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| Registros recuperados: 10 | |
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| Doyle, Michael P.. |
| Foodborne illness is a major public health concern in the United States, with an estimated 76 million cases occurring annually. More than 90% of foodborne illnesses of known causes are of microbial origin. Animals used for foods and their manure are leading sources of foodborne pathogens. Recent advances in the investigation of foodborne outbreaks using genetic fingerprinting techniques enable epidemiologists to identify outbreaks and sources of implicated foods that heretofore were undetected. Tracebacks of outbreaks to the point of production place greater liability and responsibility on food producers. Implementation of Hazard Analysis Critical Control Point (HACCP) systems at the point of production is essential to increasing the safety of foods of... |
| Tipo: Journal Article |
Palavras-chave: Food safety; Foodborne illness; Foodborne pathogens; HACCP; Food Consumption/Nutrition/Food Safety. |
| Ano: 2000 |
URL: http://purl.umn.edu/14706 |
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| Buzby, Jean C.; Roberts, Tanya; Lin, Chung-Tung Jordan; MacDonald, James M.. |
| Microbial pathogens in food cause an estimated 6.5-33 million cases of human illness and up to 9,000 deaths in the United States each year. Over 40 different foodborne microbial pathogens, including fungi, viruses, parasites, and bacteria, are believed to cause human illnesses. For six bacterial pathogens, the costs of human illness are estimated to be $9.3-$12.9 billion annually. Of these costs, $2.9-$6.7 billion are attributed to foodborne bacteria. These estimates were developed to provide analytical support for USDA's Hazard Analysis and Critical Control Point (HACCP) systems rule for meat and poultry. (Note that the parasite Toxoplasma gondii is not included in this report.) To estimate medical costs and productivity losses, ERS uses four severity... |
| Tipo: Report |
Palavras-chave: Cost-of-illness; Foodborne pathogens; Lost productivity; Medical costs; Food Consumption/Nutrition/Food Safety; Health Economics and Policy. |
| Ano: 1996 |
URL: http://purl.umn.edu/33991 |
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| Armenteros,Mabelin; Dalvit,Paolo; Leyva,Virginia; Ponce,P; Alfonso,P. |
| One of the most studied systems in the last 20 years. The lactoperoxidase-thiocyanate-hydrogen peroxide system (LP System) is due to its potential possibilities to avoid raw milk deterioration against undesirable microorganisms. There are experimental and practical evidences demonstrating that the use of this method is innocuous. That is why, the Committee of Experts for Food Additives (JECFA) has pointed out that it is acceptable from the toxicological point of view. However, CODEX guidelines have identified the need of having greater information about the risk of exacerbation of pathogen bacteria present in milk because of the inhibition of the natural flora present in raw milk. The objective of the present study consisted on evaluating the effect of the... |
| Tipo: Journal article |
Palavras-chave: LP system; Foodborne pathogens; Risk analysis; Milk. |
| Ano: 2007 |
URL: http://scielo.sld.cu/scielo.php?script=sci_arttext&pid=S0253-570X2007000300008 |
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| Bortolotto,Fernanda Cristina Kandalski; Ceccoti,Stephane Pini Costa; Orso,Paloma Bianca; Wolupeck,Hanna Lethycia; Holley,Richard Alan; Luciano,Fernando Bittencourt; Macedo,Renata Ernlund Freitas de. |
| ABSTRACT: Escherichia coli O157:H7 is a toxigenic serotype of E. coli and has been associated with foodborne outbreaks involving meat products, vegetables and fresh produces worldwide. Salts for curing are usually employed as antimicrobials in the production of pork sausages. However, salts do not have a significant inhibitory effect on enterobacteria. Due to the growing demand for natural foods, the use of essential oils has been proposed as natural antimicrobials in food. This study aimed to evaluate the effects of garlic essential oil (GO) and allyl isothiocyanate (AITC) against E. coli O157:H7 in vitro and in pork sausage. The Minimal Inhibitory Concentration (MIC) and Minimal Bactericidal Concentration (MBC) of these oils, alone and in combination,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Foodborne pathogens; Meat products; Natural preservatives; Synergism. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018001000750 |
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| Registros recuperados: 10 | |
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