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Despite safety concerns UK still approves use
Correctly prepared aged meat is not more likely to harbour foodborne pathogens than fresh meat finds EFSA research.
Especially in large-scale commercial wine production, fermentation is usually carried out by using the species of Saccharomyces cerevisiae yeast cultures. Standard wine yeast starter cultures are brought from abroad and used in industrial winemaking in our country. Thus, in course of time, the...
The present study aimed to characterize functional Lactobacilli strains with antimicrobial activity against Salmonella spp. and to evaluate cell viability in fermented dairy product. For this, the strains L. fermentum LBF233, L. fermentum LBF433, and L. casei LBC 237 obtained from raw milk were...
Countries in Asia and the Pacific region recognize the need to have a comprehensive framework for pesticide residue management through science-based risk assessment, management and communication. The framework incorporates a range of functions and activities including pesticide registration,...
Poultry meat is a popular source of protein and there is a global market for poultry products, purchased in a range of forms that can be quickly and...
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...
Tougher rules for cadmium in foods in EU
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...