Consumption of contaminated seafoods is a major cause of death and hospitalization particularly in poor and developing countries. As with other food types, seafoods are also not free of food-borne pathogens and several risk factors are associated with its consumption. Regarding seafoods, there are regulatory hygienic alerts in importing countries. This paper briefly reviews the occurrence of se...

OBJECTIVE To confirm the safety of a new experimental Tampax tampon and applicator compared with that of a currently marketed Tampax tampon and applicator using comprehensive gynecological and microbiological assessments. METHODS A 2-month, single-blind, randomized, crossover study was conducted in which each subject served as her own control. Safety was evaluated by comparing potential produ...

Traditional products and related processes must be safe to protect consumers' health. The aim of this study was to evaluate microbiological criteria of a traditional Piedmont cheese, made by two different cheese producers (A and B). Three batches of each cheese were considered. The following seven samples of each batch were collected: raw milk, milk at 38°C, curd, cheese at 7, 30, 60, 90 days o...

In the food production, operating environment, personnel, equipment and many other factors may introduce microbiological hazards into food, which makes consumers face health and safety risk. Effective implementation of risk management is essential to ensure food safety. In order to search, assess, prevent and control of varieties of risk factors, modular process risk modeling method is improved...

With the entry in force of Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 (European Commission, 2002) laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, a more clear specification of the responsibilities of food business operator (FBO)...

1.1 Using molecular biological methods to identified Salmonella spp. As the industrialization had made food supply to exceed demand, more and more consumers were interested in ‘Delicious food’ than ‘Good quality food’ today and they ask for not only taste but also safety. Microbiological safety is one of the most critical factors for ensuring safe food supply. Fig 1. is a flow chart of traditio...