Filters

2018 - 20192
Reset filters

Settings

Subject: Foodborne diseases.

Search Results

Now showing 1 - 2 of 2
  • No Thumbnail Available
    Item
    The Impact of Bacterial Spoilage and Foodborne Pathogens on Beef Industry and Application of Antimicrobial Interventions
    (North Dakota State University, 2019) Khadem, Enas Abdal Hadi
    The beef industry continues to face concerns regarding the hygiene and the safety of its products. A wide range of microorganisms from various sources can grow on meat surfaces that are rich in fluid and nutrients. This paper was conducted to better understand the common spoilage microflora and the most threatening foodborne pathogens (E. coli O157:H7 and Salmonella spp.) in ground beef and the role of the virulence factors that allow pathogens to persist in the host. In addition to the above, this paper addresses the effects of using antimicrobial interventions on the ground beef products. Despite using innovative antimicrobial interventions to eliminate or reduce spoilage bacteria and common foodborne pathogens, there is still a need for new antimicrobial technologies to control the industry’s sanitary hurdles and to understand their affects on meat quality and sensory characteristics.
  • No Thumbnail Available
    Item
    Food Safety Culture: An Underlying Cause for Success and Failures of Food Safety Management Systems
    (North Dakota State University, 2018) Vashisht, Ashwini Kumar
    Food Safety Culture (FSC) is an emerging behavior-based food-safety management concept. FSC has been linked as an underlying cause for food-safety management-system failures during foodborne outbreaks and recall investigations. This paper reviews the available literature on FSC for the origin, definitions, factors, barriers, and dimensions that influence the FSC’s performance and measurements. Data were obtained from peer-reviewed journals as well as publicly available information on the World Health Organization (WHO), Food and Drug Administration (FDA), and Center for Disease Control and Prevention (CDC) websites. The roles of organizational leadership and communication, food-handler behaviors, risk perception, regulatory authorities, and technological advancements are evaluated for FSC development and enhancement. It can be concluded that there is a need for a strong FSC within food manufacturing and service organizations because it enhances the food-safety management systems’ performance and may also reduce the global burden of foodborne illnesses and diseases.