IMP decomposition in flounder meat at 0°C was biphasic showing a slow decrease in the early phase and a quick decrease in the latter phase. Addition of 150 ppm chloramphenicol to the muscle mince stopped the quick phase of IMP decomposition. Such effect of chloramphenicol was not observed at 10 and ...

This article presents potential microbial hazards at food manufacturing sites. It discusses where these hazards may be found, facility hazards and sanitary controls, hazards and hygiene in these facilities, and food manufacturing machines (surfaces, joints, drainage, cover, and settings).

The aim of this study is to develop for the high sensitive isolation methods for Vibrio cholerae from frozen food samples. After being frozen at -20°C for one week, the bacterial numbers of V. cholerae in physiological saline were reduced by a factor of 1/100-1/10,000. However, this bacterium was...

At every point in the food production process, including during the farming process, slaughter and processing, kitchen preparation, storage, and transportation, food can get contaminated. FBOs must be aware of the risks associated with the food they produce, transport, store, and sell, including...

This article examines the circumstances in which a biopsy phase is necessary. In order to follow the Food Sanitation Law, HACCP-based hygiene management has become a must. At HACCP, those in charge at a lower level can check the results right away because trying to get rid of them takes time. In...

From the standpoint of food hygiene, seafood, which makes up the majority of processed fishery products, is regarded as "perishable" since it frequently loses its freshness quickly. Traditional fishery processing techniques have been established in Japan up to the present day, considering dried and ...

In addition to harming a food establishment's online reviews and reputation, poor cleanliness puts it at risk of foodborne disease outbreaks, which might put customers in danger and lead to legal action. The topic of good hygiene practices (GHPs) and how FBOs can use them to assure food safety and...

This article introduces the readers to the food safety course. Discussed herein, among other topics, is the concept of HACCP, as well as other food safety concerns.