Results 51 to 60 of about 19,994,908 (216)
Veterinary Medicine and Science, Volume 12, Issue 6, November 2026.Active post‐mortem inspections at the Dodota, Robe and Chole municipal abattoirs revealed a moderately high prevalence of Bovine Cysticercus in slaughtered cattle. Combined with community survey data demonstrating widespread raw beef consumption and poor disease awareness, these findings highlight an urgent need for One Health interventions to break ...
Yihenew Getahun Ambaw +6 more
wiley +1 more source
Proceedings on Engineering Sciences, 2019 Training of personel who are engaged in food safety management system implementation and personel who handle with food is very important for efficiency of food safety management system.
Brane Novakovic +2 more
doaj +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Salmonella remains one of the most important foodborne pathogens associated with poultry products, despite substantial progress in processing hygiene and antimicrobial interventions. This review critically examines the sources, transmission routes, and control strategies for Salmonella in vertically integrated broiler production systems ...
Deepak Subedi +6 more
wiley +1 more source
An Economic Analysis of Hazard Analysis Critical Control Point-Based Risk Management Programme in the New Zealand Meat Industry [PDF]
, 2007 The replacement of the Meat Act 1981 by the Animal Products Act 1999 opened a new era for food safety management in New Zealand. Administering food legislation is now the sole responsibility of the New Zealand Food Safety Authority instead of being ...
Cao, Kay Quy Thanh Thi
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Jurnal Teknologi & Industri Hasil Pertanian, 2014 The object of this research was to merge the application of HACCP system and ISO 9001:2008 in ISP company into ISO 22000:2009. The research method used was case study method. The study was conducted on three stages.
Novri Ilmiawan +2 more
doaj
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Legumes are increasingly used as functional ingredients in plant‐based foods. However, their compact endogenous structure restricts techno‐functional properties. Conventional fractionation methods that isolate proteins further impair these properties and generate co‐products.
Deepak Subramani +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Salmonella enterica remains a major foodborne pathogen in poultry‐processing environments, where its persistence is largely attributed to biofilm formation on food‐contact and non‐food‐contact surfaces. Despite extensive research on Salmonella control, persistent contamination continues to challenge food safety due to the complex interplay ...
Md Anamul Hasan Chowdhury +4 more
wiley +1 more source
EDV-Unterstützung beim HACCP-Konzept: Möglichkeiten, Angebote, Entscheidungshilfen
, 2022 Vor der Einführung von Rechnerunterstützung zum HACCP-Konzept muß man sich darüber im klaren sein, daß eine EDV-Unterstützung nur dann sinnvoll erfolgen kann, wenn man das methodische Vorgehen bereits beherrscht, d.h.
Schloske, A.
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EFSA Journal, Volume 24, Issue 11, November 2026.Abstract Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA) was asked to deliver an opinion on the safety of powdered Xanthobacter sp. SoF1 biomass as a novel food (NF) pursuant to Regulation (EU) 2015/2283.
EFSA Panel on Nutrition +28 more
wiley +1 more source
HACCP/RMP Adoption in the New Zealand Meat Industry [PDF]
In New Zealand, the Animal Products Act 1999 requires that all animal product primary processing businesses must have a risk management programme (RMP) based on the principles of Hazards Analysis and Critical Control Point (HACCP). However, due to market
Scrimgeour, Frank G., Cao, Kay
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