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As agri-food systems transform in response to the changing global context, food safety management must keep pace to safeguard consumer health and ensure international trade.

The event is intended for all stakeholders interested or involved in the risk assessment of cell culture-derived foods and food ingredients.

Dietary diversity is key to sustainable food security and part of Africa's rich biodiversity heritage are hundreds of lesser-known indigenous crops and wild food plants that are...

A high-performing, resilient, and competitive processing sector can create remunerative employment opportunities, link producers to growing and lucrative urban markets, and help to ensure that consumers have...

Highlights Thermal and non-thermal technologies would eliminate pesticide residues. Non-thermal technologies are superior to thermal technologies in pesticide residues decrease and quality attributes...

Introduction: Infant and young child (IYC) growth impairment remains a public health problem in Africa partly because infants are exposed to staple foods (contaminated...

Regulations relating to mycotoxins have been established in many countries to protect the consumer from the harmful effects of these compounds. Different factors play a role in the decision-making process...

Toxigenic fungi and mycotoxins entered human food supplies about the time when mankind first began to cultivate crops and to store them from one season to the next...

Mycotoxins are poisonous compounds produced by certain species of fungi found in contaminated grain. There are five major groups of mycotoxins which can occur...

This book is an outcome of the MycoGlobe conference in Accra. Most of the chapters are based on invited oral presentations made at the conference. The chapters in this book touch on issues including health...