Facile colorimetric detection of As(V) in Rice with immobilized acid phosphatase on hollow metal-organic frameworks hybrid with peroxidase-like activity by Zhiyang Qin, Zhuolan Xu, Yixin Liu, Xinguang Qin, Gang Liu, Xinlin Wei, Haizhi Zhang

“…Quantitative analysis of As(V) in rice is of great significance for food safety and heavy metal pollution control. Here, a facile colorimetric method for As(V) detection was constructed by using immobilized acid phosphatase (ACP) in hollow metal-organic frameworks hybrid. …”
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Sweets and other sugary foods – a scoping review for Nordic Nutrition Recommendations 2023 by Henna Vepsäläinen, Emily Sonestedt

“…We also used evidence from the European Food Safety Authority’s (EFSA) scientific opinion on tolerable upper intake level for dietary sugars published in 2022. …”
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Impact of Chocolate Cadmium on Vulnerable Populations in Serbia by Aleksandra Nešić, Milica Lučić, Jelena Vesković, Ljiljana Janković Mandić, Milan Momčilović, Andrijana Miletić, Antonije Onjia

“…However, elevated cadmium (Cd) content in this commodity threatens food safety and human health. It is crucial to monitor the presence of Cd in chocolate and to evaluate its associated health risks. …”
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A Research on the Awareness Levels of Secondary School Students about Some Concepts Related to Agriculture: An Example of Kars by E. Berna Gücüm, Yasin Çalışır

“…It is observed that our students have lower knowledge levels in terms of heirloom, genetically modified seeds, medicinal and aromatic plants, and agricultural ecology among the 16 current concepts and they seem to be more knowledgeable about concepts such as good farming practices, desertification, water management, drought, human-induced soil degradation, food safety, and conservation of plant. Especially our students, who are the future of our society, need to have basic knowledge about agriculture in order to make decisions about agriculture. …”
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Comparison of Physicochemical Properties, Volatile Profiles, and 5-Hydroxymethylfurfural and Acrylamide Content in Whole and Explosion-Puffed Wheat Grain by Nurzat Konkubaeva, Vitalijs Radenkovs, Lolita Tomsone, Anete Keke, Asylbek Kulmyrzaev, Ruta Galoburda

“…Safety analyses confirmed that 5-hydroxymethylfurfural (5-HMF) and acrylamide levels remained within permissible limits, ensuring compliance with food safety standards. These findings highlight the nutritional and safety implications of explosion puffing, emphasizing its potential as a wheat-processing method.…”
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Understanding Global Street Food Consumer Behavior and Experience: A Narrative Review of Literature and Development of Framework by Samit Chakravorti

“…Tourists and domestic consumers seem to be cautiously enthusiastic about consuming street food, seeing benefits in an affordable, convenient, cultural, authentic, traditional and out of the routine experience but also risks about food safety. Consumers think vendors provide ample smell, taste, texture, appearance, flavor and fresh food at a value price and proficient service which is a big draw. …”
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Preparation and physicochemical/antimicrobial characteristics of asparagus cellulose films containing quercetin by Tao Jin, Ling Yan, Wei Liu, Shuai Liu, Changhong Liu, Lei Zheng

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PRELIMINARY REPORT ON AFLATOXIN M1 IN PIG URINE AS A MARKER OF AFLATOXIN B1 EXPOSURE IN SERBIA by Miroslava Polovinski Horvatovic, Saša Krstović, Darko Guljaš, Marko Damjanović, Mile Mirkov, Igor Jajić

“…However, in recent decades, climate change has emerged as a significant issue, raising concerns about food safety and animal production. One of the main problems regarding AFB1 is an uneven distribution in feed samples, and quite often feed sample analysis does not provide a proper insight into the exposure to this mycotoxin. …”
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Microbial pesticides: a bibliometric analysis of global research trends (1973–2024) by Weerachon Sawangproh, Paiphan Paejaroen, Lutfi Afifah, Chetsada Phaenark

“…Conclusion The findings reflect an increasing recognition of microbial pesticides in integrated pest management, aligning with global trends toward sustainable agricultural practices and food safety by reducing reliance on chemical pesticides. …”
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Application and Research Progress of Fat Substitutes in Meat Products Processing by Wantian XU, Yujuan XU, Cong LI, Hui ZHOU, Xiangjie MA, Baocai XU

“…With the improvement of people's food safety and health consciousness, low-fat meat products are sought after by consumers. …”
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Public sector involvement in non-state governances for sustainable food systems—a biodiversity perspective by Talia Shalom, Tamar Dayan, Tamar Dayan, Eran Feitelson

“…Our findings indicate that up to 2020, governments’ main motivations for being involved in food governance were the advancement of food safety regulation or economic development rather than biodiversity enhancement. …”
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Assessment of Microbiological Safety and Quality of Minced Meat and Meat Contact Surfaces in Selected Butcher Shops of Addis Ababa, Ethiopia by Kibrom Zerabruk, Negussie Retta, Diriba Muleta, Anteneh T. Tefera

“…Additionally, a checklist was applied to evaluate the hygiene condition of the establishments, and a questionnaire/checklist was used to assess food safety knowledge of the food handlers. This study has indicated that the mean microbial counts (total aerobic mesophilic, staphylococci, Enterobacteriaceae, total coliforms, fecal coliforms, aerobic spores and yeasts/molds) of the minced meat and contact surface materials in butcher shops ranged between 2.35 and 6.50 log·cfu/g and between 1.80 and 6.30 log·cfu/cm2, respectively. …”
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Comparative genomics of thermosynechococcaceae and thermostichaceae: insights into codon usage bias by Qiao-Hui Mou, Zhe Hu, Jing Zhang, Maurycy Daroch, Jie Tang

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Biological Characteristics and Whole Genome Analysis of vB_VpP_3, a Bacteriophage against Multi-drug Resistant Vibrio parahaemolyticus by LIU Qingqing, ZHANG Ming, YANG Wenjing, LIU Ke, LI Fan, LI Xuepeng, LI Jianrong, ZHANG Defu

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FORMATION OF PROFESSIONAL COMPETENCE IN THE COURSE OF PHYSICO-CHEMICAL LABORATORY WORKSHOP IN ECONOMIC UNIVERSITY by Natalia Yu. Stozhko, Boris I. Bortnik, Albina V. Tchernysheva, Ekaterina M. Podshivalova

“…The work is devoted to the study of the conditions of formation in the educational process on the subject «Analytical Chemistry and Physical Methods of Analysis», the most important competences necessary to the modern specialist in the food sector (production and examination of food quality technology) for food quality control and food safety of the population.Methods. The basis of the organization of educational process on the considered discipline laid professionally-oriented approach. …”
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The Detection of Pest Contaminants in Chocolate Using Visible-Near-Infrared Single-Pixel Imaging Technology by Hidemasa Taketoshi, Tetsuya Inagaki, Satoru Tsuchikawa, Te Ma

“…Food safety is gaining increasing attention worldwide. …”
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Nutritional quality and climate impact of Norwegian adults’ diet classified according to the NOVA system by Christine Slaathaug, Mari Mohn Paulsen, Sepideh Jafarzadeh, Monica Hauger Carlsen, Lene Frost Andersen

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Holocellulose from a Winemaking By-Product to Develop a Biopolymeric System for Bacterial Immobilization: Adsorption of Ochratoxin A in Wine Model Solutions (Box–Behnken Design) by Verónica Carrasco-Sánchez, V. Felipe Laurie, Marcelo Muñoz-Vera, Ricardo Ignacio Castro

“…These results offer a viable way to increase food safety and value winemaking by-products.…”
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Porcine Cysticercosis Control in Western Kenya: The Interlink of Management Practices in Pig Farms and Meat Inspection Practice at Slaughter Slabs by Marie-Françoise Mwabonimana, Charles Muleke Inyagwa, Bockline Omedo Bebe, Eduard Kokan Shakala, Anthony Macharia King’ori

“…The results imply that slaughtered pigs for human consumption were not adequately inspected, and thus, the study recommends for implementation of effective pig management practices at the farm level and pork meat inspection at slaughter slabs to prevent PC infections and assure food safety along the pork value chain.…”
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Unexpectedly life-threatening meal: Contamination by Bongkrekic acid in Taiwan by Ching-Hsiang Yu, En-Chih Liao, Yu-Jang Su

“…Conclusion: Strengthening food safety regulations by enhancing inspection of food production, storage, and preparation facilities should be implemented to prevent BKA poisoning-related fatalities.…”
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