COOLING/FREEZING
The activity of micro-organisms and enzymes is halted when food is frozen allowing food and nutrients to be preserved for long periods of time. In the case of refrigeration microbial and enzymatic activity is considerably reduced in temperatures below 5 degrees centigrade, which is why refrigeration is such an effective means of food preservation. […]
The Hazard Analysis and Critical Control Point (HACCP) system is internationally accepted as the system of choice for food safety management. It is a preventative approach to food safety based on the following seven principles:
identify any hazards that must be prevented eliminated or reduced
identify the critical control points (CCPs) at the steps […]
The aim of the hygiene legislation is to ensure that food is produced safely. This is achieved through the identification and effective control of food-borne hazards. In order to contribute to the protection of public health and to prevent differing interpretations, the legislation establishes harmonised safety criteria on the acceptability of food, in particular […]
Most food processing companies currently operate their food safety programs based on Hazard Analysis and Critical Control Points (HACCP). But, for full compliance with the new Food Safety Modernization Act (FSMA), HACCP may not be enough.
Hazard Analysis and Risk-Based Preventive Controls (HARPC) is in many ways an extension of HACCP, but with a slightly […]
Bacteria are everywhere. Some are beneficial, such as those used to make fermented dairy and meat products. Others cause spoilage. And, a small percentage are harmful or pathogenic.
Unlike animals and plants that are composed of many cells, bacteria are single-celled organisms. Each bacterium cell is self-sufficient and so is able to live independently. Bacteria […]
Avoid: Aspartame
There’s conflicting evidence regarding the safety of aspartame, a common chemical sweetener used in diet soda and other low-cal foods, but some people report headaches or generally feeling unwell after ingesting anything containing the artificial sweetener. To make life easier for everyone, this is one instance where you may want to follow the […]
PRINCIPLES OF THE HACCP SYSTEM
The HACCP system consists of the following seven principles:
PRINCIPLE 1Conduct a hazard analysis.
PRINCIPLE 2
Determine the Critical Control Points (CCPs).
PRINCIPLE 3
Establish critical limit(s).
PRINCIPLE 4
Establish a system to monitor control of the CCP.
PRINCIPLE 5
Establish the corrective action to be taken when monitoring indicates that a particular CCP is not under control.
PRINCIPLE 6
Establish […]
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 […]
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 […]
Banned Drugs: Chloramphenicol & Nitrofurans
What are chloramphenicol (CAP) and nitrofurans (NF)?
Chloramphenicol
Highly effective and well-tolerated broad-spectrum antibiotic. It is an antibiotic first isolated from Streptomyces venequelae in 1947 but now produced synthetically
Nitrofurans
Group of broad spectrum antibiotics and antiprotozoa. The common nitrofurans are furazolidone (AOZ), furaltadone (AMOZ), nitrofurantoin (AHD) and nitrofurazone (SC). Nitrofurans are quickly metabolized in animals […]