Results 21 to 30 of about 56,354 (183)

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry‐cured fermented sausages

Journal of the Science of Food and Agriculture, Volume 103, Issue 15, Page 7862-7868, December 2023., 2023
Abstract BACKGROUND Traditional dry‐cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects. However, some moulds can produce mycotoxins such as ochratoxin A (OTA). The biocontrol agents (BCAs) Debaryomyces hansenii FHSCC 253H and Staphylococcus xylosus FHSCC Sx8 have ...
Micaela Álvarez, Félix Núñez, Eva Cebrián, Elia Roncero, María Jesús Andrade   +4 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the determination of the date of minimum durability for frozen meat in retail establishments

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract Delegated Regulation (EU) 2021/1374, which amends Regulation (EC) No. 853/2004 laying down specific hygiene rules for food of animal origin, introduces the possibility for food business operators carrying out a retail activity to freeze meat for food donation purposes. Furthermore, Royal Decree 1376/2003 currently prohibits thawing, refreezing
Antonio Valero Díaz, Carlos Alonso Calleja, Pablo Fernández Escámez, Carlos Manuel Franco Abuín, Sonia Marín Sillué, Gloria Sánchez Moragas   +5 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological hazards of interest in food safety in Spain (2)

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract This report addresses the prospection of biological hazards for some types of food that may pose a risk to the population and that are not currently included in the official control programs in Spain. It completes and updates the 2018 report by the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN, 2018). A number
Carlos M. Franco Abuín, Carlos Alonso Calleja, Pablo Fernández Escámez, Victoria Moreno Arribas, Gloria Sánchez Moragas, Antonio Valero Díaz   +5 more
wiley   +1 more source

Design of Lactococcus lactis Strains Producing Garvicin A and/or Garvicin Q, Either Alone or Together with Nisin A or Nisin Z and High Antimicrobial Activity against Lactococcus garvieae

Foods, 2023
Lactococcus garvieae is a main ichthyopathogen in rainbow trout (Oncorhynchus mykiss, Walbaum) farming, although bacteriocinogenic L. garvieae with antimicrobial activity against virulent strains of this species have also been identified.
Javier Feito, Carlos Araújo, Sara Arbulu, Diogo Contente, Beatriz Gómez-Sala, Lara Díaz-Formoso, Estefanía Muñoz-Atienza, Juan Borrero, Luis M. Cintas, Pablo E. Hernández   +9 more
doaj   +1 more source

Microfibers for juice analysis by solid-phase microextraction. [PDF]

, 2008
In view of the interest in analyzing volatile compounds by SPME, the following five microfibers were tested, polydimethylsiloxane; polyacrylate; polydimethylsiloxane/divinylbenzene; carboxen/polydimethylsiloxane, and carbowax/divinylbenzene, to select ...
Bizzo, Humberto Ribeiro, Carvalho, Lucia Maria Jaeger de, Fonseca, Renata Borchetta Fernandes, Rangel, Carolina Netto   +3 more
core   +3 more sources

Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety. [PDF]

J Food Sci
Abstract Currently, plant‐based analogs are presented as healthier alternatives to the products they are intended to replace. However, the processing to which ultra‐processed plant‐based analogs are subjected to acquire the characteristics of animal‐derived products might result in the opposite effect, producing unhealthy ultra‐processed foods.
Martín-Miguélez JM, Martín I, González-Mohíno A, Souza Olegario L, Peromingo B, Delgado J.   +5 more
europepmc   +2 more sources

El laboratorio químico municipal de Antofagasta. Higiene alimentaria y gobierno local en el norte salitrero. Chile, 1894-1906

Estudios Atacameños, 2022
This article studies the Antofagasta Municipal Chemical Laboratory in northern Chile in the late nineteenth century. Throughout the documents of the Municipal Archive, local press and Journals of Hygiene, it analyzes the main features of this new politic and its contribution to food hygiene, in a region recently incorporated to the country.
María José Correa Gómez, Pablo Chávez Zúñiga   +1 more
openaire   +1 more source

Efecto de una intervención educativa sobre higiene alimentaria en escolares de Cajamarca

Revista Peruana de Medicina Experimental y Salud Pública, 2008
Marco Rivera-Jacinto, Claudia Rodríguez-Ulloa, Luisa Zarpán-Arias   +2 more
doaj   +1 more source

Anamnesis y examen físico

Revista Alergia México, 2023
El método más efectivo para el diagnóstico de alergia alimentaria es la historia clínica, que comprende la anamnesis y el examen físico. La anamnesis debe incluir el interrogatorio dirigido y detallado, y junto con el examen físico aportarán los datos ...
Silvana Beatriz Monsell, María Cristina Diaz   +1 more
doaj   +1 more source

Conocimiento y cumplimiento de las Buenas Prácticas de Manufactura en la feria de Simoca – Tucumán. 2018

Revista Peruana de Investigación en Salud, 2020
Introducción: Las Buenas Prácticas de Manufactura (BPM) son prácticas y procedimientos, su aplicación es obligatoria para los establecimientos que elaboran, manipulan y venden alimentos.
Eliana M. Rodríguez, Ítalo E. Fernández   +1 more
doaj   +1 more source