Protease inhibitors
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.…
Food safety
Acrylamide, a potential carcinogen
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…
Listeria species
Listeria species are a group of bacteria that belong to the genus Listeria. There are several species within this genus. This article discusses these…
The safe food imperative
The safe food imperative compels us to prioritize food safety at every stage of the food system, from production to consumption, in order to…
Street vended foods are either golden, or an enemy of the people!
Street vended foods are foods that are either prepared on the street or elsewhere, but often sold on the streets and public places. They…
Effects of COVID-19 on the food industry
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…
Traceability in the food industry
What is the meaning of traceability in food? Traceability is usually the ability to identify the origin of a food, an entity or a…
Antibiotic residues: How contaminated is our food in Kenya?
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…
Antibiotic residues in food
Antibiotics are drugs – that are used therapeutically to preserve human and animal health and welfare. They may be produced naturally by living organisms…
Food safety amidst COVID-19
Van Doremalen, Bushmaker [16], assessed the survival of the COVID-19 virus on different surfaces and indicated that the virus could remain viable on plastic…