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Disruptions to human connections with food and Indigenous food systems are central features of colonialism, yet the mechanisms sustaining these disruptions in contemporary contexts remain underexplored. This discussion p...

This study examines household intentions to reduce food waste in the Special Region of Yogyakarta by testing the effects of awareness, personal responsibility, social norms, and perceived behavioral control within the TP...

Abstract Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperature...

With the continuous improvement of living standards， food safety issues have increasingly become a focal point of social concern， among which the problem of plasticizer contamination in food has garnered significant ...

ObjectiveTo analyze the occurrence pattern and epidemiological characteristics of collective food poisoning in Shanghai from 1990 to 2022， and to provide scientific basis for the prevention and control of collective fo...

ObjectiveAn epidemiological investigation and analysis were conducted on an outbreak of food-borne disease to explore the patterns of occurrence， the critical points of on-site management and countermeasures for food-b...

The productivity and linkages in the food web of the southern region of the west Antarctic Peninsula continental shelf were investigated using a multi-trophic level mass balance model. Data collected during the Southern ...

In recent years， the issue of food authenticity has increasingly become a global concern. Food adulteration， fraudulent substitution， and other practices constitutes food authenticity issues， particularly promine...

ObjectiveTo analyze the epidemic characteristics of foodborne diseases caused by Vibrio parahaemolyticus in Jiangsu Province from 2018 to 2022 and the impact of COVID-19 pandemic on these characteristics.MethodsCollect d...

Food texture is increasingly recognized as a determinant of nutritional safety, metabolic regulation, and overall health. However, conventional approaches to texture modification rely primarily on hydrocolloids, mechanic...

ObjectiveTo explore the characteristics of pesticide residues in commercially available vegetables in Wuxi City， and evaluate the dietary exposure risks of residents.MethodsOne hundred and twenty seven commercially ava...

Brownfield sites, often characterized by deteriorated marginal land and contamination resulting from industrial or agricultural activities, pose significant environmental and land-use challenges. Miscanthus × giganteus ...

While chlorinated volatile organic compounds (VOCs) are often considered dioxin precursors, the formation pathways of dioxins during biogas combustion from food waste anaerobic digestion plants remain poorly understood. ...

Cancer therapy and food preservation both face significant challenges related to stability, targeted delivery, safety, and efficiency of active compounds. Biopolymer-based nanoparticles, particularly those derived from c...

ObjectiveOver analysis of epidemiological characteristics of foodborne disease events caused by Century eggs in Mianyang City， we provide scientific basis and technical guidance for the effective prevention and control...

ObjectiveTo describe the epidemiological characteristics of school foodborne disease outbreaks in Hainan Province， China， from 2014 to 2023， and to provide evidence for targeted prevention and control strategies.Me...

ObjectiveTo analyze the epidemiological characteristics of the occurrence of Salmonella food poisoning in China and to provide a basis for the development of preventive and control measures.MethodsFood poisoning events c...

ObjectiveTo identify the suspicious food， etiologic agent， and risk factors of a foodborne disease outbreak in a middle school in Nanjing， and to examine issues identified during the investigation， thereby provid...

ObjectiveTo investigate and analyze the epidemiological characteristics of an outbreak of foodborne disease in school K， explore key procedures and response measures for on-site management of such outbreaks， and to p...

ABSTRACT Proper maintenance of the cold chain is essential to ensure both food quality and safety. This laboratory activity was designed to help undergraduate students understand the microbiological implications of cold ...

Abstract Food spoilage significantly increases global waste, particularly for perishable goods, where maintaining real-time freshness is challenging. Monitoring and tracking food freshness ensures food safety, minimizes ...

This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal conta...

The primary reason for significant post-harvest losses globally stems from the infestation of insect pests. These beetles, as they progress through their life cycle, lead to the deterioration of stored food, capable of d...

A 5-month (2005) study was conducted in Argentina to determine the effect of food-grade antioxidants (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT] and propyl paraben [PP]) alone and in mixtures on funga...