Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Nutrition and Food Sciences

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

>>> Sign up  to receive our Human Sciences e-newsletter, book alerts, and offers <<<

Results per page:

Search results

Abstract

Salmonella is a zoonotic pathogen that is commonly transmitted through food. External disinfection of shell eggs is of crucial importance to health in reducing egg-borne salmonellosis, because Salmonella on shells can be easily transmitted to other food products or infect food handlers. A new...

Author(s)
Zion, B.; Gollop, R.; Barak, M.; Reshef, L.; Arbel, A.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Abstract

Better control of Salmonella in chicken has been a public health priority at the Food Safety Inspection Service (FSIS) in the U.S. and public health agencies worldwide. Testing for Salmonella in chicken carcasses and enforcement of a standard has been a central feature of the FSIS ...

Author(s)
Ollinger, M.; Lim KarHo; Knott, T.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Abstract

There is a need for effective postharvest controls capable of inactivating bacterial foodborne pathogens, which can be applied to the organic and conventional apple industries. This study evaluated the efficacy of natural antimicrobials (essential oils or cultured dextrose) when incorporated into...

Author(s)
Sanchez-Tamayo, M.; Ruiz-Llacsahuanga, B.; Raad, R.; Kerr, W.; Critzer, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Abstract

Eggs are often hailed as "the ideal nutrient reservoir for human beings", however, due to the problems of fragility, transportation, and storage of shell eggs, and the tendency to carry foodborne pathogens (Salmonella, Listeria monocytogenes, Escherichia coli), liquid eggs have gradually become a...

Author(s)
Wang Qi; Yang YaQin; Li Zhe; Jin HaoBo; Shu DeWei; Jin YongGuo; Jin GuoFeng; Sheng Long
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2024, 155,
Abstract

Salmonella is one of the most prevalent foodborne pathogens in poultry and its products. Its rapid detection based on volatile organic compounds (VOC) has been widely accepted. However, the variation in the VOCs of Salmonella-contaminated chicken during the early stage (48 h) remains uncertain....

Author(s)
Wang Yin; Wang Xian; Huang YuanYuan; Liu CaiLing; Yue TianLi; Cao Wei
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2024, 431,
Datasheet

Due to unforeseen circumstances, this datasheet was not completed by the originally selected author and was compiled in a short time before...

Datasheet

Campylobacter was first described by Theodor Escherich in 1886. It was first classified as a member of the genus, Vibrio, but today it forms an...

Datasheet

Cryptosporidium parvum is an apicomplexan, obligate protozoan parasite that causes enteritis in human and other mammalian hosts. Firstly described in...

Datasheet

Bacteria belonging to the genus Yersinia are widely distributed in the environment. Some species are foodborne pathogens that cause gastroenteritis,...

Datasheet

Importance of eggs as a foodEggs are recognized as an important source of balanced and easily digested protein (Surai and Sparks, 2001). However,...

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics