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Dry-aged and dry-cured fish: a critical review of the literature and food safety aspects. [PDF]

open access: yesItal J Food Saf
Troise F   +14 more
europepmc   +1 more source

Lactic acid bacteria in the meat industry: flavor, function, and food safety. [PDF]

open access: yesFront Microbiol
Sivamaruthi BS   +7 more
europepmc   +1 more source

Food Safety

Clinical Reviews in Allergy & Immunology, 2009
Food can never be entirely safe. Food safety is threatened by numerous pathogens that cause a variety of foodborne diseases, algal toxins that cause mostly acute disease, and fungal toxins that may be acutely toxic but may also have chronic sequelae, such as teratogenic, immunotoxic, nephrotoxic, and estrogenic effects.
Andrea, Borchers   +3 more
openaire   +4 more sources

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