- Vouliez-vous dire
- looking
Résultats de la recherche - 22 results
Association between adherence to the EAT-Lancet sustainable reference diet and cardiovascular health among European adolescents: the HELENA study.
Publication Type: Peer reviewed scientific article Authors: Cacau, Leandro Teixeira; Hanley-Cook, Giles T; Vandevijvere, Stefanie; Leclercq, Catherine; De Henauw, Stefaan; Santaliestra-Pasias, Alba; ...
Hepatitis E virus in pork meat products and exposure assessment in Belgium.
cooking step by consumer) pork meat products (e.g. raw dried sausages), had a high estimated HEV contamination level, while thermal-processed ready-to-eat pork meat products (e.g. pork liver pâté) had the ...
Application of a strain-level shotgun metagenomics approach on food samples: resolution of the source of a Salmonella food-borne outbreak
2 weeks after receipt of the sample, which was freshly prepared tartar sauce in a meal cooked at the school. Our team used this outbreak as a case study to deliver a proof of concept for a short-read ...
Targeted LC-MS/MS combined with multilocus DNA metabarcoding as a combinatory approach to determine the amount and the source of pyrrolizidine alkaloids contamination in popular cooking herbs, seeds, spices and leafy vegetables.
data on popular widely used cooking herbs, seeds, spices and leafy vegetables is very scarce. Therefore, a systematic study on the occurrence of PA / PANO s contaminations in these popular herbal items, ...
Targeted LC-MS/MS combined with multilocus DNA metabarcoding as a combinatory approach to determine the amount and the source of pyrrolizidine alkaloids contamination in popular cooking herbs, seeds, spices and leafy vegetables
contaminated food. However, only in rare cases has the origin of the contamination been determined. Although their presence has been studied in many matrices, occurrence data on popular widely used cooking ...
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 ...
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, ...