posted on 2017-11-06, 15:33authored byAndrás Székács, Martin G. Wilkinson, Bernd Appel
Spices and herbs, which are consumed in small quantities, but used in a wide range of foods
and food products, represent a unique segment within the food sector. Moreover, being
distributed as mostly in their dried, low water activity formats and associated with very
complex distribution product chains, specific concerns as regards food safety apply to these
particular commodities. To promote the capability of the food sector and the society to detect,
respond to and prevent bio-threats, data generated from the EU FP7 project “Securing the
spices and herbs commodity chains in Europe against deliberate, accidental or natural
biological and chemical contamination” (SPICED) are presented thematically including:
general considerations and issues of sampling, chemical and microbial contamination, and to
food chain and societal aspects.
Funding
Study on Aerodynamic Characteristics Control of Slender Body Using Active Flow Control Technique
This is the author’s version of a work that was accepted for publication in Food Control. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Control, 2017, 83, pp. 1-6, https://doi.org/10.1016/j.foodcont.2017.06.033