The effects of carboxymethyl cellulose (CMC)-natamycin (N; 0.05 and 0.5%) coating on the quality of high-moisture mozzarella cheese (HMMC) were examined. The cheeses were immersed in the coating solutions and then kept at 7°C for 8 days and microbial specifications (i.e., total mesophilic count,...

Food safety is a global concern in today's world, and harnessing food safety in Sub-Saharan Africa, especially Nigeria and Ghana are momentous. This review presents an insight into the situation of food safety in Nigeria and Ghana. Using a desktop review technique, research papers were evaluated to ...

Fermented Soymilk (FSM), a protein rich beverage is highly prone to microbial contamination. Its preservation is therefore, key to its availability and safety. Soymilk was prepared by aqueous extraction of soybeans and allowed to ferment spontaneously. Samples of FSM were treated with essential...

Deterioration of the quality and quantity of the food materials is a major problem in storage systems. Food security is a major challenge for developing countries. Mycotoxins are secondary metabolites produced by filamentous fungi that have deleterious effects on human and animal consumers....

This study aimed to evaluate the incidence of fungi in soft skimmed milk cheese through manufacturing of soft skimmed milk cheese from pasteurized milk and trial to control them by application of some substances (chitosan, natamycin and thym oil) which known to have antifungal activity to milk...

In this study, the ethanolic extract of coriander seed extract (CSE) was converted to a nanoemulsion. The phenols, vitamins, antimicrobial, minimum inhibitory concentrations (MIC), and transmission electron microscopy (TEM) images for CSE nanoemulsion were determined. The CSE nanoemulsion was rich...

Background and Objective: Consumption of nutritious foods provides the necessary energy required for cellular metabolism. Microbial contamination reduces food quality and quantity, which is a major concern to human health and safety. Hence, this study was designed to assess the microbiological...

Nowadays, food lost by fungal contamination is one of the main safety problems for the bakery industry. As the consumer is rejecting the use of regular food additives new methods are being investigated. One of the more promising alternatives is the use of microorganism in the preservation of food,...

Aspergillus flavus (A. flavus) is a conditioned pathogen that severely endangers food safety. This study is aimed to determine the mode of action of o-vanillin against A. flavus mitochondria. First, o-vanillin hindered respiration. Furthermore, the mitochondrial ultrastructures were damaged with...

Cassava (Manihot esculenta Crantz) is often transformed locally into a wet fermented mash called fufu in western Africa by unskilled individuals with risk of contamination and reduction of its shelf-life, but information on the microbial status of stored fufu is scarce and preservation techniques...