The context of the subject:
Consumers
- Adult (8)
- Baby (1)
- Child (2)
- Nut allergic patients (2)
Contaminantions
- Bacteria (29)
Assessment of, relative to other pathways, the contribution made by the food chain to the problem of quinolone resistance in microorganisms causing human infectionsCampylobacter spp. in housed broiler flocks, the influence of flock husbandry practices on the frequency of colonisationComparison of Human and Cattle E. coli O26 Isolates by Pulsed Field Gel Electrophoresis (PFGE)Control of campylobacters in extensively reared chickens: an investigation of growth inhibition and inactivation of campylobacters by plant extractsEvaluation of survival and growth of Salmonella on chilled poultry under different storage temperaturesEvaluation of the impact on shellfisheries production of runoff from land receiving organic wastesGenotypic subtyping of multiresistant Salmonella typhimurium DT 104 from food animals and humansImproved control of Clostridium perfringensPrevalence of Faecal Shedding on Scottish Beef Cattle Farms of Verocytotoxigenic Escherichia Coli Serotypes: O26, O103, O111, O145Quantifying the seasonality of E. coli O157 shedding (concentration and prevalence) in cattle and estimating its effect on the number of cases of food poisoning.Review of current information on campylobacter in poultry other than chicken and how this may contribute to human casesReview of past and current research on Verocytotoxin producing Escherichia coli (VTEC) in relation to public health protectionRisk Assessment of Listeria monocytogenes in UK retailed CheeseSource & spread of particulate & bacterial contamination between cattle during farm to abattoir phase of productionSurvey for Trichinella in wild foxes and boarDetermine 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 sheepPrevalence and concentration of Escherichia coli serotype O157 and other VTEC in sheep presented for slaughter in Scotland.A qualitative risk and benefit assessment for visual-only post-mortem meat inspection of cattle, sheep, goats and farmed/wild deerAn 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 (8)
- Impurity from package (11)
- Impurity from process (20)
- Radiological (4)
- Toxins (27)
- Viral (8)
Food Groups
- Bread and Cereals (3)
- Fats (1)
- Fish and Seafood (1)
- Meat (poultry) (5)
- Milk and Dairy (including yogurt and cheese etc..) (1)
- Nuts (7)
- packed lunch (1)
- Supplements (6)
- Sweets (1)
- Vitamins and Minerals (10)