Relevant bibliographies by topics / Food and biological safety

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Food and biological safety'

Author: Grafiati
Published: 4 June 2025
Last updated: 1 August 2025

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Journal articles on the topic "Food and biological safety"

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TULYAKOVA, T. V., E. V. KRYUKOVA, and G. V. PARAMONOV. "Problems of biological food safety." Bulletin of the Medical Institute of Continuing Education, no. 2 (2022): 50–52. http://dx.doi.org/10.46393/27821714_2022_2_50.

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József Fenyvessy. "Some aspects of food safety from animal origin." Acta Agraria Debreceniensis, no. 49 (November 13, 2012): 153–55. http://dx.doi.org/10.34101/actaagrar/49/2514.

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The relationship between the civilisation illnesses and incorrect nutrition can be considered as demonstrated. The functional foods having one or several nutritional- biological advantage can contribute to the healthy nutrition and to improving the quality of life. Beside the healthy nutrition it is an another important requirement that the food does not contain pathogens or substances of chemical and biological origin namely it has to be safe. In this publication the foods of animal origin were investigated in the point of view of public health hazards arising during their production and proc
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Zhang, Lihua. "Application of Biological Detection Technology in Food Inspection." E3S Web of Conferences 118 (2019): 03030. http://dx.doi.org/10.1051/e3sconf/201911803030.

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Food safety issues are related to people’s livelihood issues and are deeply valued by the society. They affect the hearts and minds of hundreds of millions of people. In recent years, food safety issues have been frequent, and government departments, food processing enterprises and private consumer organizations should work together to strengthen and pay attention to food inspection, in order to ensure food supply quality, maintain food safety, and develop healthy lifestyles. Therefore, how to efficiently and accurately detect the harmful substances contained in food has become a key topic in
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Petersen, Marlen, Zhilong Yu, and Xiaonan Lu. "Application of Raman Spectroscopic Methods in Food Safety: A Review." Biosensors 11, no. 6 (2021): 187. http://dx.doi.org/10.3390/bios11060187.

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Food detection technologies play a vital role in ensuring food safety in the supply chains. Conventional food detection methods for biological, chemical, and physical contaminants are labor-intensive, expensive, time-consuming, and often alter the food samples. These limitations drive the need of the food industry for developing more practical food detection tools that can detect contaminants of all three classes. Raman spectroscopy can offer widespread food safety assessment in a non-destructive, ease-to-operate, sensitive, and rapid manner. Recent advances of Raman spectroscopic methods furt
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Wu, Gan, Xilin Dou, Dapeng Li, et al. "Recent Progress of Fluorescence Sensors for Histamine in Foods." Biosensors 12, no. 3 (2022): 161. http://dx.doi.org/10.3390/bios12030161.

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Biological amines are organic nitrogen compounds that can be produced by the decomposition of spoiled food. As an important biological amine, histamine has played an important role in food safety. Many methods have been used to detect histamine in foods. Compared with traditional analysis methods, fluorescence sensors as an adaptable detection tool for histamine in foods have the advantages of low cost, convenience, less operation, high sensitivity, and good visibility. In terms of food safety, fluorescence sensors have shown great utilization potential. In this review, we will introduce the a
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Latronico, Francesca, Sandra Correia, Teresa da Silva Felicio, et al. "Challenges and prospects of the European Food Safety Authority biological hazards risk assessments for food safety." Current Opinion in Food Science 18 (December 2017): 50–55. http://dx.doi.org/10.1016/j.cofs.2017.10.013.

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NISHIKAWA, Akiyoshi, Tohru INOUE, Takashi UMEMURA, et al. "Current Topics in Biological Safety Tests on Foods, Food Additives and Contaminants." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 51, no. 6 (2010): 415–43. http://dx.doi.org/10.3358/shokueishi.51.415.

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Julve, Jesseca B., and Raquel J. Dael. "FOOD CONTAMINATION AND SAFETY TRAINING AS PREDICTORS OF FOOD SAFETY PRACTICES AMONG FOOD HANDLERS." Ignatian International Journal for Multidisciplinary Research 3, no. 5 (2025): 1121–37. https://doi.org/10.5281/zenodo.15490880.

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Higher levels of food safety practices among SME food handlers are continuously correlated with a solid foundation in food contamination knowledge and comprehensive food safety training, highlighting the significance of ongoing investment in food safety education. This descriptive correlational study aimed to determine the significant relationship between the extent of SME food handlers’ knowledge on food contamination and food safety training in their food safety practices. The participants included 169 food handlers from Carrascal, Surigao del Sur, Philippines, and were surveyed using
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Cortés-Sánchez, Alejandro De Jesús. "About food safety, viruses and fish." European Journal of Biological Research 12, no. 1 (2022): 22–36. https://doi.org/10.5281/zenodo.5865046.

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Fish is considered an essential food in the human diet due to its nutritional qualities and is widely consumed around the world. The source of fish destined for human use and consumption is through capture fisheries and aquaculture activities. Although fish is a food of nutritional quality, it is also a food susceptible to deterioration and microbiological contamination, putting the health of consumers at risk. The different viruses are considered hazards of biological origin in food that cause various outbreaks of diseases through the consumption of fish, and products derived from their conta
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Enikova, Rositsa. "Biological food safety and health policy in this field." Social Medicine 27, no. 3 (2020): 2. http://dx.doi.org/10.14748/sm.v27i3.7565.

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Dissertations / Theses on the topic "Food and biological safety"

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Al-Hosni, Ahmed Harib. "Food safety policy and management : a case study of implementing the HACCP system in the fish industry in the Sultanate of Oman." Thesis, University of Hull, 2002. http://hydra.hull.ac.uk/resources/hull:8613.

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Oman is one of the most important countries engaged in fishing in the Middle East. Fishing and agriculture have been traditional Omani occupations and sources of food and employment for the people in Oman. Over the last 40 years, many major food-importing countries have established strict hygiene regulations and legislation, including definitive standards for fishery products. Many countries exporting fishery products, particularly developing ones, did not have the mechanisms in place to meet such requirements. This led to rejection of consignments and economic losses, a fate suffered by Oman
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Zane, Andrew P. "Synthesis of Fluorophore Encapsulated Silica Nanoparticles for the Evaluation of the Biological Fate and Toxicity of Food Relevant Nanoparticles." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1408966327.

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Barreras, Garcia Alvaro. "Food safety: developement of new methods for marine algal toxins detection." Doctoral thesis, Università degli studi di Trieste, 2013. http://hdl.handle.net/10077/8644.

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2011/2012<br>SUMMARY Biotoxins produced by harmful algae during their proliferation can be accumulated by filter feeding organisms, such as bivalve shellfish, within their flesh. Furthermore, these toxins gradually are transferred to the higher trophic levels in the food chain, posing a threat to human health, after consumption of contaminated seafood. Filter-feeding invertebrates are organisms in which the toxin accumulation is a well-known phenomenon, especially during harmful algal blooms. Mussels, cockles, oysters, and scallops feed on toxic dinoflagellates, transferring them from the
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Rodrigues, Fernando Vieira. "Seleção de peptídeos ligantes a Staphylococcus aureus: obtenção de novas ferramentas diagnósticas de contaminações alimentares." Universidade Federal de Uberlândia, 2013. https://repositorio.ufu.br/handle/123456789/12389.

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Fundação de Amparo a Pesquisa do Estado de Minas Gerais<br>Consumption of food contaminated with strains of Staphylococcus aureus can cause diseases, whose signs and symptoms include gastroenteritis, nausea, vomiting, diarrhea, abdominal pain within one to six hours post-consumption of contaminated food. In this way, rapid methods of detection and identification of S. aureus are essential for food quality control and food safety. At this study, objectived to select peptide that binds to S.aureus, through the technique of Phage Display (PD), for development of fast diagnostic tools, of easy han
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AVOSSA, VALERIA. "DNA-BASED METHODS FOR AUTHENTICITY AND TRACEABILITY OF PLANTAND MICROBIAL SPECIES AND DURUM WHEAT VARIETIES." Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73546.

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Qualità e sicurezza degli alimenti, inclusa la loro tracciabilità ed autenticità, è diventato ngli ultimi anni obiettivo primario per la salute e il benessere dei consumatori. Il progetto è diretto allo sviluppo e applicazione di metodiche DNA-based per la tracciabilità di specie vegetali, varietà di frumento duro e microorganismi a difesa della qualita’, salubrita’ ed autenticità della filiera grano e prodotti processati. Le attività progettuali dello studio sono finanziate da industria (Barilla S.P.A.) con il coinvolgimento di enti pubblici di ricerca (Università Cattolica Del Sacro Cuore Di
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AVOSSA, VALERIA. "DNA-BASED METHODS FOR AUTHENTICITY AND TRACEABILITY OF PLANTAND MICROBIAL SPECIES AND DURUM WHEAT VARIETIES." Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73546.

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Qualità e sicurezza degli alimenti, inclusa la loro tracciabilità ed autenticità, è diventato ngli ultimi anni obiettivo primario per la salute e il benessere dei consumatori. Il progetto è diretto allo sviluppo e applicazione di metodiche DNA-based per la tracciabilità di specie vegetali, varietà di frumento duro e microorganismi a difesa della qualita’, salubrita’ ed autenticità della filiera grano e prodotti processati. Le attività progettuali dello studio sono finanziate da industria (Barilla S.P.A.) con il coinvolgimento di enti pubblici di ricerca (Università Cattolica Del Sacro Cuore Di
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Giora, Cintia Gisela Bezuti. "Avaliação in vivo da qualidade protéica da soja Geneticamente modificada." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-13042015-123050/.

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A soja geneticamente modificada tolerante ao herbicida glifosato foi testada em ensaio nutricional. A qualidade protéica da soja foi avaliada durante 14 dias de experimento com ratos machos tipo Wistar recém desmamados. Além de um grupo controle aproteico, quatro dietas testadas continham cerca de 10% de proteínas de diferentes fontes: caseína, soja comercial, soja parental e soja GM. Resultados similares entre os grupos demonstraram o baixo aproveitamento da proteína ingerida, conforme esperado para todas as dietas com soja não suplementadas com metionina e expressos pelos valores de PDCAAS.
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Kingdon, Lorraine. "Food Safety Concerns." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/295732.

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Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

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Recent high profile food safety incidents in the United Kingdom have shaken consumer confidence in food products. Consumer perception of risk is seen to be very relevant to food safety issues. The impact of this perceived risk on purchase behaviour is also critical to the development of risk management strategies by authorities responsible for public health and the food industry. Focusing on fresh chicken meat products, this study explored the relationship between food risk characteristics, consumer perception of food safety related risk, consumer purchase behaviour and actions that can be tak
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Misner, Scottie, and 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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1p.<br>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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Books on the topic "Food and biological safety"

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International, C. A. B., ed. Natural antimicrobials in food safety and quality. CABI, 2011.

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O, Moss M., ed. Food microbiology. 3rd ed. RSC Publishing, 2008.

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Division, United States General Accounting Office National Security and International Affairs. Summary of GAO's findings on the safety and efficacy of the anthrax vaccine. The Office, 1999.

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United States. General Accounting Office. National Security and International Affairs Division. Summary of GAO's findings on the safety and efficacy of the anthrax vaccine. The Office, 1999.

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United States. Congress. Senate. Committee on Labor and Human Resources. More information for better patient care: Hearing of the Committee on Labor and Human Resources, United States Senate, One Hundred Fourth Congress, second session, on S. 1477, to amend the Federal Food, Drug, and Cosmetic Act and the Public Health Service Act to improve the regulation of food, drugs, devices, and biological products, February 22, 1996. U.S. G.P.O., 1996.

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Limited, Leatherhead International, and Royal Society of Chemistry (Great Britain), eds. HACCP: A toolkit for implementation. 2nd ed. Leatherhead Publishing, 2010.

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Chan, Kwai-Cheung. Anthrax vaccine: Preliminary results of GAO's survey of Guard/Reserve pilots and aircrew members : statement of Kwai-Cheung Chan, Director, Applied Research and Methods, before the Committee on Government Reform, House of Representatives. The Office, 2000.

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Chan, Kwai-Cheung. Anthrax vaccine: Safety and efficacy issues : statement of Kwai-Cheung Chan, Director, Special Studies and Evaluations, National Security and International Affairs Division, before the Committee on Government Reform, House of Representatives. The Office, 1999.

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Termini, Roseann B. Food and drug law: Federal regulation of drugs, biologics, medical devices, foods, dietary supplements, cosmetics, veterinary and tobacco products. FORTI Publications, 2013.

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United States. Food and Drug Administration, ed. Food and drug law: Federal regulation of drugs, biologics, medical devices, foods, dietary supplements, cosmetics, veterinary and tobacco products. 5th ed. FORTI Publications, 2012.

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Book chapters on the topic "Food and biological safety"

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Vesley, Donald. "Food Safety: Biological Agents." In Human Health and the Environment. Springer US, 1999. http://dx.doi.org/10.1007/978-1-4757-5434-6_12.

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Singh, Ajay K., Eric A. E. Garber, Maryann C. Principato, Sherwood Hall, and Shashi K. Sharma. "Toxins and Food Safety." In Biological Toxins and Bioterrorism. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-6645-7_20-1.

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Singh, Ajay K., Eric A. E. Garber, Maryann C. Principato, Sherwood Hall, and Shashi K. Sharma. "Biotoxins and Food Safety." In Biological Toxins and Bioterrorism. Springer Netherlands, 2014. http://dx.doi.org/10.1007/978-94-007-5869-8_20.

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Nath, Priyakshi, Tejpal Dhewa, and Sanjeev Kumar. "Assessment of Biological Contaminants by Using ELISA/PCR Technique." In Food Safety. CRC Press, 2024. http://dx.doi.org/10.1201/9781003334859-8.

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Temiz, Hakan. "Industrial Microbiology for Food Safety." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.29.

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Food has been one of the most basic needs to sustain life since the beginning of human history. In order for people to sustain their lives in a healthy way, in addition to adequate and balanced nutrition, the food they consume must be safe. Safe food is defined as qualified food that has not lost its value in terms of nutrients and does not carry physical, chemical and biological risks. Increasing consumer concern about food safety and quality has forced the public and private food sectors to develop higher food safety and quality standards. Microorganisms such as bacteria, viruses, fungi and
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Bacon, R. Todd, and John N. Sofos. "Characteristics of Biological Hazards in Foods." In Food Safety Handbook. John Wiley & Sons, Inc., 2005. http://dx.doi.org/10.1002/047172159x.ch10.

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Kan, Ahmet, and Yusuf Serhat Karakeci. "Allergic Toxicity of Foods." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.30.

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Food allergies are common and affect up to 10% of infants in some countries. Oral ingestion of certain nutrients may cause adverse reactions such as urticaria and anaphylaxis. Substances (biological, chemical, or physical) that can cause reactions in sensitive people are called food allergens. Many factors affect the type and severity of the reaction, such as the type and amount of the allergen, the way it enters the body, and the personal hypersensitivity level. Food allergy is a growing health problem affecting a significant number of people worldwide. Food allergy is increasing markedly in
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Saka, Gunay. "Preservation and Storage of Food." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.36.

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In order to meet their nutritional needs, people have developed methods to store food without spoiling since time immemorial. Today, different methods are being developed with new technologies. In this article, it is aimed to examine food preservation and storage methods and to make suggestions to consumers. The World Health Organisation states that safe food is the primary determinant of human health and access to safe, nutritious and healthy food is a basic human right. Unsafe food leads to infectious diseases and poisoning, creating a vicious cycle of disease, malnutrition and disability, e
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Kilinc, Berna, and Irem Kilinc. "Cephalopod By-Products: Bioactive Compounds, Properties, Usages, Health Benefits and Risks." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.34.

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Numerous by-products from the wastes of marine items can be obtained and utilized in a wide range of sectors. The by-products obtained from cephalopod wastes are evaluated and used in various industries (such as food, medicine, and agriculture) by evaluating the wastes of the head, skin, intestines, ink, etc., much like all other wastes derived from marine goods. Because these by-products are rich in nutrients and contain biological substances, they are anticipated to be improved in several industries. Additionally, it should be stated that research to produce financial gains will be funded an
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Sarker, Aniruddha, Isha Datta, Anirbandeep Bose, et al. "Chrono Biological Considerations in Food Safety." In Physiological Perspectives on Food Safety: Exploring the Intersection of Health and Nutrition. Springer Nature Switzerland, 2025. https://doi.org/10.1007/978-3-031-94582-3_2.

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Conference papers on the topic "Food and biological safety"

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Knez, Mato. "A novel approach to multifunctional thin film coatings for biomedical and food safety applications." In Biologically Inspired Materials, Processes, and Systems (BIMPS) 2025, edited by Akhlesh Lakhtakia, Raúl J. Martín-Palma, and Mato Knez. SPIE, 2025. https://doi.org/10.1117/12.3051716.

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Pandey, Diksha, Isha Kapoor, Ishika Singh, and Vijay Kumar Sharma. "Food Label Analysis and Ingredient Safety." In 2025 3rd International Conference on Communication, Security, and Artificial Intelligence (ICCSAI). IEEE, 2025. https://doi.org/10.1109/iccsai64074.2025.11063934.

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Lefcourt, Alan M., Moon S. Kim, and Yud-Ren Chen. "Portable multispectral fluorescence imaging system for food safety applications." In Optical Technologies for Industrial, Environmental, and Biological Sensing, edited by Bent S. Bennedsen, Yud-Ren Chen, George E. Meyer, Andre G. Senecal, and Shu-I. Tu. SPIE, 2004. http://dx.doi.org/10.1117/12.516103.

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Kim, Moon S., Alan M. Lefcourt, and Yud-Ren Chen. "Multispectral fluorescence imaging techniques for nondestructive food safety inspection." In Optical Technologies for Industrial, Environmental, and Biological Sensing, edited by Bent S. Bennedsen, Yud-Ren Chen, George E. Meyer, Andre G. Senecal, and Shu-I. Tu. SPIE, 2004. http://dx.doi.org/10.1117/12.516112.

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Karkad, A., Milena Milošević, Miroslav Novaković, Aleksandar Marinković, and Aleksandra Jovanović. "MULTILAMELLAR LIPOSOMES AS A CARRIER FOR Cotinus coggygria Scop. EXTRACT." In 8th Workshop Food and Drug Safety and Qualit. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.pa4ak.

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In the present paper, Cotinus coggygria ethanol extract-loaded liposomes were formulated to provide better stability and bioavailability of smoke tree biologically active compounds, as well as their prolonged release. The encapsulation efficiency (EE), size, polydispersity index (PDI), zeta potential, and mobility of the prepared liposomal particles with extract were investigated. The EE of extract in liposomes was 96.05±0.06%. The particle size and PDI values were 2888.7±219.9 nm and 0.273±0.089, respectively. The zeta potential was -27.7±0.5 mV, while the mobility was -2.172 µmcm/Vs. Future
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Čakar, Uroš, Aleksandar Petrović, Nikolina Živković, Maria Čebela та Brižita Đorđević. "FRUIT PRODUCTS AS INHIBITORS OF α-GLUCOSIDASE". У 8th Workshop Food and Drug Safety and Qualit. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.pd2uc.

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One of the many products obtained after fruit processing is a wine. Black chokeberry wines were produced by innovative microvinification procedure. In this procedure, wines were produced in the absence or presence of sugar and/or enzymatic preparation glycosidase (EPG). Their chemical and biological activities were investigated. Selected phenolic compounds were identified and quantified using UPLC/MS-MS analysis. Inhibitory activity of black chokeberry wine samples against α-glucosidase was also investigated. It was shown higher content of phenolic compounds and better inhibitory activity agai
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Anđić, Tamara, Biljana Nikolić, Dragana Mitić Ćulafić, et al. "Filipendula ulmaria ETHANOLIC-AQUEOUS EXTRACT AS A POTENTIAL NATURAL FOOD PRESERVATIVE: ASSESSMENT OF ANTIOXIDANT AND ANTIBACTERIAL PROPERTIES." In 8th Workshop Food and Drug Safety and Qualit. Vinča Institute of Nuclear Sciences - National Institute of the Republic of Serbia, 2024. http://dx.doi.org/10.46793/8fdsq.pd1ta.

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Ensuring the safety of food products is a major challenge, with biological and chemical spoilage as a significant risk. Since synthetic antioxidants and antimicrobials have been linked to health concerns, plants, and their secondary metabolites represent a promising alternative due to their various biological activities. Therefore, the aim of this study was to examine the polyphenol content, antioxidant, antibacterial, and antibiofilm effect of a 70% ethanolic-aqueous extract of Filipendula ulmaria. Colorimetric assays revealed significant total phenolic and flavonoid content. Antioxidant assa
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Early, Howard. "New technology for food safety: role of the new technology staff in FSIS." In Optical Technologies for Industrial, Environmental, and Biological Sensing, edited by Bent S. Bennedsen, Yud-Ren Chen, George E. Meyer, Andre G. Senecal, and Shu-I. Tu. SPIE, 2004. http://dx.doi.org/10.1117/12.547810.

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Medvedieva, A. O., and I. Yu Antoniuk. "SECTION 6. TECHNOLOGY OF BISCUITS AND CUPCAKES OF HIGH NUTRITIONAL AND BIOLOGICAL VALUE." In SUSTAINABLE FOOD CHAIN AND SAFETY THROUGH SCIENCE, KNOWLEDGE AND BUSINESS. Baltija Publishing, 2023. http://dx.doi.org/10.30525/978-9934-26-328-6-6.

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Bolgova, D. Y., N. A. Tarasenko, and A. A. Boldin. "EFFECTS OF LEGUME FIBER ON THE SAFETY OF FLOUR CONFECTIONS." In INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION. DSTU-Print, 2020. http://dx.doi.org/10.23947/itno.2020.425-427.

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Food safety issues are becoming increasingly important today. One of the main indicators of food safety is its content of potentially dangerous substances of biological origin and toxic elements. The safety and quality of flour confections depends primarily on the quality of the raw materials used.
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Reports on the topic "Food and biological safety"

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Zhou, Ting, Roni Shapira, Peter Pauls, Nachman Paster, and Mark Pines. Biological Detoxification of the Mycotoxin Deoxynivalenol (DON) to Improve Safety of Animal Feed and Food. United States Department of Agriculture, 2010. http://dx.doi.org/10.32747/2010.7613885.bard.

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The trichothecene deoxynivalenol (DON, vomitoxin), one of the most common mycotoxin contaminants of grains, is produced by members of the Fusarium genus. DON poses a health risk to consumers and impairs livestock performance because it causes feed refusal, nausea, vomiting, diarrhea, hemolytic effects and cellular injury. The occurrence of trichothecenes contamination is global and they are very resistant to physical or chemical detoxification techniques. Trichothecenes are absorbed in the small intestine into the blood stream. The overall objective of this project was to develop a protecting
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Harper, S. L., R. Schnitter, A. Fazil, et al. Food safety and security. Natural Resources Canada/CMSS/Information Management, 2022. http://dx.doi.org/10.4095/329534.

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Ton, Giel, and Mauricio Espinoza. Urban food markets can reduce food safety risks. World Evidence-based Healthcare Day, 2024. http://dx.doi.org/10.70253/cgyk8353.

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Aprilianti, Ira, and Felippa Amanta. Promoting Food Safety in Indonesia’s Online Food Delivery Services. Center for Indonesian Policy Studies, 2020. http://dx.doi.org/10.35497/324008.

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van der Fels-Klerx, H. J. Integrating economics into food safety monitoring. Wageningen University & Research, 2022. http://dx.doi.org/10.18174/583959.

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Nordhagen, Stella, Ariel Garsow, Haley Swartz, Musa Mohammed Alhassan, and Ibrahim Isyaku. Bringing Food Safety to the Shoppers. Global Alliance for Improved Nutrition, 2024. http://dx.doi.org/10.36072/wp.40.

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Wright Hirsch, Diane. Food Safety During a Power Outage. UConn Extension, 2018. http://dx.doi.org/10.61899/ucext.v1.011.2024.

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Kiodis, T., W. Jia, T. Stoikidou, M. Walker, and M. H. Gowland. Food allergy awareness champions: Improving food safety standards in online food procurement for people with food hypersensitivities. Food Standards Agency, 2024. http://dx.doi.org/10.46756/sci.fsa.zzx336.

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Abstract:
Food allergies and intolerances are increasingly common in the UK, and 4% of population may be affected (FSA, 2023). These conditions range from mild to severe and can have a significant impact on a person's quality of life. Procurement of ready prepared meals, such as takeaways, is challenging for those with food hypersensitivity (FHS), with many opting to reduce the risk by avoiding them entirely when possible. How ready prepared meals are purchased has also changed, with the rise of online food delivery platforms, whose use during the global pandemic increased, particularly among younger co
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Minten, Bart, Yetimwork Habte, Kaleab Baye, and Seneshaw Tamru. Food safety, modernization, and food prices: Evidence from milk in Ethiopia. International Food Policy Research Institute, 2020. http://dx.doi.org/10.2499/p15738coll2.133795.

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Grace, Delia. Food safety in developing countries: an overview. Evidence on Demand, 2015. http://dx.doi.org/10.12774/eod_er.oct2015.graced.

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