The purpose of these paper is to identify and monitor the critical points on the technological flow in a fish processing unit and to identify the potential microbial agents that may affect the final product, implicitly the health of the consumer (E. coli, L. monocytogenes, Salmonella, ...

This study aimed to assess the energy consumption of ohmic heating (OH) and conventional heating (CH) for pasteurization of fresh and thawed sheep milk and their impact on bacterial microbiota throughout refrigerated shelf-life (4°C ± 1, 15 days). OH pasteurization using 8.33 and 5.83 V/cm electric ...

In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4°C and 85% of relative humidity. The following...

Food safety is a global concern in today's world, and harnessing food safety in Sub-Saharan Africa, especially Nigeria and Ghana are momentous. This review presents an insight into the situation of food safety in Nigeria and Ghana. Using a desktop review technique, research papers were evaluated to ...

This study was conducted to evaluate the microbiological status of cheese made from unpasteurized cows' milk, to examine the safety of the cheese and to observe the changes that occurred in its microbial community during ripening and storage. Furthermore, the pH, the moisture and salt concentration ...

Physical-chemical characteristics of Minas Frescal cheese (MFC) favor the growth of Staphylococcus spp. and allow the production of enterotoxins by specific strains. Here, we aimed to characterize the physical-chemical aspects (pH, storage temperature, and salt content) and the presence of ...

Dairy products, especially cheeses have a great nutritional value and a high consumption level around the world. Cheese is one of the most common foods over the world, and according to the International Dairy Foods Association report, cheese is the major manufactured dairy product, with the...

The objective of this study was to investigate the food safety status of street foods in the city of Can Tho, Vietnam. A total of 410 consumers was interviewed to get an insight into the popular street foods in the studied area. Vietnamese sandwich (34.63%) and sugarcane juice (24.51%) were...

The development of new detergent agents is mainly due to the creation of new compositions of chemical agents, which increases their cost. The article presents the results of production tests of the previously developed disinfection modes for refrigerators "Giponat BPO". As a result of the...

This study aims to evaluate the microbiological status, pH, and water activity of European beaver meat to establish its shelf-life and microbiological safety. In this study, the microbiological profiles of meat and minced meat obtained from the carcasses of beavers were investigated. Microbial...