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Occurrence of non-O157 shiga toxin-encoding Escherichia coli in artisanal mozzarella cheese in Brazil: Risk factor associated with food workers
(2017-01-01)
Mozzarella cheese is considered a safe food due to the high temperature treatment used in the traditional process of stretching into hot water; however, a post-process contamination during the cheese manufacture or during ...
?Zebrafish as an animal model for food safety research: trends in the animal research?
(Taylor & Francis Inc, 2019-10-02)
Toxicity studies in mammals continue to be the most appropriate model for predicting risk in humans, but they tend to be expensive and time-consuming. In the aftermath of the genetic sequencing of zebrafish (Danio rerio), ...
Análise físico-química e microbiológica de bombons artesanais
(Universidade Tecnológica Federal do ParanáApucarana, 2011-11-24)
In food production is necessary to establish standards, limits and standards, inspection activities, control, monitoring and surveillance to ensure product quality and consumer health. In the home production of all these ...
Polycyclic aromatic hydrocarbons in foods: biological effects, legislation, occurrence, analytical methods, and strategies to reduce their formation
(MDPIPolycyclic aromatic hydrocarbons, 2021)
Polycyclic aromatic hydrocarbons (PAHs) are chemical compounds comprised of carbon and hydrogen molecules in a cyclic arrangement. PAHs are associated with risks to human health, especially carcinogenesis. One form of ...
Reducing Salmonella enterica serovar Enteritidis contamination in food: lytic bacteriophages in a homemade mayonnaise-like matrix
(Univ Antioquia, Colombia, 2021)
Background: Salmonella enterica serovar Enteritidis (SE) is one of the major causes of food-borne disease worldwide, mainly associated with the consumption of poultry products, such as eggs. Several control methods have ...