Food Reviews International

Tue, 01/12/2021 - 14:03
Mycotoxins are secondary metabolites present in agricultural commodities and produced by certain fungi with adverse acute and chronic effects such as genotoxicity and carcinogenicity on humans and animals. This review has focused on strategies to inhibit toxigenic fungal growth and reduce mycotoxin production to maximize consumer safety. Strategies for mycotoxin prevention and control are not...
Fri, 10/23/2020 - 14:05
This review gathers information on the occurrence and survival of Listeria monocytogenes in butter. Whether it is the cattle, the equipment or the barn environment, dairy farms represent a big reservoir of L. monocytogenes. Processing environments can also be a source of contamination. Yet, the level of contamination of butter by the pathogen is low. The growth potential of L. monocytogenes in...
Mon, 09/07/2020 - 14:05
The majority of crops can be contaminated by aflatoxins mainly due to the insufficiency of cultivation or storage techniques. Therefore, the possible presence of aflatoxins in edible oil is inevitable which can cause some health problems for consumers. Due to the possible degradation of aflatoxins to the other toxicant compound and its interaction with the food components, it is necessary to...
Tue, 07/14/2020 - 14:03
The current study was devoted to evaluate the concentration of acrylamide among different food products based on subgroups such as type of product, country, and analytical methods with the aid of a meta-analysis. Additionally, the impacts of the human development index (HDI) and gross domestic product (GDP) on acrylamide concentration were discussed using a meta-regression analysis. In this...
Sun, 05/17/2020 - 03:28
Three-dimensional printing can be successfully applied in the food sector to fabricate 3D foods with complex geometries, customized texture, and tailored nutritional contents. The concrete application of 3D printing to foods began in the early 2000 s. This work is aimed to provide a comprehensive overview of 3D printed foods. Details and issues concerning ingredients and technologies available...
Tue, 03/31/2020 - 03:20
Foodborne bacteria (including Salmonella, Escherichia coli, etc.) can cause a number of illnesses and result in social and economic losses. However, the conventional tools used in foodborne bacteria monitoring demonstrate poor specificity, while also being insensitive, labor-intensive and time-consuming. Thus, the development of easy-to-use and efficient detection methods that utilize innovative...
Wed, 03/11/2020 - 03:20
Packaging of food products is one of the most important stages of the food supply chain. Nano-size materials for packing food substances with appropriate properties result in better packaging performance and longer food shelf-life. In this review, the application of ZnO nano-size in active packaging of foods is discussed to identify gaps in applications for food packaging and safety. First, the...
Thu, 02/20/2020 - 03:20
Thermal treatment can initiate the production of some undesirable compounds in foods during processing. Acrylamide is one among such compounds that is produced (in starch-rich foods) as a result of Maillard reaction between reducing sugars and free amino acids. Acrylamide has gained much attention owing to its wide occurrence, dietary exposure, and toxicity. Its formation mechanism and mitigation...
Tue, 01/07/2020 - 03:20
Mycotoxins are natural chemical contaminants of foods, posing several health risks to humans. Biomarkers-driven research has been used as a tool for a more accurate characterization of the internal exposure. Whether certain food items are predictors of exposure to mycotoxins constitutes an important aspect for the risk assessment of mycotoxins. Comprehensive human biomonitoring studies linked...
Mon, 12/23/2019 - 03:18
Aflatoxins are toxic secondary metabolites, and their appearance in the food chain is unfortunately unavoidable. Therefore, detection and quantification of aflatoxins is of key importance. Several methods have been developed for detecting and quantifying aflatoxins in food. This review highlights current legislation, and it evaluates the occurrence of aflatoxins in food. This also discusses...
Tue, 11/05/2019 - 03:21
Contaminants in rice compromise the economy and food security. Fungi, bacteria, nematodes, and viruses are biological contaminants that have been found in rice. This manuscript reviews the available information about the type and frequency of biological contaminants in rice produced around the world and their impact on the production chain. The survey reports have shown that toxigenic fungi and...
Sat, 10/05/2019 - 03:23
Consumption of milks contaminated with aflatoxin M1 (AFM1) may result in serious health problems in humans. In the present study, English and Persian electronic databases were comprehensively searched for publications from 2005 to 2018. Results indicated that pooled prevalence of AFM1 contamination in milks of buffalo, cow, sheep, goat, and camel were 86, 86, 42, 34, and 30%, respectively....
Sun, 09/29/2019 - 03:18
The presented global retrospective study on human cases of tetrodotoxin (TTX) intoxication caused by seafood consumption was aimed at updating the relative risk according to seafood product categories (fish, gastropods, cephalopods, arthropods) and geographical areas. Overall, 3032 cases from five continents were collected, mainly from Asia. Over half of them were attributed to fish, followed by...
Sat, 08/17/2019 - 03:54
With increasing international trade, food safety is becoming a global health concern, the requirement for food quality increases constantly. There is an urgent need for a new method to identify the potential problems and support policies for regulations. Metabonomics is an advanced tool suitable for the analysis of food safety. This paper shows that metabonomics has favorable prospects for...
Tue, 07/02/2019 - 03:19
The production of mycotoxin-free food is challenging the food industry due to the difficulties in contamination prevention and the inefficiencies of traditional mycotoxin removal strategies. Recently, cold plasma has been proposed as an efficient nonthermal technique for the degradation of mycotoxins and inactivation of mycotoxin-producing fungi. The current study presents an overview of the...