Results 281 to 290 of about 476,073 (321)
, 2006 Some of the next articles are maybe not open access.
Related searches:
Related searches:
Journal of Agricultural and Food Chemistry
Lipid peroxidation (LP) leads to changes in the fluidity and permeability of cell membranes, affecting normal cellular function and potentially triggering apoptosis or necrosis. This process is closely correlated with the onset of many diseases. Evidence
Mengmeng Zhang +7 more
semanticscholar +1 more source
Lipid peroxidation (LP) leads to changes in the fluidity and permeability of cell membranes, affecting normal cellular function and potentially triggering apoptosis or necrosis. This process is closely correlated with the onset of many diseases. Evidence
Mengmeng Zhang +7 more
semanticscholar +1 more source
Food Borne Disease Summary by Food Commodity
Veterinary Clinics of North America: Food Animal Practice, 1998Microbial pathogens may be transmitted to humans via food animals and food animal products. A quick reference table is presented to provide easy access to food safety information related to the major food animal product areas. Included in the table are the pathogens, mode of transmission, public health impact, and control and prevention strategies for ...
M L, Headrick, L, Tollefson
openaire +2 more sources
CABI Reviews, 2008
Abstract Food-borne disease is widespread around the world, with its most serious consequences affecting those who are young, old and already ill. Chemical contaminants are present in much of the food supply but usually at levels not associated with adverse human effects.
openaire +1 more source
Abstract Food-borne disease is widespread around the world, with its most serious consequences affecting those who are young, old and already ill. Chemical contaminants are present in much of the food supply but usually at levels not associated with adverse human effects.
openaire +1 more source
Foodborne diseases are illnesses that result from the ingestion of contaminated food or beverages. These infections can be caused by various pathogens, including bacteria, virus, parasites, and toxins produced by microorganisms. Common bacterial agents include Salmonella, Escherichia coli, and Listeria among others, while common viral pathogens include
openaire +1 more source
openaire +1 more source
Food-Borne Microbial Diseases and Control: Food-Borne Infections and Intoxications
2014Food and water are excellent vehicles by which many bacterial, fungal, viral, and protozoal pathogens can reach a suitable colonization site in a new host. Although food manufacturing and production practices change, foods can be contaminated at any point in the farm to table continuum, even in consumers’ kitchens.
Sait Aykut Aytac, Birce Mercanoglu Taban
openaire +1 more source
Impact of Climate Change on the Incidence and Transfer of Food- and Water-Borne Diseases
Microbiomes and the Global Climate Change, 2021Mohammad Anas +5 more
semanticscholar +1 more source
Prevention of Food-Borne Diseases in Civil Aviation
1970This paper attempts to demonstrate the need for both continuous and increasing alertness with respect to food hygiene. The airlines already perform a considerable amount of preventive hygienic work. Nevertheless, a few months ago a serious outbreak of acute gastroenteritis occurred during a tour in the Orient.
D A, Mossel, J, Hoogendoorn
openaire +2 more sources
[Food-borne bacterial diseases].
Duodecim; laaketieteellinen aikakauskirja, 2009People's increased traveling and free movement of foodstuffs has increased the risk of contracting food poisonings. Supply networks of foodstuffs with their covering cold chains and long shelf lives of foods have changed the risks of bacterial food poisonings.
Hannu, Korkeala, Miia, Lindström
openaire +1 more source