Food Safety Publications

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. Human infection with Shiga toxin-producing Escherichia coli (STEC) causes an estimated 2.8 million cases of acute illness worldwide each year. Serogroup O157 is the most commonly diagnosed STEC in humans, but cases linked to non-O157 STEC serogroups have increased recently due to increased surveillance and improvements to detection methods.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The development of antibiotic resistance is a serious public health crisis, reducing our ability to effectively combat infectious bacterial diseases. The parallel study of reduced susceptibility to sanitizers is growing, particularly for environmental foodborne pathogens, such as Listeria monocytogenes. As regulations demand a seek-and-destroy approach for L.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Tree nuts are important economic crops and are consumed as healthy snacks worldwide. In recent years, the increasing needs for more efficient and effective postharvest processing technologies have been driven by the growing production, higher quality standards, stricter food safety requirements, development of new harvesting methods, and demand to achieve energy saving and carbon neutralization.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, Volume 20, Issue 6, Page 5698-5721, November 2021.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. In order to maintain the original taste, flavors, and appearance, fresh foods usually do not go through complex processing prior to sale; this makes them prone to deterioration due to external factors. Light-emitting diodes (LEDs) have many unique advantages over traditional preservation technologies leading to their increasing application in the food industry.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Tetrodotoxins (TTXs) are a group of potent neurotoxins named after the Tetraodontidae fish family (pufferfish). TTXs have been reported in several animal taxa, both terrestrial and marine. The ingestion of TTX-contaminated flesh can cause serious neurotoxic symptomatology and can eventually lead to death. Traditionally, TTXs have been associated with Asian countries, in particular with pufferfish consumption.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Dietary cholesterol oxidation products (COPs) are heterogeneous compounds formed during the processing and storage of cholesterol-rich foods, such as seafood, meat, eggs, and dairy products. With the increased intake of COPs-rich foods, the concern about health implications of dietary COPs is rising.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Tropomyosin (TM) is a major allergen in crustaceans, which often causes allergy and is fatal to some consumers. Currently, the most effective treatment is to avoid ingesting TM, although most adverse events occur in accidental ingestion. In this review, the molecular characterization, epitopes, cross-reactivity, and pathogenesis of TM are introduced and elucidated.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Shrinkage is a well-documented defect in frozen desserts, yet the root causes and mechanisms remain unknown. Characterized by the loss of volume during storage, shrinkage arose during the mid-twentieth century as production of frozen desserts grew to accommodate a larger market.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Industries in the agro-food sector are the largest generators of waste in the world. Agro-food wastes and by products originate from the natural process of senescence, pretreatment, handling, and manufacturing processes of food and beverage products.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Every year, agrifood activities generate a large amount of plant byproducts, which have a low economical value. However, the valorization of these byproducts can contribute to increasing the intake of dietary fibers and reducing the environmental pollution. This review presents an overview of a wide variety of agricultural wastes applied in the formulation of different food products and sustainable packaging.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Lettuce is one of the most commonly consumed leafy vegetables worldwide and is available throughout the entire year. Lettuce is also a significant source of natural phytochemicals. These compounds, including glycosylated flavonoids, phenolic acids, carotenoids, the vitamin B groups, ascorbic acid, tocopherols, and sesquiterpene lactones, are essential nutritional bioactive compounds.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Chickpea (Cicer arietinum L.) is a pulse consumed all over the world, representing a good source of protein, as well as fat, fiber, and other carbohydrates. As a result of the growing global population the demand for the protein component of this pulse is increasing and various approaches have been proposed and developed to extract same.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Gaseous and volatile active compounds are versatile to enhance safety and preserve quality of agri-food products during storage and distribution. However, the use of these compounds is limited by their high vapor pressure and/or chemical instability, especially in active packaging (AP) applications.

Comprehensive Reviews in Food Science and Food Safety, EarlyView.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The development of biodegradable food packaging with superior properties and functionalities compared to conventional food packaging is one of the emerging research interests. Immediate disposal of conventional single use nonbiodegradable food packaging results in adverse environmental impact.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Machine learning (ML) has proven to be a useful technology for data analysis and modeling in a wide variety of domains, including food science and engineering. The use of ML models for the monitoring and prediction of food safety is growing in recent years. Currently, several studies have reviewed ML applications on foodborne disease and deep learning applications on food.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. Lactic acid bacteria (LAB) are distinguished by their ability to produce lactic acid, among other interesting metabolites with antimicrobial activity. A cell-free supernatant (CFS) is a liquid containing the metabolites resulting from microbial growth and the residual nutrients of the medium used. CFS from LAB can have antimicrobial activity due to organic acids, fatty acids, and proteinaceous compounds, among other compounds.

Comprehensive Reviews in Food Science and Food Safety, EarlyView. The global food processing industries represent a challenge and a risk to the environment due to the poor handling of residues, which are often discarded as waste without being used in further sidestreams. Although some part of this biomass is utilized, large quantities are, however, still under- or unutilized despite these byproducts being a rich resource of valuable compounds.