نتایج جستجو برای: meat safety

تعداد نتایج: 298231  

2016
Lu Han Dana Ziuzina Caitlin Heslin Daniela Boehm Apurva Patange David M. Sango Vasilis P. Valdramidis Patrick J. Cullen Paula Bourke

Atmospheric cold plasma (ACP) is a non-thermal technology, effective against a wide range of pathogenic microorganisms. Inactivation efficacy results from plasma generated reactive species. These may interact with any organic components in a test matrix including the target microorganism, thus food components may exert a protective effect against the antimicrobial mode of action. The effect of ...

2002
Peter Goldsmith Antonio Salvador Dar Knipe Elaine Kendall

In the last ten years the global meat industry has encountered numerous critical events related to food safety and food quality. These events in turn have caused the industry to re-evaluate how the meat supply chain functions and how to service the new social attributes demanded in the market place. This paper uses a unique methodology, shedding light on why and how the US meat industry is evol...

Poultry meat is one of the perishable foods. The growth of pathogenic microorganisms may occur in chicken meat during refrigerated storage. Microbial growth causes serious hazard in food safety consumer. The aim of this study was to compare antimicrobial properties of Thymus vulgaris (TEO) and Zataria multiflora essential oil (ZEO) and the effect of carboxymethyl cellulose (CMC) films containin...

2014
Jacob Mitchel Smith Manpreet Singh Luxin Wang Lauren Owens

........................................................................................................................... II ACKNOLEDGEMENTS ..................................................................................................... III LIST OF TABLES ................................................................................................................ VI LIST OF FIGURES ....

1998
ELMER H. MARTH

quality and safety. Extended shelf life refrigerated foods are foods that have received minimal processing or precooking and have an enhanced but limited shelf life; refrigeration is a key preservation measure. These foods include conventional products, such as luncheon meats and cured meats, as well as a new generation of partially processed refrigerated foods (NFPA, 1988) such as meat, seafoo...

2009
ZHANG XIAOSHUAN ZHANG JIAN ZHANG HU

The quality safety traceability of meat food has played important role in governmental law, food industry management strategies, and consumers. Many institution and software companies have developed a lot of traceability system. There is a growing perception to implementation of reusability, multi resource data fusion and information sharing of the different system. The conceptual model is the ...

Journal: :International journal of food microbiology 2000
W Schlosser A Hogue E Ebel B Rose R Umholtz K Ferris W James

In July 1996, the US Department of Agriculture (USDA), Food Safety and Inspection Service (FSIS), published the Pathogen Reduction; Hazard Analysis and Critical Control Point (HACCP) Systems final rule to improve food safety of meat and poultry products. The final rule established, among other requirements, pathogen reduction performance standards for Salmonella for food animal carcasses and ra...

Journal: :Revue scientifique et technique 2006
K J Southern J G Rasekh F E Hemphill A M Thaler

Many factors contribute to the production of safe foods of animal origin. Initiatives for an integrated approach to food safety recognise the importance of optimising transportation conditions to ensure on-farm interventions are preserved. Physical, microbial, and environmental hazards during the transportation process may adversely affect the safety and quality of meat, poultry, and egg produc...

Journal: :ASEAN Journal of Science and Engineering Education 2021

Meat demand and production are under strain because of their effect on the atmosphere, animal welfare, growing for proteins worldwide. Cultured meat (CM) is now an industry, politics, society's hot subject. While understanding effects rise, opposition to removal from our diets remains. One alternative way alleviating these consequences by producing in vitro meat. A pre-coded questionnaire was u...

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