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37.822  Articles
1 of 3.783 pages  |  10  records  |  more records»
Escherichia coli is one of the most common bacteria that populates the natural flora of the gastrointestinal tract. Antimicrobial abuse and chaotic administration is a common fact in poultry production leading to the emergence, selection and spreading of ... see more

Most of the dairy products found on the market are made from cow milk and the ones processed from goat and sheep are considered specialities with characteristic properties. Unfortunetly because these products are priced more there are attempts to forger t... see more

Aspergillus, Penicillium and Fusarium species are the most frequent toxigenic fungi found in Europe which produce aflatoxin B1 transformed into M1 in milk. This toxin is highly dangerous for human health, being carcinogens, mutagens and also teratogens. T... see more

Authenticity testing of animal species present in food has become a very important issue regarding the economical, safety, religious and health aspects. The food labeling regulations state that every meat species that was added in the product must be accu... see more

Poultry meat is influenced by a series of factors, among the most important representatives being the breed, growth system and feeding regime used by farmers. In the last years there was a significant growth of poultry meat consumption, many of the consum... see more

The globalization of the food chain has lead nowadays to the increase of the risks related to the spreading of the food poisoning episodes which extend over the international bareers. Due to this fact, the risk analysis within each step of the production ... see more

The aim of this study was to evaluate the dynamics of somatic cell count in cow’s milk according to stage of lactation and season and to morphologically characterize the cell population in order to correlate it with the automated somatic cell count exam... see more

The hygienic quality of meat products can be substantially improved by respecting strictly the rules of Good Hygienic Practice (GHP) and the rules of Good Manufacturing Practice (GMP) along the entire food chain.The aim of this study was to evaluate the c... see more

Salmonella spp. are among the most frequent causes of human gastroenteritis and meat is the major vector of transmission. The most severe cases of human infections are caused by drug-resistant Salmonella spp., which so far has been reported with a high in... see more

1 of 3.783 pages  |  10  records  |  more records»