Results 191 to 200 of about 91,516 (296)

Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Over the years, numerous D‐ and z‐values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case.
Astrid Gędas, Agnes Weiss
wiley   +1 more source

Application and comparison of ARIMA, LSTM, and ARIMA-LSTM models for predicting foodborne diseases in Liaoning Province. [PDF]

Front Big Data
Du X, Yu H, Zhang H, Liu X, Yu X, Xie T, Diao W.   +6 more
europepmc   +1 more source

Foodborne trematodes: a diverse and challenging group of neglected parasites [PDF]

, 2017
Blair, Doanh, Joanne P. Webster, Kamsa-ard, Lai, Paiboon Sithithaworn, Pakharukova, Pérez-Ponce de León, Ross H. Andrews, Saijuntha, Tantrawatpan, Toledo, Trevor N. Petney, Valero   +13 more
core   +1 more source

Recent Advances in Lemongrass Essential Oil: Food Safety, Preservation, and Bioactivity in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani, Ayman Khaliq, Priti Mudgil, Sajid Maqsood, Akmal Nazir   +4 more
wiley   +1 more source

ANALISIS BAHAYA DAN PENGENDALIAN TITIK KRISIS DALAM PENYELENGGARAAN WARUNG MAKAN DI KAMPUS (ALTERNATIF PENCEGAHAN FOODBORNE DISEASES) [PDF]

, 2011
Hamzah Hasyim
openalex  

Optimizing Essential Oil Blends by Mixture Design Approaches for Enhanced Antimicrobial and Antioxidant Activity: A Review

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT The growing interest in natural alternatives to synthetic additives has driven research into essential oils (EOs) for antimicrobial and antioxidant applications. Statistical mixture design approaches provide effective tools to optimize multi‐component EO blends for enhanced bioactivity.
Boutheina Ben Akacha, Miroslava Kačániová, Wirginia Kukula‐Koch, Sandra Cabo Verde, Joana Madureira, Wojciech Koch, Rania Ben Saad, Monika Michalak, Stefania Garzoli, Anis Ben Hsouna   +9 more
wiley   +1 more source

Knowledge and Awareness of Food Safety, Foodborne Diseases, and Microbial Hazards Among Consumers of Street-Vended Foods in Kandahar City, Afghanistan: A Cross-Sectional Study. [PDF]

Health Sci Rep
Zahir A, Anis SH, Jauhar S.
europepmc   +1 more source

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

Understanding the links between agriculture and health: [PDF]

CONTENTS: 1.Overview / Corinna Hawkes and Marie T. Ruel; 2. Agriculture, Food, and Health: Perspectives on a Long Relationship / Tim Lang; 3. Agricultural Technology and Health / Michael Lipton, Saurabh Sinha, and Rachel Blackman; 4.
Hawkes, Corinna, ed., Ruel, Marie T., ed.   +1 more
core  

Microbial Contamination Risks From Adjacent and Nearby Land: Evidence and Implications for Produce Safety

Journal of Food Science, Volume 91, Issue 1, January 2026.
ABSTRACT Consumers’ demand for fresh produce is rising due to dietary preferences and public health campaigns. Fresh produce is often consumed raw or minimally processed to retain nutrient content. If contaminated, fresh produce can become a vehicle for pathogen transmission and potentially cause outbreaks.
Tuan Le, Joseph D. Eifert, Laura K. Strawn   +2 more
wiley   +1 more source