The purpose of this study was to investigate the knowledge, attitude and practice (KAP) regarding health and food safety among female students, Ghazni University, Ghazni, Afghanistan and to explore the association between their socio-demographic and academic characteristics. This analytical study...

Microbial contamination of complementary foods puts young children at risk of developing intestinal infections and could be reduced by improved handwashing and food hygiene practices.We aimed to identify which promoted food hygiene practices are associated with reduced complementary food...

The aim of this study was to test two different innovative plasma assisted approaches to prolong ricotta shelf life. In one test the ricotta cheese is directly exposed to the plasma effects, and in the other one the plasma is indirectly applied (i.e. blowing the plasma effluents on the substrate)....

The present study investigated the efficacy of in situ electrical conductivity measurement was evaluated to estimate the freshness of cow milk. Accordingly, the same for the refrigerated milk (5°C) gradually increased from 0.505 to 0.610 S/m during 42 days, whereas that for the milk stored at room...

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue...

The paper presents the results of studying the composition of the microflora of soft cheese, the dynamics of their change during storage, as well as the optimal shelf life of the finished product.

The objectives of the current study were to prepare and characterise cinnamon essential oil nanoemulsion (NCEO) and investigate its antibacterial activity in vitro and milk. The average size of NCEO droplets was 66.6 nm. NCEO was overall more effective than free essential oil on Listeria...

Drinking milk with longer shelf-life is nowadays required to have access to markets of distant countries. Novel technologies for milk processing, alternative to conventional heat-treatments, may provide milk industry with reliable, efficient and clean equipment for drinking milk manufacture. This...

The diversity of seven strains of Pseudomonas spp., isolated from raw milk, was studied for growth and proteolytic and lipolytic activity in milk at 4, 8 and 22°C. Proteolysis was demonstrated by capillary electrophoresis (CE) and the liberation of free amino acids and free fatty acids were...