Factors influencing internal color of cooked meats
This manuscript overviews the pertinent research on internal color of uncured cooked meats,
biochemical processes involved in meat cookery, and fundamental mechanisms governing …
biochemical processes involved in meat cookery, and fundamental mechanisms governing …
A trans disciplinary and multi actor approach to develop high impact food safety messages to consumers: Time for a revision of the WHO-Five keys to safer food?
Background A significant part of foodborne infections is caused by food eaten at home, and
food safety messages are given to help consumers mitigate risk. The World Health …
food safety messages are given to help consumers mitigate risk. The World Health …
Teriyaki sauce with carvacrol or thymol effectively controls Escherichia coli O157: H7, Listeria monocytogenes, Salmonella Typhimurium, and indigenous flora in …
An effective bactericidal cold-marinating method for beef products is described, exploiting
the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to …
the synergism between soy sauce and natural compounds (carvacrol, CV or thymol, TM) to …
Optimization and antimicrobial efficacy of curcumin loaded solid lipid nanoparticles against foodborne bacteria in hamburger patty
M Alanchari, M Mohammadi, F Yazdian… - Journal of Food …, 2021 - Wiley Online Library
The aim of the present study was to design a delivery system of curcumin (CU) loaded solid
lipid nanoparticles (CU‐CSLNs) for evaluating the antimicrobial properties in hamburger …
lipid nanoparticles (CU‐CSLNs) for evaluating the antimicrobial properties in hamburger …
Quantitative risk assessment of haemolytic uremic syndrome associated with beef consumption in Argentina
We developed a quantitative microbiological risk assessment (QMRA) of haemolytic uremic
syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC) …
syndrome (HUS) associated with Shiga toxin-producing Escherichia coli (STEC) …
Latest developments in foodborne pathogen risk assessment
Highlights•Microbiological Risk Assessment (MRA) is a structured process for determining
health risk.•Variability and uncertainty inherent to biological processes are integrated in …
health risk.•Variability and uncertainty inherent to biological processes are integrated in …
Effects of starter cultures on the properties of meat products: A review
Given that competitive microorganisms such as lactic acid bacteria (LAB) are considered as
“generally recognized as safe”(GRAS) they must not adversely affect the organoleptic …
“generally recognized as safe”(GRAS) they must not adversely affect the organoleptic …
Evaluating food safety risk messages in popular cookbooks
Purpose Medeiros et al.(2001) estimate 3.5 million cases of foodborne illness in the USA
annually are associated with inadequate cooking of animal foods or cross-contamination …
annually are associated with inadequate cooking of animal foods or cross-contamination …
The effects of different hygiene procedures in reducing bacterial contamination in a model domestic kitchen
Aims Few studies have compared the effectiveness of hygienic cleaning under simulated
use conditions. This study compares commonly used and novel cleaning methods for food …
use conditions. This study compares commonly used and novel cleaning methods for food …
Differences in inactivation of Escherichia coli O157: H7 strains in ground beef following repeated high pressure processing treatments and cold storage
High pressure processing (HPP) is a safe non-thermal processing method to effectively
improve food safety. In this study, HPP treatment followed by cold storage was investigated …
improve food safety. In this study, HPP treatment followed by cold storage was investigated …