Results 61 to 70 of about 29,724 (223)

Salmonella food poisoning associated with imported canned meat [PDF]

Journal of Hygiene, 1967
Two outbreaks of salmonella food poisoning are described. In one, involving 55 persons, the infecting organism was Salmonella reading, and in the other, involving 39 persons, S. tennessee. In both, epidemiological and bacteriological evidence pointed to imported cans of cooked meat as the source.
R C, Burnett, B I, Davies
openaire   +2 more sources

Fermented Fish Products: A Comprehensive Overview of Traditional Processing Techniques, Varieties, and Their Health Benefits

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 3, May 2026.
ABSTRACT This review addresses the processing aspects and integrates in vitro and in vivo findings to highlight the various health benefits of indigenous fermented fish products from different regions of the world. Across Asia, Africa, and Northern Europe, fermented fish holds cultural significance, with each region boasting unique varieties shaped by ...
Banlambhabok Khongthaw, Mthokozisi Dladla, Pankaj Kumar Chauhan, Kanika Dulta, Vinod Kumar, Helen Oneyaka, Soumya Ghosh   +6 more
wiley   +1 more source

A Risk Assessment and Hazard Analysis and Critical Control Point (HACCP) Study for the Irish Catering Industry [PDF]

, 2007
End of project reportThis report provides details of a food safety knowledge survey, a microbiological survey, a chilled temperature survey and an audit conducted in 200 restaurants throughout the island of Ireland. The results suggest a low incidence of
Bolton, Declan, Meally, Aisling
core  

Viable but Nonculturable State, a Survival Strategy for Salmonella in Aquatic Environments

Water and Environment Journal, Volume 40, Issue 2, Page 183-202, May 2026.
Transition of Salmonella from a culturable state to a viable but nonculturable state under various environmental stresses and current methods for detecting viable Salmonella in environmental samples. ABSTRACT In the relentless battle for survival, Salmonella has evolved mechanisms to withstand harsh conditions such as extreme temperatures, fluctuating ...
Sanelisiwe Thinasonke Duze, Musa Marimani, Katlego Mamabolo, Mrudula Patel   +3 more
wiley   +1 more source

Role of rodents in transmission of Salmonella and Campylobacter [PDF]

, 2007
Salmonella and Campylobacter are generally regarded as the most important food-borne pathogens in the world. Reduction or elimination of these pathogens in the first part of the food chain (on the farm) is important to prevent disease among consumers of ...
Kijlstra, Prof dr A, Meerburg, Dr BG
core  

Effect of Using Nisin and Ethylenediaminetetraacetic Acid on the Bacterial Load, Deterioration Criteria, and Sensory Attributes of Chilled Chicken Cuts

Food Safety and Health, Volume 4, Issue 2, Page 343-358, April 2026.
Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty, Mustafa Sadek, Mohammed Al‐Shawa, Manal A. Afify, Nabil A. Yassien, Hamdy M. B. A. Zaki   +5 more
wiley   +1 more source

Interactions of Salmonella with animals and plants

Frontiers in Microbiology, 2015
Salmonella enterica species is a Gram negative bacterium, which is responsible for a wide range of food- and water-borne diseases in both humans and animals, thereby posing a major threat to public health. Recently, there has been an increasing number of
Agnès eWiedemann, Isabelle eVirlogeux-Payant, Anne-Marie eChaussé, Adam eSchikora, Philippe eVelge   +4 more
doaj   +1 more source

Food Safety Knowledge, Attitudes, and Perceptions Among Community Kitchens in Lebanon: A Cross‐Sectional Study

Food Safety and Health, Volume 4, Issue 2, Page 438-450, April 2026.
Community kitchen managers in Lebanon demonstrated positive attitudes but insufficient knowledge and perceptions regarding food safety. Targeted training programs are urgently needed to improve critical control practices and reduce foodborne illness risks across the country.
Samer A. Kharroubi, Mona Zeidan, Lynn El Berjawi   +2 more
wiley   +1 more source

Salmonella inactivation on beef rump by plasma-activated water: a review

Food Science of Animal Products
In recent years, advancements in the social economy and increases in societal productivity have intensified the focus on food quality, safety, and nutritional standards.
Xiao Ouyang, Lina Huang, Huitao Liu, Peng Chen   +3 more
doaj   +1 more source

Traditional Chinese Herbal Plant Penthorum chinense Pursh: Health Factors and Its Future Development

Food Science &Nutrition, Volume 14, Issue 4, April 2026.
This review expounds on the species, morphological characteristics, and distribution areas of Penthorum chinense Pursh, summarizes the active ingredients mainly including flavonoids in PCP and their extraction methods. It also pays particular attention to the pharmacological effects of PCP, such as liver protection, antioxidation, anti‐inflammation ...
Hui Zhang, Ning Zhang, Baoguo Sun
wiley   +1 more source