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Hayashi Yusuke - - 2011
Four rats responded under a choice reaction-time procedure. At the beginning of each trial, the rats were required to hold down a center lever for a variable duration, release it following a high- or low-pitched tone, and press either a left or right lever, conditionally on the tone. Correct choices ...
Chaurasiya A K AK Department of Post Harvest Technology of Horticultural Crops, Bidhan Chandra Krishi Viswavidyalaya, Mohanpur-741252, Nadia, West Bengal - - 2014
Palmyra palm (Borassus flabellifer L.) belonging to the family Palmae is referred to as tree of life with several uses including food, beverage, fibre, medicinal and timber. Unfortunately, the nutritionally enriched pulp of ripened palm has limited commercial use. Extraction of pulp has been accomplished by using water and heat ...
Devatkal Suresh K SK Livestock Products Processing Laboratory, Division of Agriculture Structures and Environmental Control, Central Institute of Post Harvest Engineering and Technology, P.A.U. Campus, Ludhiana, Punjab India - - 2014
Chicken meat emulsions prepared using food processor (FP), an indigenous meat cutter (MC) and bowl chopper (BC) were evaluated for physicochemical, texture and electron microscopic studies (SEM). Product yield, emulsion stability, hydration properties and gel strength (N) were significantly (P < 0.05) higher in BC. Total fluid release (TFR), water release (WR) ...
Patel Krishna Kumar - - 2012
This review paper included the recent progress made in heat pump assisted drying, its principle, mechanism and efficiency, type and its application for drying of agricultural produce. Heat pump assisted drying provides a controllable drying environment (temperature and humidity) for better products quality at low energy consumption. It has remarkable ...
Raval A H AH Farm Machinery & Power Department, College of Agricultural Engineering & Technology, Junagadh Agricultural University, Junagadh, 363001 - - 2013
A simple analytical heat flow model for a closed rectangular food package containing fruits or vegetables is proposed for predicting time temperature distribution during transient cooling in a controlled environment cold room. It is based on the assumption of only conductive heat transfer inside a closed food package with effective ...
Frazzoli C - - 2010
The modern concept of zoonosis considers any detriment to the health and/or quality of human life resulting from relationships with (other) vertebrate or edible or toxic invertebrate animals. Whereas exposure to toxicants through foods of animal origin (a.o.) is a well-established issue, hereby we discuss it as novel zoonoses, from ...
Sargeant Jan M - - 2011
Observational studies in pre-harvest food safety may be useful for identifying risk factors and for evaluating potential mitigation strategies to reduce foodborne pathogens. However, there are no structured reporting guidelines for these types of study designs in livestock species. Our objective was to evaluate the reporting of observational studies in ...
Card Jeffrey W - - 2011
Nanotechnology is poised to impact the food and food-related industries through improvements in areas as diverse as production, packaging, shelf life, and bioavailability of food and beverage components. An evaluation was undertaken to characterize the published literature pertaining to the safety of oral exposure to food-related nanomaterials and to identify ...
O'Bryan C A - - 2010
Distance education courses have become popular due to the increased number of commuter students as well as people already in the workforce who need further education for advancement within their careers. A graduate-level Web-based course entitled Special Topics-Poultry Food Safety Microbiology was developed from an existing senior undergraduate advanced food ...
Garden-Robinson Julie - - 2010
The purpose of this study was to determine the types of unfamiliar foods international students in the U.S. encounter and to assess food safety information that international students would like to receive for mitigating risks associated with handling and preparing unfamiliar foods. The study identified preferred instructional delivery methods and ...
de Krom Michiel P M M - - 2010
Irrespective of major food crises in the 2000s consumer trust in food seems to remain high in Western Europe. Transparent information provision to consumers on food risks is a central strategy of the EU, its Member States and private food providers to build food trust among consumers. But can the ...
Desai Shivalingsarj Vijaykumar - - 2010
This study was undertaken to evaluate the behaviour of vegetative cells and spores of four potent native toxigenic food isolates of Bacillus cereus as affected by selected time-temperature combinations used in processing of Indian traditional foods. The vegetative cells of B. cereus when subjected to sublethal heat treatments, individually, in ...
Webster Kevin - - 2010
The allocation of resources with respect to food safety issues requires that decision makers prioritize these issues, which may conflict with the public's opinions on these matters. The purpose of this study was to compare how Canadian expert and lay respondents rank different food hazards, with a view to better ...
Lubran M B - - 2010
In order to improve the safety of refrigerated ready-to-eat food products prepared at retail deli departments, a better understanding of current practices in these establishments is needed. Food employees in deli departments at six chain and three independent retail establishments in Maryland and Virginia were observed, using notational analysis, as ...
Batista Rita - - 2010
Before market introduction, genetic engineered (GE) food products, like any other novel food product, are subjected to extensive assessment of their potential effects on human health. In recent years, a number of profiling technologies have been explored aiming to increase the probability of detecting any unpredictable unintended effect and, consequently ...
- - 2010
Foodborne diseases remain an important cause of morbidity in the United States among all age groups. A potentially important contributor to this morbidity is improper food handling and preparation practices in kitchens at restaurants and in private homes. In 1998, the Los Angeles County Department of Public Health (LACDPH) established ...
Serafini Mauro - - 2010
From the legislative standpoint, foods do not necessarily have a nutritional role, in that they are defined as: any product or substance that is transformed (even partially) or not transformed and that is meant to be ingested by humans (or for which ingestion can be reasonably assumed), excluding such products ...
Pham Mai T - - 2010
Abstract The province of Ontario, Canada, has a highly diverse and multicultural population. Specialty foods (i.e., foods from different cultures) are becoming increasingly available at retail food outlets and foods service establishments across the province; as a result, public health inspectors (PHIs) are increasingly required to assess the safety of ...
Kosa Katherine M - - 2011
The U.S. Department of Agriculture developed a food safety brochure to educate transplant recipients and their caregivers about the risk of contracting foodborne illnesses and safe food-handling prevention practices. Qualitative research was conducted with transplant recipients and caregivers to collect information on participants' food safety concerns, knowledge, and practices; changes ...
Halder Amit - - 2010
The objective of this study was to use an existing database of food products and their associated processes, link it with a list of the foodborne pathogenic microorganisms associated with those products and finally identify growth and inactivation kinetic parameters associated with those pathogens. The database was to be used ...
Moy Gerald G - - 2010
In preparation for the 2008 Beijing Olympic Games, Chinese authorities undertook a range of measures to strengthen food safety along the entire food supply continuum from production to consumption to protect the large number of athletes and spectators anticipated. In addition, food safety promotion campaigns targeting Olympic visitors as well ...
Kantiani Lina - - 2010
Governments throughout the world are intensifying their efforts to improve food safety. These efforts come as a response to an increasing number of food-safety problems and increasing consumer concerns. In addition, the variety of toxic residues in food is continuously increasing as a consequence of industrial development, new agricultural practices, ...
Smith David R - - 2010
This paper summarizes the Pre-Harvest Food Safety Panel presentation at the Agricultural Safety and Health Council of America/National Institute for Occupational Safety and Health conference, "Be Safe, Be Profitable: Protecting Workers in Agriculture," Dallas/Fort Worth, Texas, January 27-28, 2010. The ways we produce food and the ways consumers perceive agriculture ...
Vallejo-Cordoba Belinda - - 2010
This review presents an overview of the applicability of CE in the analysis of chemical and biological contaminants involved in emerging food safety issues. Additionally, CE-based genetic analyzers' usefulness as a unique tool in food traceability verification systems was presented. First, analytical approaches for the determination of melamine and specific ...
Xirasagar Sudha - - 2010
In the age of preparedness, public health agencies are concerned with intentional acts of food contamination in restaurants, in addition to food safety. Food safety consists of applying standard norms of practice and infrastructure, which, if violated, cause food-borne illness. In contrast, food defense requires an institutionalized mindset of informed ...
Arvidson Kirk B - - 2010
Over 10 years ago, the Office of Food Additive Safety (OFAS) in the FDA's Center for Food Safety and Applied Nutrition implemented the formal use of structure-activity relationship analysis and quantitative structure-activity relationship (QSAR) analysis in the premarket review of food-contact substances. More recently, OFAS has implemented the use of ...
Chassy Bruce M - - 2010
The major food safety risks are not eating a healthy diet, and failure to avoid foodborne illness. Over one billion people in the world suffer from food insecurity and malnutrition. Nutritionally enhanced transgenic crops such as Golden Rice are one potential strategy for reducing malnutrition in the world. Transgenic crops ...
Xu Lingling - - 2010
BACKGROUND: The September 2008 melamine outbreak in China has adversely affected perceptions of food safety among consumers. This paper presents a survey of the perception of food safety and willingness to pay for certified traceable (CT) food among the citizens of Jiangsu Province. It presents the critical necessity of establishing ...
Chapman Benjamin - - 2010
Globally, foodborne illness affects an estimated 30% of individuals annually. Meals prepared outside of the home are a risk factor for acquiring foodborne illness and have been implicated in up to 70% of traced outbreaks. The Centers for Disease Control and Prevention has called on food safety communicators to design ...
Scott Elizabeth - - 2010
Foodborne illnesses pose a problem to all individuals but are especially significant for infants, the elderly, and individuals with compromised immune systems. Personal hygiene is recognized as the number-one way people can lower their risk. The majority of meals in the U.S. are eaten at home. Little is known, however, ...
Arvanitoyannis Ioannis S - - 2010
The high number of people moving around by ferries and cruise ships in conjunction with great amounts of food and potable water transported (occasionally overloaded) and consumed by passengers constitute a possible risk for communicable diseases. Another issue of equally great importance is the food handlers who come from diverse ...
Hoekstra Jeljer - - 2012
BRAFO stands for Benefit-Risk Analysis for Foods. This European Commission funded project aims at developing a framework that allows quantitative comparison of human health risks and benefits of foods and food compounds based on a common scale of measurement. A methodology group brought together methodologies from several disciplines relevant to ...
Chassy Bruce M - - 2010
Omic technologies can in principle allow visualization of the all of changes that take place when the genetics, nutrition or environment of an organism is altered. Targeted compositional analysis is today a key component of the food safety assessment paradigm in which known nutrients, anti-nutrients, toxicants, allergens, and other molecules ...
Petróczi A - - 2010
The EU RASFF database has been used to provide information on trends in food notifications. The major focus of previous reports has been on either the health hazards arising from various contaminants found in foodstuff or producers of these faulty products. To complement these analyses, the aim of this paper ...
Jacxsens L - - 2010
There is a need to measure the food safety performance in the agri-food chain without performing actual microbiological analysis. A food safety performance diagnosis, based on seven indicators and corresponding assessment grids have been developed and validated in nine European food businesses. Validation was conducted on the basis of an ...
Andrée Sabine - - 2010
Since the Second World War the consumer behaviour in developed countries changed drastically. Primarily there existed the demand for sufficient food after a period of starvation, afterwards the desire for higher quality was arising, whereas today most people ask for safe and healthy food with high quality. Therefore a united ...
Sofos John N - - 2010
As meat consumption is increasing around the world, so do concerns and challenges to meat hygiene and safety. These concerns are mostly of a biological nature and include bacterial pathogens, such as Escherichia coli O157:H7, Salmonella and Campylobacter in raw meat and poultry, and Listeria monocytogenes in ready-to-eat processed products, ...
Barker G C - - 2010
We consider food chain risks and specifically address stakeholder participation in the risk analysis process. We combine social and natural science perspectives to explore the participation process in relation to food risks and, in particular, to consider how some specific participation processes might be scientifically evaluated and how stakeholder participation ...
Nummer Brian - - 2010
As part of a U.S. Department of Agriculture Cooperative State Research, Education, and Extension Service grant, six focus group sessions on the topic of food safety education and training were held June 24, 2008, at NEHA's Annual Educational Conference & Exhibition in Tucson, Arizona. A total of 30 participants attended ...
Fraser Angela M - - 2010
As part of a U.S. Department of Agriculture Cooperative State Research, Education, and Extension Service grant, six focus group sessions on the topic of food safety education and training were held June 24, 2008, at NEHA's Annual Educational Conference & Exhibition in Tucson, Arizona. A total of 30 participants attended ...
Malik Ashok Kumar - - 2010
The use of powerful mass spectrometric detectors in combination with liquid chromatography has played a vital role to solve many problems related to food safety. Since this technique is especially well suited for, but not restricted to the analysis of food contaminants within the food safety area, this review is ...
Vijayendra S V N - - 2010
Lactic acid bacteria (LAB) are known to produce various types of bacteriocins, ribosomally synthesized polypeptides, which have antibacterial spectrum against many food borne pathogens. Listeria monocytogenes, a pathogenic bacterium, is of particular concern to the food industry because of its ability to grow even at refrigeration temperatures and its tolerance ...
Bradford Traliece - - 2010
To develop and assess reliability and validity of the Nutrition, Food Safety, and Physical Activity Checklist to measure nutrition, food safety, and physical activity practices among adult Expanded Food and Nutrition Education Program (EFNEP) and Food Stamp Nutrition Education program (FSNE) participants. Test-retest reliability (Cronbach alpha), internal consistency (Pearson Correlation), ...
- - 2010
Choking is a leading cause of morbidity and mortality among children, especially those aged 3 years or younger. Food, coins, and toys are the primary causes of choking-related injury and death. Certain characteristics, including shape, size, and consistency, of certain toys and foods increase their potential to cause choking among ...
Trepka Mary Jo - - 2010
To assess acceptability of food safety education delivered by interactive multimedia (IMM) in a Supplemental Nutrition Program for Women, Infants and Children Program (WIC) clinic. Female clients or caregivers (n=176) completed the food-handling survey; then an IMM food safety education program on a computer kiosk. Satisfaction with program, participant demographics, ...
Speijers Gerrit - - 2010
This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified by their scientific (binomial) name, in most cases down to ...
Chen Gang - - 2010
Organ and stem cell transplant patients are at risk for foodborne illness due to disease and medically induced immunosuppression. The food safety knowledge and informational needs of these groups have not been documented in the literature. The objectives of this study were to assess transplant patients' food safety knowledge and ...
Hennessy S - - 2010
As Congress begins drafting legislation concerning the US Food and Drug Administration (FDA) regulation of biosimilars, it is critical to keep in mind that these agents may differ from their innovator compounds. Therefore, it is of the utmost importance to be able to differentiate among innovators and biosimilars in administrative ...
Park Sung-Hee - - 2010
This study examined the extent of improvement of food safety knowledge and practices of employee through food safety training. Employee knowledge and practice for food safety were evaluated before and after the food safety training program. The training program and questionnaires for evaluating employee knowledge and practices concerning food safety, ...
Govindaraju Kondaswamy - - 2010
The New Zealand Food Safety Authority sampling protocol for compliance inspection of imported food products is evaluated for its ability to provide consumer protection. The sampling protocol involves both partial testing of imported consignments and complete skipping inspection of consignments based on the quality history. The risk posed by the ...
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