Research Publications (Food Safety)

Abstract The marine finfish and crustaceans contribute immensely to human nutrition. Harvesting marine food‐fish to meet the global demand has become a challenge due to reduction of the fishery areas and food safety hazards associated with increased pre‐harvest and post‐harvest contaminations. The causes of low fish availability and contaminations were reviewed following the published literature from 2000 to 2023.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The health benefits of whole wheat consumption can be partially attributed to wheat's phytochemicals, including phenolic acids, flavonoids, alkylresorcinols, carotenoids, phytosterols, tocopherols, and tocotrienols. It is of increasing interest to produce whole wheat products that are rich in bioactive phytochemicals.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Microorganisms play a crucial and unique role in fish and fish product safety. The presence of human pathogens and the formation of histamine caused by spoilage bacteria make the control of both pathogenic and spoilage microorganisms critical for fish product safety.

As a global public health problem, food safety has attracted increasing concern. To minimize the risk exposure of food to harmful ingredients, food quality and safety inspection that covers the whole process of “from farm to fork” is much desired. Fluorescent sensing is a promising and powerful screening tool for sensing hazardous substances in food and thus plays a crucial role in promoting food safety assurance.