MEAL – Segurança Alimentar 2010/2011
Sumários e Apresentações
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Aula |
Data |
Sumário |
Apresentações |
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1 |
11/03/11 |
Apresentação
Distribuição de artigos
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2 |
18/03/11
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Tânia - Murat Bas et al., 2007. Difficulties and barriers for the implementing
of HACCP and food safety systems in food businesses in Turkey. Food Control
18, 124-130 Dânia e Inês
-Wallace, C. e Williams, 2001. Pre-requisites: a help or a hindrance to
HACCP? Food Control 12, 235-240 JoanaF, Sara e Marta -Powell et al.,
2011. Enhancing food safety culture to reduce rates of foodborne
illness. Food Control 22, 235-240 JoanaS, Mónica e JoanaG - Wilcock, A. et al., 2011. Effective implementation of food safety initiatives: Managers’, food safety coordinators’ and production workers’ perspectives. Food Control 22, 27-33.
Eulália e Carina -Gomes-Neves, E. et al.,
2011. Meat handlers training
in Portugal: A survey on knowledge and practice. Food Control 22, 501-507. João, Hugo e Luciana -Walker, E., 2003. Hazard analysis critical control point and prerequisite programme implementation in small and medium size food businesses. Food Control 14, 169-174 |
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3 |
25/03/11 |
Liliana e Vanessa - Sarter, S.; Sarter, G. e Gilabert, P. , 2010.A Swot analysis of HACCP implementation in Madagascar. Food
Control 21, 253–259 Inês e Joana S - Shih, K-M e Wang, W-K. 2011. Factors influencing HACCP implementation in Taiwanese public hospital kitchens. Food Control 22, 496-500
Joana F e Mónica -Veiros, M.B.;
Proença, R.P.C.; Santos, M.C.T.; Kent-Smith,
L. e Rocha, A., 2009. Food
safety practices in a Portuguese canteen. Food Control 20, 936–941. Sara e Hugo - Wua, X [et al.], 2010. Socio-technical innovations for
total food chain safety during the 2008 Beijing Olympics and Paralympics and
beyond. Trends in Food Science & Technology 21, 44-51 Joana G e Luciana - Torres, D.H., 2000. Role of government in HACCP audit: a Cuban perspective. Food Control 11,365-369 |
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4 |
01/04/11 |
Dânia e Vanessa - Taylor, E. 2001. HACCP in small companies. Benefit or Burden? Food Control 12, 217-222. Tânia, Liliana e
Bruno - Mortimore, S. 2001. How to make HACCP work
in practice. Food Control 12, 209-215 Marta e Eulália - Sperber, WH, 1998. Auditing and verification of food safety and HACCP. Food Control 9 (2-3), 157-162. |
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5 |
08/04/11 |
Luciana e Joana F - Lee, J. A. e Hathaway,
S. C., 1998. The challenge
of designing valid HACCP plans for raw food commodities. Food Control 9
(2-3), 111-117. Joana S e Inês - Untermann, F., 1999.
Food safety management and
misinterpretation of HACCP. Food Control 10, 161-167. Carina e Mónica - Taylor, E., 2008. A new method of HACCP for the catering and food service industry. Food Control 19, 126-134.
Sara e Joana G - Azanza e Zamora-Luna. 2005. Barriers of HACCP team members to guideline adherence. Food Control 16, 15-22. |
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6 |
29/04/11 |
Bruno e Eulália -Virginia N. Scott, 2005. How does industry validate
elements of HACCP plans? Food Control 16 (2005) 497–503. João e Carina - Spencer Henson , Georgina Holt e James Northen, 1999. Costs and benefits of implementing HACCP in the UK dairy processing sector. Food Control 10 (1999) 99-106
Tânia e Liliana - H.M. Lupin, M.A. Parin e A. Zugarramurdi, 2010. HACCP economics in fish processing
plants. Food Control 21 (2010) 1143–1149 Marta e Hugo - te Giffel, MC; Meeuwisse, J e de Jong P., 2001. Control of milk processing based on rapid detection of micro-organisms. Food Control 12 (2001) 305-309. |
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7 |
20/05/11 |
Inês e Vanessa - Diane G. Newell [et al.], 2010. Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge. International Journal of Food Microbiology 139 (2010) S3–S15 |
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8 |
27/05/11 |
Sara e João - Arie H. Havelaar [et al.], 2010. Future challenges to microbial food safety. International Journal of Food
Microbiology 139 (2010) S79–S94. Joana S e Joana G -
T.E. Quested [et al.], 2010. Trends in technology, trade and consumption
likely to impact on microbial food safety. International Journal of Food
Microbiology 139 (2010) S29–S42 Dânia e Tânia - L.
Ruiz-Garcia, G. Steinberger e M. Rothmund, 2010. A
model and prototype implementation for tracking and tracing agricultural
batch products along the food chain. Food Control 21, 112-121. Carina e Marta - Casey Jacob, Lisa Mathiasen ,
Douglas Powell, 2010. Designing
effective messages for microbial food safety hazards. Food Control 21, 1-6. Bruno e Mónica - R.V. Tauxe, M.P. Doyle , T. Kuchenmüller , J. Schlundt , C.E. Stein, 2010. Evolving public health approaches to the global challenge of foodborne infections. International Journal of Food Microbiology 139 (2010) S16–S28 |
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9 |
03/06/11 |
Dânia e Eulália - M. Jevsnik a, V. Hlebec , P. Raspor, 2008. Consumers’ awareness of food safety from shopping to eating. Food Control 19, 737–745
Liliana e João - Caroline Opolski Medeiros , Suzi Barletto Cavalli , Elisabete Salay ,
Rossana Pacheco C. Proença, 2011. Assessment of the methodological strategies adopted by food safety
training programmes for food service workers: A
systematic review. Food Control 22, 1136-1144. Hugo, Luciana e Vanessa - M.F. Stringer , M.N. Hall, The Breakdowns in Food Safety Group, 2007. A generic model of the integrated food supply chain to aid the investigation of food safety breakdowns. Food Control 18, 755–765.
Joana F e Bruno - Leon G.M. Gorris, 2005. Food safety objective: An integral
part of food chain management. Food Control 16, 801–809. |
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10 |
17/06/11 |
Tânia e Mónica -
S.C. Duarte a, A. Tanello d, A. Pena a, C.M. Lino , C.D. Matos , M.B.P.P. Oliveira , M.R. Alves,
"Evaluation of ochratoxin A exposure degree in
two Portuguese cities through wheat and maize bread consumption during the
winter 2007” JoanaF e JoanaS -
M. V. Jones, 1998. Application
of HACCP to identify hygiene risks in the home International Biodeterioration & Biodegradation 41, 191-199. Liliana eJoanaG - Doménech, E., et al.,
Implementation and effectiveness of the HACCP and pre-requisites in food
establishments, Food Control (2011), doi:10.1016/j.foodcont.2011.03.001 Sara e Carina - Paula C. Alvito, Eric A. Sizoo, Cristina M. M. Almeida, Hans P. van Egmond. Occurrence of Aflatoxins and Ochratoxin A in Baby Foods in Portugal. Food Anal. Methods (2010) 3:22–30 |
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11 |
25/06/11 |
Dânia, Eulália e Inês - R.A. Pearce, D.J.
Bolton, J.J. Sheridan, D.A. McDowell,I.S.
Blair, D. Harrington, 2004. Studies to determine the critical control
points in pork slaughter hazard analysis and critical control point systems.
International Journal of Food Microbiology 90 (2004) 331– 339 Luciana e Vanessa -
R. A. Molins, Y. Motarjemi
and F. K. Käferstein, 2001. Irradiation: a critical
control point in ensuring the microbiological safety of raw foods. Food
Control Volume 12, Issue 6, September 2001, Pages 347-356. Bruno e Marta - Vânia Ferreira, Joana Barbosa,
Sandra Vendeiro, Ana Mota,
Fátima Silva, Maria João Monteiro, Tim Hogg, Paul Gibbs, Paula Teixeira,
2006.Chemical and Microbiological characterization of alheira:
A typical Portuguese fermented sausage with particular reference to factors
relating to food safety. Meat Science 73 (2006) 570–575. João e Hugo - Diána Bánáti, 2011. Consumer response to food scandals and scares. Trends in Food Science & Technology 22 (2011) 56-60. |
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(Os alunos não compareceram para as apresentações programadas) - Avaliação da UC por parte dos Alunos |
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Última actualização 21-03-2012 por João Noronha