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Search results - 143 results
Exploring the microbiological quality and safety of dry-aged beef: A cross-sectional study of loin surfaces during ripening and dry-aged beef steaks from commercial meat companies in Belgium
Publication Type: Peer reviewed scientific article Authors: Tanuja K.G.M. Gowda; De Zutter, L; Geert Van Royen; Inge Van Damme Source: Food Microbiology, Volume 102 (2022) Health Topics: Food consumption and food safety Consommation et sécurité alimentai ...
Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
Publication Type: Peer reviewed scientific article Authors: E. Vossen; L. Dewulf; G. Van Royen; Inge Van Damme; L. De Zutter; I. Fraeye; S. De Smet Source: Meat Science, Volume 183 (2022) Health ...
The nature of food promotions over one year in circulars from leading Belgian supermarket chains
frequently promoted foods in circulars were processed meat, poultry and fish (11.8%); fresh and frozen fruit, vegetables and legumes (9.5%); soft drinks and sweetened beverages (9.0%); fresh and frozen meat ...
Consumer and food product determinants of food wasting: A case study on chicken meat
Jo Dewulf Source: Sustainability, Volume 13, Issue 13 (2021) Keywords: Chicken meat Consumer behaviour Food waste Packaging Poultry sustainability Abstract: Food wastage is an environmental concern ...
Update of the risk assessment of hexabromocyclododecanes (HBCDDs) in food
were used to estimate the exposure across dietary surveys and age groups of the European population. The most important contributors to the chronic dietary LB exposure to HBCDD s were fish meat, eggs, ...
Optimization and validation of an analytical method for the quantification of short- and medium-chained chlorinated paraffins in food by gas chromatography-mass spectrometry
ECNI / MS). A dispersive solid phase extraction (dSPE) method was optimized for fish, meat, oil, milk and whole-grain cereal followed by clean-up with concentrated sulfuric acid and acid silica. ...
Dietary exposure assessment and risk characterization of citrinin and ochratoxin A in Belgium
(biscuits, croissants, rice, flour, meat imitates, herbs and spices) in the higher percentiles (P99) or at maximum found concentrations when calculating the margin of exposure (MoE) for neoplastic effects. An ...
Influence of reduced levels or suppression of sodium nitrite on the outgrowth and toxinogenesis of psychrotrophic Clostridium botulinum Group II type B in cooked ham.
Int J Food Microbiol, Volume 334 (2020) Keywords: Animals Botulinum Toxins Clostridium botulinum Cold Temperature Colony Count, Microbial cooking Food Handling Food Preservatives Pork Meat Sodium ...
Food cost and adherence to guidelines for healthy diets: evidence from Belgium.
https://www.sciensano.be/en/biblio/food-cost-and-adherence-guidelines-healthy-diets-evidence-belgium
age and household education level groups. RESULTS: Processed meat contributed most (9.8%-14.4% dependent on age group) to the daily cost of diets. Soft drinks contributed to the daily cost more while ...
Carry-over of some Fusarium mycotoxins in tissues and eggs of chickens fed experimentally mycotoxin-contaminated diets
Volume 145 (2020) Keywords: Broiler chickens Carry-over Egg feed Fusariotoxins Laying hens Liver Meat Muscle SKIN Abstract: Fusarium mycotoxins are fungal contaminants found in different crops intended for ...