Results 61 to 70 of about 3,605 (178)

Clostridioides difficile as a Zoonotic and Foodborne Pathogen: Reviewing the Global Evidence and South African Data

MicrobiologyOpen, Volume 15, Issue 3, June 2026.
Clostridioides difficile infections are increasingly problematic in areas with already burdened healthcare systems. From a One‐Health perspective, a lack of surveillance in developing countries greatly contributes to the limited information available on the zoonotic and foodborne potential of C. difficile.
M. Gouws, P. E. Strydom, D. Rip
wiley   +1 more source

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues (PBMAs): A Review

Sustainable Food Proteins, Volume 4, Issue 2, June 2026.
The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz, Fariha Irshad, Muhammad Bilal Haider, Debomitra Dey   +3 more
wiley   +1 more source

Use of Bacterial Cultures in the Ripening of Fermented Sausages

Journal of Food Protection, 1989
Pure bacterial cultures were used in the production of Argentina salami, the most popular cured meat product in the country. Three selected groups of two strains each of Lactobacillus plantarum and Micrococcus varians were used as a starter cultures, with two different sugar concentrations.
Graciela M, Vignolo, Aida P, de Ruiz Holgado, Guillermo, Oliver   +2 more
openaire   +2 more sources

Allergic Sensitization to Inhalant Allergens in the Upper Respiratory Tract—the B Cell Side

Allergy, Volume 81, Issue 6, Page 1985-2000, June 2026.
ABSTRACT Allergic diseases are on the rise worldwide, driven by respiratory epithelial barrier dysfunction that promotes sensitization to inhalant allergens such as pollen, dust mites, pet dander, and fungal spores. These antigens trigger IgE‐mediated immune responses that lead to diseases such as allergic rhinitis (AR) and asthma.
Ola Grimsholm, Mohammed Zghaebi, Bita Hambrecht, Tanja Kalic, Christopher C. Udoye, Rudolf Manz, Barbara Bohle, Katarzyna M. Sitnik, Julia Eckl‐Dorna, Heimo Breiteneder   +9 more
wiley   +1 more source

Update of the risk assessment on dioxins and dioxin‐like PCBs in feed and food

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The European Commission asked EFSA to update its 2018 risk assessment on polychlorinated dibenzo‐p‐dioxins and dibenzofurans (PCDD/Fs) and dioxin‐like polychlorinated biphenyls (DL‐PCBs) in feed and food, based on the 2022 WHO Toxic Equivalency Factors (WHO2022‐TEFs).
EFSA Panel on Contaminants in the Food Chain (CONTAM Panel), Helle Katrine Knutsen, Agneta Åkesson, Vasileios Bampidis, Margherita Bignami, Laurent Bodin, James Kevin Chipman, Gisela Degen, Antonio Hernández‐Jerez, Tim Hofer, Christer Hogstrand, Stefano Landi, Jean‐Charles Leblanc, Kyriaki Machera, Evangelia Ntzani, Isabelle P. Oswald, Guido Rychen, Salomon Sand, Katharina Vejdovszky, Barbara Viviani, Jesús del Mazo, Andy Hart, Dieter Schrenk, José Cortiñas Abrahantes, Luisa Ramos Bordajandi, Francesca Riolo, Tuuli Tauriainen, Ron Hoogenboom   +27 more
wiley   +1 more source

Safety evaluation of the food enzyme containing endo‐1,3(4)‐β‐glucanase, endo‐1,4‐β‐xylanase and cellulase activities from the non‐genetically modified Rasamsonia emersonii strain FGB

EFSA Journal, Volume 24, Issue 6, June 2026.
Abstract The food enzyme containing endo‐1,3(4)‐β‐glucanase (3‐(1,3;1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6), endo‐1,4‐β‐xylanase (4‐β‐d‐xylan xylanohydrolase; EC 3.2.1.8) and cellulase (4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase EC 3.2.1.4) is produced with the non‐genetically modified Rasamsonia emersonii strain FGB by DSM Food Specialties B.
EFSA Panel on Food Enzymes (FEZ), Holger Zorn, José Manuel Barat Baviera, Claudia Bolognesi, Francesco Catania, Gabriele Gadermaier, Ralf Greiner, Baltasar Mayo, Alicja Mortensen, Yrjö Henrik Roos, Marize L. M. Solano, Henk Van Loveren, Laurence Vernis, Cristina Andreoli, Andrea Terron, Simone Lunardi, Magdalena Andryzskiewicz, Ana Criado, Yi Liu   +18 more
wiley   +1 more source

Evaluation of the Biogenic Amines and Microbial Contribution in Traditional Chinese Sausages

Frontiers in Microbiology, 2019
Biogenic amines (BAs) in sausages represent a health risk for consumers, and thus investigating the BAs accumulation mechanism is important to control the BAs.
Lu Li, Lu Li, Dian Zou, Dian Zou, Liying Ruan, Liying Ruan, Zhiyou Wen, Zhiyou Wen, Shouwen Chen, Lin Xu, Xuetuan Wei, Xuetuan Wei   +11 more
doaj   +1 more source

Dry fermented buffalo sausage with sage oil extract: Safety and quality

Grasas y Aceites, 2010
Sage oil extract was added during the preparation of dry fermented buffalo meat sausage. Some chemical, microbial and sensory characteristics of sausages were evaluated during the ripening period.
Ferial M. Abu Salem, Hayam M. Ibrahim
doaj   +1 more source

Effect of cheese as a fat replacer in fermented sausage [PDF]

Journal of Food Science and Technology, 2012
The effects of beef fat substitution with kashar cheese were studied in traditional Turkish fermented sausage; sucuk. Six sucuk formulations were prepared by replacing 0, 10, 20, 30, 40 and 50% of beef fat was substituted with kashar cheese. The fat substitution of fat with kashar cheese decreased fat content and increased protein content of the ...
openaire   +2 more sources

The Fate of Yersinia pseudotuberculosis in Raw Fermented Meat Products

Applied Sciences
Yersinia pseudotuberculosis is a foodborne pathogen with an animal reservoir, thus being able to spread via contaminated meat. The survival of Y. pseudotuberculosis during the ripening and storage of artificially contaminated spreadable fermented sausage
Radka Hulánková, Irena Svobodová
doaj   +1 more source