Log in

Relevant bibliographies by topics / Safe food / Journal articles

To see the other types of publications on this topic, follow the link: Safe food.

Journal articles on the topic 'Safe food'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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 'Safe food.'

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

Woods, Julie. "Safe Food." Nutrition Dietetics 63, no. 1 (2006): 59. http://dx.doi.org/10.1111/j.1747-0080.2006.00036.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Coulston, Ann M. "Safe Food." Topics in Clinical Nutrition 18, no. 3 (2003): 204–5. http://dx.doi.org/10.1097/00008486-200307000-00010.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Ronald F Eustice. "Using irradiation to make safe food safer." Stewart Postharvest Review 11, no. 3 (2015): 1–5. http://dx.doi.org/10.2212/spr.2015.3.1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Oniang'o, Ruth. "Only Safe Food is Food." African Journal of Food, Agriculture, Nutrition and Development 24, no. 6 (2024): 1. http://dx.doi.org/10.18697/ajfand.131.ed141.

Full text

Abstract:

The United Nations defines food security as ability to afford and access food that is safe, nutritious, enough and culturally acceptable. For decades we worried about many world citizens going hungry, and we still do. Increasingly, severe weather events are rendering food inaccessible: stored food and crops in the fields are destroyed by severe weather events while livestock dye under scorching heat or are washed away by floods. Food already harvested also goes bad in unfavorable conditions, even before it is stored. Clearly, food safety becomes a challenge here. And then, if food is not safe,

APA, Harvard, Vancouver, ISO, and other styles

5

Shapiro, Anna, and Christiane Mercier. "Safe food manufacturing." Science of The Total Environment 143, no. 1 (1994): 75–92. http://dx.doi.org/10.1016/0048-9697(94)90534-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Woodburn, Margy, and Shirley VanDeRiet. "Safe Food: Care Labeling for Perishable Foods." Home Economics Research Journal 14, no. 1 (1985): 3–10. http://dx.doi.org/10.1177/1077727x8501400101.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Dr., (Mrs.) Jyoti Kulkarni. "Synthetic Food Colors - Are They Safe?" International Journal of Research - GRANTHAALAYAH Composition of Colours, December,2014 (2017): 1–5. https://doi.org/10.5281/zenodo.887513.

Full text

Abstract:

Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is concerned is a serious matter and to work over it is a matter of interest. To fulfil the ultimate goal of reducing the total exposure to colors, data on dietary intake of food colors needs to be generated urgently in the country.

APA, Harvard, Vancouver, ISO, and other styles

8

Jensen, Julian. "Safe Food. Third Edition." Nutrition Dietetics 63, no. 2 (2006): 128–29. http://dx.doi.org/10.1111/j.1747-0080.2006.00059.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

9

Edwards, Ron. "Safe food — healthy life." LWT - Food Science and Technology 28, no. 3 (1995): 10–12. http://dx.doi.org/10.1016/s0023-6438(95)95727-8.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Skjerve, Eystein, and Jennifer Johnson. "Safe food—industrial leadership." Food Microbiology 8, no. 1 (1991): 79–80. http://dx.doi.org/10.1016/0740-0020(91)90020-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Chisti, Yusuf. "Safe food for all..." Biotechnology Advances 42 (September 2020): 107585. http://dx.doi.org/10.1016/j.biotechadv.2020.107585.

Full text

APA, Harvard, Vancouver, ISO, and other styles

12

Kulkarni, Jyoti. "SYNTHETIC FOOD COLORS - ARE THEY SAFE?" International Journal of Research -GRANTHAALAYAH 2, no. 3SE (2014): 1–5. http://dx.doi.org/10.29121/granthaalayah.v2.i3se.2014.3519.

Full text

Abstract:

Colors in foods are always tempting whether they are natural or synthetic. Synthetic colors are commonly used in foods & beverages as they are easily available, economic and intense whereas natural food colors are costly, availability is limited and range of color is also limited but whether synthetic colors are safe enough as far as health is concerned is a serious matter and to work over it is a matter of interest. To fulfil the ultimate goal of reducing the total exposure to colors, data on dietary intake of food colors needs to be generated urgently in the country.

APA, Harvard, Vancouver, ISO, and other styles

13

Beall, Gary, Christine Bruhn, Arthur Craigmill, and Carl Winter. "Pesticides and your food: How safe is “safe”?" California Agriculture 45, no. 4 (1991): 4–11. http://dx.doi.org/10.3733/ca.v045n04p4.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

TYRPENOU (Α.Ε.ΤΥΡΠΕΝΟΥ), A. E. "Safe foods for the European consumers." Journal of the Hellenic Veterinary Medical Society 59, no. 2 (2017): 139. http://dx.doi.org/10.12681/jhvms.14955.

Full text

Abstract:

The market internationalisation, free trading of products and the transport of services within and between the European Union Member States, more and more is based on their quality and integrity. In this particularly exigent environment, in markets that are rapidly altered with fast rythms and within the frames of an intensive worldwide competition, it is obvious the need for "quality". A term, which, in order to become reality, requires patience and insistence, collective efforts, systemisation and a spirit of collaboration. It should become a way of life I could say. But nothing could be don

APA, Harvard, Vancouver, ISO, and other styles

15

Joseph, Avis. "Food Service Establishment Safe Food and Handling Practices." Agronomy & Agricultural Science 3, no. 2 (2020): 1–5. http://dx.doi.org/10.24966/aas-8292/100027.

Full text

Abstract:

Food safety starts from the farm, that product does not have chemical residues before delivered to the market for sale. It is also the responsibility of everyone who is affiliated with food service operation as food handler. Food safety is an important issue that has been given global attention and is vital for public health, socio-economic stability and global commerce

APA, Harvard, Vancouver, ISO, and other styles

16

Manning, C. K., and O. S. Snider. "Evaluation of keep food safe food-handler training." Journal of the American Dietetic Association 94, no. 9 (1994): A75. http://dx.doi.org/10.1016/0002-8223(94)91842-2.

Full text

APA, Harvard, Vancouver, ISO, and other styles

17

Morris, J. Glenn. "How Safe Is Our Food?" Emerging Infectious Diseases 17, no. 1 (2011): 126–28. http://dx.doi.org/10.3201/eid1701.101821.

Full text

APA, Harvard, Vancouver, ISO, and other styles

18

Yen, Peggy K. "Playing it safe with food." Geriatric Nursing 14, no. 4 (1993): 221. http://dx.doi.org/10.1016/s0197-4572(06)80047-9.

Full text

APA, Harvard, Vancouver, ISO, and other styles

19

Yen, Peggy Kloster. "Keeping food safe to eat." Geriatric Nursing 6, no. 3 (1985): 164–66. http://dx.doi.org/10.1016/s0197-4572(85)80032-x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

20

The Lancet. "How safe is GM food?" Lancet 360, no. 9342 (2002): 1261. http://dx.doi.org/10.1016/s0140-6736(02)11349-3.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Ashwell, Margaret. "How Safe Is Our Food?" Journal of the Royal College of Physicians of London 24, no. 3 (1990): 233–37. https://doi.org/10.1016/s0035-8819(25)02097-5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Woteki, Catherine E., Sandra L. Facinoli, and Danielle Schor. "Keep Food Safe to Eat: Healthful Food Must Be Safe as Well as Nutritious." Journal of Nutrition 131, no. 2 (2001): 502S—509S. http://dx.doi.org/10.1093/jn/131.2.502s.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Eigenmann, P. A. "Food allergy: a long way to safe processed foods." Allergy 56, no. 12 (2001): 1112–13. http://dx.doi.org/10.1034/j.1398-9995.2001.00080.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

24

Pandit, J., Y. K. Karki, D. Gauchan, and B. Paudel. "Safe Food Production Regimes and Potentiality of Integrated Multi-Level Food Certification System in Nepal." Journal of Agriculture and Environment 22 (June 30, 2021): 196–212. http://dx.doi.org/10.3126/aej.v22i0.46817.

Full text

Abstract:

There is continuum of agricultural production systems between highly agrochemical intensive farming and pure organic system. The current certification system in Nepal involve two levels – organic and good agriculture practice (GAP). Other middle-way alternatives for safe food like traditional and pesticide-free systems have not been considered for certification. This paper analyses various safe-food production regimes and explore potential for integrated multi-label food-safety certification system. Taking four typologies with varied levels of food safety i.e. traditional, good agriculture pra

APA, Harvard, Vancouver, ISO, and other styles

25

Yung, Kathleen, and Casey Neathway. "Community Champions for Safe, Sustainable, Traditional Food Systems." Current Developments in Nutrition 4, Supplement_1 (2019): 49–52. http://dx.doi.org/10.1093/cdn/nzz119.

Full text

Abstract:

ABSTRACT Access to traditional Indigenous foods is a priority to improve food security and recognize the role of food in sustaining cultural and social connections. First Nations Health Authority (FNHA) is Canada's first province-wide, Indigenous-led health authority and delivers services in a community-driven manner. FNHA collaborated with First Nations to implement a Community Champion model, whereby each Nation could identify an individual who worked in food programming to attend a train-the-trainer workshop on safe food preservation methods. The Champions then took this knowledge, along wi

APA, Harvard, Vancouver, ISO, and other styles

26

Çelik, Duygu. "FoodWiki: Ontology-Driven Mobile Safe Food Consumption System." Scientific World Journal 2015 (June 15, 2015): 1–22. http://dx.doi.org/10.1155/2015/475410.

Full text

Abstract:

An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat

APA, Harvard, Vancouver, ISO, and other styles

27

Charlesworth, Jessica, and Barbara A. Mullan. "Examining Safe Food-Handling Knowledge, Behaviour, and Related Psychological Constructs among Individuals at Higher Risk of Food Poisoning and the General Population." Foods 12, no. 17 (2023): 3297. http://dx.doi.org/10.3390/foods12173297.

Full text

Abstract:

Safe food-handling knowledge and behaviour are low across the general population. This raises concerns about whether individuals at higher risk of food poisoning have sufficient safe food-handling knowledge and engage in safe food-handling practices. The aim of this study was to explore safe food-handling knowledge, behaviour, and related psychological constructs among individuals at higher risk of food poisoning and compare the results to the general population. Participants (N = 169) completed measures of safe food-handling knowledge, intention, habit strength, perceived risk, self-efficacy,

APA, Harvard, Vancouver, ISO, and other styles

28

KANG, HEE-JIN, MIN-WOO LEE, IN-KYEONG HWANG, and JEONG-WEON KIM. "Development of Safe Food Handling Guidelines for Korean Consumers." Journal of Food Protection 78, no. 8 (2015): 1541–46. http://dx.doi.org/10.4315/0362-028x.jfp-14-506.

Full text

Abstract:

The purpose of this study was to develop guidelines for Korean consumers with regard to safe food handling practices at home by identifying current food handling issues. Korean consumers' behaviors regarding their safe food handling were identified via survey questionnaires that included items on individual hygiene practices, prepreparation steps when cooking, the cooking process, and the storage of leftover foods. The subjects were 417 Korean parents with elementary school children living in Seoul and Gyeonggi Province in the central area of Korea. The survey results revealed gaps between the

APA, Harvard, Vancouver, ISO, and other styles

29

Ha, Le Thanh, Nguyen Van Phuong, Do Quang Giam, and Tran Quang Trung. "Theoretical and Practical Issues of Research on the Consumption Needs for Safe Foods in Vietnam Using the Willingness to Pay Model." Vietnam Journal of Agricultural Sciences 3, no. 3 (2021): 756–70. http://dx.doi.org/10.31817/vjas.2020.3.3.09.

Full text

Abstract:

Research on consumer needs for safe foods under the willingness to pay (WTP) approach based on consumer behavior has been performed widely and has contributed greatly to the development of safe foods, assisted enterprises’ decision-making processes in improving agricultural and food products, and provided orientation to policymakers in improving public health as well as in fostering sustainable economic growth. Some of the methods used for measuring WTP for safe foods, such as contingent value (CV), choice experiment (CE), and auction experiment (AE), have made significant contributions to the

APA, Harvard, Vancouver, ISO, and other styles

30

Keller, Heather H., and Lisa M. Duizer. "Keeping Consumers Safe: Food Providers' Perspectives on Pureed Food." Journal of Nutrition in Gerontology and Geriatrics 33, no. 3 (2014): 160–78. http://dx.doi.org/10.1080/21551197.2014.927303.

Full text

APA, Harvard, Vancouver, ISO, and other styles

31

HANSON, JENNIFER A., SUSAN M. HUGHES, and PEI LIU. "Use of Health Belief Model Variables To Examine Self-Reported Food Handling Behaviors in a Sample of U.S. Adults Attending a Tailgate Event." Journal of Food Protection 78, no. 12 (2015): 2177–83. http://dx.doi.org/10.4315/0362-028x.jfp-15-077.

Full text

Abstract:

Unsafe food handling behaviors are common among consumers, and, given the venue, individuals attending a tailgating event may be at risk for foodborne illness. The objective of this study was to measure the association between Health Belief Model variables and self-reported usual food handling behaviors in a convenience sample of men and women at a tailgate event. Participants (n = 128) completed validated subscales for self-reported food handling behaviors (i.e., cross-contamination, sanitation), perceived threat of foodborne illness (i.e., perceived severity, perceived susceptibility), and s

APA, Harvard, Vancouver, ISO, and other styles

32

Martuscelli, Maria, Luigi Esposito, and Dino Mastrocola. "Biogenic Amines’ Content in Safe and Quality Food." Foods 10, no. 1 (2021): 100. http://dx.doi.org/10.3390/foods10010100.

Full text

Abstract:

Biogenic amines (BAs) are bioactive compounds distributed in foods of all origins. Apart from their fundamental role in many body functions, great interest is recently being focused on their toxicological potential, and many pieces of research are being carried out to understand their occurrence related to both desired and undesired fermentative phenomena, chemical spoilage, low hygienic conditions, wrong handling, and criticism about technological factors of process and storage conditions. All these causes can contribute to a higher content of them in food, particularly of those hazardous to

APA, Harvard, Vancouver, ISO, and other styles

33

Rohin, M. A. K., N. A. A. Mohd Najib, N. Ridzwan, N. Abd Hadi, R. Ishak, and A. A. Baig. "Safe food handling knowledge and practices of Universiti Sultan Zainal Abidin cafeteria food handlers." Food Research 8, no. 3 (2024): 451–59. http://dx.doi.org/10.26656/fr.2017.8(3).537.

Full text

Abstract:

Food safety has become a huge concern among health authorities in Malaysia due to the serious impact of foods being mishandled during preparation, processing, or storage, especially in food service environments. Therefore, this study was conducted to study knowledge and practices of safe food handling among Universiti Sultan Zainal Abidin (UniSZA) cafeteria food handlers. In this study, the questionnaires were modified from the previous study and distributed to fifty-five respondents who were selected using a convenience sampling method. The result was analysed and computed by using IBM SPSS v

APA, Harvard, Vancouver, ISO, and other styles

34

Grierson, W. "Safe Food: Should We Be Afraid?" Environmental Health Perspectives 107, no. 10 (1999): A493. http://dx.doi.org/10.2307/3454558.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Schoch-Spana, Monica. "Safe Food: Bacteria, Biotechnology, and Bioterrorism." Agricultural History 80, no. 4 (2006): 470–72. http://dx.doi.org/10.1215/00021482-80.4.470.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Reich, Margaret. "A menu for safe (food) keeping." Journal of the American Osteopathic Association 89, no. 5 (1989): 692–700. http://dx.doi.org/10.1515/jom-1989-890522.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Saunier, B., and K. Weston. "Safe Recipe Tools for Food Bloggers." Journal of the Academy of Nutrition and Dietetics 122, no. 10 (2022): A101. http://dx.doi.org/10.1016/j.jand.2022.08.041.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Schmidt, Charles W. "Safe Food: An All-Consuming Issue." Environmental Health Perspectives 107, no. 3 (1999): A144. http://dx.doi.org/10.2307/3434501.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Endepols, Stefan. "Rodenticides - indispensable for safe food production." Pesticide Outlook 13, no. 6 (2002): 231–32. http://dx.doi.org/10.1039/b211694b.

Full text

APA, Harvard, Vancouver, ISO, and other styles

40

O’Doherty Jensen, Katherine. "Safe Food: Bacteria, biotechnology, and bioterrorism." Journal of Clinical Investigation 113, no. 6 (2004): 787. http://dx.doi.org/10.1172/jci21319.

Full text

APA, Harvard, Vancouver, ISO, and other styles

41

Mayon-White, R. "Safe Food: Bacteria, Biotechnology and Bioterrorism." BMJ 327, no. 7414 (2003): 567—a—567. http://dx.doi.org/10.1136/bmj.327.7414.567-a.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Craft, N. "Food irradiation is safe, says WHO." BMJ 309, no. 6962 (1994): 1110. http://dx.doi.org/10.1136/bmj.309.6962.1110.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Smith DeWaal, Caroline. "Safe food from a consumer perspective." Food Control 14, no. 2 (2003): 75–79. http://dx.doi.org/10.1016/s0956-7135(02)00114-7.

Full text

APA, Harvard, Vancouver, ISO, and other styles

44

Brown, Tanya, Angela Leone, and Alexandra Day. "Have a Food-Safe Holiday Season." Journal of the Academy of Nutrition and Dietetics 117, no. 11 (2017): 1722–23. http://dx.doi.org/10.1016/j.jand.2017.08.123.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Dhanapala, Sapumal. "Safe and nutritious food: everyone’s business." Journal of the College of Community Physicians of Sri Lanka 26, no. 2 (2020): 78. http://dx.doi.org/10.4038/jccpsl.v26i2.8375.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Skovgaard, Niels. "Scientific Criteria to Ensure Safe Food." International Journal of Food Microbiology 94, no. 1 (2004): 105. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.02.005.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Oniang'o, Ruth. "How safe is our water food?" African Journal of Food, Agriculture, Nutrition and Development 21, no. 5 (2021): 1. http://dx.doi.org/10.18697/ajfand.100.ed101.

Full text

Abstract:

I wish to use my editor’s note for issue 100 to celebrate a friend I have known for decades, as we met through the corridors of various global conferences and discourses, discussing various aspects of nutrition. One could tell from her names that she was a blend and very global. I had no idea as to who was likely to win the coveted World Food Prize 2021 and was pleasantly surprised to learn of Dr. Shakuntala Haraksingh Thilsted’s huge achievement.

APA, Harvard, Vancouver, ISO, and other styles

48

Kramer, Jennifer. "Choosing a Food Safe Floor Coating." CoatingsPro 9, no. 4 (2009): 45. https://doi.org/10.5006/cp2009_9_4-45.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Dufour, Angela C., Fiona Pelly, Judith Tweedie, and Hattie Wright. "Safe Food Provision For Athletes At Major Games: How Prepared Are Food Service Caterers To Provide Safe Food In A Safe Environment To Optimize Athletes Health?" Medicine & Science in Sports & Exercise 54, no. 9S (2022): 140–41. http://dx.doi.org/10.1249/01.mss.0000876796.93323.53.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Al-Mohaithef, Mohammed, Syed Taha Abidi, Nargis Begum Javed, Musaad Alruwaili, and Amal Yousef Abdelwahed. "Knowledge of Safe Food Temperature among Restaurant Supervisors in Dammam, Saudi Arabia." Journal of Food Quality 2021 (July 10, 2021): 1–8. http://dx.doi.org/10.1155/2021/2231371.

Full text

Abstract:

Foodborne diseases are usually caused by consuming foods that are stored at an inappropriate temperature. This study aims to evaluate the knowledge of safe food temperature control among restaurant supervisors of Dammam city, Saudi Arabia. A cross-sectional study was carried out during January 2019 to May 2019. A close-ended questionnaire was used to assess knowledge and source of information about food temperature control from restaurant supervisors. The response rate of the study was 97 (80.8%). Demographic profile and knowledge scores of restaurant supervisors are reported as percentage. Ch

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!