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.
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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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Microbial quality of poultry meat in an ISO 22000:2005 certified poultry processing plant of Kathmandu valley
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The role of gamma irradiation and storage at 28 ± 2 °C on the inactivation of Listeria monocytogenes, Escherichia coli and Salmonella enterica serotype Typhimurium in sun-dried Legon-18 pepper (Capsicum annuum) powder
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Safety levels for organophosphate pesticide residues on fruits, vegetables, and nuts
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Chemical assessment of mycotoxin contaminants and veterinary residues in Costa Rican animal feed
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Common milk adulteration and their detection techniques
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The GM Contamination Register: a review of recorded contamination incidents associated with genetically modified organisms (GMOs), 1997–2013
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Inorganic contaminants and composition analysis of commercial feed grade mineral compounds available in Costa Rica
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Escherichia coli O157:H7 in Raw Meat in Addis Ababa, Ethiopia: Prevalence at an Abattoir and Retailers and Antimicrobial Susceptibility
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A pilot study to assess lead exposure from routine consumption of coffee and tea from ceramic mugs: comparison to California Safe Harbor Levels
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.
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- ISSN: 2196-2804 (electronic)
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