Foodborne illness of microbial origin is the most serious food safety problem in the United States. The Centers for Disease Control and Prevention reports that 79% of outbreaks between 1987 and 1992 were bacterial; improper holding temperature and poor personal hygiene of food handlers contributed most to disease incidence. Some microbes have demonstrated resistance to standard methods of prepa...

To describe the transmission dynamics of a pathogen over a food pathway in quantitative microbiological risk assessment (QMRA), several types of processes need to be modelled. Next to microbial processes like bacterial growth and inactivation, four food handling processes can be identified. Among these are partitioning and mixing of the food product. With these processes, the (sizes of) units o...

The Hazard Analysis and Critical Control Point (HACCP) system is a preventive method of ensuring food safety. Its objectives are the identification of consumer safety hazards that can occur in the production line and the establishment of a control process to guarantee a safer product for the consumer; it is based on the identification of potential hazards to food safety and on measures aimed at...

Although foodborne illness is preventable, more than 56,000 people per year become ill in the U.S., creating high economic costs, loss of productivity and reduced quality of life for many. Experts agree that the home is the primary location where foodborne outbreaks occur; however, many consumers do not believe the home to be a risky place. Health care professionals need to be aware of consumer...

The purpose of the study is to assess the health status of food handlers working in food establishments in and around Coimbatore, South India, by conducting face to face interview using pre-tested questionnaire. Of the 163 food handlers responded, the majority of them were young in age 43 (26.4%) between 15-24 years and 35-44 years. Most of food handlers were cooks 44 (26.9%) and literate 126 (...

Background: The (WHO) developed the five keys to safer food which was designed be practical and straightforward for handlers. In recognition of role they play in preventing Foodborne Disease (FBD) outbreak. this study, we aimed determine knowledge practice among handlers establishments Sokoto Metropolis, Nigeria.
 Methods: We conducted a cross-sectional study between August November 2019. ...