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Endoscopic retrograde cholangiopancreatography (ERCP) is a technique that combines the use of endoscopy and fluoroscopy to diagnose and treat certain problems of the biliary or pancreatic ductal systems. It is primarily performed by highly skilled and specialty trained gastroenterologists.
MRCP has been slowly replacing endoscopic retrograde cholangiopancreatography (ERCP) as investigation of choice. MRCP is highly accurate in diagnosing the biliary system, pancreatic duct and accessing surrounding solid organs. Several advantages offered by MRCP is its non-invasive nature, less costly, requires less examination time when ...
In addition, it is commonly performed during an endoscopic retrograde cholangiopancreatography (ERCP), and it may be used for facilitating diagnostic procedures such as transpapillary bile duct biopsy, papillary tumor biopsy, and insertion of a cholangioscope. [1]
The Pure Food and Drug Act’s main purpose lay in the banning of foreign and interstate traffic of adulterated and mislabelled food and its direction of the U.S. Bureau of Chemistry to inspect food products and refer offenders to the prosecution. It also constituted a major step towards the creation of the Food and Drug Administration. [16]
Food grading involves the inspection, assessment and sorting of various foods regarding quality, freshness, legal conformity and market value. [1] [2] Food grading is often done by hand, in which foods are assessed and sorted. [1] [2] Machinery is also used to grade foods, and may involve sorting products by size, shape and quality.
Food quality is a concept often based on the organoleptic characteristics (e.g., taste, aroma, appearance) and nutritional value of food. Producers reducing potential pathogens and other hazards through food safety practices is another important factor in gauging standards.
Risk management is defined for the purposes of the Codex Alimentarius Commission as "The process, distinct from risk assessment, of weighing policy alternatives, in consultation with all interested parties, considering risk assessment and other factors relevant for the health protection of consumers and for the promotion of fair trade practices, and, if needed, selecting appropriate prevention ...
Food sampling is a process used to check that a food is safe and that it does not contain harmful contaminants, or that it contains only permitted additives at acceptable levels, or that it contains the right levels of key ingredients and its label declarations are correct, or to know the levels of nutrients present.