Foodborne viruses: Detection, risk assessment, and control options in food processing
نویسندگان
چکیده
منابع مشابه
Epidemiology and detection as options for control of viral and parasitic foodborne disease.
Human enteric viruses and protozoal parasites are important causes of emerging food and waterborne disease. Epidemiologic investigation and detection of the agents in clinical, food, and water specimens, which are traditionally used to establish the cause of disease outbreaks, are either cumbersome, expensive, and frequently unavailable or unattempted for the important food and waterborne enter...
متن کاملBiofilm Formation of Foodborne Pathogens and their Control in Food Processing Facilities
Microorganism can form biofilm to adapt various hard-to-live conditions for long-term survival. Foodborne pathogens can seed in the biofilm to escape the regular sanitation practice, especially in floor drains. Food processing facilities generally use chlorine-based, QACs-based, or phenolic-based sanitizers in their sanitation practice. The advantage of these sanitizers is cheap and effective a...
متن کاملLatest developments in foodborne pathogen risk assessment
Microbiological Risk Assessment (MRA) is a structured process for determining the public health risk associated with foodborne pathogens. In recent years, there has been a strong tendency in providing food safety decisions based upon quantitative assessment. Especially, variability and uncertainty inherent to biological processes have been integrated in food safety management through the use of...
متن کاملBacteriophages for detection and control of bacterial pathogens in food and food-processing environment.
This chapter presents recent advances in bacteriophage research and their application in the area of food safety. Section 1 describes general facts on phage biology that are relevant to their application for control and detection of bacterial pathogens in food and environmental samples. Section 2 summarizes the recently acquired data on application of bacteriophages to control growth of bacteri...
متن کاملAcrylamide Content in Food Commodities Consumed in North Macedonia and Its Risk Assessment in the Population
Background: Acrylamide (AA) is an important food contaminant resulted from Maillard reaction during thermal processing of carbohydrate rich food commodities. The present paper reports the data for the AA content in some types of thermally processed starch rich food, and assessment of dietary exposure for the population in North Macedonia. Methods: The AA level was determined employing modified...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: International Journal of Food Microbiology
سال: 2018
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2018.06.001