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Food Protection Trends最新文献

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Exploring Consumer Response to Labeling a Processing Aid That Enhances Food Safety 探索消费者对标签加工助剂提高食品安全的反应
Q4 Medicine
Food Protection Trends
Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.305
C. Bruhn, Yaohua Feng
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引用次数: 2
Sanitizers and Disinfectants: A Retail Food and Foodservice Perspective 消毒剂和消毒剂：零售食品和食品服务的视角
Q4 Medicine
Food Protection Trends
Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.358
A. Fraser, Jeffrey P. Anderson, J. Goncalves, E. Black, Anna Starobin, Dave R Buckley, D. Grinstead, Chip Manuel, J. Hollingsworth
The coronavirus disease 2019 (COVID-19) pandemic has brought heightened attention to the importance of cleaning, sanitizing, and disinfecting in retail food and foodservice establishments. In response, major governmental agencies have emphasized the need to frequently disinfect high-touch surfaces. While this recommendation may seem straightfor-ward and achievable, it is far more nuanced and complex. In the retail food and foodservice industry, sanitization is a routine, common practice defined and recommended in the U.S. Food and Drug Administration (FDA) Food Code. Hence, sanitizers, rather than disinfectants, are the main antimicrobial products used in these settings. It is important to emphasize that sanitizers and disinfectants are not inter-changeable products, so they may be inadvertently misused. Therefore, end users need to understand the differences of when, why, and how both can be used in retail food and foodservice settings. The aim of this paper is to increase end users’ knowledge and awareness about the proper use of sanitizers and disinfectants in retail food and foodservice establishments. This paper is organized into six sections— Antimicrobial Products: Sanitizers and Disinfectants, FDA Food Code, Regulation of Sanitizers and Disinfectants, Understanding EPA-Registered Labels, Emerging Issues, and Current and Future Trends in Sanitizing and Disinfecting. When used properly, sanitizers and disinfectants are powerful tools that can keep retail food and foodservice operations safe from pathogens that cause infectious disease. © 2021, International Association for Food Protection. All rights reserved.
2019冠状病毒病(COVID-19)大流行使人们更加关注零售食品和餐饮服务场所清洁、消毒和消毒的重要性。作为回应，主要政府机构强调了经常消毒高接触表面的必要性。虽然这个建议可能看起来直截了当且可以实现，但它要微妙得多，也复杂得多。在零售食品和食品服务行业，消毒是美国食品和药物管理局(FDA)食品法典中定义和推荐的常规做法。因此，在这些环境中使用的主要抗菌产品是消毒液，而不是消毒剂。需要强调的是，消毒液和消毒剂不是可互换的产品，因此它们可能会在无意中被误用。因此，最终用户需要了解在零售食品和餐饮服务环境中何时、为何以及如何使用两者的差异。本文的目的是提高终端用户对零售食品和餐饮服务机构正确使用消毒剂和消毒剂的知识和意识。本文分为六个部分-抗菌产品:杀菌剂和消毒剂，FDA食品法规，杀菌剂和消毒剂法规，了解epa注册标签，新出现的问题，以及消毒和消毒的当前和未来趋势。如果使用得当，杀菌剂和消毒剂是强大的工具，可以保护零售食品和食品服务业务免受引起传染病的病原体的侵害。©2021，国际食品保护协会。版权所有。
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引用次数: 4
A Qualitative Risk Assessment of Liquid Nitrogen in Foods and Beverages 食品和饮料中液氮的定性风险评估
Q4 Medicine
Food Protection Trends
Pub Date : 2021-05-01 DOI: 10.4315/1541-9576-41.3.293
Dena Ali, J. Farber, JinHee Kim, Naghmeh Parto, Raymond F. Copes
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引用次数: 1
Food Safety Knowledge and Self-Reported Practice among Campers in the United States 美国露营者的食品安全知识和自我报告实践
Q4 Medicine
Food Protection Trends
Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.216
Pei Liu, Soojin Lee
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引用次数: 0
Sensitivity of Planktonic Cells and Biofilm of Wild-Type and Pressure-Stressed Cronobacter sakazakii and Salmonella enterica Serovars to Sodium Hypochlorite 野生型和压力应激型阪崎Cronobacter和沙门氏菌血清型浮游生物细胞和生物膜对次氯酸钠的敏感性
Q4 Medicine
Food Protection Trends
Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.195
Abimbola Allison, A. Fouladkhah
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引用次数: 3
I Read It on Reddit: Food Safety Information-Seeking Preferences and Practices of Young Adults Online 我是在Reddit上读到的:网上年轻人寻求食品安全信息的偏好和做法
Q4 Medicine
Food Protection Trends
Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.204
Mitzchie Espedido, I. Young
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引用次数: 2
Consumer Handling of Whole Turkeys: Identification of Common Mishandling Practices 消费者对整只火鸡的处理：常见错误处理行为的识别
Q4 Medicine
Food Protection Trends
Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.232
S. Bennett, J. Quinlan
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引用次数: 0
Presence of Listeria monocytogenes and Sanitation Controls in Cold-Smoked Salmon Facilities during FDA Inspections 美国食品药品监督管理局检查期间冷烟熏三文鱼设施中单核细胞增多李斯特菌的存在和卫生控制
Q4 Medicine
Food Protection Trends
Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.184
J. Cripe, M. Losikoff
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引用次数: 3
Ability of Whole-Genome Sequencing to Refine a Salmonella I 4,“5,”,12:i:- Cluster in New York State and Detect a Multistate Outbreak Linked to Raw Poultry 全基因组测序对纽约州沙门氏菌i4，“5，”，12:I:-群的提纯能力，并检测与生家禽有关的多州暴发
Q4 Medicine
Food Protection Trends
Pub Date : 2021-03-01 DOI: 10.4315/1541-9576-41.2.239
Paula Huth, S. Wirth, Deborah J. Baker, D. Nicholas, Aphrodite Douris, J. Freiman, Kelly E. Kline, Katelynn Devinney, Sabine Gläsker, C. Schwensohn
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引用次数: 1
How Food Safety Savvy are Shoppers? Investigating and Impacting Consumers’ Risk Identification Skills at Retail 消费者对食品安全有多了解?调查和影响消费者在零售中的风险识别技能
Q4 Medicine
Food Protection Trends
Pub Date : 2021-01-01 DOI: 10.4315/1541-9576-41.1.21
K. Levine, J. Luchansky, A. Porto-Fett, Veronica Bryant, Celia Herring, B. Chapman
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引用次数: 0
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