keyword
MENU ▼
Read by QxMD icon Read
search

safety food

keyword
https://www.readbyqxmd.com/read/28231680/-a-review-on-the-advancement-of-internet-based-public-health-surveillance-program
#1
Y Q Zhao, W J Ma
Internet data is introduced into public health arena under the features of fast updating and tremendous volume. Mining and analyzing internet data, researchers can model the internet-based surveillance system to assess the distribution of health-related events. There are two main types of internet-based surveillance systems, i.e. active and passive, which are distinguished by the sources of information. Through passive surveillance system, information is collected from search engine and social media while the active system gathers information through provision of the volunteers...
February 10, 2017: Zhonghua Liu Xing Bing Xue za Zhi, Zhonghua Liuxingbingxue Zazhi
https://www.readbyqxmd.com/read/28231676/-post-marketing-surveillance-of-tanreqing-injection-in-children-a-real-world-study
#2
X X Li, L Zhuo, Y H Yang, S Y Zhan, S D Zhai
Objective: To evaluate the safety of Tanreqing injection among children in the real world. Methods: A multicenter, large sample, ambispective cohort study, with registration-type clinical safety monitoring. A total of 6 188 inpatients and patients from the emergency units, aged ≤ 14 years who all had been using Tanreqing injection in 59 secondary and tertiary hospitals in China, were recruited between January, 2014 and May, 2015. The main outcomes would include incidence and severity of adverse drug reaction (ADR)/adverse drug event (ADE) of Tanreqing injection...
February 10, 2017: Zhonghua Liu Xing Bing Xue za Zhi, Zhonghua Liuxingbingxue Zazhi
https://www.readbyqxmd.com/read/28231181/the-determinants-of-organic-vegetable-purchasing-in-jabodetabek-region-indonesia
#3
Alim Setiawan Slamet, Akira Nakayasu, Hu Bai
Over the last few years, the global market of organic vegetables has grown. This is due to increased consumer concern regarding environmental and health issues, especially for food products. This study aims to examine factors that influence consumer behavior in purchasing organic vegetables. In this study, data were obtained from household surveys conducted in the Jabodetabek region (Greater Jakarta) from February to March 2015. Descriptive analysis, factor analysis, and a binary logit model were used to analyze the data...
December 7, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231173/world-market-development-and-consumer-acceptance-of-irradiation-technology
#4
REVIEW
Behnoush Maherani, Farah Hossain, Paula Criado, Yosra Ben-Fadhel, Stephane Salmieri, Monique Lacroix
Food irradiation is an efficient technology that can be used to ensure food safety by eliminating insects and pathogens to prolong the shelf life. The process could be applied to fresh or frozen products without affecting the nutritional value. Presently more than 60 countries have adopted the technology. However, the technology adaptation differs from one country to another and, in some cases, consumers' misunderstanding and lack of acceptance may hinder the technology adaptation process. This review summarizes the development of irradiation treatment worldwide and consumer attitudes towards the introduction of this technology...
November 24, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231165/seafood-safety-and-quality-the-consumer-s-role
#5
Doris T Hicks
All the good news about seafood-the health and nutritional benefits, the wide varieties and flavors-has had a positive effect on consumption: people are eating more seafood (http://www.seagrant.sunysb.edu/seafood/pdfs/SeafoodSavvy.pdf). Yet consumers want to be assured that seafood is as safe as, or safer to eat than, other foods. When you hear "seafood safety", think of a safety net designed to protect you, the consumer, from food-borne illness. Every facet of the seafood industry, from harvester to consumer, plays a role in holding up the safety net...
October 28, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231161/food-leftover-practices-among-consumers-in-selected-countries-in-europe-south-and-north-america
#6
Kadri Koppel, Federica Higa, Sandria Godwin, Nelson Gutierrez, Roman Shalimov, Paula Cardinal, Brizio Di Donfrancesco, Miriam Sosa, Angel A Carbonell-Barrachina, Loreida Timberg, Edgar Chambers
Foodborne illnesses may be related to many food production factors with home practices of consumers playing an important role in food safety. Consumer behavior for handling food leftovers has been studied, however little work on comparisons among countries has been published. The objective of this study was to investigate home food leftover practices of people from North American, South American, and European countries. Surveys were conducted with approximately 100 or more consumers in Argentina, Colombia, the United States, Estonia, Italy, Russia, and Spain...
September 21, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231148/potential-use-of-gamma-irradiated-ethnic-ready-to-eat-foods-to-improve-the-nutritional-status-of-landslide-victims
#7
REVIEW
Zubaidah Irawati Koenari, Carmen M Siagian, Bona Simanungkalit, Asti Nilatany, Indra Mustika Pratama, Deudeu Lasmawati, Cecep M Nurcahya
The safety and high quality of ethnic ready-to-eat foods as a source of nourishment and food supplies chain to the remote areas become particularly important. Consuming healthy and balanced nutritional foods means eating better quality foods in proper quantities. Such foods can be developed through a preservation technique by using ionizing radiation. Although implementation of the technology for certain foodstuffs has been implemented in some countries, application of the process to a complete set of meals for selected target groups is still very limited...
July 26, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231140/food-safety-recommendations-for-determining-doneness-in-consumer-egg-dish-recipes-and-measurement-of-endpoint-temperatures-when-recipes-are-followed
#8
Sandria Godwin, Curtis Maughan, Edgar Chambers
Many consumers do not follow recommended food safety practices for cooking egg dishes, such as pies, quiches, and casseroles, potentially leading to foodborne illnesses such as Salmonellosis. The United States Department of Agriculture (USDA) recommends cooking egg mixtures until the center reaches 71 °C (160 °F). The objectives of this study were to determine what endpoint temperature information consumers receive from egg dish recipes, and if recipes would lead to safe temperatures when followed. Egg dish recipes (n = 226) from 65 websites, 50 cookbooks, and nine magazine titles (multiple issues of each) were analyzed...
June 23, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231129/seafood-processing-and-safety
#9
EDITORIAL
Michael L Jahncke
Food microorganisms are found on all surfaces (skin and gills) and in the intestines of fishery products.[...].
May 13, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231127/a-summary-of-the-united-states-food-and-drug-administrations-food-safety-program-for-imported-seafood-one-country-s-approach
#10
REVIEW
Brett Koonse
It is well known that the vast majority of seafood is captured or farmed in emerging countries and exported to developed countries. This has resulted in seafood being the number one traded food commodity in the world. Food safety is essential to this trade. Exporting countries should understand the regulatory food safety programs of the countries they ship to in order to comply with their applicable laws and regulations to avoid violations and disruptions in trade. The United States (U.S.) imports more seafood than any individual country in the world but the European Union (E...
April 29, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231124/food-safety-impacts-from-post-harvest-processing-procedures-of-molluscan-shellfish
#11
REVIEW
George L Baker
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associated with PHP varies with respect to time, temperature, salinity, pressure, and process exposure. Regulatory requirements and PHP molluscan shellfish quality implications are major considerations for PHP usage. Food safety impacts associated with PHP of molluscan shellfish vary in their efficacy and may have synergistic outcomes when combined...
April 18, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231118/consumer-choice-between-food-safety-and-food-quality-the-case-of-farm-raised-atlantic-salmon
#12
Morteza Haghiri
Since the food incidence of polychlorinated biphenyls in farm-raised Atlantic salmon, its market demand has drastically changed as a result of consumers mistrust in both the quality and safety of the product. Policymakers have been trying to find ways to ensure consumers that farm-raised Atlantic salmon is safe. One of the suggested policies is the implementation of integrated traceability methods and quality control systems. This article examines consumer choice between food safety and food quality to purchase certified farm-raised Atlantic salmon, defined as a product that has passed through various stages of traceability systems in the province of Newfoundland and Labrador, Canada...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28231092/effect-of-different-flours-on-the-formation-of-hydroxymethylfurfural-furfural-and-dicarbonyl-compounds-in-heated-glucose-flour-systems
#13
Marta Mesías, Francisco J Morales
Traditional cereal-based foods usually include wheat flour in their formulations; however, the search for new products with new ingredients providing different properties to foods is widely pursued by food companies. Replacement of wheat by other flours can modify both nutritional properties and organoleptic characteristics of the final baked food, but can also impact the formation of potentially harmful compounds. The effect of the type of flour on the formation of furfurals and dicarbonyl compounds was studied in a dough model system during baking that contains water or glucose in order to promote the Maillard reaction and caramelization...
February 16, 2017: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28230782/reported-dietary-intake-disparity-between-the-reported-consumption-and-the-level-needed-for-adequacy-and-food-sources-of-calcium-phosphorus-magnesium-and-vitamin-d-in-the-spanish-population-findings-from-the-anibes-study-%C3%A2
#14
Josune Olza, Javier Aranceta-Bartrina, Marcela González-Gross, Rosa M Ortega, Lluis Serra-Majem, Gregorio Varela-Moreiras, Ángel Gil
Calcium, phosphorus, magnesium and vitamin D have important biological roles in the body, especially in bone metabolism. We aimed to study the reported intake, the disparity between the reported consumption and the level needed for adequacy and food sources of these four nutrients in the Spanish population. We assessed the reported intake for both, general population and plausible reporters. Results were extracted from the ANIBES survey, n = 2009. Three-day dietary reported intake data were obtained and misreporting was assessed according to the European Food Safety Authority (EFSA)...
February 21, 2017: Nutrients
https://www.readbyqxmd.com/read/28228424/widespread-sucralose-exposure-in-a-randomized-clinical-trial-in-healthy-young-adults
#15
Allison C Sylvetsky, Peter J Walter, H Martin Garraffo, Kim Robien, Kristina I Rother
Background: Low-calorie sweeteners (LCSs) are found in many foods and beverages, but consumers may not realize their presence, and their role in appetite, weight, and health is controversial. Although consumption limits based on toxicologic safety are well established, the threshold required to exert clinically relevant metabolic effects is unknown.Objectives: This study aimed to determine whether individuals who do not report consumption of LCSs can be correctly characterized as "unexposed" and to investigate whether instructions to avoid LCSs are effective in minimizing exposure...
February 22, 2017: American Journal of Clinical Nutrition
https://www.readbyqxmd.com/read/28225201/edible-insects-in-china-utilization-and-prospects
#16
REVIEW
Ying Feng, Xiao-Ming Chen, Min Zhao, Zhao He, Long Sun, Cheng-Ye Wang, Wei-Feng Ding
The use of edible insects has a long history in China, where they have been consumed for more than two thousand years. In general, the level of acceptance is high for the consumption of insects in China. Many studies on edible insects have been conducted in the last twenty years, and the scope of the research includes the culture of entomophagy and the identification, nutritional value, farming and breeding of edible insects, in addition to food production and safety. Currently, 324 species of insects from 11 orders are documented that are either edible or associated with entomophagy in China, which include the common edible species, some less commonly consumed species, and some medicinal insects...
February 22, 2017: Insect Science
https://www.readbyqxmd.com/read/28224397/food-safety-instruction-improves-knowledge-and-behavior-risk-and-protection-factors-for-foodborne-illnesses-in-pregnant-populations
#17
Patricia Kendall, Robert Scharff, Susan Baker, Jeffrey LeJeune, John Sofos, Lydia Medeiros
Objective This study compared knowledge and food-handling behavior after pathogen-specific (experimental treatment) versus basic food safety instruction (active control) presented during nutrition education classes for low-income English- and Spanish-language pregnant women. Methods Subjects (n = 550) were randomly assigned to treatment groups in two different locations in the United States. Food safety instruction was part of an 8-lesson curriculum. Food safety knowledge and behavior were measured pre/post intervention...
February 21, 2017: Maternal and Child Health Journal
https://www.readbyqxmd.com/read/28224246/comparison-of-veterinary-drug-residue-results-in-animal-tissues-by-ultrahigh-performance-liquid-chromatography-coupled-to-triple-quadrupole-or-quadrupole-time-of-flight-tandem-mass-spectrometry-after-different-sample-preparation-methods-including-use-of-a-commercial
#18
Tarun Anumol, Steven J Lehotay, Joan Stevens, Jerry Zweigenbaum
Veterinary drug residues in animal-derived foods must be monitored to ensure food safety, verify proper veterinary practices, enforce legal limits in domestic and imported foods, and for other purposes. A common goal in drug residue analysis in foods is to achieve acceptable monitoring results for as many analytes as possible, with higher priority given to the drugs of most concern, in an efficient and robust manner. The U.S. Department of Agriculture has implemented a multiclass, multi-residue method based on sample preparation using dispersive solid phase extraction (d-SPE) for cleanup and ultrahigh-performance liquid chromatography-tandem quadrupole mass spectrometry (UHPLC-QQQ) for analysis of >120 drugs at regulatory levels of concern in animal tissues...
February 21, 2017: Analytical and Bioanalytical Chemistry
https://www.readbyqxmd.com/read/28223907/comparative-bioavailability-and-utilization-of-particular-forms-of-b12-supplements-with-potential-to-mitigate-b12-related-genetic-polymorphisms
#19
REVIEW
Cristiana Paul, David M Brady
CONTEXT: Three natural forms of vitamin B12 are commercially available: methylcobalamin (MeCbl), adenosylcobalamin (AdCbl), and hydroxycobalamin (OHCbl), all of which have been shown in clinical studies to improve vitamin B12 status. They are bioidentical to the B12 forms occurring in human physiology and animal foods. In contrast, cyanocobalamin (CNCbl), a synthetic B12 compound used for food fortification and in some supplements, occurs only in trace amounts in human tissues as a result of cyanide intake from smoking or other sources...
February 2017: Integrative Medicine
https://www.readbyqxmd.com/read/28223121/safety-evaluation-of-a-milk-based-protein-powder-produced-by-a-novel-manufacturing-technique
#20
A LeBeau, R Matulka, B Comstock
TruActive™ NF is a novel, fat-free, milk-based protein powder to be added to food to increase protein content and is manufactured using non-thermal treatment to reduce potential pathogens most relevant to protecting public health. TruActive™ NF was evaluated for potential pathogens of concern to public health regulators; none were detected. The estimated daily intake (EDI) of TruActive™ NF at a 90(th) percentile consumption for the powder in nutritional beverages and bars is 14,700 mg/day. In vitro genotoxicity testing revealed that concentrations of TruActive™ NF up to 5000 μg/plate did not induce point mutations in selected strains...
February 18, 2017: Food and Chemical Toxicology
keyword
keyword
111742
1
2
Fetch more papers »
Fetching more papers... Fetching...
Read by QxMD. Sign in or create an account to discover new knowledge that matter to you.
Remove bar
Read by QxMD icon Read
×

Search Tips

Use Boolean operators: AND/OR

diabetic AND foot
diabetes OR diabetic

Exclude a word using the 'minus' sign

Virchow -triad

Use Parentheses

water AND (cup OR glass)

Add an asterisk (*) at end of a word to include word stems

Neuro* will search for Neurology, Neuroscientist, Neurological, and so on

Use quotes to search for an exact phrase

"primary prevention of cancer"
(heart or cardiac or cardio*) AND arrest -"American Heart Association"