Lipid-based ready-to-use foods (RUF) for the nutritional management of moderate acute malnutrition (MAM) and severe acute malnutrition (SAM) are low-moisture foods (LMF) provided to children from 6 months to 59 months of age within the context of emergency feeding programmes supervised by...

This paper introduces the topic of Food Fraud with translations to Russian, Korean, and Chinese. The concepts provide a system-wide focus leading to prevention. The goal is not to detect Food Fraud but to adjust entire food supply chains to reduce fraud opportunities. Food Fraud is a recently...

Food security and food safety are two concepts related to food risks. The majority of studies regarding climate change and food risks are related to the security of food provision. The objective of this study was to review the current state of knowledge of the influence of climate change on food...

Public management of street food is a challenge in many countries. In Colombia, despite the extent of the economic, social, and food contributions of the segment and the concern from the public health perspective, the amount of research on the subject still remains insufficient. Thus, this study...

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 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...

Foodborne disease is one of the most widespread problem of food market so that the safety requirements of the consumers have greatly increased. Eggs used for fresh filled pasta can be carriers of Salmonella infections that each year cause more than 80 million cases of foodborne salmonellosis. Food...

The U.S. Food Safety Inspection Service recalled more than 370 million pounds of meat and poultry products and oversaw 680 Class 1 recalls over 1998-2014. The cost to firms was about $109 million in lost market value (Pozo and Schroeder, 2016). Thomsen and McKenzie (2001) argue that firms...

First Nations (FN) communities have traditionally used smoke to preserve fish for food security purposes. In this study, an assessment of chemical and microbiological food safety, together with nutritional quality, was conducted on fish preserved using traditional smoke processing....

Canadian First Nations communities rely on traditional preservation methods such as the smoking, drying, and canning of fish and game meats to ensure long-term food security. Unlike commercial food production, there are no recognized official standards for these methods, rendering their efficacy in ...