Foodborne transmission of pathogenic and toxigenic microorganisms has been a recognized hazard for decades. Even half a century ago we knew about the dangers of botulism from underprocessed canned foods; staphylococcal poisoning from unrefrigerated cream-filled pastries, sliced ham, meat, and poultry salads; and salmonellosis from infected animal products. Despite new protective measures, chang...

Egg white is the most commonly used foaming agent in various aerated foods. Malaysia has been experiencing an egg crisis due to lower production and increased consumption rates since COVID-19 restrictions were lifted. Thus, finding alternative functional ingredient address shortage essential. Liquids discarded from commercially plant-based canned foods have potential replace eggs food products ...

Background: The heavy metal pollutions were accumulated in aquatic animals such as fish. Whereas consumption of canned fish is increased in many countries, contaminated fish meat would make a hazard to food security and public health. In this study, the levels ofiron and chromium were measured in canned fish products in in Khuzestan, Iran, in 2015. Methods: Forty-six of canned fish composite s...

A digital calculator algorithm for F-effect calculation in an online environment is presented. The tool gives a value that analyzes the nature of sterilization process thermally processed foods. obtained result reference to “F Soft” software modelling with increasing or decreasing retention time at reaching required F-effect, ensuring microbiological stability and nutritional value, while prese...