What subject has been studied:
Consumers
- Adult (28)
- Baby (10)
- Child (5)
- Elderly Adults (1)
- Farmed animal (12)
- Nut allergic patients (3)
- Pet (2)
- School children (6)
- Teenagers/young Adults (3)
- Wild animal (2)
Contaminantions
- Bacteria (9)
- Dioxins (1)
- Impurity from package (5)
- Impurity from process (6)
- Radiological (2)
- Toxins (1)
Food Groups
- Bread and Cereals (13)
- Fish and Seafood (28)
- Fruit and Vegetables (6)
- Meat (poultry) (27)
A mini review of the causes and incidence of pericarditis in poultryApplication of a chip-based capillary electrophoresis system to enable simple PCR detection of fish speciesCampylobacter spp. in housed broiler flocks, the influence of flock husbandry practices on the frequency of colonisationControl of campylobacters in extensively reared chickens: an investigation of growth inhibition and inactivation of campylobacters by plant extractsEvaluation of Butchers licencing initative in ScotlandEvaluation of survival and growth of Salmonella on chilled poultry under different storage temperaturesFarm management practices to improve the visible and microbiological cleanliness of cattle hides at slaughterGlobal HACCP implementation in meat producing countriesImproved control of Clostridium perfringensPAHs in foods prepared in the home and from catering outlets to determine effects of frying, grilling and barbecuing.Prevalence of Faecal Shedding on Scottish Beef Cattle Farms of Verocytotoxigenic Escherichia Coli Serotypes: O26, O103, O111, O145Review of current information on campylobacter in poultry other than chicken and how this may contribute to human casesSource & spread of particulate & bacterial contamination between cattle during farm to abattoir phase of productionThe identification of meat species in vegetarian foods by QRT-PCRHow much sheep-TSE infectivity enters the human food chain? An assessment of risk reduction by removal of scrapie-flocksDetermine exposure assessment & modelling risks associated with the preparation of poulty - catering & homeIdentify critical points for infection of live birds or contamination of poultry carcases with campylobacter & salmonellaExpansion of the Perfringens Predictor Model: to include pH, nitrites and salt concentrations in its predictionsTo Make Recommendations On The Best Practical Procedures To Sample And Test Poultry Flocks For SalmonellaMeasures and best practice to minimise infection of remaining birds with campylobacter when broiler flocks are thinnedRoutes of enteric microorganism contamination of beef and lamb carcasses and improved intervention measuresFactors affecting the presence and spread of human bacterial pathogens in sheepAudit of the Sources of BSE Infectivity in Human FoodNitrogen factors for turkey meatPrevalence and concentration of Escherichia coli serotype O157 and other VTEC in sheep presented for slaughter in Scotland.Verification of "Organic Meat production" by detection of permitted and not-permitted uses of veterinary medicines.FSA report for the UK survey of Campylobacter and Salmonella contamination of fresh chicken at retail sale - Milk and Dairy (including yogurt and cheese etc..) (6)
- Nuts (3)
- Oils (1)
- Supplements (5)
- Sweets (1)
- Vitamins and Minerals (6)
Ingredients
Sources of food
- Domestic (5)