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Abstract Food safety is a critical public health and economic issue in Afghanistan, where regulatory frameworks are evolving in response to complex political, social, and infrastructural challenges. This study examines t...

Materias / palabras clave: food contamination, animal feed contamination, food safety, food quality; Technology: Chemical technology: Food processing and manufacture; Technology: Home economics: Nutrition. Foods and food supply

Mycotoxins produced by Aspergillus species pose a major threat to food safety, particularly in warm and arid regions where environmental conditions favor fungal persistence and toxin biosynthesis. Aspergillus quadrilinea...

ObjectiveTo explore the characteristics of pesticide residues in commercially available vegetables in Wuxi City， and evaluate the dietary exposure risks of residents.MethodsOne hundred and twenty seven commercially ava...

The pervasive use of pesticides and veterinary drugs in China’s intensive agricultural systems has raised serious food safety concerns regarding excessive residues in consumer diets. This study identifies potential def...

ObjectiveTo analyze the current research status of synthetic biology in the field of food safety， identify research hotspots and development trends， and provide reference for the formulation of food safety management...

This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal conta...

This paper examines the conceptual, institutional, and historical foundations of international trade to better understand its impact on food security in the current global context. The analysis expands significantly on...

This article focuses on the global and Chinese issue of hidden malnutrition， analyzing its causes including nutrient loss in crops， nutritional depletion during food processing and storage， and imbalanced dietary s...

This article focused on the applicability of supportive testing method standards of national food safety standard， GB 24154—2015， general guidance on sports nutrition food， in China. There are many types of sport...

The purpose of this article is to systematise knowledge on food safety from a theoretical and legal perspective. The research methodology is based on desk research, involving an analysis of scientific literature, legal d...

Ensuring food safety while advancing sustainability is increasingly recognised as a dual imperative for modern food systems. However, the interconnection between food safety and sustainability at the retail and food serv...

Abstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. The safety of this food enzyme was evaluated previously and it ...

Abstract The food enzyme AMP deaminase (AMP aminohydrolase; EC 3.5.4.6) is produced with the genetically modified Bacillus subtilis strain CCTCC M 2023264 by Angel Yeast Co., Ltd. The production strain of the food enzyme...

Abstract The food enzyme arabinan endo‐1,5‐α‐l‐arabinanase (5‐α‐l‐arabinan 5‐α‐l‐arabinanohydrolase; EC 3.2.1.99) is produced with the non‐genetically modified Aspergillus tubingensis strain ARS ...

Abstract The food enzyme containing cellulase (1,4‐(1,3;1,4)‐β‐d‐glucan‐4‐glucanohydrolase; EC 3.2.1.4) and endo‐1,3(4)‐β‐glucanase (3‐(1,3,1,4)‐β‐d‐glucan 3(4)‐glucanohydrolase; EC 3.2.1.6...

Abstract The food enzyme glucan 1,4‐α‐glucosidase (4‐α‐d‐glucan glucohydrolase; EC 3.2.1.3) is produced with the genetically modified Trichoderma reesei strain DP‐Nzh109 by Genencor International B.V. The g...

Abstract The food enzyme glucan 1,4‐α‐maltotetraohydrolase (4‐α‐D‐glucan maltotetraohydrolase; EC 3.2.1.60) is produced with the genetically modified Bacillus licheniformis strain DP‐Dzf95 by Genencor inter...

Abstract The food enzyme pectin lyase (1,4‐6‐O‐methyl‐α‐D‐galacturonan lyase; EC 4.2.2.10) is produced with the non‐genetically modified Aspergillus luchuensis strain LC‐07 by Shin Nihon Chemical Co., Lt...

Abstract The food enzyme containing leucyl aminopeptidase (EC 3.4.11.1), oryzin (EC 3.4.21.63) and aspergillopepsin I (EC 3.4.23.18) activities is produced with the non‐genetically modified Aspergillus sp. strain AE‐...

Abstract The food enzyme with two declared activities, bacillolysin (EC 3.4.24.28) and subtilisin (EC 3.4.21.62) is produced with the non‐genetically modified Bacillus amyloliquefaciens strain AR‐383 by AB Enzymes Gm...

Abstract The food enzyme subtilisin (EC 3.4.21.62) is produced with the genetically modified Bacillus licheniformis strain NZYM‐CB by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did no...

Abstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐FL by Novozymes A/S. The safety of this food enzyme was evaluated previously, and it...