INTRODUCTION
Cryopreservation is a long-term storage technique with very low temperatures to preserve the structurally intact living cells and tissues for extended period of time at a relatively low cost. Cryopreservation is to preserve and store the viable biological samples in a frozen state over extended periods of time. A very important part research in […]
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. […]
Several food products are required to be sold under mandatory certification of AGMARK as per the relevant provisions in Regulations notified under Food Safety and Standards Act, 2006. This Authority is in the process of reviewing these provisions for taking a view whether such provisions are serving any benefit to the Industry and Consumer […]
Natural Toxins Present in Food of Animal Origin
Natural toxin of animal origin may be a product of metabolism or a chemical that is passed along the food chain. While poisoning after eating terrestrial animals is relatively uncommon, poisoning due to marine toxins occurs in many parts of the world. Marine toxins produced by toxic […]
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 […]
New Delhi, Jan 09, 2018: A two-day ‘National Conclave on Food Safety and
Nutrition’ was organized by the Ministry of Health and Family Welfare and the country’s food regulator, FSSAI, on 8th and 9th January 2018. On 8the January, the first day, State Health Secretaries and Food Safety Commissioners reviewed at length the current status […]
An Alert notification :2017.1823 from Rapid Alert System for Food and Feed (RASFF) was issued by the European Commission on the Plastic fragments in chocolates from Denmarl‹ to all the imported countries: Belarus, Belgium, Canada, Finland, France, Germany, Hungary, India, Norway, Qatar, S1oval‹ia, Sweden, turkey and the United Kingdom. All these countries have been […]
The Food Safety and Standards (Fortification of Foods) Regulations, 2016 have been made operational with effect from 16.10.2016. Theseregulationsincludes the Standards for Wheat flour, Rice, Edible oil, Milk and Salt that may be fortified wlth Micronu trients like Vitamin A, Vitamin D, Iron, Folic Acid, Vitamin B12, Zinc, Thiamine, Riboflavin, NIacin and Pyridoxine. In […]
FSSAI had till August 2015 issued Product Approvals/ NOCs for manufacture, storage, distribution sale & import. of products for which standard did not exist. To reduce the burden of product approval and facility the clearance of new food products, FSSAI has taken various measures during the last two years as detailed below.
The definition and […]