Release Date: 2024-01-16

Cross-Contamination in Terms of Food Safety

Ayten Kimiran (Author)

Release Date: 2024-01-16

In food safety, cross-contamination, which can cause foodborne illness, refers to the direct or indirect transfer of microorganisms from a contaminated source to an uncontaminated product. Cross-contamination occurs due to inadequate hygiene practices, contact with contaminated equipment and tools, direct hand contact with food prepared through improper food storage, poor food handling, and direct contact [...]

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    Work TypeBook Chapter
    Published inFood Safety
    First Page375
    Last Page390
    DOIhttps://doi.org/10.69860/nobel.9786053358787.26
    Page Count16
    Copyright HolderNobel Tıp Kitabevleri
    Licensehttps://nobelpub.com/publish-with-us/copyright-and-licensing

    In food safety, cross-contamination, which can cause foodborne illness, refers to the direct or indirect transfer of microorganisms from a contaminated source to an uncontaminated product. Cross-contamination occurs due to inadequate hygiene practices, contact with contaminated equipment and tools, direct hand contact with food prepared through improper food storage, poor food handling, and direct contact of food with air or contaminated environments. Preventing cross-contamination requires strict adherence to food safety practices. Food safety in the food chain creates a shared obligation between food business operators who bear primary responsibility, authorities who oversee this responsibility and consumers who must accept their responsibility for the proper storage, handling and preparation of food. It is thought that most foodborne illnesses can be prevented if regulations governing food safety are followed throughout the food chain, from production to consumption.

    Ayten Kimiran (Author)
    Professor, Istanbul Universty
    https://orcid.org/0000-0002-0210-2751
    3Ayten Kimiran is working as a full professor in Fundamental and Industrial Microbiology Division of Biology Department at Istanbul University. She obtained her BSc degree in Istanbul University and attended to the Institute of Sciences in the same university for her PhD. Her main research areas include water microbiology, food microbiology, virulence factors of pathogen bacteria, antibiotic and heavy metal resistance, bacterial interactions, antimicrobial substances of microbial sources, and evaluation of the effectiveness of antibacterial agents. Since 2015, she has headed the Fundamental and Industrial Microbiology Division of the Department of Biology, Faculty of Sciences, Istanbul University.

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