There are increasing concerns with regards to quality and safety of milk and milk products obtained from the dairy value chain in Tanzania. Over 86 percent of the milk consumed in the country is obtained through informal distribution channels from animals with unknown health status and where good...

First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing....

Canadian First Nations communities rely on traditional preservation methods such as the smoking, drying, and canning of fish and game meats to ensure long-term food security. Unlike commercial food production, there are no recognized official standards for these methods, rendering their efficacy in ...

The animal foodstuffs industry has changed in recent decades as a result of factors such as: human population growth and longer life expectancy, increasing urbanisation and migration, emerging zoonotic infectious diseases and foodborne diseases (FBDs), food security problems, technological advances ...

This special issue contains 9 papers presented at the British Sociological Association's Food Study Group second international conference on Food, Society, and Public Health, held in London in 2010. The conference focused on food security and sustainability, an area of considerable import for...

Listeria monocytogenes is an important foodborne pathogen, which is associated with high hospitalization and case-fatality rates. Outbreaks due to food contaminated with this pathogen continue to occur globally. In terms of risk management, major food trade associations have come together in a...

In this study, fermented sausage, salami, sausage, and hamburger meatballs produced by 6 different companies were assessed for pathogen contamination. These firms were either International Organization for Standardization (ISO) 22000-compliant or non- ISO 22000 compliant. Samples were taken 4 times ...

The population increase in the last century was the first cause of the industrialization of animal productions, together with the necessity to satisfy the high food demand and the lack of space and land for the husbandry practices. As a consequence, the farmers moved from extensive to intensive...

Using 1998-2008 data collected by the Centers for Disease Control and Prevention on foodborne illnesses and outbreaks, we examine the economic impact of the United States Department of Agriculture's proposed and final rules to reduce the incidence of Listeria monocytogenes(Lm) in ready-to-eat meat...

The establishment of norms that regulates the production and trade of Brazilian Artisanal Cheeses (BAC) has been stimulating many small farmers for this activity. The predominance of lactic acid bacteria (LAB) is a typical characteristic of BAC, which confers desirable attributes to artisanal...