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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Previous studies confirmed that the metal antimicrobial peptide SIF4 had good antimicrobial activity against Staphylococcus aureus, and the changes of internal and external factors of food had little effect on the relative antimicrobial activity(RAMA) and had good biocompatibility. In this study,...

Author(s)
Li YuZhen; Xiao HuaiQiu; Cao Dan; Wang Lin; Zeng MengQi; Lin QinLu; Zhao MouMing
Publisher
Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China
Citation
Food and Fermentation Industries, 2022, 48, 12, pp 131-137
Abstract

Canadian First Nations communities rely on traditional preservation methods such as the smoking, drying, and canning of fish and game meats to ensure long-term food security. Unlike commercial food production, there are no recognized official standards for these methods, rendering their efficacy in ...

Author(s)
Hingston, P.; Johnson, K.; Kitts, D.; Wang SiYun
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2020, 83, 5, pp 896-901
Abstract

Food is rich in nutrients such as protein and fat, and is easily polluted by microorganisms during processing, transportation and storage, which may cause potential adverse-effects on food quality, flavor, and safety. The inhibition of food pathogenic and spoilage microorganisms becomes the...

Author(s)
Xiao HuaiQiu; Li YuZhen; Lin QinLu; Zhao MouMing; Liu Jun; Zhou Quan
Publisher
Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China
Citation
Food and Fermentation Industries, 2021, 47, 22, pp 121-125
Abstract

In this study, fermented sausage, salami, sausage, and hamburger meatballs produced by 6 different companies were assessed for pathogen contamination. These firms were either International Organization for Standardization (ISO) 22000-compliant or non- ISO 22000 compliant. Samples were taken 4 times ...

Author(s)
Yörük, N. G.; Güner, A.
Publisher
TÜBİTAK, Ankara, Turkey
Citation
Turkish Journal of Veterinary & Animal Sciences, 2017, 41, 3, pp 337-344
Abstract

Staphylococcus aureus is one of the major pathogens causing foodborne outbreaks and severe infections worldwide. Generally, various physical and chemical treatments have been applied to control S. aureus in the food industry. However, conventional treatments usually affected food quality and often...

Author(s)
Kwak HyeRim; Kim JinShil; Ryu SangrYeol; Bai JaeWoo
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2023, 390,
Abstract

Chicken is at risk of contaminated foodborne pathogens in the production process. Timely and nondestructive detection of foodborne pathogens in chicken is essential for food security. The study aims to explore the feasibility of developing efficient classification models for qualitative detection...

Author(s)
Qiu RuiCheng; Zhao YingLei; Kong DanDan; Wu Na; He Yong
Publisher
Elsevier Ltd, Oxford, UK
Citation
Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2023, 285,
Abstract

The implementation of the European Food Regulation in the German military started in 2003 and was fully implemented in 2006. In addition, in 2003 the German military introduced the concept of using convenience-based foods targeted to improve the safety of food served to the troops. The aim of this...

Author(s)
Nau, A.; Fröhlich, J.; Lauck, C.; Dorn-In, S.; Guldimann, C.
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2023, 86, 5,
AbstractFull Text

Indigenous chicken rearing is seen as a poverty alleviation and food security strategy especially in rural households in Africa. Chicken meat is a delicacy in almost every household in Kenya. It is a common food in restaurants and hotels that serve fast foods in urban areas. Demand for and...

Author(s)
Oloo, B. O.; Mahungu, S.; Gogo, L.; Kah, A.
Publisher
Rural Outreach Programme, Nairobi, Kenya
Citation
African Journal of Food, Agriculture, Nutrition and Development, 2017, 17, 1, pp 11616-11638
Abstract

The contamination of Staphylococcus aureus (S. aureus) and its biofilm poses a serious challenge to food safety. In this study, a high-affinity liposome coated with calcium phosphate was developed to provide a novel strategy for antibacterial packaging. Litsea cubeba essential oil (LC-EO)-loaded...

Author(s)
Lin Lin; Zhang Pin; Li ChangZhu; Hua ZiChun; Cui HaiYing
Publisher
Elsevier, Oxford, UK
Citation
Food Bioscience, 2022, 50, Part A,
Abstract

The cuisine of the Balearic Islands (Spain, southern Europe) has several products of a great tradition, recognized worldwide and covered by European Union quality schemes, such as Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI). Among them, the most emblematic...

Author(s)
Rodríguez, A.; Bars-Cortina, D.
Publisher
Mary Ann Liebert, Inc., New Rochelle, USA
Citation
Foodborne Pathogens and Disease, 2022, 19, 12, pp 787-795

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