Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using <scp>HACCP</scp> system-Reference-Cited by-同舟云学术

Potential food safety hazards in fermented and salted fish in Egypt (Feseekh, Renga, Moloha) as case studies and controlling their manufacture using HACCP system

Published:2022-02-18 Issue:3 Volume:42 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Farag Mohamed A.¹,Zain Aya Ehab²,Hariri Mohamad Louai²,el Aaasar Reem²,Khalifa Ibrahim³,Elmetwally Farah²

Affiliation:

1. Pharmacognosy Department College of Pharmacy, Cairo University Cairo Egypt

2. Chemistry Department School of Sciences & Engineering, The American University in Cairo New Cairo Egypt

3. Food Technology Department Faculty of Agriculture, Benha University Qaliuobia Egypt

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12973

Reference84 articles.

1. Effects of Packaging Method on Salt-Cured Cod Yield and Quality During Storage

2. Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening

3. Arsenic speciation analysis of environmental samples

4. A Comprehensive Review of the Implementation of Hazard Analysis Critical Control Point (HACCP) to the Production of Flour and Flour-Based Products

5. A comprehensive review of the role of microorganisms on texture change, flavor and biogenic amines formation in fermented meat with their action mechanisms and safety

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