Plants, insects, bacteria, fungi and other organisms are a natural part of the environment. Some can benefit people, while others can be pests that you may need or want to control. You can choose from many different methods to control a pest. One method is to use a pesticide.
What are pesticides?
A pesticide is any […]
INTRODUCTION
People have the right to expect the food they eat to be safe and suitable for consumption. Foodborne illness and foodborne injury are at best unpleasant; at worst, they can be fatal. But there are also other consequences. Outbreaks of foodborne illness can damage trade and tourism, and lead to loss of earnings, […]
C O D E XÂ A L I M E N T A R I U SÂ is about safe, good food for everyone – everywhere.
International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount […]
The second of the Joint FAO/WHO Regional Coordinating Committees (CCASIA) meets 26-30 September in New Delhi India. Each committee is responsible for defining the problems and needs of the region concerning food standards and food control. By working collectively at the regional level countries are able to highlight regulatory issues and problems arising from […]
The modified atmosphere concept for packaged goods consists of modifying the atmosphere surrounding a food product by vacuum, gas flushing or controlled permeability of the pack thus controlling the biochemical, enzymatic and microbial actions so as to avoid or decrease the main degradation’s that might occur. This allows the preservation of the fresh state […]
The European Union’s Regulation (EC) No. 1907/2006 on the Registration, Evaluation, Authorization and Restriction of Chemicals (“REACH Regulationâ€) requires the European Chemicals Agency (“ECHAâ€) to identify so-called Substances of Very High Concern (“SVHCsâ€) and to list them in the Candidate List of Substances of Very High Concern (“Candidate Listâ€).1 ï‚· SVHCs listed in the […]
What is Refractive Index?
Refractive Index n is the speed of light in vacuum relative to the speed of light in the considered medium:
n = speed of light in vacuum / speed of light in medium
Example:
Water has a refractive index of 1.33 which means that the light travels 1.33 faster in vacuum than in water.
Snell’s […]
GMP is short for good manufacturing practices and forms an important part of the overall HACCP food safety system in a food business. Good manufacturing practices (GMP) can be defined as the operational requirements necessary to enable a food business to produce food safely. There is a heavy emphasis on compliance with Good manufacturing […]
The food supply in the United States is among the safest in the world. However, when certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness, often called “food poisoning.â€
The Federal government estimates that there are about 48 million cases of foodborne illness annually – the equivalent of sickening 1 in 6 […]
We are all familiar with the importance of HPLC as a critical analytical tool in the food industry. Â Among the various modules of an HPLC, the detector is the one that finally detects the analyte after its separation through the HPLC column. Â Some of the common detectors used with the HPLC include:
UV/UV-VIS detector
Diode array […]