Modified Atmospheric Packaging
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 […]
FOOD ADDITIVES
Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport […]
Shelf Life
The stated shelf life of a food is the period of time for which it remains safe and suitable for consumption, provided the food has been stored in accordance with any stated storage conditions. This means that the food:
must remain safe to consume, i.e. should not cause food-poisoning because of the growth of […]
Most everything these days is so after-the-fact and, in some circumstances, a fire drill.
Proper communicating, planning and budgeting are necessary when it comes to equipment maintenance, replacement or purchasing. Everything from small wares, such as a simple vegetable peeler, to larger pieces of processing equipment, like a meat grinder, often get neglected or forgotten […]
Aflatoxin is the name for a group of toxins (carcinogenic compounds) that are produced by two fungi called Aspergillus flavus and Aspergillus parasiticus. These toxins occur naturally and have been found in a wide range of commodities (including peanuts) used for animal and human consumption. Depending on the levels, the toxins can severely affect […]
We spend a considerable amount of our time in the food industry collecting data. Data may be quantitative or qualitative, and may be the result of one or more of numerous methodologies from an air settling plate or a swab to the analysis of a sample using high-performance liquid chromatography for the presence/absence of […]
Everybody knows that olive oil is among the healthiest oils. Here’s why. Olive oil is plump with (MUFA), a healthy fat that helps battle heart disease, cholesterol, even blood sugar. It is higher in MUFAs than almost every single oil including sesame, coconut, rapeseed, sunflower and corn oil!
Cooking With Olive Oil
Before you start cooking with olive […]
Food adulteration has now become a major problem to public health. The recent and raging controversy over high lead content in Nestle’s 2-minute Maggi noodles has highlighted the need to revise food safety laws and adopt stricter norms.
With technological advances, the adulterants used in the products, which we use in our day-to-day life, are […]
Click here to download the guide to selecting the appropriate technique & system for atomic spectroscopy.
Introduction
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. […]