Skipping out on simple food safety rules may have bigger consequences than you think. It may result in a belly ache or extra trips to the restroom. It can have more serious outcomes in those with weaker immune systems, like young kids, pregnant women and older adults. Here are 5 food safety guidelines that […]
Excessive intake of sugar, sodium and trans fats is the risk factor for non-communicable diseases (NCDs). As informed by the Indian Council of Medical Research (ICMR), the per capita consumption of packaged items in India is low as compared to countries such as the United States of America.
The Government of India is implementing the […]
Food can be contaminated by physical objects, chemicals, or bacteria transferred to the food either through poor handling practices or from another food source. This is known as cross-contamination.
Physical contamination
Physical contamination is caused by foreign objects entering food during the food preparation and service process and generally results in an injury rather than an […]
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 […]
DNA fingerprinting of plants and animals is performed for food security, food safety, identification and parentage. In food animals, DNA fingerprinting can be used to trace meat to the source animal. The technique can be used to identify endangered and non-endangered fish species, while the sources of plants can be verified to prevent counterfeiting […]
Wine making has been around for thousands of years. It is not only an art but also a science. Wine making is a natural process that requires little human intervention, but each wine maker guides the process through different techniques. In general, there are five basic components of the wine making process: harvesting, crushing […]
There are many factors which food processing businesses need to consider when ensuring food safety for consumers. Adhering to the necessary food safety standards and regulations can help prevent outbreaks of food-borne illnesses such as Salmonella, E. coli and Campylobacter.
Here are 10 critical areas of focus that will help you to ensure that food safety is applied to […]
Food can be contaminated by physical objects, chemicals, or bacteria transferred to the food either through poor handling practices or from another food source. This is known as cross-contamination.
Physical contamination
Physical contamination is caused by foreign objects entering food during the food preparation and service process and generally results in an injury rather than an […]
Nutrigenomics is a branch of nutritional genomics and is the study of the effects of foods and food constituents on gene expression. This means that nutrigenomics is research focusing on identifying and understanding molecular-level interaction between nutrients and other dietary bioactives with the genome. Nutrigenomics has also been described by the influence of genetic variation on nutrition, by correlating gene expression or SNPs with a nutrient’s absorption, metabolism, elimination or biological effects. By doing […]
Free radicals are produced in the body as by products of normal metabolism and as a result of exposure to radiation and some environmental pollutants. Because they are highly reactive, they can damage cellular components and are implicated in a variety of diseases. Free radicals are normally neutralized by efficient systems in the body […]
