1 - 8 of 8 articles
The Report of the Committee on the Ethics of Genetic Modification and Food Use was published in September 1993. The use of genetic engineering for food use has received a lot of media and welfare group attention. Addresses emerging ethical issues which affect many societal groups. Information,...
Explains how the implementation of the regulations was managed and how the new system is risk‐based, with the emphasis placed on hygiene of operation rather than on structural matters.
Increasing emphasis on the fat content of foods has focused particular attention on red meat and poultry because most of the fat is highly visible. At least some of the trend towards a decreased proportion of beef and lamb in total meat and poultry consumption in many countries can probably be...
The pig industry plays a major role in the economy of Denmark. A large proportion of the production is exported to markets in the United Kingdom, Germany, France, USA and Japan. Considerable resources are devoted to maintaining high standards of food safety. Describes and explains the...
Examines the food system and considers the impact of the following societal changes on it: increasing longevity and growing populations; increasing urbanization; globalization of the food market; changes in attitudes and values; decline of the traditional “housekeeping” role. Describes the role...
Outlines the key points in the proposed new Food Hygiene Regulations. The new features are that: proprietors must ensure food handlers should be trained or instructed to a level “commensurate with their work activity”; food businesses will have a duty to identify and control potential food...
Contamination of red meat with foodborne pathogens is associated with symptom‐less carriage of the organisms in the live animal. In the United Kingdom, meat is an acknowledged source of human food poisoning from Salmonella and Clostridium perfringens , and other pathogens that are sometimes...
Explains and summarizes the key points in the recent government consultation document on Industry Guides to good hygiene practice.
Read and print from thousands of top scholarly journals.
Continue with Facebook
Sign up with Google
Log in with Microsoft
Already have an account? Log in
Bookmark this article. You can see your Bookmarks on your DeepDyve Library.
To save an article, log in first, or sign up for a DeepDyve account if you don’t already have one.
Sign Up Log In
To subscribe to email alerts, please log in first, or sign up for a DeepDyve account if you don’t already have one.
To get new article updates from a journal on your personalized homepage, please log in first, or sign up for a DeepDyve account if you don’t already have one.