Results 251 to 260 of about 35,652 (313)
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Cross-contamination of food by contaminated surfaces
2023Globally, the World Health Organization (WHO) estimates that 600 million people become ill each year after eating contaminated food. It was estimated by the World Bank in 2018 that annual production losses due to foodborne illnesses were $95.2 billion with an annual cost of treating the sick of $15 billion and $5 billion in lost trade in low and middle
Midelet, Graziella +2 more
openaire +2 more sources
Alkylmercury Contamination Of Foods
JAMA: The Journal of the American Medical Association, 1971To the Editor.— My attention has recently been drawn to an EDITORIAL entitled "Methylmercury Contamination of Foods" by Eyl ( 215 : 287, 1971), in which the writer refers to the "World Health Organization recommended limit of 0.5 ppm" for mercury in foods. At no time has WHO recommended a limit for mercury in foods.
openaire +4 more sources
Food contamination during food process
Trends in Food Science & Technology, 2016Abstract Food contamination can come from different situations. A wide overview is presented in this paper, where the different steps applied to food, from the reception of raw materials to the final food intake by consumers, are shown. Among the sources involved in the food contamination processes the following ones can be highlighted: a) External ...
Cristina Nerín +2 more
openaire +1 more source
Food Spoilage and Food Contamination
2019The interaction of versatile nutrients and enzymes present in food leads to several degradative chemical changes that deteriorate the quality and shelf life of food. The deteriorative changes are enhanced by contamination that occurs at various stages of processing, handling and storage. The undesirable changes include lipid oxidation, enzymatic or non-
Z. R. Azaz Ahmad Azad +2 more
openaire +1 more source