Articoli di riviste: "Food contamination"

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Rangan, Cyrus, e Donald G. Barceloux. "Food Contamination". Disease-a-Month 55, n. 5 (maggio 2009): 263–91. http://dx.doi.org/10.1016/j.disamonth.2009.01.003.

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Nerín, Cristina, Margarita Aznar e Daniel Carrizo. "Food contamination during food process". Trends in Food Science & Technology 48 (febbraio 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, n. 3 (settembre 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, n. 3 (marzo 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, n. 1 (17 gennaio 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 e Yanxi Yu. "Research on the types of environmental-friendly vegetables". Theoretical and Natural Science 6, n. 1 (3 agosto 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, n. 04 (31 dicembre 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, n. 3 (29 febbraio 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, n. 10 (1 ottobre 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 e Ahmed Elsheewy. "Biocontrol of food contamination". Benha Veterinary Medical Journal 38, n. 2 (1 settembre 2020): 112–15. http://dx.doi.org/10.21608/bvmj.2020.33527.1219.

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KOYAMA, Tsutomu. "Parasitic contamination of food." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 31, n. 1 (1990): 1–13. http://dx.doi.org/10.3358/shokueishi.31.1.

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Sadiku, Matthew N. O., Tolulope J. Ashaolu e Sarhan M. Musa. "Food Contamination: A Primer". International Journal of Advances in Scientific Research and Engineering 06, n. 03 (2020): 01–07. http://dx.doi.org/10.31695/ijasre.2020.33736.

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MacAndrew, Alec, e Chris Harris. "SENSORS DETECT FOOD CONTAMINATION". Sensor Review 11, n. 4 (aprile 1991): 23–25. http://dx.doi.org/10.1108/eb007861.

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Xirasagar, Sudha, C. P. Kanwat, Haiyan Qu, Lillian U. Smith, Nathaniel J. Patterson e Richard M. Shewchuk. "Preventing Intentional Food Contamination". Journal of Public Health Management and Practice 16, n. 4 (luglio 2010): E7—E17. http://dx.doi.org/10.1097/phh.0b013e3181c4d950.

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KRIEGER, G. "Water and food contamination". Clinics in Occupational and Environmental Medicine 2, n. 2 (maggio 2002): 253–62. http://dx.doi.org/10.1016/s1526-0046(02)00035-3.

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Purchase, Rupert. "Meeting report: Food contamination". Food and Chemical Toxicology 27, n. 8 (gennaio 1989): 553–54. http://dx.doi.org/10.1016/0278-6915(89)90057-4.

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Mueller-Hauser, Anna, Shafinaz Sobhan, Tarique Md Nurul Huda, Jillian Waid, Amanda Wendt, Aminul Islam, Mahbubur Rahman e Sabine Gabrysch. "Key Food Hygiene Behaviors to Reduce Microbial Food Contamination in Rural Bangladesh". Current Developments in Nutrition 5, Supplement_2 (giugno 2021): 669. http://dx.doi.org/10.1093/cdn/nzab045_051.

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Abstract Objectives Microbial contamination of complementary foods, which puts young children at risk of developing intestinal infections, could be reduced by improved handwashing and food hygiene practices. We quantify the effect of maternal food hygiene practices on complementary food contamination in order to identify food hygiene behaviors with the greatest impact in our study population. Methods We analyzed cross-sectional data on food hygiene practices and measured Escherichia coli counts as an indicator of microbial contamination in complementary food samples from 342 households of the Food and Agricultural Approaches to Reducing Malnutrition (FAARM) trial in Sylhet, Bangladesh. We used multivariable logistic regression to examine associations of maternal food hygiene behaviors with food contamination. Results About 46% of complementary food samples had detectable levels of Escherichia coli. Handwashing with soap at five critical times (OR: 0.7, 95% CI: 0.6 – 0.9), cleanliness of feeding utensils (OR: 0.4, 95% CI: 0.2 – 0.9), and fresh preparation of food before feeding (OR: 0.1, 95% CI: 0.08 – 0.3) were strongly associated with reduced food contamination, while there was no or only weak evidence that reheating of stored food and safe storage of food reduced contamination. The reduction in food contamination was larger when food hygiene behaviors were practiced in combination. Conclusions Adoption of single food hygiene practices showed limited potential and a combined practice of multiple food hygiene behaviors is needed to achieve a substantial reduction of complementary food contamination. Funding Sources The German Ministry for Education and Research (BMBF) is the primary funder for the FAARM trial. FAARM's Food Hygiene to reduce Environmental Enteric Dysfunction (FHEED) work was financially supported by Deutsche Forschungsgemeinschaft (DFG) and Foundation Fiat Panis.

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Tuladhar, R., e Anjana Singh. "Bacterial Analysis and Survey of the Street Food of Kathmandu in Relation to Child Health". Journal of Natural History Museum 26 (17 dicembre 2015): 1–9. http://dx.doi.org/10.3126/jnhm.v26i0.14126.

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Analysis of street foods of Kathmandu for bacterial contamination was performed in 12 different street foods. The surveillance study was carried in 200 children of primary grade from public school and 12 street vendors for the health hygiene and hazards associated with street food. Poor hygiene practice in preparation and handling of street food has been observed in the vendors. The lack of the knowledge in vendors about the source of bacterial contamination and absence of surveillance on street food has subjected street food to the high potential for food borne illness. The inadequate safety measure adopted by the targeted consumers of street food, the children, has augmented the risk associated with street food. All the food samples analyzed were contaminated with bacteria. The mesophilic count was recorded highest in Panipuri while as coliform count was highest in Chana tarkari. The least count of both was observed in Aaloo chop . Highest number of Staphylococccus aureus was found in Kerau (1.5X103cfu/g) and lowest in Momo (8.3 cfu/g). The dominant bacteria contaminating the food was S. aureus followed by Bacillus alvei, Escherichia coli, Enterobacter aerogenes, Bacillus subtilis, Serratia sp., S. saprophyticus. The contaminated hand and clothing of the person who prepare food are the major source of S. aureus. Highest percentage of E. coli found in Panipuri must be due to the use of contaminated water. Chana chatpate and Chana tarkari were the foods found to be contaminated with Salmonella sp. The type of food and the degree of hygiene practice adopted by vendor refl ects the type and magnitude of bacterial contamination. Implementation of hygienic practices in vendors may reduce the contamination of street food and health education of the school children will curtail the incidences of food borne illness. Periodical monitoring of quality of street food will avoid any future outbreaks of bacterial pathogen.J. Nat. Hist. Mus. Vol. 26, 2012: 1-9

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DEY, MANASHI, JONATHAN A. MAYO, DEBORAH SAVILLE, CECILIA WOLYNIAK e KARL C. KLONTZ. "Recalls of Foods due to Microbiological Contamination Classified by the U.S. Food and Drug Administration, Fiscal Years 2003 through 2011". Journal of Food Protection 76, n. 6 (1 giugno 2013): 932–38. http://dx.doi.org/10.4315/0362-028x.jfp-12-464.

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Recalls of foods contaminated with pathogens help reduce the transmission of infectious diseases. Here, we summarize the number and nature of foods recalled as a result of microbiological contamination, classified by the U.S. Food and Drug Administration for the period 1 October 2002 through 30 September 2011. Microbiological contamination accounted for 1,395 (42%) of 3,360 recalls of food during this period. Nuts and edible seeds, followed by fishery–seafood products and spices, were the types of products most commonly recalled for microbiological contamination. Salmonella contamination accounted for the greatest number of food products recalled due to microbiological contamination, and was the pathogen most often linked to reported outbreaks involving recalled food products.

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BELOUS, Madalina, Adriana AMFIM e Violeta Elena SIMION. "FOOD DEFNSE, FOOD SAFETY AND FOOD INDUSTRY". Scientific Papers Journal VETERINARY SERIES 66, n. 3 (15 dicembre 2023): 44–47. http://dx.doi.org/10.61900/spjvs.2023.03.08.

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The potential of this study is to investigate issues regarding potential application of Food Defense concepts for Food Industry. According to Larson (2023), consumers face the risk that their food is unsafe because of natural and accidental contamination (traditional food safety problems) or deliberate contamination (food defense problems). Food Safety refers to a potential accidental hazard (physical, chemical, or microbiological) that may occur and Food Defense concerns a hazard that may be intentionally introduced, including by acts of terrorism. The study is based on exploratory research. A qualitative approach based on interviews with the Managers from the Food Industry. Other secondary data were collected through a private certification database.

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Abdullahi, N., e M. A. Dandago. "AFLATOXINS IN FOOD GRAINS: CONTAMINATION, DANGERS AND CONTROL". FUDMA JOURNAL OF SCIENCES 5, n. 4 (17 gennaio 2022): 22–29. http://dx.doi.org/10.33003/fjs-2021-0504-776.

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The most concern postharvest safety issue in food grains is aflatoxins production in contaminated stored grains. Consumption of aflatoxins contaminated grains can lead to complicated health issues that can lead to death. Aflatoxins are secondary metabolites commonly produced by Aspergillus flavus and Aspergillus parasiticus. They were reported to disturb foetus development, causes changes in living cells, suppresses the immune system and causes many forms of cancers. Aflatoxin B1 was classified under group I carcinogens by the International Agency for Research on Cancer. Aflatoxins contamination affects food security and can hinder international trade due to the strict ban enforce by many nations. Contaminations were reported in raw and processed grains (including ready-to-eat), milk and meat of farm animals and human breastmilk and blood. Major causes of grains aflatoxins contamination are wrong harvesting time and method, improper drying, poor storage and processing and higher moisture in the grains. Literature was gathered through an online search on Google Scholar, attention was given to the articles published in the last 5 years. Causes of fungal contamination, aflatoxins production and their control measures were deliberated, possible means of mitigating aflatoxins contamination through consumption of food grains were also recommended

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Sim, Saitin, e Viroj Wiwanitkit. "Food contamination, food safety and COVID-19 outbreak". Journal of Health Research 35, n. 5 (29 aprile 2021): 463–66. http://dx.doi.org/10.1108/jhr-01-2021-0014.

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PurposeCOVID-19) is the present global problem. The potential for food borne transmission of COVID-19 becomes a present discussed public health issue. At present, there are many reports on the food contamination with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It is no doubt that the viral contamination in food is possible. The authors summarize and discuss on food contamination, food safety and COVID-19 outbreak.Design/methodology/approachThe authors give a commentary on the available data on food contamination during COVID-19 outbreak. Based on basic food safety principles, the authors build an argument on available recommendation regarding food safety during the COVID-19 outbreak.FindingsIt still lacks in many details of food safety during COVID-19 pandemic. Public health personnel usually refer to classical food safety principles for recommending general people about food safety, but it still lacks for updated specific data on COVID-19. The present commentary gives some few ideas and it is necessary to have further specific research on this specific issue.Originality/valueThis is an original commentary regarding the new contemporary problem on food contamination, food safety and COVID-19 outbreak.

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Monaci, Linda, Elisabetta De Angelis, Rocco Guagnano, Aristide P. Ganci, Ignazio Garaguso, Alessandro Fiocchi e Rosa Pilolli. "Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling". Foods 9, n. 10 (19 ottobre 2020): 1489. http://dx.doi.org/10.3390/foods9101489.

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The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains an uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on a voluntary basis. In order to reduce the overuse of precautionary allergen labelling (PAL), reference doses and action limits have been proposed by the Voluntary Incidental Trace Allergen Labelling VITAL project representing a guide in this jeopardizing scenario. Development of sensitive and reliable mass spectrometry methods are therefore of paramount importance in this regard to check the contamination levels in foods. In this paper we describe the development of a time-managed multiple reaction monitoring (MRM) method based on a triple quadrupole platform for milk and egg quantification in processed food. The method was in house validated and allowed to achieve levels of proteins lower than 0.2 mg of total milk and egg proteins, respectively, in cookies, challenging the doses recommended by VITAL. The method was finally applied to cookies labeled as milk and egg-free. This method could represent, in perspective, a promising tool to be implemented along the food chain to detect even tiny amounts of allergens contaminating food commodities.

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Jimoh, O., M. I. Abdulkadir, T. I. Yusuf, B. I. Mohammed, O. T. Ige, M. Ibrahim, A. Oriya, S. Yusuf, M. S. Idris e S. A. Ahmed. "Bacterial Contaminants Associated with the Hands of Food Handlers at Ahmadu Bello University, Zaria". UMYU Journal of Microbiology Research (UJMR) 6, n. 1 (30 giugno 2021): 56–61. http://dx.doi.org/10.47430/ujmr.2161.007.

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Food and water borne diseases are leading cause of morbidity and mortality in developing countries. This study identified bacterial agents contaminating the hands of food handlers at Ahmadu Bello University Zaria. A total of 205 food handlers were recruited, their hands were swabbed, processed to isolate and identify bacteria using standard microbiological techniques. Of the two hundred and five (205) participants, fifty-five (55) were positive for bacterial contamination (26.8%). Fifty-nine (59) different bacteria strains were isolated; Staphylococcus aureus was the commonest with the frequency of 29(49%). Other foodborne pathogens isolated were Escherichia coli 4(6.8%) and Salmonella subspecies IIIb 1(1.7%). It has been shown from this study that a significant proportion of food handlers’ hands were contaminated with bacterial agents. Therefore, optimizing hand hygiene programmes among food handlers will help to minimize food contamination. Keywords: Hygiene, Food, contamination, Bacteria

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IVANEK, RENATA, YRJÖ T. GRÖHN, MARTIN WIEDMANN e MARTIN T. WELLS. "Mathematical Model of Listeria monocytogenes Cross-Contamination in a Fish Processing Plant". Journal of Food Protection 67, n. 12 (1 dicembre 2004): 2688–97. http://dx.doi.org/10.4315/0362-028x-67.12.2688.

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Listeriosis is a foodborne disease caused by the bacterium Listeria monocytogenes. The food industry and government agencies devote considerable resources to reducing contamination of ready-to-eat foods with L. monocytogenes. Because inactivation treatments can effectively eliminate L. monocytogenes present on raw materials, postprocessing cross-contamination from the processing plant environment appears to be responsible for most L. monocytogenes food contamination events. An improved understanding of cross-contamination pathways is critical to preventing L. monocytogenes contamination. Therefore, a plant-specific mathematical model of L. monocytogenes cross-contamination was developed, which described the transmission of L. monocytogenes contamination among food, food contact surfaces, employees' gloves, and the environment. A smoked fish processing plant was used as a model system. The model estimated that 10.7% (5th and 95th percentile, 0.05% and 22.3%, respectively) of food products in a lot are likely to be contaminated with L. monocytogenes. Sensitivity analysis identified the most significant input parameters as the frequency with which employees' gloves contact food and food contact surfaces, and the frequency of changing gloves. Scenario analysis indicated that the greatest reduction of the within-lot prevalence of contaminated food products can be achieved if the raw material entering the plant is free of contamination. Zero contamination of food products in a lot was possible but rare. This model could be used in a risk assessment to quantify the potential public health benefits of in-plant control strategies to reduce cross-contamination.

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HEROD, ADRIAN, LAWRENCE GOODRIDGE e JOHN ROHDE. "Recalls of Foods due to Microbial Contamination Classified by the Canadian Food Inspection Agency, 2000 to 2017". Journal of Food Protection 82, n. 11 (21 ottobre 2019): 1901–8. http://dx.doi.org/10.4315/0362-028x.jfp-19-235.

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ABSTRACT Recall of microbial-contaminated food products is an important intervention in preventing the transmission of foodborne illness. Here, we summarize the number and nature of foods recalled as a result of microbial contamination, classified by the Canadian Food Inspection Agency, for the period 1 January 2000 through 31 December 2017. A total of 10,432 food products were recalled from 2,094 recall events in Canada because of microbial contamination during this period. The meat, meat products and poultry category, followed by fishery and seafood products and nuts and edible seeds, contained the food products most commonly associated with microbial contamination. Most microbial-contaminated food products reported were recalled because of the presence bacterial pathogens. Salmonella contamination was responsible for the largest number of recall events, whereas Listeria monocytogenes contamination accounted for the greatest number of food products recalled because of microbial contamination. L. monocytogenes contamination was also most commonly associated with major food recall events, although records may be inflated because of an invested effort to prevent future L. monocytogenes outbreaks following a 2008 deli meat recall. The findings and data we present in this study will support future surveillance and analysis of microbial-contaminated food recalls in Canada.

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TODD, EWEN C. D., BARRY S. MICHAELS, JUDY D. GREIG, DEBRA SMITH e CHARLES A. BARTLESON. "Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 8. Gloves as Barriers To Prevent Contamination of Food by Workers". Journal of Food Protection 73, n. 9 (1 settembre 2010): 1762–73. http://dx.doi.org/10.4315/0362-028x-73.9.1762.

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The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pinhole leaks in gloves. Although such loss of glove integrity can lead to contamination of foods and surfaces, in the food industry improper use of gloves is more likely than leakage to lead to food contamination and outbreaks. Wearing jewelry (e.g., rings) and artificial nails is discouraged because these items can puncture gloves and allow accumulation of microbial populations under them. Occlusion of the skin during long-term glove use in food operations creates the warm, moist conditions necessary for microbial proliferation and can increase pathogen transfer onto foods through leaks or exposed skin or during glove removal. The most important issue is that glove use can create a false sense of security, resulting in more high-risk behaviors that can lead to cross-contamination when employees are not adequately trained.

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Chandorkar, Suneeta, Priyanka Bajaj e Prachi Deota. "Is Metal Contamination A Health Risk In Study Subjects From Urban Vadodara?" Current World Environment 10, n. 1 (30 aprile 2015): 143–48. http://dx.doi.org/10.12944/cwe.10.1.16.

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Metal contamination of food is a major food safety concern emerging at global as well as national level. Air, water and soil are the major routes through which metals enter the food chain. Gujarat being the second most industrialized state of India and Vadodara having the highest number of chemical factories in Gujarat is at a higher risk of metal toxicity. Research has also been done to analyze metal contamination of raw food hence in the present study investigations were done on metal contamination of total diets. The objective was to analyze each meal of the day and water sample of the subjects for metal content by duplicate diet method. Duplicate diets, which included separate food samples for each food groups and drinking water were collected from sixty subjects from free living population of Vadodara. Food samples were digested using wet digestion method. In all 250 foods and 24 water samples were analyzed for metals namely, Aluminum, Arsenic, Cadmium, Mercury, Nickel and Lead using ICP-MS. Amongst all food groups pulse based product had highest contamination of Aluminum, Cadmium and Lead. Nickel contamination was highest in eggs. Arsenic contamination was highest in other items. Maximum Aluminum, Arsenic and Nickel in diets were contributed from cereals whereas maximum Lead and Cadmium was contributed from pulses in the diets. Aluminum, Lead, Cadmium and Nickel were in higher amounts in foods compared to their cutoffs. There is therefore an urgent need to look into possible factors for the high presence of metals in food and take remedial measures to reduce metal contamination.

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MAITLAND, JESSICA, RENEE BOYER, DAN GALLAGHER, SUSAN DUNCAN, NATE BAUER, JANELL KAUSE e JOSEPH EIFERT. "Tracking Cross-Contamination Transfer Dynamics at a Mock Retail Deli Market Using GloGerm". Journal of Food Protection 76, n. 2 (1 febbraio 2013): 272–82. http://dx.doi.org/10.4315/0362-028x.jfp-12-271.

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Ready-to-eat (RTE) deli meats are considered a food at high risk for causing foodborne illness. Deli meats are listed as the highest risk RTE food vehicle for Listeria monocytogenes. Cross-contamination in the retail deli market may contribute to spread of pathogens to deli meats. Understanding potential cross-contamination pathways is essential for reducing the risk of contaminating various products. The objective of this study was to track cross-contamination pathways through a mock retail deli market using an abiotic surrogate, GloGerm, to visually represent how pathogens may spread through the deli environment via direct contact with food surfaces. Six contamination origination sites (slicer blade, meat chub, floor drain, preparation table, employee's glove, and employee's hands) were evaluated separately. Each site was inoculated with 20 ml of GloGerm, and a series of standard deli operations were completed (approximately 10 min of work). Photographs were then taken under UV illumination to visualize spread of GloGerm throughout the deli. A sensory panel evaluated the levels of contamination on the resulting contaminated surfaces. Five of the six contamination origination sites were associated with transfer of GloGerm to the deli case door handle, slicer blade, meat chub, preparation table, and the employee's gloves. Additional locations became contaminated (i.e., deli case shelf, prep table sink, and glove box), but this contamination was not consistent across all trials. Contamination did not spread from the floor drain to any food contact surfaces. The findings of this study reinforce the need for consistent equipment cleaning and food safety practices among deli workers to minimize cross-contamination.

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Gordon, Larry J., Jerome O. Nriagu e Milagros S. Simmons. "Food Contamination from Environmental Sources". Journal of Public Health Policy 12, n. 1 (1991): 124. http://dx.doi.org/10.2307/3342786.

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Allam, H., M. Al-Batanony, A. Seif e E. Awad. "Hand Contamination among Food Handlers". British Microbiology Research Journal 13, n. 5 (10 gennaio 2016): 1–8. http://dx.doi.org/10.9734/bmrj/2016/24845.

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Occhipinti, Stefano, e Michael Siegal. "Reasoning and food and contamination." Journal of Personality and Social Psychology 66, n. 2 (1994): 243–53. http://dx.doi.org/10.1037/0022-3514.66.2.243.

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Purchase, Rupert. "Food Contamination from Environmental Sources". Food and Chemical Toxicology 30, n. 2 (febbraio 1992): 171. http://dx.doi.org/10.1016/0278-6915(92)90154-d.

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Lucas, GN. "Melamine contamination of food products". Sri Lanka Journal of Child Health 38, n. 1 (10 luglio 2009): 2. http://dx.doi.org/10.4038/sljch.v38i1.508.

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35

Meier, J. "Food contamination from environmental sources". Toxicon 29, n. 8 (gennaio 1991): 1047. http://dx.doi.org/10.1016/0041-0101(91)90091-5.

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36

odicka, Virgil O. "Food contamination from environmental sources". Journal of Food Composition and Analysis 3, n. 2 (giugno 1990): 185–86. http://dx.doi.org/10.1016/0889-1575(90)90023-f.

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37

Kukoč, A. H., I. V. Aničin e P. R. Adžić. "The gamma contamination food factor". International Journal of Radiation Applications and Instrumentation. Part A. Applied Radiation and Isotopes 43, n. 1-2 (gennaio 1992): 83–85. http://dx.doi.org/10.1016/0883-2889(92)90080-x.

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38

Khan, M. S. I., M. R. Haque, D. E. Jhorna e M. R. Begum. "Contamination of Street Food by Salmonella in Chittagong City". Journal of Food Science and Technology Nepal 8 (17 dicembre 2014): 81–83. http://dx.doi.org/10.3126/jfstn.v8i0.11758.

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Abstract (sommario):

The study was conducted to determine the contamination of Salmonella for different types of street foods in different places of Chittagong city area. A total of 76 shops from where 120 food samples of ten types were collected. Microbiological examination of Salmonella was done after dividing the foods into two categories of dry and wet foods where overall about 28% samples were positive. In case of wet food, salad shows the highest contamination of 58% flowed by water, chicken raw meat and raw milk makes up 50%, 42% and 33% respectively. For wet food, vegetable role and egg chop show the same 25% contamination where kabab and beef stick were not contaminated. A chi-square (χ2) test was used to examine the equality of observed proportions for each item of food where significant difference among the observed proportion for Salmonella (Chi-square = 82.67; p-value<0.01) for different items of food were observed and an odds ratio (OR) was measured of association between an exposure and an outcome where the probability of contamination of Salmonella in dry food was lower than wet food (OR=0.17 and CI: 0.07 to 0.44). The comparatively high bacteria in wet samples indicated contamination from water, practice of inadequate hygienic measures, mishandling, improper storage, inadequate cooking and above all unhygienic condition of the retail shops. DOI: http://dx.doi.org/10.3126/jfstn.v8i0.11758 J. Food Sci. Technol. Nepal, Vol. 8 (81-83), 2013

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Ballmer-Weber, Barbara K. "Allergic Reactions to Food Proteins". International Journal for Vitamin and Nutrition Research 81, n. 23 (1 marzo 2011): 173–80. http://dx.doi.org/10.1024/0300-9831/a000055.

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Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling may contain is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

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WONG, STEPHANIE, DEBRA STREET, SONIA I. DELGADO e KARL C. KLONTZ. "Recalls of Foods and Cosmetics Due to Microbial Contamination Reported to the U.S. Food and Drug Administration". Journal of Food Protection 63, n. 8 (1 agosto 2000): 1113–16. http://dx.doi.org/10.4315/0362-028x-63.8.1113.

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In the U.S., food product recalls serve as an important intervention in stemming the consumption of food products contaminated with infectious disease agents. We summarize the number and nature of foods and cosmetics recalled as a result of microbial contamination reported to the U.S. Food and Drug Administration (FDA) for the period 1 October 1993 through 30 September 1998. During this period, microbial contamination of food and cosmetic products was the leading cause for recalls, accounting for a total of 1,370 recalls (36% of all products recalled). Listeria monocytogenes accounted for the greatest number of food products recalled because of microbial contamination, whereas Pseudomonas aeruginosa was the most common microbe associated with recalls of cosmetic products. Dairy products, followed by seafood and pastry items, were the types of products most often associated with recalls due to microbial contamination. The FDA was the entity most often responsible for detecting microbial contamination of foods and cosmetics (33% of all such recalls), followed by state regulatory agencies (24%), and manufacturers/retailers (21%). Nineteen percent of recalls were associated with at least one reported case of illness. Salmonella was the pathogen most often implicated in reports of illness associated with these recalled products.

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Adelman, Sarah W., e Katherine N. Schmeiser. "Infant Formula Trade and Food Safety". Applied Economics and Finance 6, n. 1 (7 novembre 2018): 1. http://dx.doi.org/10.11114/aef.v6i1.3754.

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Beginning in 2004, the Chinese formula market suffered from a string of contamination events from counterfeit formula in 2004, melamine in 2008 to mercury and aflatoxin (a human carcinogen) in 2012. In this paper, we seek to understand the effects of these safety concerns in a market which lacks product substitutes. Whereas the literature shows international flows for produce, beef, and poultry are changed by persistent contaminations, the international infant formula market is less responsive to repeated health concerns.

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SAWHNEY, BRIJ L., e LESTER HANKIN. "Polychlorinated Biphenyls in Food: A Review". Journal of Food Protection 48, n. 5 (1 maggio 1985): 442–48. http://dx.doi.org/10.4315/0362-028x-48.5.442.

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Literature published from 1970 through mid-1984 on polychlorinated biphenyl (PCB) contamination of foods, including fish, dairy products, packaged and processed food and human milk, is reviewed. Sources of the contamination are discussed. The reports show that although PCBs are no longer manufactured in this country, large quantities have entered the environment. High concentrations in sediments of some streams and lakes are a continuing source of PCB entry into the food chain via the fish caught in these waters. Accidental leakage and spills from electrical transformers containing PCBs, which are in use, can also be a source of contamination. Other sources of PCB contamination such as silo sealants and packaging materials manufactured from carbonless paper containing PCBs have been essentially eliminated.

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Kivanç, Merih. "Fungal contamination of Kashar cheese in Turkey". Food / Nahrung 36, n. 6 (1992): 578–83. http://dx.doi.org/10.1002/food.19920360609.

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Cicoňová, P., A. Laciaková e D. Máté. "Prevention of ochratoxin A contamination of foodand ochratoxin A detoxification by microorganisms – a review". Czech Journal of Food Sciences 28, No. 6 (13 dicembre 2010): 465–74. http://dx.doi.org/10.17221/307/2009-cjfs.

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Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and has been classified as a possible human carcinogen. Human exposure to ochratoxin A is worldwide. Ochratoxin A occurs in a variety of foods. An ideal method for minimisation of the health risk that this mycotoxin poses is the prevention of food contamination. When the contamination occurs, the hazard associated with the mycotoxin presence in the food must be eliminated. Various microorganisms such as bacteria and microscopic fungi have been tested for their abilities to prevent ochratoxin A contamination or detoxify foods. Biological control by microorganisms is studied widely, therefore the objective of this article is to provide an overview of the recent development in the biological control of ochratoxin A contamination.

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Melngaile, Aija, e Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments". Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, n. 4-5 (1 novembre 2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.

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Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control of microbiological contamination and prevention of outbreaks of food-borne infections. The results on microbiological testing of 17 192 food samples and 17 604 surface swab samples were analysed using the SPSS 13.0 and MS EXCEL software packages. Statistically significant differences in microbiological contamination of food and environmental surfaces with regard to Aerobic Plate Count, coliforms and S. aureus were found. Impact of technological processing on safety of ready-to-eat foods was demonstrated. Petrifilm rapid test methods were tested for use as self-control purposes. The results of the research demonstrate characteristic trends in contamination of foods and environmental objects in catering establishments and ensure scientific justification for setting priorities with regard to relevant control measures during technological processing and serving of food.

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Kinyua, Peter, Michael Gicheru, Judy Mugo e Nduhiu Gitahi. "Bacteriological Contamination Level of Foods and Water Sold With Escherichia Coli, Salmonella spp, Staphylococcus Aureus, Coliforms and Vibrio Cholera in Food Establishments in Nairobi City Kenya". Journal of Health, Medicine and Nursing 10, n. 1 (25 gennaio 2024): 45–56. http://dx.doi.org/10.47604/jhmn.2285.

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Purpose: Food borne illnesses are major health burden leading to high morbidity and mortality. It is a growing public health concerns worldwide resulting from food and water contaminated by pathogenic microorganism, toxins or chemical hazards. It is estimated that 10 to 20% of food borne illness are contracted from food establishments. The main aim was to determine bacteriological contamination levels of foods and water sold with Escherichia coli, Salmonella spp, Staphylococcus aureus, coliforms and Vibrio cholerae in food establishments in Embakasi South Nairobi City County Kenya. Methodology: The study design was descriptive analytical design. The Samples were collected in selected food establishments (Cafeteria, Hotels, Restaurants and food Kiosks) in Embakasi South Sub county Nairobi City County. The study collected 274 samples of food and water randomly sampled and collected using sterile food bags and water bottles within selected establishments and transported to the laboratory in cool boxes packed with ice packs. The samples were analyzed within 6 hours after collection. Microbiological analysis of food and water were borrowed from WHO and bacteriological analytical manual of foods to identify and isolate coliforms, Staphylococcus aureus, Vibrio cholera, Escherichia coli and Salmonella spp. Results: It was found that some foods and water sold and consumed in the selected food establishments was contaminated with food borne microorganisms. Escherichia coli isolated in 137 food samples were at 24.1%, Vibrio cholera at 23.4%, Staphylococcus aureus at 32.8%, and Salmonella spp at 4.4%. Total coliforms detected in 137 samples of water were at 43.8% where 32.8% of them were Escherichia coli. Unique Contribution to Theory, Practice and Policy: The study concluded there was high level of bacterial contamination of foods and water consumed in selected foods establishments. Nairobi City County health officers should enhance regular sampling of foods and water for microbial quality, health education on sources of food contamination at food eateries and establishments to prevent food and water contamination which later lead to food borne illness outbreak.

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KIRCHNER, MARGARET, REBECCA M. GOULTER, BENJAMIN J. CHAPMAN, JAMES CLAYTON e LEE-ANN JAYKUS. "Cross-Contamination on Atypical Surfaces and Venues in Food Service Environments". Journal of Food Protection 84, n. 7 (5 febbraio 2021): 1239–51. http://dx.doi.org/10.4315/jfp-20-314.

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ABSTRACT Cross-contamination of raw food to other surfaces, hands, and foods is a serious issue in food service. With individuals eating more meals away from home, contracting a foodborne illness from a food service establishment is an increasing concern. However, most studies have concentrated on hands or food contact surfaces and neglected atypical and unusual surfaces (surfaces that are not typically identified as a source of cross-contamination) and venues. This review was conducted to identify atypically cross-contaminated surfaces and atypical venues where cross-contamination could occur that have not been examined thoroughly in the literature. Most surfaces that could be at risk for cross-contamination are frequently touched, are rarely cleaned and sanitized, and can support the persistence and/or growth of foodborne pathogens. These surfaces include menus, spice and condiment containers, aprons and coveralls, mobile devices and tablets, and money. Venues that are explored, such as temporary events, mobile vendors, and markets, are usually limited in space or infrastructure, have low compliance with proper hand washing, and provide the opportunity for raw and ready-to-eat foods to come into contact with one another. These factors create an environment in which cross-contamination can occur and potentially impact food safety. A more comprehensive cleaning and sanitizing regime encompassing these surfaces and venues could help mitigate cross-contamination. This review highlights key surfaces and venues that have the potential to be cross-contaminated and have been underestimated or not fully investigated. These knowledge gaps indicate where further work is needed to fully understand the role of these surfaces and venues in cross-contamination and how it can be prevented. HIGHLIGHTS

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48

Jeor, V. L. St, A. Lape, A. R. Muroski, C. McGuire, J. S. Kruger e D. L. Elmore. "Identifying Foreign Material Contamination in Food and Food Ingredients". Microscopy Today 16, n. 3 (maggio 2008): 10–15. http://dx.doi.org/10.1017/s1551929500059198.

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Between the Biological and Materials sciences resides the food industry, where both biological and materials methods and techniques are employed for both production and analysis. Often referred to as “Black Specs,” one of the biggest concerns for the food industry is contamination of the food, or its additives and ingredients, with foreign material (FM). Many of our customers seek assistance in solving their FM issues, which may require multiple instrumentation, several methods, and considerable open communication with the customer before a satisfactory result can be achieved. An additional level of difficulty is often present when we learn that the FM is so small we can barely detect it with the unaided eye. Particularly difficult is what might be referred to as “chemical contamination.” We present here in example (and in the upcoming Microscopy and Microanalysis meeting in Albuquerque this August), several of the methods employed in assisting our customers with FM issues.

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Jeor, VL St, AD Lape, AR Muroski, C. McGuire e DL Elmore. "Identifying Foreign Material Contamination in Food and Food Ingredients". Microscopy and Microanalysis 14, S2 (agosto 2008): 1120–21. http://dx.doi.org/10.1017/s1431927608081518.

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PAPAVERGOU (Α. ΠΑΠΑΒΕΡΓΟΥ), A., D. GEORGANTELIS (Δ. ΓΕΩΡΓΑΝΤΕΛΗΣ) e K. VARELTZIS (Κ. ΒΑΡΕΛΤΖΗΣ). "Food contamination with cadmium-A review." Journal of the Hellenic Veterinary Medical Society 51, n. 3 (31 gennaio 2018): 205. http://dx.doi.org/10.12681/jhvms.15676.

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Levels of cadmium in the environment have drastically increased over the last decades, as a result of human activity. This cadmium pollution is transferred to the human food chain resulting in elevated concentrations in some foods such as vegetables and grain crops, animal liver and kidney and especially seafood. Cadmium ingested by animals and humans, accumulates mainly in the renal cortex and may result in a variety of toxic effects, such as renal damage, bone degeneration and cancer. Taking into account the rather elevated concentrations of cadmium in offal and seafood appearing in the international literature, a continuous control of such products is suggested as necessary in order to protect consumers from any undue exposure to this heavy metal.

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