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Zoekresultaten - 33 results
Real-time cluster detection to enhance outbreak investigation in Belgium
revealed (under-)cooked pig meat (e.g. pâté) as the source of this outbreak, after which actions were taken at the involved firms. Health Topics: Listeria monocytogenes Listeria monocytogenes Listeria ...
Occurrence and Synthesis Pathways of (Suspected) Genotoxic α,β-Unsaturated Carbonyls in Chocolate and Other Commercial Sweet Snacks.
Keywords: Aldehydes Cacao chocolate cooking Flavoring Agents Food Handling Gas Chromatography-Mass Spectrometry Mutagens Snacks Abstract: α,β-Unsaturated carbonyls are highly reactive and described as ...
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; ...
Identification and characterization of inorganic food additives and pearlescent pigments in sprays for food decoration by STEM-EDX
products and domestic cooking to enhance the appearance of food. To obtain specific hues, inorganic food additives containing (nano)particles are mixed in varying concentrations, and pearlescent pigments ...
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 ...
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. ...