Food Safety in Retail Foods

Customers place a lot of importance on food safety in the retail setting. Food contamination is at its highest level in retail establishments. Increased risk of health issues is linked to cross contamination of food-borne pathogens in retail settings. Ready-to-eat goods, such as processed meat and cheese, are more likely to be contaminated because disease-causing microorganisms are more likely to attack them. Mycobacteria, eubacteria, and streptococcus species are the most frequently found microbes that contaminate food. To guarantee that customers receive safe food, GFSI was established.

  • Food safety
  • Cross contamination
  • Mycobacteria
  • Health problems
  • Streptococcus organisms

  • Food safety
  • Cross contamination
  • Mycobacteria
  • Health problems
  • Streptococcus organisms

Related Conference of Food Safety in Retail Foods

September 08-09, 2025

24th World Congress on Nutrition and Food Chemistry

Frankfurt, Germany
September 15-16, 2025

29th World Congress on Nutrition and Food Sciences

Paris, France
December 08-09, 2025

8th World Congress on Food and Nutrition

Rome, Italy
February 16-17, 2026

32nd International Conference on Clinical Nutrition

Aix-en-Provence, France
April 02-03, 2026

31st International Conference on Nutrition & Dietetics

Geneva, Switzerland
April 23-24, 2026

8th World Summit on Health Nutrition

Paris, France
August 24-25, 2026

25th International Congress on Nutrition and Health

Aix-en-Provence, France

Food Safety in Retail Foods Conference Speakers

    Recommended Sessions

    Related Journals

    Are you interested in