From Farm-to-Table: Understanding and Tackling Chemical Contaminants in Foods What are Chemical Contaminants? Chemical contaminants are chemical substances present in food unintentionally, and they can enter into food or food […]
What is a food safety hazard? A food safety hazard is an agent that can potentially harm consumers’ health. These hazards arise when food comes into contact with dangerous agents, […]
Salmonella Prevention and Control Regarding your facilities, you need specific prevention or control measures. The most important measures at the household and retail level are appropriate hygienic practices, thorough cooking […]
Microbial Overview What are the main types of Salmonella? Salmonella is a genus of a gram-negative, rod-shaped motile bacteria. It belongs to the Enterobacteriaceae family. Most types of Salmonella cause […]
What are Foodborne Illnesses? Foodborne illness (or disease) is any illness resulting from consuming contaminated food or beverages. The contamination occurs from pathogenic bacteria, parasites, viruses, toxins (mycotoxins, enterotoxins, or […]
Confirmed foodborne outbreaks A confirmed foodborne outbreak is defined as a foodborne illness incident where two or more individuals encounter a similar sickness after consuming the same food, meal or […]
Which are the Potential Food Safety Risks in Cereals? Cereal grains are a prominent food source for humans and animals and are grown in many parts of the world. China […]
What are the implications for animal productivity, feed security and human health? How can nanotechnology be used to prevent and eliminate mycotoxin contamination in the food and feed supply chain? […]
Nowadays, consumers have become more and more interested in being informed about their food. More specifically, they search for information on what their food contains, how it is produced, its […]
The factors that affect the quality of olive oil can be found at all stages from its formation in the fruit until it reaches the final consumer. During the accumulation […]
