Browsing Faculty of Natural and Agricultural Sciences by Subject "Food safety"
Now showing items 1-5 of 5
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Aflatoxins in the soil ecosystem: an overview of its occurrence, fate, effects and future perspectives
(Springer, 2020)Aflatoxins are secondary metabolites produced by specific strains of fungi, especially Aspergillus spp. These natural toxins are mainly found in soil, decaying vegetation and food storage systems and are particularly ... -
Bacterial species and mycotoxin contamination associated with locust bean, melon and their fermented products in south-western Nigeria
(Elsevier, 2017)The microbiological safety of spontaneously fermented foods is not always guaranteed due to the unde fi ned fermenting microbial consortium and processing materials. In this study, two commonly consumed traditional condiments ... -
High-throughput sequence analyses of bacterial communities and multi-mycotoxin profiling during processing of different formulations of Kunu, a traditional fermented beverage
(Frontiers Media, 2019)Kunu is a traditional fermented single or mixed cereals-based beverage popularly consumed in many parts of West Africa. Presently, the bacterial community and mycotoxin contamination profiles during processing of various ... -
Human health risk from consumption of marine fish contaminated with DDT and its metabolites in Maputo Bay, Mozambique
(Springer, 2018)Many countries with incidence of malaria, including those surrounding Maputo Bay, use dichloro-diphenyl-trichloroethane (DDT) to reduce mosquitoes. This study is the first to estimate the human health risk associated with ... -
Microbiological safety of ready‐to‐eat foods in low‐ and middle‐income countries: a comprehensive 10‐year (2009 to 2018) review
(Wiley, 2020)Ready‐to‐eat foods (RTEs) are foods consumed without any further processing. They are widely consumed as choice meals especially by school‐aged children and the fast‐paced working class in most low‐ and middle‐income ...