Tag Archives: Food safety

Food security: A multi-faceted and multi-dimensional issue in China

Author: Victor R. Squires *, Limin Hua and Guizhen Wang

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Assessment of microbiological quality of ready-to-eat foods in Istanbul, Turkey

Author: Vecdet Öz 1, Sukriye Karadayi 2*, Hüseyin Çakan 1, Beytullah Karadayi 3 and Filiz Ekim Çevik 1

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A facilitated and environment-friendly method for screening low-Cd cultivars among leafy vegetables

Author: Kun Zhang 1, 2, Wei Kong 2, Jiangang Yuan 1, Ying Yi 2 and Zhongyi Yang 1*

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Current status and future research issues of RFID sensor tags for food safety

Author: Yong-Shin Kang 1, Jongho Yun 1, Heeju Jin 2, Yong-Han Lee 2* and Jongtae Rhee 2

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Methods for colchicine elimination to improve safety in fresh daylily flowers processing

Author: Shuang Zhao 1, Maorun Fu 1, Qingmin Chen 2* and Xiuhe Liu 1

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Research on the labeling management status of agricultural products in China

Author: Song Chen 1, Xiaoshuan Zhang 2, Adrian Micu 3 and Yongzhong Qian 1*

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Risk perception towards food safety issues: GM foods versus non-GM foods

Author: Latifah Amin 1, Zurina Mahadi 1, Abdul Latif Samian 2 and Rozita Ibrahim 1

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LabView implementation of an ultrasound system for foreign body detection in food products

Author: Y. Jiang 1, B. Zhao 2, O. A. Basir 2 and G. S. Mittal 1

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Investigations into the persistence of Escherichia coli endophytically, in cabbage (Brassica oleracea var. capitata L.) and associated alteration in host proteins and chitinase activity

Author: Susan M. Rafferty 1, Alan C. Cassells 1* and Frederick R. Falkiner 2

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Should the hazard analysis and critical control point (HACCP) system be checked? A nutritional viewpoint

Author: J. M. Soriano, J. C. Moltó and J. Mañes

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