background: the present study was carried out to track and calculate biomagnification factor (bmf) of total mercury (t-hg) between two different trophic levels (i.e., plankton and a planktivorous fish) in a fresh water grazing food chain. methods: experimental organisms were planktonic biomass and silver carp (hypophthalmichthys molitrix) as a planktivorous fish. silver carp samples were obtain...

taking advantage of the new technology, supply chain has already created a chain of cooperation among its own companies, and, in a larger scale, within a universal environment. superior to these technologies is rfid which is an abbreviation for radio frequency identification. rfid is one of the most advanced technologies in the contemporary world. perishable products and hose with short time ex...

with the growth of public awareness for environmental protection, green production was raised as an important issue for each producer, which will guarantee its activity in long term. creating suppliers, performance assessment system is so necessary and important that it measures suitability of the suppliers for long-term cooperation with the company. many activities have been performed for sele...

Heavy metal metals are non-biodegradable, have a remarkable ability to transfer through food chains and are potentially toxic for organisms.They are introduced tomarine environment via different anthropogenic sources. In this study, the ability of titanium dioxide nano-particle in transfer of Cr, Cu, Pb and Se metal through an aquatic food chain involving Ceratium tripos as the phytoplankton Da...

Hospital is a complex supply chain made up of multiple structures, stakeholders, operations, as well information and material flows. Due to the Covid-19 pandemic, hospital overcomes several major challenges these last few months, which leads consider its digitalization priority improve healthcare services quality. Interesting in specific service food, this article asks: How does support hygiene...

Background Low-moisture foods, such as nuts, generally have been considered low risk for foodborne illness because they are consumed in a dry state. In low-moisture foods the water activity (available moisture) is too low to support microbial growth. For example, the water activity in tree nuts is generally less than 0.7. This may lead to the common misconception that low levels of pathogenic b...