Food Safety

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

Control de Cierres en Conservas

El mantenimiento de la esterilidad en conservas alimenticias depende de la hermeticidad del cierre, ocurriendo las alteraciones por fugas principalmente por defectos en el mismo. Por ello, en la industria conservera es de obligado cumplimiento el control de calidad de los cierres. Para evaluar su...
Jesús Pérez Aparicio
Vanesa Rodríguez Partida
Junta de Andalucía. Instituto de Investigación y Formación Agraria y Pesquera

Antimicrobial Resistance: Challenges and Perspectives

In 2006, the Institute of Food Technologists (IFT) published an Expert Report entitled “Antimicrobial Resistance: Implications for the Food System” (IFT 2006). That report summarized current scientific knowledge pertaining to the public-health impact of antimicrobial use in the food...
Michael P. Doyle
Guy H. Loneragan
H. Morgan Scott
Randall S. Singer
Comprehensive Reviews in Food Science and Food Safety

Ethanolic extract from leaves of Bixa orellana L.: a potential natural food preservative

This paper reports the minimum inhibitory concentration (MIC) of ethanolic extract from leaves of Bixa orellana L. against bacteria and fungi of interest in the food industry, such as Escherichia coli, Bacillus cereus, Pseudomonas aeruginosa, Staphylococcus aureus, Salmonella typhimurium, Shigella...
Gelmy Ciro Gómez
Juan Carlos Quintana Castillo
Juan Carlos Alarcón Pérez
José Edgar Zapata Montoya

Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type

Fouling of food process plant surfaces and the subsequent cleaning needed is a significant industrial problem, and as the cost of water and chemical disposal increases, the problem is becoming more significant. Current literature on water-based cleaning is reviewed here according to the...
Kylee R. Goode
Konstantia Asteriadou
Phillip T. Robbins
Peter J. Fryer
Comprehensive Reviews in Food Science and Food Safety

Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks

North African countries have a rich tradition in food technology, and many traditional foods of animal or plant origin are still widely consumed and highly appreciated. In fact, these foods play an important role in the economy and food security in these countries. Yet, they are still mainly...
Noreddine Benkerroum
Comprehensive Reviews in Food Science and Food Safety

Table Olive Production Manual

A practical guide for all table olive producers This publication is a practical guide for all table olive producers. It includes an overview of Hazard Analysis Critical Control Point (HACCP) principles for table olives within the framework provided by the FSANZ Food Standards Code. It provides an...
JD Smyth
Rural Industries Research and Development Corporation, RIRDC Australia

Sistemas de calidad e inocuidad de los alimentos

Manual de capacitación sobre higiene de los alimentos y sobre el sistema de análisis de peligros y de puntos críticos de control (APPCC). Este manual de capacitación está compuesto de tres capítulos: Capítulo 1: Principios y métodos de...