Results 21 to 30 of about 35,652 (313)

Mycotoxin production, chemotypes and diversity of Czech Fusarium graminearum isolates on wheat

Czech Journal of Food Sciences, 2013
Fusarium head blight (FHB) is a serious cereal disease in the CzechRepublic. The most important pathogen associated with FBH is Fusarium graminearum, which can produce trichothecenes, mainly deoxynivalenol (DON) and its derivates.
Taťána Sumíková, Ludmila Gabrielová, Ladislav Kučera, Martin Žabka, Jana Chrpová   +4 more
doaj   +1 more source

Identification of Pathogenic Bacteria in Food Samples from Cafeterias of A University in Denpasar, Indonesia

Folia Medica Indonesiana, 2022
Highlights: • Eschericia colli was the most contaminant bacteria among food samples from Warmadewa Cafeterias • Further suggestions to increase the hygiene in food processing must be offered.
Anak Agung Ayu Lila Paramasatiari, Putu Indah Budiapsari, Putu Arya Suryanditha, Ni Wayan Widhidewi   +3 more
doaj   +1 more source

A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production

Foods, 2020
Process-based contaminants in food—particularly in vegetable oils—have been a topic of interest due to their potential health risk on humans. Oral consumption above the tolerable daily intake might result in health risks.
Farrah Aida Arris, Vincent Tiang Soon Thai, Wan Nabilah Manan, Mohd Shaiful Sajab   +3 more
doaj   +1 more source

Interactive network analytical tool for instantaneous bespoke interrogation of food safety notifications. [PDF]

PLoS ONE, 2012
The globalization of food supply necessitates continued advances in regulatory control measures to ensure that citizens enjoy safe and adequate nutrition.
Tamás Nepusz, Andrea Petróczi, Declan P Naughton   +2 more
doaj   +1 more source

Introduction to the Special Issue: New Frontiers in Acrylamide Study in Foods—Formation, Analysis and Exposure Assessment

Foods, 2020
Acrylamide is a chemical contaminant that naturally originates during the thermal processing of many foods. Since 2002, worldwide institutions with competencies in food safety have promoted activities aimed at updating knowledge for a revaluation of the ...
Cristina Delgado-Andrade, Marta Mesías, Francisco J. Morales   +2 more
doaj   +1 more source

Study on the technical requirements of coenzyme Q10 as health food raw materials

Zhongguo shipin weisheng zazhi, 2023
ObjectiveTo verify the main quality indexes of coenzyme Q10， and study the quality consistency of coenzyme Q10 produced by different processes.MethodsAccording to the Chinese Pharmacopoeia （2020 version） and national food safety standards， the main ...
NING Xiao, JIN Shaoming, SA Yi, LIU Tongtong, ZHAO Mei, ZHOU Gang, CAO Jin   +6 more
doaj   +1 more source

MCPD fatty acid esters in vegetable oils: formation, analysis and toxicology [PDF]

Journal of Food and Bioprocess Engineering, 2018
3-monochoropropane-1, 2-diol (3-MCPD) and 2-monochloropropane-1,3-diol (2-MCPD) and glycidol esters (GE) have been known as food contaminants. These compounds are formed during high-temperature process of different food products such as coffee, edible ...
Maryam Azizi-lalabadi, Mir-Michael Mousavi, Zahra Piravi-vanak, Sodeif Azadmard-Damirchi   +3 more
doaj  

Contamination Status of Pet Cats in Thailand with Organohalogen Compounds (OHCs) and Their Hydroxylated and Methoxylated Derivatives and Estimation of Sources of Exposure to These Contaminants

Animals, 2022
In this study, we analyzed serum samples of pet cats from Thailand and estimated the contribution to organohalogen compounds (OHCs) exposure through cat food and house dust intake.
Makoto Shimasaki, Hazuki Mizukawa, Kohki Takaguchi, Aksorn Saengtienchai, Araya Ngamchirttakul, Disdanai Pencharee, Kraisiri Khidkhan, Yoshinori Ikenaka, Shouta M. M. Nakayama, Mayumi Ishizuka, Kei Nomiyama   +10 more
doaj   +1 more source

Contaminants in the cow's milk we consume? Pasteurization and other technologies in the elimination of contaminants [version 1; peer review: 3 approved, 1 approved with reservations]

F1000Research, 2022
Cow's milk is currently the most consumed product worldwide. However, due to various direct and indirect contamination sources, different chemical and microbiological contaminants have been found in cow's milk.
Joan Manuel Rodríguez-Díaz, Maria Conceição B. S. M. Montenegro, Jonathan Jerry Ordoñez-Bailon, Micaela Belen Calahorrano-Moreno, Alex Alberto Dueñas-Rivadeneira, Ricardo José Baquerizo-Crespo   +5 more
doaj   +1 more source

Degradation of amoxicillin residues in chicken meat with a combination of ozonation and ultrasound

Discover Applied Sciences
This study aims to investigate the prevalence of amoxicillin (AMX) residues in chicken meat, as well as the influence of the ozonation process (O3) combined with ultrasound on the degradation of AMX in samples with concentrations above the Maximum ...
Tarek A. El-Desouky
doaj   +1 more source