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72.208  Articles
1 of 7.222 pages  |  10  records  |  more records»
Campylobacter species continue to remain critical pathogens of public health interest. They are responsible for approximately 500 million cases of gastroenteritis per year worldwide. Infection occurs through the consumption of contaminated food and water.... 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

Beef is favorable environment for microorganisms spoilage, for that reason, special attention should be paid to hygiene rules in obtaining carcass microbial load as low as the legislation requires.The aim of our research was to perform an analysis of biol... see more

Cattle carcasses may be contaminated during the flow diagram process with a wide variety of spoilage and pathogenic microorganisms with diffrent origin, from various sources (soil, water, tools, knives, feces, operators), but only few of them will be able... see more

Background: The bibliometric methods have been used in many disciplines of sciences to study the scientific production and research trends. In this study, they were used to investigate research trends related to the risk assessment of Cryptosporid­ium pat... see more

The scarcity and pollution of freshwater are extremely crucial issues today, and the expansion of water reuse has been considered as an option to reduce its impact. This study aims to assess the efficiency of an integrated greywater treatment system and h... see more

Due to a variety of contaminants in floodwater, exposure to urban pluvial flooding may pose a health risk to humans. In-sewer defects may cause increased pluvial flooding, possibly increasing health risks. This paper addresses the impact of in-sewer defec... see more

El trabajo realizado en un restaurante de la red hotelera tuvo como objetivo evaluar el riesgo del par E. coli / Filete Mignon, producto que requiere ser elaborado con carnes certificadas libres de patógenos debido a que los términos de cocción aplicados ... see more

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