Trade and food safety aspects for animal influenza viruses

2016 ◽  
pp. 74-91 ◽  
Author(s):  
David E. Swayne
Keyword(s):  
Food Safety ◽  
Influenza Viruses ◽  
Safety Aspects

Environmental and Food Safety Aspects ofEscherichia coliO157:H7 Infections in Cattle

2001 ◽  
Vol 27 (2) ◽  
pp. 57-73 ◽  
Author(s):  
Mark A. Rasmussen ◽  
Thomas A. Casey
Keyword(s):  
Food Safety ◽  
Safety Aspects

Probiotics and food safety: an evidence-based review

2020 ◽  
Author(s):  
Leila Peivasteh-Roudsari ◽  
Mohadeseh Pirhadi ◽  
Hadis Karami ◽  
Behrouz Tajdar-oranj ◽  
Ebrahim Molaee-Aghaee ◽  
...  
Keyword(s):  
Antibiotic Resistance ◽  
Food Safety ◽  
Adverse Effects ◽  
Food Products ◽  
Opportunistic Pathogen ◽  
Fermented Food ◽  
Healthy Human ◽  
Beneficial Effects ◽  
Safety Aspects ◽  
Key Issues

Probiotics are commonly defined as live microorganisms (yeast or bacteria), when getting ingested in adequate amounts, they exhibit the beneficial effects on the host. During the past two decades, probiotic microorganisms as health-promoting agents have been increasingly added to various types of food products, especially in fermented food and also drugs. Due to the importance of food safety aspects of the human diet and with regards to some adverse effects of probiotics for human, we decided to carry out a review on probiotics and their adverse effects by research in literature. Previous studies indicated that several aspects, including safety, functional and technological characteristics, have to be considered in the selection of probiotic microorganisms. Safety aspects include origin (gastrointestinal tract of healthy human), nonpathogenicity and antibiotic resistance. Some probiotic microorganisms such as enterococci have been considered as an opportunistic pathogen for humans and cause disease, possess agents for antibiotic resistance and potential virulence factors. The bacteria used as a probiotic in food should be completely safe. Probiotic bacteria should be chosen from the healthy human micro-flora and should not have any antibiotic resistance that would prevent treatment of a rare probiotic infection. This review focused on key issues concerning the safety aspects of probiotics added to particular food products for improvement of general health and also discussed the criteria for probiotic selection in details.

Use of Starter Cultures in Meats

1983 ◽  
Vol 46 (11) ◽  
pp. 997-1006 ◽  
Author(s):  
JAMES L. SMITH ◽  
SAMUEL A. PALUMBO
Keyword(s):  
Food Safety ◽  
Pathogenic Bacteria ◽  
Starter Culture ◽  
Meat Products ◽  
Starter Cultures ◽  
Safety Aspects ◽  
Nutritive Quality ◽  
Culture Characteristics

Use of starter cultures in meat products is reviewed, with emphasis on the types of microorganisms employed for production of various products, and the effect of starter cultures on food safety. Desirable starter culture characteristics are identified, and the effect of fermentation on the nutritive quality of meats is considered. Food safety aspects of starter culture use discussed include the effects on survival of viruses, trichinae, and pathogenic bacteria, and on the control of mycotoxin, nitrosamine, and pressor amine contamination.

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