Articles

• Probiotics and food safety: an evidence-based review

  Leila Peivasteh-Roudsari, Mohadeseh Pirhadi , Hadis Karami, Behrouz Tajdar-oranj, Ebrahim Molaee-Aghaee, Parisa Sadighara

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• Process parameters optimization and molecular studies on bacteriocin-producing lactic acid bacteria from ‘Kati’

  Aarinade Adejumoke Omotayo, Oladipo Oladiti Olaniyi, Bamidele Juliet Akinyele

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• Prevalence of Bacillus cereus in ready-to-eat boiled and fried rice in the Tamale Metropolis of Ghana

  Courage Kosi Setsoafia Saba, Mariam Vivian Antwi, Frederick Adzitey

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• Evaluation of acquisition and storage of food under the Ghana school feeding programme in the Wa and Cape Coast cities

  Kate Bigson, Edward Ken Essuman, Gifty Serwaa Otoo, John Nsor-Atindana

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• Isolation of toxigenic Aspergillus flavus and evaluation of aflatoxins in “Burukutu”, sorghum fermented beverage sold in Akure, Nigeria

  Oladipo Oladiti Olaniyi, Juliet Bamidele Akinyele

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• Pathology and prevalence of hepatic lesions of Azeri buffaloes (bubalus bubalis) slaughtered at Urmia Abattoir, Northwest Iran

  Reza Alizadeh, Amir Amniattalab

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• Determination of histamine in canned tuna fish available in Tehran market by ELISA method

  Naficeh Sadeghi , Masoomeh Behzad, Behrooz Jannat , Mohammad Reza Oveisi, Mannan Hajimahmoodi, Mohammad Mozafazri

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• Sensitivity analysis of Escherichia coli and Staphylococcus aureus of mixed salad vegetables during washing step at packing house

  Sukhuntha Osiriphun, Phichaya Poonlarp , Danai Boonyakiat, Patcharin Raviyan

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• Novel Coronavirus 2019 (COVID‐19): Important tips on food safety

  Nabi Shariatifar, Ebrahim Molaee-aghaee

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