The aim of the paper was to analyse the bacterial poisonings in the Lublin province in the years 1976-1998. The analysis was based on the archive materials of the Regional Unit for Control of Epidemics and Hygiene Promotion in Lublin. To illustrate the discussed issues the exemplifying bacterial food poisonings in closed mass nutrition institutions in 1990 were examined. The studies revealed th...

The European legislation set the new hygiene standards in food chain with the purpose to ensure high levels of public health protection in relation to food production. In order to guarantee excellent hygiene standards in food chain, particular attention must be paid to the presence of foreign matter, like light solid impurities of mineral, vegetable or animal origin. The light filth test is a s...

The study provides a deeper insight into Slovenian mountaineers’ and excursionists’ habits regarding food safety knowledge, handling practices, hygiene on expeditions. objective of the is to identify gaps in knowledge practice at home during activities. Data were collected using an anonymous online questionnaire (n = 330) eight semi-structured interviews. research participants take most their w...

BACKGROUND Hajj is the largest annual mass gathering of muslims. The exorbitant crowd of pilgrims and the poor condition of personal hygiene and nutrition are the main predisposing factors for different infections and food poisonings. OBJECTIVES This study investigates a gastroenteritis outbreak among an Iranian caravan of hajj pilgrims. MATERIALS AND METHODS Studying the outbreak was carri...

Microbiologic safety is consumers' most frequently volunteered food safety concern. An increase in the level of concern in recent years suggests that consumers are more receptive to educational information. However, changing lifestyles have lessened the awareness of foodborne illness, especially among younger consumers. Failure to fully recognize the symptoms or sources of foodborne disease pre...

Salmonella enterica is a common zoonotic pathogen in humans. Transmission typically occurs through consumption of contaminated food products or contact with infected animals, including poultry or their environment. The objective of this study was to estimate the frequency of Salmonella contamination in the environment in poultry exhibits at agricultural fairs. Samples were collected from cages,...

Background The relationship between agriculture and nutrition extends throughout the various stages of the food value chain, from production to markets and on to final usage by the food consumer. However, improvements along the value chain which increase income, food production and market availability do not ensure that nutritionally vulnerable populations will consume more nutritious foods, le...