The potential for competitive inhibition to limit the growth of microbial pathogens in food raises questions about the external validity of typical predictive microbiology studies and suggests the need to consider microbial community dynamics in food safety risk assessment. Ecological theory indicates, however, that community dynamics are highly complex and may be very sensitive to initial cond...

The objective of this study was to document and understand the perceptions and opinions of small-scale poultry producers who market directly to consumers about microbial food safety risks in the poultry supply chain. Between January and November 2014, we conducted semi-structured, in-depth interviews with a convenience sample of 16 owner-operators of Maryland direct-market commercial poultry fa...

The Cosmetic Ingredient Review Expert Panel assessed the safety of 34 microbial polysaccharide gums for use in cosmetics, finding that these ingredients are safe in cosmetic formulations in the present practices of use and concentration. The microbial polysaccharide gums named in this report have a variety of reported functions in cosmetics, including emulsion stabilizer, film former, binder, v...

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...

BACKGROUND Unsafe working practices, working environments, disposable waste products, and chemicals in clinical laboratories contribute to infectious and non-infectious hazards. Staffs, the community, and patients are less safe. Furthermore, such practices compromise the quality of laboratory services. We conducted a study to describe safety practices in public hospital laboratories of Oromia R...

background: date is one of the foodstuff s that are produced in tropical areas and used worldwide. conventionally, methyl bromide and phosphine are used for date disinfection. the toxic side effects of these usual disinfectants have led food scientists to consider safer agents such as ozone for disinfection, because food safety is a top priority. the present study was performed to investigate t...

This study reviews microbial quality of ready-to eat foods; specifically food safety, basic Hazard Analysis and Critical Point [HACCP] and public perception of food borne diseases. Others include the vulnerable group of food borne diseases, bacterial food borne diseases, causes of food borne diseases. The objective of this study is to review the microbial quality of vended foods in urban school...

Public health labs and food regulatory agencies globally are embracing whole genome sequencing (WGS) as a revolutionary new method that is positioned to replace numerous existing diagnostic and microbial typing technologies with a single new target: the microbial draft genome. The ability to cheaply generate large amounts of microbial genome sequence data, combined with emerging policies of foo...