Nutraceuticals is a broad term which describes any substance extracted from food sources with additional health benefits along with the basic nutritional value already present in them. They act non specifically to promote general well-being of the individuals and also to control and prevent virulent conditions. The term “nutraceutical†combines two words–“nutrient†(a nourishing […]
Bacteria, viruses and parasites are the sources of many food poisoning cases, usually due to improper food handling. Some bacteria, in small amounts, are not harmful to most healthy adults because the human body is equipped to fight them off. The trouble begins when certain bacteria and other harmful pathogens multiply and spread, which […]
Food allergy symptoms are most common in babies and children, but they can appear at any age. You can even develop an allergy to foods you have eaten for years with no problems.
Symptoms
The body’s immune system keeps you healthy by fighting off infections and other dangers to good health. A food allergy reaction occurs […]
Accumulating too much of certain metals in the body can lead to dangerous symptoms.
Heavy metal poisoning is caused by the accumulation of certain metals in the body due to exposure through food, water, industrial chemicals, or other sources.
While our bodies need small amounts of some heavy metals — such as zinc, copper, chromium, iron, and […]
What is a Vitamin Deficiency?
Vitamin deficiency occurs when there is insufficient or poor dietary intake of essential vitamins. Inadequate levels of vitamins may result in an array of miserable conditions and make the body feeble and vulnerable to many diseases.
Types of Vitamin Deficiency
Vitamin deficiency can be classified into two types:
Primary Deficiency
Primary deficiency is when […]
Shelf Life
The stated shelf life of a food is the period of time for which it remains safe and suitable for consumption, provided the food has been stored in accordance with any stated storage conditions. This means that the food:
must remain safe to consume, i.e. should not cause food-poisoning because of the growth […]
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. […]
1. The Mass Spectrometer
In order to measure the characteristics of individual molecules, a mass spectrometer converts them to ions so that they can be moved about and manipulated by external electric and magnetic fields. The three essential functions of a mass spectrometer, and the associated components, are:
1.  A small sample is ionized, usually to […]
Adequate amounts of dietary fibre intake can promote good health.
Soluble fibre dissolves in water to become gummy or viscous, promotes the excretion of fatty substances such as cholesterol and helps to regulate the body’s use of sugars.
Insoluble fibre does not dissolve in water, but adds bulk and softness to stools. Thus, insoluble fibre promotes bowel regularity.
Adequate […]
There is a mandatory requirement of displaying FSSAI License Number at food premises. Usually, the FSSAI license number is not visible to the consumer currently. To change the overall consumer perceptibility of consumers about FSSAI, Food Safety Display Boards (FSDBs) will be introduced at various food businesses which deals directly with the consumers such […]