Control of Food Handling by Cutaneous Receptor Input in Squirrels

1980 ◽  
Vol 17 (6) ◽  
pp. 478-490 ◽  
Author(s):  
Gene L. Brenowitz
Keyword(s):  
Food Handling ◽  
Receptor Input

COPPER ALLOY No. 978

Alloy Digest ◽  
1978 ◽  
Vol 27 (1) ◽  
Keyword(s):  
Corrosion Resistance ◽  
Physical Properties ◽  
Tensile Properties ◽  
High Resistance ◽  
Copper Alloy ◽  
Heat Treating ◽  
Food Handling ◽  
Nickel Silver

Abstract Copper Alloy No. 978 is a cast leaded nickel bronze containing 25% nickel; it is known as 25% Nickel Silver. It has a pleasing silvery-white color and high resistance to corrosion in many environments. Its many uses include food handling equipment, ornamental applications and marine hardware. This datasheet provides information on composition, physical properties, hardness, elasticity, and tensile properties. It also includes information on corrosion resistance as well as casting, heat treating, machining, and joining. Filing Code: Cu-347. Producer or source: Copper alloy foundries.

ALUMINUM 513.0

Alloy Digest ◽  
1986 ◽  
Vol 35 (2) ◽  
Keyword(s):  
Corrosion Resistance ◽  
Shear Strength ◽  
Thermal Treatment ◽  
Heat Treating ◽  
Casting Alloy ◽  
Permanent Mold ◽  
Food Handling ◽  
Mold Casting ◽  
Plant Equipment ◽  
Strength And Ductility

Abstract ALUMINUM 513.0 is an aluminum-magnesium-zinc permanent-mold casting alloy. It cannot be hardened nor strengthened by any thermal treatment and is characterized by moderate strength and ductility. It is recommended for such applications as chemical-plant equipment, food handling and marine hardware. This datasheet provides information on composition, physical properties, hardness, elasticity, tensile properties, and compressive and shear strength as well as fatigue. It also includes information on corrosion resistance as well as heat treating, machining, and joining. Filing Code: Al-265. Producer or source: Various aluminum companies.

scholarly journals Progresses in Food Packaging, Food Quality, and Safety—Controlled-Release Antioxidant and/or Antimicrobial Packaging

Molecules ◽  
2021 ◽  
Vol 26 (5) ◽  
pp. 1263
Author(s):  
Cornelia Vasile ◽  
Mihaela Baican
Keyword(s):  
Food Quality ◽  
Food Packaging ◽  
Life Extension ◽  
Quality And Safety ◽  
Testing Methods ◽  
Food Handling ◽  
Active Food Packaging ◽  
Matrix Modification ◽  
Radiofrequency Identification ◽  
Food Quality And Safety

Food packaging is designed to protect foods, to provide required information about the food, and to make food handling convenient for distribution to consumers. Packaging has a crucial role in the process of food quality, safety, and shelf-life extension. Possible interactions between food and packaging are important in what is concerning food quality and safety. This review tries to offer a picture of the most important types of active packaging emphasizing the controlled/target release antimicrobial and/or antioxidant packaging including system design, different methods of polymer matrix modification, and processing. The testing methods for the appreciation of the performance of active food packaging, as well as mechanisms and kinetics implied in active compounds release, are summarized. During the last years, many fast advancements in packaging technology appeared, including intelligent or smart packaging (IOSP), (i.e., time–temperature indicators (TTIs), gas indicators, radiofrequency identification (RFID), and others). Legislation is also discussed.

scholarly journals An on-line survey of the behavioral changes in Lebanon, Jordan and Tunisia during the COVID-19 pandemic related to food shopping, food handling, and hygienic practices

Food Control ◽  
2021 ◽  
Vol 125 ◽  
pp. 107934 ◽  
Author(s):  
Dima Faour-Klingbeil ◽  
Tareq M. Osaili ◽  
Anas A. Al-Nabulsi ◽  
Monia Jemni ◽  
Ewen C.D. Todd
Keyword(s):  
Behavioral Changes ◽  
Food Handling ◽  
Food Shopping ◽  
On Line ◽  
Line Survey

scholarly journals Improving safe food-handling practices by increasing self-efficacy

Food Control ◽  
2021 ◽  
pp. 108361
Author(s):  
Denise van Rijen ◽  
Enrique Mergelsberg ◽  
Gill ten Hoor ◽  
Barbara Mullan
Keyword(s):  
Self Efficacy ◽  
Food Handling ◽  
Handling Practices ◽  
Safe Food ◽  
Food Handling Practices

Food Handlers Manual. Instructor

2017 ◽  
Keyword(s):  
Public Health ◽  
Latin American ◽  
Food Contamination ◽  
Economic Damage ◽  
Food Handlers ◽  
Food Handling ◽  
Food Borne ◽  
Hygienic Measures ◽  
Food Workers ◽  
Latin American And Caribbean

[Introduction]. Food-borne diseases (FBDs) are one of the most frequent public health problems in daily life. The hazards that cause FBD may occur in the different stages of the food chain (from primary production to the table). Independently from its origin, once the food reaches the consumer it may have an impact on public health and cause severe economic damage to the establishments devoted to its preparation and sale. These two events may cause loss of confidence and the closing down of a business. Fortunately, the measures for preventing food contamination are very simple and may be applied by anyone who handles food, by following easy rules for hygienic food handling. This Manual’s purpose is to provide to people who handle food, and particularly to food-handlers’ instructors, the information they need to facilitate the teaching of proper procedures to food workers. In addition, it seeks to provide basic information about food safety that Latin American and Caribbean countries may adapt to their own needs. The Manual is organized into three Modules and Appendixes focusing on the following topics: (1) food hazards; (2) FBDs; and (3) hygienic measures to prevent food contamination. The evaluation at the end, forms part of the Manual. Its purpose is to assess the knowledge learned during the course regarding the importance of hygienic food handling for public health.

scholarly journals Simulating Cross-Contamination of Cooked Pork with Salmonella enterica from Raw Pork through Home Kitchen Preparation in Vietnam

2018 ◽  
Vol 15 (10) ◽  
pp. 2324 ◽  
Author(s):  
Sinh Dang-Xuan ◽  
Hung Nguyen-Viet ◽  
Phuc Pham-Duc ◽  
Delia Grace ◽  
Fred Unger ◽  
...  
Keyword(s):  
Salmonella Enterica ◽  
Household Survey ◽  
Cross Contamination ◽  
Food Handling ◽  
Transfer Rates ◽  
Handling Practices ◽  
Food Handling Practices ◽  
Cutting Boards ◽  
Insight Into ◽  
Pork Consumption

Pork is the most commonly consumed meat in Vietnam, and Salmonella enterica is a common contaminant. This study aimed to assess potential S. enterica cross-contamination between raw and cooked pork in Vietnamese households. Different scenarios for cross-contamination were constructed based on a household survey of pork handling practices (416 households). Overall, 71% of people used the same knife and cutting board for both raw and cooked pork; however, all washed their hands and utensils between handling raw and cooked pork. The different scenarios were experimentally tested. First, S. enterica was inoculated on raw pork and surfaces (hands, knives and cutting boards); next, water used for washing and pork were sampled to identify the presence and concentration of S. enterica during different scenarios of food preparation. Bootstrapping techniques were applied to simulate transfer rates of S. enterica cross-contamination. No cross-contamination to cooked pork was observed in the scenario of using the same hands with new cutting boards and knives. The probability of re-contamination in the scenarios involving re-using the cutting board after washing was significantly higher compared to the scenarios which used a new cutting board. Stochastic simulation found a high risk of cross-contamination from raw to cooked pork when the same hands, knives and cutting boards were used for handling raw and cooked pork (78%); when the same cutting board but a different knife was used, cross-contamination was still high (67%). Cross-contamination between was not seen when different cutting boards and knives were used for cutting raw and cooked pork. This study provided an insight into cross-contamination of S. enterica, given common food handling practices in Vietnamese households and can be used for risk assessment of pork consumption.

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