Research Publications (Food Safety)

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with Lacticaseibacillus MG847589 (Lb.

Aflatoxins, a family of fungal secondary metabolites, are toxic and carcinogenic compounds that pose an enormous threat to global food safety and agricultural sustainability. Specifically agricultural products in African, Southeast Asian and hot and humid regions of American countries suffer most damage from aflatoxin producing molds due to the ideal climate conditions promoting their growth.

The aim of this study was to determine the microbial diversity and mycotoxin profile of artisanal infant flours commonly vended in public healthcare centres and retail markets in Côte d’Ivoire. Thus, maize, millet, sorghum, soya and multigrain (mix of different cereals) flour samples collected from different localities were first, analysed for nutritional composition, then for microbial communities using high-throughput sequencing and for mycotoxins through UHPLC-MS/MS method.

Durum wheat (Triticum durum Desf.) has potential as an adjunct in brewing given its agronomic, chemical and technological properties. The aim of this work were to identify the cultivable microflora and evaluate the technological quality of the durum wheat variety ‘Senatore Cappelli’ grown and used by a craft brewery in Sardinia, Italy.

Author(s): Mathieu Weil, Fabienne Remize, Noel Durand, Pascaline Alter, Mathilde Hoarau, Jean Christophe Meile

Author(s): Hiba N. Rajha, Anna-Maria Abi-Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene Vorobiev

Publication date: Available online 15 August 2019

Innovative Food Science & Emerging Technologies

Author(s): Hiba N. Rajha, Anna-Maria Abi Khattar, Sally El Kantar, Nadia Boussetta, Nikolai Lebovka, Richard G. Maroun, Nicolas Louka, Eugene Vorobiev

Toxins, Vol. 11, Pages 415: Report of the IVth Workshop of the Spanish National Network on Mycotoxins and Toxigenic Fungi and Their Decontamination Processes (MICOFOOD), Held in Pamplona, Spain, 29–31 May 2019

Toxins doi: 10.3390/toxins11070415

Authors:
González-Peñas
Vettorazzi
Lizarraga
Azqueta
López de Cerain

Publication date: April 2018
Source:LWT - Food Science and Technology, Volume 90

Author(s): Muhammad Asif Asghar, Erum Zahir, Syed Muhammad Shahid, Muhammad Naseem Khan, Muhammad Arif Asghar, Javed Iqbal, Gavin Walker

Publication date: 3 October 2017
, Volume 258

Author(s): Bamidele S. Adedeji, Obinna T. Ezeokoli, Chibundu N. Ezekiel, Adewale O. Obadina, Yinka M. Somorin, Michael Sulyok, Rasheed A. Adeleke, Benedikt Warth, Cyril C. Nwangburuka, Adebukola M. Omemu, Olusola B. Oyewole, Rudolf Krska

Monitoring of dairy products should preferably focus on the most relevant food safety hazards in the dairy supply chain. For this purpose, the possible presence of microbiological, chemical, and physical hazards as well as trends in the dairy supply chain that may affect their presence were assessed. A literature review was combined with available data from EFSA, RASFF, and the Dutch monitoring program on chemical hazards as well as expert information.

Publication date: 16 September 2016
, Volume 233

Author(s): Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Sibusiso Sidu, Matsobane Godfrey Tlou, Vuyo Mavumengwana

Publication date: October 2016
, Volume 68

Author(s): Oluwafemi Ayodeji Adebo, Patrick Berka Njobeh, Vuyo Mavumengwana