Search results for "smoked salmon"

showing 2 items of 2 documents

Mycotoxin Incidence in Some Fish Products: QuEChERS Methodology and Liquid Chromatography Linear Ion Trap Tandem Mass Spectrometry Approach

2019

The inclusion of vegetal raw materials in feed for fish farming has increased the risk of mycotoxin occurrence in feed, as well as in edible tissues from fish fed with contaminated feed, due to the carry-over to muscle portions. Therefore, the objective of this study was to evaluate the occurrence of 15 mycotoxins in processed fish products, which are commonly consumed, such as smoked salmon and trout, different types of sushi, and gula substitutes. A QuEChERS method was employed to perform the mycotoxin extraction from fish samples. For mycotoxin identification and quantitation, the selected technique was the liquid chromatography-tandem mass spectrometry linear ion trap (LC-MS/MS-LIT). Sm…

Pharmaceutical ScienceTandem mass spectrometry01 natural sciencesAnalytical Chemistrysushichemistry.chemical_compoundTandem Mass SpectrometryDepsipeptidesDrug Discoverymass spectrometrybiologySolid Phase ExtractionFishesfood and beverages04 agricultural and veterinary sciencesFish products040401 food scienceSmoked salmonTroutChemistry (miscellaneous)Molecular Medicineendocrine systemanimal structuresFish farmingFood ContaminationQuechersSensitivity and SpecificityArticlelcsh:QD241-4410404 agricultural biotechnologyfoodlcsh:Organic chemistrymycotoxinsFish ProductsAnimalsHumansliquid chromatographyPhysical and Theoretical ChemistryMycotoxinMuscle SkeletalfishChromatography010401 analytical chemistryOrganic Chemistrybiology.organism_classificationsmoked salmonfood.food0104 chemical sciencesSmoked fishchemistryTrichothecenesChromatography LiquidMolecules
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Food safety risk analysis from the producers' perspective: prioritisation of production process stages by HACCP and TOPSIS

2018

[EN] From the manufacturers perspective, the Hazard Analysis and Critical Control Point (HACCP) system nowadays represents the mainly way to implement the food safety risk management in food industries. Nevertheless, the identification and prioritization of hazards as the outcome of the first principle of HACCP is not sufficient to identify production process stages that more significantly and critically contribute to the consumer¿s risks. With this recognition, the present paper proposes a Quantitative Risk Assessment (QRA) approach based on HACCP and Technique for Order of Preference by Similarity to Ideal Solution (TOPSIS) to individuate production process phases on which implementing co…

business.industryFood safety risk analysisGeneral Decision SciencesTOPSISFood safety risk analysisAnalysis of production process stageAnalysis of production process stagesHazard analysishazard analysis and critical control pointFood safetyHACCPfood.foodSmoked salmonfood safety risk analysifoodRisk analysis (engineering)Critical control pointbusinessRisk assessmentTOPSISMATEMATICA APLICADARisk management
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