Food safety aspects on ethnic foods: Toxicological and microbial risks

Vincenzina Fusco*, H.M.W. den Besten, Antonio F. Logrieco, Fernando Perez Rodriguez, Panagiotis N. Skandamis, Beatrix Stessl, Paula Teixeira

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

13 Citations (Scopus)


Ethnic foods are becoming popular worldwide. Nevertheless, foodborne outbreaks and food recalls due to the contamination of these foods with pathogenic agents, toxins, undeclared allergens and hazardous chemical compounds are increasing in recent years together with their growing popularity. In this context, ad hoc prevention and control strategies are needed, to assess and face the emerging microbiological and toxicological risks associated with the consumption of ethnic foods.

Original languageEnglish
Pages (from-to)24-32
JournalCurrent Opinion in Food Science
Publication statusPublished - 1 Dec 2015


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