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Pathogens in raw foods: what the salad bar can learn from the raw bar.
Curr Opin Biotechnol. 2009 Apr; 20(2):172-7.CO

Abstract

Recent Salmonella outbreaks associated with consumption of fresh produce have increased public concern for the safety of raw food products, perhaps signaling a paradigm shift in approaches to food safety. Limitations to our capacity to ensure that raw foods are safe for the consumer include the availability of sufficiently rapid and reliable technology for prevention, intervention, and risk assessment. Other food products, such as shellfish, with greater historical precedent for real or perceived public health risk may offer perspective and insight into strategies for meeting these challenges. This review documents current practices for pathogen prevention and detection in raw oysters and presents technological advances and impediments that determine the application of these methods.

Authors+Show Affiliations

Food Science and Human Nutrition, University of Florida, Gainesville, FL 32611, USA. acw@ufl.eduNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Review

Language

eng

PubMed ID

19372038

Citation

Wright, Anita C., et al. "Pathogens in Raw Foods: what the Salad Bar Can Learn From the Raw Bar." Current Opinion in Biotechnology, vol. 20, no. 2, 2009, pp. 172-7.
Wright AC, Danyluk MD, Otwell WS. Pathogens in raw foods: what the salad bar can learn from the raw bar. Curr Opin Biotechnol. 2009;20(2):172-7.
Wright, A. C., Danyluk, M. D., & Otwell, W. S. (2009). Pathogens in raw foods: what the salad bar can learn from the raw bar. Current Opinion in Biotechnology, 20(2), 172-7. https://doi.org/10.1016/j.copbio.2009.03.006
Wright AC, Danyluk MD, Otwell WS. Pathogens in Raw Foods: what the Salad Bar Can Learn From the Raw Bar. Curr Opin Biotechnol. 2009;20(2):172-7. PubMed PMID: 19372038.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Pathogens in raw foods: what the salad bar can learn from the raw bar. AU - Wright,Anita C, AU - Danyluk,Michelle D, AU - Otwell,W Steve, Y1 - 2009/04/14/ PY - 2009/02/20/received PY - 2009/03/09/revised PY - 2009/03/10/accepted PY - 2009/4/18/entrez PY - 2009/4/18/pubmed PY - 2009/8/13/medline SP - 172 EP - 7 JF - Current opinion in biotechnology JO - Curr Opin Biotechnol VL - 20 IS - 2 N2 - Recent Salmonella outbreaks associated with consumption of fresh produce have increased public concern for the safety of raw food products, perhaps signaling a paradigm shift in approaches to food safety. Limitations to our capacity to ensure that raw foods are safe for the consumer include the availability of sufficiently rapid and reliable technology for prevention, intervention, and risk assessment. Other food products, such as shellfish, with greater historical precedent for real or perceived public health risk may offer perspective and insight into strategies for meeting these challenges. This review documents current practices for pathogen prevention and detection in raw oysters and presents technological advances and impediments that determine the application of these methods. SN - 1879-0429 UR - https://www.unboundmedicine.com/medline/citation/19372038/Pathogens_in_raw_foods:_what_the_salad_bar_can_learn_from_the_raw_bar_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0958-1669(09)00034-2 DB - PRIME DP - Unbound Medicine ER -