Results 141 to 150 of about 98,801 (264)
Veterinary Medicine and Science, Volume 12, Issue 3, May 2026.This study revealed Cryptosporidium infection rates of 11.1% in dogs and 10.4% in cats in human–pet environments in Yunnan, China. Molecular evidence documents one case of pet‐to‐human transmission involving an immunocompromised elderly owner, suggesting vulnerable individuals face higher infection risks despite minimal transmission to immunocompetent ...
Rongchang Cao +5 more
wiley +1 more source
An Analysis of the U.S. Department of Agriculture's Proposal to Allow Irradiation of Meat [PDF]
Foodborne pathogens in the United States kill thousands and sicken millions each year, despite major efforts by federal agencies and industry to combat the problem.
Lutter, Randall
core +1 more source
How Salmonella Works Under Osmotic and Desiccation Stresses
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Salmonella remains one of the leading threats in foods with reduced water activity, where it can survive for long periods and cause outbreaks. Its persistence stems from a wide array of adaptive strategies shaped by the selective pressures imposed by low‐moisture foods.
Mayara Messias Oliveira +2 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Ergot alkaloids (EAs), toxic secondary metabolites produced by Claviceps purpurea, pose food and feed safety concerns for cereal grains, particularly rye and wheat. While EAs are most frequently associated with rye, their occurrence in other cereals has been increasingly reported across diverse regions.
Chamali Kodikara +2 more
wiley +1 more source
Identifying the Most Significant Microbiological Foodborne Hazards to Public Health: A New Risk Ranking Model [PDF]
In order to help facilitate a risk-based food safety system, we developed the Foodborne Illness Risk Ranking Model (FIRRM), a decisionmaking tool that quantifies and compares the relative burden to society of 28 foodborne pathogens.
Batz, Michael +6 more
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw +6 more
wiley +1 more source
AI‐Enabled Imaging for Pathogen Detection Under Stress Conditions: A Systematic Review
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT Advances in pathogen detection that incorporate artificial intelligence (AI) may capture microbial signals under challenging environmental conditions that traditional methods miss. This systematic review evaluates the application, performance, and methodological characteristics of AI‐enabled imaging for pathogen detection, including its impact
MeiLi Papa +3 more
wiley +1 more source
Consumer attitudes towards food safety risks associated with meat processing [PDF]
A focus group study with 37 residents of Manhattan, Kansas, was conducted to examine consumers’ risk perceptions of foodborne illnesses from beef.
Schroeter, Christiane
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT An organization's food safety culture (FSC) is increasingly being recognized as a key factor in its food safety performance. The reliable measurement of FSC is therefore crucial for identifying the strengths and weaknesses of food companies in food safety performance, enabling them to guide continuous improvement.
Ke Wang +3 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.ABSTRACT The demand for protein‐based liquid foods is increasing due to growing awareness of the impact of diet on human health. This trend has prompted the food industry to explore minimal processing technologies that ensure both safety and clean‐label appeal.
Jerish Joyner Janahar +2 more
wiley +1 more source