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Relevant bibliographies by topics / Food/microbiological analysis

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Academic literature on the topic 'Food/microbiological analysis'

Author: Grafiati

Published: 4 June 2021

Last updated: 7 February 2022

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Journal articles on the topic "Food/microbiological analysis"

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Melngaile, Aija, and Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.

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Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control

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Saba, Courage Kosi Setsoafia, and Bruno Gonzalez-Zorn. "Microbial food safety in Ghana: a meta-analysis." Journal of Infection in Developing Countries 6, no. 12 (2012): 828–35. http://dx.doi.org/10.3855/jidc.1886.

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Introduction: Food safety is a crucial factor in the growth of developing countries worldwide. In this study, we present a meta-analysis of microbiological food safety publications from Ghana. Methodology: The search words “Ghana food safety”, “Ghana food research”, and “Ghana food bacteria” were used to search for microbiological food safety publications with related abstracts or titles in PubMed, published between 1997 and 2009. We obtained 183 research articles, from which we excluded articles concerning ready-to-eat microbial fermented foods and waterborne microorganisms as well as article

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Ustymenko, І., N. Korh, S. Teterina, and G. Polischuk. "ANALYSIS OF MICROBIOLOGICAL INDICATORS OF FOOD EMULSIONS." Scientific Works of National University of Food Technologies 24, no. 2 (2018): 209–15. http://dx.doi.org/10.24263/2225-2924-2018-24-2-25.

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Noor, Rashed. "Microbiological quality of commonly consumed street foods in Bangladesh." Nutrition & Food Science 46, no. 1 (2016): 130–41. http://dx.doi.org/10.1108/nfs-08-2015-0091.

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Purpose – The purpose of this review is to narrate the microbiological quality of variety of street foods which are largely consumed by the Bangladeshi people of all ages. However, these foods are prone to microbial contamination. Most of the vendors lack the awareness on hygiene during preparing, processing or handling the foods. The insufficiency in regular microbiological analysis further casts the possibility of disease onset. The need of microbial analyses of these foods also remains unclear to the consumers, which, in turn, results in microbial infections and intoxications remaining unno

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EVANS, ELLEN W., and ELIZABETH C. REDMOND. "Behavioral Observation and Microbiological Analysis of Older Adult Consumers' Cross-Contamination Practices in a Model Domestic Kitchen." Journal of Food Protection 81, no. 4 (2018): 569–81. http://dx.doi.org/10.4315/0362-028x.jfp-17-378.

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ABSTRACT The incidence of foodborne illness is higher in older adults because of their increased susceptibility; therefore, food safety practices are important. However, inadequate knowledge and negative attitudes toward food safety have been reported, which may increase use of unsafe food handling practices. Data on the actual food safety behaviors of older adults are lacking. In this study, food safety practices of older adults were observed and linked to microbiological analysis of kitchen surfaces to identify suspected routes of contamination. Older adults (≥60 years, n = 100) prepared a s

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Puspita, Widyana Lakshmi, Yenni Prawiningdyah, and Fatma Zuhrotun Nisa. "Penerapan Hazard Analysis Critical Control Point (HACCP) terhadap penurunan bahaya mikrobiologis pada makanan khusus anak berbasis hewani di Rumah Sakit Umum Daerah Dr. Soedarsono Pontianak." Jurnal Gizi Klinik Indonesia 7, no. 1 (2010): 8. http://dx.doi.org/10.22146/ijcn.17609.

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Background: One way to improve the quality of food provision in hospitals is by implementing hazard analysis critical control point (HACCP) in food processing.Objective: The study aimed to identify the effect of HACCP implementation to the decrease of microbiological hazards of foods for children in particular at Nutrition Installation of Dr. Soedarso Hospital of Pontianak.Methods: The study was a quasi experiment that use multiple time series design with intervention and cassation of intervention (ABA time series chain). Samples of the study were animal based food for children, cooking utensi

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Ellison, Stephen L. R., Pauline Key, and Roger Wood. "The Interlaboratory Performance of Microbiological Methods for Food Analysis." Journal of AOAC INTERNATIONAL 95, no. 5 (2012): 1433–39. http://dx.doi.org/10.5740/jaoacint.11-452.

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Abstract Repeatability and reproducibility data for microbiological methods in food analysis were collated and assessed with a view to identifying useful or important trends. Generalized additive modeling for location, shape, and scale was used to model the distribution of variances. It was found that mean reproducibility for log10 (CFU) data is largely independent of concentration, while repeatability SD of log10 (CFU) data shows a strongly significant decrease in repeatability SD with increasing enumeration. The model for reproducibility SD gave a mean of 0.44, with an upper 95th percentile

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Abud, Hélen Baptista, Erick Eduardo da Silveira, Elaine Berges da Silva, Antônio Francisco da Silva Lisboa-Neto, Amilton Cesar dos Santos, and Caio Biasi. "Validation of cleaning procedures and sanitization of equipment in the fish industry by microbiological analysis." Brazilian Journal of Biological Sciences 5, no. 9 (2018): 69–74. http://dx.doi.org/10.21472/bjbs.050907.

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Data by the Pan-American Health Organization show that the death of about two million people a year and over 200 types of diseases are associated with increasing food contamination. Several types of technology and extensive legislation have been developed and targeted to this issue to reduce food microbiological load to safer levels and meet the expectations of increasingly demanding consumers. Current research investigates the process of sanitization of equipment and utensils in the fish industry by microbiological analyses. The study was conducted in a fish industry, installed in São Roque,

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Griffiths, Mansel W. "Rapid Microbiological Methods with Hazard Analysis Critical Control Point." Journal of AOAC INTERNATIONAL 80, no. 6 (1997): 1143–50. http://dx.doi.org/10.1093/jaoac/80.6.1143.

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Abstract The proactive approach to ensuring food safety termed hazard analysis critical control point (HACCP) was introduced in the 1960s by the Pillsbury Company, in collaboration with the U.S. Army Natick Laboratories and National Aeronautics and Space Administration, to help guarantee that astronauts would not be incapacitated by the trauma of foodborne illness during space flights. The approach has subsequently been adopted as the standard food safety management system worldwide and is seen as forming the basis for harmonization of food inspection regulations necessitated by trade agreemen

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Uddin, M. A., T. Jabin, E. A. Siam, M. T. Afreen, S. S. Uddin, and U. Sayeda. "Microbiological analysis of different categories of food items in Dhaka city, Bangladesh." Food Research 4, no. 4 (2020): 1351–56. http://dx.doi.org/10.26656/fr.2017.4(4).099.

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Pathogenic microorganisms have been so far reported to contaminate a wide range of foods triggering food borne infections or intoxications including the enteric complications, abdominal pain, fever, bloodstream infection etc. The current study was attempted to observe the microbiological quality of some popular foods collected from different places of Dhaka city, Bangladesh. Conventional cultural, microscopic and biochemical tests were followed for the detection and enumeration of bacterial isolates associated with these food samples. The investigation encompassed detection of total viable bac

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Dissertations / Theses on the topic "Food/microbiological analysis"

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Hare, Lesley Gail. "Rapid methods for the determination of food folates." Thesis, University of Ulster, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.245806.

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Mulaudzi, Ludwig Vusimuzi. "Application of flow injection in the assay of selected substances in food and clinical analysis." Diss., Pretoria : [s.n.], 1999. http://upetd.up.ac.za/thesis/available/etd-11162006-163430/.

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Toure, Ousmane. "Implementation of the hazard analysis critical control point (HACCP) method to improve microbiological food safety in peri-urban Mali." Thesis, London School of Hygiene and Tropical Medicine (University of London), 2009. http://researchonline.lshtm.ac.uk/1343274/.

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Diarrhoeal diseases remain a main cause of preventable death, particularly among children under five years of age in developing countries. In addition, many studies related to infant diarrhoea causation have demonstrated that the level of contamination is higher in weaning foods than in drinking water. Furthermore, many studies addressed food microbiological contamination and its role in diarrhoea causation. But few of them resulted in an intervention. Although the Hazard Analysis, Critical Control Point (HACCP) approach has been developed and widely applied to food promotion in industrialised

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Aragon-Alegro, Lina Casale. "Avaliação da viabilidade do emprego dos testes VIA e UNIQUE (TECRA® Diagnostics) e VIP® (BioControl Systems) para triagem da presença de Listeria sp em produtos cárneos." Universidade de São Paulo, 2004. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-12092006-144513/.

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Surtos de listeriose têm sido causa de preocupação para indústrias de alimentos e profissionais da saúde. Os testes de rotina para detecção de Listeria sp em alimentos são demorados e envolvem o uso de meios de cultura seletivos para enriquecimento e semeadura. Neste estudo, a presença de Listeria sp, em amostras de produtos cárneos, foi investigada por testes imunológicos rápidos (Tecra® Listeria VIA, Tecra® Listeria UNIQUE e BioControl VIP® para Listeria) e pelo método clássico (Health Protection Branch, Canadá). A concordância entre o método clássico e os testes rápidos foi estabelecida com

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Paiva, Jeferson Leandro de [UNESP]. "Avaliação microbiológica da alface (Lactuca sativa) em sistema de cultivo hidropônico e no solo, correlacionando os microrganismos isolados com os encontrados em toxinfecções alimentares em municípios da região Noroeste de São Paulo - SP." Universidade Estadual Paulista (UNESP), 2011. http://hdl.handle.net/11449/94842.

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Made available in DSpace on 2014-06-11T19:27:21Z (GMT). No. of bitstreams: 0 Previous issue date: 2011-04-28Bitstream added on 2014-06-13T18:31:22Z : No. of bitstreams: 1 paiva_jl_me_sjrp_parcial.pdf: 70455 bytes, checksum: 14560d3db04a25d7bf0ff4362ac391b4 (MD5) Bitstreams deleted on 2015-08-28T16:08:50Z: paiva_jl_me_sjrp_parcial.pdf,. Added 1 bitstream(s) on 2015-08-28T16:09:56Z : No. of bitstreams: 1 000642743.pdf: 1481069 bytes, checksum: 9eadf983610de6546b09d759783f8618 (MD5)<br>A coleta da alface (Lactuca sativa) e da água de manejo foi realizada no local de cultivo, tanto pelo método

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Cartaxo, Ana Lara Casaca. "Avaliação do funcionamento do sistema HACCP numa unidade de restauração pública." Master's thesis, ISA, 2010. http://hdl.handle.net/10400.5/3078.

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Mestrado em Engenharia Alimentar - Qualidade e Segurança Alimentar - Instituto Superior de Agronomia<br>The presented dissertation had, as an object, to evaluate the employees behavior of the public catering units and see if the same was reflected in the microbiological quality of food available. To this end, three units were selected based upon their obtained classifications in internal audits, and three ready to eat dishes in order to check if the said dishes presented microbiological traces, which are deemed acceptable at the moment of consumption. After analysis the microbiological re

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Paiva, Jeferson Leandro de. "Avaliação microbiológica da alface (Lactuca sativa) em sistema de cultivo hidropônico e no solo, correlacionando os microrganismos isolados com os encontrados em toxinfecções alimentares em municípios da região Noroeste de São Paulo - SP /." São José do Rio Preto : [s.n.], 2011. http://hdl.handle.net/11449/94842.

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Orientador: Fernando Leite Hoffmann<br>Banca: Vanildo Luiz Del Bianchi<br>Banca: Maria Luiza Silva Fazio<br>Resumo: A coleta da alface (Lactuca sativa) e da água de manejo foi realizada no local de cultivo, tanto pelo método de hidroponia (CH) como pelo tradicional no solo (CT) em estabelecimentos hortifrutigranjeiros e restaurante (R) localizados em cidades da região noroeste paulista. As vinte e cinco amostras analisadas foram coletadas em dias alternados, sendo cinco amostras de cada local. As análises foram realizadas com objetivo de verificar se a origem das toxinfecções alimentares envol

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Wang, Chia-Lin. "Probiotic lactobacilli as a soy yogurt starter culture - microbiological, chemical and sensory analyses /." free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1422974.

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Pereira, Fernanda Lucília Henriques. "Auditorias internas aos sistemas de segurança alimentar implementados em cantinas universitárias." Bachelor's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2009. http://hdl.handle.net/10400.5/1558.

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Dissertação de Mestrado Integrado em Medicina Veterinária<br>As cantinas universitárias servem refeições a algumas centenas de estudantes, advindo daí a preocupação acrescida com os níveis de segurança alimentar das refeições produzidas. A realização de auditorias internas permite fazer a avaliação do sistema de segurança alimentar implementado, com vista à identificação de falhas potenciais e introdução das correcções necessárias. Os objectivos deste trabalho foram avaliar se os sistemas de segurança alimentar implementados garantem a inocuidade dos alimentos, verificar se os requisitos

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Silva, Priscilla Rocha [UNESP]. "Diagnóstico da logística de caqui 'rama forte' e 'fuyu', boas práticas agrícolas e análise dos perigos e pontos críticos de controle." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/93478.

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Made available in DSpace on 2014-06-11T19:26:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2005-08-09Bitstream added on 2014-06-13T19:34:14Z : No. of bitstreams: 1 silva_pr_me_botfca.pdf: 820233 bytes, checksum: 545b3641e36aec9c58923f81cc1b34d9 (MD5)<br>Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)<br>O Brasil é o quarto produtor mundial de caqui e o Estado de São Paulo responde por aproximadamente 58% da produção nacional. Observa-se uma tendência mundial em exigências quanto à qualidade e s

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Books on the topic "Food/microbiological analysis"

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Chauhan, Abhishek, and Tanu Jindal. Microbiological Methods for Environment, Food and Pharmaceutical Analysis. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-52024-3.

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Brovko, Lubov. Bioluminescence for food and environmental microbiological safety. SPIE, The International Society for Optical Engineering, 2007.

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Salfinger, Yvonne, and Mary Lou Tortorello. Compendium of methods for the microbiological examination of foods. Edited by American Public Health Association. APHA Press, an imprint of American Public Health Association, 2015.

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Jarvis, B. Statistical aspects of the microbiological examination of foods. 2nd ed. Academic, 2008.

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Jarvis, B. Statistical aspects of the microbiological analysis of foods. Elsevier, 1989.

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International Commission on Microbiological Specifications for Foods. Microorganisms in foods 2: Sampling for microbiological analysis, principles and specific applications. 2nd ed. University of Toronto Press, 1986.

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International Commission on Microbiological Specifications for Foods. Application of the hazard analysis critical control point (HACCP) system to ensure microbiological safety and quality. Blackwell Scientific, 1988.

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World Health Organization. Regional Office for the Western Pacific. Report: Workshop on quality assurance in the microbiological analysis of food, Richmond, N.S.W., Australia, 24-28 June 1996. World Health Organization, Regional Office for the Western Pacific, 1996.

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An evaluation of the role of microbiological criteria for foods and food ingredients. National Academy Press, 1985.

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Microbiology, American Society for, ed. Rapid detection, characterization, and enumeration of foodborne pathogens. ASM Press, 2011.

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Book chapters on the topic "Food/microbiological analysis"

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Chauhan, Abhishek, and Tanu Jindal. "Microbiological Methods for Food Analysis." In Microbiological Methods for Environment, Food and Pharmaceutical Analysis. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-52024-3_8.

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Taban, Birce Mercanoglu, and Sait Aykut Aytac. "Microbiological Quality Systems and Microbial Risk Analysis." In Food Engineering Series. Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-1378-7_12.

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Patel, P. D. "Microbiological applications of immunomagnetic techniques." In Rapid Analysis Techniques in Food Microbiology. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2662-9_4.

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Chauhan, Abhishek, and Tanu Jindal. "Microbiological Methods for Pharmaceutical Analysis." In Microbiological Methods for Environment, Food and Pharmaceutical Analysis. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-52024-3_9.

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Chauhan, Abhishek, and Tanu Jindal. "Good Microbiological Laboratory Practices." In Microbiological Methods for Environment, Food and Pharmaceutical Analysis. Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-52024-3_2.

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Bolton, F. J., and D. M. Gibson. "Automated electrical techniques in microbiological analysis." In Rapid Analysis Techniques in Food Microbiology. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2662-9_5.

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Sharpe, A. N. "Membrane Filter Techniques for Food Microbiological Analysis." In Rapid Methods and Automation in Microbiology and Immunology. Springer Berlin Heidelberg, 1985. http://dx.doi.org/10.1007/978-3-642-69943-6_77.

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Kyriakides, A. L., and P. D. Patel. "Luminescence techniques for microbiological analysis of foods." In Rapid Analysis Techniques in Food Microbiology. Springer US, 1995. http://dx.doi.org/10.1007/978-1-4615-2662-9_7.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Preparation of samples for analysis." In Microbiological Examination Methods of Food and Water. CRC Press, 2018. http://dx.doi.org/10.1201/9781315165011-2.

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da Silva, Neusely, Marta Hiromi Taniwaki, Valéria Christina Amstalden Junqueira, Neliane Ferraz de Arruda Silveira, Margarete Midori Okazaki, and Renato Abeilar Romeiro Gomes. "Preparation of samples for analysis." In Microbiological Examination Methods of Food and Water. CRC Press, 2017. http://dx.doi.org/10.1201/b13740-2.

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Reports on the topic "Food/microbiological analysis"

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Holland, Darren, and Nazmina Mahmoudzadeh. Foodborne Disease Estimates for the United Kingdom in 2018. Food Standards Agency, 2020. http://dx.doi.org/10.46756/sci.fsa.squ824.

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In February 2020 the FSA published two reports which produced new estimates of foodborne norovirus cases. These were the ‘Norovirus Attribution Study’ (NoVAS study) (O’Brien et al., 2020) and the accompanying internal FSA technical review ‘Technical Report: Review of Quantitative Risk Assessment of foodborne norovirus transmission’ (NoVAS model review), (Food Standards Agency, 2020). The NoVAS study produced a Quantitative Microbiological Risk Assessment model (QMRA) to estimate foodborne norovirus. The NoVAS model review considered the impact of using alternative assumptions and other data so

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