Results 341 to 350 of about 682,991 (391)
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Reasoning and food and contamination.
Journal of Personality and Social Psychology, 1994This article examines strategies that are used to reason about food and contamination. In Experiment 1, Ss refrained from choosing a substance that had been given a "poison" label when the intent of the labeler was ambiguous or malicious but preferred this substance when a rationale was provided that dispelled the implication that there once might have
Occhipinti S., Siegal M.
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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.
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British Food Journal, 1993
Identifies the specific laws which operate to prevent contamination of food in the United Kingdom and the duties of local authority food enforcement officers, the Ministry of Agriculture, Fisheries and Food and the Department of Health in administering that law.
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Identifies the specific laws which operate to prevent contamination of food in the United Kingdom and the duties of local authority food enforcement officers, the Ministry of Agriculture, Fisheries and Food and the Department of Health in administering that law.
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Cross-contamination of food by contaminated surfaces
2023International ...
Midelet, Graziella +2 more
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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-
Waseem Ahmad Siddiqui +2 more
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Food contaminations and poisons
The Journal of Pediatrics, 1942Summary The importance of recognizing the various forms and causes of food poisoning has been described particularly in relation to the protection of public health in a time of civil emergency. A classification of the various incitants or agents, which, when eaten as a part of a natural food, may produce illness, has been prepared in an attempt to ...
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2018
Food products are rich in nutrients required by microorganisms and may become contaminated. Major contamination sources are water, air, dust, equipment, sewage, insects, rodents, and employees.
M. Wes Schilling +2 more
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Food products are rich in nutrients required by microorganisms and may become contaminated. Major contamination sources are water, air, dust, equipment, sewage, insects, rodents, and employees.
M. Wes Schilling +2 more
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1992
Three categories of environmental contaminants generally occur in food: natural and synthetic organic compounds, traces of heavy metal, and certain natural and synthetic radioactive substances (51, 69). This chapter summarizes the sources, occurrence, extent of exposure, and regulation of selected substances belonging to the first two categories, i.e.,
Sushma Palmer, Kulbir S. Bakshi
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Three categories of environmental contaminants generally occur in food: natural and synthetic organic compounds, traces of heavy metal, and certain natural and synthetic radioactive substances (51, 69). This chapter summarizes the sources, occurrence, extent of exposure, and regulation of selected substances belonging to the first two categories, i.e.,
Sushma Palmer, Kulbir S. Bakshi
openaire +2 more sources