Food Hygiene Surveillance in Italy: Is Food Ice a Public Health Risk?

Lactobacilli in Food Hygiene

In hygiene and technology of foods, almost all the species within the group of lactic acid bacteria have their meaning, as in the positive (fermentation, antimicrobial activity, sensory characteristics of products, probiotic effect), so in the negative sense spoilage bacteria, biogenic amines producers, antimicrobial resistance). Certain species of lactobacilli are “specialized” for use in some...

Dioxin in feed and food: is public health running behind?

Our Food: Packaging & Public Health

Knowledge, Attitude, and Practice about Food Hygiene and Safety among Food Catering Staff in Yazd

Introduction: Observance of food hygiene and safety by the staff working in the food supply and distribution sector is one of the most important factors in prevention of foodborne diseases. However, considering the inadequate knowledge and inappropriate performance of the staff, we are faced with many epidemics of food poisoning. Therefore, this study was conducted to determine the knowledge, a...

Hypovitaminosis D in Adults Living in a Sunny City: Relation to Some Cardiometabolic Risk Factors, National Food and Nutrition Surveillance

Background and Objectives: Reports indicate that hypovitaminosis D is extremely common worldwide and is re-emerging as a major health problem globally. In the present study, the main objectives were: 1) to examine whether healthy men and women living in Ahvaz have adequate vitamin D status; 2) to assess association between vitamin D status and some cardiometabolic risk factors. Materials and M...