Dried spices and culinary herbs are vulnerable products, which are used for their aroma
(and colour). They are important ingredients in many processed foods, eg meat products …

This qualitative risk assessment (QRA) aims to estimate the microbiological risk associated
with the consumption of locally sourced cricket powder by infants and children aged 6–23 …

Spices and herbs can contain toxin-producing bacteria and moulds, which can cause health
problems for consumers and contribute to food spoilage and shelf-life reduction. The aims of …

Electrons with energies of 300 keV or lower have the potential to decontaminate the
surfaces of various types of food products with minimal loss of quality. The aim of presented …

This study investigated the effect of gamma irradiation (0, 5, 10, and 15 kGy) under various
atmospheres of packaging (air, N₂, and vacuum) on the microbial load and …

The halophyte species Salicornia ramosissima has long been consumed as food and is
currently regarded as a high‐value gourmet item. However, given that these plants grow in …

Electrons with energies of 300 keV or lower have the potential to decontaminate the
surfaces of various types of food products with minimal loss of quality. The aim of the present …

Nowadays, the irradiation process has gained great attention in food industries, especially
for spices owing to its microbial decontamination power. Therefore, the impact of irradiation …

In this study, the sanitization efficacy of decontamination techniques was evaluated on
lemon balm (Melissa officinalis). Dried aromatic herbs are minor food components with …

This qualitative risk assessment (QRA) was conducted to estimate the microbiological risk
associated with the consumption of Moringa oleifera leaf powder (MLP) by infants and …