The restaurant and food preparation, cooking and distribution sector includes hotels, restaurants, catering, fast food, ecc. The restaurant and food preparation, cooking and distribution sector form a significant part of the Italian economy; they provide employment for a large number of people, both direct employees as well as part-time and contract staff. In this sector there are many hazards ...

Sarajlija H., Čukelj N., Novotni D., Mršić G., Brnčić M., Ćurić D. (2012): Preparation of flaxseed for lignan determination by gas chromatography-mass spectrometry method. Czech J. Food Sci., 30: 45–52. Since 1980s, several methods for the determination of lignans in food samples have been developed depending on the types of lignans and foods analysed, but mostly on flaxseed as a reference food...

Street food refers to a variety of food and beverages prepared and sold by vendors in streets and other public places for immediate consumption. Selling street foods is an important occupation in many cities in developing countries. As hygienic standards may not be maintained during the preparation of these food items, there is always concern about their safety, quality and hygiene.1 We studied...

Asparaginase catalyses the hydrolysis of the amino acid asparagine to aspartic acid and ammonia. The asparaginase enzyme preparation described in the Novozymes’ dossier is intended for use during food processing to reduce the level of asparagine and thereby to decrease the risk of acrylamide formation. Acrylamide is formed in food from asparagine and reducing sugars when food products are baked...

INTRODUCTION Campylobacter outbreaks are less common and described than sporadic Campylobacteriosis. METHODS We describe the epidemiological investigation including stool examination and bacteriological typing of a Campylobacter outbreak affecting 75 primary school children. RESULTS The highest risk ratio was associated with the food served 4 days before the peak of cases, namely roast chic...

In March 2007, the National Institute for Occupational Safety and Health (NIOSH) was asked to evaluate the noise exposure of employees in the Nutrition and Food Services Department of a large hospital, because of noise concerns raised after the installation of the PowerSoak dishwashing system. Eleven employees (two cooks, eight food service workers, and a materials handler) contributed 13 full-...

OBJECTIVE To describe the development and application of the School Food Environment Assessment Tools and a novel scoring system to assess the integration of healthy and environmentally sustainable food initiatives in elementary and secondary schools. DESIGN The cross-sectional study included direct observations of physical food environments and interviews with key school personnel regarding ...

Lactobacillus helveticus MIMLh5 was selected for its strong cinnamoyl esterase activity on chlorogenic acid and employed for the preparation of a food product containing a high concentration of free caffeic acid. The novel food product was demonstrated to display high total antioxidant power and potential probiotic properties.

Oral food challenges are procedures conducted by allergists/immunologists to make an accurate diagnosis of immediate, and occasionally delayed, adverse reactions to foods. The timing of the challenge is carefully chosen based on the individual patient history and the results of skin prick tests and food specific serum IgE values. The type of the challenge is determined by the history, the age o...

Children are at a higher risk for foodborne illness. The objective of this study was to explore food safety knowledge, beliefs and practices among Hispanic families with young children (≤10 years of age) living within a Midwestern state. A convergent mixed methods design collected qualitative and quantitative data in parallel. Food safety knowledge surveys were administered (n = 90) prior to ex...