COVID-19 Pandemic and Food Safety Issues in Pakistan
Journal Title: Journal of Food Quality and Hazards Control - Year 2021, Vol 8, Issue 3
Abstract
This article has no abstract. DOI: 10.18502/jfqhc.8.3.7193
Authors and Affiliations
S. Aslam, N. Khalid
Food Safety Aspects of Palm Sugar: The Authentic Local Sweetener from Baduy Tribe, Indonesia
Background: Baduy is an Indonesian native tribe which still holds ancestral heritage, including food processing. Palm sugar is considered as an authentic local sweetener that is produced naturally by the Baduy individual...
Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon
Background: Controlling and reducing the food-borne illnesses remain one of the most challenging problems encountered by food authorities worldwide. This study was conducted to assess the microbiological quality of chick...
Reduction of the Cyanide from Cassava Leaves Using NaHCO3
Background: Cassava leaves are one part of the cassava plant, which can be consumed. Cassava leaves used as vegetable ingredients are weak as the presence of toxic cyanogenic glycosides. The pre-processing method of cass...
Occurrence and Antibiotic Resistance of Escherichia coli in Street-Vended Kebab in Dramaga, Bogor, Indonesia
Background: Kebab is one of the popular ready-to-eat foods in Indonesia and sold as a street food. The purpose of this study was to determine occurrence and antibiotic resistance of Escherichia coli in street-vended keba...
Lipid and β-Carotene Production by Rhodosporidium diobovatum Cultured with Different Carbon to Nitrogen Ratios
Background: In food industry, carotenoids are used as food colorants conferring yellow to red color. This research was designed to study on lipid and β-carotene production by Rhodosporidium diobovatum cultured with diffe...