1.1 Introduction Functional foods are foods that contain physiologically-active components that provide a health benefit beyond basic nutrition [1]. This comprises some bacterial strains and products of plants and animal origin containing proven and well documented physiologically active compounds beneficial…
What are Exopolysaccharides? There are two main types of biopolymers produced by microorganisms that survive extreme conditions. These are the extracellular polysaccharides (EPSs), considered as a protection against desiccation and predation, and the endocellular polyhydroxyalkanoates (PHAs) that provide an internal…
1.1 Occurrence Protease inhibitors are present in a variety of living species, including plants, animals as well as microorganisms. However, they are in abundance in plant. They are widely distributed among different botanical families in the plant kingdom. Inhibitors of digestive enzymes…
1.1 Occurrence Normally, acrylamide is not present in raw food products; however, during thermal processing, it is produced and found in high amounts in carbohydrate-rich plant foods (potato chips, bakery items, coffee, roasted almonds, cereal products) than in protein-rich animal foods.…
1.1 Occurrence Members of the genus Listeria are ubiquitous [44]. They can be found on decaying vegetation and in soils, animal feces, sewage, silage, raw milk, soft cheeses, fresh and frozen meat, vegetables, poultry, seafood, as well as from environmental samples taken from…
Although food security has been a problem for many years, especially in developing countries, its achievement requires the understanding and consideration of food safety at all levels. This is because unsafe food is not suitable for human consumption. This means…
Street vended foods are foods that are either prepared on the street or elsewhere, but often sold on the streets and public places. They offer an opportunity to earn an income for many unemployed persons while providing affordable, and convenient…
As the 2020 COVID‐19 pandemic unfolds, the tremendous emphasis has been focused on food supply chains becoming robust in a time of crisis. Food supply chains have had to adapt rapidly to demand shocks, including panic purchasing and shifts in food buying patterns,…
What is the meaning of traceability in food? Traceability is usually the ability to identify the origin of a food, an entity or a food source along the food chain. This includes an entity’s history, activity, or position along the…
All food of animal origin may be potentially contaminated with antibiotic residues. Although meat and eggs may be contaminated with antibiotic residues [26-28], very little has been done to quantify these residues in these products. Nevertheless, there are more studies…
