background: herbal essential oils (eos) are natural, volatile, and complex compounds that are defined by a strong odor. this study was conducted to investigate and compare antioxidant and antifungal properties of eo extracted from flowers and leaves of origanum vulgare ssp. gracile from iran. methods: eos of leaves and flowers of o. vulgare ssp. gracile were extracted using a modified clevenger...

As a global problem, food safety significantly affects the public health in both developed and developing countries, especially in countries with large populations, e.g. China. A 2011 survey reported that food safety was the most concerned issue in Chinese people, surpassing public security, traffic safety, medical safety, etc. (1). Food can be contaminated by many harmful factors at any step i...

For many years, the Centers for Disease Control and Prevention (CDC) and state and local health departments have investigated and controlled outbreaks of foodborne diseases and conducted limited passive surveillance for specific foodborne pathogens. However, recent changes in the food supply and in the consuming public have changed the type and range of infections caused by food and have made t...

The Food and Drug Administration (FDA or we) is issuing this final rule to require domestic and foreign food facilities that are required to register under the Federal Food, Drug, and Cosmetic Act (the FD&C Act) to address hazards that may be introduced with the intention to cause wide scale public health harm. These food facilities are required to conduct a vulnerability assessment to identify...

The safety of the food supply is a subject of intense interest to consumers, particularly as a result of large-scale outbreaks that involve hundreds and sometimes thousands of consumers. During the last decade, this concern about food safety has expanded to include the diets of companion animals as a result of several incidences of chemical toxicities and infectious disease transmission. This h...

Incorporating Hazard Analysis Critical Control Points (HACCP) in the initial stages of food product development allows for an assessment of the risk and severity of hazards, which may be associated with the raw materials used, their processing, the system of distribution, and the intended use. Implementation of a HACCP plan provides a mechanism to ensure that product safety is continuously achi...

ments, food-producing companies, the agricultural sector, consumer organizations and four federal departments that share responsibility for food safety, i.e. Health Canada (HC), the Public Health Agency of Canada (PHAC), the Canadian Food Inspection Agency (CFIA), and Agriculture and Agri-Food Canada (AAFC) (Figure ). Part of the responsibility of the AAFC is to develop food-safety programs tha...

The food processing industry is one of the United States’ largest manufacturing sectors, accounting for more than 10 percent of all manufacturing shipments. Concerns over food safety have increased as the industry has been hit by several high profile and large-scale food recalls. Thus, commercial food processors must be vigilant about ensuring the safety of their products. If inadequate or impr...

The study was undertaken to determine bacterial contamination of warm-water fish ponds and silver carps harvested from those ponds in Guilan province, Iran. In this respect, water samples were taken from 7 ponds and investigated by testing total bacteria, coliforms, and Escherichia coli. In addition, skin swab samples of silver carps caught from each pond were studied for enumeration of the sam...

Restaurants in the United States are regularly inspected by health departments, but few data exist regarding the effect of restaurant inspections on food safety. We examined statewide inspection records from January 1993 through April 2000. Data were available from 167,574 restaurant inspections. From 1993 to 2000, mean scores rose steadily from 80.2 to 83.8. Mean inspection scores of individua...