What we do not see: The importance of microbial food safety
The Impact of Microorganisms in Food The food we eat is rarely, if ever, sterile; it carries various microorganisms whose composition depends on which organisms gain access to the food […]
Food Safety & Quality
Surface disinfection of eggshells with a nanotechnology-based approach
Surface disinfection of eggshells with the use of a novel low-cost, chemical-free, non-thermal, nanotechnology-based approach while preserving quality. The safety of hen eggs is essential to reducing the risk of […]
The Future of Food Safety: Emerging Technologies and Trends
In the past, ensuring food safety primarily relied on traditional methods like manual inspections and standardized hygiene practices. While effective to a degree, these approaches often lagged in quickly identifying […]
Precision Agriculture and Food Safety: Technology’s Role
In recent years, precision agriculture has emerged as a revolutionary approach to farming, promising to enhance productivity, sustainability, and food safety. By leveraging advanced technologies such as GPS, remote […]
Food Safety and Quality Control from Farm to Table
1. Introduction to Food Safety and Quality Control 1.1. Importance of Ensuring Food Safety and Quality Ensuring the safety and quality of food products is of utmost importance as it […]
How do food preservatives work?
Food preservatives are substances that are added to food to inhibit or prevent the growth of microorganisms, such as bacteria, yeasts, and molds, as well as slow down the deterioration of […]
Quality in Fresh-cut Fruits: Approach to Reduce Food Waste and Food Loss
How do you manage quality fresh-cut fruits? Quality management in fresh-cut fruit is challenging, especially when considering the entire supply chain involved in fruit production. The International Fresh-cut Produce Association […]
7 Basic Principles Of HACCP
HACCP (Hazard Analysis and Critical Control Points) is a systematic method for identifying, assessing, and controlling risks to food safety that relies on the following seven basic principles: 1.Conduct a […]
How to use Imperfect Fruits and Vegetables to Produce Juice and Smoothies
What are imperfect fruits and vegetables? Imperfect produce refers to food that is non-uniform in shape, color, or texture but is free of any damage that might pose a health […]
Bacteriophages: A Sustainable Approach to Enhance Food Safety and Quality
Introduction Food safety challenges differ worldwide because of things like national policies, local conditions, dietary practices, and income levels. Developing nations with strong trader-consumer ties could experience issues with cleanliness […]
Natural food preservation using antimicrobial peptides for improved food safety and sustainability
Natural food preservation using antimicrobial peptides for improved food safety and sustainability. Food safety and sustainability is a topical issue that humans over the years have dealt with and will […]
Leveraging AI and Machine Learning to Enhance Food Safety and Reduce Contamination
Leveraging AI and Machine Learning to Enhance Food Safety and Reduce Contamination Foodborne illness is a big problem globally. These microbial and chemical contamination illnesses continue to be a major […]
Artificial Intelligence and Omics technologies Shape the Future of Food Industry
In a world where the quality, safety, and origin of our food are paramount concerns, the fusion of artificial intelligence (AI) and omics technologies is emerging as a groundbreaking force. […]
Fungal Infections, Toxin Production, and Nutritional Quality in Food and Feed
Exploring Fungal Infections, Toxin Production, and Nutritional Quality in Agriculture Products (Food and Feed): Understanding Contamination Pathways and Implementing Effective Control Measures Aflatoxins present a pressing global concern due to […]
Aflatoxin Contamination in Corn
Aflatoxin Contamination in Maize Introduction Aflatoxins are mycotoxins produced by two species of Aspergillus: A. flavus and A. parasiticus. These fungi are found especially in areas with hot and humid […]
Aflatoxin Contamination of Pistachio nuts
Aflatoxin Contamination of Pistachio nuts: pathways, control measures and the effect on the nutritional quality Pistachio nuts, characterized by a pale greenish kernel with a taste reminiscent of almonds, possess […]
Contaminant Detection: Tools for Ensuring Food Safety
Ensuring the safety of food and agricultural products is essential to protect human health and maintain the economic viability of the agriculture industry and the stability of global food supply […]
Bacillus cereus Infection: Causes, Symptoms and Control
Bacillus cereus is a facultative anaerobic type of bacteria that can produce harmful toxins (endospores). This bacterium is resistant to high temperatures and can lead to food poisoning. Most individuals […]
Classification, Marking and Labelling of Eggs
What are the numbers we see on the eggs? Depending on the region and the country you are in, there are different guidelines for egg marking. For example, in the […]
Interesting facts about eggs
What causes double yolk in eggs? Double-yolk eggs are eggs that contain two yolks within a single shell. These occur when a hen, typically young or new to egg production, […]
This field is required
This email is invalid
Invalid Password