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
March 19-20, 2026
25th International Conference on Diabetes, Nutrition, Obesity and Eating Disorders
Paris, France
Food Safety in Retail Foods Conference Speakers
Recommended Sessions
- Dairy Technology & Safety
- Food Additives and Labeling
- Food Adulteration
- Food Allergens
- Food Borne Diseases and Prevention
- Food Fraud and Authenticity
- Food Hazards and HACCP
- Food Microbiology
- Food Safety in Retail Foods
- Food Safety Modernization Act
- Food Sampling
- Food Toxicology
- Genetically Modified Foods
- Good Manufacturing Practices (GMP)
- Medical Foods and Dietary Supplements
- Metabolic, molecular, and genetic mechanisms of nutrients
- Nutritional Deficiencies and Disorders
- Poultry Hygiene Management
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