Highlights•Global & national AMR actions focus on infection prevention in healthcare
settings.•Home & everyday life settings contribute to acquiring & spreading AMR …

Campylobacter and Salmonella species and Shiga toxin—producing Escherichia coli
(STEC; the majority of which are type O157: H7) efficiently enter the human food chain from …

* Health Protection Agency Centre for Infections, London, United Kingdom 1996–2000 to
produce pathogen-specific totals by food type for each of the 5 disease parameters used to …

Over the past decade there has been a growing recognition of the involvement of the home
in several public health and hygiene issues. Perhaps the best understood of these issues is …

Ready to eat foods can be described as the status of foods being ready for immediate
consumption at the point of sale. Ready to eat foods could be raw or cooked, hot or chilled …

Salmonella may be transferred to food through cross-contamination during processing and
preparation. To minimise the risk of cross-contamination, proper cleaning and disinfection is …

Aims: To determine the effect of hygiene measures on cross‐contamination of
Campylobacter jejuni at home and to select a safe tracer organism for C. jejuni. Methods …

Cross contamination of foodborne pathogens from raw meats to ready-to-eat foods has
caused a number of foodborne outbreaks. The cross contamination and transfer rates of …

Salmonella is among the most important food borne pathogens worldwide contaminating a
wide range of animal products including meat products. The aims of this study go through …

The study was carried out to analyze the microbial quality of shawarma purchased in Port
Harcourt city. Twelve (12) Shawarma samples were randomly sampled from (3) local …