UVC radiation for food safety: An emerging technology for the microbial disinfection of food products
The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
Food safety hazards in the European seaweed chain
JL Banach, EF Hoek‐van den Hil… - … reviews in food …, 2020 - Wiley Online Library
Seaweed is a source of protein that can help overcome the anticipated challenges of a
growing world population and the current challenges for finding alternatives for animal …
growing world population and the current challenges for finding alternatives for animal …
[HTML][HTML] The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017
EFS Authority - EFSa Journal, 2018 - ncbi.nlm.nih.gov
This report of the European Food Safety Authority and the European Centre for Disease
Prevention and Control presents the results of zoonoses monitoring activities carried out in …
Prevention and Control presents the results of zoonoses monitoring activities carried out in …
The European Union summary report on trends and sources of zoonoses, zoonotic agents and food‐borne outbreaks in 2017
European Food Safety Authority and European … - EFSa …, 2018 - Wiley Online Library
This report of the European Food Safety Authority and the European Centre for Disease
Prevention and Control presents the results of zoonoses monitoring activities carried out in …
Prevention and Control presents the results of zoonoses monitoring activities carried out in …
Optical biosensors for diagnostics of infectious viral disease: A recent update
The design and development of biosensors, analytical devices used to detect various
analytes in different matrices, has emerged. Biosensors indicate a biorecognition element …
analytes in different matrices, has emerged. Biosensors indicate a biorecognition element …
[HTML][HTML] Animal reservoirs for hepatitis E virus within the Paslahepevirus genus
R Ahmed, N Nasheri - Veterinary Microbiology, 2023 - Elsevier
Hepatitis E virus (HEV) is responsible for acute hepatitis in humans. It is a single-stranded,
positive-sense RNA virus that belongs to the Hepeviridae family. The majority of concerning …
positive-sense RNA virus that belongs to the Hepeviridae family. The majority of concerning …
[HTML][HTML] High prevalence of acute hepatitis E virus infection in pigs in Dutch slaughterhouses
Hepatitis E is caused by hepatitis E virus (HEV), one of the causes of acute viral hepatitis.
Domestic pigs are considered as the main reservoir of HEV-3. The recently reported high …
Domestic pigs are considered as the main reservoir of HEV-3. The recently reported high …
Hepatitis E virus in water environments: a systematic review and meta-analysis
GR Takuissu, S Kenmoe, L Ndip… - Food and Environmental …, 2022 - Springer
Hepatitis E virus (HEV) is responsible for acute hepatitis in humans, through foodborne,
zoonotic, and waterborne transmission routes. This study aimed to assess the prevalence of …
zoonotic, and waterborne transmission routes. This study aimed to assess the prevalence of …
[HTML][HTML] Risk based meat safety assurance system–an introduction to key concepts for future training of official veterinarians
More than a decade ago, the European Food Safety Authority (EFSA) sparked a substantial
modernisation effort in traditional meat safety systems in Europe by publishing a range of …
modernisation effort in traditional meat safety systems in Europe by publishing a range of …
Polymers and biopolymers with antiviral activity: potential applications for improving food safety
W Randazzo, MJ Fabra, I Falcó… - … Reviews in Food …, 2018 - Wiley Online Library
Gastroenteritis and hepatitis, caused by human noroviruses (HuNoVs) and hepatitis A virus
(HAV), respectively, are the most common illnesses resulting from the consumption of food …
(HAV), respectively, are the most common illnesses resulting from the consumption of food …