Results 51 to 60 of about 60,702 (267)

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Implantação do HACCP na indústria de alimentos Implementation of the HACCP in the food industry

Gestão & Produção, 2001
O conceito da Análise de Perigos e Pontos Críticos de Controle (APPCC) é uma abordagem sistemática para garantir a segurança do alimento. O método é baseado em vários princípios diferentes de detecção direta ou indireta de contaminação.
Veruschka Franca de Figueiredo, Pedro Luiz de Oliveira Costa Neto   +1 more
doaj   +1 more source

IMPLEMENTATION OF HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) PRINCIPLES IN PRODUCTION OF FILLING CREAM [PDF]

Arab Universities Journal of Agricultural Sciences, 2016
For improving the safety of filling cream, the Hazard Analysis Critical Control Points (HACCP) system was applied during different preparation process. Different biological, chemical, and physical hazards that may exist in every preparing step of filling
Abd El-Rady F., Nagwa Rasmy, Nessrien Yasin, Abd El-Razik M., Fahmy A.   +4 more
doaj   +1 more source

Food safety and COVID-19: Limitations of HACCP and the way forward

, 2020
Food is a basic need for existence and thus the food industry can never be shut even at the time of a pandemic. The COVID-19 pandemic has exposed the lapses in the current food system and it is understood that HACCP based food systems are not effective ...
I. Jawed, Faraz R Tareen, Komal Cauhan, M. Nayeem   +3 more
semanticscholar   +1 more source

The use of edible insects in human food

Journal of the Science of Food and Agriculture, EarlyView.
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
Pamela Barroso de Oliveira, Hugo Calixto Fonseca, Cláudia Regina Vieira, Gleidson Giordano Pinto de Carvalho, Jane Sélia dos Reis dos Coimbra, Bruna Mara Aparecida de Carvalho Mesquita   +5 more
wiley   +1 more source

HACCP-based Cooperative Model for Smart Factory in South Korea

FNC/MobiSPC, 2020
Smart Factory has already become an irresistible entity in manufacturing, which has led to a much wider scope of existing manufacturing innovations and the achievement of qualitative improvements.
J. Kho, Jongpil Jeong
semanticscholar   +1 more source

Social Sustainability in Circular Bioeconomy Business Models: Insights From Argentina

Sustainable Development, EarlyView.
ABSTRACT Research on circular bioeconomy business models (CBEBM) has largely prioritised environmental and economic aspects, leaving out the social pillar. To address this gap, this paper analyses to what extent and in what ways social sustainability is integrated into CBEBM, based on 12 cases from northern Argentina, a region with high potential for ...
Celina N. Amato, Mónica Buraschi, Karen M. Siegel   +2 more
wiley   +1 more source

Obstacles to the implementation of HACCP in small food industry enterprises and in restaurant business establishments

Науковий вісник Львівського національного університету ветеринарної медицини та біотехнологій імені С.З. Ґжицького. Серія: Харчові технології
The paper explores the implementation of the Hazard Analysis and Critical Control Points (HACCP) food safety management system in food industry enterprises and restaurant businesses in Ukraine. The fundamental principles of the HACCP system are outlined,
A. Salavelis, S. Pavlovsky, N. Lazarenko
doaj   +1 more source

Análisis del nivel cumplimiento de prerrequisitos HACCP en una planta procesadora de grano de cacao, Lambayeque-Perú

Agroindustrial Science, 2015
In the present work there was realized an evaluation of the management of the hygiene based on the compliance of the prerequisites of the HACCP system in a cocoa bean company in the department of Lambayeque in Peru.
Anamaría Siancas Gallo, Liliana Quiñones Chapoñán   +1 more
doaj   +1 more source

Potential biological hazard of importance for HACCP plans in fresh fish processing [PDF]

Veterinarski Glasnik, 2009
The Hazard Analysis and Critical Control Point (HACCP) system is scientifically based and focused on problem prevention in order to assure the produced food products are safe to consume.
Baltić Milan Ž., Kilibarda Nataša, Teodorović Vlado, Dimitrijević Mirjana, Karabasil Neđeljko, Dokmanović Marija   +5 more
doaj   +1 more source