food safety dissertation topics

81 Food Safety Essay Topic Ideas & Examples

🏆 best food safety topic ideas & essay examples, 📌 good essay topics on food safety, 💡 simple & easy food safety titles.

Food Contamination and Adulteration: Environmental Problems, Food Habits, Way of Cultivation The purpose of this essay is to explain reasons for different kinds of food contamination and adulteration, harmful contaminants and adulterants and the diseases caused by the usage of those substances, prevention of food contamination […]
Beef Industry: Nutrition and Food Safety Analysis The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken’s leanest cut, the skinless chicken breast.
Food Safety and Its Application The realization that low temperatures slow down the growth of microbes and the process of food spoilage led to the invention of refrigeration.
The Importance of Food Safety in Live The food control system is an internationally recognized system that details various elements that are involved in food handling and to ensure safety and fitness for human consumption.
Food Safety Policy for a Music Festival Several food businesses are expected to be at the festival thus posing a threat to the health of the participants should the right measures fail to be implemented to avoid the spread of food-borne diseases.
Food Hygiene Legislation in the UK For comprehension purposes, the applicable food laws and powers of authorized officers who conducted the inspection are presented briefly in the first section of the report.
CookSafe Food Safety Management Audit The audit also highlights some of the major problems hindering the application and effectiveness of the CookSafe system. The suitability of HACCP in food safety management is made apparent in the wide scope of the […]
The Governmental Role in Food Safety The government has the mandate to supervise the overall procedures that are undertaken for food to be made from the farms to the shelves.
Food Safety Risk Assessment Poultry is a reservoir of salmonella in human being due to the ability of salmonella to proliferate in the intestines of poultry.
The Actuality of Issue of Food Safety Although the article does not explore specific strategies that can be utilized to increase food safety globally, identifying the necessity to promote food safety culture and behavioral change toward food safety make it a reliable […]
Safety of Food: Weaning Management Practices The methods have different significance in the efficiency and performance of the calves, but the main impact remains to prevent and reduce stress.
Operations to Ensure Food Safety The Preventive Controls for Animal Food regulation requires suppliers of animal food, particularly pet food, to apply the same careful preparation used to identify and avoid dangers in the growth of human food.
Food Safety Modernization Act and Its Importance Because of the increasing concerns about the food safety outbreak of foodborne diseases and other food contamination in the United States, sophisticated inspection-based procedures based on accurate detection technologies are necessary to ensure that food […]
Position on Food Safety Modernization Act (FSMA) The peer discusses the content of the law, the danger of foodborne illness, food pollution, and presents arguments supporting the position on the inefficiency of FSMA.
Preserving Food Hygiene and Safety Thirdly, assessment Apps have aided in the transition of audits from worksheets to a platform designed to implement and track food safety procedures.
Food Safety and Organic Growing in the USA According to Ehlermann, the technique allows to contain food spoilage, destroy foodborne pathogens, such as bacteria, and eliminate the effects of insect pests without significantly affecting the taste or smell of food.
Wildlife Conservation and Food Safety for Human From the epidemiological investigation, the seafood market in Wuhan was termed as the cause of the outbreak and Coronavirus was identified as of bat origin.
Food Safety and Information Bulletin Moreover, meat, poultry, fish and other fresh products should be packed in separate plastic bags in order not to spoil the rest of the products selected.
Food Safety in the Modern World It is evident that the process of delivering food to the table is highly complex and there are multiple points along the way where food may be mishandled leading to contamination.

✍️ Food Safety Essay Topics for College

Impacts of H7N9 Virus and Food Contamination at Maleic Acid on Inbound Tourism for Elderly to Taiwan In addition, health involves the advancement of the entire body of the individual with regard to the individual’s mind, spirit, or will to aid in his/her functionality.
The Sunshine Wok: Food Hygiene Inspection At the kitchen, the food handler was not aware of the requirement to maintain high-risk food at a temperature of not above 8 C and was at 9.4oC.
The Routine Food Hygiene Inspection The report will outline the conditions present in the food establishment that violate the food hygiene legislation and regulations. The main food legislations in the UK and Europe include the Food Safety Act 1990, the […]
The Food Industry as a Threat to Public Health and Food Safety Nestle examine the problem of food safety, but the main difference is that they focus on the practical aspect of the issue. The authors suggest the regulation and monitoring of the food industry by health […]
Public Service Bulletin: Food Safety Issues It should be noted that food itself does not cause illnesses but what causes illnesses are the pathogens and bacteria present in food. There are several illnesses commonly referred to as food borne diseases that […]
Food Safety Policy and Inspection Services To begin with, I would like to dwell upon the issue of food safety establishments’ attitude towards the complaints of the citizens. The friend’s story mentioned in the discussion serves as a vivid example of […]
Independent Food Safety Inspections in US Restaurants In order to take proper control over the quality of the food served in facilities, the Us Food & Drug Administration has implemented the system of regulatory inspections.
The Problem of Food Safety and the Spread of Various Diseases These days the low level of food safety, the absence of health infrastructure, and the inability of the authorities to take preventive measures contribute a lot to appearing emergencies in some countries.
Safety and Quality: Food Contaminants and Adulteration Food adulteration according to the Federal Food, Drug and Cosmetic Act is any food that contains materials that are injurious or noxious to the health of a human being.
3D Printed Food and Utensils Safety The former is typically implemented in the production of simple foods and components, whereas the latter is used in combined culinary, with the implementation of both natural and printed ingredients.
Food Safety and Regulations in China Today, China, the world’s largest food producer, has chosen the path to reforming domestic legislation in the field of food safety, by eliminating the contradictions between national standards and technical regulations for food production.
Casa Vasca Restaurant’s Food Safety and Sanitation As the restaurant is open daily, I have visited it once during the working days and on the weekend to compare whether the restaurant practices or service differs on regular days and at the weekends […]
Food Poisoning and Hygiene Awareness in Saudi Arabia The primary aim of the research is to establish the extent to which hygiene awareness in Saudi Arabia helps in the prevention of disease.
Food Safety and Health Violation at Workplace This can give pests access to food and enhance the growth and spread of bacteria. This can cause a quick growth and spread of bacteria.
Food Safety at Introducing of New Meal The former is the most significant threat from the medium risk category due to its high presence, and the latter is the biggest issue out of all the factors listed above.
Food Safety: Washing Contact Surfaces and Cooking An important aspect of food safety is the personal hygiene practices of the food handlers as they make contact with the food.
Aspen Hills Inc.’s Food Safety and Quality Issues For most of the food companies and restaurants, food safety is one of the primary components of quality management. As a result of the letter, the company’s officials chose to shut down the production activity […]
The Mass Production of Food: Food Safety Issue The development of the food industry regarding the mass production of food globally led to the discussion of the food safety and nutrition issues at the international level because the violation of the food safety […]
Food and Environmental Hygiene Department He also claims that the attendance book was left unattended and thus he filled in information in the absence of the receptionist attendant.Mr.
Food Preparation: Workplace Hygiene Thus if the chicken is not properly cooked or stored the bacteria in it can survive and cause food poisoning. Thus the chickens were contaminated by the germs or bacteria that were in the hands […]
Recommendations for Ensuring Food Safety & Reducing Disease-Causing Mosquitoes As such, the focus should be to introduce mandatory employee training especially in areas of food safety to guarantee that appropriate practices in hygiene, food handling and preparation, and sanitation are put in place in […]
Consumer Attitudes Towards Food Safety Risks Associated With Meat Processing
Food Safety Risk Perceptions as a Tool for Market Segmentation
Balancing Food Safety and Risk: Do Restrictions Affect International Trade?
Food Safety Strategies in Hybrid Governance Structures
Food and Its Effects on Health and Food Safety
Breeding Crops for Enhanced Food Safety
Evolving Food Safety Pressures in California’s Central Coast Region
Food Safety and Network Governance Structure of the Agri-Food System
Assessing the Potential Impact of Strengthening Food Safety Regulations on Developing Countries
Efficient Food Safety Regulation in the Food Manufacturing Sector
Contradictions, Consequences, and the Human Toll of Food Safety Culture
Consumer Demand for Innovations in Food Safety
Food Safety and Social Capital: A Double Side Connection
Demand for Improved Food Safety and Quality: A Cross-Regional Comparison
Agriculture and Health Through Food Safety and Nutrition
Analyzing Food Safety and Labeling
Are Food Safety Standards Different From Other Food Standards?
Food Safety and Trade: Winners and Losers in a Non-harmonized World
Demographic and Socioeconomic Influences on the Importance of Food Safety in Food Shopping
Benchmarking International Food Safety Performance in the Fresh Produce Sector
Benefits of Food Safety Policies in Vegetable Preparation and Consumption
Food Safety: Strengthening the Present With an Eye to the Future
Mandatory Versus Voluntary Approaches to Food Safety
Global Initiative for Food Safety in Government Facilities
Improving Food Safety Management Practices
Geographical Indications, Food Safety, and Sustainability
Mycotoxin Food Safety Risk in Developing Countries
Welfare Losses Due to Food Safety Regulation
Opportunities for the Coregulation of Food Safety: Insights From the United Kingdom
Contracts in the Supply Chain and Food Safety in International Markets
Modeling Food Safety Strategies
Public and Private Food Safety Standards: Facilitating or Frustrating Fresh Produce Growers
The Economic Forces Driving Food Safety Quality in Meat and Poultry
Managing Food Safety Modernization: The Produce Industry Perspective
Free International Food Safety Regulations
Maximum Residue Limits: Protectionism or Food Safety
Food Safety Standards and Their Impact on the Small Farms of Developed Countries
Redesigning Food Safety: Using Risk Analysis to Build a Better Food Safety System
The Potential of Insurance to Improve Food Safety
Assessing the Benefits and Costs of Improving Food Safety
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Department of food science and technology: dissertations, theses, and student research.

Cellulosome-forming Modules in Gut Microbiome and Virome , Jerry Akresi

Influence of Overcooking on Food Digestibility and in vitro Fermentation , Wensheng Ding

Development of an Intact Mass Spectrometry Method for the Detection and Differentiation of Major Bovine Milk Proteins , Emily F. Harley-Dowell

Optimizing Soil Nutrient Management to Improve Dry Edible Bean Yield and Protein Quality , Emily Jundt

Fusarium Species Structure in Nebraska Corn , Yuchu Ma

Evaluating Salmonella Cross Contamination In Raw Chicken Thighs In Simulated Post-Chill Tanks , Raziya Sadat

Evaluation of Human Microbiota-Associated (HMA) Porcine Models to Study the Human Gastrointestinal Microbiome , Nirosh D. Aluthge

Differential Effects of Protein Isolates on the Gut Microbiome under High and Low Fiber Conditions , Marissa Behounek

Evaluating the Microbial Quality and Use of Antimicrobials in Raw Pet Foods , Leslie Pearl Cancio

High Pressure Processing of Cashew Milk , Rachel Coggins

Occurrence of Hydroxyproline in Proteomes of Higher Plants , Olivia Huffman

Evaluation of Wheat-Specific Peptide Targets for Use in the Development of ELISA and Mass Spectrometry-Based Detection Methods , Jessica Humphrey

Safety Assessment of Novel Foods and Food Proteins , Niloofar Moghadam Maragheh

Identification of Gut Microbiome Composition Responsible for Gas Production , Erasme Mutuyemungu

Antimicrobial Efficacy of a Citric Acid/Hydrochloric Acid Blend, Peroxyacetic Acid, and Sulfuric Acid Against Salmonella on Inoculated Non-Conventional Raw Chicken Products , Emma Nakimera

Evaluating the Efficacy of Germination and Fermentation in Producing Biologically Active Peptides from Pulses , Ashley Newton

Development of a Targeted Mass Spectrometry Method for the Detection and Quantification of Peanut Protein in Incurred Food Matrices , Sara Schlange

Molecular Mechanisms Underlying Mucosal Attachment and Colonization by Clostridioides difficile , Ben Sidner

Comparative Assessment of Human Exposure to Antibiotic-Resistant Salmonella due to the Consumption of Various Food Products in the United States , Yifan Wu

Risk-based Evaluation of Treatments for Water Used at a Pre-harvest Stage to Mitigate Microbial Contamination of Fresh Raspberry in Chile , Constanza Avello Lefno

INVESTIGATING THE PREVALENCE AND CONTROL OF LISTERIA MONOCYTOGENES IN FOOD FACILITIES , Cyril Nsom Ayuk Etaka

Food Sensitivity in Individuals with Altered and Unaltered Digestive Tracts , Walker Carson

Risk Based Simulations of Sporeformers Population Throughout the Dairy Production and Processing Chain: Evaluating On-Farm Interventions in Nebraska Dairy Farms , Rhaisa A. Crespo Ramírez

Dietary Fiber Utilization in the Gut: The Role of Human Gut Microbes in the Degradation and Consumption of Xylose-Based Carbohydrates , Elizabeth Drey

Understanding the Roles of Nutrient-Niche Dynamics In Clostridioides difficile Colonization in Human Microbiome Colonized Minibioreactors , Xiaoyun Huang

Effect of Radiofrequency Assisted Thermal Processing on the Structural, Functional and Biological Properties of Egg White Powder , Alisha Kar

Synthesizing Inactivation Efficacy of Treatments against Bacillus cereus through Systematic Review and Meta-Analysis and Evaluating Inactivation Efficacy of Commercial Cleaning Products against B. cereus Biofilms and Spores Using Standardized Methods , Minho Kim

Gut Community Response to Wheat Bran and Pinto Bean , ShuEn Leow

The Differences of Prokaryotic Pan-genome Analysis on Complete Genomes and Simulated Metagenome-Assembled Genomes , Tang Li

Studies on milling and baking quality and in-vitro protein digestibility of historical and modern wheats , Sujun Liu

The Application of Mathematical Optimization and Flavor-Detection Technologies for Modeling Aroma of Hops , Yutong Liu

Pre-Milling Interventions for Improving the Microbiological Quality of Wheat , Shpresa Musa

NOVEL SOURCES OF FOOD ALLERGENS , Lee Palmer

Process Interventions for Improving the Microbiological Safety of Low Moisture Food Ingredients , Tushar Verma

Microbial Challenge Studies of Radio Frequency Heating for Dairy Powders and Gaseous Technologies for Spices , Xinyao Wei

The Molecular Basis for Natural Competence in Acinetobacter , Yafan Yu

Using Bioinformatics Tools to Evaluate Potential Risks of Food Allergy and to Predict Microbiome Functionality , Mohamed Abdelmoteleb

CONSUMER ATTITUDES, KNOWLEDGE, AND BEHAVIOR: UNDERSTANDING GLUTEN AVOIDANCE AND POINT-OF-DECISION PROMPTS TO INCREASE FIBER CONSUMPTION , Kristina Arslain

EVALUATING THE EFFECT OF NON-THERMAL PROCESSING AND ENZYMATIC HYDROLYSIS IN MODULATING THE ANTIOXIDANT ACTIVITY OF NEBRASKAN GREAT NORTHERN BEANS , Madhurima Bandyopadhyay

DETECTION OF FOOD PROTEINS IN HUMAN SERUM USING MASS SPECTROMETRY METHODS , Abigail S. Burrows

ASSESSING THE QUANTIFICATION OF SOY PROTEIN IN INCURRED MATRICES USING TARGETED LC-MS/MS , Jenna Krager

RESEARCH TOOLS AND THEIR USES FOR DETERMINING THE THERMAL INACTIVATION KINETICS OF SALMONELLA IN LOW-MOISTURE FOODS , Soon Kiat Lau

Investigating Microbial and Host Factors that Modulate Severity of Clostridioides difficile Associated Disease , Armando Lerma

Assessment of Grain Safety in Developing Nations , Jose R. Mendoza

EVALUATION OF LISTERIA INNOCUA TRANSFER FROM PERSONAL PROTECTIVE EQUIPMENT (PPE) TO THE PLANT ENVIRONMENT AND EFFECTIVE SANITATION PROCEDURES TO CONTROL IT IN DAIRY PROCESSING FACILITIES , Karen Nieto

Development of a Sandwich ELISA Targeting Cashew Ana o 2 and Ana o 3 , Morganne Schmidt

Identification, aggressiveness and mycotoxin production of Fusarium graminearum and F. boothii isolates causing Fusarium head blight of wheat in Nebraska , Esteban Valverde-Bogantes

HIGH PRESSURE THAWING OF RAW POULTRY MEATS , Ali Alqaraghuli

Characterization and Evaluation of the Probiotic Properties of the Sporeforming Bacteria, Bacillus coagulans Unique IS-2 , Amy Garrison

Formation of Low Density and Free-Flowing Hollow Microparticles from Non-Hydrogenated Oils and Preparation of Pastries with Shortening Fat Composed of the Microparticles , Joshua Gudeman

Evaluating the Efficacy of Whole Cooked Enriched Egg in Modulating Health-Beneficial Biological Activities , Emerson Nolasco

Effect of Processing on Microbiota Accessible Carbohydrates in Whole Grains , Caroline Smith

ENCAPSULATION OF ASTAXANTHIN-ENRICHED CAMELINA SEED OIL OBTAINED BY ETHANOL-MODIFIED SUPERCRITICAL CARBON DIOXIDE EXTRACTION , Liyang Xie

Energy and Water Assessment and Plausibility of Reuse of Spent Caustic Solution in a Midwest Fluid Milk Processing Plant , Carly Rain Adams

Effect of Gallic and Ferulic Acids on Oxidative Phosphorylation on Candida albicans (A72 and SC5314) During the Yeast-to-Hyphae Transition , REHAB ALDAHASH

ABILITY OF PHENOLICS IN ISOLATION, COMPONENTS PRESENT IN SUPINA TURF GRASS TO REMEDIATE CANDIDA ALBICANS (A72 and SC5314) ADHESION AND BIOFILM FORMATION , Fatima Alessa

EFFECT OF PROCESSING ON IN-VITRO PROTEIN DIGESTIBILITY AND OTHER NUTRITIONAL ASPECTS OF NEBRASKA CROPS , Paridhi Gulati

Studies On The Physicochemical Characterization Of Flours And Protein Hydrolysates From Common Beans , Hollman Andres Motta Romero

Implementation of ISO/IEC Practices in Small and Academic Laboratories , Eric Layne Oliver

Enzymatic Activities and Compostional Properties of Whole Wheat Flour , Rachana Poudel

A Risk-Based Approach to Evaluate the Impact of Interventions at Reducing the Risk of Foodborne Illness Associated with Wheat-Based Products , Luis Sabillon

Thermal Inactivation Kinetics of Salmonella enterica and Enterococcus faecium in Ground Black Pepper , Sabrina Vasquez

Energy-Water Reduction and Wastewater Reclamation in a Fluid Milk Processing Facility , CarlyRain Adams, Yulie E. Meneses, Bing Wang, and Curtis Weller

Modeling the Survival of Salmonella in Soy Sauce-Based Products Stored at Two Different Temperatures , Ana Cristina Arciniega Castillo

WHOLE GRAIN PROCESSING AND EFFECTS ON CARBOHYDRATE DIGESTION AND FERMENTATION , Sandrayee Brahma

Promoting Gastrointestinal Health and Decreasing Inflammation with Whole Grains in Comparison to Fruit and Vegetables through Clinical Interventions and in vitro Tests , Julianne Kopf

Development of a Rapid Detection and Quantification Method for Yeasts and Molds in Dairy Products , Brandon Nguyen

Increasing Cis-lycopene Content of the Oleoresin from Tomato Processing Byproducts Using Supercritical Carbon Dioxide and Assessment of Its Bioaccessibility , Lisbeth Vallecilla Yepez

Species and Trichothecene Genotypes of Fusarium Head Blight Pathogens in Nebraska, USA in 2015-2016 , Esteban Valverde-Bogantes

Validation of Extrusion Processing for the Safety of Low-Moisture Foods , Tushar Verma

Radiofrequency processing for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 in whole black peppercorn and ground black pepper , Xinyao Wei

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM PINTO BEANS (BAJA) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mohammed Alrugaibah

Matrix Effects on the Detection of Milk and Peanut Residues by Enzyme-Linked Immunosorbent Assays (ELISA) , Abigail S. Burrows

Evaluation of Qualitative Food Allergen Detection Methods and Cleaning Validation Approaches , Rachel C. Courtney

Studies of Debaryomyces hansenii killer toxin and its effect on pathogenic bloodstream Candida isolates , Rhaisa A. Crespo Ramírez

Development of a Sandwich Enzyme-Linked Immunosorbent Assay (ELISA) for Detection of Macadamia Nut Residues in Processed Food Products , Charlene Gan

FROM MILPAS TO THE MARKET: A STUDY ON THE USE OF METAL SILOS FOR SAFER AND BETTER STORAGE OF GUATEMALAN MAIZE , José Rodrigo Mendoza

Feasibility, safety, economic and environmental implications of whey-recovered water for cleaning-in place systems: A case study on water conservation for the dairy industry , Yulie E. Meneses-González

Studies on asparagine in Nebraska wheat and other grains , Sviatoslav Navrotskyi

Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process. , Juan E. Ortuzar

Edible Insects as a Source of Food Allergens , Lee Palmer

IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING , Franklin Sumargo

Formation of Bioactive-Carrier Hollow Solid Lipid Micro- and Nanoparticles , Junsi Yang

The Influence of the Bovine Fecal Microbiota on the Shedding of Shiga Toxin-Producing Escherichia coli (STEC) by Beef Cattle , Nirosh D. Aluthge

Preference Mapping of Whole Grain and High Fiber Products: Whole Wheat Bread and Extruded Rice and Bean Snack , Ashley J. Bernstein

Comparative Study Of The D-values of Salmonella spp. and Enterococcus faecium in Wheat Flour , Didier Dodier

Simulation and Validation of Radio Frequency Heating of Shell Eggs , Soon Kiat Lau

Viability of Lactobacillus acidophilus DDS 1-10 Encapsulated with an Alginate-Starch Matrix , Liya Mo

Inactivation of Escherichia coli O157:H7 and Shiga Toxin Producing E. coli (STEC) Throughout Beef Summer Sausage Production and the use of High Pressure Processing as an Alternative Intervention to Thermal Processing , Eric L. Oliver

A Finite Element Method Based Microwave Heat Transfer Modeling of Frozen Multi-Component Foods , Krishnamoorthy Pitchai

Efficacy of Galactooliosaccharide (GOS) and/or Rhamnose-Based Synbiotics in Enhancing Ecological Performance of Lactobacillus reuteri in the Human Gut and Characterization of Its GOS Metabolic System , Monchaya Rattanaprasert

Corn Characterization and Development of a Convenient Laboratory Scale Alkaline Cooking Process , Shreya N. Sahasrabudhe

PHENOLIC RICH EXTRACTS OBTAINED FROM SMALL RED BEANS IN PREVENTING MACROPHAGE MEDIATED CHRONIC INFLAMMATION , Nidhi Sharma

Characterization and Investigation of Fungi Inhabiting the Gastrointestinal Tract of Healthy and Diseased Humans , Mallory J. Suhr

Effects of blanching on color, texture and sodium chloride content during storage time of frozen vegetable soybean modeling for commercial scale , Pimsiree Suwan

Influence of Native and Processed Cereal Grain Fibers on Gut Health , Junyi Yang

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC RICH EXTRACTS FROM PINTO BEANS THAT EXERT HIGH ANTIOXIDATIVE ACTIVITIES USING RESPONSE SURFACE APPROACH , Mohammed Aldawsari

Improving the Health Impacts of Whole Grains through Processing: Resistant Starch, Dietary Fiber Solubility, and Mineral Bioaccessibility , Jennifer A. Arcila Castillo

DEBARYOMYCES HANSENII : A FOODBORNE YEAST THAT PRODUCES ANTI- CANDIDA KILLER TOXIN , Nabaraj Banjara

Characterization of Commercial Probiotics: Antibiotic Resistance, Acid and Bile Resistance, and Prebiotic Utilization , Carmen Lucia Cano Roca

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v.1(1); 2011 Jun

Food safety and security: what were favourite topics for research in the last decade?

The world is faced with the challenge to feed an estimated 9 billion population of the Earth by 2050. To address the scientific evidence for the safety of food, I searched the Web of Science bibliographical and citation database for most cited articles from this research area. The topics with greatest impact on the research community, judged by their annual rate of citations during the last decade, were food-borne pathogens and toxins, with emerging genetic studies and new methods of visualising toxins on surfaces. Epidemiological and survey studies demonstrated that there was systematic effort to document, rapidly detect and control epidemic spread of disease and that these measures decreased the threat to food safety in developed countries, but that there is still much room for improvement. Research relevant for developing countries included the potential molecular targets to alleviate accumulation of arsenic in rice. As in other areas of research and life, human factor seems to be the most important one for the safety of food. The five keys to safer food of the WHO – keep clean, separate raw and cooked, cook thoroughly, keep food at safe temperatures, use safe water and raw materials – are thus still very relevant for the developed as much as the developing world.

The safety of food is an important health, social and economical issue. According to the World Health Organization (WHO), foodborne and waterborne diarrhoeal diseases kill an estimated 2.2 million people annually, 1.9 million of them children (1). Unsafe food can be the cause of or contribute to many diseases, from diarrhoea to some cancers, so that food safety, nutrition and food security are among WHO’s 13 strategic objectives (1). Food safety also has potential impact on at least 4 of the 8 millennium development goals set by the United Nations for 2015 (2): eradication of extreme poverty and hunger, reduction of child mortality, improvement of maternal health, and ensuring of environmental stability. To ensure safer food for health, WHO also developed training materials called ‘Five Keys to Safer Food’, promoting simple health measures based on evidence from scientific research for use of food handlers, including customers, in order to decrease the burden of foodborne diseases (3).

Food and its safety has become the topic of globally increasing research efforts, particularly in view of the growth of human population. The interest of the scientific community in food safety is illustrated by the recent special issue of the Science magazine, which explored the potential of science to tackle the challenge of feeding the estimated 9 billion people who will inhabit the Earth by 2050 (4). The topic stirred a heated debate on the printed and electronic pages of the journal (5). The 2011 crisis at a nuclear power plant after the earthquake in Japan and the detection of radioactivity in certain food samples contributed to the concerns about the safety of food from that area (6). Most recent outbreak of a deadly haemolytic-uremic syndrome in Germany, caused by bacterial contamination of vegetable sprouts (7), also drew the attention to food safety. In view of the attention of the scientific community to the topic of food, I was interested in the scientific evidence for its safety. To assess research published on this topic in the last decade, I searched the Web of Science, bibliographical database that also uses citations to published research as a measure of impact on research community (8).

I performed the search of the Web of Science (WoS), the citation database of the Thomson Reuters, formerly the Institute for Science Information (ISI) (8). WoS was chosen as a widely used citation database (9-12), so that the results of the study could be comparable to other citation analyses. The search was performed on 18 March 2011 and included all databases available in WoS ( Science Citation Index Expanded , Social Sciences Citation Index and Arts and Humanities Citation Index ). The search term was ‘food safety’, as this term is used by the WHO (3) and the time span was limited to the last 10 years (2001–2010). The search was then refined by selecting ‘article’ as the document type. The articles with highest citations rates, defined as the number of citations per year after publication (11), were analyzed. WoS tools were used to present the number of articles and their citations, relevant research areas, leading journals, countries, institutions and funding sources.

To get an insight into the possibly most influential articles in the area of food safety, I identified top 10 articles according to their citation intensity, defined as the average number of citations received per year after the publication date. Because of the different times of publication, the total number of citations at a certain time point may not be the best measure of the article’s visibility and influence, so the citation intensity was taken as the proxy for the interest of the research community for the research, regardless of the time of its publication (11). Only the most recent studies, particularly those published in 2010 would have disadvantaged by such approach (11).

RESULTS AND DISCUSSION

The search retrieved 11 565 out of 14 417 309 indexed items for the 2001–2010 time span. Out of those, 69.6% were designated as ‘articles’ (n=8044) and the rest were ‘reviews’ (13.1% items) ‘proceedings papers’ (10.5%), or other types of bibliographical items ( Table 1 ). Items classified as ‘articles’ by WoS should bring results of original research (11), so that further analysis was performed only for this bibliographical item. As the database retrieved articles and/or citations to some items from 2000 and 2011, citation data for individual articles were manually checked and only the relevant post-publications years up to the end of 2010 were included in the analysis. Descriptive data on the total publications ( Table 1 and Figure 1 ) were presented for all retrieved items because it was not possible to separate citations for outlying years.

Types of items, areas of research and top 10 countries, funding agencies, institution and journals publishing research on food safety in 2001-2010*

*Data from Web of Science (WoS), search performed 18 March 2011. Categorisation of items is according to WoS.

†Percentages were calculated from total number of published items in 2001-2010 (n=11 565) for the type of bibliographical item or the total number of articles (n=8044) for all other items. Percentages for areas of research were not calculated as articles may be assigned to more than 1 area of research.

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Number of publications about food safety (blue line), classified as ‘articles’ by the Web of Science , and citations to these publications (green line) in 2001–2010.

Time trends in food safety research publications

The number of articles continually increased over time, from 385 in 2001 to 1316 in 2009 and 1307 in 2010 ( Figure 1 ). These articles received increasing numbers of citation over the years, from 128 in 2000 to 16 018 in 2010 ( Figure 1 ). The number of citations increased more rapidly than the number of published articles, demonstrating the growing interest for and the impact of food safety research. The causes for the increasing trend are not clear, and may include a number of factors, from the increasing number of relevant journals covered by the database; growing number of researchers in this area; increased interest of funders, both public and commercial; increased collaboration in the field, particularly in globally relevant topics, or improved quality of research which generates more and better (and more publishable) data. While it is difficult to assess factors related to the research community, the journal coverage of the Thompson Reuters’ databases increased 22% from 2002 to 2010 (12) and surely contributed to the general increase in publications and their citations.

Most of the published articles were classified into the category of ‘Food science & technology’, followed by a range of related categories, from ‘Biotechnology and applied microbiology’ to ‘Chemistry, applied’ in the top 10 categories ( Table 1 ). Top 10 countries that published most articles in food safety were responsible for 82.6% of all retrieved articles ( Table 1 ). Among them the leader was the USA, followed by England, Germany and Canada. The only developing country that made a significant contribution to this area was China, which may reflect the rising concerns in China over food safety, particularly after the 2008 scandal of milk formulas tainted with melamine (13).Agencies for funding research on food safety were few ( Table 1 ). As most of the published articles did not carry statements on funding, it is difficult to make an objective conclusion on the extent of financial support for food safety research and the interpretation is possible only for those articles that carried funding declaration. The top 10 funding agencies provided support for only 199 of the 8044 articles (2.5%) ( Table 1 ). Among them, the European Commission or the European Union funded most articles (62 articles), followed by the National Natural Science Foundation of China (34 articles).

The top 10 institutions with most published articles were responsible for 9.1% of all publications ( Table 1 ). Among them, 6 were US-based, and non-US based institutions were located in The Netherlands, China, Canada and France ( Table 1 ).

There was no dominating journal among the 10 journals with the highest volume of articles on food safety, which published 18.5% of all retrieved articles ( Table 1 ). The lead was taken by the Journal of Food Protection , which published 336 articles or 4.2% of all retrieved articles. Finally, the dominating language of the publications was English (93.0% of all retrieved articles), followed by German and French (3.6%). All other languages were used by only 3.4% of the retrieved articles.

Most cited publications on food safety

Among the top 10 articles with highest citation intensity there were 3 review articles (14-16) and 6 original research articles (17-23) ( Table 2 ).

Top 10 articles published in 2000-2009 with highest number of citations intensity, presented as the average number of citations per each year after publication*

*Citations were calculated for the years after publication, including the year of publication, up to the end of 2010. The exception was the article by Koopmans and Duizer, which had 1 citation in 2003 although the official paper publication was in 2004.

The review article with the highest citation rate (34 citations per year) was published in the British Medical Bulletin in 2003 and addressed the hazards of heavy metal contamination, predominantly lead, cadmium, mercury and arsenic (14). Cadmium exposure comes mainly from re-chargeable nickel-cadmium batteries, which are often thrown away with the regular garbage, as well as from cigarette smoke. Exposure to mercury occurs via food, mainly fish, while there is no evidence so far that amalgam dental fillings contribute to mercury exposure and poisoning. Lead exposure currently comes primarily from emissions of petrol combustion in vehicles, while the lead-based paints and food containers have been abandoned. Finally, food is the most important source of arsenic poisoning for most populations, although drinking water could be a source of long-term exposure to arsenic.

Two other review articles received an average of 16 citations per post-publication year. The paper published in the International Journal of Food Microbiology in 2004 covered state of the art research on foodborne viruses (15). Norovirus and hepatitis A virus are highly infectious and lead to wide spread outbreaks of disease because they can persist in food manually handled by an infected food-handler and if such food is not heated or treated in other way after handling. Thus, greatest attention in preventive efforts should be given to good manufacturing practice to avoid introduction of viruses during food handling. The article on the control of Listeria monocytogenes (16) in the food-processing environment was published in the Journal of Food Protection in 2002, addressing the problem of large outbreaks of scattered cases after a virulent strain got established in the food-processing chain and thus infected multiple food lots over a short period of production. To increase the safety of ready-to-eat foods, there is a need to establish a sampling programme in the production environment, organization and interpretation of collected data and appropriate response to the positive finding of Listeria contamination.

The article with the highest citation rate (annual average of 44 citations) among all 8044 retrieved articles was published in Nature in 2005 (17), describing the genome sequencing and analysis of Aspergillus oryzae , a fungus used in the production of traditional fermented foods and drinks in Japan. The article shows that the genome of this Aspergillus species acquired specific expansion of genes for secretory hydrolytic enzymes, amino-acid metabolism and amino-acid/sugar uptake transporters, making it a suitable organism for fermentation.

The article ranked as the 3rd among the 10 top publications came from a collaborative group of researchers in Japan and UK and explored the transporters of arsenite in rice plants (18). The article was published in the Proceedings of the National Academy of Sciences USA in 2008 and received an average of 16 citations each year since then. The authors demonstrated that the possible accumulation of carcinogenic arsenite in rice grains, which caused massive poisoning in some Asian countries, was due to two different types of transporters in the rice roots, which are also used for silicone transport. High expression of genes for these two transporters in rice leads to silicone accumulation, which increases yield production, but also increases arsenic accumulation in the grains. The authors suggest that increasing silicone availability in the soil may suppress arsenic accumulation in rice and thus alleviate potential risk of arsenic poisoning.

The next most cited article, published in Nature in 2010 (19) and receiving 21 citations in the same year, described the new methodology for the non-destructive and ultra-sensitive visualisation of single molecules on surfaces. The formation a monolayer of gold nanoparticles as a ‘smart dust’ over surfaces allowed the demonstration of pesticide residues on citrus fruits.

High citation rate was achieved by the article presenting a case study of using a specific kinetic model to describe thermal inactivation of microbial vegetative cells in the food (20). The article was published in the International Journal of Food Microbiology in 2002. Based on published studies on thermal inactivation of microbial agents, the author made a theoretical exploration with a new mathematical model to calculate the necessary time and temperature treatment to pasteurize or sterilize foods.

Research articles describing outbreaks of common food poisoning also reached the top list of citation-intense publications. An epidemiological study of trends in indigenous foodborne diseases and deaths in England and Wales in 1992 to 2000 was published in the Gut in 2002 (21), and attracted an annual average of 15.6 citations. The authors analyzed routinely available surveillance data, special survey data and hospital episode statistics to estimate the burden and trends of indigenous foodborne disease. Between 1992 and 2000, the burden of indigenous foodborne disease fell by 53%.The most important pathogens were campylobacter, salmonella, Clostridium perfringens , verocytotoxin-producing Escherichia coli O157 and Listeria monocytogenes . In 2000, campylobacter still remained the highest threat, and the control of other pathogens was required to lower the mortality rates. A description of prevalence of Campylobacter species , Escherichia coli and Salmonella serovars in retail meat products from Greater Washington DC area in the USA was published in the Applied and Environmental Microbiology in 2001 (22) and received an average of 13 citations annually since its publications. The authors analysed 825 samples of retail raw chicken, turkey, pork and beef meat from supermarkets, and found that retail raw meats were often contaminated with foodborne pathogens. Chicken meat was more contaminated with Campylobacter that any other meat (70% of samples in comparison to 14% in turkey and 1.7% in pork and 0.5% in beef). The authors called for the introduction of stricter measures for ensuring food safety, particular the implementation of hazard analysis of critical control points (HACCP), as well as increased consumer education efforts to ensure food safety at home.

Finally, an article on the toxicity of polybrominated diphenyl ethers (PBDE) in foodstuffs also reached high citation rate and was ranked the 9th on the top 10 list, with 15 citations per year since its publication in the Journal of Agricultural and Food Chemistry in 2003 (23). PBDE is used as a flame retardant and seems to be present in a number of food samples, mostly in meat products and eggs, with an estimated dietary intake for an adult male of 97 ng/d in an area in Spain.

Taking into consideration all limitations of a scientometric analysis of research topics (9-12), the most useful topics in food safety during the last decade, according to their impact in research community, seemed to have been food-borne pathogens and toxins. We have also witnessed the emergence of genetic studies and new sophisticated methodologies for detecting small amounts of toxin residues on surfaces. Epidemiological and survey studies showed that there was a systematic effort to document, rapidly detect and control epidemic spread of disease. Some of these measures decreased the threat to food safety in developed countries, but there is still much room for improvement. Novel areas for improving the safety of food in the developing countries were also opened, such as the study on the potential molecular targets to alleviate accumulation of arsenic in rice. The five keys to safer food of the WHO (3) will remain most relevant for the developed as much as the developing world. As in other areas of research and life, the human factor is the most important one for the safety of food, and cannot be fully replaced by a novel chemical, agricultural or processing technology or gene transfer.

Acknowledgments

Funding: The study was supported in part by the research grant No. 206–1080314–0245 from the Ministry of Science, Education and Sports, Republic of Croatia. The funder had no role in study design, data collection and analysis, decision to publish, or preparation of the manuscript.

Ethical approval: Not required.

Authorship declaration: AM conceived and conducted the study, and wrote the manuscript.

Competing interests: The author has completed the Unified Competing Interest form at www.icmje.org/coi_disclosure.pdf (available on request from the author) and declares: no support from any organization for the submitted work; no financial relationships with any organizations that might have an interest in the submitted work in the previous 3 years; no other relationships or activities that could appear to have influenced the submitted work.

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Foodborne illnesses have a major impact on food safety and public health worldwide. In the USA alone, foodborne illnesses are leading to approximately 128,000 hospitalizations and around 3,000 deaths yearly, based on CDC estimates. They cost billions of dollars in healthcare-related and industry per year. ...

Keywords : Public Health, antibiotic- alternatives, Food Safety, antibiotic resistance, omics approach

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Nutrition and Food Science Department Theses and Dissertations

Theses/dissertations from 2023 2023.

ASSOCIATIONS BETWEEN OYSTER CONSUMPTION AND IRON, ZINC, AND CADMIUM CONCENTRATIONS IN GHANAIAN WOMEN , Alyssa Abreu

ASSOCIATIONS BETWEEN STRESS, INTUITIVE EATING, AND ADIPOSITY IN A COHORT OF MIDLIFE WOMEN , Bridget A. Owens

POSITIVE FEEDING PRACTICES, TOTAL FRUIT INTAKE, TOTAL VEGETABLE INTAKE, AND OVERALL DIET QUALITY IN CHILDREN OF ETHNICALLY AND RACIALLY DIVERSE FAMILIES , Jordan E. Young

Theses/Dissertations from 2022 2022

DIETARY MAGNESIUM INTAKE AND RISK OF TYPE 2 DIABETES MELLITUS IN GHANAIAN WOMEN OF REPRODUCTIVE AGE , Helena Bentil

MATERNAL EXPERIENCES OF DISCUSSING COMPLEMENTARY FEEDING IN PRIMARY CARE , Kelly Lynn Bouchard

FREQUENCY OF FOOD CRAVINGS IN ADULTS CONSUMING ANIMAL- OR PLANT-BASED DIETS , Kate Thomas

Theses/Dissertations from 2021 2021

ANTECEDENTS OF CHILDHOOD OBESITY RISK FACTORS, A SELF DETERMINATION THEORY PERSPECTIVE , Katelyn Fox

DIETARY FERMENTABLE CARBOHYDRATE (FC) CONSUMPTION AND ASSOCIATIONS WITH DIET QUALITY AND HEALTH PARAMETERS , Ajita Jadhav

FORMATIVE EVALUATION OF A STEAM AND NUTRITION EDUCATION SUMMER PROGRAM FOR LOW-INCOME YOUTH , Jacquelyn Potvin

Theses/Dissertations from 2020 2020

PRENATAL VITAMIN USE IN RHODE ISLAND ACCORDING TO WOMEN, INFANTS, AND CHILDREN (WIC) PARTICIPATION , Allisa Georgio

TAILORING DIGITAL HEALTH TO IMPROVE THE NUTRITION AND HEALTH OF PEOPLE WITH PARKINSON’S DISEASE , Dara Lyn LoBuono

ASSOCIATIONS OF WEIGHT DISSATISFACTION ON DIET QUALITY, PERCENT BODY FAT, AND PHYSICAL ACTIVITY IN COLLEGE STUDENTS , Kelsey McNulty

DIETARY AND SUPPLEMENTAL MAGNESIUM INTAKE DURING PREGNANCY AND ITS ASSOCIATION WITH GESTATIONAL DIABETES , Celia Palmer

DIETARY CONTRIBUTORS TO FOOD GROUP INTAKE IN PRESCHOOL CHILDREN ATTENDING FAMILY CHILDCARE HOMES , Andrea Ramirez-Sanabria

CONSTRUCTION AND VALIDATION OF A VIDEO CODING TOOL FOR AN INTERVENTION TO IMPROVE PARENTAL FEEDING , Margaret Doyle Samson

Theses/Dissertations from 2019 2019

MATERNAL BLOOD PRESSURE IN RELATION TO LOW BIRTH WEIGHT AND THE EFFECT OF A NUTRITIONAL SUPPLEMENT , Alyssa Abreu

ROLE OF CRITICAL NUTRITION LITERACY IN MAKING INFORMED DECISIONS ABOUT DIETARY BEHAVIOR , Janette Nazeli Bedoyan

PILOT TESTING A NUTRITION AND MOTIVATIONAL INTERVIEWING CURRICULUM FOR NURSING STUDENTS , Taylor Benson Berlinsky

SMALL FOOD STORES ASSESSMENT IN LOW INCOME LOW ACCESS COMMUNITIES IN PROVIDENCE, RHODE ISLAND , Yuyao Huang

EFFECT OF EATING PACE INSTRUCTIONAL CLASSES AT THE MICROSTRUCTURAL LEVEL OF BITES , Carolyn N. Matsumoto

THE HOME AND CHILD-CARE: ARE PRESCHOOLAGED CHILDREN GETTING MIXED FOOD-RELATED MESSAGES? , Noereem Zenaida Mena

EVALUATION OF A POLICY, SYSTEM, AND ENVIRONMENTAL SCHOOL-BASED FRUIT AND VEGETABLE INTERVENTION , Caterina Marie Morgera

Theses/Dissertations from 2018 2018

EFFECT OF A TECHNOLOGY-INTEGRATED, NUTRITION EDUCATION PROGRAM ON LOW-INCOME YOUTHS’ DIETARY INTAKE , Kate Balestracci

Exploring the Role of a Novel Device in Weight Loss Outcomes and Behaviors , Jacqueline Ann Beatty

CITY OF PROVIDENCE COMMUNITY READINESS FOR AN OBESITY PREVENTION INTERVENTION , Jessie Boukarim

Are Feeding Practices of Family Child Care Home Providers Related to Child Fruit & Vegetable Intake? , Tayla M. Carter

Impact of a Policy, Systems, and Environmental Intervention of Low-Income 5 th Grade Students' Self-Efficacy , Sabrina G. Hafner

Knowledge, Attitudes and Behaviors to Dietary Management of Parkinson’s Disease , Leah Marie Hurley

Examining Diet Quality and Sleep Duration in Overweight/Obese Adults in a Weight Loss Intervention , Megan Naquin

Maternal Sociodemographic Characteristics and Prenatal Diet Quality , Haley Wynne Parker

Evaluation of a School-Based Fruit and Vegetable Intervention Using a Digital Photography Method , Natalie Ruth Weisfeld

INCREASING CRITICAL THINKING IN PERSONAL DECISION MAKING- A CONTEXTUAL FRAMEWORK FOR COLLEGE STUDENTS , Jade A. White

Theses/Dissertations from 2017 2017

A Carbohydrate Counting Intervention for Hispanics with Type 2 Diabetes , Flavia Cattaneo

Effect of a Nutritiion Intervention on Fruit and Vegetable Intake in Elementary School Students , Jennifer L. Goodwin

Process of Evaluation of an EFNEP-Enhanced PSE Intervention in Urban Schools , Silvia X. Lepe

Content Validation of a Home Parenteral Nutrition Patient Reported Outcomes Questionnaire , Tracy-Lee Miller

Associations Between Nighttime Eating and Total Caloric Intake in College-Aged Students , Marissa Christina Ruginski

Diet Quality of Preschool Aged Children in Family Child Care Homes , Maggie You Ming Tsai

Associations Between Weight Dissatisfaction, Fruit and Vegetable Intake, Physical Activity and Personality Traits , Katherine Tzepos

Theses/Dissertations from 2016 2016

Evaluation of a Technology Utilizing Nutrition Curriculum on Dietary Intake , Kelsi Chappell

Acceptability, Short Term Impacts, and Relationships of Variables of a Processed Food Module , Jacqueline Corbett

Exploring Self-Reported and Observed Feeding Practices of Rhode Island Head Start Teachers , Megan N. Fallon

Impact of Nutrition Education on Fruit and Vegetable Consumption in an Urban School District , Pauline R. Fallon

The Effect of Caffeine Supplementation on Muscular Endurance in Recreationally Active College Age Males , Mark Gauvin

Alkylresorcinols as Biomarkers of Whole-Grain Intake , Michael Robert MacArthur

Evaluating a Novel Device for Calorie Reduction: The Bite Counter Study , Gregory G. Mayette

Feasibility and Acceptability of a Home-Based Intervention to Modify Maternal Food Parenting Practices , Amy Michelle Moore

Predicting Body Fat and Blood Lipids with Sugars Intake , Eric Nelson

The Impact of the Healthy Children, Healthy Families Curriculum on Maternal Food Parenting Practices , Laura E. Otterbach

Nutritional Status, Cognition and Cardiometabolic Risk in Individuals with Neurological Disorders , Chelsea Paulin

Theses/Dissertations from 2015 2015

FOOD SAFETY AND SCHOOL GARDEN PROGRAM , Valerie Calberry

Examining Eating Rate in Women Recruited From Low-Income Sites , Anne Therese Edwards

TARGETING OBESOGENIC BEHAVIORS: PILOT TESTING A MODIFIED RHODE ISLAND EFNEP CURRICULUM , Sarah La Roque Harper

Fermentable Carbohydrate Intake and Differences in Health Parameters in US College Students , Brittany Navrkal

THE EFFECT OF A FAMILY-BASED DIETARY INTERVENTION ON DIETARY FIBER DENSITY IN CHILDREN AGES 6-11 , Jennifer Nobles

ATTENDANCE AT TYPE 1 DIABETES CAMP IMPROVES NUTRITION KNOWLEDGE IN CHILDREN AND ADOLESCENTS , Kaitlyn Whipple

Theses/Dissertations from 2014 2014

A Population-Based Nutrition Intervention in College Students , Jennifer Arts

THE IMPACT OF HIGH AND LOW FODMAP CONDITIONS ON BLOOD GLUCOSE CONCENTRATIONS IN HEALTHY YOUNG ADULTS , Evan William Kerr

INFLUENCE OF A WITHIN MEAL EATING RATE INTERVENTION ON OVERALL DIET QUALITY IN OVERWEIGHT AND OBESE WOMEN , Sean C. Krueger

THE NUTRITION AND PHYSICAL ASSESSMENT OF PATIENTS WITH NEUROLOGICAL DISORDERS , Dara Lyn LoBuono

CONTEXTUAL AND CULTURAL INFLUENCES ON PARENTAL FEEDING PRACTICES AND INVOVLEMENT IN CHILD-CARE CENTERS AMONG HISPANICS , Noereem Zenaida Mena

THE GREEN EATING PROJECT: WEB-BASED INTERVENTION TO PROMOTE ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS , Jessica T. Nash

EFFECT OF HIGH- AND LOW-FODMAP DIET INSTRUCTION ON FODMAP INTAKE AND DIETARY QUALITY IN HEALTHY YOUNG ADULTS , James O'Toole

THE EFFECT OF AN IPAD APPLICATION ON THE QUALITY OF LUNCHES BROUGHT FROM HOME BY MIDDLE SCHOOL CHILDREN , Christina Pryor

COLLEGE STUDENTS PERCEPTIONS OF ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS: A FORMATIVE EVALUATION , Victorine Shores

EVALUATION OF A SNAP-ED FAMILY MEAL BASED NUTRITION EDUCATION CURRICULUM , Aaron Slader

IMPACT ON NUTRITION RISK IN COMMUNITY DWELLING OBESE WOMEN WITH NUTRITION AND PHYSICAL ACTIVITY INTERVENTION , Amy Taetzsch

PARENTAL PERCEPTIONS OF THE RHODE ISLAND EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM , Patrick Cooper Van Asch

ASSESSMENT OF FOOD SAFETY HANDLING PRACTICES AT FARMERS’ MARKETS IN RHODE ISLAND , Elizabeth Gran Vandeputte

Theses/Dissertations from 2013 2013

Green Eating and Dietary Quality in University Students , Garrick Brown

A Qualitative Study of the Perceived Value of Membership in the Oley Foundation by Home Parenteral and Enteral Nutrition Consumers , Katelyn Patricia Chopy

NICU Sodium Administration to Extremely Low Birth Weight Infants: Relationships with Recommendations and Growth , Donna Kelly

Stress, Lifestyle, and Diet in College Students: Analysis of the YEAH Study , Steven McPartland

Evaluating the Efficacy of a Nutrition Education Mini Lesson Series , Elizabeth B. Patnode

Theses/Dissertations from 2012 2012

The Effects of Whey and Soy Protein Supplementation on Appetite and Dietary Quality in Overweight and Obese College-Aged Individuals , Kerri Alexander

INCREASING BREASTFEEDING IN WIC PARTICIPANTS USING INFORMATION ABOUT FORMULA COST AS A MOTIVATOR , Viviane Fornasaro-Donahue

IMPACT OF THE HEALTH IT UP INTERVENTION ON PLASMA LIPIDS AND GLUCOSE IN COLLEGE STUDENTS , Shira Hirshberg

THE EFFECT OF GOAL SETTING ON FRUIT AND VEGETABLE CONSUMPTION AND PHYSICAL ACTIVITY LEVEL IN A WEB-BASED INTERVENTION , Stephanie O'Donnell

EATING PACE INTERVENTION CLASSES 3: FEMALE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND FEINSTEIN CAMPUS , Ruthann Sampson

Theses/Dissertations from 2011 2011

EATING RATE, FASTING GHRELIN CONCENTRATIONS AND WEIGHT STATUS IN FEMALE COLLEGE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND , Stephanie E. Perruzza

Theses/Dissertations from 2009 2009

An Examination of the Relationships Among Cardiorespiratory Fitness Status, Body Mass Index, Appetite and Grelin , Jennifer Arts

Theses/Dissertations from 2005 2005

Weight Loss and Health Outcome Differences Between African Americans and Caucasions Following Gastric Bypass Surgery , Wendy A. Anderson

Theses/Dissertations from 1994 1994

Physico-Chemical Characterization of Shark-Fins , Adel M. Al-Qasmi

Theses/Dissertations from 1989 1989

The Formulation of Premium-Style Ice Milk, Low in Lactose, Sugar and Fat , Thanos Alagialis

Analysis of Thiamin by Reverse Phase C18 Open Column Chromatography , Abdullah M. Alyabis

Theses/Dissertations from 1988 1988

Process and Quality Characteristics of Ocean Pout Surimi , Paul Akeng'o

Theses/Dissertations from 1987 1987

Polyphenol Oxidase Inhibition by Glucose Oxidase in Pink Shrimp ( Pandalus borialis ) , Mohammed H. S. Al-Jassir

Theses/Dissertations from 1986 1986

Determination of Retinol by Aqueous Reverse Phase Open Column System , Abdulaly B. Al-Abdulaly

A Method for the Immobilization of Xanthine Oxidase in CA-Alginate Membranes to Measure Hypoxanthine Concentration in Order to Assess Flesh Food Quality , Hamad A. Al-Awfy

Theses/Dissertations from 1985 1985

Effect of Temperature and Packaging Material on Vitamin A and Riboflavin in Milk , Abdulaziz Ahmed Al-Zawawi

Theses/Dissertations from 1984 1984

Quantitative Determination of Sugars in Gums , Mohammed Al-Hazmi

Theses/Dissertations from 1983 1983

The Effect of a Hypocaloric Diet on the Body Weight, Body Composition and Serum HDL Levels of Male Endurance Athletes , Ellen Carol Alina

Theses/Dissertations from 1982 1982

Androgen Biosynthesis in the Testis , Mary A. Acciardi

Nutrient Level in Saudi Arabia Wheat Flour , Abdulrhaman Al-Khalifah

Theses/Dissertations from 1981 1981

Determination of Animal Fat in Margarine by High Pressure Liquid Chromatography of the Sterols , Ali Alaidaros

Identification and Differentiation of Species in Cooked Meat by Vertical Plate Gel Electrophoresis , Hamad Al-Awfy

Theses/Dissertations from 1980 1980

Development and Use of a Proficiency Test Specimen for Paralytic Shellfish Poisoning , John A. Ares

The Effects of Cis-Chlordane and Dieldrin on the Short Food Chain: Artemia to Winter Flounder , Scott McLean

Theses/Dissertations from 1978 1978

Study of the Nutritive Value and Acceptability of Hot and Cold Type A School Lunches , Louise Arcand

Food Patterns of Low-Income Portuguese , Suzanne P. Vieira

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Food Safety and Inspection Service

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Food Safety
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Food Safety Research Priorities & Studies

The Food Safety and Inspection Service (FSIS) has developed a listing of the top food safety research areas of interest. FSIS has also identified key data gaps and laboratory methods that are needed to fulfill our mission.

While FSIS is not a research funding organization, it recognizes the importance of keeping abreast of the latest scientific endeavors as well as its role in promoting research in areas important to the FSIS mission. This listing supports the three goals of the FSIS Strategic Plan :

Prevent Foodborne Illness and Protect Public Health
Modernize Inspection Systems, Policies, and the Use of Scientific Approaches
Achieve Operational Excellence

These priorities are presented as suggestions for researchers interested in pursuing food safety objectives that are relevant to FSIS regulated products. This list of research areas of interest may be useful to researchers who are preparing grants for submission to agencies that fund food safety research (e.g., USDA National Institute of Food and Agriculture ( http://www.nifa.usda.gov ), National Institutes of Health ( https://www.nih.gov/ ), Grants.gov ( http://www.grants.gov ), or researchers with resources to conduct such research.

While FSIS is extremely interested in these research areas, this interest does not imply that the data and/or technologies generated by this research will be endorsed by FSIS.

This list represents FSIS' current assessment of priority research that will help further its public health mission; the list will be updated biannually. We encourage researchers to contact Dr. Isabel Walls by e-mail ( [email protected] ) or at (202) 924-1420 and Dr. John Hicks by e-mail ( [email protected] ) or at (301) 504-0840 with questions. We also welcome information about research on related topics not currently listed here.

Research Priorities

Chemicals of potential concern, screening/detection methods.

Develop or improve rapid methods for screening chemical compounds in FSIS regulated products
Develop models to estimate chemical residue concentrations in beef, pork, and chicken tissues

Chemical Characterization

Determine the magnitude and significance of migration of chemicals (e.g., endocrine disruptors) from packaging into FSIS regulated products

Intervention Strategies

Identify and/or develop and evaluate the effectiveness of pre- and post-harvest interventions to reduce levels of chemical hazards in FSIS regulated products

Biological Hazards

Screening/detection/enumeration methods.

Identify and evaluate improved sampling methods to ensure statistically relevant samples are collected in the most appropriate manner
Develop or refine technologies to reduce pathogen detection time, including improved sample preparation methods
Develop or refine technologies to detect multiple pathogens from a single sample of an FSIS regulated product
Develop or refine testing methods for quantifying pathogens in meat, poultry, and egg products

Pathogen Characterization

Develop bioinformatic methods for identifying epidemiologically meaningful patterns in whole genome sequence data
Develop or refine technologies for virulence/ pathogenicity characterization of pathogens
Improve our understanding of antimicrobial resistance in pathogens in poultry and cattle
Develop or refine cooking and cooling models for pathogens in foods
Determine the contribution of endogenous extra-intestinal sources of pathogens (e.g., lymph nodes) to contamination of FSIS-regulated products
Evolution and Ecology of Foodborne Pathogens
Identify and/or develop and evaluate the effectiveness of pre- and post-harvest interventions to reduce levels of pathogens in FSIS regulated products
Evaluate the impact of regulatory initiatives on food contamination
Identify consumer or retail practices which compromise the safety of FSIS regulated products
Generate data to develop public education and outreach to improve food-handling practices

Animal Welfare

Identify or develop approaches to facilitate humane handling of FSIS regulated livestock

Label Verification

Develop improved techniques for species identity in raw and processed products

FSIS has identified the following data gaps, where data are needed to inform FSIS policy and guidance documents. Collecting these data will benefit small and very small producers of meat, poultry, and egg products.

FSIS Data Gaps

1. A study is underway at USDA's Agriculture Research Service in support of this project.

Laboratory Detection Methods

FSIS has identified studies that pertain to validating and optimizing new laboratory methods, that may be adopted in the FSIS laboratory system after the basic research has been completed.

Research Studies

The Food Safety and Inspection Service (FSIS) has developed a list of the top food safety research areas of interest. Below are a list of specific research studies associated with our food safety research priorities.

1. Preharvest Interventions

2. postharvest, 3. consumer/retail, related resources.

Journal Publications

Quarterly Enforcement Reports

Woman inspects pork as it goes through processing

Humane Handling Enforcement

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Home » Blog » Dissertation » Topics » Food and Nutrition » Food and Nutrition dissertation topics (27 Examples) For Research

Food and Nutrition dissertation topics (27 Examples) For Research

Mark Jun 19, 2020 Jun 18, 2020 Food and Nutrition No Comments

Food and nutrition is a broad and competitive field in the health area as it has a strong impact on the development and performance of the human body. If you are searching for an interesting topic for dissertation and research projects related to food and nutrition, we have developed a list of food and nutrition […]

You can select a topic from the list of food and nutrition dissertation topics that you find interesting to work on. We understand the role of good dissertation topics in the academic success of nutritionist students. So, we have compiled some very interesting research topics on food and nutrition and project topics on food and nutrition.

list of food and nutrition dissertation topics

The digestive wellness and the emerging science.

The importance of eating more plant foods.

How does technology promote healthy eating?

The emergence of the fad diets and its impact on the health and wellbeing.

A review of different types of food fears.

A review of the future of nutrigenomics.

An image-based dietary assessment and its benefits.

The emergence of the concept of ketogenic diets – case analysis.

The importance of fasting and time-restricted eating.

A review of the concept of nutrition and HIV.

Should schools ban unhealthy packed lunches?

Studying the cost and impact of type 2 diabetes: policy recommendations.

The importance of the first 1000 days of life – maternal and child nutrition.

A qualitative analysis of the nutritional evaluation of a healthy eating intervention in primary school children in socioeconomically challenged areas.

Analysing the concept of food for thought considering the mental health and nutrition briefing.

A literature review on self-efficacy of dietary choices and the dietary intake among rural adolescents in the UK.

A literature review on nutrition as hard food science.

Nutritional health status of adults in the UK based on occupations.

Exploring the food-based approaches toward community nutrition and health.

An analysis of the relationship between diet and mental health.

To investigate the different food system solutions to deal with malnutrition.

An evaluation of the impact of poverty and food insecurity on the health and wellbeing of people.

The importance of providing dietary guidance to people with chronic illnesses.

The role of the government of countries in promoting food safety, health, and wellbeing in the country – a comparative analysis.

The role of food systems in enhancing human health and development.

An evaluation of the diabetes self-management program and diet control.

A comparative review of different types of diets recommended by physicians and dieticians.

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43 Project Topics on Food Microbiology: Latest

Food microbiology is a branch of microbiology that focuses on the study of microorganisms in food. It plays a crucial role in ensuring food safety, quality, and preservation.

Engaging in a food microbiology project provides an opportunity to delve deeper into the intricate world of microorganisms present in our food and their impact on various aspects of the food industry.

Choosing Food Microbiology Project Topics

Selecting an appropriate and engaging project topic is essential in food microbiology research. It involves considering current trends, challenges, and advancements in the field.

Researching topics related to foodborne illnesses, emerging pathogens, food spoilage, or food preservation techniques can provide valuable insights and contribute to the existing body of knowledge.

Collaborating with experts and industry professionals can also offer guidance and ensure the relevance of the chosen topic.

Sample Food Microbiology Project Topics

1. Analyzing the microbial contamination of food-handling surfaces

This project aims to investigate the presence and persistence of microorganisms on different food contact surfaces and evaluate the effectiveness of sanitation practices.

2. Studying the role of microorganisms in food spoilage

This project focuses on identifying the microbial species responsible for food spoilage and understanding the factors that contribute to their growth and proliferation.

3 Investigating the effectiveness of food preservation techniques

This project aims to assess the efficiency of various food preservation methods, such as thermal processing, freezing, drying, or fermentation, in controlling microbial growth and extending the shelf life of food products.

4. The impact of processing methods on the microbial quality of dairy products

5. Investigating the microbial safety of raw and processed seafood

6. Assessing the effectiveness of natural antimicrobial compounds in food preservation

7. Microbiological analysis of fermented foods and their health benefits

Food microbiology seminar topics

Here’s a list of seminar topics in food microbiology:

1. Foodborne pathogens: Identification, detection, and control strategies

2. Microbial spoilage of food: Causes, mechanisms, and prevention

3. Emerging trends in food microbiology research

4. Microbiological safety of fresh produce: Challenges and solutions

5. Role of probiotics in promoting gut health and food safety

6. Microbial ecology of fermented foods and beverages

7. Antimicrobial resistance in foodborne bacteria: Implications and interventions

8. Foodborne viruses: Detection, transmission, and control measures

9. Microbial risks associated with seafood consumption

10. Microbiological quality and safety of street foods

11. Microorganisms in food processing environments: Monitoring and control

12. Microbial hazards in dairy products and their control strategies

14. Food preservation techniques: Traditional methods and emerging technologies

15. Microbial contamination of spices and herbs: Risks and mitigation

16. Food safety challenges in the era of global food trade

17. Role of biofilms in foodborne pathogen persistence and resistance

18. Advances in rapid methods for microbial analysis in food

19. Microbial risk assessment: Applications in food safety management

20. Microbial quality of ready-to-eat foods: Issues and control measures

21. Fermented foods as functional foods: Health benefits and safety considerations

Conducting a Literature Review

Before diving into the project, conducting a thorough literature review is crucial.

Exploring scientific journals , research databases, and reputable online sources allows researchers to gain a comprehensive understanding of the current knowledge and gaps in the chosen food microbiology topic.

Analyzing previous studies and findings provides a foundation for formulating a research question and hypothesis.

Developing a Research Question and Hypothesis

A well-defined research question is essential for any food microbiology project. It should be specific and address a gap in knowledge or provide a practical solution to a food safety or quality issue.

Based on the literature review, researchers can formulate a hypothesis, which serves as a testable prediction or explanation for the expected outcome of the experiment.

Designing and Planning the Experiment

Once the research question and hypothesis are established, designing and planning the experiment becomes the next crucial step.

Researchers need to identify appropriate food samples , research methodologies, and techniques necessary to carry out the study.

Creating a detailed experimental protocol and considering safety measures ensures a systematic and organized approach to the project.

Data Collection and Analysis

With the experimental plan in place, researchers proceed with gathering data by following the designed protocol.

This may involve collecting food samples, performing microbiological analysis, and utilizing specialized equipment.

Accurate and detailed record-keeping is essential for subsequent data analysis. Once the data is collected, researchers employ statistical methods and software to analyze the information and draw meaningful conclusions.

Interpreting and Discussing

Results After data collection, researchers interpret the gathered information and discuss the results.

The microbial data is compared with existing literature, and any discrepancies or novel discoveries are analyzed.

Researchers discuss the implications of their findings, highlighting the significance of the research in the context of food safety , quality, and preservation.

Presenting the Research

The final phase of a food microbiology project involves presenting the research findings.

Researchers can prepare a comprehensive research report or an oral presentation. Creating engaging visual aids, such as charts, graphs, or diagrams, helps convey information effectively and enhances audience understanding.

Presenting the research to peers, professors, and industry professionals provides an opportunity for valuable feedback and discussion.

Engaging in a food microbiology project allows researchers to explore the intricate world of microorganisms in our food.

By choosing an engaging and relevant topic, conducting a thorough literature review, designing and executing experiments, and analyzing the results, researchers contribute to scientific knowledge and address real-world challenges in food safety and quality.

FAQ Section

What are some emerging trends in food microbiology research .

Emerging trends in food microbiology research include studying the microbiome of food, exploring the role of microbial metabolites in food quality, and investigating the potential of using beneficial microbes for food preservation.

How can food microbiology research contribute to food safety?

Food microbiology research helps identify potential sources of contamination, develop effective preservation techniques, and understand the behavior of pathogenic microorganisms, ultimately leading to improved food safety practices.

What are some common methods used to analyze microbial contamination in food?

Common methods for analyzing microbial contamination in food include culture-based techniques, molecular methods like PCR, and next-generation sequencing for microbial identification and characterization.

Can I conduct a food microbiology project using basic laboratory equipment?

Yes, many food microbiology projects can be conducted using basic laboratory equipment such as an incubator, autoclave, microscope, and basic microbiological media. However, more specialized projects may require additional equipment.

Are there opportunities for publishing food microbiology research?

Yes, there are opportunities to publish food microbiology research in scientific journals and present findings at conferences or symposiums. It allows researchers to share their work with the scientific community and contribute to the field.

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Bibliography
More Referencing guides Blog Automated transliteration Relevant bibliographies by topics
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Dissertations / Theses on the topic 'Food safety; Food microbiology'

Create a spot-on reference in apa, mla, chicago, harvard, and other styles.

Consult the top 50 dissertations / theses for your research on the topic 'Food safety; Food microbiology.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse dissertations / theses on a wide variety of disciplines and organise your bibliography correctly.

Eames, Malcolm. "United Kingdom Government food research and development policy : food safety, food science and the consumer." Thesis, University of Sussex, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.238807.

Martin, John Richard. "The implications of the Food Safety Act 1990 for food safety in retailing and catering in England and Wales." Thesis, University of Surrey, 1995. http://epubs.surrey.ac.uk/2127/.

Yusof, Rokiah Binti Mohd. "Improved safety of infant weaning foods through lactic acid fermentation." Thesis, University of Surrey, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.359907.

Mattick, Karen. "The survival of Salmonella spp. at high temperature and low water activity." Thesis, University of Exeter, 2001. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.341195.

Alasalvar, Cesarettin. "Factors affecting the safety and quality of fish during chill distribution." Thesis, University of Lincoln, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.240151.

Coufalová, Eva. "Zoonotic Aspects of Edible Insects in the Czech Republic." Master's thesis, Česká zemědělská univerzita v Praze, 2016. http://www.nusl.cz/ntk/nusl-257068.

Anyanwu, Rosemary Chinyere. "A food safety control strategy for developing countries : (based on studies of Nigeria, Ghana, Cote d'Ivoire, United Kingdom and France)." Thesis, University of Reading, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.235924.

Oliveira, Jacinta Maria Marques de. "Microbiological quality of bivalves: relevance to food safety." Doctoral thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/8996.

Ferreira, Ligia Hiromi Uegama. "Validação do sistema de análise de perigos e pontos críticos de controle em um serviço de comissaria aérea." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-21112017-104617/.

Sinkel, Daniel J. "Farm-To-Fork Fresh Produce Food Safety: An Evaluation of Perceptions, Knowledge, and Implementation of Good Agriculture Practices in Kentucky." TopSCHOLAR®, 2016. http://digitalcommons.wku.edu/theses/1751.

Webb-Yeates, Morgan. "Food Defense Among Meat Processing and Food Service Establishments in Kentucky." TopSCHOLAR®, 2013. http://digitalcommons.wku.edu/theses/1249.

Patchanee, Prapas. "Epidemiology Of Salmonella Enterica Related To Swine Production System And Food Safety." The Ohio State University, 2008. http://rave.ohiolink.edu/etdc/view?acc_num=osu1226946581.

Alsaadi, Yousef Saeed. "Practical use and development of biomérieux TEMPO® system in microbial food safety." Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18708.

Slabbert, Róan Stephanus. "Evaluation of acid resistance in food-associated bacteria." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/147.

Bachelli, Mara Ligia Biazotto 1971. "Sanitização para alface minimamente processada em comparação ao hipoclorito de sodio." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256928.

Ahirrao, Vaibhav Surendra. "Overview of safety practices in foods for Salmonella prevention." Kansas State University, 2013. http://hdl.handle.net/2097/16917.

Sato, Rafael Akira [UNESP]. "Qualidade microbiologica e pesquisa de genes codificadores de fatores de virulência do Staphylococcus aureus, Escherichia coli, Bacillus cereus e Salmonella, em sushis." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/152873.

Mussa, Dinna Mathemi. "High pressure processing of milk and muscle foods : evaluation of process kinetics, safety and quality changes." Thesis, McGill University, 1999. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=35473.

Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.

Huang, En. "Naturally Occurring Antimicrobial Peptides for Enhancing Food Safety and Protecting the Public against Emerging Antibiotic-resistant Pathogens." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1366298199.

ANGRI, MATTEO. "FOOD SAFETY AND QUALITY IN DEVELOPING COUNTRIES: THE ROLE OF LACTIC ACID BACTERIA." Doctoral thesis, Università Cattolica del Sacro Cuore, 2016. http://hdl.handle.net/10280/10797.

Lee, Seungjun. "Microbiome and Virome Dynamics in Lakes Impacted by Cyanobacterial Harmful Algal Blooms and the Fate of Cyanobacteria and Cyanotoxin in Crops and Soil." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1513690700478319.

DeNiro, Julia L. "Airborne Transport of Foodborne Pathogens from Bovine Manure to Vegetable Surfaces." The Ohio State University, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=osu1376925440.

Lima, Larissa de Assis. "Manejo sanitário de aviário de pequeno porte de frangos de corte e sua relação com a presença de Salmonella spp." Universidade Federal de Goiás, 2018. http://repositorio.bc.ufg.br/tede/handle/tede/8920.

Smith, Elvina Melinda. "Influence of extrinsic stresses on growth and endotoxin profiles of escherichia coli and pseudomonas aeruginosa." Thesis, Bloemfontein : Central University of Technology, Free State, 2011. http://hdl.handle.net/11462/152.

Jacob, Megan E. "The effect of distiller's grains on the prevalence and concentration of Escherichia coli O157 in cattle." Diss., Kansas State University, 2010. http://hdl.handle.net/2097/4320.

Beard, Martin Gale. "The impact of intrinsic and extrinsic factors on the safety and quality of hard and semi-soft natural cheese." Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/1422.

Culbertson, Greg S. "Investigating methods of conditioning fresh vegetables in retail establishments and exploring procedural modifications that improve product quality and safety." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1397488227.

Schönheit, Clien. "Untersuchungen zur mikrobiologischen Sicherheit von marinierten, vorverpackten Schweinefleischzubereitungen." Doctoral thesis, Universitätsbibliothek Leipzig, 2011. http://nbn-resolving.de/urn:nbn:de:bsz:15-qucosa-78348.

Hanashiro, Agnes. "Avaliação da qualidade higiênico-sanitária e nutritiva de bentôs comercializados no bairro da Liberdade, São Paulo." Universidade de São Paulo, 2002. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-16012015-152858/.

Silva, Raquel Filipa Ferreira Muro e. "Determinação da vida útil de dois produtos de pastelaria armazenados sob diferentes condições de conservação." Master's thesis, Universidade Técnica de Lisboa. Faculdade de Medicina Veterinária, 2012. http://hdl.handle.net/10400.5/4619.

Almeida, Maria Teresa Trovó de. "Avaliação microbiológica de alfaces (Lactuca sativa) em restaurantes self-service no Município de Limeira - SP." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-09102006-111309/.

Wienclaw, Trevor Michael. "Hospital and meat associated Staphylococcus aureus and Their Biofilm Characteristics." BYU ScholarsArchive, 2018. https://scholarsarchive.byu.edu/etd/6746.

Soares, Eveline Kássia Braga. "Avaliação das condições de temperatura e concentração de água ozonizada para sanitização de alface." [s.n.], 2012. http://repositorio.unicamp.br/jspui/handle/REPOSIP/256827.

Viliani, Samira, and Samira Viliani. ""EVALUATION OF CHILLING EFFICIENCY, MEAT TENDERNESS, AND MICROBIAL ANALYSIS OF BROILER CARCASSES USING SUB-ZERO SALINE SOLUTIONS"." DigitalCommons@CalPoly, 2019. https://digitalcommons.calpoly.edu/theses/2091.

Cutler, Anya. "Ecological Dynamics in Compost-Amended Soils and the Resulting Effects on Escherichia coli Survival." ScholarWorks @ UVM, 2016. http://scholarworks.uvm.edu/graddis/603.

Martins, Fernanda de Oliveira. "Avaliação da qualidade higiênico-sanitária de preparações (sushi e sashimi) a base de pescado cru servidas em bufês na cidade de São Paulo." Universidade de São Paulo, 2006. http://www.teses.usp.br/teses/disponiveis/6/6135/tde-13122006-141234/.

Nogueira, Márcia Dimov. "Avaliação dos fatores de risco no processamento de café verde para o aparecimento de ocratoxina A (OTA)." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-03082017-180136/.

AVOSSA, VALERIA. "DNA-BASED METHODS FOR AUTHENTICITY AND TRACEABILITY OF PLANTAND MICROBIAL SPECIES AND DURUM WHEAT VARIETIES." Doctoral thesis, Università Cattolica del Sacro Cuore, 2020. http://hdl.handle.net/10280/73546.

Shange, Nompumelelo. "Contamination of game carcasses during harvesting and slaughter operations at a South African abattoir." Thesis, Stellenbosch : Stellenbosch University, 2015. http://hdl.handle.net/10019.1/98112.

Fogo, Verônica Simões. "Prevalência e caracterização de Escherichia coli O157:H7 e outras cepas produtoras de toxina de Shiga (STEC) na linha de abate de carne bovina destinada à exportação." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-27012017-123850/.

Maistro, Liliane Correa. "Avaliação microbiologica visando a utilização e comparação de metodos rapidos e convencionais em vegetais folhosos minimamente processados." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322532.

Yeung, Ruth Mo Wah. "Food safety risk : consumer food purchase models." Thesis, Cranfield University, 2002. http://hdl.handle.net/1826/821.

Kingdon, Lorraine. "Food Safety Concerns." College of Agriculture, University of Arizona (Tucson, AZ), 1992. http://hdl.handle.net/10150/295732.

Silva, Priscilla Rocha [UNESP]. "Diagnóstico da logística de caqui 'rama forte' e 'fuyu', boas práticas agrícolas e análise dos perigos e pontos críticos de controle." Universidade Estadual Paulista (UNESP), 2005. http://hdl.handle.net/11449/93478.

Mariano, Luísa Alexandra Antunes. "Qualidade dos alimentos prontos a servir do distrito de Aveiro." Master's thesis, Universidade de Aveiro, 2011. http://hdl.handle.net/10773/7972.

Misner, Scottie, and Evelyn Whitmer. "Food Safety Know-how." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146682.

Misner, Scottie, and Evelyn Whitmer. "Nine Food Safety Strategies." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146683.

Olaonipekun, Basirat Arinola. "Application of predictive food microbiology to reduce food waste." Diss., University of Pretoria, 2017. http://hdl.handle.net/2263/65935.

Krusemark, Kathryn S. "Decision-making applications in food safety and food defense." Thesis, Manhattan, Kan. : Kansas State University, 2009. http://hdl.handle.net/2097/2294.

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81 Food Safety Essay Topic Ideas & Examples
Beef Industry: Nutrition and Food Safety Analysis. The amount of saturated fat in the six leanest beef cuts is almost equal to that in the chicken's leanest cut, the skinless chicken breast. We will write. a custom essay specifically for you by our professional experts. 809 writers online.
PDF THESIS RESEARCH THEMES FOR MSc FOOD QUALITY MANAGMENT STUDY YEAR
The research theme food quality and safety management addresses topics like food safety culture; effectiveness of auditing; food handler compliance behaviour; safety governance and FSMS ... these dimensions and their impact on food safety risks. The thesis is part of a PhD project on understanding the role of auditing on food safety culture ...
Food Science and Technology Department
Risk Assessment and Research Synthesis methodologies in food safety: two effective tools to provide scientific evidence into the Decision Making Process., Juan E. Ortuzar. PDF. Edible Insects as a Source of Food Allergens, Lee Palmer. PDF. IMPROVING THE UTILIZATION OF DRY EDIBLE BEANS IN A READY-TO-EAT SNACK PRODUCT BY EXTRUSION COOKING ...
PDF A Qualitative Investigation of The Role of Food Workers in U.s. Food Safety
conditions. The division between food safety goals and the state of food work suggests a need to review how we define the relationship between food workers and safety, and to consider how this definition may include the working conditions that put workers and food at risk. This dissertation uses a qualitative approach to describe the role of ...
Food safety and security: what were favourite topics for research in
The safety of food is an important health, social and economical issue. According to the World Health Organization (WHO), foodborne and waterborne diarrhoeal diseases kill an estimated 2.2 million people annually, 1.9 million of them children (1). Unsafe food can be the cause of or contribute to many diseases, from diarrhoea to some cancers, so ...
Food Supply Chain Safety Research Trends From 1997 to 2020: A
Thematic Evolution Trend Analysis. In this study, we analyzed the keywords of 2,329 food safety research articles in the food supply chain field from 1997 to 2020, divided the 24 years into 5-year intervals, and used the CorTexT platform to obtain the evolution of the core topics in the five stages.
Food Safety Management Practices of Small and Medium Sized Food
frequency of training results, which indicated inadequacy of twice per year almost 31.4 %. for manager, and every 3 months (29.1%) employees. Management practices of food safety systems indicated HACCP practices were. inadequately done by only 26.6 % of food establishments by validating quality assurance.
(PDF) PhD thesis: Food safety management strategies ...
The aim of this study was to quantify the influence of temperature on pH min -values of Listeria monocytogenes as used in cardinal parameter growth models and thereby improve the prediction of ...
Food Safety and Public Health
Foodborne illnesses have a major impact on food safety and public health worldwide. In the USA alone, foodborne illnesses are leading to approximately 128,000 hospitalizations and around 3,000 deaths yearly, based on CDC estimates. They cost billions of dollars in healthcare-related and industry per year. Currently, the control of foodborne pathogens depends mainly on preventing the ...
THESIS RESEARCH TOPICS MSc FOOD QUALITY MANAGEMENT 2023-2024
MSc FOOD QUALITY MANAGEMENT 2023-2024 MFQ thesis coordinator: dr. ir. Elsbeth Spelt These topics were made available in Spring 2023 for students participating in the program Food quality management at ... Identifying barriers and opportunities in the digital transformation of auditing of food safety management systems Supervisors: Selcen ...
PDF Thesis Farm-to-table Food Safety for Colorado Produce Crops: a Web
THESIS FARM-TO-TABLE FOOD SAFETY FOR COLORADO PRODUCE CROPS: A WEB-BASED APPROACH FOR PROMOTING GOOD AGRICULTURAL AND HANDLING PRACTICES Submitted by ... 4.7: Mean scores for knowledge of the fact sheet topic before and after reading 67 4.8: Mean scores for knowledge of food safety, preservation, and
Dissertations / Theses: 'Food Safety Interventions'
List of dissertations / theses on the topic 'Food Safety Interventions'. Scholarly publications with full text pdf download. Related research topic ideas. ... •Those relating to the specific models and mathematical procedures for generating numerical inputs and outputs This thesis demonstrates that food-safety decision-making is a true multi ...
Dissertations / Theses: 'Food Safety and Quality'
Video (online) Consult the top 50 dissertations / theses for your research on the topic 'Food Safety and Quality.'. Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA ...
Dissertations / Theses: 'Food safety'
Consult the top 50 dissertations / theses for your research on the topic 'Food safety.'. Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
Nutrition and Food Science Department Theses and Dissertations
Theses/Dissertations from 1988 PDF. Process and Quality Characteristics of Ocean Pout Surimi, Paul Akeng'o. Theses/Dissertations from 1987 PDF. Polyphenol Oxidase Inhibition by Glucose Oxidase in Pink Shrimp (Pandalus borialis), Mohammed H. S. Al-Jassir. Theses/Dissertations from 1986 PDF
Food Safety Research Priorities & Studies
This list represents FSIS' current assessment of priority research that will help further its public health mission; the list will be updated biannually. We encourage researchers to contact Dr. Isabel Walls by e-mail ( [email protected]) or at (202) 924-1420 and Dr. John Hicks by e-mail ( [email protected]) or at (301) 504-0840 with ...
Food Safety Dissertation Topics
Food Safety Dissertation Topics - Free download as PDF File (.pdf), Text File (.txt) or read online for free. food safety dissertation topics
Dissertations / Theses: 'Food safety management'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles. Consult the top 50 dissertations / theses for your research on the topic 'Food safety management.'. Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to ...
Food and Nutrition dissertation topics (27 Examples) For Research
list of food and nutrition dissertation topics. The digestive wellness and the emerging science. The importance of eating more plant foods. How does technology promote healthy eating? The emergence of the fad diets and its impact on the health and wellbeing. A review of different types of food fears.
43 Project Topics on Food Microbiology: Latest
10 Best food to eat with antibiotics to avoid nausea. 8. Investigating the role of microorganisms in the production of foodborne toxins. 9. Studying the microbial diversity and dynamics of artisanal cheese production. 10. Evaluating the microbial quality of fresh fruits and vegetables along the supply chain.
Doctoral Programme in Food Quality and Safety
The programme deals with quality and safety throughout the food-making process, from the raw materials to the end products, taking into account the different technological processes of manufacturing, transforming, preserving and preparing foodstuffs for consumption. The different research groups supporting this doctoral programme contribute ...
Dissertations / Theses: 'Food safety; Food microbiology'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles. Consult the top 50 dissertations / theses for your research on the topic 'Food safety; Food microbiology.'. Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic ...
PDF University of Limpopo
University of Limpopo

81 Food Safety Essay Topic Ideas & Examples

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Food Safety and Inspection Service

Food Safety Research Priorities & Studies

Research Priorities

Chemical Characterization

Intervention Strategies

Biological Hazards

Pathogen Characterization

Animal Welfare

Label Verification

FSIS Data Gaps

Laboratory Detection Methods

Research Studies

1. Preharvest Interventions

Journal Publications

Quarterly Enforcement Reports

Humane Handling Enforcement

Food and Nutrition dissertation topics (27 Examples) For Research

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43 Project Topics on Food Microbiology: Latest

Choosing Food Microbiology Project Topics

Sample Food Microbiology Project Topics

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Food microbiology seminar topics

Conducting a Literature Review

Developing a Research Question and Hypothesis

Designing and Planning the Experiment

Data Collection and Analysis

Interpreting and Discussing

Presenting the Research

FAQ Section

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