Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial hazards to prevent food safety issues. This preventive approach ...

INTRODUCTION Food contamination with Listeria monocytogenes is on the increase posing threats to public health with growing trends in food products recalls due to suspected Listeria contamination. METHODS We conducted a cross-sectional study to determine the prevalence and antibiotic susceptibility profiles of Listeria monocytogenes (Lm) among 71 randomly selected poultry farms in Oyo State, ...

The possible effect of contrails in modifying the weather is reconsidered in the light of information obtained from ground-level contrails in Alaska. It appears likely that inadvertent cloud seeding b y jet aircraft may be of the same order of magnitude as that attained in commercial cloud seeding operations. Further investigation is needed; but in the meantime, the possibility of contrail cont...

Much of the existing literature examining the role of disgust is limited to specific phobia. Recent research has begun to examine the role of disgust in contamination fear, a subtype of obsessive-compulsive symptoms. Through the use of behavioral avoidance tasks (BATs), the current study was designed to examine the role of disgust in people with contamination fears, with attention to distinguis...

The U.S. Food and Drug Administration requires food processors to implement and validate processes that will result in significantly minimizing or preventing the occurrence of hazards that are reasonably foreseeable in food production. During production of fresh-cut leafy vegetables, microbial contamination that may be present on the product can spread throughout the production batch when the p...

The custom of displaying Chinese-style barbecued meats at room temperature has been a controversial food safety issue in North America. This article is intended to facilitate development of a risk-based food safety policy for this unique food by providing a brief overview of the recent study findings and Canadian disease surveillance data. Despite the lack of temperature control after cooking, ...

A single, simple method for recovering enteroviruses from several different kinds of food, such as ground beef, fish, oysters, and mussels, has been improved. First, sample contamination technique was studied. It appears that virus adsorption occurs at food pH and varies according to the kind of food and the food-virus exchange surface. Second, virus recovery was evaluated. According to the exp...

Major food adulteration and contamination events seem to occur with some regularity, such as the widely publicised adulteration of milk products with melamine and the recent microbial contamination of vegetables across Europe for example. With globalisation and rapid distribution systems, these can have international impacts with far-reaching and sometimes lethal consequences. These events, tho...

Introduction: Zearalenone is a mycotoxin compound produced mainly by the Fusarium species of fungi which is present in several types of foods. T he purpose of this study was to determine the zearalenone in raw animal origin food produced in North-West of Iran . Materials and methods: From June to December 2012, a total of 210 samples (containing 70 raw milk, 70 meat and 70 liver) were obtai...