Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Food Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Foodborne Diseases: Acute illnesses, usually affecting the GASTROINTESTINAL TRACT, brought on by consuming contaminated food or beverages. Most of these diseases are infectious, caused by a variety of bacteria, viruses, or parasites that can be foodborne. Sometimes the diseases are caused by harmful toxins from the microbes or other chemicals present in the food. Especially in the latter case, the condition is often called food poisoning.Food: Any substances taken in by the body that provide nourishment.Safety: Freedom from exposure to danger and protection from the occurrence or risk of injury or loss. It suggests optimal precautions in the workplace, on the street, in the home, etc., and includes personal safety as well as the safety of property.Consumer Product SafetyFood Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Legislation, Food: Laws and regulations concerned with industrial processing and marketing of foods.Food Supply: The production and movement of food items from point of origin to use or consumption.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Drug Residues: Drugs and their metabolites which are found in the edible tissues and milk of animals after their medication with specific drugs. This term can also apply to drugs found in adipose tissue of humans after drug treatment.Food-Processing Industry: The productive enterprises concerned with food processing.Food, Organic: Food that is grown or manufactured in accordance with nationally regulated production standards that include restrictions on the use of pesticides, non-organic fertilizers, genetic engineering, growth hormones, irradiation, antibiotics, and non-organic ingredients.Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Food, Genetically Modified: Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).Salmonella Food Poisoning: Poisoning caused by ingestion of food harboring species of SALMONELLA. Conditions of raising, shipping, slaughtering, and marketing of domestic animals contribute to the spread of this bacterium in the food supply.Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game.Food Preferences: The selection of one food over another.Safety Management: The development of systems to prevent accidents, injuries, and other adverse occurrences in an institutional setting. The concept includes prevention or reduction of adverse events or incidents involving employees, patients, or facilities. Examples include plans to reduce injuries from falls or plans for fire safety to promote a safe institutional environment.United States Department of Agriculture: A cabinet department in the Executive Branch of the United States Government concerned with improving and maintaining farm income and developing and expanding markets for agricultural products. Through inspection and grading services it safeguards and insures standards of quality in food supply and production.Patient Safety: Efforts to reduce risk, to address and reduce incidents and accidents that may negatively impact healthcare consumers.Food Technology: The application of knowledge to the food industry.Food Parasitology: The presence of parasites in food and food products. For the presence of bacteria, viruses, and fungi in food, FOOD MICROBIOLOGY is available.Poultry Products: Food products manufactured from poultry.Meat Products: Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple).United States Food and Drug Administration: An agency of the PUBLIC HEALTH SERVICE concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc.Government Agencies: Administrative units of government responsible for policy making and management of governmental activities.Cooking: The art or practice of preparing food. It includes the preparation of special foods for diets in various diseases.Hand Disinfection: The act of cleansing the hands with water or other liquid, with or without the inclusion of soap or other detergent, for the purpose of destroying infectious microorganisms.Nutrition Policy: Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.Food Habits: Acquired or learned food preferences.BooksHygiene: The science dealing with the establishment and maintenance of health in the individual and the group. It includes the conditions and practices conducive to health. (Webster, 3d ed)Food Preservation: Procedures or techniques used to keep food from spoiling.Eggs: Animal reproductive bodies, or the contents thereof, used as food. The concept is differentiated from OVUM, the anatomic or physiologic entity.Public Health: Branch of medicine concerned with the prevention and control of disease and disability, and the promotion of physical and mental health of the population on the international, national, state, or municipal level.Food Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Economic Development: Mobilization of human, financial, capital, physical and or natural resources to generate goods and services.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Salmonella: A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility.Geography, Medical: The area of medicine concerned with the effects on health and disease due to geographic factors such as CLIMATE, environmental conditions, and geographic location.Poultry: Domesticated birds raised for food. It typically includes CHICKENS; TURKEYS, DUCKS; GEESE; and others.Commerce: The interchange of goods or commodities, especially on a large scale, between different countries or between populations within the same country. It includes trade (the buying, selling, or exchanging of commodities, whether wholesale or retail) and business (the purchase and sale of goods to make a profit). (From Random House Unabridged Dictionary, 2d ed, p411, p2005 & p283)Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Agriculture: The science, art or practice of cultivating soil, producing crops, and raising livestock.Disease Outbreaks: Sudden increase in the incidence of a disease. The concept includes EPIDEMICS and PANDEMICS.Food Deprivation: The withholding of food in a structured experimental situation.Coccidiostats: Agents useful in the treatment or prevention of COCCIDIOSIS in man or animals.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)United StatesRisk Management: The process of minimizing risk to an organization by developing systems to identify and analyze potential hazards to prevent accidents, injuries, and other adverse occurrences, and by attempting to handle events and incidents which do occur in such a manner that their effect and cost are minimized. Effective risk management has its greatest benefits in application to insurance in order to avert or minimize financial liability. (From Slee & Slee: Health care terms, 2d ed)Diet: Regular course of eating and drinking adopted by a person or animal.Nutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing.Animal DiseasesFood Chain: The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.Religion and Psychology: The interrelationship of psychology and religion.Abattoirs: Places where animals are slaughtered and dressed for market.Escherichia coli O157: A verocytotoxin-producing serogroup belonging to the O subfamily of Escherichia coli which has been shown to cause severe food-borne disease. A strain from this serogroup, serotype H7, which produces SHIGA TOXINS, has been linked to human disease outbreaks resulting from contamination of foods by E. coli O157 from bovine origin.Esthetics: The branch of philosophy dealing with the nature of the beautiful. It includes beauty, esthetic experience, esthetic judgment, esthetic aspects of medicine, etc.Lettuce: Any of the various plants of the genus Lactuca, especially L. sativa, cultivated for its edible leaves. (From American Heritage Dictionary, 2d ed)Zoonoses: Diseases of non-human animals that may be transmitted to HUMANS or may be transmitted from humans to non-human animals.Food, Preserved: Food that has been prepared and stored in a way to prevent spoilage.Equipment Safety: Freedom of equipment from actual or potential hazards.European Union: The collective designation of three organizations with common membership: the European Economic Community (Common Market), the European Coal and Steel Community, and the European Atomic Energy Community (Euratom). It was known as the European Community until 1994. It is primarily an economic union with the principal objectives of free movement of goods, capital, and labor. Professional services, social, medical and paramedical, are subsumed under labor. The constituent countries are Austria, Belgium, Denmark, Finland, France, Germany, Greece, Ireland, Italy, Luxembourg, Netherlands, Portugal, Spain, Sweden, and the United Kingdom. (The World Almanac and Book of Facts 1997, p842)VietnamHealth Knowledge, Attitudes, Practice: Knowledge, attitudes, and associated behaviors which pertain to health-related topics such as PATHOLOGIC PROCESSES or diseases, their prevention, and treatment. This term refers to non-health workers and health workers (HEALTH PERSONNEL).Feeding Behavior: Behavioral responses or sequences associated with eating including modes of feeding, rhythmic patterns of eating, and time intervals.Eating: The consumption of edible substances.

*  Where food safety meets nutrition outcomes in livestock and fish value chains: a conceptual approach | SpringerLink

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*  Food Safety Datafile Highlights of Research with Commercial Applications

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*  Food Safety & Defense -

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*  CDC and Food Safety | Food Safety | CDC

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*  Centre for Food Safety - Food Legislation / Guidelines

Another food law in Hong Kong, the Food Safety Ordinance (Cap. 612), provides new food safety control measures, including a ... offences in connection with sale of unfit food and adulterated food, composition and labelling of food, food hygiene, seizure ... and food distributors and a requirement for food traders to maintain proper records of the movements of food to enhance food ... Food Legislation / Guidelines. The basic food law in Hong Kong is laid down in Part V of the Public Health and Municipal ...

*  Supermarket/Grocery Food Safety Services - News and Events - NSF International

NSF International offers brand protection for supermarket and grocery store operations via food safety audits, consulting and ...

*  Notification Forms | Legislation | The Food Safety Authority of Ireland

Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. ... Welcome to the Food Safety Authority of Ireland website. ... Food Safety Authority of Ireland, Abbey Court, Lower Abbey ... Food Safety Authority of Ireland, Abbey Court, Lower Abbey Street, Dublin 1, DO1 W2H4 ... Under certain legislation it is a requirement for food business operators to notify the FSAI when placing certain products on ...

*  The Use and Removal of Nitrite in Meat Products | FAQs | The Food Safety Authority of Ireland

Here you can get food industry information, find food legislation, check for FSAI latest news or make an online complaint. ... Welcome to the Food Safety Authority of Ireland website. ... Current food safety issues which may be of interest to the food ... Safety cannot be taken for granted unless a full validation of the new preservation system in the food is carried out. Nitrate ... To maintain the safety of the food, another similar hurdle must be used to replace nitrite or otherwise the 'height' of the ...

*  Popularity of Supermarket Restaurant | Food Safety

... restaurant-style foods - comes consumer concerns regarding food safety. ... Historically, based on NPD Group's Food Safety Monitor, consumers have had a greater concern about the safety of foods served ... Increasing Popularity of Supermarket Restaurant-Style Foods Translates to Growing Food Safety Concerns ... food and beverage industry analyst at NPD Group. "They are now extending the concerns they have about the safety of foods ...

*  Food Safety | Healthy UNH

... udlines and answers to your questions on a variety of topics from emergencies to holiday food safety and learn how to safety ... Find food safety udlines and answers to your questions on a variety of topics from emergencies to holiday food safety and learn ...

*  The Perfect Server - Food Safety and Sanitation |

In this video,you'll learn about food safety and sanitation. ... The Perfect Server - Food Safety and Sanitation. Learn how to ...

*  European Food Safety Authority | Food Safety News

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*  Blog | Registrar Corp

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*  Food safety and quality: Detail

Platform progress and results from the FAO Technical Consultation on low levels of GM crops in international food and feed ...

*  Using best-worst scaling to explore perceptions of relative responsibility for ensuring food safety

Communication with consumers and farmers about emerging food safety problems in a supply chain and their involvement in ... Results are reported for two groups of stakeholders: consumers and farmers, and for two meat food chains: chicken and beef. The ... results reveal that consumers tend to think farmers are more responsible for ensuring meat safety than farmers do. Similarly, ... perceptions of the share of the overall responsibility of each stage in the food supply chain has in ensuring that the meat ...

*  Fonterra stresses food safety, apologises for contamination | Reuters

... and reiterated that food safety was its priority. Fonterra, the world's biggest dairy exporter, said at the weekend that it had ... and reiterated that food safety was itspriority. ... on Monday that milk powder sold by Coca Cola and Chinese food ...

*  Find Food Safety Instructor | National Environmental Health Association: NEHA

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*  Food Safety for People with Cancer

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*  Centre for Food Safety - Publications - Food Safety Focus

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*  Editor's Note: March for Science a Day for Renewal - IFIC Foundation - Your Nutrition and Food Safety Resource

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*  food safety : NPR

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*  Food safety international conferences

Food safety international conferences * 1. ‫ﮐﻨﻔﺮﺍﻧﺲ ﻫﺎی ﺑﻴﻦ ﺍﻟﻤﻠﻠﯽ ﺭﺍﺟﻊ ﺑﻪ ﻏﺬﺍ‬ ‫ﺳﻳﺩ ﻧﻌﻳﻡ ﺧﺎﻟﺩ‬ ‫ﻣﺷﺎﻭﺭ ﺗﺧﻧﻳﮑﯽ ﻏﺫﺍ‬ ‫‪AARDO and ...‬‬ ‫5‬ ... Editor in Chief at Agriculture Development and Food Journal ...

Hungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Master StrokeSAFE FOODSList of foodborne illness outbreaks: This is a list of foodborne illness outbreaks. A foodborne illness may be from an infectious disease, heavy metals, chemical contamination, or from natural toxins, such as those found in poisonous mushrooms.Banquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.Vessel safety survey: Vessel safety surveys are important during the life of a vessel for better safety and security. These controls are directed by the classification societies and are very different (safety equipment, security, hoist, dock survey).Consumer Product Safety Act: The Consumer Product Safety Act (CPSA) was enacted in 1972 by the United States Congress. The act established the United States Consumer Product Safety Commission (CPSC) as an independent agency of the United States federal government and defined its basic authority.Public Health Security and Bioterrorism Preparedness Response ActFood desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Health claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Drugwipe test: The DrugWipe is a test used to wipe surfaces for traces of drug residue. It may also be used for sweat or saliva tests of individuals.Organic food: Organic foods are foods produced by organic farming. While the standards differ worldwide, organic farming in general features cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity.E350 (food additive): E350 is an EU recognised food additive. It comes in two forms,Agracetus: The Agracetus Campus of Monsanto Company is the world's largest soybean transformation laboratory. It has over 21,700 employees worldwide, and an annual revenue of USD$11.School meal programs in the United States: School meal programs in the United States provide school meals freely, or at a subsidized price, to the children of low income families. These free or reduced meals have the potential to increase household food security, which can improve children's health and expand their educational opportunities.White meat: White meat or light meat refers to the lighter-colored meat of poultry as contrasted with dark meat. In a more general sense, white meat may also refer to any lighter-colored meat, as contrasted with red meats like beef and some types of game.Hamid GhodseFoundation Course for Agricultural Research ServiceTimeline of agriculture and food technology: ==Paleolithic==Plumping: Plumping, also referred to as “enhancing” or “injecting,” is a term that describes the process by which some poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products,Buying this chicken?Bologna sausageIontocaineCompanies OfficeGentle frying: Gentle frying or low-temperature frying is an oil- or fat-based cooking method used for relatively fragile or starchy foods.fissler.Healthy eating pyramid: The healthy eating pyramid is a nutrition guide developed by the Harvard School of Public Health, suggesting quantities of each food category that a human should eat each day. The healthy eating pyramid is intended to provide a superior eating guide than the widespread food guide pyramid created by the USDA.Blue Peter Book Award: The Blue Peter Book Awards are a set of literary awards for children's books conferred by the BBC television programme Blue Peter. They were inaugurated in 2000 for books published in 1999.Hygiene: Hygiene is a set of practices performed for the preservation of health.Charlotte Canning, Countess Canning: Charlotte Canning, Countess Canning (31 March 1817–18 November 1861), one of the most prolific women artists in India, was the wife of Charles Canning, 1st Earl Canning. Two portfolios in the Victoria and Albert Museum in London contain some three hundred and fifty watercolours by her, the result of four major tours in India.Forced molting: Induced molting (or forced molting) is the practice by the commercial egg industry of artificially provoking a complete flock of hens to molt simultaneously. This is usually achieved by withdrawal of feed for 7-14 days.Public Health Act: Public Health Act is a stock short title used in the United Kingdom for legislation relating to public health.Elimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.Hesquiaht First NationHealth food storeBismuth sulfite agar: Bismuth sulfite agar is a type of agar media used to isolate Salmonella species. It uses glucose as a primary source of carbon.British Poultry Standard: [Poultry Standard.png|thumb|right|The front cover of the 6th Edition of the British Poultry Standards.Australian referendum, 1913 (Trade and Commerce): The Constitution Alteration (Trade and Commerce) 1912 was an Australian referendum held in the 1913 referendums which sought to alter the Australian Constitution to extend Commonwealth legislative power in respect to trade and commerce.Criticism of fast foodChilalo Agricultural Development Union: Chilalo Agricultural Development Union (CADU) is the first comprehensive package project established in Arsi Zone, Oromia Region, Ethiopia to modernize traditional subsistence agriculture. The major components of the package programmes include fertilizers, ameliorated seeds, farm credits, marketing facilities, better tools and implements, and improved storage facilities.National Outbreak Reporting System: ==The National Outbreak Reporting System (NORS)==Compensatory growth (organism): Compensatory growth, known as catch-up growth and compensatory gain, is an accelerated growth of an organism following a period of slowed development, particularly as a result of nutrient deprivation. The growth may be with respect to weight or length (or height in humans).ToltrazurilMicronutrient Fortification Programs: The 2002 farm bill (P.L.List of Parliamentary constituencies in Kent: The ceremonial county of Kent,Risk governance: Risk governance refers to the institutions, rules conventions, processes and mechanisms by which decisions about risks are taken and implemented. It can be both normative and positive, because it analyses and formulates risk management strategies to avoid and/or reduce the human and economic costs caused by disasters.Mayo Clinic Diet: The Mayo Clinic Diet is a diet created by Mayo Clinic. Prior to this, use of that term was generally connected to fad diets which had no association with Mayo Clinic.Protein Digestibility Corrected Amino Acid Score: Protein digestibility-corrected amino acid score (PDCAAS) is a method of evaluating the protein quality based on both the amino acid requirements of humans and their ability to digest it. The PDCAAS rating was adopted by the US Food and Drug Administration (FDA) and the Food and Agricultural Organization of the United Nations/World Health Organization (FAO/WHO) in 1993 as "the preferred 'best'" method to determine protein quality.Plum Island Animal Disease Center: Plum Island Animal Disease Center of New York (PIADCNY) is a United States federal research facility dedicated to the study of animal diseases. It is part of the DHS Directorate for Science and Technology.Microbial food web: The microbial food web refers the combined trophic interactions among microbes in aquatic environments. These microbes include viruses, bacteria, algae, heterotrophic protists (such as ciliates and flagellates).Jet aeratorsEscherichia coli O121: Escherichia coli O121 is a serotype of Escherichia coli, a species of bacteria that lives in the lower intestines of mammals.http://www.Lettuce big-vein disease: Lettuce big-vein disease causes leaf distortion and ruffling in affected lettuce plants.Beneful: Beneful is a brand of dog food products by Nestle Purina Petcare that includes wet dog food, dry dog food and dog treats. As of 2012, it was the fourth most popular dog food brand, generating more than $1.Medical device: A medical device is an instrument, apparatus, implant, in vitro reagent, or similar or related article that is used to diagnose, prevent, or treat disease or other conditions, and does not achieve its purposes through chemical action within or on the body (which would make it a drug).Summarised from the FDA's definition.European Union climate and energy package: The European plan on climate change consists of a range of measures adopted by the members of the European Union to fight against climate change. The plan was launched in March 2007, and after months of tough negotiations between the member countries, it was adopted by the European Parliament on December 2008.Institut Pasteur in Ho Chi Minh City: The Institut Pasteur in Ho Chi Minh City is a Vietnamese national institute initially created by the French in 1891 under the name Pasteur Institute - Sai Gon, in 1975 renamed the Institute of Epidemiology, and in 1991 given the current name.Behavior change (public health): Behavior change is a central objective in public health interventions,WHO 2002: World Health Report 2002 - Reducing Risks, Promoting Healthy Life Accessed Feb 2015 http://www.who.PRX-07034: PRX-07034 is a selective 5-HT6 receptor antagonist. It has cognition and memory-enhancing properties and potently decreases food intake and body weight in rodents.

(1/154) Hygiene inspections on passenger ships in Europe - an overview.


(2/154) Antifungal activity of zinc oxide nanoparticles against Botrytis cinerea and Penicillium expansum.


(3/154) Development and application of a new method for specific and sensitive enumeration of spores of nonproteolytic Clostridium botulinum types B, E, and F in foods and food materials.


(4/154) Growth and Development Symposium: promoting healthier humans through healthier livestock: animal agriculture enters the metagenomics era.


(5/154) Debate on GMOs health risks after statistical findings in regulatory tests.

We summarize the major points of international debate on health risk studies for the main commercialized edible GMOs. These GMOs are soy, maize and oilseed rape designed to contain new pesticide residues since they have been modified to be herbicide-tolerant (mostly to Roundup) or to produce mutated Bt toxins. The debated alimentary chronic risks may come from unpredictable insertional mutagenesis effects, metabolic effects, or from the new pesticide residues. The most detailed regulatory tests on the GMOs are three-month long feeding trials of laboratory rats, which are biochemically assessed. The tests are not compulsory, and are not independently conducted. The test data and the corresponding results are kept in secret by the companies. Our previous analyses of regulatory raw data at these levels, taking the representative examples of three GM maize NK 603, MON 810, and MON 863 led us to conclude that hepatorenal toxicities were possible, and that longer testing was necessary. Our study was criticized by the company developing the GMOs in question and the regulatory bodies, mainly on the divergent biological interpretations of statistically significant biochemical and physiological effects. We present the scientific reasons for the crucially different biological interpretations and also highlight the shortcomings in the experimental protocols designed by the company. The debate implies an enormous responsibility towards public health and is essential due to nonexistent traceability or epidemiological studies in the GMO-producing countries.  (+info)

(6/154) [Determination of substances in polylactic acid products for food-contact use and mutagenicity of their migration solutions].

Specification tests defined in the Japanese Food Sanitation Law were conducted on 7 polylactic acid food-contact products. Moreover, the content and migration of other compounds were examined by means of ICP-AES, GC/MS and mutagenicity tests. All products met their specifications, and migration levels of heavy metals were negligible. No notable peak was observed in GC/MS analysis. Moreover, all products gave negative results in both rec-assay and the umu-test. An increase in the beta-galactosidase activity in the umu-test observed with the migration solution of soup bowl was due not to polylactic acid, but to the polyurethane coating.  (+info)

(7/154) Analysis of the academic production in food safety surveillance, 1993-2007.


(8/154) Hepatitis E virus in swine and effluent samples from slaughterhouses in Brazil.



  • Pesticides are a Danger to Health and the Environment - Choose Organic Food! (
  • Foods that are not genetically altered…foods that are not loaded with pesticides…foods that are "real" foods. (


  • Learn about: Food Technology, Food Preservation, Food Microbiology. (
  • Learn about: Food Hygiene, Agricultural Sciences, Food Microbiology. (
  • Learn about: Organic Farming, Organic Agriculture, Food Microbiology. (
  • Learn about: Food and Nutrition, Food Production, Food Microbiology. (
  • Learn about: Food Nutrition, Food Microbiology, Human Nutrition. (
  • Learn about: India Agriculture, Food Hygiene, Food Microbiology. (

genetically modified

  • Therefore any form of food irradiation, chemical ripening, or the inclusion of any genetically modified ingredients cannot be included in the processing as this would defeat the integral benefit of Organic Food. (
  • When consumers buy organic 75% assume that means their food is not genetically modified. (
  • The first commercially grown genetically modified food crop was a tomato created by Calgene called the "FlavrSavr. (
  • Subsequent genetically modified food crops included virus-resistant squash, a potato variant that included an organic pesticide that kills caterpillars, and strains of canola, soybean, corn and cotton engineered by Monsanto to be immune to their popular herbicide Roundup. (


  • food safety hygiene & sanitation, Food adulteration, inspection and regulations. (


  • USDA concedes that "consumer perceptions of organic food safety may be an important driver for consumer substitution of organic for conventionally produced food," but then claims that there isn't evidence that U.S. consumers are as strongly affected by food safety concerns as Europeans, as if U.S. consumers don't care enough to buy organic. (


  • The crops would also have to of not been processed with food additives or ionizing radiation. (


  • Small, mostly family owned and operated farms would raise livestock and grow fruits and vegetables utilizing Organic Food farming practices, shunning artificial fertilizers, herbicides, steroids and other chemicals, and since there was no formal certification process, the entire chain of Organic Food production was essentially on the honor system. (
  • FoodNet conducts studies to examine the importance of various possible risky exposures (such as specific foods) and practices (such as food preparation and handling practices) as contributors to illness caused by specific pathogens. (


  • The early definitions of what constituted Organic Food were developed personally by talking to the farmers and directly viewing the farm activities and conditions. (


  • Our health costs in the United States are astronomical…One basic way we can make a significant impact on our health as a nation is by regulating our nations food supply. (
  • Stephen P. Teret , JD, MPH, a professor in the Department of Health Policy and Management at the Johns Hopkins Bloomberg School of Public Health and director of the Johns Hopkins Center for Law and the Public's Health , today received the prestigious Chairman's Circle of Commendation Award from the U.S. Consumer Product Safety Commission (CPSC). (
  • He has written numerous articles and books on injury prevention and consumer product safety, and is recognized as one of the first people to write about and advocate for the use of litigation as a tool for protecting the public's health. (


  • The European Union, the United States, and Japan, among many other countries, regulate these foods by requiring producers to have certification that their foods are in fact fully organic before marketing them as organic to ensure the maximum benefit of Organic Food to the consumer. (
  • The consumer who is seeking the benefit of Organic Food demands that the entire production process to be as "green" as possible. (
  • In this age when we are clearly seeing the limitations of artificial forms of agriculture, Organic Food is now at the forefront of consumer attention in the United States and elsewhere. (
  • As a consumer of organic food, I strongly oppose this action because it will result in the genetic contamination of organic food. (
  • Given annually, the Chairman's Circle of Commendation Award recognizes individuals, organizations, schools or groups who have made exceptional contributions to consumers in the United States by reducing deaths, preventing injuries and improving consumer product safety. (


  • This programme is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors. (


  • To fulfill the definition of organic food, the product processed must contain only organic ingredients to maximize the benefit of Organic Food. (
  • Where the product is composed of a variety of ingredients, a majority percentage of the plant and animal ingredients have to be certified as organic otherwise it is difficult to derive the benefit of Organic Food. (
  • He is a widely acclaimed national leader in product safety, injury and violence prevention, and food policy. (


  • I would estimate that 90-95% of my food purchases are organic and yes, I find it hugely important that the word "organic" remains organic…do not think, big corporations, that the "little people" don't have a voice or cannot make a difference. (
  • The objective is to locate genes with important traits In the food industry, commercial strains of wheat have been modified by irradiation since the 1950s. (


  • And, see our entire collection of delicious food glossaries . (


  • Laissez-faire supporters simply want such foods to be clearly labeled so consumers can decide for themselves (the European Union and Japan have labeling and traceability requirements). (