Results 31 to 40 of about 6,488 (258)
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 +3 more
doaj +1 more source
Citizen Science and Food: A Review [PDF]
, 2021 Citizen science and food is part of a new programme of work to explore how we can involve the communities we serve when building the evidence-base on which policy decisions are made.
Oakden, Libby +9 more
core
Food-borne listeriosis: consumer exposure risk assessment
, 2021 Italian National Committee for Food Safety (CNSA) opinion of 20 January 2021 on Food-borne listeriosis: consumer exposure risk assessment Listeria monocytogenes is an opportunistic pathogen able to survive even at refrigeration temperature and under ...
National Committee for Food Safety
core +1 more source
Dynamics of herbicide degradation in cauliflower
Plant, Soil and Environment, 2018 The aim of this work was to compare the dynamics of the degradation of herbicides commonly used in brassica vegetables. Series of plot field experiments were carried out in planting cauliflower in 2012-2014.
Jaroslav ŠUK +4 more
doaj +1 more source
Determination of acrylamide in food using adsorption stripping voltammetry
Czech Journal of Food Sciences, 2013 A new electroanalytical method for the determination of acrylamide in food has been developed. It was found that a complex of acrylamide and Ni2+ is suitable for the electrochemical determination of acrylamide.
Helena VESELÁ, Emanuel ŠUCMAN
doaj +1 more source
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 +2 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 +2 more
doaj +1 more source
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 +4 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 +6 more
doaj +1 more source
Perchlorate as an emerging contaminant in soil, water and food
, 2016 Perchlorate (ClO4-) is a strong oxidizer and has gained significant attention due to its reactivity, occurrence, and persistence in surface water, groundwater, soil and food.
Indraratne, S. P. +3 more
core +1 more source