contact lens wearers are at great risk of developing microbial keratitis because of incorrect usages and unhygienic maintenance of contact lenses. therefore, the present study was planned to provide data that will be helpful in selecting the anti-microbial to cure microbial keratitis. one hundred bacterial isolates from conjunctiva of contact lenses wearer were isolated, identified and subjecte...

Safety case development is not a post-development activity, rather it should occur throughout the system development lifecycle. The key components in a safety case are safety arguments. Too often, safety arguments are constructed without proper reasoning. Inappropriate reasoning in safety arguments could undermine a system’s safety claims, which in turn contributes to safety-related failures of...

Attention to food quality and safety will never decrease. Thus, studies of food microbiology and food-associated microbial ecology are always timely and scientifically relevant. The ‘cultural’ evolution in food microbiology has shifted the focus from the traditional cultivation of food microbes to the consideration of food as a microbiologically dynamic matrix (Cocolin and Ercolini, 2015). Food...

For any software system upon which lives depend, the most important question one can ask about it is, ‘How do we know the system is safe?’ Despite the critical importance of this question, no widely accepted, generally applicable answer exists. Instead, debate continues to rage over the question, with theorists and practitioners quarrelling with each other and amongst themselves. This paper sug...

honey is the oldest natural food produced by honeybee and comprises wide variety of valuable ingredients including carbohydrate, proteins, minerals, vitamins, organic acids, polyphenols and flavonoids that contribute to well-known therapeutic properties. this review provide available scientific information on different ways of honey adulteration and chemical contamination with the certain focus...

Much research on food safety has been conducted since the National Food Safety Initiative of 1997. Risk assessment plays an important role in food safety practices and programs, and various dose-response models for estimating microbial risks have been investigated. Several dose-response models can provide reasonably good fits to the data in the experimental dose range, but yield risk estimates ...

Acidified sodium chlorite (ASC) is an alternative to chlorine in reducing microbial populations to maintain food quality and safety on fresh-cut produce. However the most effective concentration for microbial reduction on shredded carrots is unknown. In this study the influence of tap water, sodium hypochlorite (SH; 200 mg-L1) and acidified sodium chlorite (ASC; 100,250,500 and 1,000 mg-L') was...

Food quality and safety are major concerns in the food industry. Antimicrobial packaging can be considered an emerging technology that could have a significant impact on shelf life extension and food safety. Use of antimicrobial agents in food packaging can control the microbial population and target specific microorganisms to provide higher safety and quality products. Many classes of antimicr...

Identification and prioritization of effective food safety interventions require an understanding of the relationship between food and pathogen from farm to consumption. Critical to this cause is food attribution, the capacity to attribute cases of foodborne disease to the food vehicle or other source responsible for illness. A wide variety of food attribution approaches and data are used aroun...

Anti-microbial drugs are widely employed for the treatment and cure of diseases in animals, promotion of animal growth, and feed efficiency. However, the scientific literature has indicated the possible presence of antimicrobial drug residues in animal-derived food, making it one of the key public concerns for food safety. Therefore, it is highly desirable to design fast and accurate methodolog...