Results 91 to 100 of about 9,329 (233)

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Advanced risk and hazard analysis in the egg sorting-packing units industry from supplier selection to delivery in chain stores under global food safety initiative integrated food safety programs

Heliyon
This study outlines a comprehensive examination of risks and hazards in three egg sorting and packing units, covering the entire process from supplier selection and evaluation to egg delivery in chain stores.
Ioana Cristina Crivei, Romina Alina Marc, Roxana Nicoleta Rațu, Crina Carmen Mureșan, Alina Narcisa Postolache, Florina Stoica, Ionuț Dumitru Veleșcu, Aida Albu   +7 more
doaj   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Codex Alimentarius Approach to Pesticide Residue Standards

Journal of AOAC INTERNATIONAL, 1989
Abstract To protect consumers' health, most countries have maximum legal limits for pesticide residues in foods. Trade difficulties can arise when limits differ between countries. The Codex Alimentarius Commission was established in 1962 to implement the Joint FAO/WHO Food Standards Programme, the purpose of which is to protect consumer ...
openaire   +2 more sources

Mimicking the Ocean: Critical Challenges in Scaffold Design and Tissue Texturization for Cell‐Cultured Seafood

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Cellular aquaculture offers a sustainable solution to global seafood demand, yet the production of high‐value, whole‐cut fillets is hindered by the “texture gap,” the inability to replicate the complex, anisotropic architecture of native fish muscle and its collagenous myosepta.
Mustafa Öz, Enes Üstüner
wiley   +1 more source

Microbiological quality of commercial dairy products

, 2007
The purpose of this research was to assess the hygienic properties of commercially available dairy foods. The products surveyed included liquid milks (pasteurized and UHT-treated), cultured dairy products (kefir, cultured buttermilk, sour cream, yogurt,
Varga, László
core  

Biofilm Formation and Spore‐Mediated Persistence of Clostridium perfringens in Meat and Poultry Processing Environments and Their Implications for Control Strategies

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT Clostridium perfringens (C. perfringens) biofilms pose a persistent challenge in meat and poultry processing environments due to their structural resilience, spore‐mediated survival and toxin‐associated virulence. These biofilms readily develop on food‐contact surfaces under typical processing conditions including organic residue accumulation,
Md Anamul Hasan Chowdhury, Chowdhury Sanat Anjum Reem, Md. Ashrafudoulla, Hae Jung Yoon, Sang‐Do Ha   +4 more
wiley   +1 more source

Food analytical and sampling conference of codex alimentarius committee of WHO/FAO in Budapest = A WHO/FAO Codex Alimentarius Bizottságának élelmiszer-analitikai és mintavételi konferenciája Budapesten [PDF]

, 2016
The Codex Alimentarius Commission was established by the Food and Agriculture Organization of the United Nations and the World Health Organization (WHO) in 1963.
Szunyogh Gábor
core  

A WHO/FAO Codex Alimentarius Bizottságának élelmiszer-analitikai és mintavételi konferenciája Budapesten = Food analytical and sampling conference of codex alimentarius committee of WHO/FAO in budapest [PDF]

, 2016
The Codex Alimentarius Commission was established by the Food and Agriculture Organization of the United Nations and the World Health Organization (WHO) in 1963.
Szunyogh Gábor
core  

Codex Alimentarius: estrategia para mejorar la gestión comercial en pequeñas empresas de derivados lácteos

The Codex Alimentarius is an international regulatory framework developed by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO), which establishes standards to ensure the safety and quality of food ...
Esparza Paz, Franqui Fernando, Díaz Monroy, Byron Leoncio, Moreta Moreta, Luis Enrique, Chafla Granda, Jorge Luis   +3 more
core   +2 more sources