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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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 […]
Microbial spoilage of food causes losses of up to 40% of all food grown for human consumption worldwide. Yeast growth is a major factor in the spoilage of foods and beverages that are characterized by a high sugar content, low pH, and low water activity, and it is a significant economic problem. While growth […]
Nutraceuticals is a broad term which describes any substance extracted from food sources with additional health benefits along with the basic nutritional value already present in them. They act non specifically to promote general well-being of the individuals and also to control and prevent virulent conditions. The term “nutraceutical†combines two words–“nutrient†(a nourishing […]
Bacteria, viruses and parasites are the sources of many food poisoning cases, usually due to improper food handling. Some bacteria, in small amounts, are not harmful to most healthy adults because the human body is equipped to fight them off. The trouble begins when certain bacteria and other harmful pathogens multiply and spread, which […]
Food allergy symptoms are most common in babies and children, but they can appear at any age. You can even develop an allergy to foods you have eaten for years with no problems.
Symptoms
The body’s immune system keeps you healthy by fighting off infections and other dangers to good health. A food allergy reaction occurs […]