The FDA, CDC and state and local partners are investigating a multistate outbreak of Salmonella Oranienburg infections linked to whole, fresh onions. Although FDA’s traceback investigation is on-going, it has identified ProSource Produce, LLC of Hailey, Idaho, and Keeler Family Farms of New Mexico,…

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Researchers from South Africa and Belgium have shown the level of contamination in the cattle feed samples collected from 28 smallholder dairy establishments in the Limpopo and Free State provinces of South Africa. From a total of 77 dairy cattle feed samples collected, mycotoxins…

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By Aubrey Takundwa African researchers have sought out to investigate the growth of toxigenic strains of Aspergillus flavus and its ability to develop aflatoxins in Bambara groundnut flour. The contamination of several products of plant origin with fungal agents and the eventual accumulation of…

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By Brian Takundwa Researchers in South Africa set out to harness the individual efficacy of nisin, oregano and ultrasound into a more robust combined antimicrobial treatment against pathogenic bacteria, Escherichia coli O157:H7 and Listeria monocytogenes. Shifts in dietary trends, in the last two decades,…

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By Ibilola Itiolu Myth: Wearing glove prevents the spread of food pathogens. Fact: Wearing gloves is just a precautionary exercise, it has been demonstrated that gloves could be vehicle for food pathogens to food however frequent changing could reduce the risk cross -contamination.  Myth:…

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By Opeoluwa Ogundele Researchers in South Africa have shown that the blends of wheat and cocoyam flour can be a useful ingredient in both culinary and food industry. Wheat is one of the most important staples cereal food crop and imported commodity in Africa….

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By Ibilola Itiolu Mycotoxins are types of naturally occurring toxins that usually appear  in form of moulds on contaminated food commodities. They are secondary metabolites of fungi and can contaminate a variety  of food stuffs  such as cereals , dried fruits, dairy products, nuts…

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By Aubrey Takundwa Researchers in Egypt have embarked on a journey to understand the composition of the leaves of five mango cultivars and to investigate their antibacterial potential against different strains of bacteria. Due to the rise in awareness when it comes to environmental…

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By Aubrey Takundwa and Tosin ‘Badeniyi Researchers in South Africa have shown that  sprouting of soybeans can produce soy-based foods with higher antioxidant activities. A number of diseases have been associated with free radicals, a consequence of the regular cell activities in our bodies….

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Researchers from Nigeria and Brazil have shown that sourdough fermentation has the potential to improve the microbial qualities and extend the shelf life of bread. The study investigated the effect of packaging materials and storage conditions on the microbial quality and some intrinsic parameters…

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