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2 articles

Review

Open AccessPublished: 5 January 2026

Biochemical and Microbiological Safety Risks in Salted Fish Products: A Review

Mario Nosić

Food and Drug Safety · 88-102 · 10.55121/fds.v3i1.1082

Salting is one of the most widely used fish processing methods, although fish prepared in such a way is exposed to many biochemical changes. There is still insufficient information on the mechanisms of reactions that occur during salting, so the process is still conducted on an experimental basis. Sodium chloride (NaCl) reduces

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Article

Open AccessPublished: 19 July 2025

Studies on Moisture Adsorption Isotherm of Ighu from Different Cassava Varieties and Accelerated Shelf Life Storage in Different Packaging Materials

Adindu Linus-Chibuezeh, Chidiamara Onyinyechi Adindu-Linus, Maduebibisi Ofo Iwe, Titus Ugochukwu Nwabueze

Food and Drug Safety · 16-32 · 10.55121/fds.v2i2.414

Moisture sorption isotherm characteristics and shelf life of Ighu, a traditional food product derived from three cassava varieties processed using two indigenous methods in Isuochi (Umunneochi LGA, Abia State) and Udi (Enugu State), Nigeria was studied. The equilibrium moisture content (EMC) was determined using the static gravi

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