Food safety and quality are the basis and prerequisite for ensuring the harmonious and stable development of the modern economy and society. At present, foodborne pathogens, veterinary drug residues, genetically modified foods and adulteration cause or may cause food safety hazards. Metabolomics is ...

Aptamers are DNA or RNA molecules that can bind to their target molecules with high affinity and specificity, and because aptamers are stable, simply synthesized and chemically modified, aptamers have become useful tools for analytical, diagnostic and therapeutic applications. This article reviews...

With rich nutrients and low fat, aquatic products are popular. Nevertheless, due to microbial invasion, the deterioration of aquatic products expedites during storage, which explains why it is difficult to store and transport such products. Only one preservation technique fails to inhibit all...

Mass spectrometry (MS) is widely used in the food safety area, being fully implemented in both routine analysis and research laboratories. Indeed, MS is considered an essential tool for the monitoring of food contamination. Continuous improvements in the instrumentation resulted in a breakthrough...

Milk somatic cell count (SCC) is a well-established criterion commonly used for evaluation of the intramammary health status, both in individual animals and in bulk milk tanks, since there is a direct correlation between milk quality and SCC. Different standards have been established for upper...

Reliance on processed food increased in the late 90s and the need for fresh food with a long shelf-life was felt according to the interest of consumers. Antibacterial effect of the papers used in food packaging extend the shelf-life of the products and food to keep them in healthier conditions....

Purpose of review: Nontyphoidal Salmonella is a major food safety concern in developed and developing countries. Table eggs are often linked to cases of foodborne gastrointestinal disease. This review is focused on the latest findings on foodborne Salmonella infections acquired from poultry...

Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservation. This technology is economical and environmentally friendly. LEDs have been shown to...

Lamb meat is an important export commodity, however chilled vacuum-packed (VP) lamb has approximately half the shelf-life of beef under the same storage conditions. This makes the industry more vulnerable to financial losses due to long shipping times and unexpected spoilage. Understanding the...

Food preservation by ionizing radiation involves subjecting packaged or in-bulk foods to a controlled dose of γ-ray, e-beam, or X-ray irradiation. This non-thermal treatment can be performed alone or in combination with other mild but effective preservation factors (hurdles) in order to achieve an...