Results 21 to 30 of about 1,281,336 (313)
Antioxidants, 2023 The Maillard reaction is well known for producing antioxidant compounds alongside colored substances. Low-molecular-weight antioxidant intermediates such as maltol (MAL) or norfuraneol (NF) are well described, but it is still unclear which of these ...
Leon Valentin Bork +4 more
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Microorganisms, 2021 Antimicrobial resistance (AMR) is a major threat to public health worldwide. Currently, AMR typing changes from phenotypic testing to whole-genome sequence (WGS)-based detection of resistance determinants for a better understanding of the isolate ...
Katharina Juraschek +9 more
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BMJ Open, 2020 Objectives Our objective was to review the literature on the inferred duration of the infectious period of COVID-19, caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) virus, and provide an overview of the variation depending on the ...
Simon J More +13 more
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Human and animal botulism surveillance in France from 2008 to 2019
Frontiers in Public Health, 2022 Botulism is a human and animal neurological disease caused by the action of bacterial neurotoxins (botulinum toxins) produced by bacteria from the genus Clostridium.
Sophie Le Bouquin +10 more
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Frontiers in Public Health, 2023 Antimicrobial resistance (AMR) is considered a One Health (OH) challenge, ideally demanding concerted efforts from the animal, human and environmental side.
Pedro Moura +6 more
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Rapid review of available evidence on the serial interval and generation time of COVID-19
BMJ Open, 2020 Objective Conduct a review of available evidence to advise on appropriate parameter values for serial interval and generation time in national COVID-19 transmission models for Ireland and on methodological issues relating to those parameters.Methods We ...
Andrew Byrne +9 more
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A Review of Quantitative Risk Assessment of Pathogenic Bacteria in Chilled Meat [PDF]
Shipin Kexue, 2023 With the increasing consumer demand for chilled meat, food safety issues related to chilled meat such as the prevalence and change of pathogenic bacteria during the processing, storage and consumption of chilled meat and their effects on public health ...
JIANG Xueqing, ZHANG Yimin, LUO Xin, ZHU Lixian, MAO Yanwei, LIANG Rongrong, YANG Xiaoyin, HAN Guangxing, DONG Pengcheng
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Next steps to evidence-based food safety risk analysis: opportunities for health technology assessment methodology implementation [PDF]
, 2015 Food safety risk analysis and health technology assessment (HTA) are two different paradigms sharing multiple common features. Decision makers in both fields have the responsibility to promote the health of society deciding on intervention opportunities ...
Jóźwiak, Ákos +4 more
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Food Risk Analysis: Towards a Better Understanding of “Hazard” and “Risk” in EU Food Legislation
Foods, 2023 For risk communication, it is important to understand the difference between “hazard” and “risk”. Definitions can be found in Codex Alimentarius and the European Union (EU) General Food Regulation (EC) No. 178/2002.
Ana-Andreea Cioca +2 more
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Research hotspots of food safety risk in China based on strategic coordinate map
Zhongguo shipin weisheng zazhi, 2022 ObjectiveTo reveal the research hotspots， current situation and development trend of food safety risks in China by analyzing the basic information of relevant literatures， and to lay a theoretical foundation for future research.MethodsIn this paper， the ...
WU Shengnan +4 more
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