Dr. Umar Aitsaam

A comprehensive review links heavy metal stress in spinach to uptake, detoxification limits, yield loss, and mitigation tools, translating evidence into HTMC-ready controls.

Review of processing-based mitigation strategies for foodborne metals, mapping removals, mechanisms, and HTMC-ready controls across washing, blanching, cooking, HPP, plasma, PEF, ultrasound, irradiation, SC-CO₂, and fermentation.

A synthesis of cadmium and lead in spinach linking soil chemistry, plant uptake, monitoring data, and feasible interventions into HTMC-ready controls for vulnerable populations.

A global synthesis of heavy metals in foods and beverages with Codex-aligned limits, validated test methods, commodity hot spots, and feasible mitigations to operationalize HTMC risk-based certification.

Heavy metals in wastewater-irrigated vegetables are widely above safety limits in Asian hotspots; leafy crops and roots carry the highest burdens, elevating child risk. This review guides HTMC on testing, crop choices, and regulatory alignment.

Microbial iron sequestration in tumors emerges as an innate-immunity lever that depletes tumor iron, induces apoptosis, and boosts CD8⁺ responses, with clear implications for HTMC standards.

Bifidobacterium bifidum CSGG regulatory T cells arise via TLR2-programmed dendritic cells, suppress colitis, and suggest measurable probiotic bioactivity relevant to HTMC certification.

LpIMB19 and its RHP capsule activate TLR2⁺ macrophages to drive lipocalin-2 iron sequestration in tumors, expand cytotoxic CD8⁺ clones, and synergize with PD-L1 blockade, offering certifiable nutritional-immunity biomarkers for HTMC.

Cacao frequently accumulates cadmium and lead, creating regulatory and health risks. This article reviews peer-reviewed evidence on contamination sources and remediation—from soil and cultivar controls to manufacturing verification—helping producers, retailers, and regulators minimize heavy metal exposure in global cacao supply chains.

Cadmium bioremediation in cocoa using B. xiamenensis Luk70 cut nib Cd up to 1.77×, worked best at 90% fermentation and pH <5, preserved flavor, and is reproducibly manufacturable though costs are material.