These proceedings contain articles that discuss tracking, detecting (including traditional, molecular, and real-time), inactivating, and controlling food-related risks, such as allergens, pests, heavy metals, veterinary drug residues, mycotoxins, and seafood toxins, as well as microorganisms...

Insect infestation in food can cause various health risks when ingested by humans, as well as damage to food itself. To tackle this, food safety can be secured by fumigating the food storage, using specific materials containing pesticides. However, because most fumigation is toxic to human health,...

Eight treatments of edible coatings and nets including liquid smoke (SP and 24P) and xanthan gum (XG) were used to evaluate their effectiveness at controlling mite growth on dry-cured hams. Mite growth was controlled (P < 0.05) in both coating and netting treatments of 1% SP + 1% XG. Increasing...

This proceedings contains 29 papers that discuss current and emerging food safety and security issues and related topics. The topics discussed are: microbial (bacteria, viruses, fungi, parasites), mycotoxin and chemical contamination of foods; foodborne diseases; food processing, preservation and...

Heat treatment is commonly used in wheat storage and processing. Proper heat treatments are beneficial to improve the storage stability, and processing, nutritional and eating quality of wheat and flour, which is of great significance for ensuring food safety and improving wheat quality. However,...

This article reviews the recent literature that has evaluated the effectiveness of postharvest loss (PHL)-reducing technologies for grains among smallholder farmers and small-scale traders in sub-Saharan Africa. We also develop a conceptual framework for identifying and quantifying different types...

Agroecosystems are comprised of environmental compartments where associated microbial communities interact with one another. These microbial communities, called microbiomes, inhabit livestock, insects, and plants. Microbiomes are also present in the soil and watersheds. Clarifying the nature and...

The stabilization of food using heat is widely used in the food sector and serves several purposes. In general, the reasoning behind heat treatment is threefold: reduce biological activity, influence the sensory and nutritional quality of food products and treatment cost. There are two basic...

Leptospirosis is a neglected zoonotic disease and one of the leading causes of zoonotic morbidity and mortality, particularly in resource-poor settings. Sri Lanka has one of the highest disease burdens worldwide, with occasional endemic leptospirosis outbreaks (2008, 2011). Rodents are considered...