Food analysis is the discipline dealing with the development, application and study of analytical procedures for characterizing the properties of foods and their constituents. These analytical procedures are used to provide information about a wide variety of different characteristics of foods, including their composition, structure, physicochemical properties and sensory attributes. This infor...

background and objectives: staphylococcal food poisoning is a gastrointestinal disease, which is caused by consumption of contaminated food with enterotoxins produced by staphylococcus aureus (ses). milk and its products are known sources of food borne diseases. this study was carried out to evaluate the prevalence of enterotoxigenic s. aureus strains in organic milk and cheese in tabriz - iran...

Dioxins are a group of chemically-related compounds that are persistent environmental pollutants. Dioxins are found throughout the world in the environment and they accumulate in the food chain, mainly in the fatty tissue of animals. More than 90% of human exposure is through food, mainly meat and dairy products, fish and shellfish. Many national authorities have programmes in place to monitor ...

Dietary inadequacy and nutrition-related non-communicable diseases (N-NCDs) represent two main issues for the whole society, urgently requesting solutions from researchers, policy-makers, other stakeholders involved in health food system. Food by-products wastes (FBPW) a global problem of increasing severity, widely recognized as an important unsustainability hotspot, with high socio-economic e...

Reduction of food waste provides important environmental and economic benefits. Valorization by-products into edible materials is one the most interesting strategies in this field. However, wastes can contain chemical contaminants or potential pathogens that may endanger consumers’ health. Therefore, assuring quality safety these utmost importance to take advantage valorization strategy. In rev...

In recent years, the attention on essential oils (EOs) as natural additives of food products have been rapidly growing due to the extended health risk of synthetic preservatives. Artificial additives can minimize food spoilage, though the current generation is very health-conscious and believes in natural preservatives rather than the synthetic ones owing to their potential toxicity and other c...