Fresher Healthier Safer
Fresher Healthier Safer
Loss of viability or loss of viable cells between manufacture and consumption can be a very real problem. There are however some approaches that can be investigated in order to maximise delivery quantities of viable probiotic cells to the site of action in the gastrointestinal tract.
Staphylococcus aureus disease is generally a mild and self-limiting intoxication. Unfortunately it is underreported, yet is still likely to result in substantial economic impact.
There is a growing body of evidence (particularly the gastrointestinal symptoms of COVID-19) to suggest a faecal-oral route of transmission of SARS-CoV-2, which typically means a foodborne disease.
What’s in a name? Which is better … COVID-19 or Wuhan pneumonia? SARS-CoV-2 or Chinese virus?
How likely is SARS-CoV-2 to be transmitted through food? If you consider communal eating practices and contamination of ready-to-eat (RTE) food in a food service environment as foodborne disease (which fits the WHO definition of such), then transmission through food is quite likely.
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