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Brazilian Medicinal Plant Extracts with Antimicrobial Action Against Microorganisms that Cause Foodborne Diseases
Published in Mahendra Rai, Chistiane M. Feitosa, Eco-Friendly Biobased Products Used in Microbial Diseases, 2022
Luiza Helena da Silva Martins, Sabrina Baleixo da Silva, Carissa Michelle Goltara Bichara, Johnnat Rocha Allan de Oliveira, Adilson Ferreira Santos Filho, Rafaela Cristina Barata Alves, Andrea Komesu, Mahendra Rai
The population of pathogens that cause food outbreaks of greatest importance for food safety are bacteria, parasites, viruses and fungi. More than 200 types of disease are known, and many studies point to bacteria as the main agents involved (Oliveira et al. 2010). It is important to point out that, despite little notification, viral food outbreaks often occupy a prominent place in the numbers of deaths and financial expenditures for governments. As they cause disease in the world, are easy to spread and resistant to environments. The main pathogens that cause viral DOA are rotavirus, norovirus, hepatitis A virus and polio (Silva and Lavinas 2010).
Use of Essential Oils in Agriculture
Published in K. Hüsnü Can Başer, Gerhard Buchbauer, Handbook of Essential Oils, 2020
Catherine Regnault-Roger, Susanne Hemetsberger, Gerhard Buchbauer
Food safety is a very important topic. Even though there is increased hygiene during food production, still, 30% of people suffer from food poisoning every year, and as a result, two million people worldwide still die. A lot of people nowadays also want their food to have less synthetic food additives in it; therefore, there is a need to find natural substances which can replace them (Burt, 2004).
Environmental Impact Assessment: Environmental Health and Food Safety
Published in Stefania Negri, Environmental Health in International and EU Law, 2019
Food safety is one of the essential policies in all States, through which health inspections and prevention of health risks derived from food products, as well as the improvement of their nutritional qualities, are addressed.
Screening the immunotoxicity of different food preservative agents on the model organism Galleria mellonella L. (Lepidoptera: Pyralidae) larvae
Published in Drug and Chemical Toxicology, 2023
Emine Duman Erbaş, Rehemah Gwokyalya, Hülya Altuntaş, Bilal Kutrup
The increase in the world population pauses significant challenges to the welfare of the people by compromising the quality of human nutrition. Ensuring food safety from agricultural areas to the final consumers is a crucial step in solving these problems. Ensuring food safety can be achieved via proper food storage and preservation, extending the shelf life of food products, and protecting stored foods from damage. Preservatives (E200–285, E330), also known as food additives, protect the quality and taste of foods by preventing them from being affected by biological agents (Erkan 2010). Today, sulfur dioxide and several other sulfides, sorbic acids and their salts, nitrite and nitrate compounds, propionic acids and their salts, acetic acid, benzoic acid and its salts are among the most popular preservatives used during food processing (Wibbertmann et al. 2000, Russell and Grahame 2003, Rangan and Barceloux 2009).
Eat clean and safe food: a food-based dietary guideline for the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Makenzie Miller, Wilna Oldewage-Theron, Carin Napier
No part of the world is untouched by foodborne illness; however, the burden of foodborne illness varies greatly by region. The African region has the highest burden per 100,000 population. Moreover, in the AFRICANE subregion (which includes African countries with high child mortality and very high adult mortality according to the WHO’s grouping system for global assessment defined by the WHO [2001]) in which SA lies, an estimated 1200 Disability Adjusted Life Years (DALYs) per 100,000 population was observed. These results point to the immense threat that foodborne illness poses and the need for food safety improvements in all parts of the food system.1 While it is the primary responsibility of food producers to ensure that food is safe, the mishandling or improper preparation of food by consumers is a considerable driver of foodborne illness incidents. Consumers play an important role in protecting their own health and the health of others and should therefore be educated and encouraged to follow food safety practices.13
Health risk assessment of heavy metals content in cocoa and chocolate products sold in Saudi Arabia
Published in Toxin Reviews, 2019
The increasing demands for food safety have drawn the attention of investigators to the potential risks due to the consumption of contaminated foodstuffs. Although heavy metals come naturally to the environment because of the anthropogenic inputs in respect of various activities like industrial and domestic discharges and agricultural activities, the concentrations have been rising (Kanakaraju et al. 2008, Lias et al. 2013). Heavy metals are not degradable and thus accumulated in the human body as time passed. Several of these metals are of toxicological concern. They can be dangerous to the human body even in low concentrations as there is no effective excretion mechanism (Ghosh et al. 2012). Many serious health problems can be developed due to excessive consumption of heavy metals-contaminated food. Moreover, these heavy metals can compete with some essential nutrients and affect their concentrations in the body causing a reduction in immunological suppress and a high prevalence of gastrointestinal cancer (Arora et al. 2008). The heavy metal contents in different foodstuffs have been presented in previous studies (Knezevic 1979, 1980, 1982, Lee and Low 1985, Al Othman 2010, Ochu et al.2012, Orisakwe et al.2012, Chandorkar and Deota 2013, Iwegbue et al.2013, Chen et al.2014, Hossen et al.2015, Song et al.2015, Tomori and Onibon 2015, Dabwan and Taufiq 2016, Antoine et al.2017). A health risk assessment of heavy metals is helpful for obtaining awareness about any threat regarding food hazards.