Food safety education is necessary for development of individual life skills, public health, and fulfillment of societal workforce needs for scientists dedicated to safe food production. An interactive Web-based game, Potluck Panic!, was developed whereby players prevent foodborne illness by mitigating risky practices throughout food systems. Post-secondary students (261) enrolled in food science courses anonymously completed pre- and post-gameplay surveys on gameplay, food safety perceptions, behaviors, and knowledge. Subjects enjoyed the game (84%) with consequent increased awareness of (89%) and interest in food safety (75%), the food science major (57%), and intent to learn more (79%). A significant shift (P < 0.05) in attitudes among students enrolled in an introductory course included decreased trust in families’ food preparation practices, increased confidence in the food supply, recognized need for scientific knowledge to produce safe food, and recognition that companies employ people responsible for food safety. Significant improvement on knowledge-based questions was observed for students enrolled in introductory courses who scored in the lower pregameplay quartiles. Seventy percent (70%) of secondary school educators rated the game favorably for enjoyment, educational value, and willingness to recommend it to a colleague. These data support game use to increase student interest in the science of food safety.
{"title":"Development and Evaluation of Educational Web-Based Food Safety Game, Potluck Panic!","authors":"K. Kniel","doi":"10.4315/fpt-21-022","DOIUrl":"https://doi.org/10.4315/fpt-21-022","url":null,"abstract":"Food safety education is necessary for development of individual life skills, public health, and fulfillment of societal workforce needs for scientists dedicated to safe food production. An interactive Web-based game, Potluck Panic!, was developed whereby players prevent foodborne illness by mitigating risky practices throughout food systems. Post-secondary students (261) enrolled in food science courses anonymously completed pre- and post-gameplay surveys on gameplay, food safety perceptions, behaviors, and knowledge. Subjects enjoyed the game (84%) with consequent increased awareness of (89%) and interest in food safety (75%), the food science major (57%), and intent to learn more (79%). A significant shift (P < 0.05) in attitudes among students enrolled in an introductory course included decreased trust in families’ food preparation practices, increased confidence in the food supply, recognized need for scientific knowledge to produce safe food, and recognition that companies employ people responsible for food safety. Significant improvement on knowledge-based questions was observed for students enrolled in introductory courses who scored in the lower pregameplay quartiles. Seventy percent (70%) of secondary school educators rated the game favorably for enjoyment, educational value, and willingness to recommend it to a colleague. These data support game use to increase student interest in the science of food safety.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45368993","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Başar Karaca, Alyse Busra Karakaya, Gaye Ekin Gursoy, A. Cihan
In this study, various clean-in-place agents against thermophilic biofilms were evaluated. Dairy contaminants such as Geobacillus thermodenitrificans, Geobacillus thermoglucosidans, Anoxybacillus flavithermus, and Anoxybacillus kamchatkensis subsp. asaccharedens were sampled under simulated conditions (whole milk, static and dynamic conditions). Biofilm removal strategies were conducted, and agents acting on proteins such as trichloroacetic acid (TCA) and sodium dodecyl sulfate (SDS) were found to be most effective on thermophilic biofilms. It was found that thermophilic strains, especially under dynamic conditions, can form intense biofilms at an early stage (<5 h) and that these biofilms cannot be removed by the previously recommended routine sanitation procedures. In the current study, tandem treatment (SDS after TCA) with chemicals such as TCA and SDS for 30 min gave clear results in removing thermophilic biofilms. Moreover, enzymes such as trypsin and protease were highly effective in removing thermophilic biofilms. It was also found that surface materials used in the dairy industry, such as stainless steel, polypropylene, polyvinyl chloride, and polycarbonate, are not critical for the removal of thermophilic biofilms. Thermophilic biofilms sampled on surfaces under simulated conditions (whole milk, temperature, steady-state, and dynamic conditions) were also evaluated using confocal laser microscopy analysis after sanitary treatment.
{"title":"Evaluation of Clean-in-Place Agents on the Removal of Thermophilic Biofilms Formed under Partially Simulated Conditions Associated with the Dairy Industry","authors":"Başar Karaca, Alyse Busra Karakaya, Gaye Ekin Gursoy, A. Cihan","doi":"10.4315/fpt-21-012","DOIUrl":"https://doi.org/10.4315/fpt-21-012","url":null,"abstract":"In this study, various clean-in-place agents against thermophilic biofilms were evaluated. Dairy contaminants such as Geobacillus thermodenitrificans, Geobacillus thermoglucosidans, Anoxybacillus flavithermus, and Anoxybacillus kamchatkensis subsp. asaccharedens were sampled under simulated conditions (whole milk, static and dynamic conditions). Biofilm removal strategies were conducted, and agents acting on proteins such as trichloroacetic acid (TCA) and sodium dodecyl sulfate (SDS) were found to be most effective on thermophilic biofilms. It was found that thermophilic strains, especially under dynamic conditions, can form intense biofilms at an early stage (<5 h) and that these biofilms cannot be removed by the previously recommended routine sanitation procedures. In the current study, tandem treatment (SDS after TCA) with chemicals such as TCA and SDS for 30 min gave clear results in removing thermophilic biofilms. Moreover, enzymes such as trypsin and protease were highly effective in removing thermophilic biofilms. It was also found that surface materials used in the dairy industry, such as stainless steel, polypropylene, polyvinyl chloride, and polycarbonate, are not critical for the removal of thermophilic biofilms. Thermophilic biofilms sampled on surfaces under simulated conditions (whole milk, temperature, steady-state, and dynamic conditions) were also evaluated using confocal laser microscopy analysis after sanitary treatment.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48028450","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
J. Luchansky, B. Shoyer, L. Shane, Manuela Osoria, S. G. Campano, A. Porto-Fett
Viability of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) was monitored in “soupie,” a homemade soppressata. Coarse-ground fresh ham was mixed with nonmeat ingredients, a starter culture (ca. 6.0 log CFU/g), and one pathogen cocktail (ca. 6.5 log CFU/g). The batter was then fine ground, stuffed into fibrous casings, and fermented at 26.7°C and ca. 90 ± 5% relative humidity (RH) for ≤ 48 h to achieve a pH of ≤ 5.3. Chubs were dried at 15.6°C and ca. 87 ± 5% RH for 5 days, flattened under weights for 3 days, and then dried for an additional 21 days at 4°C and ca. 73 ± 5% RH. Half of the chubs were vacuum sealed individually in bags with 8 mL of sunflower oil, and the other half were submerged in sunflower oil (ca. 1.5 L) within covered plastic containers; all chubs were stored for 6 months at 20°C. Fermentation and drying delivered a ≤ 1.2-log reduction in levels of both pathogens. Regardless of storage conditions, a ≥ 5.0-log reduction was observed within 1 and 4 months of storage at 20°C for STEC and L. monocytogenes, respectively. These data establish that artisanal soupie, prepared and stored as described here, does not provide a favorable environment for pathogen persistence or proliferation.
{"title":"Inactivation of Listeria monocytogenes and Shiga Toxin-Producing Escherichia coli in “Soupie,” a Homemade Sopressata","authors":"J. Luchansky, B. Shoyer, L. Shane, Manuela Osoria, S. G. Campano, A. Porto-Fett","doi":"10.4315/fpt-21-014","DOIUrl":"https://doi.org/10.4315/fpt-21-014","url":null,"abstract":"Viability of Listeria monocytogenes and Shiga toxin-producing Escherichia coli (STEC) was monitored in “soupie,” a homemade soppressata. Coarse-ground fresh ham was mixed with nonmeat ingredients, a starter culture (ca. 6.0 log CFU/g), and one pathogen cocktail (ca. 6.5 log CFU/g). The batter was then fine ground, stuffed into fibrous casings, and fermented at 26.7°C and ca. 90 ± 5% relative humidity (RH) for ≤ 48 h to achieve a pH of ≤ 5.3. Chubs were dried at 15.6°C and ca. 87 ± 5% RH for 5 days, flattened under weights for 3 days, and then dried for an additional 21 days at 4°C and ca. 73 ± 5% RH. Half of the chubs were vacuum sealed individually in bags with 8 mL of sunflower oil, and the other half were submerged in sunflower oil (ca. 1.5 L) within covered plastic containers; all chubs were stored for 6 months at 20°C. Fermentation and drying delivered a ≤ 1.2-log reduction in levels of both pathogens. Regardless of storage conditions, a ≥ 5.0-log reduction was observed within 1 and 4 months of storage at 20°C for STEC and L. monocytogenes, respectively. These data establish that artisanal soupie, prepared and stored as described here, does not provide a favorable environment for pathogen persistence or proliferation.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47410443","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rework is a common practice in the dairy industry for processors to minimize waste while recovering costs from products that are unsaleable. Regulations related to reworking fluid dairy products are focused on product safety; however, rework in the fluid milk industry and its implications for product quality have not been previously investigated. Our objectives were to characterize current industry practices for reworking fluid dairy products and identify scenarios that could contribute to reduced product quality, particularly microbial spoilage. Seven commercial fluid milk processors from the Pacific Northwest were interviewed regarding their rework handling practices. Processors used various terms (rework, reclaim, and rerun) to describe specific product recovery, storage, and reprocessing procedures. Processors reported nine typical rework motivations, with reclaim and packaging problems the most common; however, rework also played an important role in handling special circumstances. Milk products were reworked as soon as 3 days after production up to the code date (21 days) at dilution rates of ≤20% rework to ≥80% fresh product. Rework conditions with the potential to influence product quality or shelf life of milk products were identified.
{"title":"Rework Practices Used During Milk Processing: An Industry Survey","authors":"Casey E. Rush, L. Meunier-Goddik, J. Waite-Cusic","doi":"10.4315/fpt-21-020","DOIUrl":"https://doi.org/10.4315/fpt-21-020","url":null,"abstract":"Rework is a common practice in the dairy industry for processors to minimize waste while recovering costs from products that are unsaleable. Regulations related to reworking fluid dairy products are focused on product safety; however, rework in the fluid milk industry and its implications for product quality have not been previously investigated. Our objectives were to characterize current industry practices for reworking fluid dairy products and identify scenarios that could contribute to reduced product quality, particularly microbial spoilage. Seven commercial fluid milk processors from the Pacific Northwest were interviewed regarding their rework handling practices. Processors used various terms (rework, reclaim, and rerun) to describe specific product recovery, storage, and reprocessing procedures. Processors reported nine typical rework motivations, with reclaim and packaging problems the most common; however, rework also played an important role in handling special circumstances. Milk products were reworked as soon as 3 days after production up to the code date (21 days) at dilution rates of ≤20% rework to ≥80% fresh product. Rework conditions with the potential to influence product quality or shelf life of milk products were identified.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41613297","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pulses are food legumes and include the seeds of dry field peas, lentils, and chickpeas. This family of agricultural commodities plays an important role in human nutrition worldwide and has an extensive track record of safety. Familiar foods in North America made from these three commodities include hummus, split pea soup, dahl, and canned garbanzos. Raw, dry packed chickpeas, lentils, and field peas are never intended as a ready-to-eat food and must be further processed to be edible. Pulses that have been harvested, stored, cleaned, and bulk packed rarely introduce chemical or physical hazards into the food supply chain. They are further thermally processed to minimize biological hazards. Although growing, storage, cleaning, and packing of pulses is more akin to primary agriculture than to food processing, controls such as pest control, good manufacturing practices, audits, screens, magnets, gravity tables, and dry equipment cleaning all serve to ensure product safety. Several of the regulations adopted under Congress’ Food Safety Modernization Act, including updated registration requirements, the Produce Safety rule, and preventive controls for both human and animal food, may apply to the agronomy, cleaning, and packing of pulses. Exemptions within these rules and withheld U.S. Food and Drug Administration enforcement reduce some industry compliance requirements.
{"title":"The Safety and Regulation of Chickpeas, Lentils, and Field Peas in Farming and Post-Harvest Operations","authors":"Jeffrey Kronenberg","doi":"10.4315/fpt-21-007","DOIUrl":"https://doi.org/10.4315/fpt-21-007","url":null,"abstract":"Pulses are food legumes and include the seeds of dry field peas, lentils, and chickpeas. This family of agricultural commodities plays an important role in human nutrition worldwide and has an extensive track record of safety. Familiar foods in North America made from these three commodities include hummus, split pea soup, dahl, and canned garbanzos. Raw, dry packed chickpeas, lentils, and field peas are never intended as a ready-to-eat food and must be further processed to be edible. Pulses that have been harvested, stored, cleaned, and bulk packed rarely introduce chemical or physical hazards into the food supply chain. They are further thermally processed to minimize biological hazards. Although growing, storage, cleaning, and packing of pulses is more akin to primary agriculture than to food processing, controls such as pest control, good manufacturing practices, audits, screens, magnets, gravity tables, and dry equipment cleaning all serve to ensure product safety. Several of the regulations adopted under Congress’ Food Safety Modernization Act, including updated registration requirements, the Produce Safety rule, and preventive controls for both human and animal food, may apply to the agronomy, cleaning, and packing of pulses. Exemptions within these rules and withheld U.S. Food and Drug Administration enforcement reduce some industry compliance requirements.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"70418793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Stephenie Yoke Wei Wong, N. Mahyudin, J. Ho, U. Abidin
Food safety training of food handlers is commonly used to reduce the incidence of foodborne disease worldwide. Nevertheless, studies have shown that the provision of knowledge alone may not necessarily result in a positive behavior change. Thus, this study aimed to determine the effect of a multiple-component intervention approach, comprising training and a self-efficacy building program, to improve hand washing and contamination prevention behavior among food handlers at public school canteens in Malaysia. Two groups were compared: treatment (n = 31) and control (n = 30). The treatment group received a 2-h on-site interactive training and a self-efficacy building program that incorporated verbal persuasion, role modeling, and practice time. Both groups were measured using a survey and the direct observation method, before and after a 14-day intervention period. Results show that the intervention package produced a significant increase (P < 0.001) in the behavioral compliance, knowledge, and self-efficacy scores for both behaviors. An increase in the overall frequency of soap use and adherence to the correct hand washing technique for the treatment group was recorded, although there is room for improvement in the post intervention hand washing compliance score. Findings from this study provide valuable information on possible ways to improve food safety behavior among school food handlers.
{"title":"Evaluation of Self-Efficacy-Based Intervention: Improving School Food Handlers’ Selected Food Safety Behavior","authors":"Stephenie Yoke Wei Wong, N. Mahyudin, J. Ho, U. Abidin","doi":"10.4315/fpt-21-011","DOIUrl":"https://doi.org/10.4315/fpt-21-011","url":null,"abstract":"Food safety training of food handlers is commonly used to reduce the incidence of foodborne disease worldwide. Nevertheless, studies have shown that the provision of knowledge alone may not necessarily result in a positive behavior change. Thus, this study aimed to determine the effect of a multiple-component intervention approach, comprising training and a self-efficacy building program, to improve hand washing and contamination prevention behavior among food handlers at public school canteens in Malaysia. Two groups were compared: treatment (n = 31) and control (n = 30). The treatment group received a 2-h on-site interactive training and a self-efficacy building program that incorporated verbal persuasion, role modeling, and practice time. Both groups were measured using a survey and the direct observation method, before and after a 14-day intervention period. Results show that the intervention package produced a significant increase (P < 0.001) in the behavioral compliance, knowledge, and self-efficacy scores for both behaviors. An increase in the overall frequency of soap use and adherence to the correct hand washing technique for the treatment group was recorded, although there is room for improvement in the post intervention hand washing compliance score. Findings from this study provide valuable information on possible ways to improve food safety behavior among school food handlers.","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43933998","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Michael Ablan, Kenai McFadden, Michael Jhung, Neha Jaggi Sood, Natasha Dowell, Katherine E Marshall, Lilit Hakobyan, Mila Sugovic, Laura Whitlock, Misha Robyn
Many efforts across the farm-to-fork continuum aim to reduce foodborne disease and outbreaks. Real-time risk communication is an important component of the Centers for Disease Control and Prevention (CDC) efforts, especially during outbreaks. To inform risk communication with the public during multistate foodborne outbreaks, we conducted a series of focus groups of adults in the Washington, D.C., metropolitan area to understand attitudes, perceptions, behaviors, and how people receive information around foodborne disease outbreaks. Results from these focus groups provided insight on factors that might influence consumer perception and behavior during an outbreak. Perceived outbreak proximity and personal consumption of an outbreak vehicle were identified as also reported hearing about multiple outbreaks per year some drivers of perceived risk to an outbreak. Participants through a variety of sources and following recommended actions during an outbreak, implying some existing penetration of current risk messages for multistate foodborne outbreaks. Findings from these focus groups are a first step in increasing understanding of how CDC messages affect the consumers' ability to access and act upon reliable information to protect their health during outbreaks and serve as a baseline for further evaluation efforts of CDC risk communication strategy for multistate foodborne outbreaks.
{"title":"A Qualitative Evaluation of the Centers for Disease Control and Prevention Risk Communication Methods during Multistate Foodborne Outbreaks.","authors":"Michael Ablan, Kenai McFadden, Michael Jhung, Neha Jaggi Sood, Natasha Dowell, Katherine E Marshall, Lilit Hakobyan, Mila Sugovic, Laura Whitlock, Misha Robyn","doi":"","DOIUrl":"","url":null,"abstract":"<p><p>Many efforts across the farm-to-fork continuum aim to reduce foodborne disease and outbreaks. Real-time risk communication is an important component of the Centers for Disease Control and Prevention (CDC) efforts, especially during outbreaks. To inform risk communication with the public during multistate foodborne outbreaks, we conducted a series of focus groups of adults in the Washington, D.C., metropolitan area to understand attitudes, perceptions, behaviors, and how people receive information around foodborne disease outbreaks. Results from these focus groups provided insight on factors that might influence consumer perception and behavior during an outbreak. Perceived outbreak proximity and personal consumption of an outbreak vehicle were identified as also reported hearing about multiple outbreaks per year some drivers of perceived risk to an outbreak. Participants through a variety of sources and following recommended actions during an outbreak, implying some existing penetration of current risk messages for multistate foodborne outbreaks. Findings from these focus groups are a first step in increasing understanding of how CDC messages affect the consumers' ability to access and act upon reliable information to protect their health during outbreaks and serve as a baseline for further evaluation efforts of CDC risk communication strategy for multistate foodborne outbreaks.</p>","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":"41 6","pages":"547-554"},"PeriodicalIF":0.0,"publicationDate":"2021-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10191179/pdf/nihms-1852384.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"9506997","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.501
A. Zelalem, K. Abegaz, A. Kebede, Y. Terefe, Carla L Schwan, J. Vipham
{"title":"Food Safety Knowledge, Attitudes, and Hygienic Practices of Abattoir Workers in Ethiopia: A Cross-Sectional Study","authors":"A. Zelalem, K. Abegaz, A. Kebede, Y. Terefe, Carla L Schwan, J. Vipham","doi":"10.4315/1541-9576-41.5.501","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.501","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47593012","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.464
Mohamed K. Morsy, M. Abdelmonem, V. Trinetta
{"title":"Effect of Antimicrobial Washes, Essential Oil Vapor Phase, and Antimicrobial Pullulan Coating in Reducing Escherichia coli O157:H7 and Salmonella Typhimurium on Strawberries","authors":"Mohamed K. Morsy, M. Abdelmonem, V. Trinetta","doi":"10.4315/1541-9576-41.5.464","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.464","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"46559482","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2021-10-01DOI: 10.4315/1541-9576-41.5.485
D. Oruç, S. Pokharel, A. J. Hirneisen, C. Cutter
{"title":"A Food Safety Laboratory Curriculum Significantly Improves Knowledge, Behaviors, Attitudes, and Handwashing Skills of Laboratory Personnel in East and South Africa","authors":"D. Oruç, S. Pokharel, A. J. Hirneisen, C. Cutter","doi":"10.4315/1541-9576-41.5.485","DOIUrl":"https://doi.org/10.4315/1541-9576-41.5.485","url":null,"abstract":"","PeriodicalId":38649,"journal":{"name":"Food Protection Trends","volume":" ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44411923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
京公网安备 11010802042870号
京ICP备2023020795号-1
扫码关注我们
求助内容：
应助结果提醒方式：