Microbiological hazards

Microbiological hazards

Microbiological contamination is a worldwide public health concern. The most reported causes of foodborne illnesses are of microbiological origin (e.g. bacteria, fungi, or viruses). Microbes are everywhere and can enter the food chain at any point from the farm to the kitchen. Quality assurance systems are integrated into the food supply to minimise the risk of microbiological contamination. We must all also take measures at home to handle food safely at home and reduce our risk of getting ill.


Gıda ve koronavirüs (COVID-19): bilmeniz gerekenler

26 March 2020

COVID-19 ve gıda arasındaki ilişkiye dair pek çok yanlış bilgi dolaşmaktadır. Burada bazı çok sorulan sorulara ve endişe kaynaklarına değineceğiz.