Smart packaging is a packaging that contains an external or internal indicator to provide information about aspects of the history of the package and/or the quality of the food. A spoilage indicator for milk was developed based on the diffusion of lactic acid. An irreversible color change of the indicator (from light green to […]
New Delhi, Jan 10, 2018: What began as an advocacy event for street food vendors has now grown into a nation-wide Street Food movement.This year, FSSAI and NASVI (National Association of Street Vendors of India) are jointly organizing the National Street Food Festival from 12th to 14th January 2018 at Jawaharlal Nehru Stadium in […]
What are Pesticides?
Pesticides are chemical or biological agents that are used to protect crops from insects, weeds, and infections. Acutely toxic organophosphate (OP) pesticides are widely used in the United States.
What crops are pesticides used on?
Pesticides are used on fruits, vegetables, wheat, rice, olives and canola pressed into oil,and on non-food crops such as […]
INTRODUCTION
Cryopreservation is a long-term storage technique with very low temperatures to preserve the structurally intact living cells and tissues for extended period of time at a relatively low cost. Cryopreservation is to preserve and store the viable biological samples in a frozen state over extended periods of time. A very important part research in […]
COOLING/FREEZING
The activity of micro-organisms and enzymes is halted when food is frozen allowing food and nutrients to be preserved for long periods of time. In the case of refrigeration microbial and enzymatic activity is considerably reduced in temperatures below 5 degrees centigrade, which is why refrigeration is such an effective means of food preservation. […]
Several food products are required to be sold under mandatory certification of AGMARK as per the relevant provisions in Regulations notified under Food Safety and Standards Act, 2006. This Authority is in the process of reviewing these provisions for taking a view whether such provisions are serving any benefit to the Industry and Consumer […]
Natural Toxins Present in Food of Animal Origin
Natural toxin of animal origin may be a product of metabolism or a chemical that is passed along the food chain. While poisoning after eating terrestrial animals is relatively uncommon, poisoning due to marine toxins occurs in many parts of the world. Marine toxins produced by toxic […]
The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:
identify any hazards that must be prevented eliminated or reduced
identify the critical control points (CCPs) at the steps […]
The aim of the hygiene legislation is to ensure that food is produced safely. This is achieved through the identification and effective control of food-borne hazards. In order to contribute to the protection of public health and to prevent differing interpretations, the legislation establishes harmonised safety criteria on the acceptability of food, in particular […]
New Delhi, Jan 09, 2018: A two-day ‘National Conclave on Food Safety and
Nutrition’ was organized by the Ministry of Health and Family Welfare and the country’s food regulator, FSSAI, on 8th and 9th January 2018. On 8the January, the first day, State Health Secretaries and Food Safety Commissioners reviewed at length the current status […]