Zobrazeno 1 - 10
of 704
pro vyhledávání: '"ready to eat food"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The objective of this study was to investigate the perceptions and attitudes of consumers toward food service safety and hygiene when purchasing ready-to-eat food. Data were collected at three time points: before (T0) and during the COVID-19 pandemic
Externí odkaz:
https://doaj.org/article/1b6e12ef8e4a4ed48b6151472d594252
Publikováno v:
Trends in Pharmaceutical Sciences, Vol 10, Iss 2, Pp 83-90 (2024)
Food borne diseases are an important public health problem has major impacts on human health, also affect trade and economic issues. Developing microbial cultures to detect foodborne pathogens is time-consuming and expensive. The aim of this study is
Externí odkaz:
https://doaj.org/article/5965cf99c2ef4c97b0da3b87164b153f
Autor:
CAI Jiong, CHEN Xiao, ZHU Honglin, ZHANG Biao, ZHANG Mandi, ZHANG Mengjiao, WANG Jiaqi, YAN Shaofei, LI Ying, LIU Lisha, SUN Honghu, BAI Li
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 4, Pp 426-432 (2024)
ObjectiveIn order to find out the contamination situation and potential risk of Listeria monocytogenes in refrigerated ready-to-eat prepackaged foods. This study carried out a quantitative contamination risk survey of L. monocytogenes for ready-to-ea
Externí odkaz:
https://doaj.org/article/7d73122d3d2941b090295637cf85b8d4
Publikováno v:
Heliyon, Vol 10, Iss 7, Pp e28662- (2024)
Listeriosis is a disease caused by L. monocytogenes, a relevant microorganism as a causative agent of foodborne diseases - FBD. This study aimed to evaluate the distribution of Listeria spp., and L. monocytogenes in different production areas in two
Externí odkaz:
https://doaj.org/article/6073af5bca8e4a7cb1b4c4f4514552a5
Autor:
Zhou Guanqi, Zeb Un Nisa
Publikováno v:
BMC Public Health, Vol 23, Iss 1, Pp 1-11 (2023)
Abstract Background The current study integrates brand management literature with food consumption research and develops an integrative framework by combining food safety trust, consumer perceived ethicality, brand evangelism, and brand passion into
Externí odkaz:
https://doaj.org/article/4699c543ad2a4a8f8b2f2bfa49b6bce4
Publikováno v:
Microorganisms, Vol 12, Iss 10, p 1970 (2024)
Listeria monocytogenes (Lm) is responsible for listeriosis, a serious foodborne disease, with high hospitalization and mortality rates worldwide. The main cause of listeriosis in humans is the consumption of ready-to-eat (RTE) foods; Commission Regul
Externí odkaz:
https://doaj.org/article/6ecc643924d845f0be4af2d2b9e44c44
Publikováno v:
Journal of Veterinary Research, Vol 67, Iss 3, Pp 373-379 (2023)
Listeria monocytogenes is an important foodborne pathogen responsible for human listeriosis, which is a disease with high hospitalisation and mortality rates. The bacteria are usually susceptible to most antibacterial substances, but resistance to so
Externí odkaz:
https://doaj.org/article/f0ac9e18f72e445f9af9cb5e6185ec46
Publikováno v:
Cogent Food & Agriculture, Vol 9, Iss 1 (2023)
AbstractProblems of foodborne diseases relating to the microbiological quality/safety of food continue to be of big concern globally. The study was undertaken to assess the microbial safety of ready-to-eat (RTE) foods sold in retailers around Thohoya
Externí odkaz:
https://doaj.org/article/3b3301e3c150457f86f8dc6fb4d0393e
Publikováno v:
Journal of Food Protection, Vol 86, Iss 11, Pp 100146- (2023)
Hand hygiene is critical in the food service industry. Bacteria can easily be transferred between different surfaces to food during food preparation. Common hygiene practices include hand washing and usage of disposable gloves. Food handlers are ofte
Externí odkaz:
https://doaj.org/article/a6e83b30fc1a4478977a05211f1967f2
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-10 (2023)
Recently, consumers prefer ready-to-eat foods due to their advantageous minimal input of time and effort. Soaking-cooking-drying is a typical procedure for preparing quick-cooking beans, where drying is the last but not least step. Therefore, this st
Externí odkaz:
https://doaj.org/article/65c056cda8e64ce28addce1247cea92e