Tag: HACCP

  Fast food outlets and food vendors or street hawkers in Nigeria are among the many food manufacturing and dispensing establishments that have sprung up as a result of the growing human population. The indiscriminate actions of fast food restaurants are frequently linked to food illness in poor nations,...

The microbiology of food products can be influenced at any point along the supply chain, from manufacture to consumption. Unsanitary equipment and a lack of hygienic standards in the food sector contribute to an increase in microbe populations, which can affect quality and safety. An excellent sanitation programme can...

An outbreak that occurred in Australia in 2005 – 2006 due to consumption of alfalfa sprouts contaminated with Salmonella Oranienburg affected 141 individuals, and cost an estimated $1.19 million to the Australian community. An outbreak of Escherichia coli O104:H4 linked to consumption of fenugreek sprouts occurred largely in Germany...