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Full-Text Articles in Food Science
Fatty Acids And Mercury In Seventy Seven Species Of Commercially Available Finfish In The United States, Dennis P. Cladis
Fatty Acids And Mercury In Seventy Seven Species Of Commercially Available Finfish In The United States, Dennis P. Cladis
Open Access Theses
Finfish are consumed across the United States and constitute an important part of the American diet. However, seafood consumption can be a tenuous topic, with supporters highlighting the health benefits of eicosapentaenoic acid (EPA, C20:5n3) and docosahexaenoic acid (DHA, C22:6n3) and opponents emphasizing the neurotoxicity of methylmercury. Because all fish contain varying amounts of EPA, DHA, and methylmercury, the need for clear and unbiased information is essential to alleviate the confusion experienced by many consumers and empower them to make informed decisions regarding seafood consumption. As the market changes and more fish originate from aquaculture sources, where diets are controlled, …
Efficacy Of Manual Dishwashing And Sanitizer Wiping In Removing Food Soils From Chel Knives, Xiaodi Sun
Efficacy Of Manual Dishwashing And Sanitizer Wiping In Removing Food Soils From Chel Knives, Xiaodi Sun
Open Access Theses
Improperly cleaned and sanitized chef knives may present a potential contamination risk and thus be a risk for foodborne illness. Therefore, ensuring effective cleaning and sanitization of knife surfaces may help prevent the spread of foodborne pathogens. The primary objective of this research was to compare the efficacies of two different cleaning methods (three-compartment manual dishwashing and sanitizer wiping) at removing food soils from contaminated chef knives using procedures that are typical of restaurant kitchens. Knife wiping and washing procedures were determined and standardized according to an observation of knife cleaning behavior in a kitchen. Adenosine triphosphate (ATP) bioluminescence was …