Results 31 to 40 of about 3,436,960 (294)

Escherichia coli’s Contaminated Food from Faculty Canteen in University X, Jakarta

Journal of Pure and Applied Microbiology, 2018
The objective of this study is to analyze the most associate factors to Escherichia coli bacteria contamination in food at faculty canteen of University X.
I Made Djaja, Almira Ramadini Puteri, Bambang Wispriyono   +2 more
doaj   +1 more source

Microbiological Contamination of Food Raw Materials and Ready-To-Eat Foods: Analytical Review

Техника и технология пищевых производств, 2023
Microbiological contamination changes the qualitative and quantitative profile of food, which makes it an important issue of food safety systems. Finished products with components of animal origin or combined vegetable and livestock raw materials are ...
Andrei S. Khishov, Tatiana V. Balagula, Olga I. Lavrukhina, Aleksey V. Tretyakov, Olga E. Ivanova, Elizaveta S. Kozeicheva   +5 more
doaj   +1 more source

The Need and Potential of Biosensors to Detect Dioxins and Dioxin-Like Polychlorinated Biphenyls along the Milk, Eggs and Meat Food Chain [PDF]

, 2011
Dioxins and dioxin-like polychlorinated biphenyls (DL-PCBs) are hazardous toxic, ubiquitous and persistent chemical compounds, which can enter the food chain and accumulate up to higher trophic levels.
de Boer, I.J.M., Meerburg, B.G., Chobtang, Jeerasak, Boer, I.J.M., de, Imke J. M. De Boer, Aize Kijlstra, Jeerasak Chobtang, Kijlstra, Aize, Haasnoot, Willem, Hoogenboom, L.A.P., de Boer, Imke J. M., Meerburg, Bastiaan G., Hoogenboom, Ron L. A. P., Willem Haasnoot, Haasnoot, W., Bastiaan G. Meerburg, Ron L. A. P. Hoogenboom, Chobtang, J., Kijlstra, A.   +18 more
core   +1 more source

Antimicrobial effects in food and prevention of contamination in food industry [PDF]

, 2007
Microbial Contaminants and Contamination Routes in Food Industry - 1st Open Seminar arranged by SAFOODNET; Espoo; Finland; 22 January 2007 through 23 January 2007The most commonly recognized food-borne infections are caused by Campylobacter jejuni and ...
Hütt, Pirje, Korel, F., Korel, Figen, Hütt, P., Seda Ormanci, F., Güldaş, Metin, Aarnisalo, Kaarina, Ayaz, Naim Deniz, Hradecka, Helena, Guldas, M., Hradecká, H., Songisepp, Epp, Mikelsaar, M., Tamme, T., Ormancı, Fatma Seda, Deniz Ayaz, N., Songisepp, E., Tamme, Terje, Mikelsaar, Marika   +18 more
core   +1 more source

Chitosan dual gel-like functionalized with flavonoid extract and cinnamaldehyde oil using dual cross-linking agents: Characterization, antioxidant, and antimicrobial effects

Current Research in Food Science
This study evaluated antioxidant and antimicrobial properties of chitosan gel (Cs-gel) functionalized with cinnamaldehyde oil (CN) and orange peel-derived flavonoid extract (Fs) using the ionic-gelation method.
Mahmoud Salah, Juanying Huang, Chenyang Zhu, Mabrouk Sobhy, Mohamed A. Farag, Yajing Fang, Remah Sobhy, Noman Walayat, Ibrahim Khalifa, Sajid Maqsood, Yun Wang   +10 more
doaj   +1 more source

The Sources of Chemical Contaminants in Food and Their Health Implications

Frontiers in Pharmacology, 2017
Food contamination is a matter of serious concern, as the high concentration of chemicals present in the edibles poses serious health risks. Protecting the public from the degrees of the harmfulness of contaminated foods has become a daunting task.
Irfan A. Rather, Wee Yin Koh, Woon K. Paek, Jeongheui Lim   +3 more
doaj   +1 more source

Research Progress in Mathematical Simulation and Precise Prevention and Control Strategies for Cross Contamination Risk of Foodborne Pathogens [PDF]

Shipin Kexue
Cross-contamination of foodborne pathogenic bacteria is a widespread phenomenon in food processing and production, storage and transportation, and household consumption. It is regarded as one of the important causes of foodborne disease outbreaks.
XIONG Rongrong, LIU Jing, XU Huan, BAI Li, PAN Yingjie, ZHAO Yong, WANG Yibaina, ZHANG Zhaohuan
doaj   +1 more source

Restaurant and Staff Characteristics Related to Practices that Could Contribute to Cross-Contamination

Journal of Food Protection, 2023
Foodborne illness is a persistent public health concern in the U.S.; over 800 foodborne illness outbreaks are reported to the Centers for Disease Control and Prevention (CDC) annually.
E. Rickamer Hoover, Matthew Masters, Jona Johnson, Wendy McKelvey, Nicole Hedeen, Danny Ripley, Laura Brown   +6 more
doaj   +1 more source

Reconstructing enzyme evolution by protein engineering

FEBS Letters, EarlyView.
Natural enzyme evolution can be retraced by protein engineering methods such as directed evolution, rational design, and ancestral sequence reconstruction. These approaches reveal how enzymes emerged from ligand‐binding scaffolds, developed varying substrate preferences, formed oligomeric complexes, adapted to environmental changes, and evolved novel ...
Lukas Drexler, Markus R. Busch, Reinhard Sterner   +2 more
wiley   +1 more source

Recent Advances in Nanomaterial-Based Biosensors for Pesticide Detection in Foods

Biosensors, 2022
Biosensors are a simple, low-cost, and reliable way to detect pesticides in food matrices to ensure consumer food safety. This systematic review lists which nanomaterials, biorecognition materials, transduction methods, pesticides, and foods have ...
Ana Carolina de Morais Mirres, Brenno Enrique Pereira de Matos da Silva, Leticia Tessaro, Diego Galvan, Jelmir Craveiro de Andrade, Adriano Aquino, Nirav Joshi, Carlos Adam Conte-Junior   +7 more
doaj   +1 more source