Results 301 to 310 of about 742,943 (364)

Foodborne Pathogens in High-Salt, High-Sugar, and High-Fat Foods: Matrix Effects on Persistence, Adaption and Inactivation for Food Safety. [PDF]

Foods
Xu Y, Liang Z, Jia B, Zuo Z, Ge N, Yu W, Wu L.   +6 more
europepmc   +1 more source

Integrating Statistical and Machine-Learning Approaches for <i>Salmonella enterica</i> Surveillance in Northwestern Italy: A One Health Data-Driven Framework. [PDF]

Microorganisms
Garcia-Vozmediano A, Romano A, Begovoeva M, Pitti M, Crescio E, Brenda A, Di Roberto M, Gioia A, Giraldo A, Massone E, Lanzarini MN, Raggio A, De Vita E, Ru G, Maurella C.   +14 more
europepmc   +1 more source

<i>Listeria monocytogenes</i> and <i>Listeria ivanovii</i> Virulence and Adaptations Associated with Leafy Vegetables from Small-Scale Farm and a Shift of Microbiota to a New Niche at Markets: A Systematic Review. [PDF]

Microorganisms
Mohapi DA, Nkhebenyane SJ.
europepmc   +1 more source

Hygiene status and carcass contamination with Escherichia coli 0157H7 at meat handling sites in Eastern Uganda. [PDF]

Sci Rep
Thomas I, Itabangi H, Nekaka R, Oboth P, Nteziyaremye J, Okia D, Bazira J, Iramiot JS, Stanley IJ.   +8 more
europepmc   +1 more source

Surveillance and analysis on food contamination by Listeria monocytogenes in Hohhot province from 2010 to 2013

, 2014
Zhou Xia
openalex   +1 more source

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Cross-contamination of food by contaminated surfaces

2023
Globally, 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, Brauge, Thomas, Faille, Christine   +2 more
openaire   +2 more sources

Alkylmercury Contamination Of Foods

JAMA: The Journal of the American Medical Association, 1971
To 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, 2016
Abstract 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, Margarita Aznar, Daniel Carrizo   +2 more
openaire   +1 more source