Objective: To describe the epidemiology of foodborne disease outbreaks in schools in China's Mainland and to identify where preventive measures could be targeted. Methods: Data on foodborne disease outbreaks in schools reported between 2010 and 2020 were extracted from Chinese National Foodborne...

Staphylococcus aureus is a common cause of food-borne disease worldwide and food poisoning. This study reports the effect of nisin (0, 10 and 12.5 ppm) against Staphylococcus aureus in manufactured kareish cheese. Nisin was effective in reducing S. aureus count in cheese; a reduction of S. aureus...

Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good...

Smallholder farmers dominate the Kenyan dairy sector producing 95% of the total milk. However, several concerns have been raised on the quality and safety of the milk they produce. This study assessed the hygienic practices and microbial safety of milk supplied by smallholder farmers to processors...

Milk preservation is closely related with its microbiological quality. The spoilage may occur at any stage from production, during processing and till consumption. Many potent antimicrobials were discovered recently but, it is important to test their efficacy against undesirable bacteria inside the ...

Artisanal cheeses are produced in small-scale production plants, where the lack of full automation and control of environmental and processing parameters suggests a potential risk of microbial contamination. The aim of this study was to perform a longitudinal survey in an Italian artisanal factory...

This study was aimed to investigate the effect of raw milk qualities on their corresponding pasteurized milk stored at different chilled temperatures. Raw milk collected from two different sources, Banhong (BH) milk farm and Mae Tha (MT) collection center, were pasteurized at 78 ± 2°C for 30 s and...

Bacteriocins are peptides that have antimicrobial activity that are non-toxic, non-allergenic, heat-resistant and have broad bactericidal activity. Bacteriocin that has been declared safe by the FDA (Food and Drug Administration) and has been widely used in the food industry is nisin, which is...

Objective: To provide basis for further ensuring the safety of student meals, the microbial contamination status in kindergarten, primary and secondary school canteens in Wenzhou in the past five years were investigated. Methods: Food samples collected in Wenzhou from 2016 to 2020 were detected for ...

Background: Poor Knowledge, Attitude, and Practices (KAP) of food safety and hygiene by foodservice providers lead to food contamination and pose health threats to consumers. This study assessed the KAP on food safety and hygiene, and microbial quality of food sold by formal and informal...