Gotowe bibliografie tematyczne / Food handling

Gotowa bibliografia na temat „Food handling”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 29 lipca 2024

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Artykuły w czasopismach na temat "Food handling"

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Endo, Gen. "Food Handling Mechanism". Journal of the Robotics Society of Japan 37, nr 6 (2019): 495–98. http://dx.doi.org/10.7210/jrsj.37.495.

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Blackshaw, Derek, i Jonathan Gates. "Handling food safely". Nursing Older People 5, nr 2 (1.03.1993): 20–21. http://dx.doi.org/10.7748/nop.5.2.20.s22.

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Connolly, Christine. "Automated food handling". Assembly Automation 23, nr 3 (wrzesień 2003): 249–51. http://dx.doi.org/10.1108/01445150310486503.

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Nies, J. I., i P. G. Van Laanen. "Effect of Safe Food Handling Programming on Participants' Food Handling Behaviors". Family and Consumer Sciences Research Journal 24, nr 2 (1.12.1995): 161–79. http://dx.doi.org/10.1177/1077727x950242004.

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Ehuwa, Olugbenga, Amit K. Jaiswal i Swarna Jaiswal. "Salmonella, Food Safety and Food Handling Practices". Foods 10, nr 5 (21.04.2021): 907. http://dx.doi.org/10.3390/foods10050907.

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Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced the number of hospitalizations between 2014 and 2015. However, the number of hospitalizations started to increase in 2016. This calls for more stringent controls at the level of government and the private sector. Food handlers of “meat processing” and “Ready to Eat” foods play a crucial role in the spread of Salmonella. This review presents an updated overview of the global epidemiology, the relevance of official control, the disease associated with food handlers and the importance of food safety concerning salmonellosis.
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MARASTEANU, I. JULIA, GIRVIN LIGGANS, JESSICA OTTO i ANGELA LASHER. "Advancing Retail Food Policy Debates: Estimating the Risk of Contaminated Servings of Food Attributed to Employee Food Handling Practices in Retail Food Establishments". Journal of Food Protection 81, nr 12 (27.11.2018): 2034–39. http://dx.doi.org/10.4315/0362-028x.jfp-18-251.

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ABSTRACT Food employee contamination of ready-to-eat foods through improper food handling practices is an important contributing factor for foodborne illness in retail and food service establishments. Decreasing the incidence of improper food handling practices is a frequent topic of retail food policy deliberations that often involves estimating the degree to which a proposed policy might affect a specific food handling practice. However, the potential reduction in contaminated servings of food, and therefore foodborne illnesses avoided, associated with a given proposed policy change, is all too often uncertain. This article discusses the components, assumptions, and applications of the food handling practices model, a quantitative model that estimates the impact of food handling practices on servings of food moving along three consecutive stages: the contamination stage, the pathogen control stage, and the foodborne illness stage. To our knowledge, this article is the first time the model has been presented in an academic platform, and we also explore unique and interesting aspects of the model not addressed in publicly available documents. Risk-based estimates for contaminated servings of food attributed to changes in one or multiple food handling practices are derived that provide an important link between increased compliance with proper food handling practices and public health. Model estimates show that decreases in the incidence of inappropriate food handling practices lead to varying levels of contaminated food servings avoided, depending on the food handling practice. The ability to derive such estimates provides stakeholders and the general public with a means of understanding the relative impact of proposals to reduce improper food handling and to help inform regulatory food safety policy discussions and decision making.
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Peregrin, Tony. "Teaching Food-Handling Safety". Journal of the American Dietetic Association 101, nr 11 (listopad 2001): 1339. http://dx.doi.org/10.1016/s0002-8223(01)00320-0.

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LIN, ANNIE W., FRANK A. GRANATA, ABIGAIL K. TRIPPEL, LESLIE TELLO, TAMMY K. STUMP, MANDY WONG, MERCEDES R. CARNETHON, KIARRI N. KERSHAW, JENNIFER MAKELARSKI i DANIEL WELLER. "Food Handling Concerns and Practices at Home during the COVID-19 Pandemic by Food Security Status". Journal of Food Protection 85, nr 3 (9.12.2021): 518–26. http://dx.doi.org/10.4315/jfp-21-216.

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ABSTRACT There is limited examination about coronavirus disease 19 (COVID-19)–related food handling concerns and practices that cause chemical or microbial contamination and illness, particularly among those with food insecurity. We investigated consumer food handling concerns and practices during the COVID-19 pandemic and whether they differed by food insecurity status. An online survey was distributed among Chicago, IL, residents between 15 July and 21 August 2020 (n = 437). Independent t tests and Fisher's exact tests were used to identify differences in food handling concerns and practices between those with and without food insecurity (alpha = 0.05). Survey items included questions about food handling practices that were considered safe or neutral (i.e., washing hands and produce with water, sanitizing food packaging) and unsafe (i.e., using cleaning agents to wash foods, leaving perishable foods outside) by using 5-point Likert-style scales or categorical responses (i.e., yes, no). Participant responses fell between “slightly” and “somewhat” concerned about contracting COVID-19 from food and food packaging (mean ± standard error [SE]: 2.7 ± 0.1). Although participants reported washing their hands before eating and before preparing foods at least “most of the time” (mean ± SE: 4.4 ± 0.0 and 4.5 ± 0.0, respectively), only one-third engaged in unsafe practices. The majority of participants (68%) indicated that they altered food handling practices due to the COVID-19 pandemic and received information about food safety from social media (61%). When investigating differences in concerns and practices by food insecurity status, food insecure participants were more concerned about COVID-19 foodborne transmission for all food items (all P < 0.001) and more frequently performed unsafe food handling practices than those with food security (all P < 0.001). Results from this study suggest more investigation is needed to understand barriers to safe food handling knowledge and practices, particularly among those with food insecurity. HIGHLIGHTS
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ALTEKRUSE, SEAN F., DEBRA A. STREET, SARA B. FEIN i ALAN S. LEVY. "Consumer Knowledge of Foodborne Microbial Hazards and Food-Handling Practices". Journal of Food Protection 59, nr 3 (1.03.1996): 287–94. http://dx.doi.org/10.4315/0362-028x-59.3.287.

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A national telephone survey was conducted of 1,620 randomly selected U.S. residents who spoke English, were at least 18 years old, and resided in households with kitchen facilities. Respondents were interviewed about their recognition of foodborne pathogens, foods at risk for transmitting infection, knowledge of safe food handling, and food-handling practices. One-third of the respondents who prepared meals reported unsafe food hygiene practices: e.g., they did not wash hands or take precautions to prevent cross-contamination from raw meat. Unsafe practices were reported more often by men, adults 18 to 29 years of age, and occasional food preparers than by women, persons 30 years old or older, and frequent food preparers. Respondents who identified a food vehicle for Salmonella spp. were more likely to report washing their hands and cleaning cutting boards after preparing raw meat and poultry. The results raise concerns about consumer food-handling practices. The influence of food safety training, food-handling experience, and age on food-handling practices should be studied further. Awareness of a food vehicle for Salmonella spp., for example, may indicate knowledge of the etiology of foodborne disease that promotes safe food handling. Understanding the factors associated with safe food handling will assist in development of effective safe-food instruction programs.
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Rohin, M. A. K., N. A. A. Mohd Najib, N. Ridzwan, N. Abd Hadi, R. Ishak i A. A. Baig. "Safe food handling knowledge and practices of Universiti Sultan Zainal Abidin cafeteria food handlers". Food Research 8, nr 3 (20.06.2024): 451–59. http://dx.doi.org/10.26656/fr.2017.8(3).537.

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Food safety has become a huge concern among health authorities in Malaysia due to the serious impact of foods being mishandled during preparation, processing, or storage, especially in food service environments. Therefore, this study was conducted to study knowledge and practices of safe food handling among Universiti Sultan Zainal Abidin (UniSZA) cafeteria food handlers. In this study, the questionnaires were modified from the previous study and distributed to fifty-five respondents who were selected using a convenience sampling method. The result was analysed and computed by using IBM SPSS version 21.0. This study found the average mean scores for all twenty items of knowledge towards safe food handling among food handlers involved in this study was 17.89±2.96. This indicates the majority of 87.3% (n = 48) respondents had ‘good’ knowledge while 7.3% (n = 4) respondents had ‘fair’ knowledge and another 5.5% (n = 3) had ‘poor’ knowledge score towards safe food handling. Besides, the majority of respondents had ‘good’ practices while none of the respondents had ‘poor’ and ‘fair’ score levels towards practices of safe food handling. The average mean score of practices toward safe food handling among food handlers involved in this study was 25.16±1.32. The results showed a positive correlation between the safe food handling knowledge and practices of UniSZA cafeteria’s food handler (p-value = 0.013). In conclusion, according to the score levels of safe food handling knowledge among food handlers of UniSZA cafeteria, the result revealed that the majority of the food handlers had a good level of knowledge and practices towards safe food handling. Good knowledge and the right practice among food handlers in their working premises would help to ensure that more harm to food can be avoided.
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Rozprawy doktorskie na temat "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.

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Donelan, Amy K. "Consumer poultry handling behaviors". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/20477.

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Master of Science
Human 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.
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Terry, Taylor Lauren. "Food handling behaviors of consumers when grilling poultry". Thesis, Kansas State University, 2017. http://hdl.handle.net/2097/38267.

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Master of Science
Department 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.
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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.

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Yang, 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.

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Consumers desire tender, juicy, and flavorful cuts of beef. Mechanical tenderization (MT) and enhancement methods applied to lower valued beef cuts can improve tenderness, flavor or juiciness, increasing desirability for the consumer. However, these processes can introduce pathogens that may be present on the exterior of the meat into the sterile interior. This process renders an ‘intact’ product ‘non-intact’ and requires altered cooking methods to ensure safety. The primary pathogens of concern for beef products are Shiga-toxin producing Escherichia coli (STEC). STEC are associated with approximately 265,000 illnesses and 3,600 hospitalizations annually. Since 2006, there have been 6 STEC outbreaks in the United States and 18 cases in Canada attributed to MT beef (MTB). The pathogen has also been implicated in 136 non-intact beef-related recalls. Due to the potential food safety hazards associated with MTB, mandatory labeling of these products was mandated in 2015 to inform consumers on how to safely handle the product. While this is a good step to inform consumers, it is unclear how familiar they are with the terms associated with these processes. Consumer’s knowledge, beliefs, attitudes, awareness, and behaviors related to MTBs is quite limited. This study uses an exploratory sequential mixed-methods design, to assess consumer knowledge of MTB. Qualitative focus groups conducted throughout urban and rural North Carolina and Virginia found that although participants purchased MTBs, they were unaware of the process, did not prepare MTBs properly, wanted to know more about the process, and wanted applicable risk messages. A nationwide survey developed from the focus group findings found that demographic differences were associated with knowledge of; and how participants interact with MTBs. How demographics influence consumer’s beef safety knowledge, practices, and risky behaviors was further explored. Demographic characteristics were highly correlated with consumers’ behaviors surrounding beef storage, refrigerator temperature knowledge, defrosting behaviors, meat washing, and meat preparation behaviors. Collectively, the mixed methods research design provided insight into specific demographic characteristics related to consumer attitudes, beliefs, and behaviors surrounding beef safety. This data will help inform the development of well-crafted, culturally, and socially relevant risk messaging that may promote safe handling behaviors.
Ph. D.
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Misner, Scottie, i Evelyn Whitmer. "Food Safety Know-how". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.

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Most 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.
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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.

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Moutsou, 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.

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Mandarino, Pam. "Temporary Restaurant Closures and Food Handling Violations: Inspection Reports in British Columbia". ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/3800.

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Unsafe food handling practices are implicated in many restaurant-associated foodborne disease outbreaks. Factors that contribute to unsafe food handling in restaurants include inadequate food safety knowledge, employees who perceive that safe food handling is not under their control, and restaurant cultures that do not prioritize food safety. The purpose of this study was to determine whether temporary restaurant closures were associated with reduced food handling violations after closure in restaurants from the Vancouver Coastal Health Authority and the Fraser Health Authority, in British Columbia, Canada. The theoretical foundations used were the health action process approach and the theory of planned behavior. Mixed-effects Poisson regression analyses showed that the typical restaurant had an estimated 16% increase in the average number of overall food handling violations per inspection after temporary closure, compared with before closure. Restaurant- and employee-related factors responsible for unsafe food handling practices likely result in the continuation of unsafe food handling practices, despite temporary restaurant closures. This study may contribute to positive social change by challenging the assumption that temporary restaurant closures motivate food handlers to improve their food handling practices. To protect the public's health, additional interventions must follow temporary restaurant closures for reasons such as insanitary conditions and improper food handling. Suggested interventions include the provision of targeted learning resources to restaurant managers, the issuing of directives requiring food handlers to attend recognized food safety training courses, and environmental health managers requiring a reduction in problematic menu items.
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Erzincanli, 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.

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Książki na temat "Food handling"

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Health, Ontario Ministry of. Safe food handling. Toronto, Ont: Ministry of Health, 1993.

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Chamberlain, A. I. Seafood handling. Suva, Fiji Islands: University of the South Pacific, 2001.

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United States. Food Safety and Inspection Service., red. Safe handling of take-out foods. [Washington, D.C.?: U.S. Dept. of Agriculture, Food Safety and Inspection Service, 2003.

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Chesworth, N. Food Hygiene Auditing. Boston, MA: Springer US, 1996.

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Dudley, S. R. Food hygiene in the home. Guernsey: Feugré, 1990.

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Norfolk County Council. Adult Education Service. Food hygiene workpack: For training courses leading to the basic food hygiene certificate. Norwich: NCC, 1992.

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Kalbacken, Joan. Food safety. New York: Children's Press, 1998.

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Diane, Roberts, red. Food poisoning and food hygiene. Wyd. 5. London: E. Arnold, 1990.

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Hobbs, Betty C. Food poisoning and food hygiene. Wyd. 5. London: E. Arnold, 1987.

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D, Roberts Diane Ph, red. Food poisoning and food hygiene. Wyd. 6. San Diego, Calif: Singular Pub. Group, 1993.

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Części książek na temat "Food handling"

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Dash, Sanjaya K., Pitam Chandra i Abhijit Kar. "Material Handling". W Food Engineering, 479–92. Boca Raton: CRC Press, 2023. http://dx.doi.org/10.1201/9781003285076-35.

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Leardi, Riccardo. "Data Handling". W Advances in Food Diagnostics, 401–30. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119105916.ch16.

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Merry, Greg. "Food hygiene and food handling". W Food Poisoning Prevention, 49–56. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_10.

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Trickett, Jill. "Correct Food Handling Procedures". W Food Hygiene for Food Handlers, 32–40. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-80602-7_5.

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Marriott, Norman G., M. Wes Schilling i Robert B. Gravani. "Waste Product Handling". W Principles of Food Sanitation, 223–42. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-67166-6_12.

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Hayter, Roy. "Food handling and storage". W Food Preparation and Cooking, 25–28. London: Macmillan Education UK, 1992. http://dx.doi.org/10.1007/978-1-349-13181-5_7.

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Cowell, N. D. "Storage, Handling and Packaging". W Food Industries Manual, 482–536. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_15.

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Marriott, Norman G., i Gill Robertson. "Sanitary Food Handling in Foodservice". W Food Science Texts Series, 263–86. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6045-6_17.

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Marriott, Norman G., i Gill Robertson. "Personal Hygiene and Food Handling". W Food Science Texts Series, 46–58. Boston, MA: Springer US, 1997. http://dx.doi.org/10.1007/978-1-4615-6045-6_4.

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Patel, Ajay, Shubhangi Thakre, Nilesh B. Kardile i Rachna Sehrawat. "Material Handling and Transportation Devices". W Agro-Processing and Food Engineering, 81–109. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-7289-7_3.

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Streszczenia konferencji na temat "Food handling"

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"Food Handling Practices Of University Canteen". W Sept. 21-22, 2017 Cebu (Philippines). URUAE, 2017. http://dx.doi.org/10.17758/uruae.uh09171024.

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Hong, Chen. "Food handling practices and food safety risks in the Chinese rural households". W 2011 International Conference on Human Health and Biomedical Engineering (HHBE). IEEE, 2011. http://dx.doi.org/10.1109/hhbe.2011.6029081.

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Oliveira, Gercina Barbosa de, i Mauricio Johnny Loos. "Conformity assessment of good handling practices in a supermarket in the city of Fortaleza". W I Seven International Engineering Congress. Seven Congress, 2024. http://dx.doi.org/10.56238/seveniengineering-018.

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The supermarket segment represents a sector of fundamental importance in providing food to the population. Nowadays, consumers are more demanding and knowledgeable about the laws, they are more curious about reading a label, checking the expiration date and the sensory status of foods. Furthermore, the Quality Control team together with the administration (Manager and Supervisors) is responsible for providing food within food safety standards, that is, without the presence of foreign objects or contaminants that could be aggravating the consumer's health. .
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Xue, Yitong, Zhe Qiu, Huayan Zhang, Zhongkui Wang i Shinichi Hirai. "A Synthetic Dataset for Robotic Food Handling System". W 2024 IEEE/SICE International Symposium on System Integration (SII). IEEE, 2024. http://dx.doi.org/10.1109/sii58957.2024.10417293.

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Subhashini, S. J., J. JaneRubel Angelina, V. Niteesh, V. Venkata Reddy, V. Krishna Sai i T. Pardha Saradhi. "Food and Beverage Handling System with Automated Controls". W 2023 3rd International Conference on Pervasive Computing and Social Networking (ICPCSN). IEEE, 2023. http://dx.doi.org/10.1109/icpcsn58827.2023.00274.

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Sanders, Michael J. "Aseptic Processing and Handling of Citrus Juice". W ASME 1990 Citrus Engineering Conference. American Society of Mechanical Engineers, 1990. http://dx.doi.org/10.1115/cec1990-3606.

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Since the approval of hydrogen peroxide as a package sterilant by the Food and Drug Administration in January 1981, aseptic processing has exploded onto the U.S. marketplace. In fact, during the summer of 1989, an expert panel from the Institute of Food Technologists voted aseptic technology as the food industry’s top innovation of the past 50 years. The major commercial success to date has been the aseptic processing of high acid fruit juices and fruit drinks, particularly when packaged in the 250 ml, single serve, laminated paper box. (Slide 2) Over three billion unit volumes were sold in 1989. This represents greater than a 12% increase over 1988 and means aseptic packaging has captured a larger unit volume than any other food packaging technology has ever done in so short a time. This paper will look at the technologies involved as they relate to citrus juices, the precautions which should be taken to optimize the product, and the promises which the future holds. Paper published with permission.
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Makiyama, Yui, Zhongkui Wang i Shinichi Hirai. "A Pneumatic Needle Gripper for Handling Shredded Food Products". W 2020 IEEE International Conference on Real-time Computing and Robotics (RCAR). IEEE, 2020. http://dx.doi.org/10.1109/rcar49640.2020.9303279.

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Endo, Gen, i Nobuhiro Otomo. "Development of a food handling gripper considering an appetizing presentation". W 2016 IEEE International Conference on Robotics and Automation (ICRA). IEEE, 2016. http://dx.doi.org/10.1109/icra.2016.7487695.

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Tennakoon, Chanuka L., Asitha L. Kulasekera, Damith S. Chathuranga i R. A. R. C. Gopura. "Variable Stiffness Soft Actuator using Layer Jamming for Food Handling". W 2022 Moratuwa Engineering Research Conference (MERCon). IEEE, 2022. http://dx.doi.org/10.1109/mercon55799.2022.9906262.

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Tamura, Toshinari, Hidenori Kurebayashi, Yasuyoshi Tanaka, Shinsuke Sakakibara, Ryou Nihei i Yoshiharu Inaba. "High speed intelligent handling robot for food and pharmaceutical products". W 2009 IEEE Workshop on Advanced Robotics and its Social Impacts (ARSO). IEEE, 2009. http://dx.doi.org/10.1109/arso.2009.5587075.

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Raporty organizacyjne na temat "Food handling"

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Goldberg, Austin, Daniela Avelino i Valerie Duffy. Handling Food With Mold. UConn Extension, kwiecień 2024. http://dx.doi.org/10.61899/ucext.v1.063.2024.

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BONADIE, E. P. PFP Commercial Grade Food Pack Cans for Plutonium Handling and Storage Critical Characteristics. Office of Scientific and Technical Information (OSTI), sierpień 2000. http://dx.doi.org/10.2172/804506.

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BONADIE, E. P. PFP Commercial Grade Food Pack Cans for Plutonium Handling and Storage Critical Characteristics. Office of Scientific and Technical Information (OSTI), październik 2000. http://dx.doi.org/10.2172/805409.

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BONADIE, E. P. PFP Commercial Grade Food Pack Cans for Plutonium Handling and Storage Critical Characteristics. Office of Scientific and Technical Information (OSTI), listopad 1999. http://dx.doi.org/10.2172/798670.

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BONADIE, E. P. PFP Commercial Grade Food Pack Cans for Plutonium Handling and Storage Critical Characteristics. Office of Scientific and Technical Information (OSTI), grudzień 1999. http://dx.doi.org/10.2172/798827.

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Bogdan, Alex, i Nikki Soo. Survey of consumer practices with respect to coated frozen chicken products. Food Standards Agency, czerwiec 2021. http://dx.doi.org/10.46756/sci.fsa.hrb725.

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The Food Standards Agency (FSA) is investigating a spike in Salmonella cases in the UK linked to the consumption of coated frozen chicken products. In March 2021, FSA, in collaboration with Food Standards Scotland (FSS) commissioned Ipsos MORI to conduct an online survey in order to identify consumer behaviours which could increase their risk to foodborne disease. The key research questions were: •Which consumers are purchasing coated frozen chicken products? •How do consumers store and cook these products? •Do consumers follow packaging instructions when cooking and storing these products?•Are consumers putting themselves at risk of Salmonellain the way they, store, cook and handle these products? •Do consumers take appropriate action to protect themselves from risk by washing their hands, and avoiding cross-contamination when handling these products? •Do children (aged 12 or under) or teenagers (aged 13-15) handle and cook these products?
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Kintz, Erica, Erin Lewis i Victoria Cohen. Qualitative assessment of the risk of SARS-CoV-2 to human health through food exposures to deer in the UK. Food Standards Agency, marzec 2023. http://dx.doi.org/10.46756/sci.fsa.jip603.

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SARS-CoV-2, the coronavirus responsible for the infectious disease COVID-19 (Gorbalenya et al 2020 (Opens in a new window)), was first detected in the human population in December 2019 (Zhu et al 2020 (Opens in a new window)). It has since spread to become a global pandemic. Previously, two other novel coronaviruses caused illness in the human population. The first, SARS-CoV (for Severe Acute Respiratory Syndrome) was recognised as a new illness in 2004 and the second, MERS-CoV (for Middle East respiratory syndrome) in 2012 (de Wit et al. 2016). These previous coronavirus outbreaks in humans occurred after bat coronaviruses passed through intermediate hosts (civet cats and camels, respectively) and then transmitted to infect humans (de Wit et al. 2016). SARS-CoV-2 infections in companion animals such as dogs, cats and ferrets and also in captive or farmed animals such as tigers and mink have been observed, likely as spill over events from contact with infected humans (WOAH 2022). There is now a large body of evidence from the United States that SARS-CoV-2 is capable of infecting white-tailed deer and that it can then spread further in the deer population (details in “What is the risk of SARS-CoV-2 being introduced into the cervid population in Great Britain?” (Defra, 2022). Assuming a worst-case scenario where SARS-CoV-2 is circulating within the UK deer population, this risk assessment was performed to determine whether handling and/or consuming UK-produced deer meat and/or offal may pose a risk of contracting SARS-CoV-2 in humans.
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Oosteweche, R. J. A., J. A. Verschoor, F. I. D. G. Pereira da Silva, S. Hetterscheid i R. B. Castelein. Concept note for a Postharvest Assessment Methodology : conceptual framework for a methodology to assess food systems and value chains in the postharvest handling of perishables as a basis for effective interventions. Wageningen: Wageningen Food & Biobased Research, 2022. http://dx.doi.org/10.18174/582556.

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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman i Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, październik 2004. http://dx.doi.org/10.32747/2004.7587221.bard.

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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Bacillus cereus by FTIR and Raman spectroscopy, (2) develop spectroscopic fingerprint patterns and detection methodology for fungi such as Aspergillus, Rhizopus, Fusarium, and Penicillium (3) to validate a universal spectroscopic procedure to detect foodborne pathogens and non-pathogens in food systems. The original objectives proposed were very ambitious hence modifications were necessary to fit with the funding. Elaborate experiments were conducted for sensitivity, additionally, testing a wide range of pathogens (more than selected list proposed) was also necessary to demonstrate the robustness of the instruments, most crucially, algorithms for differentiating a specific organism of interest in mixed cultures was conceptualized and validated, and finally neural network and chemometric models were tested on a variety of applications. Food systems tested were apple juice and buffer systems. Pathogens tested include Enterococcus faecium, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Yersinia enterocolitis, Shigella boydii, Staphylococus aureus, Serratiamarcescens, Pseudomonas vulgaris, Vibrio cholerae, Hafniaalvei, Enterobacter cloacae, Enterobacter aerogenes, E. coli (O103, O55, O121, O30 and O26), Aspergillus niger (NRRL 326) and Fusarium verticilliodes (NRRL 13586), Saccharomyces cerevisiae (ATCC 24859), Lactobacillus casei (ATCC 11443), Erwinia carotovora pv. carotovora and Clavibacter michiganense. Sensitivity of the FTIR detection was 103CFU/ml and a clear differentiation was obtained between the different organisms both at the species as well as at the strain level for the tested pathogens. A very crucial step in the direction of analyzing mixed cultures was taken. The vector based algorithm was able to identify a target pathogen of interest in a mixture of up to three organisms. Efforts will be made to extend this to 10-12 key pathogens. The experience gained was very helpful in laying the foundations for extracting the true fingerprint of a specific pathogen irrespective of the background substrate. This is very crucial especially when experimenting with solid samples as well as complex food matrices. Spectroscopic techniques, especially FTIR and Raman methods are being pursued by agencies such as DARPA and Department of Defense to combat homeland security. Through the BARD US-3296-02 feasibility grant, the foundations for detection, sample handling, and the needed algorithms and models were developed. Successive efforts will be made in transferring the methodology to fruit surfaces and to other complex food matrices which can be accomplished with creative sampling methods and experimentation. Even a marginal success in this direction will result in a very significant breakthrough because FTIR and Raman methods, in spite of their limitations are still one of most rapid and nondestructive methods available. Continued interest and efforts in improving the components as well as the refinement of the procedures is bound to result in a significant breakthrough in sensor technology for food safety and biosecurity.
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Kotler, Moshe, Larry Hanson i Shane Burgess. Replication Defective Cyprinid Herpes Virus-3 (CyHV-3) as a Combined Prophylactic Vaccine in Carps. United States Department of Agriculture, grudzień 2010. http://dx.doi.org/10.32747/2010.7697104.bard.

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Aquacultured koi and common carp fish (Cyprinus carpio) are intensively bred as ornamental and food fish in many countries worldwide. Hatcheries of carp and koi have recently suffered massive financial damages due to two viral diseases caused by the Cyprinid herpesvirus-3 (CyHV-3), previously designated as Carp Interstitial Nephritis and Gill Necrosis Virus (CNGV) and Koi herpesvirus (KHV), and by the Spring Viremia of Carp Virus (SVCV). CyHV-3 is a large dsDNA virus, which is infectious mostly to koi and common carp, while SVCV is a rhabdovirus with a relatively broad host range. Both viruses induce contagious disease with mortality rate up to 90%. Strategies for the control of viral infection in fish are of limited use. While efforts to prevent introduction of infectious agents into culture facilities are desirable, such exclusion strategies are far from fail-safe. Extensive vaccination methods that are useful for use in aquaculture facilities produce weak immunity, when used with proteins or inactivated viruses. Methods to overcome this obstacle are to vaccinate the fish with large amounts of antigen and/or use adjuvant and immune modulators over a long period. These techniques usually require individual handling of the fish. On the other hand, live attenuated virus is efficient and economical when used as an immersionvaccine. However, this technique poses certain environmental risks and thus may be difficult to license and scale up. Another option is a vaccine based on the replication defective virus (RDV) (pseudovirus), which can infect cells, but is unable to produce infectious particles. This vaccine may circumvent many of the problems related to attenuated-live vaccine (e.g., inadvertent infection and reversion to the virulent strain).
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