A review of research progress on disease burden of foodborne aflatoxins by Mei QIN, Jinyao CHEN, Lishi ZHANG, Jiao HUO, Yang SONG, Li CHENG

“…Aflatoxins (AFs) are fungal secondary metabolites that can contaminate various agricultural crops and their derived products, posing a significant global food safety challenge. The International Agency for Research on Cancer (IARC) has classified AFB1, AFB2, AFG1 and AFG2 as Group 1 carcinogens, primarily causing hepatocellular carcinoma (HCC) in humans, but also affecting growth and development in children and damaging the human immune system, resulting in varying degrees of health burden to populations. …”
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High-fat diet and neuroinflammation: The role of mitochondria by Mingxue Song, Yao Bai, Fuyong Song

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Demographic Characteristics of Food Vendors, Training, Hygiene Practices, Environmental Conditions, Microbiological Quality and Safety of Fast Foods in Cape Coast, Ghana by D. S. Agyirifo

“…Despite 91.7% of vendors being licensed and most having some knowledge of food hygiene practices, the findings emphasize food safety and hygiene practices inadequacies among street food vendors. …”
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Beef handling practices at Abattoirs and Butcher shops in Uganda: implications for meat safety and health of consumers by Juliet Kyayesimira, Florence Muheirwe

“…In Uganda particularly, in the recent past, there was whistle-blowing over contaminated beef on the market, indicating a  loophole in food safety. Despite this, studies focusing on beef handling practices have remained scanty. …”
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Pioneering Role of Nanopore Single-Molecule Sensing in Environmental and Food Surveillance by Wenqiang Tian, Xu Wang, Yan Zhang, Ting Weng, Tlili Chaker, Xiaohan Chen, Qingke Kong, Deqiang Wang

“…In recent years, environmental and food safety have garnered substantial focus due to their intimate connection with human health. …”
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Public health concerns for food contamination in Ghana: A scoping review. by Nkosi Nkosi Botha, Edward Wilson Ansah, Cynthia Esinam Segbedzi, Sarah Darkwa

“…Thus, Government must resource key regulatory bodies to enhance their operational capacity, regulators must foster collaboration in monitoring and supervision of food vendors, and managers of food service outlets must provide adequate facilities to engender food safety culture.…”
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Changes in Microbiological and Physicochemical Quality of Dried Persimmons (Diospyros kaki Thunb.) Stored at Various Temperatures by Jeong-Eun Hyun, Ji-Yeon Kim, Eun-Mi Kim, Jong-Chan Kim, Sun-Young Lee

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Effect of In Vitro Ruminal pH on Zearalenone Degradation and Interaction with Other Mycotoxins in a Static Gastrointestinal Model by Rimvydas Falkauskas, Jurgita Jovaišienė, Gintarė Vaičiulienė, Sigita Kerzienė, Ingrida Jacevičienė, Eugenijus Jacevičius, Inga Jarmalaitė, Marija Ivaškienė, Gintaras Daunoras, Rasa Želvytė, Violeta Baliukonienė

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Healthy Living: Reliable Web Sites by Linda B. Bobroff, Leigh Ann Martin

“…Bobroff and Leigh Ann Martin, lists trustworthy sites related to nutrition, health, food safety, and resources for older people. Published by the UF Department of Family Youth and Community Sciences, July 2009.   …”
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Prevención de Caídas: Mantenerse Activo by Sergio Romero

“…Published as part of the Elder Nutrition and Food Safety (ENAFS) program by the UF Department of Family Youth and Community Sciences, May 2006. …”
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Prevención de Caídas: Mantenerse Activo by Sergio Romero

“…Published as part of the Elder Nutrition and Food Safety (ENAFS) program by the UF Department of Family Youth and Community Sciences, May 2006. …”
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South Florida Tropicals: Carambola by Amy Simonne, Linda Bobroff

“…This 4-page fact sheet is a major revision that discusses availability, selection, uses, nutritive value, and food safety during preparation of carambola. This document also includes several recipes. …”
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GOOD MANUFACTURING PRACTICES (GMP) IN SMALL ENTERPRISE OF MILKFISH SATAY by Zulfatun Najah, Gita Dwi Lestari, Ahmad Mujaki Diwan, Muhammad Dhabit Dzikribillah, Muhammad Rizal Febriansah, Rita Purnamasari, Dian Anggraeni

“…Quality assurance in the milkfish satay production need tobe improved, especially in the sanitation and food safety. Basic eligibility Program in the fish industry is needed to ensure food safety, namely sanitation standard operating procedures (Sanitation Standard Operating Procedures/SSOP) and the good food production (Good Manufacturing Practices / GMP. …”
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Microbial Profile of Fresh and Semicooked Nile Tilapia (Oreochromis niloticus) and Hygienic Practice of Fish Handlers in Hawassa, Ethiopia by Fasika Admasu, Abraham Mikru, Kassaye Balkew, Million Adane

“…This study aimed at assessing the microbial quality and safety of fresh and semicooked Nile tilapia fish fillets and the food safety practices of fish handlers in Hawassa City. …”
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Microbial Control in the Processing of Low-Temperature Meat Products: Non-Thermal Sterilization and Natural Antimicrobials by Xiaoyang Zhang, Feng Na, Min Zhang, Wei Yang

“…It maintains the original quality of food, enhances food safety, reduces energy consumption, and improves production efficiency. …”
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Job satisfaction and animal welfare at slaughter: A survey of Official Veterinarians in the United Kingdom and Republic of Ireland by Imogen O’Connor, Kelly Gouveia

“…In the UK and the Republic of Ireland, Official Veterinarians (OVs) are employed by the Food Standards Agency and the Food Safety Authority, respectively, as legal authorities for both animal welfare and food safety. …”
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Antimicrobial and Physical Characteristics of Cassava Starch Biodegradable Film Enhanced with Citronella Extract by Wibowo Condro, Wijayanti Nur, Haryanti Pepita, Syerin Nabila Fitria, Fitrianti Annisa, Tien Dat Huynh

“…In addition, antimicrobial active packaging, using natural ingredients can enhance food safety and extend shelf life. Citronella is well documented regarding its antimicrobial activity potentially serves as natural ingredient in the production of biodegradable films. …”
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Macro world in nano hands: Nano revolutions in medicine and food processing with the aid of nanosensors by Gayatri Kotekar, Sucheta Gaikwad, Anukriti Nigam

“…Nanotechnology has completely changed a number of aspects of the food processing industry, including packaging, preservation, and food safety. Antimicrobial nanomaterials have been used to put an end to the growth of harmful microorganisms, thus increasing food safety. …”
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Public health implications of multidrugresistant and methicillinresistant Staphylococcus aureus in retail oysters by Rahma Mohammed, Sara M. Nader, Dalia A. Hamza, Maha A. Sabry

“…It highlights oysters as a potential source for spreading these isolates within aquatic ecosystems, posing a threat to food safety and public health.…”
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The Effects of Storage Conditions on Lycopene Content and Color of Tomato Hot Pot Sauce by He Li, Jian Zhang, Yong Wang, Jian Li, Yihe Yang, Xinqi Liu

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