نتایج جستجو برای: food safety hazards
تعداد نتایج: 549773 فیلتر نتایج به سال:
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...
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...
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...
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 ...
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...
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...
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...
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