International Journal of Food Safety, Nutrition and Public Health
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International Journal of Food Safety, Nutrition and Public Health (2 papers in press)
Physical hazards analysis in United States meat and poultry recalls products by Mohd Taufiq Mohd Khairi, Sallehuddin Ibrahim, Mohd Amri Md Yunus Abstract: This study analyses the food recalls caused by physical hazards among meat and poultry products using dataset obtained from the United States Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS). The data was collected between 2014 and 2019. It encompassed a total of 104 foods under the category of physical hazards which were recalled. The global chi-square test was used to investigate the association between topic categories. The results show that there is no association between the year versus the number of food recalls by food products. In addition, there is no association for the year versus foreign bodies types as well as the food products versus foreign bodies types. The chi-square per cell test also was utilized to enable a deeper analysis of the contingency table. Poultry products recorded the highest number of recalls with 39 cases, followed by beef and pork with 38 and 26 cases, respectively. Concerning foreign bodies, plastic fragments were the most detected objects with 42 cases, followed by metal and unknown objects with 29 and 11 cases, respectively. The ways on how to manage the physical hazards such as precautionary measures plan and detection technologies are also discussed in this paper. It is vital to detect a physical hazard as early as possible and all affected products should remove from the market immediately. Keywords: Food recall; Food safety; Foreign object.
Growth Kinetics of Coliform Bacteria Isolated from Food by Gizem Özlük Cilak, Hilal Selamoglu Ata, Kadir Halkman Abstract: It was aimed to obtain the growth kinetic parameters of food related coliform bacteria so that the industry can take action against not only to well-known Escherichia coli but also all. Isolates of Citrobacter freundii, Enterobacter aerogenes, Enterobacter cloacae, Escherichia coli and Klebsiella pneumoniae were obtained from food samples and pure cultures were inoculated to 3 different media (Tryptic Soy Broth, Lauryl Sulphate Tryptose Broth and Lactose Broth) and incubated at 2 different temperatures (28 Keywords: coliform; Escherichia coli; Klebsiella pneumonia; Citrobacter freundii; Enterobacter aerogenes; Enterobacter cloacae; kinetic factors; specific growth rate; generation timernrn.