Log in

Relevant bibliographies by topics / Microbiological hazards / Journal articles

To see the other types of publications on this topic, follow the link: Microbiological hazards.

Journal articles on the topic 'Microbiological hazards'

Author: Grafiati

Published: 4 June 2021

Last updated: 27 April 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Microbiological hazards.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

Roberts, C. "The Microbiological Hazards of Occupations." Journal of Clinical Pathology 43, no. 11 (1990): 968. http://dx.doi.org/10.1136/jcp.43.11.968-a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

CÓRDOBA, Ma de G., J. J. CÓRDOBA, and R. JORDANO. "MICROBIOLOGICAL HAZARDS DURING PROCESSING OF CROQUETTES." Journal of Food Safety 19, no. 1 (1999): 1–15. http://dx.doi.org/10.1111/j.1745-4565.1999.tb00230.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Vaudaux, Bernard. "Environmental health hazards: How about microbiological pollution?" Environment International 24, no. 3 (1998): 249–50. http://dx.doi.org/10.1016/s0160-4120(98)00002-6.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Miles, Susan, Denise S. Braxton, and Lynn J. Frewer. "Public perceptions about microbiological hazards in food." British Food Journal 101, no. 10 (1999): 744–62. http://dx.doi.org/10.1108/00070709910293670.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Hall, Robert H. "Biosensor technologies for detecting microbiological foodborne hazards." Microbes and Infection 4, no. 4 (2002): 425–32. http://dx.doi.org/10.1016/s1286-4579(02)01556-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Okotto-Okotto, Joseph, Diogo Trajano Gomes da Silva, Emmah Kwoba, et al. "Effect of Inter-Observer Variation on the Association between Contamination Hazards and the Microbiological Quality of Water Sources: A Longitudinal Study." International Journal of Environmental Research and Public Health 17, no. 24 (2020): 9192. http://dx.doi.org/10.3390/ijerph17249192.

Full text

Abstract:

Sanitary risk inspection protocols are often used to identify contamination hazards at water sources; however, different observers sometimes struggle to record hazards consistently. This study aimed to assess the effect of inter-observer variation in hazard observations on the strength of relationships between observed hazards and the bacterial contamination of water sources, particularly relationships with animal-related hazards. In a longitudinal study, five surveyors independently recorded hazards at 93 water sources used by 234 households in Siaya County, Kenya, in both wet and dry seasons

APA, Harvard, Vancouver, ISO, and other styles

7

Mead, Geoff C. "Microbiological Hazards from Red Meat and Their Control." British Food Journal 96, no. 8 (1994): 33–36. http://dx.doi.org/10.1108/00070709410068783.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Mossel, D. A. "Microbiological markers for swimming-associated infectious health hazards." American Journal of Public Health 76, no. 3 (1986): 297. http://dx.doi.org/10.2105/ajph.76.3.297-a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

da Cruz, Adriano G., Sergio A. Cenci, and Maria Cristina A. Maia. "Microbiological hazards involved in fresh-cut lettuce processing." Journal of the Science of Food and Agriculture 88, no. 8 (2008): 1455–63. http://dx.doi.org/10.1002/jsfa.3240.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Collins, C. H., and D. A. Kennedy. "The microbiological hazards of municipal and clinical wastes." Journal of Applied Bacteriology 73, no. 1 (1992): 1–6. http://dx.doi.org/10.1111/j.1365-2672.1992.tb04961.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Kępińska-Pacelik, Jagoda, and Wioletta Biel. "Microbiological Hazards in Dry Dog Chews and Feeds." Animals 11, no. 3 (2021): 631. http://dx.doi.org/10.3390/ani11030631.

Full text

Abstract:

Nowadays, dogs are usually equally treated with other family members. Due to the growing caregivers’ awareness, the pet foods industry is changing dynamically. Pet foods are manufactured with a myriad of ingredients. Few authors of scientific papers deal with the topic of foods products’ safety for pet animals, assessed from the perspective of their caregivers. Despite the many methods of producing foods of the highest quality, there are still cases of contamination of pet foods and treats. In the case of dried chews for dogs, bacteria of the genus Salmonella are the most common risk. In the c

APA, Harvard, Vancouver, ISO, and other styles

12

KHALAFALLA, F. A., N. S. N. S. ABDEL-ATTY, SOAD NASEF, and HANAFY ADEL. "POTENTIAL MICROBIOLOGICAL HAZARDS IN BROILER CHICKENS DURING PROCESSING." Assiut Veterinary Medical Journal 65, no. 160 (2019): 1–15. http://dx.doi.org/10.21608/avmj.2019.167250.

Full text

APA, Harvard, Vancouver, ISO, and other styles

13

KVENBERG, JOHN E., and DARRELL J. SCHWALM. "Use of Microbial Data for Hazard Analysis and Critical Control Point Verification—Food and Drug Administration Perspective." Journal of Food Protection 63, no. 6 (2000): 810–14. http://dx.doi.org/10.4315/0362-028x-63.6.810.

Full text

Abstract:

This paper examines the role that the microbiologist and microbiological testing play in implementing hazard analysis and critical control point (HACCP) programs. HACCP offers a more comprehensive and science-based alternative for controlling food safety hazards compared with traditional sanitation programs based upon good manufacturing practices. Controlling hazards under an HACCP program requires a systematic assemblage of reliable data relating to the occurrence, elimination, prevention, and reduction of hazards. These data need to be developed in a transparent environment that will ensure

APA, Harvard, Vancouver, ISO, and other styles

14

Lailossa, Grasiano Warakano. "Preliminary Study, Risk Analysis and HACCP in Cold Chain System, Frozen Yellow Fin Tuna in Moluccas." Journal of Agricultural Studies 3, no. 2 (2015): 248. http://dx.doi.org/10.5296/jas.v3i2.8208.

Full text

Abstract:

The differences In cold chain system, Risk analysis and Hazard Analysis and Critical Crisis Point(HACCP) is a procedure for the identification, assessment and control of hazards in, and indirectly risks from, food. HACCP procedures focus on chemical, physical and microbiological hazards, Yellow Fin Tuna is the one of the most superior export fishery product of Moluccas, based on paper review and field observation in Molucass, this paper is a preliminary study to development HACCP framework of frozen Yellow Fin Tuna in Moluccas.

APA, Harvard, Vancouver, ISO, and other styles

15

Wheeler, D., and R. F. Carroll. "The Minimisation of Microbiological Hazards Associated with Latrine Wastes." Water Science and Technology 21, no. 3 (1989): 35–42. http://dx.doi.org/10.2166/wst.1989.0075.

Full text

Abstract:

Investigations of latrine wastes in Botswana were undertaken to verify that sludge stored in a pit latrine chamber for at least one year does not constitute an unacceptable microbiological hazard on handling or reuse. Levels of faecal bacteria, Ascaris, Taenia, Schistosoma and human enteric viruses in sludges which had been stored for periods of more than one year were compared with levels in improperly stored sludges. In all cases, the importance of long term storage was confirmed. However, it is noted that substantial sociological and educational inputs are required if latrine users are to o

APA, Harvard, Vancouver, ISO, and other styles

16

TROUTT, H. F., and B. I. OSBURN. "Meat from dairy cows: possible microbiological hazards and risks." Revue Scientifique et Technique de l'OIE 16, no. 2 (1997): 405–14. http://dx.doi.org/10.20506/rst.16.2.1022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Kooh, Pauline, Ermolaos Ververis, Vincent Tesson, Géraldine Boué, and Michel Federighi. "Entomophagy and Public Health: A Review of Microbiological Hazards." Health 11, no. 10 (2019): 1272–90. http://dx.doi.org/10.4236/health.2019.1110098.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

GOLDSZTEJN, MAGDALENA, TOMASZ GRENDA, BEATA KOZAK, NINA KOZIEŁ, and KRZYSZTOF KWIATEK. "Microbiological contamination of feed – current hazards and new challenges." Medycyna Weterynaryjna 78, no. 01 (2022): 6616–2022. http://dx.doi.org/10.21521/mw.6616.

Full text

Abstract:

Feed microflora remains a very complex and still largely uncharacterized ecosystem. Given the wide range of potential sources of microbial contamination that may come into contact with feed, a variety of microorganisms, including pathogenic ones, can be expected. Microbiological contamination of feeds depends on environmental factors, which are a natural, primary source related to the microflora carried on feed materials and coming from soil, water and air. Microbial contamination may also emerge secondarily in the processing and distribution stages of feed, but also in the breeding stage, whe

APA, Harvard, Vancouver, ISO, and other styles

19

Córdoba, M. G., R. Jordano, and J. J. Córdoba. "Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza." Food Science and Technology International 6, no. 4 (2000): 307–14. http://dx.doi.org/10.1177/108201320000600405.

Full text

Abstract:

Microbiological hazards were evaluated during processing of prepared and frozen hake fish fingers. Microbiological analyses of the pre-elaborated product, surfaces of equipment, and food handlers in the different steps of the process were performed. Both raw materials, hake and flour, were the main sources of microbial contamination. During the manufacturing process Clostridium perfringens and Staphylococcus aureus were detected. The frying step followed in the commercial processing, with a duration of 1-2 min at an oil temperature of 180 °C, appeared to be ineffective for removing the microbi

APA, Harvard, Vancouver, ISO, and other styles

20

CHOI, EUN SOOK, NAM HEE KIM, HYE WON KIM, et al. "Microbiological Quality of Seasoned Roasted Laver and Potential Hazard Control in a Real Processing Line." Journal of Food Protection 77, no. 12 (2014): 2069–75. http://dx.doi.org/10.4315/0362-028x.jfp-14-177.

Full text

Abstract:

Microbiological quality of laver, one of the edible seaweeds, has not been reported in a real processing line. Laver or supplements were collected from six manufacturers (A to F) to assess potential microbiological hazards and the critical control points in commercial processing lines. Aerobic plate counts (APC), coliform counts, Bacillus cereus, Staphylococcus aureus, and Vibrio parahaemolyticus were enumerated, and the presence of B. cereus, Listeria monocytogenes, Salmonella, S. aureus, and V. parahaemolyticus were confirmed during processing. The raw material, i.e., dried laver, had a high

APA, Harvard, Vancouver, ISO, and other styles

21

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

22

TODD, EWEN C. D., R. SZABO, and F. SPIRING. "Donairs (Gyros) - Potential Hazards and Control." Journal of Food Protection 49, no. 5 (1986): 369–77. http://dx.doi.org/10.4315/0362-028x-49.5.369.

Full text

Abstract:

Because of concerns that meat in donairs could allow growth of pathogens during cooking and overnight cooling of leftovers, 34 donairs from eleven establishments had temperatures taken and were examined microbiologically. Temperatures varied depending on depth of measurement and stage from the raw product to reheated leftovers. These were frequently &gt;4 or &lt;60°C and could be considered at temperatures favorable for growth of pathogens. Although aerobic colony counts were high (mean of 105 to 107 CFU/g), counts tended to decrease the longer the donair remained cooking on the spit.

APA, Harvard, Vancouver, ISO, and other styles

23

Bone, Dominic C., Donald V. Cramer, Luu Phan-Thanh, et al. "Microbiological Hazards Related to Xenotransplantation of Porcine Organs into Man." Infection Control and Hospital Epidemiology 19, no. 5 (1998): 355–65. http://dx.doi.org/10.2307/30141380.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

GARRETT, E. SPENCER, MICHAEL L. JAHNCKE, and JOHM M. TENNYSON. "Microbiological Hazards and Emerging Food-Safety Issues Associated with Seafoods†." Journal of Food Protection 60, no. 11 (1997): 1409–16. http://dx.doi.org/10.4315/0362-028x-60.11.1409.

Full text

Abstract:

The United States is entering into a new era in which dwindling natural fisheries resources are forcing regulatory agencies to develop a more holistic approach to seafood safety and natural marine resource issues. Public health issues associated with seafoods can be grouped as (i) environmentally induced (i.e., natural or anthropogenic), (ii) process-induced, (iii) distribution-induced, or (iv) consumer-induced hazards. Similarly, loss of habitat and ecosystem degradation threaten the future viability of fisheries and have important ramifications for seafood safety. In the United States, large

APA, Harvard, Vancouver, ISO, and other styles

25

Bone, Dominic C., Donald V. Cramer, Luu Phan-Thanh, et al. "Microbiological Hazards Related to Xenotransplantation of Porcine Organs into Man." Infection Control and Hospital Epidemiology 19, no. 5 (1998): 355–65. http://dx.doi.org/10.1086/647830.

Full text

APA, Harvard, Vancouver, ISO, and other styles

26

Ranta, Jukka, Antti Mikkelä, Johanna Suomi, and Pirkko Tuominen. "BIKE: Dietary Exposure Model for Foodborne Microbiological and Chemical Hazards." Foods 10, no. 11 (2021): 2520. http://dx.doi.org/10.3390/foods10112520.

Full text

Abstract:

BIKE is a Bayesian dietary exposure assessment model for microbiological and chemical hazards. A graphical user interface was developed for running the model and inspecting the results. It is based on connected Bayesian hierarchical models, utilizing OpenBUGS and R in tandem. According to occurrence and consumption data given as inputs, a specific BUGS code is automatically written for running the Bayesian model in the background. The user interface is based on shiny app. Chronic and acute exposures are estimated for chemical and microbiological hazards, respectively. Uncertainty and variabili

APA, Harvard, Vancouver, ISO, and other styles

27

Peruzy, M. F., N. Murru, G. Smaldone, et al. "Hygiene evaluation and microbiological hazards of hunted wild boar carcasses." Food Control 135 (May 2022): 108782. http://dx.doi.org/10.1016/j.foodcont.2021.108782.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

Benyagoub, Elhassan, Mohammed Ayat, and Djamila Belarbi. "Microbiological Control of UHT Sterilized Milk and Milk Products and Effects on Consumers' Health in Western Algeria." Microbes and Health 3, no. 1 (2014): 21–24. http://dx.doi.org/10.3329/mh.v3i1.19777.

Full text

Abstract:

The present study focused on the analysis of microbiological quality of various milk samples such as ultra-high temperature sterilized milk (UHT), melted cheese and yoghurt, obtained from dairy product factories in western Algeria. Hazards identification and development of a quality management standard for these subsidiaries evidenced that the sanitary quality was satisfactory. The result revealed detection of faecal origin contamination total and fecal coliforms in both the yoghurt product and sample of melted cheese where the average content was(1.29±6.72-0.14±0.56 x 103cfu/g) and (0.14±0.

APA, Harvard, Vancouver, ISO, and other styles

29

STEWART, CYNTHIA M., MARTIN B. COLE, and DONALD W. SCHAFFNER. "Managing the Risk of Staphylococcal Food Poisoning from Cream-Filled Baked Goods To Meet a Food Safety Objective." Journal of Food Protection 66, no. 7 (2003): 1310–25. http://dx.doi.org/10.4315/0362-028x-66.7.1310.

Full text

Abstract:

The International Commission on Microbiological Specifications for Foods (ICMSF) has recently proposed a scheme for the management of microbial hazards for foods that involves the concept of food safety objectives (FSOs). FSOs are intended to specify the maximum levels of hazardous agents required to meet a given public health goal. This scheme offers flexibility for the food industry in terms of allowing the use of alternative but equivalent means for achieving a given FSO. This paper illustrates the application of the ICMSF model via the analysis of the microbiological hazard of Staphylococc

APA, Harvard, Vancouver, ISO, and other styles

30

Janjic, J., M. Mirilovic, D. Nedic, et al. "Consumer awareness of meat hazards with special reference to sources of meat contamination and microbiological hazards." IOP Conference Series: Earth and Environmental Science 854, no. 1 (2021): 012039. http://dx.doi.org/10.1088/1755-1315/854/1/012039.

Full text

Abstract:

Abstract This paper presents the results of consumer opinion testing (n=1000) on hazards in meat (biological, chemical), as well as consumer opinion about causes of meat contamination from farm to retail. Consumer opinion on sources of meat contamination in households is also presented.

APA, Harvard, Vancouver, ISO, and other styles

31

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.

Full text

Abstract:

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

APA, Harvard, Vancouver, ISO, and other styles

32

Bacci, Fabio, and Deborah V. Chapman. "Microbiological assessment of private drinking water supplies in Co. Cork, Ireland." Journal of Water and Health 9, no. 4 (2011): 738–51. http://dx.doi.org/10.2166/wh.2011.053.

Full text

Abstract:

The microbiological quality of 75 private drinking water supply boreholes in Co. Cork, Ireland was assessed in order to determine the incidence of contamination and the potential pathways of such contamination. Microbiological analysis was carried out using the membrane filtration technique for the recovery of thermotolerant (faecal) coliforms. The sanitary protection of the supplies was evaluated by means of systematic inspections and subsequent qualitative sanitary risk assessment. Almost a quarter of all supplies investigated (24%, n = 18) was found positive for thermotolerant coliforms. We

APA, Harvard, Vancouver, ISO, and other styles

33

Гавриленко, О. С., О. А. Хоміцька та О. В. Загорулько. "Визначення мікробіологічних ризиків під час дослідження м'яса свиней, уражених саркоцистозом". Вісник Полтавської державної аграрної академії, № 4 (25 грудня 2015): 64–67. http://dx.doi.org/10.31210/visnyk2015.04.16.

Full text

Abstract:

У статті визначено підходи до оцінки мікробіоло-гічних ризиків під час використання в їжу свинини,отриманої від уражених саркоцистозом тварин.Проведено аналіз мікробіологічного ризику м'яса сви-ней, уражених саркоцистозом, включено кількісну таякісну інформацію мікробіологічних небезпек у дослід-женому матеріалі. Встановлено, що в зразках з різ-ним ступенем ураження саркоцистами підвищуєтьсяне тільки кількість мезофільних аеробних і факуль-тативно анаеробних мікроорганізмів (МАФАМ) ум'ясі, але й кількість патогенних і умовно-патогеннихмікроорганізмів. In the article the approaches to the

APA, Harvard, Vancouver, ISO, and other styles

34

Brunton, Cheryl, Alistair Humphrey, and Ramon Pink. "The public health response to microbiological hazards after the canterbury earthquakes." Pathology 44 (2012): S45. http://dx.doi.org/10.1016/s0031-3025(16)32704-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Olayemi, A. B. "Microbiological hazards associated with agricultural utilization of urban polluted river water." International Journal of Environmental Health Research 7, no. 2 (1997): 149–54. http://dx.doi.org/10.1080/09603129773940.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Maronna, Andreas, Sigrid Psaier, Cornelia Erfurt-Berge, Johannes Geier, and Vera Mahler. "Allergenic and microbiological hazards caused by skin markings during medical procedures?" JDDG: Journal der Deutschen Dermatologischen Gesellschaft 15, no. 10 (2017): 1034–36. http://dx.doi.org/10.1111/ddg.13327.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Bramwell, Prue. "Food safety plans: three problems to address when analysing microbiological hazards." Microbiology Australia 34, no. 2 (2013): 102. http://dx.doi.org/10.1071/ma13035.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Szulc, Justyna, Małgorzata Okrasa, Katarzyna Majchrzycka, et al. "Microbiological and Toxicological Hazards in Sewage Treatment Plant Bioaerosol and Dust." Toxins 13, no. 10 (2021): 691. http://dx.doi.org/10.3390/toxins13100691.

Full text

Abstract:

Despite the awareness that work in the sewage treatment plant is associated with biological hazards, they have not been fully recognised so far. The research aims to comprehensively evaluate microbiological and toxicological hazards in the air and settled dust in workstations in a sewage treatment plant. The number of microorganisms in the air and settled dust was determined using the culture method and the diversity was evaluated using high-throughput sequencing. Endotoxin concentration was assessed with GC-MS (gas chromatography-mass spectrometry) while secondary metabolites with LC-MS/MS (l

APA, Harvard, Vancouver, ISO, and other styles

39

Langhans, Robert W., and Mauricio Salamanca. "219 Food-grade Greenhouses: Development and Implementation of a HACCP Plan for the Production of Controlled Environment Agriculture (CEA) Boston Lettuce." HortScience 34, no. 3 (1999): 479F—480. http://dx.doi.org/10.21273/hortsci.34.3.479f.

Full text

Abstract:

With the primary objective of assuring food safety at the production level, a HACCP (Hazard Analysis and Critical Control Point) plan was developed and implemented in an 8000-ft2 greenhouse producing 1000 heads of lettuce per day in Ithaca, N.Y. The plan was developed following the HACCP principles and application guidelines published by the National Advisory Committee on Microbiological Criteria for Foods (1997). The CEA glass greenhouse uses both artificial high-pressure sodium lamps and a shade curtain for light control. Temperature is controlled via evaporative cooling and water heating. L

APA, Harvard, Vancouver, ISO, and other styles

40

Menezes, Renata Oliveira dos Santos, Ryzia de Cássia Vieira Cardoso, and Alaise Gil Guimarães. "HAZARDS AND RISKS TO CONSUMERS’ HEALTH CAUSED BY POPSICLES ON SALVADOR BEACHES – BAHIA STATE." Brazilian Journal of Medicine and Human Health 5, no. 1 (2017): 6. http://dx.doi.org/10.17267/2317-3386bjmhh.v5i1.1228.

Full text

Abstract:

Introduction: Beaches are a place for interaction and leisure, as well as a scenery for the provision of services, including the street food trade. In this segment, different workers with different type of foods are included, especially the popsicles. Methods: This study aimed to characterize microbiologically the popsicles commercialized on the beaches of Salvador, Bahia State. A cross-sectional study was carried out on 13 beaches, with the application of semi- structured questionnaires to 33 vendors to characterize microbiologically the popsicles sold on the beaches of Salvador, Bahia State,

APA, Harvard, Vancouver, ISO, and other styles

41

CÓRDOBA, MARÍA G., JUAN J. CÓRDOBA, and RAFAEL JORDANO. "Evaluation of Microbial Hazards during Processing of Spanish Prepared Flamenquín." Journal of Food Protection 61, no. 6 (1998): 693–99. http://dx.doi.org/10.4315/0362-028x-61.6.693.

Full text

Abstract:

Flamenquín is a traditional, prepared, frozen meat product from the south of Spain made with minced pork, chicken, and cooked ham. Since it is a prepared raw meat product some microbial hazards could be associated with the process of making it. Microbiological analyses have been performed throughout the various steps of processing over a 1-year period to evaluate microbial hazards in the commercial process. High levels of microorganisms were observed all through the processing of this product, the mincing and mixing steps being where major microbial contamination was observed. Pathogenic bacte

APA, Harvard, Vancouver, ISO, and other styles

42

Howard, Luke. "HACCP Principals and Product Operations: What is the Future?" HortScience 33, no. 3 (1998): 551f—552. http://dx.doi.org/10.21273/hortsci.33.3.551f.

Full text

Abstract:

Food safety has become a major issue for producers and processors of fresh fruit and vegetable products. Although the safety of fresh and pre-cut fruit and vegetables is outstanding, several recent food-borne outbreaks have increased the public's awareness of microbiological hazards associated with these products. Hazard Analysis Critical Control Point (HACCP) programs are well-established for many food systems. HACCP is a systematic approach to the identification, assessment, and control of hazards associated with the environment in which foods are produced and handled. Fresh and pre-cut prod

APA, Harvard, Vancouver, ISO, and other styles

43

BUCHANAN, ROBERT L. "1st International Conference on Microbiological Risk Assessment: Foodborne Hazards—What We Heard." Journal of Food Protection 67, no. 9 (2004): 2072–74. http://dx.doi.org/10.4315/0362-028x-67.9.2072.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

SERGELIDIS (Δ. ΣΕΡΓΚΕΛΙΔΗΣ), D., A. ABRAHIM (Α. AMIN), A. SARIMVEI (Α. ΣΑΡΗΜΒΕΗ), and C. GENIGEORGIS (Κ. ΓΕΝΗΠΩΡΓΗΣ). "Microbiological hazards at several stages of production and distribution of cooked sausages." Journal of the Hellenic Veterinary Medical Society 53, no. 3 (2018): 201. http://dx.doi.org/10.12681/jhvms.15375.

Full text

Abstract:

Fifty one (51) samples of several types of cooked sausage paste, prepared by two meat factories in N. Greece were examined. TPC of these samples ranged between 5,3-6,3 Log10CFU/g. Coliforms were regularly present reaching populations of 93->2.400 MPN/g and lactic acid bacteria ranged between 5-6,3 Log10CFU/g. L. monocytogenes was detected in 56 and 38,4% of the samples collected in each factory. E. coli was detected in 20 and 16,6%, and Salmonella spp in 12 and 16,6% respectively. Neither pathogens nor coliforms were detected in 51 samples of cooked sausages originated from the same pastes

APA, Harvard, Vancouver, ISO, and other styles

45

Lateef, A., T. E. Davies, A. Adelekan, I. A. Adelere, A. A. Adedeji, and A. H. Fadahunsi. "Akara Ogbomoso: Microbiological Examination and Identification of Hazards and Critical Control Points." Food Science and Technology International 16, no. 5 (2010): 389–400. http://dx.doi.org/10.1177/1082013210366894.

Full text

Abstract:

Akara Ogbomoso was examined toward the establishment of hazard analysis and critical control point (HACCP). The akara was produced in residential buildings with the attendant consequence of contamination. There was ample growth of aerobes, coliforms, staphylococci, Shigella and yeast/mold from the samples, water and cowpea pastes. Microbial contaminations occur through the processing, which can be corrected through education by adopting good hygienic and manufacturing practices. The critical control points were identified as frying, storage and refrying. It may be heated in the microwave for 1

APA, Harvard, Vancouver, ISO, and other styles

46

SALAMA, HANAA, F., AMAL A. AL-SAID, and EL-ASUOTY, M.S. "THE EFFECT OF HACCP SYSTEM ON VARIOUS MICROBIOLOGICAL HAZARDS IN CHEESE FACTORIES." Assiut Veterinary Medical Journal 67, no. 171 (2021): 158–73. http://dx.doi.org/10.21608/avmj.2021.205280.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Fresno, M., F. DI Pillo, L. Olguin, H. Cañon, J. Reyes, and D. Cornejo. "Unravelling the Microbiological Hazards in Small Scale Dairy Goat Farming in Chile." International Journal of Infectious Diseases 116 (March 2022): S79. http://dx.doi.org/10.1016/j.ijid.2021.12.187.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Vincze, Szilvia, Sascha Al Dahouk, and Ralf Dieckmann. "Microbiological Safety of Non-Food Products: What Can We Learn from the RAPEX Database?" International Journal of Environmental Research and Public Health 16, no. 9 (2019): 1599. http://dx.doi.org/10.3390/ijerph16091599.

Full text

Abstract:

For consumer protection across borders, the European Union has established the rapid alert system for dangerous non-food products (RAPEX), with the overarching goal of preventing or limiting the sale and use of non-food products that present a serious risk for the health and safety of consumers. In our study, we comprehensively analyzed RAPEX notifications associated with products posing a microbiological risk from 2005 through 2017. Additional information was retrieved from national laboratory reports. A total of 243 microbiologically harmful consumer products triggered notifications in 23 ou

APA, Harvard, Vancouver, ISO, and other styles

49

YAMANI, MOHAMMED I., SULEIMAN J. ABU TAYEH, and ABDULAZIM S. SALHAB. "Aspects of Microbiological and Chemical Quality of Turmus, Lupin Seeds Debittered by Soaking in Water." Journal of Food Protection 61, no. 11 (1998): 1480–83. http://dx.doi.org/10.4315/0362-028x-61.11.1480.

Full text

Abstract:

Eleven species of spherical lactic acid bacteria (LAB) belonging to the genera Leuconostoc, Lactococcus, Enterococcus and Pediococcus were the predominant microorganisms in 40 samples of turmus, ready-to-eat lupin seeds debittered by boiling and soaking in water. The average counts of the LAB in the 20 winter samples and the 20 summer samples were 7.4 and 8.7 log CFU/g, respectively. The averages of the Enterobacteriaceae counts were 5.1 and 6.6 log CFU/g, respectively, and the 11 species isolated belonged to the genera Enterobacter, Citrobacter, Escherichia and Klebsiella. The average yeast c

APA, Harvard, Vancouver, ISO, and other styles

50

Benyagoub, Elhassan, Mohammed Ayat, and Djamila Belarbi. "Physico-chemical quality assessment of ultra high temperature sterilized milk and milk products in Western Algeria." South Asian Journal of Experimental Biology 4, no. 3 (2014): 85–90. http://dx.doi.org/10.38150/sajeb.4(3).p85-90.

Full text

Abstract:

The present study focused on the physico-chemical and bacteriological quality assessment of samples including ultra-high-temperature (UHT) sterilized milk, melted cheese and yoghurt, collected from dairy product factories in western Algeria. Hazards identification and development of a quality man-agement standard for these subsidiaries were established. The physico-chemical and bacteriological quality of products analyzed was satisfactory, with the exception of 20% of the samples of fruity yoghurts where the titrat-able acidity was relatively high 1.337 ± 0.143%. Prerequisite programs (PRP) es

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!