A forum for the food scientists!
A forum for the food scientists!
Patulin The main sources of patulin are different Penicillium, Aspergillus, and Byssochlamys species, It has been reported to be carcinogenic, and mutagenic. Important microorganisms that produce patulin include Penicillium expansum, Byssochlamys fulva, and Byssochlamys nivea. Patulin has been discovered in…
While fresh fruit drinks are cherished for their natural sweetness and health benefits, there’s a concerning aspect that demands attention – the possibility of toxic contaminants. In this article, we delve into the potential toxins in your daily fruit juice…
Mycotoxins are toxic chemical compounds produced by certain types of fungi. These fungi commonly grow on various agricultural crops, particularly on grains such as maize (corn), wheat, barley, rice, and nuts, both during cultivation and post-harvest storage. The presence of…
Maize is a staple food for many people not just in Kenya but also around the world. According to researchers, a Kenyan would consume around 0.4kg of maize per day. Thus, the presence of toxins even in very low quantities…
What is Rukuri? Rukuri is a traditional food product that consists of meat preserved in honey. Meat is usually roasted and then dipped in containers containing honey. The honey is traditionally harvested from their hives installed in their gardens as…
What are non-communicable diseases? Non-communicable diseases (NCDs), sometimes referred to as chronic diseases, are conditions that develop over an extended period of time as a result of a combination of genetic, physiological, environmental, and behavioral variables. Their cause cannot be…