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Pesquisa : J01.576.423.850.730.500.500 [Categoria DeCS]
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  1 / 2912 MEDLINE  
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[PMID]:28722483
[Au] Autor:Viator CL; Cates SC; Karns SA; Muth MK
[Ad] Endereço:RTI International, 3040 East Cornwallis Road, Research Triangle Park, North Carolina 27709, USA.
[Ti] Título:Food Safety Practices in the U.S. Meat Slaughter and Processing Industry: Changes from 2005 to 2015.
[So] Source:J Food Prot;80(8):1384-1392, 2017 Aug.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:Meat slaughter establishments use a multipronged approach to ensure beef and pork products are safe for human consumption. To determine the approaches most commonly used, we conducted a national survey of federally inspected meat slaughter and processing establishments (376 completed surveys, 66% response rate) in 2015. We compared the results with a survey that was conducted in 2005, albeit of potentially different establishments, by using a similar questionnaire and similar data collection methods, thus allowing for an evaluation of trends in food safety practices over time. The use of some food safety practices has increased over the 10-yr time period, whereas others remained the same or decreased. For example, the use of chemical sanitizers or hot water for food contact surfaces and tools increased from 51 to 93%. As another example, microbiological testing of raw meat after fabrication, in addition to that required by regulation, increased from 50 to 72%. However, the use of organic acid rinse on carcasses in the slaughter area remained the same, at 66% of establishments. Written policies and procedures to control the use of hazardous chemicals decreased from 75 to 65% of establishments. The survey findings can be used to characterize food safety practices and technologies in the meat slaughter and processing industry and identify areas for improvement.
[Mh] Termos MeSH primário: Matadouros/normas
Manipulação de Alimentos/métodos
Inocuidade dos Alimentos
[Mh] Termos MeSH secundário: Animais
Contaminação de Alimentos
Inspeção de Alimentos
Microbiologia de Alimentos
Seres Humanos
Carne
Produtos da Carne
Carne Vermelha
Salmonella
Suínos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170720
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-378


  2 / 2912 MEDLINE  
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[PMID]:28621583
[Au] Autor:Choi J; Scharff RL
[Ad] Endereço:The Ohio State University, Columbus, Ohio 43210, USA.
[Ti] Título:Effect of a Publicly Accessible Disclosure System on Food Safety Inspection Scores in Retail and Food Service Establishments.
[So] Source:J Food Prot;80(7):1188-1192, 2017 Jul.
[Is] ISSN:1944-9097
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:The increased frequency with which people are dining out coupled with an increase in the publicity of foodborne disease outbreaks has led the public to an increased awareness of food safety issues associated with food service establishments. To accommodate consumer needs, local health departments have increasingly publicized food establishments' health inspection scores. The objective of this study was to estimate the effect of the color-coded inspection score disclosure system in place since 2006 in Columbus, OH, by controlling for several confounding factors. This study incorporated cross-sectional time series data from food safety inspections performed from the Columbus Public Health Department. An ordinary least squares regression was used to assess the effect of the new inspection regime. The introduction of the new color-coded food safety inspection disclosure system increased inspection scores for all types of establishments and for most types of inspections, although significant differences were found in the degree of improvement. Overall, scores increased significantly by 1.14 points (of 100 possible). An exception to the positive results was found for inspections in response to foodborne disease complaints. Scores for these inspections declined significantly by 10.2 points. These results should be useful for both food safety researchers and public health decision makers.
[Mh] Termos MeSH primário: Revelação
Inspeção de Alimentos/estatística & dados numéricos
Inocuidade dos Alimentos
Restaurantes/estatística & dados numéricos
[Mh] Termos MeSH secundário: Estudos Transversais
Seres Humanos
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1710
[Cu] Atualização por classe:171016
[Lr] Data última revisão:
171016
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170617
[St] Status:MEDLINE
[do] DOI:10.4315/0362-028X.JFP-16-293


  3 / 2912 MEDLINE  
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[PMID]:28552013
[Au] Autor:Kettunen K; Lundén J; Läikkö-Roto T; Nevas M
[Ad] Endereço:a Faculty of Veterinary Medicine, Department of Food Hygiene and Environmental Health , University of Helsinki , Helsinki , Finland.
[Ti] Título:Towards more consistent and effective food control: learning from the views of food business operators.
[So] Source:Int J Environ Health Res;27(3):215-229, 2017 Jun.
[Is] ISSN:1369-1619
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:We surveyed the opinions of Finnish food business operators (FBOs) about the uniformity of local official food control and its importance for dairy, fishery and meat plants. A total of 136 FBOs responded to the questionnaire. Most FBOs considered official food control to be important for food safety and were generally satisfied with its quality. However, they often did not perceive official food control as being uniform, and 23% even considered it arbitrary. Small-sized FBOs were particularly critical of the relevance of control actions. The better the FBOs assessed their cooperation with the inspector, the higher they assessed the quality, uniformity and benefits of official food control. The cooperative approach in control practices should be emphasized to support the positive views of FBOs about official food control, thus promoting food safety. Cross-audits among local food control units are recommended to improve the FBOs' experience of uniformity of food control.
[Mh] Termos MeSH primário: Indústria Alimentícia/normas
Inocuidade dos Alimentos/métodos
[Mh] Termos MeSH secundário: Segurança de Produtos ao Consumidor
Finlândia
Contaminação de Alimentos/análise
Contaminação de Alimentos/prevenção & controle
Manipulação de Alimentos/normas
Indústria Alimentícia/métodos
Inspeção de Alimentos/normas
Abastecimento de Alimentos/normas
Inquéritos e Questionários
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170807
[Lr] Data última revisão:
170807
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170530
[St] Status:MEDLINE
[do] DOI:10.1080/09603123.2017.1332351


  4 / 2912 MEDLINE  
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[PMID]:28320401
[Au] Autor:Nalapa DP; Muwonge A; Kankya C; Olea-Popelka F
[Ad] Endereço:Department of Biosecurity Ecosystem and Veterinary Public Health, College of Veterinary Medicine, Animal Resources and Biosecurity, Makerere University, P.O. Box 7062, Kampala, Uganda.
[Ti] Título:Prevalence of tuberculous lesion in cattle slaughtered in Mubende district, Uganda.
[So] Source:BMC Vet Res;13(1):73, 2017 Mar 21.
[Is] ISSN:1746-6148
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:BACKGROUND: The aim of this study was to estimate the prevalence of gross pathology suggestive of bovine tuberculosis (TB-like lesions) and evaluate animal's characteristics associated with the risk of having bovine TB-like lesions among cattle slaughtered in Mubende district in the Uganda cattle corridor. METHOD: We conducted a cross sectional study in which 1,576 slaughtered cattle in Mubende district municipal abattoir underwent post-mortem inspection between August 2013 and January 2014. The presence of bovine TB-like lesions in addition to the animal's sex, age, breed, and sub-county of origin prior to slaughter were recorded. Associations between the presence of bovine TB-like lesions and animal's age, sex, breed, and sub-county of origin prior to slaughter were initially analysed using a univariable approach with the chi-square test, and subsequently with a multivariable logistic regression model to assess the combined impact of these animal characteristics with the risk of having a bovine TB-like lesion. Additionally, and as a secondary objective, tissue samples were collected from all carcases that had a bovine TB-like lesion and were processed using standard Mycobacterium culture and identification methods. The culture and acid fast positive samples were tested using Capilia TB-neo® assay to identify Mycobacterium tuberculosis complex (MTC). RESULTS: Of 1,576 carcasses inspected, 9.7% (153/1,576) had bovine TB-like lesions from which Mycobacterium spp and Mycobacterium Tuberculosis Complex (MTC) were isolated in 13 (8.4%) and 12 (7.8%) respectively. Bovine TB-like lesions were more likely to be found in females (OR = 1.49, OR 95% CI: 1.06-2.13) and in older cattle (OR = 2.5, 95% CI: 1.64-3.7). When compared to Ankole cattle, Cross breed (OR = 6.5, OR 95% CI: 3.37-12.7) and Zebu cattle (OR = 2.57, 95% CI: 1.78-3.72) had higher odds of having bovine TB-like lesions. Animals from Kasanda (OR = 2.5, 95% CI: 1.52-4.17) were more likely to have bovine TB-like lesions than cattle from Kasambya. CONCLUSIONS: The findings of study reveals that approximately one in ten slaughtered cattle presents with gross pathology suggestive of bovine TB in Mubende district in the Uganda cattle corridor district, however, we isolated MTC in only 8.4% of these bovine TB-like lesions. Therefore, there is a need to understand the cause of all the other bovine TB-like lesions in order to safe guard diagnostic integrity of meat inspection in Uganda.
[Mh] Termos MeSH primário: Mycobacterium bovis/isolamento & purificação
Mycobacterium tuberculosis/isolamento & purificação
Tuberculose Bovina/epidemiologia
[Mh] Termos MeSH secundário: Animais
Bovinos
Feminino
Inspeção de Alimentos/métodos
Linfonodos/microbiologia
Linfonodos/patologia
Masculino
Prevalência
Tuberculose Bovina/diagnóstico
Uganda/epidemiologia
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170831
[Lr] Data última revisão:
170831
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170322
[St] Status:MEDLINE
[do] DOI:10.1186/s12917-017-0991-x


  5 / 2912 MEDLINE  
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[PMID]:28252371
[Au] Autor:Medu O; Turner H; Cushon JA; Melis D; Rea L; Abdellatif T; Neudorf CO; Schwandt M
[Ad] Endereço:Saskatoon Health Region, Population and Public Health, Saskatoon, SK; Department of Community Health and Epidemiology, University of Saskatchewan, Saskatoon, SK; School of Epidemiology, Public Health and Preventive Medicine, University of Ottawa, Ottawa, ON. oam310@mail.usask.ca.
[Ti] Título:Restaurant inspection frequency: The RestoFreq Study.
[So] Source:Can J Public Health;107(6):e533-e537, 2017 Mar 01.
[Is] ISSN:1920-7476
[Cp] País de publicação:Canada
[La] Idioma:eng
[Ab] Resumo:OBJECTIVES: Foodborne illness is an important contributor to morbidity and health system costs in Canada. Using number of critical hazards as a proxy for food safety, we sought to better understand how to improve food safety in restaurants. We compared the current standard of annual inspections to twice-yearly inspections among restaurants "at risk" for food safety infractions. These were restaurants that had three or more elevated-risk inspection ratings in the preceding 36 months. METHODS: We conducted a two-arm randomized controlled trial between November 2012 and October 2014. The intervention was twice-yearly routine restaurant inspection compared to standard once-yearly routine inspection. Included were all restaurants within Saskatoon Health Region that were assessed as "at risk", with 73 restaurants in the intervention arm and 78 in the control arm. Independent sample t-tests were conducted between groups to compare: i) average number of critical hazards per inspection; and ii) proportion of inspections resulting in a rating indicating an elevated hazard. RESULTS: Over time we noted statistically significant improvements across both study arms, in number of both critical food safety hazards (decreased by 61%) and elevated-risk inspection ratings (decreased by 45%) (p < 0.0001). We observed no significant differences between the two groups pre- or post-intervention. CONCLUSION: Results suggest increasing the number of annual routine inspections in high-risk restaurants was not associated with a significant difference in measures of compliance with food safety regulations. Findings of this study do not provide evidence supporting increased frequency of restaurant inspection from annually to twice annually.
[Mh] Termos MeSH primário: Inspeção de Alimentos/estatística & dados numéricos
Inocuidade dos Alimentos
Restaurantes/normas
[Mh] Termos MeSH secundário: Canadá
Inspeção de Alimentos/legislação & jurisprudência
Doenças Transmitidas por Alimentos/prevenção & controle
Seres Humanos
Restaurantes/legislação & jurisprudência
Medição de Risco
[Pt] Tipo de publicação:JOURNAL ARTICLE; RANDOMIZED CONTROLLED TRIAL
[Em] Mês de entrada:1708
[Cu] Atualização por classe:170807
[Lr] Data última revisão:
170807
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170303
[St] Status:MEDLINE
[do] DOI:10.17269/cjph.107.5399


  6 / 2912 MEDLINE  
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[PMID]:28167402
[Au] Autor:Qu D; Zhou X; Yang F; Tian S; Zhang X; Ma L; Han J
[Ad] Endereço:Food Safety Key Laboratory of Zhejiang Province, School of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310035, PR China.
[Ti] Título:Development of class model based on blood biochemical parameters as a diagnostic tool of PSE meat.
[So] Source:Meat Sci;128:24-29, 2017 Jun.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:A fast, sensitive and effective method based on the blood biochemical parameters for the detection of PSE meat was developed in this study. A total of 200 pigs were slaughtered in the same slaughterhouse. Meat quality was evaluated by measuring pH, electrical conductivity and color at 45min, 2h and 24h after slaughtering in M. longissimus thoracis et lumborum (LD). Blood biochemical parameters were determined in blood samples collected during carcass bleeding. Principal component analysis (PCA) biplot showed that high levels of exsanguination Creatine Kinase, Lactate Dehydrogenase, Aspertate aminotransferase, blood glucose and lactate were associated with the PSE meat, and the five biochemical parameters were found to be good indicators of PSE meat Discriminant function analysis (DFA) was able to clearly identify PSE meat using the five biochemical parameters as input data, and the class model is an effective diagnostic tool in pigs which can be used to detect the PSE meat and reduce economic loss for the company.
[Mh] Termos MeSH primário: Qualidade dos Alimentos
Indústria de Embalagem de Carne/métodos
Carne/análise
Modelos Biológicos
Músculo Esquelético/crescimento & desenvolvimento
Sus scrofa/crescimento & desenvolvimento
[Mh] Termos MeSH secundário: Matadouros
Animais
Aspartato Aminotransferases/sangue
Biomarcadores/sangue
Glicemia/análise
China
Creatina Quinase/sangue
Cruzamentos Genéticos
Análise Discriminante
Condutividade Elétrica
Inspeção de Alimentos
Concentração de Íons de Hidrogênio
L-Lactato Desidrogenase/sangue
Ácido Láctico/sangue
Carne/classificação
Músculo Esquelético/química
Pigmentos Biológicos/análise
Análise de Componente Principal
Sus scrofa/sangue
[Pt] Tipo de publicação:JOURNAL ARTICLE
[Nm] Nome de substância:
0 (Biomarkers); 0 (Blood Glucose); 0 (Pigments, Biological); 33X04XA5AT (Lactic Acid); EC 1.1.1.27 (L-Lactate Dehydrogenase); EC 2.6.1.1 (Aspartate Aminotransferases); EC 2.7.3.2 (Creatine Kinase)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170208
[St] Status:MEDLINE


  7 / 2912 MEDLINE  
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[PMID]:28167403
[Au] Autor:Bozzo G; Di Pinto A; Bonerba E; Ceci E; Mottola A; Roma R; Capozza P; Samoilis G; Tantillo G; Celano GV
[Ad] Endereço:Department of Veterinary Medicine, University of Bari - Aldo Moro, Str. Prov. Casamassima, km 3, 70010, BA, Italy. Electronic address: giancarlo.bozzo@uniba.it.
[Ti] Título:Kosher slaughter paradigms: Evaluation of slaughterhouse inspection procedures.
[So] Source:Meat Sci;128:30-33, 2017 Jun.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Slaughter by Jewish religious rite is the killing of an animal by cutting the trachea and oesophagus and major blood vessels using a very sharp blade. This operation is subject to strict rules laid down by religious authorities that characterize its sacredness. The aim of the study was to evaluate the specific criteria inherent in the Jewish religious rite, by analysing reject rates during the different phases. In this study, 52.4% of the carcasses failed to quality as Kosher, with 22.9% being rejected due to pulmonary lesions and only 3% for miscuts. The study also revealed legal vacuums in the field of labelling rules.
[Mh] Termos MeSH primário: Inspeção de Alimentos/métodos
Rotulagem de Alimentos
Qualidade dos Alimentos
Judaísmo
Indústria de Embalagem de Carne/métodos
Carne/análise
Modelos Biológicos
[Mh] Termos MeSH secundário: Matadouros
Animais
Bovinos
Inspeção de Alimentos/tendências
Rotulagem de Alimentos/tendências
Seres Humanos
Itália
Carne/classificação
Indústria de Embalagem de Carne/tendências
Determinação de Necessidades de Cuidados de Saúde
[Pt] Tipo de publicação:COMPARATIVE STUDY; EVALUATION STUDIES; JOURNAL ARTICLE
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170208
[St] Status:MEDLINE


  8 / 2912 MEDLINE  
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[PMID]:28160663
[Au] Autor:de Prados M; Garcia-Perez JV; Benedito J
[Ad] Endereço:ASPA Group, Department of Food Technology, Universitat Politècnica de València, Camí de Vera s/n, E-46022 València, Spain.
[Ti] Título:Non-invasive ultrasonic technology for continuous monitoring of pork loin and ham dry salting.
[So] Source:Meat Sci;128:8-14, 2017 Jun.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Online ultrasound measurements were taken using pulse-echo mode in loins (Longissimus dorsi) and hams at different salting times (up to 30days). From the time-domain ultrasonic wave, the time of flight (TOF) was computed as well as its variation between two signals (ΔTOF). A progressive decrease in TOF during dry salting was found, which was linked to the salt gain, water loss and the reduction in sample thickness. Predictive models based on the ultrasonic parameters (ΔTOF and initial time of flight, TOF ) correctly classified 85% of the loins and 90% of the hams into 3 groups of salt content (low/medium/high). The results obtained confirm that the use of the ultrasonic pulse-echo technique is of great potential in the non-destructive monitoring of dry salting in pork loins and hams, as well as in the prediction of the salt gain for classification purposes.
[Mh] Termos MeSH primário: Inspeção de Alimentos/métodos
Qualidade dos Alimentos
Alimentos em Conserva/análise
Carne/análise
Modelos Biológicos
Ultrassom
[Mh] Termos MeSH secundário: Animais
Animais Endogâmicos
Gorduras na Dieta/análise
Estudos de Viabilidade
Inspeção de Alimentos/instrumentação
Conservantes de Alimentos/análise
Aprendizado de Máquina
Carne/economia
Controle de Qualidade
Cloreto de Sódio na Dieta/análise
Espanha
Fatores de Tempo
Água/análise
[Pt] Tipo de publicação:JOURNAL ARTICLE; VALIDATION STUDIES
[Nm] Nome de substância:
0 (Dietary Fats); 0 (Food Preservatives); 0 (Sodium Chloride, Dietary); 059QF0KO0R (Water)
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170205
[St] Status:MEDLINE


  9 / 2912 MEDLINE  
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[PMID]:28160662
[Au] Autor:Henchion MM; McCarthy M; Resconi VC
[Ad] Endereço:Department of Agrifood Business and Spatial Analysis, Rural Economy and Development Programme, Teagasc Food Research Centre Ashtown, Dublin 15, Ireland. Electronic address: Maeve.Henchion@teagasc.ie.
[Ti] Título:Beef quality attributes: A systematic review of consumer perspectives.
[So] Source:Meat Sci;128:1-7, 2017 Jun.
[Is] ISSN:1873-4138
[Cp] País de publicação:England
[La] Idioma:eng
[Ab] Resumo:Informed by quality theory, this systematic literature review seeks to determine the relative importance of beef quality attributes from a consumer perspective, considering search, experience and credence quality attributes. While little change is anticipated in consumer ranking of search and experience attributes in the future, movement is expected in terms of ranking within the credence category and also in terms of the ranking of credence attributes overall. This highlights an opportunity for quality assurance schemes (QAS) to become more consumer focused through including a wider range of credence attributes. To capitalise on this opportunity, the meat industry should actively anticipate new relevant credence attributes and researchers need to develop new or better methods to measure them. This review attempts to identify the most relevant quality attributes in beef that may be considered in future iterations of QAS, to increase consumer satisfaction and, potentially, to increase returns to industry.
[Mh] Termos MeSH primário: Comportamento do Consumidor
Preferências Alimentares
Qualidade dos Alimentos
Conhecimentos, Atitudes e Prática em Saúde
Carne/análise
[Mh] Termos MeSH secundário: Animais
Bovinos
Inspeção de Alimentos/tendências
Seres Humanos
Carne/efeitos adversos
Indústria de Embalagem de Carne/métodos
Indústria de Embalagem de Carne/tendências
Determinação de Necessidades de Cuidados de Saúde
Controle de Qualidade
Gestão da Qualidade Total/tendências
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1707
[Cu] Atualização por classe:170713
[Lr] Data última revisão:
170713
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170205
[St] Status:MEDLINE


  10 / 2912 MEDLINE  
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[PMID]:28117890
[Au] Autor:Viator CL; Muth MK; Brophy JE; Noyes G
[Ad] Endereço:RTI International, 3040 E. Cornwallis Road, P.O. Box 12194, Research Triangle Park, NC, 27709, U.S.A.
[Ti] Título:Costs of Food Safety Investments in the Meat and Poultry Slaughter Industries.
[So] Source:J Food Sci;82(2):260-269, 2017 Feb.
[Is] ISSN:1750-3841
[Cp] País de publicação:United States
[La] Idioma:eng
[Ab] Resumo:To develop regulations efficiently, federal agencies need to know the costs of implementing various regulatory alternatives. As the regulatory agency responsible for the safety of meat and poultry products, the U.S. Dept. of Agriculture's Food Safety and Inspection Service is interested in the costs borne by meat and poultry establishments. This study estimated the costs of developing, validating, and reassessing hazard analysis and critical control points (HACCP), sanitary standard operating procedures (SSOP), and sampling plans; food safety training for new employees; antimicrobial equipment and solutions; sanitizing equipment; third-party audits; and microbial tests. Using results from an in-person expert consultation, web searches, and contacts with vendors, we estimated capital equipment, labor, materials, and other costs associated with these investments. Results are presented by establishment size (small and large) and species (beef, pork, chicken, and turkey), when applicable. For example, the cost of developing food safety plans, such as HACCP, SSOP, and sampling plans, can range from approximately $6000 to $87000, depending on the type of plan and establishment size. Food safety training costs from approximately $120 to $2500 per employee, depending on the course and type of employee. The costs of third-party audits range from approximately $13000 to $24000 per audit, and establishments are often subject to multiple audits per year. Knowing the cost of these investments will allow researchers and regulators to better assess the effects of food safety regulations and evaluate cost-effective alternatives.
[Mh] Termos MeSH primário: Matadouros/normas
Manipulação de Alimentos/normas
Carne/análise
[Mh] Termos MeSH secundário: Matadouros/economia
Animais
Bovinos
Manipulação de Alimentos/economia
Manipulação de Alimentos/instrumentação
Manipulação de Alimentos/métodos
Inspeção de Alimentos/economia
Inspeção de Alimentos/métodos
Inocuidade dos Alimentos
Seres Humanos
Carne/normas
Aves Domésticas
Suínos
Estados Unidos
[Pt] Tipo de publicação:JOURNAL ARTICLE; REVIEW
[Em] Mês de entrada:1705
[Cu] Atualização por classe:170501
[Lr] Data última revisão:
170501
[Sb] Subgrupo de revista:IM
[Da] Data de entrada para processamento:170125
[St] Status:MEDLINE
[do] DOI:10.1111/1750-3841.13597



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