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Livia Simon Sarkadi and Veronika Gál

References BfR (Bundesinstitut fur Risikobewertung). Health Assessment of Novel Foods <http://www.bfr.bund.de/en/health_assessment_of_novel_foods-> 1809.html. EFSA (European Food Safety Authority) (2009). Opinion on the safety of Tahitian Noni® Morinda citrifolia (noni) fruit puree and concentrate as a novel food ingredient. The EFSA Journal, 998, 1-16. <http://www.efsa.europa.eu/en/efsajournal/doc/998.pdf> EFSA (European Food Safety Authority) (2011). Guidance on the risk as­sessment of

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Martin Balazs Zsarnoczky, Fanni Zsarnoczky-Dulhazi, Gogo Fredrick Collins Adol, Mariusz Barczak and Lorant Denes David

. Rodler, I. (2008). A táplálkozás és az életmód szerepe a rákbetegség kialakulásában (The role of nutrition and lifestyle in the development of cancer). Egészségtudomány 54 (2), 14-21. (in Hungarian) 7. World Health Organization (2014). Advancing food safety initiatives: strategic plan for food safety including foodborne zoonoses p. 2013-2022. Retrieved January 25, 2019, from http://apps.who.int/iris/bitstream/10665/101542/1/9789241506281_eng.pdf?ua=1 8. Zsarnoczky, M. (2016). The Future of Sustainable Rural Tourism Development - The Impacts of Climate

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Otto Ketney

, http://eur-lex.europa.eu/ , 1998-2014: Bruxelles.(2006) 27. Vicario, L., siguranta alimentara , in europarl.europa.eu .(2014) 28. European Commission, White paper on food safety . Office for Official Publications of the European Communities.(1999) 29. Food Agriculture Organization of the United Nations, Globalization of Food Systems in Developing Countries: Impact on Food Security And Nutrition. Fao Food & Nutrition Paper . Food and Agriculture Organization of the United Nations.(2004) 30. Motarjemi, Y., M. vanschothorst, and F. Käferstein

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Joanna Rosak-Szyrocka and Lovorka Begović Blažević

-74. Brewer, M., & Rojas, M., 2008. Consumer attitudes toward issue in food safety. Journal of Food Safety , 28, 1–22. Bruhn, C. M., & Schutz, H. G., 1999. Consumer food safety knowledge and practices . Journal of Food Safety, 19 (1), 73–87. Byrd-Bredbenner, C., Maurer, J., Wheatley, V., Cottone, E., & Clancy, M., 2007. Food safety hazards lurk in the kitchens of young adults . Journal of Food Protection, 70, 991–996. Eurobarometer, 2013. Attitudes of EuropeansTowardsBuilding The Single Market For Green Products , EuropeanCommission, Bruxelles

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Szymon T. Dziuba, Manuela Ingaldi, Eva Hamplová and Anna Cierniak-Emerych

2016), Albena, Bułgaria. Book 5. Ecology, Economics, Education and Legislation. Vol.3. Environmental Economics, s. 71-78. Filipowicz, G., 2004. Zarządzanie kompetencjami zawodowymi . PWE, Warszawa, Poland. http://www.eu-organic-food.eu (10.09.3028). IFOAM Report. 2018. The World of Organic Agriculture Statistics & Emerging Trends, ISBN PDF version 978-3-03736-068-2, p. 146-147, 327-329. IJHARS. 2017. Główny Inspektorat Jakości Handlowej Artykułów Rolno-Spożywczych. Warsaw. Raport o stanie rolnictwa ekologicznego w Polsce w latach 2015

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Xingyi Li

A from can coatings - effects of damage, storage conditions and heating. Food Additives and Contaminants, 21(10): 1015-1026. 8. Garayoa R, Vitas AI, Díez-Leturia M, et al, 2011. Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation. Food Control, 22(12): 2006–2012. 9. HACCP – The difficulty with Hazard Analysis. Food Control, 35(1): 233–240. 10. Ivana J, Jaroslav D, Michal V, et al, 2003. Determination of bisphenol A, bisphenol F, bisphenol A diglycidyl ether and bisphenol F diglycidyl ether migrated from

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Agata Kielesińska

. HACCP in the malting and brewing production chain: mycotoxins, nitrosamines and biogenic amines risks, Italian Journal of Food Science Volume:21 Issue:2, 211-230. Eu Report. 2016. The Contribution made by Beer to the European Economy, Europe Economics, Brewers of Europe, Belgium. Grunert, Kg. 2005. Food quality and safety: consumer perception and demand, Conference: 11th International Congress of the European- Association-of-Agricultural-Economists (EAAE) Location: Copenha gen, Denmark Date: AUG 24-27, 2005, European Review of

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Zengye Shi

REFERENCES 1. Bilska A, Kowalski R. (2014). Food quality and safety management. Logforum , 10(3):351-361. 2. Carbonera N, Cappelletti B M, Santo M L P E. (2011). ISO 22000/HACCP Associated with the Presence of Microorganisms in the Processing of Tilapia (Oreochromis niloticus) Fillets. Quality Assurance Journal , 14(3-4):50–60. 3. Deepananda H, Spencer H. (2010). Barriers to HACCP implementation: evidence from the food processing sector in Ontario, Canada. Agribusiness , 26(2):265–279. 4. Gomes, C.C.B., Lemos, G.F.C., Silva, M.C., Hora

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Wojciech Migdal, Urszula Gryczka, Jerzy Bertrandt, Tadeusz Nowicki and Radosław Pytlak

Network (FoodNet). Clin. Infect. Dis., 54(Suppl. 5), 418-420. 5. National Institute of Public Health, National Institute of Hygiene, Department of Epidemiology. (2013). Infectious diseases and poisonings in Poland in 2012. Warsaw. 6. World Health Organization, Food Safety Department (2002). Terrorist threats to food: guidance for establishing and strengthening prevention and response systems. Geneva: WHO Press. 7. U.S. Food and Drug Administration, CFSAN/Offi ce of Regulations and Policy. (2003). Risk assessment for food

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Maša Primec

References 1. Agasti SS, Rana S, Park M-H, Kim CK, You C-C, Rotello VM. Nanoparticles for detection and diagnosis. Adv. Drug Deliv. Rev. 2010; 62:316-28. 2. Ali MA. Detection of E.coli O157:H7 in feed samples using gold nanoparticles sensor. Int.J.Curr.Microbiol. App.Sci. 2014;697-708. 3. Amini SM, Gilaki M, Karchani M. Safety of nanotechnology in food industries. Electron. physician.2014;6:962-8. 4. Arora P, Sindhu A, Dilbaghi N, Chaudhury A. Biosensors as innovative tools for the detection of