Hygiene practices are crucial for the production of fermented products, as they affect both
product quality and safety. Fermented products, including dairy-based such as kefir …

Objective The aim of this study was to determine the prevalence of Salmonella and Shigella,
antibiotic susceptibility profile and associated factors among food handlers working in food …

A demanda por enzimas nos setores industriais está aumentando nos últimos anos devido
as diversas vantagens econômicas. Entre a variedade de enzimas, as proteases ganharam …

A cross sectional study to assess bacteriological safety of 60 fruits, 85 juice contact surfaces
and 30 hands was carried out in Kampala, Uganda. Sampling was done according to ISO …

Background: Food contact surfaces are surfaces that encounter food for humans. It can
harbor and introduce pathogens into food. Objective: The aim of this study was to assess the …

An increase in population has led to explorations of alternative sources of food, nutrition and
energy. This search and the maintenance of nutritional security are essential dimensions of …

The objective of the present study was to use a questionnaire on knowledge, attitude,
practice (KAP) to assess food safety culture in government hospital kitchens. Four different …

Education and regulations of hygienic practices are poorly carried out in the informal sector
of food supply chain in developing countries, especially rural communities. Therefore, this …

Microbial adhesion and biofilm formation on food contact surfaces in the seafood industry
pose major problems and risks to human health. Escherichia coli is a common inhabitant of …

Food contact surfaces are major sources of food contamination. They harbour contaminants
which are further transferred to the food that comes in contact with them. These …