide range of raw, pre ...
Prachi Pahariya, Awani Shrivastav, Tridib Kumar Goswami, Ruplal Choudhary   +3 more
wiley   +1 more source

Determination of contamination with Clostridium botulinum in two species of processed and non prosecced fish

مجله دانشگاه علوم پزشکی گرگان, 2011
Background and Objective: The Clostridium botulinum is one of the most important causative of food poisoning. Spores of Clostridium botulinum spread out in the soil, the sea sediments, the marine environments and the marine animals.
Tavakoli HR, Imani Fooladi AA
doaj  

Phân lập vi khuẩn Clostridium botulinum và xác định sự hiện diện của độc tố botulin trên vịt bị liệt mềm cổ thu thập tại một số tỉnh Đồng bằng sông Cửu Long

Tạp chí Khoa học Đại học Cần Thơ, 2018
100 mẫu từ 100 con vịt bị liệt mềm cổ (gồm 80 mẫu huyết thanh, 100 mẫu dịch ruột và 100 mẫu gan) được thu thập tại một số huyện thuộc thành phố Cần Thơ và tỉnh Kiên Giang từ tháng 05 năm 2016 đến tháng 04 năm 2017.
Nguyễn Thu Tâm, Nguyễn Đức Hiền   +1 more
doaj   +1 more source

The orphan germinant receptor protein GerXAO (but not GerX3b) is essential for L-alanine induced germination in Clostridium botulinum Group II [PDF]

, 2018
Clostridium botulinum is an anaerobic spore forming bacterium that produces the potent botulinum neurotoxin that causes a severe and fatal neuro-paralytic disease of humans and animals (botulism). C.
A Marchler-Bauer, AJ Page, AT Carter, AT Carter, BH Raphael, C Clauwers, C Mazuet, C Mazuet, CA Meaney, CH Williamson, D Bhattacharjee, D Leclair, D Paredes-Sabja, D Paredes-Sabja, D Paredes-Sabja, D Purdy, E Wachnicka, F Sievers, G Christie, G Christie, G Christie, GR Cooper, J Brunt, J Brunt, J Brunt, J Brunt, J Li, J Perutka, J Plowman, JT Heap, JT Heap, K Tamura, KA Weedmark, KD Hudson, KK Griffiths, KK Hill, KK Hill, M Paidhungat, M Paidhungat, M Sebaihia, MB Francis, MR Weigand, MW Peck, MW Peck, MW Peck, MW Peck, MW Peck, MW Peck, P Setlow, P Setlow, S Banawas, S Hielm, S Wang, S Wang, S Zhang, S Zhang, SC Stringer, T Seemann, V Broussolle, Y Xiao   +59 more
core   +1 more source

Impact of Organic and Conventional Vegetable‐Based Curing Ingredients on Frankfurter Quality and Sensory Attributes

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
No significant differences in overall liking and purchase intent from consumers regarding conventional and organic cured frankfurters. Curing ingredients affect sensory aroma and non‐meat aftertaste. Distinct VOC profiles among all treatments. ABSTRACT Frankfurters, a widely consumed cured meat product in the United States, provide an ideal model for ...
Siyuan Sheng, Steven C. Ricke, Erin M. Silva, James R. Claus   +3 more
wiley   +1 more source

Atomic force microscopic image data of botulinum neurotoxin complexes with different molecular sizes

Data in Brief, 2019
This data article provides atomic force microscopy (AFM) amplitude images of botulinum toxin complex (TC) molecules produced by Clostridium botulinum serotype D strain. C.
Shin-Ichiro Miyashita, Yoshimasa Sagane, Takamasa Uchino, Shura Karatsu, Keita Hosoya, Ihsun Huang, Koichi Niwa, Toshihiro Watanabe, Yoichi Niimura, Tomonori Suzuki   +9 more
doaj  

Safety and Pharmacokinetics of a Four Monoclonal Antibody Combination Against Botulinum C and D Neurotoxins. [PDF]

, 2019
Botulism is caused by botulinum neurotoxin (BoNT), the most poisonous substance known. BoNTs are also classified as Tier 1 biothreat agents due to their high potency and lethality.
Cobb, Ronald R, Conrad, Fraser, Espinoza, Yero, Garcia-Rodriguez, Consuelo, Kimbler, Angie, Kraus, Carl N, Marks, James D, Martinez, Zachary, Pham, Khanh, Riling, Kathryn, Snow, Doris M, Tomic, Milan T, Wong, David   +12 more
core  

Comparative genomic analyses reveal broad diversity in botulinum-toxin-producing Clostridia [PDF]

, 2016
Background: Clostridium botulinum is a diverse group of bacteria characterized by the production of botulinum neurotoxin. Botulinum neurotoxins are classified into serotypes (BoNT/A-G), which are produced by six species/Groups of Clostridia, but the ...
Fernandez, Rafael A., Foley, Brian T., Foster, Jeffrey, Hill, Karen, Keim, Paul, Korkeala, Hannu, Lindström, Miia, Sahl, Jason W., Smith, Leonard A., Smith, Theresa J., Williamson, Charles H. D., Xie, Gary   +11 more
core   +2 more sources

Effects of Plant Substitutes for Nitrite on the Technological Characteristics of Fermented Sausages: A Comprehensive Review

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
Since the consumption of sodium nitrite is harmful to humans and this substance is used as an additive in fermented sausages, it is suggested to use plant substitutes for nitrite. In this article, it deals with a comprehensive review of the proposed plant substitutes and the different effects of these substitutes on the technological characteristics of
Sima Tahmouzi, Behnam Alizadeh Salmani, Soheyl Eskandari, Masoumeh Arab   +3 more
wiley   +1 more source