Consumers are increasingly concerned about the safety of their food and uncertain about food production practices. Potential threats to human health related to dairy products and dairy farming include errors in pasteurization, consumption of raw milk products, contamination of milk products by emerging heat-resistant pathogens, emergence of antimicrobial resistance in zoonotic pathogens, chemic...

The purpose of this paper is to consider the extent to which the area and quality of land limit the level of food production in the UK. As the population and its disposable income have increased so has the land area devoted to non-agricultural activities. In addition, the area of tree planting has been enlarged to replace the depleted reserves of forest. Simultaneously a great deal of research,...

Introduction What is the impact of food animal production in the world? What role does it play in human activity, who benefits from it, who pays costs associated with it and how should it proceed in the future? The majority of this account concerns the relationships between efforts to improve animal production efficiency and acceptability of aspects of the systems which have been developed. How...

The use of biological control for the management of pest insects pre-dates the modern pesticide era. The first major successes in biological control occurred with exotic pests controlled by natural enemy species collected from the country or area of origin of the pest (classical control). Augmentative control has been successfully applied against a range of open-field and greenhouse pests, and ...

Laurent Dufossé1,2* Laboratoire de Chimie des Substances Naturelles et des Sciences des Aliments, Faculté des Sciences et Technologies, E.S.I.D.A.I., Université de La Réunion, 15 avenue René Cassin, B.P. 7151, FR-97715 Saint-Denis Messag. Cedex 9, La Réunion, France Laboratoire ANTiOX, Université de Bretagne Occidentale, IUP Innovation en Industries Alimentaires, Pôle Technologique de Créac’h G...

Food has to be extracted from the natural environment of land, water, climate, flora, fauna, solar energy, fossil fuels, and other natural resources needed for the production of crops, livestock, and the like essential for adequate diets. These requisites for food production must be provided by the Earth’s materially closed, finite, and nongrowing ecosystem with a limited throughput of solar en...

Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry a...

Lactic acid and lactate fermentation play important role in food and beverages production, control and quality. Analysis of lactate by standard methods is time, work consuming, and cannot be implemented at the production site. The alternative is the use of biosensors for lactate. The article reviews the biosensors for Dand L-lactic assay, their types, construction and application in food analys...