Related Experiment Video

Updated: Jun 16, 2026

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example
05:49

Tracking Microbial Contamination in Retail Environments Using Fluorescent Powder - A Retail Delicatessen Environment Example

Published on: March 5, 2014

[Programs and contents of professional hygienic training for workers of food processing industry enterprises]

V A Polesskiĭ, M G Nemets, M I Krasil'shchikov

    Voprosy Pitaniia
    |February 4, 2010
    PubMed

    More Related Videos

    Microbial Control and Monitoring Strategies for Cleanroom Environments and Cellular Therapies09:30

    Microbial Control and Monitoring Strategies for Cleanroom Environments and Cellular Therapies

    Published on: March 17, 2023

    Preparation of High-Quality Fermented Fish Product05:17

    Preparation of High-Quality Fermented Fish Product

    Published on: August 23, 2019

    Related Concept Videos

    Good Manufacturing Practices01:26

    Good Manufacturing Practices

    Good Manufacturing Practices (GMP) constitute a foundational set of guidelines that ensure the production of safe, consistent, and high-quality products, particularly in industries such as pharmaceuticals, biotechnology, and food processing. These protocols encompass all aspects of production, from the sourcing of raw materials to the final distribution of the finished product.A core pillar of GMP is stringent hygiene and sanitation across all production environments. This includes routine...
    Sources of Food Contamination01:29

    Sources of Food Contamination

    Contamination of food by microbial agents and natural toxins poses significant risks to public health. These hazards can be introduced at various points across the food supply chain, ranging from environmental sources to processing and storage stages. Understanding these contamination pathways is critical for developing strategies to ensure food safety.Seafood is particularly vulnerable to contamination through both environmental exposure and microbial colonization. Toxins from harmful algal...
    Hazard Analysis and Critical Control Points (HACCP)01:30

    Hazard Analysis and Critical Control Points (HACCP)

    Hazard Analysis and Critical Control Points (HACCP) is a science-based, preventive system used globally to ensure food safety by identifying, evaluating, and controlling biological, chemical, and physical hazards throughout food production. Originally developed by NASA and the Pillsbury Company for astronaut food, HACCP is now a core component of the Codex Alimentarius.HACCP operates on prerequisite programs—such as Good Manufacturing Practices (GMPs), sanitation procedures, and supplier...
    Scale-Up Processes01:14

    Scale-Up Processes

    The scale-up of microbial fermentation processes is essential in industrial biotechnology, allowing the transition from laboratory-scale experiments to commercial-scale production while aiming to maintain product yield and quality. This process requires meticulous adjustment of equipment design, process parameters, and contamination control strategies to accommodate increasing culture volumes.At the laboratory scale, cultures are typically maintained in 1 to 10-liter glass or autoclavable...
    Handwashing III: During the Procedure and Post-Procedure Steps01:15

    Handwashing III: During the Procedure and Post-Procedure Steps

    To wash hands properly, follow these steps:
    Hand hygiene01:23

    Hand hygiene

    Asepsis is the practice of preventing or breaking the chain of infection. The nurse employs aseptic techniques to prevent the spread of microorganisms and reduce the risk of diseases. Hand hygiene is the cornerstone of aseptic techniques and is classified into medical and surgical asepsis. Medical asepsis includes hand hygiene and the use of gloves. Surgical asepsis, or the sterile technique, refers to practices that render and keep objects and areas free of microorganisms.
    Hand washing...