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Yeast and mold are organisms of great importance to the food industry. These two species are very different from bacteria, which are more commonly associated with food borne illness. Hundreds of yeast and mold species have been isolated from foods and due to their ability to grow over a wide spectrum of environmental conditions […]

A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques (i.e. genetically engineered organism). GMOs are the source of medicines and genetically modified foods and are also widely used in scientific research and to produce other goods.The term GMO is very close to the technical legal term, ‘living modified organism’, defined in the Cartagena Protocol on Biosafety, which […]

Introduction

HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. […]

What are Mycotoxins
Mycotoxins are toxins produced by some species of mold (myco means fungal). These mycotoxins are some of the most toxic substances in existence.
Types of Mycotoxins

Some of the different types of mycotoxins are:

Aflatoxins (produced by Aspergillus) – includes Aflatoxin B1, B2, G1, G2, M1 and M2
Ochratoxin – includes Ochratoxin A, B, and C
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Microbial spoilage of food causes losses of up to 40% of all food grown for human consumption worldwide. Yeast growth is a major factor in the spoilage of foods and beverages that are characterized by a high sugar content, low pH, and low water activity, and it is a significant economic problem. While growth […]