Introduction: Food hygiene and safety is directly related to human health. The principles of HACCP (Hazard Analysis Critical Control Points) in hospital contribute substantially to food hygiene particularly given the presence of patients who could be more vulnerable than healthy subjects to...

Lactic acid bacteria produce a variety of small molecular weight compounds which have antimicrobial properties. Such substances are: organic acids, alcohols, carbon dioxide, diacetyl, hydrogen peroxide and bacteriocins. Many of these compounds have a wide inhibitory spectrum but the bacteriocins...

Food borne diseases create pervasive health problems across the globe. The problem is severe in underdeveloped countries due to the difficulties in securing optimal hygienic food handling practices. Hence, this study is intended to explicate the prevalence, antibiotic resistance and biofilm forming ...

European food safety legislation includes responsibilities for food business operators and official controls on the part of the Competent Authorities. Food businesses are required to implement self-regulatory procedures based on the HACCP principles. Guides to good practice can be used to meet this ...

As the market globalization, free trading of products and transport of services within and between the European Union Member States increased, more is based on their quality and integrity. In this particularly exigent environment, in markets that are rapidly altered with fast rhythms and within the ...

Aflatoxins are produced by various types of Aspergillus spp. fungi in a wide variety of foods and feeds. Aflatoxins are toxic to human and animals, acute and chronic. In humans, they can cause liver cancer, chronic hepatitis and cirrhosis. Among the four main aflatoxins (B₁, B₂, G₁ and G₂),...

The paper starts with the significance of biotechnology for animal nutrition, focusing on transgenic plants where most of genetically modified feedstuffs are. In addition, the significance of genetically modified-plants as animal feeds and the requirement for this crucial issue to be covered by...

The survival of Escherichia coli O157:H7 was examined in 3 types of butter: unsalted and salted with 0.46 or 0.93% salt. The butter samples were inoculated with a low (c.a. 3.14 log CFU/g) or high concentration (c.a. 4.80 log CFU/g) inoculum of the pathogen and were stored at 4 and 12°C. The...

Food safety, designation of origin (PDO), certification, and traceability are food quality cues, which form distinct and clearly-defined market segments, highly valued by consumers. Taking into account the increasing interest of consumers for healthy quality food, it is important to identify how...

The principal aim of this essay is to investigate the potential contribution of new-but mainly alternative-forms of economic networks, towards the reorientation of "production-consumption" procedure which will be based upon the satisfaction of real needs ("economy of needs" as opposed to the...