Assessment of the bacteriological contamination of selected street foods in open and closed environments in the city of Lucknow [0.03%]
对勒克瑙市开放和封闭环境中选定街头食品细菌污染的评估
Ruchi Verma,Sunita Mishra
Ruchi Verma
In developing countries, the urban population's association with street food is significant. Consumers favor street food because of its convenience, affordability, and palatability. Nevertheless, the majority of street foods are detrimental...
Presence of Listeria spp., including pathogenic Listeria monocytogenes and Listeria ivanovii, on fresh vegetables in the markets of Abidjan (Côte d'Ivoire) [0.03%]
科特迪瓦阿比让市场上新鲜蔬菜中致病的单核细胞增生性李斯特菌和伊万氏李斯特菌的存在情况
Senaho Fernand Pekoula,Moussan Désirée Francine Aké,Tiemélé Laurent-Simon Amoikon et al.
Senaho Fernand Pekoula et al.
Listeria monocytogenes is a pathogenic bacterium that can contaminate various food products and is the causative agent of listeriosis, a severe and life-threatening foodborne illness. This study aimed to assess the occurrence of Listeria sp...
Wheat bread fortification by Lebanese sumac and cactus seeds: nutritional, antioxidant, and sensory properties [0.03%]
黎巴嫩迷迭香和仙人掌种子强化小麦面包的营养、抗氧化及感官特性
Zaher Abdel Baki,Sahar H Abourida,Adnan Badran et al.
Zaher Abdel Baki et al.
Bread is an indispensable staple food and a great source of complex carbohydrates, making it a potential product for fortification. The purpose of this study was to investigate the sensory, antioxidant, and nutritional properties of bread f...
Sara Vitalini,Marcello Iriti,Lisa Vallone
Sara Vitalini
Mycotoxins are secondary metabolites produced by fungi, mainly from the Aspergillus, Penicillium and Fusarium genera, under specific temperature and humidity conditions. They can enter the food chain through contaminated plant-based foods (...
Probiotic-fortified Solanum lycopersicum (tomato) juice: free or encapsulated Lactobacillus plantarum and Lactobacillus delbrueckii [0.03%]
增补了乳植杆菌和干酪乳杆菌的圣女果发酵汁：自由或封装菌种
Reyhane Zakian,Marjan Nouri
Reyhane Zakian
Recent consumer perception of a nutritious diet improves demand for functional and safety products such as probiotics. Present research aims to investigate enriching Solanum lycopersicum (tomato) juice, including free and encapsulated probi...
MeatCulture: microbiological, hygienic and qualitative profile of bovine fifth quarter viscera [0.03%]
牛肉第五部位副产品器官的微生物学、卫生和品质特征
Giuliana Siddi,Francesca Piras,Maria Pina Meloni et al.
Giuliana Siddi et al.
The MeatCulture project aimed to improve the quality and safety of bovine fifth quarter viscera (tripe, intestine, lung, and trachea), which are traditional dish ingredients in many communities. Stabilization studies were conducted on tripe...
Food safety and public health implications by determining the antibiotic residues in animal-derived food commercially available in southern Punjab, Pakistan [0.03%]
通过确定巴基斯坦南部市场上销售的动物源性食品中的抗生素残留物来评估食品安全和公共健康的影响
Fakhra Naznane,Uzma Maqbool,Muhammad Ismail Chughtai et al.
Fakhra Naznane et al.
This comprehensive study aimed to estimate the prevalence of antimicrobial residues in beef, mutton, chicken, fish, and milk. Twenty fresh samples of chicken, mutton, beef, fish, and bovine milk were collected aseptically from retail shops ...
A retail market survey on fish fraud from Southern Italy using DNA barcoding [0.03%]
利用DNA条形码技术调查意大利南部鱼类欺诈零售市场调查
Laura Del Sambro,Ashraf Ali,Giovanni Normanno et al.
Laura Del Sambro et al.
Consumption of seafood, which includes both wild and aquaculture products, has increased several-fold during the last 50 years. Species substitution, in which low-value fish are replaced with high-value fish, is one of the prominent phenome...
Colchicum autumnale poisoning in a dairy farm in Switzerland: a glimpse at the milk safety aspect [0.03%]
瑞士一家奶牛场的秋水仙中毒：对牛奶安全性的审视
Karen Barmettler,Adrian Fäh,Hanspeter Naegeli et al.
Karen Barmettler et al.
Colchicine poisoning in livestock presents a significant challenge for dairy farming, particularly in regions where Colchicum autumnale (autumn crocus) is prevalent in pastures. This case report describes an incident on an organic dairy far...
Doctors in the kitchen: standardization of a home cooking method for Chamelea gallina and Mytilus galloprovincialis to eliminate microbiological risk [0.03%]
医生下厨：通过标准化家常烹饪方法来消除金蝉幼虫（Chamelea gallina）和地中海贻贝（Mytilus galloprovincialis）微生物风险的方法
Giulia Talevi,Gabriele Angelico,Sara Nardi et al.
Giulia Talevi et al.
It is known that the consumption of edible lamellibranch mollusks (ELMs), undercooked or raw, is a vehicle for the oral transmission of viral and bacterial pathogens. ELMs most frequently fished/cultivated and consumed in Italy are Mytilus ...