Food safety is describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. It focuses on food borne pathogens along the food chain and their relevance to food safety.
This journal contributes to the improvement of public health through quality research and a better understanding of the science involved in food safety, nutrition and dietetics, food studies, food and restaurant management. To promote better health for all, this initiative aims to broaden the context of public health and health equity, integrate the study of these various disciplines, and foster knowledge transfer on key issues regarding the pivotal role of food safety, nutrition and health equity in influencing health outcomes.
• International food safety network
• Danger zone (food safety)
• Epidemiology, characteristics, stress response and detection of foodborne pathogens
• Health hazards and microbiological monitoring systems in the slaughtering process
• Antibiotic resistances in microorganisms isolated along the meat and milk foodchain