This study provides an important insight into the response of food safety systems during the first months of the pandemic, elevating the perspective of preventing Covid-19 within conventional food safety management systems. A multi-country survey was conducted in 16 countries involving 825 food...

Listeria monocytogenes remains one of the most challenging hazards associated with the ready to eat (RTE) food industry, despite technological and scientific advances. A model food safety management (FSM) plan targeted for the control of Listeria spp. was developed for a boiled, double smoked, RTE...

In our research we followed changes in the organoleptic, physicochemical and microbiological characteristics of meat products within the warranty period depending on the quality of raw materials and storage conditions. In processed meat products from lower quality raw materials (beef meat II) as...

This paper aims to trace sources of contamination of dairy products. The three types of contamination are physical, chemical, biological (micro and macro biological). Furthermore, there will be information on food waste as well as on what constitutes food safety. After processing the information...

Salmonellosis is the second most common zoonosis in humans after campylobacteriosis. Eggs and egg products are the foods most commonly associated with Salmonella outbreaks. Also, inadequate hygiene practices performed by consumers at home contribute to the prevalence of foodborne diseases. The...

The paper aimed to present the evaluation of acrylamide (AA) content in foodstuffs during 2018-2019 periods on the Romania market. It is based on the data provided by the National Sanitary Veterinary and Food Safety Authority (ANSVSA). The acrylamide levels were analyzed within ANSVSA by high...

The objective of this study was to analyze compositional quality of semi skimmed milk (1,8% fat), sour cream (12% fat), natural yogurt (2.8% fat) and yogurt extra (3.5% fat) products from a cold store in the city of Craiova in 2013. Standards methods were used to test total solids and fat contents, ...

Mastitis represents a complex disease of the mammary gland which cause significant losses by decreasing the quantity and quality of the obtained milk, and by mortalities among affected animals. In addition, the costs of sick animals treating must be considered. Mastitis treatment is complex and...

Along the technological course of broiler poultry processing, the degree of carcass contamination can be controled only through the strict accomplish of good hygiene practices (GHP), respectively of the HACCP system. The contamination of poultry carcasses with Salmonella and Campylobacter...

Over time, many studies have been developed to describe microbial communities and to understand the dynamics and the role of these organisms during milk processing and during production of different types of cheese. For an evaluation of the microbiology of milk and cheese, a comparative study was...