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95 Newest Publications in comprehensive reviews in food science and food safety
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The Issue of Undeclared Ingredients in Halal and Kosher Food Production: A Focus on Processing Aids
11-03-2013 | Hani M. Al‐Mazeedi, Joe M. Regenstein, Mian Nadeem Riaz, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Since the early 1900s the food industry has undergone major advances that have led to more than half of the shelves in a modern supermarket being stocked with packaged and processed foods. These boxed, canned, and frozen foods achieve their convenience by using a number of food ...
Control of Salmonella Contamination of Shell Eggs—Preharvest and Postharvest Methods: A Review
11-03-2013 | Anca M. Galiş, Christopher Marcq, Didier Marlier, Daniel Portetelle, Ilie Van, Yves Beckers, André Théwis, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Salmonella Enteritidis is one of the most prevalent foodborne pathogen, its main reservoir being considered the shell egg. As the concerns related to the increasing human salmonellosis cases grow, the need for an application of preventive methods either at the farm level or ...
Fouling and Cleaning Studies in the Food and Beverage Industry Classified by Cleaning Type
11-03-2013 | Kylee R. Goode, Konstantia Asteriadou, Phillip T. Robbins, Peter J. Fryer, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract 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 ...
Pathogens of Interest to the Pork Industry: A Review of Research on Interventions to Assure Food Safety
11-03-2013 | Arica A. Baer, Michael J. Miller, Anna C. Dilger, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Pork is the most consumed meat in the world and is a source of foodborne diseases. To develop effective food safety interventions for pork, it is crucial to understand the nature of the important pathogens affecting the pork industry, their prevalence at different phases of pork ...
Antimicrobial Resistance: Challenges and Perspectives
11-03-2013 | Michael P. Doyle, Guy H. Loneragan, H. Morgan Scott, Randall S. Singer, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract 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 ...
Stability of Essential Oils: A Review
03-01-2013 | Claudia Turek, Florian C. Stintzing, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract In recent years, consumers have developed an ever‐increasing interest in natural products as alternatives for artificial additives or pharmacologically relevant agents. Among them, essential oils have gained great popularity in the food, cosmetic, as well as the pharmaceutical ...
Traditional Fermented Foods of North African Countries: Technology and Food Safety Challenges With Regard to Microbiological Risks
03-01-2013 | Noreddine Benkerroum, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract 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 ...
Principles of Microwave Combination Heating
03-01-2013 | A.K. Datta, V. Rakesh, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Faster, automated cooking of foods with improved quality can be realistically achieved only by a combination of heating modes such as microwave, infrared, and hot air, which, by themselves, have limitations. Combining heating modes poses many technical challenges. To meet these ...
Technologies for Extraction and Production of Bioactive Compounds to be Used as Nutraceuticals and Food Ingredients: An Overview
03-01-2013 | G. Joana Gil‐Chávez, José A. Villa, J. Fernando Ayala‐Zavala, J. Basilio Heredia, David Sepulveda, Elhadi M. Yahia, ..., Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Natural bioactive compounds include a broad diversity of structures and functionalities that provide an excellent pool of molecules for the production of nutraceuticals, functional foods, and food additives. Some of those compounds can be found in nature at high concentration ...
Perspectives on How FDA Assesses Exposure to Food Additives When Evaluating Their Safety: Workshop Proceedings
03-01-2013 | Heather M. Alger, Maricel V. Maffini, Neesha R. Kulkarni, Erin D. Bongard, Thomas Neltner, Comprehensive Reviews in Food Science and Food Safety, 2013
Abstract Food additives and substances considered “generally recognized as safe” must not be allowed in food unless there is a reasonable certainty in the minds of competent scientists that the substance is not harmful under the intended conditions of use. Scientists determine safety by ...
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