Surface hygiene is commonly measured as a part of the quality system of food processing
plants, but as the bacteria present are commonly not identified, their roles for food quality …

Although foodborne illness is preventable, more than 56,000 people per year become ill in
the US, creating high economic costs, loss of productivity and reduced quality of life for …

A culture of food safety is built on a set of shared values that operators and their staff follow
to produce and provide food in the safest manner. Maintaining a food safety culture means …

Infectious diseases (ID) circulating in the home and community remain a significant concern.
Several demographic, environmental, and health care trends, as reviewed in this report, are …

Listeria monocytogenes is an important foodborne pathogen, which is associated with high
hospitalization and case-fatality rates. Outbreaks due to food contaminated with this …

The aim of this study was to evaluate the food safety knowledge, attitude and practices
(KAP) of food handlers from institutional food service establishments that serve hospitals …

Bacterial transfer events are considered to be an important cause of transmission of food-
borne diseases. In this review the most common ways of bacterial transfer to food are …

Contaminated poultry is the major vehicle for consumer's exposure to Campylobacter. This
study aimed to perceive potential cross-contamination events during preparation of raw …

Purpose–For nearly 150 years the study of food safety has been dominated by a
microbiological approach, however, in many countries cases of foodborne disease are at …

Globally, foodborne illness affects an estimated 30% of individuals annually. Meals
prepared outside of the home are a risk factor for acquiring foodborne illness and have been …