Staphylococcus aureus is a commensal bacterium known to colonize the skin, nares, and
gastrointestinal tract of humans. Asymptomatic workers can contaminate food via manual …

Foodborne pathogens of Bacillus cereus (B. cereus), non-STEC Escherichia coli (non-STEC
E. coli) and Staphylococcus aureus (S. aureus) are currently non-notifiable in Australia …

Abstract Evaluation and repeated monitoring of a range of indicators reflecting hand hygiene
practices in food handlers are of crucial importance to prevent foodborne outbreaks. There …

Objectives: Identify the indications for handwashing. Describe the technique of handwashing
in healthcare institutions. Explain how handwashing decreases risk of infection …

The consumption of sushi or poke has grown globally. However, this type of dish often
contains raw fish or seafood; therefore, it can pose a microbial risk for consumers. This study …

The cultivable microbiota isolated from three sea bass products (whole, gutted, and filleted
fish from the same batch) during chilled storage and the effect of primary processing on …

Seeing the palpable impact of food poisoning associated with catering operations, we
surveyed caterers with and without past hygiene violations to examine staffing, food safety …

The study's objective was to evaluate the performance of the food safety management
system (FSMS) in relation to the microbiological food safety (FS) output of Salmon Nigiri …

Background: A microbiological analysis of samples taken from hands of food handlers and
utensils/crockery in food service units was used to assess the risk of food contamination. We …

Background Bacillus cereus is ubiquitous in nature, found in environments such as soil,
plants, air, and part of the insect and human gut microbiome. The ability to produce …