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Biocontrol activity of four non- and low-fermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice
(
Elsevier
, 2014 , Article)
Aspergillus spp. infection of grape may lead to ochratoxin A (OTA) contamination in processed beverages such as wine and grape juice. The aim of the current study was to evaluate the biocontrol potential of two non-fermenting ...
Pharmacokinetics of ertapenem in critically ill patients receiving continuous venovenous hemodialysis or hemodiafiltration
(
American Society for Microbiology
, 2014 , Article)
This study characterizes the pharmacokinetics of ertapenem, a carbapenem antibiotic, in critically ill adult subjects receiving continuous renal replacement therapy (CRRT). Eight critically ill patients with suspected/known ...
Fungal and aflatoxin contamination of marketed spices
(
Elsevier Ltd.
, 2014 , Article)
Fourteen spice samples were collected from local markets in Doha, Qatar, during 2012, and were surveyed for the presence of potentially harmful mycoflora and for contamination with aflatoxins B1, B2, G1, and G2 by ...
Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads
(
Elsevier
, 2016 , Article)
Grape juice can be easily contaminated with ochratoxin A (OTA), one of the known mycotoxins with the greatest public health significance. Among the different approaches to decontaminate juice from this mycotoxin, microbiological ...
Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants
(
Emerald Publishing Limited
, 2019 , Article)
Purpose
In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. ...
Implementing traceability in Indian food-supply chains: An interpretive structural modeling approach
(
Routledge
, 2016 , Article)
Traceability in food-supply chains is an emerging issue due to increased awareness of consumers about food safety and the nature of food-supply chains that have become globalized. To implement traceability, there is a need ...
Application of low-fermenting yeast Lachancea thermotolerans for the control of toxigenic fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and their mycotoxins
(
MDPI
, 2018 , Article)
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (Lachancea thermotolerans) and its derivatives were applied against ...
If there is really a Notable Concern about allergenicity of genetically modified foods?
(
Shahid Sadoughi University of Medical Sciences
, 2016 , Article)
In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved ...
Consumers' Perception and Attitudes Towards Safety of Fruits and Vegetables in Qatar
(
Hamad bin Khalifa University Press (HBKU Press)
, 2016 , Conference Paper)
Qatar is well known for its natural resources and the country has the highest per capita income in the world, but when it comes to food, the picture is different. The country imports nearly 90% of its food, meaning it is ...
Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus
(
Elsevier B.V.
, 2018 , Article)
Many foods and beverages in temperate and tropical regions are prone to contamination by ochratoxin A (OTA), one of the most harmful mycotoxins for human and animal health. Aspergillus ochraceus and Aspergillus carbonarius ...