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1.
A Short review of chain controlling systems in livestock production technology
Dejan Škorjanc, Maksimiljan Brus, Igor Vojtic, 2005, review article

Abstract: There is a general agreement that the main reason for domestication was to provide a reliable source of food protein. Wild animals were hunted for thousands of years, killed for meat, wool, fur, and liquid by our predecesors.This one-way relationship between humans and animals was changed much later, during domastication and until know, the men took responsibility for animals and changed and developed different production system and ethical relationship with animals. After Second World War, the governments tried to change so called traditional agriculture to more intensive. Animals have been kept in high concentration and for the continuous production as a consequence,disease control became essential. European Union issued the paper on food safety (White paper on food safety 2000) where the EU commission triedto push forward a framework of legislation for further improvement and to develope more transparent and improved quality standards throughout a food chain from farm to table. This paper reviews a number of recent developments, starting with an integrated quality control system that collecting important data from the animal birth, through to the animal rearing phase to the end (i.e. slaughter). The importance of Hazard Analysis Critical Control Point (HACCP) is discussed together with their concepts to assure safe animal food production.
Keywords: animals, chain controlling systems, food safety
Published: 10.07.2015; Views: 427; Downloads: 10
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2.
Microbial food safety standards in organic farming
Avrelija Cencič, Andreja Borec, 2007, review article

Abstract: Microbial food safety standards in organic farming
Keywords: organic farming, microbial risk, food safety
Published: 10.07.2015; Views: 574; Downloads: 6
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3.
Nanotechnology in food safety and quality assessment
Maša Primec, 2016, review article

Abstract: A rapid microbial detection in different biological and environmental material is a key of preventing several foodborne diseases. By implementing nanotechnology into food safety sector, a great step towards successful, reliable and sensible detection methods of foodborne pathogens has been achieved. Therefore, the aim of this review was to illustrate some of the principal functions of nanotechnology-based techniques, used for microbial detection in the last few years. Regarding consumer’s health, the review also discusses the question of safety, concerning human exposure to nanomaterials (NMs). Due to their different composition-unique properties, such as greater penetrability, reactivity and high surface to volume ratio, NMs have been coupled to several biomolecules and integrated in special system devices, resulting in improvement of sensitivity in transmitting biological signal informations in a shorter time. Among all the NMs, gold, magnetic and fluorescent nanoparticles (NPs) have been widely used, also in microbial diagnosis. Despite the success of linking nanotechnology to detection of foodborne pathogens, the exposure to various NMs could also be a matter of potential risk to human health, although conclusions still need to be definitely proven.
Keywords: nanotechnology, food safety, nanoparticles, diagnosis, foodborne pathogens
Published: 14.11.2017; Views: 334; Downloads: 42
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