Food allergy in the World Health Organization's International Classification of Diseases (ICD)‐11

Autor: Luciana Kase Tanno, Pascal Demoly

Publikováno v: Pediatric Allergy and Immunology
Pediatric Allergy and Immunology, 2022, 33 (11), pp.e13882. ⟨10.1111/pai.13882⟩

International audience; There are increasing global data regarding the prevalence of food allergy and food-induced anaphylaxis. However, knowledge in morbidity and mortality epidemiological data is still not optimal, and international comparable stan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::367bc920381b0bd95bae15ec2c24aae8
https://doi.org/10.1111/pai.13882

Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment

Autor: Emmanuelle Boix, Louis Coroller, Olivier Couvert, Stella Planchon, Arnoud H.M. van Vliet, Jason Brunt, Michael W. Peck, Christine Rasetti-Escargueil, Emmanuel Lemichez, Michel R. Popoff, Stéphane André

Publikováno v: Food Microbiology
Food Microbiology, 2022, 106, pp.104055. ⟨10.1016/j.fm.2022.104055⟩

International audience; Group I Clostridium botulinum and Clostridium sporogenes are physiologically and genetically closely related. Both are widely distributed in the environment and can cause foodborne botulism. In this work, a physiological study

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c830c508c8d7d45d0559d47a7bae085e
https://hal-pasteur.archives-ouvertes.fr/pasteur-03744966

Mechanistic insights into consumption of the food additive xanthan gum by the human gut microbiota

Autor: Matthew P. Ostrowski, Sabina Leanti La Rosa, Benoit J. Kunath, Andrew Robertson, Gabriel Pereira, Live H. Hagen, Neha J. Varghese, Ling Qiu, Tianming Yao, Gabrielle Flint, James Li, Sean P. McDonald, Duna Buttner, Nicholas A. Pudlo, Matthew K. Schnizlein, Vincent B. Young, Harry Brumer, Thomas M. Schmidt, Nicolas Terrapon, Vincent Lombard, Bernard Henrissat, Bruce Hamaker, Emiley A. Eloe-Fadrosh, Ashootosh Tripathi, Phillip B. Pope, Eric C. Martens

Publikováno v: Nature Microbiology
Nature Microbiology, 2022, 7 (4), pp.556-569. ⟨10.1038/s41564-022-01093-0⟩

International audience; Processed foods often include food additives such as xanthan gum, a complex polysaccharide with unique rheological properties, that has established widespread use as a stabilizer and thickening agent. Xanthan gum's chemical st

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::916a86f9a35ee89af42176922e782dba
https://amu.hal.science/hal-03666905

Peanut traces in food: A probabilistic risk assessment based on the French MIRABEL survey

Autor: Antoine Deschildre, Amélie Crépet, Jocelyne Just, A. Papadopoulos

Publikováno v: Food Control
Food Control, Elsevier, 2022, 131, pp.108403. ⟨10.1016/j.foodcont.2021.108403⟩
Food Control, 2022, 131, pp.108403. ⟨10.1016/j.foodcont.2021.108403⟩

International audience; The risk of reactions due to the unintentional presence of allergens, such as traces in packaged products, remains difficult to characterize. The aim was to assess the risk regarding unintended traces of peanut in packaged foo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73b976109c56dc49628276dcfcce4cf9
https://hal-anses.archives-ouvertes.fr/anses-03449316

Risk-benefit in food safety and nutrition - outcome of the 2019 Parma Summer School

Autor: Sofie Theresa Thomsen, Stefano Lorenzetti, Morten Poulsen, Andreas Kouroumalis, Hans Verhagen, Ricardo Assunção, Véronique Sirot, Maarten Nauta, Marco Trevisan, Alfonso Siani, Jeljer Hoekstra, Giulia Spaggiari, Josep Rubert, Alberto Mantovani, Hanna Eneroth, Pietro Cozzini, Stylianos Koulouris, Cristina Alonso-Andicoberry, Davide Menozzi, Francesca Cavaliere

Publikováno v: Food Research International 141 (2021)
Food Research International
Food Research International, Elsevier, 2021, 141, pp.110073. ⟨10.1016/j.foodres.2020.110073⟩
Food Research International, 141
Food research international 141 (2021). doi:10.1016/j.foodres.2020.110073
info:cnr-pdr/source/autori:Verhagen, Hans; Alonso-Andicoberry, Cristina; Assuncao, Ricardo; Cavaliere, Francesca; Eneroth, Hanna; Hoekstra, Jeljer; Koulouris, Stylianos; Kouroumalis, Andreas; Lorenzetti, Stefano; Mantovani, Alberto; Menozzi, Davide; Nauta, Maarten; Poulsen, Morten; Rubert, Josep; Siani, Alfonso; Sirot, Veronique; Spaggiari, Giulia; Thomsen, Sofie Theresa; Trevisan, Marco; Cozzini, Pietro/titolo:Risk-benefit in food safety and nutrition-Outcome of the 2019 Parma Summer School/doi:10.1016%2Fj.foodres.2020.110073/rivista:Food research international/anno:2021/pagina_da:/pagina_a:/intervallo_pagine:/volume:141

Risk-benefit assessment is the comparison of the risk of a situation to its related benefits, i.e. a comparison of scenarios estimating the overall health impact. The risk–benefit analysis paradigm mirrors the classical risk analysis one: risk–be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b5bdd63655dcf4c931a37e7f333bc63
http://hdl.handle.net/10773/37733