There are a number of techniques used by food manufacturers to reduce the risk of food-borne illness, one of which is blanching. While it’s used mostly for frozen vegetables, blanching is a safe and effective method to kill potentially-dangerous microboes and bacteria. Practically all frozen vegetables sold in the grocery store go through a […]
Gas chromatography and High Performance Liquid Chromatography are both separation techniques which have gained immense popularity in both academic and industrial laboratories. High Performance Liquid Chromatography has found favour in applications covering pharmaceuticals, foods, life sciences and polymers whereas Gas Chromatography has significant applications in petroleum and petrochemical industry, flavours and fragrances and, environmental air monitoring,. A […]
Vitamin K is known as the “blood-clotting vitamin†for its important role in healing wounds. The “K” is derived from the German word koagulation. Vitamin K also plays an important role in bone health.
Sources
Bacteria in the gastrointestinal tract naturally make vitamin K. Dietary sources of vitamin K include green leafy vegetables — collards, green […]
You can preserve foods inexpensively by using canning, freezing, or drying techniques. Modern-day food preservation methods, such as water-bath canning, help you can and preserve with ease. After you understand the basic procedures for a food preservation method, you’ll just need to concentrate on preparing your recipe.
About canning food
Canning is the process of applying […]
Banned Drugs: Chloramphenicol & Nitrofurans
What are chloramphenicol (CAP) and nitrofurans (NF)?
Chloramphenicol
Highly effective and well-tolerated broad-spectrum antibiotic. It is an antibiotic first isolated from Streptomyces venequelae in 1947 but now produced synthetically
Nitrofurans
Group of broad spectrum antibiotics and antiprotozoa. The common nitrofurans are furazolidone (AOZ), furaltadone (AMOZ), nitrofurantoin (AHD) and nitrofurazone (SC). Nitrofurans are quickly metabolized in animals […]
Food Hygiene
CODEX Definition: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Prerequisite Program
CODEX Definition : A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of […]
Internal Audits Create Opportunity for Food Organizations to Improve Systems, Processes
Audits are a planned, independent, and documented assessment to determine whether agreed-upon requirements are met, and the food industry relies on the audit function to provide safe food to their consumers.2 Many facilities organize their program into two categories: the external audit, performed by a third-party organization, […]
Protective outer clothing. Food processors must provide employees with the ability to create a barrier between themselves and the product. These items typically include company-provided coats/smocks, plastic aprons or plastic sleeves, hair nets and snoods, and gloves, when appropriate. Essentially, protective clothing provided by the company should never be worn outside of the plant premises, […]
OPEN VESSEL DIGESTION SYSTEM
Samples and reagents are heated on hot plates, sand baths or in microwave units in open beakers or flasks, made of glass, quartz, fluoroplastics (PTFE, PFA) or glassy carbon. Acid fumes are evaporated or (partially) condensed in reflux coolers. Max. Reaction temperature is the boiling point of the acid mixture at […]
Saturated Fatty Acids:
A saturated fat is a fat in which the fatty acidsall have single bonds. Double bonds can react with hydrogen to form single bonds. They are called saturated, because the second bond is broken up and each half of the bond is attached to (saturated with) a hydrogen atom. Most animal fats are saturated.
Common Name
Systematic Name
Structural Formula
Lipid Numbers
Propionic acid
Propanoic acid
CH3CH2COOH
C3:0
Butyric acid
Butanoic acid
CH3(CH2)2COOH
C4:0
Valeric […]