RRL PR2

,2003 - Elsevier In aseptic packaging systems, packaging materials are sterilized by various methods in
order to kill microorganisms contained in the packages during forming and transport through
the machine prior to filling. Experimental data as well as theoretical results from several
years of research in the area of sterilization methods for effective inactivation of
microorganisms on surfaces of aseptic packaging materials are compiled and presented in
order to choose the right method of sterilization by the food processing industry for a …\
2013 - Elsevier
Foods and food ingredients with low water activity (aw) have been implicated with increased
frequency in recent years as vehicles for pathogens that have caused outbreaks of illnesses.
Some of these foodborne pathogens can survive for several months, even years, in low-a w
foods and in dry food processing and preparation environments. Foodborne pathogens in
low-a w foods often exhibit an increased tolerance to heat and other treatments that are
lethal to cells in high-a w environments. It is virtually impossible to eliminate these …
1987 - Elsevier
Chemical contaminants which food animals may be exposed to include agricultural
chemicals (eg insecticides, herbicides, fungicides, fumigants), industrial chemicals, metals
and natural toxins (eg mycotoxins, phytotoxins, bacterial toxins). In the past, most
intoxications of food animals resulted from natural toxicants. However, rapid development
and usage of synthetic chemicals, while greatly benefitting society, have also provided new
sources of potential chemical contamination. Various sources of contamination exist, but
DJ Bolton, RA Pearce, JJ Sheridan, IS Blair, DA McDowell, D Harrington

Journal of applied microbiology, 2002•academic.oup.com
Abstract
Aims: The aim of this research was to examine the effects of preslaughter washing,
pre‐evisceration washing, final carcass washing and chilling on final carcass quality and
to evaluate these operations as possible critical control points (CCPs) within a pork
slaughter hazard analysis and critical control point (HACCP) system.
H Gibson, JH Taylor, KE Hall, JT Holah

Journal of applied microbiology, 1999•academic.oup.com
Abstract
The effectiveness of cleaning was investigated through food factory trials and laboratory
experiments using a naturally occurring biofilm from a food factory environment and
generated biofilms. The efficacy of factory cleaning and disinfection programmes was
assessed by swabbing and total viable count (TVC) analysis of surfaces before cleaning,
after cleaning and after disinfection. Cleaning produced a 0·91 log reduction in the
attached population. Investigation of the effectiveness of a variety of cleaning methods in
the removal of a naturally occurring food factory biofilm showed that the high pressure
spray and the mechanical floor scrubber, which use a high degree of mechanical action,
were most effective. Cleaning trials with biofilms of Pseudomonas aeruginosa or
Staphylococcus aureus showed that spraying with water at pressures of 34·5, 51·7 and
68·9 bar did not significantly increase the removal, as assessed by direct epifluorescent
microscopy (DEM) and swabbing and TVC analysis, beyond the three log reduction
observed at 17·2 bar. The effect of spray time at 17·2 bar showed that increasing spray
time from 1 to 10 s did not significantly increase removal of Ps. aeruginosa biofilm.
Investigation of the optimum distance of the spray lance from the surface at 17·2 bar was
found to be between 125 and 250 mm. The use of an alkaline, acidic or neutral detergent
prior to spraying with water at 17·2 bar did not significantly increase the removal of Ps.
aeruginosa or Staph. aureus. However, the acidic and alkaline products significantly (P=
0·05) affected the viability of Staph. aureus and Ps. aeruginosa, respectively, thereby
minimizing the potential for the spread of contamination.
Joseph Dave Pregoner, This study assesses how the home economic students in the
University of the Immaculate Conception practices food sanitation while they are in their
workplace and to evaluate if they have enough knowledge about proper food handling of
the food. In this study, also show how widen and alarming a food disease across the
world. The participants were chosen wisely based on their performance on their said field
and the researchers pick five (5) participants to participate. The researchers’ implied
semi-structured interviews and thematic analysis to gather and interpret data. They were
able to form 6 themes that are divided into 3 categories by answering the research
question of this study. It shows that lack of knowledge about food sanitation and poor
personal hygiene causes the problem. Thus, the study finds out that having enough
knowledge and complete personal hygiene is must.
Rachael Sorcher,hcuconf.hcu.ac.th
Testing the mediating role of food safety and healthy food awareness on the relationship
of online food influencer to behavioral loyalty
Daniel Antonio G Macaspac
B-Business Administration/Economics, 1
Online food influencers should emphasize their social and moral responsibilities to their
followers. They should include food safety and healthy food awareness in their content.
These appropriate promotional practices would make their relationship with their followers
stronger and more significant. This study aims to examine the significant contribution of
food safety and healthy food awareness in the relationship between online food
influencers and behavioral loyalty. The result of this study has a significant contribution to
the effectiveness of online food influencers in persuading online users' purchasing
attitudes and behaviors by utilizing the mediating role of food safety and healthy food
awareness. This study used an online survey questionnaire in order to collect primary
data that was used to test the research hypothesis and validate the conceptual
framework. The targeted sample size used in this research was 190. Warpls 7.0 was
used in this study. It involved reliability and validity testing, descriptive analysis, structural
model examination, and hypotheses testing. This was accomplished through structural
equation modeling (SEM). Findings revealed that online food influencers directly affect
behavioral loyalty. Moreover, food safety and healthy food awareness fully mediated the
relationship between online food influencers and behavioral loyalty.
Pratap Sing Rai, The study entitled "Situation of Healthful School Environment"was
conducted to explore the status of healthful school environment of government primary
school in Dharan Sub-Metropolitan City.The healthful school environment provides a
sound laboratory for teaching learning process and also affects the attitude and behavior
of school personnel. The objective of the study were to explore the present condition of
school plant in governmental primary school, to find out the sanitary practice for creating
healthful school environment and to identify the management of physical facilities.The
required data were collected from 10 schools by using the interview schedule and
observation check list.

RRL PR2

Uploaded by

Copyright:

Available Formats

RRL PR2

Uploaded by

Document Information

Original Description:

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

RRL PR2

Uploaded by

Copyright:

Available Formats

,2003 - Elsevier In aseptic packaging systems, packaging materials are sterilized by various methods in

DJ Bolton, RA Pearce, JJ Sheridan, IS Blair, DA McDowell, D Harrington

H Gibson, JH Taylor, KE Hall, JT Holah

Daniel Antonio G Macaspac

You might also like