Inocuidad de los Alimentos
Impact of storage time and temperature on thermal inactivation of Salmonella enteritidis PT 30 on oil-roasted almonds
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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...
Journal of Food Science
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Control de Cierres en Conservas
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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...
Junta de Andalucía. Instituto de Investigación y Formación Agraria y Pesquera
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Antimicrobial Resistance: Challenges and Perspectives
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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...
Comprehensive Reviews in Food Science and Food Safety
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Ethanolic extract from leaves of Bixa orellana L.: a potential natural food preservative
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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...
Interciencia
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Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type
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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...
Comprehensive Reviews in Food Science and Food Safety
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Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks
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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...
Comprehensive Reviews in Food Science and Food Safety
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Table Olive Production Manual
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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...
Rural Industries Research and Development Corporation, RIRDC Australia
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Sistemas de calidad e inocuidad de los alimentos
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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...
FAO
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Sanitizantes Utilizados para la Limpieza e Higiene en Plantas Procesadoras y Empacadoras de Alimentos
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En Los Estados Unidos el programa de sanidad de una planta esta regulado por las buenas prácticas de manufactura (BPM). En este boletín se mencionan algunos de los sanitizantes más usados, sus características, usos y concentraciones recomendadas.
USAID
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Actividad antimicrobiana de extractos hidroetanólicos de limoncillo (Cymbopogon citratus) y cúrcuma (Curcuma longa)
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Los extractos de plantas se han convertido en potenciales alternativas tanto para la industria de medicamentos como para la alimentaria debido a la actividad antioxidante de los compuestos naturales y al desarrollo de multirresistencia por parte de los microorganismos a los...
Revista Venezolana de Ciencia y Tecnología de Alimentos
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