Perception of foreign students on food safety and hygiene practices among food handlers in Malaysian restaurants: public health perspective.

Influx of foreign students in Malaysia calls for a study on safety of food in Malaysia restaurants as perceived by them

Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin

The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world. Spoilage of food occurs when the quality of food deteriorates from its original organoleptic properties observed at the time of processing. Food spoilage results in huge economic losses to both producers (farmers) and consumers. Factors such as storage temperature, pH, water availability, presence of spoilage microorganisms including bacteria and fungi, initial microbial load (total viable count—TVC), and processing influence the rate of food spoilage. This article reviews the spoilage microbiota and spoilage mechanisms in meat and dairy products and seafood. Understanding food spoilage mechanisms will assist in the development of robust technologies for the prevention of food spoilage and waste192311331The authors acknowledge the financial support for editing of the manuscript provided by National Scientific Program “Healthy Foods for a Strong Bio‐Economy and Quality of Life” approved by DCM No. 577/17.08.2018, funded by Bulgarian Ministry of Education and Scienc