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Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...

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The uncooked egg challenge

Hervé This1

  • 1INRA/AgroParisTech, Group of Molecular Gastronomy, UMR, 1145, 16 rue Claude Bernard, Paris 75005, France. Herve.this@paris.inra.fr

Analytical and Bioanalytical Chemistry
|July 13, 2010
PubMed
Summary

No abstract available in PubMed .

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