Introduction There are two main types of biopolymers produced by microorganisms that survive extreme conditions. These are the extracellular polysaccharides or exopolysaccharides (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…
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 the protein-rich animal foods. This…
Listeria species are a group of bacteria that belong to the genus Listeria. There are several species within this genus. This article discusses these species in depth. Occurrence Members of the genus Listeria are ubiquitous [44]. They can be found on decaying…
The safe food imperative compels us to prioritize food safety at every stage of the food system, from production to consumption, in order to protect human health, foster economic stability, and ensure the nourishment of communities. Food security has long…
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…
Antibiotics are drugs – that are used therapeutically to preserve human and animal health and welfare. They may be produced naturally by living organisms or synthetically in the laboratory. These antibiotics prevent or eliminate microbial growth and development. This refers to…