Note: References in the first category applies to all articles prior to August 2020. Further articles have references grouped individually at the bottom of this page.

  1. WHO, Five keys to safer food manual. World Health Organization, Geneva, Switzerland, 2006.
  2. Vasconcellos, J.A., Quality assurance for the food industry: a practical approach. 2003: CRC press.
  3. Dewey-Mattia, D., et al., Surveillance for foodborne disease outbreaks—United States, 2009–2015. MMWR Surveillance Summaries, 2018. 67(10): p. 1.
  4. Hu, X., et al., The Importance of Food Safety for Fruits and Vegetables. Food Safety in China: Science, Technology, Management and Regulation, 2017: p. 489-501.
  5. Young, I., et al., Explaining consumer safe food handling through behavior-change theories: a systematic review. Foodborne pathogens and disease, 2017. 14(11): p. 609-622.
  6. Izquierdo, J., J. Rodriguez Fazzone, and M. Duran, Guidelines good agricultural practices for family agriculture. 2007.
  7. Mendis, E. and N. Rajapakse, GMP and HACCP handbook for small and medium scale food processing enterprises. 2009.
  8. Lupien, J.R., Prevention and control of food safety risks: the role of governments, food producers, marketers, and academia. Asia Pacific journal of clinical nutrition, 2007. 16(S1): p. 74-79.
  9. Gardner, S., Consumers and food safety: a food industry perspective. Food and Agriculture Organization of the United Nation: FAO, Rome, Italy, 1993.
  10. Oloo, J.E.O., Food safety and quality management in Kenya: An overview of the roles played by various stakeholders. African Journal of Food, Agriculture, Nutrition and Development, 2010. 10(11).
  11. Buckley, G.J. and J.E. Riviere, Ensuring safe foods and medical products through stronger regulatory systems abroad. 2012: National Academies Press.
  12. Rotaru, G., et al., Food quality and safety management systems: a brief analysis of the individual and integrated approaches. Agroalimentary Processes and Technologies, 2005. 11(1): p. 229-236.
  13. Sun, Y.-M. and H.W. Ockerman, A review of the needs and current applications of hazard analysis and critical control point (HACCP) system in foodservice areas. Food control, 2005. 16(4): p. 325-332.
  14. Yahya, S. and W.K. Goh, The implementation of an ISO 9000 quality system. International Journal of Quality & Reliability Management, 2001.
  15. Salgado, E.G., et al., DIFFICULTIES ENCOUNTERED IN ISO 9001: 2008 IMPLEMENTATION PROJECTS IN INCUBATED TECHNOLOGY-BASED COMPANIES. International Journal for Quality Research, 2014. 8(3).
  16. Van Doremalen, N., et al., Aerosol and surface stability of SARS-CoV-2 as compared with SARS-CoV-1. New England Journal of Medicine, 2020. 382(16): p. 1564-1567.
  17. World Health Organization, COVID-19 and food safety: guidance for food businesses. Interim Guidance)( https://www. who. int/publications-detail/covid-19-and-food-safety-guidance-for-food-businesses, 07 April 2020), 2020.
  18. CDC. Food and Coronavirus Disease 2019 (COVID-19). 2020; Available from:
  19. Ngangom, B.L., S.S.A. Tamunjoh, and F.F. Boyom, Antibiotic residues in food animals: Public health concern. Acta Ecologica Sinica, 2019. 39(5): p. 411-415.
  20. Kümmerer, K. and A. Henninger, Promoting resistance by the emission of antibiotics from hospitals and households into effluent. Clinical Microbiology and Infection, 2003. 9(12): p. 1203-1214.
  21. Darwish, W.S., et al., Antibiotic residues in food: the African scenario. Japanese Journal of Veterinary Research, 2013. 61(Supplement): p. S13-S22.
  22. Omulo, S., et al., A review of 40 years of enteric antimicrobial resistance research in Eastern Africa: what can be done better? Antimicrobial resistance and infection control, 2015. 4(1): p. 1.
  23. Food and Agriculture Organization of the United Nations, The FAO action plan on antimicrobial resistance 2016–2020. Rome. Available online at, 2016.
  24. Fair, R.J. and Y. Tor, Antibiotics and bacterial resistance in the 21st century. Perspectives in medicinal chemistry, 2014. 6: p. PMC-S14459.
  25. Nisha, A.R., Antibiotic residues-a global health hazard. Veterinary world, 2008. 1(12): p. 375.
  26. Kyriakides, D., et al., Veterinary antimicrobial residues in pork meat in Cyprus: an exposure assessment. Journal of Food Composition and Analysis, 2020: p. 103512.
  27. Al–Mashhadany, D.A., et al., Detection of antibiotic residues among poultry meat in Erbil city and impact of thermal processing on remnants. Res J Life Sci Bioinform Pharm Chem Sci, 2018. 3: p. 237-47.
  28. Muthuma, E.M., G.K. Gitau, and G.O. Aboge, Antimicrobial usage in broiler farms in, peri-urban, Nairobi, Kenya. Am J Res Commun, 2016. 4(8): p. 14-29.
  29. Ahlberg, S.H., et al., Analysis of antibiotic residues in milk from smallholder farms in Kenya. African Journal of Dairy Farming and Milk Production, 2016.
  30. Orwa, J.D., et al., Assessment of sulphonamides and tetracyclines antibiotic residue contaminants in rural and peri urban dairy value chains in Kenya. International Journal of Food Contamination, 2017. 4(1): p. 5.
  31. Kosgey, A., A. Shitandi, and J.W. Marion, Antibiotic residues in milk from three popular Kenyan milk vending machines. The American Journal of Tropical Medicine and Hygiene, 2018. 98(5): p. 1520-1522.
  32. Njoroge, S.K. and L.G. Njue, Awareness of Hygiene and Safety Practices on Raw Milk Produced and Consumed in Kiambu County, Kenya. Asian Food Science Journal, 2019: p. 1-12.
  33. Brown, K., et al., Antibiotic residues and antibiotic-resistant bacteria detected in milk marketed for human consumption in Kibera, Nairobi. Plos one, 2020. 15(5): p. e0233413.
  34. ITC, Traceability in food and agricultural products. Bulletin NO. 91/2015, International Trade Center, Geneva, Switzerland, 2015.
  35. Bollen, A.F. and J.-P. Emond, Traceability in postharvest systems, in Postharvest Handling. 2014, Elsevier. p. 485-504.
  36. Li, H., et al., Human-animal interactions and bat coronavirus spillover potential among rural residents in Southern China. Biosafety and Health, 2019. 1(2): p. 84-90.
  37. Houser, M. and B. Karali, How Scary Are Food Scares? Evidence from Animal Disease Outbreaks. Applied Economic Perspectives and Policy, 2020. 42(2): p. 283-306.
  38. Marus, J.R., et al., Outbreaks of Salmonella enterica infections linked to animal contact: Demographic and outbreak characteristics and comparison to foodborne outbreaks—United States, 2009–2014. Zoonoses and public health, 2019. 66(4): p. 370-376.
  39. Gould, L.H., et al., Outbreaks of disease associated with food imported into the United States, 1996–2014. Emerging infectious diseases, 2017. 23(3): p. 525.
  40. Angelo, K.M., et al., Multistate outbreak of Listeria monocytogenes infections linked to whole apples used in commercially produced, prepackaged caramel apples: United States, 2014–2015. Epidemiology & Infection, 2017. 145(5): p. 848-856.
  41. Currie, A., et al., Outbreak of Escherichia coli O157: H7 infections linked to aged raw milk Gouda cheese, Canada, 2013. Journal of food protection, 2018. 81(2): p. 325-331.
  42. Diallo, T.M.L., S. Henry, and Y. Ouzrout, Effective use of food traceability in product recall, in Advances in Food Traceability Techniques and Technologies. 2016, Elsevier. p. 263-273.
  43. Nicola, M., et al., The socio-economic implications of the coronavirus pandemic (COVID-19): A review. International journal of surgery (London, England), 2020. 78: p. 185.
  44. Jay, J.M., Modern Food Microbiology (Sixth Edit). United States of America: Aspen Publishers. 2000.
  45. Molla, B., R. Yilma, and D. Alemayehu, Listeria monocytogenes and other Listeria species in retail meat and milk products in Addis Ababa, Ethiopia. Ethiopian Journal of Health Development, 2004. 18(3): p. 208-212.
  46. Orsi, R.H. and M. Wiedmann, Characteristics and distribution of Listeria spp., including Listeria species newly described since 2009. Applied Microbiology and Biotechnology, 2016. 100(12): p. 5273-5287.
  47. Yousef, A.E. and Y. Lou, Characteristics of Listeria monocytogenes important to food processors. Listeria: Listeriosis, and food safety, 1999. 131.
  48. Morobe, I.C., et al., Prevalence, antimicrobial resistance profiles of Listeria monocytognes from various foods in Gaborone, Botswana. African Journal of Biotechnology, 2009. 8(22).
  49. Ramaswamy, V., et al., Listeria-review of epidemiology and pathogenesis. Journal of Microbiology Immunology and Infection, 2007. 40(1): p. 4.
  50. Rouquette, C. and P. Berche, The pathogenesis of infection by Listeria monocytogenes. Microbiologia (Madrid, Spain), 1996. 12(2): p. 245-258.
  51. Farber, J.M., W.H. Ross, and J. Harwig, Health risk assessment of Listeria monocytogenes in Canada. International journal of food microbiology, 1996. 30(1-2): p. 145-156.

Acrylamide, a potential carcinogen

  1. Krishnakumar T, Visvanathan R. Acrylamide in food products: a review. J Food Process Technol. 2014;5(7).
  2. Ragavan KV, K. N, Rastogi, Srivastava AK. Industrial Food Processing Contaminants. In: Bagchi D, Oop AS, editors. Food Toxicology. Boca Raton, FL: CRC Press, Taylor & Francis Group; 2017. p. 396–422.
  3. Gökmen V, Guerra-Hernández EJ. Acrylamide in Food. In: Acrylamide in Foods [Internet]. 2016. p. Chapter 7-14. Available from:
  4. Exon JH. A review of the toxicology of acrylamide. J Toxicol Environ Heal Part B. 2006;9(5):397–412.
  5. Archer Daniels Midland. Overview of Acrylamide Toxicity and Metabolism. JIFSAN/NCFST Work Acrylamide Food Toxicol Metab Consequences Work Gr [Internet]. 2002;(October):1–35. Available from:
  6. Stadler RH, Studer A. Acrylamide Formation Mechanisms [Internet]. Acrylamide in Food. 2016. 1–17 p. Available from:
  7. Zyzak D V, Sanders RA, Stojanovic M, Tallmadge DH, Eberhart BL, Ewald DK, et al. Acrylamide formation mechanism in heated foods. J Agric Food Chem. 2003;51(16):4782–7.
  8. Capuano E, Fogliano V. Acrylamide and 5-hydroxymethylfurfural (HMF): A review on metabolism, toxicity, occurrence in food and mitigation strategies. Vol. 44, LWT – Food Science and Technology. 2011. p. 793–810.

Protease inhibitors

  1. García-carreño FL, An H, Haard NF. Protease Inhibitors in Food Processing. In: Bioscience. 2000. p. 215–23.
  3. Murdock LL, Shade RE. Lectins and protease inhibitors as plant defenses against insects. In: Journal of Agricultural and Food Chemistry. 2002. p. 6605–11.
  4. Paiva PMG, Pontual E V, Coelho L, Napoleão TH. Protease inhibitors from plants: biotechnological insights with emphasis on their effects on microbial pathogens. Microb Pathog Strateg Combat them Sci Technol Educ. 2013;1:641–9.
  5. Habib H, Fazili KM. Plant protease inhibitors : a defense strategy in plants. Biotechnol Mol Biol Rev. 2007;2(3):68–85.
  6. Pouvreau L, Gruppen H, Piersma SR, van den Broek LAM, van Koningsveld GA, Voragen AGJ. Relative Abundance and Inhibitory Distribution of Protease Inhibitors in Potato Juice from cv. Elkana. J Agric Food Chem [Internet]. 2001;49(6):2864–74. Available from:
  7. Wu W, Sun R. Toxicological studies on plant proteins: a review. J Appl Toxicol. 2012;32(6):377–86.

Fermentation technologies used for the production of exopolysaccharides

  1. Poli A, Donato P Di, Abbamondi GR, Nicolaus B. Synthesis, Production, and Biotechnological Applications of Exopolysaccharides and Polyhydroxyalkanoates by Archaea. Archaea. 2011;2011.
  2. Sanlibaba P, Çakmak GA. Exopolysaccharides Production by Lactic Acid Bacteria. Appl Microbiol. 2016;2(2):1–5.
  3. Madhuri K V., Vidya Prabhakar K. Microbial exopolysaccharides: Biosynthesis and potential applications. Orient J Chem. 2014;30(3):1401–10.
  4. Leroy F, De Vuyst L. Advances in production and simplified methods for recovery and quantification of exopolysaccharides for applications in food and health. J Dairy Sci [Internet]. 2016;99(4):3229–38. Available from:
  5. Shukla P. Microbial Biotechnology. Taylor & Francis Group, LLC; 2017.
  6. Donot F, Fontana A, Baccou JC, Schorr-Galindo S. Microbial exopolysaccharides: Main examples of synthesis, excretion, genetics and extraction. Vol. 87, Carbohydrate Polymers. 2012. p. 951–62.
  7. Freitas F, Torres CAV, Reis MAM. Engineering aspects of microbial exopolysaccharide production. Bioresource Technology. 2017;
  8. Chrismas NAM, Barker G, Anesio AM, Sánchez-Baracaldo P. Genomic mechanisms for cold tolerance and production of exopolysaccharides in the Arctic cyanobacterium Phormidesmis priestleyi BC1401. BMC Genomics [Internet]. 2016;17(1):533. Available from:
  9. Delattre C, Pierre G, Laroche C, Michaud P. Production, extraction and characterization of microalgal and cyanobacterial exopolysaccharides. Vol. 34, Biotechnology Advances. 2016. p. 1159–79.
  10. Finore I, Di Donato P, Mastascusa V, Nicolaus B, Poli A. Fermentation technologies for the optimization of marine microbial exopolysaccharide production. Vol. 12, Marine Drugs. 2014. p. 3005–24.
  11. Pellizzoni E, Ravalico F, Scaini D, Delneri A, Rizzo R, Cescutti P. Biofilms produced by Burkholderia cenocepacia: Influence of media and solid supports on composition of matrix exopolysaccharides. Microbiol (United Kingdom). 2016;162(2):283–94.
  12. Oleksy M, Klewicka E. Exopolysaccharides produced by Lactobacillus sp.–biosynthesis and applications. Crit Rev Food Sci Nutr. 2016;(just-accepted):0.
  13. Kumar MA, Anandapandian KTK, Parthiban K. Production and characterization of exopolysaccharides (EPS) from biofilm forming marine bacterium. Brazilian Arch Biol Technol. 2011;54(4):259–65.
  14. Paulo EM, Boffo EF, Branco A, Valente ÂMMP, Melo IS, Ferreira AG, et al. Production, extraction and characterization of exopolysaccharides produced by the native Leuconostoc pseudomesenteroides R2 strain. An Acad Bras Cienc. 2012;84(2):495–507.