Antibiotic residues refer to the presence of traces of antibiotics in food products, such as meats, dairy, eggs, and honey. These residues can come from the use of antibiotics in food animal production, where they are used to treat and…
Aflatoxins are toxic compounds produced by certain strains of the fungus Aspergillus flavus and Aspergillus parasiticus. They can grow on a variety of crops, including maize, and can cause serious health problems in humans and animals if consumed in large…
There are several ways of assuring food safety: Good Agricultural Practices (GAPs) and Good Manufacturing Practices (GMPs) are sets of guidelines for growing, harvesting, processing, and packaging food that help to reduce the risk of contamination. They are the minimum…
What are insects? All insects belong to the phylum Arthropoda. They usually have three pairs of jointed legs, segmented bodies, an exoskeleton, one pair of antennae, and (usually) one or two pairs of wings. They are ubiquitous and therefore, they…
Mycotoxins are toxic chemical compounds produced by certain types of fungi. These fungi commonly grow on various agricultural crops, particularly on grains such as maize (corn), wheat, barley, rice, and nuts, both during cultivation and post-harvest storage. The presence of…
What is roasting Roasting is one of the oldest methods of cooking food. Many food are roasted including coffee and meat. Roasting is a heat treatment in which food is directly exposed to dry heat. Unlike other cooking methods such…
Protein are important macronutrients required for repair of worn out tissues, growth and development. However, that does not mean that we should consume them in excess. This is because the body does not store excess proteins, at least not in…
Although food security has been a problem for many years in especially developing countries, it’s achievement requires the understanding and consideration of food safety at all levels. This is because, food that is unsafe is not suitable for human consumption.…
All food of animal origin may be potentially contaminated with antibiotic residues. Although meat and eggs may be contaminated with antibiotic residues [26-28], very little has been done to quantify these residues in these products. Nevertheless, there are more studies…
Consumers are entitled to expect the food products they buy and consume will be safe and of high quality. They have the right to express their opinions on the food control procedures, standards and activities used by governments and industry…
