Inocuidad de los Alimentos

Application of Light-Emitting Diodes in Food Production, Postharvest Preservation, and Microbiological Food Safety

Abstract Light-emitting diodes (LEDs) possess unique properties that are highly suitable for several operations in the food industry. Such properties include low radiant heat emissions; high emissions of monochromatic light; electrical, luminous, and photon efficiency; long life expectancy,...
Craig D'Souza
Hyun-Gyun Yuk
Gek Hoon Khoo
Weibiao Zhou
Comprehensive Reviews in Food Science and Food Safety

A Guidance Document on the Best Practices in Food Traceability

Several regulatory agencies around the world are involved in rulemaking to improve the traceability of foods. Given the complexity of the global food system, guidance on improving traceability practices across the entire food industry is a challenge. A review of the current regulations and best...
Jianrong Zhang
Tejas Bhatt
Comprehensive Reviews in Food Science and Food Safety

Sistemas de gestión de calidad en el sector agroalimentario

Índice Buenas Prácticas de Manufactura (BPM) Introducción Incumbencias técnicas de las Buenas Prácticas de Manufactura Materias primas Establecimientos Personal Higiene en la elaboración Almacenamiento y transporte...
Paula Feldman,, Ing. Agr. , Téc. Quim. , Ing. Agr. , Ing. Agr.
Marcela Melero
Claudia Teisaire
Arnaldo Nonzioli
Cecilia Santín
Juan Manuel Alderete
Javier Clausse
Ricardo Ferrario
Bernardo Gulielmetti
Gustavo Novas
Margarita Henriquez
Laura Dominguez
Ministro de Agricultura, Ganadería y Pesca Argentina

Control de calidad de conservas vegetales

En las industrias conserveras, desde la entrada de la materia prima hasta el producto final deben establecerse controles de calidad. De este modo, el RTS de Conservas Vegetales establece la obligatoriedad de que este tipo de industria cuente con un laboratorio y con el personal necesario para...
Vanesa Rodríguez Partida
Jesús Pérez Aparicio
M. Ángeles Toledano Medina
Junta de Andalucía

A Self-Assessment Workbook for Producers of Apples, Juice and Cider

As a food producer, you can make important contributions to a safe food supply by following good practices in producing and processing apples. Outbreaks of food-borne illness from fresh fruits and vegetables, and unpasteurized cider have steadily increased in recent years (7,10,15). New guidelines...
G. Baird Wireman
D. Granatstein
E. Kirby
E. Adams
Washington State University Cooperative Extension

Popular Ethnic Foods in the United States: A Historical and Safety Perspective

In recent years, a dramatic increase in the demand for ethnic foods in the United States has been observed. Interestingly, with their rise in popularity, more foodborne illness outbreaks associated with ethnic foods have also been reported. Despite a more than 200-y history of ethnic foods in the...
Jee Hye Lee
Johye Hwang
Azlin Mustapha
Comprehensive Reviews in Food Science and Food Safety

Prevención y Reducción de la Contaminación de los Alimentos y Piensos

Esta primera edición contiene todos los códigos de prácticas relativos a la prevención y reducción de contaminantes (por ejemplo micotoxinas, metales pesados, químicos, etc.) en alimentos y/o piensos adoptados por la Comisión del Codex Alimentarius...
La Comisión del Codex Alimentarius

Prevention and Reduction of Food and Feed Contamination

This first edition contains all the codes of practice related to the prevention and reduction of contaminants (e.g., mycotoxins, heavy metals and chemicals) in foods and/or feeds. Contents: Code of Practice for the Prevention/Reduction of Mycotoxin Contamination Prevention and Reduction...
Codex Alimentarius Commission

Commodity specific food safety guidelines for the production, harvest, post-harvest, and valued-added unit operations of green onions

The purpose of this document is to provide green onion growers, packers, and shippers with effective guidelines to reduce the potential of microbial contamination of green onions. The issues identified are based on the core elements of GAPs and cGMPs. The specific recommendations contained herein...

Impact of storage time and temperature on thermal inactivation of Salmonella enteritidis PT 30 on oil-roasted almonds

  Whole Nonpareil variety almonds were inoculated with Salmonella Enteritidis PT 30 and stored at 4 or 23 °C for up to 48 wk. At 1, 12, 24, 37, and 48 wk of storage, almonds were heated by immersion in 121 °C oil. After heating for 0.5 to 2.5 min, almonds were drained, transferred to...
Shirin J. Abd
Kathryn L. McCarthy
Linda J. Harris
Journal of Food Science