Consumption, knowledge, and food safety practices of Brazilian seafood consumers-Reference-Cited by-同舟云学术

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Consumption, knowledge, and food safety practices of Brazilian seafood consumers

Published:2020-06 Issue: Volume:132 Page:109084
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Baptista Rafaela C.,Rodrigues Heber,Sant'Ana Anderson S.

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Food Science

Reference62 articles.

1. Comparison of food safety cognitions and self-reported food-handling behaviors with observed food safety behaviors of young adults;Abbot;European Journal of Clinical Nutrition,2009

2. Incidence and role of Salmonella in seafood safety;Amagliani;Food Research International,2012

3. Epidemiology of restaurant-associated foodborne disease outbreaks, United States, 1998–2013;Angelo;Epidemiology and Infection,2017

4. Modelling microbial growth in modified-atmosphere-packed hake (merluccius merluccius) fillets stored at different temperatures;Antunes-Rohling;Food Research International,2019

5. Natural products with preservative properties for enhancing the microbiological safety and extending the shelf-life of seafood: A review;Baptista;Food Research International,2020

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2. Understanding and evaluating risk perception, knowledge, and food safety self-reported practices of public-school students in Brazil;Food Research International;2024-11

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