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74 results for “food safety”
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Research ArticleOpen accessPhrase in the titleFood Attitudes towards Food Safety Concept among Turkish University StudentsNihat Aycan, Suat Türkoğuz, Özlem TokuşoğluThis study investigated university students' food choices focusing on their reported usual intake and food safety perceptions and conducted at Manisa Celal Bayar University Engineering Faculty, Science and Art Faculty and Education Faculty students. The present study primary investigated how affects the storage style, manufacturing qualification, shelf life and food safety concept, advertisement effect on consuming, natural and fortificated foods … …Journal of Social Sciences, Vol. 1, Issue 3 · 30 Sep 2005 · 7,417 accessesView PDFCite
Review ArticleOpen accessPhrase in the titleFood Safety in the Production and Consumption of Fish: The Case of Vibrio VulnificusAlejandro De Jesús Cortés-Sánchez, Luis Daniel Espinosa-Chaurand, Mayra Diaz-Ramirez et al.Foodborne Diseases (FD) constitute a major global public healthchallenge due to their incidence and relatedmortality. Bacteria are frequently related to the generation of FD outbreaks.Fish is a highly nutritious food that is marketed and consumed globally.However, they are also susceptible to deterioration and contamination due to biologicalhazards related to unsanitary conditions and practices occurring throughout thefood chain. Vibrio vulnificus is … …American Journal of Animal and Veterinary Sciences, Vol. 17, Issue 4 · 20 Oct 2022 · 5,768 accessesView PDFCite
Review ArticleOpen accessPhrase in the titleFood Safety and Fish Production the Case of Staphylococcus aureus: A ReviewAlejandro De Jesús Cortés-Sánchez, Mayra Díaz-Ramírez, Ma. De la Paz Salgado-Cruz, Rocío G. Hernandez-NavaCurrently food safety must be a mandatory condition in food available for human and animal consumption. Food safety is considered the characteristic that these will not cause harm to the health of consumers. Foodborne diseases are considered a serious public health problem throughout the world due to their incidence, mortality and negative repercussions on the economic and productive sectors. Among … …OnLine Journal of Biological Sciences, Vol. 20, Issue 4 · 1 Jan 2021 · 7,335 accessesView PDFCite
EditorialOpen accessEvery word in the titleThe Food Additives Nitrite and Nitrate and Microbiological Safety of Food ProductsStefanie Müller-Herbst, Anna Mühlig, Jan Kabisch et al.In Germany, raw sausages are typically produced according to a technology referred to as hurdle technology (Leistner, 2000). The combination of several stressful conditions should successfully inhibit growth and survival of pathogenic bacteria, which can be regularly found in raw pork or beef material (Mataragas et al., 2008; Rhoades et al., 2009). Hurdles applied during raw sausage fermentation are the … …Current Research in Microbiology, Vol. 6, Issue 1 · 29 Jun 2015 · 10,378 accessesView PDFCite
Review ArticleOpen accessIn the keywordsAI-Driven Innovations in Meat Quality and Safety: Applications, Challenges, and Future DirectionsEmrobowansan Monday IdamokoroArtificial Intelligence (AI) is revolutionizing the meat sector by improving efficiency, accurateness, as well as sustainability in meat production, quality evaluation, and safety control. The conventional systems of meat inspection, handling, and processing are usually time consuming, labour-intensive, prone to contamination during handling and often susceptible to human errors. The use of artificial intelligence to drive technologies, including Deep Learning … …American Journal of Biochemistry and Biotechnology, Vol. 21, Issue 3 · 28 Jan 2026 · 3,680 accessesView PDFCite
Research ArticleOpen accessIn the keywordsMicrobiological Analysis of Tilapia Fillet Stored Under Refrigerated ConditionsItzel Yashita Prado-Toledo, Katia Nayely Ramos-Santoyo, Martha Lorena Guzmán-Robles, Alejandro De Jesús Cortés-SánchezFish is a food susceptible to deterioration and contamination by microorganisms through the food chain, affecting its quality and safety. Fish is subjected to various processing and preservation methods in order to maintain availability, quality and safety for a longer time. The objective of the study was the microbiological analysis of tilapia fillets in refrigeration for 12 days. The tilapia … …OnLine Journal of Biological Sciences, Vol. 22, Issue 1 · 10 Mar 2022 · 5,945 accessesView PDFCite
Research ArticleOpen accessIn the keywordsCompare the Effects of two Educational Methods on the Health Principles Knowledge of Employees in Food PreparationFereshteh Farzianpour, Gholamreza Jahed Khaniki, Farjad Batebi, Masood YunesianProblem statement: Conducting educational programs to enhance the knowledge of food preparation and distribution commerce is important in achieving health and food safety. This study aimed to compare the effects of two educational methods (book let and trade school) on the health principles knowledge of employees in food preparation and supply centers. Approach: In this cross-sectional study, 420 employees who … …American Journal of Applied Sciences, Vol. 9, Issue 10 · 25 Aug 2012 · 7,914 accessesView PDFCite
Research ArticleOpen accessIn the keywordsBacteriological Assessment of Rainbow Trout (Oncorhynchus mykiss) Subjected to Low-Temperature StorageRomán Alejandro Téllez-Cortez, Ángel Ruyan García-Hurtado, Mayra Diaz-Ramírez et al.Fish is a food with high nutritional value and an essential part of the human diet. However, this food is highly perishable and poses a health risk when contaminated along the food chain, requiring preservation processes at low temperatures. Trout (Oncorhynchus mykiss) is one of the most widely produced and marketed fish species for human consumption worldwide, through products such … …OnLine Journal of Biological Sciences, Vol. 26, Issue 3 · 31 Jul 2026 · 1,008 accessesView PDFCite
Review ArticleOpen accessIn the keywordsEstimated Acrylamide Intake from Coffee Consumption in Latin AmericaAna Carolina Vieira Porto, Otniel Freitas-Silva, Jeane Santos da Rosa, Leda Maria Fortes GottschalkThe presence of acrylamide in foods such as coffee can pose risks to human health. Coffee consumption and production in Latin America have increased in recent years. According to the FAO, world coffee consumption is divided into five groups of countries according to average yearly per capita consumption: (i) between 8.0 kg and 12 kg; (ii) between 4.1 kg and … …American Journal of Agricultural and Biological Sciences, Vol. 10, Issue 2 · 10 Jul 2015 · 7,939 accessesView PDFCite