Sweetpotato purée processing is new to Kenya and a rapidly growing value addition activity among informal, small, and medium-sized food enterprises (SMEs) in sub-Saharan Africa (SSA). Inadequate knowledge of food safety and poor hygiene practices by food handlers, low level of compliance with Good...

Background: The advent of new technologies aimed at ensuring the food safety has increased in recent years. This trend has promoted the manufacturing of edible films and coatings with antibacterial agents. Among these agents, bacteriophages have been an attractive option to add into edible...

Vegetables are an indispensable food in our daily diet. They can easily absorb nitrite, causing food safety problems. This paper determines the nitrite content of vegetables under different conditions and provide a basis for assessing food safety risks. Different conditions of vegetable storage,...

The main purpose of Fresh-Cut Fruits and Vegetables: Technology, Physiology, and Safety is to provide helpful guidelines to the industry for minimizing deterioration, keeping the overall quality, and lengthening the shelf life. It provides an integrated and interdisciplinary approach for...

In recent years, the excess of drug residues in agricultural products have caused a series of food safety problems, in order to ensure national food safety and protect consumer's health, it is necessary to carry out qualitative and quantitative detection of drug residues in agricultural products....

This book focuses on the food safety challenges in the vegetable industry from primary production to consumption. It describes existing and innovative quantitative methods that could be applied to the vegetable industry for food safety and quality, and suggests ways in which such methods can be...

Objective: To analyze existing problems and risks found in the food safety supervision and sampling inspection of China in 2018~2019. Methods: The results of the national food safety supervision sampling in 2018~2019 were summarized to analyze the overall completion of the supervision sampling...

Campylobacter and pathogenic Escherichia coli illnesses have been attributed to the consumption of fresh produce. The leafy green, kale, is increasingly consumed raw. In comparison to other leafy greens, kale has a longer shelf-life. Due to the extended shelf-life of kale, it is warranted to...

The street food vendors selling products ready for consumption prepared and/or sold in the streets or public spaces alike. In city of Chapecó are registered with the Registry of Citizen, 48 people who sell food products. The objective of this study was to evaluate the conditions in shops hygienic...

Alternative food packaging materials were prepared using chitosan (CS) that contained borax (B) and boron nitride (BN) (1% and 3% w/w). The produced films were characterised using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy, and thermogravimetric analysis. In...