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Although bee honey is considered an essential and healthy food for humans, honey can be affected by various contaminants, such as antibiotics, that can cause health problems for consumers. The objective of thi...
Campylobacter is among the leading causes of foodborne zoonotic disease worldwide, with chicken meat accounting for the majority of human illnesses. This baseline study generates the first quantitative data for C...
Staphylococcus aureus is an important opportunistic pathogen of raw milk and milk products, and the enterotoxins cause food poisoning. Milk and milk products are important reservoirs of enterotoxin-producing S. a...
With most of the plastics ever produced now being waste, slowly degrading and fragmenting in the environment, microplastics (MPs) have become an emerging concern regarding their presence in food and influence ...
Microplastics (MPs) are emerging contaminants of concern in aquatic ecosystems. Up to now, only a few studies about MP contamination in drinking water have been published. In this study, we analysed drinking w...
Acinetobacter baumannii is a Gram-negative bacterium that has gained a stronghold inside healthcare settings. Due to the ability of A. baumannii to acquire antibiotic resistance easily, its presence in food prod...
Pesticide use for fruits and vegetable production in Uganda may result in presence of residues on produce which may pose health risks to consumers. Uganda does not have an established system for monitoring pes...
Mycotoxins are generally found in food, feed, dairy products, and beverages, subsequently presenting serious human and animal health problems. Not surprisingly, mycotoxin contamination has been a worldwide con...
This article has been retracted. Please see the Retraction Notice for more detail: https://doi.org/10.1186/s40550-018-0064-3.
Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the pu...
Contamination of food by heavy metals is a concern as consumption of contaminated food is one of the most likely human exposure routes to metals. Fufu is a delicacy in Ghana consumed mainly by the Akans. Human...
The application of a high resolution and accurate mass spectrometry (HRAMS) approach to detect xenobiotics in different food matrices by means of non targeted determination by UHPLC-Orbitrap followed by data p...
Even though paraquat is considered to be one of the most toxic herbicides, it is one of the most used ones. Paraquat-based preparations are heavily used across many important agricultural countries and for a l...
Salmonella and E. coli O157 are common causes of foodborne diseases. Evisceration and de-hiding steps can lead to carcass contamination during slaughter operation. In Ethiopia, information on the association betw...
The current study aims to investigate the levels of the toxic metal in agricultural products (legumes, wheat, and potato) collected in Markazi province, Iran, and human health risk by using inductively coupled...
Vegetables and rice produced in Cuba may contain residue of pesticides that exceed the maximum residue limits (MRLs). Pesticide residues on crop samples from Sancti Spíritus province were analyzed. Based on th...
Due to the importance of water, the negative effects of water pollution on human health and the lack of proper knowledge of the state of research in this regard, the purpose of this study was to analyse scient...
Aflatoxins are a category of mycotoxins produced by certain molds naturally occurring as food and feed contaminants with toxic effects to both animals and humans. In Uganda, previous studies on aflatoxins main...
Poultry meat can be contaminated by different types of microorganisms during processing in processing plant. The microbiological quality of chicken carcasses and along with processing steps and environmental c...
Low moisture foods like spices are known to be contaminated with pathogens, sun-dried chili pepper powder not left out. A study was conducted to determine the effect of gamma irradiation on the decontamination...
A novel approach is developed to establish safety levels for organophosphate pesticides residues present in 80 fruit, vegetable, and nut commodities. These levels, known as Pesticide Safety Levels (PSL), repre...
When present in animal feedstuff, mycotoxins contaminants and antibiotic residues can have negative implications for animal production and Public Health, including the transmission of carcinogenic compounds an...
Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the f...
A total of 181 samples of cereals and legumes, including mustard, maize, finger millet, sesame, cowpea/black-eyed pea, Urad dal /split bean, foxtail millet, long bean and green gram from the North Central Prov...
Overuse of pesticides in vegetables and related fresh products raises serious public health concerns. However, the recognition and assessment of the magnitude of public health risk remains a low priority in lo...
Foodborne diseases associated with the consumption of meat and its products are of public health significance worldwide. The study is, therefore, aimed to estimate the prevalence and the antimicrobial resistan...
This paper describes the activities and the results obtained from a monitoring of contamination levels of some metals: lead (Pb), cadmium (Cd), mercury (Hg), total arsenic (Astot), vanadium (V), chromium (Cr), an...
Contamination of vegetables by multidrug resistant pathogens is of global concern. This is the first report on the antibiotic resistance of Escherichia coli and Salmonella enterica from lettuce and cabbage source...
Aflatoxin contamination of grain is a major constraint to sustained quality cereal production. The causative fungi, Aspergillus species infect crops in the field and continue to do so post-harvest where they prod...
One major route of heavy metal exposure/ accumulation to humans is via vegetable consumption. The study assessed the levels of heavy metals and their associated health risk in frequently consumed vegetables in...
In recent years, concerns have been raised in Ghana regarding the use of pesticides in yamproduction to the extent that it is feared that pesticides residues may be found in the yam tuber which isconsumed by m...
Food safety problems still persist across the globe and remain a challenge to the general public and government. The study determined the microbiological quality of pre-cut vegetable salads sold in the Central...
Escherichia coli O157:H7 (E. coli O157:H7) have frequently been associated with food borne illness and are considered as most serious of known food borne pathogens leading to severe illnesses and high mortality r...
Spices are widely consumed in Cameroon, but there is no data available concerning their mycotoxin contamination. A cross-sectional study was conducted from February to June 2017 to assess the occurrence of Och...
The contamination of food by chemical hazards is a worldwide public health concern and is a leading cause of trade problems internationally. Based on former work describing the prevalent use and misuse of anti...
Cyanide is among the most harmful substances on Earth and it is harmful to humans and most aquatic life even at low concentrations. Free, total cyanide levels and other physicochemical parameters were determin...
Bacillus cereus is a spore-forming bacterium that is widely distributed in the environment and can be detected in a variety of raw milk and milk products especially in vegetative form,...
It is believed that higher methanol content may be present in some alcoholic drinks produced by traditional distilleries or some alcohol brewing companies. As a result of this, there could be a higher risk of ...
Pesticide residue levels were determined in ready-to-eat vegetables collected from 16 sites along the food chain; which is, farms, markets, cafeterias and street food vending sites in Kumasi, Ghana. The aim of...
The lack of good production practices and probable post-fermentation contaminations contribute to bacterial pathogen load in ugba, a fermented food made from African oil been seeds (Pentaclethra macrophylla Benth...
The use of pesticides in fruits and vegetable production is beneficial for preventing, destroying or repelling pests that may damage these crops. The use of these chemicals however, often leads to the presence...
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 ...
Wastewater irrigation for vegetable production is a highly prevalent practice in Addis Ababa and a number of articles have been published on wastewater-irrigated soils and vegetables contaminated with heavy me...
The original article was published in International Journal of Food Contamination 2016 3:12
Recent concerns have been raised regarding heavy metal content in wine and its potential health implications. The goal of this study was to determine if lead (Pb) intake poses a health risk among adult consume...
Salmonella spp. is one of the most common pathogens associated with fresh produce related foodborne illness. This study aimed to determine Salmonella spp. contamination level in betel ...
Antibiotic residues are drug substances found in food from plants or animals initially exposed to antibiotics. In animal husbandry antibiotics have widely been used for the treatment of animal diseases. These ...
Lead (Pb) is a pervasive metal that can be found in, and potentially leached from, ceramics, particularly into acidic foods and beverages. The purpose of this study was to investigate potential lead exposure ...
In Addis Ababa, where irrigation water for vegetable production is commonly derived from the highly polluted Akaki river, information on microbial contamination of water and irrigated vegetable is scanty. An a...
Pseudomonads play a major role in the spoilage of UHT processed dairy products, due to their growth-related protease production in raw milk.
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0.882 - Source Normalized Impact per Paper (SNIP)
0.37 - SCImago Journal Rank (SJR)
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