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Evaluation Of Irish Consumers’ Knowledge Of Salmonellosis And Foodhandling Practices, Ann Conway, Olugbenga Ehuwa, Meabh Manning, Aine Maye, Fintan Moran, Amit K. Jaiswal, Swarna Jaiswal
Evaluation Of Irish Consumers’ Knowledge Of Salmonellosis And Foodhandling Practices, Ann Conway, Olugbenga Ehuwa, Meabh Manning, Aine Maye, Fintan Moran, Amit K. Jaiswal, Swarna Jaiswal
Articles
Salmonella is one of numerous food-borne pathogens that could possibly pose a major threat to global food safety. Salmonella is primarily associated with foods such as poultry, eggs, vegetables, and some dairy products. However, infected food handlers and faecal contaminated environments are also significant sources and reservoirs of this pathogen. This study comprehensively evaluated the Irish consumers’ food safety knowledge by exploring their knowledge level, practices and attitudes regarding raw meat handling, cross-contamination while handling different types of food products, and knowledge of Salmonella risk and associated food-handling practices. The online SurveyMonkey tool was used to distribute a quantitative survey …
Fruits And Vegetables In The Management Of Underlying Conditions For Covid-19 High-Risk Groups, Nora Moreb, Ahmed Albandary, Swarna Jaiswal, Amit Jaiswal
Fruits And Vegetables In The Management Of Underlying Conditions For Covid-19 High-Risk Groups, Nora Moreb, Ahmed Albandary, Swarna Jaiswal, Amit Jaiswal
Articles
: SARS-CoV-2 or COVID-19 is a novel coronavirus, which is the cause of the current pandemic with 107,411,561 infections and 2,351,195 death worldwide so far. There are multiple symptoms that are linked with the infection of COVID-19 such as coughing, shortness of breath, congestion together with fatigue, fever, loss of taste or smell, headaches, diarrhea, vomiting, and loss of appetite. The lack of or early stage of development of a cure for COVID-19 illness, there is need for insuring the best possible position of health to be able to fight the virus naturally through a robust immune system to limit …
Salmonella, Food Safety And Food Handling Practices, Olugbenga Ehuwa, Amit Jaiswal, Swarna Jaiswal
Salmonella, Food Safety And Food Handling Practices, Olugbenga Ehuwa, Amit Jaiswal, Swarna Jaiswal
Articles
: Salmonellosis is the second most reported gastrointestinal disorder in the EU resulting from the consumption of Salmonella-contaminated foods. Symptoms include gastroenteritis, abdominal cramps, bloody diarrhoea, fever, myalgia, headache, nausea and vomiting. In 2018, Salmonella accounted for more than half of the numbers of foodborne outbreak illnesses reported in the EU. Salmonella contamination is mostly associated with produce such as poultry, cattle and their feeds but other products such as dried foods, infant formula, fruit and vegetable products and pets have become important. Efforts aimed at controlling Salmonella are being made. For example, legislation and measures put in place reduced …
Laser-Induced Breakdown Spectroscopy For Food Authentication, Maria Markiewicz-Keszycka, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Carl Sullivan, P. J. Cullen
Laser-Induced Breakdown Spectroscopy For Food Authentication, Maria Markiewicz-Keszycka, Raquel Cama-Moncunill, Maria Piedad Casado-Gavalda, Carl Sullivan, P. J. Cullen
Articles
With the globalisation of food markets, food authentication has become a significant concern worldwide to ensure food safety and to avoid origin and quality fraud. A multi-elemental fingerprint is a powerful tool for detection of adulterants and geographical origin of foods. Laser-induced breakdown spectroscopy (LIBS) is a promising technique that can provide a mineral fingerprint of food products. LIBS allows a rapid, high-throughput, micro-destructive and multi-elemental analysis of a wide range of samples type. It has already been demonstrated by several authors that LIBS can be successfully used for food authentication. Although LIBS shows excellent potential for at-line or portable …