Food Safety

Microbial Hazards in Irrigation Water: Standards,Norms, and Testing to Manage Use of Waterin Fresh Produce Primary Production

  Accessibility to abundant sources of high-quality water is integral to the production of safe and wholesome fresh produce. However, access to safe water is becoming increasingly difficult in many parts of the world, and this can lead to the production of fresh produce contaminated with...
Mieke Uyttendaele
Lee-Ann Jaykus
Philip Amoah
Alessandro Chiodini
David Cunliffe
Liesbeth Jacxsens
Kevin Holvoet
Lise Korsten
Mathew Lau
Peter McClure
Gertjan Medema
Imca Sampers
Pratima Rao Jast
Comprehensive Reviews in Food Science and Food Safety

Isolation, Composition, Structure, Properties,Modifications, and Uses of Yam Starch

  Starch is the major carbohydrate in yam tubers and can amount up to 80% of the dry matter. The starch quality determines the quality of food and industrial products made from yam tubers. This review summarizes the present knowledge of the isolation, composition, structure, property,...
Fan Zhu
Comprehensive Reviews in Food Science and Food Safety

Producing Quality Walnuts: Food Safety Starts on the Farm

  Walnut growers can minimize the potential for foodborne illness outbreaks resulting from crop contamination by following good agricultural practices. Bacteria that cause foodborne illnesses such as Salmonella and E. coli O157:H7 can be found in animal and human feces. Potential for...
Bruce Lampinen
University of California

Performance of Drying Technologies to Ensure Microbial Safety of Dried Fruits and Vegetables

  Dried fruits, vegetables, herbs, and spices are produced in and sourced from many countries worldwide, but they have been increasingly reported to be involved in outbreaks and alerts due to the presence of foodborne pathogens such as Salmonella. These dried products are mainly...
Sim´eon Bourdoux
Dan Li
Andreja Rajkovic
Frank Devlieghere
Mieke Uyttendaele
Institute of Food Technologists

Food Safety Guidelines for Fresh Fruits and Vegetables

Unsafe handling of fresh produce has resulted in a number of product recalls and food-borne illness outbreaks. The U.S. Food and Drug Administration (FDA) advises consumers to be aware of safe handling and preparation practices for fresh fruits and vegetables. To reduce the risk of foodborne...
No author info available

Effect of Different Roasting Levels and Particle Sizes on Ochratoxin A Concentration in Coffee Beans

Contamination of roasted coffee with ochratoxin A (OTA) is directly related to the processing quality throughout the coffee production chain, from the farming to the roasting processes. The aim of this study was to evaluate the effects of roasting and particle size on the residual concentration of...
Gislaine Oliveira
Daiani Maria da Silva
Rosemary Gualberto Fonseca Alvarenga Pereira
Leandro Carlos Paiva
Guilherme Prado
Luís Roberto Batista
Food Control

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