Research Publications (Food Safety)

Background Seaweed, or macroalgae has traditionally been part of the Asian cuisine for decades and is also becoming increasingly popular as food source in Europe and other Western countries. However, seaweed can accumulate elements from the environment and consequently may be a source of exposure to toxic elements, or potentially harmful levels of micronutrients.

Background Paralytic shellfish toxins (PSTs) are biotoxins derived from harmful algal blooms and cause paralytic shellfish poisoning (PSP). PSTs are widely found in natural waters, indicating that they can cause human death through food chain and economic losses of aquatic species worldwide.

Background A risk assessment conducted by EFSA identified Salmonella enterica (Salmonella) as a high-risk hazard at the EU level in the context of meat inspection of swine. Despite pork being considered an important source of S. Typhimurium and its monophasic variant, Regulation (EC) No 2073/2005 does not set criteria for specific Salmonella serotypes.

Background Aflatoxins contamination, one of the most severe food safety issue, has received global concern for everyone's health. Fluorescent aptasensor, as a rising sensing strategy, have opened up innovative platform for monitoring and trace levels of aflatoxins thanks to their ease of operation, rapid response, accurate determination, and high sensitivity and selectivity, as well as the promising potential in point-of-care (POC) testing.

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Background World population growth, climate change, food distribution and the current pandemic are some of the main factors that affect food security. Traditional farming techniques, although a vital lifeline for our survival, are increasingly generating large amounts of harmful greenhouse emissions as the global population expands significantly. It is essential, therefore, to investigate alternative methods to supplement current food sources.

Background Deoxynivalenol (DON) is an important Fusarium mycotoxin commonly detected in foods and feeds, which has drawn global attention because of its high contamination level and frequency.

Background Cereulide, a potent toxin produced by emetic Bacillus cereus (B. cereus), is a small, heat- and acid-stable cyclic dodecadepsipeptide known as a potassium-selective ionophore. Recently, cereulide is responsible for an increasing number of foodborne poisonings due to changes in lifestyle and eating habits.

Author(s): Natalia Casado, Sonia Morante-Zarcero, Isabel Sierra

Background
In the last years, several food alerts have identified high levels of pyrrolizidine alkaloids (PAs) in a wide variety of food products, highlighting their occurrence as a concerning food safety issue.

Author(s): Kamran Banan, Dara Hatamabadi, Hanif Afsharara, Bahar Mostafiz, Hadise Sadeghi, Soheil Rashidi, Amirreza Dowlati Beirami, Mohammad-Ali Shahbazi, Rüstem Keçili, Chaudhery Mustansar Hussain, Fatemeh Ghorbani-Bidkorbeh

Author(s): Reddicherla Umapathi, Bumjun Park, Sonam Sonwal, Gokana Mohana Rani, Youngjin Cho, Yun Suk Huh

Author(s): Yuhao Wu, Jiayi Sun, Xiaolin Huang, Weihua Lai, Yonghua Xiong

Background
Immunochromatographic test strip (ICTS) has become one of the most widely used rapid diagnostics platforms for the point-of-care testing of various contaminant residues in food. However, traditional gold nanoparticle (AuNP)-based ICTSs suffer limited sensitivity ranged from ng/mL to μg/mL, thus severely hindering them from meeting the increasing demand for trace target detection.

Author(s): Zhihong Zhang, Yafei Lou, Chuanpan Guo, Qiaojuan Jia, Yingpan Song, Jia-Yue Tian, Shuai Zhang, Minghua Wang, Linghao He, Miao Du

Author(s): Ping Shao, Liming Liu, Jiahao Yu, Yang Lin, Haiyan Gao, Hangjun Chen, Peilong Sun

Author(s): Azadeh Nilghaz, Seyed Mahdi Mousavi, Miaosi Li, Junfei Tian, Rong Cao, Xungai Wang

Author(s): Gert W. Meijer, Patrick Detzel, Klaus G. Grunert, Marie-Claude Robert, Violeta Stancu

Background
The already many and further increasing number of label elements make food labels progressively “busy”. The question is whether all these label elements are useful, and impactful, in conveying information to consumers, to help them making easier, safer, and healthier food choices.

Author(s): Murugavelu Marimuthu, Selva Sharma Arumugam, Devaraj Sabarinathan, Huanhuan Li, Quansheng Chen

Author(s): Laís Mariano Zanin, Elke Stedefeldt, Pieternel A. Luning

Abstract
Background
Food safety culture (FS-culture) is recognised as an important phenomenon that drives food handlers’ behaviours. Various tools and approaches have been developed to assess FS-culture.