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Thematische Bibliographien / Processed meat / Zeitschriftenartikel

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Zeitschriftenartikel zum Thema „Processed meat“

Autor: Grafiati

Veröffentlicht am 4. Juni 2021

Zuletzt aktualisiert am 25. Juli 2025

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1

Meyer, Daniel A. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 636. http://dx.doi.org/10.7326/l20-0121.

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Westman, Eric C. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 637. http://dx.doi.org/10.7326/l20-0122.

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Rosenfeld, Richard M. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 636–37. http://dx.doi.org/10.7326/l20-0123.

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Wan, Yi, and Fenglei Wang. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 638–39. http://dx.doi.org/10.7326/l20-0124.

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Gong, Cynthia L., Nadine K. Zawadzki, Roy Zawadzki, Jeffrey Tran, and Joel W. Hay. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 637–38. http://dx.doi.org/10.7326/l20-0125.

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Johnston, Bradley C., Dena Zeraatkar, Robin W. M. Vernooij, et al. "Unprocessed Red Meat and Processed Meat Consumption." Annals of Internal Medicine 172, no. 9 (2020): 639–40. http://dx.doi.org/10.7326/l20-0126.

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Rohrmann, Sabine, and Jakob Linseisen. "Processed meat: the real villain?" Proceedings of the Nutrition Society 75, no. 3 (2015): 233–41. http://dx.doi.org/10.1017/s0029665115004255.

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Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, sal

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Geach, Tim. "Processed meat and heart failure." Nature Reviews Cardiology 11, no. 8 (2014): 434. http://dx.doi.org/10.1038/nrcardio.2014.93.

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Shan, Liran Christine, Aine Regan, Frank J. Monahan, et al. "Consumer views on “healthier” processed meat." British Food Journal 118, no. 7 (2016): 1712–30. http://dx.doi.org/10.1108/bfj-11-2015-0447.

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Purpose – The purpose of this paper is to investigate consumer attitudes towards and interest in enriching processed meat with healthy ingredients (“functional processed meat”). Design/methodology/approach – Seven focus groups across age and gender were conducted. Discussions were analysed using an inductive thematic approach. Findings – Strategies that participants felt as important for improving the healthiness of processed meat mainly included the use of better quality meat and less salt, fat, preservatives and other additives. “Functional processed meat” was a new concept for participants.

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Stefan, Daniela Cristina. "Red meat, processed meat and cancer in South Africa." South African Medical Journal 106, no. 1 (2015): 43. http://dx.doi.org/10.7196/samj.2016.v106i1.10400.

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Onwuzuruike, Uzochukwu, Joel Ndife, and Innocent Okwunodulu. "INFLUENCE OF MEAT TYPE ON PROCESSED MEAT (KILISHI) QUALITY." FUDMA JOURNAL OF SCIENCES 6, no. 2 (2022): 160–68. http://dx.doi.org/10.33003/fjs-2022-0602-904.

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Meat is a good source of quality protein but undergoes rapid deterioration due to physical, chemical and microbial influence. Hence, the need to develop a nutrient-dense product like kilishi with significant storage stability, increased cost efficiency, increased variety and promote food security. Kilishi was produced from different meat sources; beef (KB), chicken (KC), chevon (KV) and mutton (KM) and was assessed for proximate, physicochemical, mineral compositions, microbial quality and sensory properties using standard methods. The result showed proximate composition to range from 8.97 to

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Acharjee, Aryesh. "Processed meat and red meat are related to cancer." Food and Health 6, no. 2 (2024): 6. http://dx.doi.org/10.53388/fh2024006.

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Yeh, Tian-Shin, Deborah Blacker, and Alberto Ascherio. "To meat or not to meat? Processed meat and risk of dementia." American Journal of Clinical Nutrition 114, no. 1 (2021): 7–8. http://dx.doi.org/10.1093/ajcn/nqab139.

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Cosgrove, Meadhbh, Albert Flynn, and Máiréad Kiely. "Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality." British Journal of Nutrition 93, no. 6 (2005): 933–42. http://dx.doi.org/10.1079/bjn20051427.

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The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 5

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Stoś, Katarzyna, Ewa Rychlik, Agnieszka Woźniak, and Maciej Ołtarzewski. "Red and Processed Meat Consumption in Poland." Foods 11, no. 20 (2022): 3283. http://dx.doi.org/10.3390/foods11203283.

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The aim of the study was to assess the quantity and frequency of meat consumption, especially of red and processed meat, in Poland. The amount of meat consumed was assessed using data from household budget surveys undertaken in 2000, 2010, and 2020. The frequency of consumption was assessed using Food Propensity Questionnaire data from 1831 adults in 2019–2020. Poles consumed 1.35 kg of unprocessed red meat and 1.96 kg of total processed meat per person per month in 2020. The consumption of red meat was lower than in the two previous decades; the consumption of processed meat fluctuated. Pork

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Lam, Tram Kim, Amanda J. Cross, Dario Consonni, et al. "Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk." Cancer Research 69, no. 3 (2009): 932–39. http://dx.doi.org/10.1158/0008-5472.can-08-3162.

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Meiliana, Anna, Nurrani Mustika Dewi, and Andi Wijaya. "Red Meats and Processed Meat as the Carcinogenic Foods and Phytochemical-chemoprevention." Indonesian Biomedical Journal 11, no. 3 (2019): 225–39. http://dx.doi.org/10.18585/inabj.v11i3.965.

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BACKGROUND: Along with its increased prevalence, in the past decade, cancer had joined the list of chronic debilitating diseases. Nutrition become substantial aspects, due to its time-dependent effect to modulate inflammation thus trigger carcinogenic effects by altering the immune check point. Thus, nutrition contributes to the progression and therapeutic response of cancer, both in human or animal models.CONTENT: Meat is well favored food with appreciable appealing. Due to its high nutritional values it plays a central role in human development. Meat or meat derivate are important sources of

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A. Shaltout, Fahim. "Processed meat with addition of Preservatives." Dietary Nourishment and Food Processing Techniques 1, no. 2 (2024): 01–24. https://doi.org/10.64347/3064-7061/dnfpt.010.

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The Meat and the meat products are excellent sources of the nutrients for the humans. The Meat and the meat products also provide a favorable environment for the microbial growth. In order to prevent the microbiological contamination of the livestock foods, the synthetic preservatives, including the nitrites, the nitrates, and the sorbates, have been widely used in the food industry due to their low cost and the strong antibacterial activity. The Use of the synthetic chemical preservatives is recently being considered by the customers due to the concerns related to the negative health issues.

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TOLBA, K. "MTOROFLORA IN LOCALLY PROCESSED FROZEN MEAT." Veterinary Medical Journal (Giza) 42, no. 2 (1994): 99–105. http://dx.doi.org/10.21608/vmjg.1994.371683.

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Abbasi, Ibrahim, Al-Shareef Abdel-Kareem, Matouk Imad, and Akkawi Muataz. "Development of a PCR/RLB Test for Meat Source Authentication in Processed Meat and Meat Products." Turkish Journal of Agriculture - Food Science and Technology 3, no. 4 (2015): 216. http://dx.doi.org/10.24925/turjaf.v3i4.216-220.227.

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Concern over food authenticity has increased as a result of an increase in the consumption of processed foods containing meat or animal products. This raises a number of issues where the presence of pork in such foods is considered unacceptable in most Muslim and Jewish communities around the world. It also applied to the prohibition of beef consumption among Hindus. In order to ensure the absence of unwished meat products or mixing of meats from different sources in processed foods, a specific and sensitive test is essential. For this purpose we developed a molecular test based on DNA amplifi

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Park, Sihyun, and Donghwan An. "An Analysis of Demand System for Meat Disaggregated into Fresh Meat and Processed Meat." Korean Journal of Agricultural Management and Policy 47, no. 2 (2020): 333–51. http://dx.doi.org/10.30805/kjamp.2020.47.2.333.

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Schnettler, Berta, Néstor Sepúlveda, Silvana Bravo, Klaus G. Grunert, and Clementina Hueche. "Consumer acceptance of a functional processed meat product made with different meat sources." British Food Journal 120, no. 2 (2018): 424–40. http://dx.doi.org/10.1108/bfj-04-2017-0211.

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Purpose The purpose of this paper is to explore the consumer acceptance of a functional meat processed product made with different meat sources, and to distinguish the existence of different market segments. Design/methodology/approach Non-probability sampling was used to recruit a sample of 411 consumers in Southern Chile, over the age of 18 and responsible for the purchase of meat products for their household. Findings Using a fractional factorial design for conjoint analysis, it was found in the total sample that the meat source of the meat processed product was more important than packagin

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Alshahrani, Saeed, Gary Fraser, Joan Sabaté, et al. "Red and Processed Meat and Mortality in a Low Meat Intake Population." Nutrients 11, no. 3 (2019): 622. http://dx.doi.org/10.3390/nu11030622.

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Associations of low-to-moderate consumption of red and processed meat with mortality would add to the evidence of possible adverse effects of these common foods. This study aims to investigate the association of red and processed meat intake with mortality. The Adventist Health Study-2 (AHS-2) is a prospective cohort study of ~96,000 Seventh-day Adventist men and women recruited in the US and Canada between 2002 and 2007. The final analytic sample after exclusions was 72,149. Cox proportional hazards regression was used and hazard ratios (HR) and confidence intervals (CI) were obtained. Diet w

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Wedekind, Roland, Pekka Keski-Rahkonen, Nivonirina Robinot, et al. "Metabolic Signatures of 10 Processed and Non-processed Meat Products after In Vitro Digestion." Metabolites 10, no. 7 (2020): 272. http://dx.doi.org/10.3390/metabo10070272.

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The intake of processed meat has been associated with several adverse health outcomes such as type II diabetes and cancer; however, the mechanisms are not fully understood. A better knowledge of the metabolite profiles of different processed and non-processed meat products from this heterogeneous food group could help in elucidating the mechanisms associated with these health effects. Thirty-three different commercial samples of ten processed and non-processed meat products were digested in triplicate with a standardized static in vitro digestion method in order to mimic profiles of small mole

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Zeygarnik, M. V. "On the problem of carcinogenicity of red meat and processed meat." Voprosy dietologii 6, no. 2 (2016): 58–60. http://dx.doi.org/10.20953/2224-5448-2016-2-58-60.

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Saliba, Walid, Hedy S. Rennert, Naomi Gronich, Stephen B. Gruber, and Gad Rennert. "Red meat and processed meat intake and risk of colorectal cancer." European Journal of Cancer Prevention 28, no. 4 (2019): 287–93. http://dx.doi.org/10.1097/cej.0000000000000451.

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Huda, N., A. A. Putra, and R. Ahmad. "Potential Application of Duck Meat for Development of Processed Meat Products." Current Research in Poultry Science 1, no. 1 (2010): 1–11. http://dx.doi.org/10.3923/crpsaj.2011.1.11.

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Fakhry, S. S., M. Adnan, F. A. Rashid, et al. "Authenticity test of the processed meat products." Food Research 5, no. 4 (2021): 210–15. http://dx.doi.org/10.26656/fr.2017.5(4).679.

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Different and related approaches must be considered to address consumers' concerns regarding the identification of species involved, mainly those of manufactured and derived meat products such as cured and canned meat and canned sausage. Therefore, the development of molecular techniques has been achieved by a mixture containing different shares of meat DNA. This study provided an important indication regarding the validity of the multiplex Polymerase Chain Reaction (PCR) technique in such tests. Based on the fact that the aforementioned method is qualitative; yet, the different percentages of

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Frank, Sarah M., Lindsay M. Jaacks, Carolina Batis, Lana Vanderlee, and Lindsey Smith Taillie. "Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States." International Journal of Environmental Research and Public Health 18, no. 1 (2021): 357. http://dx.doi.org/10.3390/ijerph18010357.

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Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total m

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Zell, Markus, James G. Lyng, Denis A. Cronin, and Desmond J. Morgan. "Ohmic heating of meats: Electrical conductivities of whole meats and processed meat ingredients." Meat Science 83, no. 3 (2009): 563–70. http://dx.doi.org/10.1016/j.meatsci.2009.07.005.

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Struijk, Ellen A., José R. Banegas, Fernando Rodríguez-Artalejo, and Esther Lopez-Garcia. "Consumption of meat in relation to physical functioning in the Seniors-ENRICA cohort." BMC Medicine 16, no. 1 (2018): 50. https://doi.org/10.1186/s12916-018-1036-4.

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<strong>Background: </strong>Meat is an important source of high-quality protein and vitamin B but also has a relatively high content of saturated and <i>trans</i> fatty acids. Although protein and vitamin B intake seems to protect people from functional limitations, little is known about the effect of habitual meat consumption on physical function. The objective of this study was to examine the prospective association between the intake of meat (processed meat, red meat, and poultry) and physical function impairment in older adults.<strong>Methods: </strong>Data were collected for 2982 partic

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SUDHEER, K., R. NARENDRA BABU, V. APPA RAO, A. SINDHURA, S. RAZIUDDIN, and M. KALYANA CHAKRAVARTHI. "Meat Species Identification in Chicken Blood Meal using Polymerase Chain Reaction Technique." Indian Journal of Animal Production and Management 37, no. 2 (2023): 152–56. http://dx.doi.org/10.48165/ijapm.2023.37.2.11.

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A study was conducted to identify the species of chicken in high heat processed chicken secondary by-product comprising of poultry blood meal. A total of 30 samples of poultry blood meal were collected from different poultry processing plants in Tamil Nadu. Species specific polymerase chain reaction was employed to validate the meat species identification in heat processed secondary poultry by-products. Custom designed primer sequences of mitochondrial cyt b gene were utilised for the present study. The results revealed successful amplification of chicken species at 227 base pairs in samples o

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Murtala, Shafa’atu, Abel Simon Agbaji, Peter Maitalata Waziri, and Samson Baranzan Wayah. "DNA-BASED IDENTIFICATION OF PROCESSED MEAT ADULTERATION WITHIN KADUNA METROPOLIS." FUDMA JOURNAL OF SCIENCES 8, no. 3 (2024): 302–10. http://dx.doi.org/10.33003/fjs-2024-0803-2514.

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Processed meat adulteration poses significant risks to consumer’s health and trust, with fraudulent practices like meat substitution, filler addition, and false labeling compromising product quality and authenticity. Insufficient regulatory oversight exacerbates these issues, necessitating stricter regulations, improved inspection procedures, and increased consumer awareness to ensure the safety and transparency of processed meat products. This study employed a DNA-based approach to detect adulteration in processed meats using primers specific to cattle cytochrome C oxidase, pig cytochrome C o

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O'Connor, Lauren, Kirsten Herrick, Ruth Parsons, and Jill Reedy. "Variation in Red Meat Categories Meaningfully Influences Red Meat Intake Estimates of the U.S. Population Aged 2 + Years." Current Developments in Nutrition 5, Supplement_2 (2021): 1071. http://dx.doi.org/10.1093/cdn/nzab053_064.

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Abstract Objectives Limitations in dietary assessment methodology lead to broad and inconsistent red meat intake categories. For example, red meat is often combined with processed meat, which includes processed poultry. Our objective was to quantitatively assess how these limitations influence red meat intake estimates of the U.S. population. Methods Three distinct red meat categories were identified from a series of systematic literature reviews. By systematically disaggregating and reaggregating meat variables (lean meat oz-eq) from the USDA's Food Pattern Equivalents Database, the following

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Jain, Surabhi. "Processed meat and its relationship with cancer: Literature review." IP Journal of Nutrition, Metabolism and Health Science 5, no. 2 (2022): 38–43. http://dx.doi.org/10.18231/j.ijnmhs.2022.008.

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Large number of observational scientific studies and numerous research papers, has suggested that high consumption of red meat and processed meat products has an adverse effect on human health. These findings have led advocacy groups around the world to recommend that the general population should reduce use of processed meats and meat products, with the overall goal of reducing the risk of disease, especially cancer. Even World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) stated that consuming processed meat is found to be “carcinogenic to humans (Group I),”

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Chung, Min Gon, Yingjie Li, and Jianguo Liu. "Global red and processed meat trade and non-communicable diseases." BMJ Global Health 6, no. 11 (2021): e006394. http://dx.doi.org/10.1136/bmjgh-2021-006394.

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IntroductionRapid increases in the trade of global red and processed meat impede international efforts toward sustainable diets by increasing meat consumption. However, little research has examined cross-country variations in diet-related non-communicable diseases (NCDs) because of meat trade. We aimed to examine the impact of red and processed meat trade on diet-related NCDs and to identify which countries are particularly vulnerable to diet-related NCDs due to red and processed meat trade.MethodsBy selecting 14 red meat and six processed meat items, we investigated bilateral meat trade flows

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LeLeiko, N. "Food for Thought: Processed Meat as Carcinogens." AAP Grand Rounds 35, no. 4 (2016): 48. http://dx.doi.org/10.1542/gr.35-4-48.

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Neuhouser, Marian L. "Red and processed meat: more with less?" American Journal of Clinical Nutrition 111, no. 2 (2019): 252–55. http://dx.doi.org/10.1093/ajcn/nqz294.

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Rosato, Valentina, Eva Negri, Fabio Parazzini, et al. "Processed meat and selected hormone-related cancers." Nutrition 49 (May 2018): 17–23. http://dx.doi.org/10.1016/j.nut.2017.10.025.

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McKENNA, D. R., C. A. MORRIS, J. T. KEETON, et al. "CONSUMER ACCEPTABILITY OF PROCESSED OSTRICH MEAT PRODUCTS." Journal of Muscle Foods 14, no. 2 (2003): 173–79. http://dx.doi.org/10.1111/j.1745-4573.2003.tb00698.x.

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Saygın Alparslan, Özge, and Nevin Demirbaş. "Red meat and processed red meat consumption behaviour of healthcare professionals: do they participate in the World Health Organization’s view of red meat carcasses and red meat carcinogens?" Public Health Nutrition 23, no. 2 (2019): 214–20. http://dx.doi.org/10.1017/s1368980019002453.

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AbstractObjective:This study investigated the consumption behaviours of healthcare professionals in relation to red meat and processed red meat products.Design:This study included a questionnaire conducted through face-to-face interviews with 149 health professionals. The purpose of the questionnaire was to determine the extent to which health professionals agreed with the WHO classification of red meat and processed red meat on their list of carcinogenic products.Setting:This research was carried out in İzmir, which is Turkey’s third largest city. The survey was conducted in 2016 by holding f

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Hernández-Chávez, Juan Francisco, Aarón F. González-Córdova, Armida Sánchez-Escalante, Gastón R. Torrescano, Juan P. Camou, and Belinda Vallejo-Cordoba. "Analitical techniques to determinate the meat and thermally processed meat products authenticity." Nacameh 1, no. 2 (2007): 97–109. http://dx.doi.org/10.24275/uam/izt/dcbs/nacameh/2007v1n2/hernandez.

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Cho, Soo-Hyun, Pil-Nam Seong, Beom-Young Park, et al. "Non-meat Ingredient, Nutritional Composition and Labeling of Domestic Processed Meat Products." Korean Journal for Food Science of Animal Resources 27, no. 2 (2007): 179–84. http://dx.doi.org/10.5851/kosfa.2007.27.2.179.

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Hassanin, Faten, Reham Amin, Nahla Abou-Elroos, and Sameh Helmy. "Detection of adulteration in some traditional processed meat products with equine meat." Benha Veterinary Medical Journal 34, no. 1 (2018): 443–52. http://dx.doi.org/10.21608/bvmj.2018.54507.

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Hsieh, Yun-Hwa P., and Jack A. Ofori. "Detection of Horse Meat Contamination in Raw and Heat-Processed Meat Products." Journal of Agricultural and Food Chemistry 62, no. 52 (2014): 12536–44. http://dx.doi.org/10.1021/jf504032j.

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Alexander, Dominik D., and Colleen A. Cushing. "Quantitative assessment of red meat or processed meat consumption and kidney cancer." Cancer Detection and Prevention 32, no. 5-6 (2009): 340–51. http://dx.doi.org/10.1016/j.cdp.2009.02.002.

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Marczak, Aleksandra, and Ana C. Mendes. "Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives." Foods 13, no. 12 (2024): 1952. http://dx.doi.org/10.3390/foods13121952.

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The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest appli

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Mosley, Dominique, Timothy Su, Harvey J. Murff, et al. "Meat intake, meat cooking methods, and meat-derived mutagen exposure and risk of sessile serrated lesions." American Journal of Clinical Nutrition 111, no. 6 (2020): 1244–51. http://dx.doi.org/10.1093/ajcn/nqaa030.

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Abstract Background Red and processed meat, recognized carcinogens, are risk factors for colorectal neoplasia, including polyps, the precursor for colorectal cancer. The mechanism is unclear. One possible explanation is the mutagenic activity of these foods, perhaps due to generation during cooking [e.g., heterocyclic amine (HCA) intake]. Few studies have evaluated meat intake and sessile serrated lesion (SSL) risk, a recently recognized precursor, and no study has evaluated meat cooking methods and meat-derived mutagens with SSL risk. Objective We evaluated intakes of meat, meat cooking metho

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Temirzhanova, Z. N., and K. S. Isaeva. "QUALITY OF PROCESSED GOAT PRODUCTS." Bulletin of Shakarim University. Technical Sciences, no. 2(18) (July 8, 2025): 207–16. https://doi.org/10.53360/2788-7995-2025-2(18)-25.

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Although processed goat meat products are less popular than horse meat, beef, or poultry, and are often perceived as secondary, they play an important role in global meat consumption. This article presents a brief overview of goat population and the state of goat meat processing in Kazakhstan. It also summarizes recent studies focused on goat meat processing, with emphasis on physicochemical characteristics, sensory quality, microbiological indicators, and safety concerns. The article discusses key findings and promising directions for the development of production, processing, and commerciali

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Teixeira, Alfredo, Severiano Silva, Cristina Guedes, and Sandra Rodrigues. "Sheep and Goat Meat Processed Products Quality: A Review." Foods 9, no. 7 (2020): 960. http://dx.doi.org/10.3390/foods9070960.

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Even though sheep and goat processed meat products are not as popular as pork, beef or poultry and are generally considered not as important, they have a very important role in meat consumption around the world. A concise review of the origin and type of the most important sheep and goat processed meat products produced in different countries and world regions is made. The manuscript also summarizes the most recent studies on sheep and goat processed meats on the physicochemical characterizations, sensory quality, microbiological quality and safety. Some conclusions and future trends in produc

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