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  1. 10 Νοε 2020 · This review aims to provide updated information about outbreaks and recalls associated with fish and fish products in the past 25 years, identify major microbial concerns associated with fish products, and evaluate the presence and prevalence of AMR in fish and fish products.

  2. 4 ώρες πριν · Table 2. List of abbreviations of the investigated environmental contaminants. The maximum levels differ in fish species. The limit of Cd is 0.050 mg/kg in most of them, but it increases up to 0.10 mg/kg in mackerel, tuna, and bichique, and 0.15 and 0.25 mg/kg in bullet tuna and anchovy, sardine, and swordfish, respectively.

  3. 31 Μαΐ 2015 · Pathogens via contaminated fish and fish products may enter the food chain, and processing of fish may lead to cross-contamination of premises, equipment, and end-product, facilitating the distribution of pathogenic bacteria.

  4. 21 Αυγ 2024 · Considering the constraints of depending only on exposed factors to remove contaminants from fermented food, it is fundamental to incorporate extra quality control procedures to improve food safety and reduce the chances of pathogen contamination.

  5. 1 Ιουν 2024 · A well-known example of traditional fermented fish is fish sauce, a popular staple in Southeast Asian cuisine. Research into fish sauce has unveiled a core group of microorganisms that shape the product.

  6. The dietary groups with the maximum average values for the total concentration of biogenic amines include fish sauce with an average total biogenic amine concentration of 582–588 mg/kg followed by fermented vegetables (375–390 mg/kg ... The Codex Committee on Food Additives and Contaminants has specified 0.5 mg/kg for aflatoxin M1 in ...

  7. 1 Σεπ 2015 · Fish sauce is safe for human consumption based on the international permissible values. In addition, the resultant dried cake can be exploited in the field of food industry as a...

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