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Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Quality and risk assessment of safety hazards in fresh fish and fish products in Malawi [PDF]
, 2010 Kang'ombe, J +4 more
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Food Chemistry International, EarlyView.Crunches were produced from formulations of almond nuts and tiger nuts (AN–TN) for the plausible management of commodity disease of obese condition. The produced AN–TN crunches showed high consumers acceptability, phenolic, and amylopectin contents. In addition, formulated percentages of AN–TN crunches when fed to high‐fat diet (HFD) fed rats led to ...
Olufunke Florence Ajeigbe +4 more
wiley +1 more source
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Introduction. Microbiological food safety
Microbes and Infection, 2002This current focus covers a broad range of emerging microbiological issues in food safety, from chronic effects of campylobacterosis and bacterial antimicrobial resistance to microbial survival and growth on fresh fruits and vegetables, and advanced technologies for detection and inactivation of foodborne pathogens.
Jianghong, Meng, Michael P, Doyle
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Microbiological safety and performance criteria for microbiological safety cabinets
2016 Medical Technologies National Congress (TIPTEKNO), 2016Microbiological Safety Cabinets (MSC) designed to minimize hazards inherent in work with agents assigned to biosafety levels 1, 2, 3, or 4by keeping hazards work in controled area via filtered air flow. This work defines the tests that shall be passed by such cabinetry to meet the EN 12469 standard.
Baha Kılıç +3 more
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Predictive microbiology and food safety
International Journal of Food Microbiology, 2000The evaluation of risk in food safety requires knowledge of the probability that microbial population sizes will not exceed defined levels. This probability is evaluated assuming that the growth of the microbial population can be described by the Gompertz equation with the variance of growth depending on the population size.
T K, Soboleva +2 more
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Microbiological Safety of Drinking Water
Annual Review of Microbiology, 2000▪ Abstract Emerging pathogens in drinking water have become increasingly important during the decade. These include newly-recognized pathogens from fecal sources such as Cryptosporidium parvum, Campylobacter spp., and rotavirus, as well as pathogens that are able to grow in water distribution systems, like Legionella spp., mycobacteria, and ...
U, Szewzyk +3 more
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Microbiological Safety of Dried Spices
Annual Review of Food Science and Technology, 2019Spices in the desiccated state provide an environment that allows the survival of many foodborne pathogens. Currently, the incidence of pathogen-positive spices imported into the United States is 1.9 times higher than for any other imported food. Correspondingly, imported spices have been associated with numerous foodborne outbreaks and multiple ...
Joshua B, Gurtler, Susanne E, Keller
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Microbiological quality and safety
2022Monitoring and safeguarding microbiological quality and safety of drinks and foods is essential for health. Good manufacturing practices should be practiced during the whole production process, from raw materials to the end product, as well as in every phase between them.
Alakomi Hanna Leena, Salo Satu
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