ESSENTIALS OF FOOD SANITATION
THE ROLE OF REGULATORY MECHANISMS AND ENVIRONMENTAL PARAMETERS IN STAPHYLOCOCCAL FOOD POISONING AND RESULTING CHALLENGES TO RISK ASSESSMENT ? ABSTRACT ? CONTROL AND MANAGEMENT OF STAPHYLOCOCCAL FOOD POISONING – CHALLENGES STILL SEEKING SOLUTIONS ? A GLIMPSE OF S AUREUS ENTRY ROUTES INTO THE FOOD CHAIN ? EXPRESSION AND PRODUCTION OF ENTEROTOXINS IN FOOD ? CHALLENGES AND POSSIBILITIES USING RISK ASSESSMENT TO PREDICT ENTEROTOXIN PRODUCTION AND STAPHYLOCOCCAL FOOD POISONING ? CONCLUDING REMARKS ? REFERENCES CHAPTER FUNGAL LACCASES: PRODUCTION, FUNCTION, AND APPLICATIONS IN FOOD PROCESSING ? INTRODUCTION ? MECHANISM OF LACCASE ACTION ? OCCURRENCE OF LACCASE IN FUNGAL SYSTEMS ? OVEREXPRESSION OF LACCASE ? PRODUCTION SYSTEMS FOR LACCASE ? INFLUENCE OF CARBON AND NITROGEN SOURCE ON LACCASE PRODUCTION ? INDUCTION OF LACCASE ? INFLUENCE OF PH AND TEMPERATURE ON LACCASE PRODUCTION ? TYPE OF CULTIVATION ? SUBMERGED FERMENTATION ? SOLID STATE FERMENTATION ? APPLICATIONS OF LACCASE IN FOOD PROCESSING ? CONCLUSIONS FOOD HYGIENE AND SAFETY MEASURES AMONG FOOD HANDLERS IN STREET FOOD SHOPS AND FOOD ESTABLISHMENTS OF DESIRE TOWN, ETHIOPIA: A COMMUNITY-BASED CROSS- SECTIONAL STUDY ? MATERIALS AND METHODS ? RESULT ? DISCUSSION ? CONCLUSION ? ACKNOWLEDGMENTS CURRENT KNOWLEDGE, ATTITUDE AND BEHAVIOR OF HAND AND FOOD HYGIENE IN A DEVELOPED RESIDENTIAL COMMUNITY OF SINGAPORE: A CROSS-SECTIONAL SURVEY ? BACKGROUND ? METHODS ? RESULTS ? ACKNOWLEDGEMENTS ASSOCIATION OF FOOD-HYGIENE PRACTICES AND DIARRHEA PREVALENCE AMONG INDONESIAN YOUNG CHILDREN FROM LOW SOCIOECONOMIC URBAN AREAS KNOWLEDGE, ATTITUDE AND PRACTICES OF FOOD HYGIENE AMONG FOOD VENDORS IN OWERRI, IMO STATE, NIGERIA ? METHODOLOGY SYNTHESIS OF NONIONIC-ANIONIC COLLOIDAL SYSTEMS BASED ON ALKALINE AND AMMONIUM ?-NONYLPHENOL POLYETHYLENEOXY (N = 3-20) PROPIONATES/DODECYLBENZENESULFONATES WITH PROSPECTS FOR FOOD HYGIENE ? RESULTS AND DISCUSSIONS ? ACKNOWLEDGEMENT EDITORIAL: FOODBORNE PATHOGENS: HYGIENE AND SAFETY ? PREVALENCE AND MONITORING OF PATHOGENS IN FOOD ? ANTIMICROBIAL RESISTANCE AND VIRULENCE FACTORS ? DETECTION METHODS APPLICABLE IN FOOD INDUSTRY ? PROMISING STRATEGIES FOR FOOD PRESERVATION THE IMPACT OF FOOD ADDITIVES, ARTIFICIAL SWEETENERS AND DOMESTIC HYGIENE PRODUCTS ON THE HUMAN GUT MICROBIOME AND ITS FIBRE FERMENTATION CAPACITY ? SUBJECTS AND METHODS