Foodborne disease outbreaks involving Escherichia coli O157:H7 and Salmonella enteriditis in liquid egg products (LEPs) are the major public health concern. Egg is a principal source of the S. enteritidis able to colonize ...

Risk assessment (RA) which is a holistic approach involves hazard identification, exposure assessment, dose-response assessment, and risk characterization (Oscar, 2004). Microbiological risk assessments (MRAs) have been ...

Studies employing gravity settling culture plates (GSC) were conducted in order to analyse the airborne fungi of an olive processing (ripe pitted, natural calamata pitted and whole olive) plant in Izmir, Turkey, in May ...

The need for ensuring microbial food safety and quality, without adversely affecting the nutritional, functional and sensory characteristics of foods, has led to an increase in low-temperature or non-thermal processing ...

Pasta (Italian for "dough") is a generic term for Italian variants of noodles, food made from a dough of flour, water and/or eggs. The word can also denote dishes in which pasta products are the primary ingredient, served ...