Objectives: Severe acute malnutrition (SAM) has been considered as the complex nutritional problem within developing countries. Alleviating its occurrence also exists in an anxiety. A series of studies were conducted to disclose evidences and documented by here author. Moreover key messages were...

Feeding the growing world population affordable, nutritious foods, particularly meat and meat-based products, is a great challenge. In addition to greenhouse gas emissions, farmed animals require significant amounts of feed, water and land, adding pressure to the agriculture and food industry....

Background: The COVID-19 pandemic drew hygiene to the center of disease prevention. The provision of adequate water, sanitation, and hygiene (WASH) services is crucial to protect public health during a pandemic. Yet, access to levels of water supply that support adequate hygiene measures are...

Bacterial contamination such as Salmonella and E. coli is the main cause of extraordinary cases of foodborne diseases. This study was done at the Mak Iji Household Food Industry in Medan City which produces beef meatballs. The application of good manufacturing practice (GMP) was carried out in...

The use of bacteriocins is a promising alternative to improve food security through the biocontrol of food pathogens and spoilage microorganisms. Gram-negative produced microcin J25(G12Y), known as (MccJ25(G12Y)) is a variant of the well-studied and characterized antimicrobial peptide, microcin J25 ...

Food-safety incidents are costly for everyone in the leafy greens industry. However, it is challenging to estimate the size and distribution of these costs in today's complex supply chains. Extensive use of formal contracts in markets such as leafy greens obscures prices and other terms of trade...

The world is experiencing a global push toward smart agriculture to help feed the burgeoning population by increasing food security while reducing the carbon footprint of food production. The guidelines for healthy eating have increased globally from five to seven servings of vegetables a day and...

Morogo is an African indigenous term used for leafy green vegetables harvested in the wild or cultivated in small-scale farms and consumed by the local populations of the region. Small-scale farmers have gained recognition as important suppliers of morogo to informal settlements. In commercial...

Food systems account for 21-37% of total net anthropogenic greenhouse gas emissions. At the same time, in the European Union, the retail and consumption stages account for half of the total food waste produced across the entire food supply chain. For this, there is a continuous development of novel ...

This book explores the increasing risk of microbiological contamination of fresh produce, due to consumer demand for low-input cultivation and minimal processing. It reviews our current understanding of the key pathogenic risks to fresh produce, such as Salmonella, Listeria and E. coli, and...