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Antiviral Activity of Natural Compounds for Food Safety
Gastroenteritis and hepatitis are the most common illnesses resulting from the consumption of food contaminated with human enteric viruses. Several...
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Antimicrobial Resistance Through Food: Role of Food Safety Management System
Antimicrobials are biologically active ingredients of manmade or natural origin that eliminate or hinder the development of microorganisms which...
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Antimicrobial Resistance Through Food: Role of Food Safety Management System
Antimicrobials are biologically active ingredients of manmade or natural origin that eliminate or hinder the development of microorganisms which...
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Safety, pharmacokinetics, and food-effect of pivmecillinam after single- and multiple-dose in healthy Chinese subjects: a phase I study
Urinary tract infection (UTI) is one of the most prevalent bacterial infectious diseases worldwide. However, the resistance of urinary pathogens to...
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Status of AMR in Food Sector: Implications for Food Safety and Food Security with Special Reference to Fisheries
Worldwide, consumers relish fish as food, owing to its nutritional and health benefits. Bacteria, including antimicrobial-resistant (AMR) strains,...
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Status of AMR in Food Sector: Implications for Food Safety and Food Security with Special Reference to Fisheries
Worldwide, consumers relish fish as food, owing to its nutritional and health benefits. Bacteria, including antimicrobial-resistant (AMR) strains,...
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Bacterial Pathogens in Food: Modern Safety Criteria and Methods of Molecular Genetic Analysis
The review is devoted to the issues of improving the food biosafety system by develo** and implementing modern methods of microbiological and...
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Improvement of Methods for Safety Control of Microbial Producers and Food Produced Therewith
The study substantiates the necessity to implement the algorithm of molecular-genetic assessment of biosafety of the genetically modified...
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Safety, Tolerability, and Pharmacokinetics of the Monoamine Oxidase B Inhibitor, HEC122505, and its Major Metabolite After Single- and Multiple- Ascending Dose, and Food Effect Study in Healthy Chinese Subjects
Background and ObjectivesHEC122505 is a potent and selectively monoamine oxidase B inhibitor that is safe and well-tolerated in preclinical models of...
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Towards the Quantitative Management of Food Allergens in the Food Industry
Purpose of ReviewThis paper reviews different aspects related to recently proposed threshold values for priority food allergens, which are expected...
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Food Safety
A common source of infectious disease is the foods that we eat, which along with water and air serve as a vehicle of delivery of pathogens. That is,...
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Safety and Risk Assessment of Food Items
This chapter deals with the use of risk assessments associated with foods in the context of local dietary practices, the absence of which may result...
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Vaccine Safety Surveillance
Vaccine safety surveillance is an essential component of public health initiatives to assure the safety and effectiveness of vaccination programs....
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Microfluidics for Food and Nutrition Applications
Fluid flow at the micro- and nanoscale exhibits unique phenomena that can be used to create components suitable for conducting biological studies....
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Recent Insights into E-tongue Interventions in Food Processing Applications: An Updated Review
Purpose of ReviewE-tongue, also known as electronic tongue, is an emerging analytical tool that can mimic the human taste sensation using various...
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Food Additives
Food additives are the nonnutritive substances added intentionally to food, generally in small quantities, to improve its appearance, flavor,...
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Emerging Methods for the Evaluation of Sensory Quality of Food: Technology at Service
Purpose of ReviewSensory evaluation holds vital significance in the food sector. Typically, humans conduct sensory analysis. Humans, being the...
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Impact of Isotropic and Anisotropic Plasmonic Metal Nanoparticles on Healthcare and Food Safety Management
Nanoscale materials in the size range of 1–100 nm have advanced tremendously impacting a variety of consumer applications. Of the various...
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4-Hexylresorcinol: Antiseptic, Cosmetics, and Food Industry
4-Hexylresorcinol (4HR) is a versatile compound with a range of applications in cosmetics, food preservation, antiseptics, anthelmintics, and...