A brief history of HACCP
The concept of HACCP, being the acronym for Hazard Analysis and Critical Control Points, was developed in the 1960s by a team of scientists and engineers from the Pillsbury Company. Their aim was to produce “zero defects†food products for NASA astronauts. But the first HACCP standard was issued in […]
Global agriculture finds itself engrossed in a heated debate over genetically modified (GM) crops. This debate, which features science, economics, politics, and even religion, is taking place almost everywhere. It is going on in research labs, corporate boardrooms, legislative chambers, newspaper editorial offices, religious institutions, schools, supermarkets, coffee shops, and even in private homes.
What […]
Adulteration in milk these days has become very common. There are many ways in which milk is adulterated. Most common and by far less harmful is adding water in the milk. Apart from impurities added from water, there are few dangers in consuming such a milk. To identify,adulteration from water, a simple test is […]
There is a perennial debate about drinking milk – is it good for one’s health or does it cause health issues; accumulation of fat, allergies/ailments due to lactose intolerance and more. However, mothers have never paid any heed to such debates. They believe that milk is a must for their children and age doesn’t […]
What is Pasteurization?
Pasteurization is a heat treatment food preservation method that kills a part of the microorganisms present in the food. Therefore, this technique is used for foods that can be stored and further handled under suppressed microbial growth conditions. Owing to the low heat treatment process, the nature of the food would not […]
THE CONCEPT OF MOLE
A mole is an amount of a substance, also it is a specific number of molecules, formula units, ions, etc. of a substance. A practical definition for a mole is that one mole of a substance is the molecular mass (weight) or formula weight of the substance expressed in grams. The […]
It is a sterol (or modified steroid), a lipid molecule and is biosynthesized by all animal cells because it is an essential structural component of all animal (not plant or bacterial) cell membranes that is required to maintain both membrane structural integrity and fluidity. Cholesterol enables animal cells to dispense with a cell wall to […]
Food packaging is primarily intended to protect the food contained in the packaging from temperature and atmospheric changes, oxygen, dust and moisture, as well as increase its shelf life, or the maximum length of time a particular food remains fresh and safe for consumption.
Food products are protected from alterations or external impacts by their […]
Introduction
Argemone mexicana grows abundantly all over the India mainly during the months of March to May. Its seeds are blackish brown, round and netted. These seeds apparently have close resemblance with mustard seeds. Due to this reason, mustard seeds are often adulterated with Argemone mexicana seeds either accidentally or intentionally.
The oil of Argemone mexicana […]
FSSAI has notified final regulations on Food Safety and Standards (Approval of non-specified food and food ingredients) Regulations, 2017. This regulation lays down the rules and procedure for grant of prior approval of nonspecified food and food ingredients.
After implementation of the Act and the Regulations framed thereunder with effect from 5th August 2011, and […]