نتایج جستجو برای: food safety hazards

تعداد نتایج: 549773  

Journal: :Revue scientifique et technique 1997
A S Ahl B Buntain

Food safety related to the consumption of animal-derived protein encompasses a wide variety of production and processing procedures which begins with the farm and inputs to the animals on the farm (e.g. feed and water) and includes the environment in which animals are reared. Hazards may be physical, artificial or naturally-occurring chemicals, organisms which cannot reproduce outside a specifi...

2011

The purpose of this review is to give a broad overview of the types of chemical hazards that can occur in foodstuffs, to indicate how they arise and how they are measured and controlled. The examples given are representative of the many types of issues that the food industry has to face on a daily basis. The risks posed by allergens have been omitted, as this is covered by a separate IUFoST Sci...

2015
A. Heshmati

Antibacterial drugs used in animal might result in deposition of residues in meat, milk and eggs. The presence of antimicrobial residues in animal-originated food is critical problem in many countries over the years. Because, drug residues might result in various health hazards, both actual incidence of reactions and potential hazards perceived by the public, the most countries assess residue o...

Journal: :galen medical journal 0
gilda eslami department of parasitology and mycology, faculty of medicine, shahid sadoughi university of medical sciences, yazd, iran bahador hajimohammadi department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran. sepideh khalatbary department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran amin zohortabar department of food hygiene and safety, faculty of health, shahid sadoughi university of medical sciences, yazd, iran mahmoud ardian technical officer of health for slaughterhouse in yazd, iran

background: isolation of high quality genomic dna is one of the most important steps in molecular biology studies related to food borne parasites. usually, various protocols are used for different tissues but so far, there is no common, simple and cost benefit procedure for genomic dna extraction of linguatula serrata ( l. serrata .) larvae as a pentastomida endangering food safety. one of the ...

Journal: :journal of food quality and hazards control 0
m. raeisi cereal health research center, golestan university of medical sciences, gorgan, iran m. hashemi department of nutrition, faculty of medicine, mashhad university of medical sciences, mashhad, iran m. aminzare department of food safety and hygiene, school of public health, zanjan university of medical sciences, zanjan, iran m. sadeghi environmental health research center, faculty of health, golestan university of medical sciences, gorgan, iran t. jahani faculty and research institute of nutrition and food technology, shahid beheshti university of medical sciences, tehran, iran h. keshavarzi school of veterinary medicine, shiraz university, shiraz, iran

background: this study aimed at investigation of the chemical composition, antimicrobial activity, and antioxidant properties of clove, cumin, origanum, and anise essential oils (eos). methods: chemical compositions of the eos were identified using gas chromatography/mass spectrometry (gc/ms). the antibacterial activities of eos against four important food-borne bacteria were assessed by disc d...

Journal: :journal of chemical health risks 0
razzagh mahmoudi health products safety research center, qazvin university of medical sciences, qazvin, iran ameneh ghojoghi department of food hygiene & aquatics, faculty of veterinary medicine, university of tabriz, tabriz, iran peyman ghajarbeygi health products safety research center, qazvin university of medical sciences, qazvin, iran

honey is the oldest natural food produced by honeybee and comprises wide variety of valuable ingredients including carbohydrate, proteins, minerals, vitamins, organic acids, polyphenols and flavonoids that contribute to well-known therapeutic properties. this review provide available scientific information on different ways of honey adulteration and chemical contamination with the certain focus...

2015
Geert Houben Marty Blom Jolanda van Bilsen Lisette Krul

Food preferably has to be tasteful, healthy, attractive, and affordable, but should above all be safe. The safety of our daily food nowadays is at a reasonable level, but is far from obvious. With a certain frequency, food safety incidents come up, and the increasing complexity and globalization of our food production networks contribute to an easy outgrow of such incidents to international cri...

Journal: :IEEE Industry Applications Magazine 2017

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