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Relevant bibliographies by topics / Foodstuffs hygiene

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Academic literature on the topic 'Foodstuffs hygiene'

Author: Grafiati

Published: 28 May 2022

Last updated: 30 July 2025

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Journal articles on the topic "Foodstuffs hygiene"

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Rizqi, Izza Anzili, and Zaeni Budiono. "HYGIENE SANITASI PEMBUATAN SOHUN PT. SOKA INDAH DESA KARANGSOKA KECAMATAN KEMBARAN KABUPATEN BANYUMAS TAHUN 2018." Buletin Keslingmas 38, no. 2 (2019): 148–57. http://dx.doi.org/10.31983/keslingmas.v38i2.4872.

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Sohun is a dry food product made from starch with a distinctive shape. Utilization of vermicelli is still limited as a mixture of foods such as soup, soup, meatballs, kimlo and salad. Sohun is often used in vegetarian food or is added in drinks, sweets or dessert soups. Along with the use of vermicelli, consuming noodles should pay attention to the quality of the noodles. Improper quality of noodles can interfere with health, decreased health status due to poor sanitary hygiene conditions. The purpose of this research is to know the score of assessment of applying sanitation hygiene making of

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Slavata, Branislava, Gordana Vitorovic, and Slobodan Dzonic. "Radiation-hygiene control of imported foodstuffs and cattle feed." Veterinarski glasnik 56, no. 3-4 (2002): 237–45. http://dx.doi.org/10.2298/vetgl0204237s.

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The increasingly frequent use of nuclear energy in peacetime, experimental nuclear and thermo-nuclear explosions, as well as accidents in nuclear plants lead to an increased and unequal distribution of radioactive substances in the environment. Mankind is in this way threatened not only by environmental irradiation, but also by consuming contaminated food and water which contain radionuclides whose concentrations are above the level of natural radioactivity. From the aspect of the veterinary profession, the most important task is to organize the protection of domestic animals and their product

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Forefront, in Sociology &. Political Sciences. "Food Insecurity: Sanitation and Hygiene Conditions of Two Municipal Markets in Accra, Ghana." Forefront in Sociology & Political Sciences 2, no. 1 (2025): 7–12. https://doi.org/10.5281/zenodo.14974414.

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Jarosz, Dariusz. "Państwowy Zakład Higieny o żywności i odżywianiu w Polsce w latach 1945–1970." Medycyna Nowożytna 30, no. 1 (2024): 69–99. http://dx.doi.org/10.4467/12311960mn.24.003.19691.

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Surveys of basic foodstuffs (meat and meat products, milk and milk products, fl our and bread) carried out by the State Institute of Hygiene between 1945 and 1970 indicate that their hygienic and sanitary condition raised many concerns. The most serious effect of this neglect in this respect was numerous epidemics and food poisoning, which affected up to several hundred people at a time. In its study of the nutrition of the Polish population, the PZH focused primarily on pupils of rural primary schools and adolescents using school dormitories. Their diets were chaotic and monotonous, often lac

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Grabowski, N. T., and G. Klein. "Microbiological analysis of raw edible insects." Journal of Insects as Food and Feed 3, no. 1 (2017): 7–14. http://dx.doi.org/10.3920/jiff2016.0004.

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Relatively little is known about the microbiological quality of edible insects. In Germany, living insects are also bought from pet shops, rededicating thus a feedstuff to a foodstuff. A preliminary survey was conducted to assess the microbiological quality of these animals. Samples of raw insects (Acheta domesticus, Gryllus assimilis, Gryllus bimaculatus, Locusta migratoria, Blabtica dubia, Galleria mellonella, Chilecomadia moorei, Pachnoda marginata, Tenebrio molitor, Zophobas atratus, and Apis mellifera) from pet shops were analysed using classical food hygiene parameters (total aerobial me

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Arfila, Elendea Windi, and Priyo Santoso. "STUDI KANDUNGAN BAKTERI Salmonella sp PADA SATE KAMBING YANG DIJUAL DI KECAMATAN BUMIAYU KABUPATEN BREBES TAHUN 2014." Buletin Keslingmas 34, no. 1 (2015): 63–74. http://dx.doi.org/10.31983/keslingmas.v34i1.3024.

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Salmonellosis caused gastroenteristis (acute indigestion), the cause is Salmonella choleraesuisdan Salmonella enteriditis. Salmonellosis occur after an incubation time of 5-72 hours after eating foodcontaining Salmonella. Symptoms are abdominal pain, diarrhea, nausea and headache. Thepurpose of this study was to determine the presence or absence of Salmonella in goat sataysold in District of Bumiayu Subprovince of Brebes Year 2014.Research methodology that is used is descriptive, data that have been collected will becompared with the exist standard.Based on the results obtained, hygiene sanita

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Zarkashie, Muhamad Fauzan, Elvan Yuniarti, and Ryan Rizaldy. "Portable Water Quality Measurenment System for Sanitation." Al-Fiziya: Journal of Materials Science, Geophysics, Instrumentation and Theoretical Physics 5, no. 1 (2022): 1–9. http://dx.doi.org/10.15408/fiziya.v5i2.24708.

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ABSTRACTWater is one of the essential needs that play an essential role in supporting life on earth. Water for sanitary hygiene purposes is used for several things to maintain individual hygiene, such as bathing and toothbrushes. Water is also for washing foodstuffs, tableware, and washing clothes. In addition, water for hygiene sanitation can be used as raw water for drinking water. This research designs a water quality measurement tool using parameters following water quality for sanitary hygiene purposes issued by the Ministry of Health. These parameters include turbidity, acidity (pH), tem

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Kaduka, M. V., L. N. Basalaeva, T. A. Bekyasheva, et al. "PECULIARITIES OF KURIL ISLANDS POPULATION FOOD RATION INFLUENCING THE INTERNAL DOSE FORMING." Radiatsionnaya Gygiena = Radiation Hygiene 11, no. 2 (2018): 45–52. http://dx.doi.org/10.21514/1998-426x-2018-11-2-45-52.

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Institute of Radiation Hygiene carried out series of field studies because of possible dissemination of radioactive contamination in the territories of Far East regions of Russian Federation after the accident on “Fukushima-1” NPP. The aim of investigations was to clarify radiation situation in the territories of Sakhalin region. We carried out investigations during May-October of 2011 in the Sought-Eastern part of Sakhalin region including the territories of Korsakov district of Sakhalin Island and Kunashir and Shikotan Islands, which are located close to “Fukushima-1” NPP. In autumn of 2012,

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Tovar, Rosa. "Spanish Thistle-Bloom Cheese." Gastronomica 2, no. 2 (2002): 77–82. http://dx.doi.org/10.1525/gfc.2002.2.2.77.

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The most common coagulant used in cheese-making is an enzyme found in the stomachs of cows, sheep and goats. This fascinating article explores an alternative coagulant, thistle bloom, and the historical, religious and geographical reasons for its existence. These cheeses, smooth and creamy, can still be found in pockets of the Iberian Peninsula, Mallorca and the village of Gua on the island of Gran Canaria. The production of these cheeses is small and although some have achieved the status of "denomincin de origen" (denomination of origin), along with other fine foodstuffs, some varieties have

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Мariia, Ye. Bondarchuk. "Trends in the development of the domestic food market in Ukraine." Economic journal Odessa polytechnic university 3, no. 9 (2019): 24–32. https://doi.org/10.5281/zenodo.3803825.

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As a result of the study, the consumption of basic foodstuffs by the population of Ukraine was analyzed. A comparative analysis of the regulatory (requirements recommended by the Ukrainian Research Institute of Hygiene and the Ministry of Health and the World Health Organization) and actual consumption of food were conducted. The indicators of functioning of the food market of Ukraine for the years 2010-2017 are analyzed. The basic tendencies of market development are determined: increase of production volumes; decrease in domestic demand by reducing the number of consumers, loss of control ov

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Dissertations / Theses on the topic "Foodstuffs hygiene"

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Spears, Kenneth. "Official control of foodstuffs : evaluation of policy, practice and performance in the UK by case study." Thesis, London South Bank University, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.323894.

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Malus, A. "Some aspects of adaptation of Ukrainian legislation to the European Union requirements in the field of food hygiene." Thesis, Sumy State University, 2016. http://essuir.sumdu.edu.ua/handle/123456789/46851.

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The food safety is important for people of all world countries including Ukraine. In the article we consider certain aspects of the Ukraine and EU legislation in the field of food hygiene, level of adaptation and try to find ways of improving national legislation that would provide health and welfare of the citizens, the high level of protection of human life and health.

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Books on the topic "Foodstuffs hygiene"

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Commission of the European Communities. Draft proposal for a Council directive on the hygiene of foodstuffs. [Office for Official Publications of the European Communities], 1992.

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Society of Food Hygiene Technology., ed. The European hygiene challenge: The effect of the hygiene of foodstuffs directive on your business : proceedings of a one day symposium held on Tuesday 15th February 1994 ... London. Society of Food Hygiene Technology, 1994.

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Commission of the European Communities. Proposal for a draft Council directive on the protection of human health by monitoring the wholesomeness of foodstuffs and observing basic principles of hygiene during their production, handling and sale. [The Commission], 1989.

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4

Principles for the Development of Risk Assessment of Microbiological Hazards Under Directive 93/43/EEC Concerning the Hygiene of Foodstuffs. European Communities / Union (EUR-OP/OOPEC/OPOCE), 1998.

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5

Meletis, Chris D. Liberation from Allergies. ABC-CLIO, 2009. http://dx.doi.org/10.5040/9798400678646.

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In this comprehensive book, a naturopath explains why allergies occur and what works—and doesn't—to alleviate them. Millions of Americans suffer with allergies, yet medicine has yet to determine exactly what causes a person to be allergic. In this comprehensive book, naturopath Chris D. Meletis examines a wide-range of allergies, including those to foodstuffs, dust and other airborne allergens, and materials like latex and chemicals. He explores theories of why allergies occur and are rising, including the ""hygiene hypothesis,"" which argues that overbathing and overuse of antibiotics and ant

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Principles for the development of risk assessment of microbiological hazards under Directive 93/43/EEC concerning the hygiene of foodstuffs ; Principles for the development of microbiological criteria for animal products and products of animal origin intended for human consumption. Office for Official Publications of the European Communities, 1998.

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Book chapters on the topic "Foodstuffs hygiene"

1

Batu, Ozlem. "Food Terrorism: Cases Regarding Food Disasters." In Food Safety. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053358787.21.

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Food is a need for human life as important as air and water. The energy and nutrients necessary for the continuation of life, growth and development, protection of health, mobility, learning and thinking skills are provided by food. Nutrition is the use of foods at the right time, in sufficient quantities and in a balanced manner, to provide the nutrients needed for the vital phenomena we have mentioned. In this section of the book, food-related health problems and crises experienced around the world, their causes, and whether they are predictable or preventable will be discussed. Food-related

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Schebesta, Hanna, and Kai Purnhagen. "Hygiene Legislation and Microbiological Criteria for Food." In EU Food Law. Oxford University PressOxford, 2024. http://dx.doi.org/10.1093/9780198901570.003.0013.

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Abstract This chapter covers the biological dimension of food safety. It discusses the EU hygiene legislation for food (section 10.2) on the basis of Regulation (EC) 852/2004—the General Hygiene Regulation (section 10.3) and Regulation (EC) 853/2004—the Hygiene Regulation for Animal Origin (section 10.4). General and specific principles and requirements of hygiene, such as the hazard analysis and critical control points (HACCP) principles (section 10.3.1), are explained, as is the importance and functioning of guides to good practice and the notion of an integrated food safety management syste

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Humphreys, Hilary. "Case 41." In Oxford Case Histories in Infectious Diseases and Microbiology, edited by Katie Jeffery. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198846482.003.0041.

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Listeriosis is an opportunist bacterial infection, usually caused by Listeria monocytogenes, and which may be carried in the gastrointestinal tract of approximately 5% of the healthy population. At-risk patients include pregnant females, neonates, patients with leukaemia or following solid organ transplantation, and those on high dose steroids and biological agents. Physiological changes during pregnancy predispose, for example, alterations in the balance between T-helper 1 and T-helper 2 cells due to increased progesterone levels. The most common presentation is a ‘flu-like illness’ followed

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Morel, Marie-France. "The Care of Children: the Influence of Medical Innovation and Medical Institutions on Infant Mortality 1750-1914." In The Decline Of Mortality In Europe. Oxford University PressOxford, 1991. http://dx.doi.org/10.1093/oso/9780198283287.003.0011.

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Abstract The many historical demographic studies that have been undertaken during the last 20 years have shown, in spite of the disparity of available data, that infant and child mortality fell significantly everywhere, and that the fall gathered pace after the First World War. This decline is well documented, even though in some cases it was irregular, and the initial levels, the rate of fall, and the conditions associated with the decline have differed in different countries.As is true of overall mortality, the mortality of infants and small children may be interpreted in different ways. Its

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Cliff, A. D., M. R. Smallman-Raynor, P. Haggett, D. F. Stroup, and S. B. Thacker. "Technical Changes: Technology and Industry." In Infectious Diseases: A Geographical Analysis. Oxford University Press, 2009. http://dx.doi.org/10.1093/oso/9780199244737.003.0015.

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In this chapter, we examine the second of the five overlapping drivers of disease emergence and re-emergence shown in Figure II.1—technology and industry. Technological developments have yielded immeasurable benefits to society. In the field of medicine, for example, improvements in sanitation and hygiene, along with the widespread use of vaccines and antimicrobial drugs, have served to control and prevent the spread of infectious diseases. Likewise, improvements in intensive care, surgical techniques, cancer therapy, and therapies for other conditions have led to prolonged survival and an enh

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Ramli, Suzita, and Jun Xian Wong. "Standard Food Safety Practices From Receiving to Cleaning in the Restaurant." In Food Safety Practices in the Restaurant Industry. IGI Global, 2022. http://dx.doi.org/10.4018/978-1-7998-7415-7.ch006.

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Transmission of hazardous materials could be aggravated by inappropriate handling and storage practices. This results in cross-contamination to foodstuff or cooking utensils. The introduced hazards in the food supply chain might lead to client and reputation loss. The implementation of food safety is necessary to secure safety concerns. All employees should take initiative to be aware and have good attitudes regarding proper hygiene and sanitary practices to assure their product integrity and safety for human consumption. Therefore, this chapter delivered the appropriate and standard food safe

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