There is a growing demand to protect food products against the hazard of microbes and their
toxins. To satisfy such goals, it is important to develop highly sensitive, reliable …

Microbes are found all over the globe with some few exceptions, including sterilized
surfaces. They include normal flora that is nonpathogenic, which contribute to the larger …

After ingestion of toxin-contaminated food, the brain initiates a series of defensive responses
(eg, nausea, retching, and vomiting). How the brain detects ingested toxin and coordinates …

The development of novel, sustainable, and robust food production technologies represents
one of the major pillars to address the most significant challenges humanity is going to face …

Cereulide, which can be produced by Bacillus cereus, is strongly associated with emetic-
type food poisoning outbreaks. It is an extremely stable emetic toxin, which is unlikely to be …

One-third of all food produced for human use is discarded as waste, resulting in
environmental pollution and impaired food security. Fruit peels have bioactive compounds …

Overuse of antimicrobials in livestock health and production beyond therapeutic needs has
been highlighted in recent years as one of the major risk factors for the acceleration of …

Metabolomics is a high precision analytical approach to obtaining detailed information of
varieties of metabolites produced in biological systems, including foods. This study reviews …

Saffron, a Crocus sativus L. derivative, has been recognized for its medical benefits since
ancient times. Besides being an active flavoring and coloring agent in several food items …

Foodborne diseases are one of the major causes of morbidity and mortality, especially in
low-income countries with poor sanitation and inadequate healthcare facilities. The foremost …