Foodborne disease

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  • Food safety and foodborne diseases are topics of global concern. Food safety encompasses many areas, including pesticide and antibiotic residues, the presence of mycotoxins and foodborne pathogens, and all aspects of food production and preparation. Many issues associated with these topics are common to all countries. Decisions must be made by each nation to determine priority areas that should be addressed to ensure the health of its citizens.

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  • In 2000, the WHO Regional Committee for Europe requested the Regional Director, in resolution EUR/RC50/R8, to take action to help fulfil WHO’s role in implementing its first food and nutrition action plan for the WHO European Region. This included presenting Member States with a review of the scientific evidence needed to develop integrated and comprehensive national food and nutrition policies.

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  • Tham khảo sách 'foodborne disease outbreaks', kỹ thuật - công nghệ, kĩ thuật viễn thông phục vụ nhu cầu học tập, nghiên cứu và làm việc hiệu quả

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  • In general, the best beers at a competition should be assigned scores in the 40+ range, with real evaluations of the beer identifying some characteristics of the beer that make it non-perfect. A beer receiving a perfect score of 50 must indeed be perfect; it must have absolutely no flaws, exemplify the style as well as or better than the best commercial examples, be perfectly brewery-fresh, and be well- handled and presented. These conditions might not all be under the brewer’s control, so achieving a perfect beer at the point of presentation to judges is extremely rare. ...

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  • Clinical Manifestations Intestinal Disorders Food Poisoning C. perfringens, primarily type A, is the second or third most common cause of food poisoning in the United States (Chap. 122). The responsible toxin is thought to be a cytotoxin produced by 75% of strains isolated from cases of foodborne disease. The cytotoxin binds to a receptor on the small-bowel brush border and induces a calcium ion–dependent alteration in permeability. The associated loss of ions alters intracellular metabolism, resulting in cell death.

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  • This little book will aid you in answering that troublesome question. The recipes are carefully selected and we hope you will find them helpful. More important to you than the question of food is that of health. Therefore, in this book we show you many letters from women who have received great benefit by taking Lydia E. Pinkham's Vegetable Compound. You have heard of this splendid medicine, for it has been used by women for nearly fifty years. It is a Woman's Medicine for Women's Ailments.

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  • (BQ) Part 2 book "Modern food microbiology" presents the following contents: Food preservation and some properties of psychrotrophs, thermophiles, and radiation resistant bacteria; indicators of food safety and quality, principles of quality control, and microbial criteria; foodborne diseases.

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  • Health is at the heart of human progress. It determines whether parents can work to support their families, children can attend school, women can survive childbirth, and infants can grow and thrive. Where health services are strong and accessible, families and communities flourish. Where health services are inaccessible, weak, or nonexistent, families suffer, adults die prematurely, and communities unravel. The Obama Administration has embraced global health as a core feature of its national security, diplomacy, and development work around the world.

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  • There is a growing body of evidence which demonstrates that following a diet that complies with the Dietary Guidelines may reduce the risk of chronic disease. Recently, it was reported that dietary patterns consistent with recommended dietary guidance were associated with a lower risk of mortality among individuals age 45 years and older in the United States.

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