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Protease inhibitors

1.1         Occurrence Protease inhibitors are present in a variety of living species, including plants, animals as well as microorganisms. However, they are in abundance in plant. They are widely distributed among different botanical families in the plant kingdom. Inhibitors of digestive enzymes…

Acrylamide, a potential carcinogen

1.1         Occurrence Normally, acrylamide is not present in raw food products; however, during thermal processing, it is produced and found in high amounts in carbohydrate-rich plant foods (potato chips, bakery items, coffee, roasted almonds, cereal products) than the protein-rich animal foods.…

Listeria species

1.1      Occurrence Members of the genus Listeria are ubiquitous [44]. They can be found on decaying vegetation and in soils, animal feces, sewage, silage, raw milk, soft cheeses, fresh and frozen meat, vegetables, poultry, seafood, as well as from environmental samples taken…

The safe food imperative

Although food security has been a problem for many years in especially developing countries, it’s achievement requires the understanding and consideration of food safety at all levels. This is because, food that is unsafe is not suitable for human consumption.…

Effects of COVID-19 on the food industry

As the 2020 COVID‐19 pandemic unfolds, the tremendous emphasis has been focused on food supply chains becoming robust in a time of crisis. Food supply chains have had to adapt rapidly to demand shocks, including panic purchasing and shifts in food buying patterns,…

Antibiotic residues in food

Antibiotics are drugs – that are used therapeutically to preserve human and animal health and welfare. They may be produced naturally by living organisms or synthetically in the laboratory. These antibiotics prevent or eliminate microbial growth and development. This refers to…