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)
Ascertainment and Enhancement of Gastrointestinal Disease Surveillance and Statistics (AEGISS)Detection of Enteroaggregative Escherichia coli in clinical specimens and foodsDevelopment and validation of a versatile model for predicting growth of Clostridium perfringens during cooling of meatA microbiological survey of retail smoked fish with particular reference to the presence of Listeria monocytogenesAn evaluation of Food Chain Information (FCI) and Collection and Communication of Inspection Results (CCIR) for all speciesAssessing the potential of novel molecular epidemiological approaches for managing foodborne disease outbreaksSafety of sous vide foods: Feasibility of extending ComBase to describe the growth/survival/death response bacterial foodborne pathogens between 40º and 60ºC.Slaughterhouse social science projectTrial of visual inspection of fattening pigs from non-controlled housing conditions - 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)
- 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)