Article
Food Science & Technology
Ghazaleh Aliakbarzadeh, Masoumeh Mahmoudi-Meymand, Mansoureh Mazaheri
Summary: This article verifies a standard method for analyzing four of the most toxic aflatoxins in food and feed. The method's accuracy, precision, and uncertainty are explained in detail, and its figures of merit are evaluated. The method shows a relative standard deviation of 4.99-7.85% and has a low detection limit.
Article
Food Science & Technology
Andrea Reboucas Rocha, Mariana Silva Cardoso, Jose Antonio Souza Junior, Erival Amorim Gomes Junior, Leonardo Fonseca Maciel, Jose Antonio Menezes-Filho
Summary: This study found the presence of aflatoxins in beer samples produced in Brazil, both with and without adjuncts, with AFB1 having the highest contamination level. Elevated consumption of beer may pose a carcinogenic risk due to exposure to aflatoxins, particularly in the case of pure malt beers.
Article
Food Science & Technology
Pasquale Gallo, Samantha Imbimbo, Silvana Alvino, Vincenzo Castellano, Olga Arace, Vittorio Soprano, Mauro Esposito, Francesco Paolo Serpe, Donato Sansone
Summary: This study presents the monitoring results of aflatoxins B/G in food of vegetal origin imported in Southern Italy from extra-European Union countries, revealing contamination in a significant number of samples and highlighting nuts as the most susceptible food products. Specifically, pistachio nuts, hazelnuts, and almonds were identified as the major sources of exposure for consumers. Additional attention is needed for products like chili pepper and Brazil nuts to understand their contamination levels.
Review
Food Science & Technology
Inass Mollayusefian, Vahid Ranaei, Zahra Pilevar, Marina M. S. Cabral-Pinto, Ali Rostami, Amene Nematolahi, Khaled Mohamed Khedher, Van Nam Thai, Yadolah Fakhri, Amin Mousavi Khaneghah
Summary: This study conducted a meta-analysis on the concentration and prevalence of aflatoxin M1 (AFM1) in different types of milk from 199 articles, revealing differences in AFM1 concentration in raw and pasteurized milk from various countries and livestock types. Strict monitoring and control of AFM1 in milk and dairy products is essential for public health.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Christopher Mair, Michael Norris, Carol Donnelly, Dave Leeman, Phyllis Brown, Elaine Marley, Claire Milligan, Naomi Mackay
Summary: This study developed and validated clean-up methods for spices and infant cereals, enabling reliable quantification of citrinin. Some products such as nutmeg and infant multigrain porridge showed higher levels of citrinin contamination than expected, suggesting potential public health concerns.
Article
Mycology
Laetitia Buchicchio, Laurent Asselborn, Serge Schneider, An van Nieuwenhuyse, Gilbert Moris, Claude Schummer
Summary: With the legalization of recreational cannabis in more countries, there is an emerging need to determine contaminants, including mycotoxins. This study analyzed 142 samples of illegal cannabis, revealing low levels of aflatoxins (AF) and moderate levels of ochratoxin A (OTA). These findings suggest that if cannabis consumption remains moderate, it is unlikely to pose a health risk.
MYCOTOXIN RESEARCH
(2022)
Article
Chemistry, Analytical
P. Palma, M. Godoy, M. Vidal, A. Rivera, R. Calderon
Summary: Mycotoxin contamination in agro-food systems is a global concern. This study developed and validated an analytical method for the quantification of total aflatoxins (AFs) in merken, a mixed spice. The method showed satisfactory results and is important for future quality monitoring efforts.
MICROCHEMICAL JOURNAL
(2022)
Article
Food Science & Technology
R. Calderon, P. Palma, M. Godoy, M. Vidal, A. Rivera
Summary: This study evaluated the presence of total aflatoxins (AFs) and ochratoxin A (OTA) in various agri-food products consumed daily in Chile. The contamination by AFs occurred mainly in nutmeg, pepper, and ginger in 2018 but was not detected in 2020. OTA was mainly present in turmeric, ginger, and pepper, with a higher detection frequency compared to AFs. The Estimated Daily Intake (EDI) of AFs and OTA in nutmeg did not exceed the tolerable intake levels proposed by international bodies.
Review
Food Science & Technology
Tapiwa Reward Sithole, Yu-Xiang Ma, Zhao Qin, Xue-De Wang, Hua-Min Liu
Summary: Peanut butter has a large and growing global market, but its consumption also poses food safety risks, including contamination by Salmonella spp. and aflatoxins. Inactivating Salmonella spp. in contaminated peanut butter is challenging, as traditional methods have limited efficacy. Similarly, removing aflatoxins from contaminated peanut butter is currently almost impossible. Good manufacturing hygiene practices and avoiding processing contaminated peanuts are practical strategies to minimize these risks.
Article
Food Science & Technology
Aya Ben Amara, Amel Mehrez, Chayma Ragoubi, Roberto Romero-Gonzalez, Antonia Garrido Frenich, Ahmed Landoulsi, Imed Maatouk
Summary: This study evaluated the effects of different gamma irradiation doses on the survival of natural mycoflora and the reduction of mycotoxin contamination in sorghum samples. The results showed that a dose of 3 kGy was sufficient to eliminate 90% of the fungal load. Increasing the irradiation dose significantly reduced the initial mycotoxin content.
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2022)
Article
Materials Science, Multidisciplinary
Xin Luo, Jinfang Zhao, Min Li, Xiao Zhao, Xiaoqian Wei, Zhen Luo, Wenling Gu, Dan Du, Yuehe Lin, Chengzhou Zhu
Summary: Food safety is a global concern, and the food production chain provides opportunities for contact with hazardous substances. Single-atom materials (SAMs) have emerged as a frontier in food safety research due to their unique structures and catalytical properties. This review summarizes recent advances in the synthesis, characterization, and properties of SAMs, as well as their applications in food safety such as food detection, preservation, packaging, and cleaning. Current challenges and future development approaches for SAMs in food safety are also discussed.
Review
Biology
M. S. Alamri, Akram A. A. Qasem, Abdellatif A. Mohamed, Shahzad Hussain, Mohamed A. Ibraheem, Ghalia Shamlan, Hesham A. Alqah, Ali S. Qasha
Summary: The choice and use of food packaging directly impact food safety and human health. It is important to avoid chemical substances migrating from packaging materials into food to ensure the safety of the food.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES
(2021)
Article
Food Science & Technology
Anjali H. Kurup, Ankit Patras, Rishipal R. Bansode, Brahmaiah Pendyala, Ramasamy Ravi, Matthew J. Vergne
Summary: This study evaluates the effects of UV-A irradiation on aflatoxin degradation and composition of whole milk. The results show that UV-A irradiation can degrade aflatoxin in milk and slightly affect volatile compounds and certain amino acids. However, there is no adverse impact on the sensory attributes of milk. Additionally, protein expression is not significantly altered, indicating that UV-A irradiated milk is safe.
Review
Food Science & Technology
Pradeep Kumar, Akansha Gupta, Dipendra Kumar Mahato, Shikha Pandhi, Arun Kumar Pandey, Raveena Kargwal, Sadhna Mishra, Rajat Suhag, Nitya Sharma, Vivek Saurabh, Veena Paul, Manoj Kumar, Raman Selvakumar, Shirani Gamlath, Madhu Kamle, Hesham Ali El Enshasy, Jawahir A. Mokhtar, Steve Harakeh
Summary: Cereals and cereal-based products are vital for nutrition worldwide, but their contamination with aflatoxins has raised serious concerns. Consumption of these contaminated products can lead to health issues, making precise detection methods, detoxification, and management strategies crucial for food safety and consumer health.
Review
Biotechnology & Applied Microbiology
K. G. Mladenovic, M. Z. Grujovic, M. Kis, S. Furmeg, V. Jaki Tkalec, O. D. Stefanovic, S. D. Kocic-Tanackov
Summary: Enterobacteriaceae, common contaminants in traditional dairy and meat products, must be monitored and controlled to ensure product quality and consumer safety. This review discusses their role, distribution, and control mechanisms in the food industry.
APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
(2021)
Article
Environmental Sciences
H. Belhassen, I. Jimenez-Diaz, J. P. Arrebola, R. Ghali, H. Ghorbel, N. Olea, A. Hedili
Article
Environmental Sciences
Juan P. Arrebola, Hidaya Belhassen, Francisco Artacho-Cordon, Ridha Ghali, Hayet Ghorbel, Hamouda Boussen, Francisco M. Perez-Carrascosa, Jose Exposito, Abderrazek Hedhili, Nicolas Olea
SCIENCE OF THE TOTAL ENVIRONMENT
(2015)
Article
Environmental Sciences
F. Artacho-Cordon, H. Belhassen, J. P. Arrebola, R. Ghali, D. Amira, I. Jimenez-Diaz, R. Perez-Lobato, H. Boussen, A. Hedili, N. Olea
SCIENCE OF THE TOTAL ENVIRONMENT
(2015)
Article
Environmental Sciences
I. Jimenez-Diaz, F. Artacho-Cordon, F. Vela-Soria, H. Belhassen, J. P. Arrebola, M. F. Fernandez, R. Ghali, A. Hedhili, N. Olea
SCIENCE OF THE TOTAL ENVIRONMENT
(2016)
Article
Engineering, Environmental
N. M'hiri, R. Ghali, I. Ben Nasr, N. Boudhrioua
PROCESS SAFETY AND ENVIRONMENTAL PROTECTION
(2018)
Article
Chemistry, Analytical
R. Ghali, K. Hmaissia-Khlifa, Ch. Mezigh, H. Ghorbel, K. Maaroufi, S. Maschgoul, A. Hedilli
ANALYTICAL LETTERS
(2008)
Article
Pathology
K. Hmaissia Khlifa, R. Ghali, C. Mazigh, Z. Aouni, S. Machgoul, A. Hedhili
EXPERIMENTAL AND TOXICOLOGIC PATHOLOGY
(2012)
Article
Food Science & Technology
R. Ghali, K. Hmaissia-Khlifa, H. Ghorbel, K. Maaroufi, A. Hedili
Article
Food Science & Technology
R. Ghali, K. Hmaissia-Khlifa, H. Ghorbel, K. Maaroufi, A. Hedili
Article
Microbiology
Salma Ouhibi, Carla Santos, Ridha Ghali, Celia Soares, Abderrazek Hedhili, Russell Paterson, Nelson Lima
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY
(2018)
Article
Agriculture, Multidisciplinary
Ridha Ghali, Hayet Ghorbel, Abderrazak Hedilli
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2009)
Article
Biochemical Research Methods
H. Belhassen, I. Jimenez-Diaz, R. Ghali, H. Ghorbel, J. M. Molina-Molina, N. Olea, A. Hedili
JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES
(2014)
Article
Agriculture, Multidisciplinary
Ridha Ghali, Karima H. Khlifa, Hayat Ghorbel, Khira Maaroufi, Abderrazak Hedilli
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2010)
Article
Medical Laboratory Technology
K. Hmaissia Khlifa, R. Ghali, C. Mezigh, Z. Aouni, H. Ghorbel, K. Harrzallah, S. Machgoul, A. Hedhili
ANNALES DE BIOLOGIE CLINIQUE
(2008)
Article
Chemistry, Applied
Ziba Hosseinpour, Vida Rezaei
Summary: Sol-gel chemistry is a unique method for constructing high-performance flexible sensors. This study successfully developed a novel naked eye sensor for fast detection of oxalate by incorporating indole inside the pores of sol-gel silica glasses. The sol-gel films exhibited excellent sensitivity, leaching resistance, and response time under optimized conditions. The prepared sensor showed a wide detection range and low detection limit for oxalate, and displayed good precision for both inter-day and intra-day measurements.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
S. T. Sarhir, R. Belkhou, A. Bouseta, A. A. Hayaloglu
Summary: In order to optimize the quality of Lben, this study investigated the impact of starter, fermentation conditions and substrate composition on its organoleptic and technological characteristics using response surface methodology. An optimized model for Lben production was developed based on fermentation time, Lben sensory quality and its biological activities.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Kornelia Kadac-Czapska, Malgorzata Rutkowska, Eliza Knez, Piotr Konieczka, Malgorzata Grembecka
Summary: The quality of food is crucial for the healthy growth of children, and this study investigated the levels of mercury in infant formulas. The analysis revealed significant variations in mercury levels among different products. While the current assessment suggests mercury content is within acceptable limits, elevated levels in certain products may pose health risks.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Velisaria-Eleni Gerogianni, Eirini A. Panagopoulou, Paraskevi B. Vasilakopoulou, Vaios T. Karathanos, Antonia Chiou
Summary: This study evaluated the content of free and bound polar phenols in Corinthian currant and identified phenolic acids and flavonoids as components of its bound polar phenol fraction. An efficient method for the release of bound phenols from the fruit matrix was also applied. This research has significant implications for understanding the health benefits of Corinthian currant.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jose Eduardo de Matos Paz, Aline Macedo Dantas, David Douglas de Sousa Fernandes, Marcio Jose Coelho Pontes
Summary: This work presents a new methodology based on digital images and multivariate analysis for the classification of sugar samples based on their color. By analyzing the frequency distribution of color indices and developing classification models, high accuracy can be achieved. The proposed method offers advantages such as low cost, simplicity, and non-destructiveness.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Maria Guerrero-Chanivet, Manuel J. Valcarcel-Munoz, M. Valme Garcia-Moreno, M. Carmen Rodriguez-Dodero, Dominico A. Guillen-Sanchez
Summary: This study conducted a comprehensive analysis of Brandies de Jerez aged in Sherry Casks with different seasoning times and types, demonstrating significant differences in chemical composition and sensory characteristics among the brandies.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Chayuttapong Malai, Kanvisit Maraphum, Khwantri Saengprachatanarug, Seree Wongpichet, Arthit Phuphaphud, Jetsada Posom
Summary: The quality of cassava can be measured using NIR spectroscopy to determine the starch content and dry matter content. A model developed from different scanning methods and surface conditions was compared, and the accuracy of the model using selected wavelengths was assessed. The prediction accuracy was found to depend on the scanning method, with the horizontal spectra obtaining the highest accuracy. The CARS-PLSR method was considered appropriate for predicting starch content, and the BOSS-PLSR method for predicting dry matter content.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Abhishek Sharma, Atul Kumar
Summary: This study detected antibiotics residues in goat milk in the Western Himalayan region of India and assessed the related health risks. It was found that the contamination did not pose acute health risks to adults and children at current levels, but children may be at a greater risk. The study highlights the need for monitoring and education to protect human health.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Livya Alves Oliveira, Stephanie Michelin Santana Pereira, Kelly Aparecida Dias, Stefany da Silva Paes, Mariana Grancieri, Luis Gonzalo Salinas Jimenez, Carlos Wanderlei Piler de Carvalho, Eugenio Eduardo de Oliveira, Hercia Stampini Duarte Martino, Ceres Mattos Della Lucia
Summary: This study characterized the powders of Tenebrio molitor and Gryllus assimilis, two types of insects, at different developmental stages. The powders were found to be rich in proteins, minerals, and vitamins, and showed good digestibility and solubility. The developmental stage of the insects affected their nutritional composition and functional properties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fernanda Rodrigues Spinelli, Jucara Aparecida Andre, Paulo Gustavo Celso, Marlos Schuck Vicenzi, Eder Julio Kinast, Caren Regina Cavichioli Lamb, Glauco Bertoldo
Summary: The production, marketing and consumption of grape juices have been constantly increasing in recent years due to consumers' search for products with proven health benefits. Brazilian data shows that grape juice produced from V. labrusca L. and hybrids has a lower soluble solids content, with more than half of the production falling between 14 and 16 degrees Brix. This suggests the need to re-discuss the 16 degrees Brix limit established by CXS 247-2005.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Fatima Zohra Issaad, Ala Abdessemed, Khalid Bouhedjar, Hani Bouyahmed, Mouna Derdour, Karima Ouffroukh, Ahmed Fellak, Mohamed Abd Salem Dems, Salah Chihoub, Radouane Bechlem, Abdelkader Mahrouk, Mourad Houasnia, Amine Belaidi, Khaled Moumed, Zohir Sebai, Faiza Saidani, Houria Akmouche
Summary: This study investigates the differences in physicochemical parameters and composition of monovarietal extra virgin olive oil from different varieties in Algeria, and applies machine learning techniques for classification and verification analysis.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Seyedeh Faezeh Taghizadeh, Ramin Rezaee, Gholamreza Karimi
Summary: This study assessed the risk of simultaneous oral exposure to a combination of 20 pesticides and 7 metals in citrus fruit samples. The results showed that the oral exposure to non-carcinogenic metals did not pose a major risk, while nickel intake presented a moderate risk. The intake of organophosphorus compounds indicated a moderate risk, while no significant risk was found for pyrethroids.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Jian Zhao, Min Guo, Patricia Martins, Joao Ramos, Lingxi Li, Baoshan Sun
Summary: This study analyzed the structural composition of eight-year-old Syrah red wines produced using different winemaking technologies. The results showed that the structural features of polymeric polyphenols, including the proportions of proanthocyanidins, amino acids, phenolic acids, and anthocyanins, as well as the mean degree of polymerization, varied significantly depending on the winemaking technology used. These findings are important for winemakers to control the polymeric polyphenol composition of wines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mahunan Francois Assogba, Roger Houechene Ahouansou, N. Olive Ruth Djohi, Yenoukounme Euloge Kpoclou, Gildas Dona Anihouvi, Herbert Ogouyo Iko Af Afe, Biowa Franck Tchibozo, Caroline Douny, Jacques Mahillon, Marie -Louise Scippo, Djidjoho Joseph Hounhouigan, Victor Bienvenu Anihouvi
Summary: This study assessed the performance of new equipment and aimed to reduce the level of polycyclic aromatic hydrocarbons (PAHs) in the end products. The results showed that using QUALISANI equipment with charcoal achieved the highest thermal efficiency and the lowest PAH levels in compliance with standards.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)
Article
Chemistry, Applied
Mehmet Ali Saridas, Erdal Agcam, Nafiye Unal, Asiye Akyildiz, Sevgi Paydas Kargi
Summary: Turkey's geographical location and climate conditions are suitable for growing various fruit species, with apricots being the most famous. Local and foreign varieties differ significantly in terms of soluble solids and acid content. The low taste values in foreign varieties are mainly due to their genotypic structure and early harvest. There are also differences in the main sugars and acid content among different apricot varieties.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2024)