Monitoring of Pesticide Residues on Herbs and Spices

2021 ◽  
Vol 36 (5) ◽  
pp. 392-399
Author(s):  
Ho-Jeong Bae ◽  
Woon-Ho Kim ◽  
You-Jung Jung ◽  
Yu-Na Lee ◽  
Kyeong-Eun Moon ◽  
...  
Keyword(s):  
Pesticide Residues ◽  
Herbs And Spices

Monitoring of Pesticide Residues on Herbs and Spices in the Incheon Metropolitan Area

2021 ◽  
Vol 36 (1) ◽  
pp. 60-67
Author(s):  
Eun-young Yeo ◽  
◽  
Seung-Hye Jung ◽  
Jin-Seob Jang ◽  
Sung-Hee Kwon ◽  
...  
Keyword(s):  
Metropolitan Area ◽  
Pesticide Residues ◽  
Herbs And Spices

Hacking in to the social media network of bacteria: The antiquorum sensing properties of herbs and spices

Planta Medica ◽  
2016 ◽  
Vol 81 (S 01) ◽  
pp. S1-S381 ◽  
Author(s):  
S Cosa ◽  
AM Viljoen ◽  
SK Chaudhary ◽  
W Chen
Keyword(s):  
Social Media ◽  
Sensing Properties ◽  
The Social ◽  
Social Media Network ◽  
Herbs And Spices

Handbook of herbs and spices

2001 ◽  
Author(s):  
K. V. Peter
Keyword(s):  
Herbs And Spices

Reports on Recent Activities of European Food Safety Authority

2019 ◽  
Vol 30 (5) ◽  
pp. 217-220
Keyword(s):  
Pesticide Residues ◽  
Food Products ◽  
Sampling Procedure ◽  
Control Programme ◽  
The European Union ◽  
Eu Member States ◽  
Official Control ◽  
National Programmes ◽  
Control Programmes ◽  
Risk Managers

This report provides an overview of the 2017 official control activities on pesticide residues carried out in the European Union (EU) Member States, Iceland and Norway. It summarises the results of both the 2017 EU-coordinated control programme (EUCP) and the national control programmes (NP). While the NPs are mostly risk based (so called enforcement samples) focusing on pesticides or products originating from countries where a number of exceedances have been observed in the past, the EUCP aims to present a statistically representative snapshot of the situation of pesticide residues in food products that are mostly consumed in the EU following a random sampling procedure. The report includes the outcome of a dietary risk assessment based on the results of the overall 2017 control programmes. The comprehensive analysis of the results of all reporting countries provides risk managers with sound-based evidence for designing future monitoring programmes, in particular for taking decisions on which pesticides and food products should be targeted in risk-based national programmes.

Penggunaan Standar Bumbu Masakan Lauk Hewani dan Nabati di RSUD Panembahan Senopati Bantul Yogyakarta

2017 ◽  
Vol 19 (2) ◽  
pp. 131-139
Author(s):  
Kukuh Probo Sukmawati ◽  
Setyowati Setyowati ◽  
Th Ninuk Sri Hartini
Keyword(s):  
Animal Protein ◽  
Plant Protein ◽  
Observational Research ◽  
Plant Proteins ◽  
Tabular Form ◽  
Cross Sectional ◽  
Herbs And Spices

  Background: Using of herbs and spices greatly affect the taste of foods, although the ingredients used are the same, different formulations of herbs will produce different flavors. Standardized seasonings are needed to produce a relatively similar food taste. Objective: The research aims to determine the use of herbs in animal and plant proteins. Method: This research was an observational research with cross sectional approach at PanembahanSenopati Hospital Bantul. The objects of this research were standardized seasonings inanimal and plant proteinsin the menu cycle of 10 days in Juny 2015. The data were analyzed descriptively and presented in tabular form and textural. Result: Standardized Seasonings in animal protein were B for satay and C for semur. Standardized seasonings in plant protein were B for bali, terik, rujak and D for bacem. The percentage of the use of seasoning than standardized seasoning for satay (148,7%), bali (130,3%), rujak(372%),for semur, terik and bacem the conformity are not not known because the standardized seasonings unwritten. The conformity of ingredient herbskind for satay (66,7%), semur (100%), bali (54,5%), rujak (50%), bacem (100%) and terik (100%). Conclusion:The conformity of herbs weight foranimal protein (124,3%) and plant protein (175,5%). The conformity of ingredient herbskind for animal protein (83,3%) and plant protein (76,1%). Standardized seasonings used were B, C and D.   Keywords: standardized seasonings, animal protein, plant protein

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