Search research articles

ABOUT JoVE

Overview Leadership Blog JoVE Help Center

AUTHORS

Publishing Process Editorial Board Scope & Policies Peer Review FAQ Submit

LIBRARIANS

Testimonials Subscriptions Access Resources Library Advisory Board FAQ

RESEARCH

JoVE Journal Methods Collections JoVE Encyclopedia of Experiments Archive

EDUCATION

JoVE Core JoVE Business JoVE Science Education JoVE Lab Manual Faculty Resource Center Faculty Site

Terms & Conditions of Use

Related Concept Videos

Sources of Food Contamination

Sources of Food Contamination

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...

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP)

Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...

Microbes in Food Production

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...

Pasteurization and Food Preservation

Pasteurization and Food Preservation

Pasteurization is a widely employed thermal processing technique designed to enhance the safety and shelf life of perishable food and beverages. By subjecting products to specific high temperatures for controlled durations, this method effectively inactivates pathogenic microorganisms and spoilage enzymes without significantly compromising sensory qualities. The technique has been pivotal in food safety management, especially for consumables susceptible to microbial contamination such as milk,...

Methods of Controlling Food Spoilage

Methods of Controlling Food Spoilage

Food spoilage is caused by microbial growth or by chemical and physical changes, all of which affect the taste, texture, and safety of food.Temperature-Based PreservationRefrigeration at 0–4 °C slows microbial growth and enzyme activity, making it ideal for short-term storage. However, certain spoilage organisms—such as psychrotrophs like Listeria monocytogenes—can still proliferate at these temperatures. Freezing below -18 °C further slows biological processes by forming ice crystals, which...

Principles of Food Preservation

Principles of Food Preservation

Food spoilage results from microbial growth, enzymatic activity, and environmental factors that gradually degrade the sensory, nutritional, and safety qualities of food. Preservation techniques aim to slow or halt these processes to extend shelf life and maintain product quality.A key concept in food microbiology is the microbial growth curve, which includes four phases: lag, exponential (log), stationary, and death. During the lag phase, bacteria adjust to their environment without significant...

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by

Same author

Avoiding drug residues: a multivariate approach to estimating withdrawal intervals in edible tissues of goats following extra label administration of flunixin meglumine.

Frontiers in veterinary science·2026

Same author

Machine learning-based unified models for predicting drug clearance from pharmacokinetic animal and study design variables.

PloS one·2026

Same author

AutoPK: Leveraging LLMs and a Hybrid Similarity Metric for Advanced Retrieval of Pharmacokinetic Data from Complex Tables and Documents.

International Conference on Tools with Artificial Intelligence : [proceedings]. International Conference on Tools for Artificial Intelligence·2026

Same author

Letter to the editor regarding "Testing Program Critical Control Points (TP-CCP): Characterizing and Optimizing Decision-making Power in Food Safety Testing (Mosso et al., 2025)".

Journal of food protection·2025

Same author

Applications of PBPK Models to Predict Tissue Residues and Extralabel Withdrawal Times of Drugs in Food Animals: Perspectives from the Food Animal Residue Avoidance Databank (FARAD) Program.

The AAPS journal·2025

Same author

Meta-Analysis and Machine Learning Prediction of Protein Corona Composition across Nanoparticle Systems in Biological Media.

ACS nano·2025

Search research articles

Related Experiment Video

Updated: May 28, 2026

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

Pet food safety: a shared concern.

Robert L Buchanan¹, Robert C Baker, Adrian J Charlton

¹Center for Food Safety and Security Systems, University of Maryland, 0119 Symons Hall, College Park, MD 20742, USA. rbuchana@umd.edu

The British Journal of Nutrition

|October 19, 2011

Summary

This summary is machine-generated.

Consumer interest in food safety has grown due to outbreaks. This concern now extends to pet food, prompting research into ensuring companion animal diets are both nutritious and safe.

More Related Videos

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies

Published on: February 13, 2015

Hyponeophagia: A Measure of Anxiety in the Mouse

Hyponeophagia: A Measure of Anxiety in the Mouse

Published on: May 17, 2011

Related Experiment Videos

Last Updated: May 28, 2026

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies

Detection of Foodborne Bacterial Pathogens from Individual Filth Flies

Published on: February 13, 2015

Hyponeophagia: A Measure of Anxiety in the Mouse

Hyponeophagia: A Measure of Anxiety in the Mouse

Published on: May 17, 2011

Area of Science:

Food science and public health, focusing on animal nutrition and safety.

Background:

Consumer concerns regarding food supply safety have intensified due to widespread outbreaks.
Concerns have expanded to companion animal diets, driven by chemical toxicities and infectious disease events.

Purpose of the Study:

To introduce the key issues and challenges in ensuring the safety of commercial pet foods.
To highlight emerging tools and strategies for enhancing pet food safety and nutrition.

Main Methods:

Literature review and synthesis of current research on pet food safety hazards.
Analysis of recent incidences of foodborne illnesses and toxicities in companion animals.

Main Results:

Identified significant risks in commercial pet food, including chemical and infectious agents.
Highlighted the need for advanced detection and control methods in pet food production.

Conclusions:

Ensuring the safety and nutritional value of pet food requires ongoing research and development.
New tools and strategies are crucial for mitigating risks and protecting companion animal health.