Zobrazeno 1 - 10 of 65 pro vyhledávání: '"Sécurité sanitaire des aliments"'
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Method for tick-borne encephalitis virus detection in raw milk products
Autor: Catherine Hennechart-Collette, Gaëlle Gonzalez, Lisa Fourniol, Audrey Fraisse, Cécile Beck, Sara Moutailler, Laure Bournez, Nolwenn M. Dheilly, Sandrine A. Lacour, Sylvie Lecollinet, Sandra Martin-Latil, Sylvie Perelle
Publikováno v: Food Microbiology
Food Microbiology, Elsevier, 2022, 104, pp.104003. ⟨10.1016/j.fm.2022.104003⟩
International audience; The transmission of tick-borne encephalitis virus (TBEV) through food is rare, but can occur through the consumption of raw milk products from animals infected by tick bites. In 2020, France faced a TBEV outbreak linked to the
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d1492ae15aee6e42ac042d699ea649d
http://agritrop.cirad.fr/601569/
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5
Contribution of the methodology of collective expertise to the mitigation of food safety hazards in low- or medium-income countries
Autor: Abdellah Chichi, Jamal Eddine Hazm, Michel Bakar Diop, Paul Kapay Mobinzo, Maria Teresa Barreto Crespo, Didier Montet, Abdelouahab Ouadia, Mame Samba Mbaye, Isaac M. Diansambu, Apollinaire Biloso, Marie-Louise Scippo, Joël Scher
Publikováno v: Food Control
Food Control, Elsevier, 2019, 99, pp.84-88. ⟨10.1016/j.foodcont.2018.12.009⟩
Food safety and quality is a major political topic due to numbers of deaths and hospitalizations all over the world due to food contamination, due to the increasing concern of consumers with public health related issues, due to increasing complexity
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c1206fcc0a82b0d5a695ad4afb98e48
https://doi.org/10.1016/j.foodcont.2018.12.009
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6
Being a vet: the veterinary profession in social science research
Autor: Laure Bonnaud, Nicolas Fortané
Publikováno v: Review of Agricultural, Food and Environmental Studies
Review of Agricultural, Food and Environmental Studies, Springer, 2021, 102 (2), pp.125-149. ⟨10.1007/s41130-020-00103-1⟩
A paraître
Review of Agricultural, Food and Environmental Studies, Springer, In press, ⟨10.1007/s41130-020-00103-1⟩
Communication pour l’école de printemps de l’IRISSO, Rambouillet, mai 2019; This article presents a review of the social science literature on the veterinary profession. It highlights the current debates on the profession. The texts discussed in
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::620ca6ef8e71a36474066dc2d81df25a
https://hal.inrae.fr/hal-03239225
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8
The variety, roasting, processing, and type of cultivation determine the low OTA levels of commercialized coffee in Chiapas State, Mexico
Autor: Gabriela Rodríguez-Serrano, Noël Durand, Maria Eugenia Aguilar-Alvarez, Isabelle Perraud-Gaime, Gerardo Saucedo-Castañeda, Rosa Obdulia González-Robles
Publikováno v: Food Control
Food Control, 2021, 126, pp.108088. ⟨10.1016/j.foodcont.2021.108088⟩
Food Control, Elsevier, 2021, 126, pp.108088. ⟨10.1016/j.foodcont.2021.108088⟩
International audience; Ochratoxin A (OTA) in coffee is associated with serious health problems and significant economic loss. The state of Chiapas is the top coffee producer in Mexico, accounting for 41.3% of the national production, and the second
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30c2086f9ad82c1487e2b75c9872a2e2
https://hal.science/hal-03218805
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9
Detection of Milk Fat Adulteration in Commercial Butter and Sour Cream
Autor: Nurseitova, G.A. Bayandy, Askar Kondybayev, Gaukhar Konuspayeva, Farida Amutova, Nourlan Akhmetsadykov, Bernard Faye, A.A. Zhakupbekova, A.S. Omarova
Publikováno v: International Journal of Dairy Science
International Journal of Dairy Science, 2021, 16 (1), pp.18-28. ⟨10.3923/ijds.2021.18.28⟩
International audience; Background and Objective: Adulteration of dairy products by substitution of milk fat by vegetable oil is common in the Eurasian Economic Union. The objective of the paper is to investigate the potential adulteration of the fat
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec5819956f84882c2b73e746d78c13e6
https://hal.inrae.fr/hal-03201920
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10
Mycotoxins in food and beverages: Innovations and advances. Part 1
Autor: Montet, Didier (ed.), Brabet, Catherine (ed.), Schorr-Galindo, Sabine (ed.), Ray, Ramesh C. (ed.)
Mycotoxins are secondary metabolites produced by fungi in a wide range of foods (cereals, peanut, tree nuts, dried fruits, coffee, cocoa, grapes, spices…) both in the field and after harvest, particularly during storage. They can also be found in p
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3631::0cc772d18f62b59380842c990784e899
http://agritrop.cirad.fr/599663/
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