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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Food Safety & Storage

Covering food safety at all stages of the food chain as well as food preservation and storage issues. Includes foodborne disease, food contamination, spoilage and hygiene. 

Latest content

AbstractFull Text

Pyrrolizidine alkaloids (PAs) in certain plant species create contamination, especially in production areas, and pose a risk to public health with the consumption of foods. Due to their sensitivity to intoxications, it has hepatotoxic, pneumotoxic, genotoxic, mutagenic, teratogenic and carcinogenic...

Author(s)
Korkmaz, S. D.; Küplülü, Ö.
Publisher
Veteriner Hekimler Dernegi
Publication
Veteriner Hekimler Derneği Dergisi / Journal of the Turkish Veterinary Medical Society, 2022, 93, 2, pp 115-123
Abstract

Meat adulteration has seriously threatened public health security. Fast, accurate and reliable animal-derived component detection technology is the key to effective supervision and detection of meat adulteration. This article summarized the common forms of adulteration, and comprehensively...

Author(s)
Yu HuiRu; Ji Yi; Peng Cheng; Xu XiaoLi; Wang XiaoFu; Sun MeiHao; Chen XiaoYun
Publisher
Editorial Department of Current Biotechnology
Publication
Current Biotechnology, 2022, 12, 2, pp 213-221
CAB ReviewFull Text

Molds and their toxins, mycotoxins, are of major global challenges in the food industry due to their harmful effects on human health as well as their economic losses. Tomato and its products are prone to fungal spoilage at industrial and consumer levels. In this study, we aim to emphasize the...

Date
April 2022
Subjects
alternariol; antiinfective agents; antimicrobial properties; food contamination; food safety; health hazards; losses; moulds; mycotoxins; patulin; risk assessment; storage life; systematic reviews; tenuazonic acid; tomatoes
Author(s)
Alizadeh, A.; Shakeri, G.; Marhamati, M.; Afshari, A.
Miscellaneous

Fungal storage pathogens of pome fruits are responsible for major losses worldwide. The fruits get infected in the field, but symptoms start to be visible during the storage period, which is problematic for their marketing and trading. Detecting the latent infections is a challenge but provides...

Author(s)
Persen, U.; Gottsberger, R.; Reiterer, J.; Puławska, J.; Michalecka, M.; Shukhin, D.; Wenneker, M.; Udrişte, A.; Ciceoi, R.; Iordachescu, M.
Publisher
Euphresco
Publication
Early detection of fungal storage pathogens on pome fruits (EARLDETEC), 2022, pp 14 pp.
News Article

The European Commission has brought in regulations to lower the amount of cadmium in food in the EU. This move is in line with the European cancer...

Date
August 2021
Author(s)
I. Hoskins
Datasheet

Food contamination with Bacillus cereus originates either directly from the soil or from contaminated equipment (Guinebretiere and Nguyen-The, 2003;...

AbstractFull Text

Pyrrolizidine alkaloids (PAs) in certain plant species create contamination, especially in production areas, and pose a risk to public health with the consumption of foods. Due to their sensitivity to intoxications, it has hepatotoxic, pneumotoxic, genotoxic, mutagenic, teratogenic and carcinogenic...

Author(s)
Korkmaz, S. D.; Küplülü, Ö.
Publisher
Veteriner Hekimler Dernegi
Publication
Veteriner Hekimler Derneği Dergisi / Journal of the Turkish Veterinary Medical Society, 2022, 93, 2, pp 115-123

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