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Microbial Risks in Ready-to-Eat Foods by Thari Ramadhani is a document available to read on EtoBox.

What is Microbial Risks in Ready-to-Eat Foods about?

This systematic review and meta-analysis investigates the prevalence of microorganisms of public health significance in ready-to-eat foods in developing countries. The study found that the pooled prevalence of E. coli, Salmonella, and S. aureus in these foods was 33.8%, 26.0%, and 46.3%, respectively, indicating a significant public health risk. The authors emphasize the need for effective food hygiene and safety systems to protect consumer health.

Author

Thari Ramadhani

Language

EN