February 2022

Detection of genetically modified organisms in food products commercialized in Mozambique

The increasing presence of food and feed products derived from genetically modified organisms (GMO) has led to the development of detection methods that distinguish between foods derived from biotechnology and conventional foods. Many countries have implemented the Regulations for GM products labelling, therefore the need of establish reliable and accurate detection methods for GMO in raw materials and food products....

Author(s): Joelma Leão-Buchir, Olívia C. N. Pedro, Amélia M. Milisse, Artimísia M. Mabuie, Lucinda De-Araújo, Luís das Neves, and Dácia Correia,

February 2022

Factors influencing compliance with inspection recommendations in food service establishments: A case study of Mansa Municipality, Zambia

Inspection reports reflect daily operations of Food Service Establishments (FSE) with indications on levels of compliance with food safety standards and regulations, thus, making them central to the enforcement processes in food safety control systems. While compliance with food safety standards and regulations in FSEs is often viewed by the number of non-compliances or inspection violations cited during inspections,...

Author(s): Enock Chitakwa, Allan Mbewe and Ntazana N. Sinyangwe

February 2022

Improving the nutritional value of conventional food with underutilized leafy vegetables - consumers’ acceptance of combining porridge with cowpea leaf powder

Reaching the second UN Sustainable Development Goal requires improving the nutritional value of food products and dietary diversity. Simultaneously, recent research highlights the importance of processing highly nutritious but underutilized African leafy vegetables (ALV) for lowering post-harvest losses and bridging off-season gaps. Combining both goals, it seems promising to utilize neglected ALV for enhancing...

Author(s): Johanna Tepe and Dominic Lemken