Results 21 to 30 of about 120,893 (257)

Development of hazard analysis and critical control points (HACCP) procedures to control organic chemical hazards in the agricultural production of raw food commodities [PDF]

, 2003
Hazard Analysis by Critical Control Points (HACCP) is a systematic approach to the identification, assessment and control of hazards in the food chain.
Beck, A.J., Ferguson, A., Ropkins, K.
core   +1 more source

Antimicrobial activity of dried fig (Ficus carica L.) extracts from the region of Mascara (Western Algeria) on Enterobacter cloacae identified by MALDI-TOF/MS

European Journal of Biological Research, 2021
Enterobacter cloacae is currently known as a urinary tract infection agent, especially in hospitals recognized by its resistance to 3rd generation cephalosporin’s, which makes it a target for different works in order to find natural and definitive means ...
Benmaghnia Souhila, Boukhannoufa Asma, Meddah Boumediene, Tir-Touil Aicha   +3 more
doaj  

Increased Prevalence of Salmonella Infantis Isolated from Raw Chicken and Turkey Products in the United States Is Due to a Single Clonal Lineage Carrying the pESI Plasmid

Microorganisms, 2022
Infantis has recently become one of the most common serotypes of Salmonella isolated in the U.S. from raw meat samples collected in processing facilities and in retail stores. Investigations have determined that the majority of these isolates contain the
Elizabeth A. McMillan, Margaret D. Weinroth, Jonathan G. Frye   +2 more
doaj   +1 more source

Modelling of Indicator Escherichia coli Contamination in Sentinel Oysters and Estuarine Water. [PDF]

, 2019
This study was performed to improve the ability to predict the concentrations of Escherichia coli in oyster meat and estuarine waters by using environmental parameters, and microbiological and heavy metal contamination from shellfish growing area in ...
Atwill, Edward R, Jeamsripong, Saharuetai   +1 more
core   +2 more sources

Study on Staphylococcus aureus contamination and semi-quantitative risk assessment in raw chicken sold in Ji’nan

Zhongguo shipin weisheng zazhi, 2022
ObjectiveTo understand the contamination of Staphylococcus aureus in raw chicken sold in Ji’nan and the carrying of enterotoxin genes in isolated strains， and assess the health risks of raw chicken products to consumers.MethodsFrom March 2021 to November
KAN Haopeng, LI Nan, HU Yujie, ZHAO Li, LIU Chang, YANG Zhu, WEN Hongling   +6 more
doaj   +1 more source

Fecal contamination of drinking-water in low- and middle-income countries: a systematic review and meta-analysis [PDF]

, 2014
Background: access to safe drinking-water is a fundamental requirement for good health and is also a human right. Global access to safe drinking-water is monitored by WHO and UNICEF using as an indicator “use of an improved source,” which does not ...
Bain, R., Bartram, J., Cronk, R., Slaymaker, T., Wright, J.A., Yang, Hong   +5 more
core   +4 more sources

Rapid Microbiological Assessment in Raw Milk: Validation of a Rapid Alternative Method for the Assessment of Microbiological Quality in Raw Milk

Foods, 2020
The consumption of dairy products and the dairy industry are one of the main global agri-food sectors for its size, economic importance, and level of technology.
Nicla Marri, Francesca Losito, Loris Le Boffe, Gilberto Giangolini, Simonetta Amatiste, Lorenza Murgia, Alyexandra Arienzo, Giovanni Antonini   +7 more
doaj   +1 more source

Wholegenome sequencing as the gold standard approach for control of Listeria monocytogenes in the food chain

Journal of Food Protection, 2023
Listeria monocytogenes has been implicated in numerous outbreaks and related deaths of listeriosis. In food production, L. monocytogenes occurs in raw food material and above all, through postprocessing contamination.
Brankica Lakicevic, Vesna Jankovic, Ariane Pietzka, Werner Ruppitsch   +3 more
doaj   +1 more source

The emergence of international food safety standards and guidelines: understanding the current landscape through a historical approach [PDF]

, 2014
Following the Second World War, the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) teamed up to construct an International Codex Alimentarius (or 'food code') which emerged in 1963.
Borowy I, Codex Committee on Food Hygiene, Crane PH., Dahms S, Edel W, Edel W, Food and Agriculture Organization, Food and Agriculture Organization, Götzsche NO, Hacking I, Hamilton S, Hardy A, Hobbs BC., ICMSF, Ilcan S, Joint FAO/WHO Food Standards Programme, Joint FAO/WHO Food Standards Programme. Codes of practice in relation to the Codex Alimentarius, Kermode GO, Matyas Z, Matyas Z, Olson JC, Pieters A, Porter T, Roberts D, Saint-Pol G, Sand P., Servais J, Shelton B, Shelton B, Smith DF, Smith IH, Sperder WH, Thatcher FS, Thatcher FS, Thatcher FS, Thoms U, Wallace CA, Williams L, World Health Organization   +38 more
core   +1 more source

Phenolic profile and biological activities of Aloe barbadensis (Miller) from western Algeria

European Journal of Biological Research, 2022
Aloe vera is widely used in conventional medicine in Algeria to treat various diseases. This study aims to evaluate the chemical composition and biological activities of Aloe vera collected from western Algeria.
Firdaous Faiza Fedoul, Boumediene Meddah, Mohammed Larouci, Aicha Tir Touil, Yahya Merazi, Yavuz Selim Cakmak   +5 more
doaj