In August 1999, the Japanese government decided to introduce mandatory labeling for genetically modified (GM) food starting from April 2001. Under the labeling system, certain types of processed food such as oil and sweeteners from corn are exempted from labeling, since scientific verification tests detecting GMO ingredient cannot be applied persuasively. The result of the introduction of label...

b a ckground: cockroaches are among the medically important pests found within the human habitations that cause serious public health problems. they may harbor a number of pathogenic bacteria on the external surface with anti- biotic resistance. hence, they are regarded as major microbial vectors. this study investigates the prevalence and antibiotic resistance of gram-negative pathogenic bacte...

Freedom from microbial and foreign body contamination is essential in food production, and the principal means for controlling the surface route of contamination is sanitation (cleaning and disinfection). After the cleaning phase, disinfection plays a crucial role in further reducing microbial numbers and viability. However, disinfectants for use in the food industry may contaminate the product...

Powdered infant formula (PIF) can become contaminated during production with harmful bacteria such as Cronobacter spp. (formerly Enterobacter sakazakii). Inadequate conditions of preparation and handling of PIF can therefore exacerbate the risk of severe infection, especially in preterm infants. The WHO emphasized three main interventions for preparation and handling of PIF: (1) to dilute the p...

Department of Biology, University of North Carolina at Greensboro, Greensboro, NC 27402, USA Department of Nutrition and Integrative Physiology, College of Health, University of Utah, Salt Lake City, UT 84112, USA Department of Food Science and Nutrition, National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Minist...

Food physical chemistry is considered to be a branch of Food chemistry [1] [2] concerned with the study of both physical and chemical interactions in foods in terms of physical and chemical principles applied to food systems, as well as the applications of physical/chemical techniques and instrumentation for the study of foods.[3] [4] [5] [6] This field encompasses the "physiochemical principle...

Introduction Throughout the world food safety and quality is a topic of public concern. Wellpublicized and widespread foodborne disease outbreaks have created an awareness of potential threats to human health from food products. Much of the concern about foodborne disease is related to the changing nature of outbreaks. Traditionally, outbreaks of foodborne disease were acute and highly local in...

Consumers engage in food handling practices that can contribute to foodborne illness, and there is interest in improving those behaviors. The purpose of this study was to determine the impact of the “Food Safe Families” clean and separate messages on cross-contamination behaviors of consumers and to determine the impact of external safe food handling cues. Participants (n = 123) were randomly a...

This paper discusses a design approach on robotic food handling by considering the characteristics of viscoelasticity. We pick up Norimaki as a typical example with the viscoelastic characteristics. We first show that the dynamic characteristics of Norimaki can be expressed by utilizing the Burger model. After testing the parameter sensitivity, we show an example of the optimum design for deter...