The problem of Listeria in the food industry remains a constant concern due to its ability to form biofilms and its resistance to adverse conditions such as low temperatures, acid or alkaline pH and salinity, the latter parameters being closely related to the characteristics of the food product. Listeria monocytogenes…
Campylobacteriosis is one of the most common bacterial infections worldwide, often associated with the consumption of contaminated poultry products. Campylobacter, particularly Campylobacter jejuni and Campylobacter coli, are the leading causes of bacterial gastroenteritis in humans, with symptoms ranging from mild diarrhea to severe abdominal pain and fever. Understanding the ways…
How do we ensure Food Safety is a common question in any professional kitchen, whether it is a canteen in a hospital, retirement home, school or company, a restaurant, cafeteria, or a fast-food restaurant. Kersia, as a global pure player specialized in biosecurity and food safety, has the ambition of…
In any professional kitchen, whether it is a canteen in a hospital, retirement home, school or company, a restaurant, cafeteria, or a fast-food restaurant, you act as a service provider by offering food to your end customer. In this professional surrounding, there is a high risk of micro-organisms spreading…
