International Journal of Food Contamination

Featured article: Microbial profile of common spices and spice blends used in Tamale, Ghana

The main purpose of using spice to grill meat is to add aroma, colour, flavour, taste and pungency. However, the purpose is sometime befitted when spice is contaminated with pathogenic bacteria that result in foodborne illnesses and toxicological effect. As this study shows, there may be a health risk associated with consumption of spicy meat from certain joints in Tamale, Ghana.

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Aims and scope

The International Journal of Food Contamination publishes baseline, monitoring data, indicating the qualitative and quantitative presence of microbiological and chemical contaminants in foods, animal feed, and their raw materials. For primary production, only data related to agricultural commodities used for food or feed production are eligible for publication.

There are no restrictions on classes of contaminants, and the scope includes both established and emerging hazards, e.g. bacterial pathogens and bacterial toxins, products of microbial activity (such as biogenic amines), viruses, fungi and mycotoxins, marine biotoxins, plant toxins, process and environmental contaminants, migration contaminants from food contact materials, and residues of pesticides and veterinary drugs found in raw materials, food and feed.

Editor's Profile

Andreja Rajkovic is professor of food safety at the department of Food Safety and Food Quality at Ghent University. Research interests include the study of pathogens, microbial toxins, virulence, toxicity of mixtures, and host-pathogen interactions. He is currently a promoter for the ‘Euromix: European Test and Risk Assessment Strategies for Mixtures’ and ‘FutureFood’ projects.

International Journal of Food Contamination

Featured article: Microbial profile of common spices and spice blends used in Tamale, Ghana

Articles

Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages

Arsenic and cadmium concentrations in legumes and cereals grown in the North Central Province, Sri Lanka and assessment of their health risk

Cabbage or ‘pesticide’ on the platter? Chemical analysis reveals multiple and excessive residues in African vegetable markets

The prevalence and antimicrobial resistance profiles of bacterial isolates from meat and meat products in Ethiopia: a systematic review and meta-analysis

Antibiotic resistance of Escherichia coli and Salmonella enterica isolated from cabbage and lettuce samples in Tamale metropolis of Ghana

Common milk adulteration and their detection techniques

The GM Contamination Register: a review of recorded contamination incidents associated with genetically modified organisms (GMOs), 1997–2013

Inorganic contaminants and composition analysis of commercial feed grade mineral compounds available in Costa Rica

Escherichia coli O157:H7 in Raw Meat in Addis Ababa, Ethiopia: Prevalence at an Abattoir and Retailers and Antimicrobial Susceptibility

Contamination status and health risk assessment of trace elements in foodstuffs collected from the Buriganga River embankments, Dhaka, Bangladesh

Aims and scope

Editor's Profile

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