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  • Archive from category "Ready to eat vegetables"

Category: 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

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

Sunday, 08 September 2019 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

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Dima Faour-Klingbeil, PhDFollow19318

Senior Food Safety Management & Regulatory Systems Expert|Academic researcher| Advisor| Auditor

Dima Faour-Klingbeil, PhD
DFKSafeFood avatarDima Faour-Klingbeil, PhD@DFKSafeFood·
9 Jun 1534896918458941441

This seems to be ongoing and can happen in different forms and to different products:

Eight people, aged 33 to 52, fell sick and one died in Europe as a result of intentional harmful adulteration of Champagne with a lethal dose of… https://lnkd.in/esb-j2YC

Dima Faour-Klingbeil, Ph.D. on LinkedIn: Ecstasy in champagne warning in Europe expanded; one dead | Food Safety

This seems to be ongoing and can happen in different forms and to different products: Eight people, aged 33 to 52, fell sick and one died in Europe a...

lnkd.in

Reply on Twitter 1534896918458941441Retweet on Twitter 1534896918458941441Like on Twitter 1534896918458941441Twitter 1534896918458941441
DFKSafeFood avatarDima Faour-Klingbeil, PhD@DFKSafeFood·
3 Jun 1532758376416944128

While waiting for my coffee at the Bistro counter, the staff preparing the rice wraps donned their gloves, chopped ginger, veggies, etc. I was happy to see the vigilance in their preps. Then came the following order, the staff switched to the front desk,…

Dima Faour-Klingbeil, Ph.D. on LinkedIn: #Foodsafety #foodhandling #worldfoodsafetyday

While waiting for my coffee at the Bistro counter, I was watching: the staff preparing the rice wraps (Rice paper rolls) donned their gloves, chopped ...

lnkd.in

Reply on Twitter 1532758376416944128Retweet on Twitter 1532758376416944128Like on Twitter 1532758376416944128Twitter 1532758376416944128
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