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Journal articles on the topic 'Food contamination'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Matthew, N. O. Sadiku. "Food Contamination: A Primer." International Journal of Advances in Scientific Research and Engineering (ijasre) 6, no. 3 (2020): 1–7. https://doi.org/10.31695/IJASRE.2020.33736.

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<em>Food is regarded as hygienic and safe for consumption when it does not pose any threat or risk to the health and economy such as sales loss. Food contamination occurs when bacteria or other germs get into food, which can cause food-borne illness. While most food contaminations are accidental, there has been some evidence of intentional food contamination.  A major accident in food contamination can cost a company a massive recall that may be devastating to its reputation and profit because it has serious consequences for the health and wellbeing of people and the planet. Thi

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2

Rangan, Cyrus, and Donald G. Barceloux. "Food Contamination." Disease-a-Month 55, no. 5 (2009): 263–91. http://dx.doi.org/10.1016/j.disamonth.2009.01.003.

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3

Jiang, Yilin, Yijiang Tian, and Yanxi Yu. "Research on the types of environmental-friendly vegetables." Theoretical and Natural Science 6, no. 1 (2023): 484–91. http://dx.doi.org/10.54254/2753-8818/6/20230214.

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Food production is an important factor in causing environmental pollution, and the processing of food contamination information data, classification, and ultimately rating of the degree of food contamination is an important way to recognize food contamination. Rating the environmental friendliness of food can help people to choose more environmentally friendly food in their daily life and allow companies, scholars, and research organizations to recognize which food can be reduced by technological advances. This study focuses on the contamination rating of foods that are most referenced to help

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4

Nerín, Cristina, Margarita Aznar, and Daniel Carrizo. "Food contamination during food process." Trends in Food Science & Technology 48 (February 2016): 63–68. http://dx.doi.org/10.1016/j.tifs.2015.12.004.

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5

FA, Shaltout. "Ways of Food Contamination, Its Impact and Prevention." Food Science & Nutrition Technology 9, no. 1 (2024): 1–8. http://dx.doi.org/10.23880/fsnt-16000326.

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Cross food contamination means transportation of bacteria or other microorganisms from contaminated substance to the food. Cross food contamination can happen during any stage of food production. Each year, a large number of people’s worldwide experience a foodborne illness, while there are number of causes, a most and common preventable one is cross food contamination. Cross food contamination as Bacterial cross food contamination is defined as the transportation of bacteria or other microorganisms from contaminated substance to the food. Other types of cross food contamination include the tr

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6

Askew, E. Wayne. "Microbial Food Contamination." Wilderness & Environmental Medicine 13, no. 3 (2002): 232. http://dx.doi.org/10.1580/1080-6032(2002)013[0233:]2.0.co;2.

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7

Roberts, David C. E. "Contamination of Food." British Food Journal 95, no. 3 (1993): 16–20. http://dx.doi.org/10.1108/00070709310037869.

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8

Takhtfiroozeh, Seyedmahdi. "Evaluation of Fast-food and Prepared Food Contamination with Health Pests." Journal of Communicable Diseases 50, no. 04 (2018): 14–19. http://dx.doi.org/10.24321/0019.5138.201824.

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9

Bhattacharyya, Sayan. "Food microbiology." Eastern Journal of Medical Sciences 8, no. 3 (2024): 55–58. http://dx.doi.org/10.32677/ejms.v8i3.4433.

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Background: Food is imperative for continuation of life. However, it is also an important vehicle of entry of infections. Bacterial, viral and parasitic agents, causing these infections can all spread by food. Bacteria can produce many toxins and also be invasive sometimes, which can lead to diarrhoea and dysentery, respectively. This contamination takes place by risks like cooking food at improper temperature and keeping food open after cooking. These risks lead to various hazards. Also, microbes can help prepare different foods like fermented foods and kombucha tea. Modern society relies hea

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10

LE GUYADER, FRANÇOISE S., ANNA-CHARLOTTE SCHULTZ, LARISSA HAUGARREAU, et al. "Round-Robin Comparison of Methods for the Detection of Human Enteric Viruses in Lettuce." Journal of Food Protection 67, no. 10 (2004): 2315–19. http://dx.doi.org/10.4315/0362-028x-67.10.2315.

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Five methods that detect human enteric virus contamination in lettuce were compared. To mimic multiple contaminations as observed after sewage contamination, artificial contamination was with human calicivirus and poliovirus and animal calici-virus strains at different concentrations. Nucleic acid extractions were done at the same time in the same laboratory to reduce assay-to-assay variability. Results showed that the two critical steps are the washing step and removal of inhibitors. The more reliable methods (sensitivity, simplicity, low cost) included an elution/concentration step and a com

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11

Tuladhar, R., and Anjana Singh. "Bacterial Analysis and Survey of the Street Food of Kathmandu in Relation to Child Health." Journal of Natural History Museum 26 (December 17, 2015): 1–9. http://dx.doi.org/10.3126/jnhm.v26i0.14126.

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Analysis of street foods of Kathmandu for bacterial contamination was performed in 12 different street foods. The surveillance study was carried in 200 children of primary grade from public school and 12 street vendors for the health hygiene and hazards associated with street food. Poor hygiene practice in preparation and handling of street food has been observed in the vendors. The lack of the knowledge in vendors about the source of bacterial contamination and absence of surveillance on street food has subjected street food to the high potential for food borne illness. The inadequate safety

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12

DEY, MANASHI, JONATHAN A. MAYO, DEBORAH SAVILLE, CECILIA WOLYNIAK, and KARL C. KLONTZ. "Recalls of Foods due to Microbiological Contamination Classified by the U.S. Food and Drug Administration, Fiscal Years 2003 through 2011." Journal of Food Protection 76, no. 6 (2013): 932–38. http://dx.doi.org/10.4315/0362-028x.jfp-12-464.

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Recalls of foods contaminated with pathogens help reduce the transmission of infectious diseases. Here, we summarize the number and nature of foods recalled as a result of microbiological contamination, classified by the U.S. Food and Drug Administration for the period 1 October 2002 through 30 September 2011. Microbiological contamination accounted for 1,395 (42%) of 3,360 recalls of food during this period. Nuts and edible seeds, followed by fishery–seafood products and spices, were the types of products most commonly recalled for microbiological contamination. Salmonella contamination accou

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13

Edris, Abo Bakr, Ekbal Ebraheem, and Ahmed Elsheewy. "Biocontrol of food contamination." Benha Veterinary Medical Journal 38, no. 2 (2020): 112–15. http://dx.doi.org/10.21608/bvmj.2020.33527.1219.

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14

KOYAMA, Tsutomu. "Parasitic contamination of food." Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi) 31, no. 1 (1990): 1–13. http://dx.doi.org/10.3358/shokueishi.31.1.

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15

Sadiku, Matthew N. O., Tolulope J. Ashaolu, and Sarhan M. Musa. "Food Contamination: A Primer." International Journal of Advances in Scientific Research and Engineering 06, no. 03 (2020): 01–07. http://dx.doi.org/10.31695/ijasre.2020.33736.

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16

MacAndrew, Alec, and Chris Harris. "SENSORS DETECT FOOD CONTAMINATION." Sensor Review 11, no. 4 (1991): 23–25. http://dx.doi.org/10.1108/eb007861.

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17

Xirasagar, Sudha, C. P. Kanwat, Haiyan Qu, Lillian U. Smith, Nathaniel J. Patterson, and Richard M. Shewchuk. "Preventing Intentional Food Contamination." Journal of Public Health Management and Practice 16, no. 4 (2010): E7—E17. http://dx.doi.org/10.1097/phh.0b013e3181c4d950.

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18

KRIEGER, G. "Water and food contamination." Clinics in Occupational and Environmental Medicine 2, no. 2 (2002): 253–62. http://dx.doi.org/10.1016/s1526-0046(02)00035-3.

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19

Purchase, Rupert. "Meeting report: Food contamination." Food and Chemical Toxicology 27, no. 8 (1989): 553–54. http://dx.doi.org/10.1016/0278-6915(89)90057-4.

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20

Mueller-Hauser, Anna, Shafinaz Sobhan, Tarique Md Nurul Huda, et al. "Key Food Hygiene Behaviors to Reduce Microbial Food Contamination in Rural Bangladesh." Current Developments in Nutrition 5, Supplement_2 (2021): 669. http://dx.doi.org/10.1093/cdn/nzab045_051.

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Abstract Objectives Microbial contamination of complementary foods, which puts young children at risk of developing intestinal infections, could be reduced by improved handwashing and food hygiene practices. We quantify the effect of maternal food hygiene practices on complementary food contamination in order to identify food hygiene behaviors with the greatest impact in our study population. Methods We analyzed cross-sectional data on food hygiene practices and measured Escherichia coli counts as an indicator of microbial contamination in complementary food samples from 342 households of the

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21

Beygi, Ali Akbar. "Microplastic Contamination in the Global Food Supply Chain." Salamat Academic & Research Journal 2, no. 1 (2025): 33–42. https://doi.org/10.61438/sarj.v2i1.154.

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Objectives: Microplastic contamination of the global food supply chain poses serious risks to food safety and human health. This narrative review evaluates the contamination levels in various food products, detection methods, associated health risks, and existing regulatory measures. Methods: This review, conducted per PRISMA guidelines, assessed global microplastic contamination in the food supply chain from 2007–2022. A comprehensive database search identified 32 eligible studies. Data were synthesized narratively across themes: contamination levels, detection methods, health risks, and regu

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22

Monaci, Linda, Elisabetta De Angelis, Rocco Guagnano, et al. "Validation of a MS Based Proteomics Method for Milk and Egg Quantification in Cookies at the Lowest VITAL Levels: An Alternative to the Use of Precautionary Labeling." Foods 9, no. 10 (2020): 1489. http://dx.doi.org/10.3390/foods9101489.

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The prevalence of food allergy has increased over the last decades and consequently the food labeling policies have improved over the time in different countries to regulate allergen presence in foods. In particular, Reg 1169 in EU mandates the labelling of 14 allergens whenever intentionally added to foods, but the inadvertent contamination by allergens still remains an uncovered topic. In order to warn consumers on the risk of cross-contamination occurring in certain categories of foods, a precautionary allergen labelling system has been put in place by food industries on a voluntary basis.

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23

Jimoh, O., M. I. Abdulkadir, T. I. Yusuf, et al. "Bacterial Contaminants Associated with the Hands of Food Handlers at Ahmadu Bello University, Zaria." UMYU Journal of Microbiology Research (UJMR) 6, no. 1 (2021): 56–61. http://dx.doi.org/10.47430/ujmr.2161.007.

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Food and water borne diseases are leading cause of morbidity and mortality in developing countries. This study identified bacterial agents contaminating the hands of food handlers at Ahmadu Bello University Zaria. A total of 205 food handlers were recruited, their hands were swabbed, processed to isolate and identify bacteria using standard microbiological techniques. Of the two hundred and five (205) participants, fifty-five (55) were positive for bacterial contamination (26.8%). Fifty-nine (59) different bacteria strains were isolated; Staphylococcus aureus was the commonest with the frequen

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24

IVANEK, RENATA, YRJÖ T. GRÖHN, MARTIN WIEDMANN, and MARTIN T. WELLS. "Mathematical Model of Listeria monocytogenes Cross-Contamination in a Fish Processing Plant." Journal of Food Protection 67, no. 12 (2004): 2688–97. http://dx.doi.org/10.4315/0362-028x-67.12.2688.

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Listeriosis is a foodborne disease caused by the bacterium Listeria monocytogenes. The food industry and government agencies devote considerable resources to reducing contamination of ready-to-eat foods with L. monocytogenes. Because inactivation treatments can effectively eliminate L. monocytogenes present on raw materials, postprocessing cross-contamination from the processing plant environment appears to be responsible for most L. monocytogenes food contamination events. An improved understanding of cross-contamination pathways is critical to preventing L. monocytogenes contamination. There

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25

BELOUS, Madalina, Adriana AMFIM, and Violeta Elena SIMION. "FOOD DEFNSE, FOOD SAFETY AND FOOD INDUSTRY." Scientific Papers Journal VETERINARY SERIES 66, no. 3 (2023): 44–47. http://dx.doi.org/10.61900/spjvs.2023.03.08.

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The potential of this study is to investigate issues regarding potential application of Food Defense concepts for Food Industry. According to Larson (2023), consumers face the risk that their food is unsafe because of natural and accidental contamination (traditional food safety problems) or deliberate contamination (food defense problems). Food Safety refers to a potential accidental hazard (physical, chemical, or microbiological) that may occur and Food Defense concerns a hazard that may be intentionally introduced, including by acts of terrorism. The study is based on exploratory research.

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26

HEROD, ADRIAN, LAWRENCE GOODRIDGE, and JOHN ROHDE. "Recalls of Foods due to Microbial Contamination Classified by the Canadian Food Inspection Agency, 2000 to 2017." Journal of Food Protection 82, no. 11 (2019): 1901–8. http://dx.doi.org/10.4315/0362-028x.jfp-19-235.

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ABSTRACT Recall of microbial-contaminated food products is an important intervention in preventing the transmission of foodborne illness. Here, we summarize the number and nature of foods recalled as a result of microbial contamination, classified by the Canadian Food Inspection Agency, for the period 1 January 2000 through 31 December 2017. A total of 10,432 food products were recalled from 2,094 recall events in Canada because of microbial contamination during this period. The meat, meat products and poultry category, followed by fishery and seafood products and nuts and edible seeds, contai

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27

Abdullahi, N., and M. A. Dandago. "AFLATOXINS IN FOOD GRAINS: CONTAMINATION, DANGERS AND CONTROL." FUDMA JOURNAL OF SCIENCES 5, no. 4 (2022): 22–29. http://dx.doi.org/10.33003/fjs-2021-0504-776.

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The most concern postharvest safety issue in food grains is aflatoxins production in contaminated stored grains. Consumption of aflatoxins contaminated grains can lead to complicated health issues that can lead to death. Aflatoxins are secondary metabolites commonly produced by Aspergillus flavus and Aspergillus parasiticus. They were reported to disturb foetus development, causes changes in living cells, suppresses the immune system and causes many forms of cancers. Aflatoxin B1 was classified under group I carcinogens by the International Agency for Research on Cancer. Aflatoxins contaminati

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TODD, EWEN C. D., BARRY S. MICHAELS, JUDY D. GREIG, DEBRA SMITH, and CHARLES A. BARTLESON. "Outbreaks Where Food Workers Have Been Implicated in the Spread of Foodborne Disease. Part 8. Gloves as Barriers To Prevent Contamination of Food by Workers." Journal of Food Protection 73, no. 9 (2010): 1762–73. http://dx.doi.org/10.4315/0362-028x-73.9.1762.

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The role played by food workers and other individuals in the contamination of food has been identified as an important contributing factor leading to foodborne outbreaks. To prevent direct bare hand contact with food and food surfaces, many jurisdictions have made glove use compulsory for food production and preparation. When properly used, gloves can substantially reduce opportunities for food contamination. However, gloves have limitations and may become a source of contamination if they are punctured or improperly used. Experiments conducted in clinical and dental settings have revealed pin

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29

Sim, Saitin, and Viroj Wiwanitkit. "Food contamination, food safety and COVID-19 outbreak." Journal of Health Research 35, no. 5 (2021): 463–66. http://dx.doi.org/10.1108/jhr-01-2021-0014.

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PurposeCOVID-19) is the present global problem. The potential for food borne transmission of COVID-19 becomes a present discussed public health issue. At present, there are many reports on the food contamination with severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). It is no doubt that the viral contamination in food is possible. The authors summarize and discuss on food contamination, food safety and COVID-19 outbreak.Design/methodology/approachThe authors give a commentary on the available data on food contamination during COVID-19 outbreak. Based on basic food safety principles,

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Chandorkar, Suneeta, Priyanka Bajaj, and Prachi Deota. "Is Metal Contamination A Health Risk In Study Subjects From Urban Vadodara?" Current World Environment 10, no. 1 (2015): 143–48. http://dx.doi.org/10.12944/cwe.10.1.16.

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Metal contamination of food is a major food safety concern emerging at global as well as national level. Air, water and soil are the major routes through which metals enter the food chain. Gujarat being the second most industrialized state of India and Vadodara having the highest number of chemical factories in Gujarat is at a higher risk of metal toxicity. Research has also been done to analyze metal contamination of raw food hence in the present study investigations were done on metal contamination of total diets. The objective was to analyze each meal of the day and water sample of the subj

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31

MAITLAND, JESSICA, RENEE BOYER, DAN GALLAGHER, et al. "Tracking Cross-Contamination Transfer Dynamics at a Mock Retail Deli Market Using GloGerm." Journal of Food Protection 76, no. 2 (2013): 272–82. http://dx.doi.org/10.4315/0362-028x.jfp-12-271.

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Ready-to-eat (RTE) deli meats are considered a food at high risk for causing foodborne illness. Deli meats are listed as the highest risk RTE food vehicle for Listeria monocytogenes. Cross-contamination in the retail deli market may contribute to spread of pathogens to deli meats. Understanding potential cross-contamination pathways is essential for reducing the risk of contaminating various products. The objective of this study was to track cross-contamination pathways through a mock retail deli market using an abiotic surrogate, GloGerm, to visually represent how pathogens may spread through

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32

Khan, M. S. I., M. R. Haque, D. E. Jhorna, and M. R. Begum. "Contamination of Street Food by Salmonella in Chittagong City." Journal of Food Science and Technology Nepal 8 (December 17, 2014): 81–83. http://dx.doi.org/10.3126/jfstn.v8i0.11758.

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The study was conducted to determine the contamination of Salmonella for different types of street foods in different places of Chittagong city area. A total of 76 shops from where 120 food samples of ten types were collected. Microbiological examination of Salmonella was done after dividing the foods into two categories of dry and wet foods where overall about 28% samples were positive. In case of wet food, salad shows the highest contamination of 58% flowed by water, chicken raw meat and raw milk makes up 50%, 42% and 33% respectively. For wet food, vegetable role and egg chop show the same

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33

Gordon, Larry J., Jerome O. Nriagu, and Milagros S. Simmons. "Food Contamination from Environmental Sources." Journal of Public Health Policy 12, no. 1 (1991): 124. http://dx.doi.org/10.2307/3342786.

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34

Allam, H., M. Al-Batanony, A. Seif, and E. Awad. "Hand Contamination among Food Handlers." British Microbiology Research Journal 13, no. 5 (2016): 1–8. http://dx.doi.org/10.9734/bmrj/2016/24845.

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35

Occhipinti, Stefano, and Michael Siegal. "Reasoning and food and contamination." Journal of Personality and Social Psychology 66, no. 2 (1994): 243–53. http://dx.doi.org/10.1037/0022-3514.66.2.243.

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36

Purchase, Rupert. "Food Contamination from Environmental Sources." Food and Chemical Toxicology 30, no. 2 (1992): 171. http://dx.doi.org/10.1016/0278-6915(92)90154-d.

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37

Lucas, GN. "Melamine contamination of food products." Sri Lanka Journal of Child Health 38, no. 1 (2009): 2. http://dx.doi.org/10.4038/sljch.v38i1.508.

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38

Meier, J. "Food contamination from environmental sources." Toxicon 29, no. 8 (1991): 1047. http://dx.doi.org/10.1016/0041-0101(91)90091-5.

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39

odicka, Virgil O. "Food contamination from environmental sources." Journal of Food Composition and Analysis 3, no. 2 (1990): 185–86. http://dx.doi.org/10.1016/0889-1575(90)90023-f.

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40

Kukoč, A. H., I. V. Aničin, and P. R. Adžić. "The gamma contamination food factor." International Journal of Radiation Applications and Instrumentation. Part A. Applied Radiation and Isotopes 43, no. 1-2 (1992): 83–85. http://dx.doi.org/10.1016/0883-2889(92)90080-x.

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41

Ballmer-Weber, Barbara K. "Allergic Reactions to Food Proteins." International Journal for Vitamin and Nutrition Research 81, no. 23 (2011): 173–80. http://dx.doi.org/10.1024/0300-9831/a000055.

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Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a genera

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WONG, STEPHANIE, DEBRA STREET, SONIA I. DELGADO, and KARL C. KLONTZ. "Recalls of Foods and Cosmetics Due to Microbial Contamination Reported to the U.S. Food and Drug Administration." Journal of Food Protection 63, no. 8 (2000): 1113–16. http://dx.doi.org/10.4315/0362-028x-63.8.1113.

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In the U.S., food product recalls serve as an important intervention in stemming the consumption of food products contaminated with infectious disease agents. We summarize the number and nature of foods and cosmetics recalled as a result of microbial contamination reported to the U.S. Food and Drug Administration (FDA) for the period 1 October 1993 through 30 September 1998. During this period, microbial contamination of food and cosmetic products was the leading cause for recalls, accounting for a total of 1,370 recalls (36% of all products recalled). Listeria monocytogenes accounted for the

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Adelman, Sarah W., and Katherine N. Schmeiser. "Infant Formula Trade and Food Safety." Applied Economics and Finance 6, no. 1 (2018): 1. http://dx.doi.org/10.11114/aef.v6i1.3754.

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Beginning in 2004, the Chinese formula market suffered from a string of contamination events from counterfeit formula in 2004, melamine in 2008 to mercury and aflatoxin (a human carcinogen) in 2012. In this paper, we seek to understand the effects of these safety concerns in a market which lacks product substitutes. Whereas the literature shows international flows for produce, beef, and poultry are changed by persistent contaminations, the international infant formula market is less responsive to repeated health concerns.

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SAWHNEY, BRIJ L., and LESTER HANKIN. "Polychlorinated Biphenyls in Food: A Review." Journal of Food Protection 48, no. 5 (1985): 442–48. http://dx.doi.org/10.4315/0362-028x-48.5.442.

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Literature published from 1970 through mid-1984 on polychlorinated biphenyl (PCB) contamination of foods, including fish, dairy products, packaged and processed food and human milk, is reviewed. Sources of the contamination are discussed. The reports show that although PCBs are no longer manufactured in this country, large quantities have entered the environment. High concentrations in sediments of some streams and lakes are a continuing source of PCB entry into the food chain via the fish caught in these waters. Accidental leakage and spills from electrical transformers containing PCBs, which

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45

Melngaile, Aija, and Daina Kārkliņa. "Microbiological Risk Analysis in Catering Establishments." Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences 67, no. 4-5 (2013): 340–49. http://dx.doi.org/10.2478/prolas-2013-0078.

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Abstract The epidemiological data suggest that the food preparation process in public catering establishments involves the risk of food microbiological contamination. To develop a preventive food safety assurance system based on HACCP (Hazard Analysis and Critical Control Points) principles, adequate identification, monitoring and communication of food safety hazards are important considerations. The aim of the research was microbiological risk analysis of catering establishments. Statistical analysis was used in microbiological risk assessment and to ensure science-based proposals for control

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46

Kinyua, Peter, Michael Gicheru, Judy Mugo, and Nduhiu Gitahi. "Bacteriological Contamination Level of Foods and Water Sold With Escherichia Coli, Salmonella spp, Staphylococcus Aureus, Coliforms and Vibrio Cholera in Food Establishments in Nairobi City Kenya." Journal of Health, Medicine and Nursing 10, no. 1 (2024): 45–56. http://dx.doi.org/10.47604/jhmn.2285.

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Purpose: Food borne illnesses are major health burden leading to high morbidity and mortality. It is a growing public health concerns worldwide resulting from food and water contaminated by pathogenic microorganism, toxins or chemical hazards. It is estimated that 10 to 20% of food borne illness are contracted from food establishments. The main aim was to determine bacteriological contamination levels of foods and water sold with Escherichia coli, Salmonella spp, Staphylococcus aureus, coliforms and Vibrio cholerae in food establishments in Embakasi South Nairobi City County Kenya. Metho

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47

Kivanç, Merih. "Fungal contamination of Kashar cheese in Turkey." Food / Nahrung 36, no. 6 (1992): 578–83. http://dx.doi.org/10.1002/food.19920360609.

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48

Osiakwa, G., M. K. Golly, B. N. A. Quao, B. Mohammed, A. S. Amponsah, and T. E. Doku. "Assessing Levels of Monosodium Glutamate and Microbes in Street Foods." AFRICAN JOURNAL OF APPLIED RESEARCH 10, no. 2 (2024): 389–407. https://doi.org/10.26437/ajar.v10i2.816.

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Purpose: This study aimed to assess monosodium glutamate (MSG) levels and microbial contamination in street-vended foods in Sunyani Township, Ghana. The study evaluated the safety of commonly consumed foods, such as soup, stew, noodles, and fried rice, and compared contamination levels between day and night samples. The excessive use of MSG and poor food hygiene in street-vended foods can pose significant health risks, including metabolic disorders, foodborne illnesses, and gastrointestinal issues. Despite the popularity of street foods, limited research has addressed the food safety risks in

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Julve, Jesseca B., and Raquel J. Dael. "FOOD CONTAMINATION AND SAFETY TRAINING AS PREDICTORS OF FOOD SAFETY PRACTICES AMONG FOOD HANDLERS." Ignatian International Journal for Multidisciplinary Research 3, no. 5 (2025): 1121–37. https://doi.org/10.5281/zenodo.15490880.

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Higher levels of food safety practices among SME food handlers are continuously correlated with a solid foundation in food contamination knowledge and comprehensive food safety training, highlighting the significance of ongoing investment in food safety education. This descriptive correlational study aimed to determine the significant relationship between the extent of SME food handlers’ knowledge on food contamination and food safety training in their food safety practices. The participants included 169 food handlers from Carrascal, Surigao del Sur, Philippines, and were surveyed using

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KISHIMOTO, MICHIRU, YUICHI HIOKI, TETSUYA OKANO, et al. "Ribotyping and a Study of Transmission of Staphylococcus aureus Collected from Food Preparation Facilities." Journal of Food Protection 67, no. 6 (2004): 1116–22. http://dx.doi.org/10.4315/0362-028x-67.6.1116.

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Food poisoning from Staphylococcus aureus is sometimes caused by improper handling of food items in food preparation facilities. Prevention of contamination by employees is particularly important in facilities where a significant amount of food preparation is performed by hand. Some experiments have been performed to describe bacterial cross-contamination in the food preparation process, but there have been few studies of cross-contamination in actual food preparation facilities. Aiming to shed light on the transmission of S. aureus in food preparation facilities, this study collected samples

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