Results 121 to 130 of about 71,865 (298)
The microbiological safety of food [PDF]
openaire +2 more sources
This study established a closed‐tube LAMP‐LFD assay for detecting Rodentibacter heylii and Rodentibacter pneumotropicus. The method exhibited high sensitivity (detection limits of 10−5 ng/μL for R. heylii and 10−4 ng/μL for R. pneumotropicus), high specificity, reliable performance with clinical samples, and effective validation in experimental ...
Huiqiong Yan +17 more
wiley +1 more source
Mediterranean mussels (Mytilus galloprovincialis) are filter feeders that can accumulate bacteria, including Escherichia coli, presenting potential health risks.
Radovic, Mirjana +9 more
core +1 more source
The gut–brain axis is a bidirectional communication network between the intestines and brain, mediated by gut microbiota and exosomes, that regulates neuroinflammation, protein aggregation, and neuronal health processes central to neurodegenerative diseases.
Waheeb Sami Aggad +9 more
wiley +1 more source
Control of escherichia coli 0157:H7 in beefburgers [PDF]
End of Project ReportThe inactivation of E. coli O157:H7 by heating, freezing, pulsed electric field, sodium lactate, lactic acid and citric acid, alone or in combination was investigated.
Catarame, Terese +3 more
core
Microbiological Safety and Quality of Fermented Products. [PDF]
Liu X, Ma J, Fan G.
europepmc +1 more source
Foodborne illness incidence, Salmonella, Delphi method, United Kingdom, Food Consumption/Nutrition/Food Safety,
Henson, Spencer J.
core
Food safety risk: consumer food purchase models [PDF]
Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is
Yeung, Ruth Mo Wah
core
Although the farming of Pangasianodon hypophthalmus is of worldwide economic importance, only little scientific information is currently present on the microbiological quality and safety of these fish fillets throughout the processing chain.
Noseda, Bert +4 more
core +1 more source

