منابع مشابه
Assessment of Food Safety Knowledge, Attitude, Self-Reported Practices, and Microbiological Hand Hygiene of Food Handlers
Institutional foodborne illness outbreaks continue to hit the headlines in the country, indicating the failure of food handlers to adhere to safe practices during food preparation. Thus, this study aimed to compare the knowledge, attitude, and self-reported practices (KAP) of food safety assessment and microbiological assessment of food handlers’ hands as an indicator of hygiene practices in fo...
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Ozone is a powerful antimicrobial agent that is suitable for application in food in the gaseous and aqueous states. Molecular ozone or its decomposition products (for example, hydroxyl radical) inactivate microorganisms rapidly by reacting with intracellular enzymes, nucleic material and components of their cell envelope, spore coats, or viral capsids. Combination of ozone with appropriate init...
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Probiotic bacteria are sold mainly in fermented foods, and dairy products play a predominant role as carriers of probiotics. Functional dairy foods are well suited to promoting the positive health image of probiotics for several reasons: (i) fermented foods and dairy products in particular, already have a positive health image by their traditional use for centuries; (ii) people are familiar wit...
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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...
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ژورنال
عنوان ژورنال: Journal of Clinical Pathology
سال: 1977
ISSN: 0021-9746
DOI: 10.1136/jcp.30.6.592-a