A review of epidemic investigation on cold-chain food-mediated SARS-CoV-2 transmission and food safety consideration during COVID-19 pandemic [0.03%]
新冠肺炎疫情期间新冠病毒通过冷链食品传播的疫情调查与食品安全思考——综述
Li-Che Lu,Irwin Quintela,Cheng-Han Lin et al.
Li-Che Lu et al.
COVID-19 has brought speculations on potential transmission routes of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the causal agent of the pandemic. It is reported that the main route of virus transmission to be person-...
Food safety knowledge, hygiene practices, and eating attitudes of academics and university students during the coronavirus (COVID-19) pandemic in Turkey [0.03%]
土耳其学术界和大学生在冠状病毒（COVID-19）大流行期间的食品安全知识，卫生习惯和饮食态度
Nurullah Görür,Zeynal Topalcengiz
Nurullah Görür
The purpose of this study is to assess the effect of the coronavirus (COVID-19) pandemic on food safety knowledge, hygiene practices, and eating attitudes of academics and university students in Turkey. A cross-sectional survey invitation w...
Stability of severe acute respiratory syndrome coronavirus 2 in dairy products [0.03%]
严重急性呼吸系统综合症冠状病毒在乳制品中的稳定性研究
Sahar Norouzbeigi,Reza Yekta,Leily Vahid-Dastjerdi et al.
Sahar Norouzbeigi et al.
The present investigation was performed to determine the stability of severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) under several industrial processing situations in dairies, including pasteurization, freezing, and storage in...
In the landscape of SARS-CoV-2 and fresh fruits and vegetables: The fake and hidden transmission risks [0.03%]
新冠肺炎疫情下果蔬产品的隐形和潜在风险分析——基于真实案例的思考与建议
Noureddine Benkeblia
Noureddine Benkeblia
From the first notification reporting to the WHO a cluster of coronavirus in Wuhan City (China), over 114 million cases of SARS-CoV-2 have been confirmed, with more than 2,530,000 deaths, and over 400,000 new cases and 10,000 deaths daily. ...
Alison Lacombe,Irwin Quintela,Yen-Te Liao et al.
Alison Lacombe et al.
The COVID-19 pandemic has ushered in a new era of food safety. To date, there is no evidence to suggest that consuming food is associated with COVID-19. Nevertheless, COVID-19's impact on food safety and security has been grave. The world i...
IN VITRO EFFECTS OF MONOLAURIN COMPOUNDS ON ENVELOPED RNA AND DNA VIRUSES [0.03%]
月桂醛单酯类化合物对有包膜的RNA和DNA病毒的体外效应
John C Hierholzer,Jon J Kabara
John C Hierholzer
Monolaurin alone and monolaurin with tert-butylhydroxyanisole (BHA), methylparaben, or sorbic acid were tested for in vitro virucidal activity against 14 human RNA and DNA enveloped viruses in cell culture. At concentrations of 1% additive ...
Food safety in Brazilian popular public restaurants: Food handlers' knowledge and practices [0.03%]
巴西大众公共餐厅的食物安全：食品处理者的知识和行为
Camila Valdejane Silva de Souza,Paulo Roberto Medeiros de Azevedo,Larissa Mont&#x;Alverne Jucá Seabra
Camila Valdejane Silva de Souza
This study aims to assess food safety knowledge and practices of food handlers in popular public restaurants in Brazil. A questionnaire has been applied with 70 food handlers in different municipalities, with questions related to food safet...
Cetylpyridinium chloride direct spray treatments reduce Salmonella on cantaloupe rough surfaces [0.03%]
氯化十四培尼铵直接喷雾处理减少粗糙瓜皮表面的沙门氏菌数量
Raúl O Saucedo-Alderete,Joseph D Eifert,Renee R Boyer et al.
Raúl O Saucedo-Alderete et al.
Cetylpyridinium chloride (CPC) solutions (0, 0.5, or 1.0%) were applied to cantaloupe ("Athena" and "Hale's Best Jumbo" cultivars) rind plugs, either before or after inoculation with a broth culture of Salmonella Michigan (109 CFU/mL) and h...
Chicken fillets subjected to UV-C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality [0.03%]
UV-C和脉冲紫外线处理的鸡胸肉中的致病菌和腐败菌减少及其感官品质的变化
Anette McLeod,Kristian Hovde Liland,John-Erik Haugen et al.
Anette McLeod et al.
We have compared the efficacy of continuous ultraviolet (UV-C) (254 nm) and pulsed UV light in reducing the viability of Salmonella Enteritidis, Listeria monocytogenes, Staphylococcus aureus, enterohemorrhagic Escherichia coli, Pseudomonas ...
Effects of natural antimicrobials with modified atmosphere packaging on the growth kinetics of Listeria monocytogenes in ravioli at various temperatures [0.03%]
改良大气包装中天然抗菌剂对不同温度下冷冻熟制品 Ravıoli 中李斯特菌生长动力学的影响
Eun Young Ro,Geun Su Kim,Do Young Kwon et al.
Eun Young Ro et al.
The objective of this study was to investigate the antimicrobial effects of cultured sugar/vinegar (CSV) blend and nisin to control the risk of Listeria monocytogenes in ready to cook (RTC) ravioli. Ravioli dough was prepared with 0.1, 0.3,...