Αποτελέσματα Αναζήτησης
2 Φεβ 2023 · Biological hazards in food are pathogenic organisms or their products that can cause health problems when ingested, such as foodborne illnesses or food poisoning. It is one of the major types of hazards.
Biological hazards occur when hazardous or pathogenic microorganisms and their metabolic products, toxins are introduced to food and thus pose a food safety concern to consumers. Biological hazards include bacteria, viruses, and parasites of public health significance.
9 Ιαν 2017 · This review presents the food safety (biological and chemical hazards) and cultural aspects of difficulties of eating insects and the role of processing raw material, extraction of insect ...
4 Οκτ 2024 · Salmonella, Campylobacter and enterohaemorrhagic Escherichia coli are some of the most common foodborne pathogens that affect millions of people annually, sometimes with severe and fatal outcomes. Symptoms can include fever, headache, nausea, vomiting, abdominal pain and diarrhoea.
9 Ιαν 2017 · The articles included in this research topic range from food-borne pathogens and their metabolites/microbial toxins to preventive measures and management approaches to control and reduce/eliminate these hazards for the public health.
Foodborne pathogens (e.g. viruses, bacteria, parasites) are biological agents that can cause a foodborne illness event. A foodborne disease outbreak is defined as the occurrence of two or more cases of similar illness resulting from the ingestion of a common food [2].
11 Σεπ 2023 · Learn about the four types of biological hazards in food: bacteria, viruses, parasites, and fungi. Find out how they can cause foodborne illnesses, what are some examples, and how to prevent them with food safety management systems.
