Relevant bibliographies by topics / Food contamination

Academic literature on the topic 'Food contamination'

Author: Grafiati
Published: 4 June 2021
Last updated: 31 July 2024

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Journal articles on the topic "Food contamination"

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Rangan, Cyrus, and Donald G. Barceloux. "Food Contamination." Disease-a-Month 55, no. 5 (May 2009): 263–91. http://dx.doi.org/10.1016/j.disamonth.2009.01.003.

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Nerín, Cristina, Margarita Aznar, and Daniel Carrizo. "Food contamination during food process." Trends in Food Science & Technology 48 (February 2016): 63–68. http://dx.doi.org/10.1016/j.tifs.2015.12.004.

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Askew, E. Wayne. "Microbial Food Contamination." Wilderness & Environmental Medicine 13, no. 3 (September 2002): 232. http://dx.doi.org/10.1580/1080-6032(2002)013[0233:]2.0.co;2.

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Roberts, David C. E. "Contamination of Food." British Food Journal 95, no. 3 (March 1993): 16–20. http://dx.doi.org/10.1108/00070709310037869.

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FA, Shaltout. "Ways of Food Contamination, Its Impact and Prevention." Food Science & Nutrition Technology 9, no. 1 (January 17, 2024): 1–8. http://dx.doi.org/10.23880/fsnt-16000326.

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Cross food contamination means transportation of bacteria or other microorganisms from contaminated substance to the food. Cross food contamination can happen during any stage of food production. Each year, a large number of people’s worldwide experience a foodborne illness, while there are number of causes, a most and common preventable one is cross food contamination. Cross food contamination as Bacterial cross food contamination is defined as the transportation of bacteria or other microorganisms from contaminated substance to the food. Other types of cross food contamination include the transportation of food allergens, chemicals, or toxins. Foodborne illness may cause by eating at restaurants, but there are many ways in which cross food contamination can occur, including, primary food production, from plants and animals on farms, during harvest or slaughtering of food animals, secondary food production including food processing and manufacturing, transportation of food, storage of food, distribution of food, grocery stores, farmer’s markets, and more, food preparation and serving at home, restaurants, and other foodservice operations, Given that there are many points at which cross food contamination can occur, it’s important to learn about the different types and how we can prevent cross food contamination.
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Jiang, Yilin, Yijiang Tian, and Yanxi Yu. "Research on the types of environmental-friendly vegetables." Theoretical and Natural Science 6, no. 1 (August 3, 2023): 484–91. http://dx.doi.org/10.54254/2753-8818/6/20230214.

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Food production is an important factor in causing environmental pollution, and the processing of food contamination information data, classification, and ultimately rating of the degree of food contamination is an important way to recognize food contamination. Rating the environmental friendliness of food can help people to choose more environmentally friendly food in their daily life and allow companies, scholars, and research organizations to recognize which food can be reduced by technological advances. This study focuses on the contamination rating of foods that are most referenced to help scholars and people understand the environmental contamination capabilities of different foods. This study focuses on the different foods in the Kaggle data, and their contamination aspects of the data were processed. The study began with the classification of foods. This study uses data from Kaggle on various environmental pollutants of food. It uses the linear regression model in the R Studio to select the most suitable pollution objects for evaluation. Finally, this study scored different foods according to different contamination aspects and obtained the following results: 1) detailed food scoring graphs, 2) animal-based food has a greater total contamination capacity than plant-based food.
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Takhtfiroozeh, Seyedmahdi. "Evaluation of Fast-food and Prepared Food Contamination with Health Pests." Journal of Communicable Diseases 50, no. 04 (December 31, 2018): 14–19. http://dx.doi.org/10.24321/0019.5138.201824.

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Bhattacharyya, Sayan. "Food microbiology." Eastern Journal of Medical Sciences 8, no. 3 (February 29, 2024): 55–58. http://dx.doi.org/10.32677/ejms.v8i3.4433.

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Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies heavily on processed and ready-to eat foods, both of which can cause foodborne infections. Keeping all these things in mind, the science of food microbiology becomes very important in modern times. Aim: All these aspects of food microbiology and food safety have been discussed in this chapter. Objectives: Many points like food safety, cleanliness and other aspects like chilling of cooked food minimize risks of microbial food contamination and resultant hazards, have been elaborated upon. Methods: Scientific literature search was carried out to study the risk factors and related reports with respect to food microbiology, by food scientists and others. Results: Food contamination can be of microbial origin and a multitude of factors may lead to microbial contamination of food. These factors could be improper cooking, leaving cooked food uncovered, and other things. Conclusion: Food microbiology is a very important aspect of public health and quite neglected too. It should be given its due importance to mitigate microbial contamination of food and consequent foodborne infections.
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LE GUYADER, FRANÇOISE S., ANNA-CHARLOTTE SCHULTZ, LARISSA HAUGARREAU, LUCIANA CROCI, LEENA MAUNULA, ERWIN DUIZER, FROUKJE LODDER-VERSCHOOR, et al. "Round-Robin Comparison of Methods for the Detection of Human Enteric Viruses in Lettuce." Journal of Food Protection 67, no. 10 (October 1, 2004): 2315–19. http://dx.doi.org/10.4315/0362-028x-67.10.2315.

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Five methods that detect human enteric virus contamination in lettuce were compared. To mimic multiple contaminations as observed after sewage contamination, artificial contamination was with human calicivirus and poliovirus and animal calici-virus strains at different concentrations. Nucleic acid extractions were done at the same time in the same laboratory to reduce assay-to-assay variability. Results showed that the two critical steps are the washing step and removal of inhibitors. The more reliable methods (sensitivity, simplicity, low cost) included an elution/concentration step and a commercial kit. Such development of sensitive methods for viral detection in foods other than shellfish is important to improve food safety.
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Edris, Abo Bakr, Ekbal Ebraheem, and Ahmed Elsheewy. "Biocontrol of food contamination." Benha Veterinary Medical Journal 38, no. 2 (September 1, 2020): 112–15. http://dx.doi.org/10.21608/bvmj.2020.33527.1219.

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Dissertations / Theses on the topic "Food contamination"

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Plummer, Stephanie C. "Food Contamination Narratives in United States News Media." Bowling Green State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1237761803.

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Tudor, E. A. "Yeast contamination of meats and processing equipment." Thesis, University of Bath, 1989. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.234640.

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Pastorini, Elisabetta. "Analytical methodologies for evaluating mycotoxin contamination in food safety." Doctoral thesis, La Sapienza, 2006. http://hdl.handle.net/11573/916869.

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Fapohunda, Ajibola Oladapo Idowu. "Bacterial contamination and growth on red meat and fish." Thesis, University of Nottingham, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.321397.

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Gautam, Omprasad. "Food hygiene intervention to improve food hygiene behaviours and reduce food contamination in Nepal : an exploratory trial." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2015. http://researchonline.lshtm.ac.uk/2531624/.

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Objectives: This thesis describes a study that designed, implemented and assessed the effect of a food hygiene intervention on mothers’ food hygiene practices as primary outcomes, and the impact of the interventions on the level of microbiological contamination in food as a secondary outcome. An additional objective was to explore whether food hygiene interventions can be integrated into nutrition, health and water, sanitation and hygiene (WASH) strategies and programmes in Nepal. Methods: The theoretical and practical approach of Behaviour Centred Designed was employed. In step-A: Assess, a systematic literature review was conducted to identify sectoral knowledge and programmatic gaps on food hygiene and sectoral policy documents analysis was done as part of gray literature review to ascertain whether food hygiene interventions can be integrated into Nepal’s health, WASH and nutrition programming. In step-B: Build, formative research was carried out to identify and prioritise key food hygiene behaviours, and inform the intervention design. In step-C: Create, a scalable food hygiene intervention package was designed and tested using a novel approach to behaviour change employing emotional drivers and changing behaviour settings. In Step-D, the intervention was Delivered by female food hygiene motivators in four intervention clusters over a period of three months while four clusters acted as a control group in a rural area of Nepal. In Step E: Evaluate, a Cluster Randomized, Before-After study with Control (BAC) was employed. Behavioural outcomes were measured before and after the intervention in 239 households with a child aged 6-59 months in four intervention and four control clusters. The microbiological contamination in commonly-used child foods was measured in a sub-sample of 80 households. Results: Systematic review identified the need for research into improving food hygiene behaviour to reduce contamination in food and improve health outcomes in low-income settings. Nepal’s policy environment can enable the integration of food hygiene promotion within ongoing WASH, nutrition and health programmes. Five key food hygiene risk behaviours were prioritized, and likely determinants of behaviour change were identified through formative research. The motivational and creative food hygiene intervention package was designed and delivered in community settings. The intervention was effective in significantly improving multiple food hygiene behaviours. The 5 targeted food hygiene 4 behaviours were rare at baseline. Forty five days after the 3 months intervention, key behaviours were more common in the intervention group than in the control group (43% [SD14] vs. 2% [SD 2], p=0.02). The difference of differences was an increase in mean proportion of 42% (p=0.02). The intervention appeared to be equally effective in improving all five behaviours and in all intervention clusters. Commonly-used child foods from the intervention and control clusters were heavily contaminated with total coliforms and E. coli during child feeding at baseline and the behavioural intervention was effective in significantly reducing the contamination in the intervention group during follow-up. After adjusting for baseline, the intervention reduces the mean coliform count by -2.00 log10 cfu/gm (p=0.020) and E. coli by -1.00 log10 cfu/gm (p=0.083). Contamination in water was low as compared to food at baseline and did not improve after the intervention. Conclusion: This systematic approach employing emotional drivers and change in behavioural settings substantially altered multiple food hygiene behaviours and reduced microbial contamination in commonly-used child food in Nepal. Ingestion of microbes by children can only be eliminated if the food hygiene intervention deals with all key behaviours. This study responds to an important evidence gap. Current evidence, to which this study has contributed , is sufficient to merit prioritisation of food hygiene by those concerned with designing more effective WASH, health and nutrition programmes. The work suggests that interventions on food hygiene should have a higher priority than those on water treatment, which is not currently the case in development projects. The BCD approach provided a theory of change and a useful process framework for the design, delivery and evaluation of the intervention. Additional research is needed to test the impact of such interventions on both behaviour and health outcomes. Further tests would help to determine if the intervention can be replicated in diverse settings and at large scale and so add value to existing programmatic responses to poor WASH and undernutrition. The implementation of a tested food hygiene package through a scalable pilot was identified as a next step towards demonstrating the delivery of hygiene interventions through existing service delivery mechanisms in Nepal.
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Rip, Diane. "Sample preparation methods and molecular based detection for the rapid isolation and identification of Listeria monocytogenes in food samples." Thesis, University of the Western Cape, 2006. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_1346_1255007553.

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Listeria monocytogenes is a Gram-positive bacterium responsible for listeriosis, a food-borne disease, which may result in severe illness and possible death. The importance of L. monocytogenes as a food-borne pathogen has been recognized since the 1980's when a correlation between the cunsumption of contaminated foodstuffs and human listeriosis outbreaks was observed. Listeriosis occurs with the ingestion of contaminated foods. The aim of this study involved developing DNA based methods to aid the food industry for the fast detection of L. monocytogenes in food products. Therefore assays were developed in such a way that they will have potential applications in the food idustry.

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Hossain, Rakia. "Safe Food in Bangladesh: Perception and Influences on Safe Food Purchasing." Thesis, Griffith University, 2020. http://hdl.handle.net/10072/395524.

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Unsafe food is a global concern as it causes significant health risks to a large number of people. It has many and varied short and long-term health impacts such as salmonellosis, shigellosis, typhoid fever and even cancer. Therefore, safe food is the central concern for all stakeholders in the food system from producers to the marketplace to the household where the food is finally consumed. As an end point of the food safety chain, consumers demonstrate various strategies to ensure safe food from purchasing to consumption. Consumers’ food purchasing behaviour is greatly influenced by culture, economy, psychology and lifestyle. Therefore, understanding consumer attitude towards safe food is an important aspect for ensuring safe food and reducing foodborne illnesses in a community. In developing countries like Bangladesh, food contamination and the food adulteration situation are widely known public health issues as well as concerns of growing importance in recent times. However, very little is known about consumer safe food purchasing behaviour in Bangladesh. Hence, this current research attempts to explore primary household food purchasers’ (PHFP) perception of safe food, their information sources of safe food knowledge and application of this knowledge when purchasing safe foods. To evaluate these, the current study applied a mixed method approach where quantitative surveys and qualitative focus group discussions were used as data collection methods. The findings of the study revealed that the primary household food purchaser (PHFP) was more concerned about the usage of chemicals in food and they reported considering chemical food hazards during food purchasing. Among other safe food purchasing factors freshness was found as one of the most important factors. Besides freshness, the PHFP considered appearance, taste, colour, seasonality, origin of the product and expiry date, as features to guide safe food purchasing. More than 50% of the PHFP reported that` safe food has not been diminished in the last five years in Bangladesh. Most of the PHFP relied on friends and family members as their information sources for safe food purchasing. Regardless of their perception, the PHFP showed much concern about safe food, hence, further planning and implementation of food safety related programs, as well as better education about safe food can help to mitigate these issues in this community. A number of recommendations were provided to inform future food safety related programs and additional research that aims to reduce foodborne illnesses in this community.
Thesis (Masters)
Master of Medical Research (MMedRes)
School of Medical Science
Griffith Health
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Chan, Hon-wing, and 陳漢榮. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1996. http://hub.hku.hk/bib/B31253349.

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Chan, Hon-wing. "Food poisoning outbreaks in Hong Kong resulting from shellfish contamination /." Hong Kong : University of Hong Kong, 1996. http://sunzi.lib.hku.hk/hkuto/record.jsp?B17457762.

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Mack, James C. "Policy Implications of Intentional Contamination of the Retail Food Chain." ScholarWorks, 2019. https://scholarworks.waldenu.edu/dissertations/7038.

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The retail food safety chain is vulnerable to deliberate contamination, yet food safety professionals and emergency managers typically respond to intentional contamination in different ways. Little is known about the practices of environmental health food safety professionals (EHFSP) as compared to emergency managers and whether those approaches can be combined to more successfully impede intentional food contamination. The purpose of this narrative policy analysis was to use routine activity theory to compare the narratives of EHFSPs and emergency managers to determine whether there are opportunities to better understand the relationship between vulnerability and resiliency of the retail food safety chain. Data were primarily collected through interviews with 5 EHFSPs and 5 emergency managers from various regions in the United States. Interview data were inductively coded and then subjected to Braun and Clarke's thematic analysis procedure. Key findings indicate that EHFSPs generally are ill-suited to meet resiliency goals, ambivalence voiced by EHFSPs results from a lack of continual preparedness training, and neither EHFSPs nor emergency management officials' familiarity with the social dimensions of resiliency is at a point where they can design adequate measures for a resilient retail food system. Therefore, recommendations to policy makers focus on a need for an enhanced training that is inspired by principles of emergency management so that they are better able to respond to acts of intentional contamination, thereby building a resilient retail food chain with economic and social benefits.
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Books on the topic "Food contamination"

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L, Wilson Charles, and Droby Samir, eds. Microbial food contamination. Boca Raton, Fla: CRC Press, 2001.

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L, Wilson Charles, ed. Microbial food contamination. 2nd ed. Boca Raton: CRC Press, 2008.

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Reilly, Conor, ed. Metal Contamination of Food. Oxford, UK: Blackwell Science Ltd, 2002. http://dx.doi.org/10.1002/9780470995105.

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Reilly, Conor. Metal contamination of food. 2nd ed. London: Elsevier Applied Science, 1991.

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Birch, Catherine S., and Graham A. Bonwick, eds. Mitigating Contamination from Food Processing. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016438.

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O, Nriagu Jerome, and Simmons Mila S, eds. Food contamination from environmental sources. New York: Wiley, 1990.

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International Workshop on Mycotoxins (2002 College Park, Md.). Mycotoxin contamination and control. Bloomingotn, IN: Author House, 2008.

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F, Moffat Colin, and Whittle K. J, eds. Environmental contaminants in food. Sheffield, England: Sheffield Academic Press, 1999.

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Concon, Jose M. Food toxicology. New York: Dekker, 1988.

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Concon, Jose M. Food toxicology. New York: Dekker, 1988.

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Book chapters on the topic "Food contamination"

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Trickett, Jill. "Food Contamination." In Food Hygiene for Food Handlers, 18–24. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-80602-7_3.

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Belitz, H. D., W. Grosch, and P. Schieberle. "Food Contamination." In Food Chemistry, 474–504. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_10.

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Belitz, H. D., and W. Grosch. "Food Contamination." In Food Chemistry, 440–69. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_10.

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Marriott, Norman G. "Food Contamination Sources." In Food Science Text Series, 6–7. New York, NY: Springer New York, 1999. http://dx.doi.org/10.1007/978-1-4612-1560-8_3.

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Marriott, Norman G. "Food Contamination Sources." In Principles of Food Sanitation, 63–70. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4757-6263-1_3.

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Marriott, Norman G., M. Wes Schilling, and Robert B. Gravani. "Food Contamination Sources." In Principles of Food Sanitation, 83–91. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-67166-6_5.

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Azad, Z. R. Azaz Ahmad, Mohd Fahim Ahmad, and Waseem Ahmad Siddiqui. "Food Spoilage and Food Contamination." In Health and Safety Aspects of Food Processing Technologies, 9–28. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-24903-8_2.

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Izrael, Yu A., and V. N. Petrov. "Airborne Contamination." In Radionuclides in the Food Chain, 87–98. London: Springer London, 1988. http://dx.doi.org/10.1007/978-1-4471-1610-3_8.

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Lock, Stephen. "Deliberate Chemical Contamination and Processing Contamination." In High-Throughput Analysis for Food Safety, 93–116. Hoboken, New Jersey: John Wiley & Sons, Inc., 2014. http://dx.doi.org/10.1002/9781118907924.ch04.

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Yang, Dajin, Kai Zhao, Fabrizis Suarez, Lawrence Pacquette, and Daniel Schmitz. "Heavy Metal Contamination." In Food Safety in China, 237–51. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch15.

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Conference papers on the topic "Food contamination"

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Evans, J., S. Russell, C. James, and J. Corry. "Microbial contamination of food refrigeration equipment." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060800.

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Hu, Yingjie, JianQiang Hu, Yifan Xu, Fengchun Wang, and Rong Zeng Cao. "Contamination control in food supply chain." In 2010 Winter Simulation Conference - (WSC 2010). IEEE, 2010. http://dx.doi.org/10.1109/wsc.2010.5678963.

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RICCI, M., L. CROCCO, and F. VIPIANA. "Microwave Tomography for Food Contamination Monitoring." In 2021 15th European Conference on Antennas and Propagation (EuCAP). IEEE, 2021. http://dx.doi.org/10.23919/eucap51087.2021.9411074.

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Viegas, C., C. Ramos, M. Almeida, R. Sabino, C. Veríssimo, and L. Rosado. "Air fungal contamination in ten hospitals’ food units from Lisbon." In FOOD AND ENVIRONMENT 2011. Southampton, UK: WIT Press, 2011. http://dx.doi.org/10.2495/fenv110131.

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Teixeira, Erika Mitsuo Kiyoko, Michele Frehse, Roberta Lemos Freire, Melissa Tiemi Hirozawa, Jaqueline Gozzi Bordini, Mario Augusto Ono, Elisa Yoko Hirooka, and Elisabete Yurie Sataque Ono. "Contamination of Dog Feed by Fumonisins." In XII Latin American Congress on Food Microbiology and Hygiene. São Paulo: Editora Edgard Blücher, 2014. http://dx.doi.org/10.5151/foodsci-microal-063.

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Ram, R. Sundar, Prem Savarinathan, Thenmozhi Karuppasamy, and Avila Jayapalan. "IOT Based Detection of Food And Water Contamination." In 2023 International Conference on Computer Communication and Informatics (ICCCI). IEEE, 2023. http://dx.doi.org/10.1109/iccci56745.2023.10128393.

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Doh, Saeran, and Yul-Wan Sung. "ANXIETY ABOUT FOOD CONTAMINATION: PSYCHOLOGICAL AND fMRI EVALUATION." In Bridging Asia and the World: Global Platform for Interface between Marketing and Management. Global Alliance of Marketing & Management Associations, 2016. http://dx.doi.org/10.15444/gmc2016.01.02.03.

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Mohamad Zahari, Mohd Hafiz, Elias Kamaruzzaman, Samsudin Wahab, Adi Izhar Ani, and Mohd Aziz. "Contamination and Supply Chain Issues in Food Safety." In Proceedings of The International Conference on Environmental and Technology of Law, Business and Education on Post Covid 19, ICETLAWBE 2020, 26 September 2020, Bandar Lampung, Indonesia. EAI, 2020. http://dx.doi.org/10.4108/eai.26-9-2020.2302678.

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Piffer, Isabella Fabrício Gomes, Mario Gabriel Castro Tanaka, Livia Teotônio Trufeli, and Livia Maria Della Porta Cosac. "Food contagion by aflatoxins: a sociocultural perspective." In III SEVEN INTERNATIONAL MULTIDISCIPLINARY CONGRESS. Seven Congress, 2023. http://dx.doi.org/10.56238/seveniiimulti2023-229.

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subtype B1. These mycotoxins cause the contamination of grains, such as peanuts, corn and soybeans, industrialized food products and animal products. There are numerous causes of this problem, such as: the poor packaging of planting, harvesting and storage, poor access to technologies and information. In addition to offering great risk to food contamination, they also harm health, since they lead to acute, chronic poisoning and hepatocarcinoma. This literature review seeks to elucidate what are the sociocultural factors related to this food contamination by aflatoxins. We selected articles and books on gastroenterology and microbiology of greater relevance in the area studied from 1995 to 2022, in English and Portuguese, with the descriptors "aflatoxin" and "hepatocarcinoma" and combinations between them. The digital databases used to search for scientific articles were PubMed and SciELO. Poor packaging can involve two approaches: during planting and after harvest. In planting, factors such as improper handling of the crop and environmental control of the plantations put the integrity of the grains at risk. Whereas, after harvesting, improper storage and transportation also predispose to this fungal contamination. It is evident that the lack of access to information about this risk and appropriate technologies for cultivation and stock, as well as prevention measures, a fact that occurs mainly in developing countries, favor this chain of contagion. It is concluded, from this theme, that the gaps in knowledge about aflatoxins, techniques and technologies offer, with food contamination, risks to public health, since such substances are present in most of the world's agricultural production and are highly carcinogenic, with a great relationship with the emergence of hepatocellular carcinoma, which intensifies with the scarcity of adequate information on prevention of contamination.
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Kaczmarczyk, Barbara, and Izabela Nowicka. "Realization of food defense and food security standards in Polish maritime transport." In The 21st International Conference on Harbor, Maritime and Multimodal Logistic Modeling & Simulation. CAL-TEK srl, 2019. http://dx.doi.org/10.46354/i3m.2019.hms.003.

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This article touches on the issue of Food Defense and Food Security in Polish maritime transport. It seems indispensable to refer to the food defense as any action that the company must take to prevent the intentional contamination of food products by biological, chemical, physical or radiological factors which cannot be expected based on hazard analysis and which may arise in connection with human activities as a source of contamination (FDA). Temperature-controlled food transport is one of the most critical elements in today's supply chain, which is reflected in an increase in the demand for fresh and frozen products. In the case of sea transport, this will require temperature control in refrigerated containers. The effect of research on the impact of the stream of descending air and its free passage on the duration of storage of natural food products, which are presented in the article, are guidelines contained in military procedures.
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Reports on the topic "Food contamination"

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Arrowsmith, Helen, Lewis Wallis, Christopher James, Nigel Blitz, and Ann Wood. International review of the literature and guidance on food allergen cleaning. Food Standards Agency, June 2023. http://dx.doi.org/10.46756/sci.fsa.tad202.

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People with food allergy must avoid eating the foods they are allergic to as they may react to very small amounts of such foods. Allergenic food left on surfaces or equipment could contaminate another food that is also prepared using the same surface or equipment. Cleaning of surfaces and equipment is therefore one way that businesses try to prevent contamination with food allergens. Food businesses let people know that food could be contaminated with allergens using Precautionary Allergen Labelling (PAL) such as ‘may contain’ statements. Evidence gathered from previous food industry consultations shows that there is uncertainty around the effectiveness of allergen cleaning which is a barrier to effective use of PAL.
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Goddard, Alan, and Rachel Pateman. Exploring the chopping board microbiome – lessons learned. Food Standards Agency, November 2023. http://dx.doi.org/10.46756/sci.fsa.eaf949.

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Household surfaces are a well-known source of bacterial contamination, with ~40% of outbreaks of foodborne infections in Europe occurring at home. Whilst disease-causing bacteria may arrive in the home in contaminated food, it is also likely that many disease outbreaks are caused by poor hygiene and cross-contamination from raw food. A key site of such microbial contamination is chopping boards.
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Bryant, C. A., S. A. Wilks, and C. W. Keevil. Survival of SARS-CoV-2 on the surfaces of food and food packaging materials. Food Standards Agency, November 2022. http://dx.doi.org/10.46756/sci.fsa.kww583.

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COVID-19, caused by the SARS-CoV-2 virus, was first reported in China in December 2019. The virus has spread rapidly around the world and is currently responsible for 500 million reported cases and over 6.4 million deaths. A risk assessment published by the Foods Standards Agency (FSA) in 2020 (Opens in a new window) concluded that it was very unlikely that you could catch coronavirus via food. This assessment included the worst-case assumption that, if food became contaminated during production, no significant inactivation of virus would occur before consumption. However, the rate of inactivation of virus on products sold at various temperatures was identified as a key uncertainty, because if inactivation does occur more rapidly in some situations, then a lower risk may be more appropriate. This project was commissioned to measure the rate of inactivation of virus on the surface of various types of food and food packaging, reducing that uncertainty. The results will be used to consider whether the assumption currently made in the risk assessment remains appropriate for food kept at a range of temperatures, or whether a lower risk is more appropriate for some. We conducted a laboratory-based study, artificially contaminating infectious SARS-CoV-2 virus onto the surfaces of foods and food packaging. We measured how the amount of infectious virus present on those surfaces declined over time, at a range of temperatures and relative humidity levels, reflecting typical storage conditions. We tested broccoli, peppers, apple, raspberry, cheddar cheese, sliced ham, olives, brine from the olives, white and brown bread crusts, croissants and pain au chocolat. The foods tested were selected as they are commonly sold loose on supermarket shelves or uncovered at deli counters or market stalls, they may be difficult to wash, and they are often consumed without any further processing i.e. cooking. The food packaging materials tested were polyethylene terephthalate (PET1) trays and bottles; aluminium cans and composite drinks cartons. These were selected as they are the most commonly used food packaging materials or consumption of the product may involve direct mouth contact with the packaging. Results showed that virus survival varied depending on the foods and food packaging examined. In several cases, infectious virus was detected for several hours and in some cases for several days, under some conditions tested. For a highly infectious agent such as SARS-CoV-2, which is thought to be transmissible by touching contaminated surfaces and then the face, this confirmation is significant. For most foods tested there was a significant drop in levels of virus contamination over the first 24 hours. However, for cheddar cheese and sliced ham, stored in refrigerated conditions and a range of relative humidity, the virus levels remained high up to a week later, when the testing period was stopped. Both cheddar cheese and sliced ham have high moisture, protein and saturated fat content, possibly offering protection to the virus. When apples and olives were tested, the virus was inactivated to the limit of detection very quickly, within an hour, when the first time point was measured. We suggest that chemicals, such as flavonoids, present in the skin of apples and olives inactivate the virus. The rate of viral decrease was rapid, within a few hours, for croissants and pain au chocolat. These pastries are both coated with a liquid egg wash, which may have an inhibitory effect on the virus. Food packaging materials tested had variable virus survival. For all food packaging, there was a significant drop in levels of virus contamination over the first 24 hours, in all relative humidity conditions and at both 6°C and 21°C; these included PET1 bottles and trays, aluminium cans and composite drinks cartons.
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Pegg, Elaine, Johanna Jackson, Charlotte Evans, and Victoria Cohen. An assessment of the risk of companion animals acquiring Salmonella, Escherichia coli spp., Campylobacter spp. and MRSA from contaminated raw pet food, and associated risks to pet owners from the use of these product in the home. Food Standards Agency, June 2024. http://dx.doi.org/10.46756/sci.fsa.nss574.

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Codex Subgroup, Committee on Toxicity. Assessment of the Codex report on food allergen thresholds. Food Standards Agency, September 2023. http://dx.doi.org/10.46756/sci.fsa.rif459.

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At the 45th session of the Codex Committee on Food Labelling (CCFL) held in May 2019, the FAO and WHO were asked to provide scientific advice on the following subjects by establishing an ad hoc Joint FAO/WHO Expert Consultation on Risk Assessment of Food Allergens: Validation of Codex’s priority allergen list through risk assessment. Threshold levels in foods of the priority allergens. Appropriate use of precautionary allergen labelling (PAL). Review and establish exemptions for the food allergens. 2. The summary and conclusions report on threshold levels was published in August 2021, and the full report was published in January 2023: Risk assessment of food allergens. Part 2: review and establish threshold levels in foods for the priority allergens: meeting report. The full report recommended reference doses (RfD) as mg of protein for certain allergens based on ED05 values (Houben et al, 2020; Remington et al, 2020). ED05 is the eliciting dose predicted to provoke reactions in 5% of the allergic population. 3. Food allergen risk assessments produced by the Food Standards Agency (FSA) and some members of the food industry are conservative and therefore based on the use of ED01 (i.e. predicted to provoke reactions in no more than 1% of the allergic population). It is acknowledged that moving from ED01 to ED05 is potentially a significant change and that when COT previously considered the issue of unintended contamination of soya in wheat flour the Committee advised that the limits should not be relaxed to the ED05. Therefore, the Food Hypersensitivity Policy Team commissioned a review of Codex’s full report on threshold levels to understand whether it is appropriate for the recommended reference doses to be applied to regulated allergens in the UK. 4. At the COT meeting last December, it was agreed that a review of Codex’s full report was necessary to understand the methods and scientific evidence considered by the Codex Expert Committee. A COT subgroup including some COT members and other external experts was established.
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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The project dealt with reducing microbial food spoilage and safety hazards. Cross-contamination through food-contact surfaces is one of the major safety concerns, aggravated by bacterial biofilm formation. The project implemented nanotech methods to develop novel antimicrobial food-contact materials based on natural compounds. Food-grade phenylpropanoidcurcumin was chosen as the most promising active principle for this research. Major conclusions, solutions, achievements In agreement with the original plan, the following research tasks were performed. Optimization of particles structure and composition. Three types of curcumin-functionalizednanostructures were developed and tested: liposome-type polydiacetylenenanovesicles, surface- stabilized nanoparticles and methyl-β-cyclodextrin inclusion complexes (MBCD). The three types had similar minimal inhibitory concentration but different mode of action. Nanovesicles and inclusion complexes were bactericidal while the nanoparticlesbacteriostatic. The difference might be due to different paths of curcumin penetration into bacterial cell. Enhancing the antimicrobial efficacy of CFN by photosensitization. Light exposure strengthened the bactericidal efficacy of curcumin-MBCD inclusion complexes approximately three-fold and enhanced the bacterial death on curcumin-coated plastic surfaces. Investigating the mode of action of CFN. Toxicoproteomic study revealed oxidative stress in curcumin-treated cells of E. coli. In the dark, this effect was alleviated by cellular adaptive responses. Under light, the enhanced ROS burst overrode the cellular adaptive mechanisms, disrupted the iron metabolism and synthesis of Fe-S clusters, eventually leading to cell death. Developing industrially-feasible methods of binding CFN to food-contact surfaces. CFN binding methods were developed for various substrates: covalent binding (binding nanovesicles to glass, plastic and metal), sonochemical impregnation (binding nanoparticles to plastics) and electrostatic layer-by-layer coating (binding inclusion complexes to glass and plastics). Investigating the performance of CFN-coated surfaces. Flexible and rigid plastic materials and glass coated with CFN demonstrated bactericidal activity towards Gram-negative (E. coli) and Gram-positive (Bac. cereus) bacteria. In addition, CFN-impregnated plastic material inhibited bacterial attachment and biofilm development. Testing the efficacy of CFN in food preservation trials. Efficient cold pasteurization of tender coconut water inoculated with E. coli and Listeriamonocytogeneswas performed by circulation through a column filled with CFN-coated glass beads. Combination of curcumin coating with blue light prevented bacterial cross contamination of fresh-cut melons through plastic surfaces contaminated with E. coli or Bac. licheniformis. Furthermore, coating of strawberries with CFN reduced fruit spoilage during simulated transportation extending the shelf life by 2-3 days. Implications, both scientific and agricultural BARD Report - Project4680 Page 2 of 17 Antimicrobial food-contact nanomaterials based on natural active principles will preserve food quality and ensure safety. Understanding mode of antimicrobial action of curcumin will allow enhancing its dark efficacy, e.g. by targeting the microbial cellular adaptation mechanisms.
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Poverenov, E., Philip Demokritou, Yaguang Luo, and V. Rodov. Green nature inspired nano-sanitizers for enhancing safety of ready-to-eat fruits and vegetables. Israel: United States-Israel Binational Agricultural Research and Development Fund, 2022. http://dx.doi.org/10.32747/2022.8134145.bard.

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In this proposal, we suggest novel ways to address food safety problems in the expanding sector of fresh, ready-to-eat, fresh-cut, minimally processed fruits and vegetables. These products are becoming increasingly popular with consumers because they provide an easy way to increase consumption of phytonutrient-rich fresh foods, as recommended by health experts. However, ready-to-eat fresh fruits and vegetables may be associated with two serious health hazards. The first hazard is microbiological; human pathogens, potentially present on raw fruits and vegetables, may survive the mild interventions of minimal processing and could be further spread by cross-contamination. The second hazard is chemical; typical decontamination techniques use chlorine derivatives and strong oxidizers, which can taint food products with potentially harmful and carcinogenic byproducts. The overall goal of this work is to provide consumers with healthy and safe ready-to-eat produce that is free of microbial and chemical hazards
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Rajmohan, N., and S. A. Prathapar. Extent of arsenic contamination and its impact on the food chain and human health in the eastern Ganges Basin: a review. International Water Management Institute (IWMI)., 2014. http://dx.doi.org/10.5337/2014.224.

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Haynes, Dr Edward, Chris Conyers, Dr Marc Kennedy, Roy Macarthur, Sam McGreig, and Dr John Walshaw. What is the Burden of Antimicrobial Resistance Genes in Selected Ready-to-Eat Foods? Food Standards Agency, November 2021. http://dx.doi.org/10.46756/sci.fsa.bsv485.

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This study was designed to get a broad estimate of the presence and the types of antimicrobial resistance genes across 52 simple ready-to-eat foods. It was also carried out to understand the benefits and drawbacks of using metagenomic sequencing, a fairly new technology, to study AMR genes. An antimicrobial is any substance that kills or inhibits the growth of microorganisms. It includes antibiotics which are used to treat bacterial infections in both humans and animals. Given the relevant selective pressures, the bacteria itself can change and find ways to survive the effects of an antimicrobials. This results in the bacteria becoming resistant to the ‘killing’ effects of antimicrobials and is known as ‘antimicrobial resistance’. The more we use antimicrobials and antibiotics and the way that we use them can increase the chance that bacteria will become resistant to antimicrobials. This is important as it can lead to infections that become more difficult to treat with drugs and poses a risk to the public health. T Addressing AMR is a national strategic priority for the UK Government which has led to the development of a new 20-year Vision for AMR and the 5-year National Action Plan (NAP), which runs until 2024. The NAP lays out how the UK will address the AMR challenge and takes a ‘One-Health’ approach which spans people, animals, agriculture, food and the environment. The NAP includes a specific section on the importance of better food safety to limit the contamination of foods and spread of AMR. This section emphasises the need to strengthen the evidence base for AMR and food safety through research, surveillance and promoting good practice across the food chain. The FSA is playing its part by continuing to fill evidence gaps on the role that food plays in AMR through the commissioning of research and surveillance. We are also promoting and improving UK food hygiene (‘4Cs’ messages) across the food chain that will help reduce exposure to AMR bacteria.
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Short, Samuel. Alternatives to single-use plastics in food packaging and production. Food Standards Agency, August 2023. http://dx.doi.org/10.46756/sci.fsa.taf512.

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This rapid evidence assessment undertaken by RSM UK Consulting LLP (RSM) and Dr Samuel Short (University of Cambridge) aimed to develop an understanding of the alternatives to single-use plastics in food packaging and production in terms of their risks and opportunities, as well as potential future developments. Literature from within and beyond the UK was gathered from academic databases and reports published by government and non-governmental organisations such as environmental charities. Evidence from the literature was supplemented by findings from a workshop with experts in the field from a variety of industries such as academia, manufacturing, and government. Two broad groups of alternatives were established: material/product alternatives (traditional materials, natural fibres, biopolymers synthesised from biomass, biopolymers synthesised from bioderived monomers, biopolymers produced by microorganisms) and, and system/process alternatives (reducing, reusing, and recycling food packaging and, active and intelligent packaging). These alternatives and systems vary considerably in terms of their properties, such as effectiveness as a barrier to moisture or contamination, convenience for consumers, production costs, and potential for commercialisation. Our review also highlighted gaps in the current knowledge, for example in terms of consumer acceptance and carbon footprint at each stage of their life cycle. The capacity to produce bioplastics (i.e. biopolymers that look and feel similar to conventional plastics but are made from natural materials rather than fossil fuels and are biodegradable or compostable) is anticipated to increase globally from 2.1 million tonnes in 2019 to 6.3 million tonnes by 2027. This growth appears to be enabled by increased consumer awareness of environmental issues and existing regulation and legislation encouraging the development and establishment of a circular economy. However, there are barriers that may challenge this growth. These include already established industry regimes, high production cost of novel materials and a lack of waste management guidance. Overall, fossil-based conventional plastics are a very cheap, versatile material compared to the alternatives currently being developed and tested. Because of this, they might remain the preferred industry choice for certain applications, while alternatives continue to be optimised and commercially scaled. To add to this, the reviewed evidence suggests that there is unlikely to be one single solution to the single-use plastics problem. The solution will likely draw on a range of materials and systems depending on food type and context.
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