Food Control Volume 99
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17. Response surface methodology analysis towards biodegradability and antimicrobial activity of biopolymer film containing turmeric oil against Aspergillus niger; 18. Isolation and characterization of spontaneous phage-resistant mutants of Lactobacillus paracasei; 19. Authentication of nine snapper species by single-strand conformation polymorphism (SSCP) and forensically informative nucleotide sequencing (FINS) methods; 20. Prevalence of foodborne pathogens isolated from retail freshwater fish and shellfish in China; 21. Determination of the geographical origin of green coffee beans using NIR spectroscopy and multivariate data analysis; 22. A review of innovative techniques for rapid detection and enrichment of Alicyclobacillus during industrial processing of fruit juices and concentrates; 23. Microbiological contamination of reusable plastic bags for food transportation; 24. Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania; 25. Norovirus in shellfish: An overview of post-harvest treatments and their challenges; 26. Effect of extraction system and grape variety on anti-influenza compounds from wine production residue; 27. Results of official food control in Austria 2010–2016; 28. Comments on Salmonella status of table eggs in commercial layer farms in Menoua Division, West region of Cameroon ; 29. Response to comments on Salmonella status of table eggs in commercial layer farms in Menoua Division, West region of Cameroon.
2. Assuring food safety and traceability of polished rice from different production regions in China and Southeast Asia using chemometric models; 3. Deoxynivalenol in cereal-based baby food production process. A review; 4. Transmission of human enteric pathogens from artificially-inoculated flowers to vegetable sprouts/seedlings developed via contaminated seeds; 5. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus; 6. Evaluation of in-person and on-line food safety education programs for community volunteers; 7. Evaluation of the microbiological contamination of food processing environments through implementing surface sensors in an iberian pork processing plant: An approach towards the control of Listeria monocytogenes; 8. An improved ISM method based on GRA for hierarchical analyzing the influencing factors of food safety; 9. Molecular detection and genetic characterization of Toxoplasma gondii in pork in Shanghai, China; 10. Investigation on microbial contamination in the cold storage room of domestic refrigerators; 11. Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis; 12. Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage; 13. Specific detection of viable Salmonella Enteritidis by phage amplification combined with qPCR (PAA-qPCR) in spiked chicken meat samples; 14. Contribution of the methodology of collective expertise to the mitigation of food safety hazards in low- or medium-income countries; 15. Phenotypic and genotypic characterization of antimicrobial resistant Escherichia coli isolated from ready-to-eat food in Singapore using disk diffusion, broth microdilution and whole genome sequencing methods; 16. A cross sectional study on food safety knowledge among adult consumers;
2. Assuring food safety and traceability of polished rice from different production regions in China and Southeast Asia using chemometric models; 3. Deoxynivalenol in cereal-based baby food production process. A review; 4. Transmission of human enteric pathogens from artificially-inoculated flowers to vegetable sprouts/seedlings developed via contaminated seeds; 5. Influence of organic matters on the inactivation efficacy of plasma-activated water against E. coli O157:H7 and S. aureus; 6. Evaluation of in-person and on-line food safety education programs for community volunteers; 7. Evaluation of the microbiological contamination of food processing environments through implementing surface sensors in an iberian pork processing plant: An approach towards the control of Listeria monocytogenes; 8. An improved ISM method based on GRA for hierarchical analyzing the influencing factors of food safety; 9. Molecular detection and genetic characterization of Toxoplasma gondii in pork in Shanghai, China; 10. Investigation on microbial contamination in the cold storage room of domestic refrigerators; 11. Fast detection of cocoa shell in cocoa powders by near infrared spectroscopy and multivariate analysis; 12. Furosine and 5-hydroxymethylfurfural as chemical markers of tea processing and storage; 13. Specific detection of viable Salmonella Enteritidis by phage amplification combined with qPCR (PAA-qPCR) in spiked chicken meat samples; 14. Contribution of the methodology of collective expertise to the mitigation of food safety hazards in low- or medium-income countries; 15. Phenotypic and genotypic characterization of antimicrobial resistant Escherichia coli isolated from ready-to-eat food in Singapore using disk diffusion, broth microdilution and whole genome sequencing methods; 16. A cross sectional study on food safety knowledge among adult consumers;
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Năm xuất bản
2019
