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Results 451 - 500 of 856
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Gingerich D A - - 2005
Bovine milk-derived ingredients from cows hyperimmunized with a variety of antigens have been available experimentally or commercially for several decades. Although the safety of milk is rarely questioned, an assessment of ingredients derived from the milk of cows hyperimmunized with a proprietary bacterin (S100) was made to determine that these ...
Redmond Elizabeth C - - 2004
Consumer perceptions of risk, control and responsibility related to microbial food safety in domestic food preparation have been investigated. Results showed that consumers demonstrated judgements of 'optimistic-bias' and the 'illusion of control', as well as notions of perceived invulnerability to food poisoning from self-prepared foods. Statistical associations between perceptions of ...
Joseph Giby - - 2004
On the morning of 14 August 2002, a 1 in. transfer hose used in a rail tank car unloading operation at DPC Enterprises, near Festus, Missouri, catastrophically ruptured and initiated a sequence of events that led to the release of 48,000 pounds of chlorine--a toxic gas--into neighboring areas. The facility ...
Kendall Patricia A - - 2004
A reliable and validated set of food safety behavior questions that could be used with confidence when evaluating food safety education programs was identified in this study. A list of 29 food-handling and consumption behaviors rank-ordered within five pathogen control factors by nationally recognized food safety experts was the basis ...
Strohbehn Catherine H - - 2004
OBJECTIVE: Assess perceptions of consultant registered dietitians (RDs) and dietary managers about food safety practices and Hazard Analysis and Critical Control Point (HACCP) implementation in assisted-living and long-term care facilities for the elderly. DESIGN: A mail questionnaire was developed using a modified Delphi process. Respondents were asked to assess food ...
Sneed Jeannie - - 2004
OBJECTIVE: To evaluate current food-handling practices and employee food safety knowledge and attitudes and to provide baseline data for implementing the Hazard Analysis and Critical Control Point (HACCP) program in assisted-living foodservices for elderly persons. DESIGN: Food-handling practices were observed at each assisted-living facility using a structured observation form. A ...
Elmi M - - 2004
This paper reviews the topic of food safety with reference to the Eastern Mediterranean Region. The differing views of food safety and the current situation with regard to ensuring food safety are presented. Also discussed are some of the unaddressed issues and challenges related to food safety. The new conditions ...
Wilson Carlene - - 2004
Previous research has reported strong consumer perception that genetically modified (GM) food crops may lead to adverse outcomes in a number of different areas. This is despite the widespread promulgation of the potential benefits and opportunities ascribed to the same technology by many scientists and other experts. A computer-based information ...
Sheth Mini - - 2004
OBJECTIVE: Food safety education (FSE) was imparted in order to reduce the prevalence of diarrhea in children and improving the knowledge, attitude and practices of mothers regarding safe feeding practices. METHODS: The study was conducted on mothers (n=200) of underprivileged children (6-24 months) through Anganwadi workers (AWW). The food safety ...
Kramer J - - 2004
Safe food handling in ready-to-eat food establishments is a basic element in the reduction of foodborne illness. The aim of this research was to investigate (using a questionnaire), knowledge and attitudes about food safety held by management and staff in ready-to-eat food establishments. Fieldwork was conducted in 2002 in Wellington ...
Medeiros Lydia C - - 2004
This paper explores reasons why cancer and transplant patients are at greater risk for food-borne illnesses and which pathogens and food-handling behaviors are of particular concern. Cancer and bone marrow transplant patients experience neutropenia because of medical treatments, whereas patients with solid organ transplants become immunosuppressed from a pharmacological regimen ...
Townsend Ellen - - 2004
Recently, there has been a surge of interest in the role of feelings in framing perceptions and decisions about risk, yet no study has specifically examined the impact of feelings on perceptions/judgments about biotechnology. This exploratory study investigated current perceptions of genetically modified (GM) food to examine (1) the effects ...
Athearn Prudence N - - 2004
OBJECTIVES: To better understand pregnant women's food safety attitudes and beliefs that affect food selection, preparation and handling behaviors, sources of food safety information, motivators and barriers to adopting current recommendations, and preferences for receiving food safety materials. METHODS: Eleven focus groups were conducted with 69 women (57 pregnant and ...
van Gerwen Suzanne J C - - 2004
Food safety control is a matter for concern for all parts of the food supply chain, including governments that develop food safety policy, food industries that must control potential hazards, and consumers who need to keep to the intended use of the food. In the future, food safety policy may ...
Woodward Kevin - - 2004
The contents of the safety section of dossiers supporting marketing authorisation applications for veterinary medicinal products have improved markedly over the last 15-20y. This is particularly true for products intended for use in food producing animals and well exemplified in the European Union. The concept of the acceptable daily intake ...
Morales Shelly - - 2004
Semistructured interviews were conducted with 23 health care professionals who work with pregnant women in a preliminary study to understand health care providers' attitudes regarding current food safety recommendations for pregnant women and interest in education and patient materials on food safety during pregnancy. Only 8 of 23 interviewed currently ...
Collins J D - - 2004
Controlling zoonotic agents in animal and poultry reservoirs has the effect of reducing the challenge to food safety management systems in processing and further along the food chain. Producing and maintaining healthy stock requires good husbandry practices, which include stock selection and veterinary attention. Feed is a key input, both ...
König A - - 2004
This paper provides guidance on how to assess the safety of foods derived from genetically modified crops (GM crops); it summarises conclusions and recommendations of Working Group 1 of the ENTRANSFOOD project. The paper provides an approach for adapting the test strategy to the characteristics of the modified crop and ...
van den Eede G - - 2004
In 2000, the thematic network ENTRANSFOOD was launched to assess four different topics that are all related to the testing or assessment of food containing or produced from genetically modified organisms (GMOs). Each of the topics was linked to a European Commission (EC)-funded large shared cost action (see http://www.entransfood.com). Since ...
Kuiper H A - - 2004
The most important results from the EU-sponsored ENTRANSFOOD Thematic Network project are reviewed, including the design of a detailed step-wise procedure for the risk assessment of foods derived from genetically modified crops based on the latest scientific developments, evaluation of topical risk assessment issues, and the formulation of proposals for ...
Heinemann Jack A - - 2004
Often the limits of detection of genetically engineered organisms (GEOs, LMOs, GMOs) determine what legislation sets as thresholds of allowable contamination of the human food chain with GEOs. Many countries have legislation that is triggered by certain thresholds of contamination. Importantly, international trade in food and animal feed is becoming ...
Moerman Frank T - - 2004
Inulin (general formulas GFn and Fm, with G = anhydroglucose and F = anhydrofructose) naturally occurs as a homologous series of oligo- and polysaccharides with different chain lengths. For reasons of growing interest in the food and pet food industries, the short chain inulins have to be separated from their ...
Berner T O - - 2004
Trivalent chromium is an essential element required for normal carbohydrate, lipid, and protein metabolism in humans and animals. This article describes how one particular form of trivalent chromium, chromium tripicolinate (Chromax), a stable complex of trivalent chromium and picolinic acid, was determined to be safe for use as a nutrient ...
Soule Ed - - 2004
This article probes the advisability of regulating U.S. food and drug safety according to the precautionary principle. To do so, a precautionary regulatory regime is formulated on the basis of the beliefs that motivate most proponents of this initiative. That hypothetical regime is critically analyzed on the basis of an ...
Martin Ambroise - - 2004
The comparison of actual intakes of essential amino acids to the dietary reference intakes indicates that amino acid supply is likely not a public health concern in industrialized countries. This fact does not preclude the interest in specific amino acid intake in some physiological or pathological situations in targeted subgroups ...
Wong R Y - - 2004
As an integral part of the UK food surveillance scheme, routine food sampling is undertaken by officers at local councils. One of the main purposes of the food sampling programme is to detect food contaminants before they are sold to the public. This paper investigated the current UK food sampling ...
Schrankel Kenneth R - - 2004
Food flavorings are an essential element in foods. Flavorings are a unique class of food ingredients and excluded from the legislative definition of a food additive because they are regulated by flavor legislation and not food additive legislation. Flavoring ingredients naturally present in foods, have simple chemical structures, low toxicity, ...
Kroes R - - 2004
Although botanicals have played a role in the marketing of health products for ages, there is an increased interest today due to their perceived health benefits. Not only do consumers increasingly take charge of their health, but the scientific information and understanding of the beneficial health effects of bioactive substances ...
Havelaar Arie H - - 2004
Food Safety Objectives (FSOs) have been proposed as a practical tool to translate public health targets for food safety into tolerable levels of pathogens in a food product. The FSO concept is subject to intensive debate, and has not been developed in detail. We evaluate the proposed definition of FSOs ...
Chemat Farid - - 2004
Emerging technologies, such as ultrasound (US), used for food and drink production often cause hazards for product safety. Classical quality control methods are inadequate to control these hazards. Hazard analysis of critical control points (HACCP) is the most secure and cost-effective method for controlling possible product contamination or cross-contamination, due ...
Almanza Barbara A - - 2004
Food handlers often lack food safety training. Adequate training is important because foodborne illness results in costs of $7.7 to $23 billion per year to consumers, the food industry, and the national economy. Generally, however, training is evaluated through standardized examinations for which a certificate is awarded. Many states have ...
Scheule Barbara - - 2004
A written questionnaire was used to assess the opportunities and challenges for food safety education in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC). The sample included directors and health professionals with nutrition counseling responsibilities in 79 WIC clinics in a midwestern state. Seventy-two percent of the ...
Dharod Jigna Morarji - - 2004
OBJECTIVE: To assess the coverage and consumer satisfaction with the Fight BAC! campaign and to evaluate the influence of the campaign on food safety knowledge, attitudes, and behaviors among a predominantly Latino population living in inner-city Hartford, Connecticut. DESIGN: A cross-sectional pre- and post-survey was administered to 500 Latino consumers ...
Alves-Rodrigues Alexandra - - 2004
In humans, as in plants, the xanthophyll lutein is believed to function in two important ways: first as a filter of high energy blue light, and second as an antioxidant that quenches and scavenges photo induced reactive oxygen species (ROS). Evidence suggests that lutein consumption is inversely related to eye ...
Wong Stephanie - - 2004
An estimated 4 million bacterial foodborne illnesses occur in the United States annually. Many of these illnesses can be prevented by educating the public about food-safety practices. We investigated both the role of physicians as food-safety educators and the barriers to providing food-safety information. Participants were randomly selected physicians (n=3117) ...
Lachance Paul A - - 2004
Nutraceuticals are naturally occurring/derived bioactive compounds that are reported to have health benefits. The delivery systems for nutraceuticals are foods (functional foods), supplements, or both. Drugs are designed to have medicinal properties for the prevention and treatment of identified diseases or signs and symptoms of disease. Counterfeit drugs contain either ...
Liu-Stratton Yiwen - - 2004
The quality and quantity of diet is a key determinant of health and disease. Molecular diagnostics may play a key role in food safety related to genetically modified foods, food-borne pathogens and novel nutraceuticals. Functional outcomes in biology are determined, for the most part, by net balance between sets of ...
Burdock George A - - 2004
Generally recognized as safe (GRAS), a system for review and approval of ingredients for addition to food, was conceived at a time when the need for a less doctrinaire review of food ingredients was critical. The GRAS approval process for a food ingredient relies on the judgment of "...experts qualified ...
Renwick A G - - 2004
Since 1996 the FAO/WHO Joint Expert Committee on Food Additives (JECFA) has evaluated the safety of 1259 flavouring substances, based on a decision tree that incorporates a series of thresholds of toxicological concern. Safety conclusions are based on the predicted consequences of metabolism and whether the estimated intake is above ...
Worsfold D - - 2004
Farmers' markets are becoming a more significant part of the food-retailing sector. A survey of farmers' markets was conducted to assess aspects of food hygiene and safety. The views of the public using the markets were also examined. The range of farm products was wide and the methods utilised varied. ...
Jones Timothy F - - 2004
Restaurants in the United States are regularly inspected by health departments, but few data exist regarding the effect of restaurant inspections on food safety. We examined statewide inspection records from January 1993 through April 2000. Data were available from 167,574 restaurant inspections. From 1993 to 2000, mean scores rose steadily ...
Flynn D J - - 2004
Plant protection products have to be evaluated and authorized in the EC-Member States since 1993 in accordance with Directive 91/414/EEC. The programme for evaluating existing active substances (which were on the market before July 1993) involves several steps and stages, stretching over a period of up to formerly 10, and ...
Adams Timothy B - - 2004
Within the context of safety assessment of "social chemicals" such as drugs, agrochemicals, major food additives and environmental chemicals, food flavors have conventionally been perceived to be of relatively low priority. The growing aspiration to achieve a "globally recognized list of flavors" and the necessity to achieve some degree of ...
Mitakakis Teresa Z - - 2004
Poor food handling practices in the home are a likely cause of gastroenteritis. This study examined how often reported practices in Australian homes met public health food safety recommendations. During 1998 in Melbourne, Australia, food handling and food storage questionnaires were completed by an adult member in 524 and 515 ...
Haapala Irja - - 2004
OBJECTIVE: To assess the level of food safety knowledge, perceptions, and self-reported food-handling behaviors among middle school students. DESIGN: Baseline questionnaire administered in class that assessed background characteristics, knowledge, behaviors, and perceptions related to food safety. PARTICIPANTS: 178 seventh and eighth grade students from 4 schools in central Pennsylvania. MAIN ...
Bermúdez-Millán Angela - - 2004
Household food safety education is needed to minimize the risk of exposure to foodborne pathogens. The Latino population in the United States is growing at a fast rate and has become the largest minority group in this country. However, little research has been done to identify the food safety behavioral ...
Anderson Janet B - - 2004
OBJECTIVE: To compare consumer food-handling behaviors with the Fight BAC! consumer food-safety recommendations. DESIGN: Subjects were videotaped in their home while preparing a meal. Videotapes were coded according to Fight BAC! recommendations. A food-safety survey was administered and temperature data was collected. SUBJECTS/SETTING: A market research company randomly recruited subjects ...
Berg Lisbet - - 2004
How do food scandals like dioxines in food in Belgium (summer 1999) and the detection of mad cow disease (BSE) in Britain affect consumers' confidence in food safety? In this paper, based on three thousand telephone interviews during the last quarter of 1999, consumers in Belgium and Britain are compared ...
Henroid Daniel D - - 2004
OBJECTIVE: To evaluate current food-handling practices, food safety prerequisite programs, and employee knowledge and food safety attitudes and provide baseline data for implementing Hazard Analysis and Critical Control Point (HACCP) systems in school foodservice. DESIGN: One member of the research team visited each school to observe food-handling practices and assess ...
Taylor Eunice - - 2004
Hazard Analysis Critical Control Point (HACCP) is a system of food safety management that in the last few decades has become an increasing part of national government and international strategy to reduce the prevalence of food borne disease. Yet despite wide dissemination and scientific support of its principles, successful HACCP ...
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