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 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...

Background: Ice is used in large quantities as refreshment in alcoholic and nonalcoholic beverages, especially in summer time. Contamination of edible ice products with pathogens is a public health concern in various countries, including Vietnam. This study aimed to assess the food safety...

Objective: To understand the status of chemical pollutants in food risk monitoring in Pu'er city from 2017 to 2019. Methods: Different kinds of food samples were collected from farmers' markets and shops in different districts and counties of Pu'er city from 2017 to 2019 for detection of...

Food-borne pathogenic bacteria and spoilage bacteria contamination have always been important factors in food safety incidents. Traditional microbial detection methods are accurate, however they take long time and need complicated operation, so it is of great significances to develop efficient and...

Objective: To analyze the overall situation of food safety in China. Methods: The results of the national food safety supervision in 2018 were summarized and analyzed according to different dimensions. Results: 32461 batches of health food samples were supervised and sampled including 31898 batches ...

Respiratory abnormalities among workers at coffee roasting and packaging facilities have already been reported; however, little is known about microbiological contamination inside coffee production facilities. This study intends to assess the microbial contamination (fungi and bacteria) in two...

Microbial food contamination can take place in any step of food production from farms to factories and to retail, food services and storage, originating from different sources such as raw materials, operators and environmental conditions of manufacturing plant. To avoid the range of temperature...

The first volume of this book contains topics on ensuring safety at the farm and at slaughter in beef production systems. Chapters include pathogens affecting beef, methods for detecting pathogens in the beef food chain, food safety management on farms producing beef, ensuring the safety of feed...

This aim of this study was to assess the microbiological and anthelmintic drug residue risks associated with raw milk used for cheesemaking and raw milk cheese, over an 18-month period. Samples of raw milk, milk filters, curd and cheese from nine raw milk artisan cheese producers in the south of...