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Food safety and label claims for hazelnut allergy traces:evaluation of two PCR assays
amplification declaration food allergy hazelnut
2015/10/9
The molecular techniques (C-PCR, RT-PCR) in the detection and quantification of allergic substances of hazelnut in various categories of food commodities, e.g. breakfast cereals, chocolates and biscui...
Development of capillary-driven microfldic biosensors for food safety and quality assurance
capillary-driven microfldic biosensors food safety quality assurance
2014/10/27
Rapid detection technologies with high sensitivity and selectivity for pathogenic bacteria are critical in food safety and quality assurance. Traditional laboratory benchtop techniques (i.e. Culture a...
A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (RCCI) in Massachusetts, U.S.A.
safety, kitchen, yeast, bacteria
2014/10/22
Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food sa...
Mercury speciation and safety of fish from important fishing locations in the Czech Republic
total mercury methylmercury muscle liver gonads scales MeHg/THg ratio fish consumption
2014/2/25
The aim of the study was to describe the distribution of total mercury in the tissues of fish originating from important Czech fishing locations and to determine the level of methylmercury as a percen...
Microbiological Risk Assessment as the Basis for Food-safety Criteria
Microbiological Risk Assessment Food-safety Criteria
2009/4/8
When properly designed, a microbiological risk assessment (MRA) is an objective and systematic evaluation of existing scientific knowledge to help risk managers making an informed decision about how t...
Issues Regarding Criteria for Safety Management of Commercially Available Vegetables to be Eaten Raw—First Report— Status of Contamination by Coliforms and E. coli in Commercial Cut Vegetables
Safety Management Commercially Available Vegetables Commercial Cut Vegetables
2009/4/8
Issues Regarding Criteria for Safety Management of Commercially Available Vegetables to be Eaten Raw—First Report— Status of Contamination by Coliforms and E. coli in Commercial Cut Vegetables.
Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation
gamma irradiation tortellini Staphylococcus aureus
2009/3/16
Experimental batches of a stuffed pasta product, tortellini, and slightly pre-fried breaded reconstituted turkey steaks with cheese and ham filling, Cordon Bleu, were prepared according to commercial ...
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
acrylamide gingerbread L-asparaginase raising agent
2014/3/10
Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal prod...