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Résultats de la recherche - 26 results

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.

B Source: 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 ...

Acrylamide in other foods_Determination of acrylamide levels in some food categories and estimation of the exposure for the Belgian population

also issued a call on the 25th of October 2019 to collect data on a European scale on the levels of acrylamide in foodstuffs based on chia seeds or chia flour and which have undergone a cooking process. ...

Habitual food consumption of the Belgian population in 2014-2015 and adherence to food-based dietary guidelines.

consumption of spreadable and cooking fat (27 to 19 g/d), red meat (34 to 25 g/d) and bread and cereals (173 to 142 g/d). Conclusions: The habitual food consumption of the Belgian population (3-64 years) in ...

Attribution of global foodborne disease to specific foods: Findings from a World Health Organization structured expert elicitation.

Publication Type: Peer reviewed scientific article Authors: Hoffmann, Sandra; Brecht Devleesschauwer; Aspinall, Willy; Cooke, Roger; Corrigan, Tim; A. h; Havelaar; Fred J. Angulo; Herman J. Gibb; ...

World Health Organization estimates of the relative contributions of food to the burden of disease due to selected foodborne hazards: A structured expert elicitation

Publication Type: Peer reviewed scientific article Authors: Hald, Tine; Aspinall, Willy; Brecht Devleesschauwer; Cooke, Roger; Corrigan, Tim; A. h; Havelaar; Herman J. Gibb; Paul R. Torgerson; ...

Arsenic Release from Foodstuffs upon Food Preparation.

Keywords: Animals Arsenic cooking Fishes Food Contamination Oryza seafood Vegetables Abstract: In this study the concentration of total arsenic (As) and arsenic species (inorganic As, arsenobetaine, ...

Study of the possible migration risks of food contact materials for children under 3 years

indicated a clear advantage of performing this treatment in order to eliminate residual chemicals that might still be present in the polymer. For the cooking sterilisation, generally the same observations as ...

Introducing speciation changes, human bioaccessibility and bioavailability in the risk evaluation of dietary inorganic arsenic intake: a Belgian case study

were calculated. An increasing consumption of typical iAs sources (e.g. rice, hijiki seaweed) increases the intake of iAs, although cooking these food items in an excess water mitigates the increase. The calculated ...

Evaluation of the migration of chemicals from baby bottles under standardised and duration testing conditions.

the reference experiment. Similar observations were made for the two sterilisation types: steam and cooking sterilisation. However, steam sterilisation seems to be more recommended for daily use of baby ...

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