Sources and contamination routes of microbial pathogens to fresh produce during field cultivation: A review
Foodborne illness resulting from the consumption of contaminated fresh produce is a
common phenomenon and has severe effects on human health together with severe …
common phenomenon and has severe effects on human health together with severe …
[HTML][HTML] Traditionally fermented pickles: How the microbial diversity associated with their nutritional and health benefits?
Historically, pickling is one of the oldest preservation methods of several foodstuffs such as
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …
vegetables, fruits, fish, and meat. Pickling imparts unique and desirable changes in flavor …
Culture and food security
This paper reviews available cross-disciplinary evidence on how culture affects food
security. We discuss the impact of culture on all four dimensions (availability, access and …
security. We discuss the impact of culture on all four dimensions (availability, access and …
[HTML][HTML] Microbial safety of milk production and fermented dairy products in Africa
In Africa, milk production, processing and consumption are integral part of traditional food
supply, with dairy products being a staple component of recommended healthy diets. This …
supply, with dairy products being a staple component of recommended healthy diets. This …
[HTML][HTML] Risk factors in street food practices in develo** countries: A review
Street food trading solves major social and economic problems in develo** countries
through the provision of ready-made meals at relatively inexpensive prices and employment …
through the provision of ready-made meals at relatively inexpensive prices and employment …
Recent developments on encapsulation of lactic acid bacteria as potential starter culture in fermented foods–A review
Fermented foods are the first processed staple human diet that have been produced and
consumed since development of human civilizations. Majority of the fermented foods are …
consumed since development of human civilizations. Majority of the fermented foods are …
Role of milk and milk products in the spread of methicillin‐resistant Staphylococcus aureus in the dairy production chain
Milk and milk products can harbor a multiple varieties of microorganisms. Therefore, they
can be an important source of foodborne pathogens, including multidrug‐resistant bacteria …
can be an important source of foodborne pathogens, including multidrug‐resistant bacteria …
Probiotic Potential and Safety Evaluation of Enterococcus faecalis OB14 and OB15, Isolated From Traditional Tunisian Testouri Cheese and Rigouta, Using …
Lactic acid bacteria (LAB) strains OB14 and OB15 were isolated from traditional Tunisian
fermented dairy products, Testouri cheese and Rigouta, respectively. They were identified …
fermented dairy products, Testouri cheese and Rigouta, respectively. They were identified …
Food fermentation and mycotoxin detoxification: An African perspective
Mycotoxins are toxigenic fungal secondary metabolites and known carcinogens that pose a
significant threat to economies, trade, health and compromises food safety. Favourable …
significant threat to economies, trade, health and compromises food safety. Favourable …
Microbiological safety of ready‐to‐eat foods in low‐and middle‐income countries: A comprehensive 10‐year (2009 to 2018) review
Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are
widely consumed as choice meals especially by school‐aged children and the fast‐paced …
widely consumed as choice meals especially by school‐aged children and the fast‐paced …