Fish is one of the most important triggers of food-allergic reactions. Regulation (EU) No 1169/2011 governs the labelling of allergenic ingredients includ- ing sh. A real-time PCR assay, using TaqMan® probes, was applied to detect sh in food. For generating primer and probes, the Hoxc13 gene was selected. Based on the alignment of available […]
hese regulations may be called the Food Safety and Standards (Safe and Wholesome Food for School Children) Regulations, 2018.
Licensing, Registration and Complianc
School Authority selling or catering school meals shall take license or registration as a food business operator from the concerned licensing authority under the provisions of the Food Safety and Standards Act, 2006, […]
Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. Nutrigenomics has also been described by the influence of genetic variation on nutrition, by correlating gene expression or SNPs with a nutrient’s absorption, metabolism, elimination or biological effects. By doing […]
The FDA Food Safety Modernization Act (FSMA) is transforming the nation’s food safety system by shifting the focus from responding to foodborne illness to preventing it. Congress enacted FSMA in response to dramatic changes in the global food system and in our understanding of foodborne illness and its consequences, including the realization that preventable foodborne […]
Free radicals are produced in the body as by products of normal metabolism and as a result of exposure to radiation and some environmental pollutants. Because they are highly reactive, they can damage cellular components and are implicated in a variety of diseases. Free radicals are normally neutralized by efficient systems in the body […]
Claims are often made on packaged foods as a way to convince you it may be healthier and you buy it. For instance, “low in fat”, “low in cholesterol”, “fortified with iron or calcium” or “enriched with vitamins”. Here’s a quick guide to some of the problems with these claims.
What is Fortified?
Fortified means that […]
Food ingredients that must be declared as allergens in the EU
1. Cereals containing gluten, namely: wheat (such as spelt and khorasan wheat), rye, barley, oats or their hybridised strains, and products thereof, except:
(a) wheat based glucose syrups including dextrose
(b) wheat based maltodextrins
(c) glucose syrups based on barley
(d) cereals used for making alcoholic distillates including ethyl […]
Aflatoxin is a type of mold that is considered a human carcinogen. It’s found in certain commonly eaten foods including peanuts, peanut butter and corn, and is most harmful in parts of the world where people consume large amount of these foods, such as Asia and Africa.  The species of molds that combine to form aflatoxin grow […]
The metal cadmium is a relatively rare element and is not found in the pure state in nature . Cadmium has a limited number of applications but is used for a variety of consumer and industrial materials. It’s principal uses include: protective plating for steel, stabilizers for polyvinyl chloride, pigments in plastics and glasses, […]
Food on sale for human consumption must be wholesome, unadulterated, uncontaminated, properly labelled and fit f or human consumption. Violation of the provisions in these regards may lead to regulatory action against the concerned FBO under the Act, or rules and regulations made thereunder.
Food recall
Food recalls are an appropriate method for removing or correcting […]