In Turkish cuisine, ready–to–eat vegetable salads (REVS) served with pide/lahmacun, kebab types, and tantuni from animal source in meat restaurants were evaluated since they have the potential to carry risks terms of Public Health. The microbiological properties REVS investigated using agar plate method. Antimicrobial resistance foodborne pathogens including Escherichia coli Staphylococcus aure...

Foodborne listeriosis is a rare and very dangerous disease which is caused by Listeria monocytogenes. This bacterium is found in the nature in very high population, but can cause disease only in certain groups of people. Listeriosis usually happens after consumption of unpasteurized dairy products especially soft and unripe cheeses and ready to eat meat products like hot dog by susceptible peop...

The objective of this study was to investigate the microbiological quality of ready-toeat food in the Municipality of Khon Kaen, Thailand. Four categories of 186 food samples were collected: 1) high heat food; 2) low heat food; 3) no heat food; and, 4) on-site prepared fruit juices and beverages. Of the food samples, 145 (78%) failed to meet acceptable microbiological standards, including fruit...

Compact FoodBars (CFB) are part of the diets that are named according to the purpose of use, Meal Ready-to-Eat (MRE) used during the maneuvers and military operations, Emergency Food Product (EFP) used in emergencies and crises such as natural disasters and warfare leading to the promotion of crisis management, and Ready-to-Use Therapeutic Food (RUTF) used for therapeutic purposes in malnourish...

OBJECTIVE To determine low-income consumers' attitudes and behaviour towards fruit and vegetables, in particular issues of access to, affordability of and motivation to eat fruit and vegetables. DESIGN AND SETTING Questionnaire survey mailed to homes owned by a large UK housing association. PARTICIPANTS Participants were 680 low-income men and women, aged 17-100 years. RESULTS Age, employ...