The correct use of an HPLC column is extremely important for the life time of a column and therefore for the benefit of your HPLC analysis. The following text will give you some guidelines for the use, cleaning and storage of HPLC columns. These guidelines depend on the one hand on the nature of […]
Food Safety and Standards Authority of India (FSSAI) has today operationalised the final list of 11,000 food additives provisions that can be used by food businesses in various food categories. This culminates an important process in developing food standards for food additives that began about three years ago.
In February, 2013, an exercise was taken […]
F.No. Stds/SP(Water & Beverages)/Notif (2)/FSSAI-2016.- In the Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011, in regulation 2.3, in sub-regulation 2.3.30, relating to Carbonated Fruit Beverages or Fruit Drinks, after clause 3, the following clause shall be inserted, namely:- “3A.
In case the quantity of fruit juice is below 10.0 per […]
These regulations may be called the Food Safety and Standards (Contaminants, toxins and Residues) Amendment Regulations, 2016. (2) They shall come into force on the date of their final publication in the official Gazette. 2. In the Food Safety and Standards (Contaminants, toxins and Residues) Regulations, 2011, in regulation 2.5, relating to “Other Contaminantsâ€, […]
In human medicine drug allergy is a well-established side-effect of the therapeutic use of antibiotics, especially the beta-lactams. Side-effects caused by macrolides are uncommon and only a very few of these seem to be caused by allergic mechanisms. Clinically, drug allergy is characterized by a spectrum of reactions ranging from mild skin rashes to […]
The main aims of packaging are to keep the food in good condition until it is sold and consumed, and to encourage customers to purchase the product. Correct packaging is essential to achieve both these objectives. The importance of packaging can be summarized as follows.
· If adequately packaged, the shelf-life of local surpluses of […]
Good personal hygiene policies and practices are the foundation for successful food safety and quality assurance in all food manufacturing facilities. Plant personnel are among the most significant reservoirs and vectors of microorganisms, chemical residues and foreign materials in the food facility, and as such, can be a source of unwanted contamination to products. […]
Emulsions in food are mixtures of oil and water. These normally do not mix and will separate if left without an emulsifier. Roll over the photograph of the mayonnaise to see the effects when the emulsifier is not added.
Mayonnaise contains oil and water. The emulsifier keeps these mixed and without it the oil and […]
The term “roughage” is an umbrella term for the different types of fiber, one of which is cellulose. Fiber is found in plant foods only, and different types of plant foods contain different types of fiber. An adequate fiber intake confers many health benefits, and is also a useful weapon in the weight-loss arsenal. […]
There is some pretty toxic stuff circulating in our food supply. Here are the top 5 to avoid:
1.) Bisphenol-A, aka “BPA.â€
This estrogen-like man made chemical is pervasive in canned foods. BPA is linked to a wide array of health concerns like Reproductive problems, cancer risk, metabolic disorders like obesity, Type 2 diabetes and insulin […]