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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Tag: 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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Post-harvest losses of fruits and vegetables are high due to their perishable nature. Their soft epicarp/exocarp makes them highly susceptible to mechanical damage and microbial spoilage, leading to significant losses. Typically, the shelf life of most fruits is about a week, with some, like berries, lasting only 2–3 days under normal or uncontrolled storage conditions.…
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Around 300–400 fungal species produce mycotoxins, which are toxic metabolites that contaminate agricultural products and pose significant health risks to livestock, poultry, and humans, even at extremely low concentrations (Latham, 2023). Among them, aflatoxins produced by Aspergillus species (Figure 1) are particularly dangerous, contaminating cereals, oilseeds, spices, and nuts during both cultivation and storage. Aflatoxins,…
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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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