Introduction
Argemone mexicana grows abundantly all over the India mainly during the months of March to May. Its seeds are blackish brown, round and netted. These seeds apparently have close resemblance with mustard seeds. Due to this reason, mustard seeds are often adulterated with Argemone mexicana seeds either accidentally or intentionally.
The oil of Argemone mexicana […]
FSSAI has notified final regulations on Food Safety and Standards (Approval of non-specified food and food ingredients) Regulations, 2017. This regulation lays down the rules and procedure for grant of prior approval of nonspecified food and food ingredients.
After implementation of the Act and the Regulations framed thereunder with effect from 5th August 2011, and […]
FSSAI has notified the Food Safety and Standards (Food Product Standards and Food
Additives) Amendment Regulations, 2017 so as to delete the provision of declaration of
quantity of added sugar from Sub-Regulation 2.10.6 of the FSS (Food Product Standards
and Food Additives) Regulations, 2011.
The amendment regulations addresses the issue of duplicity/overlapping of provisions
in respect of the declaration […]
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 […]
Water Activity in Food
Water in food which is not bound to food molecules can support the growth of bacteria, yeasts and molds (fungi). The term water activity (aw) refers to this unbound water.
The water activity of a food is not the same thing as its moisture content. Although moist foods are likely to have […]
A genetically modified organism (GMO) is any organism whose genetic material has been altered using genetic engineering techniques (i.e. genetically engineered organism). GMOs are the source of medicines and genetically modified foods and are also widely used in scientific research and to produce other goods.The term GMO is very close to the technical legal term, ‘living modified organism’, defined in the Cartagena Protocol on Biosafety, which […]
The Percent Daily Value on the Nutrition Facts label is a guide to the nutrients in one serving of food. For example, if the label lists 15 percent for calcium, it means that one serving provides 15 percent of the calcium you need each day. The Percent Daily Values are based on a 2,000-calorie diet for healthy adults.
There […]
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. […]
Today’s time where people are falling prey to chronic diseases easily, who would like to risk their life with the harmful pesticides and fertilizers? You should know that there is a way to rescue ourselves from these life threatening chemicals and that is Organic Farming
Organic farming is not a new concept; it is being practiced from ancient […]
What are Mycotoxins
Mycotoxins are toxins produced by some species of mold (myco means fungal). These mycotoxins are some of the most toxic substances in existence.
Types of Mycotoxins
Some of the different types of mycotoxins are:
Aflatoxins (produced by Aspergillus) – includes Aflatoxin B1, B2, G1, G2, M1 and M2
Ochratoxin – includes Ochratoxin A, B, and C
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