Browsing by Subject Dairy Products

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Application of hazard analysis and critical control point system in the dairy industry
Kassem, M.; Salem, E.; Ahwal, A.M.; Saddik, M.; Gomaa, N.F. ( 2002 )
Abstract

This study aimed to assess the hygiene quality of some packaged milk [pasteurized or sterilized] and dairy products before and after application of a hazard analysis and critical control point [HACCP] system at a milk and dairy products company in Cairo, Egypt. The steps taken to put HACCP in place are described and the process was monitored to assess its impact. Assessment of the hygiene quality of the milk and dairy products before and after HACCP showed an improvement in quality and an overall improvement in the conditions at the company

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Brucellosis outbreak in Chouf district of Lebanon in 2009: a case-control study
Al Shaar, L.; Chaaya, M.; Ghosn, N.; Mahfoud, Z. ( 2014 )
Abstract

A study was conducted to determine risk factors associated with brucellosis infection in an outbreak in Chouf district of Lebanon during summer 2009.Cases of brucellosis reported to the Ministry of Public Health were identified, and for each case 2 controls were matched by sex, age and residence.Sociodemographic data, exposure to animals and animal products, knowledge about brucellosis, symptoms and history of past brucellosis infections were collected.Consumption of raw cheese was a significant risk factor for contracting brucellosis [matched OR = 29.5], whereas wearing gloves when in contact with animals and animal products and self-preparing dairy products were protective factors [OR = 0.08 and 0.13 respectively]. Low and inaccurate knowledge about brucellosis was prevalent among subjects, with a common misconception about human-human transmission.Ensuring animal vaccination, educating people on correct ways of milk pasteurization and handling meat products, and elevating food safety monitoring threshold are key elements in controlling brucellosis

أجرى الباحثون الدراسة للتعرف على عوامل الاختطار المرافقة للعدوى بالبروسيلات في سياق فاشية اندلعت في منطقة الشوف في لبنان خلال صيف عام 2009 . فقد حدد الباحثون الحالات التي أبلغت وزارة الصحة العامة بها، وفي مقابل كل حالة أخذوا شاهدين متوافقين بالجنس والعمر وموقع السكن، وجمعوا بيانات اجتماعية وديموغرافية وبيانات حول التعرض للحيوانات ومنتجات الحيوانات، والمعارف حول داء البروسيلات، والأعراض وتاريخ العدوى السابقة بالبروسيلات، واتضح أن استهلاك الجبن الخام هو عامل اختطار يعتد بأهميته في العدوى بالبروسيلات [معدل الأرجحية الموافق 29.5]، وأن ارتداء القفازات حين مخالطة الحيوانات ومنتجاتها [معدل الأرجحية 0.08]مع التحضير الذاتي لمنتجات الألبان من العوامل الواقية [معدل الأرجحية 0.13]. واتضح أن نقص المعارف وتوافر المعارف غير الصحيحة عن داء البروسيلات ينتشران بين المصابين، مع شيوع مفاهيم خاطئة حول السراية من إنسان لآخر. أما العناصر الهامة في مكافحة داء البروسيلات فهي ضمان تلقيح الحيوانات وتثقيف الناس حول الطرق الصحيحة لبسترة اللبن وإعداد منتجات اللحوم، ورفع مستوى عتبة رصد سلامة الغذاء

Une étude a été menée afin de déterminer les facteurs de risque associés à la brucellose au cours d'une flambée dans le district de Chouf [Liban]pendant l'été 2009.Des cas de brucellose notifies au ministère de la Santé publique ont été identifiés, et pour chaque cas deux témoins ont été appariés pour l'âge, le sexe et le lieu de résidence.Les données sociodémographiques, les antécédents d'exposition aux animaux et aux produits destinés aux animaux, les connaissances sur la brucellose, les symptômes et les antécédents de brucellose ont été recueillis.La consommation de fromage cru était un facteur de risque important pour l'infection [OR apparié = 29, 5]tandis que le port de gants lors des contacts avec des animaux et des produits destinés aux animaux ainsi que la préparation des produits laitiers par la personne elle-même étaient des facteurs protecteurs [OR = 0, 08 et 0, 13 respectivement]. Des connaissances faibles et inexactes sur la brucellose étaient prévalences chez les patients, et les idées fausses sur la transmission interhumaine étaient courantes.Assurer une vaccination animale, éduquer la population en ce qui concerne les bonnes méthodes de pasteurisation du lait et de manipulation des produits carnés, et relever les niveaux de suivi de la sécurité sanitaire des aliments sont des éléments des de la lutte contre la brucellose

Codex Alimentarius. volume 12, Lait et produits laitiers
Joint FAO/WHO Codex Alimentarius Commission; World Health Organization; Food and Agriculture Organization of the United Nations ( 2000 )
Codex Alimentarius. volume 12, Milk and milk products
Joint FAO/WHO Codex Alimentarius Commission; World Health Organization; Food and Agriculture Organization of the United Nations ( 2000 )
Codex Alimentarius. volumen 12, Leche y productos lácteos
Joint FAO/WHO Codex Alimentarius Commission; World Health Organization; Food and Agriculture Organization of the United Nations ( 2001 )
Higiene de la leche : higiene de la producción, la elaboración y la distribución de la leche / colaboradores, M. Abdussalam ... [et al.]
Abdussalam, Mohammed; World Health Organization; Food and Agriculture Organization of the United Nations ( 1966 )
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Hygiène du lait / auteurs, M. Abdussalam ... [et al.]
Abdussalam, Mohammed; World Health Organization; Food and Agriculture Organization of the United Nations ( 1966 )
La industria l'actea y la producci'on de grasas / Jean-Yves Godbout
Godbout, Jean-Yves ( 1992 )
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Infections associated with milk and dairy products in Europe and North America, 1980-85 / J. C. M. Sharp
Sharp, J. C. M ( 1987 )
Informe del vigésimo segundo período de sesiones del Comité Mixto FAO/OMS de Expertos Gubernamentales sobre el Código de Principios Referentes a la Leche y los Productos Lácteos, Roma, 5-9 de noviembre de 1990
Comité Mixto FAO/OMS de Expertos Gubernamentales sobre el C'odigo de Prinicipios Referentes a la Leche y los Productos Lácteos . Sesión (22a: 1990: Roma); World Health Organization; Food and Agriculture Organization of the United Nations; Joint FAO/WHO Food Standards Programme ( 1991 )
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Microbiological and chemical profile of Lebanese qishta [heat-coagulated milk]
Kassaify, Z.G.; Najjar, M.; Toufeili, I.; Malek, A. ( 2010 )
Abstract

Qishta is a popular Middle Eastern coagulated cream product, prepared using a traditional heating and skimming process. This study in Lebanon aimed to assess the microbiological and chemical profile of the product. Samples selected from 31 different manufacturers and outlets were analysed using standard methods. The plate counts for the various microorganisms were either of borderline acceptability or unacceptable for Escherichia coli, Salmonella spp. and Listeria monocytogenes [detected in 32%, 7% and 42% of the analysed samples respectively]. Chemically, the mean moisture content [67.5 [SD 2.6] g/100 g] and pH [6.53] were relatively high. High counts of spoilage and pathogenic microorganisms and the nature of its chemical composition make qishta highly perishable

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Microbiological quality and sample collection policy for dairy products in Ramallah and Al-Bireh district, Palestine
Al Khatib, I.A.; Al Mitwalli, S.M. ( 2009 )
Abstract

We aimed to identify bacterial pathogens/contaminants in dairy product samples collected by environmental health inspectors of the Palestinian Ministry of Health from 2001-04. A total of 722 samples of dairy products were randomly collected from different sources in Ramallah and Al-Bireh district. The percentages of unacceptable samples for the combined years were: 23.0% for total aerobic count, 21.0% for total coliforms, 15.2% for faecal coliforms, 1.0% for Staphylococcus aureus, 10.3% for moulds, 2.3% for yeasts and 14.3% for Escherichia coli. All the examined samples tested negative for Salmonella spp. Total aerobic counts rose continuously between 2001 and 2004

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Milk hygiene : hygiene in milk production, processing and distribution / contributors, M. Abdussalam ... [et al.]
Abdussalam, Mohammed; World Health Organization; Food and Agriculture Organization of the United Nations ( 1962 )
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Pour une structure des prix qui favorise une production laitière "allégée" / Jean-Yves Godbout
Godbout, Jean-Yves ( 1992 )
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Prices for a leaner dairy industry / Jean-Yves Godbout
Godbout, Jean-Yves ( 1992 )
Rapport de la vingt-deuxième session du Comité mixte FAO/WHO d' experts gouvernementaux sur le code de principes concernant le lait et les produits laitiers, tenue au siège de la FAO, Rome, Italie, 5-9 novembre 1990
Comité mixte FAO/OMS d' experts gouvernementaux sur le code de principes concernant le lait et les produits laitiers (22e: 1990: Rome, Italy); World Health Organization; Food and Agriculture Organization of the United Nations; Joint FAO/WHO Food Standards Programme ( 1991 )
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Report of a WHO consultation on public health implications of consumption of raw milk and meat and their products, Kiel, Germany, 17-20 December 1995
World Health Organization. Division of Emerging and other Communicable Diseases Surveillance and Control ( 1996 )
Report of the twenty-second session of the Joint FAO/WHO Committee of Government Experts on the Code of Principles Concerning Milk and Milk Products, held at FAO headquarters, Rome, Italy, 5-9 November 1990
Joint FAO/WHO Committee of Government Experts on the Code of Principles Concerning Milk and Milk Products. Session (22nd: 1990: Rome, Italy); World Health Organization; Food and Agriculture Organization of the United Nations; Joint FAO/WHO Food Standards Programme ( 1991 )
Showing results 1 to 18 of 18