Zearalenone (ZEN), also known as RAL and F-2 mycotoxin, is a potent estrogenic metabolite produced by someFusarium and Gibberella species.Particularly is produced by Fusarium graminearum, Fusarium culmorum,Fusarium cerealis, Fusarium equiseti, Fusarium verticillioides, and Fusarium incarnatum
Zearalenone is heat-stable and is found worldwide in a number of cereal crops, such as maize, barley, oats,wheat, rice, and […]
It is a sterol (or modified steroid), a lipid molecule and is biosynthesized by all animal cells because it is an essential structural component of all animal (not plant or bacterial) cell membranes that is required to maintain both membrane structural integrity and fluidity. Cholesterol enables animal cells to dispense with a cell wall to […]
What is an ELISA test?
Enzyme-Linked Immunosorbent Assays (ELISAs) are the most widely used type of assay. They have evolved from viral lysate tests to tests containing recombinant protein and synthetic peptide antigens:
They have high sensitivity and specificity.
ELISAs are designed specifically for screening large numbers of specimens at a time, making them suitable for use […]
Prerequisite programmes (PRPs) are all the processes and hardware that work alongside the HACCP system. They provide the basic environmental and operating conditions essential for the safe production of food. Unlike HACCP which is product and process specific, prerequisite programmes are more general and apply to all areas in a food production facility. Examples […]
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 Pasteurization?
Pasteurization is a heat treatment food preservation method that kills a part of the microorganisms present in the food. Therefore, this technique is used for foods that can be stored and further handled under suppressed microbial growth conditions. Owing to the low heat treatment process, the nature of the food would not […]
INTRODUCTION
Analytical chemistry, which is both theoretical and practical science, is practical in a large number of laboratories in many diverse ways. The analytical procedure refers to the way of performing the analysis. Analytical method validation is required for herbal procedure, new process and reaction, new molecules, active ingredients, residues, impurity profiling and component of interest in different matrices. An analytical methodology consists of the techniques, method, procedure and protocol. This methodology includes the required data for […]
What are Pesticides?
Pesticides are chemical or biological agents that are used to protect crops from insects, weeds, and infections. Acutely toxic organophosphate (OP) pesticides are widely used in the United States.
What crops are pesticides used on?
Pesticides are used on fruits, vegetables, wheat, rice, olives and canola pressed into oil,and on non-food crops […]
The ash content is a measure of the total amount of minerals present within a food, whereas the mineral content is a measure of the amount of specific inorganic components present within a food, such as Ca, Na, K and Cl. Determination of the ash and mineral content of foods is important for a number of […]
There is a perennial debate about drinking milk – is it good for one’s health or does it cause health issues; accumulation of fat, allergies/ailments due to lactose intolerance and more. However, mothers have never paid any heed to such debates. They believe that milk is a must for their children and age doesn’t […]