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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

Abstract

Background and Objective: Preservation of agricultural products remains a hallmark of all farmers as a result, both pesticides and herbicides are being applied during planting and after harvesting with the sole aim of maximizing profits. Research had shown the various degree of toxicity of...

Author(s)
Adewole, E.; Ojo, A.; Oludoro, O.; Ogunmodede, O. T.; Awonyemi, O. I.
Publisher
Asian Network for Scientific Information
Publication
Pakistan Journal of Biological Sciences, 2021, 24, 3, pp 357-365
Abstract

This study aimed to develop an underwater air plasma generator to produce plasma-activated water (PAW). The effect of plasma activation time on the physicochemical properties of PAW and the effect of thus-generated PAW on the postharvest quality of button mushrooms were investigated. The results...

Author(s)
Zhao ZiTong; Wang XiangYou; Ma TingJun
Publisher
Elsevier Ltd
Publication
LWT - Food Science and Technology, 2021, 147,
News Article

The US Food and Drug Administration (FDA) suggests contamination with dust from a nearby livestock or poultry farm may explain an outbreak last year...

Date
June 2021
Author(s)
I. Hoskins
CAB ReviewFull Text

The quality and safety of pepper (Piper nigrum L.) are a function of crop management practices, harvest maturity, harvesting methods and subsequent handling after harvest, including storage conditions and processing methods. The review shows that volatile oil decreases with shade intensity...

Date
June 2021
Subjects
postharvest physiology; food safety; reviews; volatile compounds; shade; light relations; essential oils; oleoresins; monoterpenes; alpha-pinene; sabinene; limonene; alpha-phellandrene; linalool; altitude; caryophyllene; phenols; fermentation; butyric acid; skatole; p-cresol; flavour; drying temperature; bulk density; moisture content; fruits; heavy metals; iron; lead; vanadium; mycotoxins; plasticizers; bisphenol A; pesticides; food contamination; soaking; microbial contamination; chemicals; food storage; crop quality; black pepper
Author(s)
Shango, A. J.; Mkojera, B. T.; Majubwa, R. O.; Mamiro, D. P.; Maerere, A. P.
Miscellaneous
Publisher
World Health Organization
Publication
Joint external evaluation of IHR core capacities of the Republic of Palau: mission report, 29 July-2 August 2019, 2020, pp vi + 64 pp.
Datasheet

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

AbstractFull Text

A QuEChERS pretreatment method using dispersive solid-phase extraction was established, and the residual amount of metamifop and cyhalofop-methyl and their metabolites in brown rice, rice husk and straw samples were determined by ultra performance liquid chromatography tandem mass spectrometry...

Author(s)
Chen GuoFeng; You HongMei; Teng Yao; Liu Feng; Zhang XiaoBo; Dong JianNan; Liao Hui
Publisher
China National Rice Research Institute (CNRRI)
Publication
China Rice, 2021, 27, 2, pp 57-62

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