01About This Special Issue
Food safety is describing handling, preparation, and storage of food in ways that prevent food borne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. The tracks within this line of thought are safety between industry and the market and then between the market and the consumer. It focuses on food borne pathogens along the food chain and their relevance to food safety. This journal contributes to the improvement of public health through quality research and a better understanding of the science involved in food safety, nutrition and dietetics, food studies, food and restaurant management. To promote better health for all, this initiative aims to broaden the context of public health and health equity, integrate the study of these various disciplines, and foster knowledge transfer on key issues regarding the pivotal role of food safety, nutrition and health equity in influencing health outcomes.02Meet the Guest Editors
Our distinguished editors bring deep subject-matter expertise to curate high-quality research and ensure a rigorous peer-review process.
Guest Editor
Arun S.K. Shunmugam
Department of Plant Science, University of Saskatchewan, Saskatoon, Canada
Guest Editor
Mariana Penkova Radicheva
Medical Faculty, Trakia University, Stara Zagora, Bulgaria
Guest Editor
Arun S.K. Shunmugam
Department of Plant Science, University of Saskatchewan, Saskatoon, Canada
Guest Editor
Rifat Battaloglu
Nigde University, Nigde, Turkey
Guest Editor
Zayde Ayvaz
Department of Marine Science and Technology, University of Canakkale Onsekiz Mart, Canakkale, Turkey
Guest Editor
AMIT SHARMA
Department of Physics, College of Engineering, Teerthanker Mahaveer University, Moradabad, India
Guest Editor
Selladurai Pirasath
Registrar in Clinical Medicine, Professorial Medical Unit, Jaffna Teaching Hospital, Jaffna, Sri Lanka
Guest Editor
Faisal Gulzar
Department of Pharmacology, Faculty of Pharmacy, University of Sargodha, Sargodha, Pakistan
Guest Editor
A.K.M. Fahmidul Haque
Respiratory and Antibiotics Laboratory, International Centre for Diarrhoeal Disease Research, Dhaka, Bangladesh
Guest Editor
Md. Alam
Instructor (Tech) Food, Bangladesh
Guest Editor
Roman Koubassov
Department of Emergency Medicine, Northern State Medical University, Arkhangelsk, Russian Federation
03Published Articles
The following articles have been published in this special issue.
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Issue: Volume 3, Issue 5-1, October 2014Pages: 10-17Received: 16 July 2014Accepted: 9 October 2014Published: 27 January 2015DOI: 10.11648/j.ijnfs.s.2014030501.13Downloads:Views:Abstract: Aflatoxins, produced by some aflatoxigenic strains of the Aspergillus species, are known as potent carcinogenic. Aflatoxin biosynthesis involves lipid peroxidation with the presence of fatty acid hydroperoxides promoting aflatoxin production. Methyl jasmonate (MeJA) derives from α-linolenic acid and is a plant growth regulator, produced as a respon... Show More -
The New Concept of a Stepped Diet Therapy of Acute Enteric Infections in Children
Issue: Volume 3, Issue 5-1, October 2014Pages: 6-9Received: 10 June 2014Accepted: 8 August 2014Published: 20 August 2014DOI: 10.11648/j.ijnfs.s.2014030501.12Downloads:Views:Abstract: The article describes the main principles of stepped diet therapy of acute intestinal infections in children developed on the basis of nutritive support staging, depending on patients’ age, stage and severity of disease. Significance of functional food products for diet therapy tactics in patients with mild and moderately severe forms of infection ... Show More -
Issue: Volume 3, Issue 5-1, October 2014Pages: 1-5Received: 2 April 2014Accepted: 16 April 2014Published: 14 June 2014DOI: 10.11648/j.ijnfs.s.2014030501.11Downloads:Views:Abstract: Solanum anguivi Lam, collectively called Gnagnan in Côte d'Ivoire is an eggplant with nutritional and therapeutic potentialities. The present study was undertaken to analyze the chemical composition of berries at different stages of maturity. Data showed that at the first stage of maturity, green berries are rich in ascorbic acid (34.5 ± 1.7 mg / 1... Show More
