The European Food Safety Authority and the European Centre for Disease Prevention and Control analysed the information submitted by 27 European Union Member States on the occurrence of zoonoses and food-borne outbreaks in 2011. Campylobacteriosis was the most commonly reported zoonosis with 220,209 confirmed human cases. The occurrence of Campylobacter continued to be high in broiler meat at EU...

BACKGROUND Intestinal parasitic infections are among the most common infections worldwide. Various epidemiological studies indicate that the prevalence of intestinal parasites is high especially in developing countries, although in many of these, the environmental risk factors have not been clearly elucidated. The objective of this study was to determine the risk of pathogenic intestinal parasi...

Nevertheless, there are many reasons for foodborne disease remaining a global public health challenge. As some diseases are controlled, others emerge as new threats. New agents of risk have occupied the ecological niche of those on which control pressure has been exerted, replacing the previous ones. The proportions of the population who are elderly, immunosuppressed or otherwise disproportiona...

Food safety is a major concern for consumers and a major issue for industry which has become aware of the importance of the starter safety assessment. In the European Union, the Food Safety Authority has introduced the Qualified Presumption of Safety (QPS) approach for safety assessment of microorganisms throughout the food chain. This assessment relies on: taxonomy, familiarity, pathogenicity ...

In four trials, lactic-acid-producing bacterial cultures were applied to the skin of live broilers 24 h before slaughter to determine whether inoculation of the cultures could affect the numbers of bacteria that are normally found on the skin of processed broiler carcasses. The cultures contained 10,000 to 100,000 cfu/mL and were sprayed in 250 mL of a pH 6.0 nutrient medium (including glucose,...

VLAHOVA-VANGELOVA, D. and S. DRAGOEV, 2014. Marination: effect on meat safety and human health. A review. Bulg. J. Agric. Sci., 20: 503-509 Marinating is commonly used method which involves injection, tumbling or immersion to disperse in the muscle tissue solutions contained water, salt and other ingredients. There are several types of marinating according to added solution ingredients. While a...

Suya is a spicy, traditional stick meat product that is commonly produced by the Hausas in Northern Nigeria from beef [1]. Where rearing of cattle are an important pre occupation and major source of livelihood for the people [2]. This leads to the production of ready -to eat beef products such as suya, kilishi, balangu and kundi. suya is however the most popular as its consumption has extended ...

Suya is a spicy, traditional stick meat product that is commonly produced by the Hausas in Northern Nigeria from beef [1]. Where rearing of cattle are an important pre occupation and major source of livelihood for the people [2]. This leads to the production of ready -to eat beef products such as suya, kilishi, balangu and kundi. suya is however the most popular as its consumption has extended ...