Fresher Healthier Safer
Fresher Healthier Safer
This category is dedicated to preventing foodborne illness, understanding pathogens and ensuring food is safe for consumption.
Foodborne diseases are largely preventable. Attention to some basic food safety practices will contribute substantially to a reduction in the mortality, morbidity and economic burden of foodborne illnesses on society. A change of attitude and the culture of food safety will thus have a major impact on addressing this global issue.
Developing his theme of bacteriocins in the food industry, Yi Xu looks in to their applications in food safety.
Avian influenza – it has spread around the globe, has infected different species and we have seen person-to-person transmission. Considering it is present in the agricultural environment, on farms, is it a foodborne disease?
Television has been a powerful influence on society for decades. This influence has spread to virtually every area, food safety included. This is especially so with the proliferation of cooking shows and competitions on television over the last two decades or so.
Genomic and molecular tools in food microbiology is a key approach to ultimately save lives, reduce illness and improve overall health outcomes and the resulting economic burden.
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