Growing Trends in Foodborne Illnesses The incidence of foodborne illnesses is on the rise, posing a significant threat to public health. As our food systems become increasingly complex and interconnected, new and emerging risks are…
Antibiotic residues refer to the presence of traces of antibiotics in food products, such as meats, dairy, eggs, and honey. These residues can come from the use of antibiotics in food animal production, where they…
Aflatoxins are toxic compounds produced by certain strains of the fungus Aspergillus flavus and Aspergillus parasiticus. They can grow on a variety of crops, including maize, and can cause serious health problems in humans and…
Here are a few novel food processing technologies that are revolutionizing food processing: Nonetheless, this is not an exhaustive list and there are many other types of novel food processing technologies that are being developed…
What are fruit flies? Flying insects that are attracted to ripening rotting, or decayed fruits. They also enjoy fermented items such as beer, liquor, and wine. Fruit flies, also known as vinegar flies or Drosophila…
There are several ways of assuring food safety: It is important to note that assuring food safety is a shared responsibility of all stakeholders including government, industry, and consumers.
What are insects? All insects belong to the phylum Arthropoda. They usually have three pairs of jointed legs, segmented bodies, an exoskeleton, one pair of antennae, and (usually) one or two pairs of wings. They…
What is Clostridium botulinum Clostridium botulinum are Gram-positive, rod-shaped, anaerobic, spore-forming, motile bacteria with the ability to produce a neurotoxin. These bacteria are common in canned food products and therefore care must be taken especially…
What is Amabere amaruranu Amabere amaruranu is a fermented milk product which is prepared by spontaneous fermentation of milk in a special gourd. Spontaneous fermentation occurs naturally without any attempt to control the fermenting microbiota. The…
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.…
