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Change Management: A Practical Approach in Manufacturing
Successful change management programs provide transparency into the manufacturing process and allow for guidance and collaboration to help improve changes.
Applying Industry 4.0 to Food Safety
Industry 4.0 relies on a group of disruptive technologies to drive insights and speed in decision-making. This article demonstrates the potential benefits that can be created and captured across a food business through thoughtful and deliberate application of Industry 4.0 technologies.
Developing Food Safety Leadership Skills: Building the Workforce of Tomorrow
This article, authored by speakers summarizing their workshop at the 2023 Food Safety Summit, explores components for food safety professional development and business management to help empower food safety leaders throughout their careers and in their day-to-day work.
Root Cause Analysis: Putting It to Work for You
At the 2023 Food Safety Summit, a dynamic workshop brought together leading experts to introduce the concepts, methods, and different tools of root cause analysis (RCA). Participants learned how to dig into systems and find meaningful data to identify the root causes of issues develop impactful solutions that prevent problems from recurring. An RCA session at the 2024 Summit will further explore these concepts. This article discusses applied RCA and the Food Safety Summit associated education offered on this topic.
Global Case Study on FSMS Implementation in Small- to Medium- Sized Companies in Developing Regions
A recent review of case studies on food safety management systems (FSMS) in small- to medium-sized food businesses in developing regions around the world has painted a picture of global FSMS developments and identified the constraints and advantages associated with their implementation.
A Melting Pot of Cultures—and Microbial Risks
The U.S. and Canada are melting pots of cultures, and one of the most evident expressions of this diversity can be found in the variety of ethnic foods available in markets. While the influx of these foods has brought new and exciting flavors to North American palates, it has also brought the risk of new microbial hazards.
Salmonella Outbreak Linked to Italian-Style Meats
Since early 2022, CDC and FDA have investigated an ongoing Salmonella outbreak linked to Italian-style meats. The outbreak has affected at least 36 people across 17 states.
Using Frontline Feedback to Nudge Food Safety Culture Improvements
To improve the food safety culture of an organization, it is critical that a key focus be the frontline employees. A proven tool to improve frontline employee engagement in effective food safety behaviors is the concept of "nudging"—a regular cadence of small, easily controlled, and easily taken actions to make a change process more effective, manageable, and sustainable. This article will showcase real-life examples of nudging and share successful examples.
Recent Outbreaks of Listeriosis Linked to Fresh, Soft Queso Fresco-Type Cheeses in the U.S.
This article presents the key findings of outbreak investigations from 2014–2021 that have been linked to the consumption of fresh, soft queso fresco-type cheeses in the U.S. The authors outline some of the specific circumstances that small manufacturers of all cheeses may encounter in an effort to provide lessons learned and highlight available resources.
Looking Back: E.coli O157:H7 and the Legacy of Dr. David Theno
This article looks back at the events of the 1993 E. coli outbreak associated with hamburgers served at Jack in the Box restaurants along the U.S. West Coast, examining the regulatory changes inspired by the fatal outbreak and its impact. Also discussed are the corporate and industry changes, spearheaded by Dr. David Theno, that set new standards for leadership and management in foodservice and food safety.
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Case Studies in Food Safety and Environmental Health
- © 2007
- Peter Ho 0 ,
- Maria Margarida Cortez Vieira 1
Instituto Politecnico de Viana do Castelo, Escola Superior de Tecnologia e Gestao, Viana do Castelo, Portugal
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Dept. Escolar Superior Tecnologia, Universidade do Algarve, Faro, Portugal
- Discusses case studies that impact food safety and practice
Part of the book series: Integrating Food Science and Engineering Knowledge Into the Food Chain (ISEKI-Food, volume 6)
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Table of contents (13 chapters)
Front matter, specific issues, acrylamide and human health.
- Semih Otles
Nitrates in Food, Health and the Environment
- Carmen Socaciu, Andreea Stănilă
Endocrine disrupting compounds in olive oil
- Antonis Skilourakis, Elefteria Psillakis
Clostridium botulinum and Botulism
Listeria monocytogenes and listeriosis.
- Panagiotis Skandamis, Antonia Gounadaki
Historical perspectives
The toxic oil syndrome in spain.
- Victoria Ferragut
A ban on Paprika in Hungary
- Cecilia Hodúr, Zsuzsanna Lászlķ, Zsuzsa Hovorka Horváth
An Outbreak of Botulism in Italy
- Laura Bigliardi, Giuliano Sansebastiano
Listeriosis from butter in Finland
- Riitta Maijala
Research-based
Alternative solutions for the treatment of food produce.
- Anna Aladjadjiyan
Heavy metals in Organic milk
- Jelena Zagorska, Inga Ciproviča, Daina Kārklina
Aflatoxins in farmed fish in Estonia
- Risto Tanner, Erge Tedersoo
Mycotoxins in Cereal Products from Romania
- Mihaela Avram, Mona Elena Popa, Petru Nicultita, Nastasia Belc
Back Matter
- food quality
- food safety
- food science
About this book
Editors and affiliations.
Maria Margarida Cortez Vieira
Bibliographic Information
Book Title : Case Studies in Food Safety and Environmental Health
Editors : Peter Ho, Maria Margarida Cortez Vieira
Series Title : Integrating Food Science and Engineering Knowledge Into the Food Chain
DOI : https://doi.org/10.1007/978-0-387-45679-9
Publisher : Springer New York, NY
eBook Packages : Chemistry and Materials Science , Chemistry and Material Science (R0)
Copyright Information : Springer-Verlag US 2007
Hardcover ISBN : 978-0-387-33514-8 Published: 22 December 2006
Softcover ISBN : 978-1-4419-4137-4 Published: 08 December 2010
eBook ISBN : 978-0-387-45679-9 Published: 27 December 2007
Series ISSN : 2512-2223
Series E-ISSN : 2512-2258
Edition Number : 1
Number of Pages : XVI, 94
Topics : Public Health , Food Science
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Case studies in food microbiology for food safety and quality
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Case Studies in Food Microbiology for Food Safety and Quality
This unique book covers the key issues relating to the control and management of the most commonly occurring food borne bacteria which compromise the safety and quality of food. The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback commentary, all of which encourage the reader to apply their knowledge. With reference to specific organisms such as E. coli, Salmonella, Listeria monocytogenes and so on, the chapters move the reader progressively from strategies for control of food borne organisms, techniques for their control, appreciating risk, through sampling criteria and acceptance, to managing risk. With the provision of real-life problems to explore, along with the opportunity to propose and justify approaches to managing food safety, this book will be welcomed as a new approach to learning not only by students and their teachers, but also by food professionals in policy-making and enforcement and the many within the food industry who are involved with the management of food safety.
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R. K. Pawsey, Case Studies in Food Microbiology for Food Safety and Quality, The Royal Society of Chemistry, 2002.
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Print format, table of contents.
- Front cover By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar
- Front matter By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar
- Preface By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar
- Acknowledgements By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar
- Contents By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar
- Developing strategies for control p1-2 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Developing strategies for control in another window
- Water as a vector of organisms p3-25 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Water as a vector of organisms in another window
- Expectations of food control systems—in the past, and now p26-55 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Expectations of food control systems—in the past, and now in another window
- Zoonotic disease p56-81 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Zoonotic disease in another window
- Should pasteurisation of drinking milk be obligatory? p82-96 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Should pasteurisation of drinking milk be obligatory? in another window
- Techniques for control p97-98 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Techniques for control in another window
- Surveillance and microbiological analyses p99-126 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Surveillance and microbiological analyses in another window
- Microbial hazards p127-149 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Microbial hazards in another window
- Post-production product handling and acceptability p150-173 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Post-production product handling and acceptability in another window
- HACCP and the responsibilities of the food producer p174-206 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for HACCP and the responsibilities of the food producer in another window
- Product formulation and control p207-232 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Product formulation and control in another window
- Risk p233-234 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Risk in another window
- Views of risk p235-257 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Views of risk in another window
- Hazards and risks p258-306 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Hazards and risks in another window
- The Need for food hygiene p307-332 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for The Need for food hygiene in another window
- A shelf life problem p333-342 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for A shelf life problem in another window
- Airline food and control failure p343-354 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Airline food and control failure in another window
- Sampling, criteria and acceptance p355-356 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Sampling, criteria and acceptance in another window
- Global dissemination of organisms and their control p357-373 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Global dissemination of organisms and their control in another window
- Extending shelf life—compromising safety? p374-384 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Extending shelf life—compromising safety? in another window
- Acceptable, unsatisfactory and unacceptable concentrations of pathogens in ready-to-eat food p385-396 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Acceptable, unsatisfactory and unacceptable concentrations of pathogens in ready-to-eat food in another window
- Managing risk p397-398 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Managing risk in another window
- Managing risk p399-402 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Managing risk in another window
- Changing a risk management strategy p403-409 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Changing a risk management strategy in another window
- Hygiene improvement at source p410-428 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Hygiene improvement at source in another window
- What is safe food? p429-446 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for What is safe food? in another window
- Author index p447-460 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Author index in another window
- Back cover pX003-X004 By Rosa K. Pawsey Rosa K. Pawsey Senior Reporter Search for other works by this author on: This Site PubMed Google Scholar Open the PDF Link PDF for Back cover in another window
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This review and case study will provide information for educators and consumers to make them more aware of the potential foodborne hazards in the home, practical means of hazard control, and specific control measures that could be established. Ideally, some potential hazards could be 'managed' in the home environment, similar to the ...
August 30, 2023. A recent review of case studies on food safety management systems (FSMS) in small- to medium-sized food businesses in developing regions around the world has painted a picture of global FSMS developments and identified the constraints and advantages associated with their implementation.
months of intensive research and analysis by a team of global food safety experts to pro-duce a reliable, comprehensive, and inclusive article. The team performed a variety of tasks, including consulting with food safety specialists, designing, completing, compiling case study survey data, analyzing, and summarizing content.
Food safety regulations and standards evolve differently around the world as coun-tries respond to food safety crises and prepare for perceived exposure to emerging food safety risks.Regulations and standards worldwide are shaped by: (1) countries' experiences with food safety, (2) inherent food safety risk levels in each country's
Consumer Food Safety Behavior / AER-804 1. because it is at the point of cooking and consumption that they can take direct action to protect themselves from health hazards such as E. coli O157:H7. Further, specific food safety messages about cooking and ordering hamburgers may encourage consumers to handle other foods more safely.
Certification against the BRCGS Global Standard for food safety has helped us with better traceability and supply chain management Case study Overview Swani Spice, a family-owned enterprise was established in 1864. Seven generations later, the Swani family is still carrying on the business legacy. With an unwavering
Global food safety and security are key principles to be followed in the context of the implementation of food safety management systems. The objective of this paper is to assess the contemporary developments of Food Safety Management System standards (FSMS) worldwide and to identify the primary constraints and advantages associated with their implementation by small and medium-sized ...
food vendors at 17.6%, canteens of schoo l at 14.9% and restaurants at 1 3.8% in overall. Additionally, towards. the questio n of monthly spending for food, about a fifth o f students (2 0.9% ...
Food Safety: A Practical and Case Study Approach, the first volume of the ISEKI-Food book series, discusses how food quality and safety are connected and how they play a significant role in the quality of our daily lives. Topics include methods of food preservation, food packaging, benefits and risks of microorganisms and process safety.
Case Studies in Food Safety and Environmental Health, the sixth volume of the ISEKI-Food book series, presents food safety concepts and issues in a practical and applied framework for use in the classroom. The book is divided into three main sections: microbial food safety. chemical residues and contaminants. risk assessment and food legislation.
Government Regulation. When markets and legal institutions fail to provide the socially optimal level of some good, like food safety, economic theory suggests that governments can bridge the gap. Governments can take a number of policy initia-tives to induce producers to provide higher levels of food safety.
Managing Food Safety Errors: A case study of Chipotle Mexican Grill Introduction Founded in 1993, Chipotle Mexican Grill is a chain of restaurants in the United States, Canada, United Kingdom, France and Germany with approximately 1900 locations. Based on its mission statement called
The target audience for this case study is both undergraduate and graduate students enrolled in various hospitality and business courses including food safety and sanitation, service operations, quality assur-teaching note Managing Food Safety Errors: A case study of Chipotle Mexican Grill ance, strategic management, and organizational behavior.
In. FDA Food Safety Culture Systematic Literature Review 4. contrast, De Boeck et al. 5 conceptualize FSC as the interplay between FSMS and what they call a "food safety climate.". De Boeck et ...
RM 11-NU: Food Safety Errors: Case Studies* Case Studies Case Study 1: Friday Night It's Friday night and you've invited some friends over for pizza, baked chicken wings, and a movie. You've made a fiery mayo-based dip for the wings. You add frozen shrimp to the pizza. For a healthy side dish, you prepare some veggies to go with the dip.
View PDF; Download full book; ... Volume Two: Case Studies of Effective Implementation. 2017, Pages 81-116. 4 - Case study: food safety and quality systems implementation in small beverage operations ... This case examines the basic food safety and quality considerations for a bottled springwater beverage business and how these were addressed ...
Food safety has a significant influence on food markets and is of great societal importance because it protects human health and life. Most studies presume that the presence or absence of food ...
to basics like food safety rather than its focus on GMO, antibiotics and hormones in their menu items. And experts have warned consumers not to confuse food safety with sustainable sourcing (Zarroli, 2016). At time of this writing, exact causes of all outbreaks at Chipotle are not yet fully clear-cut. Controversial issues have been addressed ...
Case studies in food microbiology for food safety and quality ... Extending shelf life : compromising safety? -- Acceptable, unsatisfactory and unacceptable concentrations of pathogens in ready-to-eat food -- Managing risk -- Changing a risk management strategy -- Hygiene improvement at source -- What is safe food? ... EPUB and PDF access not ...
The 21 case studies, drawn from a wide range of sources, present real life situations in which the management of food borne pathogens failed or was at risk of failure. Each chapter contains a case study which is supported by relevant background information (such as diagrams, tables of data, etc), study questions and a subsequent feedback ...
food (if it exists) e.g., legislation, guidelines, laboratory testing, etc. •Is this a novel or common food? Have we given advice on this in the past? •What do your colleagues know? Examine food properties •Are food ingredients safe for consumption and from an approved source? •Review the 3 categories of hazards •Are any ingredients in
Case-Study-Food-Sanitation.docx - Free download as Word Doc (.doc / .docx), PDF File (.pdf), Text File (.txt) or read online for free. This document is a case study assignment from a Sanitary Engineering class at Marinduque State College in the Philippines. It provides background information on the need for an effective national food safety program in the country due to factors like rapid ...
Case Study - Free download as Word Doc (.doc / .docx), PDF File (.pdf), Text File (.txt) or read online for free.
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Hurricane season starts on May 15 in the north Pacific and June 1 in the Atlantic and the Caribbean. It ends on November 30. Before hurricane season each year, make sure you and your family are prepared by planning ahead. Learn more: Preparing for Hurricanes or Other Tropical Storms.
PDF. Current through Register Vol. 56, No. 9, May 6, 2024. ... Information on accredited food safety certification programs is available through the Department of Health, Public Health and Food Protection Program by mailing a written request to: Consumer, Environmental, and Occupational Health Service, Public Health and Food Protection Program ...
patients in the present study. A meta-analysis of case-control studies showed that olive 680 oil consumption was associated with lower odds of developing any type of cancer [72], 681 which highlights the importance of its consumption . 682 On the other hand, a majority of studies examining the relationship between PUFAs 683