Enzyme-linked immunosorbent assay (ELISA), also known as an enzyme immunoassay (EIA), is a biochemical technique used mainly in immunology to detect the presence of an antibody or an antigen in a sample. The ELISA has been used as a diagnostic tool in medicine and plant pathology, as well as a quality-control check in various […]
Water Activity in Food
Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and molds (fungi). The term water activity (aw) refers to this unbound water.
The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have […]
Introduction
In this Annex criteria are mentioned regarding information, which is considered necessary for evaluating contaminant problems in food and feed and for the establishment of maximum levels. The criteria mentioned here are elaborated in more detail than in Section 1.3.3 of the Preamble. Only those aspects that need further clarification are detailed; however, criteria […]
Although many foods contain toxins as a naturally-occurring constituent or, are formed as the result of handling or processing, the incidence of adverse reactions to food is relatively low. The low incidence of adverse effects is the result of some pragmatic solutions by the US Food and Drug Administration (FDA) and other regulatory agencies […]
The primary purpose of blanching is to destroy enzyme activity in fruit and vegetables. It is not intended as a sole method of preservation, but as a pre- treatment prior to freezing, drying and canning. Other functions of blanching include:
Reducing surface microbial contamination
Softening vegetable tissues to facilitate lling into containers
Removing air from […]
What is the difference between crude protein and true protein?
Crude protein, sometimes called total protein, is estimated from measuring the total nitrogen content of milk by Kjeldahl analysis. Nitrogen is multiplied by 6.38 to express the results on a protein equivalent basis. The total amount of nitrogen in milk, however, comes from both protein […]
Food flavourings are ingredients added to food to intensify or improve its flavor. They are usually represented by a mixture of spices, herbs, taste components, and colors. Some of the most commonly used seasonings include herbs (e.g. oregano) spices (e.g. cinnamon), condiments (e.g. mustard), and a variety of vinegars.
Classification
To-date, some 10,000 flavouring substances have […]
Production and occurrence
The primary producers of ochratoxin are Aspergillus ochraceus and Penicillium verrucosum. Other fungi such as Aspergillus niger and Aspergillus carbonarius may be important in some commodities or geographic areas.
Little is known of the conditions necessary for involvement of the producing fungi in grains and other commodities during development in the field. Therefore, ochratoxin has been regarded as […]
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, […]
A food allergy occurs when the body’s immune system sees a certain food as harmful and reacts by causing symptoms. This is an allergic reaction. Foods that cause allergic reactions are allergens.
Two Categories of Food Allergies
Immunoglobulin E (IgE) mediated. Symptoms result from the body’s immune system making antibodies called Immunoglobulin E (IgE) antibodies. These IgE antibodies react […]