Integration Between Risk Assessment and Simulation Programs to Optimize the Evaluation of Microbiological Quality and Safety in Food Industry
Journal Title: Journal of Food Chemistry and Nanotechnology - Year 2018, Vol 4, Issue 3
Abstract
Microbial contamination of water and food material constitutes a great concern for professionals working in the field as the health of the final customers may be impacted or even worse as they may die from incurable infections [1, 2]. A comprehensive list of pathogenic microbes is listed by FDA in “Bad Bug Book” and the number of objectionable microorganisms is still growing. The problem is exacerbated if coupled with the ever-growing population with defected health status [3].
Authors and Affiliations
Mostafa Essam Ahmed Eissa
Keywords
Related Articles
- EP ID EP491698
- DOI 10.17756/jfcn.2018-059
- Views 112
- Downloads 0
Storage Stability of Garlic Fortified Chicken Bites
The tremendous demand of functional food, nutraceuticals and fortified products has urged the food scientists and technologist to come up with novel fortified foods having health promoting benefits, sensorial acceptabili...
Acknowledgement of Manuscript Reviewers JFCN Volume - 4 (2018)
The Editors of Journal of Food Chemistry & Nanotechnology (JFCN) would like to express their tremendous gratitude to all those individuals who participated in the peer review process during the preparation of this Volume...
Oil, Protein, Chlorophyll, Cadmium and Lead Contents of Seeds in Oil and Fiber Flax (Linum usitatissimum L.) Cultivars and in Oil Hemp (Cannabis sativa L.) Cultivar Finola Cultivated in South-Western Part of Finland
Chemical composition of seeds of two minor oil crops, flax (Linum usitatissimum L.) and oil hemp (Cannabis sativa L.) cultivated in Finland were analyzed and compared to others. Oilseed flax cultivars were Abacus, Aries,...
Fatty Acid Contents of Gamma Irradiated Sesame (Sesamumindicum L.) Peanut (Arachishypogaea L.) and Sunflower (Helianthus annuus L.) Seeds
Fatty acids composition are an important attribute in oil. The present study aimed to evaluate three selected sources of oil namely, sesame (Sesamum indicum L.) peanut (Arachis hypogaea L.) and sunflower (Helianthus annu...
Report on the Fourth Edition of International Conference on Food Chemistry & Technology (FCT-2018)
The 4th International Conference on Food Chemistry and Technology (FCT-2018) brought together more than 110 experts of the leading institutes and organizations to share their knowledge and research on the latest scientif...