DFK for Safe Food Environment

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Category: Ready to eat vegetables

Prevalence of antimicrobial – resistant Escherichia coli from raw vegetables in Lebanon

Thursday, 08 October 2020 by Dr. Dima Faour-Klingbeil
Fresh produce has been implicated in a number of documented outbreaks of foodborne illness caused by bacteria, viruses, and parasites. Shiga toxin-producing Escherichia coli (STEC) have been detected on vegetables, raising concerns about the prevalence of E. coli contamination in produce, which can take place at various points from farm to fork. The prevalence of antimicrobial-resistant E. coli and
  • Published in Ready to eat vegetables

Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants in Lebanon

Thursday, 08 October 2020 by Dr. Dima Faour-Klingbeil
The increased consumption of ready-to-eat (RTE) salads outside homes as a result of a fast paced lifestyle, awareness on their nutritional attributes and enhanced processing technology is well documented. Outbreak investigations often indicate that food service establishments greatly contribute to food-borne illnesses involving fresh produce. Fifty small and medium sized (SME) restaurants in Beirut were
  • Published in Ready to eat vegetables

The transfer rate of Salmonella Typhimurium from one contaminated parsley to other consecutively chopped batches- Modeling “Tabbouleh” preparation

Thursday, 08 October 2020 by Dr. Dima Faour-Klingbeil
It is becoming more evident that Salmonella-associated outbreaks are not limited to contaminated foods of animal origin; they are periodically linked to consumption of fresh produce, including parsley and lettuce and S. Enteritidis and S. Typhimurium have been commonly isolated from fresh vegetables. Salmonella spp. can be transferred to the food chain directly from human or animal faecal sources, run-off of
  • Published in Ready to eat vegetables

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DFKSafeFood avatarDima Faour-Klingbeil@DFKSafeFood·
12 Feb 1360254479610884102

I am delighted to share the results of the second part of our regional study "An on-line survey of the behavioral changes in #Lebanon, #Jordan and #Tunisia during the #covid19 pandemic related to #food shopping,… https://lnkd.in/ejhGfTc

Dima Faour-Klingbeil, Ph.D. on LinkedIn: An on-line survey of the behavioral changes in Lebanon, Jordan and

I am delighted to share with you the results of the second part of our regional study "An on-line survey of the behavioral changes in #Lebanon, ...

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DFKSafeFood avatarDima Faour-Klingbeil@DFKSafeFood·
3 Feb 1357053105716740101

Simply a great event!

ONE - Health, Environment, Society.

There is an inextricable link between human, animal and environmental health, which means that the science of risk assessment cannot focus solely on food and feed safety. It needs to have a broa…

Dima Faour-Klingbeil, Ph.D. on LinkedIn: #OneEU2022

The first #OneEU2022 Scientific Conference co-designed with European Centre for Disease Prevention and Control (ECDC), European Chemicals Agency, Euro...

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DFK for Safe Food Environment
  • Home
  • About
    • About the founder
    • About DFK
  • Food Safety Solutions
    • Advisory Services
    • Auditing
    • Food Safety Systems
    • Food Safety Assessment
    • Food Safety and HACCP
      • Public training
      • In-House Training
      • E-learning Food Safety and HACCP
  • FSMA
    • Preventive Controls Human Food rule
      • Public PCQI Human Food Training
      • PCQI In-House Training
      • PCQI Online Training
  • DFK Activities
  • Training Calendar
  • DFK BLOG
  • Contact Us
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