Accelerated Shelf life
This is an indirect method and attempts to predict the shelf life of a product without running a full length real time storage study. This kind of study is useful especially for new products and products having a long shelf life. The method involves storing the product under accelerated storage conditions like […]
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 […]
Absorption Measurements & their Application to Quantitative Analysis
A study of the interaction of light (or other electromagnetic radiation) with matter is an important and versatile tool for the chemist. Indeed, much of our knowledge of chemical substances comes from their specific absorption or emission of light. In this experiment, we are interested in analytical […]
Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,†poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the […]
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 […]
Food Hygiene
CODEX Definition: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Prerequisite Program
CODEX Definition : A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of […]
What is the Codex Alimentarius?
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 of food traded internationally has grown exponentially, and a quantity and variety of food never before possible travels the globe today.
The C […]
WATER ACTIVITY is an important means of predicting and controlling the shelf life of food products. Shelf life is the time during which a product will remain safe, maintain desired sensory, chemical, physical and microbiological properties, and comply with nutritional labeling. Many factors influence shelf life such as; water activity, pH, redox potential, oxygen, […]
Soy: The Smart, Delicious Alternative
the healthiest foods that lower cholesterol. If you’re already eating plenty of them, keep up the good work. If not, begin adding them into your diet.
Reducing saturated fat is the single most important dietary change you can make to cut blood cholesterol. Used as a replacement for meat and cheese, […]
Though documentation process is not directly related to the food safety and good hygiene practices when it comes to food industries, it is so vital according to all important international food safety standards such as ISO 22000, BRC, IFS etc., The documentation process is audited seperately from production process for certification of the above […]