Antibiotic residues refer to the presence of traces of antibiotics in food products, such as meats, dairy, eggs, and honey.…

Aflatoxins are toxic compounds produced by certain strains of the fungus Aspergillus flavus and Aspergillus parasiticus. They can grow on…

There are many alternative protein sources that can be used as a replacement for traditional animal-based protein sources. Some examples…

There are several ways of assuring food safety: Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) are sets of…

What are insects? All insects belong to the phylum Arthropoda. They usually have three pairs of jointed legs, segmented bodies,…

Patulin The main sources of patulin are different Penicillium, Aspergillus, and Byssochlamys species, It has been reported to be carcinogenic,…

Maize is a staple food for many people not just in Kenya but also around the world. According to researchers,…

What is roasting Roasting is one of the oldest methods of cooking food. Many food are roasted including coffee and…

What is gluten Gluten is a protein that is formed in many grains, especially in wheat, barley and rye. It’s…

Solanum betaceum, commonly refered to as tree tomato fruit is scantly grown in Kenya and is mostly used as fresh…