Journal of Food Science and Hygiene – Archives

In Pakistan, production of poultry has been evolved as a good alternate of beef and mutton. In this study multiplex PCR approaches were adopted to differentiate and detect avian mycoplasma in a single PCR reaction as a step forward in the ec...

Beer is typically brewed from four basic ingredients (water, a starch source, brewer’s yeast and flavoring agent such as hops). In Ethiopian case hops are coasty ingredient of beer which is imported with hard currency of the country. But thi...

This article advocates for routine use of quantitative microbiological risk assessment to strengthen process control. It illustrates how modeling hazard levels and uncertainty informs critical limits, verification, and continuous improvement...

The ever-present need for human communities to extract herbal active ingredients has necessitated many studies to be carried out in order to introduce more efficient and cost-effective extraction processes. The traditional extraction methods...

Introduction Foodborne diseases are a major public health problem which predominantly affects infants and young children. Appropriate complementary food hygiene practice is very important to re...