Cookies on Nutrition and Food Sciences

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

>>> Sign up  to receive our Human Sciences e-newsletter, book alerts, and offers <<<

Results per page:

Search results

Abstract

This study was conducted to examine food handlers' knowledge, attitude and practice (KAP) on food safety before and after food hygiene training. Study involved hundred food handlers who attended food hygiene training course in five training schools around Kuala Terengganu and Kuala Nerus district....

Author(s)
Siti Murnirah, C. H.; Siti Nur', A. J.; Tuan Zainazor, T. C.
Publisher
Malaysian Society of Applied Biology, Selangor, Malaysia
Citation
Malaysian Applied Biology Journal, 2018, 47, 4, pp 61-69
AbstractFull Text

Foodservice outlets in universities are the main dining platform for students, and it creates a high dependency on the food sold on campus. However, episodes of food poisoning in Malaysia are still occurring in universities and colleges due to improper practices among food handlers. The concern...

Author(s)
Abu Bakar, N. A. N.; Norhidayah Abdullah
Publisher
UiTM Press, Shah Alam, Malaysia
Citation
Journal of Tourism, Hospitality and Culinary Arts, 2020, 12, 3, pp 1-14
Abstract

Incidences of food contamination often lead to behavioral changes among consumers, and the long-term outcome may jeopardize economic returns to producers. Therefore, this study aims to examine the relationship between food safety concerns, price consciousness, perceived severity, and food...

Author(s)
Nor Asiah Omar; Nor Liza Abdullah; Zuraidah Zainol; Muhamad Azrin Nazri
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2021, 123,
Abstract

The objective of the article was to report the food safety knowledge, attitudes, and practices among home-based food providers in Malaysia. Results showed that the majority of the respondents displayed excellent food safety knowledge scores at above 75%. About a quarter of them had moderate...

Author(s)
Nur Izyan, F. R.; Zuraini, M. I.; Maria, M. S.; Lovelyna, B. J.; Maimunah, M.; Saidatul Afzan, A. A.
Publisher
Malaysian Society of Applied Biology, Selangor, Malaysia
Citation
Malaysian Applied Biology Journal, 2019, 48, 2, pp 157-160
Abstract

Food safety measures in food chain operations involving poultry meat are increasingly reliant on the hazard analysis and critical control point (HACCP) system as well as the effectiveness of its adoption in mitigating foodborne diseases. In this study, we evaluated the risk of microbiological...

Author(s)
Ramesh Subramaniam; Nuzul Noorahya Jambari; Hao KuanChee; Abidin, U. F. U. Z.; Khaizura, M. R. N.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2023, 148,
Abstract

The threat of COVID-19 has altered consumers shopping behaviour and increased consumers' willingness to purchase food using online food delivery services. Consumers were more likely to practice strict hand hygiene measures and were concerned with food safety. Such behaviours were likely driven by...

Author(s)
Soon JanMei; Vanany, I.; Abdul Wahab, I. R.; Abdullah Sani, N.; Hamdan, R. H.; Jamaludin, M. H.
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Control, 2022, 138,
Abstract

Factors contributing to foodborne illnesses in Malaysia were identified as insanitary food handling procedures and lack of hygiene in food preparation area. Food safety at home is a critical point as consumers represent the final step in food preparation and prevention of foodborne diseases. This...

Author(s)
Soon JanMei; Ikarastika Rahayu, A. W.; Ruhil Hayati Hamdan; Mohd Hafiz Jamaludin
Publisher
Public Library of Sciences (PLoS), San Francisco, USA
Citation
PLoS ONE, 2020, 15, 7,
AbstractFull Text

Cross movement between workstations, and inefficient material flow during the production process results in cross-contamination of food products. The purpose of this study is to develop a new layout design for a SME manufacturing frozen crispy chicken curry puff in Malaysia. Facility Sanitary...

Author(s)
Nur Amira Rosli; Nor Ainy Mahyudin; Selamat, J.; Rashid, N. K. M. A.
Publisher
University Dunarea de Jos of Galati, Galati, Romania
Citation
Annals of the University "Dunarea de Jos" of Galati - Fascicle VI: Food Technology, 2022, 46, 1, pp 52-66
AbstractFull Text

Raw goat milk is recognized as one kind of nutritious food owed to its originality and medicinal values. This study aimed to evaluate the physico-chemical and microbiological qualities of locally produced raw goat milk prior any processing steps during storage. Milk samples passed organoleptic test ...

Author(s)
Lai, C. Y.; Fatimah, A. B.; Mahyudin, N. A.; Saari, N.; Zaman, M. Z.
Publisher
Faculty of Food Science and Technology, Serdang, Malaysia
Citation
International Food Research Journal, 2016, 23, 2, pp 739-750
AbstractFull Text

Government hospital kitchens in Malaysia have been certified with Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Point (HACCP) to ensure that cooked food is clean and safe for consumption. However, the performances of the Food Safety Assurance System (FSAS)-certified...

Author(s)
Suhaila Abdul-Rashid; Ungku Zainal, A. U. F.; Abdul-Mutalib, N. A.; Syaliza Omar; Selamat Jinap; Maimunah Sanny
Publisher
Universiti Putra Malaysia Press, Serdang, Malaysia
Citation
Pertanika Journal of Tropical Agricultural Science, 2022, 45, 3, pp 731-745

Refine Results

Sort Order
Author
Geographical Location
Item Type
Language
Organisms
Subject Topics