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Ingredient
Pairs well with — computed from shared flavor compounds
Based on shared molecular compounds · click to explore
Based on 2 papers
estimated daily intakes (EDIs) → ranged → 0.01 % of the acceptable daily intake (ADI) for pyrimethanil to 12.05 % of the ADI for lambda-cyhalothrin
“The estimated daily intakes (EDIs) ranged from 0.01 % of the acceptable daily intake (ADI) for pyrimethanil to 12.05 % of the ADI for lambda-cyhalothrin”
Escherichia coli O157 → isolated from → 5.9% of samples of lamb products
“During surveillance in 1996, E. coli O157 was isolated from 5.9% of samples of lamb products and from 1.5% of samples of beef products, despite the prevalence in cattle being much higher than in sheep.”
Salmonella typhimurium DT170 → was found in → raw minced lamb and environmental swabs
“Samples of raw minced lamb and several environmental swabs taken at the wholesaler were positive for S. typhimurium DT170”
red meat (beef, lamb, and pork) → caused → 287,485 cases of foodborne disease
“Red meat (beef, lamb, and pork) contributed heavily to deaths, despite lower levels of risk (287,485 cases, risk = 24, case-fatality rate = 57, deaths = 164).”
lambda-cyhalothrin, fipronil, dimethoate, and omethoate → can cause → acute or chronic risks
“Results for lambda-cyhalothrin, fipronil, dimethoate, and omethoate in spinach, zucchini, kaki, and strawberry, respectively, can cause acute or chronic risks when consumed at 0.1 and 0.2 kg day^-1.”
Campylobacter jejuni → was generally the most common species in → beef, lamb, and pork offal (50 to 86%)
“In beef, lamb, and pork offal, <i>C. jejuni</i> was generally the most common species (50 to 86%), with the exception of pork offal collected in NSW, where <i>C. coli</i> was more prevalent (69%)”
Campylobacter spp. → were detected in → 38% of lamb, 31% of pork, and 14% of beef offal
“with significantly lower prevalence in lamb (38%), pork (31%), and beef (14%) offal (kidney and liver)”
Campylobacter prevalence → was significantly higher in → fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively)
“<i>Campylobacter</i> prevalence was significantly higher in fresh lamb (46%) and pork (31%) offal than in frozen offal (17 and 11%, respectively)”
“The lean portions of beef and lamb contained the higher levels of n-3 polyunsaturated fatty acids (PUFA) compared with white meats which were high in AA and low in n-3 PUFA.”
beef and lamb → contain higher levels of → n-3 polyunsaturated fatty acids (PUFA)
“Beef and lamb meats contained lower levels of AA in both the visible fat and lean portion than that from the other species.”
beef and lamb meats → contain → lower levels of AA
“four as C. lambica”
Candida lambica → identified in → sourdoughs
“The estimated daily intakes (EDIs) ranged from 0.01 % of the acceptable daily intake (ADI) for pyrimethanil to 12.05 % of the ADI for lambda-cyhalothrin”
estimated daily intakes (EDIs) → ranged → 0.01 % of the acceptable daily intake (ADI) for pyrimethanil to 12.05 % of the ADI for lambda-cyhalothrin
“Daily gain was similar between the maize and PEG lambs, although the efficiency of feed conversion was highest in the maize group.”
polyethylene glycol (PEG) → improves → lamb growth rates and feed efficiencies