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Full-Text Articles in Food Science
Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage
Evaluating The Accuracy And Quality Of Microgreens Training Materials Available On The Internet: A Content Analysis, Supun Chathuranga Nabadawa Hewage
All Theses
Microgreens are the young, edible seedlings of various vegetables, spices, herbs, and considered as the intermediate stage of sprouts and mature greens, suggesting microgreens may share similar food safety risks with both of these produce. Even though there are no known outbreaks due to contaminated microgreens, multiple product recalls have been reported, indicating food safety risks associated with microgreens should not be underemphasized. A recent national survey of the U.S. microgreens industry reported that almost half of growers (48.3% of 176) learned to grow microgreens by viewing websites and videos on the internet.1 However, it is unknown whether the …
Bacterial Recovery, Transfer To Hands And Survival On Restaurant Menus, Ibtehal Alsallaiy
Bacterial Recovery, Transfer To Hands And Survival On Restaurant Menus, Ibtehal Alsallaiy
All Theses
Some non-food contact surfaces such as restaurant menus are not routinely cleaned or evaluated for microbial contamination and thus may be a potential contamination risk. The main objectives of this study were to detect bacteria on restaurant menus, test the rate of bacteria transfer from menus to consumers and determine the survival rate of bacteria on the menu surface. Evaluation of samples can 'find' that menus harbored detectable levels of aerobic organisms and Staphylococcus spp. The average mean of Total Plate count (TPC) was 28 CFU/15cm2 per sampling area during busy periods and 15 CFU/15cm2 per sampling area during less …