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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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AbstractFull Text

The aim of the study was to evaluate the potential of survival and growth dynamics of Listeria monocytogenes strains and Salmonella enterica subsp. enterica serovar Enteritidis and Typhimurium, inoculated artificially (individually and in mixture) on two ready-to-eat (RTE) cooked smoked meat...

Author(s)
Milanov, M. V.; Mateva, G. I.; Stoyanchev, T. T.
Publisher
Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
Citation
Bulgarian Journal of Veterinary Medicine, 2022, 25, 1, pp 147-160
Abstract

This chapter discusses the regulatory aspects application of HACCP guidelines for the handling, packaging, storage, hygiene and transport of meat products.

Author(s)
Arvanitoyannis, I. S.; Varzakas, T. H.; Tserkezou, P.
Publisher
Wiley-Blackwell, Chichester, UK
Citation
HACCP and ISO 22000: application to foods of animal origin, 2009, pp 181-276
AbstractFull Text

Objective To analyze the animal-derived ingredients and chloramphenicol residues sold in Guang-Fo area, so as to ensure food safety and protect the legitimate rights and interests of consumers. Methods Based on current standards, 110 samples of beef, pork, chicken and their products in the market...

Author(s)
Li Jiao; Liu HaiQing; Fan AnNi; Zhu XiaoTian; Zhang Juan; She ZhiYun
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2021, 12, 6, pp 2479-2484
Abstract

The active edible coatings were prepared by incorporating epigallocatechin gallate (EGCG) into sodium alginate (SA) and carboxymethyl cellulose (CMC) to investigate the effect of SA-CMC-EGCG coatings on quality and shelf life of fresh pork stored at 4±1°C for 7 days. The antioxidant effects against ...

Author(s)
Ruan ChengCheng; Zhang YuMeng; Sun Yue; Gao XueLing; Xiong GuoYuan; Liang Jin
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Biological Macromolecules, 2019, 141, pp 178-184
AbstractFull Text

The effect of low temperatures on C. jejuni in artificially contaminated pork meat was studied. It was established that the microorganisms did not grow in chilled or frozen meat, but were able to survive during the storage period. At 1-4°C campylobacteria could be detected up to the 25th day, while ...

Author(s)
Vashin, I. T.; Stoyanchev, T. T.
Publisher
Faculty of Veterinary Medicine, Trakia University, Stara Zagora, Bulgaria
Citation
Bulgarian Journal of Veterinary Medicine, 2011, 14, 1, pp 25-30
Abstract

The microbial contamination of pork during the slaughter process, especially that of the hygiene indicator bacteria, Escherichia coli, is closely related to the safety and quality of the meat. Some diarrheagenic E. coli can cause serious foodborne diseases, and pose a significant threat to human...

Author(s)
Wang Lin; Liu Na; Gao YuBin; Liu JunHui; Huang XiuMei; Zhang QingQing; Li YueHua; Zhao JianMei; Wang JunWei; Zhao Ge
Publisher
Frontiers Media S.A., Lausanne, Switzerland
Citation
Frontiers in Veterinary Science, 2021, 7, October,
Abstract

Reg. (EC) No. 853/2004 requires chilling of slaughtered animals immediately after post mortem inspection to a temperature of ≤7°C, to be maintained during transport. In this study, the aerobic plate count (APC) of pig carcasses in a stationary and mobile unit was compared under various chilling...

Author(s)
Langkabel, N.; Grosspietsch, R.; Oetjen, M.; Bräutigam, L.; Irsigler, H.; Jaeger, D.; Ludewig, R.; Fries, R.
Publisher
Presse Dienstleistungsgesellschaft mbH & Co. KG, Alfeld, Germany
Citation
Archiv für Lebensmittelhygiene, 2014, 65, 2, pp 45-49
Abstract

The microorganisms found on fresh, raw meat cuts at a slaughterhouse can influence the meat's safety and spoilage patterns along further stages of processing. However, little is known about the general microbial ecology of the production environment of slaughterhouses. We used 16s rRNA sequencing...

Author(s)
Shedleur-Bourguignon, F.; Duchemin, T.; Thériault, W. P.; Longpré, J.; Thibodeau, A.; Hocine, M. N.; Fravalo, P.
Publisher
MDPI AG, Basel, Switzerland
Citation
Microorganisms, 2023, 11, 1,
Abstract

The slaughterhouses' handling of bile contamination is sufficient to ensure that the consumer is not exposed to Salmonella, this study highlights the connection between bile contamination and Salmonella on the carcass.

Author(s)
Alban, T. L.; Poulsen, M. K.; Petersen, J. V.; Lindegaard, L. L.; Meinert, L.; Koch, A. G.; Møgelmose, V.
Publisher
Danske Dyrlægeforening, Copenhagen, Denmark
Citation
Dansk Veterinærtidsskrift, 2021, 104, 11, pp 20-23
AbstractFull Text

The widespread use of antimicrobials in both human and veterinary medicine has intensified, leading to an acceleration in the emergence and spread of AMR. On average, animals in European farms consume more antibiotics than humans. According to studies, pork has the highest concentration of...

Author(s)
Cristina, R. T.; Moruzi, R. F.; Dumitrescu, E.; Muselin, F.; Doma, A. O.
Publisher
Romanian National Association of the Veterinary Products Manufacturers, Bucharest, Romania
Citation
Medicamentul Veterinar / Veterinary Drug, 2020, 14, 1, pp 56-65

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