Microbial contamination of complementary foods puts young children at risk of developing intestinal infections and could be reduced by improved handwashing and food hygiene practices.We aimed to identify which promoted food hygiene practices are associated with reduced complementary food...

Air is recognized as an important source of microbial contamination in food production facilities and has the potential to contaminate the food product causing food safety and spoilage issues for the food industry. Potential for aerial microbial contamination of food can be a particular issue...

With rich nutrients and low fat, aquatic products are popular. Nevertheless, due to microbial invasion, the deterioration of aquatic products expedites during storage, which explains why it is difficult to store and transport such products. Only one preservation technique fails to inhibit all...

Food safety concerns have existed for a long time, as millions of people across the globe suffer from food borne disease every year. Contamination of food owing to limited knowledge of food safety practices primarily increases the risk of food borne illnesses. In the present study, quantitative...

The construction of urban food safety involves food quality and safety control of planting, breeding, food production and management, livestock and poultry slaughtering, food and beverage disinfection, etc. This paper expounded the factors affecting urban food security, including agricultural,...

Household-level food storage can help families save money, minimize food waste, and enhance food safety and security. Storing food within households may, however, be affected by domestic routines, like food shopping and cooking. Therefore, it is essential to evaluate how consumers' attitudes and...

The primary objective of food hygiene is to eliminate or reduce the risk of exposure to foodborne illness. Biological, chemical and/or physical agents contaminating food may cause foodborne illness, but by far the most common causes are biological agents, with microorganisms constituting a major...

Transportation and storage are practices that affect food safety. Temperature conditions that prevent the growth of potentially present pathogenic and spoilage bacteria must be maintained during storage and transport. The outcome of meat cooling is closely linked to the initial number of...

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...