Tesi sul tema "Food handling"
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Rasulnia, Bobby Babak. "Food handling practices of high-risk populations". Thesis, Birmingham, Ala. : University of Alabama at Birmingham, 2008. https://www.mhsl.uab.edu/dt/2008d/rasulnia.pdf.
Testo completoDonelan, Amy K. "Consumer poultry handling behaviors". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20477.
Testo completoHuman Nutrition
Delores H. Chambers
Understanding how consumers handle poultry can highlight gaps in consumer knowledge and practice of food safety. Quantitative research provides only a partial image, whereas qualitative data is helpful in gaining a complete picture of a shopper's behaviors. The objective of this study was to determine what poultry product microbes could potentially be transferred during purchasing and home storage; using a shop-along observational technique to observe actual shopping, transporting, and storing behavior of consumers with raw poultry products. In 71% (n=97) of the situations observed there was no visible hand sanitizer or wipes in the meat section of the grocery store. Plastic bags could be found in the meat section 85% (n=97) of the time, which only 25% of shoppers (n=82) used the bag for their poultry products. During transportation, the consumer bagged the poultry separately from other products in 71% of the observations. A majority of shoppers (59%) stored poultry without using a plastic bag or other container. Overall, there needs to be an increase in food safety education on the handling of poultry during purchasing, transporting, and storage.
Terry, Taylor Lauren. "Food handling behaviors of consumers when grilling poultry". Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38267.
Testo completoDepartment of Food, Nutrition, Dietetics and Health
Mark D. Haub
Research has shown that many consumers do not use the proper food safety practices when cooking in the home. Although many studies have been conducted to observe the food safety behaviors and practices in a domestic home kitchen, the food safety behaviors of consumers when using an outside grill has not been vastly explored. The objective of this study was to gain insight on consumers' food safety practices and behaviors when preparing meat and poultry on an outdoor grill. A nationwide survey of grilling consumers (n=1024) was conducted to evaluate the food handling behaviors of consumers who use an outdoor grill to prepare meat and poultry. The survey consisted of 50 questions based on the four core practices of food safety: clean, separate, cook, and chill. The results showed that there was low adherence to consumers not rinsing meat or poultry before preparation, separating utensils for raw and cooked meat, and using a thermometer to ensure doneness. Respondents who grilled poultry followed safer food handling practices than respondents who grilled meat. An observational study (n=30) was conducted to observe consumers prepare poultry products on an outdoor grill. Participants were assessed on handwashing skills, cross contamination behavior, and how they determined the doneness of the poultry. This study illustrated that consumers were not washing their hands thoroughly, especially after handling packaging. Many consumers were observed contaminating surfaces or items in their kitchen after touching the raw poultry. Consumers also failed to use clean utensils for the cooked poultry after using the utensil on raw poultry. Consumers used several methods to determine the doneness of the poultry. Visual cues such as looking at the appearance or color of the poultry was primarily used by consumers to check if the poultry was fully cooked, followed by piercing or cutting the poultry open and using a thermometer. Thermometer use in this study was found to be higher than the usage in prior studies. A separate study assessed poultry grilling recipes (n= 242) for a specified temperature of doneness and additional food safety information. Recipes from cookbooks, magazines, and online sources were evaluated. Over half of the recipes did not specify a temperature of doneness, but used time, visual or textural indications to determine doneness. The findings of this research show that consumers could benefit from education to improve their food handling skills when preparing meat or poultry on an outdoor grill. Educational efforts should focus on proper handwashing procedures, how to reduce cross contamination and the importance of using a thermometer to ensure doneness.
Choi, Sau-hong Stephen. "Understanding food safety problems of Hong Kong a cross-border analysis /". Click to view the E-thesis via HKUTO, 2008. http://sunzi.lib.hku.hk/hkuto/record/B41549405.
Testo completoYang, Lily L. "Assessment of consumers' knowledge, attitudes, awareness, and beliefs of food handling and beef safety handling behaviors". Diss., Virginia Tech, 2018. http://hdl.handle.net/10919/84496.
Testo completoPh. D.
Misner, Scottie, e Evelyn Whitmer. "Food Safety Know-how". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.
Testo completoMost of the "bad food" reported illnesses are due to bacterial contamination. Nearly all of these cases can be linked to improper food handling, both in our homes and in restaurants. This article briefly discusses the causes of food contamination and how to handle food safely.
Wu, Jing-Jing. "The food sanitation and foodhandling training of employees in Chinese restaurants in Rochester, New York : a pilot study /". Online version of thesis, 1992. http://hdl.handle.net/1850/10713.
Testo completoMoutsou, Christina. "Handling 'food for thought' : Greek and Turkish hybrid representations in Brussels". Thesis, University of Cambridge, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.624127.
Testo completoMandarino, Pam. "Temporary Restaurant Closures and Food Handling Violations: Inspection Reports in British Columbia". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3800.
Testo completoErzincanli, Fehmi. "A non-contact end effector for robotic handling of non-rigid materials". Thesis, University of Salford, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.482118.
Testo completoO'Grady, Lizanne. "Effects of postharvest handling on nutritional quality of pomegranate (Punica granatum) Arils". Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71973.
Testo completoENGLISH ABSTRACT: The aim of this study was to investigate the effects of storage temperature and duration on the proximate composition, physico-chemical properties and selected bioactive components (vitamin C, anthocyanins and β-carotene) of arils from three pomegranate cultivars (‘Arakta’, ‘Bahgwa’ and ‘Ruby’). Pomegranates were hand-peeled and stored at three different temperatures (1°, 4° and 8°C) at 95% relative humidity (RH) for 14 days, with an additional day at ambient conditions (~21°C). Physico-chemical attributes, anthocyanins, ascorbic acid and proximate composition was measured on day 0, 7, 14 and 15. O2 consumption and CO2 production increased at elevated temperatures. No visual mould growth was detected in ‘Arakta’ and ‘Bahgwa’ arils after 14 days at 1°C 95% RH and after 7 days at 4°C 95% RH. Higher storage temperature negatively affected the proximate composition, physico-chemical attributes and bioactive components. The physico-chemical properties and selected bioactive components (anthocyanins, ascorbic acid, β-carotene) of pomegranate arils (‘Arakta’, ‘Bahgwa’ and ‘Ruby’) packed in three punnets made of polyethylene terephthalate (PET1 - clampshell; PET2 - tub and lid) or polypropylene (PP - tub and lid) material were studied for a period of 14 days at 5°C 95% RH. Packaging did not have a major effect on the physico-chemical and bioactive components of pomegranate arils, although PET2 had relatively stable headspace gas composition within the punnets. Storage duration caused a rise in pH and a decline in titratable acidity irrespective of packaging type. No visual mould growth was detected in ‘Arakta’ arils after 7 days irrespective of the type of packaging, while mould growth was detected in all ‘Ruby’ in all types of packaging. The earlier onset of visual microbial growth lead to a baseline microbiological study evaluating the effect of pre-storage water dipping of whole fruit on the microbiological quality of pomegranate arils stored for 8 days at 5°C 95% RH. Freshly harvested pomegranate fruit (‘Bahgwa’) were dipped in distilled water and air-dried (dipped fruit) or stored without postharvest dipping (dry fruit) at 7°C 95% RH for 15 weeks. Arils were extracted, packaged and stored at 5°C 95±8.34% RH for 8 days. Total viable aerobic mesophillic bacteria, yeasts and moulds, Escherichia coli and Staphylococcus aureus were enumerated. After 8 days at 5°C 95% RH no microbial growth was detected on arils from ‘dry fruit’, while ‘dipped fruit’ showed increased yeast and mould counts (4.74 log cfu.g-1) and total viable aerobic mesophillic bacteria count (3.73 log cfu.g-1). In conclusion storage temperature affects the nutritional quality of pomegranate arils and is best maintained at 1°C for 14 days or 4°C for 7 days at 95% RH. Current South African packaging used to market pomegranate arils don’t have a major effect on the nutritional quality of pomegranate arils, although the headspace gas composition was most stable in PET2 packaging. Pre-storage water dipping of whole pomegranates should be avoided as this could reduce the shelf life of extracted pomegranate arils.
AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om die gevolge van bergingstemperatuur en -tydperk op die proksimale samestelling, fisies-chemiese eienskappe en geselekteerde bio-aktiewe komponente (vitamien C, antosianiene en β-karoteen) van granaatpitte van drie kultivars ('Arakta’, ‘Bahgwa’ en ‘Ruby’) te ondersoek. Granaatpitte is geberg by drie temperature (1°, 4° en 8°C) 95% RH vir 14 dae plus ‘n addisionele dag by kamertemperatuur (~21°C). Fisies-chemiese eienskappe, antosianiene, askorbiensuur en proksimale samestelling is gemeet op dag 0, 7, 14 en 15. Die granaatpitte se O2-verbruik en CO2-produksie het toegeneem by hoër bergingstemperature. Geen swamgroei was sigbaar na 7 dae by 1°C 95% RH sowel as 14 dae 4°C 95% RH. Hoër bergingstemperatuur het die proksimale samestelling, fisies-chemiese eienskappe en bio-aktiewe komponente negatief beïnvloed. Die fisies-chemiese eienskappe en geselekteerde bio-aktiewe komponente (antosianiene, askorbiensuur, β-karoteen) van granaatpitte ('Arakta’, ‘Bahgwa’ en ‘Ruby’) is verpak in drie bakkies vervaardig van polyethyleentereftalaat (PET1 – klamp-bakkie, PET2 – bakkie en deksel) of polipropileen (PP – bakkie en deksel) en bestudeer vir 14 dae by 5°C 95% RH. Heel granate was onderworpe aan 10-14 weke bergingstydperk by 7°C 95% RH voor die granate geskil en verpak is. Die bakkie tipe het nie 'n duidelike uitwerking op die fisies-chemiese en bio-aktiewe komponente van die granaatpitte gehad nie, alhoewel die gas samestelling in die kopspasie van PET2 bakkies relatief onveranderd gebly het. Gedurende die bergingstydperk het die pH gestyg en die titreerbare suur gedaal ongeag die bakkie tipe. Geen visuele swamgroei was sigbaar in ‘Arakta’ granaatpitte na 7 dae by 5°C 95% RH terwyl ‘Ruby’ granaatpitte wel swamgroei getoon het ongeag die bakkie tipe. Die vroeë aanvang van sigbare swamgroei het tot ‘n verdere mikrobiologiese basislynstudie gelei. Die uitwerking van voorbergingswaterdompeling van heel granate is geëvalueer op die mikrobiologiese gehalte van die granaatpitte wat gestoor was vir 8 dae by 5°C 95% RH. Vars ge-oesde ‘Bahgwa' granate is in water gedompel en gelugdroog (gedompelde granate) of glad nie in water gedompel nie (droë granate) en geberg by 7°C 95% RH vir 15 weke. Granate is ontpit, verpak en geberg by 5°C 95±8.34% RH vir 8 dae. Totale lewensvatbare aërobiese mesofilliese bakterieë, giste en swamme, Escherichia coli en Staphylococcus aureus telling is vervat. Granaatpitte van ‘droë granate’ was vry van enige mikrobiese groei na 8 dae. Die ‘gedompelde granate’ het ‘n toename in giste en swamme (4,74 log cfu.g-1) en totale lewensvatbare aërobiese mesofilliese bakterieë (3,73 log cfu.g-1) getoon. Hierdie studie maan dus teen waterdompeling van heel granate voor ‘n bergingsperiode van 10-15 weke. Ten slotte word die voedingswaarde van granaatpitte wel beïnvloed deur ‘n hoër bergingstemperatuur en sal die granaatpitte se gehalte behou word by 1°C vir 14 dae of 4°C vir 7 dae by 95% RH. Die voedingswaarde van granaatpitte word nie beïnvloed deur kommersiële verpakking wat tans in Suid-Afrika gebruik word om granaatpitte te adverteer nie, alhoewel PET2 bakkies se gas samestelling in die kopspasie onveranderd gebly het. Waterdompeling van heel granate voor ‘n verlengde bergingstydperk moet eerder vermy word aangesien dit die raklewe van granaatpitte verminder.
Kendall, Helen Elizabeth. "Food provisioning and the domestic food handling practices of the over 60s in the North East of England". Thesis, University of Newcastle upon Tyne, 2013. http://hdl.handle.net/10443/1925.
Testo completoMottishaw, Julia Mary. "Potential bacteriological hazards in catering". Thesis, University of Huddersfield, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238141.
Testo completoMaciel, Cristiana Ramalho. "Alimentação do camarão-da-amazônia Macrobrachium amazonicum durante a fase larval /". Jaboticabal : [s.n.], 2007. http://hdl.handle.net/11449/100231.
Testo completoBanca: Maria Célia Portella
Banca: Daniel Lemos
Banca: Helenice Pereira de Barros
Banca: Renata Biagi Garcia
Resumo: Foi estudada a alimentação de larvas de Macrobrachium amazonicum, tendo sido avaliados a ingestão de náuplios de Artemia em diferentes estágios larvais, a caracterização do consumo dos náuplios de Artemia nos períodos diurno e noturno; a substituição da Artemia por dieta inerte, e o impacto da coloração dos tanques de cultivo sobre o consumo de náuplios, sobrevivência e produtividade. No experimento 1 foi determinada a densidade de náuplios de Artemia (NA) para larvas de M. amazonicum. Foram testadas as concentrações 2, 4, 6, 8, 10 e 12 NA/mL. O consumo variou em função da densidade náuplios (p = 0,0001), dos estágios larvais (p = 0,0001) e foi verificada interação entre os dois fatores (p = 0,0001). O consumo não diferiu estatisticamente nos estágios II e IV em nenhuma densidade de náuplios. Os estágios III e VI-VII apresentaram consumo bem mais alto que os demais. Nos estágios V, VIII e IX o consumo de náuplios não diferiu entre as densidades 2 e 4 NA/mL, mas esse grupo diferiu significativamente nas densidades 10 e 12 NA/mL. As larvas nos estágios VI-VII não apresentaram saciedade, ou a disponibilidade foi inferior às suas necessidades. São necessários estudos futuros para verificar se as larvas de M. amazonicum apresentam saciedade ou "alimentação supérflua" (oportunista). No experimento 2, foi verificado o consumo de náuplios de Artemia nos períodos diurno e noturno. Seis tanques receberam a quantidade diária total de náuplios de Artemia (4 - 12 NA/ dia) às 20:00 h (ADSR) e os outros seis receberam a metade da quantidade anterior às 20:00 h e, às 8:00 h do dia seguinte, foi reposta a quantidade de náuplios consumida durante a noite (BDCR). Observou-se que as larvas se alimentam durante o dia e à noite, mas a maior taxa de ingestão ocorre no período diurno ...(Resumo completo, clicar acesso eletrônico abaixo)
Abstract: The feeding pattern of Macrobrachium amazonicum larvae was studied with analysis of: the ingestion of Artemia nauplii in different stages of larval development; characterization of the consumption of Artemia nauplii during diurnal and nocturnal periods; the substitution of Artemia with an inert diet; the impact of cultivation tank color on the consumption of nauplii, survival and productivity. In the first experiment, the density of Artemia nauplii (NA) to M amazonicum larvae was determined. Concentrations of 2, 4, 6, 8, 10 and 12 NA/mL were tested. Consumption varied in function of nauplii density (p = 0,0001), larval stage (p = 0,0001) and interaction between both factors was ascertained (p = 0,0001) No statistical difference in consumption was found for stages II and IV for any nauplii density. In stages V, VIII and IX nauplii consumption did not differ between densities 2 and 4 NA/mL but differed significantly in densities 10 and 12 NA/mL. Stage VI-VII larvae did not present satiety, or availability was inferior to their necessity. Further studies are necessary to verify whether M. amazonicum larvae demonstrate satiety or "superfluous feeding" (opportunistic). In the second experiment, diurnal and nocturnal consumption of Artemia nauplii was verified. Six tanks received the total quantity of Artemia nauplii daily (4 - 12 NA/day) at 20:00h. (ADSR) while another six tanks received half the previous quantity at 20:00h and at 8:00 the following day the quantity of nauplii consumed during the night (BDCR) was replaced. It was observed that the larvae fed both day and night, but presented a higher diurnal feeding rate. During the day, the feeding rate was similar for ADSR and BDCR, demonstrating that swimming behavior and visual perspicacity compensated the difference in nauplii density. At night the higher density on offer (ADSR) resulted in the ingestion of nauplii ...(Complete abstract, click electronic access below)
Doutor
Waddy, Elisabeth. "The effect of chlorine rinse on the microbial growth and storage quality of fresh broccoli and lettuce". Online version, 1999. http://www.uwstout.edu/lib/thesis/1999/1999waddye.pdf.
Testo completoPiazza-Waggoner, Carrie. "Burn prevention knowledge an assessment of restaurant servers /". Morgantown, W. Va. : [West Virginia University Libraries], 2001. http://etd.wvu.edu/templates/showETD.cfm?recnum=2128.
Testo completoTitle from document title page. Document formatted into pages; contains v, 42 p. Vita. Includes abstract. Includes bibliographical references (p. 25-26).
Adjanahoun, Claude. "Post-production handling of mangoes (Mangifera indica L.) using Luffa aegyptiaca Mill". Thesis, McGill University, 2011. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=104538.
Testo completoMANUTENTION POST-RÉCOLTE DE LA MANGUE (Mangifera indica L.) AVEC LE Luffa aegyptiaca Mill.Dans plusieurs pays en voie de développement, les pertes post-récoltes en fruits et légumes sont plutôt élevées. La mange (Mangifera indica L.) en particulier est un fruit difficile à transporter après la récolte. Au Sénégal, à eux seuls les dommages mécaniques aux fruits causés par un transport inadéquat entre champ et marché, produisent une perte allant jusqu'à 30% des mangues récoltées. Les divers dommages mécaniques sont attribuables à: un mauvais emballage, des boites, cajos ou paniers non adaptées, des conditions de transports engendrant un stress supplémentaire aux fruits, la condition des routes, et même d'énormes embouteillages retardant à outrance la livraison des produits au marché. En tentant de trouver une solution aux pertes post-récoltes de la mangue causé par les dommages mécaniques, cette étude prit compte des différentes causes énumérées ci-haut, afin de minimiser les pertes en transport et à l'emballage. Les propriétés mécaniques du luffa (Luffa aegyptiaca Mill.), une éponge végétale poussant à l'état sauvage au Sénégal, furent étudiées et une boite en luffa fut conçue. Trois variétés de mangue (cvs. Kent, Keitt and Haden) servirent de guide quant à la hauteur de la boite, tandis que les autres dimensions suivirent le standard ISO 3394 pour les boites rectangulaires rigides. La boite en luffa fut ensuite testée en laboratoire pour vérifier sa force de compression ainsi que sa capacité à l'empilage, avec des résultats convaincants. Un outil pour fabriquer les boites fut conçu dans le but de réduire le temps nécessaire pour réaliser une boite attrayante et de haute qualité. La possibilité d'approvisionnement en luffa au Sénégal fut examiné lors d'un voyage de recherche sur le terrain et le coût de revient d'une boite en luffa dans le contexte sénégalais fut estimé.
Maciel, Cristiana Ramalho [UNESP]. "Alimentação do camarão-da-amazônia Macrobrachium amazonicum durante a fase larval". Universidade Estadual Paulista (UNESP), 2007. http://hdl.handle.net/11449/100231.
Testo completoUniversidade Estadual Paulista (UNESP)
Foi estudada a alimentação de larvas de Macrobrachium amazonicum, tendo sido avaliados a ingestão de náuplios de Artemia em diferentes estágios larvais, a caracterização do consumo dos náuplios de Artemia nos períodos diurno e noturno; a substituição da Artemia por dieta inerte, e o impacto da coloração dos tanques de cultivo sobre o consumo de náuplios, sobrevivência e produtividade. No experimento 1 foi determinada a densidade de náuplios de Artemia (NA) para larvas de M. amazonicum. Foram testadas as concentrações 2, 4, 6, 8, 10 e 12 NA/mL. O consumo variou em função da densidade náuplios (p = 0,0001), dos estágios larvais (p = 0,0001) e foi verificada interação entre os dois fatores (p = 0,0001). O consumo não diferiu estatisticamente nos estágios II e IV em nenhuma densidade de náuplios. Os estágios III e VI-VII apresentaram consumo bem mais alto que os demais. Nos estágios V, VIII e IX o consumo de náuplios não diferiu entre as densidades 2 e 4 NA/mL, mas esse grupo diferiu significativamente nas densidades 10 e 12 NA/mL. As larvas nos estágios VI-VII não apresentaram saciedade, ou a disponibilidade foi inferior às suas necessidades. São necessários estudos futuros para verificar se as larvas de M. amazonicum apresentam saciedade ou “alimentação supérflua” (oportunista). No experimento 2, foi verificado o consumo de náuplios de Artemia nos períodos diurno e noturno. Seis tanques receberam a quantidade diária total de náuplios de Artemia (4 – 12 NA/ dia) às 20:00 h (ADSR) e os outros seis receberam a metade da quantidade anterior às 20:00 h e, às 8:00 h do dia seguinte, foi reposta a quantidade de náuplios consumida durante a noite (BDCR). Observou-se que as larvas se alimentam durante o dia e à noite, mas a maior taxa de ingestão ocorre no período diurno...
The feeding pattern of Macrobrachium amazonicum larvae was studied with analysis of: the ingestion of Artemia nauplii in different stages of larval development; characterization of the consumption of Artemia nauplii during diurnal and nocturnal periods; the substitution of Artemia with an inert diet; the impact of cultivation tank color on the consumption of nauplii, survival and productivity. In the first experiment, the density of Artemia nauplii (NA) to M amazonicum larvae was determined. Concentrations of 2, 4, 6, 8, 10 and 12 NA/mL were tested. Consumption varied in function of nauplii density (p = 0,0001), larval stage (p = 0,0001) and interaction between both factors was ascertained (p = 0,0001) No statistical difference in consumption was found for stages II and IV for any nauplii density. In stages V, VIII and IX nauplii consumption did not differ between densities 2 and 4 NA/mL but differed significantly in densities 10 and 12 NA/mL. Stage VI-VII larvae did not present satiety, or availability was inferior to their necessity. Further studies are necessary to verify whether M. amazonicum larvae demonstrate satiety or “superfluous feeding” (opportunistic). In the second experiment, diurnal and nocturnal consumption of Artemia nauplii was verified. Six tanks received the total quantity of Artemia nauplii daily (4 – 12 NA/day) at 20:00h. (ADSR) while another six tanks received half the previous quantity at 20:00h and at 8:00 the following day the quantity of nauplii consumed during the night (BDCR) was replaced. It was observed that the larvae fed both day and night, but presented a higher diurnal feeding rate. During the day, the feeding rate was similar for ADSR and BDCR, demonstrating that swimming behavior and visual perspicacity compensated the difference in nauplii density. At night the higher density on offer (ADSR) resulted in the ingestion of nauplii ...(Complete abstract, click electronic access below)
Lingegowdaru, Jagadeesh. "Effect of UV-C hormesis on quality attributes of tomatoes during post treatment handling". Thesis, McGill University, 2007. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18285.
Testo completoEffets d’un traitement hormesis aux UV-C sur la qualité post-récolte des tomates Les pertes après-récolte des fruits et des légumes sont relativement élevées. Quoique que l’utilisation du froid a permis d’accroître de façon marquée la durée de conservation de plusieurs fruits et légumes, ses effets bénéfiques sont limités sur les produits sensibles au froid comme la tomate (Lycopersicon esculentum Mill.). Des essais en laboratoire ont été effectués pour évaluer les effets d’un traitement hormesis au rayonnement ultraviolet (UV-C) sur la qualité de la tomate. Ce traitement aurait pour effet de causer un stress physiologique bénéfique qui se traduirait par une amélioration de la conservation et des qualités nutritives du fruit. Des tomates de variété DRK-453 et ayant atteintes un stage de maturité verte/mature ont été divisées en deux lots. Le premier a été exposé à un traitement hormesis au UV-C (3.7 kJ/m2) tandis que le second a servi de contrôle. Immédiatement après le traitement, tous les fruits ont été entreposés à 13oC et 95% d’humidité relative. Après 10, 20 et 30 jours de conservation au froid, des échantillons de tomates ont été prélevés de façon aléatoire dans chacun des lots. Puis, les fruits ont mûri à la température de la pièce pour une période de 7 ou 14 jours. A la fin du mûrissement, la qualité de conservation et la qualité nutritive ont été évaluées. L’analyse comparative des résultats a indiqué que, chez la tomate, l’exposition à la dose prescrite du rayonnement UV-C réduisait de façon significative le développement de la couleur rouge, mais qu’il n’affectait pas le pH, la fermeté, l’acidité titrable, la teneur total en solides solubles (TSS) et le rapport TSS/acidité. Par conséquence, le processus de mûrissement était similaire pour les fruits traités et non-traités. La tomate contient une quantité appréciable d’antioxydants do
Violaris, Yiannis Vasou. "Monitoring and control of risks associated with food production and food handling : the HACCP system and its application to the food businesses with particular regard to Cyprus". Thesis, University of Surrey, 2003. http://epubs.surrey.ac.uk/2190/.
Testo completoRodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems". Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/23237.
Testo completoRioux, Amanda. "Strategies for the Prevention of Potato Spoilage During Storage and the Discovery of the Antimicrobial Activity of Potatoes". Fogler Library, University of Maine, 2007. http://www.library.umaine.edu/theses/pdf/RiouxA2007.pdf.
Testo completo蔡秀康 e Sau-hong Stephen Choi. "Understanding food safety problems of Hong Kong: a cross-border analysis". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2008. http://hub.hku.hk/bib/B41549405.
Testo completoWiström, Anna, e Erika Thelin. "An empirical study about food choice and food handling in relation to health : Astudy among elderly people in the central parts of Sweden". Thesis, Uppsala universitet, Statistiska institutionen, 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-216562.
Testo completoAlghalayini, Rami. "Improving an internal material handling system. A case study of a Swedish company in food industry". Thesis, Tekniska Högskolan, Jönköping University, JTH, Produktionsutveckling, 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-50242.
Testo completoRodgers, Svetlana. "Development of a bio-preservation method for extended shelf-life cook-chill systems /". View thesis, 2003. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030721.150526/index.html.
Testo completo"A thesis submitted for degree of Doctor of Philosophy, Centre for Advanced Food Research, School of Science, Food & Horticulture, University of Western Sydney, Hawkesbury campus, Richmond, Australia, January 2003" Bibliography: leaves 199-227.
Andersson, Rebecca, Josefine Isacsson e Christoffer Lewander. "Skillnad mellan värdering och handling : millennials konsumtion av ekologiska livsmedel". Thesis, Högskolan i Borås, Akademin för textil, teknik och ekonomi, 2019. http://urn.kb.se/resolve?urn=urn:nbn:se:hb:diva-22400.
Testo completoDespite a positive attitude towards ecological products and a concern over the state of our planet, there is a lack of priority consumption of these products. Part of the environmental impact is the food industry and the food choices consumers make. With a valuation of making ecologically sustainable choices, it has been shown that only an approximate third of consumers are prepared to take their values into action. At the same time, it turns out that consumers knowledge and awareness of ecological products is too low because of a lack of commitment to information research. The generation of millennials has been shown to be the most environmentally conscious, but despite this they do not behave sufficiently environmentally responsible because they do not take their ecological values into ecologic action. To gain an understanding of this problem, this study investigates the differences in consumer behavior between valuation and action for millennials on ecological foods. The study was done through a case study design with a qualitative research method. It was conducted through two focus group interviews consisting of a total of eleven participants. All participants were included by the generation of millennials. With the help of the theory, the study has reworked theoretical analysis model that forms the basis of the empiricism and analysis. The model may also be replicated for future research. The study shows current differences between valuation and action for the consumption of ecologic foods, that there is a difference where millennials do not always act according to their values. Consumers are critical of ecological products as there is a lack of communication from the companies regarding the requirements for these goods. This means that consumers prioritize goods that are locally grown, with low prices and short dates instead of organic, despite the knowledge of the lack of information. The study shows that millennial purchasing decisions are based on loyalty and habits, but that it is also influenced by the factors in the analysis model. These factors mainly consist of growing up, economic conditions, socializing, self-image and social media. Further on the study will be written in Swedish.
Angolo, Caleb Mwakha. "Food safety knowledge, beliefs and self-reported handling practices of international college students at a Midwestern University". Thesis, Kansas State University, 2011. http://hdl.handle.net/2097/8865.
Testo completoDepartment of Hospitality Management and Dietetics
Kevin R. Roberts
International college students are becoming a sizable part of the overall college student population in American universities. Studies show that these students come to the United States (U.S) with food habits that could be in variance with the U.S. food safety norms. While food safety in the U.S. is among the safest in the world, foodborne illness has remained a growing concern. Food experts are showing increasing concern about how food habits associated with cultural and ethnic norms are impacting basic food safety practices in the U.S. While minimal research regarding food safety has been conducted with college students in general, no studies have sought to understand food safety practices among international college students. This study investigated self-reported food safety practices of international college students. Specific objectives included: determine international college students’ knowledge regarding basic food safety principles, evaluate international college students’ belief towards food safety, and examine international students’ current food safety practices. The target population was international college students at Kansas State University. An online survey system was used to administer the questionnaires. The respondents were allowed two weeks to complete the questionnaires. To facilitate a higher response rate, two email reminders were sent, the first after one week and another two days prior to the expiration date. SPSS (version 17.0) was used for data analysis. Descriptive statistics were computed to understand the nature of data and provide characteristics of international college students in the study. Independent Samples t-tests were used to examine differences between demographic characteristics. A One-way ANOVA was used to identify differences in food safety knowledge and food handling practices among different ethnic groups regarding food safety. The Pearson correlation coefficient was used to measure association between variables. The majority of the respondents did not answer correctly questions related to cooking foods adequately and keeping foods at safe temperatures. The study suggests that most participants had beliefs that enhanced good safety practices. Respondents rarely practiced using a thermometer to determine correct temperatures of cooked foods or using separate cutting boards when preparing raw and ready-to-eat foods. They also reported using towels that were available to others to dry their hands. No significant differences were found between training and self-reported food safety handling practices.
Ngwa, Macceline Bih. "The application of good manufacturing practices as a quality approach to food safety in a food manufacturing establishment in the Western Cape South Africa". Thesis, Cape Peninsula University of Technology, 2017. http://hdl.handle.net/20.500.11838/2525.
Testo completoGood Manufacturing Practices (GMP) is a segment of quality assurance which guarantees that food products produced are uniform and controlled to the appropriate quality standards for their required use and as expected by the marketing authority. A survey was carried out to assess the awareness and implementation level of GMP guidelines amongst manufacturers in the Western Cape, South Africa. Based on a literature review on GMP in the food manufacturing establishments a research problem was identified forming the crux of the research which reads as follows: “the lack of enforcement of approved standards within the food manufacturing establishments in the Western Cape Province, South Africa may result in the food product quality being questioned by consumers”. The objective of this study was to assess the awareness and implementation of GMP among food manufacturing establishments in the Western Cape. The literature was reviewed to discover what is currently known concerning GMP in the food manufacturing industries. Fresh food produce manufacturing establishments in the Western Cape Province South Africa were targeted for this study, with 52 responding to the questionnaires. Data was collected by means of self-administered structured questionnaires and individual face-to-face interviews with six of the establishments that participated in the questionnaires. Data for the questionnaires was analysed by means Statistical Package for Social Science (SPSS) version 19 software programme in order to generate descriptive statistical results and to determine potential areas for improvement in the establishments surveyed. Data for individual face-to-face interview was recorded by transcribing and analysed by inductive reasoning. In particular, Cronbach’s alpha was utilized to test the reliability of the key items of GMP.
Xu, Chuanling Huang Tung-Shi. "Decontamination of Escherichia coli 0157:H7 and Salmonella in lettuce, chicken, and apples by chlorine dioxide and ultrasound". Auburn, Ala., 2005. http://repo.lib.auburn.edu/2005%20Fall/Thesis/XU_CHUANLING_6.pdf.
Testo completoJackson, Linda. "Food safety management and associated food handler behaviours in a prominent South African entertainment facility". Thesis, [Bloemfontein?] : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/143.
Testo completoMillions of people in South Africa eat out every day, utilising the food service sector. Although the lack of an effective reporting system makes it difficult to know how many of these people suffer from food-borne illness, statistics from the developed countries show that this number may be significant. There is, therefore, the need to ensure that the food service sector, which encompasses fast food outlets, hotels and similar accommodation outlets offering food and beverage services, restaurants, caterers, etc., implement effective food safety management systems. Internationally, the trend has been that food safety management systems should be based on the internationally accepted Hazard Analysis Critical Control Point (HACCP) principles. In South Africa, the implementation of HACCP as a food safety management system has been driven by international trade requirements where foods are exported to countries such as the European Union or the United States of America. A national regulation requiring HACCP implementation was promulgated in 2003, but compliance is not yet required for the food service sector. Currently, neither of the above mentioned factors put adequate pressure on the food service sector to implement formal food safety management systems. However, increasing international tourism and the hosting of international sporting events has brought this sector under scrutiny. Food handlers have been implicated in many outbreaks of food-borne illness and much research has been done to investigate causal factors in this regard. Food handler training has been proposed as a strategy to improve food safety practices. However, research has shown that the traditional provision of food safety and food hygiene knowledge does not equate to improved food safety behaviours. Some authors postulate that the organisational context, created largely by the management of an organisation, is of greater significance than training. Less research is available on these management factors – defined as the situational factors when discussing organisational culture, or defined as enabling and reinforcing factors when discussing food handler behaviour. This study commenced with the hypothesis that food handlers are not able to implement the correct food safety behaviours in the absence of sufficient management support. This support would require appropriate policies regarding food safety, the provision of training and infrastructure and enforcing the correct behaviours by line management, as a minimum. The aim of this study was to investigate and assess the role of line management in relation to food safety at a prominent South African entertainment facility. In order to achieve this, the following objectives were defined for the study: to conduct a qualitative assessment of the role of management in food safety, to assess the role of management in the provision of food safety training and to assess the role of management in the provision of a basic hygiene infrastructure at the study site in order to allow food handlers to carry out the correct behaviours. The objective of conducting a qualitative study of management practices, policies and resource provision with respect to food safety revealed that there was no formal evidence of management commitment to food safety other than the recent provision of food handler training. The findings also indicated a lack of a formal management system for food safety at the study site. In the exploratory survey of food safety training and knowledge, results showed that only 60 % of staff in the survey had received training. This indicates that at the time of the survey, the study site did not fully comply with the minimum legal requirements for food handler training. The results of the employee survey further indicated that employees were aware of the importance of hand washing although it was not possible to determine whether this knowledge was as a result of the training intervention or prior knowledge. Many of the supervisors were not yet trained in food safety and the impact of the food safety training intervention on related behaviours at the site will require further in-depth assessment. Upon investigating the food hygiene infrastructure provided at the study site to allow food handlers to carry out the correct behaviours, findings indicated that although the personnel hygiene programme addressed most of best practice requirements in design, the implementation of the hand washing requirements was not aligned with accepted norms due to the lack of sufficient hand wash basins. The provision of facilities such as sufficient and conveniently located hand wash basins is a management function and findings suggest that, as a priority, management should ensure that they are not contributing to the lack of implementation of the correct food safety behaviours of food handlers as a result of failing to provide the necessary resources. The results of this study should be of value in the food service sector, specifically hotel kitchens, as a guideline to ensure that management plays an effective role in facilitating food safety management systems. A robust food safety and food hygiene training programme for all levels of the organisation is essential in ensuring adequate knowledge of food safety hazards and correct practices. Training should be supported by daily supervision of food safety controls, management commitment and a work environment that supports the implementation of the correct behaviours. Literature has shown that undesirable practices are often deeply rooted in kitchen culture. It has further been commented that culture changes require a top-down approach which usually involves working with the leadership of the organisation. Important policies and procedures generally originate from the management tiers and will always require the concurrence of management in providing resources, altering priorities or otherwise changing how things are done in the organisation. The results of this study are invaluable in highlighting areas in an organisation that could be targeted to change the kitchen culture. Such changes are primarily the responsibility of management. Ultimately, this study endeavours to contribute to the body of knowledge pointing to the role of social-behavioural aspects in ensuring food safety and thereby consumer well-being.
Doyle, Carolyn. "Computer modeling and simulation of ground beef and lettuce handling for hamburgers at a typical fast-food restaurant". [Johnson City, Tenn. : East Tennessee State University], 2001. http://etd-submit.etsu.edu/etd/theses/available/etd-1112101-093056/restricted/doylec113001a.pdf.
Testo completoDoyle, Carolyn. "Computer Modeling and Simulation of Ground Beef and Lettuce Handling for Hamburgers at a Typical Fast-Food Restaurant". Digital Commons @ East Tennessee State University, 2002. https://dc.etsu.edu/etd/728.
Testo completoNuvolari, Cibelli Magalhães [UNESP]. "Boas práticas de fabricação e a cadeia do frio nos supermercados de Botucatu - SP". Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/150670.
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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Neste trabalho as boas práticas e a cadeia do frio foram verificadas em 8 (oito) supermercados da cidade de Botucatu- SP, sendo 4 (quatro) supermercados de grande porte e 4 (quatro) supermercados de pequeno porte. Aplicou-se um check-list que se constituiu de 129 itens (APÊNDICE 1), as respostas sobre a adequação incluíram sim (S), não (N) e não se aplica (NA), adaptado a legislação vigente no país (Resolução RDC n° 216 de 2004 e RDC n°275 de 2002). Para a avaliação das boas práticas foi acompanhado o processo operacional de recebimento, armazenamento, distribuição e ou exposição de alimentos a venda, em prateleiras a temperatura ambiente e nos balcões de refrigeração e congelamento. Foram realizadas medições de temperatura nos equipamentos de refrigeração e congelamento como as câmaras, refrigeradores, freezers, balcões de exposição e nos alimentos dentro contidos. Esta verificação foi feita com o auxílio de um termômetro infravermelho de pistola com mira laser com o objetivo de avaliar temperatura ideal para o recebimento de mercadorias e a temperatura ideal para o armazenamento de mercadorias, pautado pela Portaria CVS 5/2013. De acordo com o check-list aplicado apenas 12 % dos estabelecimentos estavam de acordo com os padrões de boas práticas exigidos pela legislação vigente. As temperaturas de armazenamento de produtos congelados estavam dentro das especificações da legislação para todos os estabelecimentos analisados. A temperatura de armazenamento de produtos resfriados não atenderem as especificações da legislação na grande maioria dos estabelecimentos avaliados nos quesitos: 1: frutas, verduras e legumes higienizados, fracionados ou descascados, apresentando temperatura média de 15° C. 2: carnes bovinas, suínas, aves e seus produtos manipulados crus, apresentando temperatura média de 8° C. 3: ovos, apresentando temperatura média de 18° C. As temperaturas de armazenamento para frios, embutidos, fatiados, sobremesas, leite e derivados atendiam as temperaturas especificadas na legislação vigente. Todos os supermercados apresentaram falhas na adequação dos padrões estabelecidos de boas práticas de fabricação e cadeia do frio.
In this work, good practices and the cold chain were verified in 8 (eight) supermarkets in the city of Botucatu- SP, four (4) large supermarkets and four (4) small supermarkets. A checklist consisted of 129 items (APPENDIX 1), responses on adequacy included yes (S), no (N) and not applicable (NA), adapted to the legislation in force in the country (Resolution RDC No 216 of 2004 and RDC No. 275 of 2002). For the evaluation of good practices, the operational process of receiving, storing, distributing and / or exposing food for sale on shelves at room temperature and in the refrigeration and freezing counters was followed up. Temperature measurements were performed on refrigeration and freezing equipment such as chambers, refrigerators, freezers, display counters, and contained foods. This verification was done with the aid of a laser infrared gun with laser aiming to evaluate the ideal temperature for the receipt of goods and the ideal temperature for the storage of goods, according to the CVS Ordinance 5/2013. According to the check-list applied only 12% of the establishments were in accordance with the standards of good practices required by the current legislation. The storage temperatures of frozen products were within the specifications of the legislation for all the establishments analyzed. The temperature of storage of cooled products does not meet the specifications of the legislation in the majority of the establishments evaluated in the questions: 1: fruit, vegetables and vegetables sanitized, fractioned or peeled, presenting average temperature of 15 ° C. 2: Poultry and their products handled raw, presenting average temperature of 8 ° C. 3: eggs, presenting average temperature of 18 ° C. The storage temperatures for cold, embedded, sliced, desserts, milk and derivatives were in compliance with the temperatures specified in the current legislation . All supermarkets presented deficiencies in the adequacy of established standards of good manufacturing practices and cold chain.
Bryant, Toni Jo. "Development of a food safety education program on CD/ROM for 4th, 5th, and 6th grade children". Thesis, Manhattan, Kan. : Kansas State University, 2004. http://hdl.handle.net/2097/26.
Testo completoParmar, Aditya [Verfasser]. "Post-harvest handling practices and associated food losses in sweetpotato and cassava value chains of southern Ethiopia / Aditya Parmar". Kassel : Universitätsbibliothek Kassel, 2018. http://d-nb.info/1180659287/34.
Testo completoFan, Shengjie. "Food safety practices in childcare centers in Kansas". Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/15760.
Testo completoDepartment of Hospitality Management and Dietetics
Kevin R. Roberts
The Centers for Disease Control and Prevention estimated that one in six Americans become ill,128,000 are hospitalized, and 3,000 die each year due to foodborne illness. Children are at a higher risk of acquiring foodborne illness than adults for several reasons, including: an immune system that has yet to fully develop, limiting their ability to fight infections; a lack of control over the food they consume because their meals are usually provided by others; and the lack of awareness of food safety risks. Thus, it is critical to ensure that childcare center employees practice safe food handling. The purpose of this study was to explore the food safety knowledge, practices, and barriers to safe food handling practices of childcare center employees. Observations were conducted in 10 childcare centers in Manhattan, Kansas. Each childcare center was observed for two days during lunch preparation and service. Observations of foodservice employees were conducted in the kitchen using a structured observation form. Teacher observations were conducted in the classroom using detailed notes. A questionnaire was used to collect demographic, food safety training, and food safety knowledge information. SPSS (v. 20.0) was used to analyze data. Childcare center employees had high average scores on the safety knowledge assessment. The majority of employees received some type of food safety training. Time pressures, availability of equipment, and small food preparation space were found as the main barriers to implementing safe food handling. Childcare center foodservice workers and teachers were knowledgeable about handwashing and time/temperature control, but failed to utilize on the job. Results of this study will help childcare educators to develop materials to improve food safety practices and encourage owners/managers of childcare centers to enhance their food safety behaviors.
Luyt, Stanley Arthur. "A study to assess the changes in hygiene of food premises following a specific health education programme". Thesis, Cape Technikon, 1992. http://hdl.handle.net/20.500.11838/800.
Testo completoIn order to evaluate a health education programme for food handlers at a meat plant, a bakery/confectionery and a catering premises, changes in hygiene were assessed by the bacteriological analysis of swabs for hygiene indicator organisms from food contact surfaces. In this evaluation three phases were established on the basis of bacteriological assessment prior to, during and after the education programme. The first phase involved the establishment of a base line for hygiene indicator organisms prior to the education programme by taking 5 sets of bacteriological swabs over a two month period at each of the three premises, each swab set consisting of 14 swabs of food contact surfaces making a total of 210 swabs. During this time the food hygiene educational needs of the employees were assessed and on this basis a set of three video taped presentations were produced relating respectively to personal hygiene, environmental hygiene and food handling practices. The second phase consisted of the implementation of a health education programme involving consecutive tutorial sessions at one month intervals during which the video taped programme was presented. At this stage a further 5 sets of bacteriological swabs was taken at each of the premises. The third phase involved the assessment of hygiene shortly after completion of the education programme by taking a final 5 sets of bacteriological swabs of food contact surfaces at each of the premises over a further two month period. Statistically significant reductions in a number of the indicator organisms were observed during the course of the study.
Pettersson, Anders J. "Development and evaluation of robotic grippers to enable flexible automation and hygienic handling of highly variable and fragile food products". Thesis, University of Sheffield, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.538017.
Testo completoMunhuewyi, Karen. "Postharvest losses and changes in quality of vegetables from retail to consumer : a case study of tomato, cabbage and carrot". Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71946.
Testo completoENGLISH ABSTRACT: Postharvest losses of three different vegetables (tomato - a fruit, cabbage - a leaf and carrot - a root vegetable) were investigated directly after retail purchasing and during consumer simulated storage. To conduct this study, three retail outlets (2 supermarkets and an outdoor market) were selected in Stellenbosch, South Africa. Retail prices of each vegetable were recorded from each respective Outlet. Surrounding environmental conditions (air temperature and relative humidity) at retail and during simulated consumer storage were also monitored. Vegetable postharvest losses were determined by quantifying the incidence of physical loss and changes in physico-chemical properties (colour, firmness, weight loss, ascorbic acid, total pigments, total soluble solids, titratable acid and proximate composition) over time. The percentage losses observed were then used to estimate the associated economic and environmental resource impacts of postharvest vegetable losses at the national level. Vegetable losses immediately at retail purchase were 14.56%, 21.21% and 17.93% for tomato, cabbage and carrot, respectively. The estimated combined volume lost for all three vegetables at national level was approximately 26 460 t valued at R33.70 million. Overall economic loss was highest for tomatoes and least for carrots. The magnitude of the losses observed differed for all the outlets. Vegetable losses were mostly high for the produce from the outdoor market compared to the supermarkets during storage. Throughout the whole trial, mechanical damage accounted for at least 50 to 70% of the losses while the remainder was due to decay and insect damage. Post retail storage temperature; ambient (22–25ºC) vs. cold store (0ºC and 10–12 ºC) had a significant (P<0.05) effect on the vegetable losses. This was for both quantitative and qualitative attributes. Losses for tomato and cabbage were 18.52% and 16.67% after 3 days while carrot losses were 11.83% at 7 days after having been kept in the recommended respective cold storage temperatures. Ambient storage losses were also lowest for carrots at 22.53% after 7 days, while tomato and cabbage losses stood at 24.27% and 34.34% after 3 days of storage, respectively. Vegetable firmness generally decreased while weight loss increased with storage time. Colour development increased favourably at ambient temperature for the tomato whereas for cabbage and carrot better colour retention was observed in the cold storage. Chemical changes for all three vegetables were also most pronounced at ambient temperature with significant (P<0.05) losses observed for ascorbic acid. Changes were also noted for total pigments, soluble solids and acidity, however there was no common significant trend for all three vegetables. Estimates of carbon dioxide emissions reveal that postharvest vegetable losses contribute to unwarranted emissions of at least 1.37 – 13.77 million tonnes of carbon dioxide equivalents (CO2eq.) at the national level. The losses are also accompanied by wastage of approximately 3.74 – 4.35 million m3 of fresh water as well as 14.79 – 111.63 million MJ of fossil energy. The vegetable with highest production volumes and retail price was the tomato and accordingly, its postharvest losses had the severest environmental and resource impacts.
AFRIKAANSE OPSOMMING: Die ná-oes-verliese van drie verskillende groentes (tamatie – 'n vrug, kool – 'n blaar, en wortel – 'n wortelgroente) is direk ná kleinhandelaankope en tydens gesimuleerde verbruikersberging ondersoek. Ten einde hierdie studie uit te voer, is drie kleinhandelsafsetpunte (twee supermarkte en 'n opelugmark) in Stellenbosch, Suid-Afrika gekies. Die kleinhandelpryse van elke groente van die drie onderskeie afsetpunte is opgeteken. Omliggende omgewingstoestande (lugtemperatuur en relatiewe humiditeit) tydens verkope en gesimuleerde verbruikersberging is ook gemonitor. Die ná-oes-verliese van die groentes is bepaal deur die voorkoms van fisiese verlies en veranderings in fisio-chemiese eienskappe (kleur, fermheid, gewigsverlies, askorbiensuur, totale pigmente, totale oplosbare suikers, titreerbare suur en algemene samestelling) met verloop van tyd te versyfer. Die waargenome persentasie verliese is gebruik om die geassosieerde ekonomiese en omgewingshulpbron-impak van ná-oes-groenteverliese op nasionale vlak te beraam. Groenteverliese met kleinhandelaankope was onderskeidelik 14.56%, 21.21% en 17.93% vir tamaties, kool en wortels. Die beraamde saamgestelde volume verlies vir al drie groentes op nasionale vlak was ongeveer 26 460 t, met 'n waarde van R33.70 miljoen. Die algehele ekonomiese verlies was die hoogste vir tamaties en die laagste vir wortels. Die omvang van die waargenome verliese het vir al die afsetpunte verskil. Groenteverliese tydens berging was hoofsaaklik hoog vir die produkte van die opelugmark in vergelyking met dié van die supermark. Tydens die algehele proefneming was meganiese skade verantwoordelik vir ten minste 50 tot 70% van die verliese, terwyl die res aan verrotting en insekskade toegeskryf kan word. Bergingstemperatuur ná kleinhandelaankope: omgewingstemperatuur (22 – 25 ºC) vs. koue berging (0 ºC en 10–12 ºC) het 'n beduidende (P < 0.05) uitwerking op groenteverlies gehad. Dit geld vir sowel kwantitatiewe as kwalitatiewe attribute. Verliese vir tamaties en kool was onderskeidelik 18.52% en 16.67% ná drie dae, terwyl dit vir wortels 11.83% teen sewe dae was nadat dit teen die aanbevole onderskeie koue bergingstemperature geberg is. Bergingsverliese in omgewingstemperatuur was ook die laagste vir wortels teen 22.53% ná sewe dae, terwyl die verlies van tamaties en kool onderskeidelik 24.27% en 34.34% was ná drie dae se berging. Die fermheid van die groente het oor die algemeen met die duur van berging verminder, terwyl gewigsverlies toegeneem het. Kleurontwikkeling het gunstig teen omgewingstemperatuur toegeneem vir die tamaties, terwyl die kleur van kool en wortels beter in die koue berging behou is. Chemiese veranderinge vir al drie groente was die sterkste teen omgewingstemperatuur, met beduidende (P < 0.05) verliese van askorbiensuur wat waargeneem is. Veranderinge is ook gemerk rakende totale pigmente, oplosbare vaste stowwe en suurgehalte. Daar was egter geen algemene beduidende neiging vir al drie groentes nie. Beramings van koolstofvrystellings toon dat ná-oes-groenteverlies tot ongeoorloofde vrystelling van ten minste 1.37 tot 13.77 miljoen ton koolstofekwivalente (CO2eq.) op nasionale vlak bydra. Die verliese gaan ook gepaard met verbruik van ongeveer 3.74 tot 4.35 miljoen m3 vars water asook 14.79 tot 111.63 miljoen MJ fossielbrandstof. Die groente met die hoogste produksievolume en kleinhandelprys was die tamaties, en gevolglik het tamaties se ná-oes-verliese die ernstigste impak op die omgewing en op hulpbronne.
Tibola, Silviane Aparecida. "Estudo de caso: implantação de sistemas integrados de gestão de segurança de alimentos em entreposto de ovos in natura para consumo". Universidade Tecnológica Federal do Paraná, 2012. http://repositorio.utfpr.edu.br/jspui/handle/1/1537.
Testo completoPara os industriais do setor de alimentos e para as autoridades de saúde pública, a segurança dos produtos alimentares compõe um cenário de exigências sanitárias expostas pelos órgãos legais e de mercado, diante de uma população humana em crescimento. Este trabalho foi desenvolvido em um entreposto de classificação de ovos in natura para consumo, frente à crescente demanda pelo consumo de ovos, da espécie Gallus gallus domesticus, a qual tem instigado a preocupação com questões higiênico sanitárias. Constituindo fator de interesse para a indústria, consumidor e Estado, objetivou-se definir um modelo de sistema integrado de gestão de segurança de alimentos com documentos que atendem os pré-requisitos legais de Boas Praticas de Fabricação - BPF e de Analise de Perigos e Pontos Críticos de Controle – APPCC. A metodologia de criação e validação in loco dos documentos de autocontrole aplicados aos pré-requisitos e documentos de gestão de sistema teve por base a Abordagem de Processo. Através de uma visão sistêmica integrada foi possível correlacionar os pré-requisitos legais de Boas Práticas e de Análise de Perigos e Pontos Críticos de Controle. Os registros da execução da ação, monitoramento e verificação demonstraram a capilaridade do sistema, sendo pró-ativo às medidas preventivas de não conformidades e ressaltando a melhoria continua do SGSA – Sistema de Gestão de Segurança de Alimentos. A pertinência do modelo adotado demonstrou a aplicação prática do sistema desde a construção dos documentos à sua validação in loco, possibilitando a utilização destes por outras empresas do segmento. Este modelo propôs uma estrutura de etapas desde a criação à implementação do Sistema de Gestão Integrado cujos resultados satisfatórios foram confirmados pela análise do percentual de conformidades obtidas durante a verificação dos registros que compõem os documentos de autocontrole e de gestão do sistema, pelos achados in loco e em relatórios de auditoria interna, respondendo no período considerado de três meses por 94% de conformidades. Outro fator a considerar foram os relatórios de auditoria de empresas clientes e do próprio Ministério da Agricultura Pecuária e Abastecimento (MAPA) os quais evidenciaram a eficácia da sistemática adotada na criação e implementação dos documentos.
Both for the food industry and public health authorities, food safety comprises a series of sanitary demands exposed by legal and merchant organisations, in the face of a growing human population. The present work was developed in a sorting facility processing fresh Gallus gallus domesticus eggs for consumption, where hygienic-sanitary matters are of great concern for the industry, the consumer and the State. The aim was to define an integrated model of food security management with documents designed to meet the standards of Good Manufacturing Practices (GMPs) and Hazard Analysis and Critical Control Point (HACCP). The methodology for the creation and validation of the local self-control documents applied to the requirements and system management documents was based on Process Approach. A systemic, integrated standpoint was fundamental allow the correlation between the requirements of GMPs and HACCP. The execution, monitoring and verification records demonstrated the capillarity of the system, hence pro-active to preventative measures of nonconformity and confirming the continuous improvement of the Food Safety Management System (FSMS). The pertinence of the model adopted showed the practical operation of the system since the document design to its local validation, which enables its use by other companies of the industry. This model proposed a structure of steps starting with the creation and implementation of this Integrated Management System, with results confirmed by the percentage of conformities obtained during the verification of the records that constitute the documentation of the self-control and management system. Moreover, results were confirmed by the local and internal audit findings, which corresponds to 94% of conformity during the three-month period considered. Another factor to ponder were the client companies’ audit reports and the Brazilian government agency for agriculture and animal production (Ministério da Agricultura, Pecuária e Abastecimento - MAPA), all of which revealed accuracy of the process adopted for document design and implementation.
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Coleman, Philip Dennis. "A study of knowledge, attitudes and behaviour with regard to food safety, in the Welsh hospitality and catering industry". Thesis, n.p, 2000. http://ethos.bl.uk/.
Testo completoMamprim, Filho Adel [UNESP]. "Enterotoxinas de Staphylococus coagulase positiva e negativa isoladas das fossas nasais e mãos de manipuladores de alimentos". Universidade Estadual Paulista (UNESP), 2006. http://hdl.handle.net/11449/98321.
Testo completoOs manipuladores são importantes peças na qualidade dos alimentos, podendo ser causadores de intoxicações de origem alimentar, pela introdução de patógenos nos alimentos durante o processamento, distribuição e manipulação. As fossas nasais têm sido relatadas como a fonte mais importante de disseminação de Staphylococcus enterotoxigênico, seguido pelas mãos dos manipuladores. Nesse trabalho pesquisou-se a presença de estafilococos coagulase negativa e positiva em 3 cozinhas industriais diferentes entre 82 manipuladores de alimentos, onde foram analisados os esfregaços de fossas nasais e das mãos, com isolamento e identificação de 62 cepas coagulase-negativa (75,6%) e 20 cepas coagulase-positiva (24,4%). A prevalência dos isolados foi de 20 (24,4%) para S. aureus, 37 (45,1%) para S. warneri, 23 (28%) para S. epidermidis e 1 (1,2%) para as espécies S. capitis e S. xylosus.Os genes das enterotoxinas estafilocócicas A, B, C, D, E, G, H, I e J foram pesquisados pela PCR e entre as 20 cepas de Staphylococcus coagulase positiva, 19 (95%) foram positivas para um ou mais genes que codificam para as diversas enterotoxinas pesquisadas. O número de ECN produtores de enterotoxinas foi alto, de 46,8% (29 cepas positivas). Considerando-se todas as enterotoxinas, independente da espécie de Staphylococcus, o tipo mais comum foi a do tipo A, sendo observada em 17 cepas (35,4%) desse gênero, seguida por SEH e SEJ, ambas com 14 isolados (29,2%), SEG, sendo produzida por 13 cepas (27,1%), SEI, por 11 (22,9%) e SEE, SEB e SEC, por 7 (14,6%), 6 (12,5%) e 5 (10,4%), respectivamente. A SED não foi observada. A pesquisa das novas SES aumentou consideravelmente a porcentagem de cepas exterotoxigênicas dos dois grupos, aumentando assim, o potencial patogênico desse grupo de bactérias O papel dos ECN deve ser revisto e sua importância, reconhecida, pois, sempre foram considerados contaminantes de alimentos, sem despertar a atenção.
The food handlers are important parts in the quality of foods, being able to cause foodborne disease, by the introduction of pathogens during the processing, distribution and manipulation of foods. Nasal cavities are the most important source of dissemination of enterotoxigenic Staphylococcus, followed by hands. The aim of this study was search negative and positive coagulase Staphylococcus in 82 food handlers distributed among three different industrial kitchens, analyzing nasal and hands swabs, with isolation and identification of 62 coagulase-negative (75,6%) and 20 coagulase-positive strains (24,4%). The prevalence was of 20 isolated (24,4%) for S. aureus, 37 (45,1%) for S. warneri, 23 (28%) for S. epidermidis and 1 (1,2%) for S. xylosus and S. capitis. Staphylococcal enterotoxins genes (A, B, C, D, E, G, H, I e J) had been searched by PCR. In 20 positive coagulase Staphylococcus, 19 (95%) were positive for one or more genes. The number enterotoxigenic ECN was high (46,8%). Considering all enterotoxins, independent of the species of Staphylococcus, the more common was SEA (35,4%), followed for SEH and SEJ, both with 14 strains (29,2%), SEG, being produced by 13 isolates (27,1%), SEI (22,9%) and SEE, SEB and SEC, for 7 (14,6%), 6 (12,5%) and 5 strains (10,4%), respectively. The SED was not observed. The detection of new SES increased the number of enterotoxigenic isolates in both groups, with the growing of pathogenic potential in this genus. The paper of ECN should be reviewed and its importance, recognized, because, had been always considered as contaminants of foods, without pay attention.
DeDonder, Sarah Elizabeth. "Assessment and validation of on-package handling and cooking instructions for raw, breaded poultry products to promote consumer practices that reduce the risk of foodborne illness". Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13630.
Testo completoDepartment of Diagnostic Medicine/Pathobiology
Douglas Powell
Randall Phebus
Not-ready-to-eat entrées purchased at retail and prepared in the home have been identified as a risk factor for salmonellosis. From 1998 to 2010, ten outbreaks implicated undercooked not-ready-to-eat entrées. In each outbreak, affected individuals prepared entrées in a microwave oven, did not follow recommended cooking instructions, and failed to take the internal temperature of the cooked product. This dissertation surveyed grocery stores for product availability, evaluated consumers’ preparation practices of raw, breaded, frozen chicken entrées, and validated on-package label instructions. The survey of retail revealed that several manufacturers fail to provide consumers clear preparation instructions. A video capture system was used to observe food preparation practices of 41 consumers–21 primary meal preparers and 20 adolescents–in a mock domestic kitchen using uncooked, frozen, breaded chicken products, and determined if differences exist between consumers’ reported safe food handling practices and actual food handling behavior as prescribed on product labels. Differences between self-report and observed food safety behaviors were identified between groups. Many participants reported owning a food thermometer (73 percent) and reported using one when cooking raw, breaded chicken entrées (19.5 percent); however, only five participants (12.2 percent) were observed measuring the final internal temperature with a food thermometer despite instructions on the product packaging to do so. Food handling errors identified during the meal preparation sessions were then mimicked in a controlled laboratory setting to determine the impact of such deviations on end-product temperature. For all products, highly variable internal temperatures were recorded across entrées when prepared in a 600W microwave oven. Microwave cooking of raw breaded poultry products is unpredictable in achieving uniform target end-point temperatures; however, a 1000W microwave oven consistently produced a safe end product. Data collected through direct observation more accurately reflected consumer food handling behaviors than data collected through self-reported surveys. Low wattage microwave ovens failed to produce a safe end product. Processors should validate instructions for not-ready-eat entrées using a range of microwave ovens rather than a single wattage, develop a unique set of instructions for entrées, and provide consumers clear cooking instructions that result in a safe end product.
Tobias, Wanderléia [UNESP]. "Implantação da análise de perigos e pontos críticos de controle no processamento do leite pasteurizado Tipo A". Universidade Estadual Paulista (UNESP), 2013. http://hdl.handle.net/11449/122067.
Testo completoCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
Hazard Analysis and Critical Control Points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. In Brazil, the government agency responsible for the regulation and standardization of services linked to the agricultural sector has been engaged in making milk industries to accomplish the system deployment. So, the aim of this study was to implement the HACCP program in the processing of pasteurized grade A milk. First of all, it was applied a checklist to assess on the level of the pre requisites programs used in the routine activities of the dairy industry. The results were used as references for the adaptation of the industry to the legislation and for the development of the HACCP system. The Critical Control Points (CCP) were identified with a “decision tree” protocol. No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP since a failure on these steps might result in unacceptable microbial counts in the final product. For these CCP, the preventive and corrective measures, critical and safety limits and procedures for monitoring and checking were established. The implementation of the HACCP for the processing of grade A pasteurized milk successfully controlled the biological hazards, enabled the product to achieve bacterial counts fewer than 103 C.U.F./mL and so made the industry to meet legal requirements and ensure safety for its product
Tobias, Wanderléia. "Implantação da análise de perigos e pontos críticos de controle no processamento do leite pasteurizado Tipo A /". Araçatuba, 2013. http://hdl.handle.net/11449/122067.
Testo completoAbstract:Hazard Analysis and Critical Control Points (HACCP) is one of the main tools currently used to ensure safety, quality and integrity of foods. In Brazil, the government agency responsible for the regulation and standardization of services linked to the agricultural sector has been engaged in making milk industries to accomplish the system deployment. So, the aim of this study was to implement the HACCP program in the processing of pasteurized grade A milk. First of all, it was applied a checklist to assess on the level of the pre requisites programs used in the routine activities of the dairy industry. The results were used as references for the adaptation of the industry to the legislation and for the development of the HACCP system. The Critical Control Points (CCP) were identified with a "decision tree" protocol. No physical or chemical CCP were identified, whereas pasteurization and packaging were considered biological CCP since a failure on these steps might result in unacceptable microbial counts in the final product. For these CCP, the preventive and corrective measures, critical and safety limits and procedures for monitoring and checking were established. The implementation of the HACCP for the processing of grade A pasteurized milk successfully controlled the biological hazards, enabled the product to achieve bacterial counts fewer than 103 C.U.F./mL and so made the industry to meet legal requirements and ensure safety for its product
Orientador:Elisa Helena Giglio Ponsano
Banca:Ana Lúcia Barreto Penna
Banca:Luzia Helena Queiroz
Mestre
Manjang, Buba. "Investigating effectiveness of behavioural change intervention in improving mothers weaning food handling practices : design of a cluster randomized controlled trial in rural Gambia". Thesis, University of Birmingham, 2017. http://etheses.bham.ac.uk//id/eprint/7471/.
Testo completoColman, Juliana Barcellos. "Variações no ambiente neonatal modulam o comportamento alimentar e as respostas neuroquímicas induzidas pela abstinência ao alimento palatável em ratas fêmeas adultas". reponame:Biblioteca Digital de Teses e Dissertações da UFRGS, 2014. http://hdl.handle.net/10183/107045.
Testo completoIntroduction: Variations in environmental conditions in the neonatal period change the physiology and development of different systems. Animal models of neonatal stimulation induce neuroendocrine alterations and persistent behaviors. The objective of this research was to study the effects of neonatal handling on the consumption of palatable diet in different period of exposure to this type of food in adult life, and its outcome as a response to withdrawal to palatable food. Methods: On the day 0 of life (birth date), the offspring was divided into handled (H) and not handled (NH), the ones which underwent neonatal handling were separated from their mothers and put into an incubator for 10min/day (from day 1 to day 10 of life). By the age of 21 days a sexing was realized, only females were used in this research. Between the 80 and 100 days of life they were weighted and randomized and the study was divided into: Experiment 1- chronic exposure to palatable diet – comparison between 15 days and 30 days of diet consumption and Experiment 2 – withdrawal from palatable diet – comparison of 24 hours and 7 days of deprivation of palatable food on animals without withdrawal. The diet was offered from the 90th day of life on (all rats were at least 90 days of life). The following were evaluated: body weight, food consumption, abdominal fat deposit (before and after withdrawal) and the levels of corticosterone, TH and p-CREB of the amygdala after withdrawal. The analysis among the groups were carried out based on different statistic models, two-way ANOVA, repeated measures ANOVA followed by the Tukey post-hoc test and the Student’s t-test. Results: Experiment 1- both 15 and 30 days of chronic exposure to palatable food induce comparable metabolic effects. Experiment 2 –rats handled during the neonatal period show a peculiar response to palatable food withdrawal after chronic exposure to this diet for 15 days, ingesting less of this food after 24h withdrawal, accompanied by increased amygdala TH and pCREB. Conclusions: This study suggests that variations in the neonatal environment may affect the response to acute withdrawal from palatable diet, mainly at a neurochemical level, increasing the TH and p-CREB presence in the amygdala of neonatally handled individuals that suffered such restriction for 24 hours of palatable food.
Leal, Daniele. "Práticas adotadas pelo consumidor na compra e utilização do ovo na alimentação". Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-22112011-092329/.
Testo completoThe infection caused by Salmonella is the main cause of diarrhea in Brazil and the contaminated food prepared with eggs are associated with this occurrence. To evaluate practices adopted by consumers concerning purchase, storage and handling of eggs and to relate the preparation of eggs consumed with the risk of salmonellosis and to verify the perception of the studied population regarding health problems caused by the consumption of raw or undercooked eggs, a survey was conducted from March to June 2009, by filling out questionnaires for sample in a city of São Paulo state (n = 664) composed by parents of students of public and private preschools. The Good Practice Weighted Index (IGPw) was created and calculated pondering the answers by adjustment. The average of monthly consumption of eggs per capita found was 4.55. From the total participants, 77% stated that their eggs came from regular supermarkets, 81% reported that they were out of refrigeration at the points of sale. There was a 2.41 times higher probability of the commercialized eggs being under proper refrigeration when sold by local merchants. The expire date criteria was more relevant (69.4% of quotations) for the decision of purchase, 79,5% didnt use cracked or broken eggs, 65,1% of costumers store their eggs in the refrigerators door and 43,5% didnt clean them before use. IGPw was considered average to 59,8% and appropriate for 6,5% of survey participants and it was related positively to the purchase requirement level used by the consumer. The preparations what offer risky identified were fried egg with runny yolk (44.5% of quotation), followed by souffles, mousses and cakes with topping prepared with raw eggs (20.8%). From the population studied, 61.3% stated already have referenced some symptoms of gastrointestinal disease related with the consumption of food. Still, 27.3% related the risk of contamination and hygienic conditions during food preparation. These participants consumed less inadequate preparations with eggs than those who didnt have that perception. Adequate practices must be adopted during the purchase, storage and handling of eggs at home in order to decrease the risk of infection by Salmonella and is necessary educational programs in order to ensure that good and safe practices will be adopted by population.
Malone, Aaron S. "INACTIVATION MECHANISMS OF ALTERNATIVE FOOD PROCESSES ON ESCHERICHIA COLI O157:H7". Columbus, Ohio : Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=osu1237307369.
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