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Browsing by Subject "Food contamination"

Browsing by Subject "Food contamination"

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  • Assessment of prerequisite programs implementation and hygiene status at food packaging companies in Mount Lebanon: cross-sectional study 
    Abdessater, Marilyn (Notre Dame University-Louaize, 2021)
    Food packaging has a critical role in all food types and along the food chain from product preservation to transportation, distribution, storage, retailing, and end-use. However, it can become a source of contamination and transfer of microorganisms to the packed food when its hygienic status is not well maintained. The aim of this study was to evaluate the Prerequisite programs (PRPs) implementation in 5 food packaging companies across Mount Lebanon through on-site inspections and to assess the compliance of contact surfaces, employee hands and packaging materials to microbiological specifications. ...
  • Dynamics of bacterial contamination and antibiotic resistance in commercially or organically farmed chicken eggs 
    Daou, Yasmeen Salah (Notre Dame University-Louaize, 2021)
    Eggs are one of nature’s most nutritious and economical foods. Besides their nutritional value, antioxidant, anti‐cancerous, antihypertensive activity, and immunomodulatory effects, chemical and microbial contamination of eggs pose a risk on human health. Chemical contamination is due to the abuse of antibiotics in poultry. Microbial contamination can be through horizontal or vertical transmission. Microbial contamination accompanies a high risk of spread of antibiotic resistance. Microbial contamination can be controlled by choosing the egg source wisely and by storing eggs carefully. A lot of ...