INTRODUCTION AND OBJECTIVES In order to ensure food safety, food businesses in Europe must comply with national as well as Europe-wide legal hygienic requirements and regulations. For years, the use of plastic as a cutting surface was recommended over wood, as wood was shown to have negative reviews. The main arguments against wood are that it is porous, gets cut easily, and that difficult-to-e...

In modern conditions, the number of various employees in field education is increasing, whose work connected with overstrain voice apparatus, psycho-emotional load, unfavorable mode, which made it necessary to study functional state peculiarities process and risks harmful effects on health. Among occupational diseases, there are diseases vocal apparatus an nature, such as pharyngitis, laryngiti...

Risk of developing inflammation-associated cancers has increased in industrialized countries during the past 30 years. One possible explanation is societal hygiene practices with use of antibiotics and Caesarian births that provide too few early life exposures of beneficial microbes. Building upon a 'hygiene hypothesis' model whereby prior microbial exposures lead to beneficial changes in CD4+ ...

This study set out to evaluate the microbiological hazards associated with the foods served on aircraft. To identify the microbiological quality of hot and cold meals prepared worldwide, samples of aircraft meals were monitored for Salmonella between 1989 and 1994, and for indicator bacteria and Staphylococcus aureus, Bacillus cereus and Clostridium perfringens between 1991 and 1994. Additional...