Results 181 to 190 of about 73,612 (303)

AI‐Powered Advancements in Food Analysis and Safety: Ensuring Quality, Protection, and Precision in Modern Food Systems: A Review

eFood, Volume 6, Issue 4, August 2025.
The role of AI in contaminant detection and spoilage prediction is underlined. One of the applications is using near‐infrared spectroscopy on a machine learning algorithm sample to determine if it contains any adulterants in olive oil. Also, trying to develop computer vision techniques that can soon be widely deployed to detect defects in the automated
Ammar B. Altemimi, Farhang Hameed Awlqadr, Raqad R. Al‐Hatim, Syamand Ahmed Qadir, Mohammed N. Saeed, Aryan Mahmood Faraj, Tablo H. Salih, Hala S. Mahmood, Mohammad Ali Hesarinejad, Francesco Cacciola   +9 more
wiley   +1 more source

Comparing Individual and Community-level Characteristics of People with Ground Beef-associated Salmonellosis and Other Ground Beef Eaters: A Case-control Analysis

Journal of Food Protection
Salmonella is estimated to be the leading bacterial cause of U.S. domestically acquired foodborne illness. Large outbreaks of Salmonella attributed to ground beef have been reported in recent years. The demographic and sociodemographic characteristics of
Zainab Salah, Michelle Canning, David Rickless, Carey Devine, Ryan Buckman, Daniel C. Payne, Katherine E. Marshall   +6 more
doaj  

Decreased Incidence of Infections Caused by Pathogens Transmitted Commonly Through Food During the COVID-19 Pandemic - Foodborne Diseases Active Surveillance Network, 10 U.S. Sites, 2017-2020. [PDF]

MMWR Morb Mortal Wkly Rep, 2021
Ray LC, Collins JP, Griffin PM, Shah HJ, Boyle MM, Cieslak PR, Dunn J, Lathrop S, McGuire S, Rissman T, Scallan Walter EJ, Smith K, Tobin-D'Angelo M, Wymore K, Kufel JZ, Wolpert BJ, Tauxe R, Payne DC.   +17 more
europepmc   +1 more source

Teaming Up to Prevent Foodborne Disease [PDF]

, 2001
Arthur P. Liang, Marion Koopmans, Michael P. Doyle, Dane T. Bernard, Camille Brewer   +4 more
openalex   +1 more source

Bacterial Nanocellulose: A Sustainable Revolution in Food Science

eFood, Volume 6, Issue 4, August 2025.
Bacterial nanocellulose (BNC), produced via bacterial fermentation, exhibits high mechanical strength, water retention, crystallinity, and transparency, supporting its application in active packaging, functional foods, and environmental remediation. ABSTRACT Bacterial nanocellulose (BNC) is an eco‐friendly biomaterial celebrated for its exceptional ...
Masoud Aman Mohammadi, Adel Mirza Alizadeh, Samira Dakhili, Safa Kooki, Seyede Marzieh Hosseini   +4 more
wiley   +1 more source

Climate Variability and Change in the United States: Potential Impacts on Water- and Foodborne Diseases Caused by Microbiologic Agents

, 2001
Joan B. Rose, Paul R. Epstein, Erin K. Lipp, Benjamin H. Sherman, Susan M. Bernard, Jonathan A. Patz   +5 more
openalex   +2 more sources

Effect of Ground Beef Irradiation on Annual Nontyphoidal Salmonella and Escherichia coli O157 Burden and Direct Healthcare Costs in the United States: A Simulation Study

Journal of Food Protection
Over 20% of E. coli O157 illnesses and over 5% of Salmonella illnesses are estimated to be attributable to beef consumption in the United States. Irradiating ground beef is one possible method to reduce disease burden.
Mohammed A. Khan, Sarah A. Collier, Michael Ablan, Michelle Canning, Misha Robyn, Katherine E. Marshall   +5 more
doaj  

The epidemiology of raw milk-associated foodborne disease outbreaks reported in the United States, 1973 through 1992.

, 1998
Marcia L. Headrick, S Korangy, Nancy H. Bean, F. J. ANGULO, Sean F. Altekruse, M Pötter, Karl C. Klontz   +6 more
openalex   +2 more sources

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

Detection and Characterization of Extended‐Spectrum Beta‐Lactamase‐Producing Escherichia coli in Raw Seafood From the Coastal Area of Bangladesh

MicrobiologyOpen, Volume 14, Issue 4, August 2025.
This study determined the presence of extended‐spectrum beta‐lactamase‐producing Escherichia coli (ESBL‐EC) in seafood samples in Bangladesh. The findings also indicated that ESBL‐EC showed higher phenotypic resistance profiles and contained ESBL‐related resistance genes.
Zannatul Firdous, Md. Saiful Islam, Md. Ashek Ullah, Md. Liton Rana, Farhana Binte Ferdous, Al‐Muksit Mohammad Taufiquer Rahman, Jayedul Hassan, Md. Tanvir Rahman   +7 more
wiley   +1 more source