Some molds cause allergic reactions and respiratory problems. And a few molds, in the right conditions, produce “mycotoxins,†poisonous substances that can make people sick. When you see mold on food, is it safe to cut off the moldy part and use the rest? To find the answer to that question, delve beneath the […]
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 […]
Food Hygiene
CODEX Definition: All conditions and measures necessary to ensure the safety and suitability of food at all stages of the food chain.
Prerequisite Program
CODEX Definition : A program that is required prior to the application of the HACCP system to ensure that a [fish and shellfish processing] facility is operating according to the Codex Principles of […]
What is the Codex Alimentarius?
International food trade has existed for thousands of years but until not too long ago food was mainly produced, sold and consumed locally. Over the last century the amount of food traded internationally has grown exponentially, and a quantity and variety of food never before possible travels the globe today.
The C […]
WATER ACTIVITY is an important means of predicting and controlling the shelf life of food products. Shelf life is the time during which a product will remain safe, maintain desired sensory, chemical, physical and microbiological properties, and comply with nutritional labeling. Many factors influence shelf life such as; water activity, pH, redox potential, oxygen, […]
Soy: The Smart, Delicious Alternative
the healthiest foods that lower cholesterol. If you’re already eating plenty of them, keep up the good work. If not, begin adding them into your diet.
Reducing saturated fat is the single most important dietary change you can make to cut blood cholesterol. Used as a replacement for meat and cheese, […]
Though documentation process is not directly related to the food safety and good hygiene practices when it comes to food industries, it is so vital according to all important international food safety standards such as ISO 22000, BRC, IFS etc., The documentation process is audited seperately from production process for certification of the above […]
The Workshop on ‘Fixation of Maximum Residues Levels for Pesticides, Veterinary Drugs and Antibiotics in foods prepared from Animals, Poultry, Fish and Processed foods’ was held on 01.02.2016 and 02.02.2016 at Gulmohar Hall, India Habitat Centre, New Delhi. More than 100 experts from India and abroad participated in the workshop.
Dr. S.C. Khurana, Consultant, FSSAI […]
Enzyme-linked immunosorbent assay (ELISA), also known as an enzyme immunoassay (EIA), is a biochemical technique used mainly in immunology to detect the presence of an antibody or an antigen in a sample. The ELISA has been used as a diagnostic tool in medicine and plant pathology, as well as a quality-control check in various […]
Milk and milk products are a rich and convenient source of nutrients for people in many countries and international trade of milk-based commodities is significant. The purpose of this Code is to provide guidance to ensure the safety and suitability of milk and milk products to protect consumers’ health and to facilitate trade. The […]