NextGen AgriFood Insights
Empowering sustainable agriculture and food systems through innovation, education, and evidence-based practices
recent posts
- Thyme Essential Oil in Food Packaging: Phytochemical Insights and Antifungal Mechanisms for Functional Sustainability
- The Efficacy of Chitosan-Based Edible Coatings in Managing Penicillium-Induced Mould Spoilage in Citrus Fruits.
- From Seaweed to Sustainability: Sodium Alginate vs Potassium Alginate for Low Sodium Diets?
- Smart Food Packaging via Electrostatic Coating: A Strategy for Prolonging Fresh Produce Shelf Life
- Aflatoxins in Food: Global Threats, Health Risks, and Cutting-Edge Control Strategies
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Category: Food Safety
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Figure 1. A fully grown Thyme plant with flowers (Kim et al., 2022). Thyme (Thymus vulgaris), commonly known as garden thyme, is a small, bushy, and evergreen perennial herb (Figure 1) of the mint family, Lamiaceae. Native to the Mediterranean region, this plant exhibits either an upright or creeping growth habit, depending on the species…
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Implementing a HACCP plan is not just a regulatory requirement—it’s a commitment to delivering safe, high-quality food to every consumer. HACCP (Hazard Analysis and Critical Control Points), a food safety management system, is based on seven key principles to maintain food safety in retail stores, food service operations, and processing plants. The HACCP system is…
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Cold plasma technology (CPT) is an emerging method for preserving food, increasing its shelf life, and maintaining bioactive compounds. Since CPT doesn’t rely on heat, it’s particularly useful for sterilizing heat-sensitive foods. However, it is still a developing process when it comes to safety assessments. The production of by-products such as ozone, UV rays, and…
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Adenosine triphosphate (ATP) bioluminescence assay works by detecting ATP produced by pathogens through a physicochemical reaction. ATP, often referred to as the energy currency of cells, is a key organic molecule responsible for storing and transferring energy in all living organisms. The presence of ATP in food and on food preparation surfaces indicates possible microbial…
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Food irradiation is a process that carefully exposes food to ionizing radiation, such as X-rays or gamma rays, to eliminate harmful pathogens like Salmonella spp., Escherichia coli, and Campylobacter, which can cause foodborne illnesses. This exposure damages the DNA or RNA of microorganisms, ultimately leading to their destruction (Farkas, 2006; Matallana-Surget & Wattiez, 2013; Institute…
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