*Corresponding author email: g5petrovic@gmail.comSymbiosis Group

Symbiosis www.symbiosisonline.org www.symbiosisonlinepublishing.com

Food Safety and HygieneGordana Petrovic Oggiano*

University of Belgrad, Institute for medical research, Centre of Research Excellence in Nutrition and Metabolism, Serbia

Journal of Nutritional Health & Food Science Open AccessEditorial

Short communications and Book reviews. All the received manuscripts will be thoroughly peer-reviewed by the experts and also by the members of the Editorial Board. The accepted articles will be published online immediately and the readers can avail the novel information any were around the sphere.

References1. Agyei-Baffour P, Sekyere KB, Addy EA. Policy on Hazard Analysis and

Critical Control Point (HACCP) and adherence to food preparation guidelines: a cross sectional survey of stakeholders in food service in Kumasi, Ghana. BMC Res Notes. 2013; 6: 442. doi: 10.1186/1756-0500-6-442.

2. Quinlan JJ. Foodborne Illness Incidence Rates and Food Safety Risks for Populations of Low Socioeconomic Status and Minority Race/Ethnicity: A Review of the Literature. Int J Environ Res Public Health. 2013; 10(8): 3634–52. doi: 10.3390/ijerph10083634.

3. Pham MT, Jones AQ, Sargeant JM, Marshall BJ, Dewey CE. A qualitative exploration of the perceptions and information needs of public health inspectors responsible for food safety. BMC Public Health. 2010; 10: 345. doi: 10.1186/1471-2458-10-345.

4. Dong QL, Barker GC, Gorris LG, Tian MS, Song XY, Malakar PK. Status and future of Quantitative Microbiological Risk Assessment in China. Trends Food Sci Technol. 2015; 42(1): 70-80. doi: 10.1016/j.tifs.2014.12.003.

5. Donkor ES, Kayang BB, Quaye J, Akyeh ML. Application of the WHO Keys of Safer Food to Improve Food Handling Practices of Food Vendors in a Poor Resource Community in Ghana. Int J Environ Res Public Health. 2009; 6(11): 2833–42. doi: 10.3390/ijerph6112833.

6. Park SH, Kwak TK, Chang HJ. Evaluation of the food safety training for food handlers in restaurant operations. Nutr Res Pract. 2010; 4(1): 58–68. doi: 10.4162/nrp.2010.4.1.58.

7. Kang NE, Kim JH, Kim YS, Ha AW. Food safety knowledge and practice by the stages of change model in school children. Nutr Res Pract. 2010; 4(6): 535–40. doi: 10.4162/nrp.2010.4.6.535.

8. Verstraeten R, Van Royen K, Ochoa-Avilés A, Penafiel D, Holdsworth M, Donoso S, et al. A Conceptual Framework for Healthy Eating Behavior in Ecuadorian Adolescents: A Qualitative Study. PLoS One. 2014; 9(1): e87183. doi: 10.1371/journal.pone.0087183.

Received: 17 July, 2015; Accepted: 30 July, 2015; Published: 12 August, 2015

*Corresponding author: Gordana Petrovic Oggiano, University of Belgrad, Institute for medical research, Centre of Research Excellence in Nutrition and Metabolism, Serbia; Tel: 381-11-3031997; E-mail: g5petrovic@gmail.com

The upcoming Issue of JNHFS contributes to provide Health policy and to better understand the necessity of food hygiene from production to consumption. It spreads to the public regarding the new regulations in this field according to the Regulation of WHO and EU health legislations that are involved in food safety, nutrition and dietetics with respect to Human and Experimental studies. The Journal addresses various specialists such as Hygiene Epidemiologist, Microbiologist, Specialist in the fields of Food industry, Veterinary science and other experts to offer technical support and advice.

Foodstuffs can become hazardous due to contamination and alimentary intoxication and that’s the reason we give greater significance to respect HACCP legislations during preparation, processing, storage, distribution, transportation and final consumption [1].

Our intention in this Issue is to provide a platform to promote the modality of safe food hygiene in environment in order to prevent and alleviate alimentary intoxication and to create awareness among consumers [2].

In this Issue we will cover the following topics:

• Human Nutrition and Health Sciences, Epidemiology, Micronutrients

• Food Safety/Hygiene, Quality Assurance/Quality Control [3]

• Hazardous Management[4]• Novel (new) research methods and technologies to detect

food contamination[5]• Intra hospital infection due to microorganisms like

staphylococcus aureus etc [6]• Clinical Nutrition[7]• Food Security Policy -New Regulations• Food Safety Monitoring [8]

This issue will publish original research articles concerning to food safety and hygiene, food safety economics and animals and food health. We welcome all kinds of innovative articles like Review articles, Editorials, Technical reports, Brief notes, Conference proceedings, Letters to the Editor, Opinion articles,

Special Issue: Food safety & Hygiene

Citation: Oggiano GP (2015) Food Safety and Hygiene. J Nutrition Health Food Sci 3(3): 1-2. DOI: http://dx.doi.org/10.15226/jnhfs.2015.00147