Food Contamination - Analysis
Research News and Information

Sunday, November 22, 2009

Lupin allergy and lupin sensitization among patients with suspected food allergy.

30 Aug 2009 BACKGROUND: Lupin, a legume with good nutritional value, is used in food production today, most often in bakery products. Lupin sensitization is often seen among patients with reactions to legumes, but the number of reports describing lupin ... Read more...

Comparison of HS-SDME with SPME and SPE for the determination of eight organochlorine and organophosphorus pesticide residues in food matrices.

30 Aug 2009 A headspace single-drop microextraction (HS-SDME) procedure is optimized for the analysis of organochlorine and organophosphorous pesticide residues in food matrices, namely cucumbers and strawberries by gas chromatography with an electron capture ... Read more...

Biological strategies to counteract the effects of mycotoxins.

30 Aug 2009 Mycotoxins are fungal secondary metabolites that if ingested can cause a variety of adverse effects on both humans and animals, ranging from allergic responses to death. Therefore, exposure to mycotoxins should be minimized. A variety of physical, ... Read more...

Latest indexed articles for 'Food Contamination - Analysis'

These are the very latest articles for this heading:

• Lupin allergy and lupin sensitization among patients with suspected food allergy. 30 Aug 2009
• Comparison of HS-SDME with SPME and SPE for the determination of eight organochlorine and organophosphorus pesticide residues in food matrices. 30 Aug 2009
• Biological strategies to counteract the effects of mycotoxins. 30 Aug 2009
• Concentration method for the detection of enteric viruses from large volumes of foods. 30 Aug 2009
• Thermal inactivation of H5N2 high-pathogenicity avian influenza virus in dried egg white with 7.5% moisture. 30 Aug 2009
• Growth and survival of antibiotic-resistant Salmonella typhimurium DT104 in liquid egg products. 30 Aug 2009
• Detection of gram-negative histamine-producing bacteria in fish: a comparative study. 30 Aug 2009
• Comparison between the Vitek Immunodiagnostic Assay System and PCR for the detection of pathogenic microorganisms in an experimental dry sausage during its curing process. 30 Aug 2009
• Exploring historical Canadian foodborne outbreak data sets for human illness attribution. 30 Aug 2009
• Differential features of foodborne gastroenteritis outbreaks of known and unknown etiology. 30 Aug 2009
• A statistical approach to identifying the batch of origin of mixed-meat products using DNA profiles. 30 Aug 2009
• Radiometric analysis of farmed fish (sea bass, gilthead bream, and rainbow trout) from Tenerife Island, Spain. 30 Aug 2009
• Identification of tetramine, a toxin in whelks, as the cause of a poisoning incident in Korea and the distribution of tetramine in fresh and boiled whelk (Neptunea intersculpta). 30 Aug 2009
• Rapid differentiation of Bacillus strains using hydrophobic grid membranes and attenuated total reflectance Infrared microspectroscopy. 30 Aug 2009
• Probabilistic risk model for staphylococcal intoxication from pork-based food dishes prepared in food service establishments in Korea. 30 Aug 2009
• Effects of mussel processing soils on the adherence of Listeria monocytogenes to polypropylene and stainless steel. 30 Aug 2009
• Prevalence and level of Listeria monocytogenes and other Listeria species in selected retail ready-to-eat foods in the United Kingdom. 30 Aug 2009
• Comparison of enrichment conditions for rapid detection of low numbers of sublethally injured Escherichia coli O157 in food. 30 Aug 2009
• Reduction of Escherichia coli O157:H7 on produce by use of electrolyzed water under simulated food service operation conditions. 30 Aug 2009
• Molecular characterization of biofilm formation and attachment of Salmonella enterica serovar typhimurium DT104 on food contact surfaces. 30 Aug 2009

See a longer list of these articles.

Technical information about 'Food Contamination'

Definition: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.

Descriptor UI: D005506

Alternative terms: Food Contamination; Contamination, Food; Contaminations, Food; Food Contaminations; Food Adulteration; Adulteration, Food; Adulterations, Food; Food Adulterations;

Allowable Qualifiers: analysis; economics; legislation & jurisprudence; prevention & control; statistics & numerical data;

Tree Number: N06.850.460.400;

Technical Notes: coord IM with specific food item probably NIM; contamination by dirt, dust, chemicals & toxic substances, organisms; contamination by microbes: consider FOOD MICROBIOLOGY (IM) + specific microbe (IM) + specific food item (IM or NIM); contamination by parasites: consider FOOD PARASITOLOGY (IM) + specific parasite (IM) + specific food item (IM or NIM)