Mango (Mangifera indica L.) is a popular tropical fruit but also an allergenic source. In Taiwan, the packaging of any food product that contains mango must display an allergen warning. Therefore, establishing a reliable method for detecting mango residues in food products is important. In this study, a sandwich enzyme‐linked immunosorbent assay (sELISA) was developed to detect the major mango allergen

Despite the considerable importance of dairy consumption, aflatoxin‐M1 (AFM1) contamination can pose potential health threats for these products. In the present study, we systematically reviewed and conducted a meta‐analysis on the AFM1 contamination in yogurt samples of West Asia region. In the present study, electronic databases including PubMed, Scopus, and web of Science were comprehensively searched

Listeria monocytogenes are pathogenic microorganisms and of particular concern in the poultry industry. They are frequently isolated from raw chicken products due to their ability to attach to a wide variety of food and food-contact surfaces. The application of synthetic antimicrobial agents is often limited by potential emergence of antimicrobial resistance and regulations associated to organic poultry

This study validated a typical batch commercial flour tortilla cooking process against Salmonella contamination. Tortilla dough prepared from flour inoculated with a 7‐serovar Salmonella cocktail was pressed in a dough press (preset at 200 °F [93.3°C]) for 3 s, then heated on a griddle (preheated to 221.1°C [430 °F]) for 30, 45 or 60 s on each side, followed by ~8 min of ambient air cooling. The maximum