Production and management systems do significantly effect animal health and therewith the use of drugs and prophylactic treatments. This may lead to residues and a change for the worse in food safety. The consequent implementation and use of hygiene and management tools and measures is needed, as well as a combination of these measures with effective programmes (e.g. vaccination, procedure with...

Quality food products, halal, free from microbial and chemical contamination, containing harmless ingredients are the criteria for products that suitable consumption. Especially use of pregnant lactating mothers, toddlers, elderly must be should not careless. This safety information can obtained through education provided in community service activities. Community activities carried out by reli...

This paper argues that discussion of new food-safety governance should be framed by the realization that the dominant food system within which food-safety governance is designed to makes food safe is itself a structural and systemic sources of food un-safety, poor health and a future of food insecurity for many. For some, an appropriate policy response lies in addressing the connections between...

Food irradiation is a processing and preservation technique to eliminate insects and parasites and reduce diseasecausing microorganisms. Moreover, the process helps to inhibit sprouting and delay ripening, extending fresh fruits and vegetables shelf-life. Nevertheless, most Brazilian consumers seem to misunderstand the difference between irradiated food and radioactive food and the general publ...

food quality assurance wordpress food quality assurance principles and practices eaal food quality assurance principles and practices gkok food quality assurance principles and practices quality assurance: principles and practices crcnetbase food quality assurance crcnetbase a manual of good practices in food quality management food quality and safety management systems:a brief quality assuranc...

OBJECTIVE To explore the social organization of food provision and dietary intake in seriously mentally ill people with diabetes who reside in a for-profit group home. METHODS Institutional ethnography was used to explore diabetes-related care practices among 26 women in a rural residential care facility in southern Ontario. Semi-structured, in-depth interviews were conducted with residents w...