Results 31 to 40 of about 52,305 (203)
Preventing Foodborne Illness: Norovirus
EDIS, 2005 "Norovirus" was recently designated as the official genus name for the group of viruses previously described as “Norwalk-like viruses” (NLV). Noroviruses (family Caliciviridae, genus Norovirus) are a group of non-enveloped, single-stranded RNA viruses ...
Keith R. Schneider +3 more
doaj +3 more sources
Preventing Foodborne and Non-foodborne Illness: Vibrio parahaemolyticus
EDIS, 2016 Vibrio parahaemolyticus is a naturally occurring bacterium that inhabits coastal brackish marine waters throughout the world and is commonly found in the United States and Canada.
Anita C. Wright +3 more
doaj +1 more source
Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Ranking the Risks: The 10 Pathogen-Food Combinations With the Greatest Burden on Public Health [PDF]
, 2011 Examines food-borne pathogens with the highest disease burdens and the top ten foods most commonly contaminated by them, such as salmonella in poultry, toxoplasma in pork, and listeria in deli meats.
J. Glenn Morris, Jr. +2 more
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Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Preventing Foodborne and Non-foodborne Illness: Vibrio vulnificus
EDIS, 2009 FSHN-09-02, a 3-page fact sheet by Anita C. Wright, Renée Goodrich Schneider, Michael A. Hubbard, and Keith R. Schneider, answers questions about this illness associated with eating raw oysters, describes how to receive and store seafood and shellfish ...
Anita C. Wright +3 more
doaj +1 more source
Healthy Aging Update, August 1, 2006, Vol. 1, no. 5 [PDF]
, 2006 This bimonthly electronic newsletter will provide information and resources on nutrition and health promotion and disease prevention. The Healthy Aging Update is produced for informal and educational purposes only.
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Food Safety and Health, EarlyView.Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty +5 more
wiley +1 more source
Guidelines for Light‐Start One‐Pot RPA‐CRISPR‐Cas12a Assays for Foodborne Pathogen Detection
Food Safety and Health, EarlyView.Light‐start one‐pot RPA‐CRISPR‐Cas12a detection schematic diagram. (A) Linear crRNA activation light‐start one‐pot workflow. (B) Caged crRNA activation light‐start one‐pot workflow. ABSTRACT Rapid and accurate detection of nucleic acids of foodborne pathogens is of vital importance for controlling the spread of foodborne diseases and safeguarding ...
Fan Li +4 more
wiley +1 more source
Perspectives in Foodborne Illness
Infectious Disease Clinics of North America, 2013 This article provides a historical framework on food safety for more contemporary details to rest on, focusing primarily on the past 100 years or so (with a touch of ancient history) as particular issues that affect how the safety of the food we eat have been appreciated, have evolved or at times have been successfully dealt with, or have newly emerged
openaire +2 more sources