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Food Safety: Food Contaminants and Analysis Procedures

المصدر: مجلة جامعة الحسين بن طلال للبحوث
الناشر: جامعة الحسين بن طلال - عمادة البحث العلمي والدراسات العليا
المؤلف الرئيسي: Gacem, Hanane (Auth)
مؤلفين آخرين: Sadouki, Djamel (Co-Auth)
المجلد/العدد: مج5, ملحق
محكمة: نعم
الدولة: الأردن
التاريخ الميلادي: 2019
الصفحات: 93 - 108
DOI: 10.36621/0397-005-985-008
ISSN: 2519-7436
رقم MD: 1035870
نوع المحتوى: بحوث ومقالات
اللغة: الإنجليزية
قواعد المعلومات: EduSearch, AraBase, HumanIndex
مواضيع:
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المستخلص: Food contamination is an important cause of morbidity and a significant burden to socioeconomic development worldwide; there are four main types of contaminants; biological, chemical, physical and radiological. All foods are at risk of becoming contaminated at any stage of production chain, it may happen in the orchard or field, during the harvest, after the harvest, during processing, during delivery, or in home. In many cases, it is necessary to select a suitable analysis procedure to identify each type of contaminants, for example detecting several physical contaminants by Hyperspectral imaging techniques and identifying some chemical substances by chromatography methods. In the recent years, nanotechnology have been increasingly implicated in the contaminants examination such as magnetic nanoparticles (MNP) to detect pathogenic organisms, as well as the application of nanosensors in different food contaminants analysis. Furthermore, food safety is a shared responsibility of government agencies, food producers, manufacturers, distributors, and retailers which must all protect the health of the consumer.

ISSN: 2519-7436

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