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...

This article describes the production, processing, storage, quality, microbial contamination and safety of dairy type cheeses in Italy.

Food safety is not just a technical problem, but more of a social problem. It is a global problem to fundamentally secure food safety. This paper started with the main problems of food safety in our country, through analyzing the links of food production, processing, packaging, storage, logistics,...

This review describes studies on ensuring the microbiological safety of food. These studies contribute to the processing and storage of high-quality and highly safe foods. The studies are focused on these areas of investigation: (1) simple and rapid methods for detecting and identifying various...

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, ...

Objective: To analyze the detection results of frozen drinks in Sanya city and county in recent 3 years. Methods: According to the implementation requirements of the national food safety supervision and sampling inspection and risk monitoring work, 50 batches of frozen drinks were extracted from 10 ...

Low water activity of these foods inhibits the growth of pathogenic microorganisms. However, at the same time it can promote long-term survival of certain pathogens. The microbial contamination can occur throughout the processing, from pre-harvesting stage to final processed food. Several factors...

This 99-paged book highlights the current guidelines set by the International Platform of Insects for Food and Feed (IPIFF) on Good Hygiene Principles aimed at preparing and developing a Guide on Good Hygiene Practices (GHP) for insect production. It has six chapters which discussed the following:...

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...

This paper looks at the latest technological advancements helping to ensure food safety, specifically the use of chill temperatures during food storage in order to reduce the rate and extent of microbial contamination and spoilage in foods. The paper discusses the determinants of microbiological...