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Abstract

Toxoplasma gondii is a cosmopolitan zoonotic protozoan parasite, and the consumption of raw or undercooked pig meat is one of the most important sources of T. gondii infection. Three predominant lineages, types I, II, and III, are widespread in Europe. Although still poorly understood, a...

Author(s)
Vergara, A.; Marangi, M.; Caradonna, T.; Pennisi, L.; Paludi, D.; Papini, R.; Ianieri, A.; Giangaspero, A.; Normanno, G.
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2018, 81, 8, pp 1373-1378
Abstract

Contamination of rendered products with Salmonella is a concern for the rendering industry, particularly when those products are intended for use in other foodstuffs, such as pet food. This study was conducted to understand the influence of compositional variation on the location and survivability...

Author(s)
Kiel, R. C.; Martin, J. N.; Woerner, D. R.; Murphy, R.; Geornaras, I.; Levey, J. R.; Yang Hua; Delmore, R. J.; Belk, K. E.
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2018, 81, 8, pp 1364-1372
Abstract

Microbiological analysis of ground beef for contamination by both Salmonella and Shiga toxin-producing Escherichia coli (STEC) is performed by the U.S. Department of Agriculture, Food Safety Inspection Service (FSIS), as part of its Performance Standards Verification Testing program. FSIS has...

Author(s)
Eggers, J.; Feirtag, J. M.; Olstein, A. D.; Bosilevac, J. M.
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2018, 81, 8, pp 1252-1257
Abstract

The study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudomonas spp., and coliforms in vacuum-packaged cooked ...

Author(s)
Balamurugan, S.; Inmanee, P.; Souza, J. de; Strange, P.; Pirak, T.; Barbut, S.
Publisher
International Association for Food Protection, Des Moines, USA
Citation
Journal of Food Protection, 2018, 81, 8, pp 1245-1251
AbstractFull Text

This study investigated the presence of generic and verotoxin-producing E. coli as well as enumerated faecal coliforms in 30 beef carcasses in different parts of the slaughter process (after skinning, washing and cooling) at each of three slaughterhouses of the state of Mato Grosso do Sul, Brazil....

Author(s)
Bier, D.; Silva, M. R.; Ramos, C. A. do N.; Moriningo, G. D'A.; Silva, T. A. dos S.; Lima, A. C. de; Chulli, J. V. M.; Araújo, F. R. de
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2018, 38, 1, pp 60-66
AbstractFull Text

Consumer food safety concerns are continually increasing in Turkey, with consumer demand for safer foods becoming an important challenge for the industry. Most traditional foods in Turkey are produced under different requirements, and food safety risk management and risk assessment are conducted...

Author(s)
Cagrı-Mehmetoglu, A.
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2018, 38, 1, pp 1-12
Abstract

The debate on meat's role in health and disease is a rowdy and dissonant one. This study uses the health section of the online version of The Daily Mail as a case study to carry out a quantitative and qualitative reflection on the related discourses in mass media during the first fifteen years of...

Author(s)
Leroy, F.; Brengman, M.; Ryckbosch, W.; Scholliers, P.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Appetite, 2018, 125, pp 345-355
Abstract

This study assesses the impact of the farming system on the levels of copper, zinc, arsenic, cadmium, lead and mercury in pig tissues from three types of production (Organic (n=28), Label Rouge (n=12) and Conventional (n=30)) randomly sampled in different slaughterhouses. All the concentrations...

Author(s)
Parinet, J.; Royer, E.; Saint-Hilaire, M.; Chafey, C.; Noël, L.; Minvielle, B.; Dervilly-Pinel, G.; Engel, E.; Guérin, T.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Meat Science, 2018, 141, pp 28-35
Abstract

Extended-spectrum cephalosporin (ESC)-resistant Salmonella in chicken meat is a significant food safety concern. We previously reported that the prevalence of ESC-resistant Salmonella in chicken meat, giblets, and processed chicken (chicken meat products) increased in Japan between 2005 and 2010,...

Author(s)
Shigemura, H.; Matsui, M.; Sekizuka, T.; Onozuka, D.; Noda, T.; Yamashita, A.; Kuroda, M.; Suzuki, S.; Kimura, H.; Fujimoto, S.; Oishi, K.; Sera, N.; Inoshima, Y.; Murakami, K.
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2018, 274, pp 45-51
Abstract

Emergence and dissemination of antimicrobial resistance (AMR) in food-borne bacteria is a public health issue. Retail meat is considered an important carrier for antimicrobial-resistant Escherichia coli. Currently, resistance of E. coli strains to third generation cephalosporins are of particular...

Author(s)
Nekouei, O.; Checkley, S.; Waldner, C.; Smith, B. A.; Invik, J.; Carson, C.; Avery, B.; Sanchez, J.; Gow, S.
Publisher
Elsevier Ltd, Oxford, UK
Citation
International Journal of Food Microbiology, 2018, 272, pp 41-48

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