Inocuidad de los Alimentos

Occupational Health and Safety in a Meat Processing Industry

  The meat processing industries pose a high risk to workers due to accidents and minor injuries during work operation. The environment is also deteriorated due to waste water discharge and improper solid waste disposal. In order to study these conditions, environmental monitoring of different...
Almas Hamid
Syeda Amber Fatima
Zirwa Khalid
World Journal of Dairy & Food Sciences

Food Packaging: A Comprehensive Review and Future Trends

  Innovations in food packaging systems will help meet the evolving needs of the market, such as consumer preference for “healthy” and high-quality food products and reduction of the negative environmental impacts of food packaging. Emerging concepts of active and intelligent...
Jia‐Wei Han
Luis Ruiz‐Garcia
Jian‐Ping Qian
Xin‐Ting Yang
Comprehensive Reviews in Food Science and Food Safety

Dynamic Changes in Health‐Promoting Properties and Eating Quality During Off‐Vine Ripening of Tomatoes

  Tomato (Solanum lycopersicon L.) fruit is rich in various nutrients, vitamins and health‐promoting molecules. Fresh tomatoes are an important part of the Mediterranean gastronomy, and their consumption is thought to contribute substantially to the reduced incidence of some chronic...
Mohammed Wasim Siddiqui
Isabel Lara
Riadh Ilahy
Imen Tlili
Asgar Ali
Fozia Homa
Kamlesh Prasad
Vinayak Deshi
Marcello Salvatore Lenucci
Chafik Hdider
Comprehensive Reviews in Food Science and Food Safety

Evaluation of Single or Double Hurdle Sanitizer Applications in Simulated Field or Packing Shed Operations for Cantaloupes Contaminated with Listeria monocytogenes

  Listeria monocytogenes contamination of cantaloupes has become a serious concern as contaminated cantaloupes led to a deadly outbreak in the United States in 2011. To reduce cross-contamination between cantaloupes and to reduce resident populations on contaminated melons, application of...
Cathy C. Webb
Marilyn C. Erickson
Lindsey E. Davey
Michael P. Doyle

Effects of Oregano, Cinnamon, and Sweet Fennel Essential Oils and Their Blends on Foodborne Microorganisms

  Essential oils (EO) have stood out for their potential application as antimicrobial agents, playing an important role in ensuring food quality and safety. In addition, the synergistic effect of EO blends can improve action spectrum for more effective applications. The purpose of...
R. Ribeiro-Santos
L. A. F. Ventura
D. C. Santos
N. R. Melo
B. S. Costa
International Food Research Journal

Evaluation of Microbiological Criteria and Quality of Packed Fruit Juices

  The packed fruit juices play an important role in fulfilling nutritional requirements of consumers at affordable prices. The composition of these juices is based on standard requirements of the consumers; the integrity of composition depends upon the storage and freezing conditions...
N.G. Batra
A. Sharma
N. Agarwal
International Food Research Journal

Guide to Identifying Food Safety Hazards in Greenhouse Systems

  Table of Contents: Overview General Pre-plant Stage Production Stage Harvest Stage Post-Harvest Handling Stage References        
Amber Vallotton
Laura K. Strawn
Joyce Latimer
Virginia Cooperative Extension

In-house Method Validation and Occurrence of Alpha-, Beta-endosulfan, Endosulfan Sulphate, Lambda-cyhalothrin, Procymidone and Trifluralin Residues in Strawberry

  A method for determination of organohalogen pesticides in strawberry by gas chromatography with electron capture detection was validated and applied in a monitoring program. Linearity, matrix effects, and day effect were evaluated for the analytes alpha-endosulfan, beta-endosulfan,...
Alexandre Augusto Soares
Eliane Hooper Amaral
Leandro Augusto Ferreira de Sousa
Scheilla Vitorino Carvalho de Souza
Roberto Gonçalves Junqueira
Food Science and Technology

Effect of High Pressure Processing on the Microbial Inactivation in Fruit Preparations and Other Vegetable Based Beverages

  The purpose of this study is to review the effects of High Hydrostatic Pressure Processing (HPP) on the safety of different fruit derivatives (juices, nectars, jams, purees, pastes…), considering the types established in the European legislation and some other vegetable-based...
Dahlia Daher
Soléne Le Gourrierec
Concepción Pérez-Lamela

Identification of Pesticide Residue level in Lettuce Based on Hyperspectra and Chlorophyll Fluorescence Spectra

  Fast identification of pesticide residue level in lettuce leaves plays a key role in the test of food safety. In order to identify the different concentrations pesticide residues of lettuce leaves in a fast and nondestructive way, the hyperspectra coupled with chlorophyll fluorescence...
Sun Jun
Zhou Xin
Mao Hanping
Wu Xiaohong
Zhang Xiaodong
Gao Hongyan
International Journal of Agricultural and Biological Engineering