Donated breast milk is a high-value resource which can be used to feed hospitalized neonates and full-term infants, therefore, ensuring its safety is imperative. This literature review presents the main hazards of physical, chemical and microbiological nature identified in human milk, with the...

The aim of this issue is to describe the different food contamination, contaminants and food safety protocols to ensure the microbiological quality of different food products.

The aim of this study was to evaluate the sensory, chemical and microbiological changes in the mantle of giant squid (Dosidicus gigas) with skin (CP) and without skin(SP) stored on ice (0 ± 1°C) for 19 days and refrigerated (5 ± 1°C) for 8 days. Chemical evaluation was performed by analysing...

Introduction: In Latin America, reports on the microbiological quality of raw chorizo, or raw pork sausage, are limited, however, it is a widely consumed and traditional product. Objective. To determine the microbiological stability of the raw sausage in the Great Metropolitan Area (GAM) of Costa...

In-depth knowledge on the nature and characteristics of milk production is essential to ensure food safety and safeguard the consumer health. Goat milk production and goat milk characteristics are very different from those of dairy cows. For this reason, the same procedures of transformation in...

Foodborne illnessare a major public health problem due to their high incidence worldwide, the guidelines for food hygiene must be applied, not only by the general population, but also by medical services and hospital systems. For this reason, this research aims to know the hygiene conditions of...

Good manufacturing practices (GMP) are tools that seek to obtain safe products for consumption, with emphasis on hygiene and method of handling. Cheese is a highly perishable food due to its composition, so it can be the cause of diseases transmitted by food (ETA's), if it is not stored and handled ...

The objective of this work was to evaluate the microbiological load of total coliforms (TCs), Staphylococcus aureus and Salmonella spp. in milk and fresh cheeses as indicators of process practices carried out in cheese dairies of different localities in the region of Salinas, San Luis Potosí....

Raw milk is important to the industry and the consumer. Therefore, the objective of the research was to evaluate compositional, health and microbiological parameters of raw milk in the early and late lactation in crossbred Holstein cows. 140 milk samples were taken for both thirds and the...