Results 31 to 40 of about 19,263 (234)

Enhancement of Quality and Safety of Low-Salt Pixian Douban Fermentation with Paenibacillus polymyxa M17 27-6

Foods
Traditional pixian douban is characterized by elevated salt concentrations, often exceeding 12%. Given the established correlation between high-salt diets and various health disorders, the necessity for effective salinity reduction becomes evident ...
Zirong Gao, Weihong Tao, Xiaolei Ren, Ningbo Qin, Yingxi Chen, Chaofan Ji, Xinping Lin, Yiwei Dai, Sufang Zhang   +8 more
doaj   +1 more source

Improving Seafood Safety and Quality [PDF]

Journal of Aquatic Food Product Technology, 2018
Aquatic foods that been processed by regular production principles are, in general, safe and of high quality, whether marketed as fresh, frozen, or preserved by salting, drying, or a combination of...
openaire   +1 more source

Pesticide MRLs as Trade Barriers: Evidence From Vietnam's Coffee and Rice Exporters

Agribusiness, EarlyView.
ABSTRACT As tariffs have declined globally through bilateral and regional trade agreements, food safety standards have emerged as significant determinants of agricultural trade flows. This study examines the impact of maximum residue limits (MRLs) for five pesticides—Azoxystrobin, Chlorpyrifos, Chlorantraniliprole, Clothianidin, and Cyhalothrin—on ...
Nhat Mai Nguyen, Hoa‐Thi‐Minh Nguyen, Kaliappa Kalirajan   +2 more
wiley   +1 more source

Cell-based fish production case study for developing a food safety plan

Heliyon
Given the expanding global population and finite resources, it is imperative to explore alternative technologies for food production. These technologies play a crucial role in ensuring the provision of safe, nutritious, and sustainable food options to ...
Reza Ovissipour, Xu Yang, Yadira Tejeda Saldana, David L. Kaplan, Nitin Nitin, Alex Shirazi, Bill Chirdon, Wendy White, Barbara Rasco   +8 more
doaj   +1 more source

Investigating the Heat Stability and Inactivation Conditions of Decapod Iridescent Virus 1 (DIV1)

Animal Research and One Health, EarlyView.
Heat treatment effectively inactivates decapod iridescent virus 1 (DIV1) under milder conditions than current WOAH recommendations. DIV1 infectivity was eliminated at 56°C for 30 min, 60°C for 15 min, or 70°C for 1 min, providing optimized heat treatment strategies for aquaculture biosecurity and seafood safety.
Yonghui Feng, Xiaomeng Guo, Jingyi Xing, Liang Qiu, Jie Huang   +4 more
wiley   +1 more source

Hydrogel-Shielded Ellagic Acid Nanoparticles Prolong Colonic Retention and Mitigate DSS-Induced Colitis via Reactive Oxygen Species Scavenging

Foods
Inflammatory bowel disease (IBD) is characterized by oxidative stress imbalance and intestinal barrier disruption. Reducing excessive ROS has become a promising therapeutic strategy.
Ximei Ye, Tao Chen, Lihang Chen, Di Wu, Yinan Du, Jiangning Hu   +5 more
doaj   +1 more source

Integrating One Health to Mitigate the Emergence and Spread of Antimicrobial Resistance in Livestock and Aquaculture

Animal Research and One Health, EarlyView.
Antimicrobial resistance (AMR) is an escalating global threat driven by antimicrobial use in aquaculture and livestock. Resistant pathogens and genes can spread across humans, animals, and the environment through interconnected ecosystems. Using a One Health approach, this review emphasizes antimicrobial stewardship, regulatory strengthening, enhanced ...
Mir Mohammad Ali, Delower Hossain, Ridwan Olamilekan Adesola, Anum Hanif, Shamsaldeen Ibrahim Saeed, Muhammad Abdul Mannan, Anoar Jamai Masroure, Kazi Estieque Alam, Md Kamal Hossain, Sabiha Zarin Tasnim Bristi, Md Jisan Ahmed   +10 more
wiley   +1 more source

Characterization of flavor substances in cooking and seasoned cooking brown seaweeds by GC-IMS and E-nose

Food Chemistry: X
The flavor of algae was one of the key factors for consumer acceptance. The objective of this study was to investigate the characteristic volatile compounds in cooking and seasoned cooking edible brown seaweeds (Undaria pinnatifida and Laminaria japonica)
Shan Jiang, Pengfei Jiang, Dingding Feng, Meiran Jin, Hang Qi   +4 more
doaj   +1 more source

Seafood-borne parasites in Australia: human health risks, fact or fiction? [PDF]

Microbiology Australia, 2020
Seafood is an increasingly popular source of healthy protein. Since 1961, the average annual increase in global food fish consumption has been twice as high as population growth and exceeds the consumption of meat from all terrestrial animals combined1 ...
Shokoofeh Shamsi
doaj  

The sRNA vvrr1 Modulates the VarS/VarA‐Csr System via LeuO to Regulate Biofilm Formation and Virulence in Vibrio alginolyticus

Animal Research and One Health, EarlyView.
vvrr1, a small RNA, post‐transcriptionally represses the transcriptional regulator LeuO, which directly inhibits the VarS/VarA two‐component system. This triggers a Csr cascade that relieves LuxO repression, ultimately modulating exopolysaccharide production to control biofilm formation and virulence in Vibrio alginolyticus.
Theerakamol Pengsakul, Lei Wen, Lingmin Zhao, Bei Huang, Jiang Zheng, Binfu Xu, Lixing Huang   +6 more
wiley   +1 more source