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The idea of a link between parasite infection and immune disorders was first suggested in 1968 [13] before the advent of large scale DNA sequencing techniques.The original formulation of the hygiene hypothesis dates from 1989, when David Strachan proposed that lower incidence of infection in early childhood could be an explanation for the rise in allergic diseases such as asthma and hay fever ...
Hazard analysis and critical control points, or HACCP (/ ˈ h æ s ʌ p / [1]), is a systematic preventive approach to food safety from biological, chemical, and physical hazards in production processes that can cause the finished product to be unsafe and designs measures to reduce these risks to a safe level.
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A reaction to an excessive desire for a germ-free environment began around 1989, when David Strachan put forth the "hygiene hypothesis" in the British Medical Journal. This hypothesis holds that environmental microbes help develop the human immune system; the fewer germs people are exposed to in early childhood, the more likely they are to ...
Culinary hygiene (or food hygiene) pertains to practices of food management and cooking that prevent food contamination, prevent food poisoning, and minimize the transmission of disease to other foods, humans, or animals. Culinary hygiene practices specify safe ways to handle, store, prepare, serve, and eat food.
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]
ISO 22000 is the most popular voluntary food safety international standard in the food industry with 51,535 total number of sites (as per the ISO Survey 2022).The ISO 22000 family are international voluntary consensus standards which align to Good Standardization Practices (GSP) [3] and the World Trade Organization (WTO) Principles for the Development of International Standards. [4]
Hygiene promotion is therefore an important part of sanitation and is usually key in maintaining good health. [50] Hygiene promotion is a planned approach of enabling people to act and change their behavior in an order to reduce and/or prevent incidences of water, sanitation and hygiene [51] related diseases. It usually involves a participatory ...