Results 181 to 190 of about 4,890,372 (263)

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

The Emerging Fusarium graminearum NA3 Population Produces High Levels of Mycotoxins in Wheat and Barley

Fusarium graminearum (Fg) is the primary causal agent of Fusarium head blight (FHB) in wheat, barley, and other small grains in North America and worldwide.
Martha M. Vaughan, Guixia Hao, Susan P. McCormick, Nicholas A. Rhoades   +3 more
core   +1 more source

Recent and Promising Strategies for Robust, Sustainable, and Cost‐Friendly Production of Yogurt With Superior Quality

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global demand for yogurt continues to rise, driven by consumer interest in healthy, high‐protein diets with as few ...
Shuangqing Zhao, Belay Tilahun Tadesse, Christian Solem   +2 more
wiley   +1 more source

Unlock the Potential of Pichia in Coffee: Knowledge Transfer From Fermented Beverages

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Considerable research has focused on non‐Saccharomyces yeasts to explore their biochemical potential and genetic diversity beyond the capabilities of the conventional starter culture, Saccharomyces cerevisiae. Among these, species of the genus Pichia have emerged as promising candidates in diverse food fermentation systems. Although studies on
Hosam Elhalis
wiley   +1 more source

Occurrence of Co-Contamination and Interaction of Multi-Mycotoxins in Dairy Cow Feed in China

Co-contamination of multiple mycotoxins in feed has become one of the most important issues in the world. In this study, the characteristics and interactions of co-contamination among 15 mycotoxins were explored in dairy cow feed, including total mixed ...
Jianhua Wang, Zuoyin Zhu, Haisheng Cheng, Xinli Zhou, Jie Wang, Junmei Ma, Hongyang Wang, Junhua Yang   +7 more
core   +1 more source

Revisiting the PCR‐Based Molecular Approaches for Mycotoxigenic Fusarium Species Detection and Quantification in Wheat

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Fusarium species cause yield losses in wheat production through fusarium head blight (FHB) and the associated contamination of regulated mycotoxins, such as trichothecenes and zearalenone. Despite the widespread use of PCR‐based molecular approaches for Fusarium detection, quantification, and chemotyping, most primers were developed prior to ...
Kavitha Vijeandran, Alexey Larionov, Carla Cervini, Katrina Campbell, Sean Walkowiak, Matias Pasquali, Florence Richard‐Forget, Neil Brown, Lindy Joy Rose, Carol Verheecke‐Vaessen   +9 more
wiley   +1 more source

Retraction notice to "Investigation on electronic structure, vibrational spectra, NBO analysis, and molecular docking studies of aflatoxins and selected emerging mycotoxins against wild-type androgen receptor" [Heliyon 7 (2021) e07544]. [PDF]

Heliyon
Agwupuye JA, Neji PA, Louis H, Odey JO, Unimuke TO, Bisiong EA, Eno EA, Utsu PM, Ntui TN.   +8 more
europepmc   +1 more source

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa   +9 more
wiley   +1 more source

Mycotoxins in Basidiomycete Mycelium and Fruiting Bodies: Implications for Eu Novel Food Assessment and Selected International Regulatory Frameworks

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Advances in technology have enabled the efficient and sustainable production of basidiomycete vegetative mycelium, particularly from Pleurotus species, as a novel food source. However, mycelium has yet to receive regulatory approval in many global markets, requiring a better understanding of factors affecting its safety.
Niklas Erik Wilhelm Berglund, Pauliina Vappu Lankinen, Kirsi Susanna Mikkonen   +2 more
wiley   +1 more source

From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez, José de la Rosa Morón, Nabila Rodríguez Valerón, Alberto Alía, Josué Delgado   +4 more
wiley   +1 more source